Brussels Sprouts Bake

Brussels Sprouts Bake

Ingredients:

3 T. butter

1/4 cup sliced shallots

2 cloves garlic, minced

32 oz bag of frozen Brussels sprouts, or fresh

1/4 tsp. salt

pinch of pepper

1/4 tsp paprika

3/4 cup cream (or half and half, or milk)

1 1/4 cup grated sharp white cheddar cheese

6 slices cooked bacon, crumbled

Instructions:

Preheat oven to 375 degrees.  Melt butter in oven safe pan, add Brussels sprouts, shallots, garlic, seasonings, salt and pepper.  Saute for 5-8 minutes.  Remove pan from heat, pour in heavy cream, shredded cheese and stir.  Top with crumbled bacon and bake for 12 minutes till cheese is melted and bubbly.  

Ann White

Raspberry Cake

RASPBERRY CAKE

(from Jenn Stewart)

Cake:

1 pkg.white cake mix

6 oz. Raspberry Jell-O

12 oz. frozen raspberries (set 1-2 oz aside for the frosting)

3/4 cup canola oil

4 eggs

4 T. flour

3/4 cup water

Mix all together until well blended.  Pour into greased sheet pan.  Bake 350 for 30-35 minutes or until toothpick comes out clean.  

Frosting:

8 oz. cream cheese, softened

1/4 cup butter, softened

1-2 oz frozen raspberries (that you set aside from the cake)

Mix the above ingredients and then add powder sugar until desired consistency is reached.  

Ann

Creamy Dill Salmon

Creamy Dill Salmon

(from the book "Against All Grain- Meals Made Simple"

Fish:

6 (6 oz) salmon fillets, skin on

1 T. melted butter or olive oil

sea salt and black pepper

Sauce:

2 T.  butter or olive oil

5 cloves garlic, crushed into a paste

1/2 cup chicken stock

3 T.  full-fat coconut milk

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

1/4 cup chopped fresh dill (I used dry, and maybe a tablespoon)

1/2 tsp. sea salt

1/4 tsp. black pepper

Rub the salmon fillets with the tablespoon of melted butter, then season on both sides with salt and pepper.  Place the fillets skin side down in a baking sheet.  Bake salmon in a 400 degree oven for 6-7 minutes, until the fillets flake slightly in the center.

Make the sauce: Melt 1 T. butter in a saucepan over medium-high heat.  Saute the garlic until fragrant and lightly browned, about a minute.  Pour in the chicken stock and bring to a boil.  Simmer for 5 minutes until reduced by half.  Whisk the remaining 1 T. butter, coconut milk, mustard, lemon juice, dill, salt, and pepper into the sauce and simmer on low until the fish is ready.  Remove the skin from the salmon and serve hot with the sauce spooned over the top.

Ann White

Pizza Quinoa

Pizza Quinoa

(adapted from "Master the electric pressure cooker")

2 cups uncooked quinoa (rinse if it's not pre-rinsed)

2 cups pizza sauce

2 cups chicken broth

1 tsp. salt

Pizza toppings: pepperoni, canadian bacon, olives, green peppers, etc.

shredded cheese

Put the quinoa, pizza sauce, chicken broth, and salt in a saucepan.  follow the quinoa directions and cook on the stove.  When it's done, mix in any pizza toppings, and top with cheese.  You could also add toppings to individual servings.

Ann

Apple Cider Floats

APPLE CIDER FLOATS

Sparkling Apple Cider

Fresh Local Apple Cider

French Vanilla Ice Cream

Whipped Cream- optional

Apple Slice- optional

Ground Cinnamon- optional

Cinnamon stick- optional

Caramel Sauce- optional

Instructions:

Scoop ice cream into a cup and pour equal parts sparkling cider and local cider.  Top with whipped cream, an apple slice, a sprinkle of ground cinnamon, a cinnamon stick and caramel sauce.  Enjoy!

Ann White

3 Leche Cake

3 Leche Cake

I got this recipe from a friend when I was in Belize for a humanitarian trip!

1 tin sweetened condensed milk

2 cups evaporated milk

2 cups whip cream or heavy cream

Mix well.  Chill for 1 hour.

Mix, and bake for 30-35 mins at 325 degrees:

1 package vanilla cake mix

3 egg yolks (keep the whites)

1/2 cup oil

1 1/4 cup water

Remove the cake from the oven.  while still hot, pock small holes with a fork all over the cake. Then pour the milk mixture on the cake.  

Beat 3 egg whites and 1/2 cup sugar and 2 tsp. vanilla till stiff peaks.  Spread over the hot cake and return it to the oven till the meringue browns for at least 5 minutes.  

Cool and Chill

Ann

Slow-Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls

1 pound chicken breasts

2 cups chicken stock

1 (14.5 oz) can fire-roasted diced tomatoes

1 (4.5 oz) can chopped green chiles, drained

1 can chipotle chile in adobo sauce, plus 1 T. sauce

2 cloves garlic, minced

1 1/2 tsp chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. cayenne pepper

salt and pepper to taste

1 cup white rice

1 can black beans, drained

1 can corn, drained

1 cup shredded cheddar cheese

1 Roma tomato, diced for garnish

2 T. chopped cilantro leaves for garnish

**Put chicken, 1 cup stock, fire-roasted tomatoes, chilies, chipotle chiles and adobo sauce, the garlic, chili powder, cumin, oregano, and cayenne pepper in a crockpot.  Season with salt and pepper.  Cover the crockpot and cook on low heat for 3-4 hours, or on high for 1-2 hours.  Shred the meat, and return to crockpot,  Stir in the rice, beans, corn and remaining cup stock.  Cook on High heat for 1-2 hours, or until the rice is tender.  Top with cheese, cover and cook till cheese is melted.  10-15 mins.  Transfer the chicken and bean mixture to bowl, and serve immediately, garnished with the fresh tomato and cilantro, if desired, and other toppings of your choice.

***Next time I make this I will cook the rice separate and put the chicken and sauce over the rice in the bowl.  The rice didn't cook well in the crockpot.  

Ann White

Mashed Cauliflower

Mashed Cauliflower

2 heads of cauliflower cut up into pieces.  Boil till soft.  Drain as much water from the cauliflower as you can.  I used a strainer and a towel.  Put back in your pan and mash.  Add whatever you want with it like you would mashed potatoes.  Some ideas could be: butter, sour cream, cream, chives, garlic, salt and pepper.  I also put the mashed cauliflower into a 9x9 pan and added cheddar cheese and crumbled bacon on top.  I put it in a 350 degree oven till warm and melted.  You don't have to do this.  

Ann White

Wedge BLT Salad On A Stick

Wedge BLT Salad On A Stick

Iceberg lettuce

Cooked bacon

Cherry tomatoes

Caesar salad dressing

Grated Parmesan cheese

skewers

Cut the iceberg lettuce into small chunky wedges.  put a wedge on the skewer.  Then put a tomato, bacon folded up, another tomato, and finish with a second chunk of lettuce.  Drizzle dressing over top, and top with the cheese.  

Ann White

Biscuit Cheese Bread

Biscuit Cheese Bread

3 cups flour

1T. baking powder

1 tsp. salt

1/4 tsp. cayenne pepper (I used less)

1/8 tsp. black pepper

4 oz. cheddar cheese, cut into 1/4 inch cubes

1 1/4 cups milk

3/4 cups sour cream

3 T. melted butter

1 egg, lightly beaten

Heat oven to 350 degrees.  Grease a 9x5 loaf pan with oil.  In a bowl, whisk together the first 5 ingredients.  Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese from sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients.  Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir.  Spread the mixture into the loaf pan.  Bake for 45-50 minutes and then remove from pan.  Allow to cool for one hour before slicing and serving.

Ann

Hawaiian Tortilla Roll Ups

Hawaiian Tortilla Roll Ups

4- 12" tortillas

8 oz. cream cheese, softened

1/2 20 oz. can crushed pineapple, all liquid drained

2 green onions

12-16 slices of thinly sliced deli ham

Directions:

Combine the softened cream cheese, well drained pineapple, and green onions.  Spread 1/4 of the cream cheese mixture on each tortilla to cover evenly.  On top of the spread, place a layer of deli ham (3-4 slices) on each tortilla.  Roll the tortilla up firmly and place in plastic wrap.  Refrigerate till firm.  (1 hourish)  Take out of plastic wrap and cut into 1/2 inch pieces.  Place toothpick to secure.  

Ann White

Lava Flow Drink

Lava Flow

3 1/2 cups pineapple juice

2 cans (15 ounces each) cream of coconut  Like Coco Lopez brand

1 cup half and half, fat free of regular

24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture

Ice

Fresh pineapple to garnish, if desired.

Directions:

In a blender, puree the slightly thawed strawberries with 1/2 cup water.  The mixture should be syrupy and thick.  Transfer to a liquid measuring bowl and set aside.  In a pitcher, whisk together the pineapple juice, cream of coconut and half and half.  In a blender, fill up halfway with ice.  Pour in the coconut/pineapple mixture until it comes up to an even height with the ice.  Blend until slushy.  Pour about an inch of the strawberry syrup mixture into each cup.  Pour the icy coconut/pineapple mixture into the center of the strawberry mixture till filled.  If desired, gently swirl the mixture with a straw.  Garnish with fresh pineapple and serve immediately.

Ann White

Rice Krispie Treat Pumpkin

Rice Krispie Treat Pumpkin

Make one large batch of rice krispie treats.  Once the butter and marshmallows are melted, add orange food coloring to the mixture.  Then add the cereal.  Spray a small bowl with oil and pack down some rice krispie mixture to form a pumpkin shape in the bowl.  Remove from the bowl and add a Rollo on top with some green m&m's.

Pumpkin Cheesecake Bars

PUMPKIN CHEESECAKE BARS

CRUST

1 1/2 cups graham crackers crumbs

1/4 cup melted butter

FILLING

4 packages (8 oz. each) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup (8 oz.) canned pumpkin

2 tsp. pumpkin pie spice

GARNISH

whipped cream

pumpkin pie spice

**Preheat oven to 300 degrees

Line a 13x9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.  In a medium size bowl, combine the graham cracker crumbs with the melted butter.  With your fingers, press the crust on the bottom of the prepared pan.  Set aside while making the filling.  In the mixing bowl of your stand-up mixer, add the cream cheese and sugar.  With the paddle attachment on, beat on low speed until light and fluffy.  Beat in eggs, one at a time, just until blended.  Spoon half of the mixture over the crust and spread evenly.  To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.  With a wire whisk stir util smooth.  Carefully, spoon over mixture in pan.  Bake the cheesecake in the preheated oven for 50 mins or until just set.  Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.  Refrigerate for at least 3 hours before cutting into bars.  Top each bar with whipped cream and a dust of pumpkin pie spice.  

Ann White

Chipolte Lime Corn on The Cob

6 large ears sweet corn

2 tablespoons butter, melted

1/2 cup mayonnaise

1 chipotle pepper in adobo sauce, finely chopped

2 tablespoons minced fresh cilantro

2 tablespoons lime juice

1 1/2 teaspoons grated lime peel

1 teaspoon salt

1/2 cup grated Asiago cheese

Preheat oven to 300 degrees. Remove husks and silk from corn and place in a 13″ x 9″ baking dish sprayed with cooking spray. Brush each ear with melted butter and cover the dish with foil. Cook corn for 30 minutes covered, then remove the foil and cook for 15 minutes more. In a small bowl, combine the mayonnaise, chipotle pepper, cilantro, lime juice, lime peel, and salt. Spread one heaping tablespoon over each ear of corn and sprinkle with Asiago cheese.

Adapted from a Taste of Home recipe.

Peach cheesecake

2 1/2 c. Graham cracker crushed
6 Tbs butter
6 Tbs. Powdered sugar

Mix in bottom of 9x 13 pan.

2 c boiling water
3 oz peach jello
1 c. Sugar
2 Tbs. Cornstarch mixed with 2 Tbs. Cold water

Boil till clear and cool.

1 8oz cream cheese
1 12oz whipped topping
1/2 c. Powdered sugar

Put this on top of cooled crust

Cut up 4 peaches and put on top of cream cheese layer drizzle jello mixture over the peaches.  cool in fridge

Pumpkin Pie Spice Popcorn with Chocolate

Ingredients

• 1/2 cup, unpopped popcorn kernals (10 cups popped)
• 1/2 cup unsalted butter*
• 1 cup packed light-brown sugar
• 1/4 cup light corn syrup
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 5 oz chopped white chocolate or white chocolate chips

Directions

• Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
• *salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.
• Recipe Source: adapted slightly from allrecipes.com

Creamy Lemon Rice

CREAMY LEMON RICE

1/2 cup butter

2 cups uncooked, white rice

the grated zest of 2 lemons

3 cups boiling chicken broth

1 tsp. salt

2 T. fresh lemon juice

1 cup cream

freshly ground black pepper to taste

chopped parsley to garnish

Melt the butter in a saucepan over low heat.  Stir in the rice and lemon zest.  Cook, stirring, until the rice becomes opaque, about five minutes.  Add the chicken stock and the salt, cover and simmer for about 20 minutes, or until all of the liquid has been absorbed.  Stir in the lemon juice.  Slowly stir in the cream, continuing to stir over low heat until all of the cream has been absorbed.  Season to taste and serve immediately.   

Ann White

Black Bean Salad

Salad Ingredients
2- 10 oz Cans of Black Beans
2 Cups Rice, cooked
2 Cups Frozen Corn. thawed
1 Cup Celery
3/4 Cup Green onion, chopped
2 Cups diced tomatoes
1 green pepper, chopped
1/4 cup Cilantro

For the Dressing:
1/3 cup red wine vinegar
1/3 cup olive oil
2 tsp Tabasco Sauce (I used
1/2 tsp ground cumin
2 tsp salt
1/2 tsp Black better

Mix all salad ingredient into a large bowl
In a seperate, smaller bowl whisk together dressing ingredients
Add dressing to salad ingredients and mix until coated
Chill salad for at least one hour before serving

Creamy Baked Taquitos from our Best Bites

Ingredients

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic, or garlic powder

3 Tablespoon chopped cilantro

2 Tablespoon sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack or plain jack cheese

small flour or corn tortillas

kosher salt

cooking spray or olive oil

For the filling

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.

Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.

Stir to combine and then add cilantro and green onions.

Add chicken and cheese and combine well.

(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.