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

Quick and Easy Pumpkin Brownies

Ingredients:

1 Package Brownie mix (or homemade brownie mix)

15 oz Can pumpkin purée (or fresh pumpkin purée)

Directions:

Thoroughly mix brownie mix and pumpkin. 

Grease a small casserole dish (I used coconut oil). Pour in brownie batter. 

Bake at 350 degrees until done. About 25 minutes. 

Optional: Serve with whipped topping or ice cream!

* Adapted from http://cookiesandcups.com/2-ingredient-pumpkin-brownies/

Pumpkin Pie Fruit Dip

Ingredients:

15 oz Can of pumpkin purée (or fresh pumpkin purée)

3/4 C Brown sugar, packed

6 oz Vanilla greek yogurt (non-fat is fine)

1/8 t Cinnamon

1/8 t Pumpkin pie spice (or more to taste)

8 oz Cool Whip (lite is fine)

Honeycrisp apple slices

Directions:

Thoroughly mix pumpkin, brown sugar, yogurt, and spices together. 

Fold in Cool Whip. 

Chill until ready to serve.

* Adapted from http://www.skinnytaste.com/2010/11/pumpkin-pie-dip.html

Turkey and Cranberry Quesadillas

Ingredients:

2 8-inch Tortillas

1/2 C Shredded cheese

1/2 Cooked turkey, shredded

1/2 Jalapeño, diced

2 T Cranberry sauce

1/4 C Onions, diced (or sliced green onions)

Cilantro

Directions:

Cook jalapeño and onions in a skillet in a little bit of vegetable oil. Layer all ingredients on one tortilla. Place another tortilla on top. Fry in light amount of oil. 

* Adapted from http://www.closetcooking.com/2008/12/turkey-and-cranberry-quesadillas.html

Shrimp Saganaki Linguine

Ingredients:

8 oz Linguine

1 T Olive oil

2 Medium onions, diced

3 Cloves garlic, minced

Crushed red pepper flakes, to taste

1/4 C White cooking wine (or chicken broth)

28 oz Can Diced tomatoes (undrained)

1 t Oregano

1 lb Cooked shrimp

1/2 C Feta, crumbled (or goat cheese)

1 t Dill (or 1 T fresh Dill, chopped)

1/4 C Parsley, chopped 

Salt and pepper to taste

Directions:

Pour Olive into into a large frying pan (Saganaki). Cook onions on medium heat in oil until tender. Add garlic and red pepper. Cook until fragrant. Add white wine and simmer for several minutes. 

Cook pasta as directed on package. 

Add the tomatoes and oregano and simmer until the sauce thickens. 

Mix in the feta, dill, and parsley. Add shrimp. Cook just until shrimp is heated through. 

Serve over linguine. 

* Adapted from http://www.closetcooking.com/2013/10/shrimp-linguine-in-tomato-and-feta-sauce.html

Chicken Broccoli and Quinoa Casserole

Ingredients:

3 C Rinsed and cooked quinoa

12 oz Brocolli florets

2-10 oz Cans Cream of mushroom soup (or cream of chicken, broccoli, or cheddar)

1 T Dried minced onion

1 C Chicken broth (or milk)

1/8 t Cayenne pepper

Salt and pepper, to taste

2 C Chicken, cooked and cut into bite-size pieces

French fried onion rings, for topping

Directions:

In a saucepan, steam broccoli until Brocolli is almost tender. Drain and rinse in cold water to prevent further cooking. Set aside. 

In a large bowl, combine soup, chicken broth, salt, pepper, minced onion, and cayenne. 

Stir in quinoa, broccoli, and chicken. 

Pour mixture into a greased casserole dish. 

Bake at 400 degrees until bubbly, 20-25 minutes. 

Top with onion rings and bake for an additional five minutes. 

* My recipe

Pumpkin Custard

Ingredients:

3 C Pumpkin purée (fresh or canned)

1/2 C Full fat coconut milk

1/2 C Honey

6 Eggs

1/2 t Ground ginger

1 t Ground cinnamon 

Pinch of salt

Directions:

Combine all ingredients in blender and purée until well-mixed and smooth. 

Pour into oven-safe custard cups or ramekins. Fill to 2/3 full. 

Place cups into a large casserole dish and fill dish with hot water. Make sure water reaches as high as the custard mixture to protect it from getting too hot in the oven. 

Bake at 350 degrees until a knife in the center comes out clean. Approximately 40 minutes. 

* Adapted from http://www.healthhomehappy.com/2012/09/crockpot-pumpkin-custard-for-fall-gaps-legal.html

Plum Sauce Chicken Stir-Fry

Ingredients:

1 T Vegetable oil

2/3 C Plum sauce

2 T Honey

2 T Soy sauce

2 Garlic cloves, minced

4 T Chicken broth

1 1/2 C Chicken, cooked, cut into bite-size pieces (or turkey or duck)

1/4 t Powdered ginger

2 C Snow peas

4 C Fresh mushrooms, sliced

4 Large carrots, peeled and sliced

Directions:

Heat vegetable oil in a large skillet. Add carrots and mushrooms. Cook on medium heat until carrots begin to carmelize. 

While carrots and mushrooms are cooking combine plum sauce, ginger, garlic, honey, and soy sauce in a bowl and mix together. 

Add chicken to skillet. Add plum sauce mixture. Add chicken broth. 

Cook for several minutes until heated through. Reduce heat. Add snow peas and cook until tender. 

Serve over rice.

 

* Adapted from http://m.allrecipes.com/recipe/59400/plum-and-ginger-chicken

Beef Lentil Soup

Ingredients:

1 lb. lean stew meat, chopped
1 T Olive oil
1 Medium onion, diced
1 1/2 t Minced garlic
7 C Water
4 Celery stalks, chopped
2 T Beef boullion granules
 4 Large carrots, chopped
1 (15 oz) Can Diced tomatoes, undrained
1 C Lentils, rinsed
2 C Frozen mixed vegetables (or 1-15 oz Can Mixed vegetables)
1 t Thyme
1 Bay leaf
2 oz Fresh spinach leaves
salt and pepper to taste

Directions:

In a large pot, heat olive oil over medium heat. Add the stew meat, minced garlic, and diced onion. Stir to brown the meat.

Add all remaining ingredients.

Bring to a boil. Reduce heat, and allow to simmer, covered for two or more hours.

* My recipe

Pumpkin Spice Banana "Ice Cream"

Ingredients:

4 Bananas, peeled, sliced, and frozen

1 C Pumpkin purée

1/3 C Maple syrup

1 1/2 t Pumpkin pie spice

Directions:

Combine all ingredients in food processor and purée until smooth. 

Freeze for 24 hours. 

Serve topped with whipped topping. 

* Adapted from http://www.thegraciouspantry.com/clean-eating-pumpkin-ice-cream/

Pumpkin Corn Muffins

Ingredients:

1 C Cornmeal

1 C All-purpose flour

1 t Baking soda

1 1/2 t Baking powder

1/2 t Salt

4 T Brown sugar, packed

1 Large egg

3/4 C Milk

1 C Canned or fresh pumpkin purée

2 T Melted butter

Directions:

Heat oven to 375 degrees. Grease and flour 12 muffin cups. 

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl. 

In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. 

Combine the two mixtures and stir until blended. 

Fill muffin cups about 3/4 full. 

Bake about 18 minutes.

* Adapted from http://southernfood.about.com/od/muffinrecipes/r/r91023b.htm

Spicy Pumpkin Chili

Ingredients:

1 lb Ground beef

1/2 t Crushed red pepper flakes

1 t Minced garlic

1/2 Large onion, diced

1 Green bell pepper, chopped

1 Red bell pepper, chopped

1 15 oz Can Kidney beans, drained and rinsed

1 15 oz Can Black beans, drained and rinsed

1 15 oz Can Great northern beans, drained and rinsed

1 8 oz Can Tomato sauce

1 4 oz Can Tomato sauce with garlic and onions

2 14.5 oz Cans Diced tomatoes

1 14.5 oz Can Fire roasted diced tomatoes

1 15 oz Can Pumpkin purée (or fresh)

2 t Pumpkin pie spice

2 t Chili powder

1 t Ground cumin

1 t Salt

Directions:

In a large pot, cook ground beef until no longer pink. Stir in red pepper flakes, garlic and onion. Continue cooking until onion has become translucent. Add bell peppers and cook for five minutes. 

Add all remaining ingredients. Bring to a boil. Reduce heat and simmer for 1-2 hours. 

(Pictured with one 15 oz can of whole kernel corn added)

* Adapted from http://allrecipes.com/recipe/spicy-pumpkin-chili/detail.aspx

Savory Butternut Squash Soup

Ingredients:

4 lbs Butternut squash

2 Yellow onions, sliced

1 Apple, sliced

1/2 C Freshly squeezed orange juice

4 T Olive oil

6 C Chicken stock

1/2 t Rubbed sage

Salt

Pepper

Seasoned croutons

Directions:

Preheat oven to 400 degrees. 

Place the butternut squash and 2 T of Olive oil on a sheet pan and roast for 25 minutes or until soft. 

Place the remaining 2 T of Olive oil in a large stockpot and sauté the onions and apples until soft -- about 5 minutes. 

Scoop out the butternut squash and add to the onion and apple mixture. 

Add chicken stock and orange juice to stockpot and let cook for 20 minutes, stirring occasionally. 

With an immersion hand blender, purée soup until smooth.

Season with sage, salt, and pepper. Serve topped with croutons. 

Makes: 6 Servings

 

*My Mom's recipe

Slow Cooker BBQ Chicken

Ingredients:

9 Bone-in chicken thighs (or equivalent amount of desired type of chicken, may be frozen)

1/2 t Salt

1/4 t Black pepper

1 1/2 C Barbeque sauce (K.C. Masterpiece Original works well)

1/2 C Honey

2 t Prepared mustard

2 t Worcestershire sauce

1/8 t Hot sauce (or to taste)

Directions:

Sprinkle chicken with salt and pepper and place on a boiler pan.

Broil on high 4-5 inches from the heat 3-4 minutes on each side until lightly browned. Place in the slow cooker.

Iin a small bowl combine the barbeque sauce, honey, mustard, Worcestershire sauce and pepper sauce.

Pour over chicken-cover and cook 4-5 hours on low or until juices run clear.

* Adapted from http://cullyskitchen.com/slow-cooker-saucy-chicken-thighs-recipe/

Easy Peanut Thai

Ingredients:

1 lb Chicken breasts, cut into small strips

2 T Soy sauce

1 t Cornstarch

1/2 C Peanut butter

2 Garlic cloves, minced

1 Onion, sliced in half rings

2 C Chicken broth

1 T Vegetable oil

1 t Fresh ginger root, minced

8 oz Linguine noodles (or rice noodles)

2-3 C Veggies (like bell peppers, carrots, sugar-snap peas, summer squash, etc.), cut into strips

1/3 C Peanuts

Directions:

Mix chicken broth, soy sauce, and cornstarch in medium bowl. Blend in peanut butter and set aside. 

Begin cooking linguine according to package directions. 

In a large skillet heat oil and stir-fry chicken with garlic and ginger. 

Add onion and other vegetables. 

Add sauce mixture and cook on medium-high heat until mixture begins to thicken. 

Stir in 1/4 C peanuts. 

Serve over linguine noodles. Chop remaining peanuts to use for garnish. 

Or serve over rice noodles for a more authentic dish!

* Adapted from http://strawberry-chic.blogspot.com/2011/06/easy-peanut-thai.html

Spicy Pumpkin Soup

Ingredients:

2 T Olive oil

2 Leeks, trimmed and sliced

1 Garlic clove, crushed

1 t Ground ginger

1 t Ground cumin

2 C Canned Pumpkin (or fresh cooked pumpkin, puréed)

3 C Chicken broth

Salt and ground black pepper, to taste

4 T Sour cream

Cilantro leaves, for garnish

2 Small pumpkins, optional

Directions:

Heat oil in a large pan. Add leeks and garlic. Cook gently until softened but not colored. Add ginger and cumin and cook, stirring, for a further minute. 

Purée the mixture in a food processor or blender. 

Mix pumpkin and chicken broth in a medium-large pot. Add puréed mixture and heat to boiling. Cover and simmer for as long as desired to blend the flavors. Add salt and pepper to taste. 

Serve topped with sour cream and cilantro. 

Optional pumpkin bowls: Carefully cut pumpkins in half. Scoop out insides, scraping well. Place upright on a baking sheet and brush top edges with oil. Bake at 325 degrees for 35 minutes. Brush with oil again. 

Serves: 4

* My mom's recipe

Easy Homemade Hummus

Ingredients:

1/4 C Tahini

1/4 C Lemon Juice

2 C Cooked Garbanzo beans (chickpeas)

1 Garlic clove, minced

2 T Olive oil

1/2 t Kosher salt

1/2 t Ground cumin

2-3 T Water

Dash of paprika

Directions:

Combine Tahini and lemon juice in food processor and process for 1 minute to whip. Add half of the beans and process for 30 seconds. Add remaining beans and process another 30 seconds. 

Add garlic, Olive oil, salt, and cumin and process. 

Add water to bring to desired consistency. 

When serving, sprinkle a little paprika on the top. 

* Adapted from http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

Sarah's Awesome Guacamole

Ingredients:

3 Avacados

3 Garlic cloves, roasted and pressed

3 T Lemon juice

3 T Lime juice

1 t Onion powder

1/4 t Cayenne pepper

1/4 t Salt

Directions:

Mash Avacados. Combine all other ingredients. 

 

* My friend Sarah's recipe

Autumn Harvest Soup

Ingredients:

2 t Olive oil

2 Small red onions, diced

1/2 C Green onion, chopped

2 Garlic cloves, minced

1 Jalapeño, seeded and sliced

1 Medium green bell pepper, chopped

1 1/2 C Zucchini, peeled and chopped

2 C Pumpkin purée (fresh or canned)

3 C Chicken broth

1 1/2 t Cumin

1 t Kosher salt

1/4 t Black pepper

1-15 oz Can Garbanzo (or other) beans

2 C Chopped turkey (or chicken), cooked

Directions:

Pour oil into a large pot. Add red onion, green onion, garlic, jalapeño, bell pepper, and zucchini. Cook on medium heat until red onions become tender and translucent. 

Stir in pumpkin, broth, cumin, salt, pepper, beans, and turkey. Cover and simmer for at least one hour.

 

* My recipe

Mexican Stuffed Pepper Casserole

Ingredients:

• 1 lb pound ground beef
• 3 green peppers, coarsely chopped
• 1 medium onion, chopped
• 2 T Mexican Seasoning
• 2 C rice, cooked
• 1 15 oz can tomato sauce
• 1 15 oz can diced tomatoes, with liquid
• 1 15 oz can corn kernels, drained
• 1 15 oz can black or pinto beans
• 2 C mozzarella cheese, divided
• Dried cilantro

Directions:

1. Preheat oven to 350.
2. Cook meat in frying pan with onions until meat is almost completely browned. Add peppers. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender. Add seasoning. 
3. In a 3 qt casserole, stir together the rice, sauce, diced tomatoes, corn, beans, and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Cover with remaining cheese (or more if desired). Sprinkle dried cilantro on top of cheese.  
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

 

* Adapted from http://www.a-kitchen-addiction.com/stuffed-pepper-casserole/

Roasted Red Pepper and Potato Soup

Ingredients:

3 T Butter

1 T Olive oil

1 Medium onion, diced

1 Large carrot, diced

1 Celery stalk, diced

2 Garlic cloves, pressed

2 T All-purpose flour

48 Oz. Chicken broth

6 Medium red potatoes, diced

1/2 C Greek sour cream

1/2 C Unsweetened almond milk

6 Oz. Roasted red peppers, drained and chopped

1 t Thyme

Salt and pepper to taste

Directions:

Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.

Mix the sour cream and almond milk together and stir into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

* Adapted from http://allrecipes.com/recipe/roasted-red-pepper-and-potato-soup/

Baked Acorn Squash

Ingredients:

1 Acorn squash

Water

Directions:

Preheat oven to 400°F.

Using a strong chef's knife cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. When finished, remove from oven and let cool a little before serving.

* Adapted from http://www.simplyrecipes.com/recipes/classic_baked_acorn_squash/

Mexican Pizza

Ingredients:

Quick and Easy Pizza Dough
2 T Mexican Seasoning
1 (14 oz) Can Tomato sauce
1 Pound lean ground beef
1 Medium onion, diced
1 Large bell pepper (or several smaller multi-colored peppers), diced
Dried cilantro
Crushed tortilla chips
Sliced black olives
Diced tomato
Cheddar cheese (or dairy-free cheddar cheese shreds)

Directions:

Cook crust according to directions. 

In a large skillet brown ground beef. Add onion and bell pepper. Cook until onion becomes translucent. Add tomato sauce and Mexican seasoning and simmer for several minutes. 

Spread ground beef mixture over crust. Top with cheese. Sprinkle black olives, diced tomatoes, tortilla chips, and cilantro on top and continue baking until cheese has melted sufficiently. 

* My recipe

Slow Cooker Steak Fajitas

Ingredients:

1 Pound Sirloin Tip (cut into 2 inch strips)
2 T Mexican Seasoning
2 t Vegetable oil
1 t Beef bouillon granules (or one cube)
1/8 C Hot water
1 T Cornstarch
1 Medium onion, thickly sliced
2 Large Bell Peppers, thickly sliced
1 (14.5 ounce) Can Diced tomatoes, with liquid

Directions:

Sprinkle strips of sirloin with Mexican seasoning. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips.

Transfer to a slow cooker.

Mix bouillon with hot water until dissolved, then mix in cornstarch until dissolved. Add any remaining Mexican seasoning. Pour into the slow cooker with meat. Stir in onion, green peppers, and tomatoes.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

*Adapted from http://trickschefs.com/showthread.php?tid=412

Easy Homemade Cinnamon Rolls

Ingredients:

Rolls:

3 1/2 C Warm water
3/4 C Sugar
1/2 C Oil
6 T. Yeast
1 T Salt
3 Eggs
10 1/2 C Flour

Filling:

1/4 C Butter (or margarine)
1 C Sugar
1 T Cinnamon

Icing:

1/2 C Butter (or margarine)
2 Dashes salt
2 t Vanilla extract
6 C Powdered Sugar
Almond milk (or milk of your choice)

Directions:

Mix warm water, sugar, oil, and yeast and let sit for 15 minutes.

Add salt, eggs, and flour. Mix together for 10 minutes, then sit for 10 minutes.

Oil a flat surface, dump out dough. Divide in half. Roll one half out into rectangle. Spread with melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight.

Cut into 12 rolls and place on greased cookie sheet. Repeat with other half of dough.

Let rise (it will rise while baking as well).

Bake for 12-15 minutes at 400.

While the rolls are baking put your powdered sugar in a mixing bowl, along with melted butter, salt, and vanilla.

Slowly add milk until the frosting is the consistency you want.

Serve rolls warm and top with icing or cool and top with icing. Enjoy!

*Adapted from http://valleyridgerecipes.blogspot.com/2010/04/cinnamon-rolls_17.html

Sweet Potato and Bacon Hash

Ingredients:

3 Bacon slices, cut into 1/2-inch pieces
1 T Olive oil
2 Medium Sweet potatoes (about 8 oz each), peeled and cut into 1/4-inch pieces
1/2 C Diced red onion
1/2 t Garlic powder
1-2 jalapenos, minced (optional, do not include for Nightshade-Free)
1/2 t Ground cumin
L4 large eggs
2 T Chopped parsley

Directions:

Add the bacon to a large skillet set over medium heat. Cook until browned and crisp, then transfer to a paper towel-lined plate. Drain most of the fat from the pan.

Add the olive oil and when it's hot, add the sweet potatoes. Spread them in a single layer to the extent possible. Let them cook undisturbed until they start to brown on the bottom. Toss the potatoes then again let them cook undisturbed until they begin to brown. Repeat this process until most sides of the potatoes are golden brown and they are tender.

Add the bacon back to the pan, along with the onion, garlic, jalapenos and cumin and cook until the onions have softened slightly, about 3-4 minutes. Season to taste with salt and pepper.

Meanwhile, cook the eggs over-easy in another pan. Remove the pan from the heat and keep warm.

Serve the fried eggs over the hash. Garnish with parsley and season with salt and pepper.

*Adapted from http://traceysculinaryadventures.blogspot.com/2012/11/sweet-potato-and-bacon-hash.html

Salmon Florentine

Ingredients:

1 Package (12 oz) frozen spinach, thawed 

1 t Olive oil

1/4 C Minced shallots (or onion)

1/4 t Garlic powder

5 Sun-dried tomatoes, chopped (or 1 large tomato, diced)
1 Red bell pepper, roasted and chopped

1/2 t Salt, plus more to taste 

1/4 t Red pepper flakes 

1/4 t Ground black pepper, plus more to taste

1/2 C Goat cheese

4 Skinless salmon fillets (6 oz each), rinsed and patted dry 

Directions:

Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. 

Heat oil in a large skillet over medium heat. Add shallots (or onions); cook, stirring, until soft, about 3 minutes. Add garlic powder, spinach, tomatoes, roasted red pepper, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. 

Remove from heat.

Add goat cheese; stir to combine. 

Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

*Adapted from http://www.self.com/fooddiet/recipes/2009/11/salmon-florentine?mbid=enws_row0326&mobify=0

Crockpot Pineapple Chicken

Ingredients:

3-4 Chicken Breasts (about 2 lbs)
1 Large can of pineapple in juice (tidbits, chucks, rings, whichever you want to use)
1 Large onion, chopped
2 T Soy sauce (use gluten-free soy sauce for gluten-free)
½ C Chicken broth
1 C Chopped green bell pepper (optional)

Directions:

Place onion in bottom of crock pot.

Place Chicken Breast on top of onion.

Dump the can of pineapple (juice and all) over the chicken.

Dump the soy sauce and the chicken broth on top of everything.

Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6
hours. Note: If adding green pepper, add in one hour before end of cooking time.

Serve over rice and with a steamed veggie.

*Adapted from http://momswithcrockpots.com/2011/08/crockpot-pineapple-chicken/

Shrimp Scampi Pasta

Ingredients:

Vegetable Oil

Kosher salt

1 1/2 Pounds Angel Hair pasta

6 T (3/4 stick) Unsalted butter

5 T Olive oil

3 T Minced garlic (9 cloves)

2 Pounds Large shrimp, peeled and deveined

1/2 t Ground black pepper

3/4 C Chopped fresh parsley

Grated zest of 1 lemon

1/2 C Freshly squeezed lemon juice (4 lemons)

1/2 Lemon, thinly sliced in half-rounds

1/4 t Crushed red pepper flakes

 

Directions:

 

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

 

*Adapted from http://ourrecipeclub.blogspot.com/2008/04/linguine-with-shrimp-scampi.html