Best 60 Minutes Recipes: May 2015

Sunday, May 31, 2015

Rhuberry Jam

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

5 cups diced rhubarb
1 cup water
5 cups sugar
1 (21 ounce) can blueberry pie filling
1 (6 ounce) package raspberry jell-o gelatin

Recipe

1 in a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
2 add sugar and bring to a boil; boil for 2 minutes.
3 stir in pie filling.
4 remove from the heat and let cool for 10 minutes.
5 add jello and mix well.
6 place in sterilized mason jars, leaving a 1/4 inch headspace.
7 process in a boiling water bath for 15 minutes.
8 remove from bath, let cool, check seals, label jars, and store in a cool, dry place.

Sweet And Sour Eggplant (aubergine) ( Agrodolce)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 6
1 1/4 lbs eggplants, cut into 3/4 inch cubes
kosher salt
4 tablespoons olive oil
3 celery ribs, cut into 1/4 inch strips
1 red pepper, cut into 1/2 inch dice
1/2 red onion, peeled and cut into 1/2 inch dice
2 tablespoons capers
2 tablespoons pine nuts, toasted
1/2 cup wine vinegar
3 1/2 tablespoons sugar
salt and pepper, to taste

Recipe

1 in a colander over a bowl, combine the eggplant with enough kosher salt to coat evenly.
2 let the eggplant sit for 30 minutes then rinse in cold water and wring out any excess moisture with your hands; pat dry.
3 heat 3 tablespoons of olive oil in a medium saucepan over high heat.
4 add the eggplant and brown on all sides; remove from the heat and drain on paper towels.
5 add the remaining olive oil to the pot and then add the celery, red pepper and red onion.
6 sauté for several minutes, allowing the vegetables to soften and brown a little.
7 add the eggplant, capers, pine nuts, wine vinegar, sugar and salt and pepper.
8 bring to a boil, reduce to a simmer, and cook, partially covered, for 10 minutes until the vegetables have cooked through and the liquid reduced.

Harvest Sweet Potato Pecan Pie Tarts

Total Time: 30 mins
Cook Time: 30 mins

Ingredients

Servings: 15

1 cup cooked mashed sweet potato

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/3 cup chopped toasted pecans

1/4 cup firmly packed brown sugar

1 tablespoon dark corn syrup

1/2 teaspoon vanilla extract

1 egg

2 (2 1/8 ounce) packages miniature phyllo cups

Recipe

1 preheat oven t o350°f

2 combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.

3 combine pecans, brown sugar, syrup,vanilla, and egg , stirring well.

4 spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. spoon about 1/2 tspn of pecan mixture over sweet potato mixture. place filled shells on an ungreased baking sheet. bake at 350f for 20 minutes. cool completely on a wire rack. serving size: 2 tarts.

Taos Salad

Total Time: 20 mins
Preparation Time: 20 mins

Ingredients

Servings: 6

2 cups lettuce, shredded

1 (1 lb) can kidney bean, drained

2 medium tomatoes, chopped and drained

1 tablespoon green chili, chopped

2 large avocados, mashed

1/2 cup ripe olives, sliced (sm,can)

1/2 cup sour cream

2 tablespoons italian salad dressing

2 tablespoons fresh onions, chopped

1 teaspoon chili powder

1/2 teaspoon salt

1 dash pepper

1/2 cup sharp cheddar cheese, shredded

1/2 cup corn chips, coarsely crushed

8 whole pitted olives (to garnish)

Recipe

1 combine lettuce,beans,tomatoes,chilies,and sliced olives.

2 chill.

3 combine avocado,sour cream,salad dressing,onions,and seasonings; mix well and chill.

4 just before serving, pour the avocado dressing over the salad and toss lightly.

5 top with shredded cheese and corn chips.

6 garnish with the whole pitted black olives.

Sweet And Sour Chicken Skewers

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

1/2 cup apple cider vinegar
1/4 cup brown sugar
0.5 (20 ounce) can pineapple chunks, juice reserved
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 red bell pepper, cut into 1-inch pieces
1 lb boneless skinless chicken breast, cut in pieces
salt and pepper
8 bamboo skewers, soaked in water for 30 minutes
1 small onion

Recipe

1 put vinegar, sugar, pineapple juice and cornstarch slurry into a small saucepan. bring to a boil over medium heat, then reduce heat and simmer untill the sauce thickens, about 8 minuts. remove from heat and set aside. reserve half of the sauce in a bowl to be used as dipping sauce.
2 quarter the red papper and remove the core and seeds. slice each quarter into 6 pieces, cut onion in the same size pieces and use as much as desired, cut chicken into pieces.
3 perheat a grill pan or outdoor grill to medium heat.
4 on each of the skewers place 1 chunk of pineapple then chicken,then a piece of red pepper and onion. repeat with another piece of pineapple then chicken and pepper and onion. season with salt and papper to taste. grill the skewers on oiled grill, cooking 4 minutes on each side. brush the sweet and sour sauce all over the skewers and grill an additional 2 minutes per side.
5 remove to a serving dish and serve with the sweet and sour dipping sauce.

Holiday Fruit Sauce For Meat

Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins

Ingredients

1 cup water

1 teaspoon chicken bouillon granule

1/2 cup dried apricot, chopped

1/2 cup golden raisin

1/2 cup dried cranberries

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

1 tablespoon butter

Recipe

1 in a saucepan, bring the water and bouillon to a boil over high heat and dissolve all the granules, stirring, (note: you can use 1 bouillon cube if you don't have the bouillon granules/powder).

2 once the bouillon is dissolved and the water is boiling, stir in the chopped apricots, the raisins and the cranberries. reduce the water by about half through the boiling process and then lower the heat down to the low setting.

3 add the maple syrup and the vinegar, stirring.

4 remove the pan from the heat and stir in the butter until it melts.

5 serve hot, over the cooked meat of your choice.

Okra And Tomatoes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

1 lb fresh okra or 2 (10 ounce) packages frozen okra, defrosted
4 slices lean bacon, sliced in half lengthwise
1 medium onion, peeled and chopped
1 1/2 teaspoons salt
3 medium firm ripe tomatoes, chopped
1 teaspoon minced red chili pepper

Recipe

1 wash the fresh okra under cold running water, and with a small sharp knife scrape the skin lightly to remove any surface fuzz. (frozen okra needs only to be thouroughly defrosted and drained) pat the okra completely dry with paper towels, cut off the stems and slice the okra crosswise into 1/4" rounds.
2 in a heavy 10" skillet, fry the bacon over moderate heat, turning the pieces frequently with tongs until they are crisp and brown and have rendered all their fat. transfer the bacon to paper towels to drain.
3 add okra, onion and salt to the fat remaining in the skillet and stir constantly - cooking over moderate heat for 10 minutes. watch carefully and regulate the heat so that the begetables do not burn. add the tomatoes and chili and cook over high heat for 2 minutes, still stirring simmer uncovered for about 15 minutes, or until the okra and tomatoes are soft. taste for seasoning.
4 to serve, transfer the entire contents of the skillet to a heated bowl and arrange the bacon on top.

Tangy Rhubarb Fool

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

Servings: 5
32 ounces plain yogurt
3 cups rhubarb (chopped, fresh or frozen)
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon balsamic vinegar
1 dash salt
1 cup heavy whipping cream
1/8 teaspoon vanilla extract

Recipe

1 line strainer with four layers of cheesecloth; place over a bowl. add yogurt to strainer, cover yogurt with edges of cheesecloth.
2 refrigerate for 8 hours or overnight.
3 in a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.
4 transfer to a bowl; cover and refrigerate until chilled.
5 in a large mixing bowl, beat cream until it begins to thicken.
6 add vanilla and remaining sugar; beat until stiff peaks form. transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
7 gradually fold cream mixture into yogurt.
8 fold into rhubarb mixture. spoon into dessert dishes.
9 cover and refrigerate for at least 1 hour before serving.

Three-bean Medley

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

Servings: 8
1/3 cup brown sugar, packed
1/4 cup ketchup
2 tablespoons dijon mustard
1/8 teaspoon black pepper
16 ounces beans
16 ounces pinto beans, drained
15 1/2 ounces lima beans, drained

Recipe

1 preheat your oven to 350 degrees.
2 in a 1 1/2 quart casserole dish add the brown sugar, ketchup, dijon mustard, and black pepper stirring until well combined.
3 gently stir in the beans and cover casserole dish. bake for 40 minutes are until beans are heated through.

Three-bean Molasses And Bourbon Bake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 4
1/2 large onion, chopped
1/2 large green bell pepper, chopped
3 medium tomatoes, peeled,seeded and chopped
6 tablespoons molasses
4 tablespoons tomato paste
4 tablespoons bourbon
3 tablespoons brown sugar
1 tablespoon dijon mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can great northern beans, rinsed and drained

Recipe

1 preheat oven to 350 degrees f.
2 saute onion and green pepper in a little butter or olive oil in a skillet until tender and slightly browned.
3 stir in tomatoes, molasses, tomato paste, bourbon, brown sugar, mustard, salt and pepper.
4 bring to a boil; then simmer, stirring constantly, for 5 minutes.
5 stir in beans, then pour mixture into a shallow 8x8 inch baking dish.
6 bake in a 350 degree f oven for 25 to 30 minutes or until hot and bubbly.

Smoked Réveillon Duck Breast And Confit Leg

Total Time: 4 hrs 50 mins
Preparation Time: 20 mins
Cook Time: 4 hrs 30 mins

Ingredients

Servings: 8

8 duck legs

8 duck breasts, deboned

1 cup cane syrup

1 cup water

1 cup brown sugar

1 cup kosher salt

2 tablespoons creole seasoning

1 teaspoon liquid smoke flavoring

2 cups olive oil

2 bay leaves

6 springs fresh thyme

6 garlic cloves, minced

2 teaspoons cracked black pepper

2 tablespoons kosher salt

2 teaspoons garlic

2 tablespoons shallots, minced

2 cups arborio rice

4 cups chicken stock or 4 cups duck stock, warmed

1 teaspoon fresh thyme

2 tablespoons roquefort cheese

2 tablespoons parmesan cheese

1/2 cup roasted pecan pieces

4 tablespoons scallions, chopped

salt and black pepper, to taste

creole seasoning, to taste

2 tablespoons olive oil

2 cups cane syrup

2 cups beef gravy (heinz homestyle beef gravy)

salt and pepper, to taste

8 slices foie gras, 1 oz each

salt and pepper, to taste

Recipe

1 in a bowl, combine syrup, water, brown sugar, salt, seasoning and smoke flavoring. add breasts, marinate for length of time duck legs are cooking.

2 place duck legs in cake pan. add the rest of the dry cure (oil should cover about 1/2 up leg). cover and cook at 250f for 3-4 hours. allow to rest for time breasts are cooking. change oven temp to 400°f.

3 season foie gras; sear on both sides in a hot skillet until golden brown. remove from pan; reserve on paper towels.

4 in same hot skillet, sear breasts duck fat side down; finish in 400f oven for 10-12 minutes (medium done).

5 to prepare risotto, sauté garlic and shallots in olive oil. remove garlic and shallots and reserve. add rice and sauté until translucent (7-10 minutes), stirring constantly. add bay leaf, thyme, garlic and shallots. in three stages, add warmed stock, stirring each time until liquid is almost absorbed then adding the next stage. first stage is 1 cup, second stage is 2 cups, and last stage is 1 cup. after stock has been totally added, fold in cheese and pecans. let it sit, covered, for two to three minutes, and it will be ready to serve.

6 for reduction, simmer ingredients in pot until mixture thickens, stirring occasionally. season as needed.

7 to plate, mound 1 cup of risotto in center of plate. lay confit leg against the rice with drum leg up. slice duck breast thin; fan around leg. drizzle with reduction; top with foie gras.

Spinach Feta Pizza Ii

Total Time: 1 hr
Preparation Time: 40 mins
Cook Time: 20 mins

Ingredients

1/2 cup warm water

1 teaspoon active dry yeast

1/4 teaspoon honey

1 tablespoon olive oil

1/4 teaspoon kosher salt

3/4 cup bread flour

1/4 cup whole wheat flour

3 cups fresh spinach

1/4 cup feta cheese, crumbled

1 tablespoon olive oil

1 garlic clove, chopped (1/2 tsp minced garlic)

1 teaspoon oregano

1/4 teaspoon ground black pepper

1/8 teaspoon sea salt

1 dash nutmeg

Recipe

1 proof the yeast with the honey and warm water in a bowl. let it sit 10-15 minutes, or until foamy.

2 add the olive oil and salt.

3 add the flours and knead by hand until elasticy, about 5 minutes.

4 cover loosely with a dish towel and let rise for 20 minutes.

5 grease a 10" pie pan with cooking spray or a little olive oil and lightly dust with flour.

6 stretch the dough to fit the pan and make sure it plunks down in there well, and that it's puffier at the edges than the middle. poke holes in the dough with a fork, then let it bake at 400f for 5-8 minutes.

7 while it bakes, make the spinach feta topping by running the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.

8 finely grate the feta cheese with a grater or food chopper then mix with the spinach.

9 add all the other ingredients on the list for the topping to the bowl and mix thoroughly.

10 after the crust has prebaked, add the sauce of your choice. then spread the spinach feta topping on evenly. feel free to add more oregano, cracked red pepper, other toppings like artichokes and/or mushrooms, etc.

11 bake for another 15-20 minutes. turn on the broiler for about 5 minutes to get a nice crispy crust.

Low-fat Banana Bars

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

Servings: 9
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 mashed banana (ripe)
1/2 cup milk
1 egg

Recipe

1 preheat oven to 350 degrees and grease an 8 inch pan.
2 mix dry ingredients.
3 add milk and banana; beat for two minutes or until well mixed.
4 add egg and beat for 30 seconds.
5 bake for 30 minutes.

Spam© And Vegetable Hash

Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins

Ingredients

Servings: 4

3/4 cup chopped sweet onion

3 tablespoons butter or 3 tablespoons margarine

2 cups frozen cubed hash brown potatoes, thawed

1 (12 ounce) can spam, diced into small cubes

1 1/2 cups frozen peas and carrots

1/2 teaspoon ground black pepper

1/2 teaspoon salt (to taste)

3/4 teaspoon garlic powder

1 cup of shredded sharp cheddar cheese (optional)

Recipe

1 in a large non stick skillet over medium heat, melt margarine and cook onion until softened.

2 add potatoes and cook until lightly browned.

3 then add spam and veggies, sprinkle with garlic powder, salt and pepper.

4 stir occasionally until meat is slightly browned.

5 top with cheese if desired, and let set for 5 minutes.

Hush Puppies

Total Time: 18 mins
Preparation Time: 15 mins
Cook Time: 3 mins

Ingredients

1 egg, lightly beaten

1 cup milk

2 tablespoons green onions, minced

1 cup cornmeal

1/2 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

oil (for deep frying)

Recipe

1 heat oil to 375' mix well the eggs,milk,and green onions.

2 in a separate bowl blend together the cornmeal, flour,salt, baking powder and soda.

3 stir the dry into the egg mixture.

4 drop spoonfuls (1 1/2 tbl. each) into the hot oil.

5 cook for 3 minutes (or until brown).

6 drain on paper towels.

7 serve warm.

Ginger Cordial

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

2 cups sugar
2 cups water
1 piece lime rind or 1 piece fresh lemon rind (no )
1 large gingerroot, chopped
2 teaspoons cream of tartar
1 cup lemons or 1 cup lime juice

Recipe

1 boil the water, sugar, ginger, rind and cream of tartar for 5 minutes.
2 add the lemon or lime juice.
3 bring to the boil again.
4 take off the heat, strain and pour into a sterilised bottle which will hold approximately 6 cups of liquid.
5 use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night.

Three-bean Salad With Cilantro Chile Dressing

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

Servings: 8
1 lb fresh green beans, trimmed and cut into 1-inch pieces
salt
1 (14 ounce) bag frozen edamame (shelled)
1 (19 ounce) can chickpeas, rinsed and drained
1 large garlic clove
1 cup fresh cilantro leaves, loosely packed
1/2 teaspoon serrano chili, seeded and finely chopped (can add seeds if you are daring)
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seed, toasted
1/8 teaspoon cayenne (rounded)

Recipe

1 cook green beans in a 6-8 quart pot of boiling, salted water (2 tablespoons salt), uncovered, until crisp-tender, 6-8 minutes. with a wire skimmer or a slotted spoon, immediately transfer beans to a large bowl of ice and cold water to stop the cooking. when beans are cool, transfer with a spoon or skimmer to paper towels to drain.
2 return water to a boil and cook edamame until crisp-tender, 5-6 minutes. drain and transfer to bowl of ice water to stop the cooking. when edamame are cool, drain and transfer to dry paper towels to drain.
3 pat green beans dry and transfer to a large bowl. pat edamame dry and add to green beans. stir in chickpeas.
4 mince garlic and mash to a paste with 1/2 teaspoons salt, using side of a large heavy knife. transfer garlic paste to a blender. add remaining ingredients, other than bean mixture, and blend, scraping down sides occasionally until smooth.
5 add dressing to beans and season with salt. let stand at room temperature for 1 hour to allow flavors to blend. serve salad with lemon wedges.

Chili Spiced Almonds

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

1 tablespoon water
1 large egg
1 lb raw unblanched almonds
1/2 cup sugar
1 tablespoon salt
1 teaspoon spanish smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
cooking spray

Recipe

1 preheat oven to 300°.
2 combine 1 tablespoon water and egg in a large bowl; stir with a whisk until foamy.
3 add almonds; toss well to coat. place almonds in a colander, and drain 5 minutes.
4 combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl; toss to coat.
5 spread almond mixture in a single layer on a jelly-roll pan coated with cooking spray.
6 bake at 300° for 15 minutes. stir almond mixture; reduce oven temperature to 275°. bake an additional 40 minutes, stirring every 10 minutes. remove from oven; cool 5 minutes. break apart any clusters. cool completely.

Savory Cornbread Bake

Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins

Ingredients

Servings: 6

1 egg (beaten)

1/8 teaspoon ground sage

1/16 teaspoon thyme leaves (or a pinch)

1 small onion (finely chopped)

10 1/4 ounces celery soup (undiluted)

1/3 cup boiling water

1 teaspoon chicken bouillon granule

8 1/2 ounces jiffy cornbread mix

1 cup cooked chopped chicken (optional)

1/2 cup shredded cheddar cheese (optional)

Recipe

1 preheat oven to 450f (temp will be reduced for baking).

2 in a bowl, combine egg, sage, thyme leaves, and onion.

3 add undiluted celery soup. stir to combine.

4 heat water to boiling in a microwavable cup, add chicken granules and stir to dissolve.

5 add water/chicken granules mixture to other ingredients in bowl; stir to combine.

6 add cornbread mix and optional chopped chicken and cheese; stir until combined.

7 pour mixture into a 8x8-inch pyrex dish, sprayed with cooking spray.

8 place pyrex dish into oven; immediately reduce temperature to 350.

9 bake for 25 minutes. bottom on cornbread will be lightly browned, the top will be slightly cracked, with the middle still moist.

10 cool for five minutes, then cut into squares to serve.

Dickeydoo Bbq Sauce

Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins

Ingredients

Servings: 32

2 cups yellow mustard

1 1/2 cups cider vinegar

1/2 cup water

1 cup sugar

1/2 cup dark brown sugar

1/4 cup chili powder

2 teaspoons pepper

2 teaspoons black pepper

1/4 cup butter

2 tablespoons soy sauce

Recipe

1 combine all but last 2 infredients.

2 simmer and stir often for 30 minutes.

3 add soy sauce and butter.

4 stir until butter is melted.

5 use as described in the description above.

6 store refrigerated.

Spaghetti Squash With Vegetables & Mozzarella

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 6
1 spaghetti squash, cooked by your favorite method and separated into strands (see how to cook spaghetti squash)
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
3 -5 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

Recipe

1 preheat oven to 375°f mix the cheese together, set aside.
2 heat olive oil in a skillet and add the onion, pepper and garlic.
3 sauté over medium heat for about 5 minutes.
4 add crushed tomatoes, basil, and crushed red pepper (if using).
5 simmer uncovered for about 15 minutes.
6 mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
7 top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
8 bake for 30 minutes or until cheese is bubbly and slightly browned.
9 let cool 10-15 minutes before serving.

Pumpkin Crunch

Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr

Ingredients

Servings: 10

3 tablespoons pumpkin spice

1 (12 ounce) can pumpkin

1 (14 ounce) can evaporated milk

1 1/2 cups granulated sugar

3 eggs

1 teaspoon salt

1 cup of chopped pecans (optional)

1 (10 ounce) package yellow cake mix

1 cup butter or 1 cup margarine

whipped topping (optional)

Recipe

1 preheat oven to 350 degrees.

2 mix pumpkin spice, pumpkin, evaporated milk, sugar, eggs and salt in a large bowl. pour into a 9"x13" baking dish.

3 mix pecans and yellow cake mix (dry, do not make cake mix) and pour over pumpkin mixture.

4 melt butter or margarine and drizzle over top. bake for 60 minutes. cool completely.

5 if desired, top with whipped topping and serve.

Savory Muffins Three Ways

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
10 tablespoons butter, softened
1 tablespoon dijon mustard
2 large eggs
1 1/2 cups plain yogurt

Recipe

1 adjust oven rack to lower middle and preheat oven to 375 degrees f.
2 mix together flour, baking powder, baking soda, and salt in a medium bowl; stir in flavor ingredients of choice (see below).
3 in a large bowl beat sugar with butter until fluffy; add mustard and eggs and beat until small "peas" form. beat in flour mixture alternating with yogurt, 1/3 at a time. batter should be thick and smooth.
4 spray muffin tins (or mini-muffin) with vegetable cooking spray. fill muffin tins with batter and bake until golden (25 for full size, 10-12 for mini).
5 flavor ingredients.
6 1 cup goat cheese, crumbled (4 1/2 oz); 1 tbsp fresh rosemary, minced; 1/2 cup kalamata olives, chopped. or.
7 1 cup feta cheese, crumbled (4 1/2 oz); 1 tbsp dried oregano; 1/2 cup sun dried tomatoes, drained and chopped. or.
8 1 cup parmesan cheese, grated (3 oz); 1/2 cup proscuitto, minced (2 oz); 1 tbsp dried basil.

Sweet & Sour Chicken

Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins

Ingredients

Servings: 4

2 tablespoons butter or 2 tablespoons margarine

4 (4 ounce) chicken breasts, cut into 2-inch pieces

1 1/2 teaspoons finely chopped fresh garlic

2 -3 pinches ground ginger (optional)

1/4 cup low sodium chicken broth

1 (16 ounce) package fresh stir fry vegetables

1/2 cup thick sweet and sour sauce

crushed red pepper flakes (optional)

1 (8 ounce) can pineapple chunks, drained

hot cooked rice or oriental noodles or angel hair pasta, cooked and drained

Recipe

1 melt butter in 12" skillet until sizzling; add chicken pieces, garlic and ginger.

2 cook over medium heat, stirring occasionally, until chicken is lightly browned(7-10 minutes).

3 add broth and stir-fry vegetables.

4 cook over medium-high heat, stirring occasionally, until chicken is no longer pink and vegetables are crisply tender(7-10 minutes).

5 stir in sweet sauce, crushed red pepper, and pineapple.

6 continue cooking, stirring occasionally, until heated through(1-2 minutes).

7 serve over rice or noodles or angel hair pasta.

Three-bean Tacos

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 6
1 teaspoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1 cup garbanzo beans, rinsed and drained
1/2 cup black beans, rinsed and drained
1/2 cup pinto beans, rinsed and drained
8 ounces tomato sauce
12 taco shells
3/4 cup shredded iceberg lettuce
3/4 cup diced tomato
1/2 cup sharp cheddar cheese, shredded
1/2 cup salsa

Recipe

1 heat oil in a large skillet over medium-high heat until hot.
2 add onion, bell peppers, chili powder, oregano, cumin, and garlic and saute for 2 minutes.
3 add garbanzo beans, black beans, pinto beans, and tomato sauce.
4 bring to a boil and reduce heat.
5 simmer for 20 minutes or until thick.
6 heat taco shells and spoon 1/4 cup of the bean mixture into each taco shell.
7 top with toppings.

Sweet And Sour Chicken Stir Fry

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 lb boneless skinless chicken breast, cut into chunks
1 medium onion, cut into chunks
1 green pepper, cut into chunks
2 carrots, cut into chunks
2 garlic cloves, minced
1 (15 ounce) can pineapple chunks in juice (i use dole)
1/4 cup vinegar
3 tablespoons ketchup
3 tablespoons brown sugar
3 tablespoons soy sauce
1 teaspoon cornstarch
salt and pepper
3 cups cooked rice

Recipe

1 in a hot pan, add a little oil. season chicken to taste with salt and pepper. place chicken in pan with all vegetables, cook until nearly done and browned, stirring often, about 10 minutes. add can of chunk pineapple including juice and cover. cook another 10 minutes. mix vinegar, ketchup, brown sugar, soy sauce, and cornstarch together in a bowl. add to chicken and pineapple. cook until thickened and bubbly. serve over rice.

Strawberry Shortcake Cake

Total Time: 45 mins Cook Time: 45 mins

Ingredients

Servings: 10
1 1/2 cups flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
9 tablespoons butter, softened
1 1/2 cups sugar
3 large eggs
1/2 sour cream, room temperature
1 teaspoon vanilla
1 lb strawberry
1/2 lb.cream cheese, room temperature
1 cup butter
1 1/2 lbs powdered sugar, sifted
1 teaspoon vanilla

Recipe

1 sift flour, salt, baking soda and corn starch.
2 cream 9 tb. butter with sugar until fluffy.
3 add eggs one at a time, mixing well.
4 add sour cream and vanilla and mix until combined.
5 add sifted ingredients and mix on low speed until barely combined.
6 pour into a greased & floured 8"pan and bake @350 for 45 minutes.
7 remove cake from pan as soon as you pull it out of oven and cool completely.
8 slice cake in half. slice strawberries and sprinkle with 3 tb. sugar so all the juices come out. smash them with a fork and let sit 5 - 10 minutes.
9 spread strawberries on cake. do not place top half of cake on strawberries yet. place whole cake in the fridge or freezer for about 30minutes or so, wheil you make icing.this will make icing it easier.
10 icing:.
11 cream cream cheese& butter. add powder sugar, vanilla, and dash of salt. mix until light & fluffy.
12 remove cake from fridge/freezer.
13 use a little less then 1/3 of icing and spread on strawberries. place top layer of cake on. spread remaining icing on cake.
14 leave plain or garnish with sliced strawberries.
15 important: cake is best served slightly cold. (icing will soften at room temperature, so store in fridge).

Spaghetti Squash, Corn, & Kraut

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

Servings: 2
1/2 spaghetti squash
1 (15 ounce) can corn, drained
1 (15 ounce) can sauerkraut, drained
1/2 cup black olives, sliced
1 onion, diced
1 cup sliced mushrooms
1 tablespoon olive oil
salt and pepper, to taste

Recipe

1 cook spaghetti squash using desired method and pull innards out with fork (slice in half and bake open side down for 1 hr in 350 f oven, or prick with fork and microwave 20 min).
2 cook onion in olive oil until translucent.
3 add mushrooms, corn, and sauerkraut.
4 add squash, mix well, and season to taste with salt and pepper.
5 mix in feta (or top with cheese at the end-your choice).
6 stuff back in squash shell or into baking dish.
7 bake 30-40 min in 350 f oven.

Yogurt And Spiced Apple Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 6
1/4 cup nonfat plain yogurt
1/4 cup apple juice, unsweetened best
1 tablespoon raisins or 1 tablespoon currants
1 tablespoon sunflower seeds
1 teaspoon coconut flakes
1 teaspoon fresh lime juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 golden delicious apples or 4 red delicious apples

Recipe

1 in a mixing bowl, combine the yogurt, apple juice, raisins, sunflower seeds, coconut, lime juice, vanilla and cinnamon.
2 core the apples and cut into thin wedges or bite-size pieces.
3 toss the apples in the yogurt mixture and refrigerate for at least 30 minutes before serving.

Low- Fat Stuffed Mushrooms

Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins

Ingredients

Servings: 24

24 large mushrooms

3 tablespoons olive oil

3 tablespoons butter

1 cup seasoned dry bread crumb

1 small onion, chopped fine and sauteed

1 egg, beaten

1 egg , beaten

1 cup reduced fat romano cheese

cooking spray

1 -2 dash cayenne

Recipe

1 remove mushroom stems, and set aside.

2 spray oil on a large baking dish.

3 melt butter in small sauce pan then cool.

4 coat mushroom caps with olive oil, sprinkle each w/ a tiny pinch of cayenne and set aside.

5 filling: sautee finely chopped onion in olive oil or spray oil and cool.

6 chop mushroom stems and add to onion.

7 add crumbs, eggs and cheese and mix.

8 add enough water to moisten filling mixture.

9 stuff mushroom caps and place in baking dish.

10 drizzle with butter and sprinkle with romano.

11 cook at 350 for 20 minutes.

Yogurt & Honey Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

1/2 cup honey (plus extra for topping)
1/3 cup unsalted butter, melted
2 eggs
1/4 cup greek yogurt
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
greek yogurt, for topping

Recipe

1 in a medium-sized mixing bowl, mix honey and melted butter together.
2 beat in eggs, one at a time.
3 stir in vanilla and greek yogurt.
4 in another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
5 slowly mix the flour mixture into the honey mixture until smooth.
6 fill cupcake liners 3/4 full.
7 bake at 350 f for 20 minutes or until a toothpick comes out dry.
8 allow cupcakes to cool.
9 just before serving, top with greek yogurt and drizzle with honey.

Old Bay Holiday Crab Ball

Total Time: 10 mins
Preparation Time: 10 mins

Ingredients

Servings: 10

1 lb crabmeat, patted dry & finely shredded (i use a food processor.)

2 (8 ounce) packages cream cheese (softened)

1/2 cup miracle whip

1/2 cup sweet onion (finely chopped)

3 tablespoons old bay seasoning

1 cup shredded mozzarella cheese or 1 cup swiss cheese

1 tablespoon worcestershire sauce

1 cup crushed pecans

Recipe

1 mix crab meat, cream cheese, salad dressing, onions, shredded cheese and spices with a mixer.

2 chill mixture 1 hour.

3 mixture should be thick enough to shape into 2 balls or logs.

4 roll in the crushed pecans.

5 serve with crackers.

6 i stated that it only feeds 10 because it's gone very quickly!

7 enjoy!

Yogurt And Herb Bread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

1 cup unbleached flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons melted butter
2 large beaten eggs
1 cup firm yogurt
1/3 cup light honey
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 tablespoon parsley flakes, dried (optional)
1 tablespoon chives, dried (optional)

Recipe

1 preheat oven to 350 degrees f.
2 sift together the 1st 5 ingredients. make a well in the center of the bowl.
3 beat together (high speed on an electric mixer) the next 4 ingredients for 3-5 minutes ~ until frothy. add the herbs, and beat well.
4 pour the liquid – herb mixture into the well in the center of the dry ingredients and mix with a wooden spoon until thoroughly blended.
5 pour into a well-buttered loaf pan, and bake 40-50 minutes (until knife inserted into center-of-bread comes out clean).
6 note: the flavors of the herbs get stronger as the bread ages ~ you will have a chance to notice this if the bread sits around for several days before it is completely devoured.

Marinated Carrots

Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs

Ingredients

Servings: 4

1/2 lb baby carrots, sliced in half, horizontally

1 -2 garlic clove, crushed

1/4 teaspoon dried oregano

kosher salt

freshly cracked black pepper

2 tablespoons red wine vinegar

olive oil

Recipe

1 parboil the carrots until just tender, about 5 minutes.

2 drain well and place in a deep serving dish.

3 mix the garlic, oregano, salt and pepper and red wine and pour over the carrots.

4 then pour the olive oil over the carrots to cover.

5 wrap with plastic and chill for 2-3 hours before serving.

Smoked Lamb Carolina Style

Total Time: 8 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 8 hrs

Ingredients

4 lbs boneless lamb shoulder

12 -15 buns, split and buttered

3 cups cider vinegar

1 cup catsup

2 teaspoons salt

1 teaspoon ground red pepper

1/4 teaspoon red pepper flakes

2 tablespoons sugar

1 cup water

Recipe

1 for the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.

2 prepare your water smoker about 30 minutes before smoking the lamb.

3 pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.

4 place lamb on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the lamb from side to side to color evenly every 30 minutes.

5 keep fire burning hot enough to hold smoker temperature at about 225-250°.

6 when thermometer inserted in center of lamb registers 140 degrees, baste the lamb with sauce and place into a shallow roasting pan.

7 continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.

8 cool the meat slightly and shred it, pour any leftover sauce over the lamb (i sometimes pour the pan juices over as well, after defatting them a bit); serve on buns.

Savory Pear Clafouti

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

Servings: 4
2 pears, ripe (red anjou or comice)
4 tablespoons unsalted butter (plus extra for ramekins)
2 large eggs
1/4 cup heavy cream
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Recipe

1 peel, core, quarter and slice the pears very thin. melt the 4 tablespoons of butter in a skillet over medium-high heat and sauté the slices until they soften, without letting them brown, about 7 minutes.
2 remove from the heat and allow to cool.
3 heat the oven to 400°f
4 butter 4 (4-inch-wide) ramekins or tart pans.
5 mix the eggs and cream in a bowl and season with the salt and pepper. stir in the pears. divide the mixture among the ramekins.
6 bake 15 minutes.
7 let the clafouti sit 5 minutes, then turn out onto serving plates.
8 garnish with cracked black pepper.

Yogurt And Pirourtte Trifle

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

Servings: 12
1 1/2 cups water
1 cup chopped dried cranberries
1 cup chopped apple
1 cup chopped apricot
1 cup packed brown sugar
1 cinnamon stick
1 tablespoon grated orange peel
64 oz.vanilla low-fat yogurt (2 - 32 oz containers)
13 1/2 ounces pepperidge farm pirouette rolled wafers, any variety
1 cup pecan halves, toasted and coarsely chopped
1/2 cup pure maple syrup

Recipe

1 heat water, cranberries, apples, apricots, brown sugar, cinnamon and orange peel in 3-qt. saucepan over medium-high heat to a boil.
2 remove from heat & let stand for 30 minute
3 discard liquid and cinnamon stick.
4 drain fruit on paper towels.
5 spoon 2 cups yogurt into trifle or glass bowl.
6 stand wafers side-by-side in yogurt to form a complete circle.
7 add remaining yogurt.
8 top with fruit and pecans.
9 spoon syrup on top.
10 serve immediately.

Ooey Gooey Souie (lamb Ribs In Cherry Sauce)

Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins

Ingredients

Servings: 16

8 lbs lamb spareribs

1 small onion, peeled and quartered

water, to cover

1 (21 ounce) can cherry pie filling

1/4 cup molasses

2 teaspoons lemon juice

2 tablespoons oil

1 cup chopped onion

3 tablespoons soy sauce

2 teaspoons spicy brown mustard

1 teaspoon ground ginger

1 teaspoon worcestershire sauce

Recipe

1 cut ribs into serving portions of 2 to 3 ribs each.

2 put ribs in a large stockpot/dutch oven.

3 add onion then add water to cover ribs.

4 season with s& p then cover.

5 simmer for 45 to 50 minutes or until tender.

6 drain and set aside.

7 let cool.

8 puree cherry pie filling in an electric blender or food processor.

9 set aside.

10 heat oil in a large skillet and saute finely chopped onion.

11 add pie filling and rest of the ingredients.

12 simmer, uncovered, 10 to 15 minutes, stirring occasionally.

13 cool.

14 reserve some sauce to serve with ribs.

15 place ribs and sauce in a gallon ziplock bags and marinade of 2 hours.

16 turn bag 3-4 times.

17 place ribs on gas grill over low.

18 cook 20 to 25 minutes.

19 turn 3-4 times.

20 when you first turn ribs, drizzle them with the leftover cherry sauce in the ziplock bag.

21 serve ribs with the reserved cherry sauce.

Old Fashion Chicken 'n Dumplings

Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs

Ingredients

Servings: 4

3 quarts water

1 (3 -4 lb) whole chickens, cut up

1 1/2 teaspoons salt

1 small onion, sliced

2 stalks celery, chopped

1 garlic clove, peeled and quartered

1 bay leaf

4 -6 whole fresh parsley leaves

1 teaspoon fresh coarse ground black pepper

1 tablespoon lemon juice

2 cups all-purpose flour

1 tablespoon baking powder

1 1/4 teaspoons salt

1 cup milk

2 tablespoons milk

Recipe

1 bring the water to a boil in a large pot.

2 add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.

3 reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.

4 the liquid will reduce by about one third.

5 when the chicken has cooked, remove it from the pot and set it aside.

6 strain the stock to remove all the vegetables and floating scum.

7 you only want the stock and the chicken, so toss everything else out.

8 pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).

9 use a smaller pot of a large saucepan for this.

10 add pepper, remaining 1/2 teaspoons salt, and lemon juice.

11 reheat stock over med. heat while preparing dumplings.

12 for dumplings: combine ingredients in bowl.

13 stir until smooth, let rest for 5-10 minute

14 roll out onto floured surface to 1/2 inch thickness.

15 cut into 1/2 inch squares and drop into the simmering stock.

16 use all of the dough.

17 they will first swell and then shrink as they partially dissolve to thicken the stock into a gravy.

18 simmer for 20-30 minute until desired thickness.

19 stir often.

20 while stock is thickening, the chicken will have become cool enough to handle.

21 tear the meat from bones and remove skin.

22 cut meat into bite-size or desired size pieces.

23 add to pot.

24 simmer till chicken heated (5-10 min.).

Yogiratna

Total Time: 39 mins Preparation Time: 20 mins Cook Time: 19 mins

Ingredients

Servings: 6
3 medium potatoes, peeled and cut into medium-sized cubes
1/2 cup fresh green peas
2 medium cucumbers, peeled and cut into medium-sized cubes
1/2 cup ash gourd, peeled and diced
1 medium carrot, peeled and cut into medium-sized cubes
1/4 cup cauliflower floret
2 medium tomatoes, peeled and grated
2 tablespoons cooking oil
1 teaspoon ghee (optional)
1 teaspoon mustard seeds
4 green chilies, slit
3/4 teaspoon cumin seed
3 -5 curry leaves
2 cups grated fresh coconut
1 teaspoon coriander seed, to be ground into a coarse paste
salt
1 inch ginger, to be ground into a coarse paste
3 -5 sprigs fresh coriander leaves, to garnish

Recipe

1 firstly, add a cup of water to the grated coconut and grind it in a mixer.
2 pass it through a sieve.
3 squeeze out the pulp.
4 keep the coconut milk extract aside.
5 peel and cut the potatoes, carrot and cucumber.
6 keep aside.
7 grate the tomatoes, discard skin and keep aside.
8 in a deep microwaveable dish, mix together the potatoes, carrot, cucumber, ashgourd, green peas, cauliflower, green chillies, ginger-corriander seeds paste, coconut milk and the grated tomatoes.
9 cover.
10 microwave on high for 17 minutes.
11 stir once in between.
12 allow standing time of 2 minutes.
13 add salt.
14 mix well.
15 microwave on medium-high (80%) for 2 minutes uncovered.
16 next, prepare a seasoning of cumin seeds, mustard seeds and curry leaves in a frying pan.
17 pour onto the vegetable combo.
18 mix well.
19 garnish with finely chopped corriander leaves.
20 serve hot with steamed rice, topped with ghee (optional) and accompanied by pickle.

Nana's Three Day Cheerful Sweet Pickles

Total Time: 73 hrs
Preparation Time: 1 hr
Cook Time: 72 hrs

Ingredients

9 cucumbers, yellow

1/2 cup salt

3 1/2 quarts water

1 pint vinegar

1 teaspoon whole cloves

4 ounces maraschino cherries and juice

2 teaspoons red food coloring

Recipe

1 peel, seed and cut cucumbers into cubes.

2 sprinkle cucumbers with salt and cover with water.

3 let stand overnight.

4 in the morning heat to boiling and then drain.

5 loosely tie spices in cheesecloth and combine with sugar and vinegar. heat to boiling.

6 pour over drained cucumbers and let stand overnight.

7 the next morning heat to boiling and then simmer until cucumbers are tender - being careful not to overcook.

8 add cherries with juice and red food coloring.

9 ladle into hot, sterilized jars and seal at once.

10 process in boiling water bath (212 degrees) for five minutes.

Savory Chicken Noodle Bake

Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins

Ingredients

Servings: 6

6 ounces thin egg noodles, cooked, drained

6 tablespoons butter

6 -8 ounces sliced mushrooms

6 tablespoons flour

1 2/3 cups chicken broth

1 cup milk

1/4 cup pimiento, drained, chopped

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 cups diced cooked chicken

1 cup frozen peas, thawed under hot water

1/2 cup fresh grated parmesan cheese, plus more for topping

Recipe

1 preheat oven to 350° & grease a 2 1/2- to 3-quart baking dish.

2 in large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender.

3 blend in flour, stirring until smooth and bubbly.

4 gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.

5 stir in chicken, peas, and 1/2 cup of parmesan cheese.

6 spoon the mixture into the prepared baking dish; sprinkle some parmesan cheese over top.

7 bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.

Pumpkin Cranberry Bread

Total Time: 1 hr 15 mins
Preparation Time: 10 mins
Cook Time: 1 hr 5 mins

Ingredients

3 cups flour

8 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups sugar

1 (15 ounce) can pumpkin

4 eggs

1 cup vegetable oil

1/2 cup orange juice

1 cup dried sweetened cranberries

Recipe

1 heat oven to 350*.

2 grease and flour 2 loaf pans.

3 mix flour, pie spice, baking soda, salt and sugar.

4 beat together pumpkin, eggs, oil, and orange juice.

5 add flour mixture, beat just until blended.

6 fold in cranberries.

7 pour into pans.

8 bake for 60-65 minutes until bread texts done.

Rhubarb Meringue Pie

Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins

Ingredients

Servings: 8

3 1/2 cups diced rhubarb

1 1/2 cups sugar

1/4 teaspoon salt

2 tablespoons water

1 1/2 tablespoons cornstarch

3 tablespoons cold water

1 dash cinnamon

1 dash nutmeg

1 tablespoon lemon juice

4 eggs, separated

1 (9 inch) pie shells

2 egg whites, at room temperature

5 tablespoons sugar

1/8 teaspoon cream of tartar

2 teaspoons marshmallow creme

1/2 teaspoon vanilla or 1/2 teaspoon lemon flavoring

Recipe

1 combine rhubarb, sugar, salt and water in a saucepan.

2 bring to boil over low heat.

3 dissolve cornstarch in cold water and add to rhubarb mix.

4 cook, stirring constantly, until clear and thick.

5 add spices.

6 add lemon juice and slightly beaten egg yolks.

7 remove from heat and cool.

8 beat 2 egg whites until stiff but not dry.

9 fold into rhubarb mix.

10 pour into pie shell.

11 meringue: beat remaining egg whites until soft peaks form.

12 gradually add remaining ingredients and beat well.

13 spoon meringue over rhubarb mixture.

14 bake at 350°f for about 15 minutes or until meringue is lightly brown.

Peachy Blueberry Cobbler

Total Time: 1 hr 5 mins
Preparation Time: 30 mins
Cook Time: 35 mins

Ingredients

Servings: 6

1/4 cup firmly packed brown sugar

1 tablespoon cornstarch

1/2 cup cold water

3 cups peeled and sliced fresh peaches

1 cup fresh blueberries

1 tablespoon butter

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 cup butter, softened

1/2 cup milk

2 tablespoons sugar

1/4 teaspoon ground cinnamon

Recipe

1 in a large saucepan, add the brown sugar and cornstarch; stir to mix.

2 add the water; stir to mix.

3 add the peaches and blueberries.

4 cook and stir over medium heat until thickened and bubbly.

5 add in the butter, lemon juice, and vanilla; stir to combine.

6 pour mixture into a 1 1/2 quart glass casserole dish; set aside.

7 in a mixing bowl, add the flour, sugar, and baking powder; stir to combine.

8 add in the milk and butter; stir until smooth.

9 spoon topping in mounds over filling and then spread evenly.

10 mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping.

11 bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping.

12 best served warm; we sometimes spoon cool whip or whipped cream on top.

Rumprints

Total Time: 1 hr 55 mins
Preparation Time: 25 mins
Cook Time: 1 hr 30 mins

Ingredients

2/3 cup unsalted butter, softened

1/3 cup sugar

1 egg

1 teaspoon vanilla

1 3/4 cups flour

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup unsalted butter, softened

1 cup powdered sugar

1 tablespoon milk

1/4 teaspoon rum extract

nutmeg, for dusting

Recipe

1 beat butter and sugar till fluffy. add egg and vanilla, then flour, nutmeg, salt and beat well. cover and chill 1 hour.

2 shape into 1 inch balls. place 2 inches apart on ungreased cookie sheets and press down centers with thumb.

3 bake at 350 degrees for about 12 minutes.

4 cool on rack.

5 make filling: beat butter and powdered sugar until soft. stir in the milk and rum extract.

6 spoon or pipe about 1/2 tsp of filling into each indent in cookies. sprinkle with nutmeg.

Tijuana Torta

Total Time: 25 mins
Preparation Time: 25 mins

Ingredients

Servings: 4

15 ounces black beans or 15 ounces pinto beans, rinsed & drained

3 tablespoons prepared salsa

1 tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)

1/2 teaspoon ground cumin

1 ripe avocado, pitted

2 tablespoons minced red onions

1 tablespoon lime juice

1 whole wheat baguette (16-inch-20-inch long)

1 1/3 cups shredded green cabbage

salt, if needed

Recipe

1 mash beans, salsa, jalapeno and cumin in a small bowl.

2 mash avocado, onion and lime juice in another small bowl.

3 cut baguette into 4 equal lengths.

4 split each piece in half horizontally.

5 pull out most of the soft bread from the center so youâ€™re left with mostly crust.

6 divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.

7 cut each in half and serve.

Spinach Artichoke Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 6
1 (16 ounce) box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated parmesan cheese
1 cup shredded part-skim mozzarella cheese
8 ounces reduced-fat cream cheese, softened
4 garlic cloves, crushed
1/2 teaspoon fresh ground black pepper
1 teaspoon hot pepper sauce
1 tablespoon worcestershire sauce
1 (14 ounce) can water-packed artichoke hearts, drained
celery rib

Recipe

1 preheat oven to 350 degress f.
2 squeeze all excess liquid from spinach. place in a food processor with sour cream, parmesan, 1/2 cup of mozzarella, cream cheese, garlic, pepper, worchestshire sauce and hot sauce.
3 process until just blended but slightly lumpy. add artichokes and pluse tp form a chunky mixture. place in a 1 quart baking dish. top with remaining mozzarella. bake until bubbly, about 30min. serve with celery sticks.

Rhubarb-sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 6
8 cups rhubarb
3/4 cup strawberry slices
1/3 ounce sugar-free strawberry gelatin
12 splenda quick packs

Recipe

1 cut 1lb of rhubarb into chunks.
2 cut strawberries into quarters.
3 boil rhubarb, adding jello and splenda packets.
4 stir occasionally.
5 heat on low for about 25 minutes.

Old Bay Seasoning Clone #3 Copycat

Total Time: 5 mins
Preparation Time: 5 mins

Ingredients

1 tablespoon celery seed

1 tablespoon whole black peppercorn (or mixed for fun?)

6 bay leaves

1/2 teaspoon cardamom

1/2 teaspoon mustard seeds (or ground mustard)

4 whole cloves (or 1/8 tsp ground)

1 teaspoon paprika

1/4 teaspoon mace

1 dash salt

Recipe

1 combine the ingredients together in a spice grinder or food processor and grind until combined and powdery. store in an airtight container/spice jar.

Smoked Oyster Dip

Total Time: 8 mins
Preparation Time: 5 mins
Cook Time: 3 mins

Ingredients

1 tablespoon finely chopped onion

1/2 lb fresh mushrooms, chopped

2 tablespoons butter

1 (3 ounce) can smoked oysters, drained and chopped

1 (3 ounce) package cream cheese, softened

1/2 cup sour cream

1 teaspoon seasoning salt

1/4 teaspoon pepper

1 dash hot pepper sauce

Recipe

1 sauté onion and mushrooms in butter.

2 combine oysters through hot pepper sauce in a bowl, and stir in onions and mushrooms.

3 serve cold with crackers or chips, or serve warm in chafing dish with pieces of french bread.

Tropical Fruit Cake

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

Servings: 16
1 (18 1/4 ounce) box cake mix
1 (12 ounce) can mandarin oranges in juice
2 large eggs
1 (16 ounce) container cool whip
1 (3 1/2 ounce) box instant banana pudding mix, 4 serving size
1 (8 ounce) can crushed pineapple, drained

Recipe

1 preheat oven to 350 degrees.
2 mix cake mix, oranges with juice and eggs.
3 beat till well mix around 2 minutes.
4 pour into prepared pan 13 by 9 and spread.
5 bake 30 minutes or until toothpick inserted into center comes out clean.
6 let cool completely.
7 mix cool whip, pudding and pineapple.
8 spread on cooled cake and refridgerate till ready to serve and any leftovers.
9 can use sugar free coolwhip and sugar free pudding. you might try to mix a ripe banana in with the oranges in the cake and about 1/2 cup coconut in with the frosting. sounds yummy to me.

Namoi Judd's Mowing For Meatloaf

Total Time: 2 hrs 30 mins
Preparation Time: 45 mins
Cook Time: 1 hr 45 mins

Ingredients

Servings: 10

2 1/3 cups coarsely crushed soda crackers (1-1/2 tubes from package)

2 lbs lean ground beef

1/2 lb breakfast sausage pattie

1 large egg

2 medium onions, chopped

1 medium green bell pepper, minced

3/4 cup ketchup, plus 1/4 cup for the top

1/3 cup worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

Recipe

1 preheat the oven to 325°f

2 in a heavy-duty, plastic food-storage bag, place the crackers, seal, and roll over with a rolling pin until crushed but not powdery.

3 take any rings off your fingers and send them to me!

4 in a large bowl, with clean hands, mix together all the ingredients except the 1/4 cup ketchup for the top. mix thoroughly but lightly, being careful not to pack the meat too much.

5 place in a 13 x 9 x 2 inch baking pan and shape into a loaf.

6 cover with aluminum foil.

7 bake in the 325°f oven for 45 minutes.

8 remove the foil.

9 spread the top of the loaf with the 1/4 cup ketchup.

10 bake, uncovered, another 60 minutes.

11 let stand for 10 minutes before slicing.

Smoked Salmon Breakfast Casserole (strata)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

Servings: 6
2 cups fresh broccoli florets (small)
10 green onions, chopped
1/2 lb smoked salmon, cut into 1 inch pieces
2 cups monterey jack cheese, grated (about 8 ounces)
8 ounces cream cheese, chilled, cut into 1/2 inch pieces
8 large eggs
2 cups whole milk
1 cup buttermilk baking mix (bisquick)
1/4 teaspoon salt
1/4 teaspoon pepper

Recipe

1 butter 13x9 baking dish.
2 arrange broccoli and half of green onions evenly over bottom of dish. sprinkle with smoked salmon, monterey jack cheese, cream cheese pieces and remaining half of green onions. (can be prepared 1 day ahead. cover and refrigerate.).
3 preheat oven to 375.
4 mix eggs, milk, baking mix, salt and pepper in blender until smooth (or in bowl using beaters).
5 pour batter over salmon mixture.
6 bake casserole until just set in center, about 30 minutes.
7 let cool 10 minutes before serving.