This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in the refrigerator. Makes 1-1/4 pounds.
Sunday, December 21, 2008
Double Chocolate Fudge
This is my version of another recipe. It makes SO much - great for giving as gifts. I often cut the amount of nuts in half and only add them to half the mixture so I have with and without nuts.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans
Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans
Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.
Sugar Cookies (Best Ever!)
We've been making this recipe for as long as I can remember!
1 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
3 Tb. cream or milk
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
Cream butter and sugar. Add egg, cream and vanilla and mix until blended. Add dry ingredients. Divide into 3 or 4 rounds and roll out. Cut with seasonal cookie cutters. Bake at 400 degrees for 5-8 min. until barely golden. Ice with your favorite frosting and top with sprinkles. Make 5-6 dozen.
Sweet Potato, Sausage, & Kale soup
This is my version of a recipe I found.
1-2 Tb. olive oil
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped (can use less)
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed
Heat oil in a large soup pot over medium-high heat. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic. Cut sausage into bite size pieces and add to pan. Cook until sausage is lightly browned. Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.
1-2 Tb. olive oil
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped (can use less)
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed
Heat oil in a large soup pot over medium-high heat. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic. Cut sausage into bite size pieces and add to pan. Cook until sausage is lightly browned. Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.
Raspberry Coffee Cake
This is a favorite from Light 'n Tasty. I often make it for Christmas.
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.
Spoon two-thirds of the batter into a greases 8-in. round baking pan (I use a springform pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.
Spoon two-thirds of the batter into a greases 8-in. round baking pan (I use a springform pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.
Sunday, November 30, 2008
Scones
2 3/4 c. - 3 c. flour
3/4 c. granulated sugar
1 c. buttermilk (or sour milk)
1/4 c. oil or butter
3/4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 c. dried currants, raisins, or cranberries
Combine dry ingredients and fruit together and wet ingredients separately. Add together. Drop by Tb. on lightly greased cookie sheet. Bake at 375 degrees fr 12 -15 min.
3/4 c. granulated sugar
1 c. buttermilk (or sour milk)
1/4 c. oil or butter
3/4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 c. dried currants, raisins, or cranberries
Combine dry ingredients and fruit together and wet ingredients separately. Add together. Drop by Tb. on lightly greased cookie sheet. Bake at 375 degrees fr 12 -15 min.
Italian Butter
1 stick softened butter
1 Tb. Italian seasoning
Combine and chill 1/2 hr.
Delicious on baked potatoes, hot cooked pasta, or garlic bread.
1 Tb. Italian seasoning
Combine and chill 1/2 hr.
Delicious on baked potatoes, hot cooked pasta, or garlic bread.
Crock Pot Turkey Breast
1 - 6lb. turkey breast, frozen
1 can cranberry sauce
1 c. orange juice
1 tsp. rosemary
Combine all and put in greased slow cooker. Cover and cook on low 9 hrs. or until internal temp is 170 degrees. Remove from crockpot and let stand 10 min. before slicing.
Alternatives:
-Turkey breast, onion, and garlic
-Turkey breast, 4 strips bacon (layed on turkey), onion, 2 c. chicken broth, 1 clove garlic, pepper to taste, 1/2 c. honey
-Turkey breast, 2 c. water, 2 stalks chopped celery, 1 onion, 1/4 c. butter, 1/2 - 1 tsp. seasonings (salt, pepper, rosemary, whatever desired)
1 can cranberry sauce
1 c. orange juice
1 tsp. rosemary
Combine all and put in greased slow cooker. Cover and cook on low 9 hrs. or until internal temp is 170 degrees. Remove from crockpot and let stand 10 min. before slicing.
Alternatives:
-Turkey breast, onion, and garlic
-Turkey breast, 4 strips bacon (layed on turkey), onion, 2 c. chicken broth, 1 clove garlic, pepper to taste, 1/2 c. honey
-Turkey breast, 2 c. water, 2 stalks chopped celery, 1 onion, 1/4 c. butter, 1/2 - 1 tsp. seasonings (salt, pepper, rosemary, whatever desired)
Reubens
8 slices rye bread
1/2 lb. deli style roast beef or turkey
1/2 c. sauerkraut, rinsed & well-drained
4 slices swiss cheese
1/4 c. thousand island dressing
Butter outside of all bread slices. On 4 slices of bread, layer the meat, sauerkraut, cheese, and salad dressing. Top with remaining bread. Grill sandwiches in griddle on both sides until cheese is melted.
1/2 lb. deli style roast beef or turkey
1/2 c. sauerkraut, rinsed & well-drained
4 slices swiss cheese
1/4 c. thousand island dressing
Butter outside of all bread slices. On 4 slices of bread, layer the meat, sauerkraut, cheese, and salad dressing. Top with remaining bread. Grill sandwiches in griddle on both sides until cheese is melted.
Chicken Finger w/Honey Sauce
12 oz. boneless skinless chicken breast
2 beaten egg whites
1 Tb. honey
2 c. crushed corn flakes
1/4 tsp. pepper
Sauce:
4 tsp. prepared dijon mustard
1/4 c. honey
1/4 tsp. garlic powder
Rinse chicken and pat dry. Cut into strips about 3 in. long and 3/4 in. wide. In small mixing bowl combine egg white and honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into egg mixture then roll in the crumb mixture to coate. Place on an ungreased baking sheet in a single layer.
Bake at 450 degrees for 11-13 min or until no longer pink.
For sauce - combine all ingredients. Makes 4 servings.
2 beaten egg whites
1 Tb. honey
2 c. crushed corn flakes
1/4 tsp. pepper
Sauce:
4 tsp. prepared dijon mustard
1/4 c. honey
1/4 tsp. garlic powder
Rinse chicken and pat dry. Cut into strips about 3 in. long and 3/4 in. wide. In small mixing bowl combine egg white and honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into egg mixture then roll in the crumb mixture to coate. Place on an ungreased baking sheet in a single layer.
Bake at 450 degrees for 11-13 min or until no longer pink.
For sauce - combine all ingredients. Makes 4 servings.
Chicken Enchiladas
1 c. chopped onion
1/2 c. chopped green pepper
2 Tb. butter
2 c. chopped cooked chicken
1/4-1/2 tsp. cayenne pepper OR 1 - 4 oz. can jalapenos
3 Tb. butter
1/4 c. flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken stock
1 c. plain yogurt OR sour cream
1 1/2 c. shredded cheddar or monterey jack cheese
12 - 6 in. tortillas
In lg. saucepan cook onion and green pepper in the 2 Tb. butter until tender. Combine in a bowl with chopped chicken and jalapenos (if using). Set bowl aside
In same saucepan, melt 3 Tb. Blend in flour, coriander, salt, and cayenne (if using). Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in yogurt and 1/2 c. cheese. Stir 1/2 c. sauce into the reserved chicken mixture. Dip ea. tortilla into remaining hot sauce to soften; ill each with about 1/4 c. of chicken mixture. Roll up and place in greased 9x13 pan. Pour remaining sauce over rolls. Sprinkle with remaining cheese. Bake uncovered in a 350 degree oven for 25 min. or until bubbly.
1/2 c. chopped green pepper
2 Tb. butter
2 c. chopped cooked chicken
1/4-1/2 tsp. cayenne pepper OR 1 - 4 oz. can jalapenos
3 Tb. butter
1/4 c. flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken stock
1 c. plain yogurt OR sour cream
1 1/2 c. shredded cheddar or monterey jack cheese
12 - 6 in. tortillas
In lg. saucepan cook onion and green pepper in the 2 Tb. butter until tender. Combine in a bowl with chopped chicken and jalapenos (if using). Set bowl aside
In same saucepan, melt 3 Tb. Blend in flour, coriander, salt, and cayenne (if using). Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in yogurt and 1/2 c. cheese. Stir 1/2 c. sauce into the reserved chicken mixture. Dip ea. tortilla into remaining hot sauce to soften; ill each with about 1/4 c. of chicken mixture. Roll up and place in greased 9x13 pan. Pour remaining sauce over rolls. Sprinkle with remaining cheese. Bake uncovered in a 350 degree oven for 25 min. or until bubbly.
Smoked Sausage Cheese Soup
This is my Grandma J.'s recipe - such a yummy treat.
2 c. water
1 c. corn
1 c. chopped potato
1 c. chopped celery
1 c. chopped carrot
1/2 c. chopped onion
2 beef bouillion cubes
1/4 tsp. Tabasco sauce
1/2 lb. Velveeta cheese, cubes
1/2 lb. smoked sausage, cut into bite-size pieces
Place all ingredients except cheese in lg. pan or crock pot. Stir gently; bring mixture to a boil. Cover and simmer on low heat until vegetables are tender, about 2 hours. Just before serving, bring soup back to a boil and add cheese. Stir until blended and cheese is melted. Do not boil after adding cheese. Serves 4-6
2 c. water
1 c. corn
1 c. chopped potato
1 c. chopped celery
1 c. chopped carrot
1/2 c. chopped onion
2 beef bouillion cubes
1/4 tsp. Tabasco sauce
1/2 lb. Velveeta cheese, cubes
1/2 lb. smoked sausage, cut into bite-size pieces
Place all ingredients except cheese in lg. pan or crock pot. Stir gently; bring mixture to a boil. Cover and simmer on low heat until vegetables are tender, about 2 hours. Just before serving, bring soup back to a boil and add cheese. Stir until blended and cheese is melted. Do not boil after adding cheese. Serves 4-6
Mandarin Spinach Salad
This is a delicious salad - one my mom makes frequently!
1 bunch or bag Spinach
Almonds
Green Onion
Bacon
Mandarin Orange
Dressing:
1/2 tsp. salt
pepper
2 Tb. vinegar
1/4 c. oil
1-2 Tb. honey
1 bunch or bag Spinach
Almonds
Green Onion
Bacon
Mandarin Orange
Dressing:
1/2 tsp. salt
pepper
2 Tb. vinegar
1/4 c. oil
1-2 Tb. honey
Cauliflower Pea Salad
This recipe is from my mom.
1 med. head cauliflower, broken in small pieces
1 10 oz. package frozen peas
2 stalks celery, chopped
3 Tb. onion
Mix all together.
Dressing:
1 c. mayonnaise
3 Tb. milk
2-3 tsp. seasoned salt
pepper
Combine and toss with vegetables. Chill overnight.
1 med. head cauliflower, broken in small pieces
1 10 oz. package frozen peas
2 stalks celery, chopped
3 Tb. onion
Mix all together.
Dressing:
1 c. mayonnaise
3 Tb. milk
2-3 tsp. seasoned salt
pepper
Combine and toss with vegetables. Chill overnight.
Mixed Green Salad w/Beets
This takes a little time but is worth it - it's so good!
1 package mixed greens
1 beet (roasted, peeled, and sliced - takes about 30 min.)
Blue Cheese
Hazelnuts
Dressing:
1/4 c. white wine vinegar
1 c. oil
1 roasted shallot (do with beet)
1 roasted clove of garlic (do with beet)
1/4 c. orange juice
orange zest
1 package mixed greens
1 beet (roasted, peeled, and sliced - takes about 30 min.)
Blue Cheese
Hazelnuts
Dressing:
1/4 c. white wine vinegar
1 c. oil
1 roasted shallot (do with beet)
1 roasted clove of garlic (do with beet)
1/4 c. orange juice
orange zest
Sunday, November 23, 2008
Thanksgiving Sandwich
I came up with this for our 2nd Thanksgiving celebration and we decided this might be the best sandwich we've ever had!
1 loaf sourdough bread
1 lb. turkey (leftover or deli - thick sliced, mesquite smoked)
1/2 lb. sliced cheese (swiss, provolone or your favorite)
6 Tb. cranberry sauce or chutney
9 pieces cooked sliced bacon
1 apple thinly sliced
Spread (3 Tb. mayonnaise, 3 Tb. dijon or brown mustard, 2 tsp. honey combined)
Butter
Butter outside of bread (two slices per sandwich). Lightly smear spread on inside of one piece and top with turkey, bacon, apples, cheese, spread cranberry on other piece of bread. Cook on hot griddle until golden brown and melty - turning once.
Makes about 6 sandwiches.
1 loaf sourdough bread
1 lb. turkey (leftover or deli - thick sliced, mesquite smoked)
1/2 lb. sliced cheese (swiss, provolone or your favorite)
6 Tb. cranberry sauce or chutney
9 pieces cooked sliced bacon
1 apple thinly sliced
Spread (3 Tb. mayonnaise, 3 Tb. dijon or brown mustard, 2 tsp. honey combined)
Butter
Butter outside of bread (two slices per sandwich). Lightly smear spread on inside of one piece and top with turkey, bacon, apples, cheese, spread cranberry on other piece of bread. Cook on hot griddle until golden brown and melty - turning once.
Makes about 6 sandwiches.
Tomato Caprese on Bread
This is an original.
1 loaf crusty french or italian bread
3 tomatoes, sliced
1 lb. fresh mozzarella, thinly sliced
fresh basil
Olive oil
Balsmic vinegar
Salt
Fresh ground Pepper
Cut bread into 1/2 in. pieces. Drizzle w/olive oil. Top w/slice of tomato, fresh basil, salt & pepper, drizzle of balsamic vinegar and thin slice of mozzarella. Place under broiler until melty and lightly browned. Serve hot.
1 loaf crusty french or italian bread
3 tomatoes, sliced
1 lb. fresh mozzarella, thinly sliced
fresh basil
Olive oil
Balsmic vinegar
Salt
Fresh ground Pepper
Cut bread into 1/2 in. pieces. Drizzle w/olive oil. Top w/slice of tomato, fresh basil, salt & pepper, drizzle of balsamic vinegar and thin slice of mozzarella. Place under broiler until melty and lightly browned. Serve hot.
Pumpkin Cranberry Crumb Muffins
This is my original recipe inspired by a recipe for quick bread.
2 eggs
1 c. pumpkin puree (probably a little more - I used all that I had left from the pumpkin pancakes)
1/2 c. oil
1 c. sugar
2 1/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4-1/2 tsp. nutmeg (I fresh grate it)
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh cranberries (rough chop 1/2 of them) - could probably use frozen
Combine eggs, pumpkin, and oil. Set aside. In a large mixing bowl, combine sugar, flour, spices, soda, and salt. Add cranberries and toss to coat. Add wet ingredients and stir until combined - don't overmix.
In a small bowl mix together:
1/4 c. brown sugar
1/4 c. flour
1/4 c. quick oats
3 Tb. melted butter
Spoon muffin batter in lined muffin tin and sprinkle about 1 tsp. of topping on each muffin. Bake at 400 degrees for 20-22 min. Makes 20-24 muffins.
2 eggs
1 c. pumpkin puree (probably a little more - I used all that I had left from the pumpkin pancakes)
1/2 c. oil
1 c. sugar
2 1/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4-1/2 tsp. nutmeg (I fresh grate it)
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh cranberries (rough chop 1/2 of them) - could probably use frozen
Combine eggs, pumpkin, and oil. Set aside. In a large mixing bowl, combine sugar, flour, spices, soda, and salt. Add cranberries and toss to coat. Add wet ingredients and stir until combined - don't overmix.
In a small bowl mix together:
1/4 c. brown sugar
1/4 c. flour
1/4 c. quick oats
3 Tb. melted butter
Spoon muffin batter in lined muffin tin and sprinkle about 1 tsp. of topping on each muffin. Bake at 400 degrees for 20-22 min. Makes 20-24 muffins.
Pumpkin Pancakes
Amy posted about this recipe on her blog and the original is a Martha Stewart. It's AMAZING! Best pancakes we've ever had.
1 1/4 c. flour
2 Tb. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/8 tsp. nutmeg (I just grate some fresh in)
pinch of cloves
1 c. milk
6 Tb. pumpkin
2 Tb. melted butter
1 egg
Combine dry ingredients in mixing bowl. Combine wet ingredients in separate bowl or measuring cup. Pour wet into dry and stir or whisk to combine. Makes 6-10 pancakes.
1 1/4 c. flour
2 Tb. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/8 tsp. nutmeg (I just grate some fresh in)
pinch of cloves
1 c. milk
6 Tb. pumpkin
2 Tb. melted butter
1 egg
Combine dry ingredients in mixing bowl. Combine wet ingredients in separate bowl or measuring cup. Pour wet into dry and stir or whisk to combine. Makes 6-10 pancakes.
Saturday, November 22, 2008
Cottage Cheese & Chive Muffins
My sister has a muffin book and this is from it.
2 c. self-rising flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. light brown sugar
1 egg, lightly beaten
1 c. cottage cheese - be very generous
1/4 c. skim milk
3 Tb. fresh chives, chopped
Combine dry ingredients. Cut in butter. Add wet ingredients and chives. Bake at 375 degrees for 20 min.
2 c. self-rising flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. light brown sugar
1 egg, lightly beaten
1 c. cottage cheese - be very generous
1/4 c. skim milk
3 Tb. fresh chives, chopped
Combine dry ingredients. Cut in butter. Add wet ingredients and chives. Bake at 375 degrees for 20 min.
Vegetarian Chili
This is my original take on making chili without meat - inspired by the vegetables I had on hand.
1 med.-lg. onion, diced
3 cloves garlic
2 cans tomato sauce
2 cans diced tomatoes
1/2 c. water 1 can corn (or frozen)
1 can black beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can white or red kidney beans, drained & rinsed
1/2 butternut squash, peeled and small cubed (about 3 c.)
3 sm.-med. zuchini, small cubed
1 Tb. chili powder
2 tsp. cumin
1/2-1 tsp. oregano
salt to taste (about 2 tsp. - 1 Tb.)
1/4 tsp. red pepper
Combine all ingredients in crock pot and cook on low for 8 hrs. or until vegetables are tender and chili is bubbling. Top with cheese and sour cream (I like plain yogurt & a little sour cream combined). Enjoy.
If you like SPICY - add diced tomatoes w/green chiles! It would really make this better!
You could easily substitute different beans or other vegetables.
1 med.-lg. onion, diced
3 cloves garlic
2 cans tomato sauce
2 cans diced tomatoes
1/2 c. water 1 can corn (or frozen)
1 can black beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can white or red kidney beans, drained & rinsed
1/2 butternut squash, peeled and small cubed (about 3 c.)
3 sm.-med. zuchini, small cubed
1 Tb. chili powder
2 tsp. cumin
1/2-1 tsp. oregano
salt to taste (about 2 tsp. - 1 Tb.)
1/4 tsp. red pepper
Combine all ingredients in crock pot and cook on low for 8 hrs. or until vegetables are tender and chili is bubbling. Top with cheese and sour cream (I like plain yogurt & a little sour cream combined). Enjoy.
If you like SPICY - add diced tomatoes w/green chiles! It would really make this better!
You could easily substitute different beans or other vegetables.
Cherry Pie (double crust)
1 c. sugar
3 Tb. cornstarch
1/4 tsp. salt
6 c. frozen sour cherries
1 tsp. vanilla extract (could also use almond extract)
2 Tb. butter
Combine all ingredients except the butter. Pour into prepared crust. Dot with butter and top with top crust. Bake at 425 degrees for 15 min. Reduce oven temp. to 350 degrees and continue to bake until crust is golden and filling is thick and bubbly, 40-50 min. longer.
3 Tb. cornstarch
1/4 tsp. salt
6 c. frozen sour cherries
1 tsp. vanilla extract (could also use almond extract)
2 Tb. butter
Combine all ingredients except the butter. Pour into prepared crust. Dot with butter and top with top crust. Bake at 425 degrees for 15 min. Reduce oven temp. to 350 degrees and continue to bake until crust is golden and filling is thick and bubbly, 40-50 min. longer.
Blueberry-Raspberry Pie (double crust)
1 c. sugar
2 Tb. cornstarch
2 Tb. quick-cooking tapioca
1/2-1 tsp. cinnamon
1/2-1 tsp. vanilla extract
pinch of salt
8 c. berries (I use frozen unsweetened blueberries & raspberries)
1 Tb. butter
Combine all ingredients except butter and pour into prepared crust in pie pan. Dot with butter and top with top crust. Bake at 350 degrees for 50-60 minutes or until filling is thick and bubbly.
2 Tb. cornstarch
2 Tb. quick-cooking tapioca
1/2-1 tsp. cinnamon
1/2-1 tsp. vanilla extract
pinch of salt
8 c. berries (I use frozen unsweetened blueberries & raspberries)
1 Tb. butter
Combine all ingredients except butter and pour into prepared crust in pie pan. Dot with butter and top with top crust. Bake at 350 degrees for 50-60 minutes or until filling is thick and bubbly.
Pie Crust
2 1/2 c. flour
2 Tb. sugar
1/2 tsp. salt
1/2 c. cold butter
3 Tb. ice water
Stir together flour, sugar and salt. Cut in butter until well combined - no lg. pieces of butter. Add water and mix with a fork until dough pulls together. Makes 2 crusts and a little more.
2 Tb. sugar
1/2 tsp. salt
1/2 c. cold butter
3 Tb. ice water
Stir together flour, sugar and salt. Cut in butter until well combined - no lg. pieces of butter. Add water and mix with a fork until dough pulls together. Makes 2 crusts and a little more.
Sunday, November 2, 2008
Black Bean Tart
CRUST:
1 1/2 c. flour
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt
6 Tb. butter
4-6 Tb. water
Combine dry ingredients and then cut in butter. Add water until it forms a ball.
FILLING:
2 cans black beans, rinsed & drained
2 Tb. sour cream
1 pack frozen corn, thawed
1 Tb. oil
1 c. chopped red pepper
1/2 c. chopped green onion
1/4 - 1/2 c. fresh cilantro, minced
1-2 jalapeno peppers, seeded & chopped
1/4 tsp. pepper
1 1/2 c. monterey jack cheese
sour cream, opt.
Press crust into bottom and up the side of an ungreased 9 in. tart pan. Chill 15 min. Line un-pricked crust w/double thickness of foil. Bake at 350 degrees for 10 min., remove foil and bake for 8-10 min. longer until golden.
In blender, combine 1 c. beans, sourcream, 1/2 tsp. salt until smooth. Spread over crust. Saute corn in oil until tender. Remove from heat and add pepper, onions, cilantro, jalapenos, cheese, peppers and remaining beans. Pour on top of puree. Bake at 350 degrees for 20-30 minutes. Serve w/sour cream if desired.
1 1/2 c. flour
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt
6 Tb. butter
4-6 Tb. water
Combine dry ingredients and then cut in butter. Add water until it forms a ball.
FILLING:
2 cans black beans, rinsed & drained
2 Tb. sour cream
1 pack frozen corn, thawed
1 Tb. oil
1 c. chopped red pepper
1/2 c. chopped green onion
1/4 - 1/2 c. fresh cilantro, minced
1-2 jalapeno peppers, seeded & chopped
1/4 tsp. pepper
1 1/2 c. monterey jack cheese
sour cream, opt.
Press crust into bottom and up the side of an ungreased 9 in. tart pan. Chill 15 min. Line un-pricked crust w/double thickness of foil. Bake at 350 degrees for 10 min., remove foil and bake for 8-10 min. longer until golden.
In blender, combine 1 c. beans, sourcream, 1/2 tsp. salt until smooth. Spread over crust. Saute corn in oil until tender. Remove from heat and add pepper, onions, cilantro, jalapenos, cheese, peppers and remaining beans. Pour on top of puree. Bake at 350 degrees for 20-30 minutes. Serve w/sour cream if desired.
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