RECIPES

 

Homemade Granola
3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup honey
5 cups oatmeal
1/2 cup dry milk
3/4 tsp. cinnamon
pinch of salt
1/2 cup raisins
Mix brown sugar, oil and honey in a saucepan. Bring to a boil and heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour syrup over dry mixture and mix well. Bake at 375° for 10 minutes. Stir occasionally. Let cool in pan. Add raisins and stir. Store in an airtight container. You can also add wheat germ, coconut, nuts, dates and other dried fruit but this will increase the cost of the granola. Makes 5 cups.

 

 

 

Our friend at Roxana's Home Baking took a little inspiration from our Holiday Lookbook and made these Grasshopper Cheesecake Bars. One bite is pure paradise! http://bit.ly/1a4vN9f

   

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Buckeyes

1 1/2 cups Jif Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 -4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons Crisco All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

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Sun-dried Tomato Cottage Cheese Muffin RecipeYou can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour - unbleached all-purpose flour will work as well. To grind the almonds I gave them a whirl in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt

*OTHER ITEMS THAT COULD BE ADDED OR USED INSTEAD OF TOMATOES: GARLIC, DILL, ROSEMARY









Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Makes 9 muffins.

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Bean-and-Beef Enchilada Casserole

Ingredients

• 1/2
  pound lean ground beef
• 1/2
  cup chopped onion
• 1
  teaspoon chili powder
• 1/2
  teaspoon ground cumin
• 1
  15 ounce can pinto beans, drained and rinsed
• 1
  4 ounce can diced green chili peppers
• 1
  8 ounce carton dairy sour cream or light dairy sour cream
• 2
  tablespoons all-purpose flour
• 1/4
  teaspoon garlic powder
• 8
  6 inches corn tortillas
• 1
  10 ounce can enchilada sauce or one 101/2-ounce can tomato puree
• 1
  cup shredded cheddar cheese (4 ounces)

Directions

1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.


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Beef and Cabbage Wraps

Ingredients

• 8
  8 inches flour tortillas
• 12
  ounces lean ground beef
• 1/2
  cup chopped onion (1 medium)
• 1
  cup frozen whole kernel corn
• 1/2 - 2/3
  cup bottled barbecue sauce
• 2
  cups packaged shredded cabbage with carrot (coleslaw mix)

Directions

1. Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through.

2. Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 13 cup barbecue sauce. Cook and stir until heated through.

3. To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 12 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps. Makes 4 wraps.


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Burger-Potato Bites

Ingredients

• 16
  large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
• 1
  pound ground beef or turkey
• 2 - 3
  teaspoons grilling seasoning blend
• 4
  slices cheddar cheese, cut into quarters (4 oz.)
• 4
  cherry tomatoes, sliced
• Mustard, ketchup, dairy sour cream, and/or dill pickle slices

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.

2. Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons). In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown. Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks.

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Confetti Macaroni in Spicy Cream Sauce

2 1/2 cups dry macaroni (or other pasta)

1 red bell pepper (I only had half of a big one, but the more the merrier)

2 cups broccoli florets

3 cloves garlic

1/2 of a large onion onion (red would have been good, but I used white)

3 cups half and half (plus more milk if needed)

1 1/2 teaspoons smoked paprikaimage: http://ir-na.amazon-adsystem.com/e/ir?t=yammsnosh04-20&l=as2&o=1&a=B007YXV172
(regular paprika also works, but smoked is way better)

1/2 teaspoon cayenne pepper (or to taste)

1/4 teaspoon red pepper flakes (or to taste)

3 tablespoons butter

2 tablespoons corn starch

1 cup Parmesan cheese (or other cheese) 

Salt and pepper to taste

 

Cook the pasta according to the package directions. 

Saute the red bell pepper, broccoli, garlic, and onion until tender. 

Add the half and half, paprika, cayenne pepper, red pepper flakes, and butter to the drained pasta. Toss the corn starch with the Parmesan cheese and add to the pasta. Cook until bubbling and thickened. Add the vegetables. Season with salt and pepper. 

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• Quick and Easy Basic Chicken Quesadillas
• 
  
• About a tablespoon or two of butter
• 1/2 cup chopped red pepper
• 1/2 cup chopped white onion 
• 1 clove garlic, minced
• 1 cup of cooked shredded or chopped chicken (I used a rotisserie chicken)
• A few teaspoons of taco seasoning 
• 2 flour tortillas
• 1 cup shredded cheese (cheddar, monterey jack, or whatever you've got)
• Sour cream, salsa, and cilantro for serving
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• Melt half of the butter in a large frying pan and cook the pepper, onion, and garlic until tender. Add the chicken and seasoning and cook until heated through. Place the mixture on one of the tortillas and sprinkle on the cheese. Place the other tortilla on top. Melt the remaining butter in the pan and place the quesadilla in the pan. Cook about two minutes and then flip. Continue cooking until the cheese is melted. Cut into four triangles like a pizza. Serve with sour cream, salsa, and fresh cilantro if desired.