lundi 30 novembre 2015





Easy & Delicious Cheesy Scalloped Potato Casserole!


Ingredients


4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika
Directions:

1 In a small sauce pan, melt butter and blend in flour.
2 Let sit for a minute.
3 Add all of cold milk, stirring with a whisk.
4 Season with salt and cayenne.
5 Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6 Reduce heat and stir in cheese.
7 Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8 Pour half of cheese sauce over potatoes.
9 Repeat with second layer of potatoes and cheese sauce.
10 Sprinkle the remaining cheese on top.
11 Top with some paprika for color.
12 Bake uncovered for about 1 hour at 350°F.

samedi 28 novembre 2015



Three Cheese Enchilada Bake 

Ingredients:

1.5 lbs ground beef
2 tbsp chopped onion
2 tbsp chopped bell pepper
1 14 oz can Hatch 5 pepper enchilada sauce
1 8 oz pckg of cream cheese
1 egg
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
1 cup muenster cheese shredded
1/2 cup cheddar cheese shredded
salt and pepper to taste

Directions:
1. Brown ground beef in a pan until cooked. Drain
2. Add 1 tsp garlic powder, onion powder, cumin, chili powder, salt and pepper to taste and cook for 5 minutes.
3. Add chopped onion and pepper and cook until soft about another 5 minutes.
4. Add the can of enchilada sauce and simmer until heated through.
5. In a separate bowl combine the cream cheese, egg and the remaining 1/2 tsp of garlic powder.
6. In an 8x8 pan layer ground beef mixture, cream cheese mixture, and cheeses until you run out and finishing with the cheese.
7. Bake at 350 F for 25 minutes until cheese is melted and bubbly.

*** I used the Hatch 5 pepper enchilada sauce because it had no added sugars and it had delicious flavor! Please feel free to use another brand of enchilada sauce or even make your own.

This recipe yields 9 medium servings or 6 large servings.

vendredi 27 novembre 2015


POTATO SOUP


2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 lb. uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
3 cups water
4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

For garnish
Shredded cheese
fried bacon bits
chopped green onions

Directions:

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot



lundi 23 novembre 2015


French Toast Bake

Ingredient 

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar (for sprinkling)

Directions


1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup.

samedi 21 novembre 2015



Windy City Crescent Rolls


Serves 6-8

Ingredients:

2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
4 oz crumbled feta cheese
4 oz shredded mozzarella cheese
3 oz fresh baby spinach (about half of a pre-washed bag), chopped
2 oz black olives, finely diced (*this ingredient is optional)
1 egg white, beaten
1/4 teaspoon red pepper flakes
dash salt and pepper


Instructions:
Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set bowl aside.

Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.

Roll them up,,

Place on a greased cookie sheet. Before putting them in the oven lightly brush each roll with the egg white. Bake for 15 minutes or until golden brown.

vendredi 20 novembre 2015



Southern Strawberry Punch Bowl Cake


WOW
1 yellow cake mix
1 (6 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkgs. frozen strawberries
2 bananas
1 (16 oz.) carton Cool Whip
Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same - ending with Cool Whip. Let set in refrigerator overnight.

mercredi 18 novembre 2015

Tofu Parmesan Subs




Ingredients
1 14 -ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
Kosher salt and freshly ground pepper
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1 large egg
1 12 -ounce package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)

Directions
Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.

Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.

Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.

mardi 17 novembre 2015



INGREDIENTS:



  • 1
    cup raw pecans
  • 34
    cup white rice flour
  • 4
    organic eggs
  • 2
    cups hemp milk or 2 cupssoymilk
  • 12
    cup organic melted butter, vegan margarine (1 stick) or 12cup grapeseed oil
  • 34
    cup maple syrup (or 1 cup if using grapeseed oil)
  • 1
    teaspoon natural vanilla extract(or 2 teaspoons if using grapeseed oil)

DIRECTIONS

  1. Throw all your ingredients in the blender and puree until smooth.
  2. You might have to stop and scrape the sides of your blender to make sure your batter is mixed through. If your blender will not hold the entire mixture, just puree in batches and then stir. It doesn’t matter what kind of blender you use. This recipe is fool proof. You can’t fail.
  3. Pour into a well greased 9 inch/23cm pie dish and bake at 150 C / 300 F for about an hour or until set.
  4. It can take up to an hour and a half to set.
  5. The pie makes its own subtle crust.
  6. I am a firm believer that people take the first bite with their eyes.
  7. Jazz up this simple pie with a drizzle of maple syrup, a dollop of vegan cream or ice-cream and top with some crushed pecans or shaved dark chocolate.
  8. You can also make little individual pies and mound cream, syrup and nuts on top.
  9. The different colors, textures, and flavors gives this pie a little extra kick.
  10. Whether making this for a guilt free family sweet treat, whipping it up for that surprise dinner guest that someone brings home, or preparing it for that special dinner party – this recipe is a winner. Your snout will returning to this pecan filled trough again and again and again, and you too, will not be leaving any leftovers!

lundi 16 novembre 2015




Chocolate Crinkle Cookies






INGREDIENTS:





1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup confectioners’ sugar



DIRECTIONS:


Preheat oven to 350ºF. Prepare a baking sheet by lining it with paper or a silicone baking mat.



Cream together the butter and brown sugar until light and fluffy. Mix in the eggs.



Add the flour, cocoa powder, baking powder, and salt. Mix just until soft dough forms.




Scoop by rounded tablespoons and roll each ball in the powdered sugar, evenly coating each one.



Bake until cookies are set and the tops cracked, about 13 minutes. Transfer to a wire rack to cool completely.


samedi 14 novembre 2015




Spinach and Cheddar Rolled Omelet
Ingredients
olive oil, for pan
1 cup milk
1/3 cup all-purpose flour
8 large eggs
1 Tbsp Dijon mustard
coarse salt and ground pepper
1 package frozen spinach, thawed and squeeze dry
1 1/2 cups shredded cheddar, 6 ounces (I used a mild, white cheddar)



Instructions
-Preheat oven to 350 F. Brush a 10 by 15 inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.

-In a bowl, whisk together milk and flour. Add eggs, mustard, 1 tsp salt, and 1/4 tsp pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.

-Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes.
Beginning at one shorter end, lift parchment and roll up the omelet tightly, peeling back parchment as you go. Slice and serve.

jeudi 12 novembre 2015






Ingredients:

½ Tbsp olive oil $0.08
1 clove garlic $0.08
¼ lb. frozen cut spinach $0.38
Pinch of salt & pepper $0.05
2 ciabatta rolls $1.33
1 cup shredded mozzarella cheese $1.00
1 oz. feta cheese $0.43
pinch red pepper flakes (optional) $0.05



Instructions:

Mince the garlic and add it to a skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or until it begins to soften. Add the frozen spinach, turn the heat up to medium, and cook for about 5 minutes, or until heated through and most of the excess moisture has evaporated away. Season lightly with salt and pepper.
Cut the rolls in half. Add about ¼ cup of shredded mozzarella and ½ oz. of feta to the bottom half of each roll. Divide the cooked spinach between the two sandwiches, then top with a pinch of red pepper flakes, plus ¼ more shredded mozzarella on each.
Place the top half of the ciabatta roll on the sandwiches and transfer them to a large non-stick skillet. Fill a large pot with a few inches of water to create weight, then place the pot on top of the 

sandwiches to press them down like a panini press. Turn the heat on to medium-low and cook until the sandwiches are crispy on the bottom. Carefully flip the sandwiches, place the weighted pot back on top, and cook until crispy on the other side and the cheese is melted. Serve warm.