Quick Simple Recipes - Easy Recipes

Easy Peach Cobbler

2011-03-03T17:35:00.000-08:00

Easy Peach Cobbler

1 stick (4 ounces) butter, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 to 4 ripe peaches, peeled, pitted, thinly sliced
1/2 teaspoon cinnamon

Heat oven to 375°.
Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square).
In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend.
Stir in the milk and vanilla until blended.
Pour the batter over the melted butter.
Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter.
Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
The top will be browned and the cake will begin to pull away from the sides of the pan.
Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.

Easy Peach Cobbler Serves 6.

By Diana Rattray

George Foreman Rotisserie Recipe

2010-03-24T19:12:00.000-07:00

George Foreman Rotisserie Recipe

This is a wonderful recipe for the George Foreman Baby Rotisserie.

This recipe makes the chicken juicy and skin crispy.

Serves 5

4 lbs roasting chicken
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sugar
2 teaspoons paprika
olive oil

Remove the giblets from chicken and discard

Wash the chicken inside and out, drying off with paper towels

Brush with a little olive oil

Tie wings and legs with cooking twine

Mix all the spices together

Rub the spices all over chicken.

Place on plate and wrap with saran

Put in fridge for about 5 hours but longer if desired

Put chicken onto the rotisserie bar in your George Foreman Rotisserie

Set timer for 1 1/2 hours

Your George Foreman Rotisserie chicken is cooked when no longer pink

Chicken Enchiladas

2010-03-03T17:29:00.000-08:00

Chicken Enchiladas Recipe

3 chicken breasts, cooked and cut into strips
1 clove of garlic
1 chopped onion
1 can cream-of-chicken
2 tsp. of butter
1 cup sharp Cheddar cheese (shredded)
2 tbsp. of flour
8 oz. sour-cream
8 to 10 flour-tortillas

Preheat the oven to 350 degrees.
Brown garlic clove and onion in butter until tender.
Mix flour and sour cream.
Add to onions.
Stirring in the cream of chicken soup.
Cooking to a boil, stir to prevent it from sticking.
Add 1/2 of chicken and cheese.
Warm your tortillas in oven or microwave.
Spoon your chicken mixture onto tortillas then wrap.
Lay them seam side down in a casserole dish.
Add remaining sauce and your grated cheese on top.
Bake Chicken Enchiladas for about 15 minutes.

Cajun Jambalaya Recipe

2010-03-03T17:17:00.000-08:00

Cajun Jambalaya Recipe

2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Heat oil in a large pot over medium high heat.
Saute chicken and kielbasa until lightly browned, about 5 minutes.
Stir in onion, bell pepper, celery and garlic.
Season with cayenne, onion powder, salt and pepper.
Cook 5 minutes, or until onion is tender and translucent.
Add rice, then stir in chicken stock and bay leaves.
Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
Stir in the Worcestershire sauce and hot pepper sauce.

Cajun Jambalaya Serves 6

Black Bean Summer Salad

2010-03-03T15:45:00.000-08:00

Black Bean Salad

1 can black beans
1 can whole green beans
1 can red kidney beans
1 can lima Beans
1 can navy beans
1 medium red onion diced
1 celery stalk
1 bell pepper diced

Black Bean Salad Dressing:
1/2 cup olive oil
3/4 cup cider vinegar
1 tsp. dried tarragon
1 tsp. dried oregano
1/2 tsp. mustard powder
2 tsp. sugar
1 tsp. salt

Empty cans of beans into a colander and rinse under cold water.

Add dressing ingredients and mix.

Put beans and other vegetables into your bowl, add dressing and mix.

Refrigerate overnight.

Before serving, mix and drain excess liquid.

You may want to add additional salt.

8 servings of Black Bean Salad.

Toaster Oven Recipes

2010-03-03T14:44:00.000-08:00

Convection Toaster Oven Recipes

Bruschetta Bread

1 Tbs. olive oil
3 cloves garlic, crushed
4 slices wide country style bread, 1 inch thick, toasted
1-1/4 large tomatoes, seeded and cut into 1/4 inch pieces
2/3 cup shredded mozzarella cheese
1/4 tsp. dried or fresh basil

Preheat convection toaster oven to 400°F.
Heat oil in a heavy nonstick skillet over medium high heat.
Sauté garlic 2 minutes.
Brush garlic oil over one side of each slice of toast.
Add a layer of tomatoes.
Top with cheese and sprinkle with basil.
Arrange on a baking sheet and bake 10 minutes.

Mini Meat Loaf

1-1/2 lbs. lean ground beef
2 eggs, beaten
2 small onions, finely chopped
2 cups fresh breadcrumbs
2 Tbs. grated Parmesan or Romano cheese
2 Tbs. fresh parsley, finely chopped
salt and pepper, to taste

Preheat convection toaster oven to 350°F.
Combine all ingredients in a bowl, mixing well.
Spoon equally into a 6-cup muffin pan.
Bake for 25-30 minutes, or until thoroughly cooked.

Sweet Potato Casserole

2010-01-24T07:40:00.000-08:00

Sweet Potato Casserole

3 cups cooked sweet potatoes, mashed
1/2 cup brown sugar
1/2 cup butter, melted
1/2 cup milk
2 eggs
1 tsp vanilla extract

Sweet Potato Casserole Topping

3/4 cup brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup pecans, roughly chopped

To prepare mashed sweet potatoes, scrub potatoes well and microwave for 6-8 minutes or until potatoes are soft throughout.

Sweet potatoes can also be boiled for 20-24 minutes or until soft.

Canned sweet potatoes work beautifully, as well.

Preheat oven to 350°F.

In mixing bowl, combine mashed sweet potatoes with brown sugar, melted butter, milk, eggs, and vanilla.

Break up any chunks of sweet potato with your spoon.

Mixture should be totally smooth.

In a separate bowl, use fingers to combine brown sugar, flour, melted butter, and pecans for the topping.

Set aside.

Spoon sweet potato mixture into oven-safe dish, and sprinkle pecan mixture evenly on top.

Bake for 30-35 minutes, until sweet potatoes are warmed through and the topping has formed a crust.

Sweet Potato Casserole Serves 8

Source: Jill Colella Bloomfield

Pomegranate Martini

2010-01-05T11:46:00.000-08:00

Pomegranate Martini

1 1/2 cups pomegranate juice
2 ounces Absolute Citron vodka or white tequila
1 ounce Cointreau liquor
1 cup of ice
splash of sparkling water (optional)
squeeze of lemon (optional)

Shake ingredients in a shaker and put in chilled martini glasses.

Put pomegranate martini into a glass as garnish.

Leek Potato Soup

2010-01-05T11:40:00.000-08:00

Leek Potato Soup

1 lg. leek, chopped
3 tbsp. butter
2 cans cream of potato soup
1 can cream of chicken soup
1 can cream of celery soup

Saute leek in butter.

In large pot, combine the cream of potato, chicken and celery soup with the requested water.

Add leeks.

Simmer Leek Potato Soup on low for approximately 30 minutes.

Stir often.

Top with fresh ground black pepper.

This can be simmered in a crock pot on low for 4 hours or so.

Gingerbread Homemade Dog Treats

2010-01-05T11:31:00.000-08:00

Gingerbread Homemade Dog Treats

Ingredients:
1 cup molasses
4 tablespoons honey
1 cup water
½ cup vegetable oil
6 cups all purpose flour
2 teaspoons baking soda
1 teaspoons cinnamon
1 teaspoon ground cloves
2 tablespoons chopped fresh ginger or one tsp. of dried powder ginger

Preheat the oven to 300 degrees.

Combine the molasses, honey, water, and oil in a medium bowl.

In another large bowl mix the flour, the baking soda, cinnamon, cloves, and ginger.

Slowly add the dry ingredients to the wet ingredients.

Combine well.

Divide this dough in four sections and roll each piece into a ball, wrap each ball in plastic wrap and refrigerate for 3 – 5 hours.

After the dough is well-chilled Put dough onto a lightly floured surface and roll dough out into 1/4" thickness.

Cut dough with a cookie cutter into gingerbread men or other fun shapes.

Bake for 1 hour.

Let the Gingerbread Homemade Dog Treats dry overnight.

Gingerbread Men - Without Molasses

2009-11-21T10:07:00.000-08:00

Gingerbread Men - Without Molasses

1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth

Stir in the egg

Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture

Cover, and chill dough until firm, about 1 hour

Preheat the oven to 350 degrees F (175 degrees C)

Grease baking sheets

On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter

Place cookies 2 inches apart on the prepared baking sheets

Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges

Cool Gingerbread Men on wire rack

Baked Eggplant Parmesan

2009-11-02T03:53:00.000-08:00

Baked Eggplant Parmesan

Ingredients

2 lbs (about 2 large) eggplants
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
freshly ground black pepper, sea salt, olive oil

Cut eggplants lengthwise into 1/4 inch slices
Arrange one layer in the bottom of a large colander and sprinkle evenly with salt Repeat with remaining eggplant, salting, until all eggplant is in the colander
Weigh down the slices with a couple of plates and let drain for 2 hours
The purpose of this step is to have the eggplant release some of its moisture before cooking

While the eggplant is draining, prepare tomato sauce
Combine tomatoes, garlic and 1/3 cup olive oil in a food processor
Season with salt and pepper to tasted and set aside

When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture
In a wide, shallow bowl, combine flour and breadcrumbs
Mix well
Pour beaten eggs into another wide shallow bowl
Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg
Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once
Drain on paper towels

Preheat the oven to 350°F
In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce
Top with one third of the eggplant slices
Top eggplant with half of the mozzarella slices
Sprinkle with one third of the Parmesan and half of the basil leaves

Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil
Add remaining eggplant, and top with the remaining tomato sauce and Parmesan

Bake until cheese has melted and the top is slightly brown, about 30 minutes
Allow to rest at room temperature for about 10 minutes before serving

Baked Eggplant Parmesan Serves 8

Fresh Tomato Sauce

2009-09-16T06:46:00.000-07:00

Fresh Tomato Sauce

5-6 tomatoes
5 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
1/3 cup chopped fresh basil
4 garlic cloves chopped finely
1/2 onion chopped
Salt and pepper to taste

Bring whole tomatoes to boil

Peel off tomato skins

Chop tomatoes and place in mixing bowl

Add olive oil, lemon juice, basil, garlic and onion

Add salt and pepper to taste

Mix gently

Brushetta Baguette

2009-09-10T10:35:00.000-07:00

Brushetta Baguette

1 french baguette - cut into 1/2" slices
5 cloves of garlic - finely chopped
4 oz extra virgin olive oil
3 medium tomatoes, seeded and diced. Split tomatoes into two piles
1 sprig fresh basil
1 small red onion finely chopped
Sea salt and ground pepper
FRESH parmigiano reggiano cheese

Sauté the onions in a bit of oil until translucent. Add garlic and sauté for 2-3 minutes

Add one pile of the tomatoes, salt, ground pepper and 2oz of olive oil. Sauté until the tomatoes begin to break down - then remove from heat

In another pan - heat up some olive oil med-high and add in the slices of bread. Cook on each side until golden brown - 1-2 mins

Add remaining tomatoes and half of basil to the tomatoes already in the pan and mix. (if you only have grated parmesan cheese, you can add some in here)

If you have a block of fresh parmesan, use a potato peeler and make some shavings of cheese

Put 1-2 shavings on the toasted bread

Pile on the bruschetta mixture

Top with a leaf of basil

Tomato Bocconcini Salad

2009-09-03T23:59:00.000-07:00

Tomato Bocconcini Salad

3 sliced tomatoes
1/2 pound sliced bocconcini
Chopped fresh basil
Sea salt and pepper to taste
Extra virgin olive oil
Balsamic vinegar

Arrange the tomotoes on a plate with the slices of bocconcini on top

Sprinkle the basil, salt and pepper over top

Drizzle the olive oil and balsamic vinegar over top of the Tomato Bocconcini Salad

Strawberry Kiwi Smoothie

2009-07-30T23:35:00.000-07:00

Strawberry Kiwi Smoothie

6 large strawberries
2 ripe bananas
1 kiwi
1/2 cup vanilla frozen yogurt
1 cup pineapple juice

Place the bananas, strawberries, kiwi, vanilla frozen yogurt and pineapple juice in a blender

Blend until smooth

Roasted Peaches

2009-07-19T09:16:00.000-07:00

Roasted Peaches

2 fresh peaches
2 oz butter
3 1/2 oz brown sugar
1/2 lemon - juice only
2 tbsp champagne

Preheat the oven to 400F

Bring a saucepan of water to a boil.

Lower the peaches one at a time, into the boiling water using a slotted spoon, for 10 seconds then immerse immediately into a bowl of cold water for one minute

Peel off the skins, halve and remove the pits

Heat the butter and sugar together in an ovenproof saucepan over a medium heat, until the sugar has dissolved

Add the peaches and lemon juice

Add the champagne and using a match, carefully (have a saucepan lid ready in case you need it to smother the flame) light the mixture, holding the pan at arm's length

Once lit, shake the pan gently until the flame goes out

Transfer the saucepan into the oven to cook for eight minutes

Keep the peaches moist by spooning over the juices in the saucepan

Arrange the peaches onto serving plates and pour over the sauce from the saucepan

Sprinkle with nuts it desired and serve with a scoop ice cream

Red Potato Salad With Dill

2009-05-06T19:03:00.000-07:00

Red Potato Salad With Dill

2 pounds small red potatoes, scrubbed
4 - 5 eggs, hard-cooked and diced
1 ribs celery, diced
1/2 cup diced red onion
5 green onions, thinly sliced
2 tablespoons diced dill pickle
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
2 tablespoons freeze dried or fresh dill, or about 3 teaspoon dried dill
1 teaspoon salt
1/8 teaspoon pepper

Cut the potatoes into small, bite-size chunks and place in a medium saucepan.

Cover with water and boil for about 10 to 12 minutes, until just tender.

Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.

In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard.

Add to the potatoes and stir gently to combine.

Fold in the dill and add salt and pepper to taste.

Red Potato Salad With Dill Serves 6

Orange Crumb Cake

2009-05-05T11:56:00.000-07:00

Orange Crumb Cake

1 cup all-purpose flour
1/2 cup granulated sugar
4 tablespoons butter, room temperature
1 teaspoon ground cinnamon
1 teaspoon baking powder
dash salt
1 egg
1/2 cup orange juice
1 teaspoon finely grated orange zest

Combine flour, sugar, and butter with pastry blender or fork until mixture resembles meal.

Measure 1/2 cup of the crumb mixture and move to a separate cup or bowl; blend in the cinnamon then set aside.

To the main crumb mixture add baking powder and salt; blend well.

Beat egg with the orange juice until well blended; stir with orange zest into the crumb mixture just until dry ingredients are moistened.

Pour batter into a greased and floured 8-inch square baking pan.

Sprinkle reserved cinnamon-crumb mixture over the batter.

Bake at 350° for 25 to 30 minutes, or until a toothpick or cake tester inserted in center of Orange Crumb Cake comes out clean.

By Diana Rattray

Roasted Tofu with Pepper Sauce

2009-05-02T17:47:00.000-07:00

Roasted Tofu with Pepper Sauce
Serves 4

1 pkg (454 g) extra-firm_tofu
1 jar (370 mL) roasted red peppers
2 cloves garlic, minced
1 tsp (5 mL) paprika

Pat tofu dry; cut crosswise into eight 1/2-inch (1 cm) thick slices. Set aside.

Drain, rinse and pat red peppers dry.

In blender, pure together peppers, 2 tbsp (25 mL) each extra-virgin olive oil and water, garlic, paprika and 1/4 tsp (1 mL) each salt and pepper.

Pour marinade into shallow glass baking dish; add tofu and let stand for 10 minutes.

In skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat.

Scrape marinade from tofu back into baking dish.

Fry tofu, in batches, adding more oil if necessary and turning once, until browned, about 6 minutes.

Return tofu to reserved marinade.

Roast in 350°F (180°C) oven for 15 minutes.

By The Canadian Living Test Kitchen

Broccoli Bacon Salad

2009-04-30T06:20:00.000-07:00

Broccoli Bacon Salad

1/2 pound bacon, cooked crisp and broken into pieces
1 1/2 cup Cheddar cheese, shredded
1 1/2 bunches of broccoli, broken into small pieces
1 small onion, chopped

Dressing:
1 cup mayonnaise
1 tbsp white vinegar
1/4 cup sugar

Mix all salad ingredients together.
Mix dressing ingredients.
Pour dressing over salad and mix well.
Chill.
Leave overnight to flavor.
Add nuts or raisins if desired.
Mix Broccoli Bacon Salad and serve.

Butternut Squash Soup

2009-04-17T17:26:00.001-07:00

Butternut Squash Soup

1 medium Butternut Squash (approx. 1 lb.)
3 tart Green Apples, peeled and coarsely chopped
1 medium Onion, peeled and chopped
1/4 teaspoon Rosemary or Marjoram (optional)
1 teaspoon Salt
1/4 teaspoon Pepper
3 (10 1/2 ounces each) cans Chicken Broth
2 soup cans of Water
1/4 cups Heavy Cream or Half-and-Half
chopped Fresh Parsley for garnish

Peel squash and seed it; cut into chunks.
Combine squash with apples, onions, rosemary, salt, pepper, broth and water in a large heavy saucepan.
Bring to a boil and simmer, uncovered, for 45 minutes.
Puree soup in blender or food processor.
Return mixture to saucepan and bring just to boiling point, then reduce heat.
Before serving, add cream.
Serve Butternut Squash Soup hot, with chopped fresh parsley sprinkled on top.

Slow Roasted Root Veggies

2009-04-08T18:23:00.000-07:00

Slow Roasted Root Veggies Serves 6

2 tablespoons unsalted butter
3 tablespoons olive oil
4 carrots, peeled, trimmed, and cut into 1-inch pieces
3 parsnips, peeled, trimmed, and cut into 1-inch pieces
1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
salt and freshly ground black pepper to taste

Preheat the oven to 350°F.

Put a heavy roasting pan over 2 burners on the stove.

Heat the butter and olive oil over medium-high heat.

Add the carrots, parsnips, turnips, and potatoes and cook, stirring occasionally, until browned in places, about 5 minutes.

Generously season the vegetables with salt and pepper to taste.

Add the rosemary and thyme and stir well to combine.

Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour.

Transfer Slow Roasted Root Veggies to a large platter and serve.

Excerpted from The Ski Country Cookbook

Vegetarian Bean Chili

2009-04-03T17:17:00.000-07:00

Vegetarian Chili
By Melissa Ray Davis

1 medium-sized sweet onion
5-6 garlic cloves
1 green bell pepper
1 large cayenne pepper (more if you want more spice)
2 tbsp olive oil
1 tsp crushed Mexican oregano leaves
1 tsp cumin
two 15-ounce cans pinto beans
two 15-ounce cans kidney beans
28 ounce can fire-roasted tomatoes (including juice)
1 tsp salt
1/2 tsp liquid smoke
4 tbsp red wine vinegar
1 tsp good quality cocoa powder
1 tbsp brown sugar

Peel the onion and garlic cloves, wash and core the green bell pepper. Coarsely chop the onion. Crush each garlic clove with the flat of the knife and then slice thinly. Coarsely chop up the bell pepper. Finely mince the cayenne pepper.

Put all of the veggies into a large soup pot (gallon-sized) with the olive oil, and sauté over medium heat until the garlic is browned and the onion is translucent. Add the oregano and cumin, and mix well.

Drain all of the beans, and add them to the pot. Put the juice from the tomatoes INTO the pot, cut the tomatoes into bite-sized pieces and then add them as well. Add the salt, and mix well.

If you are going to serve the chili with rice, make sure you start your rice at the appropriate time for its cooking time.

Bring to a simmer and then turn the heat down a little so that it keeps a low simmer. Cover. Let simmer for 30 to 60 minutes, stirring occasionally. (Make sure that the beans do not start sticking to the bottom of the pot, or they will burn.)

After the beans have simmered sufficiently, add the liquid smoke, the red wine vinegar, cocoa powder, and brown sugar. Mix well. Simmer for an additional 10 minutes or so.

Vegetarian Bean Chili can be served over rice.

Baked Nachos

2009-03-31T10:21:00.000-07:00

Baked Nachos
by Curtis Stone

Serves 4

8 corn tortillas, torn into large pieces
8 oz cooked kidney beans
2 large tomatoes, seeds removed and cut into a small dice, reserve some for garnish
6 oz mozzarella, torn into small pieces
6 oz Monterey Jack, grated
1/4 bunch fresh cilantro, chopped rough, reserve some for garnish
Low fat sour cream

Preheat oven to 375F.
Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy.
Remove from oven and allow to cool slightly.
On an oven safe serving tray or round baking sheet lay a layer of tortilla crisps on the bottom.
Layer with the beans, tomatoes, cheeses, and cilantro.
Add another layer of tortilla and repeat process until all ingredients are used.
Once the nachos are arranged bake in the oven for 4 to 5 minutes or until the cheese is completely melted.
Remove from oven and serve with sour cream or yogurt drizzled over the top and garnish with reserved cilantro and diced tomato.

Cinnamon Rolls

2009-03-30T09:38:00.000-07:00

Cinnamon Rolls

Yum! I LOVE fresh, warm cinnamon rolls!

Makes 8 rolls

4 1/2 To 5 cups all-purpose flour
1 1/2 tsp Dry yeast
1 cup Milk
1/3 cup Butter
1/3 cup Sugar
1/2 tsp Salt
3 Eggs
3/4 cup Packed brown sugar
1/4 cup All-purpose flour
1 tbsp Ground cinnamon
1/2 cup Butter
1/2 cup Light raisins (can use apples, see below)
1 tbsp Half-and-half or light cream
1 Recipe Powdered Sugar Glaze

In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.
Add to flour mixture.
Add eggs.
Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape into a ball.
Place in a greased bowl, turning once.
Cover; let rise in a warm place till double (about 1 hour).

For filling, combine brown sugar, the 1/4 cup flour, and cinnamon.
Cut in remaining butter till crumbly; set aside.
Punch dough down.
Turn onto a lightly floured surface.
Cover and let rest for 10 minutes.
Roll the dough into a 12" square.
Sprinkle filling over dough square; top with raisins if desired.
Roll up jelly-roll style; pinch edges to seal.
Slice roll into eight 1 1/2" pieces.
Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza pan or a 13x9x2" baking pan.
Let dough rise in a warm place till nearly double, about 45 minutes).
Break any surface bubbles with a greased toothpick.
Brush dough with half-and-half or light cream.
Bake in a 375 degree oven for 25 to 30 minutes or till light brown.
If necessary to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
Remove rolls from oven.
Brush again with half-and-half or light cream.
Cool for 1 minute.
Carefully invert cinnamon rolls onto a wire rack.
Cool slightly.
Invert again onto a serving platter.
Drizzle with Powdered Sugar Glaze.
Serve warm.

VARIATION
Apple Cinnamon Rolls:
Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.
POWDERED SUGAR GLAZE
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to make of drizzling consistency.

From: Better Homes and Gardens Magazine, October 1991.

Roasted Garlic Humus

2009-03-29T18:18:00.000-07:00

Roasted Garlic Humus

2 cups canned chick-peas or cooked chickpeas
2 tablespoons tahiti
5 tablespoons olive oil
1/4 cup warm water
1 large head of garlic
1 teaspoon lemon juice
1/4 teaspoon sea salt

Preheat oven to 375°F
Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly.
Coat with a little olive oil and wrap securely in tin foil.
Roast garlic in oven for 1 hour.
Remove and allow to cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor.
Rinse and drain cooked or canned chickpeas.
Add them and all other ingredients to the food processor and blend until completely smooth.
Scrape ingredients off sides of food processor to make sure it blends evenly.
If you find that the hummus is too thick, you can add additional olive oil at this time.
Add it very slowly, allowing the mixture to combine fully before adding more liquid.
Serve at room temperature with warm pita.
Sprinkle Roasted Garlic Humus with chopped parsley and paprika before serving.

Bruschetta with Tomato and Basil

2009-03-26T16:43:00.000-07:00

Bruschetta with Tomato and Basil

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1/2 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste

1 baguette French bread or similar Italian bread
1/4 cup olive oil

Prepare the tomatoes first.
Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain.
Using a sharp small knife, remove the skins of the tomatoes.
Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers.
Also cut out and discard the stem area.
Make sure there is a top rack in place in your oven.
Turn on the oven to 450°F to preheat.
While the oven is heating, chop up the tomatoes finely.
Put tomatoes, garlic, vinegar in a bowl and mix.
Add the chopped basil.
Add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices.
Coat one side of each slice with olive oil using a pastry brush.
Place on a cooking sheet, olive oil side down.
You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven.
Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack.
Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Align the bread on a serving platter, olive oil side up.
Place some topping on each slice of bread and serve.
Do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer.

Vegetarian Burgers Recipe

2009-03-25T20:41:00.000-07:00

Vegetarian Burgers Recipe

2 15 ounce cans black beans, rinsed and drained
1/2 cup whole wheat or all-purpose flour
1/4 cup yellow cornmeal
1/2 cup salsa
2 tsp ground cumin
1 tsp garlic salt
hamburger buns

Place beans in food processor; process until fairly smooth.
Add flour, cornmeal, salsa, cumin and garlic salt.
Process until well combined.
Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Heat barbecue grill or grill pan to medium heat.
Coat grill or pan lightly with oil.
Form each ball into a 4-inch patty about 1/2-inch thick.
Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.

Sweet Potato Fries

2009-03-25T06:12:00.000-07:00

Sweet Potato Fries

Sweet Potatoes
1 or 2 Eggs
Flour
Parchment Paper
Spices (salt, pepper and any of seasoning salt, paprika, chili powder, cinnamon etc)
method

Preheat oven to 425° F.
Line a baking sheet with parchment paper.
Peel the sweet potatoes (or leave peel on, if you prefer).
Cut in very small "fries" (the smaller, thinner the better) and place in a large bowl.
Separate 1 or 2 eggs (depending on how many fries you need to coat) and discard or reserve the yolks to use later.
Whisk the egg whites until just lightly frothy.
Pour egg whites into a ziploc bag (or large bowl) and add the cut sweet potatoes. Close the bag and shake to evenly coat potatoes in egg whites.
Open the bag and add a bit of all-purpose flour (just one or two teaspoons, again depending on how many potatoes but not too much), close and shake to coat.
Place potatoes carefully on the baking sheet, shaking off any excess coating.
Leave as much space between potatoes as possible.
Try not to overlap any or crowd the sheet.
Cook on two sheets, if necessary.
Sprinkle potatoes with salt and pepper and/or any other spices you like (seasoning salt, paprika, chili powder, cinnamon, cayenne etc).
Bake sweet potato fries for about 20 to 30 minutes, until cooked.
The cooking time will vary depending on the size of your sweet potato fries and they burn very quickly.

Bacon Potato Skins

2009-03-25T06:07:00.000-07:00

Bacon Potato Skins

6 potatoes
1 cup vegetable oil
8 oz. shredded cheese
1/8 cup bacon bits
4 Tbsp. thinly sliced scallions

Sour Cream (optional)

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking pan.
Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 12 minutes.
Remove from the microwave and cut in half vertically.
Scoop out the inside, leaving a 1/4-inch-thick shell.
Heat the oil to 365°F in a deep fryer or a deep saucepan. Fry the potato shells for 5 minutes.
Remove and drain on paper towels.
Fill the potato shells with the cheese and bacon bits.
Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the cheese has melted.
Top Bacon Potato Skins with the sliced scallions and the sour cream, if desired.

Easy Alfredo Sauce Recipe

2009-03-25T06:04:00.001-07:00

Easy Alfredo Sauce

1/2 cup cream cheese
1 cup milk 0-2 %
3 tbsp freshly grated Parmesan cheese
1 clove garlic
1 tbsp pepper
1/2 tsp salt
3 tbsp dry parsley or 1/2 cup fresh

The best way to make this consistent is to use a blender.
Put cream cheese, milk, Parmesan cheese, garlic, pepper and salt in blender.
Blend until there are no clumps, pour into saucepan on medium heat, cook for about 10 minutes.
While cooking add parsley (if fresh chop finely) and save some for garnish.

Easy Vegetarian Lasagna

2009-03-24T19:24:00.000-07:00

Easy Vegetarian Lasagna
Serves 9

1 pound box lasagna noodles
6 cups marinara sauce (store bought or see recipe below)
24 ounces low-fat cottage cheese (for a richer texture, use ricotta cheese)
32 ounces shredded mozzarella cheese
1/2 cup chopped herbs (basil, oregano, or thyme)
2 eggplants , cut into circular slices 1/4–1/8-inch thick
6 to 8 zucchini , cut lengthwise into slices 1/4–1/8-inch thick
5 to 6 portobello mushrooms , thinly sliced
2 red onions , thinly sliced
4 tablespoons olive oil
4 cloves garlic
3/4 cup chopped onions
2 cans (28 ounces) diced tomatoes
1/3 cup chopped basil

Sauté or oven-roast the vegetables until they are cooked through. Set aside.

To make the marinara sauce, begin by heating the olive oil in a pan over medium heat.
Add the chopped onions and stir until golden brown.
Add the garlic and tomatoes and simmer for 25 minutes.
Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.

Preheat the oven to 350°.
In the bottom of a 16" x 12" pan (a disposable pan is best), place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese.
Sprinkle herbs over the top, and add a layer of vegetables.
Repeat the process.
Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.

Cover the pan with plastic wrap, then wrap tightly with aluminum foil.
Bake for 35 minutes, or until a knife pokes easily through the lasagna.
Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.

Remove vegetarian lasagna from the oven and let sit for 20 minutes.
Garnish with fresh basil leaves or other fresh herbs.

Peanut Butter Dog Treats

2009-03-23T22:25:00.000-07:00

Peanut Butter Dog Treats

1 1/2 cups whole wheat flour
2 Tblsp wheat germ
1 12 tsp dry yeast
14 cup cornmeal
1 cup water
1 1/4 cup white flour
1 tsp cinnamon
2 Tblsp turmeric
2 Tblsp beet powder

Blend ingredients well.
When dough is ready, roll it into a 1/4 inch thickness.
Lightly grease cookie sheet.
Bake dog cookies for forty five minutes at 325°.
Turn off oven and let cookies dry in oven several hours.
They should be hard and crisp after three hours.
Store in fridge overnight in airtight container.

Apple Crepes

2009-03-23T19:14:00.000-07:00

Apple Crepes

Apple Crepe Mixture:

2 eggs
2/3 c. milk
3/4 c. flour
2 tsp. cognac or brandy, optional
2 tbsp. melted butter
2 tbsp. sugar
1 tsp. vanilla

Combine all ingredients until smooth.
For each crepe, lightly butter 8 inch skillet.
Heat over medium heat until butter if bubbly.
Pour enough batter to cover the bottom.
Cook until light brown; turn and brown on other side.
Makes 16 crepes.

Apple Crepe Filling:

5 oz. pkg. tapioca pudding
2 c. finely diced apples
1/4 tsp. brandy or rum flavoring
1/2 tsp. cinnamon
1 tbsp. butter
2 tsp. sugar

Prepare pudding.
Saute apples about 10 minutes.
Add sugar and seasonings.
Combine apples and pudding; mix well and chill.
Makes enough filling for 8 crepes.

Just before serving, divide mixture evenly on crepes and fold.
Serve the apple crepes with powdered sugar sprinkled on top.

Easy Banana Bread

2009-03-23T18:46:00.001-07:00

Easy Banana Bread

1 cup sugar
1/3 cup butter, soft
3 bananas (ripe)
2 eggs
1 tsp soda, dissolved in 1 Tbsp cold water
2 cups flour
1 tsp baking powder
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg

Heat oven to 350
Combine and mix all ingredients together in a large mixing bowl.
Place batter in a greased bread pan or in muffin tins.
Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool the banana bread for 10 minutes then remove it from pan.

Banana Blueberry Smoothie

2009-03-23T15:11:00.000-07:00

Banana Blueberry Smoothie

2 large ripe bananas
3/4 cup blueberries
3/4 cup of your favorite yogurt
1 cup rice or soy milk

I add acidophilus and Greens+ but you can add whatever supplements you use.
Makes 2 large glasses of Banana Blueberry Smoothie drink.

Seafood Linguine

2009-03-23T15:10:00.000-07:00

Seafood Linguine Recipe

Prep Time: 10 minutes or less
Cooking Time: 18-20 minutes

1 lb (454g) linguine
1/4 cup (50ml) olive oil
4 cloves garlic, finely chopped
1/4 cup (50ml) bread crumbs
1/2 tsp (2ml) chili flakes
1 can baby yellow clams, undrained
1 can medium shrimp, drained
1 can Pacific oysters, undrained
1/4 cup white wine (or pasta water if preferred)
1/2 cup coarsely chopped parsley
cracked pepper
additional bread crumbs

Cook the pasta in a large pot of boiling water until al dente.
Drain and keep warm.
While the pasta is cooking, heat the olive oil in a frying pan and sauté the garlic for 3-4 minutes.
Add bread crumbs and chili flakes.
Cook for 1 minute.
Add Baby yellow clams with liquid, medium shrimp, Pacific oysters with liquid and white wine.
Cook for another 2-3 minutes.
Toss the seafood mixture with the pasta;.
Add the parsley and season with pepper to taste.
Add oil if too dry.
Garnish with bread crumbs.
Serve seafood linguine immediately.

Apple Crisp Recipe

2009-03-23T04:23:00.001-07:00

Apple Crisp Recipe

Apple Crisp Topping
6 Tbsps all purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/4 tsp each of cinnamon, nutmeg and salt
7 Tbsps cold unsalted butter, cut into 1/2 inch squares
3/4 cup oats

Apple Crisp Filling
6 medium apples (a mix of Granny Smith and McIntosh)
1.5 Tbsp of lemon juice (or substitute with apple cider vinegar)
1/4 cup sugar

Place the dry topping ingredients (except oats and butter) in a bowl and mix.
Add the butter and stir until the mixture looks like coarse cornmeal.
Add oats and stir.
Heat the oven to 375 degrees Fahrenheit.
Quarter, peel and core the apples.
Toss the apples with the sugar and the lemon juice or apple cider vinegar.
Put the mixture into a 9x9 inch square pan.
Sprinkle the topping evenly on top.
Place apple crisp into the oven for 30 minutes or until the topping is golden brown.

Basil Pesto

2009-03-23T04:13:00.001-07:00

Basil Pesto Recipe

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Makes 1 cup of basil pesto

Combine the basil in with the pine nuts, pulse a few times in a food processor.
If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.

If you want to freeze the basil pesto you make, omit the cheese (it doesn't freeze well).
Line an ice cube tray with plastic wrap, and fill each pocket with the pesto.
Freeze and then remove from the ice tray and store in a freezer bag.
When you want to use, defrost and add in grated Parmesan or Romano.