Cranberry Raisin Muffins
Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter and oil. Stir quickly just to combine. Add the cranberry jelly, raisins, and both sugars and stir just to distribute the fruits, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
3 cups Flour
1 Tbsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 Tbsp Ground cinnamon
1 1/4 cups Whole Milk
1 stick butter
1/2 cup oil
1 - 16oz Can of Cranberry Jelly
3/4 cup Brown sugar
3/4 cup White sugar
[This message edited by BrokenRoad at 11:19 AM, December 30th (Tuesday)]
1/4 cup flour
2 1/2 tsp paprika
2 tsp salt
2 tsp sugar
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp oregano
1 tsp thyme
Combine these ingredients in a bowl for the batter.
6-8 slices bacon
4 bone in, skinless chicken breasts
1 small chopped onion
4 cloves finely chopped garlic
1/2 cup Brandy
1 cup apple cider
1 1/2 cups sliced mushrooms
1/2 cup cream
4 tbsps butter
1 tbsp chopped fresh thyme
In a large saucepan cook the bacon at med-high until crispy. Remove the bacon and keep the fat.
Roll the chicken breasts in the batter mix until evenly coated. Place the chicken (turn it over every 5 minutes or so), onion, and garlic in the bacon fat and cook until onions start to brown. Add in the brandy and simmer until reduced by about half. Add in the apple cider and mushrooms and again reduce to about half. Add the cream and simmer until reduced by half. Reduce the heat until medium low and add in the thyme and the butter (1/4 at a time) and blend in with the sauce. Garnish with the crumbled bacon and chives.
2 cans Spam
1 lb. Velveeta cheese
1 large onion
Small Size Buns
Grind together the spam, cheese, and onion. Add a little catsup to moisten.
Spoon mixture onto buns. Place buns on cookies sheets. Cover with aluminum foil and bake 20 minutes @350.
Makes 45-50 - Good for parties
The people you do your life with shape the life you live
1 eggplant (cut in half lengthwise)
1 small tomato (top cut off)
1" thick slice of onion
4 cloves of garlic (peeled)
1/2 green pepper
1/2 red pepper
3 tbsp parmesan cheese
salt and pepper
Scoop out the centres of the eggplant. Rub the hollowed out parts with lemon juice. Transfer the portions that were scooped out to an oiled baking dish with the other vegetables. Drizzle with olive oil and sprinkle with salt and pepper. Put in the oven at 375 for about 40 minutes or until nicely golden brown. Transfer the vegetables and oil into a blender, add the parmesan cheese and blend. Scoop this back into the hollowed out eggplant. Transfer the eggplant back to the baking dish and cook for another 40 minutes or so until it gets a nice golden brown colour.
Try adding light coconut milk to hot chocolate (homemade or premade). It gives it an incredible flavor boost & a yummy richness. I made some for H & DS last night after snowblowing and they lapped it up!
Soup (Crock Pot)
1 package of 15 Bean Soup beans
4 cups of vegetable broth
1 small package baby carrots
1 package fresh sliced mushrooms
2 cloves of garlic
Spices to taste
Soak beans overnight in water.
Chop onions and garlic in a food processor.
Add all ingredients to the crock pot and cook on low for 4-6 hours.
My new mantra: Argue Your Limitations.
3/4 pound of ground beef, chicken or turkey
1 box of elbow macaroni
2 large cans tomato sauce
1 package fresh sliced mushrooms
Garlic powder to taste
Preheat oven to 350. Cook macaroni. Fry meet in large skillet and drain.
Mix everything together in a 13x9x2 inch casserole dish. Sprinkle parmasean cheese over the top and bake for 20 minutes.
I made it like an enchilada casserole to keep it simple and less messy and it turned out fabulous.
2 lbs lean ground beef
2 tsp chili powder
1 small can of green chiles
Minced or fresh onion
Jalapeno pepper flakes
1 small can fat free cream of mushroom soup
1 small can of fat free cream of chicken soup
1 10 oz can of enchilada sauce (I used hot)
12 flour tortillas
2 cups Mexican cheese
Cook the ground beef, onion and chili powder and jalapeno flakes together.
In another saucepan, mix both types of soup and green chiles and enchilada sauce together. I also added a smidge of chili powder to that.
Spray a casserole dish with PAM. Spread lightly the bottom of the pan some of the soup mix before adding it to the meat. Mix the sauce with the ground beef mixture with the soup mixture.
Layer the bottom of the pan with flour tortillas. Spread the meat mixture on the tortillas and sprinkle a little bit of mexican cheese on top of that. Put another layer of tortilla shells over the mixture and layer again. When you put the last layer of tortilla shells on top, spread a lighter mixture of meat and sauce on top.
I cut the edges of the pan free of any tortilla shells that weren't covered in sauce (similar to lasagna).
I cooked this at 350 degrees for about 25 minutes. For the last ten minutes, I added more cheese on top of the mixture.
I cut it and served it like lasagna.
My family absolutely loved this recipe and my youngest said it's his favorite thing I've ever made. He said I have to make it again.
It was hearty and tasted delicious. If your family likes enchiladas, it's easy and not too messy to make it this way.
I hope you enjoy it. I took as many calorie reductions as I could out of it and it didn't taste bad at all. Next time I will try ground turkey too but I used lean ground beef with this one.
He broke NC 09-30-2005 and found out they've been talking for months.
1 can Pulp-Free Orange Juice concentrate
1 can Fruit Punch concentrate
2 liters of Sprite
750 mL Southern Comfort
Thaw the 2 cans of juice, but do not dilute them with water.
Mix all the ingredients in a punch bowl.
Now go make up the guest room and prepare for overnight guests as this punch will getcha before you know you've been got!
You could use less Southern Comfort, I suppose.
Together 4 yrs.
I still love him but what I miss the most is the peace I felt loving him without the fear.
Main Dish: Beef
1 1/2 pounds of round steak cut into serving pieces
3 tsp. flour
1 1/2 tsp. of Nature's Seasoning
1 medium onion, sliced
1 carrot, chopped
1 rib of celery, chopped
14 1/2-oz can diced tomatoes
Combine flour and Nature's Seasoning . Dredge meat in the mixture.
Place onions in the bottom of a crock pot. Add meat. Top with carrot, celery, and tomatoes.
Cover and cook on low for 8-10 hours or on high for 3-5 hours.
Serve over steamed rice.
1 lb ground beef
1 lb italian sausage
1 (46 oz) can tomato juice 1(29 oz) can tomato sauce
1 (15 oz) can kidney beans, drain & rinse
1 (15 oz) can pinto beans, drain & rinse
1 1/2 cups onion, chopped
2 -3 garlic cloves, minced
1 1/4 cup green pepper, chopped
1/8 tsp cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup chili powder
Brown beef and sausage in a large skillet over medium heat until browned. Add onion and garlic to meat and cook until translucent. Drain and put into slow cooker.
Combine the tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, pepper, salt, cumin and chili powder. Add to cooker and stir.
Cover and cook on low for 8 hours.
**Note: If using regular soup pot instead of slow cooker, after all ingredients are mixed, cook over low heat (simmer) 1 - 2 hours.
[This message edited by ichoose2live at 12:34 PM, February 22nd (Sunday)]
Creamy Rich Potato Soup
1/2 lb bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
6-8 potatoes(medium)peel& cubed
4 cups chicken broth
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
1 cup half & half cream
1 tablespoon dried chives
1/2 teaspoon celery seed
salt and pepper to taste
In a large skillet, cook the bacon over medium heat until browned. Remove it from pan, and set on a paper towel to drain. Pour grease from skillet, reserve just enough to saute the onion, celery. Saute until onion is translucent. Add the garlic and cook an additional minute.
Add the cubed potatoes, and toss to coat. Saute for 4 minutes. Return the bacon to the pan. Add chicken stock (this should cover the potatoes). Cover with a lid, and simmer until potatoes are just becoming tender.
In a smaller pan, melt the butter over medium heat. Stir in the flour. Cook & stir constantly for 1 to 2 minutes. Whisk in the half & half cream, chives and celery seed. Bring the cream mixture to a boil, stirring constantly until thick. Stir the cream mixture into the potatoes. Remove 1/4-1/2 the soup and puree it in a blender/food processor. Return the pureed potatoes to the pan. Stir well and heat a few minutes. Top with cheddar cheese if desired.
*Not for anyone counting calories!
[This message edited by ichoose2live at 12:36 PM, February 22nd (Sunday)]
* 1 small pumpkin, peeled, seeded and diced
* 500 g. ripe cherry tomatoes
* 2-3 spring onions, finely sliced
* garlic to taste, finely chopped (I tend to use 2-3 large cloves)
* 150 g. coarsely chopped rucola (rocket)
* 300-400 g tagliatelle, preferably fresh
* 100 g flaked almonds, toasted
* 100 g fresh finely grated parmesan
* 1 tsp of dried thyme
* olive oil
* salt and pepper to taste
1) preheat the oven to 200°C. Place the pumpkin cubes in a baking tray or oven dish, drizzle with olive oil, sprinkle with thyme, and salt and pepper to taste. Stir the pumpkin until pieces are evenly coated with oil, and roast for half an hour or until the cubes are soft. Stir halfway if the cubes are beginning to char.
2) When the pumpkin has been cooking for about fifteen minutes, gently sauté the spring onions for about five minutes, then add the garlic to the pan. After another five minutes, add the cherry tomatoes, sautéing them for five minutes. Remove the pumpkin cubes from the oven, and add them to the tomatoes and spring onions in the pan. At the last moment, add the rucola, and fry for one more minute.
3) While the tomatoes and spring onions are cooking, prepare the pasta according to packet instructions. Distribute the pasta and sauce evenly over the plates and garnish with a little of the almonds and Parmesan. Serve the remaining Parmesan and almonds with the dish as garnish.
[This message edited by Charli at 7:29 PM, January 31st (Saturday)]
I just posted about this in tonight's dinner thread, but I'll post the recipe here. This recipe makes the best fajitas I've ever tasted!!
1 1/2 pounds of beef flank steak
1 cup chopped onions
1 green pepper, cut into 1/2-inch pieces
1 or 2 jalapeno peppers, chopped
1 tablespoon snipped fresh cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 14 1/2-ounce can stewed tomatoes, cut up
1 tablespoon lime juice
12 7-inch tortillas
Shredded jack cheese (optional)
Dairy Sour Cream (optional)
1) Trim fat from meat. Cut flank steak into 6 portions. In a 3 1/2 to 4-quart slow cooker combine onions, green peppers, jalapeno peppers, cilantro, garlic, chili powder, cumin, coriander, and salt. Place meat in cooker. Add undrained tomatoes.
2) Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3) To heat tortillas, wrap them in foil and heat in 350 degree oven for 10 to 15 minutes or until softened. Remove meat from cooker and shred using two forks. Return meat to cooker. Stir in lime juice.
4) To serve fajitas, use a slotted spoon to fill the warmed tortillas with the beef mixture. If desired, add shredded cheese, guacamole, sour cream, and salsa. Roll up tortillas.
ETA - Deathbybetrayal modified this recipe subsituting chicken breast, and carmlized the onions. She reports it turned out good
[This message edited by tputer at 7:37 AM, February 23rd (Monday)]
Fiesta Chicken Wraps
2 cups cubed cooked chicken breast
1 can (11 ounces) whole kernel corn, drained
1 cup salsa
1 cup shredded cheddar cheese
8 corn tortillas (6 inches) warmed
In a large saucepan combine the chicken, corn and salsa. Cook over medium heat until heated through.
Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up and secure with toothpicks.
Yeild: 4 servings
Chow Mein Casserole
1 18.6 oz can chicken and sausage gumbo soup
2 10 3/4 oz cans cream of mushroom soup
2 cups cut up chicken strips; pre-cooked
1 cup milk
6 oz can chow mein noodles
1 pint frozen corn
Combine ingredients in slow cooker.
Cover and cook on low 7-8 hours, or high 3-4 hours.
Low Carb/No sugar added Cheesecake Pie - Baked
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16 oz cream cheese -- 454gr
5 lg eggs
3/4 cup Splenda
1 tsp vanilla extract
1 cup sour cream
Two packages of Sugar Free Jell-O Instant pudding. (I used Cheesecake and Chocolate Fudge flavors.)
Preheat oven to 325°F
Make sure that the cream cheese and eggs are at room temperature. (Very important).
In a large bowl mix cream cheese, sour cream, Splenda, and vanilla extract. Adjust sweetness to desired level. Some recipes called for 1 ½ cups of Splenda for this much cream cheese but I found ¾ cup to my liking.
Now blend in eggs, one at a time until mixed well.
Split batter in half to two separate bowels (if you want to marble the cake with two flavors)
Blend one package of Jell-O pudding into each half of batter. It will stiffen to heavy peaks. Pour (blob!) into cheesecake crust lined pie pan completed earlier and spread to even out.
Bake for 50 to 60 minutes or until desired doneness is achieved. This cheesecake will rise significantly.
Cool all the way on a rack. I left in fridge overnight.
8oz Raspberries (I used frozen)
2 tsp lemon juice (to brighten flavor)
3-4 tbs Splenda (adjust to desired flavor as berry natural sugar content will vary)
3-4 tbs water
Place raspberries in sauce pan and cook over medium heat until berries break down enough to mash. Add water and mash berries.
Pour berry mash through a fine strainer to remove seeds. Press with back of spoon to gather all drips of juicy goodness.
Pour juice back to sauce pan and cook over medium heat to reduce and thicken. I added back about a one tbs of the seed mash for sauce texture and identity.
Cool sauce completely.
Slice and plate pieces of cheesecake pie and drizzle with as much raspberry sauce as is desired. (I used copious amounts! )
Chicken In Wine Sauce
2-3 pounds of boneless, skinless chicken breast
1 can cream of mushroom soup
1 can of French onion soup
1 cup of dry white wine or chicken broth
Mix the soups and wine together in a bowl.
Put chicken in a crock pot and pour sauce over it.
Cook on low for 4-6 hours.
Serve over rice, pasta, or potatoes.