Pumpkin Roll

INGREDIENTS

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

FILLING

1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon Pure vanilla extract
Additional confectioners' sugar, optional


DIRECTIONS

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

Razzleberry Pie

Instructions

1 box ready-made pie crusts with 2 crusts
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
1/3 cup granulated sugar
2 1/2 tablespoons flour


Directions

Thaw fruit almost completely and pour in colander to strain juice.

In large bowl, mix fruit, sugar and flour together. Line bottom of greased pie tin with crust. Fill with fruit.

Before adding top layer cut design into crust (as vents) Lay over top of crust, moisten edges with water to "glue" the two crusts together. With the back side of a fork, pinch edges together, or pinch with fingers. Lightly brush top crust with water. Sprinkle sugar over the top. Cover edges with 1 1/2-inch strip of aluminum foil. Bake for 30 minutes at 400 degrees F. Remove foil and bake an additional 10 minutes until crust is golden brown.

Apple Crumble Pie

Ingredients

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter


Directions

Preheat oven to 400 degrees F. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Homemade Hamburger/Hotdog Buns

Ingredients

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature

Directions

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.
Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.
If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!
Makes 12-16

Stuffed French Toast & Buttermilk Syrup

Stuffed French Toast:

Ingredients

8 oz. Cream Cheese

1 cup Powder Sugar

8 oz. Cool Whip

1 loaf Cinnamon Twist bread

5 Eggs

Directions

Beat cream cheese and powder sugar. Fold in cool whip. Crack eggs into 9x13 pan. Place spoonful of cream cheese mixture onto a piece of cinnamon bread. Place a second piece on top making a sandwich. Soak both sides of sandwich in the eggs. Cook the stuffed French toast on a greased griddle or frying pan.

Buttermilk Syrup:

Ingredients

1 cup Buttermilk

1 stick Butter

1 cup Sugar

½ tsp. Baking Soda

1 tsp. Vanilla

Directions

Boil buttermilk, butter, and sugar. Whisk in baking soda and vanilla. Serve hot on top of French Toast.

What I Made For Dinner: Cheeseburgers & Sides

Today we are just grilling burgers outside since it is such a lovely day.

Cheeseburgers:

Ingredients
1 1/2 lb ground beef (lean)
1 Tbsp Chili Powder
1 tsp paprika
1/2 tsp salt
1 tsp pepper
3 cloves Garlic, Chopped fine
1/2 bell pepper, Chopped fine
1/4 cup Onion, chopped fine

Mix all ingredients together and shape into patties. Place on a tray and refrigerate for 2-3 hours.
Grill and place cheese on 1 minute before finished cooking.

Sweet Potato Fries:

2 Large Sweet Potatoes, Peeled & sliced into fry shape
1 tsp Nutmeg
1/2 tsp Oregano
1/2 tsp cinnamon
1 Tbsp Brown Sugar
1 Tbsp Olive oil

combine all dry ingredients together in a bowl. In a seperate bowl place sweet potatoes & oil together. Toss. Add dry ingredients, toss.
Place on a baking sheet and bake at 400 degrees F until tender (about 20 min)

Grilled Sweet Corn:

4 Ears Sweet Corn
Butter

Boil corn until tender. Place on grill for 1 min to char the outside slightly. Glaze in butter & serve.

Fluffy Buttermilk Pancakes

Ingredients

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, lightly beaten

1 cup well-shaken buttermilk

Directions

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Note: The batter will keep in refrigerator for three days. If needed, thin with buttermilk or water one tablespoon at a time.

What I Made for Dinner: Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

Ingredients

4 medium sweet potatoes, peeled and cut into chunks

Salt

4 bone-in pork chops, 1-inch thick

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 large onions, yellow or red, thinly sliced

2 Gala or Golden Delicious apples, thinly sliced

2 tablespoons finely chopped fresh thyme leaves

1 lemon

4 tablespoons butter

2 tablespoons all-purpose flour

1 cup apple cider

2 cups chicken stock

Directions

In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.

Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with 1 cup stock. Add potatoes and mash, season with salt and pepper.

Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

You can also find this recipe here.

Southern Peach Cobbler

Ingredients

4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk

Allspice, optional

Directions

Preheat oven to 350.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with allspice, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

What I Made for Dinner: Glazed Pork Chops

Ingredients

4 boneless pork loin chops (4 ounces each)

3/4 teaspoon rubbed sage

1/2 teaspoon salt

1 tablespoon canola oil

1 tablespoon all-purpose flour

1/2 cup reduced-sodium chicken broth

1 tablespoon cider vinegar

2 medium tart apples, thinly sliced

4 teaspoons brown sugar

Directions

Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

What I Made For Dinner: I made some mashed potatoes & steamed green beans to go with this. YUMMY!

Tabouli

Tabouli is a middle eastern salad.


Ingredients


2 cups quinoa, cooked                                     
1/2 tsp basil 
1 cup chopped parsley                                    
1/2 cup lemon juice
1/2 cup chopped scallions                                 
1/4 cup olive oil
2 TBL fresh mint or 1 TBL dried mint                    
salt and pepper to taste
1 garlic clove, pressed                                      
lettuce leaves, whole
1/4 cup olives, sliced   


Directions


Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives

Bean & Tomato Quinoa

Ingredients


2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro


Directions


Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Blueberry Muffins

Ingredients
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup sour cream (plain yogurt works well too)
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)




Directions: 


Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.


Whisk together the flour, baking powder, baking soda, and salt and set aside.


In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.


Beat in one half of the dry ingredients until just incorporated. Beat in one third of the sour cream. Beat in half of the remaining dry ingredients. Beat in a second third of the sour cream. Beat in the remaining dry ingredients and then the remaining sour cream. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.


Use standard 12-muffin muffin tins. Coat tins with butter or oil. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Makes 12-16 muffins.

Cucumber Sandwiches

Another one I served at my brothers farewell, DELICIOUS!

Ingredients:
1 3.5 ounce package of cream cheese
1 cucumber, peeled and sliced thinly
2 tsp Mrs. Dash Original Seasoning
Sliced bread, I used pumpernickel

Directions:
Let the cream cheese soften and mix the seasoning in. Spread the cream cheese on both sides of the bread and place one or two cucumbers in the middle.

Curry Chicken Salad/Sandwich

Here is another one I made for my brothers farewell... I tripled this recipe to feed all the people who came & put them in rolls to make a sandwich.

Ingredients
2 Chicken breast, cooked and cubed
2 Celery Stalks, sliced into small peices
1 Cup Craisins
1 Apple, sliced into small peices

Mayo, just enough to moisten
Curry to taste

Directions
Mix all ingredients together. Add as much curry to your taste.

English Trifle

I made this for my brothers farewell. It was delicious! 


Ingredients
2 (8 or 9 inch) Pound Cake, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
Raspberries
Blackberries
2 Kiwi's, sliced




Directions
Slice strawberries and sprinkle them with sugar. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries then half of the raspberries, blackberries and kiwi. Push the kiwi against the side of the trifle dish so that they can be seen from the outside. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with any remaining fruit or sliced almonds.

Bread and Butter Pudding

Ingredients
10 slices bread
1 1/4 cups milk
1/4 cup butter, melted
1/3 cup brown sugar
2 teaspoons mixed spice
1 egg, beaten
1 cup chopped dried mixed fruit
1 1/2 teaspoons grated orange zest
1/2 teaspoon freshly grated nutmeg




Directions
Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.
Bake in preheated oven 75 minutes, until set.

Sneak Attack: Chocolate Chip Pancakes

Ingredients


3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
1 teaspoon baking powder 
1/2 teaspoon salt 
2 tablespoons unsweetened cocoa powder 
1 teaspoon vanilla extract 
1/4 cup milk 
1 large egg 
1/4 cup Purple Puree 
2 tablespoons honey or pure maple syrup 
1/4 cup fresh or frozen blueberries (optional boost) 
1/4 cup chocolate chips 
Butter or cooking spray, for greasing skillet


Directions


Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store cocoa pancake mix for the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey or maple syrup, and blueberries, if using. (If using frozen berries, don't thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don't over-mix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly. 


Butter or spray a large skillet over medium heat. Test the pan to see if it's hot enough by tossing a few drops of water in - it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips in each pancake. When bubbles begin to set around the edges of the pancake and the skillet side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set. Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup. (Makes approx. 18 pancakes)

Lemon Coconut Cream Pie

Ingredients


1 stick (1/2 cup) butter, room temperature 
1/2 cup sugar 
4 large eggs 
1 teaspoon vanilla 
1 tablespoon lemon zest or 1 teaspoon lemon extract 
1 tablespoon lemon juice 
1/2 cup shredded coconut 
1 store-bought graham cracker pie crust 




Directions


Preheat the oven to 350 degrees. In a large bowl, blend the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 1 to 3 minutes. Add the eggs one at a time, mixing between each addition. Add the vanilla, lemon zest, lemon juice, and 1/4 cup of the coconut, and mix again to blend. Place the pie crust on a baking sheet and pour the filling into the crust. Top with the remaining coconut, and bake for 45 minutes, or until the filling is set and the top begins to brown. 


Note: You can use a regular Pie crust too. Also, topping with whipped cream (after cooled) is a really tasty addition! Add more coconut to the whipped cream!

Coconut Sticky Rice

Its simple! I love it!

Ingredients

2 cups cooked sticky rice

1 can coconut milk

1 Tbsp sugar (more or less to taste) I use sugar in the raw

Directions

Combine coconut milk and sugar. Pour over cooked sticky rice. Serve hot.

Sneak Attack: Mac N Cheese

Ingredients

1/2 pound macaroni (preferably whole-wheat blend)
1 1/2 cups milk
1/4 to 1/2 cup White or Orange Puree 
1/2 teaspoon salt
2 cups grated colby or cheddar cheese
2 large eggs (optional protein boost)


Directions

Preheat oven to 375 degrees F. Butter a 9-inch-square baking pan.

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions, cooking until firm and slightly undercooked. Drain and set aside.

In a large bowl, whisk the milk with the White Puree and salt. (If using eggs, whisk them in with the milk mixture.) Put half of the macaroni into the baking pan, and top with half the grated cheese. Next, pour the rest of the macaroni into the pan, and then pour the milk mixture over the top. Sprinkle the remaining cheese evenly over the top.

Bake the casserole 30 to 35 minutes, or until golden and bubbling. Serve hot.

Baked Potato Chips

Ingredients
3 1/2 lbs. red or white boiling potatoes
6 tbsp. butter, melted
Salt & pepper


Directions
Cut potatoes crosswise into 1/8" thick slices. Position oven racks in upper and lower third of oven, and preheat to 500 degrees. Lightly grease 2 baking sheets. Arrange potato slices in single layer on sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around the edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and pepper to taste and serve immediately.

Sneak Attack: Brownies

Ingredients

3 ounces semisweet or bittersweet chocolate 

1/2 cup carrot puree (after peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes) 

1/2 cup spinach puree (steam for about 30 seconds, then puree in a food processor for 2 minutes) 

1/2 cup firmly packed light or dark brown sugar 

1/4 cup unsweetened cocoa powder 

2 tablespoons trans-fat-free soft tub margarine spread 

2 teaspoons vanilla extract 

2 large egg whites 

3/4 cup oat flour or all-purpose flour 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

Nonstick cooking spray

Directions

Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.

Melt the chocolate in a double boiler over a very low flame. 

In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. 

Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting. (do not serve warm, you can taste the spinach until they are completely cool)

Protein Shake

Ingredients
1 ripe banana
1 scoop peanut butter
1/2 cup oatmeal
1 cup milk
Powdered chocolate drink (nesquick, carnation instant breakfast, your choice)
Ice

Directions
Blend all ingredients together in a blender.

Roasted Pork Loin

• 
  
• Ingredients
• 
  
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 3 tablespoons butter or margarine
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 (4 pound) boneless pork loin roast
• 
  
• 
  
• Directions
• 
  
• In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325 degrees F for 2-3 hours or until a meat thermometer reaches 160 degrees F-170 degrees F. Let stand for 10 minutes before slicing.

What I Made for Dinner: Easy Chicken Stir Fry

Ingredients:
1/2 bag frozen asparagus, chopped (approx 6 oz)
1 bag (12 oz) assorted veggies, frozen (carrots, peas, cauliflower, you can use frozen or fresh and any veggie variety)
1 cup soy sauce (Light, low sodium)
2 Tbsp Worcestershire sauce
1/4 cup Balsamic Vinegar
Salt & Pepper
4 small chicken breasts
1 package (12oz) extra firm tofu, cubed

Directions:

Combine soy sauce, Worcestershire sauce, balsamic vinegar and chicken in a large zip lock bag. Marinade 3-4 hours, turn the chicken over at about 2 hours.

Cut the chicken into cubes & put them in a large greased skillet on Medium heat. Cook until the outside is brown and almost cooked through. Add tofu & marinade and cook on medium for 10 minutes. Add veggies, lower heat. Cook until veggies are done.

Serve over brown rice or noodles.

"White" Puree

Ingredients


2 cups cauliflower, cut into florets 
2 small to medium zucchini, peeled and rough chopped 
1 teaspoon fresh lemon juice 
1 to 2 tablespoons water, if necessary 




Directions


Steam cauliflower in a vegetable steamer over 2 inches of water in a tightly covered pot for about 10 to 12 minutes, or until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.


While waiting for the cauliflower to finish steaming, pulse the raw peeled zucchini with the lemon juice (no water at this point). Drain the cooked cauliflower. Working in batches, if necessary, add the cauliflower to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and scrape down the top and sides of the bowl. If needed, use the second tablespoon of water to make a smooth (but not wet) puree.


The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 2 cups of puree) 

"Orange" Puree

Ingredients


1 medium sweet potato or yam, peeled and roughly chopped 
3 medium to large carrots, peeled and sliced into thick chunks 
2 to 3 tablespoons water




Directions


In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until very tender. If the carrots aren't thoroughly cooked, they'll leave little telltale nuggets of vegetables (a gigantic no-no for the sneaky chef).


Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or sweet potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better. 


The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 2 cups of puree) 

Depression Cake

I found this cake recipe in a newspaper in Desert Hot Springs, CA. My sister and I made it tonight. It was lovely. 


Ingredients
2 cups sugar (for gluten free use artificial sweetener that is gluten free)
2 cups strong coffee
1/2 cup butter or shortening or vegetable oil (I used butter)
2 cups raisins or crasins
1 apple, peeled and grated
2 cups flour (I used gluten free baking flour)
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 cup chopped walnuts


Directions
In a large saucepan, stir together the sugar, coffee, butter, raisins and grated apple. Simmer for 10 minutes stirring occasionally. Cool 10 minutes. In a separate bowl, blend the flour, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg and walnuts. Stir dry mixture into wet mixture. Pour batter into a well greased and floured 9x13-inch pan. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
Cool and dust with powdered sugar, if desired.

NOTE: My cake took an additional 10 minutes for a toothpick to come out clean.

Carrot Cake

This carrot cake recipe is DELICIOUS! I've made it before and plan on making it again this Easter. Top with cream cheese frosting, that makes it. 



Ingredients


3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins




Directions


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.

"Purple" Puree

Ingredients


3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach or frozen chopped collard greens) 
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added) 
1/2 teaspoon lemon juice 
1/2 tablespoon water




Directions 


If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to a boil in a medium pot. Turn heat to low and let simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.


Fill the bowl of your food processor with the blueberries and cooked spinach (or collards), along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.


The puree can be stored in the refrigerator for up to two days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 1 cup puree) 

Fresh Orange Granita

Ingredients
1 cup water
1/2 cup sugar
1 Tbsp grated orange zest
2 oranges, for serving
2 cups freshly squeezed orange juice (takes about 6 oranges)

Directions
In a small saucepan, bring water, sugar and zest to a boil. Reduce heat and simmer until sugar dissolves. About 3 minutes.

Pour orange juice into a large bowl and stir in sugar syrup. Pour mixture into a 9x13 inch baking pan. Freeze until solid around the edges, about 3 hours. With a fork, scrape ice crystals from the edges of pan into center. Freeze, scraping mixture about every 30 minutes until icy throughout, about 1 1/2 hours longer. Scoop granita into hollowed out orange halves, freeze until ready to serve.

Pomegranate Smoothie

Ingredients
1/3 cup silken tofu (about 3 oz)
1 cup frozen mixed berries
1/2 cup pomegranate juice
1 to 2 Tbsp honey
1/4 cup ice cubes

Directions
In a blender combine all ingredients and puree until smooth. Serve immediately.

Tex-Mex Tacos

Ingredients
4 large egg whites
salt and pepper
1 tsp vegetable oil
2 corn tortillas
1/4 cup salsa (homemade or store bought)
1/4 avocado, diced
2 scallions, thinly sliced
2 tsp fresh lime juice
chopped fresh cilantro (optional)

Directions
In a bowl, whisk together egg whites and 2 Tbsp water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a spatula until set, 2-3 minutes.
Wrap stacked tortillas in a damp paper towel and microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado and scallions. Sprinkle with lime juice and if desired, top with cilantro. Fold and serve.

Steak Tostadas with Cilantro Sour Cream

Ingredients
4 flour tortillas
1 cup shredded Manchego cheese
1 cooked flank steak, thinly sliced
2 cups cooked mushrooms
1 package (10 oz) frozen corn kernels, thawed and patted dry
4 scallions, thinly sliced
salt and pepper
1/2 cup reduced fat sour cream
1/4 cup chopped cilantro, plus more for garnish
2 Tbsp fresh lime juice, plus lime wedges for garnish

Directions
Preheat oven to 475. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (they may overlap) sprinkle with cheese and bake until the edges are golden, 4-6 minutes.
Meanwhile, in a large bowl, toss together steak, mushrooms, corn and scallions. Season with salt and pepper. Top tortillas with steak mixture and bake until warm, 6-8 minutes.
Meanwhile, in a small bowl, stir together sour cream, cilantro and lime juice. Season with salt and pepper. Serve tostadas topped with sour cream and garnished with cilantro and lime wedges.

Egg Salad

I had this for lunch today on toast. I love it because it has NO mayonnaise in it. Egg salad is something that is really easily adjustable to your own taste. When I make it for my family and I we have it three different ways for three different people. I think the hardest part is boiling the eggs just right. No one likes that yucky grey ring around the yolk.

Ingredients
5 eggs
2 celery stalks, chopped
Red onion, finely chopped or chives, to taste - I use no more than a tablespoon of chopped onion, you can add more or less to your taste.
2 Tbsp relish
1 Tbsp ranch dressing or sour cream (less if you like a dry egg salad)
2 tsp mustard
Paprika


Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the ranch and mustard and mash with a fork. Don't overdo it because some texture is always nice. Add celery, onion and relish. Serve on toast or have it as a sandwich. Sprinkle paprika over the top when you serve.

White Bean Soup

Ingredients

2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 tsp dried oregano
1 can (14.5 oz) vegetable broth
1 can (19 oz) white beans, rinsed and drained
1 1/2 tsp fresh lemon juice
salt and pepper
2 Tbsp freshly grated Parmesan, for serving

Directions

In a medium saucepan, heat oil over medium. Add scallions, garlic and oregano; cook, stirring frequently, until scallions begin to soften, about three minutes.

Stir in broth and beans; cook until heated through., about 5 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving sprinkle with parmesan cheese. Serves 2

Store in an airtight container in the refrigerator up to 3 days.

Artichoke & Salami Sandwiches

Dividing evenly, top 8 thick slices of bread (your choice) with 1 cup artichoke basil spread; layer 4 of the slices with fontina cheese, 1/2 bunch flat leaf spinach and sliced hard salami. Assemble sandwiches. Serves 4.

Cranberry Bread

Ingredients

4 Tbsp unsalted butter, plus more for pan
2 cups all purpose flour, plus more for pan
1 cup packed light brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 oz) cranberries
1 Tbsp turbinado sugar, for topping (optional)


Directions

Preheat oven to 350. Butter and flour a 9x5 inch loaf pan, set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, combine butter, egg and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.

Pour batter into prepared pan. Sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to let cool completely.

Banana Oat Smoothie

In a blender combine 1/4 cup rolled oats, 1/2 cup plain low fat yogurt, 1 banana, cut into thirds, 1/2 cup fat free milk, 2 tsp honey and 1/4 tsp cinnamon. Puree until smooth. Serve immediately.

Artichoke-Basil Spread

Ingredients

1 can (14 oz) artichoke hearts in water, drained and quartered
1/4 cup fresh basil, chopped
2 Tbsp light mayonnaise
1 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
salt and pepper

Directions

In a food processor, combine artichokes, basil, mayo, lemon juice and red pepper flakes, pulse until smooth. Season with salt and pepper. Pulse briefly to combine. Serve on a sandwich or with crackers. Store in refrigerator up to 3 days.

Baked Sweet Potatoes with Maple Sour Cream

Ingredients
4 medium sweet potatoes, scrubbed
1/2 cup sour cream
1 Tbsp pure maple syrup

Directions
Preheat oven to 450; line a baking sheet with aluminum foil. With a for, pierce sweet potatoes all over; arrange on sheet. Bake until tender, 45- 50 minutes.


Cut a deep slit in each sweet potato; push ends together to open. In a small bowl, stir together sour cream and maple syrup; dollop on top of sweet potatoes.

Potato & Broccoli Supreme

This recipe is great if you have left over mashed potatoes!

Ingredients
3 cups mashed potatoes
3oz cream cheese
1/4 cup milk
1 egg
2 Tbsp butter
1 can french fried onions
10 oz broccoli spears
1 cup american cheese

Directions
Whip together first five ingredients until smooth. season with salt and pepper. Fold in 1/2 can onions. Place in a 9x13 baking dish. Bake at 350 for 30 minutes. Spread broccoli on the top of the potato mixture. Top with cheese and bake for another 5 minutes or until cheese is melted.

Note: You can also do this by putting the potato back into the skins making twice baked potatoes.

Caramelized Pears

Halve 4 red bartlett pears lengthwise; remove cores. place 1/3 cup granulated sugar on a plate.

Heat a large skillet over medium heat. Press cut side of each halved pear in sugar; place cut side down in skillet Cook until beginning to brown, 7-8 minutes.

Add 1/2 cup water. Cove; simmer until pears are tender, 5 - 10 minutes (depending on ripeness) adding more water if sugar begins to burn. Remove pears from skillet.

If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.

Corn Bread Pudding

Ingredients
1/2 cup pure maple syrup, plus more for serving
4 large eggs
3 cups half and half
1 1/2 lbs homemade or store-bought cornbread, cut into 1 inch cubes
1/4 tsp salt

Directions
Preheat oven to 300, with rack in center. In a large bowl, whisk together eggs, half and half, maple syrup and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid. About 5 minutes. (Bread will break down into small pieces)

Pour mixture into an 8 inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour and 15 minutes. Let cool 10 minutes.

Serve with more maple syrup (And ice cream or whipped cream, if desired)

Buffalo Chicken Tenders

Ingredients
1 cup crumbled blue cheese
1 cup low fat buttermilk
salt and pepper
1 cup flour
1 1/2 lb chicken tenders
1/2 cup vegetable oil
1/3 cup hot sauce
2 Tbsp melted butter

Directions
Preheat oven to 250. Place a wire rack on rimmed baking sheet and put in the oven. In a medium bowl stir blue cheese and 1/2 cup buttermilk. Season with salt and pepper. Cover and put in the refrigerator.

Place flour and remaining 1/2 cup buttermilk in separate bowls. Season both with salt and pepper. Set out another baking sheet. Dip chicken in buttermilk (allow excess to drip off) then dip in the flour (shake off excess) place on the baking sheet.

In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through. It takes about 3-4 minutes each side. Transfer to oven to keep warm.

In a large bowl stir hot sauce with the melted butter. Add chicken from the oven and toss to coat. Serve tenders with blue cheese dip.

Mango-Lime Ricotta Parfaits

Ingredients

2 ripe mangoes, peeled, pitted and cubed
1 Tbsp sugar
1/2 tsp lime zest, plus 1 Tbsp fresh lime juice
1 1/2 cups part skim ricotta

Directions
In a bowl, toss together mangoes, sugar and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture and serve.

Note: You can replace ricotta with plain or vanilla yogurt.

Tiramisu

Ingredients

3 Tbsp instant espresso powder
8 oz reduced fat cream cheese
3/4 cup heavy cream
2 packages (3oz each) soft ladyfingers
unsweetened cocoa powder (for dusting)

Directions
In a medium bowl, mix espresso powder with 3 Tbsp boiling water until dissolved. Add 1 1/2 cups cold water; set aside.

With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.

Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. Separate ladyfingers. One by one, dip a third of lady fingers in espresso, then arrange in the bottom of the dish. Spread with a third of cream cheese mixture. Repeat twice with remaining ladyfingers, espresso and cream cheese mixture. (can be refrigerated, covered, up to one day.

Dust with cocoa just before serving

Zeppole

Ingredients
2 quarts vegetable oil for frying
1 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 1/2 tsp white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 tsp vanilla extract
1/2 cup confectioners sugar, for dusting

Directions
heat oil in a deep fryer (if you don't have one a deep pot will work just as well) to 375. In a medium saucepan, combine flour, baking powder, salt and sugar, stir in eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners sugar. Serve warm. Makes approx 35.

Jalapeno Poppers

Ingredients
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 oz cream cheese, room temperature
2 eggs, beaten
2 Tbsp water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying

Directions
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hourse. heat oil in deep frying to 370. Deep fry peppers in batches for 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Gingerly Glazed Asian Ribs

Ingredients
2 racks baby back pork ribs
1/2 cup hoisin sauce
1/4 cup soy sauce
2 Tbsp grated fresh ginger
2 cloves garlic, chopped
1 cup sushi rice (can also use jasmine or short grain brown rice)
2 scallions, thinly sliced

Directions
Heat oven to 350. Place the ribs in a large roasting pan and season with one teaspoon pepper.

In a small bowl, combine the hoisin sauce, soy sauce, ginger and garlic; spoon half the glaze over ribs. Cover the pan tightly with foil and bake until the ribs are tender, about 40-45 minutes.

Meanwhile, cook the rice according to the directions.

Heat broiler. Spoon off and discard all but 1/2 cup of the pan drippings. Cut the racks of ribs into individual ribs, return to the roasting pan and brush with the remaining glaze. Broil until just beginning to char, 2-3 minutes. Serve the ribs over the rice and drizzle with any cooking juices left and sprinkle with scallions.

Lamb Kebabs with Cucumber-Feta Relish

Ingredients

1 cup jasmine rice or basmati rice
1 1/2 lbs lame steaks (top round or shoulder) bones removed and meat cut into 1 inch cubes
1 tsp dried oregano
Kosher salt & pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta
1/4 red onion, chopped
1/4 cup fresh dill, chopped
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice


Directions

Cook the rice according to directions.

Meanwhile, thread the lame onto eight 6inch skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.

Heat on grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness. It takes about 8-10 minutes for medium rare.

In a small bowl combine the cucumber, feta, onion, dill, oil, lemon juice and 1/4 tsp salt and pepper. Serve kebabs with rice and relish.

Apple Cinnamon Strudel

Ingredients

all purpose flour, for rolling
1 sheet puff pastry (from a 17.3 oz package), thawed
3 Tbsp butter
6 Gala or Fuji apples, peeled, cored and thinly sliced
1/2 + 2 Tbsp Sugar
1/2 tsp cinnamon

Directions

Preheat oven to 400; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12 x 14 inch rectangle Place on sheet, refrigerate.

In a large skillet, melt butter over medium; reserve 1 Tbsp in a small bowl. To skillet, add apples, 1/2 cup sugar and cinnamon. Increase heat to medium-high;cook, tossing occasionally, until apples are tender and liquid has evaporated. This takes about 15 minutes. Spread filling on a second rimmed baking sheet; let cook completely.

With one short side of dough facing you, mound filling horizontally in strip across the center, leaving a 1 inch border on both long sides. Fold top part then bottom part of dough over filling. Turn pastry over, seam side down.

Brush pastry with reserved butter, melted. sprinkle with remaining two tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.

Deep Dish Pizza

Ingredients
Olive Oil, for pans
all purpose flour, for work surface
2 balls (1lbs each) thawed pizza dough. You can buy it at the store or make your own 
1 1/2 cups tomato sauce
6 cups shredded mozzarella cheese
Salt and pepper

Directions
Preheat oven to 425. Brush bottoms and sides of two 13x9 inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into 10x14 inch oval. (if the dough isn't holding its shape, let rest for a few minutes)

Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.

Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping. Season with salt and pepper. (if making ahead, refrigerate up to one day.)

Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes. Rotate at least once. (if refrigerated, add 10 minutes cooking time.) Let rest in pans for 10 minutes. Use two wide spatulas to transfer pizzas to a cutting board.

Pizza Dough

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar


Directions

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Blues Buster Smoothie

I got this recipe at a health food store about two years ago. I have made it a few times and it tastes really great along with all the health benefits. This smoothie has a lot of Vitamin D which increases levels of serotonin. If you have bad skin it will help that as well. 
It also has B vitamins which effect your brain function. B vitamin deficiencies are linked to depression. 

Ingredients

12 oz strawberry flavored yogurt
1 Small ripe banana
1 tbsp unsweetened cocoa
4-6 frozen strawberries
1 tsp unflavored or orange flavored cod liver oil
1 Tbsp smooth almond butter (room temp)

Optional: 
1 Tbsp honey
1 cup fresh berries


Directions

Mix all ingredients thoroughly in a blender at high speed.

Buttermilk Waffles

Ingredients

2 Cups all purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups low fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron
Waffle toppings


Directions

Preheat oven to 275, Set a cooking rack on a baking sheet, place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In a large bowl, whisk together buttermilk, butter and eggs; add flour mixture and mix just until batter is combined.

Heat waffle iron, brush with oil. Pour batter onto iron, leaving 1/2 inch border on all sides. Close iron; cook until waffles are golden brown and crisp, 3-5 minutes. Transfer to rack in oven to keep warm. Repeat with remaining batter and serve with maple syrup or toppings.