Sausage-Stuffed Squash
2 medium acorn squash (about 1 pound each)
1/2 pound bulk pork sausage
1 large onion, finely chopped
1 rib celery, finely chopped
2 tablespoons chopped parsley
1 cup soft bread crumbs
1/2 cup shredded brick or Muenster cheese
1 egg, lightly beaten
Preheat oven to 350 degrees.
Cut each squash in half lengthwise. Place squash, cut sides down, in a well-greased, shallow baking dish just large enough to hold them in single layer. Bake, uncovered, 30 minutes. When squash are cool, scoop out seeds and any strings from seed cavity.
While squash bakes, crumble sausage into large skillet. Add onion and celery; cook, stirring often, over medium heat until sausage browns and onions are soft. Remove from heat and mix in parsley, bread crumbs, half of the cheese and the egg; mix lightly to combine thoroughly.
Mound a fourth of the sausage mixture into cavity of each squash half. Sprinkle remaining cheese over the filled squash halves. Return squash to oven and bake until flesh is fully tender when tested with a fork, 20 to 30 minutes more. Serve hot. Makes 4 servings.
Saturday, October 29, 2011
Black Bean Chili With Toasted Spice
Black Bean Chili With Toasted Spice
Recipe By: "Vegetarian Times" July, 1993
Ingredients
3 Cups Dried black beans -- soaked
8 Cups Water
2 Jalapeno peppers -- minced
1 1/2 Tablespoons Grated ginger
1 Bay leaf
1 Cup Cilantro -- chopped
1 Teaspoon Cumin seeds
2 Tablespoons Chili powder
1/2 Tablespoon Oregano
1/2 Cup Sun-dried tomatoes
4 Cups Plum tomatoes -- peeled and chopped
1/3 Cup Bulgur wheat -- uncooked
1/2 Cup Boiling water
**SEASONINGS* *
Salt & pepper -- TO Taste
1/2 Tablespoon Mustard seeds
1/2 Teaspoon Fennel seeds
Instructions
Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with
boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 cup & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simmer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with
olive oil.
Recipe By: "Vegetarian Times" July, 1993
Ingredients
3 Cups Dried black beans -- soaked
8 Cups Water
2 Jalapeno peppers -- minced
1 1/2 Tablespoons Grated ginger
1 Bay leaf
1 Cup Cilantro -- chopped
1 Teaspoon Cumin seeds
2 Tablespoons Chili powder
1/2 Tablespoon Oregano
1/2 Cup Sun-dried tomatoes
4 Cups Plum tomatoes -- peeled and chopped
1/3 Cup Bulgur wheat -- uncooked
1/2 Cup Boiling water
**SEASONINGS* *
Salt & pepper -- TO Taste
1/2 Tablespoon Mustard seeds
1/2 Teaspoon Fennel seeds
Instructions
Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with
boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 cup & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simmer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with
olive oil.
Butternut Squash and Chicken Pasta
Butternut Squash and Chicken Pasta
SERVES 4 -6
1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
2 lbs chicken breasts, cut into 1 inch pieces
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon fresh rosemary
3 1/4 cups chicken broth
12 ounces pasta
Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
SERVES 4 -6
1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
2 lbs chicken breasts, cut into 1 inch pieces
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon fresh rosemary
3 1/4 cups chicken broth
12 ounces pasta
Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
Chocolate Cinnamon Stirrers
Chocolate Cinnamon Stirrers
1/8 teaspoon cinnamon flavored oil
2/3 cup semisweet chocolate chips
24 (4-inch long) cinnamon sticks
In a small saucepan, melt chocolate chips over low heat. Remove from heat. Stir in flavored oil. Dip about 2/3 of each cinnamon stick into melted chocolate. Place on a wax paper-lined cookie sheet. Chill about 30 minutes or until chocolate hardens.
1/8 teaspoon cinnamon flavored oil
2/3 cup semisweet chocolate chips
24 (4-inch long) cinnamon sticks
In a small saucepan, melt chocolate chips over low heat. Remove from heat. Stir in flavored oil. Dip about 2/3 of each cinnamon stick into melted chocolate. Place on a wax paper-lined cookie sheet. Chill about 30 minutes or until chocolate hardens.
Granola Bugs
Granola Bugs
Yield - 60
By: Mealtime.org
1 1/2 cups crispy rice cereal
1 cup whole-grain, unsweetened wheat cereal
1 1/2 cups quick-cooking oats
1 teaspoon ground cinnamon
1 can (20-ounce) crushed pineapple in juice, drained
1 can (15 1/4-ounce) peach halves, drained and finely chopped
1/2 cup firmly packed, light-brown sugar
1/2 cup light corn syrup
1/2 cup chunky peanut butter
1 teaspoon vanilla extract
20 licorice strings
1. Mix rice cereal, whole-grain cereal, oats and cinnamon in mixing bowl until well combined; set aside.
2. Place pineapple and peaches between several layers of paper towels and blot to absorb excess moisture; set aside.
3. Heat brown sugar and corn syrup in a saucepan over medium-high heat until boiling.
4. Remove from heat and mix in peanut butter until melted. Stir in vanilla.
5. Pour mixture over cereal mixture and mix until thoroughly combined.
6. Mix in drained and blotted fruit. Pack into a 9x13-inch glass baking dish and set aside until firm, about 20 minutes.
7. Cut into 60 squares. To make the bugs, form each square with your hands into an egg shape with a flat bottom.
8. Insert small pieces of licorice to represent antennae and legs.
Yield - 60
By: Mealtime.org
1 1/2 cups crispy rice cereal
1 cup whole-grain, unsweetened wheat cereal
1 1/2 cups quick-cooking oats
1 teaspoon ground cinnamon
1 can (20-ounce) crushed pineapple in juice, drained
1 can (15 1/4-ounce) peach halves, drained and finely chopped
1/2 cup firmly packed, light-brown sugar
1/2 cup light corn syrup
1/2 cup chunky peanut butter
1 teaspoon vanilla extract
20 licorice strings
1. Mix rice cereal, whole-grain cereal, oats and cinnamon in mixing bowl until well combined; set aside.
2. Place pineapple and peaches between several layers of paper towels and blot to absorb excess moisture; set aside.
3. Heat brown sugar and corn syrup in a saucepan over medium-high heat until boiling.
4. Remove from heat and mix in peanut butter until melted. Stir in vanilla.
5. Pour mixture over cereal mixture and mix until thoroughly combined.
6. Mix in drained and blotted fruit. Pack into a 9x13-inch glass baking dish and set aside until firm, about 20 minutes.
7. Cut into 60 squares. To make the bugs, form each square with your hands into an egg shape with a flat bottom.
8. Insert small pieces of licorice to represent antennae and legs.
Friday, October 28, 2011
Butternut Squash Recipe
Butternut Squash Recipe
1 butternut squash
milk
butter
salt
pepper
Directions
Peel and cut the butternut squash into small chunks. Boil in water until squash is tender. Pour off water and add a small amount of milk and some butter and salt and pepper. Mash up just like mashed potatoes. Serve piping hot!
1 butternut squash
milk
butter
salt
pepper
Directions
Peel and cut the butternut squash into small chunks. Boil in water until squash is tender. Pour off water and add a small amount of milk and some butter and salt and pepper. Mash up just like mashed potatoes. Serve piping hot!
All-American Beef Chili
All-American Beef Chili
2 Tbsp vegetable oil
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
1/4 cup chili powder
1 Tbsp ground cumin
1/4 to 1/2 tsp cayenne pepper
About 1 tsp salt, or to taste
6 cloves garlic, minced
2 pounds (85 percent lean) ground beef
2 cans (15 ounces each) kidney beans, rinsed
1 can (28 ounces) diced tomatoes
1 can (28 ounces) tomato purée
Fresh ground black pepper
Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, bell pepper, chili powder, cumin, cayenne and 1/2 teaspoon salt. Cook until vegetables have softened, about 7 minutes. Stir in garlic and cook 15 seconds.
Add beef and increase heat to medium-high. Cook until no longer pink, breaking up beef with a spoon. Stir in beans, diced tomatoes with their juice, tomato purée, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook 45 minutes.
Remove lid and continue to simmer 45 minutes. Stir occasionally. Season with salt and pepper to taste before serving.
Serves 8. Enjoy. Marilyn.
2 Tbsp vegetable oil
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
1/4 cup chili powder
1 Tbsp ground cumin
1/4 to 1/2 tsp cayenne pepper
About 1 tsp salt, or to taste
6 cloves garlic, minced
2 pounds (85 percent lean) ground beef
2 cans (15 ounces each) kidney beans, rinsed
1 can (28 ounces) diced tomatoes
1 can (28 ounces) tomato purée
Fresh ground black pepper
Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, bell pepper, chili powder, cumin, cayenne and 1/2 teaspoon salt. Cook until vegetables have softened, about 7 minutes. Stir in garlic and cook 15 seconds.
Add beef and increase heat to medium-high. Cook until no longer pink, breaking up beef with a spoon. Stir in beans, diced tomatoes with their juice, tomato purée, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook 45 minutes.
Remove lid and continue to simmer 45 minutes. Stir occasionally. Season with salt and pepper to taste before serving.
Serves 8. Enjoy. Marilyn.
Butternut Squash Fries
Butternut Squash Fries
1 large butternut squash
2t olive oil
Regular Fries
kosher salt and pepper, to taste
Sweet & Spicy Fries
1T buffalo wing sauce or hot sauce
kosher salt and pepper, to taste
Cozy Fries
2T maple syrup
1t cinnamon
1/4t pumpkin pie spice
Directions:
1. Preheat oven to 425 degrees. Peel squash, slice in half lengthwise and scoop out the seeds and strings. Dice into equal sized sticks.
2. Line a baking sheet with tin foil and coat with cooking spray. Place butternut squash sticks in a large bowl. Add oil and the ingredients for the chosen version of fries. Toss with your hands until the fries are evenly coated. Spread onto the baking sheet and cook for 35 minutes, flipping once at the 20 minute mark.
3. Dip the cozy fries in Peanut Sauce. Dip the spicy fries in ketchup. Dip the regular fries in either. On a scale of 1 to 10 (10 being the crispest) I would rate these fries a 7 if consumed within 2 minutes of baking. After that they jump down to about a 3 but they are still delicious and usually don't last that long anyways.
1 large butternut squash
2t olive oil
Regular Fries
kosher salt and pepper, to taste
Sweet & Spicy Fries
1T buffalo wing sauce or hot sauce
kosher salt and pepper, to taste
Cozy Fries
2T maple syrup
1t cinnamon
1/4t pumpkin pie spice
Directions:
1. Preheat oven to 425 degrees. Peel squash, slice in half lengthwise and scoop out the seeds and strings. Dice into equal sized sticks.
2. Line a baking sheet with tin foil and coat with cooking spray. Place butternut squash sticks in a large bowl. Add oil and the ingredients for the chosen version of fries. Toss with your hands until the fries are evenly coated. Spread onto the baking sheet and cook for 35 minutes, flipping once at the 20 minute mark.
3. Dip the cozy fries in Peanut Sauce. Dip the spicy fries in ketchup. Dip the regular fries in either. On a scale of 1 to 10 (10 being the crispest) I would rate these fries a 7 if consumed within 2 minutes of baking. After that they jump down to about a 3 but they are still delicious and usually don't last that long anyways.
Scream! Cheese Swirl Brownies
Scream! Cheese Swirl Brownies
Brownie mix and cream cheese swirl into baked classic flavors with Halloween party colors.
Makes: 24 brownies
Filling
2 packages (3 oz each) cream cheese, softened[
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla
Brownies
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs
Heat oven to 350F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
In large bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box?except add 1/4 cup flour to dry mix. Bake 32 to 36 minutes.
Source: Betty Crocker
Brownie mix and cream cheese swirl into baked classic flavors with Halloween party colors.
Makes: 24 brownies
Filling
2 packages (3 oz each) cream cheese, softened[
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla
Brownies
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs
Heat oven to 350F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
In large bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box?except add 1/4 cup flour to dry mix. Bake 32 to 36 minutes.
Source: Betty Crocker
Pumpkin Pancakes
Pumpkin Pancakes
1 medium egg
1 cup of milk
¾ cup of unbleached white flour
¾ cup of whole wheat flour
½ cup of cooked pumpkin
1 tablespoon of sugar
2 teaspoons of baking powder
¼ teaspoon of ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Vegetable oil
In a suitably sized mixing bowl, combine all of the ingredients (except vegetable oil), stirring until blended.
Use the vegetable oil to lightly oil a griddle, then once hot pour the pancake batter in.
Flip the pancakes over when bubbles break around the edges.
Once cooked, serve hot.
1 medium egg
1 cup of milk
¾ cup of unbleached white flour
¾ cup of whole wheat flour
½ cup of cooked pumpkin
1 tablespoon of sugar
2 teaspoons of baking powder
¼ teaspoon of ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Vegetable oil
In a suitably sized mixing bowl, combine all of the ingredients (except vegetable oil), stirring until blended.
Use the vegetable oil to lightly oil a griddle, then once hot pour the pancake batter in.
Flip the pancakes over when bubbles break around the edges.
Once cooked, serve hot.
Halloween Pumpkin Bars
Halloween Pumpkin Bars
“My family loves the warm pumpkin fragrance that wafts through our kitchen on cool, fall afternoons when I make these bars,” writes Karla Johnson from E. Helena, Montana. Jack-o-lantern faces only add to the festive, fall flavor!
35 Servings
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips
Directions
In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.
In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.
Halloween Pumpkin Bars published in Simple & Delicious September/October 2007, p14
Beth Layman :)
“My family loves the warm pumpkin fragrance that wafts through our kitchen on cool, fall afternoons when I make these bars,” writes Karla Johnson from E. Helena, Montana. Jack-o-lantern faces only add to the festive, fall flavor!
35 Servings
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips
Directions
In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.
In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.
Halloween Pumpkin Bars published in Simple & Delicious September/October 2007, p14
Beth Layman :)
Butternut Squash Soup
Butternut Squash Soup
2 Lb Butternut Squash -- Peeled,Chopped
1 Green Apples -- Peeled, Chopped
1 C Onion -- chopped
3 C Chicken Stock
1 Bay Leaf
1 Sprig Fresh Rosemary
2 Sprigs Fresh Thyme
1 Clove Garlic
Salt
Pepper
Green Onions -- sliced
Combine first 4 ingredients in a heavy large saucepan. Wrap bay leaf, rosemary, thyme and garlic in cheesecloth. Tie ends of bundle securely with string. Add to saucepan. Bring contents to a boil; reduce heat, cover and simmer until squash is tender, about 30 minutes. Cool slightly. Remove cheesecloth. Puree soup in processor or blender, in batches if necessary, until smooth. Season with salt and pepper.
Ladle soup into bowls. Garnish with green onions and serve immediately.
2 Lb Butternut Squash -- Peeled,Chopped
1 Green Apples -- Peeled, Chopped
1 C Onion -- chopped
3 C Chicken Stock
1 Bay Leaf
1 Sprig Fresh Rosemary
2 Sprigs Fresh Thyme
1 Clove Garlic
Salt
Pepper
Green Onions -- sliced
Combine first 4 ingredients in a heavy large saucepan. Wrap bay leaf, rosemary, thyme and garlic in cheesecloth. Tie ends of bundle securely with string. Add to saucepan. Bring contents to a boil; reduce heat, cover and simmer until squash is tender, about 30 minutes. Cool slightly. Remove cheesecloth. Puree soup in processor or blender, in batches if necessary, until smooth. Season with salt and pepper.
Ladle soup into bowls. Garnish with green onions and serve immediately.
Iced Halloween Cookies Recipe
Iced Halloween Cookies Recipe
Prep time: 15 min plus decorating time
Baking time: 12-15 min
Ingredients:
875 ml (3 1/2 cups) flour
200 ml (3/4 cup) softened butter
200 ml (3/4 cup) sugar
200 ml (3/4 cup) molasses
2 eggs
2 tsp baking soda
1 tsp baking powder
4 tsp ground ginger
a pinch of salt
For the Icing:
icing sugar
water
food coloring
candies (optional)
Method: Butter the cookie sheets. Preheat the oven to 175°C (350°F). Sift together the flour, baking soda, baking powder, ginger and salt.
Cream the butter. Add the sugar, eggs, one at a time, and the molasses. Gradually blend in the dry ingredients, mixing well after each addition. Form the dough into balls about 3/4 inch in diameter.
Place them on cookie sheets and flatten with a glass. Bake for 12-15 minutes.
Halloween Version: Round cookies can be used to make faces or jack o'lanterns. You can also use a cookie cutter if you prefer to make ghost cookies or other shapes.
Ghost: Combine icing sugar with a little water; spread over the baked cooled cookie. Make eyes with icing colored red, green or black. You could also use a little piece of licorice.
Pumpkin- Add some orange food coloring to your icing sugar-water icing. Transfer to a piping bag and draw the features. You could also stick little orange candies into the icing to make prominent eyes. Add a line of green icing to make the stem.
Witch's Hat: Add some black food coloring to your icing sugar-water icing. Transfer to a piping bag with a star tip with gold icing to decorate the hat, or choose mini candies. For the ribbon, use a contrasting color and a thin piping tip or a strip of licorice.
Prep time: 15 min plus decorating time
Baking time: 12-15 min
Ingredients:
875 ml (3 1/2 cups) flour
200 ml (3/4 cup) softened butter
200 ml (3/4 cup) sugar
200 ml (3/4 cup) molasses
2 eggs
2 tsp baking soda
1 tsp baking powder
4 tsp ground ginger
a pinch of salt
For the Icing:
icing sugar
water
food coloring
candies (optional)
Method: Butter the cookie sheets. Preheat the oven to 175°C (350°F). Sift together the flour, baking soda, baking powder, ginger and salt.
Cream the butter. Add the sugar, eggs, one at a time, and the molasses. Gradually blend in the dry ingredients, mixing well after each addition. Form the dough into balls about 3/4 inch in diameter.
Place them on cookie sheets and flatten with a glass. Bake for 12-15 minutes.
Halloween Version: Round cookies can be used to make faces or jack o'lanterns. You can also use a cookie cutter if you prefer to make ghost cookies or other shapes.
Ghost: Combine icing sugar with a little water; spread over the baked cooled cookie. Make eyes with icing colored red, green or black. You could also use a little piece of licorice.
Pumpkin- Add some orange food coloring to your icing sugar-water icing. Transfer to a piping bag and draw the features. You could also stick little orange candies into the icing to make prominent eyes. Add a line of green icing to make the stem.
Witch's Hat: Add some black food coloring to your icing sugar-water icing. Transfer to a piping bag with a star tip with gold icing to decorate the hat, or choose mini candies. For the ribbon, use a contrasting color and a thin piping tip or a strip of licorice.
Saucy Chicken Casserole
Saucy Chicken Casserole Recipe
This recipe won the grand prize when I entered it in a local newspaper's recipe contest! The aroma of the cream sauce in this recipe makes it a mouth-watering favorite with my family. It's great for company, too, especially in winter.
6 Servings
Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
3/4 cup dry white wine or chicken broth
1/2 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
Cooked noodles or rice
Minced fresh parsley
Directions
In a 13-in. x 9-in. baking dish, combine the soups, sour cream, wine, onion, mushrooms and seasoning. Arrange chicken over top.
Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Serve over noodles or rice. Garnish with parsley. Yield: 6 servings.
Saucy Chicken Casserole published in Country February/March 1991, p47
Beth Layman :)
This recipe won the grand prize when I entered it in a local newspaper's recipe contest! The aroma of the cream sauce in this recipe makes it a mouth-watering favorite with my family. It's great for company, too, especially in winter.
6 Servings
Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
3/4 cup dry white wine or chicken broth
1/2 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
Cooked noodles or rice
Minced fresh parsley
Directions
In a 13-in. x 9-in. baking dish, combine the soups, sour cream, wine, onion, mushrooms and seasoning. Arrange chicken over top.
Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Serve over noodles or rice. Garnish with parsley. Yield: 6 servings.
Saucy Chicken Casserole published in Country February/March 1991, p47
Beth Layman :)
Lime and Black Pepper Cookies
These look very unusual, but worth a try.
Lime and Black Pepper Cookies
½ cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
¼ cup whole milk
¼ teaspoon vanilla extract
1 egg, at room temperature
2 cups (8.5 ounces) flour
1/4 cup plus 1 tablespoon lime zest (about 5 limes)
2 teaspoons baking powder
3/4 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
Confectioner' s sugar, for dusting the finished cookies
Black pepper, to garnish (optional)
In the bowl of a stand mixer or in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the milk, vanilla and egg, and beat over low speed just to incorporate.
In a separate mixing bowl, whisk together the flour, lime zest, baking powder, pepper and salt, breaking up any lumps.
With the mixer on low speed, slowly incorporate the dry ingredients into the butter mixture.
Place dough on a sheet of plastic wrap and roll into a log shape about 2 inches in diameter. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.
Heat the oven to 350 degrees. Remove the dough log and slice crosswise into cookies one-fourth inch thick. Place the cookies on a lightly greased baking sheet and bake until a light golden brown, 10 to 15 minutes.
Remove the cookies and cool on a rack. Dust the cooled cookies lightly with confectioner' s sugar (and black pepper, if using).
Each of 48 cookies: 54 calories; 1 gram protein; 8 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 10 mg. cholesterol; 4 grams sugar; 29 mg. sodium.
Lime and Black Pepper Cookies
½ cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
¼ cup whole milk
¼ teaspoon vanilla extract
1 egg, at room temperature
2 cups (8.5 ounces) flour
1/4 cup plus 1 tablespoon lime zest (about 5 limes)
2 teaspoons baking powder
3/4 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
Confectioner' s sugar, for dusting the finished cookies
Black pepper, to garnish (optional)
In the bowl of a stand mixer or in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the milk, vanilla and egg, and beat over low speed just to incorporate.
In a separate mixing bowl, whisk together the flour, lime zest, baking powder, pepper and salt, breaking up any lumps.
With the mixer on low speed, slowly incorporate the dry ingredients into the butter mixture.
Place dough on a sheet of plastic wrap and roll into a log shape about 2 inches in diameter. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.
Heat the oven to 350 degrees. Remove the dough log and slice crosswise into cookies one-fourth inch thick. Place the cookies on a lightly greased baking sheet and bake until a light golden brown, 10 to 15 minutes.
Remove the cookies and cool on a rack. Dust the cooled cookies lightly with confectioner' s sugar (and black pepper, if using).
Each of 48 cookies: 54 calories; 1 gram protein; 8 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 10 mg. cholesterol; 4 grams sugar; 29 mg. sodium.
SUPERNATURAL BROWNIES
SUPERNATURAL BROWNIES
Recipe By : COOKING LIVE SHOW #CL8787
1 pound (4 sticks) unsalted butter
1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour
One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
Preheat oven to 350 degrees and set a rack in the middle level.
Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat.
Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.
Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour.
Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges.
Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.
Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
Yield: 50 brownies.
(From Tamara's Sweet Treats (Julie Morales))
Recipe By : COOKING LIVE SHOW #CL8787
1 pound (4 sticks) unsalted butter
1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour
One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
Preheat oven to 350 degrees and set a rack in the middle level.
Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat.
Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.
Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour.
Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges.
Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.
Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
Yield: 50 brownies.
(From Tamara's Sweet Treats (Julie Morales))
Thursday, October 27, 2011
Chili Crab In Won Ton Cups
Chili Crab In Won Ton Cups
1 16 won ton skins
1 2 tbsp oil
1 1/3 cup scallions
1 can Diced Green Chillies (4 Oz)
6 oz Crab Meat
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
1/2 cup Jack Cheese,Shredded
Note: If making up to one day ahead, let crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375°F oven until hot, 6-8 minutes.
Lightly brush 1 side of each won ton skin with oil. Centre each square, oiled side down, on a muffin cup (1 1/4 in across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.
In a 6-8 inch frying pan, stir 1/2 tsp oil and onions until onions are limp, about 1 minute. Remove from
heat and stir in chillies, crab, mayonnaise and mustard.
Fill each won ton cup equally with crab mixture and sprinkle evenly with grated cheese.
Bake in a 350°F oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes
in a convection oven).
Lift from pan and serve hot.
Yield: 16 appetizers.
(From Appetizers and Finger Foods ("Misscarolp77" ))
1 16 won ton skins
1 2 tbsp oil
1 1/3 cup scallions
1 can Diced Green Chillies (4 Oz)
6 oz Crab Meat
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
1/2 cup Jack Cheese,Shredded
Note: If making up to one day ahead, let crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375°F oven until hot, 6-8 minutes.
Lightly brush 1 side of each won ton skin with oil. Centre each square, oiled side down, on a muffin cup (1 1/4 in across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.
In a 6-8 inch frying pan, stir 1/2 tsp oil and onions until onions are limp, about 1 minute. Remove from
heat and stir in chillies, crab, mayonnaise and mustard.
Fill each won ton cup equally with crab mixture and sprinkle evenly with grated cheese.
Bake in a 350°F oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes
in a convection oven).
Lift from pan and serve hot.
Yield: 16 appetizers.
(From Appetizers and Finger Foods ("Misscarolp77" ))
Yummy Mummy with Veggie Dip Recipe
Yummy Mummy with Veggie Dip Recipe
I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really 'wrapped up' in it," says Heather Snow in Salt Lake City, Utah. "Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat!
* 16 Servings
* Prep: 25 min.
* Bake: 20 min. + cooling
Ingredients
* 1 loaf (1 pound) frozen bread dough, thawed
* 3 pieces string cheese
* 2 cups (16 ounces) sour cream
* 1 envelope fiesta ranch dip mix
* 1 pitted ripe olive
* Assorted crackers and fresh vegetables
Directions
* Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the head, make an indentation about 1 in. from the top. Let rise in a warm place for 20 minutes.
* Bake at 350° for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.
* Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.
* Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).
Yummy Mummy with Veggie Dip published in Simple & Delicious September/October 2008, p33
Beth Layman :)
I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really 'wrapped up' in it," says Heather Snow in Salt Lake City, Utah. "Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat!
* 16 Servings
* Prep: 25 min.
* Bake: 20 min. + cooling
Ingredients
* 1 loaf (1 pound) frozen bread dough, thawed
* 3 pieces string cheese
* 2 cups (16 ounces) sour cream
* 1 envelope fiesta ranch dip mix
* 1 pitted ripe olive
* Assorted crackers and fresh vegetables
Directions
* Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the head, make an indentation about 1 in. from the top. Let rise in a warm place for 20 minutes.
* Bake at 350° for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.
* Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.
* Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).
Yummy Mummy with Veggie Dip published in Simple & Delicious September/October 2008, p33
Beth Layman :)
Wednesday, October 26, 2011
SPAGHETTI SQUASH FLORENTINE
SPAGHETTI SQUASH FLORENTINE
Yield: 6 Servings
4 lb Spaghetti squash -- halved Lengthwise
1 c Nonfat ricotta cheese
10 oz Package frozen chopped Spinach -- thawed and Drained
1/2 c Egg Beaters 99% egg Substitute
1 ts Italian seasoning -- Crushed
1/4 ts Salt
2 tb Grated Parmesan cheese
1/2 c Nonfat mozzarella cheese -- Shredded
1 3/4 c Hunt's Light spaghetti Sauce
1/2 c Part skim milk mozzarella Cheese -- shredded
1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender. Remove from water. Halve squash lengthwise; remove seeds. MICROWAVE: Halve squash
lengthwise. Scrape out seeds. Place cut-side down on a microwave-safe dish and cook for about 20 minutes on HIGH or until fork-tender, turning over once and covering with wax paper. Cool squash slightly and with a fork separate into strands. Set aside.
2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg beaters, and seasonings; mix well. Spread evenly in a 13x9-inch baking dish coated with cooking spray. Spread the Parmesan and nonfat
mozzarella cheeses over the spinach mixture.
3. In a large bowl, combine the squash and spaghetti sauce; toss to coat well. Arrange squash mixture on spinach mixture; top with the part skim milk mozzarella cheese. Cover with foil; bake at 375B0 F. for 30 minutes or until hot and bubbly. makes 6 servings.
NOTES : Try this with a combination of angle hair spaghetti and spaghetti squash.
FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the part skim milk cheese. Add to the top of the dish during the last 5 minutes of cooking. Remove from oven promptly when the cheese has melted.
Yield: 6 Servings
4 lb Spaghetti squash -- halved Lengthwise
1 c Nonfat ricotta cheese
10 oz Package frozen chopped Spinach -- thawed and Drained
1/2 c Egg Beaters 99% egg Substitute
1 ts Italian seasoning -- Crushed
1/4 ts Salt
2 tb Grated Parmesan cheese
1/2 c Nonfat mozzarella cheese -- Shredded
1 3/4 c Hunt's Light spaghetti Sauce
1/2 c Part skim milk mozzarella Cheese -- shredded
1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender. Remove from water. Halve squash lengthwise; remove seeds. MICROWAVE: Halve squash
lengthwise. Scrape out seeds. Place cut-side down on a microwave-safe dish and cook for about 20 minutes on HIGH or until fork-tender, turning over once and covering with wax paper. Cool squash slightly and with a fork separate into strands. Set aside.
2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg beaters, and seasonings; mix well. Spread evenly in a 13x9-inch baking dish coated with cooking spray. Spread the Parmesan and nonfat
mozzarella cheeses over the spinach mixture.
3. In a large bowl, combine the squash and spaghetti sauce; toss to coat well. Arrange squash mixture on spinach mixture; top with the part skim milk mozzarella cheese. Cover with foil; bake at 375B0 F. for 30 minutes or until hot and bubbly. makes 6 servings.
NOTES : Try this with a combination of angle hair spaghetti and spaghetti squash.
FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the part skim milk cheese. Add to the top of the dish during the last 5 minutes of cooking. Remove from oven promptly when the cheese has melted.
Iced Pumpkin Cookies
Iced Pumpkin Cookies
Servings:36
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Servings:36
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Pumpkin Cookies
Pumpkin Cookies
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.
Merv Griffin's "COCONUT CLUB" STUFFED SQUASH
Merv Griffin's "COCONUT CLUB" STUFFED SQUASH
2 cornbread stuffing mix
juice of 1 lemon and zest of peel
1 can pineapple chunks in water -- (1 lb. 4 oz.)
1 1/2 cups slivered dried apricots
1 cup onions -- chopped
1 cup walnuts -- pecans or macademia nuts, coarsely chopped
1/2 cup flaked coconut (reserve 2 tablespoons for toasting)
1/2 cup oil or butter (melted)
3 small acorns -- golden nugget or sweet dumpling squash, halved and seeded (3 to 4)
In a large bowl, toss together stuffing, lemon juice with zest, pineapple with water, dried apricots, onions, nuts, coconut and butter. Stuff hollowed out squash with mixture. Bake squash halves for half an hour in a preheated 325 degree F oven. Garnish with the 2 tablespoons of toasted coconut.
Makes 10-12 servings.
2 cornbread stuffing mix
juice of 1 lemon and zest of peel
1 can pineapple chunks in water -- (1 lb. 4 oz.)
1 1/2 cups slivered dried apricots
1 cup onions -- chopped
1 cup walnuts -- pecans or macademia nuts, coarsely chopped
1/2 cup flaked coconut (reserve 2 tablespoons for toasting)
1/2 cup oil or butter (melted)
3 small acorns -- golden nugget or sweet dumpling squash, halved and seeded (3 to 4)
In a large bowl, toss together stuffing, lemon juice with zest, pineapple with water, dried apricots, onions, nuts, coconut and butter. Stuff hollowed out squash with mixture. Bake squash halves for half an hour in a preheated 325 degree F oven. Garnish with the 2 tablespoons of toasted coconut.
Makes 10-12 servings.
Ale Fortified Chili
Ale Fortified Chili
1 pound of ground or shredded cooked Turkey-white, dark, or combination of both.
1 Tbsp of tomato paste
1 15 oz can of crushed tomatoes (un-drained)
1 can of drained kidney or navy beans
3 Tbsp of canola oil
12 oz of dark beer
1 large red onion , chopped
4 cloves of garlic, chopped
1Tbsp of salt
1 tsp of black pepper
2 tsp of chili powder
1 tsp of dried oregano
1/2 tsp tsp of red pepper
1 jalapeno pepper deseeded and finely chopped.
Optional Toppings
Sliced green onions
Sour cream
Grated cheese of your choice
Sliced avocado
Chopped parsley
Tortilla chips
Saltine crackers
Oyster crackers
Method:
1. Heat oil in a large cast iron skillet over medium-high heat.
2. Sautee onion, garlic, jalapeno pepper for 2-4 minutes.
3. Add turkey. If using raw turkey cook until browned.
4. Stir in the tomato paste and dry seasonings.
5. Slowly add the dark beer, mixing well.
6. Cover and simmer to reduce by half â€" this usually takes about 10 minutes.
7. Add the crushed tomatoes and its juice.
8. Add the kidney /navy beans.
9. Bring ingredients to a boil, reduce heat to medium-low, cover and cook 30 minutes.
10. Serve and enjoy as is or with your choice of optional toppings.
1 pound of ground or shredded cooked Turkey-white, dark, or combination of both.
1 Tbsp of tomato paste
1 15 oz can of crushed tomatoes (un-drained)
1 can of drained kidney or navy beans
3 Tbsp of canola oil
12 oz of dark beer
1 large red onion , chopped
4 cloves of garlic, chopped
1Tbsp of salt
1 tsp of black pepper
2 tsp of chili powder
1 tsp of dried oregano
1/2 tsp tsp of red pepper
1 jalapeno pepper deseeded and finely chopped.
Optional Toppings
Sliced green onions
Sour cream
Grated cheese of your choice
Sliced avocado
Chopped parsley
Tortilla chips
Saltine crackers
Oyster crackers
Method:
1. Heat oil in a large cast iron skillet over medium-high heat.
2. Sautee onion, garlic, jalapeno pepper for 2-4 minutes.
3. Add turkey. If using raw turkey cook until browned.
4. Stir in the tomato paste and dry seasonings.
5. Slowly add the dark beer, mixing well.
6. Cover and simmer to reduce by half â€" this usually takes about 10 minutes.
7. Add the crushed tomatoes and its juice.
8. Add the kidney /navy beans.
9. Bring ingredients to a boil, reduce heat to medium-low, cover and cook 30 minutes.
10. Serve and enjoy as is or with your choice of optional toppings.
Super Moist Pumpkin Bread
Super Moist Pumpkin Bread
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Saltwater Taffy
Saltwater Taffy
1 1/3 cups granulated sugar
2/3 cup corn syrup
1/2 cup water
2 tablespoons cornstarch
2 teaspoons edible glycerin
1 1/4 teaspoons fine sea salt
2 tablespoons unsalted butter
1/4 teaspoon essential oil flavoring
confectioners' sugar
In a large, heavy saucepan, stir together sugar, corn syrup, water, cornstarch, glycerin and salt. Bring mixture to a boil over medium heat - cook, without stirring, until a candy thermometer registers 260 degrees, about 7 to 10 minutes. During this time, brush down the sides of the pan with a pastry brush dipped in water.
Remove pan from the heat and stir in butter until it has melted. Stir in flavoring. Carefully pour hot candy (do not scrape the candy off the bottom of the saucepan) onto a rimmed baking pan lined with a silpat or other heat-proof nonstick baking mat - alternately, grease a rimmed baking sheet and use instead. Let candy cool until you can press your finger on the top and it holds that indentation, about 7 to 10 minutes.
Using a greased metal spatula, fold taffy over onto itself, turning and folding until it becomes cool enough to comfortably handle. Using buttered hands, pull, fold and twist taffy until it becomes firm, almost white in color and feels more difficult to pull, about 12 to 15 minutes - it will become less sticky the more you pull.
Dust your work surface with confectioners sugar - pull and twist taffy into 1/2" thick rope. Using greased scissors, cut into 1" long pieces. Wrap each in parchment or waxed paper, twisting the ends closed.
Makes about 60 to 70 pieces.
1 1/3 cups granulated sugar
2/3 cup corn syrup
1/2 cup water
2 tablespoons cornstarch
2 teaspoons edible glycerin
1 1/4 teaspoons fine sea salt
2 tablespoons unsalted butter
1/4 teaspoon essential oil flavoring
confectioners' sugar
In a large, heavy saucepan, stir together sugar, corn syrup, water, cornstarch, glycerin and salt. Bring mixture to a boil over medium heat - cook, without stirring, until a candy thermometer registers 260 degrees, about 7 to 10 minutes. During this time, brush down the sides of the pan with a pastry brush dipped in water.
Remove pan from the heat and stir in butter until it has melted. Stir in flavoring. Carefully pour hot candy (do not scrape the candy off the bottom of the saucepan) onto a rimmed baking pan lined with a silpat or other heat-proof nonstick baking mat - alternately, grease a rimmed baking sheet and use instead. Let candy cool until you can press your finger on the top and it holds that indentation, about 7 to 10 minutes.
Using a greased metal spatula, fold taffy over onto itself, turning and folding until it becomes cool enough to comfortably handle. Using buttered hands, pull, fold and twist taffy until it becomes firm, almost white in color and feels more difficult to pull, about 12 to 15 minutes - it will become less sticky the more you pull.
Dust your work surface with confectioners sugar - pull and twist taffy into 1/2" thick rope. Using greased scissors, cut into 1" long pieces. Wrap each in parchment or waxed paper, twisting the ends closed.
Makes about 60 to 70 pieces.
Creepy-Crawly Pasta Salad Recipe
Creepy-Crawly Pasta Salad Recipe
As a change of pace from pasta salads featuring Italian salad dressing or mayonnaise, our home economists developed a delicious sweet-and-sour dressing.
* 13 Servings
* Prep: 25 min. + chilling
Ingredients
* 8 ounces uncooked fusilli pasta or other spiral pasta
* 1 medium zucchini, julienned
* 1 cup cherry tomatoes
* 1 cup fresh cauliflowerets
* 1 cup colossal ripe olives, halved
* 3/4 cup pimiento-stuffed olives
* 1 small green pepper, chopped
* 1/2 cup chopped red onion
DRESSING:
* 1/4 cup ketchup
* 2 tablespoons sugar
* 2 tablespoons white vinegar
* 1/2 small onion, cut into wedges
* 1 garlic clove, peeled
* 1 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 cup canola oil
Directions
* Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.
* In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Pour over pasta salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 13 servings.
Creepy-Crawly Pasta Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242 Beth Layman :)
As a change of pace from pasta salads featuring Italian salad dressing or mayonnaise, our home economists developed a delicious sweet-and-sour dressing.
* 13 Servings
* Prep: 25 min. + chilling
Ingredients
* 8 ounces uncooked fusilli pasta or other spiral pasta
* 1 medium zucchini, julienned
* 1 cup cherry tomatoes
* 1 cup fresh cauliflowerets
* 1 cup colossal ripe olives, halved
* 3/4 cup pimiento-stuffed olives
* 1 small green pepper, chopped
* 1/2 cup chopped red onion
DRESSING:
* 1/4 cup ketchup
* 2 tablespoons sugar
* 2 tablespoons white vinegar
* 1/2 small onion, cut into wedges
* 1 garlic clove, peeled
* 1 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 cup canola oil
Directions
* Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.
* In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Pour over pasta salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 13 servings.
Creepy-Crawly Pasta Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242 Beth Layman :)
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F for 20 to 25 minutes.
Servings: 18
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F for 20 to 25 minutes.
Servings: 18
GREEN MOLE SAUCE
GREEN MOLE SAUCE
1 medium onion, chopped
3 cloves garlic, crushed
1 cup chicken broth
4 oz can green chilies, drained and rinsed
1/2 cup packed cilantro leaves
1/2 cup packed parsley leaves
1/4 cup shelled sunflower seeds
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
1 tbs lime juice
Cook onion and garlic in a skillet 4 min. Place onion and garlic in a food processor along with broth, chilies, cilantro, parsley, seeds, cumin, salt and cayenne and puree. Return mixture to skillet and simmer 15 min. or until slightly thickened. Stir in lime juice. SERVE WITH MEATS, TAMALES, ITS A MEXICAN SAUCE GOOD FOR A LOT OF DISHES. Makes 1 1/2 cups.*
1 medium onion, chopped
3 cloves garlic, crushed
1 cup chicken broth
4 oz can green chilies, drained and rinsed
1/2 cup packed cilantro leaves
1/2 cup packed parsley leaves
1/4 cup shelled sunflower seeds
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
1 tbs lime juice
Cook onion and garlic in a skillet 4 min. Place onion and garlic in a food processor along with broth, chilies, cilantro, parsley, seeds, cumin, salt and cayenne and puree. Return mixture to skillet and simmer 15 min. or until slightly thickened. Stir in lime juice. SERVE WITH MEATS, TAMALES, ITS A MEXICAN SAUCE GOOD FOR A LOT OF DISHES. Makes 1 1/2 cups.*
Tuesday, October 25, 2011
Pumpkin Nut Bars
Pumpkin Nut Bars
Makes about 30 bars
1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds
1. Preheat oven to 350F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts.
3. Fold oat mixture into pumpkin mixture to form stiff dough.
4. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan.
5. Bake 40-50 minutes or until golden brown. While still warm , cut into 2 by 3 in. bars. Serve warm.
Makes about 30 bars
1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds
1. Preheat oven to 350F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts.
3. Fold oat mixture into pumpkin mixture to form stiff dough.
4. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan.
5. Bake 40-50 minutes or until golden brown. While still warm , cut into 2 by 3 in. bars. Serve warm.
Strawberry Ghosts Recipe
Strawberry Ghosts Recipe
Ingredients
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips
Directions
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.
Ingredients
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips
Directions
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.
How to Roast Pumpkin Seeds
How to Roast Pumpkin Seeds
1.Rinse pumpkin seeds under cold water and pick out the
pulp and strings. (This is easiest just after you've
removed the seeds from the pumpkin, before the pulp has dried
2.Place the pumpkin seeds in a single layer on an oiled
baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3.Sprinkle with salt and bake at 325 degrees F until
toasted, about 25 minutes, checking and stirring after 10 minutes.
4.Let cool and store in an air-tight container.
1.Rinse pumpkin seeds under cold water and pick out the
pulp and strings. (This is easiest just after you've
removed the seeds from the pumpkin, before the pulp has dried
2.Place the pumpkin seeds in a single layer on an oiled
baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3.Sprinkle with salt and bake at 325 degrees F until
toasted, about 25 minutes, checking and stirring after 10 minutes.
4.Let cool and store in an air-tight container.
Vegetarian / Meat Chili
Vegetarian / Meat Chili
Special equipment: Cast Iron Pot
serves 4
1 Can Red Kidney Beans (drained and rinsed)
1 Can Cannellini Bean (drained and rinsed)
1 Can (8 oz.) Tomato Paste
1 Sweet Onion Minced
3 Celery Sticks Diced
3 Carrots Peeled and Diced
1 Green Bell Pepper Diced
3 Cloves of Garlic
1 Tbsp Chili Powder
1 Tspn Paprika
1 Tspn Cayenne Pepper
1 Tbsp Honey or Brown/Raw Sugar (you can use white sugar but using Honey or Brown/Raw Sugar is healthier)
1 Tspn Garlic Salt
1 Tspn Onion Powder
1/2 Tspn Cumin
1/2 Tspn Allspice
1/2 Tspn Nutmeg
1/2 Tspn Cinnamon
2 Bay Leaves
1 Tbsp Vinegar
2 Cups of Water
1/4 Cup EVOO
Salt and Pepper
To make this recipe for the carnivores in your family, all you have to do is add 1 lb of organic ground pork and organic ground beef.
Procedures- Prepare: Heat your cooking pot and add the EVOO. Sauté the minced Onions, Celery, Carrots, and Bell Pepper. Add salt and pepper to the vegetables. After the vegetable sauté add the garlic and tomato paste. Add the rest of the ingredients and stir well. Let it simmer for 45 minutes. Pour in a Bread Bowl and top with sour cream and cheddar cheese.
Special equipment: Cast Iron Pot
serves 4
1 Can Red Kidney Beans (drained and rinsed)
1 Can Cannellini Bean (drained and rinsed)
1 Can (8 oz.) Tomato Paste
1 Sweet Onion Minced
3 Celery Sticks Diced
3 Carrots Peeled and Diced
1 Green Bell Pepper Diced
3 Cloves of Garlic
1 Tbsp Chili Powder
1 Tspn Paprika
1 Tspn Cayenne Pepper
1 Tbsp Honey or Brown/Raw Sugar (you can use white sugar but using Honey or Brown/Raw Sugar is healthier)
1 Tspn Garlic Salt
1 Tspn Onion Powder
1/2 Tspn Cumin
1/2 Tspn Allspice
1/2 Tspn Nutmeg
1/2 Tspn Cinnamon
2 Bay Leaves
1 Tbsp Vinegar
2 Cups of Water
1/4 Cup EVOO
Salt and Pepper
To make this recipe for the carnivores in your family, all you have to do is add 1 lb of organic ground pork and organic ground beef.
Procedures- Prepare: Heat your cooking pot and add the EVOO. Sauté the minced Onions, Celery, Carrots, and Bell Pepper. Add salt and pepper to the vegetables. After the vegetable sauté add the garlic and tomato paste. Add the rest of the ingredients and stir well. Let it simmer for 45 minutes. Pour in a Bread Bowl and top with sour cream and cheddar cheese.
Monday, October 24, 2011
Pumpkin Bars I
Pumpkin Bars I
2 cups all purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
4 eggs
2 cups canned pumpkin
2 tsp baking soda
Preheat oven to 350 degrees F. Grease 9 x 13 pan
Mix all ingredients until well blended
Bake for 25 minutes. Cool. Frost with cream cheese frosting if desired.
Recipe from http://www.allrecipes.com/
2 cups all purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
4 eggs
2 cups canned pumpkin
2 tsp baking soda
Preheat oven to 350 degrees F. Grease 9 x 13 pan
Mix all ingredients until well blended
Bake for 25 minutes. Cool. Frost with cream cheese frosting if desired.
Recipe from http://www.allrecipes.com/
Quick Fall Minestrone
Quick Fall Minestrone
Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
Country Fried Squash
Country Fried Squash
6 pounds Butternut Squash, peeled, seeded and sliced
1 Egg, beaten
1/2 cup Milk
1/2 cup Cornmeal
1/2 cup All-Purpose Flour
1 pinch Salt
1 pinch Fresh Ground Black Pepper
1 pinch Garlic Salt
1 cup Oil, for frying
1. Combine beaten egg and milk in small bowl.
2. In shallow bowl, combine cornmeal, flour, salt, pepper, and garlic salt.
3. Heat 1/2-inch oil in heavy skillet over medium high heat.
4. Dip squash pieces in egg mixture, then dredge in flour mixture.
5. Deep fry quash until golden brown.
6 pounds Butternut Squash, peeled, seeded and sliced
1 Egg, beaten
1/2 cup Milk
1/2 cup Cornmeal
1/2 cup All-Purpose Flour
1 pinch Salt
1 pinch Fresh Ground Black Pepper
1 pinch Garlic Salt
1 cup Oil, for frying
1. Combine beaten egg and milk in small bowl.
2. In shallow bowl, combine cornmeal, flour, salt, pepper, and garlic salt.
3. Heat 1/2-inch oil in heavy skillet over medium high heat.
4. Dip squash pieces in egg mixture, then dredge in flour mixture.
5. Deep fry quash until golden brown.
Soft Pumpkin Pretzels
Soft Pumpkin Pretzels
1 1/4 cup warm water plus up to 1/4 more as needed
1 teaspoon unbleached granulated sugar
1 package active dry yeast
1 cup pumpkin puree
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 cup atta flour (whole wheat chapati flour)
1 teaspoon olive oil
kosher salt, sesame seeds and pumpkin seeds for garnish
For Boiling:
8 cups water
2 tablespoons baking soda
1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the- touch water.
2. Add the yeast and let sit a few minutes until the yeast "blooms."
3. Stir in the canned pumpkin.
4. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together--you should be OK without it.
5. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.
6. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
7. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
8. Preheat oven to 475F.
9. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
10. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
11. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.
12. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel.
13. Quickly sprinkle with seeds and salt so they stick to the moist dough.
14. Bake for 15-25 minutes, until deeply browned on top.
1 1/4 cup warm water plus up to 1/4 more as needed
1 teaspoon unbleached granulated sugar
1 package active dry yeast
1 cup pumpkin puree
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 cup atta flour (whole wheat chapati flour)
1 teaspoon olive oil
kosher salt, sesame seeds and pumpkin seeds for garnish
For Boiling:
8 cups water
2 tablespoons baking soda
1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the- touch water.
2. Add the yeast and let sit a few minutes until the yeast "blooms."
3. Stir in the canned pumpkin.
4. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together--you should be OK without it.
5. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.
6. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
7. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
8. Preheat oven to 475F.
9. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
10. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
11. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.
12. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel.
13. Quickly sprinkle with seeds and salt so they stick to the moist dough.
14. Bake for 15-25 minutes, until deeply browned on top.
Souffled Pumpkin Pudding
Souffled Pumpkin Pudding
Serve these pumpkin pudding souffles as an alternative to pumpkin pie.
Yield: Serves 12
Pudding
3 cups Pumpkin puree
1/2 cup Sugar
2 Tbls. Orange juice
1/4 tsp. Cinnamon
4 each Egg yolks
1/4 cup Butter
1 Tbl. Flour
1/4 cup Crystallized ginger (optional)
2 each Egg whites
1/4 cup Sugar
1/2 cup Pecans, chopped
Sauce
1 lb. Dark brown sugar
1-1/4 cup Light corn syrup
4 oz. Butter
1 tsp. Salt
2 cups Cream
1 tsp. Vanilla extract
Creme Fraiche
2 cups Creme fraiche
1 Tbl. Sugar
1/2 each Vanilla bean, seed only
2 Tbls. Rum
Instructions
Pudding
Preheat the oven to 400 F. In a small saucepan, heat the puree, sugar, orange juice and cinnamon. Cook gently for five minutes. Remove from the heat and whisk in butter, yolks, flour and ginger. Cool.
Whip the whites with the sugar until stiff peak. Fold whipped whites into pumpkin mixture. Fill 4" ramekins full and sprinkle with sugar and pecans. Bake for 20 - 25 minutes. Serve hot.
Sauce
In a saucepan, slowly bring brown sugar, corn syrup, butter and salt to a boil. Remove from the heat and add the cream and vanilla.
Creme Fraiche And Serve
Combine all ingredients and whip to soft peaks. Serve the puddings while still warm with two Tbls. of the sauce over the top followed by a heaping Tbl. of the whipped creme fraiche.
Serve these pumpkin pudding souffles as an alternative to pumpkin pie.
Yield: Serves 12
Pudding
3 cups Pumpkin puree
1/2 cup Sugar
2 Tbls. Orange juice
1/4 tsp. Cinnamon
4 each Egg yolks
1/4 cup Butter
1 Tbl. Flour
1/4 cup Crystallized ginger (optional)
2 each Egg whites
1/4 cup Sugar
1/2 cup Pecans, chopped
Sauce
1 lb. Dark brown sugar
1-1/4 cup Light corn syrup
4 oz. Butter
1 tsp. Salt
2 cups Cream
1 tsp. Vanilla extract
Creme Fraiche
2 cups Creme fraiche
1 Tbl. Sugar
1/2 each Vanilla bean, seed only
2 Tbls. Rum
Instructions
Pudding
Preheat the oven to 400 F. In a small saucepan, heat the puree, sugar, orange juice and cinnamon. Cook gently for five minutes. Remove from the heat and whisk in butter, yolks, flour and ginger. Cool.
Whip the whites with the sugar until stiff peak. Fold whipped whites into pumpkin mixture. Fill 4" ramekins full and sprinkle with sugar and pecans. Bake for 20 - 25 minutes. Serve hot.
Sauce
In a saucepan, slowly bring brown sugar, corn syrup, butter and salt to a boil. Remove from the heat and add the cream and vanilla.
Creme Fraiche And Serve
Combine all ingredients and whip to soft peaks. Serve the puddings while still warm with two Tbls. of the sauce over the top followed by a heaping Tbl. of the whipped creme fraiche.
Sunday, October 23, 2011
WINTER SQUASH MUFFINS
WINTER SQUASH MUFFINS
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup corn meal or wheat germ
4 teaspoons baking powder
¼ teaspoon salt
2 Tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cooked, mashed winter squash or pumpkin
2 Tablespoons corn oil or vegetable oil
1 egg
1 cup low fat milk
½ cup chopped walnuts
½ cup raisins or dried currents
Preheat oven to 400 degrees F. Grease muffin tins with a small amount of oil or use paper liners.
Measure and sift flour, baking powder, salt, sugar, and spices into a large bowl.
Stir in corn meal or wheat germ. In a separate bowl, beat the egg and oil together.
Add the squash or pumpkin, the milk, and mix well.
Mix the wet ingredients with the dry ingredients, beating only until blended.
Fold in the nuts and raisins.
Fill muffin tins ¾ full. Bake 20 to 25 minutes until golden brown.
Makes one dozen large muffins.
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup corn meal or wheat germ
4 teaspoons baking powder
¼ teaspoon salt
2 Tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cooked, mashed winter squash or pumpkin
2 Tablespoons corn oil or vegetable oil
1 egg
1 cup low fat milk
½ cup chopped walnuts
½ cup raisins or dried currents
Preheat oven to 400 degrees F. Grease muffin tins with a small amount of oil or use paper liners.
Measure and sift flour, baking powder, salt, sugar, and spices into a large bowl.
Stir in corn meal or wheat germ. In a separate bowl, beat the egg and oil together.
Add the squash or pumpkin, the milk, and mix well.
Mix the wet ingredients with the dry ingredients, beating only until blended.
Fold in the nuts and raisins.
Fill muffin tins ¾ full. Bake 20 to 25 minutes until golden brown.
Makes one dozen large muffins.
Black Cat Cupcakes
Black Cat Cupcakes
1 1/4 cup cream-filled chocolate sandwich cookie crumbs
1 (18.25-ounce) package chocolate cake mix
24 cream-filled chocolate sandwich cookies (the orange-filled ones, if available)
1 (16-ounce) container milk chocolate frosting
Black string licorice
Jelly beans, cut in half
Candy corns
Preheat oven to 350*F (175*C). Line two 12-cup muffin tins with cupcake liners. Set aside.
Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes or until tested done when wooden pick inserted in center of cupcake comes out clean. Remove from pans; cool completely on wire racks.
Meanwhile, make cat faces on the 24 cookies: using some frosting, attach 4-1 1/2-inch licorice strings for whiskers, 2 jelly bean halves for eyes and 2 candy corns for ears. Let set at least 30 minutes to "set-up".
Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place a 3-inch piece licorice string on back half of each cupcake for tail.
Makes 24 cupcakes.
snagged from cooksrecipes. com
1 1/4 cup cream-filled chocolate sandwich cookie crumbs
1 (18.25-ounce) package chocolate cake mix
24 cream-filled chocolate sandwich cookies (the orange-filled ones, if available)
1 (16-ounce) container milk chocolate frosting
Black string licorice
Jelly beans, cut in half
Candy corns
Preheat oven to 350*F (175*C). Line two 12-cup muffin tins with cupcake liners. Set aside.
Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes or until tested done when wooden pick inserted in center of cupcake comes out clean. Remove from pans; cool completely on wire racks.
Meanwhile, make cat faces on the 24 cookies: using some frosting, attach 4-1 1/2-inch licorice strings for whiskers, 2 jelly bean halves for eyes and 2 candy corns for ears. Let set at least 30 minutes to "set-up".
Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place a 3-inch piece licorice string on back half of each cupcake for tail.
Makes 24 cupcakes.
snagged from cooksrecipes. com
Sauteed Butternut Squash
Sauteed Butternut Squash
3 Tablespoons vegetable oil
1 1/2 Pounds Butternut squash -- seeded and cut in 1
1 inch chunks -- (about 3 1/2 cups)
1 Large garlic clove -- minced
salt and pepper to taste
1 Tablespoon fresh sage -- chopped
1 Tablespoon Italian parsley -- chopped
In a heavy ( preferably non-stick) skillet, heat oil until sizzling.
Add squash and garlic and toss to coat well with oil. Saute slowly over low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. Add a tablespoon or two of water to pan if squash begins to stick. Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.
Recipe is from the 1994 "Sheppards's Garden Seed's Catalog and sent in by Betty Copeland
Posted To Recipelu Betty Copeland 10/04-10/10/ 99
Formatted By Diane Geary
3 Tablespoons vegetable oil
1 1/2 Pounds Butternut squash -- seeded and cut in 1
1 inch chunks -- (about 3 1/2 cups)
1 Large garlic clove -- minced
salt and pepper to taste
1 Tablespoon fresh sage -- chopped
1 Tablespoon Italian parsley -- chopped
In a heavy ( preferably non-stick) skillet, heat oil until sizzling.
Add squash and garlic and toss to coat well with oil. Saute slowly over low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. Add a tablespoon or two of water to pan if squash begins to stick. Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.
Recipe is from the 1994 "Sheppards's Garden Seed's Catalog and sent in by Betty Copeland
Posted To Recipelu Betty Copeland 10/04-10/10/ 99
Formatted By Diane Geary
PUMPKIN PUDDING WITH CANDIED PECANS
PUMPKIN PUDDING WITH CANDIED PECANS
This simple and fast no-cook fall pudding could be dessert at a children's Halloween party. Top with candy corn.
Yield 6 servings
Pudding:
6 ounces firm silken tofu
6 tablespoons fat-free sweetened condensed milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon grated whole nutmeg
Dash of salt
1 (15-ounce) can pumpkin
1 cup frozen fat-free whipped topping, thawed
Pecans:
1/2 cup pecans
2 tablespoons sugar
1/8 teaspoon salt
Remaining ingredient:
6 tablespoons frozen fat-free whipped topping, thawed
To prepare pudding, place tofu on several layers of heavy- duty paper towels. Cover tofu with additional paper towels; let stand 10 minutes. Combine tofu, condensed milk, syrup, and vanilla extract in a blender, and process until smooth.
Add cinnamon and next 4 ingredients (cinnamon through pumpkin); process until smooth. Pour the pumpkin mixture into a large bowl, and fold in 1 cup whipped topping. Cover and chill at least 8 hours or overnight.
To prepare pecans, heat a medium nonstick skillet over medium heat. Add pecans, sugar, and 1/8 teaspoon salt.
Cook 3 minutes or until sugar melts and coats pecans, shaking pan to evenly coat. Pour pecans onto a parchment- lined baking sheet. Let cool; coarsely chop.
To assemble desserts, spoon 2/3 cup pudding into each of 6 (6-ounce) custard cups; top each serving with 1 tablespoon whipped topping. Sprinkle about 1 1/2 tablespoons pecans over each serving. Enjoy.
This simple and fast no-cook fall pudding could be dessert at a children's Halloween party. Top with candy corn.
Yield 6 servings
Pudding:
6 ounces firm silken tofu
6 tablespoons fat-free sweetened condensed milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon grated whole nutmeg
Dash of salt
1 (15-ounce) can pumpkin
1 cup frozen fat-free whipped topping, thawed
Pecans:
1/2 cup pecans
2 tablespoons sugar
1/8 teaspoon salt
Remaining ingredient:
6 tablespoons frozen fat-free whipped topping, thawed
To prepare pudding, place tofu on several layers of heavy- duty paper towels. Cover tofu with additional paper towels; let stand 10 minutes. Combine tofu, condensed milk, syrup, and vanilla extract in a blender, and process until smooth.
Add cinnamon and next 4 ingredients (cinnamon through pumpkin); process until smooth. Pour the pumpkin mixture into a large bowl, and fold in 1 cup whipped topping. Cover and chill at least 8 hours or overnight.
To prepare pecans, heat a medium nonstick skillet over medium heat. Add pecans, sugar, and 1/8 teaspoon salt.
Cook 3 minutes or until sugar melts and coats pecans, shaking pan to evenly coat. Pour pecans onto a parchment- lined baking sheet. Let cool; coarsely chop.
To assemble desserts, spoon 2/3 cup pudding into each of 6 (6-ounce) custard cups; top each serving with 1 tablespoon whipped topping. Sprinkle about 1 1/2 tablespoons pecans over each serving. Enjoy.
HALLOWEEN PARTY MIX
HALLOWEEN PARTY MIX
Yield-16 cups
1 (11 ounce) package pretzels
1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers (I use Ritz)
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M's
1 (18 1/2 ounce) package candy corn
In a large bowl, combine first 3 ingredients.
In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes.
Remove from the heat; stir in vanilla and baking soda (mixture will foam).
Pour over pretzel mixture and stir until coated. Pour into a greased 15x10 inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 10 minutes. Break apart while warm.
Cool completely. Toss with M&M's and candy corn. Store in airtight container.
Yield-16 cups
1 (11 ounce) package pretzels
1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers (I use Ritz)
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M's
1 (18 1/2 ounce) package candy corn
In a large bowl, combine first 3 ingredients.
In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes.
Remove from the heat; stir in vanilla and baking soda (mixture will foam).
Pour over pretzel mixture and stir until coated. Pour into a greased 15x10 inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 10 minutes. Break apart while warm.
Cool completely. Toss with M&M's and candy corn. Store in airtight container.
Subscribe to:
Posts (Atom)