RECIPES OCTOBER 2016

[wilderness]

1-- Egg Roll Stir-Fry-cfniervt
1 pound ground beef or pork
1 large onion, diced
1 small head of cabbage
3 carrots
4-5 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon black pepper
2 tablespoons sesame oil
1 tablespoon vegetable oil
1/4 cup soy sauce

Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.

While meat and onions are cooking cut cabbage into thin shreds; set aside. I cut mine in half lengthwise, set the cut side flat on the cutting board then thinly sliced the cabbage into strips.

Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.

Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.

Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well.

Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

Recipe makes approximately 4-6 servings.
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2 SNACK CAKE MIX-NYbirder
(Source: Unknown)
Servings: 48
Yield: 13 1/2 cups or 6 cakes in 8 or 9 inch square pans
Use like a packaged/boxed cake mix.

8 3/4 cups flour
2 Tbs baking soda
1 Tbs salt
5 1/4 cups sugar

Combine all ingredients in bowl and divide into six portions, if desired. Each one is one cake mix or 13 1/2 cups mix total. Use within three months. Is shelf stable and does not have to be frozen or refrigerated.

Nutrition (per serving): 168 calories, <1g total fat, <1g saturated fat, 303.3mg sodium, 39.3g carbohydrates, 38.6g net carbohydrates, <1g fiber, 21.9g sugar, 2.4g protein.
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SNACK CAKE MIX (ONE CAKE)
Servings: 8
Yield: 2 1/4 cups or enough for one 8-9 inch square cake. Use this if you don't want to make up a quantity first.

1 7/16 cups flour (1 cup plus 1/4 cup plus 3 tbsp.)
1 tsp baking soda
1/2 tsp salt
14 Tbs sugar (1/2 plus 1/4 plus 1/8 cup)

Combine all ingredients in bowl and divide into six portions, if desired. Each one is one cake mix or 13 1/2 cups mix total. Use within three months. Is shelf stable and does not have to be frozen or refrigerated.

Nutrition (per serving): 168 calories, <1g total fat, <1g saturated fat, 303.3mg sodium, 39.3g carbohydrates, 38.6g net carbohydrates, <1g fiber, 21.9g sugar, 2.4g protein.
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RECIPES USING THE SNACK CAKE MIX:

DOUBLE CHOCOLATE SNACK CAKE
Servings: 9
Yield: 8" square pan

2 1/3 cups Snack Cake Mix
2 Tbs unsweetened cocoa powder
3/4 cup water
1 egg
1/3 cup oil
1 tsp vanilla extract
1/2 cup chocolate chips
1/2 cup chopped nuts

Preheat oven to 350 degrees and grease and flour an 8” pan. Combine dry ingredients in one bowl and wet ingredients in another and then mix all together. Sprinkle the nuts and chips over batter.

Bake 35-45 minutes until surface springs back when touched. Makes 9 servings.

Nutrition (per serving): 322 calories, 15.7g total fat, 3.4g saturated fat, 279.8mg sodium, 43.2g carbohydrates, 40.9g net carbohydrates, 2.3g fiber, 19.9g sugar, 5g protein.
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DOUBLE CHOCOLATE SNACK CAKE (HALF RECIPE)
Servings: 5
Yield: 4-5 servings, 8x4 loaf pan

1 3/16 cups Snack Cake Mix (1 cup plus 3 tbsp.)
1 Tbs unsweetened cocoa powder
6 Tbs water
1/2 egg (2 tbsp. beaten egg)
2 2/3 Tbs oil
1/2 tsp vanilla extract
1/4 cup chocolate chips
1/4 cup chopped nuts

Preheat oven to 350 degrees and grease and flour an 8 x 4 loaf pan. Combine dry ingredients in one bowl and wet ingredients in another and then mix all together. Sprinkle the nuts and chips over batter.

Bake 35-45 minutes until surface springs back when touched. Makes 5 servings.

Nutrition (per serving): 290 calories, 14.1g total fat, 3g saturated fat, 251.8mg sodium, 38.9g carbohydrates, 36.8g net carbohydrates, 2.1g fiber, 17.9g sugar, 4.5g protein.
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APPLESAUCE SNACK CAKE
Servings: 9
Yield: Makes about 9 servings, 8 or 9 inch square pan
Even better a day later!

2 1/3 cups Snack Cake Mix
1 egg
1/3 cup oil
3/4 cup applesauce
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 cup nuts, chopped
1 cup raisins

Preheat oven to 325. Mix all ingredient in bowl with fork and bake 35-45 minutes in 8 or 9 inch pan until center tests clean.

Nutrition (per serving): 335 calories, 13.1g total fat, 1.7g saturated fat, 280.3mg sodium, 53g carbohydrates, 50.9g net carbohydrates, 2.1g fiber, 32.4g sugar, 4.4g protein.
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APPLESAUCE SNACK CAKE (HALF CAKE)
Servings: 5
Yield: Makes about 4-5 servings in a 8x4 or 9x5 loaf pan (or perhaps a 6" square)
Even better a day later! I cut this down so the baking times may be different.

1 3/16 cups Snack Cake Mix (1 cup plus 3 tbsp.)
1/2 egg
2 2/3 Tbs oil
6 Tbs applesauce
3/4 tsp cinnamon
3/4 tsp ginger
1/4 cup nuts, chopped
1/2 cup raisins

Preheat oven to 325. Mix all ingredient in bowl with fork and bake 35-45 minutes in 8x4 or 9x5 inch loaf pan until center tests clean.

Nutrition (per serving): 301 calories, 11.8g total fat, 1.6g saturated fat, 252.3mg sodium, 47.7g carbohydrates, 45.8g net carbohydrates, 1.9g fiber, 29.2g sugar, 4g protein.
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BANANA WALNUT SNACK CAKE
Servings: 9
Yield: 8 or 9 inch square pan
Sprinkle with powdered sugar over a doily for decoration!

2 1/3 cups Snack Cake Mix
1 egg
1/3 cup oil
1 mashed banana, about 1/2 cup
1/2 cup nuts, chopped

Preheat oven to 350. Mix all ingredients in bowl with fork and bake 35-45 minutes in 8 or 9 inch pan until center tests clean. Makes about 9 servings.

Nutrition (per serving): 281 calories, 13g total fat, 1.7g saturated fat, 277.9mg sodium, 38.7g carbohydrates, 37.4g net carbohydrates, 1.3g fiber, 21.2g sugar, 3.9g protein.
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BANANA WALNUT SNACK CAKE (HALF CAKE)
Servings: 5
Yield: 4-5 servings in an 8x4 or 9x5 loaf pan (or a 6" square pan?)
Sprinkle with powdered sugar over a doily for decoration!

1 3/16 cups Snack Cake Mix (1 cup plus 3 tbsp.)
1/2 egg (2 tbsp. beaten egg)
2 2/3 Tbs oil
1/2 mashed banana, about 1/4 cup
1/4 cup nuts, chopped

Preheat oven to 350. Mix all ingredients in bowl with fork and bake 35-45 minutes in 8x4 or 9x5 inch
pan until center tests clean. Makes about 5 servings.

Nutrition (per serving): 253 calories, 11.7g total fat, 1.6g saturated fat, 250.1mg sodium, 34.8g carbohydrates, 33.6g net carbohydrates, 1.2g fiber, 19.1g sugar, 3.5g protein.
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3 King Arthur Flour's Original Cake Pan Cake-NYbirder
1 1/2 cups King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour
1 cup sugar
1/4 cup Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water

Directions

Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep. If you don't have a 2"-deep pan in either of those sizes, use a 9" square pan.
Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.
Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.
Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk.
Or, once cool, frost the cake with this simple chocolate frosting: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half & half.
Yield: about 16 servings.

Tips from our bakers

While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an "adults only" cake!
Note that the picture above shows the cake cut into 9 servings, instead of the 16 servings noted in the nutritional information. We thought it simply looked better cut that way; but we encourage you to serve it in 2" squares, which yields 16 servings.
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4
Spicy Cake Pan Cake-NYbirder
1 3/4 cups King Arthur White Whole Wheat Flour
1 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons vegetable oil
1 cup tomato juice
1 cup grated carrots, raisins, dried cranberries, chopped apples, or nuts

Directions

Preheat your oven to 350°F.
Measure all the dry ingredients into an 8" or 9" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out two holes, or indentations.
Pour the vanilla into the first hole and the vegetable oil into the second. Take the tomato juice and pour it directly over everything in the pan. Stir everything together with your fork until they are well blended. Stir in the fruit/nuts of your choice.
Pour the batter into the prepared pan.
Bake the cake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Remove it from the oven, and serve right from the pan.
Yield: 9 servings.

Tips from our bakers

If you love maple, try substituting 1/2 cup real maple syrup for the brown sugar. The slightly less sweet cake is a winner. Warning: don't try substituting imitation maple syrup; save it for your pancakes, its sweetness isn't strong enough here.
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5 Coffee & Kahlúa Crazy/Wacky Cake-NYbirder
Ingredients
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt

1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
3/4 Cup brewed coffee (cold or room temperature)
1/4 Cup Kahlúa

Directions
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your frosting or sprinkle with powdered sugar. Enjoy!

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
Tips:
-If you don't have/like Kahlúa, use 1 cup of coffee.
-You can double the recipe, just use a 9x13 baking pan.
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6 Vanilla Crazy/Wacky Cake with Chocolate Ganache-NYbirder
Ingredients

1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt

1 tsp. white vinegar
1 1/2 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Directions

Preheat oven to 350 degrees F.

Mix first 4 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!


Chocolate Ganache (This recipe is for a 9x13 cake)

1 1/2 cups semi sweet chocolate chips
3/4 cup heavy cream
1 teaspoon pure vanilla extract

Directions

Place heavy cream in medium size bowl and microwave on high for 1 minute or until it begins to bubble/boil. When it starts to boil, remove from microwave, add chocolate chips and allow to sit and start to melt (about 1 1/2 minutes). When ready, mix well until chocolate is silky smooth. If it's not smooth, it may need another 20 to 30 seconds in the microwave - do not boil. Mix until silky smooth. Once ready, add vanilla mix well and allow to sit for a few minutes then mix again and pour over cake and spread evenly. Allow ganache to set a few hours before serving.



More Frosting Recipes

For a great easy chocolate frosting (my favorite) head over to THE YUMMY LIFE, for a ONE MINUTE FROSTING recipe!
For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe!
Great Chocolate Peanut Butter Frosting recipe from The Beating Hearth!
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting (contains dairy)


Tips for Baking Cake

For a stronger vanilla taste, you add a 1/2 teaspoon more of vanilla for a total of 2 teaspoons.


You can double this recipe, just use a 9x13 baking pan.


You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan.


Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"
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7 Chocolate Mint Crazy Cake-NYbirder

Ingredients

1 1/2 cups flour (all-purpose)
3 Tablespoons cocoa (unsweetened)
1 cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
1 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon white vinegar
1 teaspoon pure peppermint extract
5 tablespoons vegetable oil or canola oil
1 cup water

Directions (picture tutorial below)

Preheat oven to 350 degrees F.


Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, peppermint extract in the other and the oil in third larger depression. Pour water over all. Mix well until smooth.


Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!


Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.


Frosting: Use your favorite chocolate, vanilla or peppermint frosting. For this cake, I didn't have what I needed to make homemade frosting so I used a can of Betty Crocker Chocolate Frosting from the pantry. I added 1/4 teaspoon of peppermint extract and mixed it up - it was perfect. You can do the same with a container of vanilla frosting.


Looking for a frosting recipe? Here are a few you may like:

Peppermint Buttercream Frosting - Vegan & Gluten Free, from Allergy Free Kitchens
One Minute Chocolate Frosting - with vegan and dairy free options, from the Yummy Life
2-Ingredient Chocolate Fudge Frosting - dairy free, from Oh She Glows

TIPS:

You can double this recipe, just use a 9x13 baking pan.

Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan.

Mix batter in bowl to make cupcakes. Bake at 350 degrees f for approximately 13 mins. Oven baking times may vary - be sure to check with a tooth pick to make sure you do not over/under bake.

Head here for a GF Crazy/Wacky Cake recipe - Bob's Red Mill's Gluten-Free Wacky Cake

This cake is fun activity to do with kids
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8 Black Walnut Cake Pan-NYbirder
Maple Walnut Pan Cake
Ingredients

1cup whole wheat flour
1/2 cup white flour
1/2tsp sea salt
1 tsp baking soda
1tsp vanilla extract
1 tsp vinegar (i used cider vinegar)
1/3cup butter, melted
3/4 cup maple syrup
3/4 cup buttermilk
1 cup black walnutscoarsely chopped

Instructions

Mix all ingredients together and pour into buttered and floured 8 or 9 inch square baking pan. Bake at preheated 350-F degree oven. 35-40 minutes. Let cool before serving.
Notes
First, it’s supposed to be mixed in the baking pan. But I just mixed it in a separate bowl. Second, I exchanged the English walnuts for black walnuts. Also, I replaced the vegetable oil with melted butter. I don’t like using vegetable oil very often. I just feel butter tastes better and is better for you. Also, when I made it, I used 100% whole wheat flour. But the recipe calls for one part white and two parts wheat flour and I’ll keep the recipe like that
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9 Orange Cake-Pan Cake-NYbirder

Adapted from King Arthur Flour 200th Anniversary Cookbook

1 ½ cups flour
1 cup sugar (or 2/3 cup honey mixed with wet ingredients)
½ tsp salt
1 tsp baking soda
1 TBS grated orange rind (one orange does it)
2 tsp vanilla
1 TBS vinegar
1/3 cup vegetable oil
1 cup orange juice

Preheat oven to 350 degrees.

Grease an 8 or 9-inch square or round cake pan. If you want to cut it in the pan, leave as is. If you want to remove it whole from the pan, line the bottom with greased wax paper or use a pan with a removable bottom.

Measure all the dry ingredients into the pan, including the orange rind. Blend them together with a fork and scoop out 3 holes or indentations.

Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.

Take the cup of orange juice and pour it directly over everything in the pan. Stir all the ingredients together with your fork until they are well blended. Be sure to pick up all the flour in the edges of the pan.

Bake for 35-40 minutes. (My convection oven takes less time – until the tester comes out clean. As my mother-in-law always said, when you can smell it, it’s done.)

Cool completely and glaze.

Triple-Sec Glaze

Mix about ½ cup confectioner’s sugar with enough Triple Sec so you can drizzle it over the top of the cake. You can also use orange extract, water, or some orange juice in whatever blend you like. (I use all Triple Sec.)
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10 Lemon Crazy/Wacky Cake Recipe-NYbirder
Ingredients
1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp lemon zest

.................................

1 tsp. white vinegar
1 tsp. pure vanilla extract
1 tsp. pure lemon extract
5 Tbsp. vegetable oil
1 Cup water

Directions

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting ( I used vanilla for this lemon cake). Enjoy!

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Tip - You can double this recipe, just use a 9x13 baking pan.
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11 Carrot Crazy Cake-NYbirder

Ingredients


Dry Ingredients

1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg

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3/4 Cup finely grated peeled carrots
1/2 Cup chopped walnuts
1/2 Cup golden raisins

Wet Ingredients

1 teaspoon white vinegar or apple cider vinegar
1 teaspoon pure vanilla extract
5 Tablespoons Canola oil (or vegetable)
1 Cup water

Directions

Preheat oven to 350 degrees F. and grease an 8" baking pan with non-stick cooking spray.


In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins - blend well. Last, add the wet ingredients - vinegar, vanilla and oil, then pour the water over top - mix well. Pour in greased baking dish.


Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!


Links to Frosting Recipes

Basic Cream Cheese Frosting recipe from ALl recipes.

Head here for a VEGAN CREAM CHEESE FROSTING from the Minimalist Baker.
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12 BASIC RECIPE (CHOCOLATE):Wacky Cake-pippin
1 1/3 cups flour
1/2 teaspoon salt
1 cup packed brown sugar
1 cup water
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vinegar
1/2 teaspoon vanilla

Preheat oven to 350 degrees F.

Mix flour, sugar, and cocoa powder in bowl with a fork. Stir in other ingredients. Pour in ungreased 8x8x2 pan. (can be mixed in pan.)

Bake 35 to 40 minutes, until wooden pick comes out clean.

Dust with powdered sugar if desired.

VARIATIONS:

APPLESAUCE
Omit cocoa powder and vanilla. Stir 1 1/2 teaspoon allspice into flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup applesauce.

CHOCOLATE CHERRY
Omit water. Stir in 1/3 cup chopped nuts (almonds) into flour mixture. Drain 1 jar (4 oz.) cherries reserving syrup. Chop cherries. Add water to syrup to make 1 cup. Stir water-syrup mixture and cherries with remaining ingredients

CHOCOLATE CHIP
Omit vanilla and cocoa powder. Stir in 1/3 cup nuts into flour mixture. Sprinkle with 1/3 cup mini chocolate chips over batter in pan.

DOUBLE CHOCOLATE
Same as chocolate snack cake except sprinkle with 1/2 cup chocolate chips over batter before baking.

MAPLE NUT
Omit cocoa powder and vanilla. Stir in 1/2 cup chopped pecans into flour mixture and add 1/2 teaspoon maple extract.

OATMEAL MOLASSES
Omit cocoa powder and vanilla. Stir in 3/4 cup quick oatmeal, 1 teaspoon allspice and 2 tablespoons molasses.

OLD FASHIONED SPICE WALNUT
Omit cocoa powder and vanilla. Stir in 1/3 cups chopped nuts and 1 1/2 teaspoons allspice.

BROWN SUGAR NUT
Omit cocoa powder and vanilla. Stir in 1/3 cup walnuts.

PUMPKIN
Omit cocoa powder and vanilla. Stir in 1 teaspoon allspice into flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup pumpkin.

CHOCOLATE MINT
Stir in 1/2 teaspoon peppermint extract with the water.

CHOCOLATE SPICE
Stir 1/2 teaspoon allspice into flour mixture.

Title: Wacky Snack Cake with 11 Variations
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13 German Vegetable Soup Recipe-pippin
Prep 15 M ∙ Cook 35 M ∙ Makes 16 servings (4 quarts). ∙ Source Tasteofhome.com
INGREDIENTS

1-1/2 pounds ground beef
2 medium onions, diced
2 tablespoons beef bouillon granules
1 cup water
Salt and pepper to taste
1/2 to 1 teaspoon garlic powder
1 bay leaf
1 can (46 ounces) tomato or vegetable juice
3 celery ribs, diced
6 medium carrots, sliced
3 medium potatoes, peeled and diced
3 cups shredded cabbage
1 small green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8-1/2 ounces) peas, drained
1 can (8 ounces) cut green beans, drained
DIRECTIONS

1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.

2. Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.

3. Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving. Yield: 16 servings (4 quarts).
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14 Mexican Lentil Soup- for the slowcooker-ezdoesit


1 1/2 cups dried red lentils- rinsed
1 pound sweet potatoes - peeled and cubed
3 medium carrots- peeled and cut into chunks
1 medium onion-chopped
6 cups chicken or turkey stock
1 14.5 ounce can Hunts Fire Roasted Diced tomatoes
4 cloves garlic- minced
1/2 teaspoon cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Place all ingredients into a slow cooker- cover and cook on low for 5-6 hours or until the vegetables are tender.
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15 POTATO STEW-pippin

Recipe shared by bobmark

1 cup lentils
4 cups water
1 tsp salt (optional)
1 bay leaf
1 Tbsp butter or margarine
1 Tbsp olive oil
2 large potatoes — peeled and cut into 1/2″ cubes (2 to 3)
1 tsp turmeric
1/4 tsp cayenne or to taste
Salt to taste (optional)
Freshly ground black pepper to taste
2 large tomatoes — peeled and chopped, or 2 cups canned chopped tomatoes (I use crushed, and have even used sauce in a pinch)
2 tsp. garam masala
1 tsp sugar or honey
Water — if necessary

1. In a medium saucepan, combine the lentils, water, salt (if desired) and bay leaf. Bring to a boil, reduce heat to med-low, and simmer the lentils until they are just soft, about 30 minutes.Do not drain the lentils! Discard the bay leaf, then set the lentils aside.
2. In a large dutch oven or saucepan with a nonstick surface, heat the butter or margarine and oil briefly, and add the potatoes. Sprinkle them with the turmeric, cayenne, salt (if desired), and pepper. Cook the potatoes, tossing them, over medium heat, for about five minutes.
3. Add the tomatoes, the reserved lentils and their cooking liquid, the garam masala and the sugar or honey to the potatoes.
4. Cook the stew over medium-low heat for 10-15 minutes (I go a bit longer until I reach a thickness I like), stirring the mixture from time to time and adding water if the stew seems to be too dry.
Serving suggestion: Serve with a cucumber raita or a mixed green salad and brown or white rice or an Indian rice with peas.

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16 ROASTED BEEF, MUSHROOM, AND BARLEY SOUP-jillza
*** One tip I just read and it did help was use more oil in roasting the meat & veggie.
(Source: Everyday Food, October 2010)
Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.
Prep Time 10 minutes, Total Time 50 minutes, Yield Serves 4

1 pound sirloin steak, cut into 1/2-inch pieces
1 pound cremini or button mushrooms, stems trimmed and caps halved (I used baby portobello & button) (*** use 1/2 this amount approx.)
2 shallots, coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/2 cup quick-cooking barley
Chopped fresh parsley (optional)

Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.
* I didn't have the quick cooking barley so cooked separately part way then added to the soup.
*I did use button mushrooms the 2nd time and liked this even better, used 1/2 chicken & 1/2 beef broth, small amt. of thyme, splash of hot sauce and a dash of Worcestershire sauce.
*This last time I used all Better Than Bouillon Beef Broth- with the added above additions.

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17 HAM, CREAM CHEESE AND POTATO SOUP-jillaz
(Source: Sierra vista Woman’s Club)
12 servings

6 c water*
7 tsp chicken bouillon granules (I sub chicken broth with a little bouillon added)
2 pkgs. (8 oz) cream cheese, cubed
1 pkg (30 oz) frozen cubed hash browns potatoes, thawed
1-1/2 c cubed, fully cooked ham
1/2 c chopped onions
1 tsp garlic powder
1 tsp dill weed
In a dutch oven, combine water & bouillon. Add cream cheese; cook & stir until cheese melts. Stir in remaining ingredients. Simmer, uncovered, for 18-20 minutes or until vegetables are tender.

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18 ROASTED GARLIC AND SWEET POTATO SOUP-jillzaz
(Source: www.tasteofhome.com/recipes/roasted-garlic-and-sweet-potato-soup )

“My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up,” says Kathy Rairigh from Milford, Indiana. You’ll love the creamy texture and flavors of garlic and thyme.
TOTAL TIME: Prep: 1 hour + cooling Cook: 15 min. YIELD:10 servings

1 whole garlic bulb
3 teaspoons olive oil, divided
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
2 large onions, cut into wedges
6 cups reduced-sodium chicken broth, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

1. Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
2. Place sweet potatoes and onions in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
3. Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
4. Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
5. In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts
1 cup equals 109 calories, 2 g fat (trace saturated fat), 0 cholesterol, 440 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat
*can add just a splash of coconut cream/ milk at the end. This last time added the whole can and was perfect.

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19 QUICK & EASY MUIR GLEN ORGANIC FIRE ROASTED TOMATO SOUP-jillaz
(Source: Adapted from: recipes.sparkpeople.com/recipe-detail.asp?recipe=1667748, Submitted by: CHUCKLES0719 )

2 tsp. olive oil
1 tsp. butter
1 lg. red onion, or other type
1 stalk of celery
2 cloves of garlic
1 28oz. can of Muir Glen Fire Roasted Crushed Tomatoes
14 oz. Better Than Bouillon vegetarian chicken broth
1 tsp. basil
1/2 c. cashew cream
1/4 c. almond milk
(it called for crushed red pepper, but I forgot to add and mine tasted so good I may try in a small bowl tonight but probably will skip for the rest of the soup)
parmesan cheese for garnish

Sauté red onion & celery in a stock pot until onion is translucent & soft, about 10-15 minutes. Add garlic and cook for 30 seconds until fragrant. Add tomatoes, vegetarian chicken broth, and basil and simmer for 30 minutes. Blend tomato mixture with the cashew cream and milk, then add back in the pan till heated through.
I did add a sprinkling of parmesan that I really liked, but could use a nice sharp cheddar would be ok too.

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20 SPICY PUMPKIN TORTILLA SOUP-jillaz
(Source: halloween.betterrecipes.com/spicy-pumpkin-tortilla-soup.html , submitted by: Win13)
Servings: 4-6

2 Tbsp Olive Oil
1 cup Finely Chopped Onion
1 tsp Minced Garlic
1 tsp Ground Cumin
1½ cups Canned Pumpkin Puree, not pumpkin pie filling
2 cans (14 Oz. Each) Mexican-style Diced Tomatoes
1– 2 Seeded & Minced Chipotle Peppers, packed in adobo sauce
1 Carton (32 Oz) Reduced-sodium Chicken Broth
¼ cup Chopped Cilantro, plus additional for garnish
1 cup Grated Colby-jack Cheese
Tortilla Chips, broken up
½ cup Mexican Crema or Sour Cream
Toasted Pumpkin Seeds




Heat oil in large saucepan over medium-high heat. Cook onion and garlic until tender. Stir in cumin and cook 30 seconds. Stir in pumpkin. Add tomatoes, chipotle, and broth and bring to a boil. Reduce heat and simmer 20 minutes. Stir in cilantro.
To serve, divide soup among bowls and top with cheese and tortilla chips. Garnish with a dollop of crema and sprinkle with pumpkin seeds and cilantro.
**Added 1/2 can of black beans (drained & rinsed), blended slightly, then added the other 1/2 of can.
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21 FRENCH ONION SOUP-wilderness
3 large onions, thinly sliced (3#)
1/2 cup butter or margarine _
2 tbs. instant beef bouillon or 6 bouillon (4T)
cubes
4 cups hot water ( 3 q t s)
(2 T chopped garlic)
1-tsp. Worcestershire sauce
1/2 tsp. salt
4 slices toasted French bread 1/4 cup grated Parmesan cheese
(1 ½ C dry red wine)

In large skillet or slow-cooking pot with browning unit , cook onions in butter until lightly browned . In pot , com bine browned onions in butter with bouillon , water, Worcestershire sauce, and salt.
Cover and cook on low 4 to 6 hours. Top each bowl with toasted French bread sprinkled with cheese. Makes 4 servings. Recipe may be doubled , kept hot in slow-cooking pot , and served from pot.

Forgive the look of this but I scanned into a PDF then converted to a word document to get it here.

Any thing in () are my changes or additions to the recipe. I don't brown the onions but close to caramelized. I do cook it on top of the stove. It need to boil a bit to cook off the alcohol from the wine. I use rye bread toasted and mozzarella cheese on top. I have small soup crocks so I put them in the oven at 30 until the cheese melts. I use beef soup base. It is best to add the bouillon a little at a time and then taste to make sure you don't get too much. You could also use beef stock in place of the water and bouillon.

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22 Hearty Split Pea Soup -tasty
1 pound dry split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed, cooked corned beef or ham
1/2 cup celery, chopped
5 tsp chicken bouillon granules
1 tsp dried marjoram
1 tsp poultry seasoning
1 tsp sage
1/2 to 1 tsp pepper
1/2 tsp dried basil
1/2 tsp salt (optional)


In Dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat; cover and simmer 1 1/4 to 1 1/2 hours or until peas and veggies are tender. Makes 3 quarts
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23 ASPARAGUS & BRIE SOUP-tasty
1/3 cup butter
1/2 1b asparagus

1/4 cup flour
3 cups chicken broth

1/2 cup sweet white wine
1 cup heavy cream

1/2 cup brie, rind removed



In a saucepan, heat the butter, add the asparagus and saute until tender. Stir in the flour, reduce heat and cook for 2 minutes. Add the broth, wine and cream; bring to a boil, reduce the heat and simmer for 10 minutes. Puree in the blender, then reheat. Stir in the cheese, simmer for 5 more minutes. Serve very hot.
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24 Chunky Chicken Noodle Soup-tasty

Cooking for 2



1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley


In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings
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25 PUMPKIN BISQUE WITH SMOKED GOUDA-jillaz
(Source: Family Circle, Feb. 2005) (a little on the thin side, but oh, so, yummy)

4 slices ready-to-serve precooked bacon (1/2 oz total), finely chopped
1/2 c chopped onion
1 tsp chopped garlic
1 15 oz can solid-pack pumpkin puree (not pie filling)
4 c chicken broth
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg
1 c heavy cream
1/2 c shredded smoked gouda cheese
1 tbsp chopped fresh flat-leaf parsley

In large saucepan, cook chopped bacon over medium heat to render the fat, about 2 minutes. Add onion; sauté until lightly golden and softened, about 3-5 minutes. Add garlic; sauté a few seconds or until fragrant. Add pumpkin puree, chicken broth, salt & pepper, and nutmeg; stir to combine. Gently simmer the mixture to combine the flavors, about 5 minutes.
Stir the heavy cream into the pumpkin mixture in the saucepan; gently simmer to heat through, about 1 minute. Remove saucepan from heat. Stir in the cheese and parsley until cheese melts. Serve the bisque immediately.

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26 BROCCOLI SOUP-jillaz
(Source: Susan Powell)

1 (10 oz) package frozen broccoli or 1 lb fresh
1 medium carrot, chopped
1-1/2 cup chicken broth
1 tbsp butter
1 stalk of celery, sliced
1/2 onion, chopped
1/2 tsp rosemary (we add a little extra)
1 cup half and half
1 tsp salt
1 tsp lemon juice

Cook broccoli and carrots in 1 cup chicken broth. Sauté the onions and celery in butter until tender. Cool all. Place in blender with seasonings. Blend until smooth. (I usually add the extra broth now, to blend) Place in pan with the rest of the chicken broth, (I’ve usually added all the broth while blending) 1/2 & 1/2, salt, and lemon. Heat soup just below boiling point.

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27 HUNGARIAN MUSHROOM SOUP-jillaz
(Source: allrecipes.com/ Submitted By: HAMM, allrecipes.com/recipe/17897/hungarian-mushroom-soup/ )
Prep Time: 15 Minutes, Cook Time: 35 Minutes, Ready In: 50 Minutes, Servings: 6
"This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling."

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

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28 CHICKEN WITH ASPARAGUS STIR FRY-jillza
(Source: gmansmom_Mn, TOH website, from Eating Well magazine) (One of my favorites, but this can be spicy)

1 Tbsp toasted sesame oil
1- 1/2 lb fresh asparagus, tough ends trimmed, cut into 1" pieces
1 lb chicken tenders or boneless breasts, cut into 1" pieces
2 scallions, trimmed and cut to 1"
1 shallot, minced
1 red pepper, cored seeded and cut into 1" pieces
1/2 c. snow peas, de-stringed and cut in half
2 T. minced fresh ginger
1/4 c. oyster sauce
2 T. garlic chili sauce (be careful, this can make it very hot depending on the brand. I usually cut to 1 tbsp)
1/2 c. shelled salted pistachios, coarsely chopped

Heat oil in large skillet or wok over high heat. Add asparagus and red pepper; stir-fry for about 4 minutes, then add snow peas and stir-fry 2 minutes. Remove to bowl and keep warm. Swirl a scant 1/2 t. more of oil in pan and add chicken, cook until browned on one side, then flip over and cook until juices run clear. Add sauces, ginger, shallot and scallions; stir to combine. Add vegetables and stir to coat. Cook about 5 -8 minutes longer or until chicken is no longer pink.
Serve over rice, if desired.

* Tip for moister chicken in a stir fry- combine 1 tbsp oil (any kind) with 1 tbsp flour and 1 tbs. cornstarch and stir to a thin paste. Pour this over the chicken and toss to coat, then cook immediately. Allow the meat to brown without stirring for at least 2 minutes. This will form a thin coating on the chicken and seal in the juices. I use this on all my stir-fries and the meat is always moist & tender. (I did try this and it worked great!)
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29 SMOKED GOUDA-STUFFED CHICKEN WRAPPED IN BACON-jillaz
(Source: Rosie, TOH website. This has become my favorite)

4 boneless chicken breasts
3 tablespoons butter
Salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup smoked gouda cheese
4 slices bacon

Preheat oven to 350 degrees F.
Flatten each chicken breast to 1/4-inch thickness. Combine pepper, garlic powder, paprika and the cayenne together in a small bowl and spread evenly on both sides of the chicken
breasts. Salt to taste. Cut the smoked Gouda into small pieces and place one quarter of
the cheese on each breast. Press down firmly and roll the breast starting with the narrow end. Wrap each chicken breast with one piece of bacon. Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp. Place the four chicken rolls in a baking dish and bake at 350 degrees for 20 minutes. Serve immediately. Yield: 4 servings (I used toothpicks to hold chicken breasts together)
Per Serving: 218 Cal (49% from Fat, 49% from Protein, 1% from Carb); 26 g Protein; 12 g Tot Fat; 1 g Carbs; 0 g Fiber; 17 mg Calcium; 1 mg Iron; 150 mg Sodium; 95 mg Cholesterol
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30 KATHY'S SPAGHETTI WITH MEATBALLS AND SAUSAGE-jillaz
(Source: Kathy Gentry)

Meatballs:
One slice of white bread
12 oz lean ground sirloin
1/4 c grated Romano cheese
1/2 tsp each salt and freshly ground pepper
1 large egg
Soak bread under cold water until soft and squeeze dry. In a large bowl, combine all ingredients. Shape into 12 equal size meatballs. Place in the bottom of 5-6 quart slow cooker.

Sausage:
1 chopped onion
2 tsp olive oil
6 sweet Italian sausages
In a large skillet, heat oil over medium heat. Add sausage and onions in oil. Cook, stirring occasionally, until brown, 7-10 minutes. Transfer to slow cooker.

Sauce:
2 cans each (28 oz ea) whole tomatoes drained and coarsely chopped
1 can (6 oz) tomato paste
1/4 cup white cooking wine
1 tbsp minced garlic
2 tsp brown sugar
3/4 tsp each dried rosemary, basil and marjoram or 3 tsp of Italian seasoning
Pasta of your choice

In a large bowl, combine sauce ingredients; pour over meat and cook on low for 5-6 hours or until meat is cooked through. Transfer sausage to a cutting board and allow to cool slightly. Cut sausage into 1-inch thick slices. Return to slow cooker Serve over pasta and top with Romano cheese.
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31 Triple F Split Pea Soup with Vegetables Recipe-Annrms

This is a big pot of soup to make for Family, Friends, and Freezer. I make this after making a ham boiled dinner....always make lots of extra vegetables to use in this soup and to make hash.
TOTAL TIME: Prep: 60 min. Cook: 180 min. YIELD:10 servings
Ingredients

20-22 cups broth (Start with 18 cups, and use more to thin soup as desired.)
2 pounds split peas, rinsed and picked over
1 cup barley
Salt and pepper to taste
Leftover of the following:
3 cups chopped boiled ham
3 cups each chopped baby Yukon Gold potatoes, carrots, parsnips, rutabaga, cabbage mixture

Directions

1. Add broth, split peas, & barley to large stockpot. Bring to a boil, lower the heat, stir, and simmer until peas and barley are tender…about 90 minutes.
2. While that cooks, chop leftover boiled dinner vegetables in the food processor.
3. Add chopped vegetables to stockpot, stir, and reheat.(Add more broth, if necessary. Adjust salt and pepper. Portion out for family, friends, and freezer. Yield: serves 10

© 2016 RDA Enthusiast Brands, LLC
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32 Saint Germaine Pea Soup-Annrms
1-pound green split peas, rinsed and picked over
8 cup fat free ham bone broth, vegetable broth, or water
2 cups diced cooked ham
2 large potatoes, peeled and diced
2 medium turnips, peeled and diced
3 medium carrots, peeled and diced
2 celery stalks, thinly sliced
1 large onion, peeled and diced
1 bay leaf
Salt & pepper, to taste
2 sauce pans
In one saucepan combine peas and 5 cups of liquid. Simmer covered until tender. In second saucepan, with remaining liquid, simmer the vegetables with the bay leaf until tender. Remove bay leaf. Cool and coarsely mash the vegetables with a potato masher. combine contents of both saucepans. Add the diced ham. Adjust salt and pepper. Reheat. Serve with fresh snipped chives and good coarse bread. (Note: If you want a thicker soup, add some quick cooking oats or barley a little bit at a time to the reheating soup until you get the consistency desired. If too thick, add vegetable broth.)
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33 Chicken Paprika-tasty

Canadian Living
Magazine
4 tsp veg oil, divided
4 chicken legs separated at joint
- s'less b'less breasts are what I usually have so that's what I use
8oz mushrooms, quartered
2 onions, chopped

1 sweet red or green pepper, chopped
2 tbsp paprika

½ tsp each salt and pepper
1 can tomatoes, chopped

2/3 cup chicken broth, divided
1 tbsp ap flour

¾ cup plain yogurt, divided
3 tbsp chopped fresh parsley


In a Dutch oven heat half the oil over medium high heat, brown the chicken in batches. Transfer to a plate. Add the mushrooms to the pan, saute until golden brown, about 3 minutes. Add to plate. Add remaining oil to the pan. Fry the onions and pepper over medium heat until softened, about 5 minutes. Stir in the paprika, salt and pepper. Add tomatoes, breaking them up with a spoon. Stir in half a cup of broth.. Return the mushrooms, chicken and any juices to the pan, nestling the chicken in the sauce. Cover and simmer for 15 minutes then remove cover and simmer further until the juices run clear, when chicken is pierced, about 8 minutes. Mix flour with remaining broth and stir into the sauce, simmer until slightly thickened, about 3 minutes. Remove from heat. Stir in ¼ cup of yogurt and parsley.. Drizzle remaining yogurt overtop of each serving. Serves 4 - 6.
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34 Chicken Tarragon-annrms
2 pounds boneless chicken breast, cut into strips or medium cubes
8 tablespoons cornstarch, mixed with enough cold water to make a thin paste (slurry)
2 egg whites
1/2 teaspoon salt
1 teaspoon freshly ground pepper, or to taste
1 tablespoon butter
2 tablespoons vegetable oil
3 tablespoons tarragon vinegar
2 plum tomatoes, seeded and diced
1/2 cup heavy cream
1 1/2 cup plan yogurt (not no fat; Greek is good)
2 teaspoons dried tarragon or 3 tablespoons minced fresh
3 tablespoons minced fresh Italian parsley
Additional salt and pepper, to taste
Mix the chicken, cornstarch mixture, egg whites, salt and pepper. In separate bowl, combine parsley, tomatoes, tarragon vinegar, and tarragon. I another bowl, combine the cream and yogurt until well mixed. Set aside. In a nonstick sauté pan, melt the butter with the oil over medium high heat. Add the chicken and cook, turning often until it is slightly browned and no longer pink. Remove to warm platter and keep warm. Add cream mixture and parsley mixture to pan. Cook, stirring until slightly thickened. Return chicken to pan and heat through, but do not boil. Adjust salt and pepper. (Note: if dried tarragon is "old" you may have to add more. Sometimes I use dried and fresh tarragon.) I serve it with multi-grain rice and a green vegetable. Originally from Family Circle Magazine.

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35 Green Tomato and Onion Gratin Recipe-annrms

I came up with this gratin to use up some green tomatoes that I friend gave me. We enjoy savory dishes and this fits the bill.
TOTAL TIME: Prep: 20 min. Cook: 60 min. YIELD:6 servings
Ingredients

Seasoning ingredients:
2 tablespoons all-purpose flour
2 tablespoons bronulated or regular brown sugar
¼ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon cayenne
¼ teaspoon black pepper
¼ teaspoon salt
4 heaping tablespoons shredded Parmesan cheese
½ teaspoon celery seasoning
½ teaspoon granulated garlic
1 teaspoon Italian seasonings
¼ teaspoon ground fennel
Vegetables:
1 large onion, peeled, quartered and thinly sliced
1-1¼ pounds green tomatoes, cored and thinly sliced
2 tablespoons butter, cubed
Vegetable cooking spray

Directions

1. Combine all seasoning ingredients in a small bowl and set aside.
2. Spray 8-inch square casserole with cooking spray. Place a layer of green tomatoes into the casserole. Sprinkle lightly (1 tablespoon) with flour mixture. Place a layer of sliced onion on top of the tomatoes. Sprinkle lightly with flour mixture. Repeat layers ending with tomatoes sprinkling flour mixture on each layer and on top.
3. Dot with butter. Bake at 350°for 40-45 minutes. Yield: serves 6

© 2016 RDA Enthusiast Brands, LLC
36 Pumpkin Waffles-redsoxmom

Ingredients

2 1/2 cups all­purpose flour

2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

4 large eggs, yolks and whites separated

1 pinch cream of tartar

5 Tbsp granulated sugar, divided

1 cup milk

1 cup buttermilk

1/4 cup canola oil

1 cup canned pumpkin puree

1 tsp vanilla extract

Vegetable oil cooking spray

Apple cider syrup, maple syrup or butter pecan syrup, for serving

Directions

Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine

too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda,

salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set

aside.

To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric

hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated

sugar and whip until medium­stiff peaks form.

In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree,

vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar. While whisking, slowly pour

milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then

fold egg whites into batter. Spray waffle iron lighlty and evenly with cooking spray then pour

necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and

cook according to manufactures directions. Keep warm in preheated oven and repeat process

with remaining batter. Serve warm with syrup of choice
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37 Noodle Loaf-jolee

1/2lb. Noodles
1 onion
1/2 green bell pepper
1lb. ground beef
1 cup creamed corn
1 4oz. canned mushrooms
1 small can tomato sauce
1 small can sliced ripe olives
8oz. grated Tillamook cheese
salt and pepper

Boil noodles in salted water, drain.
Brown meat, onion, bell pepper. Add corn,mushrooms, tomato sauce and olives. Place noodles in utility dish. Pour meat mixture over them. Sort of stir them around so it gets mixed a little. Sprinkle cheese on top. Bake 1 hour 350 oven.
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38 Loaded Baked Potato Soup-Paulette


2-1/2 lbs Red Potatoes, chunked
1/2 cup Chopped Onion
1/4 cup Butter
1-1/2 tsp Flour
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 pkg Real Bacon Pieces
8 oz Shredded Monterey & Cheddar Cheese
14 oz Chicken Broth
1 pint Heavy Cream

Bread Bowls (optional)


Directions:


Boil potatoes & set aside.

Sauté onions in butter. Add pepper, garlic powder & flour (up to 2 tsp), to thicken.

Add chicken broth & cream.

Carefully stir in the potatoes, cheese & bacon.

Simmer at least 10-20 minutes, or cook on LOW in a crockpot. Serve in bread bowls.
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39 CREAMY CHICKEN AND MUSHROOM SOUP-jillaz
(Source: damndelicious.net/2015/01/10/creamy-chicken-mushroom-soup/ )
Yield: 6 servings, Prep Time: 15 minutes, Cook Time: 15 minutes, Total Time: 30 minutes
So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!

Ingredients:
Things in () are my changes
•1 tablespoon olive oil
•8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks (chicken breast- already cooked)
•Kosher salt and freshly ground black pepper
•2 tablespoons unsalted butter
•3 cloves garlic, minced
•8 ounces cremini mushrooms, thinly sliced (baby bellas)
•1 onion, diced
•3 carrots, peeled and diced
•2 stalks celery, diced
•1/2 teaspoon dried thyme
•1/4 cup all-purpose flour (cornstarch)
•4 cups chicken stock (better than bouillon- no chicken broth)
•1 bay leaf
•1/2 cup half and half, or more, as needed* (cashew cream)
•2 tablespoons chopped fresh parsley leaves
•1 sprig rosemary
*I added some gluten free- brown rice noodles to mine (yum), dh had his plain.

Directions:

1.Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2.Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3.Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
4.Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
5.Serve immediately, garnished with parsley and rosemary, if desired.
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40 Zuppa Toscana-NYbirder
Inspired by Olive Garden
Servings: Varies from 6-8 depending on how much the soup needs to be thinned

I have never had this soup at Olive Garden but I did look at the recipe posted on their site. It’s way too rich for my standards. So, I fiddled around with a lower-calorie version which I made for a pot-luck lunch for a group. I was asked for the recipe by everyone there so I would say it was a success!

I’m not sure how well it would freeze. I usually make half a recipe for myself and don't have leftovers.

2 Tbs. butter, margarine or olive oil
2 Tbs. all-purpose flour
1 large onion, chopped
1 garlic clove, pressed or minced fine
4 cups low-fat, low-salt chicken broth (or extra later if the soup needs to be thinned)
2 1/4 lbs. russet potatoes, peeled and cubed
1 bunch green onions, sliced
1/8 tsp salt or less (taste and adjust at very end since some sausage is salty)
1/4 tsp ground black pepper
Extra crushed fennel seeds (optional, to taste--complements the sausage flavor)
Crushed red pepper flakes (optional, to taste--usually not necessary with hot sausage)
1 cup milk (I use 1%)
1 lb. hot Italian turkey (or pork) sausage, removed from casing
2 cups sliced kale (or more--I like it so I add more until it looks good)

Melt butter in a pot over low heat, and whisk in the flour until smooth. Cook, whisking constantly, a minute or so.

Whisk in chopped onion and garlic, and cook 1 minute. Gradually whisk in chicken broth until blended. Add cubed potatoes, green onions, salt and pepper. Bring mixture to a boil; cover, reduce heat, and simmer, stirring often, for 15 minutes or until cubed potato is almost tender. If you want to thicken it, remove some potato chunks and puree in a blender or blend in pot with hand blender. Add back to pot.

While the soup is cooking, in a separate skillet fry loose Italian hot sausage until browned and drain well on paper towels. Add to the soup along with chopped kale and simmer on low for 10 more minutes.

Stir in milk, and cook until soup is thoroughly heated. Thin with extra broth if soup is too thick.
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41 Western Salad-weebill

1bag shredded Cole slaw
Western dressing ( pour on until moist)
Before serving crush up some Doritos chips

MY NOTES: I used whole jar western dressing for 2 bags Cole slaw.
CAN USE ranch or cheese Doritos.
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42 Autumn Chowder-tasty

Ingredients

2 bacon strips, diced

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2-1/2 teaspoons all-purpose flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese


Directions

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
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43 Chicken Chili with Sweet Potatoes Soup-annrms
1 bag frozen chopped onion, thawed
1 box frozen corn, thawed
1 bag frozen kale, thawed (optional, can use chopped spinach)
1 (16oz.) salsa or piquante sauce, you pick heat
2 tablespoons granulated garlic
1 large red pepper, chopped
4 cups cubed sweet potato
1 (28oz.) can cannellini beans, rinsed and drained
8 cup (2 boxes) low-sodium or homemade chicken stock (I used a touch more just to use up my homemade.)
4 cups cooked chicken, diced
2 tablespoons vegetable oil
4 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons dried oregano
1½ teaspoons salt, or to taste
½ teaspoon ground pepper, or to taste
Heat oil in a small non-stick skillet and “toast” the chili powder, cumin, and oregano over medium heat until fragrant.
Heat broth to boiling, add potatoes and cook until just tender. Add remaining ingredients. Heat and eat or place in storage containers, cool and refrigerate or freeze.
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44 Slow Cooker Italian Sausage Stew for Two-NYbirder
2 Servings
From: “Slow Cooking for Just Yourself” by Catherine Atkinson, Foulsham & Co. Ltd., 2005

2 servings

Variations of sausage and bean stew are found all over Europe. Some have lengthy ingredient lists; others are blissfully simple dishes, as here. Although spicy Italian sausages are suggested, you can use your favorite variety or plain pork sausages.

1 tsp. olive oil
4 fresh spicy Italian pork sausages (12 oz.?)
1 oz. pancetta, chopped (optional)
1 onion, peeled and thickly sliced
1 garlic clove, crushed
1/2 yellow bell pepper, seeded and sliced
14 oz. can chopped tomatoes
14 oz. can cannellini beans, drained and rinsed
3 tbsp. vegetable stock
Pinch of dried thyme or mixed herbs
1 bay leaf
Salt and freshly ground black pepper
TO SERVE:
Crusty bread

Heat the oil in a frying pan and add the sausages and pancetta, if using. Cook over a medium heat for 6-8 minutes, turning occasionally, until lightly browned. Transfer to the ceramic cooking pot with a slotted spoon, leaving all the fat behind.

Drain off most of the fat, leaving just 2 tsp. in the pan. Add the onion and fry for 5 minutes, then stir in the garlic and yellow pepper and cook for 1 minutes. Add to the slow cooker with the tomatoes, beans, stock, herbs and salt and pepper. Stir to combine.

Cover with the lid and cook on HIGH for 1 hour, then reduce temperature to LOW and cook for 5-7 hours. Remove the bay leaf, then spoon half the stew into a bowl and allow to cool. Serve the remaining stew at once with crusty bread.

SECOND SERVING:

Cover the cooled stew and chill in the fridge for the following day. To serve, heat gently in a saucepan and allow to bubble for about 5 minutes to ensure it is piping hot. If liked, stir in some very finely shredded green cabbage when reheating.
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45 The name of the cookbook I got this from is"No Bones About It Soup Cookbook" and we enjoyed this soup a lot.
No Bones About It Split Pea Soup-pippin
2 1/2T olive oil
1 large onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
7c water
1 1/2c dried split peas, picked over and rinsed
1 1/4 tsp salt + more to taste
1 large all purpose potato, peeled and diced
1/4-1/3c smoky-style bbq sauce, to your taste
fresh ground black pepper to taste
Heat oil in large soup pot......add onion and celery and cook til onion is translucent 8-9 minute adding garlic during the last minute. Stir in water and peas; bring to a boil stirring occasionally, turn off heat and cover. Set aside for 1 hour.
After an hour bring water to simmer and simmer gently, partially covered for 1 hour until peas are soft. Add potato and cook til soft another 30 minutes or so. Then add salt.
Remove from heat and puree soup until smooth. Reheat and add salt and pepper to taste. Add bbq sauce, stir well and serve piping hot.
Yield: 8 servings
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46 America's Test Kitchen Skillet Apple Crisp-annrms
By Maureen in MA

Prep Time: 20 mins
Total Time: 55 mins
Serves: 6-8, Yield: 6.0
Ingredients

Topping
3/4 cup all-purpose flour, unbleached
3/4 cup pecans, chopped fine
3/4 cup old fashioned oats ( quick-cooking oats may be substituted)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
8 tablespoons unsalted butter, melted ( 1 stick)
Filling
3 lbs golden delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges ( about 7 medium)
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons lemon juice
2 tablespoons unsalted butter

Directions
FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.
© 2016 Scripps Networks, LLC. All Rights Reserved. www.food.com/488208
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47 FRUIT CRISP TOPPIN MIX from "Quick cooking"-judahl
5 cups oats
5 cups brown sugar
5 cups flour
2 tsp. cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
Mix altogether really well and store in a tight fighting container.
ADDITIONAL INGREDIENTS:
1/4 cup cold butter or margarine
Cut butter into 1 cup of topping mix till crumbly. Sprinkle over pie or
fruit crisp. Bake at 350 for 30 or 40 min.
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48 Apple or Peach Crisp-pippin
Butter an 8x8x2" baking dish.
Add 4c peeled, sliced apples or peaches
1/2c water
Mix with a pastry cutter til butter is the size of peas
3/4c flour
1/2c white sugar
1/2c brown sugar
1 tsp cinnamon
1/2c butter
dash of salt
Spread over fruit.
Bake at 350° until fruit is tender and crust is brown....
about 30-45 minutes.
Serve with cream, ice cream, or whipped cream
Serves 4-6
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49 Thick-Cut Oven Baked Pork Chops-annrms
Ingredients

For the Rub:
2 Tablespoons cumin powder
1 1/2 Tablespoons fresh ground pepper
3 teaspoons coriander powder
1 Tablespoon white sugar
1 teaspoon salt
For the Rest:
2-4 2-inch thick pork chops
1 Tablespoon unsalted butter

Directions

Prepare the dry rub and distribute it evenly on your pork chops. Preheat your oven to 350 degrees F.
Melt butter in a skillet over medium heat (use a cast iron skillet if you have it). Cook the pork chops until both sides are nicely browned. Remove the skillet from the heat.
Place the pork chops in a baking pan if you do not have a cast iron skillet and bake the pork chops for about 40 minutes, or until the meat is cooked through (internal temperature of 145 medium to 160F for well done). Allow the chops to rest for about five minutes and serve.

foodiemcbooty.com/juicy-thick-cut-pork-chops/
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50 Spiced Pumpkin Bread-redsoxmom


INGREDIENTS



3 cups sugar

1 cup vegetable oil

3 large eggs

1 16-ounce can solid pack pumpkin

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ginger
1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg,ginger, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
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51 APPLE PIE BREAD PUDDING-redsoxmom

INGREDIENTS

14 oz French bread (stale)

1¾ lb apples

4 Tbsp butter

2½ Tbsp flour

2 tsp apple pie spice
***
¾ cup brown sugar

1 cup water

5 eggs

4 Tbsp unsalted butter, melted

2¼ cups whole milk

2 tsp vanilla extract

½ cup brown sugar

1 tsp apple pie spice

1 tsp cinnamon

***Apple pie spice:
Ingredients:

4 tablespoons ground cinnamon.

1 1/2 teaspoons ground nutmeg.

1/2 teaspoon ground allspice.

1 teaspoon ground ginger.

1 1/2 teaspoons ground cardamom.


INSTRUCTIONS

About 24 hours before preparing this bread pudding, cut bread into ½ inch cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.

Apple Pie Filling:

Peel, core and dice apples.

In a medium sauce pan, over medium heat, melt butter. Add flour and stir well with a whisk. Add ¾ cup of brown sugar and stir well.

Add diced apples, apple pie spice and water, stir and cover. Cook over medium heat until the apples are soft, stirring occasionally. (10-15 minutes.)

Take off heat and strain through a strainer, saving the juices. You will be using the juice to top off cooked bread pudding.

Let the cooked apples cool a bit.

Bread Pudding:

Preheat the oven to 375 and lightly grease a 9x13 casserole dish.

Spread stale bread in the baking dish evenly. Spread apples all over the bread evenly. Move it around a little to let some apples get between the bread.

In a large mixing bowl, whisk eggs, milk, melted butter, vanilla extract, ½ cup of brown sugar, apple pie spice, and cinnamon.

Pour egg mixture all over the bread and apples. Press down on bread lightly and put in the oven.

Bake for 35-40 minutes. You can check for doneness by touching in the center, if it feels dense and firm, the eggs are cooked.

Pull bread pudding out of the oven and pour saved juices from cooking apples all over the bread pudding.

Serve bread pudding warm and with a school of vanilla ice cream on top.
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52 Marilyn's Roasted Pears........great!-pippin
Peel and cube any number or variety of pears.Sprinkle with kosher salt, fresh ground pepper (I use the coarse grind) and
olive oil.
Roast at 400° until golden.
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53 Apple Crumb Squares (from the Georgia Hometown Cookbook) -Lori

2 cups uncooked oatmeal

1 1/2 cups all-purpose flour

3/4 cup butter, melted

1 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg, optional

1 cup applesauce

1/2 cup pecans, chopped

Preheat oven to 375*. Combine all ingredients, except applesauce and nuts, in a bowl. Mix until crumbly. Reserve 1 cup mixture. Press remaining mixture onto bottom of greased 9X13 inch baking pan. Bake 13--15 minutes; cool. Spread applesauce over partially baked crust and sprinkle with nuts. Sprinkle reserved 1 cup oatmeal mixture over filling. Bake an additional 13--15 minutes or until golden brown. Cool before cutting.
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54 Pumpkin Dream Bars Makes approx. 20 bars (depends how you cut them up)

1/2 cup (1 stick) butter, softened

1/3 cup sugar

1 cup oatmeal (quick or old-fashioned), uncooked

3/4 cup flour

2--8oz. pkgs of cream cheese, softened

1 cup sugar

4 eggs

1--16oz. can solid pack pumpkin

1/2 cup Karo syrup, light or dark

2 teaspoons cinnamon

Heat oven to 350*. Grease a 13X9 inch pan. Beat butter and sugar until fluffy. Add combined oats and flour--mix well. Spread evenly onto the bottom of the prepared pan. Bake 18--20 minutes or until light golden brown. Cool slightly. Beat cream cheese and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients: mix until smooth. Pour over partially cooled crust. Bake an additional 45--50 minutes or until center appears set. Cool completely on a wire rack. Chill. Can serve with whipped cream if desired.
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54 Pumpkin and Cranberry Risotto-jillaz

Ingredients

2 cans (14.5 oz. each) reduced-sodium chicken broth, divided
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup OCEAN SPRAY® CRAISINS® Original Dried Cranberries
1/4 cup grated Parmesan Cheese
Salt and white pepper to taste
Additional grated Parmesan cheese, if desired

BRING chicken broth to a boil in medium saucepan. Reduce heat to low; keep warm.

MELT butter and oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 2 minutes. Add rice; cook, stirring frequently, for 2 minutes. Add wine; simmer, stirring frequently, until all liquid is absorbed. Stir in pumpkin.

ADD 3/4 cup chicken broth to rice. Reduce heat; simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but still firm to the bite and mixture should be creamy. This should take about 20 to 25 minutes. Stir in sweetened dried cranberries and cheese. Add salt and pepper to taste. If desired, garnish with additional Parmesan Cheese.

Recipe and photo courtesy of Ocean Spray Cranberries, Inc.
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55 Honey Toffee Apple Trifle-cookguy

INGREDIENTS
2 loaves plain pound cake
6 apples, peeled and thinly sliced
1/4 cup butter
1 teaspoon cinnamon ( or to taste)
2 cups whipping cream
14 ounces cream cheese
1/3 cup honey
1 box vanilla instant pudding mix
1 bag Skor English toffee bits ( or Heath chips)

DIRECTIONS
Prepare the various layers of the trifle so they are all ready to assemble together.
Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes.
Saute the apples in the butter until soft.
Add the cinnamon and mix well to coat all the apple slices.
With an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding.

Assemble the trifle in a large clear trifle bowl.

Lay down a layer of cake cubes Then cover with the sauteed apples.
Cover with a generous layer of whipped cream-honey-pudding mixture
Sprinkle with a layer of Skor bits.

DIRECTIONS
Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits.

NOTES

I find 2 loaves of pound cake is more cake than necessary. I always just use one of the larger sized Sara Lee pound cakes.
You may need more apples depending on size.
I have cut calories slightly by using light cream cheese, and Pam instead of butter, and it still tasted fine, but let's be honest even doing that, it is hardly diet food!
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56 WINTER WHITE HOT CHOCOLATE (WITH PUMPKIN)-jillaz
(Source: From doterra living catalog, submitted by: Jennifer Manganello, Nevada)

1-1/2 c almond milk
1/2 c canned pumpkin
1/2 tsp pumpkin pie spice
1-2 drops clove essential oil (pinch of nutmeg, oops, calls for clove. oh well, use both now)
1-2 drops of cinnamon essential oil (1/2 t. cinnamon dried)
1/2 tsp vanilla
pinch of sea salt (optional) (left out)
2-3 oz. of roughly chopped white chocolate (of course 3 oz.)

In a small sauce pan over medium heat, combine milk, pumpkin, and spices.
Stir constantly until just simmering.
Remove from heat and add chocolate; reserve some for garnish. (just added it all in at this point)
Just before serving, top each mug with whipped cream, white chocolate shavings, and sprinkle pumpkin pie spice or cinnamon. Serve immediately.
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57 French country chicken with mushroom sauce-jillaz
By Mayo Clinic Staff
Dietitian's tip:

These boneless, skinless chicken breasts are sauteed and topped with a creamy mushroom sauce. Serve over whole-wheat spaghetti or fettuccini with a steamed broccoli-carrot blend on the side.
Serves 4
Ingredients

4 boneless, skinless chicken breast halves, each 4 ounces
2 tablespoons olive oil
4 shallots, thinly sliced (about 4 tablespoons)
1/4 pound mushrooms, thinly sliced
1 tablespoon all-purpose (plain) flour
1/4 cup white wine
1/2 cup low-sodium chicken stock
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
2 tablespoons chopped parsley

Directions

Place the chicken breasts between wax paper and pound with a mallet to flatten. Cover with plastic wrap and refrigerate until firm.

In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.

In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes.
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58 MINCEMEAT MOLD-cookguy

1 1/2 cups prepared mincemeat 375 mL
1/2 cup slivered almonds 125 mL
2 TBS Brandy or Rum extract 25 mL
3 pints vanilla ice cream softened 1.5L

combine mincemeat, slivered almonds and extract in bowl.
Put one-fourth ice cream in bottom of a 6 cup (1.5L) mold.
Alternately add mincemeat mixture and ice cream, packing down well. Cover and freeze overnight. Unmold on to serving plate. You can decorate the top and sides if desired.
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