NEED:
1/2 cup onion
3 tablespoon butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.
Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream.
Makes 4 to 6 small servings.
ENJOY!
Thursday, October 29, 2009
Ginger Pumpkin Bisque
NEED:
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.
ENJOY!
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.
ENJOY!
Tuesday, October 27, 2009
Chicken Butternut Squash Soup
NEED:
1-1/4 pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
Makes 6 servings.
ENJOY!
1-1/4 pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
Makes 6 servings.
ENJOY!
Sweet Potato and Hominy Stew
NEED:
6 cloves garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce cans reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- oz. golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork
Cilantro
Lime wedges
In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
If desired serve with cilantro and lime wedges.
ENJOY!
6 cloves garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce cans reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- oz. golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork
Cilantro
Lime wedges
In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
If desired serve with cilantro and lime wedges.
ENJOY!
Saturday, October 24, 2009
Pumpkin Muffins
I had the BEST pumpkin muffins today..and went searching for a recipe that seemed like it would create the same ones. This came out very close...YUMMY.
NEED:
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce
STREUSEL TOPPING
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat oven 350F degrees. Use non-stick cooking spray on the muffin pans, or use paper liners.
Place all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.
For streusel topping: put sugar, flour, cinnamon and butter into a one cup mini processor and pulse until crumbly, 2-4 times. Sprinkle over muffin batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
ENJOY!
NEED:
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce
STREUSEL TOPPING
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat oven 350F degrees. Use non-stick cooking spray on the muffin pans, or use paper liners.
Place all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.
For streusel topping: put sugar, flour, cinnamon and butter into a one cup mini processor and pulse until crumbly, 2-4 times. Sprinkle over muffin batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
ENJOY!
Tuesday, October 20, 2009
Spinach-Roasted Red Pepper Dip
NEED:
1/2 cup shredded mozzarella cheese
1/2 cup plain low-fat or fat-free yogurt
1/2 cup light or regular mayonnaise dressing or salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
1 cup loosely packed fresh spinach leaves, coarsely chopped
3/4 cup bottled roasted red sweet peppers, drained and chopped
1/4 cup thinly sliced green onions
3 red and/or yellow sweet peppers, seeded and cut into strips
Preheat oven to 350 degrees F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and mustard. Stir in spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through. Sprinkle with remaining 2 tablespoons green onions. Serve with sweet pepper strips.
Makes 2 1/4 cups.
ENJOY!
1/2 cup shredded mozzarella cheese
1/2 cup plain low-fat or fat-free yogurt
1/2 cup light or regular mayonnaise dressing or salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
1 cup loosely packed fresh spinach leaves, coarsely chopped
3/4 cup bottled roasted red sweet peppers, drained and chopped
1/4 cup thinly sliced green onions
3 red and/or yellow sweet peppers, seeded and cut into strips
Preheat oven to 350 degrees F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and mustard. Stir in spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through. Sprinkle with remaining 2 tablespoons green onions. Serve with sweet pepper strips.
Makes 2 1/4 cups.
ENJOY!
Autumn Harvest Stew
NEED:
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
Trim fat from meat. Cut pork into 1-inch cubes.
In a 3 1/2- or 4-quart crockery slow cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.
Makes 4 servings.
ENJOY!
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
Trim fat from meat. Cut pork into 1-inch cubes.
In a 3 1/2- or 4-quart crockery slow cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.
Makes 4 servings.
ENJOY!
Apple Pie Party Dip
NEED:
1 1/3 cups peeled, cored, and diced apple
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves
1/8 teaspoon cinnamon
INGREDIENTS FOR CHIPS:
5 (6-inch) flour tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar
Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.
Brush the tortillas with butter, then cut them into wedges.
Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.
ENJOY!
1 1/3 cups peeled, cored, and diced apple
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves
1/8 teaspoon cinnamon
INGREDIENTS FOR CHIPS:
5 (6-inch) flour tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar
Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.
Brush the tortillas with butter, then cut them into wedges.
Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.
ENJOY!
Sunday, October 18, 2009
Jalapeno / Cheese Cornbread
NEED:
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) whole kernel corn, drained
3 tablespoons chopped pickled jalapeños
PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.
COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.
ENJOY!
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) whole kernel corn, drained
3 tablespoons chopped pickled jalapeños
PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.
COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.
ENJOY!
Tuesday, October 13, 2009
Quick and Easy Apple Dumplings
This is the perfect fast treat for a cold evening...and the house smells so great while they are baking.
NEED:
1 box (2 pie crusts)Pre made pie dough..the sort that is either folded or in a roll
4 to 5 medium to large apples
butter
1/8 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
You want the pie dough to be room temperature to make it easier to work with.
Peel and core the apples. ** coring an apple is not hard but can be annoying..and easy way...cut the apple in half and remove the core from both sides and then just place the sides together**
If you are using large apples, cut the sheet of dough into 3 pieces. ( if you are using small apples you MAY have enough in one sheet of dough to cover 4 apples )
Press the dough out a bit but not too thin.
Combine the sugar, cinnamon and nutmeg in a small bowl.
Place the apple in the center of the dough. Place about a 1/2 tablespoon of butter in the center of the apple. Sprinkle with some of the sugar, cinnamon and nutmeg mixture and pull the dough up around the apple and pinch it together. Place in a lightly sprayed baking dish. Continue until all your apples are covered with dough.
In a small sauce pan:
1/2 cup water
2 tablespoons of sugar
1/2 teaspoon cinnamon
1/4 teaspoon of nutmeg.
**If you didn't use all the other mixture when sprinkling the apples..pour the remainder in too**
Bring to a boil and allow to simmer for 5 minutes..stirring occasionally. Remove from heat and let sit for 2 minutes then pour over the dumplings.
Place in a 375 degree oven for 40 minutes.
Allow to cool slightly before serving as the apple filling will be very hot. You can serve it with a scoop of vanilla ice cream.
ENJOY.
NEED:
1 box (2 pie crusts)Pre made pie dough..the sort that is either folded or in a roll
4 to 5 medium to large apples
butter
1/8 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
You want the pie dough to be room temperature to make it easier to work with.
Peel and core the apples. ** coring an apple is not hard but can be annoying..and easy way...cut the apple in half and remove the core from both sides and then just place the sides together**
If you are using large apples, cut the sheet of dough into 3 pieces. ( if you are using small apples you MAY have enough in one sheet of dough to cover 4 apples )
Press the dough out a bit but not too thin.
Combine the sugar, cinnamon and nutmeg in a small bowl.
Place the apple in the center of the dough. Place about a 1/2 tablespoon of butter in the center of the apple. Sprinkle with some of the sugar, cinnamon and nutmeg mixture and pull the dough up around the apple and pinch it together. Place in a lightly sprayed baking dish. Continue until all your apples are covered with dough.
In a small sauce pan:
1/2 cup water
2 tablespoons of sugar
1/2 teaspoon cinnamon
1/4 teaspoon of nutmeg.
**If you didn't use all the other mixture when sprinkling the apples..pour the remainder in too**
Bring to a boil and allow to simmer for 5 minutes..stirring occasionally. Remove from heat and let sit for 2 minutes then pour over the dumplings.
Place in a 375 degree oven for 40 minutes.
Allow to cool slightly before serving as the apple filling will be very hot. You can serve it with a scoop of vanilla ice cream.
ENJOY.
Sunday, October 11, 2009
Deviled Chicken Thighs with Mashed Sweet Potatoes
NEED:
1/4 cup Dijon mustard
2 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne)
1 clove garlic, crushed with press
1/3 cup bread crumbs
1/4 cup loosely packed fresh parsley leaves, chopped
2 pound skinless, boneless chicken thighs, cut into 1-inch-wide strips
4 medium sweet potatoes
1 tablespoon margarine or butter
Preheat broiler. Grease a jelly-roll pan.** don't have a jelly roll pan? Use a baking pan that is large enough to hold the ingredients. ** In large bowl, mix mustard, Worcestershire, ground red pepper, and garlic until blended. On waxed paper, combine bread crumbs and parsley.
Toss chicken with mustard mixture; place in jelly-roll pan. Broil chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from broiler, and sprinkle chicken with crumbs (do not turn chicken over). Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when thickest part of thigh is pierced with knife.
Meanwhile, place unpeeled whole potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
ENJOY!
1/4 cup Dijon mustard
2 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne)
1 clove garlic, crushed with press
1/3 cup bread crumbs
1/4 cup loosely packed fresh parsley leaves, chopped
2 pound skinless, boneless chicken thighs, cut into 1-inch-wide strips
4 medium sweet potatoes
1 tablespoon margarine or butter
Preheat broiler. Grease a jelly-roll pan.** don't have a jelly roll pan? Use a baking pan that is large enough to hold the ingredients. ** In large bowl, mix mustard, Worcestershire, ground red pepper, and garlic until blended. On waxed paper, combine bread crumbs and parsley.
Toss chicken with mustard mixture; place in jelly-roll pan. Broil chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from broiler, and sprinkle chicken with crumbs (do not turn chicken over). Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when thickest part of thigh is pierced with knife.
Meanwhile, place unpeeled whole potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
ENJOY!
Tuesday, October 6, 2009
Sweet Potato and Hominy Stew
NEED:
1 clove garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce can reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- ounce golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork- (Like Lloyds)
Directions
In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin.
Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
ENJOY!
1 clove garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
2 14-ounce can reduced-sodium chicken broth
2 cups water
3 sweet potatoes, peeled and chopped ( 5 cups)
1 Tablespoon chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 14.5- to 15.5- ounce golden hominy, rinsed and drained
1 large red sweet pepper, coarsely chopped
1 18-ounce tub refrigerated barbecue sauce with shredded pork- (Like Lloyds)
Directions
In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin.
Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through.
ENJOY!
Monday, October 5, 2009
Simple Baked Chicken
My friend Bobbie, aka Robota, sent me this. What could be easier?
NEED:
4 skinless, boneless chicken breast
1/2 stick butter ( 4 parts per breast )
Bisquick - just enough to "dust" each breast
Place 2 pats of butter, per chicken breast, in a 9 x 13 baking dish.
Rinse each breast and flower with Bisquick
Place each breast on top of two pats of butter in the baking dish.
Then place two pats of butter on top of each breast.
Bake at 400 degrees for 30 minutes.
ENJOY!
NEED:
4 skinless, boneless chicken breast
1/2 stick butter ( 4 parts per breast )
Bisquick - just enough to "dust" each breast
Place 2 pats of butter, per chicken breast, in a 9 x 13 baking dish.
Rinse each breast and flower with Bisquick
Place each breast on top of two pats of butter in the baking dish.
Then place two pats of butter on top of each breast.
Bake at 400 degrees for 30 minutes.
ENJOY!
Sunday, October 4, 2009
Eggplant Pizza
NEED:
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese
Preheat an oven to 350 degrees.
Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
ENJOY!
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese
Preheat an oven to 350 degrees.
Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
ENJOY!
Friday, October 2, 2009
Sour Cream Sugar Cookies
This is the cookie of all cookies. The cookies cookie dreams are made of. In my area these are known as "THE Pink Cookies" due to the color of the frosting. They are served at all school room parties and if lucky, in the school cafeteria. Many thanks to Jean Gawlik for sharing this recipe. Her mother, Marie Smith passed this down to her and it is now a staple in our school system.
NEED:
1/2 cup of butter or margarine
1/2 cup Crisco
1/1/2 cup sugar
2 eggs
1/2 teaspoon of baking soda
3 tablespoons sour cream
3 cups sifted flour
1/2 teaspoon of salt
Mix butter, Crisco and sugar until creamy. Add eggs one at a time. In separate bowl, mix baking soda and sour cream until baking soda is completely dissolved. Add to butter mixture. In separate bowl, sift flour and salt together. Add to wet batter and mix well. Dough will be sticky and could the used as drop dough, if desired. If too sticky, add more flour until it can be rolled 1/4 inch thick. Cut with cookie cutters and bake at 350 degrees until golden brown. Approximately 8 minutes.
Frost with a butter cream frosting....color of your choice...but I do promote PINK.
ENJOY!
NEED:
1/2 cup of butter or margarine
1/2 cup Crisco
1/1/2 cup sugar
2 eggs
1/2 teaspoon of baking soda
3 tablespoons sour cream
3 cups sifted flour
1/2 teaspoon of salt
Mix butter, Crisco and sugar until creamy. Add eggs one at a time. In separate bowl, mix baking soda and sour cream until baking soda is completely dissolved. Add to butter mixture. In separate bowl, sift flour and salt together. Add to wet batter and mix well. Dough will be sticky and could the used as drop dough, if desired. If too sticky, add more flour until it can be rolled 1/4 inch thick. Cut with cookie cutters and bake at 350 degrees until golden brown. Approximately 8 minutes.
Frost with a butter cream frosting....color of your choice...but I do promote PINK.
ENJOY!
Thursday, October 1, 2009
Applesauce Nut Cookies
NEED:
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup shortening
1 cup sugar
1 egg, unbeaten
1 cup sweetened applesauce
1/2 cup raisins
1/2 cup chopped nut meats
Blend together flour, baking powder, soda, salt and spices. Cream shortening, add sugar and cream well. Add eggs and beat well. Add flour, alternately with applesauce, mixing thoroughly. Add raisins, nuts and blend. Drop from teaspoon on greased baking sheet 2 inches apart. Bake in moderate oven 375 degrees for 15 minutes.
Remove to wire rack to cool.
ENJOY!
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup shortening
1 cup sugar
1 egg, unbeaten
1 cup sweetened applesauce
1/2 cup raisins
1/2 cup chopped nut meats
Blend together flour, baking powder, soda, salt and spices. Cream shortening, add sugar and cream well. Add eggs and beat well. Add flour, alternately with applesauce, mixing thoroughly. Add raisins, nuts and blend. Drop from teaspoon on greased baking sheet 2 inches apart. Bake in moderate oven 375 degrees for 15 minutes.
Remove to wire rack to cool.
ENJOY!
Apple Brownies
NEED:
1/2 cup vegetable shortening / oil
1 cup sugar
1 egg
2 diced up apples - peeled
1/2 cup walnuts
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 teaspoon salt
1 teaspoon cinnamon
Mix shortening, sugar, and egg
Beat
Stir in the baking powder, soda, salt, cinnamon
Add apples and nuts
Spread in 9 x 9 or 8 x 8 pan that has been sprayed with non stick cooking spray
Bake at 325 degrees for 45 minutes.
Cool in pan on wire rack.
ENJOY!
1/2 cup vegetable shortening / oil
1 cup sugar
1 egg
2 diced up apples - peeled
1/2 cup walnuts
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 teaspoon salt
1 teaspoon cinnamon
Mix shortening, sugar, and egg
Beat
Stir in the baking powder, soda, salt, cinnamon
Add apples and nuts
Spread in 9 x 9 or 8 x 8 pan that has been sprayed with non stick cooking spray
Bake at 325 degrees for 45 minutes.
Cool in pan on wire rack.
ENJOY!
Roast Bologna
As a rule, I am not a bologna fan. This recipe makes it very yummy.
Skin one 3 lb. bologna. Score surface to form diamond pattern. If desired insert a whole clove in each diamond. Place the bologna on rack in shallow roast pan. Bake in (350) oven for 1 hour and 30 minutes. Brush several times with pineapple juice or other fruit juice while baking.
You are going to do this similar to roasting a ham. It really is great.
ENJOY!
Skin one 3 lb. bologna. Score surface to form diamond pattern. If desired insert a whole clove in each diamond. Place the bologna on rack in shallow roast pan. Bake in (350) oven for 1 hour and 30 minutes. Brush several times with pineapple juice or other fruit juice while baking.
You are going to do this similar to roasting a ham. It really is great.
ENJOY!
Cottage Cheese Sticks
NEED:
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon celery seed
1 teaspoon caraway seed
6 Tablespoons butter
1/2 cup creamed cottage cheese.
1 Tablespoon Milk
Preheat oven to 425 degrees Lightly grease 2 cookie sheets.
Sift flour with salt and baking powder. Stir in celery and caraway seed.
Cut butter into mixture
Combine cottage cheese and milk. Add to the flour mixture stirring to form a soft dough. On alightly floured surface, divide dough into 12 parts. With palms, roll each part in pencil thin strips about 14" long. Cut in half . Bake 10 to 12 minutes or until golden. Remove to wire rack and cool.
Makes 24
ENJOY!
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon celery seed
1 teaspoon caraway seed
6 Tablespoons butter
1/2 cup creamed cottage cheese.
1 Tablespoon Milk
Preheat oven to 425 degrees Lightly grease 2 cookie sheets.
Sift flour with salt and baking powder. Stir in celery and caraway seed.
Cut butter into mixture
Combine cottage cheese and milk. Add to the flour mixture stirring to form a soft dough. On alightly floured surface, divide dough into 12 parts. With palms, roll each part in pencil thin strips about 14" long. Cut in half . Bake 10 to 12 minutes or until golden. Remove to wire rack and cool.
Makes 24
ENJOY!
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