December Recipe Group-Cookie Exchange

We had a wonderful, yummy cookie exchange this month.  It was great to sit with such wonderful people, drink hot chocolate with peppermint marshmallows, and eat such yummy foods.  We even were able to take home some of the desserts to our family.  My family and I have enjoyed eating the treats today.  I hope you enjoy these recipes.  Merry Christmas!!

Incredibly Simple Fudge
1 (14 oz) can sweetened condensed milk
12 oz (~2 cups) dark chocolate chips (milk or semisweet work fine too)
1 tsp vanilla
Optional: nuts, dried fruit (I like to use pecans and cranberries)

(This can be done in a double boiler or in the microwave, I prefer the double boiler, but it does take a little longer.)  Line 8x8 or similar size pan with foil and grease w/butter.  Melt chocolate and milk together, stir until smooth.  Stir in vanilla.  Pour/spread fudge in pan. There are 2 ways to add fruit or nuts: 1) Press into the top of the fudge immediately after pouring.  2) Mix into the fudge immediately before pouring.  Chill in refrigerator about 2 hours before cutting into squares.

English Toffee
1 cup butter
1 cup sugar
5 Tbsp. water
1-2 c. melted chocolate (I usually use milk chocolate chips, but semisweet work as well)
finely chopped almonds (I like using roasted & salted almonds, but raw almonds are good too)


Prepare a shallow baking pan with butter or a silicone mat (I love using the silicone mats!).  Melt together over medium heat.  Once melted, turn heat up to medium-high.  Cook until golden brown, hard-crack stage (about 325 F). Pour out on pan.  Allow to harden and cool, then spread with melted chocolate.  Sprinkle with almonds before the chocolate sets. 
Optional: Flip the toffee slab over and repeat the chocolate and almonds on the other side.  (So worth the extra time, in my opinion!)

Andes Mint Chocolate Chip Cookies

Use your favorite chocolate chip cookie recipe with these slight variations.
1. Melt 1/2-full package of Andes Mint chips in the microwave
2. When cookies come out of the oven, use melted Andes Mint to cover the top of the cookie

Mint Chocolate Delights

2 cups all-purpose flour
2/3 cup baking Cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1/2/3 cups (10-oz pkg) Nestle Toll House Dark Chocolate and Mint Morsels

Preheat oven to 325 degrees F
Combine flour, cocoa, baking soda and salt in a small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels.  Drop by well rounded tablespoons onto ungreased baking sheets.
Bake for 11-13 minutes or until cookies are puffed and centers are set.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (Makes about 4 dozen cookies)

For Mini Mint Chocolate Delight Cookies:  Prepare dough as above.  Drop by well-rounded measuring tablespoon onto ungreased baking sheets.  Bake for 9-10 minutes or until cookies are puffed and centers are set. (Makes about 7 dozen mini cookies)

November Recipe Group-Favorite Holiday Recipe

We had a wonderful recipe group this month.  Thank you everyone for coming and for bringing delicious food.  It was great to get to know each other.  Here are are the recipes for this month:


Rice Krispies Scotch-A-Roos

1 cup light corn syrup

1 cup sugar

1 cup creamy peanut butter

6 cups Rice Krispie cereal

1 (6 oz) pkg. Semi-sweet chocolate pieces

1 (6 oz) pkg. butterscotch pieces

Stir syrup and sugar over heat and bring to a full boil. Remove from heat; add peanut butter and mix well. Add cereal and stir until well coated. Turn into a buttered 11x13 inch pan. Spread evenly and cool. Melt chocolate and butterscotch chips in double boiler until smooth. Pour over Rice Krispie mix and cool for 30 minutes. Cut in squares.

Fruit Salad 

Strawberries

2-3 bananas

1 large can of pineapple chunks

2 small cans of mandarin oranges

1 large package or 2 small packages of Cook and Serve Vanilla Pudding., not instant pudding.  Instant pudding makes the fruit salad soupy, where cook and serve pudding will make a nice yummy glaze.

Any other fruit

Put fruit in bowl.  Save juice.  Take 1 large package or 2 small packages of Cook and Serve Vanilla Pudding.  Mix juice and vanilla pudding together and bring to a boil.  Let it boil until it reaches a glazed and glossy look.  Pour over fruit mixture.  Enjoy!

October Recipe Group-Fall Recipes Part II

We had another enjoyable recipe group today.  It is always wonderful to get together with such great people.  Tonight we ate yummy muffins, bread, and a lentil, steak, and rice dish.  Everything tasted awesome. 

Lentils with Beef in Crockpot(serve on brown rice)

1 bag lentils
2 c. chicken broth
5 c. water
3 cloves garlic
1 med. chopped onion
carrots- 1 1/2 c. shredded
1 can Rotel or stewed diced tomatoes
salt & pepper
Italian seasoning
1 cooked steak, cubed

Combine & cook 6-8 hours on low, 4-6 hours on high

Notes:
I have used 7 c. water and 2-3 chicken bouillon cubes, and that works too.
I use minced garlic instead of cloves.
I don't cook the steak ahead of time, I just use a cheap cut of beef (definitely under 1 lb.), stick it in with everything else (raw), then take it out, shredded it, and add it back in, an hour or two before serving. But, it would be a great way to use leftover meat or poultry. :)

Here is a recipe for quick and easy biscuits! 
Never Fail Biscuits
 2 cups flour
½ tsp. salt
4 tsp baking powder
½ tsp cream of tartar
2 tsp sugar
½ cup butter
2/3 cup milk

 Sift together dry ingredients. 

Cut in butter.  Add milk all at once.  Spread mixture out in an 8X8 pan.  You don't even have to shape biscuits.  Bake at 450 degrees for 10-12 minutes.  Enjoy!
***** The less you mix and work with the dough, the more light and fluffy the biscuits will be.******

Zucchini Muffins

3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1/1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)

Note: You don't need a mixer for this recipe, if you add walnuts and dried fruit, the batter makes about 14 muffins

1.  Preheat the oven to 350 degrees.  In a large bowl combine the sugar, eggs, and vanilla.  Stir in the grated zucchini and then the melted butter.  Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon.  Stir these dry ingredients into the zucchini mixture.  Stir in walnuts, raisins, or cranberries of using. 

2.  Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.  Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.  Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them. about 25-30 minutes.  Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.  Set on wire rack to cool for 5 minutes.  Remove muffins from the tin let cool another 20 minutes.

September Recipe Group-Fall Recipes

We had a Great Turnout for our September Recipe Group!  We had a large table full of such YUMMY, DELICIOUS FOODS!  Here are some of the recipes.  Happy Cooking! I hope you have a wonderful Fall! 

Zucchini Cupcakes
Yields 1 1/2-2 dozen cupcakes

Wet:
3 eggs
1 1/3 C sugar
1/2 C vegetable oil
1/2 C orange juice
1 tsp almond extract
Dry:
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 1/2 C flour
2 tsp ground cinnamon

1 1/2 C shredded zucchini

In two separate mixing bowls beat wet and dry ingredients. Combine them together and add zucchini; mix well.
place paper cups in muffin tins. Fill cups 2/3 full.  Bake at 350 for 20-25 minutes.  Cool on wire rack.

Caramel Frosting
1 C packed brown sugar
1/2 C butter or margarine
1/4 C milk
1 tsp vanilla extract
1 1/2-2 C powdered sugar

Combine brown sugar, butter and milk in a sauce pan.  Bring to a boil over medium heat.  Cook and stir for 2 minutes.
 Remove from heat; stir in vanilla.  Cool to lukewarm.  Gradually beat in powdered sugar until desired spreading consistency. 

Crock Pot Tortilla Soup
2 chicken breasts Boneless, skinless, and cubed
1 small onion finely chopped
1 garlic clove, crushed
3 medium tomatoes, peeled, seeded and chopped (or 1 can of diced tomatoes)
4 cups of chicken broth
1 can of black beans, drained
1 can corn, drained
1/4 teaspoon salt
1/8 teaspoon pepper
1 mild green chile, seeded and chopped  (I've also used 1 small can of
diced green chiles- not quite as good though)
2 T vegetable or canola oil
4 corn tortillas, halved and cut into thin strips (1/4 inch thick)
Shredded Monterey Jack Cheese to go on top of each serving.  (I use
the pre-shredded Mexican mix)
Optional: fresh cilantro or Italian parsley, to sprinkle on each
serving (we left this out)


Cube or shred chicken, chop onion, garlic, chile, and tomatoes (if
using fresh).  Combine chicken, onion, garlic, chile, tomatoes, black
beans, corn, broth, salt and pepper in a crock pot and cook on low for
7-8 hours.

Before serving, heat oil in a skillet.  Cook tortilla strips over
medium heat until crisp; drain on paper towels.   (I am not a fan of
the greasy strips, so I "toast" them on the skillet over medium-high
heat dry until they are crispy)

On my lazy days I use mostly canned ingredients, and serve with a bag
of tortilla chips. The meal takes a total of 5 minute prep time and is
still great.

Cinnamon Pumpkin Bread
Ingredients:
2 eggs
1 cup brown sugar
1/2 cup coconut oil, softened
15 ounces pureed pumpkin
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
2 cups white or spelt flour
1 1/2 cups cinnamon chips
1 teaspoon vanilla
8 ounces cream cheese, cut in half lengthwise

Directions:
In a large bowl, combine the eggs,brown sugar, and coconut oil. Beat until fluffy. Add the pumpkin puree, baking powder, salt, flour, cinnamon, and vanilla. Mix together just until combined.Fold in the cinnamon chips.
Grease and flour a large loaf pan.Spoon all of the batter into the pan, then use a spoon to scoop a strip of batter from the center of the bread pan. Place the cream cheese edge-to-edge in the middle of the batter, then cover the cream cheese with the remaining batter.
Bake in an oven preheated to 350degrees for about an hour, or just until the center of the bread springs back to the touch. Cool completely before turning out of your bread pan, slicing,and serving. Enjoy!

Pumpkin Flax Quickbread
Ingredients
2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cups sugar
1 cup canned pumpkin puree
1/2 cup applesauce
2/3 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions
 1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.            
2.   Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.             
3.    In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt,  baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.             
4.   Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.               

Healthy Foods Recipe Group-August 2011

In August we had a wonderful recipe group with some AMAZING HEALTHY RECIPES!  It is always great to get new recipes, better yet new healthy recipes.  There are so many healthy recipes and ways we can make an unhealthy recipe more healthy.  I hope you enjoy these recipes. 

One of my favorite ways is healthy eating is drinking smoothies. They make a wonderful dessert.  They can definitely satisfy a sweet tooth.  Here is the Recipe for a Banana Shake.  A wonderful woman made this for us at Recipe Group and it was delicious. 

Banana Shake (for one person)1 frozen banana  (usually a banana that is pretty ripe)
1/4 cup yogurt
1/4 cup milk
crushed ice
honey to sweeten if desired.

Blend all the ingredients up and enjoy!

10 Minute Taco Salad
1 can black beans(drained and rinsed)
8 oz sour cream
1 cup shredded cheese
chopped lettuce , tomato, and cucumber, sliced olives, avocado
corn chips or tortilla chips

Mix vegetables, cheese, and sour cream together.  Just before serving add corn chips or tortilla chips

Greek Summer Salad

Ingredients

A. 2 Cucumbers (pealed, seeded, diced into 1/2 inch cubes)

B. 1 package Cherry tomatoes (cut them in half, it looks nice)

C. 1/2 red onion chopped

D. 1 small can sliced black olives (drained)

E.  Juice of one Lemon

F.  2 tbsp Extra Virgin Olive Oil

G. 2 tsp Oregano

H. 1 tsp Garlic Powder

I.  Salt and pepper to taste

J. Crumbled Feta to taste ( if you like sometimes you can find Lemon Oregano Feta)

Directions

Take A,B,C,D ingredients and combine in serving bowl

Take E,F,G,H and whisk in separate bowl

Mix vinaigrette in with veggies

Add salt and pepper to taste

This can be made the night before and refrigerated

The longer it marinates the better it tastes

Just before serving mix in Feta


Mango Quinoa Salad

Recipe adapted from Ali Vincent

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Peanut Butter Hummus

2-15oz can chickpeas
1 garlic clove, peeled
3-5 T olive oil
1/3 cup peanut butter
2 t. kosher salt
2 t. cumin
1/4-1/3 cup plain greek yogurt
1 t. smoked paprika
2 T. chopped peanuts, optional

Drain and rinse the chickpeas.  Put the garlic clove, chickpeas, 3 T olive oil, peanut butter, salt,  and cumin into a food processor and puree. 

Kid Friendly Recipe Group-July 2011

Ever wonder what to feed your children? In need of a new recipe to feed the children in your life? Below you will find some wonderful recipes that we hope your children will love. Enjoy!

Pasta Salad
Cook your favorite kind of pasta
Kalamata Olives - chopped
Red & Yellow Peppers - chopped
Zucchini - chopped
Cherry Tomatoes - sliced
Feta Cheese
Toasted Pine Nuts
Top it with Balsamic Vinegar & Olive Oil.
Pretty simple - and anything and everything can be substituted.

Cream Cheese Chicken
Ingredients
1lb boneless, skinless chicken breast
1/4 bottle of Italian dressing
8oz cream cheese (1/3 fat works fine!)
1can cream of mushroom/chicken soup (Fat Free is great!)
2tbl milk
Salt/Pepper to taste
Directions
Brown chicken in skillet with dressing.  Meanwhile combine cream cheese, soup and milk until smooth. Add dash of salt/pepper.  Pour chicken and drippings into Crock Pot.  Pour cream cheese mixture over top and cover.  Cook for 6 hours on low.  Shred chicken and stir. Serve over rice.

Breakfast Pizza

Ingredients

 1 lb. sausage

2 (8 oz) pkg. crescent rolls

2 cups hash browns, frozen or thawed

1 ½ c. shredded cheddar cheese

8-10 eggs
½ c. milk
1 tsp. salt
¼ tsp. pepper
Directions

1. Brown sausage, set aside to cool. (This step can be done ahead of time.)
2. Preheat oven to 375 degrees F.
3. Roll dough out and press into 10 x 15 pans. Bottom of crust should be sealed and outside edge should be slightly raised. Spread sausage over crust. Sprinkle hash browns, then cheddar.
4. Beat together eggs, milk, salt & pepper. Pour evenly over everything.
5. Bake in preheated oven until eggs are set, 25 – 30 minutes.

Cornflake Chicken (homemade chicken nuggets or strips for kids)
Serves 4: I usually double this so I can have more chicken nuggets
Ingredients
2/1/2 cups cornflakes

1/4 cup grated Parmesan Cheese

2 Tablespoons butter, melted

2 garlic cloves, pressed

1 tsp dried thyme

1/4 tsp salt
1/4 tsp ground black pepper
1/1/2 pounds boneless chicken breasts (cut to whatever size you would like)
1/4 cup milk
Directions
Preheat oven to 400 degrees. Place cornflakes in a plastic storage bag. Using a dough or pizza roller, roll back and forth over the bag until cornflakes are finely crushed. Place crushed flakes in a bowl. Add Parmesan Cheese, butter, garlic, thyme, salt, and pepper. Stir to combine.

Place milk in a bowl. Dip chicken pieces in milk and then roll in crumb mixture until well coated. Place chicken skin side up in a pan. Press any remaining crumbs onto chicken pieces. Bake 30-45 minutes or until chicken in no longer pink in the center. Serve hot.

Healthy Smoothies are also great ideas for kids. You can blend up strawberries, bananas, yogurt, honey or agave nectar and have an awesome yummy smoothie!

What is your favorite kid friendly recipe?

Artichoke Spinach Lasagna

This is an amazingly good recipe if you like spinach and artichokes! I did add a little extra cheese since I love a lot of cheese in my lasagnas... but other than that - followed the recipe exactly. And it was a winner tonight!

Ingredients

Cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.