Harvest Rice

Ingredients:

1/2 C Slivered almonds
2 C Chicken broth
1/2 C Uncooked brown rice
1/2 C Uncooked wild rice
3 T Butter
3 Onions, sliced into 1/2 inch wedges
1 T Brown sugar
1 C Dried cranberries
2/3 C Fresh sliced mushrooms
1/2 t Orange zest
Salt and pepper to taste

Directions:
  
Place almonds on an ungreased baking sheet. Toast at 350 degrees for 5 to 8 minutes. 

Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed. 

In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized. 

Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

* Adapted from http://allrecipes.com/recipe/harvest-rice-dish/

Sweet Potato Pie

Ingredients:

1 (1 pound) sweet potato (about 2 C cooked)
1/2 C Butter, softened
1 C White sugar
1/2 C Milk
2 Eggs
1/2 t Ground nutmeg
1/2 t Ground cinnamon
1 t Vanilla extract
1 (9 inch) Unbaked pie crust

Directions:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done.

Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl.

Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.

Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

* Adapted from http://m.allrecipes.com/recipe/12142/recipesweet-potato-pie-i

Crescent Cinnamon Rolls

Ingredients:

1 Tube (8 count) Pillsbury Crescent Rolls, unrolled and separated

Filling:

5 T Butter,softened
¼ C white sugar
2½ t Cinnamon

Glaze:

2 T Butter, melted
¼ cup + 2 T Powdered sugar
½ t Vanilla extract

Directions:

Preheat oven to 375.

Place the unrolled and separate crescent rolls on an un-greased rimmed cookie sheet.

In a small bowl, mix together the butter, sugar and cinnamon.

Evenly spread the cinnamon butter over the crescent rolls and roll up. Place tip side down on the cookie sheet. Bake for 10-12 minutes.

In a small bowl, mix together the butter, powdered sugar and vanilla until smooth. Place in a zip lock bag and snip a tiny corner off. Drizzle the glaze over the cinnamon rolls.

*Adapted from http://www.thehungryhousewife.com/2012/03/crescent-cinnamon-rolls.html

Holiday Nougat Cookies

Ingredients:

1 C Butter
1/2 C Sugar
2 t Vanilla extract
2 C Sifted flour
1/2 t Salt
2 C Finely chopped nuts (your choice walnuts, pecans or cashews)
Confectioner’s sugar

Directions:

Cream butter, sugar and vanilla until fluffy.

Sift flour and salt, add to creamed mixture blending thoroughly.

Add nuts and mix well.

Shape into 1 inch balls and place on baking sheet.

Bake at 325 degrees about 20 minutes. Do NOT brown! Cool cookies and roll gently in confectioner’s sugar.

*Adapted from http://www.grouprecipes.com/76488/archway-holiday-nougat-cookies.html

Easy Dairy-Free Pumpkin Spice Pie

Ingredients:

2 Large eggs
2/3 C Sugar
1 t Pumpkin pie spice
1/2 t Salt
1 (15-oz) Can pumpkin puree
1 (9-inch) Unbaked pie crust
1 1/4 C Silk Vanilla almond milk

Directions:

Preheat oven to 425 degrees.

In a large bowl whisk together eggs and Silk. Whisk in sugar, spice and salt. Add pumpkin, whisking until smooth. Pour into prepared crust.

Bake 15 minutes then turn down oven to 350 degrees. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean.

Cool and served with non-dairy whipped topping.

*Adapted from http://silksoymilk.com/recipes/pumpkin-spice-pie

Rice Pilaf

Ingredients:

2 T Butter
1/2 C Orzo pasta
1/2 C Onion, diced
2 Cloves garlic, minced
1/2 C White rice, uncooked
2 C Chicken broth

Directions:

Directions Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

* Adapted from http://www.allrecipes.com/recipe/sarahs-rice-pilaf/

Sausage Mushroom and Rice Casserole

Ingredients:

1 T Olive oil
2 C Fresh mushrooms, sliced
1 Medium onion, chopped
8 oz Smoked sausage, sliced
1 Medium green bell pepper, chopped
1 Garlic clove, minced
1 C Uncooked long-grain rice
1 (10.5 oz can) Cream of mushroom soup
1 (10.5 oz can) Beef broth


Directions:

In a skillet, saute mushrooms, onion, sausage, bell pepper, and garlic in olive oil until onions are translucent.

Preheat oven to 350 degrees. Combine meat mixture and all other ingredients in a casserole dish. Cover, and bake for 60 minutes.


* Adapted from http://www.allrecipes.com/recipe/easy-mushroom-rice/

Minestrone Soup

Ingredients:

2 T Olive oil
3 Cloves garlic, chopped
2 Onions, chopped
2 C Celery, chopped
5 Carrots, sliced
3 C Chicken broth
3 C Water
4 C Tomato sauce
2 C Kidney beans, cooked
2 C Green beans
2 C Baby spinach
3 Zucchinis, quartered and sliced
1 t Oregano
2 t Basil
Salt and pepper to taste
1 C Seashell pasta, uncooked

Directions:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.

Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper.

Simmer for at least 30 to 40 minutes.

Add pasta and cook until tender.

Serves 8-12

* Adapted from http://allrecipes.com/recipe/jamies-minestrone/

Savory Beef and Butternut Squash

Ingredients:

1 Pound ground beef
1 Medium onion, chopped
3 Garlic cloves, minced
1 T Olive oil
4 C Cubed peeled butternut squash
2 Cans (14-1/2 ounces each) Italian diced tomatoes
1 C Shredded carrots
1/4 t Oregano
1/4 t Basil
1/4 t Parsley
1/2 t Salt
1/4 t Pepper
Cooked rice

Directions:

In a skillet, saute beef, onion, and garlic in oil until meat is done and onion is tender.

In a baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the beef mixture.

Cover and bake at 350° for 60-70 minutes or until squash is tender.

Serve over rice.

Yield: 8 servings.

* Adapted from http://www.tasteofhome.com/Recipes/Savory-Butternut-Squash

Bop's Famous Giblet Stuffing

Ingredients:

16 oz Bagged cornbread stuffing, unprepared
2 1/2 C Chicken broth
1/2 C Butter
1/2 C Chopped celery
1/2 Chopped onion
1 T Poultry seasoning
2 Eggs, slightly beaten
Giblets from turkey
Turkey neck
5 C Water
2 Celery tops
1 Bay leaf
1 T Salt

Directions:

In saucepan, combine giblets, neck, water, celery tops, bay leaf, and salt. Bring to a boil; reduce heat; cover and simmer for 1 hour or until giblets are tender.

Remove giblets and neck. Chop meat fine.

Cook onion and celery in butter until tender.

In a separate pot, bring chicken broth and poultry seasoning to a boil. Remove from heat.

Add stuffing mix, giblets, onion mixture, and eggs to broth mixture. Fluff and mix with fork. Loosely spoon into turkey cavity. 

* From my Grandma's recipe

Pumpkin Spice Ice Cream

Ingredients:

2 C Vanilla ice cream (or frozen yogurt)
1/2 C Pumpkin purée
1 t Pumpkin pie spice

Directions:

Mix all ingredients together fully. Re-freeze for at least 3 hours

Yield: 3 Servings

* From Weight Watchers

Quick and Easy Pizza Dough

Ingredients:

2 C Flour
1 T Yeast
1/4 t Salt
1 T Sugar
2/3 C Lukewarm water (plus an additional 2 T)

Directions:

Mix 1 cup of flour with all other ingredients.

Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.

Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.

Spread out onto greased pizza pan (optionally, add some cornmeal to the pan before adding the dough).

Bake crust for 15 minutes at 375 degrees.

Top with your favorite toppings and continue baking another 20-25 minutes. Enjoy!

*From http://www.food.com/recipe/quick-and-easy-pizza-dough-117532

Garlic Mashed Sweet Potatoes

Ingredients:

2 Pounds (4 medium) sweet potatoes, peeled, cubed
3 cloves garlic
1 T butter (or butter substitute)
1/2 C almond milk
1/4 C chicken broth
2 T Greek sour cream
Salt and fresh cracked pepper to taste

Directions:

In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

*Adapted from http://www.skinnytaste.com/2012/10/garlic-sweet-potato-mash.html

Sweet Potato Shepherd’s Pie

Ingredients:

For the potatoes:

1-1/2 Pounds Sweet potatoes, peeled, diced
3 Garlic cloves
1/2 C Milk
1/4 C Chicken Broth
2 T Sour Cream
Salt and pepper to taste

For the filling:

1 lb Lean Ground beef (or turkey)
1 t Olive oil
1 Medium onion, diced
1 Celery stalk, chopped
1 Parsnip, diced
2 Cloves garlic, diced
8 oz Mushrooms, diced
10 oz Frozen mixed vegetables
2 T Flour
1 C Chicken broth
2 t Tomato paste
1 t Worcestershire sauce
1 t Freshly chopped rosemary
Salt and pepper, to taste
Paprika, to sprinkle

Directions:

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute pan brown meat; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked meat, and mix well. Simmer on low about 5-10 minutes.

Spread meat mixture in a casserole dish. Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20-30 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

*Adapted from http://www.skinnytaste.com/2012/11/sweet-potato-turkey-shepards-pie.html

Honey Roasted Butternut Squash with Apples and Pecans

Ingredients:

 

1 Pound butternut squash, cubed
1 Medium baking apple, peeled, cored and cubed
3 T butter, melted(or butter substitute)
3 T honey
1/4 C pecans, finely chopped
1/2 t Nutmeg
1/2 t Cinnamon

Directions:
 

Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.

 

Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
  

Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
  

Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

Yield: 5 Servings

*From "Eat Smart: Butternut Squash" package.

Pumpkin Stew

Ingredients:

2 Pounds beef stew meat, cut into 1-inch cubes
3 T cooking oil, divided
1 C Water
3 Large potatoes, peeled and cut into 1-inch cubes
4 Medium carrots, sliced
1 C Celery, sliced
1 Large green pepper, cut into 1/2-inch pieces
4 Garlic cloves, minced
1 Medium onion, chopped
2 t Salt
1/2 t Pepper
2 T Instant beef bouillon granules
1 15 oz Can diced tomatoes
1 Pumpkin (10-12 pounds)

 Directions:

In a large pot, brown meat in 2 T oil. Add water, potatoes, carrots, celery, green pepper, garlic, onion, salt, and pepper. Cover and simmer for two hours.

Stir in bouillon and tomatoes.

Wash pumpkin; cut a 6- to 8-inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil.

Bake at 325 degrees just until pumpkin is tender (2 hours or less). Do not overbake!

Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Yield: 8-10 servings.

* Adapted from Taste of Home magazine.

Super Easy Tortilla Soup

Ingredients:

1 T Oil (your choice)
1 Medium white onion, diced
1 Poblano pepper, diced (optional)
1 15 oz Can cream-style corn
1 15 oz Can corn kernels
1 15 oz Can diced tomatoes
2 10 oz can rotel
1 15 oz can chicken broth (more as needed)
4 chicken breasts, boiled and diced
1 t Cumin
1/4 Bunch cilantro, chopped fine
2 15 oz Can black beans
Salt and pepper, to taste
Tortilla chips

Directions:

Cook onion (and poblano) in oil until onion is translucent.

Put remaining ingredients (except chips) together and simmer for 20 minutes.

Top with tortilla chips.

 

* Adapted from http://www.yummly.com/recipe/external/Super-Easy-Tortilla-Soup-Food_com-109294

Homemade Pumpkin Pie

Ingredients:

3 C Pumpkin puree
1 C Sugar
1 1/2 t Ground cinnamon
1 t Ground cloves
1 t Ground allspice
1/2 t Ground ginger
1/2 t Salt (optional)
3-4 Large eggs (Use less for denser pie)
1/2 t Vanilla extract (optional)
12-18 oz Evaporated milk (or non-dairy substitute)(use less for denser pie)

Directions:

Mix all ingredients well. Pour into pie crust of your choice (fill to just below 1/4 inch from top of crust).

Bake at 425 degrees for first 15 minutes. Lower temperature to 350 degrees and bake another 45-60 minutes (until a blunt table knife inserted into the center comes out clean).

Allow pie to cool to your desired temperature. Serve with whipped topping of your choice if desired.

Note: Pie freezes well. Thaw for 24 hours in refrigerator then bake at 350 degrees for about 15 minutes to reheat.

* Adapted from http://www.pickyourown.org/pumpkinpie.php

Pumpkin Puree

Ingredients:

1 Fresh pie pumpkin (firm and bright orange, a 6-inch pumpkin should be enough for 1 pie)

Directions:

Wash the exterior of the pumpkin with cool or warm water (no soap). Cut the pumpkin in half. Scoop out the seeds and scrape the insides (you can save the seeds for planting or for roasting!).

Steam Method:

Use a steamer basket inside a large pot to steam the pumpkin. Cook until the insides are soft and easily pull away from the skin (this will probably take 20-30 minutes).

Roasting Method:

Place pumpkin halves face-down in a 9x13 casserole with about 1/2-inch of water at the bottom. Bake at 400 degrees until pumpkin meat is soft.

Scoop out the pumpkin.

Add the pumpkin to a food processor or blender to puree!

This puree made be used in recipes in place of canned pumpkin. Freezes well.

* From http://www.pickyourown.org/pumpkinpie.php

Garlic Sauteed Artichokes

Ingredients:

2 Large artichokes (about 1 pound each)
3 Cloves garlic, chopped
2 T Olive oil

Directions:

Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.

Add the olive oil to a large skillet on medium heat. Add the garlic, and saute for about 1 minute to flavor the oil. Arrange artichoke halves cut-side down in the skillet.

Saute for about 5 or 10 minutes, or until lightly browned.

Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Yield: 4 Servings

* Adapted from http://m.allrecipes.com/recipe/48464/recipegarlic-sauteed-artichokes

Quick and Easy Fruit Salad

Ingredients:

1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
1 (8 ounce) container strawberry yogurt

Directions:

In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

Yield: 10-12 Servings

* From http://m.allrecipes.com/recipe/24373/fruit-salad-in-seconds

Guacamole

Ingredients:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat.

Drain, and reserve the lime juice, after all of the avocados have been coated.

Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.

* From http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html

Easy Mixed Veggie Beef Soup

Ingredients:

1/2 pound ground beef, lean
1 medium onion, chopped
1 clove garlic, minced
16 ounces tomatoes, canned
1 cup celery, diced
2 medium carrot, diced
1 large potato, diced
16 ounces frozen corn kernels
16 ounces frozen mixed vegetables
1 cup water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

Directions:

In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. 

Add the ground beef and cook until brown, stirring to break up meat. Drain if necessary, then add the tomatoes, salt, pepper, and water to the meat. 

Add the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. 

Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. 

Adjust seasonings to taste.

Yield: 6 Servings

* Adapted from http://www.cooks.com/rec/view/0,1948,133185-240193,00.html

** Pictured with added mushrooms, stew meat, kale, Italian seasoning, kidney beans, and beef bullion.

Summer Squash Casserole

Ingredients:

1 T Olive oil
1 Red bell pepper, chopped
3/4 C White onion, diced
1 1/2 C Zucchini, sliced
1 1/2 C Yellow squash, sliced
1 C Fresh mushrooms, sliced
1 C Chicken broth, as needed
1 1/3 C Non-dairy cream of mushroom soup substitute (or 1 10.75 oz can cream of mushroom soup)
1/2 C Greek sour cream (or sour cream of choice)
1 6 oz pkg Cornbread stuffing mix

Directions: 

Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish. 

Heat olive oil in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, mushrooms, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. 

Remove the vegetables from the heat, and stir in the mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top. 

Bake in the preheated oven until browned on top, about 30 minutes.

Yield: 6 Servings

* Adapted from http://allrecipes.com/Recipe/Country-Squash-Casserole

Non-Dairy Cream of Mushroom Soup Substitute

Ingredients:

1 T Dairy-free margarine
1/4 C Mushrooms, chopped
1 T Minced onion
3 T Dairy-free margarine
3 T Flour
1/2 t Salt
1/2 t Pepper
1 1/4 C Almond milk, heated (or other milk substitute)

Directions:

Melt 1 T margarine and sauté vegetables lightly. Remove from pan.

Melt 3 T margarine. Whisk in flour and seasonings. Cook for about one minute, stirring frequently. Slowly add hot almond milk, stirring with a whisk to prevent lumps. Cook until thick, stirring constantly.

Yield: 1 C

* Adapted from http://www.food.com/recipe/non-dairy-cream-of-mushroom-soup-substitute-107359

Beef Tongue Tacos

Ingredients:

1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste

1 tablespoons vegetable oil
5 Roma tomatoes
3 poblano peppers
1/2 onion, diced
2 (10 ounce) packages corn tortillas
Salsa
Mexican seasoning

Directions:

Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.

Heat the oil in a skillet over medium heat. Cook the tomatoes, peppers, and onions in the hot oil until softened on all sides. Add tongue meat to skillet. Cook another 5 to 6 minutes. Add Mexican seasoning to taste.

Build the tacos by placing meat mixture into 2 softened corn tortillas. Top with salsa and, optionally, cheese and sour cream.

Serve with side salad of shredded iceberg lettuce, corn, onion, black beans, and diced tomatoes with Mexican seasoning to taste. Top with sour cream if desired.

* Adapted from http://allrecipes.com/recipe/delicious-beef-tongue-tacos

Pumpkin Oat Bran Muffins

Ingredients:

1-1/2 C Gluten-Free Oat Bran
1/2 C Pamela’s Gluten-Free Bread Mix (or other GF flour blend)
1/2 C Packed Brown Sugar
2 t Baking Powder
1 t Pumpkin Pie Spice
1/2 t Salt
1 Large Egg
1 C Canned Pumpkin
1/2 C Milk
2 T Light Olive Oil
1/2 C Raisins (optional)

Directions:

In a small bowl, combine the first six ingredients. In another bowl, whisk the egg, pumpkin, milk and oil until well blended. Add raisins if desired. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray; fill 2/3 full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 10-12 muffins (12 with raisins)

* Adapted from http://www.tasteofhome.com/Recipes/Pumpkin-Oat-Bran-Muffins