S: Food Made with Love by Joannah Shinault
FC: Food Made with Love
1: Creamy Dill Cucumber Toasties 1 (8 ounce) package cream cheese, softened 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup mayonnaise 1 French baguette, cut into 1/2 inch thick circles 1 cucumber, sliced 2 teaspoons dried dill weed 1. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. 2. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
2: Curried Carrot Spread 3 cups sliced carrots 3/4 cup chopped onio 3 garlic cloves, minced 2 Tablespoons olive oil 1 Tablespoon curry powder 1 teaspoon ground cumin 1 15-oz. can cannellini beans, rinsed and drained 3/4 teaspoon salt Directions: In medium saucepan cook carrots in small amount of boiling water about 15 minutes or until very tender. Drain. Meanwhile, in a small skillet cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to food processor; add beans and salt. cover and process until smooth. Transfer to serving bowl. Cover and refrigerate at least 4 hours.
3: Broccoli and Apple Slaw 1/3 cup packed brown sugar 1/3 cup cider vinegar 1 1/2 tablespoon vegetable oil 1/4 teaspoon salt and pepper 2 1/2 cups chopped Pink Lady Apples 1 (12 ounce) package broccoli slaw 1 (3-ounce) package dried tart cherries 2 tablespoons sunflower seed kernels Mix top 4 ingredients for vinaigrette. Combine apples, broccoli, cherries for slaw. Drizzle with vinaigrette and mix well. Sprinkle with sunflower kernels. Chill for up to 3 hours.
4: Power Bars 1 cup quick-cooking rolled oats 1/2 cup whole wheat flour 1/2 cup wheat and barley nugget cereal (e.g. Grapenuts TM) 1/2 teaspoon ground cinnamon 1 beaten egg 1/4 cup applesauce 1/4 cup honey 1 teaspoon vanilla and almond extract 3 tablespoons brown sugar 2 tablespoons vegetable oil 1/4 cup sesame seeds 1/4 cup chopped walnuts 1 (7 ounce) bag chopped dried cranberries 1. Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray. 2. In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan. 3. Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars.
5: Banana Crumb Muffins 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
6: Turkey Meatballs 2 tablespoons olive oil 1 (20 ounce) package ground turkey 1 egg, beaten 1/3 cup Italian seasoned bread crumbs 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating. 2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly. 3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
7: Sauceless Lasagna 1 medium zucchini, halved lengthwise and sliced 1/3 cup chopped red onion 1 cup shredded mozzarella cheese, divided 1/2 cup crumbled feta cheese 2 portobello mushrooms, sliced 4 cups fresh baby spinach 1/4 cup chopped fresh basil 1 tablespoon chopped fresh oregano 3 cloves garlic, minced 3 tablespoons olive oil 1/4 cup balsamic vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (8 ounce) package no-cook lasagna noodles 9 roma (plum) tomatoes, thinly sliced 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray. 2. In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended. 3. Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top. Bake 35-40 min.
8: Shredded Venison Sandwiches 4 pounds boneless venison roast 1 1/2 cups ketchup 3 tablespoons brown sugar 1 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon soy sauce 1 tablespoon liquid smoke flavoring (optional) 2 teaspoons celery salt 2 teaspoons pepper 2 teaspoons Worcestershire sauce 1 teaspoon onion powder 1 teaspoon garlic powder 1/8 teaspoon ground nutmeg 3 drops hot pepper sauce 14 hamburger buns, split 1. Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke if desired and seasonings. Pour over venison. Cover and cook on high for 4- 1/2 to 5 hours or until meat is tender. 2. Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using to two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat unto toasted buns.
9: Falafel and Cucumber Sauce 1 (15 ounce) can chickpeas, drained 1 onion, chopped 1/2 cup fresh parsley 2 cloves garlic, chopped 1 egg 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon ground corriander 1 dash pepper 1 pinch cayenne pepper 1 teaspoon lemon juice 1 teaspoon baking powder 1 tablespoon olive oil 1 cup dry bread crumbs oil for frying 1 (6 ounce) container plain yogurt 1/2 cucumber - peeled, seeded, chopped 1 teaspoon dried dill weed salt and pepper to taste 1 tablespoon mayonnaise 1. In a large bowl mash chickpeas until thick and pasty. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas. 2. Combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. 3. Heat 1 inch of oil in a large skillet over medium=high heat. Fry patties in hot oil until brown on both sides. 4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
10: Nut Balls 1 cup each of Walnuts, Almonds and Cashews Chopped finely with a food processor 1/2 a red pepper, chopped 1 T fresh Ginger 1 T Spike 1/2 cup fresh parsley, chopped 1 onion, chopped 4 oz shredded cheddar cheese 2 eggs Mix all ingredients well. Form into balls, a little bigger than golf balls. Place on cooking sheet and put in cold oven. Turn the stove on 325 degrees and cook 20 minutes. Serve with marinara sauce.
11: Incredibly Cheesy Turkey Meatloaf 2 pounds ground turkey 1 cup milk 1 cup Italian seasoned bread crumbs 2 eggs 1 teaspoon salt 1/4 teaspoon pepper 3/4 pound Colby cheese, cut into 1/2-inch cubes 1/2 cup ketchup (optional) Directions: 1. Preheat oven to 400 degrees F (200 degrees C). 2. In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup. 3. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C). I served this with homemade onion rings and glazed carrots.
12: Curried Chick Peas and Tofu 1 medium onion, chopped 1 garlic clove, minced 2 tablespoons vegetable oil 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon ground black pepper pinch of cayenne (optional) 1 cake tofu (3/4 pound), cut into 1/2 inch cubes 2 cups undrained cooked chick peas (16 ounce can) 2 tomatoes, chopped (about 1 1/2 cups) pinch of salt (or more to taste) Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally. Stir in the cumin, coriander, turmeric, black pepper and optional cayenne. Add the cubed tofu and cook for a minute or so, stirring constantly. Add the chick peas and about 1/2 cup of their liquid, and simmer for 5 minutes. Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste. Serve topped with cilantro and/or yogurt if you like *Also good with chicken in place of the tofu.
13: Buckeyes 2 cups peanut butter 1 cup butter, softened 1/2 teaspoon vanilla extract 4 cups confectioners' sugar 4 cups semisweet chocolate chips 1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. 2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. 3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. 4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
14: Easy Key Lime Pie 5 egg yolks, beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice 1 (9 inch) prepared graham cracker crust 1. Preheat oven to 375 degrees F (190 degrees C). 2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. 3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
15: Sugar Cookies 1 1/2 cups confectioners' sugar 1 cup butter 1 egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1. Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. 2. Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours. 3. Preheat oven to 375 degrees F (190 degrees C). 4. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes. For icing: I mix powdered sugar, water, dash of vanilla and almond extract.
16: Chocolate Zucchini Cake 2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 1/2 cups vegetable oil 3 cups grated zucchini 3/4 cup chopped walnuts 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. 2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. 3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
17: Easy Decadent Truffles 1 (8 ounce) package cream cheese, softened 3 cups confectioners' sugar, sifted 3 cups semisweet chocolate chips, melted 1 1/2 teaspoons vanilla 1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls. I rolled them in powdered sugar, coffee, walnuts and coconut.
18: Apple Oatmeal Cookies 1/2 cup butter, softened 1/2 cup honey 1 egg 1 teaspoon vanilla extract 3/4 cup stone ground whole wheat flour 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1 1/2 cups quick-cooking oats 1 apple, cored and chopped 1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. 2. In a large bowl, cream together the margarine, honey, egg and vanilla until smooth. Combine the whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared cookie sheets. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
19: No-Bakes with Coconut 2 cups white sugar 3 tablespoons unsweetened cocoa powder 1/2 cup butter 1/2 cup milk 1 teaspoon cinnamon 1 pinch salt 3 cups quick cooking oats 1 cup coconut 1/2 cup peanut butter 1 teaspoon vanilla extract 1. In a saucepan bring sugar, cocoa, butter, and salt to a rapid boil for 1 minute. 2. Add quick cooking oats, peanut butter, and vanilla; mix well. 3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
20: Coconut ,Oatmeal, Cran, Whit Chocolate Cookies 1 1/4 cups butter, softened 3/4 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 2 1/2 cups rolled oats 3/4 cup flaked coconut 1 cup white chocolate chips and dried cranberries 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, cream together butter, brown sugar, and white sugar. Mix in the egg and vanilla. Combine flour and baking soda; blend into creamed mixture. Stir in the rolled oats, coconut, cranberries and white chocolate chips. Drop dough onto ungreased cookie sheets. 3. Bake for 10 to 12 minutes in preheated oven, or until lightly browned. Cool on wire racks.
21: Snickerdoodles 1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon 1. Preheat oven to 400 degrees F (200 degrees C). 2. Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. 3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. 4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
22: Coconut Macaroons 2/3 cup all-purpose flour 5 1/2 cups flaked coconut 1/4 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. 2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. 3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. I dipped the bottom in melted dark chocolate..of course!.
23: Chocolate Crinkles 1 cup unsweetened cocoa powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners' sugar 1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. 2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. 3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.