S: BAFHT Cookbook 2011
FC: Brockton & Area Family Health Team Cookbook | 2011 Edition
1: BACON WRAPPED WATER CHESTNUTS 1 cup ketchup 1 cup brown sugar 1 tsp Worcestershire sauce 16 oz sliced bacon 2 (8 oz)cans water chestnuts, drained 1. Preheat oven to 350 degrees F (175 degrees C) 2. In a saucepan, combine ketchup, brown sugar, Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts. 3. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9 X 13 pan. 4. Bake in preheated oven until bacon is completely cooked, about 40 to 45 minutes. EDAMAME AND ROASTED TOMATO 1 1/4 cup Frozen shelled edamame 1/2 cup shredded fresh mint 1/4 cup extra-virgin olive oil 1 clove garlic, minced 3/4 tsp finely grated lemon rind 2 tbsp lemon juice 1/4 tsp salt 36 gluten-free crackers Tomatoes: 2 cups cherry tomatoes, halved 2 tbsp extra-virgin olive oil 1 pinch each salt, pepper and granulated sugar Toss together tomatoes, oil, salt, pepper and sugar. Bake, cut side up, on parchment-lined baking sheet on 300 F oven until shriveled and dry in center, about 1 1/2 hours.Meanwhile, in small saucepan of boiling water, cook edamame until tender, about 5 minutes. Drain, reserving 1/4 cup of the cooking liquid; let cool.Rinse edamame under cold water; transfer to food processor. Add half of the mint, the oil, garlic, lemon rind, lemon juice, salt and reserved cooking liquid; puree until smooth. Spoon generous 1 tsp puree onto each cracker, top with tomatoes, remaining mint, and feta cheese (if using). | JAMIE OLIVER GUACAMOLE 4ripe avocados, pitted 1 cup garden tomatoes, finely diced 1/4 cup Vidalia onions, finely diced 1/4 cup radishes, finely diced 1/4 cup banana peppers, finely diced 1 tbsp jalapeno peppers, finely diced 1/2 cup fresh cilantro, chopped 1/2 cup fresh parsley, chopped 1/4 cup chipotle, finely diced 1/2 cup red bell peppers, finely diced 2 tbsp fresh garlic, diced 1/4 cup lime juice 2 tbsp fresh tomato juice (from the tomatoes that were diced) 1 tbsp red wine vinegar 1 tbsp sea salt 2 tsp extra virgin olive oil 1 tbsp cracked black pepper 1 tsp granulated sugar 1. In a medium-sized mixing bowl, mash the fruit of the avocados until a creamy mixture is formed. Mix in olive oil, granulated sugar, red wine vinegar, and the tomato juice and stir well. Add the lime juice and stir in mixed in. 2. In a separate, small mixing bowl, add the onions, diced tomatoes, radishes, banana peppers, jalapeno peppers, cilantro, parsley, chipotle, and garlic. Stir these until mixed lightly and pour entire mixture into a blender or food processor. Blend for a few seconds until the mixture takes on the form of a sauce. Pour this mixture into the bowl and the avocado mixture and stir with a spoon or fork for one minutes until well mixed. Add the sea salt and cracked black pepper and stir.
2: Phyllo Wrapped Baked Brie 1 cup sliced fresh mushrooms 1 green onion, chopped 2 Tbsp. Kraft Signature Balsamic Vinaigrette Dressing 4 sheets frozen phyllo, thawed 2 Tbsp. butter, melted 1 pkg. (125 g) Kraft Brie Cheese Ritz Entertaining Selections Buttercrisp Crackers HEAT oven to 400F. Cook mushrooms and onions in dressing in skillet until tender. Cool. BRUSH 1 phyllo sheet with butter; cover with remaining phyllo sheets, brushing each layer with butter before stacking. Cut 10-inch circle from stack; discard trimmings. CUT cheese horizontally in half; place 1/2 in center of phyllo stack. Top with 1/2 the mushroom mixture, remaining cheese and mushrooms. Fold phyllo around cheese, folding as necessary to completely enclose cheese; brush with remaining butter. Place on baking sheet or in pie plate. BAKE 15 min. or until golden brown. Serve with crackers. | Cheesy Italian Pull Apart Bread 2 pkgs of Pillsbury Country Biscuits 1/2 c spaghetti sauce 6 string cheese sticks, (cut into 1 inch pieces) 2 T melted butter 1 T Italian seasoning 2 T Parmesan Cheese garlic powder to taste Preheat oven to 450 F, grease 8 in cake pan Flatten each piece of biscuit dough into 4” circle. Spoon 1 t of spag sauce into center of biscuit. Place cheese piece on the sauce. Fold the dough in half and pinch the seams together tightly to seal in the cheese. It will be in the shape of a 1/2 moon. Place the dough in the cake pan, starting at the outside edge. Brush the dough with the melted butter and sprinkle with the Italian seasoning, parm cheese, and garlic over the top of the dough. Bake in oven until golden brown, about 15 minutes HOT CRAB DIP 1 large package cream cheese 1 can crab meat (drained) 1 tsp milk or cream Worcestershire sauce to taste. Combine ingredients and bake in 350 F oven for one half hour or until mixture is bubbling. Serve with crackers or vegetables. | Exploding Chicken Taquitos 1 cup finely chopped chicken 1/2 cup salsa 8 small corn tortillas 1/3 cup shredded cheddar cheese 1/4 tsp taco seasoning mix Preheat oven to 375 F, combine chicken and salsa in bowl, cover and refrigerate for 15 min. Wet two paper towels, place tortillas between them, microwave for 1 min, until warm and pliable, set aside Prepare baking sheet with non-stick spray. Place 2 tbsp of filling on tortilla, spread it across entire surface and roll tortilla up slightly till you have a tube secure with toothpicks, repeat with other tortillas. Bake for 14-16 min until crispy, allow to cool for 5 min, remove toothpicks and serve. Dip in Salsa and Sour Cream Spinach and Artichoke Dip 1 can of artichoke hearts – drained & chopped 1 pkg frozen chopped spinach, thawed and well drained 1 cup refrigerated Alfredo Sauce 1 cup Shredded Mozzarella Cheese 1/3 cup Parmesan Cheese 4 Cloves of Garlic Preheat oven to 350. Mix all ingredients until well blended. Put in 9 inch pie plate. Bake 20 min or until lightly browned Serve with crackers or nachos.
3: Pizza Rolls 2 Tbsp. butter, melted 1/4 tsp. Italian seasoning 1/4 tsp. garlic powder 1 can (235 g) refrigerated crescent dinner rolls 1 cup Mozzarella Cheese 1/2 stick Pepperoni thinly sliced 1-1/2 cups marinara sauce Preheat oven to 300F. Mix butter, Italian seasoning and garlic powder until well blended; set aside. Unroll dough on lightly floured surface. Separate into two 7x3-1/2-inch rectangles. Place, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal; brush with half of the butter mixture. Sprinkle evenly with cheese and vegetables(if desired) ; top with pepperoni Starting at one of the short ends, roll up reach rectangle to form log. Pinch seams and ends together to seal. Position logs lengthwise, seam-sides down, in center of baking sheet. Brush with remaining butter mixture. Bake 25 min. or until lightly browned. Let stand 5 min. Cut each log into six slices. Serve with the marinara sauce. | Antojitos 1 cup cream cheese 1/4 cup green onions 1/4 cup red peppers 1/8 cup jalapeno peppers 12" soft tortilla shell 1/2 cup Shredded Cheese 1/4 cup sour cream 1/2 tsp. basil pesto Place the cream cheese in a mixing bowl and let it sit to soften at room temperature. Finely chop the onions and peppers and then mix with cream cheese. Lay the tortillas out on a flat work surface and use a spatula to spread a thin layer of the cream cheese mixture over the surface of the tortilla. Sprinkle shredded cheese evenly over the mixture. Roll the tortilla into a tube shape and score the top of the bread six times. Bake for 8 minutes or until golden brown. Remove the roll from the oven and cut into seven pieces. Dipping sauce: Combine the sour cream and the basil pesto together for a refreshing dip for these spicy appetizers. Serve with sour cream mixture or your favorite dipping sauce (salsa, guacamole etc.).
4: Spinach Phyllo Wraps 1 egg, beaten 1 pkg Cream Cheese 1 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese 1 pkg. (300 g) frozen chopped spinach, thawed, well drained 15 sheets frozen phyllo dough, thawed, divided 1/3 cup butter, melted, divided Mix all ingredients except phyllo and butter. Place 1 phyllo sheet on clean work surface; brush lightly with butter. Top with 2 more phyllo sheets, brushing some of the remaining butter between each layer. Place remaining phyllo into sheets of plastic wrap; set aside. Spread 1/5 of the spinach mixture along one short side of phyllo stack to within 1 inch of ends. Fold in long sides of phyllo; roll up from one short side to make log. Brush with some of the remaining butter. Repeat with remaining phyllo sheets, spinach mixture and butter. To prevent phyllo from cracking, score logs at 1-inch intervals.Bake 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices to serve. | Feta and Dill Spread 8 oz feta cheese crumbled 3 Tbsp olive oil 1 clove garlic minced finely grated peel of one lemon 1 Tbsp lemon juice fresh ground black pepper 3 Tbsp chopped fresh dill 1 small green onion finely chopped Mix feta, oil, lemon juice and zest and pepper in food processor. Stir in onion and dill. Can be served with crackers, as a filling for hollowed out cherry tomatoes or cucumbers or as a sandwich spread. Pizza Dip 1 pkg of Cream Cheese 1 can of Pizza Sauce 1 cup of diced pepperoni, bacon, ham, mushrooms, green pepper (or whatever you like on your pizza) 1 cup shredded cheese. Spread Cream Cheese in bottom of oven safe pan, top with sauce and toppings, cover with cheese. Bake in the oven at 420 for 10 – 15 min or till cheese is melted. | Cheeseball 8oz pkg cream cheese 1 cup grated aged cheddar cheese 1 Tbsp chopped pimento 1 Tbsp chopped green onion 1 Tbsp chopped green pepper 2 tsp Worchestershire sauce pinch of cayenne pepper and black pepper to taste Mix together and roll into a ball. Chill in fridge. Brie with Caramelized Onion and Cranberry 2 Tbsp butter 1 medium onion chopped C dried cranberries 1 Tbsp brown sugar 1 Tbsp balsamic vinegar Melt butter in skillet and cook onion X 10 min, stirring frequently. Stir in cranberries, brown sugar and vinegar and cook X 5 min, stirring frequently until mixture is thickened and caramelized. Lightly brush ovenproof plate with oil. Place 1 15 oz wheel of brie on the plate and bake uncovered X 8 min or until cheese is softened. Spoon onion topping over cheese and serve with crackers. (Onion mixture can be made 24 hours in advance and reheated).
5: SOUP | French Onion Soup 1/4 cup butter 3 onions, thinly sliced 1 teaspoon white sugar 1 tablespoon all-purpose flour 2 1/2 cups water 1/2 cup red wine 2 (10.5 ounce) cans condensed beef broth 1 French baguette 8 ounces sliced Swiss cheese Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted Mushroom & Leek Soup 1/2 cup butter 2 bunches leeks pound mushrooms cup flour 1 tsp salt dash cayenne pepper 1 cup chicken broth 3 cups milk 1 tbsp dry sherry or lemon juice Wash leeks very well. Slice and use white part only. In cup butter, sauté leeks until tender but not brown.Remove and set aside.In remaining butter, sauté mushrooms until soft. About 10 minutes.Blend in flour, salt, and cayenne.Gradually stir in broth and milk. Cook, stirring, until mixture thickens and comes to aboil. Add leeks, sherry, salt and pepper to taste. Simmer for10 minutes.Serve with thin slices of lemon and a sprinkling of parsley.
6: Taco Soup 1 pound of hamburger 1 can chopped tomatoes 1 can of red kidney beans 1 can of pinto beans 1 can white corn 1 envelope taco seasoning 1 envelope ranch dressing mix Brown hamburger and drain. Add all cans undrained and envelopes to the hamburger and put in the slow cooker. COOK on low for 2 - 4 hours Autumn Soup 1 pound of hamburger 1 cup chopped onion 4 cups water 1 cup thinly sliced carrots 1 cup of celery 1 cup of raw potato cubes 1 tsp salt 1/4 tsp pepper 1 bay leaf 1 can crushed tomatoes 1 tsp Worch.sauce 1 tsp chili sauce 1 tsp garlic salt Brown hamburger with onion until it is no longer pink. Add water, vegetables and spices. Simmer 20 minutes and add tomatoes and cook another 10 minutes. Remove bay leaf and serve. | Curried Squash Soup 1 medium onion, chopped 3 cloves garlic, minced 2 carrots, chopped 4 cups acorn squash, peeled, seeded, chopped 2 tbsp margarine 1 tsp curry powder 1 tsp ground cumin (optional) 4 cups water 4 packets OXO Chicken Bouillon (35% less salt) 3 tbsp chopped fresh cilantro (or parsley) tsp hot sauce In a large heavy saucepan on medium heat, sauté the onion, garlic, carrot and squash in margarine for about 5 minutes. Stir in curry and cumin and cook for an additional minute. Add water and OXO; bring to a boil. Reduce heat and simmer for 25 minutes or until all vegetables are tender. Puree in blender or food processor until smooth. Stir in chopped cilantro and hot sauce. Season to taste with salt/pepper. Garnish with fresh cilantro or parsley.
7: Irish Potato Soup 2 pounds potatoes 2 onions 1 small carrot 1/4 cup butter 5 cups light broth (chicken or vegetable) 2- cups milk Bay leaf, parley and thyme Salt and pepper Cream and chives for garnish Peel and slice the potatoes, onions and carrot. Melt butter in a large saucepan and sweat the onions in butter until soft, but not brown. Add potatoes and carrot. Stir in the stock and milk. Tie the bay leaf, thyme and parsley together and add to the pan, along with pepper and salt to taste. Simmer gently for about an hour, then puree in a food processor. Add some cream before serving and sprinkle with chopped chives. Preparation: 20 minutes Cooking: 1 hour Serves: 6 - 8 | Paprika Bean Soup 1 tsp Vegetable Oil 1 Onion Chopped 2 Garlic Cloves Minced 3 Tbsp Paprika 2 Cups Vegetable Stock 2 Cups Red Kidney Beans Mashed 1/4 lb Diced Ham (optional) 1/4 tsp Ground Pepper 1/4 cup Low Fat Yogurt or Low Fat Sour Cream 1 Green Onion Sliced Thin In a large saucepan, heat oil over medium and cook onion and garlic, stirring occasionally for 5 minutes or until onion is translucent. Stir in paprika, cook for 1 min longer. Stir in stock and bring to a boil for 1 minute. Add mashed beans and ham (optional) and return to a boil. Season with pepper. Reduce heat and simmer covered for 45 minutes. Just before serving blend in yogurt or sour cream. | Seafood and Corn Chowder (Slow Cooker) 2 – 15oz Cans Cream Corn 14oz Chicken Broth 1 Cup Onion Chopped 1/2 Cup Celery Sliced 1/2Cup Carrot Chopped 1/2 tsp Dried Thyme 1/4 tsp Black Pepper 1/4 tsp Cayenne Pepper 1 Cup Whipping Cream 12 oz Cooked or Canned Crabmeat or Shrimp (or both) In slow cooker combine cream corn, broth, onion, celery, carrot, thyme, black pepper and cayenne pepper. Cover and cook on low heat for 5-6 hours or on high heat for 2-3 hours. Remove mixture from slow cooker and cool slightly. Transfer half the mixture to a food processor and blend until almost smooth. Return to cooker and repeat with remaining cooked mixture. If using low heat, turn to high heat setting. Stir in whipping cream and crabmeat or shrimp. Cover and cook for 10 additional minutes or until heated.
8: Bean Salad 19oz black beans 19oz bean medley (I've also used chick peas or kidney) 2 peppers diced, 2 large green onions dices 1/3-1/2 tbsp (depends on preference) fresh cilantro corn is good too (good use of left over cobs!) Dressing: 1/4 cup olive oil, 1/3 cup rice wine vinegar, tablespoon Dijon mustard, 1 clove garlic crushed, salt and pepper to taste Marinate 24hrs (you can eat it sooner but its not as good) Broccoli Salad 1 Cup Grated Cheddar Cheese 1 Red Onion Chopped Cup Mayonnaise 1 Tbsp Vinegar 1 Head Broccoli Crisp Bacon Broken into Bits 1 Tbsp Sugar Cut broccoli in bite size pieces. Add cheese, bacon bits and onion. Mix together mayonnaise, sugar and vinegar and add to the broccoli mixture. Refrigerate at least 1 hour before serving | Salads Baby Greens, Pear , Blue Cheese & Walnut Salad 3 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 medium shallot, minced 1 1/2 teaspoons chopped fresh thyme 1/2 cup olive oil 1 5-ounce bag mixed baby greens 2 large ripe pears, halved, cored, thinly sliced lengthwise 1 cup crumbled blue cheese 1 cup walnuts, toasted, coarsely chopped Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.
9: Asparagus Vinaigrette 1 lb fresh asparagus Dressing 1 TBSP Dijon mustard 2 TBSP white wine vinegar 3 TBSP fresh lemon juice 1 TSP sugar Salt and Pepper to taste Lemon Zest To Prepare Asparagus: Place asparagus in small amount of boiling water and cook for 2 minutes. Remove asparagus and plunge into ice water. When cool, dry and place on serving platter. To Prepare Dressing: Place all ingredients in a bowl and whisk together. Pour over asparagus and garnish with lemon zest. Love Salad 1 bag spinach 2 cups cooked rice 1/2 cup extra virgin olive oil 3-4 green onions 1/4 cup Soya sauce 3 -4 celery stalks 1 cup salted cashews tsp garlic powder or garlic salt Mix together these 6 items in a large bowl. In another bowl mix together: olive oil and Soya sauce Add Dressing while stirring so it does not separate. Marinate overnight for best results. | Warm Spinach and Ham (or Chicken) Pasta Salad 3 cups penne (or other short, curled or twisted pasta shapes) 3 tbsp extra- virgin olive oil 1 tbsp white or red wine vinegar 1/2 tsp. Dijon mustard 2 clove garlic, minced Pinch of salt and pepper 4 cups fresh baby spinach leaves 2 cups cooked cubed ham or chicken 1 cut quartered cherry or grape tomatoes cup goat cheese 1 green onion, thinly sliced In large pot of boiling water, cook pasta until tender but firm, about 8 minutes. Drain. Meanwhile, in large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add hot pasta, spinach, ham or chicken, tomatoes and of the goat cheese. Toss to coat Divide the remaining goat cheese over each serving. Sprinkle with green onion Makes 4 servings | Spinach Artichoke Tortellini Salad 1 lb. spinach tortellini, cooked & cooled 1 can marinated artichoke hearts, drained, quartered 1/2 lb. sun dried tomatoes, packed in oil 1/3 c. olive oil 1 tbsp. fresh lemon juice 2 garlic cloves, pressed 1 tsp. ground pepper 1/2 tsp. kosher salt 1/4 lb. whole raw cashews green or black olives (optional) Drain tomatoes, reserving 1 tablespoon oil. Chop tomatoes. Combine reserved oil, olive oil, lemon juice, garlic, pepper and salt in large bowl. Stir in tomatoes, artichoke hearts and cashews. Stir in tortellini. Add olives if you like. Let stand at room temperature 1 hour. Mediterranean Quinoa Salad 2 cups cooked Quinoa 1/2cup or each chopped red pepper, green pepper and yellow pepper 1/2 c black beans 4 oz feta cheese crumbled 1/4 cup chopped sundried tomatoes 1/2 C sliced black olives 2 Tbsp chopped fresh herbs (basil, parsley) Top with balsamic vinaigrette
10: Gluten Free Turkey Burgers 1.5 lbs ground turkey 1 bag of salsa fresca rice chips 1 egg Fresh ground black pepper 4 Tbsp homemade taco seasoning Mix well, form into burgers and grill. | Entrees
11: Zucchini and Ricotta Shells 4 cups medium or large shell pasta 1/2 cup ricotta 1 tsp grated lemon rind 1/2 tsp salt 1/4 tsp pepper 2 zucchini 1 Tbsp extra virgin olive oil 2 Tbsp each thinly sliced fresh mint and green part of green onion 2 Tbsp lemon juice In saucepan of boiling salted water cook pasta according to package instructions. Drain, reserving 1/4 cup of the cooking water. In a large bowl, toss together pasta, ricotta, lemon rind, salt, pepper and half of the reserved cooking water. Meanwhile quarter each zucchini lengthwise. With knife cut away the core and cut on the bias into slices. In skillet heat oil over med heat, then sauté zucchini until tender, about 5 minutes. Add to pasta along with mint, green onion, lemon juice and enough of the cooking liquid for desired creaminess, Tossing to coat. | Bulgur Meat Loaf 1 cup fine or medium bulgur 1 cup rolled oats 3 cups vegetable stock 1 Tbsp veg oil 2 cloves garlic 1 small onion finely chopped 2 stalks celery finely chopped 1/2 cup finely chopped mushrooms 1 carrot peeled and grated 1 Tbsp chopped fresh thyme or 1 tsp dried 1 egg, lightly beaten 1/4 tsp salt and pepper 2 Tbsp ketchup 1 Tbsp apricot jam Mix bulgur and oats. Set aside. Bring stock to a boil. Pour over bulgur and oats and let stand 45 minutes or until liquid is absorbed. In skillet heat oil over med heat and cook garlic, onion, celery, mushroom, carrot, thyme. Stir for occasionally for 10 minutes. Add to bulgur and oats. Mix in the egg, salt and pepper. Pat into a greased 8x4 inch loaf pan and bake in 350 degree oven for 40 minutes. Mix ketchup and apricots jam together and brush on loaf after 40 minutes in oven. Return to oven for another | Broccoli Cups Broccoli filling: 2 tsp cooking oil 1 C chopped broccoli 1 C chopped fresh white mushrooms 1 C sliced green onion 2 large eggs 1/4 C sour cream 1/4 C cheddar cheese 4 bacon slices, cooked crisp & crumbled Sprinkle pepper 12 frozen tart shells Broccoli Filling: Heat cooking oil in medium frying pan on medium. Add the next 3 ingredients. Cook 5-10 minutes, stirring occasionally, until mushrooms start to brown. Cool slightly. Beat next 3 ingredients with whisk in medium bowl. Add bacon, pepper & broccoli mixture. Stir well. Arrange tart shells on ungreased baking sheet. Spoon 2 tbsp filling into each shell. Spread evenly. Bake on bottom rack in 350 oven for 30-35 minutes until pastry is golden & filling is set. Makes 12 broccoli cups.
12: Quinoa Recipe 2T olive oil 1 c diced onion 1/4c diced celery 1 t minced garlic 1 c quinoa, rinsed 2 c broth 2 c chopped spinach or kale 1/2 c chopped mushrooms 1/4 c grated Parm cheese 1/2 t salt 1/4t pepper In saucepan heat oil over medium heat. Add onion, and celery, cook till soft. Add garlic and Quinoa, cooking 1 minute longer, stirring occasionally. Do not brown garlic. Add broth, and bring to boil. Reduce heat to low, and simmer for 12 minutes. Stir in spinach and mushrooms, and simmer for 2 minutes, or until Quinoa turns from white to transparent. Add cheese, and season with salt and pepper. Serve hot. Flank Steak 1 pc of flank steak (from butcher shop) 1 clove of garlic 2 tbsp of soy sauce Crush garlic and rub on flank steak cover in soy sauce and marinate in Ziploc bag. Grill on Barbeque to your preference and slice thinly to serve. | Tolerable Brussels Sprouts 4 cups fresh Brussels sprouts 1/2 cup chopped onion 2 TBSP butter 1 TBSP flour 1 TBSP packed brown sugar 1/2 TSP salt 1/2 TSP dry mustard 1/2 cup milk 1 cup fat-free sour cream 1 TBSP parsley Wash and trim sprouts; cook until tender. Sauté onion in butter until translucent. Stir in flour, sugar, salt and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat through. Sprinkle with parsley before serving. Serves Sweet and Sour Beans 7 oz can chickpeas 21 oz can green beans 21 oz can yellow beans 21 oz can beans in tomatoes sauce 2 tsp dry mustard 1/2 lb bacon garlic 2 Spanish onions 1 cup brown sugar 2 tbsp molasses 1/2 cup white vinegar Brown bacon and onion and remove from pan. Add to bacon fat: brown sugar, molasses, dry mustard, vinegar, and garlic. Simmer 20 minutes and then add to the bean mixture. Bake at 350 C for 1 hour.
13: Butternut Squash Ravioli 1 cup mashed, cooked butternut squash 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pinch cayenne pepper 1/2 cup mascarpone cheese 1 egg yolk 1/3 cup grated Parmesan cheese 1 (16 ounce) package round wonton wrappers 2 tablespoons butter 1 clove garlic, unpeeled chopped fresh sage to taste 1 tablespoon grated Parmesan cheese, or to taste Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers. Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil. Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste. | Pumpkin Enchiladas 1/3 cup onion 2/3 cup canned pumpkin 2 tbsp taco sauce 1 tsp of taco seasoning mix 2 large corn tortillas cup red enchilada sauce 1 slice cheddar cheese cup shredded cheddar cheese Preheat oven to 400. Heat skillet on medium heat, spray with non-stick spray, add onion and cook till brown. Transfer to bowl and add pumpkin, taco sauce and taco seasoning to bowl. Season with salt and pepper. Warm tortillas up in microwave (15 sec) Spread 2 tbsp enchilada sauce onto each one. Place half slice of cheese in center of tortilla distribute and the pumpkin mix in tortilla. Wrap tight and put in pan with seam down, cover with enchilada sauce. Bake until hot about 8 minutes. Remove from pan and top with shredded cheese . Return to oven and bake until cheese melted. Top with sour cream. cheese. Bake until crust is golden- about 20 min.
14: Beef with Noodles 1 cup Chopped Mushrooms 2 Tbsp Vegetable Oil 500g Sirloin Steak (or any meat product) 1 Onion cut into thin slices 2 Cloves Garlic Chopped 1 Green Pepper Chopped 3 Celery Stalks Sliced 2 Tbsp Green Curry Paste 1 1/4 Cup Beef Stock 4 Tbsp Black Bean Sauce 225g Egg Noodles Chopped Parsley for garnish Heat oil in a pan or wok and cook meat until browned. Add the mushrooms, onion, garlic, green pepper and celery and fry for 3-4 minutes. Add the curry paste, beef stock and black bean sauce and stir-fry for another 2-3 minutes. Meanwhile, cook the noodles in boiling water until desired texture. Drain well and add to the stir-fry. Sprinkle parsley over and stir. Serve immediately. | Lasagna Spirals 12 Lasagna noodles 12 C Boiling water 1 1/2 tsp salt (optional) 2 Large eggs 2 1/4 C chopped fresh spinach (stems removed, lightly packed) 2 C ricotta cheese 3/4 C part skim Mozz cheese 1/3 C grated Parmesan cheese 2 tbsp chopped fresh basil 4 C pasta sauce 1 C grated part skim Mozz cheese Cook lasagna noodles in boiling water & salt in large uncovered pot for 14-16 minutes until tender but firm. Beat eggs with fork in large bowl. Add next 5 ingredients. Stir well. Makes about 3 C filling. Spread 1/3 C filling on 1 lasagna noodle. Roll up, jellyroll style. Repeat with remaining filling & noodles. Spread 1 C pasta sauce evenly in greased 9 x 13 inch pan. Arrange spirals seam side down in single layer on top of sauce. Spoon remaining sauce onto spirals. Cover with foil, bake at 350 for 40 minutes or until heated through. Discard foil. Sprinkle second amount of mozzarella over top. Bake uncovered about 15 minutes until cheese is melted. Freezes well, makes 12 spirals. | Sesame Chicken 10 oz. raw boneless skinless lean chicken breast, bite size pieces 1/8 tsp. salt 1/8 tsp. black pepper 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 1/4 cup whole-wheat flour, divided 1/4 cup fat-free chicken broth 1 tbsp. cornstarch 2 tbsp. sugar-free pancake syrup 2 tbsp. seasoned rice vinegar 1 tbsp. ketchup 1/2 tbsp. lite/low-sodium soy sauce 1/2 tsp. sesame oil 1/2 tsp. crushed garlic 1 tsp. sesame seeds Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside. Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside. Place 2 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken.Bake chicken in the oven until fully cooked, about 10 minutes. Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside. place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds.
15: Chicken with Tomatoes and Feta Cheese Sauce 2 tbsp olive oil 3 large shallots, chopped 4 boneless chicken breast halves 2 tbsp minced fresh rosemary leaves or 2 tsp dried rosemary salt and pepper 1 (28 ounce) can whole tomatoes with juice 1 1/2 cups chicken broth 1/2 cup chopped green olives In a heavy large skillet set over medium-high heat, heat oil. Add shallots and cook, stirring about 3 minutes. Season chicken with rosemary, salt and pepper. Add chicken to skillet and cook for 5 minutes,. Turn chicken over, add tomatoes, including juice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, about 7 to 10 minutes. Transfer chicken to serving plate. Boil sauce over high heat until thickened, about 5 minutes. Add cheese and olives and simmer, stirring, until heated through. Spoon sauce over chicken and garnish with rosemary sprigs. | Toasted Turkey Cranberry Arugula Sandwich Recipe 2 slices French or Italian loaf bread, lightly toasted 1 1/2 teaspoons mayonnaise 1/2 teaspoon Dijon mustard Several slices of cooked turkey breast 2 Tbsp prepared cranberry sauce 1 handful of baby arugula leaves or watercress 1/4 cup dressing 2 slices of bacon Shredded Mozzarella Cheese (Optional Toast /Grill 2 slices of bread. Spread mustard on one slice, mayo on the other. Add the turkey breast, mozzarella cheese, dressing, cranberry sauce, dressing then the arugula leaves. Top with the other slice of bread. Cut in half. Bruschetta Chicken 1 lb of Chicken Breast (cut into bite size pieces 1 pkg of Stove Top Dressing 1 Can Diced Tomatoes ( Drain Juices) 2 cloves of garlic 1 tsp basil 1 cup mozzarella cheese On Medium Heat cook chicken in pan, add garlic and basil Combine Dressing & Tomatoes. Layer Chicken on bottom, top with dressing mix and cheese. Bake at 400 degrees for 30 – 45 minutes or until chicken is done.
16: Asparagus & Lemon Pasta 1 lb asparagus – cut in 1 “lengths 1 lb pasta (penne) 3 tbsp butter cup cream/milk 2 tbsp lemon zest to cup lemon juice Parmesan cheese Black pepper 1/3 cup parsley 1 lb chicken – cut into pieces Brown chicken. Add asparagus pieces, butter, lemon zest, and lemon juice. Cook pasta and drain well. Add chicken, asparagus, etc to pasta. Mix well. Place in bowl. Add cheese, extra lemon zest to taste, parsley and pepper. Pork Satay Stew 1 Boneless Pork 2 Medium Red and/or Green Peppers cut into pieces 1 Large Red Onion Sliced 1 cup Salsa 1/2 Cup Peanut Butter 1 Tbsp Soy Sauce 1 Tbsp Lemon Juice 1 1/2 tsp Grated Fresh Ginger 1/2 tsp ground Coriander 1 cup Light Cream 3 Cups Cooked Rice 1/3 Cup Chopped Peanuts 1/4 Cup Sliced Green Onion Trim fat from meat and cut into 1 inch pieces. In a slow cooker, combine meat, peppers, onion, salsa, peanut butter, soy sauce, lemon juice, ginger and coriander. Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours Stir in cream and serve over hot cooked rice. Sprinkle individual servings with peanuts and green onion. | Slow Cooker Lasagna 1 lb. (450 g) lean ground beef 1 jar (675 mL) pasta sauce 1 cup water 1-3/4 cups ricotta cheese 1-3/4 cups Shredded Mozzarella Cheese 1/4 cup Parmesan Cheese 1 egg 2 Tbsp. chopped fresh parsley 6 lasagna noodles, uncooked BROWN meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley. SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce. Cover with lid. COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. Ranch Potato Casserole 12 - 14 small/medium red or white potatoes with skins on 1 cup sour cream 1 cup ranch dressing 6 slices bacon - cooked -cut up - CRISP 1 tsp parsley flakes 1 - 2 tsp cloves 1 - 1 and 1/2 cups grated cheddar cheese TOPPING; 1 to one and 1/2 cup grated cheddar cheese Bacon and chives (use some from the above amounts) Cook and cut potatoes in 1/2 or 1/4 Combine the next 6 items reserve some bacon and chives for topping. PLACE potatoes in GREASED 9 X 13 inch pan. Pour sour cream mix over and gently toss. Sprinkle with toppings. BAKE @ 350 degrees for 40 - 45 minutes | Sweet Potato Casserole Main Casserole 3 cups of sweet potatoes/ a.k.a yams ~(mashed up) ~ Estimate 4 Fist sized yams 1 stick of butter 2 eggs 1 cup of sugar 1 tsp vanilla extract Preheat oven to 350 F Boil sweet potatoes (yams) with skin on until all the yam centers are soft Drain water from pot Fill pot with cold water – peel skin off Mash the yams Mix all of the above ingredients together in a bowl (using a hand mixer makes this easier) Transfer to a casserole dish In a separate bowl, mix the ingredients to make the topping Topping 2/3 cup brown sugar 1/3 cup of butter 1/3 cup of flour 1 cup chopped pecans Mix all the topping ingredients in one bowl until pecans are coated Put over the top of sweet potatoes in casserole dish, smoothing it out as top layer. Bake casserole for 30 minutes @ 350 F Optional (After casserole has baked and Before serving) Add 1 cup of mini white marshmallows on top of pecan layer Put casserole back into oven to brown the marshmallows (5-7 mins) – keep a close eye on this part. Serve --- caution not to burn yourself when you serve—top is hot & gooey! Serves 4 people
18: BLT Mac & Cheese 3 slices of bacon 4 oz uncooked penne pasta 2 large yellow squash 1 large tomato chopped and seeded 4 wedges of Laughing Cow Swiss Cheese 2 tbsp fat free sour cream 2 slices cheddar cheese Salt & Pepper Cook bacon until crispy, crumble and set aside. Prepare pasta al dente (firm) and drain. Cut squash into pieces the size of penne, 2 inches long and inch thick. Spray skillet with non-stick cooking spray on medium heat, add squash cook for 5 min covered, stirring occasionally. Add spinach and tomato cook for about 1 mi, remove cover and continue to cook stirring occasionally till spinach and tomato sauce and liquid cooked off. Drain any remaining liquid. Place cheese wedges in microwave to break them up Add sour cream, cheese slices, microwave fro 30 seconds and stir, microwave for another 30 or until cheese is fully melted. Mix until smooth. Add cheese mixture and cooked veggies to pasta, toss, top with bacon, season with salt and pepper. Taco seasoning 1 Tbsp Chili powder 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp crushed red pepper flakes 1/4 tsp dried oregano 1/2 tsp paprika 1 1/2 tsp ground cumin 1 tsp black pepper Store in an airtight container | Chicken Pad Thai 1/2 pkg of rice noodles 1 lb. (450 g) boneless skinless chicken breasts cut into but size pizzas 3 cloves garlic, minced 1/4 cup Kraft Catalina Dressing, divided 1 egg, beaten 1/4 cup water 1/4 cup Kraft Smooth Peanut Butter 2 Tbsp. soy sauce 1 cup fresh bean sprouts 4 green onions, sliced 3 Tbsp. chopped peanuts Cook noodles in boiling water 5 min. or until tender. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is cooked through. Stir in egg; cook 30 sec. or until set. Drain noodles. Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well. Add sprouts and onions; toss lightly. Top with peanuts. Serve immediately. Unbelievable Chicken 1/4 cup cider vinegar 3 tbsp whole grain mustard 3cloves garlic, minced 1lime, juiced or 1 1/2 tbsp of bottled lime juice 1/2 lemon, juiced 1/2 cup brown sugar 1 1/2 tsp salt ground black pepper to taste 6 tbsp olive oil 6 boneless, skinless chicken breast halves 1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover and marinate 8 hours, or overnight. 2. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place chicken on prepared grill and cook 6 to 8 minutes per side, until juices run clear. Discard marinade. | Renee’s Spaghetti Sauce 4 lg onion’s chopped fine. 4 cloves garlic chopped 12 lg tomatoes ( 8 cups) 2-13 oz tins tomato paste 3 beef bouillon cubes 3 bay leaves 1 tbsp brown sugar 2 tsp oregano 1 tsp thyme 1 tsp basil 2 tsp salt tsp sage (or poultry seasoning) 1 tsp tobassco sauce. 1 grated zucchini 1 cup grated carrots. *Put all in a large pot and simmer 1 hr. Pour into sealers. ( or freeze, but sealers make it an easier quick meal.) *Can double recipe. Japanese Chicken Wings 3 lbs chicken wings 2eggs, beaten flour 3 tbsp soya sauce 3 tbsp water 1 cup sugar 1/2 tsp vinegar 1 tsp accent 1/2 tsp salt 1. Preheat oven to 350 degrees F. 2. Dip wings into beaten egg, then flour. Brown in frying pan. Place in a shallow pan. 3. Mix sauce and pour over wings. Bake 1/2 hour.
19: Chicken Vegetable Lasagna 1- 15 ounce carton ricotta cheese 1-10 ounce package frozen chopped spinach, thawed and well drained 1 slightly beaten egg 2 teaspoons dried Italian seasoning, 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts cut into inch pieces 8 ounces fresh mushrooms sliced 1 medium onion chipped 2 cloves of garlic minced 2 stalks of celery chopped 4 carrots peels and shredded (about 2 cups) 2- 14 oz cans of low fat Alfredo sauce 9 dried lasagna noodles Non-stick cooking spray 2 cups shredded mozzarella cheese cup grated Parmesan cheese Preheat oven to 350 degrees. In a small bowl combine ricotta cheese, spinach, egg and 1 tsp of the Italian seasoning. In a large skillet heat oil over medium heat. Add chicken, mushrooms, onion, garlic, celery, and carrots. Stir until the chicken is golden brown and vegetables are softened. Stir in cans of low fat Alfredo sauce and pepper. Simmer until mixture is slightly thickened. Meanwhile cook lasagna noodles according to package directions. Drain, and rinse with cold water. Coat a rectangular baking dish with non-stick spray. Place 3 of the lasagna noodles in the dish. Spread half of the ricotta mixture over the noodles, spread one-third of the sauce mixture over the ricotta, and sprinkle with of the mozzarella mixture and 1 tablespoon of the Parmesan. Repeat for next layer. Cover with 3 lasagna noodles and cover with remaining sauce, mozzarella and parmesan. Bake uncovered for 35 mins. Uncover and bake for 5 mins or until cheese is melted and bubbly. Let stand for 10 mins. Makes 8-10 servings | Chimichanga 2 cups of cooked chicken, just chopped up 1/2 tsp of cumin 1/4 tsp dried oregano 2 tbsp any chunky-style salsa, hot or mild salt to taste 4 ounces shredded Monterey Jack Tortilla Shells 2 tbsp olive oil 2 egg whites Mix all of the above ingredients together in a bowl. Put 1/4 of the mixture in the center of a tortilla shell. Brush it all the way around with the egg white. Fold in both sides. Bring up the bottom and we're going to make one fold, just like a parcel. Heat a couple tbsps of olive oil in a pan and place them seam side down on medium heat, for two to three minutes per side. Flip and let sit for two to three minutes. Put on foiled baking sheet and preheat oven to 375. Place in oven for 15 minutes. When those are done, we're going to put them on a foiled baking sheet. We're going to put them in a 375 degree F. oven for about 15 minutes. The inside is going to get deliciously melty and gooey, and the outside will get kind of crispy and crunchy. It's really a great method for these. Serve with sour cream, salsa., guacamole | Deep Dish Pizza 3 cups bisquick 3/4 cup water 1 lb ground beef 1/2 cup onion chopped 1/2 tsp salt 2 cloves garlic crushed 1 can (15 oz) tomato sauce 1 tsp Italian seasoning 1 can mushrooms drained cup green pepper 2 cup shredded mozzarella cheese Heat oven to 425* F Lightly grease jelly roll pan (15 X 10 X 1”) Mix bisquick and water until soft dough forms. Gently smooth into a ball on floured surface and knead 20 X. Pat dough on bottom and up sides of pan with floured hands. Bake for 20 minutes remove from oven. Cook and mix beef, onion, salt and garlic until beef is browned, drain. Mix tomato sauce and Italian seasoning and spread over dough. Spoon beef mixture evenly over sauce and top with mushrooms, green pepper and top with cheese and bake until cheese is melted and crust is brown.
20: Oven Fried Fish Fillets 1 cup fine dry bread cups 1 tsp dried Italian herb seasoning 1 tsp grated lemon rind tsp salt and pepper 1 egg or 2 egg whites 1 tsp water 1 lb fish fillets (halibut or cod) 1 tsp oil In shallow dish, stir together bread crumbs, herb seasoning, lemon rind, salt and pepper. In small boil, beat egg or whites with water Dip fillets into egg: dip into bread crumb mixture to coat both sides Spread oil on baking sheet: place in 450 F oven for 30 seconds. Place fish in single layer on hot baking sheet. Bake in top half of oven for 4 minutes: turn and bake for another 4 minutes for inch (1 cm) Sweet and Sour Sauce 1 clove of garlic minced 1 sweet onion finely chopped 1 green pepper chopped 1/2 c brown sugar 1/3 C vinegar 1 Tbsp cornstarch 1 small can pineapple chunks packed in juice Saute garlic, onion and green pepper. Mix 4 Tbsp of pineapple juice with the cornstarch and shake well. Add to remaining pineapple juice, soya sauce, vinegar, and sugar. Add to green pepper and onion and simmer until thickened.Add pineapple pieces last. May add beef broth if mixture is too thick. Goes great with beef meatballs. | Fish Cakes with Cilantro Mint Chutney 2 cups flaked cooked fish (salmon, cod, halibut etc.) - we use canned if we don’t have any leftovers 1.5 cups potatoes, peeled, cooked, and mashed 1/2 cup sweet potatoes, peeled, cooked, and mashed (I use more of this and less of the white potatoes) 2 Tbsp all-purpose flour 3 green onions, finely chopped 1 large jalapeno, seeded & chopped 1 egg, beaten 1/3 cup chopped fresh cilantro (or more!) 1 Tbsp garam masala or ground cumin 2 tsp ground coriander 2 tsp salt (I don’t add this) 1/4 cup vegetable oil Cilantro Mint Chutney: 1 jalapeno, seeded & cut into chunks 1/2 cup fresh cilantro 1/2 cup fresh mint 1/2 tsp salt (I just add a pinch) 2 Tbsp sugar 2 Tbsp lime juice 1. In large bowl, combine fish, potatoes, sweet potatoes, flour, green onions, jalapeno, egg, cilantro, cumin, coriander, and salt. Shape into 24 patties. 2.Heat oil in skillet over medium-high heat. Cook fish cakes for 3 minutes per side or until crispy & hot. 3.To make chutney, in a food processor, combine jalapeno, cilantro, mint, salt, sugar, and lime juice. Add a little water if necessary to thin. 4.Serve fish cakes with chutney. | Baked Shrimp in Tomato & Feta Sauce 1 tbsp olive oil 1 onion, medium chopped 2cloves garlic, minced 214.5 oz cans diced tomatoes 1/4 cup minced fresh parsley 1 tbsp minced fresh dill or 1 tsp dried dill 1 to 1 1/4 lbs medium sized, raw shrimp, peeled and de-veined (can leave tails on), thaw if frozen pinch of salt pinch black pepper, more to taste 3 oz feta cheese (about 2/3 cup crumbled) 1. Preheat oven to 425 degrees F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. 2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit. 3. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. 4. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice. Roasted Potatoes with Tomatoes, Basil & Garlic 2 lbs white and red potatoes, combined 1/2 cups chopped grape tomatoes basil, garlic powder, olive oil 1. Preheat oven to 400 degrees F. 2. In a large bowl, combine potatoes, tomatoes and desired amounts of basil, garlic powder and olive oil. 3. Place in a baking dish and bake 20 to 30 minutes, turning occasionally until tender.
21: Desserts & Baked Goods | Crustless Cheesecake 2 pkg cream cheese 2/3 c sugar 3 eggs 1/2 tsp vanilla 1/4 tsp lemon juice Cream together (vanilla last) Bake at 325 for 45-50 min Cool 10-15 min (leave oven on) 2 C sour cream (not low fat) 2 Tbsp sugar 1 tsp vanilla tsp lemon juice Stir together and layer over cheesecake. Bake 10 min Serve with fresh fruit
22: Cranberry Cheesecake Squares Bottom layer: 1 C butter 2/3 C brown sugar 1 & 1/2 C oats 2 C flour Press 2/3 of mixture into greased 9x13 pan. Bake 15 min @ 350 Reserve the rest. Middle Layer: 1 pkg cream cheese 1 can sweetened condensed milk c lemon juice beat together and spread over crust Top Layer: 16 oz can whole berry cranberry sauce 1 Tbsp brown sugar 2 Tbsp cornstarch Layer over cream cheese and sprinkle with remaining oat mixture. Bake at 350 for 45min Berry Pudding 1 lb frozen berries (any combination) 2 C orange juice 4 Tbsp cornstarch Bring berries and juice to a simmer over medium heat. Strain through a mesh sieve and return to pot and bring back to a simmer. Mix cornstarch with a splash of water and shake well. Add to berries until thickened. Pour into ramekins and cool for at least one hour. Serve with whipped cream.
23: Lemon loaf 1 3/4 C all purpose flour 1 tsp baking powder 1/2 tsp salt 1 large lemon 1/2 C unsalted butter at room temp 1 1/4 c white sugar 2 eggs 1 tsp vanilla 2/3 c milk Mix flour, baking powder and salt. Stir in grated peel of half the lemon. With electric mixer beat butter. Gradually beat in 1 C sugar. Then add eggs, vanilla and milk. Using a wooden spoon stir in flour mixture. Pour into oiled 9x5 loaf pan and bake at 350F for 55-65 min, or until a skewer inserted into loaf comes out clean. Leave loaf in pan and use a skewer to poke several holes in the top of the loaf.Mix glaze: 3 Tbsp fresh squeezed lemon juice 1/4 C white sugar Brush over top of the loaf and set aside to cool in pan X 10 min and remove. Harvest Magic Bars 2 cups graham wafer crumbs 3/4 cup butter 1 can Eagle Brand 1 pkg white chocolate chips 3/4 cup dried cranberries 3/4 cup finely chopped dried apricots 1. Mix together in medium bowl, crumbs and butter. Press into a 13X9-inch parchment lined baking pan. 2. Pour Eagle Brand over crumbs. Sprinkle with chocolate chips and dried fruit; press down firmly. 3. Bake in 350 degree F oven 20 to 25 minutes, or until edges become lightly browned. Cool well; chill before cutting into bars. | Chocolate Molten Cakes with Coffee Cream Cakes: 8 oz dark chocolate, chopped 1 cup butter 4 eggs 4 Tbsp brown sugar 1 Tbsp vanilla 1 Tbsp cocoa powder pinch of salt. Preheat oven to 400 degrees Grease 6 ramekins with 1 Tbsp butter and dust lightly with white sugar to coat the inside. Melt chocolate and butter over double boiler. Beat eggs with brown sugar, vanilla, cocoa and salt. Pour in melted chocolate and mix well. Pour into ramekins and bake 10-12 minutes until the edges are baked but the centers are still soft Let cool 10 minutes. Run a pairing knife around the cakes to loosen and invert onto plates. Coffee whipped Cream 1 Tbsp white sugar 1 C 35% whipping cream 1 Tbsp instant coffee Whip together with electric mixer until stiff. Use as a garnish for molten cakes. | Chocolate Chip Shortbread 1 3/4 C cake and pastry flour 1 C semisweet chocolate chips 3/4 C unsalted butter at room temp 1/2 C icing sugar 2 tsp cold water 1 tsp vanilla 1/4 tsp salt Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. In a small bowl combine flour with chocolate chips. Using an electric mixer beat butter until smooth and gradually add sugar and beat until fluffy. Beat in water, vanilla and salt. Gradually stir in flour mixture with wooden spoon. Shape into 1 inch balls and bake 15-20 min until edges are slightly golden. Cool completely and dip half of each cookie into extra melted chocolate and chill. Whole Wheat Dark Chocolate Zucchini Brownies 1 cup whole wheat flour 1/3 cup cocoa 1 1/4 tsp baking soda 1/2 tsp coarse salt 1 cup dark chocolate chips, divided 1/4 cup vegetable oil 1/2 cup packed light brown sugar 1/2 cup granulated sugar 2 large egg whites 1 tsp vanilla extract 1 1/2 cups grated zucchini Preheat oven to 350 degrees F. Line 9-inch-square baking pan with foil.Combine flour, cocoa, baking soda and salt in a medium bowl. Melt 3/4 cup chocolate chips in large, microwave-safe bowl on HIGH power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining 1/4 cup chips over top. Bake for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares.
24: Miniature Chocolate Mud Pies 1 C chocolate wafer crumbs 2 tsp vegetable oil 1 Tbsp oil Stir together. Divide mixture among 12 muffin tins and press down. 2 Tbsp chocolate chips 2 Tbsp hot water 1 tsp instant coffee Mix and microwave for 40 sec until chocolate is just melting 1 C brown sugar 1/2 c cocoa powder 2 Tbsp all purpose flour 2 & 1/2oz light cream cheese 2 large eggs 1/4 c low fat sour cream 3 Tbsp corn syrup 1 tsp vanilla Mix together in food processor. Add first chocolate mixture and puree until smooth Divide among muffin tins and bake at 350 for 12 min just until center is still slightly loose. Cool and chill. Garnish with icing sugar, whipped cream or fruit. Pat’s Rhubarb Pie 2 and 1/2 cup rhubarb Topping:1/3 cup flour 1/3 cup flour 1/3 cup brown sugar 3/4 cup white sugar 1/4 cup margarine 3/4 cup brown sugar1 tsp cinnamon 2 eggs FILL pie shell with rhubarb. Mix flour, sugars, eggs, and spices and pour over rhubarb. dash of nutmeg MIX together topping, with your fingers and sprinkle over pie. BAKE at 400 degrees for 45 - 50 minutes. | Maple Nut Orbs 1 cup nut butter (peanut, tahini, almond) 1/3 - 1/2 cup maple syrup 1 cup oat bran 1/2 cup wheat germ 1 cup sesame seeds 1/2 cup coconut shredded In a food processor: Blend nut butter & maple syrup. Add oat bran, wheat germ, and sesame seeds & blend until stiff, dough-like consistency. Spread onto square pan, and sprinkle with coconut. Chill & cut into squares. Push Pastry Mix together: 1 c all purpose flour 2 t sugar 1 t salt Mix together: 3 T milk 1/2 c canola oil Mix dry and wet ingredients together in a bowl. (don’t over work dough). Place into pie plate and “push” around the plate to cover. Add pie filling. Cinnamon Buns Ingredients: 20 frozen dough rolls 1 cup brown sugar 1/4 cup instant vanilla pudding 1-2 tsp cinnamon 3/4 c raisins (optional) 1/4 - 1/2 cup melted butter. Grease a 10” Bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all and cover with clean damp cloth. Leave overnight. Preheat oven to 350 degrees and bake for 25 minutes. Turn over on a serving plate and serve. | Monkey Bread 3 pkg Pillsbury Country Biscuit dough 1 c white sugar 2 t cinnamon 1/2 c butter 1 c packed brown sugar Preheat oven to 350, grease Bundt/tube pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the sugar/cinnamon mix at a time. Arrange pieces in the bottom of the pan. In a saucepan, melt the butter and brown sugar over medium heat. Boil for 1 minute, pour over biscuits. Bake at 350 for 35 minutes, or until done. Turn out onto a plate, let cool The bread just pulls apart Kahlua Cake 1 package of yellow cake mix 4 eggs 1/2 cup of oil 1 package of vanilla instant pudding 1/2 cup of cold coffee 1/4 cup of kahlua 1 and 1/4 cup of butter Grease Bundt pan Mix the above ingredients and pour into pan Bake a 325 for 1 hour Cool for 1/2 hour While cake is cooking make glaze: 3/4 cup of white sugar, 2 tablespoons of butter, 1/4 cup of cold coffee- melt ingredients until sugar dissolves then boil for 3 mins then add 1/4 cup of kahula and let mixture cool. When cake is cooled, remove from pan to make sure comes out easily. Then put cake back into pan and then pour glaze over cake and let sit for 20 minutes before removing cake from pan.
25: Chocolate Pecan Bars 1 cup butter, softened 3 cups flour 2 cups sugar, divided 1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, divided 1-1/2 cups light corn syrup 4 eggs, beaten 1-1/2 tsp. vanilla 2-1/2 cups chopped pecans Heat oven to 350F. Beat butter, flour and 1/2 cup sugar with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch jelly roll pan sprayed with cooking spray. Bake 20 min. or until lightly browned. Chop 6 chocolate squares; place in medium saucepan. Add corn syrup; cook on low heat 3 to 5 min. or until chocolate is melted and mixture is well blended, stirring frequently. Remove from heat. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts. Pour over warm crust; spread to evenly cover crust. Bake 30 min. or until filling is firm around edges but still slightly soft in center. Cool completely. Melt remaining chocolate squares as directed on package; drizzle over cooled bars. Let stand until chocolate is firm. Peanut Butter Brownie 1 box devils food cake mix 1 can pure pumpkin 1/4 cup peanut butter 1 tbsp milk Preheat oven to 400 Spray a large baking pan (about 9" X 13") with nonstick spray and set aside. In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top. In a small bowl, combine peanut butter with milk. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle. bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes. | Butter Tart Squares Crust: 1/2 C butter or margarine 2 tbsp icing sugar 1 1/2 C flour Combine & press into 9x9 pan. Bake at 350 for 5 minutes. Filling: 1 1/2 C brown sugar 1/2 C melted butter 2 eggs 1 tsp vinegar 1 tsp vanilla 1 C raisins (optional if you don’t like raisins or may add nuts of choice) Pour over crust. Bake at 350 for 30-40 minutes (watch). Chocolate Chip Cookies 2/3 C shortening 2/3 C margarine 1 C white sugar 1 C brown sugar 2 eggs 2 tbsp vanilla 3 C flour 1 tsp soda 1 tsp salt 1 C chopped nuts (optional) 1-1 C chocolate chips Cream shortening, margarine, sugars, eggs & vanilla. Blend in remaining ingredients. Drop dough by rounded tsp 2 inches apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Frozen Skor Dessert 1 box 24 ice cream sandwich 1 tub cool whip 4 skor bars In baking dish layer ice cream sandwiches alternating with cool whip, garnish with chopped skor bars. Keep frozen until aprox 30 min before serving.
26: Toblerone Fudge 1/2 cup sugar 1/2 cup butter 3/4 cup canned evaporated milk 1 bar (400 g) Toblerone Swiss Milk Chocolate, broken into pieces make it Line 8-inch square pan with parchment paper, with ends of paper extending over sides. Mix sugar, butter and evaporated milk in large saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat. Add chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Use paper handles to remove fudge from pan; cut into squares. Keep refrigerated. Bailey’s Cheesecake 1 C chocolate cookie crumbs 1/4 C melted butter 2 (250 g) pkg cream cheese 1/4 C flour 4 eggs 3/4 C Baileys irish cream 1 Tbsp Vanilla 1/2 C whipping cream 1 tbsp Baileys Mix cookie crumbs & melted butter. Press into 9” spring form pan. Beat cream cheese until fluffy. Gradually beat in sugar & flour. Add eggs one at a time, beating well after each. Stir in Baileys & vanilla. Pour into pan, bake at 350 for 10 minutes. Reduce to 250 & bake for 50 minutes or until set. Cool. Beat together whipping Cream & 1 tbsp Baileys. Top each slice with cream. May drizzle with chocolate syrup | Apple Caramel Skor Dip 1 package (8 oz.)Light Cream Cheese 1/2 cup brown sugar Prepared caramel sauce (enough to cover top of desert) 4 or 5 Skor bars or 1 package Skor bits 8 medium or large apples of any variety 1 Tbsp. lemon juice Bring cream cheese to room temperature and add to a mixing bowl or food processor with the brown sugar. Blend until completely mixed thoroughly and consistency is smooth. Spread mixture onto a plate and drizzle with caramel sauce. Chop the Skor bars into small bits and sprinkle over the dip. (Cover with plastic wrap and refrigerate if not serving right away.)Cut each apple into 8 slices. Drizzle the apple slices with lemon juice and toss until evenly distributed. This will keep the apples from oxidizing (going brown) too quickly. Dip, devour, and repeat! Caramel Pecan Ice Cream Dessert 1 cup flour 1 cup chopped pecans 1 cup lightly packed brown sugar 1 cup rolled oats 1 cup marg/ butter melted 1 cup caramel sauce 2 Liters Vanilla ice cream Combine flour, pecans, brown sugar and oats in a large bowl. Add melted margarine and mix well. Pat in thin layer on lg baking sheet. Bake at 400* stirring occasionally for 15 min. until golden brown. Crumble while warm, cool and press crumb mixture in 9 X 13” pan. Drizzle with half of sauce. Spread or scoop ice cream on top and add remaining crumbs and sauce. Cover and store in freezer. *any flavor of ice cream and complimentary sauce can be used.Well covered it will store in freezer.
27: Fruit Pavlova 4 large egg whites 1 cup superfine or castor sugar 1 tsp white vinegar 1/2 tbsp cornstarch Topping 1 cup heavy whipping cream 1 1/2 tbsp granulated white sugar 1/2 tsp pure vanilla extract Fresh fruit – kiwi, strawberries, raspberries, peaches, pineapple, or other fruit of your choice. Preheat oven to 250F and place rack in centre of oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tbsp at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty keep beating the mixture until it feels smooth). Sprinkle the vinegar ad cornstarch over the top of the meringue and, with a rubber spatula, fold in.Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.Bake for 1 hour and 15 minutes or until the outside is dry and takes on a very pale cream colour. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly shipped cream into the centre of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours. | Rice Pudding 3 3/4 Cups milk 1/2 cup sugar 1/4 tsp salt 1/2 cup uncooked basmati rice 2 egg yolks combined with cup milk 1 tsp vanilla Combine milk, sugar, salt and uncooked rice in a large saucepan. Stir well and bring to a boil. Lower heat and cover pot. Simmer for one hour, stirring several times. Remove from heat. Add cup of mixture at a time to egg yolks/milk. Pour mixture back into pot, stirring continuously for one minute. Add vanilla. Cook in refrigerator. Chocolate Chip Banana muffins 1/2 C butter or margarine softened 1 tsp vanilla 3/4 C sugar 2 eggs 2 C all purpose flour 1 tsp salt 1 tsp baking soda 1 C mashed banana 1/2 C chocolate chips Preheat oven to 350. In a large bowl, cream first 3 ingredients until fluffy. Beat in eggs one at a time. In separate bowl sift together the next 3 ingredients. Add sifted dry ingredients alternately with mashed banana to creamed mixture. Fold in chocolate chips. Spoon batter into greased muffin tins. Bake 25 minutes or until firm. | Irish Soda Bread 4 – 4 cups all-purpose flour, unsifted 1-teaspoon salt 3-teaspoons baking powder 1-teaspoon soda cup sugar (optional) 1/8 teaspoon ground cardamom or coriander cup butter or margarine 1 egg 1 cups buttermilk In large bowl, stir together 4 cups of the flour, salt, baking powder, soda, and sugar and cardamom (if using) until thoroughly blended. Cut in butter with pastry blender or two knives until crumbly. In a separate bowl, beat egg slightly and mix with buttermilk; stir into dry ingredients until blended. Turn out on a floured board and knead until smooth (2 – 3 minutes). Divide dough in half and shape each into a smooth, round loaf; place each loaf in a greased 8-inch cake or pie pan. Press down until dough fills pans. With a sharp, floured knife, cut crosses in tops of loaves, about inch deep. Bake in a 375o oven for 35 to 40 minutes, or until nicely browned. Makes 2 loaves. Whole Wheat Soda Bread: Follow recipe above for Irish Soda Bread, but substitute 2 cups Whole Wheat Flour for 2 cups of the all-purpose flour. After cutting in butter, add 1 to 2 cups raisins or chopped dates, if you wish. Currant Soda Bread: Follow recipe above for Irish Soda Bread, including sugar, but omitting cardamom and coriander. After cutting in butter, add 2 cups Currants or Raisins, and 1- teaspoons caraway seed (optional). Add egg and buttermilk, and proceed as directed in recipe.
28: Blueberry Bran Muffins 1 cup milk 1 Tbsp lemon juice 1 egg 1/3 cup vegetable oil (example: Canola Oil) 1/4 cup honey 1 1/2 cups All Bran cereal 1 1/2 cups flour 1/4 cup packed brown sugar 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1/2 cup fresh or frozen blueberries (can substitute other fruit) Add milk to lemon juice. Let sit (10 minutes) Wisk egg, vegetable oil, honey, milk & branIn a separate dish, mix flour, brown sugar, baking soda, baking powder, & cinnamon. Add blueberries. Mix wet & dry ingredients. Pour into muffin tin. Bake at 400F for 15-20 minutes. Makes 12 muffins Pancakes 2C flour 2 tbsp sugar 4 tsp baking powder 1 tsp salt 2 eggs 1 C milk 1/4 C oil or melted butter Whisk flour, sugar, salt, baking powder. Beat eggs in separate bowl, whisk in milk & oil. Pour milk into dry ingredients & whisk until moist. Cook in a lightly greased griddle or skillet. Tips: -Recipe works great with various whole grain flours, canola oil instead of melted butter or with added fruit (tip - to prevent colour bleeding dust berries with flour before adding). -To make waffles, add 2 tbsp oil to above recipe | Strawberry Glazed Pie 1C mashed strawberries 3/4 C white sugar Bring to a boil. 3 Tbsp cornstarch 1/2 C water Mix water and cornstarch and add to strawberry mixture and stir 1 minute. Bring to a boil and let cool Cream together: 1 pkg cream cheese 1 & tsp lemon juice 1/4 C white sugar Press cream cheese mixture into bottom of a prepared pie shell. Cover with 3 C of fresh strawberries (stem side down). Spread strawberry glaze over strawberries. Chill for several hours. Best Ever Banana Bread 1/2 C butter or margarine 1 C white sugar Cream together Beat in 2 eggs (one at a time) Add 3 very ripe bananas 1 C all purpose flour 3/4 C whole wheat flour 1 tsp baking soda 1/2tsp baking powder 1/2 tsp salt 3/4 C chocolate chips Mix wet and dry ingredients. Bake in a loaf pan at 350 X 1 hr. | Ponnukokur ( Icelandic Pancakes ) 2 eggs 1 tsp baking powder 1/3 cup white sugar 1/2 tsp vanilla extract 1/4 tsp salt 1/2 cup sour or fresh cream 1/2 tsp cinnamon 1 &1/2 cups flour 1/2 tsp baking soda 2 cups milk Beat eggs. Add sugar salt, vanilla and cinnamon. Dissolve baking soda in a little boiling water and then mix with cream. Add flour and baking powder sifted together alternately with milk. Rub heavy fry-pan with butter. Lift pan and pour 1/5 cupful of batter. Tip pan around until entire bottom is covered. Set back as quickly as possible, turn and fry other side – be careful not to burn it cooks very quickly. Turn out of pan and sprinkle with pinch of brown sugar and roll up. Excellent with fresh fruit.
29: Aunt Betty’s Nuts 500g Mixed Nuts 2 Tbsp Rosemary 1/2 tsp Cayenne Pepper 2 tsp Brown Sugar 1 tsp Salt (only if nuts are not already salted) 1 Tbsp Melted Butter Spread nuts on a cookie sheet and lightly brown. Combine other ingredients in bowl and toss the nuts in the spiced butter | Snacks & Beverages | Schma’s Slush (Heather’s Mom) 6 C water 2 C sugar Boil together and cool Add: 12 oz can frozen lemonade concentrate 12 oz can frozen orange juice concentrate 48oz can pineapple 26oz vodka Freeze mixture and serve with equal parts gingerale. Serve with fruit.
30: RASPBERRY COOLER 1 (12 oz) can frozen raspberry juice blend, thawed cup frozen lemonade, thawed 2 cups cold water 2 liters ginger ale – chilled. In a punch bowl or large pitcher, combine juice, lemonade and water. Gently add ginger ale. Garnish with lots of ice. (and fruit/ berries) Nice alone or with some added kick of your choice. PUNCH 2 cups pink grapefruit 1cup orange juice 1/4 cup grenadine Mix above- gently add 2 Liters ginger ale. Nice on its own or with some extra ‘spirit’. Banana Slush Boil together: 2 C sugar 3 1/2 C water Juice of 3 oranges Juice of 3 lemons 24 oz pineapple juice 2 C crushed pineapple 3 bananas mashed. Mix together & freeze. When ready to use put glass full of slush & add glass ginger ale or 7-up/ sprite. Makes 35-50 cups. | Puppy Chow 1/2 cup peanut butter 1 cup chocolate chips teaspoon vanilla 9 cups Crispix cereal 3 cups powdered sugar 1/4 cup butter Combine peanut butter, butter and chocolate chips in a microwave safe bowl. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well. Place the 9 cups of Crispix cereal in a very large bowl. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. Place the powdered sugar in a large zip-lock type plastic bag. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.Once the mixture is fully coated, place in a large serving bowl. | Sugar Coated Pecans 1 egg white 1 tablespoon water 1 pound pecan halves 1 cup white sugar 3/4 teaspoon salt 1/2 teaspoon ground cinnamon Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mixtogether sugar, salt, and cinnamonAdd pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. Baked Homemade Granola 4 cup rolled oats 2 cups mixed nuts and seeds, such as slivered almonds, coarsely chopped walnuts, pumpkin seeds, sunflower seeds, and sesame seeds 1 tsp cinnamon 1/2 tsp nutmeg 1/2 cup warm water 1/2 cupm aple syrup 1/2 tsp vanilla 1 cup mixed raisins, chopped dried apricots and dates Preheat oven to 300 F. Lightly oil 2 cookie sheets. In a large bowl, stir oats with nuts, seeds, and spices. In a small bowl, stir warm water with syrup and vanilla. While stirring, gradually pour into oat mixture. Stir to evenly coat. Spread out on oiled pans. Bake in centre of oven, stirring every 10 mins to prevent burning, until granola is crumbly and golden, about 30 minutes . Remove from oven and immediately stir in raisin mixture. When cool, store in airtight container for up to 5 days at room temperature, or up to 1 month in the refrigerator.
31: MIscellaneous... Glass Cleaner 1 Cup White Vinegar 1 Cup Water 1/2 tsp Liquid Dish Soap (Optional) 3-8 Drops Essential Oil Fill the spray bottle with vinegar and water and shake gently. If you don’t like the smell of vinegar, add essential oil. Soap is needed to dissolve the waxy buildup left behind by conventional cleaners – once the buildup is gone you can leave out the soap. ** Don’t use this vinegar solution (or other acids) on tile on a frequent basis as both the tile and grout can be etched by the acid. Test in an inconspicuous spot first and wait 24 hours to see if any discolouration occurs, especially of you have coloured grout.** CAESAR SALAD DRESSING 1 cup olive oil 1 cup parmesan cheese 3 cloves garlic, minced 1egg 2 tbsp lemon juice 1 tsp Worcestershire sauce 1/4 tspdry mustard 1 tsp sugar salt and pepper to taste 1. Blend in a blender. 2. Mix with salald; add croutons. | All Surface Spray 16 oz Spray Bottle 2 Tbsp Borax Hot Water 1/4 tsp Dish Soap Put the borax in the spray bottle, fill the bottle with hot water and shake until the borax is dissolved. Then add the dish soap. Spray on surface, let stand a minute or two and wipe off with a sponge or cloth. Liquid Laundry Soap Cup Borax Cup Washing Soda 1 Cup Soap Flakes or a grated bar laundry soap 8L Hot Water 20 Drops Essential Oil (Optional) Combine borax, washing soda and hot water. Boil the soap flakes in small amount of water and add to the first mixture. The soap with gel the mixture. If your water is hard you may wish to add more washing soda. Use about cup per load. Works well in cold water!! Try using vinegar in your wash to replace the fabric softener! | Homemade Mayo 2 eggs 1 cup white sugar 1 tsp dry mustard 2 tsp cornstarch 1/4 tsp salt Stir together in a saucepan. Add: 1 cup milk cup white vinegar Stir. Cook over medium to low heat until it bubbles and thickens, stirring often. Remove from heat. Refrigerate for up to two weeks. Fruit Flies Be Gone 2 Tablespoons white sugar squirt of dish soap 3 Tablespoons vinegar hot water Mix all ingredients in mug or container, top with hot water, stir.... leave on counter. PLAYDOUGH 2 1/2 cups flour 1/2 cup salt 1 tbsp alum 2 cups boiling water 5 tbsp oil 2 pkg Kool-Aid or food colouring. Mix together store in closed containers or zip loc bag.