What's Cooking at the libraries Appetizers & Sides Grandma's Lumpia Filling (not including wrappers)
Ingredients (makes about 50)
2 pounds of ground beef 1 clove of minced garlic (large) 1 minced onion (medium) 1 20-oz. package of frozen french style green beans 3 carrots, cut in very thin slices 1 can of bamboo shoots, cut in very thin slices 1/2 pound of fresh bean sprouts 1 can of garbonzo beans Salt to taste 3 tablespoons of soy sauce
Directions
Steam all together until vegetables are cooked.
Drain exess liquid.
Submitted by Ann Marie L. Davis Cucumber Chickpea Salad
Ingredients (serves 8-10)
2 cans or 3 cups cooked chickpeas (rinse if canned) ½ small white onion, fi nely diced 2 large or 3 small cucumbers diced into 1/2 “ chunks ½ bunch cilantro leaves, coarsely chopped Juice of 1 large lemon ½ tsp apple cider vinegar ¼ cup olive oil Salt and pepper to taste ½ to 1 cup crumbled feta cheese (optional)
Directions
Combine cucumbers, onion, chickpeas, and cilantro in a large bowl.
Whisk together lemon juice, apple cider vinegar, olive oil, salt, and pepper; pour over vegetables and toss.
Chill for at least an hour to blend fl avors.
Serve with feta cheese on the side.
Submitted by Terri Fizer Balsamic Bruschetta
Ingredients
8 roma (plum) tomatoes, diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf French bread, toasted and sliced
Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic.
Mix in the balsamic vinegar, olive oil, kosher salt, and pepper.
Serve on toasted bread slices.
Submitted by Karen Ferris
Cruciferous Salad
Ingredients Directions
fl orets from one head of caulifl ower, chopped In a bowl, toss together the caulifl ower, broccoli, peas, red broccoli fl orets, also chopped onion, and dressing. 1 bag of frozen peas, thawed Just before serving, mix in two cups of shredded sharp 1 small-to-medium red onion, chopped cheddar cheese, and also if you are not actually trying to Your favorite coleslaw dressing—I use Marzetti Lite be very healthy, some crumbled crisp bacon or commercial bacon bits. 2 cups of shredded sharp cheddar cheese Baconbits (optional) Excellent for potlucks.
Submitted by Sue Collins Black Bean and Corn Salsa
Ingredients
1 (15 ounce) can yellow corn, drained 2 (15 ounce) cans black beans, drained and rinsed 1 (14.5 ounce) can petite diced tomatoes, drained 1 bunch fi nely chopped cilantro 4 green onions, fi nely sliced 1 red bell pepper, seeded and chopped 1/4 cup lime juice 1 avocado - peeled, pitted, and diced 2 tablespoons olive oil, or to taste Salt to taste
Directions
Stir the corn, black beans, tomatoes, cilantro, green onions, and bell pepper in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil and sprinkle with salt to serve.
Submitted by Erica C. Jonak
Simple Guac
Ingredients Directions
2 Avocados Mash avocado with fork until creamy. Add in lime juice, cilantro, 2 Tsp Lime Juice red onions, jalapeño and salt. 2 Tbsp Cilantro Mix well. 1/4 Cup Red Onions 1/2 Jalepeno Double ingredients for every two additional avocados. 1/4 Tsp Kosher Salt
Submitted by Tyler Osborne Roquefort Pear Salad
Ingredients Directions
1 head leaf lettuce, torn into bite-size pieces In a skillet over medium heat, stir 1/4 cup of sugar together with 3 pears - peeled, cored and chopped the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed 5 ounces Roquefort cheese, crumbled paper. Allow to cool, and break into pieces. 1 avocado - peeled, pitted, and diced 1/2 cup thinly sliced green onions For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 1/4 cup white sugar 1/2 cup pecans In a large serving bowl, layer lettuce, pears, blue cheese, 1/3 cup olive oil avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve. 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons prepared mustard 1 clove garlic, chopped 1/2 teaspoon salt fresh ground black pepper to taste
Submitted by Karen Ferris
B.L.T. Salad
Ingredients Directions
1 pound bacon Place bacon in a large, deep skillet. Cook over medium high 3/4 cup mayonnaise heat, turning frequently, until evenly browned. Drain, crumble and set aside. 1/4 cup milk 1 teaspoon garlic powder In a blender or food processor, combine mayonnaise, milk, garlic 1/8 teaspoon ground black pepper powder and black pepper. Blend until smooth. Season the dressing with salt. salt to taste 1 head romaine lettuce - rinsed, dried and shredded Combine lettuce, tomatoes, bacon and croutons in a large salad 2 large tomatoes, chopped bowl. Toss with dressing, and serve immediately. 2 cups seasoned croutons
Submitted by Karen Ferris Blueberry Slaw
Ingredients (serves 6) Directions
1 (14-oz.) package of slaw mix [Note I generally buy straight In a large bowl combine coleslaw, honey, vinegar, orange shredded cabbage and grate in about a half cup of carrots zest, almonds, yogurt, basil or cilantro, and pepper. Stir to rather then buy the mix] combine. Fold in blueberries. Let stand 15 minutes, stirring 1 to 2 tablespoons honey or agave nectar occasionally. Serve at room temperature or chilled. 1/4 cup (4 tablespoons) cider or white balsamic vinegar 1 teaspoon orange zest 1/4 cup sliced almonds toasted [or untoasted] 1/4 cup nonfat plain Greek yogurt 2 Tablespoons fi nely chopped fresh basil or cilantro 1 cup of blueberries pepper to taste
Submitted by Mary Ann Ries
Easy Carrot Salad
Ingredients
1 bag of shredded carrots – 10 oz. 1-2 pears 2 T raisins or dried cherries ½ cup of slivered almonds ¼ cup Newman’s Own Poppy Seed Dressing
Directions
Core pear(s), peel if desired, chop into small cubes
Combine all of the ingredients in a large bowl and serve immediately.
Submitted by Karla Strieb Main Dishes Heirloom Tomato & Roasted Artichoke Capellini
Ingredients (serves 6)
Artichoke Hearts – (2) twelve-ounce bags, frozen Lemon Zest – ⅓ cup Olive Oil – ⅓ cup PLUS 2 tablespoons Crushed Red pepper Flakes – ¼ teaspoon Sea Salt – 1½ teaspoons Crushed Tomatoes – (2) 15-ounce cans Black pepper – 1½ teaspoons, freshly cracked Heavy Cream – ⅓ cup Capellini – 1 pound, dry Butter – 2 tablespoons, unsalted Shallots – 2 medium, fi nely diced Basil – ½ cup, roughly chopped Mini Heirloom Tomatoes – 4 cups, halved Pecorino – ½ cut, freshly grated Garlic – 10 cloves, fi nely minced Boccolcini – eight-ounces, quartered
Directions
Preheat the oven to 450 degrees.
Place the frozen artichoke hearts on a sheet pan. Toss with 2 tablespoons of olive oil.
Roast for 30 minutes, tossing twice during cooking. Remove from the oven and set aside.
Next, in a 14-inch sauté pan set over medium-low heat, add ⅓ cup of olive oil and the butter.
Once the olive is hot, add the shallots, garlic, crushed red pepper, sea salt, and pepper.
Cook for 8 - 9 minutes, stirring occasionally until the shallots and garlic are tender but not browned.
Add the heavy cream and crushed tomatoes and cook for another 5 minutes, stirring occasionally.
Then add the lemon zest, roasted artichoke hearts, and mini heirloom tomatoes. Cook for an additional 5 minutes, then cover with a lid and turn off the heat.
Bring a large pot of well-salted water to a boil. Cook the capellini according to package directions.
Once the pasta is cooked, drain it well, and add it to the sauce.
Lastly, toss the pasta with the sauce, basil, and bocconcini. Garnish with pecorino and more salt and pepper to taste.
Serve immediately.
Submitted by Janice Cramer Noonan Hoonan Tofu
Ingredients
Extra Firm Tofu 14oz 2 cups broccoli fl orets 2 tablespoons peanut oil
Tofu Marinade: 1 cup vegetable stock 2 tablespoons soy sauce 2 tablespoons cider vinegar
Scallion Mixture: 1 bunch scallions 2 tablespoons chili-garlic sauce 2 tablespoons garlic 2 tablespoons (or 2 tsp dry) fresh ginger
Sauce: 1/4 cup soy sauce 1 tablespoon cornstarch 4 tablespoons cider vinegar 1 tablespoon water 2 tablespoons brown sugar 2 tablespoons sesame oil
Directions
Tofu Preparation: Remove tofu from package and discard liquid. Line a colander with paper towels. Place tofu brick in center of colander. Place more paper towels over tofu. Place plate on top of tofu. Place large bowl fi lled with water or other heavy object on top of plate. Press tofu for 20 to 30 minutes. Refresh paper towels if necessary.
Once tofu has been pressed, slice the brick into ½-inch cubes.
Place tofu in sealable plastic container or freezer bag and freeze for 24 hours. Thaw thoroughly in refrigerator. This freezing process will allow the tofu to better absorb marinade, as well as provide a chewier texture.
Prepare marinade of vegetable stock, soy sauce and cider vinegar. Place marinade and tofu in a freezer bag, and marinade in refrigerator for at least 30 minutes.
Pre-heat oven to 350⁰. Prepare baking sheet by lining it with parchment paper. After the tofu has marinated, discard mar- inade and place tofu in a single layer on the baking sheet. Bake 30-60 minutes, checking/tossing frequently until golden brown. Noonan Hoonan Tofu (continued)
Directions (cont.)
Scallion Preparation: Chop scallions into 3/4inch lengths
Mix scallions with chili-garlic sauce, garlic and ginger. Set aside.
Sauce Preparation: Mix together soy sauce, cornstarch, cider vinegar, water, brown sugar and sesame oil. Set aside.
Putting it Together: Heat peanut oil in wok (or large frying pan) Stir-fry tofu 2-3 minutes Add scallion mixture; stir-fry 3 minutes Add broccoli and sauce; stir-fry until broccoli is brilliant green and sauce has thickened. Serve over choice of rice, noodles or quinoa
Adapted from, “Hunan Chicken” in Cooking Among Friends: Meal Planning and Preparation Delightfully Simplifi ed, by Mary Tennant and Becki Visser (2001)
Submitted by Dan Noonan Bison Scramble
Ingredients
Olive oil 1 pound of ground bison meat 1 onion, diced 2-4 cloves of garlic, sliced or diced 1 cup of frozen peas ½ tsp. each of parsley, basil, and oregano ¼ tsp. of smoked paprika (or more if you really like this stuff !) Salt and pepper to taste
Directions
Heat 1 tbs. of olive oil in a pan over medium heat. Brown the ground bison, breaking it up, for 7-10 minutes or until completely browned. Bison is a very lean meat, so be sure to cook it at a lower temperature than you would ground beef.
While cooking the bison, steam or simmer frozen peas in a separate pot for 10 minutes or until softened.
Set cooked bison meat aside. Add a tsp. of olive oil to the pan and brown the onions in it.
Return the meat to the pan, add peas, season everything with the last 3 ingredients, reduce heat to low and cook for a few more minutes. If the bison appears to be drying out, add a little water or broth.
Notes
You can eat this on its own, or serve over cooked rice, pasta, or potatoes (I usually serve it over whatever’s leftover in the fridge).
You can add pretty much anything you like to this recipe. Things I add sometimes, if I have them around, include diced tomatoes, cubed sweet potato, cooked greens, and/or toasted pine nuts.
Instead of a scramble, you can make patties. These are especially good when stuff ed with onions, fresh parsley, and pine nuts.
Submitted by Amy McCrory "Waiting for Payday" Rice and Beans (for slow cooker)
Ingredients
1 can of black beans (rinsed, strained and washed). 1 can of stewed tomatoes (or some other tomato type substance that you have on hand, adjust salt quantities if you use a product that contains salt) 1 bell pepper (washed and chopped, remove the core) 1 medium onion (washed and chopped, remove the core) 1 or 2 cloves of garlic (diced) 1 or 2 hot peppers of choice (washed and diced, remove the seeds and the core. I prefer habaneros for this, but some people fi nd them to be too hot) 1 cup or so of quinoa 1 box of vegetable broth or stock, or for a heartier fl avor chicken stock (adjust added salt to accommodate salt quantities listed on the product). Less than 1 bag of minute rice (or similar quantity of boxed rice, I do not really measure this ingredient, I just throw it in) Chili powder and salt to taste
Directions
Preparation is super simple. Dump the beans, canned tomatoes, peppers, onion and garlic directly into the slow cooker. Stir in the quinoa mixing the other ingredients together. Add enough broth to cover the contents of the pot and set it to cook for 4 hours on a medium setting.
After an hour, add the rice (you do not have to add the entire bag). Also, add salt and chili-powder to taste. If the broth looks low, add more, but heat it up in the microwave fi rst so that you do not bring down the temperature of the cooker. At the 2 or 3 hour mark, you might also have to add more broth, but remember that you are not making soup. The rice and quinoa will use the broth to cook properly.
At the three hour mark, check to see if the quinoa has sprouted. You will actually see little green sprouts, which means that the quinoa is tender and crunchy rather than gritty. When you see this you know that your rice and beans are done.
Notes
It is meant to be thrifty and easy, so feel free to improvise. I am a vegetarian and so this dish is meatless. However, when I prepare it for carnivores they seem to want it with chorizo or some other form of sausage. So if you want to improvise some meat into the dish, I would suggest adding some sausage or sausage substitute. Just be careful that things do not get too spicy. You can also dump some cheese on it when you reheat it or when it is hot in the bowl to jazz things up. Adjust ingredients to suit personal taste and tolerance. Use more or less ingredients depending on the size of your slow cooker. I prepare this in a one quart slow cooker and it does spill over the sides a bit. It takes only about 15-30 minutes to prep, but cooks for about 3-4 hours.
Submitted by Christina Moore "One Heck of a Steak"
When Dr. Thomas F. Heck retired in 2000 (he was Head of the OSU Music & Dance Library from 1978 to 2000), we had a retirement party for him. One of the “gifts” for him was a recipe, which his wife Anne gave to me, and I entered the recipe into the OSU library catalog (I was the music cataloger at that time). The recipe is still in the catalog: search by title: “One Heck of a Steak!”
*Marinade will also work well on chicken or tofu.
Ingredients
1/2 cup peanut oil 1/2 cup soy sauce 1/2 cup sherry 3 cloves garlic, crushed Several sliced pieces of fresh ginger Small piece of orange zest Dash of Tabasco Flank steak
Directions
Combine marinade ingredients.
Marinate steak for 4 hours.
Grill 5-7 minutes
Submitted by Alan Green Grandma's Lumpia Filling (not including wrappers)
Ingredients (makes about 50)
2 pounds of ground beef 1 clove of minced garlic (large) 1 minced onion (medium) 1 20-oz. package of frozen french style green beans 3 carrots, cut in very thin slices 1 can of bamboo shoots, cut in very thin slices 1/2 pound of fresh bean sprouts 1 can of garbonzo beans Salt to taste 3 tablespoons of soy sauce
Directions
Steam all together until vegetables are cooked.
Drain exess liquid.
Submitted by Ann Marie L. Davis Rosemary Ranch Chicken Kabobs
Ingredients (serves 6)
1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice 1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Directions
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Submitted by Karen Ferris Coconut Curry Chicken Tenders
Ingredients
1 pound of boneless/skinless chicken breast (cut into ¼” to ½” pieces) 1 to 1 ½ cups of low-fat buttermilk ½ cup all purpose fl our (with salt and pepper to taste) 1 large egg + 1 large egg white lightly beaten together 1 cup fi nely crushed cornfl akes 1 cup lightly sweetened fl aked coconut 1 tsp garlic powder ¾ tsp salt ½ tsp curry powder ¼ tsp cayenne Non stick cooking spray
Directions
Cut chicken into ¼” to ½” thick pieces. Combine chicken and buttermilk in a shallow dish: cover and chill about 1 hour. Drain chicken and discard liquid.
Preheat oven to 475 degrees. Line a large baking sheet with foil (easier cleanup), place a wire cooling rack on top of the baking sheet then preheat both together in the oven. I spray the rack with nonstick cooking spray just before placing the chicken on it otherwise the tenders will stick. I fi nd that by using the baking rack on top of the baking sheet (and preheating them), the tenders get nice and crisp on both sides.
Set up a coating station (3 dishes/bowls). Put fl our in a shallow dish. Season the fl our to taste (I just use a dash of salt and pepper). Toss the chicken pieces in the fl our to coat. Mix the egg and egg white in a second dish. Mix the cornfl akes, coconut, garlic, salt, curry and cayenne in a third dish. Take the fl oured strips, dip in egg mixture then in cornfl ake mixture. Set aside until all are coated. Take out the preheated baking sheet/rack. Spray the rack then place coated chicken pieces in a single layer on the rack and give the coated pieces a quick shot of cooking spray. Bake at 475 degrees. My strips are usually on the thicker side (closer to the ½ inch) so I cook for about 10 to 12 minutes as my family likes them well done. Adjust the time to your liking but a minimum of 7 minutes. Watch to be sure the coconut doesn’t burn.
Depending on the weight of your chicken, you may get about 20 strips. These are great on their own but you could also serve with a side of your favorite sauce. Sweet and sour sauce pairs nicely with the coconut curry fl avor.
Submitted by Lisa Patton-Glinski Mom's Turkey Joes
Ingredients (serves 8-10)
2 ibs ground turkey (can substitute lean ground beef) 2 Tbsp canola or other light oil 1 tsp of ground pepper Salt to taste 1 small onion chopped 1 red bell pepper fi nely chopped (can use any type of pepper) 1 can tomato soup (Campbell’s condensed - 8 oz.) 2 tsp mustard 2 tsp vinegar ½ bottle ketchup (8 ounces) 2 tsp sugar (or less) Whole wheat buns
Directions
In a deep pot or large skillet, sweat the onions and peppers in canola oil. Add meat to brown. When meat is thoroughly cooked, add remaining ingredients.
Cover & simmer for 15-20 minutes. Serve on whole wheat buns.
Submitted by Judy Cerqua Aunt Paula's Lasagna
Ingredients
2 lbs. ground beef 1 32oz. jar Prima Salsa Spaghetti Sauce (or Prego) 1 15 oz. Hunts Tomato Sauce 1 cup water 1 onion (I sometimes substitute onion powder) To taste: 1 green pepper 1 ½ tsp. sugar 1 tsp. salt 1 tsp. garlic salt ½ tsp. pepper Mozzarella cheese Cottage cheese
Directions
Cook meat, onion, green pepper until meat is brown and onion and pepper tender.
Add remaining ingredients and simmer at least one hour. Sauce can be made before and refrigerated.
Drain fat from meat before adding other ingredients.
Cook lasagna noodles (following instructions on the package).
Grease pan – layer: Noodles (or thin layer of sauce), Sauce (thin layer), Mozzarella cheese, Cottage cheese Noodles, Sauce, Mozzarella cheese, Noodles, Sauce, Sprinkle top with Parmesan cheese (I love cheese so I always put extra mozzarella on!)
Bake 45 minutes at 350 degrees. (this serves up even better the second day and makes great left overs!) Also good for family gatherings and big dinners since you can make it ahead and reheat. Add garlic bread and a salad and you are set.
Submitted by Pam McClung Ratatouille
Ingredients Directions
2 tablespoons olive oil Preheat oven to 350 degrees F (175 degrees C). Coat bottom 3 cloves garlic, minced and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes Heat remaining 1 tablespoon olive oil in a medium skillet over salt to taste medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 1 cup grated Parmesan cheese 10 minutes. Season with salt to taste. 2 zucchini, sliced 1 large onion, sliced into rings Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan 2 cups sliced fresh mushrooms cheese. Spread zucchini in an even layer over top. Lightly salt 1 green bell pepper, sliced and sprinkle with a little more cheese. Continue layering in this 2 large tomatoes, chopped fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes. Submitted by Karen Ferris
Avocado Chicken Tacos
Ingredients Directions
1 cup black beans, cooked Heat broiler. In a large bowl, combine black beans, corn, 1 cup canned corn shredded chicken, cheddar, taco seasoning, and fresh cilantro. Stir until combined. 1 cup shredded chicken 1 cup shredded cheddar, plus more for garnish Halve and separate three avocados, removing pit and hollowing 1 package taco seasoning out insides. Mash insides in a small bowl and set aside. 2 tbsp fresh cilantro, plus more for garnish Place avocado boats face up and fi ll each with 1/3 cup of fi lling. 3 ripe avocados (for the dressing) Sprinkle with more cheddar and more fresh cilantro, then broil 1 cup ranch dressing until cheese is melty, about 2 minutes. ¼ cup lime juice Make the dressing: In a medium bowl, combine ranch, lime juice, 1 tbsp cilantro cilantro, salt, and pepper and stir to combine. Fold in mashed 1 tsp salt avocados and mix until smooth. 1 tsp pepper Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.
Submitted by Randall McKenzie Grilled Tilapia Fish Tacos
Ingredients (serves 2)
¾ of a pound of fresh Tilapia (Frank’s Fish & Seafood on Trabue road is my go to location) ½ head of chopped fresh lettuce (cabbage if you prefer) 1 cucumber, skin removed and fi nely chopped ¼ lb of sharp cheddar cheese ½ cup of your favorite salsa Old Bay seasoning Salt, pepper ½ lemon Jalapeno peppers – 1 or 2 freshly chopped (in a jar will work just fi ne) Flour tortillas – you can use corn tortilla if you prefer
Directions
Allow fi sh to get to room temperature while you preheat the grill to medium high heat
Season fi sh with a little salt, pepper, and old bay
Finely chop lettuce/cabbage and cucumber
When grill is preheated, put fi sh on grill, after 3 minutes turn for good grill marks
Flip fi sh after 6 minutes, and put tortillas on the grill
Turn fi sh for grill marks after 3 more minutes, and fl ip the tortillas
Squeeze a little bit of lemon onto fi sh after the last turn, cook the fi nal 3 minutes or until done to your liking
Tortillas are done when they begin to bubble a bit, don’t let them get too done, they will get stiff and hard to fold Remove fi sh and tortillas from grill, now it is time to build your taco
Cut fi sh to size and put on tortilla, add lettuce or cabbage, cucumber, cheese, jalapenos to taste, top it off with salsa
Submitted by Matt Jewett Cod Fish Tacos
Ingredients
1 cup all-purpose fl our 2 tablespoons cornstarch 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 cup beer 1/2 cup plain yogurt 1/2 cup mayonnaise 1 lime, juiced 1 jalapeno pepper, minced 1 teaspoon minced capers 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon dried dill weed 1 teaspoon ground cayenne pepper 1 quart oil for frying 1 pound cod fi llets, cut into 2 to 3 ounce portions 1 (12 ounce) package corn tortillas 1/2 medium head cabbage, fi nely shredded
Directions
To make beer batter: In a large bowl, combine fl our, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the fl our mixture (don’t worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consis- tency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fi sh pieces lightly with fl our. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fi sh in a tortilla, and top with shredded cabbage, and white sauce.
Submitted by Karen Ferris Spinach Enchiladas
Ingredients
1 can of green enchilada sauce 1 bag of frozen spinach (thawed) 1 package of corn tortillas (enchilada size) *1 block of cream cheese (softened) *2-3 cups Mexican blend shredded cheese (without seasoning) Onion powder (to taste) Salt and pepper (to taste)
* you can use a lower fat versions of the cheese
Directions
Preheat oven to 375 degrees.
Pour a thin layer of enchilada sauce on the bottom of a 9X13 baking dish.
Drain the spinach in a colander and press out the excess water. In a mixing bowl, combine the drained spinach, cream cheese, onion powder, salt and pepper to taste.
Spoon the mixture into the center of the tortillas and wrap the sides of the tortilla around the fi lling.
Place seam side down in the baking pan.
Cover the enchiladas with the remainder of the enchilada sauce and sprinkle the shredded cheese on top.
Bake for 20-25 minutes or until the sauce and cheese are bubbling.
Submitted by Elaine Pritchard Sonoran Enchilada
Sonoran enchiladas are a bit diff erent than the enchiladas that you may be used to. Instead of being rolled up hors d’oeu- vre with cheese and sauce, they are a full meal in themselves and laid fl at on a hot ceramic plate. They’re a hearty meal for your family coming home from a hard day of work or your guest just arrived from a long trip!
Ingredients
Oil (that can take high heat without burning such as canola oil) Corn tortillas (the larger 20 to 30 centimeter diameter ones) Onions Shredded cheese (a blend of Colby and Jack or cheddar is good) Green enchilada sauce (Ortega, Las Palmas, La Costeña) Eggs
Directions
Begin by fi rst mincing a large yellow onion and sautéing it to a golden carmelization in a cast iron skillet on medium heat. Cast iron is important because it holds heat more evenly and if seasoned properly, it’s non-stick.
Set the sautéed onions aside in a separate dish.
Warm the enchilada sauce in a separate sauce pan. Do not bring to a boil.
Next, place oil in the skillet and bring it up to a high heat. You should have about a one and a half to two centimeters of oil in the skillet. As the oil just begins to smoke, bring the heat down to medium to maintain the heat.
Using tongs, place one tortilla in the oil for ten seconds, turn it over in the oil for fi ve seconds and place on a plate.
Spoon some enchilada sauce on the tortilla and top with some of the onions and cheese.
Repeat with two more layers of tortillas and toppings.
In a small skillet, fry an egg to medium without breaking the yoke. Place this on top of your enchilada stack.
Place the entire plate in the oven at about 65 to 95 degrees centigrade (150 to 200 Fahrenheit) for fi ve minutes to blend the ingredients.
Serve while still hot. (Warn your guest that the plate is hot so they don’t burn their fi ngers—it’s a traditional Mexican cuisine thing.)
Remember to make some for yourself and enjoy the fl avor of Sonora Mexico!
Submitted by Cheryl Mason-Middleton Beef and Bean Chimichangas
Ingredients Directions
1 pound lean ground beef Preheat the oven to 350 degrees F (175 degrees C). 3/4 cup chopped onion Brown the ground beef in a skillet over medium-high heat. 3/4 cup diced green bell pepper Drain excess grease, and add the onion, bell pepper, and 1 1/2 cups whole kernel corn corn. Cook for about 5 more minutes, or until vegetables are 2 cups taco sauce tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated 2 teaspoons chili powder through, then remove from heat, and set aside. 1 teaspoon garlic salt 1 teaspoon ground cumin Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, 1 (16 ounce) can refried beans and then top with as much shredded cheese as you like. Roll 8 (12 inch) fl our tortillas up the tortillas, and place them seam-side down onto a 1 (16 ounce) package shredded Monterey Jack cheese baking sheet. Brush the tortillas with melted butter. 1 tablespoon butter, melted Bake for 30 to 35 minutes in the preheated oven, or until shredded lettuce golden brown. Serve with lettuce and tomato. 1 tomato, diced
Submitted by Karen Ferris
Pork Carnitas
Ingredients Directions
1/4 cup vegetable oil Preheat an oven to 400 degrees F (200 degrees C). 4 pounds pork shoulder, cut into several large pieces Heat the vegetable oil in a large Dutch oven over high heat. 3 tablespoons kosher salt Season the pork shoulder with salt, then arrange the pork in 1 onion, chopped the Dutch oven. Cook until browned on all sides, about 10 1 clove garlic, crushed minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to 3 tablespoons lime juice a boil. Reduce heat to medium-low, cover, and continue to 1 tablespoon chili powder simmer until pork is very tender, about 2 1/2 hours. 1/2 teaspoon dried oregano Transfer the pork shoulder to a large baking sheet, reserving 1/2 teaspoon ground cumin the cooking liquid. Drizzle with a small amount of the 4 (14.5 ounce) cans chicken broth reserved cooking liquid and lightly season with salt.
Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns. Submitted by Karen Ferris Baked Meatballs
Ingredients Directions
1 lb. of 96% lean ground beef (or ground turkey) Combine all ingredients except beef into a bowl and mix well. ½ cup plain breadcrumbs (or fi nely crushed cornfl akes for a slightly diff erent fl avor) Once well mixed, add the beef and mix lightly until just incorporated (to avoid overworking). The texture seems to 1 tsp salt turn out better if you just form loosely into meatball shape ½ tsp ground pepper (vs tightly packed). 2 eggs Place on parchment lined baking sheet and bake for 20 4 Tbsp ketchup minutes. Should make about 25 to 30 small meatballs 1 Tbsp dried parsley (depending on the size). 2 Tbsp olive oil ½ cup grated parmesan cheese
Submitted by Lisa Patton-Glinski
Greek Inspired Marinade
Ingredients Notes
2 TBSP olive oil I have used this marinade primarily on chicken but it would 2 TBSP white wine vinegar also pair nicely with fi sh. I regularly get requests to serve this at dinner parties and for copies of the recipe. Two serving 1 tsp freshly grated lemon zest suggestions that have been a big hit with friends and 1 TBSP fresh lemon juice family – as an hors d’oeuvre I place marinated chicken strips 2 cloves of garlic minced on skewers and grill. Serve with dipping sauce such as tzatziki. As part of a main dish, double the batch to make 1 tsp salt enough marinade for several boneless skinless chicken ¼ tsp oregano breasts, grill and while still hot sprinkle with crumbled feta ¼ tsp thyme and a splash of fresh lemon juice just before serving. I would marinade the chicken for one hour.
Submitted by Lisa Patton-Glinski Oyster Ramps (Wild Spring Flavor)
Ingredients
Freshly foraged Ramp greens (Allium tricoccum) / Substitute with fresh green onions (Scallion): About ¼ lb for serving of two. Freshly foraged wild oyster mushrooms (Pleurotus ostreatus) / Substitute with fresh Shitake mushroom from the produce section of your grocery store: About ¼ lb. Freshly foraged Field Garlic (for garnishment) Soy Sauce and a pinch of salt Cooking oil (We are going to stir fry, so recommend using Canola oil or Olive oil for sauté)
Directions
Lightly wash the oyster mushroom - you don’t want to soak them in water; trim off the hard parts attaching to the wood sub- stratum. Then, use hand to pull them into 2-inch strips if the mushrooms are large. Thoroughly wash the ramp greens and slice into 3-inch (optionally whole if your harvest are young shoots).
Heat about 3 spoons cooking oil (don’t let it smoke!) and saute the Oyster mushroom fi rst, when the mushroom softened, add in Ramp greens and continue to stir fry until the leaves become darkened in green color and subdued. Add Soy sauce and salt according to your taste. Stop fi re and transfer them in a fl at plate. Cut Field Garlic into tiny pieces and sprinkle on top – DONE and serve.
Inspiration/Notes
To be more closer to mother nature. Foraging for food. Edible wild plants. Learn your land.
Ramps (a.k.a. Wild Leeks, or Allium tricoccum) is a native edible wild plants that is slightly endangered because of over harvesting and, especially, fast growth of residential area and destruction of natural landscape. Each spring, knowledgeable foragers are eager for the merge of ramps shoots, just as that for the more solitude Morel mushroom. Be a conservative forager and only harvest what you need, and for Ramp, only cut the green parts – leave the bubs intact for them to grow again.
Wild Oyster mushroom are 1000 times tastier than those you can get from local grocery stories. I often fi nd them under died Ash tree stumps. As you probably know that almost all of our American Ash trees were killed by the Emerald Ash Borer – sad. But these dead woods are still making contributions to our land, and one of them is producing edible mushrooms such as wild Oysters. The life of a tree goes beyond its greenish shade! Protect our land.
Submitted by Sherab Chen Soups Q's Quick & Chunky Turkey Chili
Ingredients
1 lb. lean ground turkey 1 diced green pepper 1 small diced red onion 4 diced tomatoes (or 1 can of diced tomatoes) 1 can of tomato sauce 1 can black beans (drained and rinsed) 1 can light red kidney beans (drained and rinsed) 1 can or frozen package of corn (drained and rinsed) 2 cups of water Mrs. Dash Original Blend Ground black pepper Chili powder Garlic powder Chili fl akes (optional) Chili peppers (optional)
Directions
Scramble ground turkey, green pepper, and onion. Season the mixture with Mrs. Dash, pepper, and garlic powder to your liking. Once the turkey is fully cooked, drain if needed and set aside.
In a medium sauce pan, combine diced tomatoes, beans, corn, and water. Add chili powder and additional seasonings to your liking. To spice up the dish, add chili fl akes and/or chili peppers.
Add the meat mixture into the sauce pan and cook on medium for 20-30 minutes.
Serve and enjoy!
Optional Toppings: Top with shredded cheddar cheese, diced onions, and a dollop of sour cream if you’d like. Reduced fat Ritz Crackers on the side are a big hit in my home as well.
Submitted by Quanetta Batts White Chili With Chicken
Ingredients (serves 10)
2 lbs boneless skinless chicken (breasts or thighs) 1 large onion – chopped 1 can green Mexican chilies 1 can green Mexican chilies with tomatoes 1 can whole kernel corn 4-5 cloves of garlic, chopped 3Tbs Chili adobo powder (or to taste) divided 2 tsp Ancho chili powder 2 tsp Cumin 4 cans northern white beans – drained and rinsed 1 quart low sodium chicken stock 1 bunch cilantro – chopped
Directions
In a 6-quart stockpot or other deep pot – boil the chicken with 2 Tbsp adobo seasoning until cooked through. Remove chicken to a cutting board to cool. Strain the cooking broth, reserving 2 cups of cooking broth for later. Discard remaining liquid. Cut chicken into 1” chunks.
Return the stockpot to the stove. Add chopped onions and cook with garlic in a small amount of oil until clear. Add remaining adobo, ancho chili powder & cumin. Stir in with onions. Add the corn, 3 cans of chili beans, both types of green chilies, chicken stock and reserved cooking broth. Add the chunked chicken. Stir to incorporate all the ingredients.
Puree or mash the remaining can of beans – using a food processor or potato ricer. Add to the pot stirring to incorporate. Taste and adjust seasonings as needed.
Let simmer for 30-40 minutes. Once heated through and thickened, add the chopped cilantro.
Serve in bowls with your favorite sides. I serve with grated cheese, tortilla chips, sour cream, chopped jalapenos and /or black olives.
Submitted by Judy Cerqua Caribbean Inspired Black Bean Soup
Ingredients
Package of dry black beans (about 2 to 2 ½ cups) 8 cups of water 3 TBSP oil (either canola or olive) 1-2 onions chopped depending on size (I use sweet onions) 3 cloves of garlic, minced fi nely 2 medium sized carrots peeled and chopped 5 to 7 stalks of celery chopped 2 cups of water 8 cups of chicken stock (or vegetable broth if you wanted to make it vegetarian) ½ tsp cayenne 1 ½ tsp ground cumin 2 TBSP balsamic vinegar ¼ cup sherry 1 TBSP soy sauce ½ tsp black pepper ground Sour cream, chopped red onion and hot sauce (optional garnish)
Directions
Prepare the beans: Rinse the dry beans (and pick through as you would with any dry bean) and place them in a covered pot with water and soak overnight. The beans will expand slightly so be sure you have a large enough pot and lots of water to cover.
Make the soup: In a large soup pot, heat the olive oil then add onion, celery and carrot. Sauté for a few minutes then add garlic and cook vegetables until slightly softened. (Add the garlic after the veggies begin to cook to ensure the garlic does not burn).
Drain and rinse the beans that you soaked overnight. Add the beans to the veggie mixture along with the chicken stock and water (the 2 cups of water). Bring to a boil. Once boiling, reduce to a simmer. Add the cayenne and cumin. Simmer over low heat partially covered for 2 ½ hours. You really want to be sure the beans are cooked to your desired softness.
Once cooked, puree the soup. I use a stick (immersion) blender. You could also do this in a traditional blender in batches but the immersion blender is much simpler (and less messy). Return the soup to a simmer once pureed.
Add vinegar, black pepper, sherry and soy sauce (you do not want to do this too early in the cooking process – adding these at the end really makes a diff erence in fl avor). Serve with a dollop of sour cream. The sour cream really does make a diff erence so try it. Traditional recipes also sprinkle fi nely minced red onion over the sour cream but my family prefers without. We also sometimes add a dash of Frank’s hot sauce if we want to spice it up further.
Submitted by Lisa Patton-Glinski Instant Pot Creamy Mushroom Wild Rice Soup
Ingredients (serves 6)
5 medium carrots, chopped 1 teaspoon salt 5 stalks celery, chopped 1 teaspoon poultry seasoning (see notes) half of an onion, chopped 1/2 teaspoon dried thyme 3 cloves garlic, minced 6 tablespoons butter 1 cup uncooked wild rice (see notes) 1/2 cup fl our 8 ounces fresh mushrooms, sliced 1 1/2 cups milk (I used 2%) 4 cups vegetable or chicken broth
Directions
Instant Pot: Put all the ingredients in the fi rst list into the Instant Pot (affi liate link).
Cook for 45 minutes (manual). Release steam using the valve on top.
Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the fl our.
Let the mixture cook for a minute or two to remove the fl oury taste.
Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce.
Throw a little salt in there for good measure.
Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.
Notes
Please use actual wild rice! I know it’s on the expensive side, and hard to fi nd, and I’m normally all about the substitu- tions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend” which is just white or brown rice with a few fl ecks of wild rice. Use straight WILD RICE. Chicken can be added – just pop it in the instant pot with everything else and shred it when it’s done.
Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.
Submitted by Michelle Henley Italian Sausage Soup
Ingredients Directions
1 pound Italian sausage In a stockpot or Dutch oven, brown sausage with garlic. Stir in 1 clove garlic, minced broth, tomatoes and carrots, and season with salt and pepper. 2 (14 ounce) cans beef broth Reduce heat, cover, and simmer 15 minutes. 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. 1 (14.5 ounce) can great Northern beans, undrained 2 small zucchini, cubed Remove from heat, and add spinach. Replace lid allowing the 2 cups spinach - packed, rinsed and torn heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes. 1/4 teaspoon ground black pepper 1/4 teaspoon salt
Submitted by Karen Ferris
Alfredo Sauce
Ingredients Directions
1/4 cup butter Melt butter in a medium saucepan over medium low heat. Add 1 cup heavy cream cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley
Submitted by Karen Ferris Roasted Tomato and Red Pepper Soup
Ingredients (serves 4-6)
3 pounds of fresh tomatoes – several varieties (heirloom, plum, cherry, etc.) Wash, core and cut tomatoes large tomatoes in half. Destem cherry or vine tomatoes. If using vine tomatoes for garnish, set aside after roasting 8 large cloves of garlic – peeled 2 red bell peppers – quartered and deseeded 2 small onions – peeled and sliced or quartered ½ c. olive oil 4 Tbsp. unsalted butter 2 bay leaves 1 tsp Kosher Salt Fresh ground pepper 1 quart vegetable stock ¾ c. heavy cream (optional) 1 small bunch (1/2 cup) fresh basil washed and dried and chopped (optional)
Directions
Preheat the oven to 450 degrees.
Place tomatoes, peppers, onions and garlic on a baking sheet or in a roasting pan. Season vegetables with kosher salt, fresh ground pepper and drizzle with olive oil.
Roast vegetables at 450 degrees for 20 to 30 minutes until caramelized.
Transfer vegetables to a large stockpot, deglazing the pan with ½ cup of water. Add vegetable stock, bay leaves and but- ter. Bring the pot to a boil. Decrease the heat, simmering for 20 minutes or until the liquid reduces by one third.
Remove bay leaves before pureeing vegetables.
Using an immersion blender or food processor – blend vegetables until pureed. Strain soup if desired and return to pot. Add basil and cream if desired. Check seasoning and adjust as necessary.
Serve with croutons, roasted vine tomatoes, splash of heavy cream if desired.
Submitted by Judy Cerqua Easy Chicken, Spinach, and Avocado Soup
Ingredients (serves 4)
4 chicken thighs sliced or chopped 3 cups of Fresh Spinach 4 cups of Chicken Broth 1 TBSP chopped garlic 1 tsp regular salt or pink Himalayan salt 1 tsp pepper 1 tsp cumin 1 tsp ginger 1 tbsp Italian seasoning ½ bunch of chopped cilantro 1 lime quartered
Directions
Place butter/oil/ghee in a pan on medium heat. Add the chicken, garlic, and seasonings to the pan and lightly brown.
Add chicken broth and allow chicken to cook thoroughly.
Add green onion and fresh spinach and allow spinach to wilt (about 3 minutes)
Turn off the heat and add cilantro.
Add chopped avocado to bowls and pour soup over the avocado.
Serve/garnish with lime wedges.
Submitted by Jessica Ware Slow and Spicy Peanut Soup (for slow cooker)
Ingredients
2 medium onions (peeled and chopped into smallish cubes) 2 large bell peppers (chopped into smallish cubes) 4 gloves of garlic (thoroughly diced) 1 hot pepper of choice (optional for those who like a little more heat, thoroughly diced) 1 can of crushed tomatoes (use brands that contain no added spices-- unless of course you want to experiment!) 1 cup of crunchy peanut butter (prefer natural, unsalted brands and stir thoroughly) 1 cup of pre-washed quinoa 1 box of vegetable stock (prefer unsalted brands) Salt, pepper and chili powder to taste
Directions
Now that you’ve diced and sliced all of these vegetables, your work here is almost done! Simply add the vegetables to the slow cooker as you prepare them. Add the can of tomatoes-- liquid and all. Remember to stir the peanut butter to thoroughly mix the oil into the butter-- (a natural brand will have oil settled at the top of the jar). In a separate bowl, mix the peanut butter and quinoa together and add them to the crock pot. Fill out the crock pot with the vegetable stock. Use salt, pepper and chili powder to taste (about a half teaspoon each). Stir the ingredients in the pot gently but thoroughly.
Notes
If you use salted peanut butter, tomatoes and/or vegetable stock omit or minimize the salt. For a heartier soup add more quinoa and peanut butter. For a thinner soup add more vegetable stock.
Submitted by Christina Moore Beverages Breakfast Milkshake
Ingredients
1 ripe banana, frozen or fresh (use frozen banana if you want it more milkshake-like) 1 tsp to 1 tbsp cocoa powder (to taste) 1 cup milk or milk alternative 1 tbsp peanut butter or pb substitute
Directions
Break the banana into hunks.
Toss it and everything else in a blender. Puree until smooth.
This makes one serving so just double or triple it if you are making it to share.
Submitted by Terri Fizer Dessert Vanilla Crepes
Ingredients Directions
1 1/2 cups milk In a large bowl, mix together the milk, egg yolks and vanilla. Stir 3 egg yolks in the fl our, sugar, salt and melted butter until well blended. 2 tablespoons vanilla extract Heat a crepe pan over medium heat until hot. Coat with 1 1/2 cups all-purpose fl our vegetable oil or cooking spray. Pour about 1/4 cup of batter into 2 tablespoons sugar the pan and tip to spread the batter to the edges. 1/2 teaspoon salt When bubbles form on the top and the edges are dry, fl ip over 5 tablespoons melted butter and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Submitted by Karen Ferris
New York Style Cheesecake
Ingredients Directions
4 (8 ounce) packages cream cheese, softened Bring all ingredients to room temperature. Place oven shelf in 1 cup unsalted butter, softened the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Gener- 1 1/2 cups sour cream ously butter the inside of the pan. 1/2 cup heavy whipping cream 1 3/4 cups white sugar In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping 1/8 cup cornstarch cream. Add amaretto and vanilla. Stir in eggs and egg yolk one 1 fl uid ounce amaretto liqueur at a time, mixing thoroughly between each addition. Pour batter 1 teaspoon vanilla extract into prepared pan. 5 eggs Pour mixture into prepared springform pan. Place pan in another 1 egg yolks pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this pre- vents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan. Submitted by Karen Ferris Healthy Flourless Chocolate Chip Cookies
Ingredients
2 teaspoons vanilla extract 1 large egg 4 tablespoons dark brown sugar lightly packed 1/2 cup coconut oil 1 and 1/2 cups oat fl our regular oats blended in a blender 1/2 teaspoon baking soda 1 teaspoon cinnamon Pinch of salt 1/2 cup dark chocolate chips
Directions
Take regular old fashioned oats or quick oats and blend them until they resemble a fl our or powder in a blender or food processor.
Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until combined.
Stir in the oat fl our (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
Stir until just combined and then fold in the dark chocolate chips.
Chill the dough for at least one hour (this part is important!)
Preheat the oven to 350 degrees F.
Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
Bake for 8-10 minutes or until lightly browned around the edges.
Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
Enjoy!
Submitted by Belle Teesdale Mom's Apple Cake
Ingredients
1 cup oil (Crisco or Wesson) 1 ¾ cup sugar 3 eggs 2 cups sifted fl our 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. salt 2 tsp. baking powder 1 tsp. vanilla 2 or 3 cups raw sliced thin apples (I like at least 3 cups) 1 cup chopped nuts (optional)
Directions
Beat the oil, sugar, and eggs together until smooth.
Add: 2 cups sifted fl our 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. salt 2 tsp. baking powder 1 tsp. vanilla
Fold in: 2 or 3 cups raw sliced thin apples (I like at least 3 cups) 1 cup chopped nuts (optional) I usually leave them out Bake 10 x 12” pan at 375 degrees for 35 minutes (if glass, lower temp.) Done if toothpick comes out of the center clean. (very moist and delicious)
Submitted by Pam McClung Potato Candy
Ingredients
One small potato (see notes) 1 lb. confectioner’s sugar Water About 1/3 to ½ cup peanut butter or substitute (you can use any nut butter or fi lling substitute such as sunbutter or jam, as long as the texture is similar and it is spreadable)
Directions
Peel and thinly slice a small potato. Cover with water in a small bowl and microwave until soft.
With a spoon, transfer about half the potato to a larger bowl. (Save the rest of the potato and the water it was cooked in). Mash well with a fork or masher. Begin sprinkling powdered sugar into the mashed potato, mixing to form a paste. Add a teaspoon of the water the potato was cooked in to moisten as necessary. As it gets thicker you may need to use your hands and knead the mixture. Keep adding sugar and kneading until a thick dough is formed and the stickiness is gone. It will be about as thick as play-dough.
Dust a piece of waxed paper with more powdered sugar. Turn the sugar dough onto the paper. Sprinkle the top and cover with another sheet. Begin rolling out the candy into a rectangular shape. It should be no thicker than ¼”.
Carefully peel off the top layer of paper and spread a layer of peanut butter over the entire surface of the candy. Use the bottom layer of waxed paper to begin rolling up the candy lengthwise. Two butter knives, a large pancake turner, ex- tra hands, or your arm might be helpful here. Try not to squeeze it or roll too tightly to avoid squishing the peanut butter through the layers.
Once it is rolled, wrap it in the paper, slide it onto a cutting board or pizza pan, and chill in the freezer for about 30 minutes until very fi rm. Unwrap and slice into pinwheels about ½” thick. These should be kept in the fridge but can sit out to soften a little before serving. Usually makes about 12-15 slices.
Notes
Depending on the size of the potato and how much candy you want, you may use the whole thing or half. You need about 2-3 tbsp cooked potato to get a decent log of candy. If you throw in the whole potato, you may need more con- fectioner’s sugar to get the candy to the right consistency. Then you’ll just have more candy! What a shame. Just make sure you have extra sugar on hand in case the recipe “grows.”
Submitted by Terri Fizer Cream Scones
Ingredients
2 cups all purpose unbleached fl our 1 tablespoon baking powder 3 tablespoons sugar 1/2 teaspoon salt 5 tablespoons cold unsalted butter cut into 1/4 inch cubes 1/2 cup of any of the following: currants, dried cherries, dried cranberries, mango, chocolate chips (It is better to choose only 1 or two items per recipe) 3/4 cup of half and half
Directions
Preheat over to 425 degrees.
Place fl our, baking powder, sugar, and salt in a large bowl. Whisk together.
Cut in butter to fl our mixture with pastry blender or two knives. Add fruit or chocolate. mix gently.
Add half and half with a rubber spatula until dough begins to form.
Transfer to a fl oured surface (I use waxed paper) and knead by hand about 10 times. Cut into 8-10 wedges (depending on the wedge size, youget as many as 15-20) and place on an ungreased cookie sheet
Bake until tops are light brown 12-15 minutes. Cool for 10 minutes before serving.
Submitted by Meris Longmeier Apple Cheddar Muffins
Ingredients Directions
1 box corn muffi n mix (8.5oz) Preheat oven to 375. Coat 8 cups of standard muffi n tin with 1 egg cooking spray. 1/2 cup buttermilk In a large mixing bowl, combine corn muffi n mix, egg, buttermilk, 1/4tsp salt and salt. Stir until smooth. Fold in grated apple and cheddar. 1 medium apple, peeled, cored, and grated Let stand 5 min and stir once more. (about 1 cup) Scoop batter into muffi n tin, fi lling cups 2/3 full. Bake for 15-18 1 cup grated sharp cheddar minutes until a toothpick inserted in the center comes out clean. Let cool for 5 min in the muffi n tin, then turn the muffi ns out onto a wire rack and cool completely before serving. Store any leftovers in an airtight container.
Submitted by Randall McKenzie
Homemade Granola
Ingredients Directions
3 cups old fashioned oats Preheat your oven to 320 degrees. Line a large baking sheet ½ cup chopped almonds (unsalted nuts make this with foil (for easy cleanup) and spray with non-stick cooking a little more heart healthy) spray. ½ cup chopped walnuts In a bowl, mix the oats, nuts, maple syrup, oil, and cinnamon. ½ cup chopped pecans Spread the mixture on the baking sheet into an even layer. Bake ¼ cup maple syrup for 25 to 30 minutes (or until golden brown) stirring halfway through. ¼ cup canola oil (you could use all maple syrup if you wanted to avoid the oil) Remove from the oven and add the dried fruit while the granola 1 tsp cinnamon is still warm. Set aside to cool completely. You may like to add ½ cup raisins, dried cranberries, cherries, dates or fl ax seeds or chia seeds to the cooled granola for the added other dried fruit health benefi ts these seeds can off er. You can tailor this recipe to your liking by changing up the nuts, fruit, or even spices. Optional – other heart healthy seeds such as chia or fl ax Store in an airtight container. Use within a week (if it lasts that long since it is quite yummy).
Submitted by Lisa Patton-Glinski No Bake Energy Balls
Ingredients
1 cup old-fashioned oats 1/2 cup peanut butter 1/2 cup ground fl ax seed 1/2 cup chocolate chips 1/3 cup honey 1 tablespoon chia seeds (optional) 1 teaspoon vanilla extract
Directions
Combine oats, peanut butter, ground fl ax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl.
Cover and chill dough in the refrigerator 30 minutes.
Remove dough from refrigerator; roll into balls, about 1 inch in diameter.
Store in an airtight container, keep refrigerated, and enjoy for up to a week!
Submitted by Halle Mares and Elaine Pritchard Skinny Strawberry "Cheesecake"
Ingredients
1 Reduced fat graham cracker crust 1 package of sugar-free strawberry gelatin ¼ cup water 1 (8 ounce) container of fat-free whipped topping 2 (6 ounce) strawberry cheesecake yogurts
* you can switch out the fl avor of gelatin and yogurts to create other cake favors (key lime pie, mixed berry, etc.)
Directions
Bring water to a boil and transfer to a large bowl. Dissolve gelatin.
Stir in yogurt. Fold in whipped topping
Spread mixture in graham cracker crust. Refrigerate for at least 2 hours
Submitted by Nicole Hernandez
Directions Healthy Peanut Butter Candy Bears
Ingredients Directions
1 cup smooth peanut butter (or almond butter) Mix all ingredients together. 1 cup dry milk powder Take one teaspoon for the body, ½ tsp for the head. Knead each 1 tbsp honey piece until smooth. Place head on body. Use tiny amounts to shape ears.
Use a toothpick to put on eyes and mouth with colored icing or melted chocolate.
Makes 24 bite size bears. Submitted by Brenda Goodwin Best Ever Banana Bread
Ingredients Directions
2 eggs, beaten Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 1/3 cup buttermilk inch loaf pan with non-stick spray coating. 1/2 cup vegetable oil Blend together the eggs, buttermilk, oil and bananas. 1 cup mashed bananas 1 1/2 cups white sugar Sift together the sugar, fl our, baking soda and salt. Add to banana mixture and stir in pecans. Mix well. 1 3/4 cups all-purpose fl our 1 teaspoon baking soda Pour into prepared loaf pan and bake 1 hour and 20 minutes or 1/2 teaspoon salt until a cake tester inserted in the center comes out clean. 1/2 cup chopped pecans (optional)
Submitted by Karen Ferris
Best Bombshell Brownies
Ingredients Directions
1 cup butter, melted Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 cups white sugar 9x13 baking dish. 1 tablespoon vanilla extract Combine the melted butter, sugar, and vanilla in a large bowl. 4 eggs Beat in the eggs, one at a time, mixing well after each, until 1 1/2 cups all-purpose fl our thoroughly blended. 1 cup unsweetened cocoa powder Sift the fl our, cocoa powder, and salt in a bowl. Gradually stir 1 teaspoon salt fl our mixture into the egg mixture until blended. Stir in the 1 cup semisweet chocolate chips chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Submitted by Karen Ferris