Cooking with the Lambs

Goodwiches

2010-07-12T15:02:00.000-05:00

Ingredients:
flour tortillas
mayonnaise
steamed broccoli / cauliflower florets
onions, sliced & sautéed with bbq sauce
cheddar cheese, shredded
dill pickles, sliced lengthwise
shredded carrots

Directions:
Place everything out on the table and assemble wraps as you like. Add other ingredients if you like - avocados might be nice in place of the mayo.

Lentil Salad

2010-01-13T11:44:00.002-06:00

Ingredients:
dressing
2 tbsp. olive oil
3 tbsp. lemon juice
4 green onions, chopped
1 garlic clove, minced (or garlic salt)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. dry mustard
salt and pepper
1/8 tsp. crushed red pepper flakes

salad
2 cups lentils, cooked
1-2 tomatoes, diced
1 cup cooked ham, diced (optional)
green pepper rings

Directions:
Combine all dressing ingredients in a bowl. When well mixed, add warm lentils, tomato and ham. Stir to combine. Refrigerate overnight. Garnish with pepper before serving.

Sauerkraut Pierogi Filling

2009-12-24T14:30:00.000-06:00

Ingredients:
2 cans sauerkraut
2 tbsp butter
1/2 lb bacon, cut into pieces
1 med onion, diced finely
pepper to taste

Directions:
Dump sauerkraut and juices into a large saucepan. Add butter. Cook, covered, over medium-low heat for an hour or two (the longer you cook it, the more mellow the flavor. If you want to cook it longer, it's fine, you'll just need to add some water so it doesn't burn.)

Place sauerkraut in a colander and push out as much liquid as possible. Leave draining while you prepare the bacon. In a large frying pan, cook bacon until fat is rendered and the edges turn crispy. Add onion, cook until translucent. Add sauerkraut and pepper, stirring until heated through. Return everything to the colander, and push out as much liquid as possible. Cool, draining as thoroughly as possible.

When adding this filling to pierogi, squeeze out any additional water while forming balls of filling.

Beef Pierogi Filling

2009-12-24T14:28:00.001-06:00

Ingredients:
2 cups grated onion
1 1/2 lbs ground beef
1 tsp salt
3/4 tsp dried marjoram
3/4 tsp dried sweet basil
1/4 tsp pepper
1/3 cup fine bread crumbs
2 tsp beef stock / broth / bouillon

Directions:
Fry onion until tender, add meat. Cook until browned, stir in seasonings and bread crumbs. Add just enough stock to make a paste. Cool to make handling easier.

Great Grandma Rose's Pierogi Dough

2009-12-24T14:24:00.001-06:00

Ingredients:
2 cups flour
2 eggs
1/2 tsp salt
1/2 cup butter, melted
(1/4 cup cold mashed potatoes if desired)
(small amount of water as needed for additional moisture)
ridiculous amounts of butter as desired for coating pierogi

Directions:
Mix all ingredients by hand in a large mixing bowl. Knead until elastic and smooth. Roll out on a floured surface and cut into 4 inch circles. Place rounded ball of filling in the center of each circle. With water, moisten the edge of half the circle. Fold the circle over and pinch the edges well to seal. With a fork, crimp the edges. Boil in batches of about 12 pierogi for about 7 minutes or until tender. (Can throw a scrap of dough into the water with the pierogi - then test this for tenderness.) Place in a tray coated with melted butter and drizzle more melted butter over the top of the pierogi as they come out of the water. Continue cooking your batches until all are cooked. Can cool and reheat with more butter later or serve hot. Sauteed onions in the butter topping are optional but delicious.

Spritz Cookies

2009-12-21T19:04:00.001-06:00

Ingredients:
1 cup butter (can substitute Earth Balance to make dairy free)
1 cup powdered sugar
1 egg
1 tsp. almond extract
a few drops food coloring (optional)
¼ tsp. salt
2 ¼ cups all-purpose flour

Directions:
Preheat the oven to 375 degrees. Cream butter and sugar well. Add egg and almond extract and mix until light and fluffy. Add food coloring if desired. Mix in salt and flour. Fill cookie press; press onto cool ungreased baking sheets. Add sprinkles if desired. Bake at 375 for 5 minutes or just until set. Cool on wire racks.

Jam Thumbprint Cookies

2009-12-21T19:01:00.001-06:00

Ingredients:
¾ cup butter, softened
½ cup white sugar
1 tsp vanilla extract
2 egg yolks
¼ tsp salt
1 ¾ cups AP flour
½ cup jam or preserves, any flavor

Directions:
Preheat the oven to 375 degrees. Cream together the butter, sugar, vanilla and egg yolks. Mix in salt and add flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft to work with, refrigerate for 15-20 minutes. Place balls 2 inches apart on cool ungreased baking sheets.

Use your thumb or the handle of a wooden spoon to make an indentation in the center of each cookie. Spoon your jam into a sandwich bag and snip off a tiny corner of the bag. Use this to pipe about ½ tsp. of jam into each indentation. Bake at 375 for 8-10 minutes or until golden brown on the bottom. Cool on wire racks.

Pistachio Chicken

2009-01-07T10:54:00.001-06:00

Ingredients:
handful of shelled pistachios (I use salted ones)
fresh boneless skinless chicken breasts
olive oil

Directions:
In a food processor, pulse the pistachios until finely chopped - some small pieces and some "pistachio flour." Pour this onto a plate. Dredge chicken breasts in the pistachios and pan-fry in a little olive oil until cooked through.

I have found it works best to pound your chicken breasts to about 1/4" thick - that way the pistachios and chicken cook at an even rate.

The Best Dressing Ever

2008-11-26T13:47:00.003-06:00

Ingredients:

3 qt Pepperidge Farm croutons
3/4 C chopped onions
1/2 C chopped green onions
1/4 C fresh parsley
1 C chopped celery
3/4 lb sausage
1 1/2 t sage
fresh ground pepper
1-2 C turkey broth (chicken broth is okay)
2 eggs

Directions:

Cook sausage. Drain fat. Mix ingredients in large bowl. Bake at 350 until hot in center.

We often make a huge batch and freeze half for Christmas!

Heavenly Herb Rolls (Breadmaker)

2008-11-19T17:24:00.002-06:00

Ingredients:
Ingredient Small Medium Large
Milk 5/8 cup 1 cup 1 1/4 cup
Oil 2 tbsp 3 tbsp 1/4 cup
Sugar 1 tsp 1 1/2 tsp 2 tsp
Salt 1/2 tsp 3/4 tsp 1 tsp
AP flour 2 cups 3 cups 4 cups
Chopped onion 1/4 cup 1/3 cup 1/2 cup
Dried dill 1/2 tsp 3/4 tsp 1 tsp
Dried basil 1/2 tsp 3/4 tsp 1 tsp
Dried oregano 1/2 tsp 3/4 tsp 1 tsp
Yeast 1 1/2 tsp 2 tsp 2 1/2 tsp

Directions:
Place ingredients in dough pan, select Dough setting and press Start.

When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan and turn out dough onto a lightly floured surface.

Grease a large baking sheet. You'll need two for the large recipe.

Gently roll and stretch dough into a rope. With a sharp knife, divide dough into (9 / 14 / 18) pieces. Roll each into a ball and place on prepared baking sheet.

Cover and let rise in a warm oven for 30-45 minutes or until doubled in size. Bake in a preheated oven at 425 for 12 to 15 minutes or until golden brown.

Note: I made the medium and added 2 tsp of gluten to the recipe... Mmm!

Coffee Creamer

2008-11-19T12:25:00.001-06:00

Ingredients:
2 cans evaporated milk
2 cups powdered nonfat milk
3/4 cup french vanilla syrup
3/4 cup water
1 cup sugar

Directions:
Blend well. Store in refrigerator. Shake well before each use.

Note: This doesn't have quite the same feel as store-bought creamers. It ends up making your coffee taste much more like a latte or a cappuccino.

Lipton Soup Pork Roast

2008-11-17T17:11:00.003-06:00

Ingredients:
3 lbs. pork roast
1 package Lipton Onion Soup mix
1/2 c. ketchup
1 t. cracked black pepper
1 t. garlic powder
1 can chicken broth

Directions:
Place pork roast in crock pot. Combine remaining ingredients and pour over roast. Cook on low 8 hrs. or until done. You can thicken juices for gravy when done. Or, I've used the sauce as liquid when cooking wild rice to serve on the side. Yum!

Leftover Oatmeal Cookies

2008-11-17T09:51:00.000-06:00

Ingredients:
2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening (I use Earth Balance, a butter substitute)
2 eggs
1 1/2 c. cooked oatmeal

Directions:
Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.

Cooked Oatmeal Scones

2008-11-17T09:46:00.002-06:00

taken from Seasonal Ontario Food

Ingredients:
2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)

Preheat the oven to 350°F.

Mix the milk in with the oatmeal, half at a time.

Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.

Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)

Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.

Baked Spaghetti

2008-11-11T20:21:00.003-06:00

Ingredients:
1 lbs. vermicelli/thin spaghetti
2 cups Velveeta cheese, shredded
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 can condensed tomato soup
1/2 can milk

Directions:
1. Cook spaghetti till just tender.
2. In deep casserole dish, fold in cheeses and spaghetti. Depending on the size of your dish, you might have to do this in stages.
3. In separate bowl, combine tomato soup and milk with a wire whisk. Pour mixture over spaghetti & cheese. Again, you might have to do this in stages.
4. Bake uncovered at 375 for 30 minutes. N.B. -- Check after 20 minutes! It's done with there's a slight crisp along the edges and some bubbling in the middle.

Great meatless meal!

Hamburger Casserole

2008-11-11T20:17:00.003-06:00

Ingredients:
1 box Kraft Deluxe macaroni & cheese dinner, made w/2% milk
1 can cream of mushroom soup
1 lbs. ground beef
splash of milk, as needed
salt
pepper

Directions:
1. Season & brown ground beef. Drain grease.
2. Cook macaroni. Drain.
3. Dump cooked macaroni into casserole dish. Mix in cheese sauce packet.
4. Mix in burger and cream of mushroom soup. Add milk to desired creaminess.
5. Microwave covered for 3 minutes to warm through.

Variation: Add Worcestershire sauce to burger when it's almost browned. It makes the burger a little more moist.

Chocolate Pound Cake

2008-11-06T19:17:00.003-06:00

Ingredients:
1 cup boiling water
2 ounces unsweetened chocolate
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 3/4 cup light brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
confectioner's sugar

Directions:
In a small bowl, pour boiling water over chocolate; let stand 20 minutes. Preheat oven to 325. Grease a 9x5x3 inch loaf pan.

Combine flour, baking soda, and salt in a small bowl. Set aside. With electric mixer, combine butter, brown sugar, eggs, and vanilla until blended. Beat in flour mixture alternately with sour cream. Add chocolate mixture, and beat until combined. Pour into prepared pan.

Bake 60 - 70 minutes, until cake tester comes out clean. Cool in pan on rack for 15 minutes. Remove from pan, cool completely on rack. Sprinkle with confectioner's sugar before serving.

Delicious with a scoop (or two!) of Breyer's all natural vanilla ice cream!

Cranberry Bread

2008-11-06T13:06:00.001-06:00

Ingredients:
2 cups AP flour
2 cups WW flour
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. orange peel
dash salt
1 cup walnuts, chopped
12 oz. bag cranberries, rinsed & chopped
1/4 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups orange juice

Directions:
Blend flours, baking powder, baking soda, orange peel and salt in processor. Place in large mixing bowl. Add walnuts and cranberries to bowl. In processor, blend butter and sugar. Add eggs and juice. Turn into bowl, and blend til just mixed. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Or, make 24 muffins and
one mini loaf pan. Bake at 350 for about 25 minutes.

Broccoli Chicken

2008-10-30T07:33:00.001-05:00

Ingredients:
3-4 chicken breasts
1-2 small cans of cream of broccoli (or cream-of-whatever)
Fresh broccoli

Directions:

Place the chicken breasts in the crock pot, pour the cream of broccoli on top, if too thick, thin it w/some milk and cook on high for 4 hrs. After that add the broccoli florets on top of everything for another 15-20 mins (depending on how hard/soft you like your broccoli) and it's done.

Serve over rice, super yummy and quick.

Chicken Azteca

2008-10-30T07:12:00.005-05:00

Ingredients:
1 lb boneless skinless chicken breast
1 can black beans, rinsed
1 cup salsa
2 cup corn
cumin
8 oz cream cheese
salt
pepper

Directions:
Mix 1/2 of salsa, whole can of black beans, and about a half teaspoon of cumin together and put on bottom of crock pot. Place chicken on top of bean and salsa mix, then spoon rest of salsa over chicken. Season with salt and pepper. Cook on low 8-10 hours or high 4 hours. 30 minutes before serving shred chicken, add corn and cream cheese. Stir to distribute cheese before serving. I like to serve over rice.

This is a very forgiving recipe, I use different amount of everything each time and it always turns out great.

Black Bean Wraps

2008-10-29T18:25:00.003-05:00

Ingredients:
1 can black beans, drained & rinsed
1 medium green bell pepper, diced
1 tsp. dried cilantro or 2 tsp. fresh cilantro
pepper, onion powder, cayenne pepper to taste
2-3 Tbsp. light mayo
chopped lettuce & tomato
lime juice to taste
large tortilla wrap

Directions:
1. Combine beans, green pepper, cilantro and spices in a bowl.
2. Mix in mayo to coat; add mayo to cover if needed.
3. Mix in lime juice.
4. Spread 2-3 Tbsp. mixture on tortilla. Top with lettuce & tomato & wrap in tortilla.

Adapted from: Better Homes & Gardens New Cookbook

Hot Mushroom Dip

2008-10-29T16:25:00.001-05:00

Ingredients:
4 bacon strips, diced
8 oz fresh mushrooms, chopped
1 medium onion, finely chopped
1 garlic clove, minced
2 tbsp AP flour
1/4 tsp salt
1/8 tsp pepper
8 oz cream cheese, cubed
1/2 cup sour cream
2 tsp Worcestershire sauce
1 tsp soy sauce

Directions:
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tbsp drippings. In the drippings, saute mushrooms onion and garlic until tender. Add the flour, salt and pepper. Cook and stir 1 minute or until thickened. Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce. Cook and stir until cream cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

Feta Stuffed Cherry Tomatoes

2008-10-29T16:24:00.002-05:00

Ingredients:
1 pint cherry tomatoes
4 oz feta cheese, crumbled
1/2 cup green onion, finely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp oregano
salt
pepper

Directions:
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert on paper towels to drain. Combine cheese and onion, spoon into tomatoes. Combine remaining well and spoon over tomatoes. Cover and chill 30 minutes.

Spicy Hot Wings

2008-10-29T16:23:00.002-05:00

Ingredients:
4 lbs chicken wing pieces (cut apart)
1/2 cup melted butter
1 tbsp Tobasco sauce
3/4 tsp garlic salt
dash paprika

Directions:
Place wings in 15x10x1 pan. Combine next 4 and pour over wings. Bake at 375 for 30 min. Turn wings and bake 30 - 35 minutes. Drain wings and serve with celery sticks and ranch dressing.

Warm Spinach Spread

2008-10-29T16:22:00.002-05:00

Ingredients:
10 oz package frozen spinach
1 tbsp oil
1 garlic clove, minced
1/4 cup milk
1/2 tsp salt
3 to 4 drops Tabasco sauce
11 oz cream cheese, cut up

Directions:
Cook spinach; drain well and press out excess liquid. Set aside. In saucepan, saute garlic in oil, then add milk, salt, Tabasco and cheese. Cook and stir over low heat till cheese is melted and heated through. Stir in spinach.

Can transfer to slow cooker.

Serve with crackers and/or veggies.

Salmon Ball

2008-10-29T16:20:00.001-05:00

Ingredients:
15 oz can salmon, bones/skin off
chives
1 tbsp lemon juice
8 oz cream cheese
chopped pecans
chopped parsley

Directions:
Mix salmon with chives, lemon juice, salt & pepper. Fold in cream cheese. Cover and chill for several hours or day ahead. Form into ball, and roll in pecans and parsley. Serve with crackers. Can substitute tuna for salmon.

Optional: Can add 1 tsp. horseradish.

Herbed Cheese Dip

2008-10-29T16:18:00.001-05:00

Ingredients:
8 oz. pkg. cream cheese
1/4 cup milk
1 tbsp. sour cream
1 tsp. parsley
1 tbsp. parmesan cheese, grated
1 tsp. olive oil
1 tsp. lemon juice
1 tsp. butter, softened
1/2 tsp. garlic salt
1/4 tsp. tarragon
1/4 tsp. celery seed
1/8 tsp. dill weed
chives
paprika

fresh cut-up vegetables

Directions:
Combine first 12 ingredients and mix well. Serve with veggies.

Peanut Butter Apple Dip

2008-10-29T16:17:00.001-05:00

Ingredients:
4 oz cream cheese, softened
1/2 cup packed brown sugar
1/2 cup peanut butter
1-2 tbsp milk

Directions:
Mix well and serve with red and green apple wedges.

Cucumber Dill Dip

2008-10-29T16:16:00.003-05:00

Ingredients:
8 oz cream cheese, softened
1 tsp lemon juice
chives
dash dillweed
dash hot pepper sauce
3/4 cup finely diced seeded cucumber

Directions:
Blend first five ingredients. Stir in cucumber. Cover and chill at least 1 hour. Serve with raw vegetables or crackers.

Crab Dip

2008-10-29T16:14:00.001-05:00

Ingredients:
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tbsp lemon juice
chives
parsley
garlic salt
pepper
1/2 tsp Worcestershire sauce
6 oz can crabmeat, drained

Directions:
In blender, blend cream cheese, mayo, lemon juice, chives, parsley, garlic salt, pepper and Worcestershire sauce. Turn into a bowl, and mix in the crab by hand. Can garnish with sliced almonds, red pepper, paprika, or parsley.

Can also top with:
1/4 cup ketchup
1 tsp lemon juice
pepper

Serve with crackers. Also good warm.

Dried Beef Dip

2008-10-29T16:13:00.001-05:00

Ingredients:
2 1/2 oz package dried beef, diced
8 oz cream cheese, softened
1/3 cup sour cream
1 tbsp horseradish

Directions:
Blend well, chill. Serve with rye bread or crackers.

Ham and Onion Spread

2008-10-29T16:12:00.003-05:00

Ingredients:
1 tbsp oil
1/4 cup onion, chopped
1 1/3 cups ham, chopped
1/4 cup celery, chopped
1/4 cup mayo
3 tbsp sweet pickle relish
salt and pepper

Directions:
Saute onion in oil until tender. Place in blender. Process all ingredients until coarsely chopped. Use as a spread or serve on crackers.

Creamy Chicken Spread

2008-10-29T16:11:00.002-05:00

Ingredients:
8 oz cream cheese, softened
2 stalks celery
paprika
parsley
garlic powder
chives
salt and pepper
1 1/2 cups cooked chopped chicken

Directions:
Process cream cheese, celery, and spices till smooth. Add chicken, mix to blend. Use as a spread or serve on crackers, or stuff cherry tomatoes or biscuits.

Note: can use 1 10 oz. can chicken/4 oz. cheese

Garlic Cheese Ball

2008-10-29T16:06:00.003-05:00

Ingredients:
8 oz cream cheese, softened
1 head roasted garlic
1/2 tsp salt
pepper
1 tsp chives
1 tsp parsley

Directions:
Squeeze garlic onto cheese, add seasonings. Blend well and form into ball. Chill. Serve with crackers.

Basic Guacamole

2008-10-29T16:04:00.001-05:00

Ingredients:
1 ripe avocado, peeled and mashed
fresh chopped cilantro
1 tsp lime juice
dash salt
dash onion powder
dash cayenne pepper

Directions:
Blend well. Can add chopped tomatoes or onion. Also good with a dash of hot sauce.

Laura Kosh Hastie's Mexican Dip

2008-10-29T16:03:00.002-05:00

Ingredients:
cottage cheese
avocado, diced
tomato, seeded and diced
salt
pepper
cayenne pepper
chili powder
garlic

Directions:
Mix gently in a bowl. Devour rapidly with chips.

Spinach Mushroom Dip

2008-10-29T16:02:00.001-05:00

Ingredients:
2 tbsp olive oil
8 oz fresh mushrooms, chopped
1/2 cup onion, diced
2 cups fresh spinach
salt to taste
lemon pepper to taste
1 tbsp mayonnaise
1 tsp lemon juice

Directions:
Heat oil in skillet, and add mushrooms, onion and spinach. Saute till soft, about 3 minutes. Then cover, and cook 3 more minutes. Drain. Place in blender and puree. Add remaining ingredients. Chill 2 hours.

Fettucine Alfredo

2008-10-28T17:19:00.001-05:00

Ingredients:
1/2 lb fettuccine, cooked and drained
1/4 cup butter
2 tbsp AP flour
1/2 cup whipping cream (can substitute half and half, but it's not as thick)
1/2 cup water
1/2 cup parmesan cheese, grated
2 tsp parsley
1/2 tsp pepper
1/2 tsp garlic salt
1/4 tsp poppy seeds, optional

Directions:
Melt butter in saucepan over low heat, add flour. Stirring constantly, cook 1 minute. Add cream mixed with water, stirring constantly, until thick and bubbly. Stir in cheese and spices. Toss with fettuccine and serve.

Tartar Sauce

2008-10-28T17:16:00.000-05:00

Ingredients:
1/2 cup mayonnaise
2 tbsp sweet pickle relish
1 tsp capers, chopped (optional)
salt
pepper

Directions:
Blend well and chill.

Sloppy Joes

2008-10-28T17:13:00.002-05:00

Ingredients:
2 lbs ground beef
1 onion, chopped
1 clove garlic, minced
1 green pepper, chopped
15 oz tomato sauce
1/2 cup water
1/2 tsp thyme
1/4 cup ketchup
1 tbsp vinegar
1 tsp Worcestershire sauce
1/4 tsp hot sauce
salt
pepper
8 hard rolls, split and buttered

Directions:
In large skillet, brown beef with onion, garlic, and green pepper. Drain fat. Add remaining ingredients and simmer 20 minutes. Add water to thin if necessary.

Note: can make day ahead. Could even make earlier and freeze.

Black Bean Hummus (from Allrecipes)

2008-10-28T17:11:00.002-05:00

Ingredients:
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

Directions:
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Amazing Pork Tenderloin (from Allrecipes)

2008-10-28T17:05:00.001-05:00

Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Brie Star

2008-10-28T17:04:00.000-05:00

Ingredients:
brie
honey
slivered almonds

Directions:
Cut the brie into four or six big wedges (depending on the size of the brie). Then, turn each wedge around so it looks like a star and the cut sides are facing out. Then, drizzle honey over the whole plate and sprinkle sliced almonds over everything. You can put a little pile of almonds in the middle of the "star" to make it look pretty too.

Serve with crackers-- wheat ones tend to be the best.

Sesame Chicken

2008-10-28T17:01:00.003-05:00

Ingredients:
chicken breasts
soy sauce
honey
sesame seeds

Directions:
Cut up chicken breasts into bite-sized pieces.

In a non-reactive bowl, marinate the pieces in soy sauce for at least 2 or 3 hours (make sure they are well covered in the soy sauce.)

Drain the soy sauce, then pour tons of honey in the bowl, mixing the pieces so that the honey is distributed.

Lay all the pieces one-layer deep on a foil-lined cookie sheet. Shake lots of sesame seeds all over the chicken.

Cook at 350 until done...usually around 20ish minutes. You'll just have to cut open the big ones to see if they're still pink.

Serve hot/warm with toothpicks.

Sarah's Bean Dip

2008-10-28T16:59:00.002-05:00

Ingredients:
1 can shoe-peg corn
1 can black beans
1 can black-eyed peas
1 tomato (I've even used canned, diced tomatoes)
1 bunch green onions
1 bunch cilantro
1/2 bottle FAT FREE Italian dressing

Directions:
Drain cans of corn, beans and peas. Mix in a large bowl.

Chop the tomato, green onions and cilantro. Add to the bowl.

Mix everything together with about a half of a small bottle of FAT FREE Italian dressing (the fat free is important, because it's creamier). You *could* eat it right away, but it's better to let it set for a few hours. If you know you're going to eat it right away, put less dressing, because it won't have time to soak up.

Taco Soup

2008-10-28T16:58:00.000-05:00

Ingredients:
1 pound ground beef (I always use ground chicken, because it's healthier)
1 onion
a few cloves of minced garlic
1 can diced tomatoes
1 can rotel tomatoes
1 can corn
1 can black beans
1 packet taco seasoning

Directions:
Brown the beef (chicken), with the chopped up onion and minced garlic. Put the beef in the crockpot with all the other ingredients (usually I drain everything). Fill up the pot with water and cook on low for a few hours.

You can add chili powder, if you want it spicier. It's good to garnish/serve with sour cream, cheese, and crushed tortilla chips. (Although I think it's fine without.)

Potato Broccoli Chowder

2008-10-28T16:55:00.002-05:00

Veggie Ingredients:
1 cup broccoli, chopped
3 cups potatoes, chopped
1/2 cup celery, chopped
1/2 cup carrot, shredded
1/4 cup onion, chopped
2 cups water

Veggie Directions:
Bring to a boil and simmer while making the cheese sauce. Don't drain the water from the veggies! Simmer veggies until crisp-tender.

Cheese Sauce Ingredients:
3 tbsp margarine or butter
1/4 cup flour
1 cup milk
8 oz Velveeta cheese, chopped

Cheese Sauce Directions:
Melt margarine and then add flour and make a paste. Once it's cooked for a couple minutes, whisk in milk and add Velveeta. Stir well until Velveeta is melted. Add to the veggie pot.

Curried Apple Chicken

2008-10-28T16:54:00.000-05:00

Ingredients:
6 boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups plain croutons (I just tear up some bread)
½ cup apple juice
1 tsp salt
1 tsp freshly ground pepper
½ cup celery, sliced
½ cup raisins (I actually never put these in)
1 large cooking apple, chopped
½ cup onion, chopped
2 tsp brown sugar
2 tsp curry powder

Directions:
Mix everything but the chicken in a bowl. Spray a baking dish with non-stick spray. Place chicken in the dish and cover with the mix. Bake at 400 for 30 minutes or until done. (This can also be done in a crockpot.)

Bellinis

2008-10-28T16:52:00.001-05:00

Ingredients:
1 bag frozen peaches
1 can frozen peach daiquiri mix
A few cups champagne (add one cup at a time until a smooth consistency)

Directions:
Mix all ingredients in a blender until smooth. Enjoy!

White Chocolate - Cranberry Cookies

2008-10-28T15:21:00.001-05:00

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups WHITE chocolate chips
2 cups dried cranberries ("Craisins")

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Oh, and definitely, definitely use parchment paper!!!!!!! For ANY type of cookie. It makes the bottoms perfect and clean-up easier!!

Apple Salad

2008-10-28T15:19:00.001-05:00

Ingredients:
4 cups diced red apples
½ c. pineapple juice
½ c. sugar
1 Tablespoon flour
1 egg beaten
1 Tablespoon apple cider vinegar
Pecans or walnuts
1 c. sliced grapes (usually green)

Directions:
Mix juice, sugar, flour, egg, & vinegar in pan. Simmer until soft like pudding. Stir to remove lumps. COOL completely. Even stick it in the fridge or freezer to get it cooled down. Mix apples, grapes and nuts with sauce.

It’s a good idea to make the sauce then cut the apples so that they down turn brown.

Mom's Broccoli Salad

2008-10-28T15:16:00.003-05:00

Salad Ingredients:
1 lg. bunch fresh broccoli
1/2 c. red onion, chopped
1/2 c. raisins
1/2 c. sunflower seeds
1/2 lb. bacon, cooked and crumbled

Salad Directions:
Mix all ingredients together in a bowl and refrigerate until ready to serve.

Dressing Ingredients:
1 c. mayo
1/2. c sugar
2 tbsp apple cider vinegar

Dressing Directions:
Mix well and toss with salad ingredients just before serving.

Homemade Cocoa Mix

2008-10-28T13:52:00.002-05:00

Ingredients:
2 cups nonfat dry milk powder
3/4 cup white sugar
1/2 cup cocoa powder
1/2 cup powdered non-dairy creamer
dash salt

Directions:
Blend well. Store in tightly covered container. Makes 15 to 16 servings. To make a single serving, combine 1/4 cup mix and 3/4 cup boiling water in mug, stir to blend.

Cranberry Punch

2008-10-28T13:50:00.003-05:00

Ingredients:
2 quarts cranberry juice
6 oz frozen lemonade concentrate
2 quarts 7-up or Sprite
1 jar maraschino cherries, undrained
orange slices

Directions:
In a punch bowl, combine all ingredients, stirring to mix. Float a block of ice and orange slices on top.

Sunny Citrus Cooler

2008-10-28T13:43:00.003-05:00

Ingredients:
1 can (46 oz) pineapple juice
2 cans (12 oz each) frozen orange juice concentrate, thawed
3/4 cup lemonade concentrate
6 cups ginger ale, chilled

Directions:
In a 1 gallon pitcher, combine pineapple juice and concentrates. Add soda and mix well. Serve over ice. Refrigerate leftovers.

Orange Raspberry Smoothie

2008-10-28T13:41:00.002-05:00

Ingredients:
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)

Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.

Cranberry Smoothie

2008-10-28T13:40:00.001-05:00

Ingredients:
1 cup cranberry juice
8 oz vanilla yogurt
1 pint fresh strawberries
1 banana, sliced

Directions:
Blend until smooth.

Hot Apple Cider

2008-10-28T13:39:00.002-05:00

Ingredients:
1 gallon apple cider
1/2 cup brown sugar
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice

Directions:
In stockpot or slowcooker, blend cider and sugar. Stir till sugar is dissolved. Place cinnamon, cloves, and allspice in a double thickness of cheesecloth; bring up corners and tie with a string to form a small bag. Cut off excess and add spice
bag to cider. For stockpot, heat and simmer 5 minutes. For slowcooker, cover and cook on low for 2 to 5 hours. Remove spice bag before serving.

Can float orange slices on top.

Notes:

can add 4 cups dry red wine for Wassail.
can use 1/2 gallon apple cider and 1/2 gallon cranberry juice, proceed as above.

Sugar Cookie Frosting

2008-10-28T13:37:00.001-05:00

Ingredients:
3 cups powdered sugar
1/3 cup butter, softened
1 to 2 tbsp. milk
1 tsp. vanilla
food coloring

Directions:
Using a hand mixer, blend above until fluffy.

Sugar Cookies

2008-10-28T13:36:00.002-05:00

Ingredients:
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
2 3/4 cups AP flour
1 tsp. baking powder
1/2 tsp salt

Directions:
In processor, blend butter and sugar. Add eggs and vanilla, blend till light and fluffy. Add remaining and mix well. Chill 1 hour or till firm.

On a lightly floured surface, roll the dough to 1/4 in thickness. Cut with cookie cutters. Using a floured spatula, place cookies on ungreased cookie sheets. Sprinkle
with toppings (or frost after baking). Bake at 375 for 8-10 minutes, or till lightly browned. Cool on wire racks.

Cream Cheese Mints

2008-10-28T13:33:00.002-05:00

Ingredients:
8 oz cream cheese
1 to 2 tsp peppermint extract
powdered colors (not liquid food coloring)
2 lbs powdered sugar
white sugar

Directions:
Mix cream cheese, flavoring, color, and powdered sugar by hand til it resembles pie dough. Roll into small balls and roll in white sugar. Flatten or press into small molds and pop out immediately. Can be eaten immediately or will store indefinitely
in refrigerator if stored in covered containers.

Makes about 150.

Peppermint Bark

2008-10-28T13:26:00.002-05:00

Ingredients:
1 lb. vanilla candy coating
3/4 cup crushed candy canes or crushed round striped peppermint candies

Directions:
Line a cookie sheet with wax paper. In a saucepan, heat candy coating over low heat until melted, stirring constantly. Stir in peppermint candy, spread on wax paper. You'll want it about 1/4 inch thick - too thick and it won't break, too thin and it'll splinter. Cool; break into bite size pieces.

Chocolate Pretzels

2008-10-28T13:25:00.001-05:00

Ingredients:
small round pretzels
plain Hershey's kisses
M&Ms

Directions:
Place pretzels on large cookie sheet. Put a kiss in the center of each. Place in 225 degree oven for about 4 minutes or til soft. Remove and quickly press an M & M in the center of each. Chill.

Turtles

2008-10-28T13:23:00.001-05:00

Ingredients:
1 lb caramels, unwrapped
2 tbsp. butter
1 tbsp. water
12 oz semi-sweet chocolate chips
1/2 cup light corn syrup
2 tbsp. water
4 cups pecan halves

Directions:
In a double boiler, combine caramels, butter, and 1 tbsp. water until melted and smooth. Keep over boiling water. In another pan, combine chocolate, corn syrup and 2 tbsp. water until melted and smooth. Keep warm. Line cookie sheets with wax paper, drop tablespoons of caramel mixute on wax paper. Place 4 pecan halves on caramel, extending out from center. Top with chocolate mixture. Refrigerate til ready to serve. Store in fridge.

Chocolate Toffee

2008-10-28T13:20:00.001-05:00

Ingredients:
1 cup butter (2 sticks)
1 cup brown sugar
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped

Directions:
Heat butter and sugar in saucepan to boiling over medium heat, stirring constantly. Boil 6 minutes. Pour into buttered 9 inch square baking pan; let stand 3 minutes. Sprinkle chips over top. Let stand 5 minutes. Spread chocolate over top. Sprinkle with walnuts, press down slightly. Chill til firm. Break into bite size pieces. Store in fridge.

Cocoa Fudge

2008-10-28T13:19:00.001-05:00

Ingredients:
1/2 cup butter
3/4 cup cocoa
5 cups powdered sugar
1 tsp vanilla
1/2 cup evaporated milk
1 cup pecans, chopped (optional)

Directions:
Melt butter in saucepan, add cocoa. Cook over low heat 2 minutes, stirring constantly. Add sugar and vanilla, heat through, stirring constantly. Add milk, stir til smooth. When smooth, add pecans. Pour into foil lined 8 inch square pan, chill and store in fridge.

Quick Fudge

2008-10-28T13:18:00.001-05:00

Ingredients:
1/2 cup light corn syrup
1/3 cup evaporated milk
3 cups semi-sweet chocolate chips
2 tsp. vanilla
3/4 cup powdered sugar
1 cup walnuts, chopped (optional)

Directions:
Grease 8 inch square pan. In pan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over med-low heat til chocolate is melted. Remove from heat. Stir in vanilla; add powdered sugar. With wooden spoon, beat til smooth and creamy. Stir in nuts, spread in pan. Chill and store in fridge.

Fudge

2008-10-28T13:17:00.001-05:00

Ingredients:
18 oz semi-sweet chocolate chips (3 cups)
14 oz. sweetened condensed milk
dash salt
1/2 cup walnuts, chopped (optional)
1 1/2 tsp. vanilla

Directions:
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat, stir in nuts if desired and vanilla. Spread evenly into waxed paper lined 8 inch square pan. Chill 2 hours or til firm. Peel off paper and cut into squares. Store covered in refrigerator.

Caramel Corn

2008-10-28T13:15:00.001-05:00

Ingredients:
6 quarts popped corn
1 1/3 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1 tsp vanilla extract

Directions:
Remove all unpopped kernels from popped corn. Place popcorn in a large bowl. In a pan, combine sugar, butter, and corn syrup; bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat, add vanilla. Pour over popcorn, stir to coat. Place on 2 greased cookie sheets to dry, about 1 hour. Store in an airtight container.

Note: can add chopped walnuts or almonds.

Mo's Toffee

2008-10-28T13:11:00.002-05:00

Ingredients:
35 saltine crackers
1 cup butter, melted
1 cup brown sugar
1 1/2 cups chocolate chips
1 cup walnuts or pecans, chopped

Directions:
Line a 15x10x1 jelly roll pan with foil. Arrange crackers in one layer to cover foil. Set aside.

In a saucepan, combine butter and sugar. Stir over low heat for 1-2 minutes or until well combined. Spread evenly over crackers. Bake at 375 for 10 minutes. Remove from oven and sprinkle with chips. Let stand 2 minutes, then spread chocolate evenly over the top. Sprinkle with nuts and press gently into the chocolate.

Cool for about 20 minutes. Chill in refrigerator until firm. Break into pieces. Store in refrigerator.

Applesauce Cake

2008-10-28T13:01:00.002-05:00

Ingredients:
1 cup brown sugar
2 tbsp. butter
1 egg
1 cup unsweetened applesauce
1 tsp. vanilla
1 cup AP flour
½ cup WW flour
1 ½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
¼ tsp. ginger
1 cup raisins
1 cup walnuts, chopped

Directions:
In processor, blend sugar and butter. Add egg, applesauce and vanilla, mix well. Add flours and spices, mix well. Add raisins and nuts, blend just to combine. Pour into a greased 8x8 pan. Bake at 350° for about 35 minutes, or until a pick comes out clean. Cool for 10 minutes, then remove from pan and place on wire rack to finish cooling.

Note: can add toffee bits or butterscotch chips

Cream Scones

2008-10-28T10:37:00.001-05:00

Ingredients:
2 cups AP flour
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/2 cup white sugar
1/3 cup butter
1/2 cup raisins
1 egg, beaten
1/4 cup whipping cream (can substitute half and half)
1/4 cup water or milk
1 1/2 tsp. vanilla

Directions:
Preheat oven to 400. Grease round baking sheet. Mix first 6 ingredients (dry), add butter and mix until blended. Add raisins. In separate bowl, mix remaining ingredients. Stir wet ingredients into dry, just until blended. Pat to 1/2" thick circle, cut into 8 wedges and place on lightly greased baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake at 400 for 15 to 18 minutes until golden.

Best warm, with a little butter and either jam or honey, but they freeze incredibly well. Wrap frozen scone in a paper towel and microwave for 30 seconds.

Note: can add orange peel and serve with Orange Butter (1/2 cup butter blended with 2 tbsp. orange marmalade) Can also substitute craisins or dried blueberries for raisins.

Pumpkin Apple Streusel Muffins (from Allrecipes)

2008-10-28T10:36:00.000-05:00

Ingredients:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree

1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Spiced Pear Slab

2008-10-28T10:34:00.001-05:00

Crust Ingredients:
2 cups AP flour
1/2 cup WW flour
1 tbsp. white sugar
1 tsp. salt
2 1/4 tsp. yeast
1 cup butter
1 egg, beaten lightly
1/2 cup milk

Filling Ingredients:
4 lbs. fresh pears, peeled, cored, 1/4"slice
1 tbsp. lemon juice
1 tbsp. AP flour
1/2 cup white sugar
1 tsp. cinnamon
1/2 tsp. lemon peel
4 tbsp. butter

Glaze Ingredients:
4 tbsp. butter
1 1/2 cups powdered sugar
1 tsp. vanilla
4 tsp. milk

Directions:
For the crust: In the processor, combine flours, sugar, salt and yeast. Add butter and blend till the texture of coarse cornmeal. Add egg and milk and blend till just combined. Turn onto floured surface, divide in half. With a rolling pin, roll one piece into a 8x6 rectangle, and the other into a 16x11 rectangle. Transfer large rectangle to an ungreased 15x10 jelly roll pan. Cover both pieces with waxed paper and set aside.

For the filling: Cut pears and place in a large bowl with cold water and lemon juice. Drain very well and place on top of dough on pan. Blend flour, sugar, cinnamon and lemon peel. Sprinkle evenly over pears. Cut butter into small pieces and dot over pears. Roll second piece of dough into a 16x10 rectangle and place on top of pears. Crimp edges together.

Bake at 400 for 15 minutes, then reduce heat to 350 and bake for 25 minutes, or till pears are tender and the crust is golden.

For the glaze: Melt butter in a saucepan, remove from heat and add sugar and vanilla. Stir to blend and gradually add milk till the mixture is thin enough to pour.

Cool slab on rack. While still hot, pour glaze over top. Serve warm or cold. Makes a 15x10 slab.

Apple Crisp

2008-10-28T10:32:00.001-05:00

Filling Ingredients:
1 cup brown sugar
1 tbsp. AP flour
2 tsp. cinnamon
3 1/2 lbs. Granny Smith apples, peeled/sliced

Topping Ingredients:
1 cup AP flour
1 cup brown sugar
1 cup butter

Directions:
Grease 13x9 baking dish. Combine sugar, flour, and cinnamon in large bowl. Add apples and toss to coat. Turn into baking dish. In processor, mix topping ingredients till crumbly. Spread evenly over apples. Bake at 450 for 20 minutes. Reduce heat to 350 and bake till apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving. Serve with ice cream or whipped cream.

Ham Rollups

2008-10-28T10:31:00.000-05:00

Ingredients:
1 8 oz. pkg. cream cheese, softened
1 tsp. chives
large dill pickles, quartered
ham slices, thin
flour tortillas

Directions:
Blend cream cheese with chives, and spread on tortillas. Top with a ham slice and a pickle; roll up. Slice each roll into 1 inch sections, secure with toothpicks.

Sticky Chicken Wings

2008-10-28T10:28:00.002-05:00

Ingredients:
24 to 30 chicken wing parts (about 3 lbs.)
1/4 cup BBQ sauce
1/4 cup honey
1/4 cup soy sauce

Directions:
Place wings in greased 13x9 baking dish. Combine remaining, pour over wings. Bake uncovered at 350 for 1 hour or till juices run clear. Baste after 45 minutes.

Cucumber Sandwiches

2008-10-28T10:28:00.001-05:00

Ingredients:
1 8 oz. cream cheese, softened
salt, pepper, chives, parsley, paprika
1-2 cucumbers, sliced and drained
1 cocktail rye loaf
dill weed

Directions:
Mix cream cheese and seasonings. Spread on each slice of rye. Cover each bread with a cucumber slice, and sprinkle with dill weed.

Caryn's Reuben Dip

2008-10-28T10:26:00.000-05:00

Ingredients:
1 cups corned beef, finely cut
1/2 14 oz. can sauerkraut, drained/chopped
1/2 cup 1000 island dressing
1 1/2 cups mozzarella or Swiss cheese shredded

Directions:
Mix, and place in small slow cooker. Heat 2 hours and serve with party rye bread or crackers.

Smoked Fish Spread

2008-10-28T10:25:00.000-05:00

Ingredients:
1 8 oz. cream cheese, softened
1/2 tsp. garlic salt
1 tsp. parsley
1/2 tsp. chives
dash cayenne pepper
1/4 tsp. lemon pepper
1 1/2 cup flaked & boned smoked fish

Directions:
Blend by hand. Serve with crackers.

Creamy Mexican Dip

2008-10-28T10:22:00.000-05:00

Ingredients:
canned chicken
cream cheese
salsa

Directions:
Mix well.

Corndog Casserole

2008-10-28T10:19:00.001-05:00

Ingredients:
2 c celery, chopped
2 Tbsp olive oil
1 1/2 c green onion, chopped
1 1/2 lbs Hebrew National Hot Dogs. Because they answer to a higher authority. They're also kosher, which means dairy free.
3/4 c all purpose flour
1/2 c whole wheat flour
3/4 c cornmeal
1/4 c brown sugar
3 tsp baking powder
1/2 tsp salt
2 tsp sage
1/4 tsp pepper
1 c water
1/4 c corn oil
1 egg, beaten

Directions:
Preheat your oven to 400.

Saute the celery in oil for 5 min over medium-high heat, or until color intensifies and celery begins to soften. Add the green onion and saute for another 5 minutes. Remove from pan, set aside.

Cut the hotdogs into quarters lengthwise, then into thirds the other way, so you end up with short sticks. Add those to the hot pan, saute for 5 minutes. This will remove some of the fat and cause the hotdogs to curl. That's more fun. Add the hotdogs to the veggie mix. Stir.

In a large bowl, combine the flours, cornmeal, sugar, baking powder and spices. In a separate bowl, mix the water, oil and egg. Stir into the dry ingredients just until moistened. Stir in the dogs and veggies. Spread in a greased 13x9 pan. Bake at 400 for 20-30 minutes or until cooked all the way through and golden brown on top.

German Pretzels

2008-10-28T10:17:00.000-05:00

Ingredients:
1 tbsp. dry yeast
2 tsp. sugar
1/3 cup warm water (110-120)
3/4 cup milk
3 tbsp. corn oil
4 cups AP flour (approximately)
1 tsp. salt
1 egg, beaten
coarse Kosher salt

Directions:
In food processor, dissolve yeast and sugar in warm water; add milk and oil. Add 2 cups flour, blend til smooth. Add small amounts of flour til stiff, then turn onto floured surface. Knead in the remaining flour til a stiff dough forms, then knead 8 minutes. Place dough in a greased bowl, turn to grease top. Cover with plastic wrap. Let rise in warm place til double, about 1 hour. Shape dough in 16 10" ropes, and coil into pretzel shape. Place on a greased baking sheet, 1 " apart. Brush with beaten egg. Let rise til puffy but not doubled, about 15 minutes. Bake at 425 for 5 minutes. Brush again with egg, sprinkle with Kosher salt. Reduce heat to 350. Bake
about 15 minutes longer, til golden. Makes 16.

Ginger Glazed Salmon

2008-10-28T10:15:00.000-05:00

Ingredients:
1 tbsp. brown sugar
1 tsp. dijon mustard
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/8 tsp. cayenne pepper or crushed red pepper flakes
1 salmon fillet (about 1 1/2 pounds)

Directions:
Preheat broiler to high. In a bowl, combine sugar, mustard, soy sauce, ginger and pepper. Coat a broiler-proof pan with non-stick cooking spray. Arrange salmon fillet in pan and make shallow cuts diagonally across the salmon. Brush with sugar mixture. Broil 6 inches from heat for about 10 minutes, or until fish flakes easily with a fork.

Note: can also grill

Cuban Black Beans

2008-10-28T10:14:00.001-05:00

Ingredients:
2 (10 ounce) cans black beans, drained of liquid or 2 cups cooked black beans
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar

Directions:
Fry the onion and pepper in a little oil. Add the garlic and saute a little. Introduce a little of the bean liquid until all previous ingredients are soft. (I used chicken broth.) Add the beans with the remaining liquid. (I kept splashing in chicken broth as needed.) Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime.

Ramen Salad

2008-10-28T10:08:00.000-05:00

Salad Ingredients:
1 pkg. ramen noodles
3 cups cabbage, shredded
1 cup carrots, shredded
1/4 cup almonds, sliced
1/4 cup salted sunflower seeds
2 to 3 green onions, sliced

Dressing Ingredients:
1/2 cup corn oil
1/3 cup cider vinegar
1/4 cup brown sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. dry mustard

Directions:
Break up ramen noodles, do not cook. Combine salad ingredients, toss. In another bowl, blend dressing ingredients. Toss salad and dressing, serve immediately.

Mushroom Salad

2008-10-28T10:05:00.002-05:00

Ingredients:
1 lb. fresh mushrooms, quartered
4 tbsp. lemon juice, divided
6 tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. parsley
1 tsp. chives
1 tsp. sugar

Directions:
Place mushrooms in saucepan with 2 tbsp. lemon juice and water to cover. Bring to boil, boil for 5 minutes. Drain well. Combine remaining ingredients and pour over mushrooms. Marinate at room temperature for 1 hour. Cover and refrigerate for 1 hour before serving. Sprinkle with additional parsley.

Cucumbers in Sour Cream

2008-10-28T10:03:00.005-05:00

Ingredients:
1 large cucumber, peeled and sliced
salt
1/2 cup sour cream or mayo & lemon juice
1 tbsp. chives or dill
1 tsp. parsley
pepper
sugar

Directions:
Place cucumbers in colander and sprinkle with salt. Let rest for 20 minutes to drain. Rinse and dry on paper towels. In a bowl, blend sour cream, chives, parsley, and stir in cucumbers. Season to taste with salt, pepper, and sugar.

Overnight Layered Mexican Salad

2008-10-28T10:03:00.004-05:00

Ingredients:
1 head iceberg lettuce, shredded
1 15 oz. can red beans, rinsed and drained
2 tomatoes, diced
1 4 oz. can green chilies, drained
olives
3 green onions, sliced
1/2 cup mayonnaise
2 tbsp. lemon juice
1/2 cup salsa
dash garlic salt
1 tsp. chives
tortilla chips, crushed
1/2 cup cheddar cheese, shredded

Directions:
In a glass bowl, layer the first 6 ingredients in the order given. Blend the mayo, lemon juice, salsa, garlic salt, and chives. Spread evenly over salad. Cover and chill overnight. Sprinkle with tortilla chips and cheese just before serving.

Caryn's Spinach Salad

2008-10-28T10:00:00.001-05:00

Ingredients:
1/3 cup mayonnaise
1/4 cup orange juice
1 tsp. brown sugar
1 tsp. poppy seeds
1/2 lb. fresh spinach, washed and torn
2 cups strawberries, sliced

Directions:
In a small bowl, combine mayo, juice, sugar, and seeds. In a large bowl, toss spinach and strawberries. Arrange on individual salad plates. Drizzle dressing over each.

Pea Salad

2008-10-28T09:42:00.000-05:00

Ingredients:
1 16 oz. pkg. frozen peas, thawed
3 green onions, sliced
1 8 oz. can sliced water chestnuts, drain
6 tbsp. mayonnaise
2 tbsp lemon juice
salt
pepper
1/2 tsp. thyme
lettuce

Directions:
Blend all ingredients except lettuce. Cover and chill several hours. Toss well and serve on lettuce.

Warm Hearted Salad

2008-10-28T09:40:00.000-05:00

Ingredients:
2 tbsp. sour cream
1 tbsp. Dijon mustard
1 tbsp. lemon juice
salt
pepper
2 tbsp. olive oil
1 red pepper, diced
1 15 oz. can artichoke hearts, halved
1 15 oz. can hearts of palm, cut in 1/2" diagonal
dash garlic
dash marjoram

Directions:
Prepare dressing in bowl. Heat oil in skillet, add remaining ingredients except hearts of palm, and saute 4 minutes. Add palm, saute 1 minute more. Blend with dressing and serve warm in lettuce leaves.