Lentil Soup

1 c. dry lentils, rinsed and drained
1/2 lb. bulk sausage, browned
1 c. sliced carrots
2 stalks celery, sliced
1/2 bell pepper, diced (I like red), opt.
1 med. onion, chopped
2 cloves garlic, minced
6 c. chicken stock (or 1 qt. plus 2 c. water)
1 1/2 tsp. salt
1/2 tsp. rosemary
1/2 tps. dried sage
1/2 tsp. chili powder
1/4 tsp. pepper (I use lemon pepper, fresh ground)
1/8 tsp. cayenne pepper

Combine all ingredients in slow cooker. Cook on low for 6-8 hours until tender.

French Silk Pie

This is my BIL's favorite pie. :) This is from allrecipes but I altered it slightly.

2 sticks butter
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

I top with shaved chocolate (white & dark) and/or fresh whipped cream!

White Fish w/Orange Sauce (from Jenna)

You cook the fish however you like (pan sear or broil).

Take the following ingredients, mix them together over heat until slightly thickened and then pour over fish.

2 Tsp Margarine or Butter
1 Tsp Flour
1/2 C Orange Juice
2 Tsp Lemon Juice
1 Dash Nutmeg
1/4 Tsp Salt -- Optional

Italian Cheese-Stuffed Meatloaf

This is my orginial twist on the classic meatloaf.

1 lb. lean ground beef
1 lb. pork or turkey bulk sausage
1 1/2 c. oatmeal
2 eggs
1 1/3 c. milk
1 med. onion, finely chopped
1/4 c. parmesan cheese
1 Tb. Italian Seasoning
1 1/2 tsp. salt
1/4 - 1/2 tsp. pepper
4 deli slices provolone cheese
4 deli slices mozzerella cheese
Pasta sauce, if desired

Combine meats, oatmeal, eggs, milk, onion, parmesan, and seasonings. Spray two sheets wax paper w/nonstick cooking spray. Pour meat mixture on to one and cover with the other sheet. Press meat out to 1/2 in. thick rectangle, then remove top wax paper. Arrange cheese slices on top - keep it 1 in. from sides and ends. Gently roll the meatloaf, using the bottom wax paper to help. Seal ends and bottom seam and place in a greased 8x8 pan. Bake at 350 degrees for 1 hour - 1 1/4 hour or until no longer pink inside. During last 20-30 minutes, top with tomato pasta sauce if desired.

Makes 1 lg. meatloaf

Black Bean & Rice Soup

This is my creation - I didn't get the meat out in time for the other recipe I had planned to try. It was a happy coincidence. :)

2 Tb. olive oil
2 med. carrots, diced
2 stalks celery, diced
1 med. onion, diced
2 cloves garlic, minced
1 qt. (4 c.) vegetable, chicken, or beef stock
2 cans black beans
1 can tomatoes, undrained
1 c. rice (I like a rice medley that has some seasoning already in it)
2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. cumin

Saute veggies in olive oil until slightly tender. Combine remaining ingredients and cook until rice is done (time will depend on what kind of rice you use). Enjoy! Makes 6 servings

Blueberry Muffins

1 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. vanilla
1 beaten egg
3/4 c. milk
1/4 c. canola oil
1 tsp. lemon peel, finely shredded
1 c. blueberries, fresh or frozen

In a med. bowl combine flours, sugar, baking powder, cinnamon, and salt. Make a well in center of dry mixture; set aside. In another mixing bowl combine egg, milk, vanilla and oil. Add mixture all at once to the dry mixture - stir just until moistened. Fold in blueberries and lemon peel - do not overmix. Spoon batter into greased or lined muffin pan filling 2/3 full. Bake at 400 degrees F for 20 min. until golden. Makes 10-12 muffins.

Biscuits

1 c. flour
1 c. whole wheat flour
1 Tb. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 c. butter
2/3 c. milk

Combine flours, baking powder, sugar, cream of tartar, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center and add milk. Stir until moinstened.

Tuen dough oonto a lightly floured surfacee. Quickly knead dough by gently folding and pressing dough 10-12 strokes or until nearly smooth. Lightly roll dough to 1/2-in. thinkness. Cut dough with 2 1/2 in. biscuit or any cookie cutter.

Place biscuits 1-in. apart on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 min. or until golden. Serve hot. Makes 10-12 biscuits

Quinoa & Cucumber Salad

Appeared in Everyday Food Jan./Feb. 2008

1 c. quinoa, rinsed
coarse salt and ground pepper
2 Tb. red wine vinegar
1 Tb. olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced
1/4 c. packed fresh parsley leaves

In med. saucepan, bring quinoa and 1 c. salted water to a boil. Reduce to a simmer; cover and cook until water has been absorved and quinoa is tender - 11-13 min. Transfer to a med. bowl and cool to room temp.

To quinoa, add vinegar, oil, cucumber, scallions, and parsley, season with salt and pepper, and toss to combine. Serve at room temp. or chilled.

Serves 4

Mocha Chip Meringues

This appeared in Everyday Food Jan./Feb. 2008

3/4 c. sugar
1 Tb. cornstarch
3 lg. egg whites, room temperature
1/4 tsp. salt
1 tsp. instant espresso powder
3 Tb. unsweetened cocoa powder
1/2 c. semi-sweet chocolate chips (I think mini would be best)

Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line two lg. baking sheets with parchment paper. In a small bowl, whisk together sugar and cornstarch; set aside. In a large bowl, using an electric mixer, beat egg whites and salt on med. speed until frothy. Beating constantly, add sugar mixture slowly, beat until stiff, glossy peaks form, 6-8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatual, fold in chocolate chips.

Drop batter by level tablespoonfuls onto prepared baking sheets, about 1 in. apart. Bake until crisp, about 40 min. rotating sheets halfway through. Cool completely on sheet, about 20 min. Makes 48