Christmas Chocolate Bread

1/2 cup butter
1 1/4 cups sugar
1/3 cup buttermilk
2 eggs
1/2 cup applesauce
1/3 cup unsweetened cocoa
1 1/2 cups sifted all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

Glaze:

1/2 cup powdered sugar
1/2 tablespoon milk
1/8 teaspoon vanilla

Garnish:

Sprinkles

Beat the butter and sugar until creamy. Add the applesauce and mix well. Stir in the eggs and beat one at a time. Add the buttermilk and vanilla extract and combine.

Mix the dry ingredients in a medium bowl. Add the dry ingredients to the wet ingredients and combine well using the hand mixer at low speed for a few minutes. Finally, add the chocolate chips and nuts and combine.

Butter and flour a 9 x 5 loaf pan. Pour the batter in the pan and bake in a preheated 350 F oven. Bake for 1 hour and 5 minutes approximately. At minute 45, cover with a piece of aluminum foil sprayed with nonstick spray.

The bread is ready when a toothpick that has been inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes. Invert on a wire rack and cool completely.

Mix the glaze ingredients. Drizzle over the bread. Garnish with the sprinkles.

Makes 8 slices

Judy's Broccoli Cheese Soup

I made this broccoli cheese soup recipe up when I was going to make dinner for my friend Judy. She told me that broccoli cheese soup was her favorite type of soup.

1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
5 cups broccoli florets, chopped
2 cups broccoli stems, chopped (the hard part of the stems has to be removed first) or use broccoli florets instead
1 small carrot, peeled and cut into matchsticks
8 cups reduced-sodium chicken broth, divided
1 1/2 cups shredded Cheddar cheese
1 pint half-and-half
Salt and Pepper to taste

5 tablespoons butter
9 tablespoons all-purpose flour

Extra milk if needed

In a big saucepan, melt 2 tablespoons butter and add the onion. Cook until tender. Add the garlic and cook for a few seconds. Pour 4 1/2 cups chicken broth in the saucepan and the broccoli stems. Bring to a boil and simmer for a few minutes. Add the carrots and broccoli and simmer covered for 10 minutes.

Meanwhile, in a skillet, melt the 5 tablespoons butter and add the 2/3 cup flour and mix with a whisk. Add the remaining 3 1/2 cups warm chicken broth slowly whisking to avoid forming lumps. You will have a thick smooth mush. Add this mixture to the broccoli mixture in the saucepan whisking constantly. Once it is combined, let it simmer covered stirring constantly for 5 minutes.

Stir in the half-and-half but do not let boil. Season with salt and pepper if needed and add the Cheddar cheese and melt until smooth.

The soup will thicken  as it sits. Add extra milk if a thinner consistency is desired.

Makes 2 1/2 quarts

Teriyaki Pork Loin

2-3 lb pork tenderloin roast

Teriyaki Sauce:

Mix the first seven ingredients.

3/4 cup unsweetened apple juice or apple cider
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon cider vinegar

1 teaspoon cornstarch
2 tablespoons water

Garnish:

Toasted sesame seeds


Place the meat in the slow-cooker. Pour the teriyaki sauce on top and coat the meat with the sauce on both sides. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

Remove the meat from the slow-cooker. Strain the teriyaki sauce and put it back into the slow-cooker. Add the cornstarch dissolved in the water and the meat that has been sliced, 1/2 inch thick slices approximately. Cook for 30 minutes on HIGH to thicken the sauce or cook in the stove top to thicken.

Garnish with toasted sesame seeds.

Makes 6-8 servings

Ham and Cheddar Cheese Potato Casserole

2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
1 can milk (use the cream of celery can for measuring)
2 cups (16 oz) sour cream
2 packages (28 oz each) frozen O'Brien potatoes, thawed
1 package 8 oz (2 cups) sharp Cheddar  cheese, shredded)
2 tablespoons dehydrated chopped onion
2 cups cubed fully cooked ham
Salt if needed
Pepper

Mix the creams of celery, water, milk, onion, sour cream and cheese. Add the potatoes and ham and mix well. Season with salt and pepper to taste and combine well.

Place in two oiled 13 x 9 x 2-inch baking pan. Bake covered at 350 F for 35 minutes. Uncover and bake for 10-15 additional minutes until hot and bubbly. Let the casseroles set for a few minutes before serving.

Makes 2 casseroles

Broccoli Parmesan Linguini

Perfect for a meatless night. I usually serve it with a green salad and/or a fruit smoothie.

2 lb broccoli, cut into florets

1/3 cup extra virgin olive oil
1 tablespoon butter
5-6 garlic cloves thinly sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

8 oz cooked hot linguini or thin spaghetti, drained (whole wheat pasta is a great choice)
1/2 cup pasta water

1/2 cup grated Parmesan cheese or Romano cheese

In a big skillet on medium low heat, add oil and butter. Add the garlic and cook until lightly browned. Remove to a small bowl.

In the same fat, cook the broccoli with salt and black pepper. Cook until slightly tender. Add the hot pasta and combine. Add the garlic, red pepper flakes and hot pasta water. Combine thoroughly.

Finally, stir in the cheese, mix well. Drizzle with some extra-virgin olive oil and serve immediately.

Makes 4-6 servings

Cheese Sauce for Baked Potatoes

Essential Mormon Cookbook

This cheese sauce is great on baked potatoes. I added some salt to the potatoes when I opened them and some ground black pepper on top of the cheese sauce for more flavor.

Mix:

1/4 cup sour cream
1/2 cup Cheddar cheese, grated
2 tablespoons butter
1 tablespoon chopped green onions or chives

Warm up the cheese mix before serving 350 F 5-10 minutes.

Baked Potatoes:

2 large baked potatoes
Softened butter or oil

Rub oil or butter onto the potato skins. Place on baking sheet.

Bake in a preheated oven at 350 F for 1 1/2 hours or until done.

Makes 2 servings

Slow-Cooker Chicken Tortilla Soup

Baked by Rachel

www.bakedbyrachel.com

I loved this recipe. I also added chopped fresh cilantro and lime wedges.

1 lb chicken breast, trimmed
15 oz can sweet kernel corn, drained
15 oz can diced tomatoes, drained
5 cups chicken stock
3/4 cup onion, chopped
3/4 cup green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 teaspoon chili powder
1 1/2 teaspoon salt divided
1 teaspoon ground pepper, divided

Monterey Jack cheese
Seasoned tortilla strips

To your slow-cooker add first 9 ingredients plus 1 teaspoon salt and 3/4 teaspoon pepper. Cook on HIGH for 4 hours or LOW for 8 hrs.

Prior to serving, remove the chicken breast. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return shredded seasoned chicken to slow-cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing label containers well with name and date.

Chicken Enchiladas

Filling:

3 cups cooked shredded chicken (I usually cook it with some reduced-sodium chicken broth, dried onions and a clove of garlic, minced).
3/4 cup green enchilada sauce
1/2 cup Mexican cheese blend, shredded
1 tablespoon chopped fresh cilantro
1/4 cup chopped green onions

10-12 flour tortilla (6-inch)
1 1/2 cups Mexican cheese blend
1 cup green enchilada sauce, divided in half
1 jar (16 oz) creamy Alfredo sauce
1/2 cup milk

Garnishes:

Chopped fresh cilantro
Extra green enchilada sauce
Sour cream
Chopped avocado
Shredded lettuce

Mix the filling ingredients and set aside.

Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Pour 1/2 cup green salsa verde into the bottom of the pan and spread evenly. Distribute the chicken filling into all the flour tortillas, roll up and place seam-side down in the baking pan.

Mix the Alfredo sauce with the milk and pour on top of the enchiladas. Drizzle with the remaining 1/2 cup green enchilada sauce. Sprinkle with the Mexican cheese blend.

Bake in a preheated 350 F oven for 35 minutes or a little more until lightly brown on top.


Makes 8-10 servings

Banana-Chocolate Smoothie

2 bananas, peeled, sliced and frozen
2 cups low-fat milk
1 teaspoon vanilla
1 small box sugar-free chocolate pudding
2 cups crushed ice or ice cubes

Put the milk in a blender. Add the pudding mix and blend well. Place the banana slices in the blender and blend well until very smooth and creamy. Stir in the vanilla and ice and crush the ice and blend again.

Makes 2 servings