Cranberry Punch

Ingredients:

4 C Cranberry juice

1 1/2 C Sugar

4 C Pineapple juice

1 T Almond extract

2 qt Ginger Ale

Directions:

Combine first four ingredients and stir until sugar is completely dissolved. Chill. 

Add Ginger Ale just before serving. Add ice to keep cold. 

Optional: Add orange slices and fresh cranberries!

 

* Adapted from http://drinkedin.net/cocktail-reviews/141800-cranberry-punch-recipe.html

Gluten-Free Cornbread

Ingredients:

1 1/2 C Cornmeal

1 C Arrowhead Mills Gluten-Free all-purpose flour (or other nightshade-free mix)

1/4 C Sugar

1/2 t Baking soda

1/4 t Salt

3 Eggs

3/4 C Milk

1 Stick butter, melted (1/2 C)

Directions:

Preheat oven to 350 degrees. 

In a large bowl, mix cornmeal, flour, sugar, baking soda, and salt. 

Add eggs and milk and mix together. 

Slowly add the melted butter while continuing to mix. 

Beat until the batter is uniform. 

Spoon into a greased 8x8 pan. 

Bake for 35 minutes until the bread has set. 

Remove from oven and cool slightly before cutting.  

 

* Adapted from http://www.thewannabechef.net/2013/08/22/gluten-free-cornbread/

Pizza Sauce

Ingredients:

15 oz Can Tomato sauce

1/8 t Black pepper

1/4 t Salt

1/8 t Crushed red pepper

1/8 t Onion powder

1/8 t Garlic powder

1/4 t Parsley flakes

1/2 t Italian seasoning

Directions:

Combine all ingredients in a saucepan. Simmer for at least one hour. 

 

* My recipe

Creamy Chicken Enchiladas

Ingredients:

4 C Chicken, cooked and chopped

2-8 oz Pkgs Cream cheese, softened

1/2 C Chicken broth

16 oz Sour cream

1 1/2 lb Cheddar cheese, shredded

4 oz Canned green chilies

5 Green onions, sliced (including chives)

24 Corn tortillas, softened

Directions:

Mix chicken, cream cheese, broth, sour cream, chilies, and green onions together in a large bowl. 

Fill each tortilla with 2-3 T of the mixture and lay side-by-side in two greased 9x13 casserole pan. Reserve about 1/3 of mixture for topping. 

Top with remaining mixture. 

Sprinkle more cheese on top if desired. 

Bake uncovered for about 25 minutes at 350 degrees or until bubbly and nicely browned. 

Serves 8-10. 

* My recipe

Goat Cheese, Beef, and Basil Lasagna Rolls

Ingredients:

2 T Olive oil

1 Medium yellow onion, chopped

1 C Mushrooms, chopped

3 Cloves garlic, minced

1/4 t Crushed red pepper

1 t Salt

1/2 t Pepper

15 oz Can diced tomatoes, undrained

15 oz Can tomato sauce

3/4 lb Dried lasagna noodles

1 lb Ground beef

1/2 lb Ricotta cheese

4 oz Goat cheese

1 C Parmesan cheese, grated

1 Egg, lightly beaten

1/3 C Fresh basil, chopped

1 C Mozzarella cheese, shredded

Directions:

In a medium saucepan, cook onions, mushrooms, garlic, salt, pepper, and crushed red pepper in 1 T of the Olive oil. 

Once onions are tender and translucent, add tomatoes. Bring to a boil then simmer, uncovered, for at least 20 minutes. 

Cook lasagna noodles as directed on package. Arrange in a single layer on a baking sheet. 

Preheat oven to 400 degrees. 

In a skillet, brown ground beef in remaining 1 T of Olive oil. Season with salt and pepper to taste. 

Transfer to a large bowl and let cool slightly. Add the ricotta, goat cheese, 1/2 C of the Parmesan, egg, basil, and 1/3 C of the sauce.

Ladle 1 1/2 cups of the sauce into the bottom of a 9-by-13-inch baking dish. Lay a noodle on a work surface. Put 1/3 cup of the meat mixture on one end and roll up the noodle. Place the roll, seam side down, in the dish. Repeat with the remaining noodles and meat mixture. Cover the roll-ups with the remaining tomato sauce. Sprinkle with the mozzarella and the remaining 1/2 cup Parmigiano-Reggiano.

Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve immediately.

Serves 6.

 

* Adapted from http://www.williams-sonoma.com/recipe/beef-basil-and-goat-cheese-lasagna-roll-ups.html

Eggnog Waffles

Ingredients:

1 1/2 C Flour

1/2 C Corn starch

1 t Baking powder

1/2 t Baking soda

1 t Salt

4 t Sugar

1 t Nutmeg

1 t Cinnamon

2 C Silk Nog (or any kind of eggnog)

2/3 C Canola or vegetable oil

2 Eggs

2 T Spiced rum, optional

Directions:

In a medium bowl, whisk together flour, corn starch, baking powder, baking soda, salt, sugar, nutmeg, and cinnamon. Set aside. 

In a mixing bowl, whisk together eggnog, oil, eggs, and rum. 

Add dry ingredients to wet ingredients and mix until just combined. Do not over mix. Let batter rest for 30 minutes. 

Cook waffles according to your waffle iron's directions.

* Adapted from http://www.cakeandallie.com/2011/12/eggnog-waffles/

Roast Chicken

Ingredients:

1 Whole chicken, completely thawed

1/2 C Butter, cut into 1 tablespoon pieces

1 T Fresh rosemary or thyme

1/2 t Garlic powder

1/2 t Onion powder

1 t Salt

1/2 t Pepper

Directions:

Cut several slits in the skin over the chicken's breasts and insert most of the butter pieces. Rub about 2/3 of the spice mixture onto the meat under the skin. Rub remaining butter and spices on outside of skin. 

Place breast-side-up in a roasting pan and cook, uncovered, at 350 degrees for about 20 minutes per pound or until the chicken reaches an internal temperature of 180 degrees. 

Remove from oven and cover with lid letting the chicken rest for 10-15 minutes. 

 

* Adapted from http://penniesandpancakes.blogspot.com/2013/01/a-lazy-girls-roast-chicken-358-each.html

Brown Sugar Oatmeal Coconut Cookies

Ingredients:

1 C Butter, lightly softened

1 1/4 C Brown sugar, packed

3/4 C Sugar

2 t Vanilla extract

2 Eggs

1 t Baking soda

1 t Baking powder

1/2 t Salt

2 C Gluten-Free Nightshade-Free All-purpose baking flour mix (or 2 1/4 C All-purpose flour)

1 C Quick-cooking oats

1 1/2 C Shredded coconut, sweetened

Directions:

Preheat oven to 350 degrees. 

Cream together sugars and butter until well-combined. 

Add one egg and mix until fully incorporated. Add the other egg and vanilla and mix until fully incorporated. 

Add baking soda, baking powder, and salt. Mix until well-distributed. 

Add about half of the flour and mix until just incorporated. Add second half of flour and mix until just incorporated. Do not over-mix. 

Add oats and coconut and mix until just incorporated. 

Roll dough into1-inch balls and place on cookie sheet lined with parchment paper. 

Bake 8-12 minutes until edges are just slightly brown. 

Let the cookies rest on the baking sheet for five minutes. Transfer to cooling rack. 

* Adapted from https://thedoughwillriseagain.wordpress.com/2012/01/19/brown-sugar-oatmeal-coconut-chewies/

Avalanche Bars

Ingredients:

12 oz White chocolate chips

1/4 C Creamy peanut butter

3 C Rice Krispies

1 1/2 C Mini marshmallows

1/4 C Mini chocolate chips + 2 T for garnish

Directions:

Melt white chocolate chips in the microwave on 50% power for 1 minute. Stir and continue microwaving until all chips are melted. 

Combine the peanut butter with the white chocolate and then stir in the Rice Krispies. 

Let cool about 10 minutes, stirring occasionally. 

Add the marshmallows and chocolate chips and stir to combine. 

Pour mixture into lightly greased 9x9 pan and spread evenly pressing lightly with the back of a large spoon. Be careful not to press too hard and compact the mixture. 

Press remaining chocolate chips into the top for garnish. 

When bars are completely cool, cut into squares. 

* Adapted from http://cookiesandcups.com/avalanche-anyone/

Classic Waffles

Ingredients:

2 C All-purpose flour (May use half whole-wheat flour)

1 t Salt

4 t Baking powder

2 T Sugar (or brown sugar)

2 Eggs

1 1/2 C Warm milk (or almond milk, etc.)

1/3 C Butter, melted (or coconut oil, melted)

1 t Vanilla

Directions:

In a large bowl, mix together four, salt, baking powder, and sugar. Set aside. 

Preheat waffle iron. 

In a separate bowl, beat the eggs. Stir in milk, butter, and vanilla. Pour wet ingredients into dry and mix until blended. 

Ladle batter into preheated waffle iron (that has been coated with non-stick spray). Cook waffles until golden and crisp (mine takes about 90 seconds) and serve immediately. Or place in 200 degree oven to keep warm until ready to serve. 

Freezes well. 

Reheat in toaster. 

* Adapted from http://allrecipes.com/recipe/classic-waffles/detail.aspx

Loaded Hash Brown Egg Casserole

Ingredients:

3 C Frozen hash browns, thawed

1 lb Ground breakfast sausage, gluten-free

1 lb Fresh mushrooms, sliced

2 Large green bell peppers, chopped

1 t Salt

1/2 t Pepper

1 Medium onion, diced

12 Eggs

1/2 C Sour cream

2 T Dried chives

1 1/2 C Shredded cheddar or mozzarella cheese

Directions:

Heat oven to 350 degrees. 

In a large skillet, cook sausage. Set aside, reserving 2 T of drippings. 

Add potatoes, mushrooms, bell pepper, onion, salt, and pepper to drippings. Cook 10 minutes or until peppers and onions are crisp-tender. 

Coat a 9x13 casserole dish with non-stick spray. Spread vegetable mixture evenly in dish. 

In a large bowl, whisk eggs and sour cream together until well blended. Pour over vegetable mixture. 

Top with sausage, chives, and cheese. 

Bake 50 minutes or until center is set and casserole is heated through.

 

* My recipe

Brownie Mix

Ingredients:

1 1/4 C All-purpose flour

1 t Baking powder

1 t Salt

2/3 C Unsweetened cocoa powder

2 C Sugar

Directions:

Mix all dry ingredients together and store in an airtight container until ready to use. 

When ready to bake brownies, add 1 C melted butter, 3 eggs, and 1 t Vanilla. 

Mix until well combined. 

Grease a 9x13 pan. Spread batter evenly and bake at 350 degrees for 22-25 minutes or until done. 

*From http://www.lynnskitchenadventures.com/2008/09/homemade-brownie-mix.html

Goulash

Ingredients:

3 lb Lean beef stew meat, cut into cubes

3 Large onions, sliced

2 Large green bell peppers, chopped

1 T Olive oil

2 T Paprika

1 t Kosher salt

1/2 t Black pepper

1 6-oz Can tomato paste

1 14.5-oz Can diced tomatoes, undrained

1 C Water

1 Garlic clove, minced

1 t Salt

Directions:

In a large pot, cook onions in oil until tender. Set aside. 

In a large bowl combine paprika, salt, and pepper. Coat stew meat in spices. Cook meat in onion pot until browned on all sides.

Return onions to pot. Add green pepper, tomato paste, diced tomatoes, water, garlic, and salt.

Reduce heat and simmer, covered, until meat is tender (about 2 hours), stirring occasionally. Add more water if sauce gets too thick. 

Serve over egg noodles and top with sour cream. 

* Adapted from http://allrecipes.com/Recipe/Hungarian-Goulash-I

Jellied Cranberry Sauce with Fuji Apple

Ingredients:

12 oz Fresh cranberries

1 Large Fuji Apple, peeled and diced

1 C Sugar

3/4 C Water

Directions:

Line an 8x4 inch loaf pan with plastic wrap. Coat the plastic wrap with non-stick spray. 

Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium-high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick. 

Scrape the sauce into the loaf pan and chill in refrigerator for three hours. 

Invert onto a serving plate and carefully remove plastic wrap. 

Garnish with fresh cranberries and rosemary sprigs. Slice with serrated knife and serve. 

*'Adapted from http://www.thebittenword.com/thebittenword/2009/11/jellied-cranberry-sauce-with-fuji-apple.html

Light and Easy Banana Cream Pie

Ingredients:

1 Reduced-fat graham cracker crust

1 Pkg Sugar-Free Jell-O Banana Pudding

1 3/4 C Milk

2 Bananas. Sliced

8 oz Cool Whip Lite

Shredded coconut

Directions:

Prepare pudding as directed on package for pudding pie. 

Layer bottom of crust with sliced bananas. Pour pudding mixture over bananas. Top with Cool Whip. Sprinkle with shredded coconut. 

Refrigerate for at least 1 hour before serving. 

* My recipe

Slow-Cooker Beef and Broccoli

Ingredients:

1 lb Boneless round steak, trimmed of fat and cut into cubes

8 oz Fresh mushrooms, quartered

1 Large onion, cut into wedges

2 C Beef broth

1/4 C Soy sauce

4 Garlic cloves, minced

1 t Ground ginger

1/2 t Black pepper

2 t Red chili paste or hot sauce of choice

2 t Sesame oil

1 T Cornstarch

2 T Water

Directions:

Combine steak, onion, mushrooms, broth, soy sauce, garlic, ginger, pepper, chili paste, and sesame oil in slow-cooker. 

Cook on low for 6-8 hours. 

About 35 minutes before serving combine cornstarch and water in a small bowl. Mix thoroughly. Pour into crockpot and stir to combine. 

Add broccoli. 

When broccoli  has been cooked to desired tenderness, serve over brown rice. 

* Adapted from http://www.laaloosh.com/2008/04/14/crockpot-beef-broccoli-recipe/

Salted Maple Caramel Sauce

Ingredients:

1/4 C Unsalted butter (1/2 stick)
1 C Brown sugar
1/2 C Full fat coconut milk (or heavy cream)
1/4 C Maple syrup
1/4 t Coarse Sea Salt

Directions:

In a saucepan, add the 1/2 stick of butter. Heat on medium heat until melted.

Using a wooden spoon, begin to stir in the brown sugar. Continue stirring until well incorporated. Then slowly start to mix the coconut milk into the saucepan. Stirring continuously.

Bring the caramel sauce up to a boil (and continue to mix until it becomes thick and to the consistency of your liking). Turn the heat off, mix in the maple syrup and coarse salt, mix one last time and remove from heat.

Let cool on stove top (mixing periodically). Use right away or store in an airtight container for up to one week.

* Adapted from http://www.katiescucina.com/2013/11/salted-maple-caramel-sauce/ 

Pumpkin Buttermilk Waffles

Ingredients:

2 Large Eggs
1-1/2 C Buttermilk (or plain milk kefir)
1 Stick unsalted butter, melted and cooled (1/2 C)
1 t Vanilla extract
1/2 C Pumpkin puree
1-3/4 C All-purpose flour
2 t Pumpkin pie spice
3 T Brown sugar
2 t Baking powder
1 t Baking soda
1 t Salt

Directions:

Preheat waffle iron.

Mix eggs, buttermilk, butter, vanilla, and pumpkin together.

In a separate bowl, combine flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Mix together.

Spray waffle iron with non-stick cooking spray. Ladle batter into waffle maker and cook each waffle until done. Keep warm in a 200 degree oven.

Optional: Top with freshly whipped cream, walnuts, and salted maple caramel sauce.

* Adapted from http://www.katiescucina.com/2013/11/pumpkin-buttermilk-waffles/ 

Homemade Peppermint Bark

Ingredients:

12 oz Milk chocolate baking chips

12 oz White baking chips

1/2 t Peppermint extract

12 Candy canes

Directions:

Place the candy canes in a zip-lock bag and crush with a rolling pin. 

Line a baking pan with parchment paper. 

Melt milk chocolate by microwaving for 1 minute at 50% power and then stirring until smooth. 

Pour melted milk chocolate onto parchment paper and make level. 

Refrigerate for 20 minutes. 

Melt white chocolate by microwaving for 1 minute at 50% power and then stirring until smooth. 

Add peppermint extract to the white chocolate and stir. 

Pour melted white chocolate over milk chocolate and make level. 

Gently press crushed peppermint into white chocolate. 

Refrigerate for 20 more minutes. 

Break into pieces of desired size. 

* Adapted from http://www.simplyfrugal.ca/a-homemade-christmas-gift-peppermint-bark/#_a5y_p=1081351

Pumpkin Pie French Toast

Ingredients:

2 Eggs

1/4 C Milk (or Almond milk or coconut milk)

1/4 C Canned or fresh pumpkin purée

1/4 t Vanilla extract

1/2 t Cinnamon

1/4 t Ginger

1/8 t Ground cloves

1/8 t Nutmeg

2 T Brown sugar

8 Slices bread (I like to use day-old Texas toast bread)

Directions:

Mix the eggs, milk, pumpkin, vanilla, cinnamon, ginger, cloves, nutmeg, and brown sugar in a low, flat bowl (for easy dipping). 

Coat a skillet in non-stick spray. Heat the skillet over medium heat. 

Dip the bread into the egg mixture on both sides and cook until lightly golden brown, about 2-3 minutes per side. 

Optional: Top with maple syrup, chopped pecans, and whipped topping. 

* Adapted from http://www.closetcooking.com/2009/11/pumpkin-pie-french-toast.html