Pulled Pork with Root Beer Sauce

1 (2 1/2-3 lb.) Pork Sirloin roast
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. cooking oil
2 medium onions, cut into wedges
1 2-liter Bottle Root Beer
6 cloves garlic, minced
3 c. root beer (2 12 oz. cans)
1 c. bottled chili sauce
8-10 hamburger buns

Trim fat from meat. If necessary, cut meat to fit into your slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onion, the 2 liter of root beer, and the garlic. Cover and cook on low-heat for 10 hours or on high heat for 5 hours. Transfer meat to a cutting board or serving platter. In a sauce pan stir together the 3 c. root beer and the chili sauce. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 c. If desired, add hot pepper sauce. Put sauce aside. Using 2 forks, pull meat apart into shreds. Using a slotted spoon, transfer onion to serving platter; discard juice. If desired, line bun with lettuce leaves and tomato slices. Place shredded meat and onion on rolls. Drizzle meat with root beer sauce.

Sour Cream Pancakes

2 c. Bisquick baking mix
1 c. Sour Cream
1 c. Water
1 egg

Whisk together and cook on a preheated griddle sprayed with Pam.

I served this with Buttermilk syrup, cheesy eggs, and link sausage.

Buttermilk Syrup

1/2 c. butter or margarine
1 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 1/2 tsp. baking soda

Put this in a saucepan and bring to a boil. Once boiling remove from heat, and stir in 1 tsp. vanilla and 1 1/2 tsp. baking soda. Stir for 45 seconds to combine ingredients.

Spinach-Stuffed Pasta Shells

1 box jumbo shell macaroni
1 (10 oz) pkg. frozen chopped spinach, thawed
2 eggs
2 c. Italian blend grated cheese
2 c. ricotta cheese
1 jar pasta sauce

Cook pasta according to package; rinse with cold water and drain. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, in a medium bowl beat eggs. Stir in spinach, 1 1/2 c. Italian cheese blend, and the ricotta cheese. Spoon a rounded 2 Tbsp of the filling into each jumbo shell. Place shells in a 9x13 inch lightly sprayed pan. Pour pasta sauce over shells. Bake, covered with foil in a 350* oven for 40 minutes. Take out and remove foil. Add the remaining cheese before serving. I served this with french bread, and snap peas.

Seared Sea Scallops with Orange-Basil Pan Sauce

1 1/2 lbs. dry sea scallops
1 Tbsp. olive or vegetable oil
Salt and ground black pepper
2/3 c. orange juice
2 tsp. dijon mustard
1/4 tsp. dried basil leaves
1 Tbsp. butter

Heat a 12-inch skillet over low heat. Set scallops on a plate; coat with oil and season both sides with salt and pepper. Whisk together orange juice, mustard, and basil in a small bowl; set aside. A couple of minutes before searing the scallops, turn on the exhaust fan and increase heat under skillet to high. Add scallops to hot pan; sear until they develop a thick, rich brown crust, about 2 minutes. Turn scallops and continue to cook over high heat until remaining side develops a thick, rich brown crust, about 2 minutes longer. Remove from pan. Add orange juice mixture to the empty skillet; boil until reduced by half, a minute or so. Tilting skillet so that redued liquid is at one side of the pan, whisk in butter and any accumulated scallop juices. Spoon a portion of sauce over each portion of scallops and serve immediately. Serve with cooked angel hair pasta with butter.

Pork Roasted the Way the Tuscans Do

2 tsp. fresh chopped sage
2 tsp. fresh chopped rosemary
1/2 tsp. freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 tsp. fennel pollen (optional)
4 Tbsp. extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette

On a work surface, mince the sage, rosemary, pepper, garlic, 1 tsp. salt, 1/4 tsp. black pepper, and fennel pollen together. Heat a frying pan over medium-high heat. Add 1 Tbsp. olive oil. Cook the pork, turning occasionally, until golden on all sides about 8-10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scopp out soft insides. Brush the inside with the remaining 3 Tbsp. olive oil. Place the pork on the inside. Tie at 1-2 inch intervals, with kitchen string. Cut off the part of the baguette that is too long. Preheat oven to 375*. Place the pork on a baking sheet roast 70-100 minutes or until the thermometer reaches 155* to 160*. Remove from the oven; let rest 10 minutes. Remove the strings and cut into slices.

Grilled Chicken Salad presented by Harvest Moon Bed & Breakfast


½ chicken breast grilled
1 lb. Of wild greens, (forest mix)
Fresh figs if available or dried
Two slices of Proscuitto Ham
½ cup of fresh finely chopped cranberries
¼ cup of fresh chopped thyme
Salt
Pepper
½ tbls of chopped garlic
½ tbls of chopped shallots
1cup of olive oil
½ cup of vinegar
¼ cup of sugar
1. Prepare dressing by adding All ingredients, omitting the first four.
2. Be sure that Wild greens are washed and arrange on plate.
3. Garnish with chicken, ham, and figs
4. Add Colorful dressing on top
5. Serve

Lobster Stuffed Chicken with Boursin Cheese Sauce presented by York Harbor Inn


Ingredients:
Stuffing
2 oz Onions, finely diced
2 oz Celery, finely diced
1 oz Clarified Butter
1 oz Dry Sherry
½ Tbsp. Minced Garlic
½ Tbsp. Worcestershire Sauce
10 oz Ritz Crackers, crushed
1 Tbsp. Scallions, sliced
1 Tbsp. Chopped Parsley
1 tsp. Salt
1 tsp. White Pepper

Sauce
2 cups Heavy Cream
10 oz Boursin Cheese with Garlic & Herb
8 – six oz Boneless, skinless Chicken Breasts, lightly pounded
1 lb. Lobster Meat, medium diced

Method:
Sauté onion and celery in clarified butter until limp.
Combine with remaining stuffing ingredients.
Stuff pounded chicken breasts with 2 oz of cracker stuffing and 2 oz of lobster meat.

Sauce:
Bring heavy cream to a boil in a 2-quart saucepan.
Whisk in Boursin Cheese and reduce heat to very low.
Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn.
Continue cooking until the sauce is lightly thickened.
Sauce may be held for a short time in warm water bath.

Bake chicken in a 350’ oven for approximately 18 minutes and top with sauce upon serving. Serves 8

Mango-Mustard Glazed Chicken presented by The Mango Inn


Make 6 servings
1 cup chopped peeled mango
1 cup pineapple juice
1/2 cup apricot or peach preserves
1/2 cup dry white wine
1 1/2 tablespoons stone-ground mustard
1 tablespoon cornstarch
1 tablespoon water
6 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Combine first 7 ingredients in a bowl; stir well with a whisk.

Sprinkle chicken with salt and pepper. Heat a large non-stick skillet coated with cooking spray over medium heat until hot. Ad chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add mango mixture; bring to a boil. Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.

Morningside Inn Chicken Salad presented by Morningside Inn Bed & Breakfast


2 cups chopped chicken breasts (Grilled is better)
1 cup sliced thin grapes
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped nuts
1 T chopped parsley
1 t. fresh chopped rosemary
1/2 t. salt and pepper (to taste)
optional: 1 cup of frozen peas (petite size is better)

1/2 cup Mayonnaise, or salad dressing

Combine all ingredients and serve on a fresh roll or croissant.

Smoked Chicken Puffs with Fresh Sage presented by The Notchland Inn


Ingredients:
1 Large Sheet Puff Pastry
2 Tbs. Apricot Jam
4 oz. Smoked Chicken, finely chopped
12 Sage Leaves
2 oz. Derby Sage Cheese
1 Egg, beaten
Cut puff pastry into small squares (large enough to fold over and seal when stuffed). Brush with apricot jam. Add a sage leaf and a small amount of chicken and cheese. Fold over and press edges to seal. Brush lightly with egg. Place on a well-greased sheet pan and bake at 400° until brown and puffy (about 20 minutes).

Thai Chicken presented by Locust Hill Bed & Breakfast


2 cups picante sauce
1/2 cup peanut butter
1/4 cup orange juice
1/4 cup honey
2 tsps soy sauce
1 tsp fresh ginger, diced
1/4 cup diced red bell pepper, optional
1/4 box angel hair pasta
4 grilled chicken breasts

Mix first 6 ingredients. Cook pasta. Mix 1/4 cup sauce and cooked pasta, keep warm. Slice 4 grilled chicken breasts and place on top of pasta, pour remaining sauce on top.

This is also an excellent hors d'oeuvre. Cut the chicken into 1 inch pieces and serve with the cold sauce, or warm in a chafing dish.

Chicken Cheese Rolls presented by The Crow's Nest at Buckeye Lake


(This dish can be prepared ahead, refrigerated, then baked just before serving.)
3 large boned and split chicken breasts
3 oz. whipped cream cheese with chives/divided
1 Tbsp. butter or margarine/divided
6 slices of bacon
Place split breasts between waxed paper. Pound to 1/2 inch thickness.
Spread each with 3 Tbsp. of cheese mixture. Dot with 1/2 tsp. of butter.
Fold ends over. (filling - some will ooze out during baking).
Wrap one slice of bacon around each roll. Place seam side down in shallow baking pan.
Bake on top rack in 400 oven for 40 minutes or until chicken is tender and juice runs clear.
Broil until bacon is crisp and golden.
Makes 6 servings.

SEARED SEA BASS WITH WHITE BEANS & WARM VINAIGRETT presented by Asa Ransom House

Beans

1 cup dried small white beans
1 tabl. olive oil
4 oz. bacon sliced thin & chopped coarse 1 large shallot minced
2 garlic cloves minced
1 fresh thyme sprig, minced
1 fresh Italian parsley sprig minced
4 cups chicken broth
1 lb. Ripe tomatoes, peeled, seeded & diced
salt & pepper
Soak beans overnight & drain. Bring 2 qts. water to boil, add beans & return to a boil. Remove from heat and let stand one hour, drain & rinse. Heat olive oil on low, add bacon & shallots, cook 5 minutes. Add garlic, thyme & parlsey and cook 10 minutes. Add the mixture to the beans along with the chicken broth. Cook till beans are just tender, season with salt & pepper, add tomatoes when ready to finish the dish.

Salad & Sea Bass


2 tabl. red wine vinegar
1 tabl. Dijon mustard
1 teas. diced shallots
¼ cup extra virgin olive oil
salt & pepper
4 sea bass fillets
1 tabl. olive oil
1 qt. Mixed salad greens
Combine vinegar, mustard & shallots in a bowl. Whisk in the extra virgin olive oil to make an emulsion. Season with salt & pepper, transfer to non-reactive pan saucepan & warm over low heat. Gently reheat the beans and tomatoes. Toss the salad greens with half the warm vinaigrette and arrange around the plate.

Season sea bass lightly with salt & pepper. Add olive oil to coat nonstick pan and sear fish until bottom is slightly brown and edges are opaque, about 4 minutes. Turn fish and cook 2 minutes more. Spoon beans into center of plate surrounded by greens. Place sea bass in center over beans. Drizzle with the remaining vinaigrette and serve immediately.

Zesty Hawaiian Scallops presented by Hale Lani Bed & Breakfast

Ingredients:
Scallops
salsa
mushrooms
onions
peppers
tomatoes
avocados
sour cream
Servings: 6 scallops/person

On a grill or lightly oiled pan, saute vegetables. Set aside.

Charbroil scallops --- careful not to overcook!

Arrange scallops and vegetables on serving plate in a single layer. Slice avocado in strips and arrange 6 slices, approximately 4" long by 1" wide on top of scallops and vegetables. Drizzle sour cream over top of plate. Serve with salsa of your choice on the side.

Simple but elegant dinner!

Flying Bee Breakfast Burritos presented by Flying Bee Ranch Bed & Breakfast

2 medium potatoes, cubed
1 lb pork sausage, cooked and drained
1/2 onion, finely chopped
5 beaten eggs
1 green or red bell pepper
1 large can whole green chiles
2 cups grated cheddar cheese
1 can sliced black olives
1 pkg 8-12 inch flour tortillas
2 15-oz cans or 1 large can Stokes Green Chili

Cook potatoes and chopped onions in a large lightly oiled (olive oil) skillet. When done add pork sausage and green pepper. Cook until it's warm and peppers are cooked. Add beaten eggs. Stir until eggs are done. Warm tortillas on the stove or in the microwave (25 sec). Slice whole green chiles in half, clean out seeds and place one on each tortilla. Add egg, potato & sausage mixture in tortilla along with a little grated cheese. Roll tortilla up and place seam side down on a plate. Spoon warm Stokes Green Chili over burrito. Add grated cheese and sliced black olives on top. Optional: Salsa and Green Pepper Tabasco Sauce can be served with it for added flavor. Very filling and makes 4-6 large servings.

Hashbrown Heaven presented by Aire Castle Inn & Stained Glass Art

Preheat oven to 375 degrees. Spray 2 pie plate dishes with PAM.
Line dish with a thin layer of shredded potatoes. (you may use frozen or refrigerated potatoes)

Layer toppings as much as you prefer.

Sprinkle choice of meat topping(s), mushrooms, chopped red & green pepper and shredded cheese.

Beat 10 eggs well and blend in a can of Milnot or evaporated milk. Salt & pepper to taste.

Pour egg mixture over other ingredients and gently combine so eggs are throughout dish.

Bake 30-40min or until center is firm.

Prize Winning Sweet Rolls presented by Bluebird Haven


Dough:
1 cup milk
3 Tbsp. butter
¼ cup sugar
2 ¾ - 3 ½ cups bread flour, divided
1 Tbsp. yeast
1 Tbsp. dough enhancer (optional)
1 tsp. salt
1 egg, beaten
Filling:
Melted butter
½ cup brown sugar
4 tsp. cinnamon

Frosting:
¼ cup butter
½ cup brown sugar
¼ cup milk or cream
1 tsp. vanilla
Powdered sugar

Heat milk and butter just until butter is melted. Add sugar, 1 cup flour, yeast, dough enhancer, salt, and egg. Beat 2 minutes. Add remaining flour to form a soft dough. Knead. Let rise until double in size; punch down and let rise again. Roll out into rectangular shape. Spread with melted butter; sprinkle with sugar/cinnamon mixture. Roll up, cut, and place in 2 9-inch square baking pans (or equivalent). Bake at 350º for 18-20 minutes or until done. Don't over-bake. Cool.

For frosting, melt butter; add sugar and stir over medium heat until boiling. Remove from heat and stir in milk or cream. Return to heat and stir until boiling again. Remove from heat and cool 5 minutes. Add vanilla; then beat in powdered sugar to desired consistency (less to drizzle over rolls, more to bring to spreading consistency). Apply immediately.

Pumpkin Spice Bread presented by Emery House Bed & Breakfast

In large bowl mix:
3 c. white sugar
1 c. canola oil
4 eggs
2/3 c. water
2 c. canned pumpkin
1/2 c. light & dark raisins
1/2 c. chopped nuts (walnuts or pecans)
Mix and Add:
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Mix well and divide into small loaf pans that are well greased: 2 large loaves or 5 small loaves. Bake approx. 45-60 minutes. These will freeze well.

Christmas Breakfast Sausage Casserole presented by Stonewall Jackson Inn Bed & Breakfast


INGREDIENTS:
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
PREPARATION:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Banana Crepes with Chocolate Drizzle presented by Glynn House Inn


Ingredients
1 ½ cups self-raising flour
¼ cup sugar
¼ tsp salt
2 tsp butter, melted
¼ tsp vanilla
1 ½ cups milk
2 eggs
½ Tbsp butter
1 ½ Tbsp milk
1 Tbsp cocoa
2 Tbsp confectioners' sugar
4 bananas
Preparation - Crepes
Prepare crepe batter the day before.
Sift the flour, sugar, and salt into a large bowl.
In a small bowl, blend the milk, eggs, butter and vanilla.
Add the milk mixture to the flour mixture and stir by hand until the batter is smooth.
Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crepes.
Pour ¼ cup of batter into the center of the pan and swirling to coat the bottom of the pan.
Cook until it is set and has a little color and turn over.
Set crepes aside to be used at a later time.

Preparation - Chocolate Sauce
In a saucepan over low heat, melt the ½ Tbsp of butter.
Stir in 1 ½ Tbsp of milk then add the cocoa and confectioners' sugar.
Keep stirring to make smooth and until heated.
Set aside and keep warm.

Cooking
Heat griddle to 300 to 350 F.
Place a crepe in your hand and place a row of thinly sliced banana down the middle, take one side of the crepe over the banana and roll to the other side and place on the griddle.
Continue this procedure with the other 11 crepes and cook till lightly golden brown on one side then on the other side.
Take the warm chocolate sauce and pour it into a squeeze bottle with a small opening in the cap for making your drizzle.
Dust four plates with confectioners' sugar. Once the crepes are brown and heated through, place three on each plate.
With a back and forth motion, drizzle the chocolate sauce in an angle over the crepes, garnish with a few banana slices and another light dusting of confectioners' sugar over the crepes.

Serves 4

BLUEBERRY LEMON BREAKFAST CAKE presented by Gateways Inn & Restaurant

6 Tblsp Butter, Softened
1 Cup Sugar
2 Eggs
½ Cup Milk
1 Cup Fresh Blueberries, Washed
1 ½ Cups All Purpose Flour
1 Tblsp Baking Powder
¼ Tsp Salt
1 ½ Tblsp Lemon Zest (Grated Rind)
1 Tsp Lemon Juice
Preheat oven to 305 Degrees F. Grease & dust with flour a loaf or Bundt pan.

In a mixer fitted with a paddle, cream the butter and the sugar. Add the eggs, and mix.

Sift together the flour, baking powder & salt.

Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice. Stir carefully, so as not to crush the berries.

Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

*Note- In Summer, when blueberries are in season and at their best, this is a great recipe to multiply and freeze the finished cakes for later.

Serves 8-10.

Apple Crumble presented by Stay-Inn-Style Bed & Breakfast

1 cup flour
3/4 cup packed brown sugar
1/2 cup oatmeal
1/4 cup butter (at room temperature)
1 can apple pie filling (can also substitute peaches or pears)
Cinnamon

Make a crumble mixture of dry ingredients by cutting in butter. Put half of mixture in a pan. Add the pie filling and then top with remaining mixture. Sprinkle with cinnamon. Bake at 350 degrees for 35 minutes. Can be served warm or cold.

A Place In Time Egg Casserole presented by A Place in Time


10 eggs lightly beaten
1/3 cup All purpose flour
3/4 teaspoon Baking powder
10 oz Lean pork breakfast sausage, fried and crumbled
1/2 lb Monterey Jack cheese grated
1 1/2 cup Low fat cottage cheese
Preheat the oven to 375 F.
Mix the eggs, flour and baking powder together well.
Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well.
Pour into a greased 13x9 glass baking dish.
Bake for 30-35 minutes. Yields 4-5 generous servings.

Italian-Style Quinoa-Stuffed Sole
Original Recipe Yield 2 servings

Ingredients
1/4 cup quinoa
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
4 (2 ounce) sole fillets
2 tablespoons grated Parmesan cheese
4 lemon slices
ground black pepper
2 tablespoons red wine vinegar
1/2 cup water
Directions
1.Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
2.Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
3.Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
4.Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.
Nutritional Information
Amount Per Serving Calories: 215 | Total Fat: 4.2g | Cholesterol: 59mg

Quinoa Muffins with Peaches and Pecans


Original Recipe Yield 1 dozen muffins
Ingredients
1 cup quinoa
2 cups water
1/2 cup dried peaches
1/2 cup apple cider
2 cups all-purpose flour
6 tablespoons brown sugar substitute (such as Splenda ®)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup toasted pecans, chopped
3/4 cup soy milk
1 egg
1 teaspoon vanilla extract
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
3.Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
4.Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.

Quinoa Pilaf with Shredded Chicken By: thomlynn61601

Original Recipe Yield 4 servings
Ingredients
2 tablespoons coconut oil
1 small onion, diced
1 stalk celery, diced
3 carrots, diced
1 cup quinoa
2 cups chicken broth
1 tablespoon Italian seasoning
1 teaspoon chopped fresh sage
1 cup shredded cooked chicken meat
salt and black pepper to taste
Directions
1.Heat the coconut oil in a saucepan over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes. Add the quinoa, chicken broth, Italian seasoning, and sage. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Stir in the chicken meat; season with salt and pepper.

Whole Wheat and Quinoa Pancakes


Original Recipe Yield 4 servings
Ingredients
1 cup frozen mixed berries (such as Europe's Best® 4-Field Berry Mix)
2 tablespoons maple syrup
1 cup whole wheat flour
1/2 cup quinoa flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 tablespoons SPLENDA® Granular (optional)
1 cup milk
1 egg, beaten
1 cup vanilla yogurt
Directions
1.Place frozen berries and maple syrup in a microwavable bowl, and cook on High for 2 minutes. Drain.
2.In a large bowl, stir together the whole wheat flour, quinoa flour, baking powder, and cinnamon. Stir in Splenda® if desired. Pour in milk and egg. Stir just until smooth.
3.Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Top pancakes with berries and vanilla yogurt to serve.

Tomato-Mint Quinoa Salad

Original Recipe Yield 4 servings
Ingredients
2 1/2 cups water
1 1/4 cups quinoa
1/3 cup raisins
1 pinch salt
2 medium tomatoes, diced
1 medium onion, minced
10 radishes, quartered
1/2 cucumber, diced
2 tablespoons sliced almonds, toasted
1/4 cup chopped fresh mint
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/4 cup lime juice
2 tablespoons sesame oil
salt to taste
Directions
1.Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
2.Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.

Quinoa Pudding By: Graycat
"Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened with apple juice. Serve with berries, sliced bananas and maple syrup."Rate and Reviewfasdfasd


Original Recipe Yield 6 servings
Ingredients
1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract
Directions
1.Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
2.Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

Peruvian Quinoa Stew

From Moosewood Restaurant Cooks at Home

Serves 4
Total time: 35 minutes

1/2 c. quinoa
1 cup water
2 cups chopped onions
2 garlic cloves, minced or pressed
1 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, cut on the diagonal into ¼-inch thick slices
1 bell pepper, cut into 1-inch pieces
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes
1 cup water or vegetable stock
2 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon ground coriander
Pinch of cayenne (or more to taste)
2 teaspoon fresh oregano (OR) 1 teaspoon dried oregano
Salt to taste

Chopped fresh cilantro (optional)
Grated Cheddar (OR) Monterey Jack cheese (optional)

Ingredients: Instructions:
½ cup quinoa 1.Rinse quinoa well with cold water. Use a fine mesh filter or coffee filter. If you're a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!

Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking "suds" when the seeds are swished in water.

Good news! If you are using Ancient Harvest Quinoa you can skip this step. It's already rinsed!

2.Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.

3.While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes

4.And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often

5.Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.


6.Stir in cooked quinoa and salt to taste.

7.Top with grated cheese (and optionally chopped cilantro - See cilantro note below)

8.Serve immediately.

Quinoa Turkey Meat Loaf


This meat loaf recipe is nothing fancy. It's just delicious. I will give you the ingredients for three different sizes. We usually make the 3 lb. size because people tend to eat a lot. 1 lb. 2 lbs. 3 lbs.
Preheat the oven to 350°F.

Ingredients:
Ground Turkey (I prefer Shadybrook Farms) 1 lb. 2 lbs. 3 lbs.
Eggs (Large) 1 2 3
Hot sauce. I use a mild hot sauce. My favorite is a brand called Sharkey's (scroll down for picture) but it can be a little hard to find. If you are using regular hot sauce you might want to cut his back by at least half. This is especially true if you are serving the meat loaf to children. You can always add more to taste later. 1 tbsp. 2 tbsp. 3 tbsp.
Worcestershire Sauce (I use Lea and Perrins) 1 tbsp. 2 tbsp. 3 tbsp.
Adobo Seasoning (Scroll down for picture) 1 tsp. 2 tsp. 3 tsp.
Vidalia Onion - Diced 4 ozs. 8 ozs. 12 ozs.
Olive Oil 1 tbsp. 2 tbsp. 3 tbsp.
Quinoa (I use Ancient Harvest) 1/3 C 2/3 C 1 C
Water (I always use bottled spring water) 2/3 C 1 1/3 C 2 C

Instructions:
1.
You know it's cooked when the spiral tail appears. It's that little tail that stays crunchy giving quinoa turkey meatloaf a unique and fantastic texture.
Put the Quinoa and Water in a saucepan. Bring
to boil and cook for about ten minutes. See the picture on the right to find out how you can tell when quinoa is cooked.

2.Put the ground turkey and all other ingredients except the quinoa into a large bowl.

3.Mix thoroughly.

4.Place the Quinoa in the bowl and mix it in. You gotta say it. DON'T BURN YOURSELF. Be sure the Quinoa has cooled off.

5.Place mixture in appropriate size baking dish. Sprinkle some parsley flakes over the top to add some color.

6.It's difficult to say precisely how long to bake your meatloaf since it depends on the dish you're using, your ovens characteristics, etc. I bake the 3 lb. meatloaf, covered, for 1½ hours and then check to see if it's done. If it's a shallow baking dish you might want to start to check it after about an hour. You want it to be done but don't overcook it. You want it to be moist.

7.Remove from oven and let stand for about twenty minutes.

Strawberry Shortcake

1 1/2 c. flour
1/4 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. cold butter
1 egg, slightly beaten
1/2 c. sour cream
2 Tbsp. milk
5 c. sliced strawberries
3 Tbsp. sugar
1 tub cool whip, thawed

Preheat oven to 400*. Lightly grease a bakign sheet; set aside. In a medium bowl combine flour, sugar, powder, soda, and salt. Using a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to the flour mixture, stirring with a fork just until moistened. Do not over stir. Drop in mounds or flatten out and cut with a cookie cutter. Bake for 12-15 minutes or until golden. Let cool. Meanwhile, combine 4 c. strawberries and the 3 Tbsp. sugar. Using a potato masher, mush berries slightly and set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream, and top with remaining sliced strawberries.

Barbecue Pork Ribs


1-2 lbs. country style pork ribs
1 bottle barbecue sauce
1/2-1 c. water
1/4-1/2 c. brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. sea salt
1 Tbsp. pepper
(optional are garlic cloves and onions)

Place pork ribs in the crock-pot across bottom and in layers if needed. Add all ingredients at once. Let cook on HIGH for 5-6 hours. Then serve. Served with Caesar salad, and baked potatoes.

Crustless Chicken Pot Pie

4 boneless, skinless chicken breasts
2 Tbsp. Olive Oil
1/2 c. butter or margarine
2/3 c. flour
1 1/2 c. 1% milk
1/2 c. chicken broth
1Tbsp. minced garlic
1/2 small onion, finely chopped
1 can corn, drained
1 (10.5 oz) frozen broccoli, thawed
5 medium potatoes, cubed and cooked

Heat oil in a skillet. Add chicken, garlic, and onion; salt and pepper to taste. Cook for 6 minutes or until done. Put aside. In the same skillet, add butter and flour, stirring until consistency of peanut butter. Do not brown. Add chicken broth, chicken, corn, broccoli, and potatoes. Slowly stir in milk, and heat throughly. Serve with biscuits, rolls, or make crust if you want.

Biscuits Supreme

3 c. flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
1/2 c. butter or margarine
1/4 c. shortening
1 c. milk

Preheat oven to 450*. In large bowl combine all ingredients but butter, shortening and milk. Put in butter and shortening. Cut into flour mixture just until done. Make a well in the center of the bowl. Pour all of the milk in at one time. Stir just until the mixture is combined. Knead on a floured surface about 8 times. Then flatten to 3/4 inch, and cut. You can do whatever shape you have. Bake for 10-14 minutes until they are golden brown.

Ranch Potato and Bacon Soup ( 8 servings)

6 strips bacon, diced
1 medium onion, chopped
5 large potatoes, peeled and diced into ½ inch cubes
4 C. chicken broth
4 C. milk
salt, pepper
3 T. dry Ranch dressing mix
1 C. sour cream
3 T. flour
Fry bacon until crisp in a large soup pot over medium-high heat. Remove with a slotted spoon and set aside. Sauté onion in the bacon fat until softened. Add potatoes and broth. Cover and simmer until potatoes are tender, 15-20 minutes.
Mash about half of the potatoes in the pot with a potato masher to help thicken the soup. Add milk, salt, pepper, and Ranch dressing mix. Heat through. Return bacon to pot. Remove from heat.
Whisk together the sour cream and flour. Stir into the soup. Heat gently but do not boil or sour cream will separate.

Homemade Peanut Butter Cup Recipe

Ingredients

1 cup creamy peanut butter, divided
4-1/2 teaspoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

Directions

In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.


Nutrition Facts: 1 piece equals 123 calories, 8 g fat (4 g saturated fat), 2 mg cholesterol, 76 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

CloseCheesy Hash Brown Potato Casserole


Ingredients:

Casserole:

1 2-lb frozen hash brown potatoes
1/2 cup melted butter
1 Tbsp. salt
1/2 tsp. pepper
2 Tbsp. chopped onion
1 can cream of chicken (or celery) soup
1 cup sour cream
1 cup milk
4 slices cooked bacon, crumbled
1- 1/2 to 2 cups grated sharp cheese (Colby or cheddar)

Topping:

2 Tbsp. butter or margarine
1 cup breadcrumbs

Directions:

Mix all ingredients and put in a 9” x 13” pan, or similar large casserole dish. Set aside while you make the topping. Melt butter in a small skillet; add breadcrumbs and sauté until lightly browned. Remove from heat and sprinkle topping over potatoes. Bake at 350° for 45 minutes.

Beef Stew & Dumplings


Ingredients:

Beef Stew

3 – 4 pounds of cubed beef
1 cup flour (for dredging)

2 Tbsp. vegetable oil
1 cup onions
1 cup potatoes, diced
1 cup carrots, chopped
1 can tomato sauce (15 oz.)
1-1/2 cups water
2 cans beef broth (10-3/4 oz.)
1 tsp. salt
1/4 tsp. pepper
1 can peas
1/3 cup red wine

Dumplings
2-1/2 cups biscuit baking mix
2/3 cup milk

Garnish
Fresh chopped parsley (optional)
Directions:
Beef Stew
Dredge beef cubes in flour. Brown meat in oil in a French oven. Add all ingredients except for the peas and wine. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add the peas and wine.

Dumplings
Mix baking mix and milk until soft dough forms. Drop dough by spoonfuls into stew. Cook uncovered over low heat for 10 minutes. Ladle into bowls and serve piping hot.

Garnish with fresh parsley.

Chocolate-strawberry Panini


Ingredients:

1/4 cup chocolate-hazelnut spread (Nutella®)
12 slices pound cake (approximately 1/2-inch thick)
6 fresh strawberries, hulled and very thinly sliced
Butter-flavored cooking spray

Directions:

Heat a panini grill to medium heat, according to the manufacturer's instructions. Spread the chocolate-hazelnut spread over one side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.*

Spray grill with nonstick spray and grill each panini until the pound cake is crisp and golden and the filling is warm, about 2 minutes. Cut each in half and serve.

*Optional: Using a large heart-shaped cookie cutter, cut each panini into a heart shape.

Toasted Garlic Pita Wedges
Ingredients:

1/4 cup olive oil
2 large cloves garlic, minced
6 pita breads, about 5-inch diameter
Freshly grated Parmesan cheese
Chopped fresh parsley
Freshly ground pepper

Directions:

Preheat oven to 350°F. Place the oil and garlic in a small bowl. Microwave on high until garlic is softened, about 40 seconds. Be careful not to brown. Place the pita bread on baking sheets. Using a brush, spread some oil and garlic on top of each pita. Sprinkle with Parmesan cheese, parsley, and pepper. Bake until hot and slightly browned, 10 – 15 minutes. Cut into wedges and serve hot or at room temperature.

Warm Cinnamon Apple Stuffed French Toast
Ingredients:

Butter-flavored nonstick cooking spray
1-1/2 cups sliced apples
1 tsp. ground cinnamon, divided
2 Tbsp. light cream cheese
4 (1 1/2-inch thick) slices whole-grain bread
2 egg whites
1 whole egg
1 tsp. vanilla extract
Confectionery sugar
12 oz. medium-fine chopped pecans, lightly toasted

Directions:

Heat a nonstick griddle or grill over medium heat for one minute. Lightly spray the griddle with cooking spray. Grill each side of the apple slices for 30 seconds. Remove apples from heat. Add the cream cheese and stir until melted. Add 1/2 tsp. ground cinnamon.

Lay bread on a cutting board and make a 2-inch incision into the side to form a pocket inside the bread. Be careful not to pierce the other side. Repeat for each bread slice. Spoon 2 Tbsp. of the apple mixture into each pocket and set aside.

Combine egg whites, whole egg, remaining 1/2 teaspoon cinnamon, and vanilla extract; whisk together. Transfer egg mixture to a shallow 6-inch wide plate.

Take one stuffed French toast and lightly dip both sides into the egg mixture. Place on the griddle or grill and cook for 1-1/2 minutes. Flip and cook for another 1-1/2 minutes. While each piece is cooking on its first side, repeat the dipping process with the next one.

Once the toast is golden brown, remove from heat. You can keep the toast warm in a low-temperature oven while making the rest. Serve with maple syrup. Top with toasted pecans and garnish with powdered sugar.

White Bean and Ham Soup
I have a leftover hambone with a good amount of ham still clinging to it, and I hate split pea soup. What else can I do with my bounty?

Ingredients:

1 pound dry great Northern beans
8 cups water
1/2 tsp. salt
1 meaty ham hock or 2 to 3 pounds of ham shanks
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 tsp. minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped ham
Sea salt and fresh cracked pepper to taste
Fresh parsley

Directions:

Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans, then remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard, and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low, and simmer for 60 more minutes.

Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with sea salt and fresh cracked pepper. Garnish with fresh parsley.

Winter Wassail Recipe


Ingredients:

1 quart apple juice
1 quart apple cider
8 oranges
4 lemons
16 cinnamon sticks (10 for garnish)
8 whole cloves
6 whole allspice berries
1/4 teaspoon mace

Directions:

In a large pot, combine the apple juice and cider. Wash and slice the oranges and lemons and add them to the pot. Create a spice bouquet by wrapping the cloves, allspice, mace, and six of the cinnamon sticks in a piece of cheesecloth or muslin. Add to the juice and simmer for at least 30 minutes. Ladle into mugs and garnish with a cinnamon

Smoked Chicken with Broccoli in Creamy Pasta Sauce


Ingredients:



8 oz fusilli pasta Pepper, to taste
Salt 1 Tsp. fresh parsley
3 Tbsp. butter 2 cups cubed smoked chicken
3 Tbsp. flour 2 cups frozen broccoli florets
1 cup chicken broth 1/2 cup soft bread crumbs
1/2 cup heavy cream 1 to 2 Tsp. butter, melted
3 to 4 oz fontina cheese, shredded or cut into small pieces

Directions:

Cook pasta in boiling salted water until al dente.

In a saucepan over medium low heat, melt butter; add flour. Cook and stir until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley. Cook and stir until thickened. Add the chicken and vegetables, and cook for about one minute longer.
Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned or one hour in the Masterbuilt smoker. Serves four to six.

David's Cheesy Cheeseburger Casserole
Many recipes are written for four to six servings. This is a quick and easy southwestern chili recipe that yields two hearty servings – perfect for a cold winter night! This recipe works well for the Temptations 2 qt oval baker but you can double the recipe and use it in any 4qt casserole dish.

Ingredients:

2 lbs. ground beef 1/4 cup sour cream
1 large onion, chopped 1/3 cup green pepper, chopped
1 tsp. salt 1/3 cup green onion, chopped
1/8 tsp. pepper 1 16-oz. package elbow macaroni, cooked and drained
2 8-oz. cans tomato sauce 1/2 cup shredded cheddar cheese
1 cup ricotta cheese 1/4 cup shredded mozzarella cheese
1 8-oz. package cream cheese 1/4 cup chopped fresh parsley for garnish

Directions:

Brown the ground beef and onion in a large skillet. Drain the excess fat. Add salt, pepper, and tomato sauce. Simmer slowly while preparing remaining ingredients. Combine ricotta cheese, cream cheese, sour cream, green pepper, and green onion. Place half of the cooked pasta in the roasting pan or casserole. Top with the cheese mixture, then the remaining pasta. Pour meat mixture over the top. Combine shredded cheddar and mozzarella and sprinkle cheeses on top. Garnish with chopped parsley. Bake at 350°F for 20 minutes

Apple Brown Betty


Ingredients:
4 medium apples, sliced
1 Tbsp. fresh lemon juice
1 cup stale pound cake crumbs (or angel food cake or soft bread crumbs)
4-1/2 Tbsp. butter, softened
1/2 cup sugar
1 tsp. cinnamon


1/4 tsp. ground allspice
1/4 tsp. ground ginger
Pinch of salt
1/4 cup apple cider
Vanilla ice cream for serving


Directions:

Using 1 Tbsp. of the butter, liberally coat a 1-1/2 – 2-qt. baking dish. In a medium bowl, combine the apples and lemon juice and toss to combine. In a small bowl, combine the cake crumbs, 3 Tbsp. butter, sugar, cinnamon, allspice, ginger, and salt and toss to thoroughly combine. Place half of the sliced apples in the buttered baking dish. Cover with half of the bread crumb mixture. Add remaining apple slices and drizzle the apple cider over the apples. Top with the remaining crumb mixture. Dot with the remaining butter. Bake at 375°F for 45 minutes until the apples are bubbly and tender and the crumbs are nicely browned. Serve hot with cream, whipped topping, or ice cream.

Creamy Chicken Pot Pie


Ingredients:

1/2 cup diced potato 1/2 cup half and half plus 1 Tbsp.
1/2 cup diced onion 1/2 tsp. salt
1/2 cup diced celery 1/8 tsp. pepper
1/2 cup diced carrot 2 cups cooked and chopped chicken pieces
3 Tbsp. butter 2 (17-1/4 oz.) package frozen puff pastry, thawed
1/4 cup all-purpose flour 1 egg yolk
1/2 cup chicken broth

Directions:

Preheat the oven to 400°F. Sauté onion, celery, carrots, and potatoes in butter for 10 minutes. Add flour to sautéed mixture, stirring well. Cook one minute, stirring constantly. Combine broth and 1/2 cup of half and half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper, then add chicken. Stir well. Pour into a shallow casserole dish. Roll the pastry sheets to 1/8-inch thickness. Cut pastry 1/2-inch larger than the pan. Combine the egg yolk and 1 Tbsp. half & half. Brush one side of the pastry. Place brushed side down over top of chicken mixture, folding edges under and pressing firmly to the sides of the casserole dish. Brush the top with the remaining egg mixture. Bake at 400°F for 15-20 minutes until top is puffed and browned. Serves 6.

ClosePeach Fritters


“Sweet fried dough is the perfect way to use up the rest of those summer peaches.” – David Venable

Ingredients:

1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1/3 cup milk
1 Tbsp. melted butter or vegetable oil
1-1/4 cups diced peaches sprinkled with a touch of cinnamon
Granulated sugar in flat – sided bowl
Oil for fryer or deep – frying pan

Directions:

With a wire whip, combine flour, salt, and baking powder. Whisk in eggs, milk, and butter. Fold in peaches. Heat oil in fryer or pan to 375°F. With long – handled ladle, ladle about 1/4 – 1/2 cup of batter into the hot oil. The batter will sink at first and then rise. Cook for about 2 – 3 minutes, depending on size of the fritters. Remove the fritters from the oil with long – handled tongs. Quickly drain on paper towels or newspaper. Place fritters in a bowl of sugar or sprinkle generously with powdered sugar. Coat both sides. Place on serving plate. Serve warm.

Note: You can substitute apples for peaches in this recipe.

Holiday French Toast Casserole


“This is an easy way to prepare French toast because you can make it the night before and bake it in the morning. The warm aroma will fill your home when you bake this delicious brunch recipe.” — David Venable

Ingredients:


1 cup brown sugar 1/2-1 loaf of French bread or any other sweet bread-Brioche
1/2 cup butter, melted 6 large eggs
3 tsp. cinnamon 1-1/2 cup milk
3 apples, peeled, cored, and thinly sliced 1 Tbsp. vanilla
(or 1 can of sliced apples) 1 Tbsp. peppermint extract
1/2 cup dried cranberries

Directions:

Combine brown sugar, butter, and 1 tsp. cinnamon in a 13" x 9" baking pan. Add apples and cranberries. Toss until fruit is well–coated. Spread the apple mixture evenly over a baking dish. Arrange slices of bread on top of the fruit/sugar mixture. Mix the eggs, milk, vanilla, and remaining 2 tsp. of cinnamon and pour over the bread, making sure it's completely soaked. Cover and refrigerate for at least an hour, up to 24 hours. Bake covered in a 375°F oven for approx 40 – 50 minutes. Uncover and bake another 5 minutes to lightly brown. Remove from the oven and let cool for about 5 minutes. Serve warm with maple syrup and a dollop of whipped cream.

Tex Mex Savory Waffle
To be prepared in K19975 — Technique® Round Nonstick Waffle Maker

Ingredients:

1-1/2 cups all-purpose flour 1 tsp. mild chili powder
1/2 cup yellow cornmeal 1-2/3 cups milk
1-1/3 cups grated sharp cheddar cheese 2 eggs lightly beaten
1 Tbsp. baking powder 1/3 cup vegetable oil
2 tsp. sugar 2 Tbsp. finely chopped green chilies
1/2 tsp. bacon salt

Directions:

Preheat the waffle maker. In large bowl, combine flour, cornmeal, cheese, baking powder, sugar, salt, and chili powder. Add milk, eggs, vegetable oil, and chilies and mix just until moistened. Bake in the preheated waffle maker according to manufacturer's instructions. Serve with your favorite salsa, sour cream, and additional grated cheese.

CloseStrawberry Rhubarb Cobbler

Ingredients:

Fruit Mixture: Cobbler crust:
4-1/2 cups rhubarb 2 Tbsp. white sugar
1-1/2 cups strawberries 1 cup all-purpose flour
1/2 cup white sugar 1-1/2 tsp. baking powder
2 Tbsp. quick cooking tapioca 1/4 tsp. salt
1 tsp. of grated orange peel 1/4 cup butter
1/4 cup milk
1 egg, lightly beaten

Directions:

Preheat the oven to 350°F. Cut the rhubarb stalks into 1-inch pieces. Trim away the outside stringy layer and remove the poisonous leaves. Trim the ends. Stem and slice the strawberries. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let the mixture sit for 30 minutes to an hour. To create the crust, combine the sugar, flour, baking powder, and salt in another medium bowl. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened. Pour the fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake for 35 minutes until the cobbler crust is golden brown. Serves 6. Serve with whipped cream (optional).

Tropical Stuffed Chicken Breasts
Ingredients:

4 large skinless, boneless chicken breasts
1 large mango
1 cup sliced papaya
1/2 lb. Swiss cheese
Oil
Salt and pepper
Marinade for chicken (Suggestion: Cuzzy's Key West Sauce)

Directions:

Peel and thinly slice the mango and papaya. Set aside. Toss the mango and papaya together with salt and pepper. Slice a large pocket into the chicken breasts. Roll a slice of mango and papaya in a slice of Swiss cheese. Stuff the Swiss cheese roll you just created into the chicken and secure with toothpicks. Brush chicken with marinade. Preheat an oven to 400°F. In the meantime, bring a grill pan up to high heat. Sear both sides of chicken breasts for approximately 1 minute. Finish the chicken in the oven, approximately 10 – 15 minutes. Remove from the oven and allow to sit for 5 minutes before serving.

3 Cheese Macaroni and Cheese with Country Smoked Bacon
Ingredients:

8 oz. package small pasta shells
Salt and ground black pepper to taste
1 pinch garlic salt
3 tsp. butter
1-1/2 cans (11 oz.) condensed cream of cheddar cheese soup
1/3 cup shredded havarti cheese
1/4 cup grated parmesan cheese
3/4 cups shredded white cheddar cheese (reserve a 1/4 cup cheese to top casserole)
4 strips thick-sliced country smoked bacon (or regular bacon), cut into 1/2-inch pieces

Directions:

Preheat oven to 350°F (175°C). Bring a large pot of lightly-salted water to a boil. Cook the pasta until al dente, 8 to 10 minutes, then drain. Transfer the pasta to a casserole dish. Season with salt, pepper, and garlic salt. Stir the butter into the pasta mixture until the butter melts. Add the cheddar cheese soup, havarti cheese, parmesan cheese, and 1/2 cup of white cheddar cheese; stir well. Bake for about 25 minutes. While the mac and cheese is baking, fry the bacon in a skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Top casserole with crumbled bacon and reserved cheddar cheese. Place under broiler for about 10 seconds until the cheese melts. Serve hot.

David's Turkey Burgers
Ingredients:

1 lb. of ground turkey
1 yellow onion, finely diced
2 cloves garlic, finely minced
1/3 to 1/2 cup Italian bread crumbs
2 egg whites, whisked
1-1/2 Tbsp. dry steak seasoning
1/2 tsp. ground cumin
Salt and pepper to taste

Directions:

In a large bowl, combine all ingredients and mix thoroughly using your hands. Be careful not to over-knead the mixture as this can cause the burgers to be tough when cooked. Form into patties about 3/4-inch thick. Prepare on a barbecue grill or skillet until the internal temperature reaches about 170°F. Serve with traditional burger toppings, condiments, and your choice of rolls. Serves 4.

Easy Bunny Cake


1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Neon purple and/or pink food color
Construction paper (inedible)
2 small marshmallows, cut in half, flattened
2 small jelly beans, cut in half
2 (5-inch) strips rainbow-colored sour candy, separated into strips
2 large jelly beans or candy-coated chocolate-covered peanut candies
2 rectangular-shaped white chewing gum, cut in half
2 large marshmallows



Serve with...
Rabbit-Out-of-the-Hat Salad
Total Time: 30 min Facebook Del.icio.us
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1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and eggs.
2. In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup frosting to form body. Place upright on serving plate, cut side down.
3. Frost cake with frosting. Cut ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.
4. Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.



Special Touch
Give your bunnies some grass to sit in. Color shredded coconut by shaking it with a few drops of green food color in a food-storage plastic bag.

Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 150); Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 4g); Cholesterol 40mg; Sodium 340mg; Total Carbohydrate 65g (Dietary Fiber 0g, Sugars 48g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 4% Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Halibut-Asparagus Stir-Fry



1 lb halibut, swordfish or tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1 box (10 oz) frozen asparagus cuts, thawed, drained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
Additional reduced-sodium soy sauce, if desired


Nutrition Information:
1 Serving: Calories 155 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 60 mg; Sodium 370 mg; Total Carbohydrate 11 g (Dietary Fiber 3 g); Protein 25 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 20 %; Calcium 4 %; Iron 10 % Exchanges: 2 Vegetable; 3 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Pork Lo Mein



1 small onion, cut into wedges
2 pounds pork arm steak, trimmed of fat and cut into 1-inch cubes
1 envelope (1 ounce) chow mein or stir-fry seasoning mix
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) sliced bamboo shoots, drained
2 medium stalks celery, sliced (1 cup)
1 bag (1 pound) frozen mixed sugar snap stir-fry vegetables
1/4 cup teriyaki baste and glaze (from 12-ounce bottle)
1 pound uncooked angel hair pasta or vermicelli

1. Place onion, pork, seasoning mix (dry), water chestnuts, bamboo shoots and celery in order listed in 3 1/2- to 4-quart slow cooker.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Gently stir in frozen vegetables and teriyaki baste and glaze. Increase heat setting to high. Cover and cook 15 minutes or until vegetables are tender.
4. Meanwhile, cook and drain pasta as directed on package. Serve pork mixture over pasta.


Nutrition Information:
1 Serving: Calories 475 (Calories from Fat 125); Total Fat 14g (Saturated Fat 5g); Cholesterol 70mg; Sodium 510mg; Total Carbohydrate 60g (Dietary Fiber 5g); Protein 33g Percent Daily Value*: Iron 24% Exchanges: 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Asian Barbecued Chicken


1 jar (8 oz) hoisin sauce
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons sesame oil
1/2 teaspoon ground ginger
1 cut-up whole chicken (3 to 3 1/2 lb)


1. In medium bowl, mix hoisin sauce, soy sauce, mustard, lemon juice, sesame oil and ginger. Measure out 1/2 cup mixture; cover and refrigerate for use in step 3. Place remaining mixture in large resealable food-storage plastic bag. Add chicken; seal bag and marinate in refrigerator 4 hours.
2. Heat gas or charcoal grill. Remove chicken from marinade, reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with marinade from plastic bag, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
3. Before serving, brush chicken with the 1/2 cup mixture reserved in step 1.


Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 180); Total Fat 20g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 1420mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 3g); Protein 29g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 10% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 4 Medium-Fat Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Easy Pork Fried Rice


1 tablespoon vegetable oil
8 medium green onions, sliced (1/2 cup)
1 clove garlic, finely chopped
1 1/2 cups water
1/2 cup barbecue sauce
1 tablespoon soy sauce
1 cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups uncooked instant rice
1 barbecued pork tenderloin, cooked and cubed


1. Heat oil in 10-inch skillet over medium-high heat. Cook onions and garlic in oil about 2 minutes, stirring occasionally, until onions are crisp-tender.
2. Stir in water, barbecue sauce, soy sauce and vegetables. Heat to boiling; remove from heat. Stir in rice and pork. Cover and let stand about 5 minutes or until liquid is absorbed

Awesome Baked Sea Scallops



Original Recipe Yield 4 servings
Ingredients
16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
3.In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
4.Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side

Pecan Mudslide Cookies

- 430 grams (15 ounces) high-quality bittersweet chocolate, in disks (couverture chocolate is sometimes sold that way) or roughly chopped
- 60 grams (1/2 cup) pecan halves (or walnut halves)
- 135 grams (2/3 cup) sugar (I use light unrefined cane sugar)
- 35 grams (1 1/4 ounces, about 2 1/2 tablespoons) unsalted butter
- 2 eggs
- 50 grams (1 3/4 ounces, a scant 1/2 cup) flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt

Makes 16 cookies, about 45 grams (1 1/2 ounces) each.

Have ready a medium baking dish, square or rectangular, lined loosely with parchment paper (don't worry about lining it too neatly; you just want the bottom and sides covered).

Reserve 180 grams (6 1/3 ounces) of the chocolate and set aside in a bowl with the pecan halves.

Melt the remaining chocolate in a double-boiler (i.e. a heatproof bowl set over a pan of simmering water), stirring regularly until smooth. Set aside to cool slightly.

Cream together the sugar and butter until fluffy. Add the eggs one at a time, mixing well after each addition. You want the batter to be super smooth.

Combine the flour, baking powder, and salt in a bowl, then add that to the previous batter, mixing until just combined.

Add the melted chocolate, mix until just combined, then add the reserved chocolate and pecans and stir them in.

Pour the mixture into the prepared baking dish and spread it into an even-ish layer with a spatula. Place in the fridge for 20 minutes, or until firm enough to handle without it sticking to your fingers. Don't leave it in for too long, though, or it will be too hard to shape. (If you do, just let it come up to the right temperature on the counter.)

Preheat the oven to 190°C (375°F) and line a baking sheet with a fresh piece of parchment paper or a silicone baking mat.

Remove the dough from the fridge and slide the parchment paper and dough onto a cutting board. Using a large, sharp knife, cut the dough into 16 equal pieces (a simple way to do that it to cut the dough in four vertically, then in four again horizontally).

Give each piece a somewhat rounded shape with the palms of your hands and place on the prepared baking sheet.

(At this point, you can freeze the rounds of dough for later use; freeze in a single layer before putting them in a freezer bag or container. Bake without thawing.)

Insert into the oven and bake for 15 minutes (16 if they were frozen), until the surface is just set, but still plenty soft when gently pressed in the middle. Let the cookies settle on the baking sheet for 20 minutes before transferring them to a rack to cool completely.

Adapted from a recipe by Jacques Torres published in the New York Times on August 11, 2003.

LOVE this. Great for making pies or dipping strawberries...

Lemon Curd:

Zest 4 lemons
Squeeze out and hold 1/2 cup of juice
Add zest and 1 1/2 cup sugar to food processor. Pulse till zest is finely minced.
Cream a stick of butter with zest-sugar mix.
Add 4 eggs, one at a time.
Add lemon juice and 1/8 teaspoon salt. Combine well.
Pour into saucepan and cook on low heat, stir constantly, until thick. (10 mins or so)
Remove from heat. Will continue to thicken as cools.

Custard Pie

Roll out pie crust in the bottom of one or two pie plates. Flute the edges. (I use Pillsbury or the generic piecrust found in the refrigerator section of the grocery story, usually with the butter/cheese stuff, and the pillsbury biscuits and cookies. They're rolled up now, so they're in a long skinny box. I let it sit on the counter for a while so it warms up.

Preheat oven to 400.

I will give you the recipe for 1 pie. If you want to make two pies, double everything, except use 7 eggs (not 8)

Spread raspberries over the bottom of the pie. If there is juice in the berries, such as when frozen, drain the juice. Use just enough berries to cover the bottom of the pie.

Beat 4 eggs with 1 c. sugar, 1 level T flour, 1 tsp vanilla and pour over fruit.
Sprinkle top with cinnamon.
Bake at 400 for 10 minutes, then 350 until done (custard is set).

Can also use pitted pie cherries or cut-up rhubarb.


Thanks to Brina McNurlin Bunt for this recipe! :)

Thai LArb Salad

Ingredients:

1 cup fresh lime/lemon juice (I use 6 limes and 2 lemons)
1/3 cup fish sauce
1 tablespoon of minced garlic
1 tablespoon sugar
2 teaspoons Thai roasted chili paste in oil or chili-garlic sauce
3/4 cup chicken broth
1 1/2 pounds ground chicken or turkey...get low fat as you can't drain the meat.
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots or white onions
3 tablespoons minced fresh lemongrass (I get a lemongrass squeeze bottle found in the produce refrigerater section)
1/2 Habanero pepper or 2 red chillis, finely diced
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce, separated into leaves

Whisk first 5 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper. Spoon into lettuce leaves; serve.


Thanks Brina McNurlin Bunt, I will for sure try this one! :)

Thai LArb Salad

Ingredients:

1 cup fresh lime/lemon juice (I use 6 limes and 2 lemons)
1/3 cup fish sauce
1 tablespoon of minced garlic
1 tablespoon sugar
2 teaspoons Thai roasted chili paste in oil or chili-garlic sauce
3/4 cup chicken broth
1 1/2 pounds ground chicken or turkey...get low fat as you can't drain the meat.
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots or white onions
3 tablespoons minced fresh lemongrass (I get a lemongrass squeeze bottle found in the produce refrigerater section)
1/2 Habanero pepper or 2 red chillis, finely diced
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce, separated into leaves

Whisk first 5 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper. Spoon into lettuce leaves; serve.


Thanks Brina McNurlin Bunt, I will for sure try this one! :)

Strawberry Rhubarb Pie

Sugar/Flour mixture: 1-1/2 c. sugar, 1/8 t salt, 1/3 c. flour


•Put 1-1/2 c. rhubarb in unbaked pie shell.
•Cover with 1-1/2 c. strawberries.
•Sprinkle with half of the sugar-flour mixture.
•Put 2T butter on top of this.
•Add another 1-1/2 c. cut rhubarb.
•Sprinkle remaining sugar-flour mixture over the top.
•Cover with top crust, flute edges. Brush crust with milk and sprinkle with sugar. Cut vents.
•Bake at 350 for 40-50 minutes or until rhubarb is done.

Thanks Brina McNurlin Bunt! :)

Scrumptious Burgers

Ingredients
•8 slices bacon
•1 pound ground beef chuck or sirloin
•1 teaspoon Worcestershire sauce (increase this amount)
•1 or 2 dashes Tabasco sauce (increase this amount)
•1/4 teaspoon dried thyme leaves
•Salt and freshly ground black pepper, to taste (use Johnny's seasoning salt)
•Vegetable oil, for grilling (not necessary)
•4 slices Swiss cheese (substitute cheddar)
•4 hamburger buns, toasted, for serving
•Thinly sliced ripe tomato, for garnish
•Thinly sliced red onion, for garnish
•Sliced ripe avocado, for garnish
•Boston lettuce leaves, for garnish
•Add minced chili pepper
•Add minced garlic

Preparation
1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.
2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)
3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.
4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)
5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.




Thanks Brina McNurlin Bunt :) My husbands favorite!

Mashed-Potato Pancakes
Ingredients
•2 cups mashed potatoes
•1 large egg, beaten lightly
•6 tablespoons all-purpose flour (reduce flour as it was a bit too much)
•11/2 tablespoons grated onion
•2 tablespoons chives
•Salt and pepper
•Vegetable oil, for frying
Directions
Preheat oven to 250 degrees F.

In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste.

In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven. Serve the pancakes as an accompaniment to meat, poultry, or eggs.

Veggie Bars

Wonderful recipe:

Unroll 2 cans of crescent roll dough on a cookie sheet (Pilsbury, not fake brands) cut to fit and pinch edges together. Bake per directions and cool completely.

Combine 2 pkg softened cream cheese (I used one large container of whipped), 1 pkg ranch dressing mix, 2/3 C mayo, 1/2 C sour cream. Spread evenly on cooled dough.

Chop up all the veggies you want to use; I used yellow bell, red bell, black olives, and an English cucumber. You can also use carrots, broccoli, zucchini. Make sure the pieces are tiny! Spread veggies on cream cheese and push them in to help them stick. Optional you can top with finely shredded cheese- I used a monterey jack/cheddar combo.

Cut into squares using a pizza cutter, and refridgerate. Enjoy!

Tuna Appetizer

2 large cans of white albacore tuna in water, drained
Juice from 6 limes and 1 lemon (need to adjust based on how juicy they are)
Chopped fresh cilantro (I use a lot)
Chopped jalapenos canned
Diced fresh chili pepper to desired level of spiciness
Dicecd red, yellow bell pepper for color
Salt/pepper

Make the juice separately to taste and then mix all of it together. Easy peasy.


Thanks Brina McNurlin Bunt :0

Country Style Potato Casserole



Cook potatoes, peel and slice

Put in a cake pan (can use a casserole dish but cake pan makes a bigger batch)

Dice a small onion and sprinkle on top of the potatoes



Heat in a pan:

½ cup butter

1 can cream of celery soup

½ pint sour crème

Pour over the potatoes



Add 1 -1/2 Cup shredded cheese (I use Tillamook)



Top the whole thing with crushed corn flakes (lots)

Put butter pats on top



Cover and back 325-350 for ½ hour



Goes well with everything!

THanks Brina McNurlin Bunt my children loved this one! :)

Butternut Squash Soup

For a 3-4 pound butternut squash
1 medium yellow onion
2 Tbs. olive oil
3 cloves garlic pressed with garlic press or diced finely
2 chicken bouillon cubes dissolved in 2 cups hot water (you can always add more chicken bouillon & water at the end if the consistency is too thick)
1/4 tsp. pepper

Slice squash lengthwise. Bake flesh-side down on cookie sheet/baking dish @ 350' for 45 minutes or until tender. Let cool, then scoop out pulp.

Saute the onion and garlic in olive oil until clear/cooked. Add chicken broth & pepper. Scoop squash from its' shell and stir in. Allow to simmer for about 10 minutes with lid on.

Put soup into blender until smooth. Add more chicken broth to adjust consistency if desired.

ENJOY! :o)

THanks Brina McNurlin Bunt this is a yummie one! :)

Tomato Basil Hummus


1 15oz can of chickpeas
6 Tbs water (3 from the can the chickpeas were in, 3 regular)
3 Tbs lemon juice (about 1 lemon)
2 Tbs Tahini
2 Tbs Olive Oil
2 Tsp packed fresh chopped basil (or same amount of basil pesto)
1/2 Tsp Salt
3/8 Tsp white sugar
2 Dashes Cayenne pepper
1 Dash of black pepper
1 Tsp minced roasted garlic from a jar
3 whole tomatoes roasted in olive oil, garlic and herbs (oregano, basil)

Thanks Brina :)

Fantastic Butterscotch Cookies

1/2 cup butter
1/2 cup shortening (Crisco)
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp ground cinnamon
1 tsp salt
2 cups oatmeal
1 cup chopped pecans (optional)
6oz package of butterscotch chips

cream the butter plus shortening with white & brown sugar.
Blend in 2 large, beaten eggs
Sift the flour, baking soda and salt together.
Add to cream mixture and beat well
Stir in oatmeal, chopped nuts and package butterscotch chips.
Tablespoon onto ungreased baking sheet
Bake 9-12 min at 350F




Thanks Brina McNurlin Bunt :)

Cottage Pie

•2 tablespoons unsalted butter
•1 large onion, finely chopped
•1 medium leek, white only, finely chopped
•3 carrots, finely chopped
•1 stalk celery, finely chopped
•1 tablespoon oil
•2 pounds lean ground beef
•1 cup chicken broth
•1 tablespoon tomato paste
•Salt and pepper to taste
•6 medium potatoes, peeled and boiled
•1/2 cup milk, heated
•1 tablespoon butter
•1/2 teaspoon freshly grated nutmeg
•1 cup peas
•1 tablespoon butter, cut in pea-size pieces

Directions
1.Melt butter in large, heavy pot. (As always, a Dutch oven is good.) Cook onions, leek, carrots and celery over low heat until soft, about 15 minutes. While that is cooking, sauté ground beef with oil in a frying pan, breaking up any large pieces with a wooden spoon.
2.When beef has lost its red color, drain excess fat, and add to vegetables. Pour in chicken broth. Mix in tomato paste. Season with salt and pepper. Stir to combine, and turn into a baking dish.
3.Bake in preheated 350° F oven for 10 minutes.
4.Put potatoes through a ricer or a food mill. Stir in milk, butter and grated nutmeg.
5.Take pie from oven and stir in peas. Spread the mashed potatoes on top, forming swirls with a fork. Dot with diced butter bits and return to the oven for another 30 minutes.

THanks to Brina McNurlin Bunt for some really great recipes. :)

Hot and Spicy Chili


Ingredients
• 12 oz tomato paste
• 16 oz tomato sauce
• 3 24oz cans red kidney beans (drained)
• 6 Tablespoons garlic powder
• 3 Tablespoons onion powder
• 2 Tablespoons ground cumin
• 2 Tablespoons parsley
• 2 Teaspoons oregano
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground black pepper
• 1 Tablespoon chipotle powder
• 1 Teaspoon habenero chile powder
• 1 medium onion, chopped
• 4 whole red habeneros (deveined, deseeded and chopped)
• 6 jalepenos (deveined, deseeded and chopped)
• 2 New Mexican chiles (deveined, deseeded and chopped)
• 1/2 pound elbow macaroni
• 1 pound steak of choice
• 1 pound ground beef
• 1 pound ground pork
• 6 oz beer (1/2 can)
Black beans




Directions

Saute the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta. while this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese and chopped onions.

Thanks to Brina McNurlin Bunt. Amazing! :)

Stuffed Turkey Breast Recipe courtesy Giada De Laurentiis
Show: Food Network Specials
Episode: An Italian Christmas With Mario and Giada







8 ounces sweet Italian sausage, removed from casing
5 ounces prosciutto, finely diced
1 cup chopped boiled chestnuts
1/2 cup diced green olives
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground black pepper
1 (4-pound) boneless turkey breast
Extra-virgin olive oil, for drizzling Special equipment: kitchen twine


Preheat oven to 400 degrees F.

In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.

Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.

Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.

Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.




Suggested to me by Brina McNurlin Bunt :)

French Onion Steak

Ingredients:



4 tablespoons extra-virgin olive oil (EVOO), divided plus additional 5 tablespoons butter, divided 3 softball-size yellow onions, thinly sliced 1 bay leaf 1 tablespoon ground dry thyme Salt and freshly ground black pepper 1 London Broil (about 2 to 3 pounds, one that is large enough for 4 people) 1 pound green beans Juice of 1/2 lemon 2 tablespoons flour 1/2 cup chicken stock 1/2 cup milk 1 cup shredded gruyere cheese lt and freshly ground black pepper 1 London Broil (about 2 to 3 pounds, one that is large enough for 4 people) 1 pound green beans Juice of 1/2 lemon 2 tablespoons flour 1/2 cup chicken stock 1/2 cup milk 1 cup shredded gruyere cheese




Preparation:



Preheat oven to broil.



In a large sauté pan over medium-high heat, heat 2 tablespoons EVOO and 2 tablespoons butter. When the butter is melted, add the sliced onions, bay leaf, thyme, salt and freshly ground black pepper and cook until caramelized, about 15 minutes, or until melted down, brown and sweet.



While the onions are cooking, place steak on a broiler pan and generously coat it with EVOO, salt, and freshly ground black pepper. Broil under the broiler for 10 minutes or until cooked to desired doneness. When done, remove and let the steak rest to let the juices return to the center of the meat, about 5 minutes.



In a medium-size pot over high heat, boil water. Once at a boil, add the green beans and cook for 5 minutes, until cooked through.



In a medium-size skillet melt 1 tablespoon butter, add cooked green beans to the pan, juice from half a lemon, salt and freshly ground black pepper. Toss to coat and heat through.

In a medium-size skillet over medium-high heat, melt remaining 2 tablespoons of butter. Add flour to the melted butter and cook about 1 minute. Whisk in chicken stock and milk and season with salt and freshly ground black pepper. Let it come up to a bubble and thicken then turn off the heat. Add the cheese and stir in a figure-eight motion until mixed.

Slice the steak and place on a platter. Pile the onions on top and pour the cheese sauce over the top. Serve the buttered lemon green beans alongside.

Thanks Brina McNurlin Bunt! :)

Succulent yellowfin tuna steak...

In addition, I added lots of extra garlic, some fresh squeezed lime juice & chopped habanero to the marinade. I added extra soy and orange juice and marinated it overnight (a few hours will probably due, but it turned out great overnight) and boiled the excess sauce to pour over the top of the tuna/rice. Matt cooked the yellowfin tuna steak on a very high heat for 1.5 minutes on each side, without adding oil to the dish and it turned out perfect. I sprinkled some diced spring onion over the tuna and used a lime wedge for a garnish. Steamed asparagus went nicely with the dish.


INGREDIENTS

•1/4 cup orange juice
•1/4 cup soy sauce
•2 tablespoons olive oil
•1 tablespoon lemon juice
•2 tablespoons chopped fresh parsley
•1 clove garlic, minced
•1/2 teaspoon chopped fresh oregano
•1/2 teaspoon ground black pepper
•4 (4 ounce) tuna steaks
DIRECTIONS
1.In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2.Preheat grill for high heat.
3.Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
4.My advice would be to completely disregard #3 - No need to oil the pan, cook on high for 1.5min on each side and boil the sauce to put over the top of the rice/tuna. The tuna will turn out similar to ahi tuna appetizers.

THank-you Brina McNurlin Bunt for a wonderful recipe. :)

Wild Mushroom Risotto

Serves 4
If you prefer a more subtle mushroom flavor, omit the dried mushrooms, and
add two more ounces of fresh mushrooms.


6 to 8 cups Homemade Chicken Stock , or canned low-sodium chicken broth,
skimmed of fat

1/4 ounce dried wild mushrooms, such as porcini

9 ounces assorted fresh wild mushrooms

7 tablespoons olive oil

1/2 cup finely chopped shallots

1 cup Arborio or Carnaroli rice

1/2 cup dry white wine

4 to 6 tablespoons unsalted butter

1/2 cup grated Parmesan cheese, plus more for grating or shaving

Salt and freshly ground black pepper

1. Heat stock in pan over medium heat. Add dried mushrooms; cook until
tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock
at a simmer over medium heat.

2. Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch
thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat.
Add mushroom caps; cook, stirring occasionally, until golden and soft, about
3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil,
mushroom stems, and shallots. Cook, stirring, until translucent. Add rice;
cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.

3. Add wine. Cook, stirring, until wine is absorbed by rice. Using a
ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice
constantly, at a moderate speed. When rice has absorbed most but not all of
liquid and mixture is just thick enough to leave a clear wake behind the
spoon when stirring, add another 3/4 cup stock.

4. Continue adding stock in this manner, stirring constantly, until rice
is mostly translucent but still opaque in center. Continue cooking until
rice is al dente, but not crunchy. As rice nears doneness, watch carefully;
add smaller amounts of liquid. The mixture should be thick enough that
grains are suspended in liquid the consistency of heavy cream. The risotto
will thicken slightly when removed from heat.
5. Add dried mushrooms and mushroom caps; warm over low heat. Remove
from heat. Stir in butter and Parmesan; season with salt and pepper. Divide
among four bowls; grate Parmesan over risotto. Serve immediately.

Thanks to Brina McNurlin Bunt for the recipe.

Chocolate Mint Cookies

















2 2/3 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsweetened cocoa powder
3/4 c. light brown sugar, packed
2/3 c. white sugar
1 c. salted butter, softened
3 large eggs
1 tsp. pure mint extract
1 3/4 c. mint chocolate chips

Preheat oven to 300*. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrapes sides of bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix. Drop dough by rounded Tbsp onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 19-21 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

I have decided starting February 15th I am going to try a new recipe, take a picture, and post it for everyone to see. Please follow me through the journey of learning about cooking and finding great recipes.

Cinnamon Chip Cookies



1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
1 tsp. vanilla
2 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. cinnamon chips (you can use chocolate chips or any other chips instead)

Preheat oven to 350 degrees. In a large bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and fluffy. Add the vanilla and eggs. Beat about 1 minute. Sift the flour, soda and salt in a bowl. Add to the butter mixture and mix until all ingredients are well-combined. Stir in the cinnamon chips. Drop tablespoons of dough onto ungreased cookie sheets and flatten slightly with the palm of your hand. Bake 8-10 minutes. Remove to a cooling rack.

Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies

1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips

DIRECTIONS
Preheat oven to 350 degrees. Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.