Pie Crust (easy)

PIE CRUST
*most people who know me know that I hate pie crust, both making and eating but I can't avoid them all together because others like many dishes that require pie crust.  This is the easiest and best tasting I have found...you can't do any real decoration with it though :(

9 in deep pie pan
1 1/2 cups all-purpose flour
*2 teaspoons white sugar - use for a dessert pie, if for something else then use less sugar

*1 teaspoon salt - don't add this for a dessert pie but add it for a savory dish like quiche or chicken pot pie
1/2 cup vegetable oil
2 tablespoons milk

Toss all the ingredients into a 9in deep pie pan.  Mix them together with a fork and press into the sides of the pie pan.  Yes!  That easy.  Bake for 15 minutes at 400 if you need it pre-baked

Pumpkin Pancakes

PUMPKIN PANCAKES
*the original recipe is from Ruth at allrecipes
Combine these with the buttermilk syrup and it is incredible!!


2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
1 tablespoon vinegar

Combine everything wet ingredients in mixer.  Add dry ingredients and mix well.
You do need to make sure you cook these long enough of they will be smooshy in the middle.  For our family I need to double this and there are usually a few left over until people get room in their stomach again and then they are usually gone within the next 2 hours :)

Taco Soup - sort of...

TACO SOUP - sort of
*this was a mess up, I was trying to hurry so I just grabbed cans and started opening.  I had too much tomato sauce and accidentally opened stewed tomatoes instead of diced tomatoes and didn't realize till I started pouring them in.  It turned out really, really good and everyone wants it again (which is why I am writing it down) but I don't think it is an authetic taco soup.

1 can black beans, rinsed and drained
1 can stewed tomatoes
1 can tomato sauce (large can)
1 C corn
2 C chicken broth/vegetable broth
1 medium onion, diced
1 Tbsp taco seasoning or more to taste
dash of garlic salt

Combine ingredients and put in a crockpot for a few hours.  Top with cheese and sour cream.
I had to break up the stewed tomatoes a bit in the crockpot.

Pear Cake

PEAR CAKE
*from Kristen B.

3 firm, ripe pears, sliced
2 eggs
1 C sugar
1/2 C milk
1/8 tsp salt
1 1/2 C flour
2 Tbsp butter

Mix eggs, milk, sugar, salt in mixer till combined.  Gradually mix in flour till well combined.  Fold most of pears into batter.  Put in greased 9 in round pan.  Fan remaining pear slices out over the top of the cake and dot with butter.  Cook for 40 minutes at 350 or until golden.  Sprinkle with powdered sugar.

Eggnog

EGGNOG - non alcoholic, non pudding
*is is hard to find a recipe without alcohol or pudding for eggnog and I rarely have pudding so this is an adaptation from an cooking light alcohol recipe and I think it turned out delicious.  If someone else has one better let me know!!

3 1/2 C milk
1/2 cup sweetened condensed milk
1 Tbsp flour
1/4 tsp nutmeg
2 egg yolks
1 tsp vanilla extract
1/2 tsp rum extract

Combine both milks, flour and nutmeg in a saucepan and bring to a boil stirring constantly.  Put the egg yolks in a bowl.  Whisk 1 C of the boiling mixture into the egg yolks gradually.  Add egg yolk mixture into the saucepan and cook for 1-2 more minutes or until slightly thickened.  Remove from heat and add vanilla and rum extract.  Cool in refrigerator for at least 4 hours.  Carefull because this can form a skin on the top while cooling.

Note - first of all I realize that rum and vanilla extract do contain alcohol but...
Also, use the nutmeg and rum extract to taste.  I find that I liked a little more but this is a good jumping point.

Dinosaur Cookies

DINOSAUR COOKIES

1/2 C butter
1/2 C unsweetened cocoa
2 C sugar
1/2 C milk
3 C oats
1/2 C peanut butter
1 tsp vanilla

Bring butter, cocoa, sugar, milk to a boil.  Cook for about 2 minutes, don't burn.  Add rest and drop on foil.

Pumpkin Whoopie Pies

PUMPKIN WHOOPIE PIE
*the main recipe from Libby's

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teasppon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract

Bake at 350 for about 11 minutes if you are doing mini whoopie pies (about 1 tsp size).  I have only made mini ones since that is what we like :)

Whoopie Pie Filling

WHOOPIE PIE FILLING
*this is a good substitute if you don't have marshmallow creme around

1 egg white
1/8 tsp cream of tartar
2 Tbsp milk
2 C powdered sugar (more/less for texture)
1 tsp vanilla
3/4 C shortening

Beat the egg white and cream of tartar for about 10 minutes until fluffy and stiff.  Add vanilla, milk and half of the powdered sugar.  Whip together.  Add shortening and the rest of the powdered sugar.  Whip and enjoy.

Pumpkin Cookies

PUMPKIN COOKIES
*this recipe is from allrecipes.com, I modify the original by using applesauce and a little less sugar and adding ginger and cloves and a touch of baking powder.  Frosting makes a little too much so I just double drizzle :)

Ingredients

• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 cups all-purpose flour
• 6 tablespoons butter
• 8 tablespoons milk
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup packed brown sugar

Directions

1. Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
2. Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
3. To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Sweet Butternut Squash Soup

SWEET BUTTERNUT SQUASH SOUP

1lb - 1 1/2 lb butternut squash or acorn squash
1/2 C onions, diced
2 C broth
1 Tbsp brown sugar
1 tsp lemon juice
dash of garlic salt, pepper, nutmeg
8 oz cream cheese

Cook everything together except cream cheese.  If you have an immersion blender then you can blend it to make it smoother.  I don't have one so I just smash up the squash and it works good.  Add cream cheese and cook until cheese is combined.

Mac & Cheese

MACARONI AND CHEESE
*finally a good mac and cheese recipe that doesn't require insane amounts of specialty cheeses and other ingredients (those recipes are super good but just not worth it for me :)  This recipe originally came from allrecipes.com

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
pepper to taste
dash of paprika
1 cup dry bread crumbs or cracker crumbs

Cook pasta.  Combine everything except bread crumbs and put in a 9x13 pan.  Sprinkle crumbs on top.  Cook at 350 for 20 minutes

Ham and Potato Soup

HAM AND POTATO SOUP

4 medium potatoes, diced
1/4 - 1/2 C diced ham (I use lunchmeat ham and it works well enough :)
3 stalks celery, chopped
2 carrots, chopped
1/2 C onion, diced
4 C chicken/vegetable broth (if you don't want it really brothy then just ad 3 1/4 - 3 1/2 C)
1/2 tsp garlic salt
dash of pepper
dash (small) of thyme

4 Tbsp butter
4 Tbsp flour
2 C milk

I just put the vegetables/ham in the crock pot with broth and seasonings.  Cook for a few hours on high.  When vegetables are tender then make the roux with the butter, flour and milk.  Add to crock pot and cook a little longer on low.

Butternut Squash Soup

BUTTERNUT SQUASH SOUP

1 lb butternut squash, peeled and seeded, cut into cubes
3 carrots, sliced
1 C onion, chopped
1 C red lentils, rinsed (you can use green also)
2 Tbsp ketchup
1 tsp ginger
1 Tbsp lime juice
1 tsp cumin
1/2 tsp curry powder
1/4 tsp garlic salt
1/4 tsp black pepper
4 C chicken/vegetable broth

Throw it into a slow cooker for about 5 hours on high.  Garnish with sour cream and cilantro if wanted.
This soup doesn't have a lot of broth but is super tasty!

Cheesy Pasta Bake

CHEESY PASTA BAKE
*super fast and easy, just use whatever assorted frozen veggies you have - this is one of my favorite combinations

2 cans cream of mushroom soup
3/4 C milk
1 1/2 - 2 C cheese (use a mix of different cheeses)
1/2 C onion, chopped
2 cloves garlic, minced
1/8 C mushrooms, chopped
1/4 C roasted peppers
1/2 C peas
Dash of pepper
Dash of paprika

about 12 oz corkscrew pasta uncooked

Cook pasta.  Cook/thaw vegetables.  Combine everything but pasta in a 9x13 pan.  Stir in pasta and cook for about 20 minutes at 400 degrees

Chocolate Zucchini Brownies

CHOCOLATE ZUCCHINI BROWNIES
*this recipe is from allrecipes.com
Note - the batter will seem a little dry but don't worry because the zucchini will moisten it when cooking.  I usually don't like to over mix brownies but I would use a mixer for this!  The frosting isn't my favorite but it isn't too bad, use a different one if you like.  Don't over cook these ;)

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
•  
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Zucchini Alfredo

ZUCCHINI ALFREDO
*I got this off of allrecipes and made a few changes because it works better and has a little more taste

1 Tbsp olive oil
4 cloves garlic, minced
1 onion, diced
4 C zucchini, shredded
8 oz cream cheese
1/2 C (or more) milk
1/4 C fresh basil, chopped
Garlic salt to taste (be generous)
Pepper to taste

In a large pan heat oil and stir in garlic and onions.  Cook till tender (1-2 minutes).  Mix in zucchini and cook until most of the moisture from the zucchini has evaporated (around 10 minutes).  Add milk and cream cheese.  Cook until melted.  Add in basil and seasoning.  Serve over pasta with Parmesan cheese.

Note - you will need to adjust the amount of milk to get the sauce consistency you want

Cheesy Hamburger Vegetable Soup

CHEESY HAMBURGER VEGETABLE SOUP

1/4 pound ground beef/bison, browned and drained
1 cup chopped onion
1 cup shredded carrots
1 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups chicken broth
4 cups cubed potatoes

 4 tablespoons butter
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

You can make this on the stove but it is super easy in a crock pot.  Put beef, vegetables, broth in crock pot on high for about 4-5 hours till vegetables are tender.  On stove top melt butter in a sauce pan, add flour and whisk together to make a roux.  Add milk and whisk, bring to a boil.  Remove from heat and stir in cheese till melted.  Add mixture to the vegetable broth mixture and leave in crock pot another hour or so.  Turn off pot (or turn to low) and add sour cream

Note - this really is beyond good but I haven't ever tried substituting something for the meat yet.  If you do and it works let me know!!

Split Pea Soup

SPLIT PEA SOUP
*from Meredith

1 tablespoon vegetable oil

1 onion, chopped

1 bay leaf

3 cloves garlic, minced

2 cups dried split peas

1/2 cup barley

1 1/2 teaspoons salt

5 cups broth (veggie or chicken)

5 cups water

3 carrots, chopped

3 stalks celery, chopped

3 potatoes, diced

1/2 cup chopped parsley

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon ground black pepper

In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the rest of the ingredients. Bring to a boil and reduce heat to low. Simmer for about 90 minutes, stirring occasionally.

If you don't have barely on hand you can substitute arborio rice

Pizza Dough for crust

PIZZA DOUGH
*from Kristi Reese

1 C warm water
1 T sugar
2 1/4 tsp yeast (one package)
3 T Olive Oil
1 tsp salt
2 1/2 C flour

Mix water, yeast and sugar.  Add other ingredient and knead.

Lentil Quiche

 LENTIL QUICHE
*yes, when I saw this title I though "really???"  so good....

1 cup chopped onion
2 cloves garlic, minced
1 tablespoons olive oil
1/2 cup dried lentils
2 cups water
2 cups broccoli florets
1 cup chopped fresh tomatoes (optional, some people don't like them)
1/4 C mushrooms
5 eggs, beaten
1 1/4 cup milk
ground black pepper to taste
1 tsp oregano
1 tsp basil
dash of marjoram
1 C cup shredded Cheddar cheese

Saute the onion, make sure all the vegetables (if you use something different) are fairly cooked (except the tomatoes).  Bring water and lentils to a boil and simmer for about 20 minutes until lentils are done.  Put the vegetablse in a deep pie dish or use a larger baking pan and mix together.  You can add the cheese here and stir it in with the vegetables.  Beat eggs, milk and spices.  Pour over vegetables and cook at 375 for about 50-55 minutes.  Make sure the center doesn't jiggle ;)  Top with cheese if desired...

You can throw in any vegetable you like and different seasonings...

Carmel Pecan Topping for Cinnamon Rolls (use before cooking)

CARMEL PECAN TOPPING

3 Tbsp butter
2 Tbsp light corn syrup
1 1/2 Tbsp water
3/4 C brown sugar
1/2 C chopped pecans

Mix till smooth.  Spread on the bottom of pan before adding cinnamon rolls.  This makes a 9x13 pan easily.

Cream Cheese Frosting for rolls

CREAM CHEESE FROSTING

2 C powdered sugar
3 oz cream cheese, softened
1 Tbsp butter, softened
1/2 tsp vanilla
3 Tbsp milk

Beat together :)

Cinnamon Rolls

CINNAMON ROLLS
*this recipe is from allrecipes.com, I can't find the link so...

1 C milk
1/2 C butter
1 C water
1 Tbsp yeast
1 C sugar
2 eggs
6 C flour

Filling
2 tsp ground cinnamon
2 C dark brown sugar
1/2 C butter, softened

Use a topping like cream cheese or caramel, etc...I have my favorites under frostings/toppings

Warm milk on stove till it bubbles.  Melt butter in milk and remove from heat.  Warm water to about 110 degrees and add yeast.  Stir.  Add the rest of the ingredients (add flour slowly, beating after each 1/2 C) to the water and cooled milk/butter mixture and combine.  Knead until the dough until smooth.  This dough is a little sticky, it won't be like a bread dough.
Divide into two even sections.  Roll out one section about 12x9 square.  Spread half the filling mixture onto dough and roll up.  Cut into 1" pieces and place in a greased pan.  Let rise and double in size.  Bake at 375 for about 20 minutes.

Orange Roll Pull Aparts

ORANGE ROLL PULL APARTS
*I often make orange rolls from scratch but if you have a lot to do or no time these are excellent

20 Rhode's dinner rolls, thawed
1 large orange peel, zest/grate the entire peel
3 Tbsp butter, melted
1/2 C sugar

Glaze...
1 C powdered sugar, may need more or less
2 Tbsp orange juice concentrate, slightly melted
1 Tbsp butter, melted
(I often make more than this, you can just add more concentrate and powdered sugar.  You don't really need more butter)

Put rolls in a 9x13 pan sprayed with nonstick cooking spray.  Wait till they are thawed and then drizzle with butter.  Combine orange zest and sugar and sprinkle over rolls after the butter.  Cover and let rise until size doubles.  Remove cover and bake at 350 for about 20-25 minutes.
Make a glaze combining powdered sugar, juice and melted butter.  Glaze rolls while still warm.

Pineapple Jello

PINEAPPLE JELLO
*from Gma, so easy...so good.

1 pkg (6oz) lime jello
1 can (large) crushed pineapple, drained
1 C whipped topping

Make jello according to package directions and let cool until almost set.  Whip jello and add pineapple and whipped topping till fluffy and smooth. You can do this with a hand beater or I just use a whisk.

Chocolate Zucchini Bread

CHOCOLATE ZUCCHINI BREAD

1/2 cup butter, softened (or half applesauce, half butter)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/8 - 1/4 C buttermilk
1 1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

In a large mixing bowl cream the butter and sugar.  Beat in eggs and vanilla.  Combine dry ingredients in separate bowl and gradually add to mixture.  This makes a thick mixture!  Stir in zucchini and chocolate chips.  Spoon into a bread pan.  Bake at 350 degrees for about 45 minutes or until done.  

You can add in nuts or flaked coconut! 

PS tried this in my bread maker and it was perfect.  If you have a cake setting try it (added a pinch more of baking powder, melted the butter and don't add the milk) and it was great.  Drop the chocolate chips in when your bread maker says to add them :)

Cinnamon Quinoa Cereal

CINNAMON QUINOA CEREAL

1 cup milk 
1 cup water 
1 cup rinsed quinoa
1/2 tsp cinnamon or 1 cinnamon stick



Combine milk, water, cinnamon stick and quinoa in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat to medium-low, cover and simmer 15 minutes or until most of the liquid is absorbed. Take quinoa off the heat and let stand covered 5 minutes.

Top with roasted nuts, fresh fruit and honey or agave.

Black Bean Brownies

There are lots of these recipes floating around so if you find a good one tell me...

3 C black beans (2 15-oz cans, drained and rinsed
4-5 tbsp cocoa powder
1 C rolled oats
1/4 tsp salt (optional - I think they are okay without it)
2/3 - 1 cup pure maple syrup or honey (I can never decide which I like better)   -You can also use regular sugar for part of this if you like
1/2 C coconut oil (or other oil)
4 tsp pure vanilla extract
1 tsp baking powder
1 C chocolate chips

Put the all ingredients, except chocolate chips, into a food processor or a good blender. Watch out with the blender because it is thick. Add the chips and stir. Pour into a 9x13 greased pan. Cook at 350 for about 18-20 min. These brownies are not super thick (fyi)

update...I noticed that chocolatecoveredkatie has a very similar recipe up. If are vegan you should check out her blog.

Orzo Pasta with Parmesan

ORZO PASTA with PARMESAN
*really good, great base to add anything you want to and spice it how you want although it is great plain

1 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth/vegetable broth
1/4 - 1/2 cup grated Parmesan cheese
1/8 cup chopped fresh basil
pepper to taste

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. 
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.  Mix in Parmesan cheese and basil. Season with salt and pepper.

Note - if you want this to be a main dish then add some blanched spinach or roasted peppers or mushrooms or broccoli, etc

Basic Granola Base

BASIC GRANOLA
*this is a really basic granola that uses stuff a person usually has, you can add anything to it
*it is adapted from Alton Brown's recipe

4 1/3 cups rolled oats
1 2/3 cups shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple sugar
1/4 cup vegetable oil
3/4 teaspoon

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Add  raisins, chocolate, etc...

If you want to add nuts you can adjust the oatmeal and coconut to accommodate them.  For example if you wanted to add 1 C of pecans then use 4 C of oats and 1 C of coconut.  Add the nuts before cooking the granola.

Seven Layer Dip

SEVEN LAYER DIP

Refried Beans
Guacamole
Sour Cream
Cheese
Tomato
Green Onion, thinly sliced
Olives, chopped fine

Layer in order staring from beans in a pan.  Serve with tortilla chips...

Baked Oatmeal with Cranberries

BAKED OATMEAL

3 C of rolled oats (if you want to use this as real baked oatmeal...also add 1/2 C of applesauce along with the butter)
or
4 C of rolled oats if you intend for this to be a cereal
1/2 C brown sugar
2 tsp cinnamon
2 tsp baking powder
1 C milk
2 eggs
1/4 C butter, melted
1 1/2 tsp vanilla extract
1 tsp salt
1/2 - 1 C dried cranberries

Combine dry ingredients.  Combine wet ingredients and then combine all the ingredients :)  Bake in a 9x13 for about 35-40 minutes (for normal) or 25-35 minutes (for more cereal like) at 350.

Steel Cut Oats

I am playing around with steel cut oats.  They are less processed than rolled oats or instant oatmeal and have a lower glycemic index.
I don't know a whole lot about steel cut oats other than they are prepared by being cut into pieces.  They have a more golden color and to me the look kind of like they are cut up wheat or rice.  Of course one of the things that drew me it was the fact that they are sometimes called Irish Oats :)
They take longer to cook and you can pre-soak them.

Sweet and Sour Chicken

SWEET AND SOUR CHICKEN

1 can pineapple chunks, drained
1 large onion, chopped
1 Tbsp oil
1 1/4 C water
2 C carrots, sliced lengthwise into sticks
3 chicken bouillon cubes
1/4 C brown sugar
2 Tbsp cornstarch
1/4 tsp ginger
1/4 C ketchup
2 Tbsp vinegar
1 Tbsp soy sauce
2 C chicken, diced and cooked
1 C green pepper, sliced in strips

Saute onion in oil.  Add water, carrots and bouillon cubes.  Cover and simmer for about 5 minutes.  Combine sugar, cornstarch and ginger.  Add ketchup, vinegar, soy sauce and stir into vegetables.  Cook mixture until clear and thick.  Add chicken, pepper and pineapple.  Simmer for 5 more minutes.

Okay, sometimes I just make this and leave the chicken out completely.  Just fill it up with peppers and it is so good over rice.  I don't even miss the chicken but my Asian side does protest the whole time I do it!

Thai Linguine

THAI LINGUINE
1 can (14oz) chicken broth/vegetable broth
2 Tbsp soy sauce
1 Tbsp corn starch
1/2 tsp ground red pepper
1/2 C peanut butter
1 Tbsp oil
2 clove garlic, minced
1 tsp grated ginger
1 onion, thinly sliced
8 oz linguine, cooked

In a skillet heat oil and add garlic and ginger.  Add onions and saute.  Remove from skillet.  Mix together broth, soy sauce, water, cornstarch and pepper.  Blend in peanut butter.  Add mixture into the skillet.  Cook and stir until thick and bubbly and add onions/garlic back into the sauce.  Serve over noodles.

You can add chicken to this meal if you want to make it more a chicken linguine...

Ground Beef Stroganoff

GROUND BEEF STROGANOFF

1/2 C onion, chopped
1 clove garlic
1/4 lb ground beef
2 Tbsp flour
1/4 tsp pepper
1/4 tsp paprika
1 C mushrooms, sliced
1 can cream of mushroom
1 C sour cream
Cooked noodles or rice

Brown meat, drain.  Saute onion, garlic, beef with a tiny bit of butter.  Stir in flour, seasonings and saute until onions are tender.  Add mushrooms and soup and simmer.  Add sour cream and heat but don't boil.  You can add milk to thin the sauce if it needs it.  Season more to taste if you want (I always do)
Serve over noodle or rice.

FLEXITARIAN

There is a wikipedia on flexitarians.  They have changed it to semi-vegetarianism.  The wiki on flexitarians used to have have more information/history about the word "flexitarian."  I think it is important (did I mention I was from Austin) so here is a brief history that is often left out of the discussion.

There was a small restaurant in Austin, Texas called the Acorn Cafe (26th & Guadeloupe).  A reporter from the Austin American Statesman was doing an interview/review of the restaurant.  The owner Helga Morath referred to her food as "flexitarian fare."  The reporter Linda Anthony quoted Morath in her article.  This was in 1992 (Oct 17) and the word has continued to been used down in Austin since that time. Over time it has become more and more popular.  In 2003 the word was voted the most useful word for the year by the American Dialect Society defined as a vegetarian who occasionally eats meat.

More commonly (especially in Austin) I heard it to describe someone who tried to eat less meat for various reasons that were usually health and financial related.

The Best Banana Bread

THE BEST BANANA BREAD
*from my SIL Patti - this really is the best banana bread, I don't always make it because it is full of sugar and butter :)

2 C sugar
4 Tbsp sour cream
3 bananas
2 C flour
1/2 C butter
2 eggs
1 tsp baking soda
nuts (optional)

Mix wet ingredients.  Add dry and combine.  Bake at 350 degree for about 50 minutes.

Hamburger Carrot Soup

HAMBURGER CARROT SOUP
*one of Grandma's best soups

1/2 lb ground beef (I usually use 1/8 lb)
2 cup shredded carrots
1 cup onion, chopped
3 cups tomato juice
1 cup water
2 cans cream of celery soup
1/4 tsp pepper
1/8 tsp marjoram
1 tsp sugar
1/2 garlic salt

Brown meat and drain.  Add the rest of the ingredients and bring to a boil.  Simmer until vegetables are tender.
Note - you do need to stir this more often, it can burn on the bottom

Sour Cream Enchiladas

SOUR CREAM ENCHILADAS

2 can Cream of Chicken soup
1 - 1 1/2 C sour cream
1 onion, chopped
1 can diced chilies
3 handful (about 3 cups) shredded sharp cheddar
1 can black beans, drained and rinsed
1/2 tsp oregano
cilantro (I probably use about 1-2 Tbsp)
1 can green enchilada sauce
tortillas

Note - obviously by my directions this is a forgiving recipe, use any amount you want :) It makes a lot.

Combine soup, sour cream, onion, cheese, oregano, cilantro and chilies.  Mix and then add beans.  Fold/mix again to make filling.  Place filling in tortillas and roll them up.  Place in a greased pan (I use a 9x13 and a 2qt pan)  Combine enchilada sauce with a little cheese and cilantro (I also put sour cream in sometimes to make the sauce a little creamier).  Cover the tortillas with the sauce and bake for about 30 minutes at 350.

Garlic Chive Butter

GARLIC CHIVE BUTTER

1/2 C butter, softened
1 clove garlic, minced
1 Tbsp fine chopped chives

Cream together ingredients.  Store in the refrigerator a few hours before serving.

Perfect Chocolate Cake

PERFECT CHOCOLATE CAKE
I got this recipes off allrecipes.com and it got rave review from everyone who ate it so this is an exact copy....

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups boiling water
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 2 1/2 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract
•  
• 1 pint heavy whipping cream
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
•  
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
3. Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
4. In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
5. To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake

• I doubled the buttercream frosting (or 2 1/2 the recipe) and add a little milk to make it less stiff.  When I made the whipped cream filling I made  less and then mashed up strawberry oreos and folded them into it.  I covered the entire cake in buttercream.  I also found that the layers needed to cook much longer.

Snickerdoodle Muffins

SNICKERDOODLE MUFFINS

Cream:
1 cup sugar
2/3 cup butter or margarine
2 eggs

Sift into a separate bowl:
3 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon nutmeg

Pour out 1 cup milk in a pourable container.
Alternatively add the flour mix and the milk to the creamed mixture, beating well each time.
Spoon into greased muffin tin up to 2/3 full - they'll puff up huge.
Bake at 350º for 20 - 25 minutes. Check at 15, and when the toothpick comes out clean, you're set.
Immediately take out of the pan. Melt about a stick of butter (margarine is ok) in a bowl, and add into another bowl 1/2 cup sugar + 1 teaspoon cinnamon. Dip the tops of the muffins in butter and then into the cinnamon sugar mixture. Serve warm.
Can be made ahead and frozen

Creamed Peas

CREAMED PEAS
*this is not the best creamed peas, it is designed to use milk which I usually have on hand instead of cream - there are better recipes but this is super easy, cheap and less fat

2 C frozen peas, thawed
2/3 C water
3 Tbsp butter
2/3 C milk
1 Tbsp cornstarch
1 tsp sugar
dash of garlic salt
dash of onion salt
dash of cumin

Place peas and water in a pan and bring to a boil.  Add butter.  In a separate bowl combine milk, cornstarch and sugar.  Add milk and seasonings to the peas and cook until thick (a few minutes)

Zucchini Casserole

ZUCCHINI CASSEROLE

6 medium zucchini
1/2 C chopped onion
1 C cottage cheese
1 C Monterey Jack cheese
2 eggs, beaten
1 C soft bread crumbs
3/4 tsp dill weed
dash of garlic salt/onion salt

Wash, peel and dice zucchini.  Simmer for 5 minutes in salt water with onion.  Drain and place in 1 1/2qu casserole dish.  Combine other ingredients (except bread crumbs) and pour over the zucchini.  Sprinkle with bread crumbs.  Bake at 350 for about 15 minutes.

Note - I really like this with the original recipe but sometimes the kiddos refuse the chopped up zucchini so...
I'll shred the zucchini and lightly stir everything together leaving the cottage cheese mix mostly on top (even the bread crumbs) and then top it with a few more bread crumbs.

Zucchini Bars

3 eggs
1/2 C applesauce
1/2 C vegetable oil
1 1/2 C white sugar
2 tsp vanilla extract
2 1/2  all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
2 cups grated zucchini

3 Tbsp butter
4 oz (1/2 package) cream cheese
1 tsp vanilla
2 1/2 cups confectioners' sugar

Preheat oven to 350 degrees.  Grease 15 1/2 x 10 pan (a bar pan).

In a large bowl, mix together the eggs, oil, sugar and vanilla until blended. 

Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter into pan.

Bake for 20 to 25 minutes in the preheated oven. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar. Spread over cooled bars before cutting.

Broccoli Soup

BROCCOLI SOUP
*technically a cream of broccoli but I don't blend it and it doesn't use cream so...just easier and better for you, - yeah I am that lazy...

3 C chicken broth/water with bouillon/vegetable broth for vegetarian
4 C chopped broccoli (if using frozen make sure you cook/thaw it)
2 small bay leaves
1 tsp dried thyme leaves or 2 tsp fresh thyme
1 C chopped onion
1/2 tsp garlic salt

4 Tbsp butter
4 Tbsp flour
2 C milk

Combine all ingredients except milk, flour and butter.  Bring to a boil and cook until vegetables are tender.  Make a roux with butter and flour - in a sauce pan melt butter, add flour and whisk.  Slowly add milk stirring constantly.  Bring to a boil and cook till thick.  Combine milk with vegetable mixture and cook for a few more minutes.
Note - if you want to make this a true cream of broccoli then puree the vegetable mixture in a blender before combining it with the milk mixture.

Rice Pilaf

RICE PILAF

1 C onion, chopped
1/4 - 1/2 C mushrooms, chopped
1/2 C green pepper (I use a frozen mixture of roasted peppers)
2 cloves garlic, minced
1 Tbsp butter
1 1/2 C rice
3 1/4 C water with bouillon or chicken broth/vegetable broth for vegetarian
3/4 - 1 C shredded cheddar cheese
1/2 C mozzarella cheese

In sauce pan cook onion, mushrooms, pepper, and garlic till tender.  Add water (chicken broth), rice and bring to a boil.  Cover and simmer for about 15-20 minutes or till rice is cooked.  Remove from heat and stir in cheese.

I know this is often considered a side dish but we love it as a main dish.  Serve it with some carrots or broccoli and rolls!  This recipe make enough for a bigger family.  Cut it in half if you only need a little.

Spinach Lasagna

SPINACH LASAGNA

9 lasagna noodles (or enough to make 3 layers in a 9x13), cooked (if you need to)
1 jar spaghetti sauce or 32oz of homemade sauce (use meatless if you want vegetarian)
1 C chopped onion
4 cloves minced garlic
1/2 C chopped mushrooms (I use dried and just rehydrate them if I don't have fresh ones)
1/2-1 C roasted peppers chopped (I often used the frozen kind)
1 (10oz) package frozen spinach, thawed and drained (can use fresh)
1 (15oz) package of ricotta cheese
2 eggs, beaten
1 tsp fresh basil
1 tsp oregano
1 C shredded mozzarella cheese
1/2 C grated Parmesan cheese

Cook onion in a small amount of butter.  Add garlic and mushrooms and saute till tender.  Stir in peppers and cook for another minute or two then let cool.
Combine egg and ricotta cheese.  Add basil, oregano, mozzarella, Parmesan, and spinach.  Mix together.  Add pepper mixture to to cheese mixture and stir.
Spread 1/2 C spaghetti sauce on bottom of pan.  Layer - noodles, 1/2 cheese mixture, 1 C spaghetti sauce, noodles, 1/2 cheese mixture (rest of it), 1 C spaghetti sauce, noodles, 1/2-1 C spaghetti sauce.  Top with Parmesan cheese.
Bake at 375 covered for 20 minutes.  Uncover and bake another 10-15 minutes

Grape Salad

GRAPE SALAD
*This is really more like a dessert

4 lbs of seedless grapes (green or purple)
1 (8oz) package of cream cheese
1 (8oz) container sour cream
1/2 cup white sugar
1 tsp vanilla extract
4 ounces chopped pecans

1/4 C brown sugar 

Wash and dry grapes. In a large bowl, combine cream cheese, sour cream, vanilla, and white sugar. Add grapes and mix until evenly incorporated. Sprinkle with most of the brown sugar and pecans.  Mix and then cover with the left over brown sugar and pecans.  Refrigerate until serving. 

Note - I have seen this salad with a lot more brown sugar so if you feel like you need more....

Pumpkin Seeds

Pumpkin seeds were originally used and highly valued by the Native Americans.  Pumpkins spread throughout the world when European explorers brought them back after visiting the America's.  Although they are eaten everywhere now they have the largest traditional presence in Mexican cuisine.
Pumpkin seeds are actually very nutritional. They are high in many nutrients including zinc, vitamin K, protein, manganese, iron, omega-3 fatty acids and many others. They have also been found to have anti-inflammatory properties.  They contain Phytosterols which help lower cholesterol.  Their minerals and fatty acids content have been linked to prostate health.

Pumpkin Seeds

PUMPKIN SEEDS

Ingredients:
Salt Water
2 1/2 Tablespoons butter, melted
1 teaspoon seasoned salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw pumpkin seeds
*This recipe may be doubled or cut in half depending on your own personal taste, guess which one I do :)

Directions:
(optional step - this helps with flavor and makes the seeds a little more crispy)
Soak the seeds in salt water for an hour or two. Spread out and allow the seeds to dry overnight.

1. Preheat oven to 275 degrees
2. Mix all the ingredients except pumpkin seeds. Add pumpkin seeds to mixture and mix thoroughly. You can let it stand for a few minutes if you like.
3. Place seeds in a shallow baking dish lightly sprayed with cooking spray.
4. Cook between 45 minutes and an hour depending on number of seeds and personal taste. Stirring occasionally while baking.

Black Bean Soup

BLACK BEAN SOUP (seriously good)
 *original recipe from Meredith

1 onion, chopped finely
1 T. olive oil
1 red bell pepper, chopped finely
2 carrots, diced small
4 cloves garlic, minced
2 (14.5 oz). can crushed tomatoes, undrained
1 4 oz. can diced green chilies
2 tsp. ground cumin
3 C. chicken or vegetable broth
6 C. cooked black beans, drained (or 4 15 oz. cans)
¼ C. red wine vinegar
1 C frozen corn or 1 can of corn

Heat oil in large, deep saucepan. Sauté onion, bell pepper, carrot, and garlic until tender. Add remaining ingredients and simmer for 20-30 minutes (until it thickens a bit and the vegetables are all very tender).
Ingredients with this recipe are forgiving.  You don't need exact amounts, use more or less of your favorites!  I always add more broth because it is sooo good.

West Texas Spaghetti

WEST TEXAS SPAGHETTI

1/4 lb ground round (optional)
1 onion
1 small can V8 juice
1 can (15oz) diced tomatoes
1/2 tsp seasoning salt
1/2 tsp chili powder
1/2 tsp basil
1/2 tsp oregano
1 tsp cilantro
pepper to taste
1 C frozen corn or 1 can corn or 3 ears
7-8oz spaghetti (1/2 package)
Parmesan cheese or your favorite shredded cheese

Brown meat, drain.  Add onion and cook until onion is tender.  Add juice, tomatoes and seasonings.  Add corn. Cook spaghetti according to package directions.  Combine with meat and tomato mixture.  Put into a baking dish and cook for about 30 min at 350.  Add cheese and serve. If you want it to be a little more saucey then just add a small can of tomato sauce
Tastes fine without the meat.  Freezes very well, just bake it the day you serve it instead.

Sour Cream

SOUR CREAM

Just a few quick notes on the different types of sour cream.  Sour cream gets the tangy/sour flavor from lactic acid created by bacteria in the cream (good bacteria)

Regular sour cream - made from cream and contains about 12-16% butterfat

Light sour cream - made from a mixture of milk and cream so the butterfat is reduced around 40% from regular sour cream

Non-fat sour cream - contains to butterfat and uses stabilizers to keep it firm

Creme fraiche (French sour cream) - made from cream and has about 28% butterfat.  Made with bacteria cultures but it is thicker and not quite as sour.  Doesn't curdle when cooking.

All commercial sour cream uses stabilizers like corn starch or rennin or gelatin.  Obviously there are more in the lower fat/no fat varieties.

Pineapple Dump Cake

PINEAPPLE DUMP CAKE

2 C flour
2 C sugar
2 eggs
2 tsp baking soda
1 tsp vanilla
1 can (20oz) crushed pineapple, don't drain

Frosting
1/2 C butter (1 stick)
1 pkg (8oz) cream cheese
1 tsp vanilla
2 C powdered sugar

Mix all cake ingredients together.  Place in a greased 9x13 pan.  Bake at 350 for about 30 minutes or until done.  Combine frosting ingredients and spread over cake while it is still hot (spread it when it comes out of the oven).  Can be topped with nuts.

Reese's Peanut Butter Bars

REESE'S PEANUT BUTTER BARS

2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
2 cups peanut butter
14 oz chocolate almond bark or 1 - 1 1/2 packages milk chocolate chips

Mix the butter, powdered sugar, graham crackers and peanut better very well. Spread onto a cookie sheet. Melt the chocolate and pour over the mixture, spreading it until it covers it evenly.  For best results freeze but you can chill it also.

Dinner in a Pumpkin

DINNER IN A PUMPKIN
*original recipe from mom

Ingredients
1 small/medium pumpkin (pie pumpkins usually work best)
1 cup diced onion
1 1/2 - 2 lbs ground beef
1/4 cup soy sauce
1/4 cup packed brown sugar
1 can (10 3/4 oz) Cream of Chicken soup
1 - 1 1/2 cups cooked rice
1 can (8 oz) water chestnuts, drained
1/4 teaspoon pepper
*These ingredients are very forgiving. You can add different amounts to fit personal tastes (for example I often use very little meat and more rice). Also it works well with lite, low fat and low sodium products.

Directions
Preheat oven to 350 degrees
1. Cut pumpkin open like you would when making a jack-o-lantern
2. Clean out pumpkin, saving seeds if you want to use them later
3. Parboil or steam the pumpkin for 5 -10 minutes depending on size of pumpkin.
4. Brown meat in a pan. Drain. Add onions and saute till slightly tender
5. Combine meat/onion mixture with other ingredients and mix well.
6. Fill the pumpkin with mixture and place in baking pan that is lined with tin foil. Don't skip the tin foil and put the lid back on the pumpkin. Add a face to the pumpkin with a black marker if you would like to do so.
7. Bake for 2 hours at 350 degrees or until the pumpkin inside is tender.

Cornbread Mix Substitute

CORNBREAD MIX SUBSTITUTE RECIPE

Many recipes call for a cornbread mix box (8.5 oz).  I rarely have one so use this instead...it make the equivalent of a 8.5 oz box.

2/3 C all purpose flour
1/2 C corn meal
3 Tbsp sugar
1 tsp baking powder (maybe 2 tsp depending on taste)
1/4 tsp salt
2 Tbsp vegetable oil

If you want to just bake cornbread like you would using the mix then add 1/3 C milk and 1 egg to mixture and bake.  A cornbread mix also requires you to add 1/3 C milk and 1 egg.

Buttermilk Substitute

BUTTERMILK SUBSTITUTE

1 C (about) of milk
1 Tbsp white vinegar or lemon juice

Add Tbsp of white vinegar or lemon juice in a liquid measuring cup and add enough milk to bring the liquid up to the one-cup line.  Let stand for five minutes. 
I prefer lemon juice especially if you are using it in something that isn't a sauce.  Worked great for the buttermilk syrup!

Taco Seasoning

 TACO SEASONING
*original recipe from allrecipes.com (bill echols)

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix together.  Store in an air tight container.  Will store for awhile!
For us about 2-2 1/2 Tbsp of seasoning equals about one packet of taco seasoning

Honestly, don't ever buy taco seasoning again.  I tried it after this and there is no comparison, none!!

Carrot Ginger Soup

CARROT GINGER SOUP
*from Meredith

1 tablespoon vegetable oil
2 large onions, diced
6 cloves garlic, minced
8 large carrots, sliced
10 new potatoes, chopped (leave peels on)
4 cups vegetable or chicken broth
4 teaspoons grated fresh ginger
2 teaspoon curry powder
salt and pepper to taste

Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

Macaroni Bake

MACARONI BAKE
*adapted from the Lion House Macaroni Bake

1/4 lb ground beef (or less)
1-1 1/2 C chopped onion
2 1/2 - 3 C uncooked macaroni
1 small can (12oz) of tomato juice
2 cans (10.5 oz) tomato soup
1 1/2 C shredded cheddar cheese (sharp is best)
1 1/2 tsp chili power
pepper to taste

Cook macaroni according to directions. Brown ground beef in large pan and drain. Add onion and cook for 2-3 minutes. Pour in tomato juice and tomato soup. Mix well and continue to heat. Add cheese and chili power to taste and stir until cheese is melted. Combine sauce with the cooked macaroni.

Buttermilk Syrup

BUTTERMILK SYRUP

1 C sugar
1/2 C butter
3/4 C buttermilk
2 Tbsp honey
1/2 - 1 tsp baking soda
2 tsp vanilla

Make buttermilk by combining milk and lemon juice (let it sit for awhile or you can use regular buttermilk if you have it).  Combine all ingredients except the vanilla.  Bring to a boil (use a big pot) and cook for 8 minutes.  Remove from heat and add the vanilla.

Oreo Truffles

OREO TRUFFLES
(recipe from Kraft)

1 pkg Oreos
1 pkg (8oz) cream cheese
1 tsp vanilla
Chocolate candy coating/chocolate chips


Place oreos in a food processor.  Blend until finely crushed.  In a mixer combine room temp cream cheese, vanilla and crushed oreos.  Roll mixture into balls (I usually do a 1 Tbsp scoop).  Place in fridge for a few hours till chilled.  Remove oreos balls and melt candy coating.  Cover chocolate balls with the candy coating and place on tinfoil or wax paper.  Chill till hard.  Enjoy....

Combinations
white chocolate and mint oreos (my favorite)
white chocolate and regular oreos
use peppermint extract or almond extract, etc for a little difference in flavor

Orange Ginger Tubu (Tofu)

ORANGE GINGER TUBU (or Tofu for the non Korean :)
(original recipe from allrecipes.com)







1 pound firm tofu
1 cup fresh orange juice
1/4 cup rice vinegar
1/3 cup soy sauce
1/3 cup canola oil
4 teaspoons dark sesame oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 teaspoon red pepper flakes
1 green onions, cut into 1-inch strips
1/4 cup coarsely chopped fresh cilantro
  
Turn the tofu on its side, and cut it into 4 thin slices. Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a cutting board. Cover, with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes, allowing time for excess water to drain from the tofu. 

In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion and cilantro. 

Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to overnight. 

Preheat oven to 350 degrees F (175 degrees C).  Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

French Silk Pie

FRENCH SILK PIE

This recipe makes more than a 8in pie.  It makes about 1 1/2 pies so I put the rest in cups for the boys.  You can make a 9in with it easy too and there is still a little leftover.

I make an oreo crust but you can use a regular pie crust (which is traditional for french silk).

3/4 C sugar

3/4 C butter (softened)

1 C (6oz) semisweet chocolate chips, melted

1 tsp vanilla

3/4 C refrigerated egg product

Mix butter and sugar in a mixer until really fluffy (about 3-4 minutes).  Melt chocolate chips in microwave. Stir in melted and cooled chocolate chips and vanilla.  Gradually add refrigerated egg product and beat on high, scraping the sides, till light and fluffy.  Put in pie crust and chill overnight (or at least 3-4 hours if you can wait that long)

Festive Holiday Salad

FESTIVE HOLIDAY SALAD
(original recipe from Grandma)

2 pkg (3oz) strawberry jello
1 C boiling water
1 pkg (10oz) frozen strawberries
1 large banana
1 can (8oz) crushed pineapple
1 can whole cranberry sauce

Combine jello and water.  When jello is dissolved at strawberries and stir until berries thaw.  Add banana, pineapple (undrained) and cranberry sauce.  Pour half of jello mixture in a 9x13 pan and cool quickly.  Don't cool the other half.  When it is fairly firm (but the other half is not firm) spread sour cream on top of of the chilled half.  Pour rest of the jello mixture over the sour cream layer and refrigerate till firm.

NOTE
Can use a thick whipping cream instead of sour cream for a dessert like taste.  Also use raspberry jello and frozen raspberries for a change.

Blueberry Salad

BLUEBERRY SALAD
recipe from Grandma

2 pkg (3 oz) Grape Jello
2 C boiling water
1 can (15oz) crushed pineapple & juice
1 can (21oz) blueberry pie filling

Topping
1 pkg (8oz) cream cheese
1/2 C sugar
1 pkg (8oz) sour cream
1 tsp vanilla
1/2 c nuts (optional)

Dissolve jello in hot water.  Add other ingredients and mix together.  Pour into a 9x13 pan.  Refrigerate till firm.  Spread topping on top of jello mixture.  Keep refrigerated.

Mexican Lasagna

MEXICAN LASAGNA
(original recipe from Marisa)







about 12 corn tortillas (the small ones)
1 lb. ground beef, browned
1 tsp  salt
1/2 tsp each: cumin, oregano, garlic powder, chili powder, cayenne, onion powder
1 16 oz. can diced tomatoes
1 cup salsa
2  8 oz. cans tomato sauce
16 oz. cottage cheese
2 c. mozzarella
2 eggs

Directions:
Brown ground beef. Add salt, spices, tomatoes, salsa, tomato sauce, and warm. In separate bowl, mix cottage cheese, mozzarella, and eggs. Put half meat sauce in a 9 x 13 pan. Top with a layer of tortillas. Top with half of the cheese mix. Repeat. Bake 350 degrees for 1 hour.

Modifications
I used about 15 tortillas.  I put about 1/2 cup of the meat sauce in the bottom of the pan.  Then a layer of tortillas.  Then 1/2 cheese mix then 1/2 meat mix (save a cup for top).  Repeat.  Add another layer of tortillas and then about 1 C of meat sauce on top.

Used 1/4 lb of bison.  Added onions and garlic and a little more cumin.
Try without meat and use black beans and maybe a pinch of sugar in sauce.

Vanilla Ice Cream

VANILLA ICE CREAM

This recipes kind of pushes the limit of low fat vs. texture/taste.  You can use less cream and more milk but your ice cream will be more ice/crystal like.

1 1/2 C 1% milk
1 1/2 C heavy cream/whipping cream
1/2 C sugar
1 1/2 tsp - 2 tsp vanilla

Mix milk and sugar together in a bowl till the sugar dissolves, about 2-3 minutes.  Add vanilla and cream.  Put in ice cream maker or make it yourself in your freezer.

Making ice cream isn't hard.  Put it in a bowl and then for the first hour I stir it every 10 minutes till it starts to get frozen.  Once it starts to harden then I just stir it every 20 minutes or so.

Sausage, Tomato and Pasta

SAUSAGE, TOMATO AND PASTA
(original recipe from allrecipes.com)







1 box (14.5oz) Penne pasta
1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 can (15oz) chicken broth
1- 2 tsp fresh basil
1 can (14.5oz) diced tomatoes
1 package (10oz) frozen chopped spinach
2 patties Morning Star Sausage, chopped finely
Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.  In a large skillet, heat oil.  Add onion and cook till tender.  Add garlic to skillet towards the end of cooking the onion. Add sausage, broth, basil and tomatoes.  Cook over medium heat till slightly reduce. Add al dente pasta and chopped spinach to skillet.  Cover skillet and simmer on reduced heat until spinach is tender.
Sprinkle with cheese when serving.

MODIFICATIONS
One modification that I have done is to add a little milk instead of the second can of chicken broth.  I will mix it with about a tsp of cornstarch and add about 1 1/2 - 2 C.  This makes it creamier.  You really have to gauge the liquid amounts for yourself each time you cook it because it can vary a little depending on how done the pasta is and the weather :)

Stewed Lentils with Tomatoes

STEWED LENTILS WITH TOMATOES

(original recipe from Smitten Kitchen)







2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable or chicken broth
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.
Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.

MODIFICATIONS
I used two cans of diced tomatoes instead - way easier!!
Longer cooking time till lentils were tender, going to try crockpot next time

Pumpkin Bars

PUMPKIN BARS
This is my "recipe" from a mix of others. It is modified to reduce fat/sugar so it may take some experimenting to get it just right especially in different elevations. Also, this makes a more dense, less cake like bar so you might want to try a recipe without the applesauce.  Also, this doesn't make a ton of frosting so you might want more.

1/2 C oil
1/2 C applesauce
1 C sugar
4 beaten eggs
1 can (15-16oz) pumpkin (not spiced)
2 C all-purpose flour (I often use half wheat too)
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger (sometimes I add more :)
1/2 tsp ground cloves

Mix together dry ingredients in a separate bowl. In a mixing bowl combine oil, applesauce. Add eggs and pumpkin. Stir dry ingredients into the pumpkin mixture. (Don't over mix). Spread in a 15x10 sheet pan. Bake at 350 for about 25-30 minutes.

Cream Cheese Frosting
3 Tbsp Butter
4 oz low fat cream cheese (1/2 a package)
1 tsp vanilla
1 Tbsp milk (if needed)
2-3 C powder sugar

Frostings can be grouchy. A lot depends on the humidity and temp so adjust accordingly.

Breakfast Casserole

I first made this while cooking for the homeless center. I made one for our family later and it was amazing and so simple.

BREAKFAST CASSEROLE
(original recipe)
11 eggs
1/2 C flour
1 tsp baking powder
1 can (4oz) diced chilies
2 C cottage cheese
4 C shredded cheddar cheese

Beat eggs. Add dry ingredients and beat (you will probably need a mixer of some sort). Add the rest of the ingredients and combine. Put in greased 9x13 pan and bake at 350 for 35 minutes

Modifications
I use less cheese. I usually use about 2 - 2 1/2 C sharp cheddar (or less). It is also fun to add a bit of parmesan reggiano. I have also found that sometimes I need to extend the cooking time.

Raspberry Honey Butter

There are lots of ways to make a honey butter but this is a quick, easy, fast way!

RASPBERRY HONEY BUTTER
1/2 C butter
1/3 -1/4 C honey
1/3-1/4 C raspberry jam

Whip softened butter, honey and jam together. You can adjust the amounts based on taste.

Products that DON'T CONTAIN HIGH FRUCTOSE SYRUP

A list of products that don't have High Fructose Corn Syrup to help make up a shopping list! The date is included because manufacturers are constantly changing their products. I didn't include any organic products because it is assumed that anything that is organic with not have HFCS.

Cereal
Malt O Meal Marshmallow Mateys (June 2010)

Drinks
Kirkland Signature Juice Blast juice box (May 2010)

Dressing/Condiments
Litehouse Ranch Dressing (May 2010)

Harvest Corn Chowder

HARVEST CORN CHOWDER
Original Recipe (received from my mother-in-law)






4 strips bacon
1/2 C chopped onion
dash garlic salt
1 tsp basil
1 pkg (10oz) frozen corn
1 pkg (10oz) frozen peas and corn
1 C frozen hash browns
1 can chicken broth
3/4 tsp salt
1/4 tsp pepper
2 tbsp chopped parsley
1 tbsp corn starch
2 C half & half

Fry bacon, remove and reserve drippings. Add garlic salt and onion to dripping and cook till tender. Add vegetables, broth, salt, pepper, bacon and bring to a boil. Reduce heat and simmer for 5-10 minutes. Stir cornstarch into half & half. Add to broth and vegetables. Add hash browns and basil. Return to a full boil and remove from heat. Add parsley.

Modifications
2 Morning Star sausage patties, crumbled to replace the bacon
Vegetable broth (make sure it is very flavorful) to replace chicken broth
garlic clove to replace garlic salt
don't add any salt, add a little more pepper and a dash of cinnamon
Fresh carrots - I cut up about 2 carrots and use 1/2 cup of frozen peas to replace the frozen bag
1% milk to replace half & half

These modifications do give it a little different flavor but it is sooo tasty! If you need to make more (and I do) then I add about 1 cup more vegetable broth, 1 cup more milk with cornstarch, double the vegetables, including onions and garlic, and double the hash browns.