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