Bratwurst Braids

Bratwurst Braids

 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

4 tsp. spicy brown mustard

1 can (8 oz) sauerkraut, well drained on paper towels (1 C.)

4 cooked smoked bratwurst (thawed if frozen)

1 egg, beaten

1/2 tsp. caraway seed

 

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; place on cookie sheet. Press each into 6×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tsp. mustard over each rectangle to within 1/2 inch of all edges. Place 1/4 C. sauerkraut and 1 bratwurst lengthwise down center of each rectangle. On long sides of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seed. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

 

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Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios2 15 1/2-ounce cans garbanzo beans (chickpeas), drained

1/4 C. corn oil

1 tsp. coarse sea salt

1 tsp. ground cumin

1 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 C. shelled raw pistachios

2 tsp. fresh thyme leaves

Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)  Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

 

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Barbecue Short Ribs

Barbecue Short Ribs

1/4 c. shortening

5 lbs. beef short ribs

3/4 c. water

1 med. onion, chopped

1 1/4 c. catsup

1/2 c. diced celery

1/4 c. light brown sugar

1/4 c. cider vinegar

1 1/2 tbsp. Worcestershire sauce

2 tsp. salt

1 tsp. prepared mustard

1 tbsp. all-purpose flour

1 (8 oz.) pkg. egg noodles, cooked

Chopped parsley for garnish

 

In Dutch oven over medium-high heat, in hot shortening, cook short ribs until well browned on all sides. In medium bowl, stir 3/4 C. water and remaining ingredients, except flour and noodles; pour over ribs; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until ribs are fork tender, stirring occasionally. Add more water if necessary. With slotted spoon, place ribs on warm platter. Skim fat from pan liquid. In cut, blend flour and 2 T. water until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture is thickened. Serve gravy with meat and noodles. Garnish with parsley.

 

 

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SBD Joe’s Mustard Sauce

SBD Joe’s Mustard Sauce

1 tsp. plus 1/2 tsp. Colman’s dry mustard

1 C. mayonnaise

2 tsp. Worcestershire sauce

1 tsp. A-1 Steak Sauce

1 tsp. heavy cream

1 tsp. milk

Salt

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you’d like a little more mustard flavor, whisk in about 1/2 tsp. more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

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Bacon and Blue Cheese Pasta Bake

Bacon and Blue Cheese Pasta Bake

12oz. Back bacon rasher
1oz. Butter

1 Clove Garlic — crushed
4oz. Mushrooms — sliced
10z. Flour
1/2 Pint Milk
3oz. Blue Cheese

Salt and freshly ground black pepper

8oz. Dried Fettuccine

5oz. Mozzarella cheese — chopped

Preheat oven to 180 C/350 F/Gas Mark 4. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozzarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.

 

 

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Italian Pancake Dunkers

Italian Pancake Dunkers

Pizza sauce or spaghetti sauce

2 C. Original Bisquick® mix

1 C. milk

2 eggs

1/2 C. shredded mozzarella cheese (2 oz.)

1/2 C. finely chopped pepperoni

1/4 C. finely chopped green bell pepper

2 tsp. Italian seasoning

1 small tomato, finely chopped (1/2 C.)

 

Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.   Spoon batter by T. onto hot griddle; spread slightly.   Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.

 

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Avocado Egg Rolls

Avocado Egg Rolls

1 pkg (6″) egg roll wrappers

3 avocados, peeled and sliced into long chunks

1 small red onion, sliced thinly

1/4 C. cilantro, chopped

light oil, such as vegetable oil, for frying

soy sauce

 

Pour enough oil in a heavy pan to cover the bottom. Heat on medium high. While the oil is getting hot, chop avocado, onion, mango and cilantro. Run your knife through the cilantro thoroughly until it is almost a paste.   To assemble to egg rolls, place a single wrapper on your work surface at an angle so it looks like a diamond rather than a square. Spread a pinch of the cilantro across the center of the wrapper. Top with a slice of avocado, mango and red onion. Fold the corner closest to you over the filling. Fold the sides of the wrapper in and roll the whole thing away from you – much like you are wrapping a burrito. Seal the edge with a little bit of warm water. Repeat with the remaining wrappers.   To fry the egg rolls, place 3-5 in the hot oil, seam side down. Fry 2-3 minutes on each side and drain on paper.

 

 

 

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Onion Roasted Potato Wedges

Onion Roasted Potato Wedges

1 1/2 lb. medium all purpose potatoes
2 T. oil
1 tsp. Italian seasoning
1 pkg. Onion Gravy Mix

Cut potatoes into wedges. Pour oil into a foiled lined shallow baking pan. Add potatoes; toss to coat. Sprinkle Gravy mix and Italian seasoning over potatoes, toss to coat; spread in single layer. Bake in 375 degree F oven 10-12 min. Stir potatoes, bake additional 12-15 min. or until done.

Hyssop Baked Peppers

Hyssop Baked Peppers

4 red bell peppers

3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

 

 

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

 

 

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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

1-1/2 C. (7 1/2 oz/235 g ) unbleached all-purpose flour

1 C. (5 oz/155 g) whole-wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1 C. (8 oz/250 g) butternut squash or pumpkin puree

1/2 C. (3 1/2 oz/105 g) packed light brown sugar

1/2 C. (4 oz/125 g ) plain nonfat yogurt or buttermilk

1/4 C. (2 fl oz/60 ml) frozen orange juice concentrate, thawed

1 egg, lightly beaten

1 T. grated orange zest

1 T. canola oil

3/4 C. (3 oz/90 g) dried cranberries

 

Lightly coat an 8 1/2-by-4 1/2 (21.5-by-10-cm) loaf pan with vegetable oil spray. In a large bowl, mix together the flours, baking powder, baking soda, salt, and cinnamon. In a blender or food processor, combine the squash or pumpkin puree, brown sugar, yogurt or buttermilk, orange juice concentrate, egg, orange zest, and canola oil and process until smooth. Make a well in the center of the flour mixture and add the squash or pumpkin mixture. Stir just until blended; do not overmix. Stir in the cranberries and scrape the batter into the prepared loaf pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5 minutes; turn out onto a wire rack and let cool completely. Cut into thin slices to serve.

Gingered Honey Salmon

Gingered Honey Salmon

1salm/3 C. orange juice

1/3 C. soy sauce

1/4 C. honey

1 green onion, chopped

1 tsp. ground ginger

1 tsp. garlic powder

1 salmon fillet (1-1/2 lb. and 3/4 inch thick)

 

Coat grill rack with cooking spray before starting the grill. In a bowl, combine the first six ingredients; mix well. Set aside 1/3 C. for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add salmon and turn to coat. Seal or cover and refrigerate for 30 minutes, turning once or twice. Drain and discard marinade. Place the salmon skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings.

 

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Hearty Smoked Sausage Stew

Hearty Smoked Sausage Stew

1 lb. dried kidney beans

1–46oz can chicken broth or your own{3-4 C. s}

2 C. water

1 lb. smoked sausage, sliced

1 C.  barley

2 bay leaves

1/2 tsp. garlic powder

1 tsp. thyme

 

The night before, rinse beans, place in alg bowl with plenty of water to cover, & soak overnight.   Drain & rinse beans. Put all ingredients in a large crock pot, stir cover, & cook on low for 8-10 hours.

 

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Dilled Rice Salad

Dilled Rice Salad

2 T. white vinegar

1 T. lemon juice

1 T. vegetable oil

2 T. chopped fresh dill weed

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

3 C. cooked rice, cooled

1 red bell pepper, chopped

1/2 lb. snow peas, julienned

 

Combine vinegar, lemon juice, oil, dill, salt, and pepper in a large bowl.  Add rice, red pepper, and snow peas; toss.  Serve chilled.

 

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ABM Garlic Bread

ABM Garlic Bread

3/4 C. Water

2 C. + 1 T. Bread flour

1 T. Sugar

1/2 tsp. Salt

11/2 tsp. Butter

2 T. Parmesan

1/2 tsp. Sweet basil

1/2 tsp. Garlic powder

1/4 tsp. Finely chopped garlic

11/2 tsp. Active dry yeast

 

Place ingredients in Automatic Bread Machine in manufacturers recommended order. You can increase the fresh garlic for a stronger taste.  Bake on the normal/basic cycle.

Chipotle Orange Glazed Pork Chops

Chipotle Orange Glazed Pork Chops

2 T. maple syrup

2 T. orange juice concentrate

1 tsp. finely chopped seeded chipotle with 1/2 tsp. adobo

4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)

1/2 tsp. salt

 

In a small bowl combine the maple syrup, orange juice concentrate and chipotle. Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

 

Yield:  4 servings

Calories:  270

Fat:  9g

Fiber: 0g

 

 

 

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 C. sour cream

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 lb. chorizo sausage, sliced thin on an angle

1 T. extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 lb., 2 C., shredded pepper Jack cheese

 

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.  Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.  Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

 

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Baby Bok Choy with Garlic

Baby Bok Choy with Garlic

bok1/3 C. chicken broth

1 T. soy sauce

1 1/2 tsp. cornstarch

1 T. peanut or vegetable oil

1/4 C. thinly sliced garlic (about 8 cloves)

2 lb baby or Shanghai bok choy, halved lengthwise

2 tsp. Asian sesame oil

 

Stir together broth, soy sauce and cornstarch, until cornstarch has dissolved.  Heat wok or large skillet over high heat until a drop of water evaporates instantly. Pour peanut or vegetable oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

 

 

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Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast w Wild Rice & Dried Cherry Pilaf4 duck breast halves, boned

2 cloves garlic, peeled and minced

1 lime, zested and juiced

2 T. sorghum or firmly packed brown sugar

Salt and pepper

 

With a sharp knife, score the skin on each duck breast, but don’t cut through to the meat. In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour. Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

 

Wild Rice-Dried Cherry Pilaf:

 

2 T. olive oil

1 medium onion, peeled and finely chopped

1 C. wild rice

3 C. chicken broth

1/2 C. long-grain white rice

1/2 C. dried cherries

1 T. sorghum

Salt and pepper

 

In a covered casserole, heat the olive oil over medium heat and sauté the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.

 

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Smoked Salmon Spirals

Smoked Salmon Spirals

1 daikon (Japanese white radish), peeled

4oz. Cream Cheese, room temperature
1 tsp. Fresh Dill, finely chopped or 1 tsp. dried dill weed
1 tsp. Finely Chopped fresh Italian parsley
2 tsp. Drained Capers
1 1/2 tsp. Dijon mustard

1/2 tsp. Grated lemon peel

1/8 tap. Cracked pepper

4oz. Sliced smoked salmon, cut into 1-inch-wide strips

Cucumber Slices

Fresh dill sprigs

Lemon slices

Using vegetable peeler, cut off thin 8×1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 tsp. mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

 

Garlic Lime Rice

Garlic Lime Rice

1 T. olive oil

3 large garlic cloves, thinly sliced

1 C. long-grain white rice

2 C. water

2 T. fresh lime juice

1 tsp. kosher salt

2 T minced fresh cilantro

2 tsp. lime zest, minced

 Cilantro-rice-7

Heat oil in sauce pan over medium-high. Add garlic; sauté 3 min., or until golden brown. Stir in rice; sauté 2 min. Add water, lime juice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes, or until water is absorbed. Stir in cilantro and lime zest.

 

 

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Slow Cooker Sesame Chicken

Slow Cooker Sesame Chicken

3 lbs skinless chicken thighs

1/2 cup soy sauce

2 Tbsp sherry

1/3 cup brown sugar, packed

1/4 tsp garlic powder

1/4 tsp ground ginger

2 Tbsp ketchup

2 Tbsp toasted sesame seeds

 

Place chicken in a slow cooker. Combine remaining 7 ingredients in bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece. Cover. Cook on low for 6-8 hours or on high for 3-4 hours. Serves 4 to 6.

 

 

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Fregola with Pancetta & Pecorino

Fregola with Pancetta & Pecorino

1 T. extra virgin olive oil

2 oz. pancetta, minced

1/2 large onion, minced

1 large garlic clove, minced

1/2 lb. fregola (pasta similar to couscous)

2 1/2 C. chicken broth

2 T. freshly grated pecorino cheese

1 T. minced Italian parsley

Salt and fresly ground pepper

 

Cook the olive oil and pancetta in a saucepan over moderately low heat until the pancetta begins to crisp.   Add the onion and garlic and sauté until the onion is soft, about 10 minutes. Add the fregola and the broth. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook for 15 minutes.  Remove from heat and stir in the pecorino, parsley and salt and pepper to taste.

 

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Campfire Cocoa Mix

Campfire Cocoa Mix

1 9.6oz. pkg. powdered Dry Milk

1 1/4 C. Chocolate Quick

3/4 C. Non-Dairy Creamer

1/3 C. Powdered Sugar

Dash Salt

Mix all ingredients in re-sealable container or bag.  For each serving mix 3-4 tablespoons dry mix in a mug.  Fill with one cup boiling water.

Edamame Succotash with Shrimp

Edamame Succotash with Shrimp

succ1 1/2 C. frozen blanched shelled edamame (green soybeans)

3 bacon slices

1/2 C. chopped celery

1/4 C. chopped red onion

3 garlic cloves, minced

1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips

2 C. fresh corn kernels (about 2 ears)

3 T. white wine

1 lb. medium shrimp, peeled and deveined

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. chopped fresh parsley

 

Prepare edamame according to package directions, omitting salt. Drain. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 T. drippings in pan; crumble bacon. Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.

 

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Autumn Pancakes with Spiced Apples

Autumn Pancakes with Spiced Apples

1 package (10 oz.) frozen Cooked Winter Squash — thawed in refrigerator overnight or for 12 hours

2 eggs

1 1/4 C. milk

1 1/2 C. flour

1/4 C. sugar

1 T. baking powder

2 tsp. cinnamon

1 can (21 oz.) Cinnamon and Spice Apple Pie Filling

 

In large bowl, blend squash, eggs, and milk.  Sift together flour, sugar, baking powder, and cinnamon; add to squash mixture stirring just until blended but still slightly lumpy.  Pour about 1/3 C. batter onto a hot, lightly greased skillet and cook until golden brown.  Makes about 12 pancakes.  Heat pie filling in microwave 2 to 3 minutes on HIGH; stirring halfway through. Serve hot over warm pancakes.

Crostini with Smoked Trout, Lemon and Chives

Crostini with Smoked Trout, Lemon and Chives

crostini

12 oz. smoked trout or other smoked fish, skin and bone removed

3 T. mayonnaise

3 to 4 tsp. lemon juice

3 T. chopped dill

2 T. capers, chopped

2 green onions, thinly sliced

Salt and freshly ground pepper

1/2 baguette, cut diagonally into 3/8″ slices

2 T. chopped chives

 

In a large bowl, flake trout coarsely. Fold in mayonnaise, lemon juice, dill, capers, and green onions. Season with salt and pepper. Toast bread until golden on each side. To serve, spread the trout on toast. Garnish with chopped chives or parsley leaf.

 

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Caramel Sauce

Caramel Sauce

1/2 C. Brown Sugar

1 T. Cornstarch

1/3 C. Light Cream

2 T. Light Corn Syrup

1 T. Butter

1/2 tsp. Vanilla

In heavy saucepan mix sugar and cornstarch.  Stir in 1/4 C. water.  Stir in cream and corn syrup.  Cook and stir until bubbly (it may even look curdled).  Cook and stir for 2 minutes more.  Remove from heat and stir in butter and vanilla.

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Cranberry Chip Cookies

Cranberry Chip Cookies

1 package white cake mix
1 stick butter or margarine
1 egg 1/2 C. white chocolate chips
1/2 C. dried cranberries
Confectioners sugar
1 can white chocolate or vanilla frosting

Preheat oven to 350. Mix cake mix, butter, egg, chips and cranberries well using electric mixer.  Roll into 1 inch balls and then coat them with confectioners’ sugar.  Place on cookie sheet and bake for 10-15 minutes or until golden.   Warm frosting in microwave until of glazing consistency.  Drizzle over warm cookies.  Let cool and enjoy!

 

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Quick Sourdough French Bread

Quick Sourdough French Bread

2 to 2 1/2 C. Flour

1/2 C. Warm water (120-130 deg)
1 T. Wheat germ

1/2 C. Dairy sour cream, room temp.

1/2 T. Sugar
1 T. Vinegar
1 tsp. Salt

1/4  tsp. Ginger
1 pkg. Yeast

Place in Automatic Bread machine in manufacturers recommended order.  Process on the normal/basic cycle.

 

Not Quite Traditional Oyster Stew

Not Quite Traditional Oyster Stew

This recipe calls for paprika and fresh parsley, both of which would be considered optional, if not sacrilege, by lovers of traditional oyster stew. Some cooks would remove the oysters after the initial cooking, then return them to the pot just before serving to ensure the shellfish do not overcook.

4 T. butter
1 pint standard oysters, undrained
1 quart milk
1 1/2 tsp. salt
1/8 tsp. freshly ground white pepper
1/16 tsp. paprika
4 T. finely chopped fresh parsley

In medium saucepan, melt the butter over medium heat. Add oysters and cook just until edges begin to curl, about 5 minutes. Add milk, salt, pepper and paprika. Cook over medium heat until thoroughly heated and oysters are done, about 8 to 10 minutes. Do not boil. Pour into serving bowls and sprinkle with parsley. Serve with oyster crackers. Serves 4 to 6.

Mandarin Orange Muffins

Mandarin Orange Muffins

1 1/2 C. flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. allspice

1/4 tsp. nutmeg

1/2 C. sugar

1/3 C. margarine

1 egg, lightly beaten

1/4 C. milk

10 oz. can mandarin orange, drained

 

Sift flour and other dry ingredients together. Cut in margarine. Combine egg and milk and add to dry ingredients, mix until moistened. Fold in orange pieces and break them up. Fill greased muffin tins 3/4 full. Bake at 350 F for 20 to 25 minutes. Remove from muffin tins while still warm. Dip tops in melted butter and sugar-cinnamon mixture.

 

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Cheese Triple Onion Bacon Bun

Cheese Triple Onion Bacon Bun

Dough:

3/4 cup water

1/2 cup milk

1/4 cup butter

1/4 cup liquid honey

1 large egg ( beaten )

3 1/2 to 4 cups bread flour

4 teaspoons instant yeast

1 1/4 teaspoons salt

Filling:

1/2 cup butter

1/3 cup chives (chopped )

1/3 cup shallots (chopped )

1/3 cup onions ( chopped )

1 tablespoon garlic ( minced )

2/3 cup crispy chopped bacon

2 1/2 cups Gruyere cheese

 cheesebacon1

Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.

 

 

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Jello Aquarium

Jello Aquarium

1 3 oz. package Berry Blue jello

3/4 cup boiling water

1/2 cup cold water

4 Gummy fish or other gelatinized aquatic life

Blue m&ms

Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. (If mixture is still thin, refrigerate until slightly thickened.) Pour gelatin into dessert glasses. Place gummy fish in gelatin. Push in candies to make “bubbles” Refrigerate until set, about 1 hour.

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Brussels Sprouts Supreme

Brussels Sprouts Supreme

bss1lb. fresh Brussels sprouts, trimmed

Water

2T. butter

1/4 C. slivered almonds

Salt and pepper to taste

1/2 C. sour cream

1 tsp dried parsley, for garnish

 

To prepare the Brussels sprouts, you must first trim the stem end of each head. Once trimmed, cut a shallow “X” in each sprouts stem end to allow more uniform steaming. Put enough water in the vegetable steamer to cover the bottom, but not to make contact with the basket over the water. Put the sprouts in the basket, place the lid atop the steamer and bring the water to a boil over high heat. Once the water begins to boil, turn off the heat and steam for two minutes. Remove the sprouts from the steamer and carefully slice each head, lengthwise, in half. The time that this takes will allow the sprouts to slightly cool. In the sauté pan over medium-high heat, melt the butter. Immediately add the slivered almonds to begin to flavor the butter. After 20-30 seconds, add the halved sprouts and begin to sauté the heads. Sprinkle with salt and black pepper, continuing to sauté the sprouts. When the sprouts begin to take on a bit of browning in color, add the sour cream and stir to coat, creating a thin sauce. If you prefer, allow the sprouts to stay in the pan longer if you do not want any “crunch” to your vegetables. Finally, sprinkle with the parsley and serve at your next dinner

 

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Sweet-and-Sour Huckleberries

Sweet-and-Sour Huckleberries

Sweet-and-Sour Huckleberries

 

1 cinnamon stick

1 C. [200 g] sugar

1/2 C. [120 ml] sherry vinegar

3/4 C. [125 g] fresh or frozen huckleberries

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 sprig summer savory (optional)

One 1-in-[2.5-cm-] wide strip Meyer lemon peel (optional)

 

Toast the cinnamon stick in a small, dry frying pan over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove from the heat and set aside. Heat the sugar in a saucepan over medium heat, moving it around with a wooden spoon or heatproof spatula so that it cooks evenly without too much stirring. Cook until it is completely melted and caramel colored, 3 to 5 minutes.  Turn off the heat. Standing back from the pan, carefully add the vinegar a spoonful at a time; it will cause the mixture to seize, froth, and steam. Once the steam subsides, return the heat to medium and add the huckleberries,  cinnamon stick, salt, and black pepper, stirring to combine. Simmer the mixture for 2 minutes so that the flavors meld. Remove from the heat, drop in the savory and lemon peel, if using, and cool. Discard the cinnamon stick, savory, and lemon peel. Use immediately or store in a covered container in the refrigerator for up to 3 weeks.

Berry Flax Meal Smoothie

Berry Flax Meal Smoothie

1/2 C. frozen strawberries

1 C. soy milk

1/2 banana

2 T. flax seed meal (blend whole seeds into a powder)

Handful of ice cubes

 

Process in a blender and drink right away.

 

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Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram

Crushed Red Pepper to taste

Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.

 

Baked Doughnuts

Baked Doughnuts

1 1/3 C. warm milk, 95 to 105 degrees (divided)

1 packet active dry yeast (2 1/4 tsp. s)

2 T. butter

2/3 C. sugar

2 eggs

5 C. all-purpose flour

A pinch or two of nutmeg, freshly grated

1 tsp. fine grain sea salt

1/2 C. unsalted butter, melted

1 1/2 C. sugar

1 T. cinnamon

 

Place 1/3 C. of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast.  Stir the butter and sugar into the remaining C. of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few T. at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball. Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size. Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don’t have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes. Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around  While the doughnuts are baking, place the butter in a medium bowl.  Place the sugar and cinnamon in a separate bowl. Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

 

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Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

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Fried Cauliflower with Tahini and Pomegranate Seeds

Fried Cauliflower with Tahini and Pomegranate Seeds

fried-cauliflower-tahini-pomegranate-ck-l1/3 cup cilantro leaves, packed

1/3 cup tahini (roasted sesame seed paste)

3 tablespoons fresh lemon juice

2 garlic cloves

6 tablespoons water

1/2 teaspoon salt, divided

2 tablespoons extra-virgin olive oil

6 cups cauliflower florets (about 1 large head)

1/4 teaspoon freshly ground black pepper

1/3 cup pomegranate arils $

 

Preheat oven to 375°. Combine first 4 ingredients in a food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing. Add 1/4 teaspoon salt; pulse to combine. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add cauliflower; cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.