Caramel Syrup
1/2 C unsalted butter
1 C brown sugar
1/2 C light corn syrup
1/2 C milk
1 t apple pie spice
Combine the butter, brown sugar and apple pie spice in a small sauce pan over medium
heat. Once combined, add the corn syrup and bring to a slow bubble.
Cook for a minute or two. Reduce heat and simmer, gradually stirring in
the milk. Continue to simmer over low heat while making the pancakes.
The sauce will thicken slightly.
Apple Pancake Rings
3 medium-large apples, cored & sliced into 1/8" rings
2 C pancake mix
2 C water
1 t apple pie spice
Pre-heat pancake griddle. Mix pancake mix, water & apple pie spice in a bowl until well combined. Dip apple rings into batter, then place on griddle. Cook until golden brown, turning once. Serve with hot caramel syrup.
Oct 9, 2011
Jun 23, 2011
Antipasto Salad
This recipe is inspired by the Antipasto Salad at NYPD Pizza. All of the ingredient amounts are to taste. You can served it with Italian dressing, or a dressing of your choice. I like it without dressing as well!
Torn lettuce
Sliced black olives
Sliced green olives
Chopped tomato
Sliced pepperoncinis
Marinated mushrooms, halved
Marinated, quartered, artichoke hearts
Provolone cheese, chopped
Dry salami, chopped
Pepperoni, chopped
Torn lettuce
Sliced black olives
Sliced green olives
Chopped tomato
Sliced pepperoncinis
Marinated mushrooms, halved
Marinated, quartered, artichoke hearts
Provolone cheese, chopped
Dry salami, chopped
Pepperoni, chopped
Dec 17, 2010
Apple Cider Caramels
I found this recipe on Our Best Bites. It is a great addition to those Christmas goodie plates.
Apple Cider Caramels
2 c. high-quality apple cider (like Simply Apple)
1 c. heavy cream or whipping cream, divided
1 tsp. ground cinnamon*
Pinch nutmeg*
1/4 tsp. allspice*
1 1/2 c. sugar
1/3 c. light corn syrup
1 stick (1/2 c.) real butter, cubed
*If you'd rather, you can use 1 tsp. apple pie or pumpkin pie spice + 1/2 tsp. cinnamon instead of the full teaspoon of cinnamon plus the nutmeg and allspice.
Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.
Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Spray with non-stick cooking spray and set aside. In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Cut the caramels into 1/2" squares and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 2 weeks.
Apple Cider Caramels
2 c. high-quality apple cider (like Simply Apple)
1 c. heavy cream or whipping cream, divided
1 tsp. ground cinnamon*
Pinch nutmeg*
1/4 tsp. allspice*
1 1/2 c. sugar
1/3 c. light corn syrup
1 stick (1/2 c.) real butter, cubed
*If you'd rather, you can use 1 tsp. apple pie or pumpkin pie spice + 1/2 tsp. cinnamon instead of the full teaspoon of cinnamon plus the nutmeg and allspice.
Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.
Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Spray with non-stick cooking spray and set aside. In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Cut the caramels into 1/2" squares and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 2 weeks.
Dec 13, 2010
Chicken Pot Pie
1 pound skinless, boneless chicken
breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
(I found this recipe on allrecipes.com)
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
(I found this recipe on allrecipes.com)
Candied Cinnamon & Sugar Almonds
I found this recipe on My Kitchen Cafe. They really do taste like the ones you buy at the mall (or fair). You can buy raw almonds in the bulk foods section at Winco for cheap.
Candied Cinnamon and Sugar Almonds
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about 60-75 minutesr, stirring/flipping every 15 minutes, until the almonds look and feel dry. Cool completely before serving or packaging.
Candied Cinnamon and Sugar Almonds
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about 60-75 minutesr, stirring/flipping every 15 minutes, until the almonds look and feel dry. Cool completely before serving or packaging.
Dec 5, 2010
Dec 1, 2010
Candy Cane Brownies
I made these brownies this past weekend and sent some to work with my husband. One of his coworkers proclaimed them in the top three best brownies he'd ever had. If that isn't a great recommendation, I don't know what is! The recipe (and photo) comes from Our Best Bites.
Candy Cane Brownies
Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
Preheat oven to 350 degrees. Give those squares of chocolate a rough chop so they'll be easier to melt. Place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped). Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill.
Frosting: Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze: Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top. Remove from fridge a few minutes before serving.
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
Preheat oven to 350 degrees. Give those squares of chocolate a rough chop so they'll be easier to melt. Place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped). Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill.
Frosting: Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze: Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top. Remove from fridge a few minutes before serving.
Oct 31, 2010
Gunsmoke Chili
I got this recipe off the web years ago and it is my all-time favorite chili recipe. I make it every year for Halloween. It makes a big pot, so you may want to half the recipe unless you want leftovers to last a week. Also, if you make the full recipe be sure to have a big pot!
Gunsmoke Chili
4 lbs ground beef
4 green bell peppers, seeded & chopped
2 jalapeno peppers, seeded & chopped
4 celery ribs, chopped
4 onions, chopped
12 cloves garlic, minced
2/3 cup chili powder
2 T salt
2 T cumin
4 bay leaves
1/2 t crushed red pepper
2 - 14.5 oz cans diced tomatoes, drained
2 - 15 oz cans tomato sauce (or 4 - 8 oz cans)
2 - 14.5 oz cans beef broth
2 - 15.5 oz cans kidney beans, rinsed and drained
2 - 15.5 oz cans pinto beans, rinsed and drained
Saute' meat, bell peppers, jalapenos, onions, celery and garlic in a large pot or dutch oven. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and cook another 15 minutes. Remove bay leaves before serving.
Gunsmoke Chili
4 lbs ground beef
4 green bell peppers, seeded & chopped
2 jalapeno peppers, seeded & chopped
4 celery ribs, chopped
4 onions, chopped
12 cloves garlic, minced
2/3 cup chili powder
2 T salt
2 T cumin
4 bay leaves
1/2 t crushed red pepper
2 - 14.5 oz cans diced tomatoes, drained
2 - 15 oz cans tomato sauce (or 4 - 8 oz cans)
2 - 14.5 oz cans beef broth
2 - 15.5 oz cans kidney beans, rinsed and drained
2 - 15.5 oz cans pinto beans, rinsed and drained
Saute' meat, bell peppers, jalapenos, onions, celery and garlic in a large pot or dutch oven. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and cook another 15 minutes. Remove bay leaves before serving.
Oct 29, 2010
Pot Stickers
I LOVE these pot stickers, so I have to share the recipe here. I originally got the recipe from this website and have made them many times. Now I am totally craving them! Totally worth the effort!
Pot Stickers
1/2 lb. Ground Pork (NOT PORK SAUSAGE)
1/2 lb. deviened raw shrimp (chopped)
1/4 Cup Green Onions (Chopped)
4 tsp. grated fresh Ginger Root
1/4 Cup Shredded Carrot (a cheese grater works great)
2 Tbs. Cooking Sherry
2 Tbs. Soy Sauce
1 tsp. Sesame Oil
1 Egg (beaten)
Won ton Wrappers (found in the produce section of most stores- next to the tofu) Round, or Square work fine.
Combine ingredients and put by spoonful into won tons. Do not overload, or you won't be able to close the won ton. Wet the edge of the won ton, and seal by pressing closed with your fingers. Fry the won ton on one side in oil in a fry pan on medium heat. You can cut down on calories by spraying the pan with Pam, instead of using oil. But if things get too "sticky" use oil. After the bottoms are browned, add 3/4 cups water, or chicken broth and cover. Reduce heat to medium low. Set the timer for 6 to 8 minutes, (until the water has cooked off for the most part) Remove lid and boil of the rest of the water.
Dipping Sauce:
1 Part soy sauce
1 tsp Ginger Root (grated)
1 Part Rice Vinegar
Green Onions
Serve over Japanese Sticky Rice.
Pot Stickers
1/2 lb. Ground Pork (NOT PORK SAUSAGE)
1/2 lb. deviened raw shrimp (chopped)
1/4 Cup Green Onions (Chopped)
4 tsp. grated fresh Ginger Root
1/4 Cup Shredded Carrot (a cheese grater works great)
2 Tbs. Cooking Sherry
2 Tbs. Soy Sauce
1 tsp. Sesame Oil
1 Egg (beaten)
Won ton Wrappers (found in the produce section of most stores- next to the tofu) Round, or Square work fine.
Combine ingredients and put by spoonful into won tons. Do not overload, or you won't be able to close the won ton. Wet the edge of the won ton, and seal by pressing closed with your fingers. Fry the won ton on one side in oil in a fry pan on medium heat. You can cut down on calories by spraying the pan with Pam, instead of using oil. But if things get too "sticky" use oil. After the bottoms are browned, add 3/4 cups water, or chicken broth and cover. Reduce heat to medium low. Set the timer for 6 to 8 minutes, (until the water has cooked off for the most part) Remove lid and boil of the rest of the water.
Dipping Sauce:
1 Part soy sauce
1 tsp Ginger Root (grated)
1 Part Rice Vinegar
Green Onions
Serve over Japanese Sticky Rice.
Oct 21, 2010
Spicy Roasted Pumpkin and Sunflower Seeds
I got this recipe from Joy the Baker. They are kind of a sweet-spicy, my boys love them!
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
3 Tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
pinch of ground cloves
1/2 teaspoon cayenne pepper
3/4 teaspoon salt, plus more to taste after baking
3/4 teaspoon dried chili flakes
1 large egg white
Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
Mix together salt, sugar and spices. Set aside. Reserve 1-2 T of the spice mix to sprinkle over the top before you bake the seeds.
Whip egg white in a medium bowl until loose and frothy. Add the raw nuts and toss to coat. Add the mixed spices. Toss to coat as evenly as possible.
Spread seasoned nuts in a single layer across the greased cookie sheet. Sprinkle nuts with a bit more seasoning. A generous pinch of each. You can totally eyeball it.
Place nuts in the oven and let bake for 7 minutes. Remove nuts from the oven to toss and flip. Return to the oven for another five minutes. Toss and flip them again and then bake for another 3 minutes. Nuts should be nicely browned. Carefully taste the nuts and add more salt to taste. Cool nuts completely before serving. Store in an airtight container for a week.
Oct 5, 2010
Layered Summer Vegetables
3 medium zucchini, sliced
coarse salt, to taste
pepper, to taste
oregano, to taste
3 medium tomatoes, sliced
2 sweet onions, sliced
3 cups mozzarella cheese, grated
Preheat oven to 350F.
In an oiled baking dish cover bottom with layer of zucchini. Sprinkle with spices. Arrange tomato slices on top, covering completely. Lightly sprinkle with spices. Next add the onions and sprinkle with cheese.
Bake 45-60minutes.
coarse salt, to taste
pepper, to taste
oregano, to taste
3 medium tomatoes, sliced
2 sweet onions, sliced
3 cups mozzarella cheese, grated
Preheat oven to 350F.
In an oiled baking dish cover bottom with layer of zucchini. Sprinkle with spices. Arrange tomato slices on top, covering completely. Lightly sprinkle with spices. Next add the onions and sprinkle with cheese.
Bake 45-60minutes.
Feb 17, 2010
Cornmeal Cheddar Fritters
1 cup cornmeal
1/2 cup grated onion (squeeze to drain off extra liquid)
1 cup grated cheddar cheese
1/4 cup minced red bell pepper
1 t salt
cayenne, to taste
3/4 cup boiling water
vegetable oil, for frying
Heat 3" of oil to 350F.
Mix corneal, cheddare, onion, bell peper, salt and cayenne. Stir in boiling water and mix thoroughly.
Drop by spoonfuls into the hot oil and fry for 2-3 minutes or until golden brown. (I fry ours a little darker)
Transfer fritters to peper towells to drain. Season with additional salt if desired.
Serve warm with Louisiana-style hot sause for dipping.
Yields about 2 dozen small fritters. They're so good you'll probably double the recipe the next time you make it.
1/2 cup grated onion (squeeze to drain off extra liquid)
1 cup grated cheddar cheese
1/4 cup minced red bell pepper
1 t salt
cayenne, to taste
3/4 cup boiling water
vegetable oil, for frying
Heat 3" of oil to 350F.
Mix corneal, cheddare, onion, bell peper, salt and cayenne. Stir in boiling water and mix thoroughly.
Drop by spoonfuls into the hot oil and fry for 2-3 minutes or until golden brown. (I fry ours a little darker)
Transfer fritters to peper towells to drain. Season with additional salt if desired.
Serve warm with Louisiana-style hot sause for dipping.
Yields about 2 dozen small fritters. They're so good you'll probably double the recipe the next time you make it.
Jan 27, 2010
Tuscan Roasted Tomato Pesto Pasta
from Heidi V.
3 cups of packed basil leaves (washed and stems removed)
2/3 cup pine nuts
2/3 cup grated parmesan cheese
3-4 cloves garlic, peeled
kosher salt and freshly ground pepper
olive oil - enough to allow it to blend freely, but not be soupy
Place all of these ingredients in a food processor and drizzle a generous amount of oil on top. Pulse several times until it is coarsely chopped, adding more oil as necessary. Pulse a few more times until it is finely chopped. Scoop into containers to freeze or refrigerate, covering with a very thin layer of oil to preserve the fresh green color, or use immediately.
Preheat the oven to 300 degrees.
Slice 1 dozen roma tomatoes in half lengthwise and scoop out the seedy pulp, leaving the core intact. Drizzle lightly in olive oil and toss to coat, then face them cut side up on a baking sheet. Sprinkle kosher salt, a few grinds of pepper and 1 T. raw sugar evenly over the top.
Bake for 2 1/2 - 3 hours, or until the bottoms are beginning to brown, the tops are soft and shriveled.
1/2 pound penne pasta, cooked to al dente
2 chicken breasts
kosher salt, freshly ground pepper, garlic powder
3 T. apple cider vinegar
2 T. honey
3 strips bacon, fried until crisp and crumbled (optional)
12 roasted roma tomatoes (24 halves), sliced into wide strips
1/2 cup fresh pesto (store bought or homemade)
1/4 parmesan cheese
fresh basil leaves for garnish
Add the pasta to the pot of boiling water. Butterfly the chicken breasts and sprinkle the salt, pepper and garlic on the cut sides. Grill on each side for about 8 minutes until cooked through, basting with a mixture of vinegar and honey. Set aside to let the juices rest for a few minutes, then slice into thin strips.
Once the pasta is done cooking, drain and pour into a large serving bowl. Add the pesto and toss until the pasta is evenly coated. Add the tomatoes, crumbled bacon and chicken, and carefully toss again until evenly distributed. Sprinkle parmesan cheese on top, add basil leaves for garnish and serve immediately.
Oct 28, 2009
White Chocolate Chip Pumpkin Muffins
adapted from My Kitchen Cafe
1 2/3 c white flour
1 2/3 c whole wheat flour
2 c sugar
2 T pumpkin pie spice**
2 tsp soda
2 tsp baking powder
1/2 tsp salt
4 eggs, slightly beaten
2 c canned pumpkin puree
1 c butter, softened
2 c white chocolate chips
Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don't overbake or they will be dry!
**If you don't have pumpkin pie spice, use the following combination: 1 1/2 teaspoon cinnamon, 3/4 teaspoon ginger, 3/8 teaspoon nutmeg and 3/8 teaspoon cloves.
1 2/3 c white flour
1 2/3 c whole wheat flour
2 c sugar
2 T pumpkin pie spice**
2 tsp soda
2 tsp baking powder
1/2 tsp salt
4 eggs, slightly beaten
2 c canned pumpkin puree
1 c butter, softened
2 c white chocolate chips
Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don't overbake or they will be dry!
**If you don't have pumpkin pie spice, use the following combination: 1 1/2 teaspoon cinnamon, 3/4 teaspoon ginger, 3/8 teaspoon nutmeg and 3/8 teaspoon cloves.
Aug 6, 2009
Zucchini Coconut Loaf
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants (or raisins)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants (or raisins)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Jul 14, 2009
Quinoa and Black Beans
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Jul 6, 2009
Cream Cheese Filled Strawberries
32 large whole fresh strawberries
12 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
2 tablespoons semisweet or milk chocolate, grated
Slice from the stem end of each strawberry, so they will stand upright on flattened end. Place berries, cut side down, on a serving platter, pointed end up. Cut down each berry horizontally and vertically to create 4 wedges. Cut into, but not through, the bottom to create a flower petal.
Open the wedges just slightly, taking care not to break through the bottom. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate.
Using a decorating bag with a tip (or a plastic bag with the corner clipped) fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Makes 32 filled strawberries
12 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
2 tablespoons semisweet or milk chocolate, grated
Slice from the stem end of each strawberry, so they will stand upright on flattened end. Place berries, cut side down, on a serving platter, pointed end up. Cut down each berry horizontally and vertically to create 4 wedges. Cut into, but not through, the bottom to create a flower petal.
Open the wedges just slightly, taking care not to break through the bottom. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate.
Using a decorating bag with a tip (or a plastic bag with the corner clipped) fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Makes 32 filled strawberries
Jun 30, 2009
Couscous Salad
1 2/3 cups couscous
2 1/2 cups boiling vegetable stock
small can sliced olives
2 small zucchini, sliced into matchsticks
1/4 sliced almonds, toasted
8 T olive oil
2 T lemon juice
2 T chopped fresh cilantro
2 T chopped fresh parsley
1/2 t ground cumin
1/4 t ground cayenne pepper
1/2 t salt
Place the couscous in a bowl and pour over boiling stock. Stir with a fork then set aside for 10 minutes for the stock to be absorbed. Fluff up with a fork.
Carefully mix the olives, zucchini, almonds and the couscous.
Mix together the olive oil, lemon juice, herbs and spices in a small bowl. Stir into the salad.
2 1/2 cups boiling vegetable stock
small can sliced olives
2 small zucchini, sliced into matchsticks
1/4 sliced almonds, toasted
8 T olive oil
2 T lemon juice
2 T chopped fresh cilantro
2 T chopped fresh parsley
1/2 t ground cumin
1/4 t ground cayenne pepper
1/2 t salt
Place the couscous in a bowl and pour over boiling stock. Stir with a fork then set aside for 10 minutes for the stock to be absorbed. Fluff up with a fork.
Carefully mix the olives, zucchini, almonds and the couscous.
Mix together the olive oil, lemon juice, herbs and spices in a small bowl. Stir into the salad.
Jun 20, 2009
Peanut Butter Bars
1 c peanut butter + extra for frosting
1 c butter, softened
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla
1 t baking soda
2 c flour
2 c oatmeal
chocolate frosting
Cream peanut butter, butter & suagrs. Add eggs and vanilla. Stir in remaining ingredients, except chocolate frosting. Mix together and press into a greased large jelly roll pan. Bake at 350F for 10 minutes. Cool completely then frost with a layer of peanut butter, then chocolate frosting.
1 c butter, softened
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla
1 t baking soda
2 c flour
2 c oatmeal
chocolate frosting
Cream peanut butter, butter & suagrs. Add eggs and vanilla. Stir in remaining ingredients, except chocolate frosting. Mix together and press into a greased large jelly roll pan. Bake at 350F for 10 minutes. Cool completely then frost with a layer of peanut butter, then chocolate frosting.
Jun 13, 2009
"Super Oatmeal"
1 c rolled oats
1 c Rolled mixed grains
1/2 c quinoa
1/3 c amaranth
1/4 c millet
Combine all grains on a bowl. Bring 2 cups lightly salted water to a boil. Stir in 1 cup of the grain mixture. Turn off heat, cover, and let simmer for 5 minutes. When cooked, top with your choice of toppings and enjoy!
Topping sugestions: Milk, raisins, dried cranberries, fresh fruit, white or brown sugar, mini chocolate chips, coconut, chopped nuts, syrup, etc.
1 c Rolled mixed grains
1/2 c quinoa
1/3 c amaranth
1/4 c millet
Combine all grains on a bowl. Bring 2 cups lightly salted water to a boil. Stir in 1 cup of the grain mixture. Turn off heat, cover, and let simmer for 5 minutes. When cooked, top with your choice of toppings and enjoy!
Topping sugestions: Milk, raisins, dried cranberries, fresh fruit, white or brown sugar, mini chocolate chips, coconut, chopped nuts, syrup, etc.
May 3, 2009
Shrimp Dip
9 oz Cream Cheese
24 oz Sour Cream
2 cans tiny shrimp
3 packages dry Good Seasons Italian dressing mix
2 Tbs Lemon juice
2 Tbs Chopped Green Pepper (optional)
Mix all together with a hand mixer and serve in bread bowl. Garnish with small tomatoes (also good to dip). Let stand overnight for full flavor.
24 oz Sour Cream
2 cans tiny shrimp
3 packages dry Good Seasons Italian dressing mix
2 Tbs Lemon juice
2 Tbs Chopped Green Pepper (optional)
Mix all together with a hand mixer and serve in bread bowl. Garnish with small tomatoes (also good to dip). Let stand overnight for full flavor.
Apr 27, 2009
Deviled Eggs
6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
1 dash white wine vinegar
salt to taste
1 dash hot pepper sauce
paprika, for garnish
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
1 dash white wine vinegar
salt to taste
1 dash hot pepper sauce
paprika, for garnish
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.
Peanut Butter Bars
1 cup peanut butter, plus extra for frosting
Cream peanut butter, margarine, and sugars. Add eggs and vanilla. Stir in remaining ingredients. Mix together and press into a greased large jelly roll pan. Bake at 350 for 10 minutes. Cool completely before frosting. To make chocolate frosting: Melt chocolate chips in a microwave-safe bowl on High for 1 minute. Stir until smooth. When bars are cool frost with a layer of peanut butter, then chocolate frosting.
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp vanilla
1 tsp baking soda
2 cups flour
1 tsp salt
2 cups oatmeal
1.5 cups semi-sweet chocolate chips
2 Tbsp milk
1.5 cups semi-sweet chocolate chips
2 Tbsp milk
Apr 2, 2009
Rolled Sugar Cookies
1.5 c butter, softened
2 c sugar
5 c all-purpose flour
2 t baking powder
4 eggs
1 t salt
1 t vanilla
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover & chill dough at least one hour (or overnight).
Preheat oven to 400F. Roll out dough on a floured surface1/4" - 1/2" thick. Cut into shades with cookie cutters. Place cookies 1" apart on an ungreased cookie sheet.
Bake 6-8 minutes in preheated oven. Cool completely.
SUGAR COOKIE ICING
1 c powdered sugar
2 t milk
2 t light corn syrup
1/4 t almond extract
food coloring
In a small bowl stir together powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls and add food coloring if desired. Dip cookies or ice with a knife.
2 c sugar
5 c all-purpose flour
2 t baking powder
4 eggs
1 t salt
1 t vanilla
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover & chill dough at least one hour (or overnight).
Preheat oven to 400F. Roll out dough on a floured surface1/4" - 1/2" thick. Cut into shades with cookie cutters. Place cookies 1" apart on an ungreased cookie sheet.
Bake 6-8 minutes in preheated oven. Cool completely.
SUGAR COOKIE ICING
1 c powdered sugar
2 t milk
2 t light corn syrup
1/4 t almond extract
food coloring
In a small bowl stir together powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls and add food coloring if desired. Dip cookies or ice with a knife.
Mar 31, 2009
Artichoke & Mushroom Frittatas
1-15 oz. can artichoke Hearts (quartered)
1 - 8 oz. can sliced Mushrooms
1 Large onion, diced
1 T minced garlic
3 T butter
1 c zucchini, minced
12 eggs
1 t salt
1/2 t pepper
1 c grated Romano cheese
1 c spaghetti sauce
Preheat the oven to 375 degrees F.
Saute the onion and the garlic in the butter until the onion is clear, but be careful not to brown.
Add the artichoke hearts, mushrooms, then the zucchini, and saute for another 5 minutes. Spoon this mixture into oiled muffin tins, about half way up.
Beat the eggs with the salt and pepper until frothy. Mix in the grated cheese, then pour evenly over the top of the vegetables. Top each one with a tablespoon of the spaghetti sauce and bake for 15 minutes. Let cool for 5 minutes. Use a knife to loosen the edges of each frittata and serve.
1 - 8 oz. can sliced Mushrooms
1 Large onion, diced
1 T minced garlic
3 T butter
1 c zucchini, minced
12 eggs
1 t salt
1/2 t pepper
1 c grated Romano cheese
1 c spaghetti sauce
Preheat the oven to 375 degrees F.
Saute the onion and the garlic in the butter until the onion is clear, but be careful not to brown.
Add the artichoke hearts, mushrooms, then the zucchini, and saute for another 5 minutes. Spoon this mixture into oiled muffin tins, about half way up.
Beat the eggs with the salt and pepper until frothy. Mix in the grated cheese, then pour evenly over the top of the vegetables. Top each one with a tablespoon of the spaghetti sauce and bake for 15 minutes. Let cool for 5 minutes. Use a knife to loosen the edges of each frittata and serve.
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