Cheese Enchilada Chowder

1 can black beans, rinsed and drained
1 can diced tomatoes
10 oz. frozen corn (or more if you like)
1/2 c. chopped onion
1/2 c. chopped bell pepper (whichever color you like...I have used fresh or frozen)
1 large can enchilada sauce
1 can cream of chicken
2 c. milk
cheese

1. Combine all ingredients in crock pot, except for cheese. Cook on low for 6-8 hours, or high for 3-4. Add cheese to individual servings. Also, I like a dollop of sour cream.

Serve with chips & guacamole, cornbread, whatever. Can also add a can of chickpeas for extra protein.

Recipe from Telestial Kitchen.

Jeanne's Easy Lemon Cookies

1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup powdered sugar for decoration


1. Preheat oven to 375 degrees

2. Pour cake mix into a large bowl. Stir in eggs, oil and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl with the powdered sugar. Roll them around until they are lightly covered. Once sugared, put them on an ungreased cookie sheet.

3. Bake for 6-9 minutes. The bottoms will be light brown, and the insides are chewy.

Note: These cookies freeze exceptionally well. I recommend making a double batch and freezing half for potlucks and things like that.

Man Soup

(This is named for my husband, who only likes really hearty soup)

1 package dried tortellini
2 cans of vegetable broth
1 cup of water
frozen green beans, french cut
1 can garbanzo beans (chickpeas)
boullion to taste
mix of rosemary, oregano, italian seasoning, and a salt-free spice blend (basically I just raided the spice cabinet until the broth smelled good and wasn't too salty.)
This recipe is very adaptable. If you like corn, add it, if you hate garbanzos, leave 'em out, etc. Even the spices are flexible--I think oregano is a keeper though.

1. Bring the water and broth to a boil. While it is heating up, open the chickpeas and rinse them under running water until they stop foaming. Then add them to the broth.
2. While the broth is heating up, add spices and bouillon to taste.
3. When the broth is boiling, add the frozen greenbeans. They heat through really quickly.
4. Bring the broth to a boil again.
5. Add the tortellini and cook to the manufacturer's instructions (mine took about 12 minutes)
6. Serve.
This whole thing takes about 25 minutes, and used just stuff we had in the kitchen. Its very filling, and makes good leftovers--although by the next day, this is way too thick to still qualify as soup. :)

(Another way to do this is to cook the tortellini separately, and add them to each serving, so they don't absorb all the water in the pot before you can eat this as leftovers.)

September Recipes

Potato Chowder

Pasta with Cream Sauce and Sauteed Zuchinni

Hummus with Pita and Baby Carrots and Sliced Bell Peppers

Cauliflower Leek Soup

Cream Cheese Quesadillas

Figs with Port Salut Cheese and Water Crackers

Roasted Corn Chowder

Tortellini Soup (Man Soup)

Fish Sticks with Tartar Sauce

Gyoza Soup

Garlic Lover's White Bean Soup

Crockpot Stuffed Zucchini

Split Pea Soup with Ham

Crockpot Couscous

Lazy Lasagna

Crockpot Veggie Curry

New Tag

Jason and I are in the market for a house, and in honor of that, I added a new tag today: Budget--because that's what we'll have to do if we're paying a mortgage. :)
Also added a bunch of more crockpot recipes to anticipate the cooler weather we'll be having soon. (Yeah, so in California we won't be having that kind of weather for months, but a girl just likes soup, okay!)

Crockpot Curried Vegetables

3 cups coarsely chopped red potatoes
2 cups peeled and coarsely chopped sweet potatoes
1 cup coarsely chopped carrot
1/2 cup chopped onions
3 cloves garlic, minced
1 Tbs grated fresh ginger
1 1/2 tsp salt
2 tsp curry powder
1/2 tsp ground cumin
1 (14-oz) can vegetable broth
1 (13.5-oz) can unsweetened coconut milk
1 1/2 cups quick-cooking rice
1 cup frozen peas
1/2 cup dry-roasted cashews

Add the first 9 ingredients to your crockpot; stir the ingredients to mix them up. Pour the broth and coconut milk over the vegetable mixture. Cover and cook on LOW for 7-8 hours. Stir in the rice and frozen peas; cover and cook 5 more minutes. Ladle mixture onto individual plates and sprinkle with cashews.

Crockpot Glazed Carrots

1 package fresh baby carrots - (32 oz)
1/2 cup marmalade
1 Tbs water
2 Tbs brown sugar
1 Tbs butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbs cornstarch
2 Tbs water
Salt to taste
Freshly-ground black pepper to taste

Combine all ingredients in crock pot and cook on LOW for 7 to 9 hours, until carrots are tender.

About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots. Taste and adjust seasonings.

This recipe yields 4 to 6 servings.

Green Chile Grits

2 cups regular grits
6 cups water
1/2 tsp paprika, optional
1/2 to 1 tsp salt
4 to 6 ounces chopped mild green chile
1 or more jalapeno chiles -- seeded, chopped fine
1 dash cayenne

Combine all ingredients in the crockpot and cook on LOW for 6 to 9 hours or on HIGH 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick. Similar to polenta, you serve right away or you can refrigerate the mixture in a buttered loaf pan for a few hours or overnight. Unmold, slice (1/2-inch) and fry in butter or a low fat substitute until browned. This recipe yields about 8 servings.

Crockpot Couscous

1 Tbs dried onion flakes
2 carrots chopped
1 can diced tomatoes
1 can garbanzos drained
1 veggie boullion cube
1 Tbs diced garlic
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp cumin
1/2 tsp tumeric
1/4 cup raisins
1 1/2 cups cooked couscous

Put all ingredients except for couscous into the crockpot. I usually spray the crockpot with Pam, so the mixture doesn't stick. Cover and put on the high setting for 3 hours. After 3 hours, stir the mixture, shut off the crockpot, and then add the cooked couscous. Let set for 10 minutes. Serves 4-6.

Sweet and Sour Cabbage

I. Love. Cabbage. No, seriously. I am so excited to try this.

1/4 cup brown sugar
2 Tbs flour
1 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup vinegar
1 medium head red cabbage shredded
1 small onion finely chopped

In your crockpot, combine sugar, flour, salt and pepper. Stir in water and vinegar. Add cabbage and onion and stir to combine. Cover and cook on low 3-4 hours

Crockpot Enchiladas

1-3/4 lbs. canned crushed tomatoes in tomato purée
14 ounces chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained

Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. This recipe serves 5 people.

Crockpot Pumpkin Cake

1 cup of pumpkin
4 eggs
2 tsp cinnamon
1 tsp baking soda
2 Tbs baking powder
1 cup of oil
1/2 cup of orange juice
2 and 1/4 cups of flour

Grease your crock pot and set it on high.

Cook it for 2 or 2 and 1/2 hours on high.

Crockpot Stuffed Zucchini

1 medium zucchini or summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 Tbs red wine vinegar
1 small onion, chopped
1 tsp garlic, minced
1/4 cup uncooked brown rice
1 Tbs dried parsley
1 Tbs dried basil
1/8 tsp black pepper
2 Tbs pine nuts, toasted
Fresh parsley (optional)
Fresh basil (optional)
Mozzarella cheese (optional)
Parmesan cheese (optional)

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes. Place the zucchini halves in the bottom of an oval shaped crockpot. In a small bowl or measuring cup, combine the tomato sauce and vinegar. In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture. Fill the zucchini halves with the rice mixture. Top with the remaining tomato sauce-vinegar mixture. Cover and cook on LOW until the rice is tender, 4 to 6 hours. Garnish with the pine nuts, fresh herbs, and cheese. Makes 2 main dish servings or 4 side dish servings.

Crockpot Baked Apples

4-6 medium baking apples (anything other than red delicious)
Brown sugar or honey or maple syrup
Cinnamon

Carefully remove cores with paring knife and veggie peeler or spoon handle. Do not peel and do not pierce skin on bottom of apple. Mix a little brown sugar and cinnamon and fill apple holes. Or substitute honey or maple sugar.

Place in crockpot at bed time and cook on low through the night (6-8 hours). You'll awaken to a wonderful aroma and hot baked apples for breakfast.

Serve with your favorite granola or wheat toast. This easy crockpot baked apples recipe is one of our favorites in the fall and winter.

Cabbage-Chili Crockpot Soup

3 cups coarsely-chopped cabbage
1 cup chopped onion
3 cups Healthy Choice tomato juice or any reduced-sodium tomato juice
1 can Healthy Request tomato soup - (10 3/4 oz)
1 can kidney beans - (16 oz) -- rinsed, drained
2 tsp chili seasoning mix

In your crockpot, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Crockpot Dumpling Stew

1 lb beef stew meat, cut into 1" chunks
1 package Lipton's onion soup mix
6 cups hot water
2 carrots peeled and shredded
1 stalk of celery, finely chopped
1 tomato, peeled and chopped
1 cups biscuit mix (I use Bisquick)
1 Tbs finely chopped parsley
6 Tbs milk

1. In crockpot, sprinkle beef with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato.

2. Cover and cook on low 4-6 hours or until meat is tender. Turn control to high.

3. In a small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crockpot with a teaspoon. Cover and cook on high for 30 minutes.

Crockpot Lentil Soup

1 lb small brown lentils, picked over and rinsed
2 large onions, minced
5 cloves garlic, quartered
4 medium carrots, grated fine
2 1/2 Tbs tomato paste
3 large bay leaves
2 Tbs salt (or 3 beef stock cubes + 1 1/2 tsps salt)
1/4 tsp pepper
2 1/2 quarts boiling water
3/4 cup olive oil
4 Tbs balsamic vinegar or 3 Tbs red wine vinegar

Put all the ingredients except for olive oil and balsamic vinegar into your crockpot. Cook on low for 7 hours. Add olive oil and balsamic vinegar and cook a further 2 hours.

Notes: You can enrich this already delicious soup by making a couple of variations.
Add 1/2 lb of minced bacon, but cut back the olive oil to 1/2 a cup or add 1 lb of sliced sausage, like Kielbasa.

Crockpot French Onion Soup

6 large onions, chopped
1/2 cup butter
60-65 ounces condensed beef broth (undiluted)
1 1/2 tsp Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded mozzarella cheese
Shredded parmesan cheese

In a large skillet, saute onions in butter until crisp-tender. Transfer to an ungreased 5 qt (or larger) crockpot. (I only had a 4 quart, so I made the leftover soup in a regular stove-top pot.) Add broth, Worcestershire, and bay leaves. Cover and cook on low for 5-7 hours or until the onions are tender. Discard the bay leaves. Top each serving with French bread and cheeses.

Crockpot Split Pea Soup

2 cups dried split peas
8 cups water
2 chopped onions (or 1/2 cup dried)
6 chopped carrots (in bite size pieces)
6 celery stalks (sliced)
a few bay leaves (I buy wonderful ground bay leaves)
2 tsp salt
Pepper to taste

Cook until peas are tender (you can put in at night and it may be done when you wake up!). Ladle out 1/2 into blender to puree. Add back to soup so broth is thick.

If in a hurry, you can put soup on stove or in oven and it will take about 1- 1/2 hrs. for peas to be tender. If you eat meat, add large slices or chunks of ham, but don't take them out and blend them.

Recipe from crockpotrecipes101.com

Crockpot Chickpea Soup

2 1/2 cups dried garbanzo beans or 3 (15 ounces) cans chickpeas
2 Tbs olive oil
2 cups chopped onions
8 cloves garlic (pressed or minced)
2 cups vegetable stock
2 cups water or additional vegetable stock
2 tsp chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 tsp pepper (freshly ground is always better)
1 (15-ounce) can diced tomatoes (undrained)
3 Tbs balsamic vinegar
1 1/2 ounces grated fresh parmesan cheese (6 Tbs)

1. Soak dried garbanzo beans in water to cover overnight. Rinse and inspect the beans and set aside.

2. In a skillet heat the olive oil over medium heat, add the garlic and onion and cook for 10 minutes, stirring frequently. Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.

3. Simmer in the crockpot for 2 to 4 hours. (I will start this on low in the morning, and turn up the heat when I come home for lunch). To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup. Stir in the balsamic vinegar and let the soup simmer another 15 minutes. (this is the perfect time to throw together a salad). Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 Tbs).

Recipe from crockpotrecipes101.com

Crockpot Tomato Soup

2 Tbs butter
1 1/2 cups chopped onion
2/3 cup chopped celery
2 14-oz cans tomatoes
6 cups grated cabbage
1 cup green beans, cut into bits
1 1/2 cups sliced carrot
1/4-1/2 cup chili sauce (to spice it up)
1/2 tsp salt
8 cups water
2 Tbs bouillon
1/4 tsp oregano
1/4 tsp basil

Melt butter in large pot. Saute onions and celery until soft. Add onions and celery and remaining ingredients to crockpot. Cook all day on low, stirring occasionally if you're at home.

Blockbuster Black Bean Soup

In addition to the 20 minutes of prep time, this recipe also requires 3 hours of cooking, and also time to soak the black beans, described in step 1.

1 lb dry black beans
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 28-oz. can peeled and diced tomatoes
2 Tbs chili powder
2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground black pepper
3 Tbs red wine vinegar
1 Tbs salt
1/2 cup uncooked white rice (or brown rice)
Sour cream
Lime wedge
Cilantro

In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Or soak overnight. Either way, drain and rinse before using.

In a crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours.

Stir the rice into the crockpot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).

Puree half the soup with a blender or food processor, then pour back into the pot before serving. Serve with lime wedges, sour cream, and cilantro.

Recipe from crockpotrecipes101.com

Crockpot Potato Soup

In addition to the 20 minutes of prep time, this recipe requires 7 hours in the crockpot.

7 cups cubed peeled potatoes
4 cups broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
2 teaspoons salt
1/4 teaspoon pepper
2 Tbs dried dill weed
1 12-oz can evaporated milk

1. In a large crockpot, combine first ten ingredients.

2. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk. Stir to blend and heat.

3. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes, and to thin soup, add regular milk.

Recipe from crockpotrecipes101.com

Melon Sorbet

Serves 4 to 6.

1 pound of juicy, extra-ripe, orange-fleshed melon
1/4 cup mild flavored honey, depending on the sweetness of the melon
1/2 cup whole milk
generous pinch of salt

1. Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.

2. Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2 tbs. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.

Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Recipe from 101cookbooks.com

Best Thai Peanut Sauce Ever (And Some Stuff To Eat With It)

I have it on good authority that this is at least as tasty as anything you've ever had in a restaurant.

1 block tofu, or it's equivalent in chicken
1 red bell pepper, cubed
2 tbs. soy sauce
2 tbs. sesame oil

For the peanut sauce:
3/4 cup coconut milk
1/2 cup peanut butter
2 minced garlic cloves
1 and 1/2 tsp. curry powder
1 and 1/2 tbs. brown sugar
1 tbs. lime juice
1 tbs. canola oil
1 and 1/2 tbs. soy sauce
Serve with cooked brown rice and steamed veggies

1. Start the brown rice cooking. Steam some vegetables, like broccoli and carrots, to go with the meal.

2. Cut a block of extra-firm tofu into 1-inch cubes. Put them in a bowl with the cubed bell pepper. Marinate them for 15-20 minutes in a mixture of 2 tbs. soy sauce and 2 tbs. sesame oil.

3. Start the peanut sauce while the tofu marinates. In a food processor, blend until smooth: 3/4 cup coconut milk, 1/2 cup peanut butter, 2 minced garlic cloves, 1 1/2 tsp. curry powder, 1 1/2 tbs. brown sugar, 1 tbs. fresh lime juice, 1 tbs. canola oil, and 1 1/2 tbs. soy sauce.

4. In a baking dish, pour 1/3 of the peanut sauce mixture over the tofu and red peppers. Spread the mixture in a single layer. Bake 20-25 minutes in a 450-degree oven.

5. Serve the brown rice topped with steamed veggies and baked tofu, with extra peanut sauce as a garnish. Top with crushed peanuts, if you like!

Non-Alcoholic Mint Juliep

Serves: unknown

4-5 mint sprigs
1 1/2 cups sugar
2 cups cold water
3/4 cup lemon juice
1/4 cup pineapple juice
1 1/2 qt ginger ale
Thinly-sliced lemon slices (for garnish)

Rinse the mint and discard the stems. Place sugar, water lemon juice, pineapple juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes.

Fill a large pitcher with ice cubes. Strain the liquid over the ice. Add the ginger ale and lemon slices and serve.

Nutty Rice Salad

This is much tastier than the ingredients imply, and it is perfect for lunch on a hot day.

Serves 4

1 cup basmati or brown rice
1 ripe avocado
1 tomato
4 tbs. oil
2tbs. balsamic vinegar
1 tbs. soy sauce
pepper to taste

1. Cook rice according to package directions.

2. While the rice is cooking, dice the avocado and tomato.

3. Mix all ingredients together, and serve at room temperature.

Easiest Crockpot Chicken

This dish is super-easy, and will make your whole house smell good. The chicken ends up very moist and with a subtle sweet-and-sour flavor. Plus, it's all from scratch, and only takes 20 minutes of prep time.

1 3-pound whole chicken
1/2 cup broth
1/3 cup olive oil
1/4 cup honey
1 tsp. Worcestershire sauce
2 tsp. balsamic vinegar
2 tsp. lemon juice
2 tbs. minced garlic
Serve with cooked rice

1. Remove skin from chicken and empty cavity of giblets. Pat chicken dry with a paper towel, and place inside the slow cooker.

2. In a bowl, stir together the broth, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, and garlic. Pour mixture over chicken and cover.

3. Cook chicken on low setting for 3 and 1/2 to 4 hours.

4. To make gravy, let the fat separate out from the cooking liquid. Skim off the fat and put two cups of the remaining liquid in a saucepan. Slowly add 1-2 teaspoons of cornstarch to thicken, stirring to incorporate the cornstarch. Simmer to condense.

5. Serve with cooked plain rice, topped with gravy.

French-Style Yogurt Cake with Lemon

Serves 8

For the cake:
1/2 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 and 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1/2 cup canola oil

For the glaze:
Juice from 2 lemons
1/4 cup powdered sugar

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Serve.

Toni's Cranberry Salsa

1 can whole berry cranberry sauce
1/2 cup horseradish
2 Tbs. brown sugar
2 Tbs. spicy brown mustard
1/4 cup lemon juice
To serve:
1 8-ounce package cream cheese
crackers

1. Mix the sauce ingredients together, place in a covered container, and refrigerate overnight or at least four hours (the time allows everything to meld and mellow).

2. When you are ready to serve place the cream cheese on a plate, and pour the salsa over the cream cheese.

Recipe (and photo) from theroastingrambler.blogspot.com

Frozen Yogurt with a Few Variations

Makes about 1 quart.

3 cups strained or Greek yogurt (see below)
3/4 cup sugar
1 tsp. vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Try adding your favorite flavors to this: pureed kiwi, honey, lavender blossoms, rose water, cardamom, olive oil, cinnamon and clove, lemon zest, Nutella, you get the picture.

Recipe from David Lebovitz's book "A Perfect Scoop".

Sweet Potato and Pineapple Casserole

Serves 6

2-3 sweet potatoes, cooked until soft
1 8-oz. can crushed pineapple, drained
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mash the sweet potatoes until smooth. Add the pineapple, cinnamon, nutmeg and cloves; mix well.

3. Pour into one 9x13 inch baking dish. Bake for 20 minutes.

Broccoli Salad

Serves 8

4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise

1. Combine the broccoli, onions, raisins, and sunflower seeds.

2. In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.

Recipe from allrecipes.com

Baked Sweet Onions

Serves 6

6 sweet onions
1/4 cup balsamic vinegar
1/4 cup honey
1/8 teaspoon fresh chopped tarragon


1. Preheat oven to 350 degrees F (175 degrees C).

2. Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.

3. Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.

4. Bake for 30 to 40 minutes or until onions are tender. Serve on matzoh crackers as an appetizer, or as a side dish or topping.

Recipe from allrecipes.com

Cardamom-Spiced Sweet Potatoes

Serves 8

5 pounds sweet potatoes
1/4 cup unsalted butter, softened
1 tsp. ground cardamom
1 tsp. cinnamon
salt and pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C).

2. Prick sweet potatoes with a fork. Bake for 1 hour or until tender; reduce oven temperature to 250 degrees F (120 degrees C).

3. Scoop potato flesh out of skins and place into a mixing bowl. Slowly beat in the butter and cardamom. Whip until potatoes are smooth and fluffy; season with salt and pepper. Keep warm in oven.

Recipe from allrecipes.com

Cauliflower Leek Soup

Serves 12
This recipe is low carb and low calorie.

2 tbs. olive oil
3 tbs. butter
3 whole leeks, washed and cut into 1" pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

2. Remove the soup from heat and blend with a stick blender (optional--I prefer to leave it chunky). Season with salt and pepper.

Recipe from allrecipes.com

Crostini with Stonefruit, Balsamic, and Honey

1 baguette, sliced thinly on the diagonal
Olive oil for brushing
2-3 peaches or nectarines, sliced thinly in wedges
3 tablespoons balsamic vinegar
2 tablespoons honey
Optional blue cheese or goat cheese

1. Preheat oven to 350 degrees. Brush each of the baguette slices with a little olive oil on one side. Bake in the oven on a baking sheet until the crostini are beginning to brown.

2. Whisk the vinegar and honey together. Toss the stonefruit slices in a bowl with the vinegar and honey.

3. Spread the crostini with cheese if you wish. Top with the slices of fruit and enjoy.

Recipe from Kaiser Permanente.

A General Announcement

It has come to my attention that I have several people lurking about on this blog. Which is wonderful. But I wanted to invite all you lurkers to come out of the shadows and post comments. If you have made any of these dishes and have suggestions, adaptations, or improvements, please let me (and everyone else) know!
Thanks!

Mushrooms à la Grecque

Serves 4

1/2 pound small white button mushrooms
1/2 pound small cremini mushrooms
1/4 cup dry white wine
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 teaspoon coriander seeds
Salt to taste
Freshly ground pepper to taste
8 slices country white bread, for grilling (try brushing a peeled garlic clove lightly over the bread)
2 teaspoons finely chopped parsley

1. Slice off and discard the mushroom stems. Rinse and drain the mushrooms. If the mushroom caps are larger than three-quarters inch in diameter, cut them in half vertically. Put the mushrooms, wine, lemon juice, olive oil, coriander seeds and one-fourth cup water in a 3 1/2 - or 4-quart pot. Cover the pot and bring to a simmer over medium heat, gently shaking the pan a few times during the first few minutes of cooking. Simmer gently, covered, for 12 minutes to cook through.

2. Using a slotted spoon, remove the mushrooms from the pot and put them into a bowl to cool. Return the mushroom liquid to a good simmer, adding any remaining liquid that the resting mushrooms have released back to the pan to reduce. Simmer until the liquid is reduced to one-fourth cup, then remove from the heat.

3. Pour the reduced liquid over the mushrooms and season with salt and pepper. Cool to room temperature. The recipe to this point can be made ahead and the mushrooms stored, refrigerated, for 1 to 2 days.

4. Heat a grill over medium heat. Grill both sides of the bread until lightly browned. Divide the mushrooms with the juices among four small bowls. Sprinkle each with fresh parsley and serve with the bread.

Braised Red Cabbage

Serves 6

2 tablespoons butter
1 small red onion, peeled and thinly sliced
1 medium (2 1/2 pounds) red cabbage, quartered, spines removed and thinly sliced
1/2 cup dark brown sugar
2 tablespoons caraway seeds
2 tablespoons yellow mustard seeds
1/2 cup cider vinegar
3/4 cup dry red wine
1 large tart apple, such as Granny Smith, peeled and coarsely grated
Salt and freshly ground black pepper

1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes.

2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. (I'll just use a pan lid when I try this recipe.) Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.

Recipe from wednesdaychef.typepad.com/

Skip's Tuna Salad

This is a tuna salad that is heavy on the salad--lots of fruit and celery. I love it!

Serves: 16

8 cans white Albacore tuna
1 stalk celery, chopped
2 or 3 big apples, chopped
1 medium box golden raisins
cayenne, black pepper and salt to taste
1 and 1/2 cup mayonnaise
1/2 cup mustard

1. Mix all ingredients well. May be served as a salad on its own, or in a wrap or croissant sandwich.

Mushroom Ragout

Serves 4

1 1/2 pounds mixed mushrooms (I used white button, little cremini, and shiitake mushrooms)
2 tablespoons butter
2 leeks, white part only, thinly sliced (about 1 cup)
1/4 teaspoon coarse sea salt, plus more to taste
1 sprig fresh thyme
1 bay leaf
Pinch of cayenne pepper
1/4 cup dry white wine
1/2 cup stock (chicken or vegetable)
1/4 cup creme fraiche (plus a little more if desired) see Note
Freshly ground black pepper to taste

1. Clean the mushrooms and cut them into chunks of roughly even size.

2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.

3. Add the mushrooms and stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.

4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).

5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.

Note: Pour 2 tablespoons of buttermilk and 2 cups heavy cream (do not use the ultra-pasteurized, additive-filled kind or this won't work) into a clean glass jar. Screw the lid shut and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using (this helps to continue thickening the cream). It will keep for about 2 weeks in the refrigerator.

Recipe from thewednesdaychef.typepad.com

Smoked Salmon Vermicelli

Serves 6

2 tbs. unsalted butter
1 small onion, cut into half-moons
1 cup whipping cream
Zest and juice of 1 lemon
About 1/2 tsp. kosher salt
About 1/2 tsp. freshly ground black pepper
1 pound vermicelli
8 ounces hot- or cold-smoked salmon, cut into pieces
1/2 cup finely chopped flat-leaf parsley

1. Bring a large pot of salted water to a boil. Meanwhile, in a large, high-sided frying pan over medium heat, melt butter. Add onion and cook, stirring, until onion is soft but not browned, about 3 minutes. Stir in cream, lemon zest and juice, 1/2 tsp. salt, and 1/2 tsp. pepper. Reduce heat to medium-low and cook until mixture has thickened slightly, 4 to 5 minutes.

2. Add pasta to water and cook according to package instructions. Drain, reserving 1 cup cooking water.

3. Add salmon to cream mixture and stir to combine. Pour pasta into frying pan with salmon-cream mixture and toss to coat, adding some of the cooking water as needed to moisten pasta. Add parsley and toss to combine. Season to taste with salt and pepper.


CALORIES 536(40% from fat); FAT 24g (sat 13g); PROTEIN 28g; CHOLESTEROL 85mg; SODIUM 811mg; FIBER 2.5g; CARBOHYDRATE 63g

Recipe from Sunset Magazine

Garlic Lovers White Bean Soup

Serves: unknown. I will let you know when I try this!

In addition to the 60 minutes of prep time, this recipe requires 4 and 1/2 hours in the crockpot.

2 cups great northern beans
1 tsp. baking soda
12 cups hot water
2 tablespoons instant chicken bouillon granules
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 bay leaf
10-15 garlic cloves, separated but unpeeled
3 onions, peeled & coarsely chopped
1 shallot, chopped
5 medium carrots, coarsely chopped
4 stalks celery, chopped
1/4 cup chopped fresh parsley
1 cup lean ham, cubed
salt & pepper

1. Soak beans for eight hours or overnight, with 1 tsp. baking soda in the water. Drain beans and rinse.

2. Place beans, water, chicken broth powder, onions, carrots, celery, rosemary, thyme and bay leaf in a a slow cooker. Cook on High for 2 hours.

3. Meanwhile, place garlic cloves in foil; roast at 350F for 30 minutes. Let cool and set aside.

4. Add ham cubes, if using. Reduce to Low and cook approximately 4 hours.

5. Remove about 1 cup of the soup from the pot and place in a bowl. Cut open the garlic and press it out of the skins into the bowl. Blend until smooth with a hand mixer. Add back to the crockpot.

6. Let it cook another 1/2 hour to blend the flavors. Remove the bay leaf before serving.

January 2008 Meals

A couple of things to explain about my meal plans:
1. This list doesn't include things I made repeatedly. For example, I made Crockpot Potato Chowder at least 3 times this month.
2. This list is only for dinners. My husband takes care of breakfast (usually with an egg dish, often incorporating food we need to use before it spoils), and generally, we use dinner leftovers for lunch the next day. So for our family of two, this actually covers most of what we buy in a month.

Crockpot Macaroni and Cheese with Applesauce and Steamed Green Beans

Fettuccine with Bruschetta Sauce

Roasted Corn Chowder

Homemade Vegetable and Cheese Pizza

"Chicken" Nuggets with Barbecue Sauce

Chili with Cornbread

Frozen Enchiladas with Leftover Cornbread

Lemon-Pepper Pasta and Spinach Salad with Mandarin Oranges and Garbanzo Beans

Queso Blanco Soft Tacos with Aunt Carol's Carrots

Italian Wedding Soup

Burritos with Black Beans and Yellow Summer Squash (Using leftovers from Soft Tacos)

Chili Dogs with Grilled Onions

Crockpot Potato Chowder (made several times for dinner)

Baked Potatoes with Chili (Using leftovers from Chili Dogs)

Lentil and Barley Soup

Tater Tot Casserole

Smoked Salmon Vermicelli with Baked Sweet Potato Fries

Crockpot Ratatouille with Garbanzo Beans

Serves 6-8

In addition to the 15 minutes of prep time, this recipe requires 4-5 hours in the crockpot.

3 tablespoons olive oil, divided
4 cloves garlic, minced
1 yellow onion, diced
4 small Italian eggplant, peeled and diced
3 bell peppers, (1 red, 1 orange, 1 yellow), diced
3 small zucchinis, diced
1 15 to 20-oz can of garbanzo beans, rinsed and drained
2 cups crushed tomatoes
1/4 cup fresh basil leaves
2 tbs. fresh thyme leaves
1/2 to 1 tsp. crushed red pepper flakes
salt and pepper to taste

1. Heat 1 tbs. oil in skillet on low. Add garlic and onion and cook 2-3 minutes, or until translucent. Add eggplant, season with salt and black pepper, and cook for 1-2 minutes. Turn heat to low and cover. Cook until eggplant is tender, 4-5 minutes. Transfer to the crockpot.

2. Add all other ingredients and stir well to mix.

3. Cook on low for 7-8 hours, or high for 4 and 1/2 to 5 hours, or until vegetables are tender.

Recipe from the book "Slow Cooker Recipes for All Occasions"

Crockpot Paella

Serves 6

In addition to the 20 minutes of prep time, this recipe requires 4 hours in the crockpot.

2 14-oz cans broth
1 and 1/2 cups uncooked converted white rice
1 small red bell pepper, diced
1/3 cup dry white wine or water
1/2 tsp. powdered saffron, or ground turmeric
1/8 tsp. crushed red pepper flakes
1/2 cup frozen peas, thawed

1. Combine broth, rice, pepper, wine (or water), saffron, and pepper flakes in the crockpot. Mix well.

2. Cook on low for 4 hours, or until liquid is absorbed.

3. Stir in peas, and cook for 15-30 minutes, or until the peas are hot. Season with salt.

Recipe from the book "Slow Cooker Recipes for All Occasions"

Maple-Glazed Meatballs

Makes 48 Meatballs

In addition to the 20 minutes of prep time, this recipe requires 5-6 hours in the crockpot.

1 and 1/2 cups ketchup
1 cup maple syrup
1/3 cup reduced sodium soy sauce
1 tbs. quick cooking tapioca
1 and 1/2 tsp. ground allspice
1 tsp. dry mustard
2 16-oz packages frozen fully-cooked meatballs (or "veatballs"-no meat)
1 20-oz can pineapple chunks in juice, drained

1. Combine all ingredients but meatballs and pineapple in crockpot. Stir until mixed.

2. Partially thaw and separate meatballs. Carefully stir meatballs and pineapple into ketchup mixture.

3. Cook on low for 5-6 hours. Stir before serving.

Roasted Corn Chowder

Serves 6-8

2 tbs. yellow curry powder (good quality curry comes from an ethnic food store, not Safeway. It makes a big difference.)
2 medium potatoes, diced
1 tbs. butter
2 cups chopped onion
3-4 cloves garlic, minced
3 stalks celery, minced
1 and 1/2 tsp. salt
1 tsp. basil
1/2 tsp. thyme
3 cups corn (Trader Joe's Roasted corn from the frozen section is especially good)
4 cups milk (mix in a little half and half)
generous amount of fresh black pepper
1/2 cup diced red bell pepper

1. Cook the diced potato in boiling water until just tender. Drain well and set aside.

2. Meanwhile, melt the butter in a large pan. Add the onion, garlic, red pepper, celery, and salt. Saute over medium heat until the onion and celery are tender. Stir in the corn, and saute for another 10 minutes.

3. Add the potatoes and milk. Season to taste with black pepper and curry powder.

Recipe adapted from the Moosewood Cookbook by Angela Beason.

Mulligatawny Soup

Serves: 6

In addition to the 30 minutes of prep time, this recipe requires 8-10 hours in the crockpot.

2 tablespoons olive oil
1 medium onion, medium dice
2 garlic cloves, minced
2 medium carrots, peeled, medium dice
2 celery ribs, medium dice
2 teaspoons yellow curry powder
2 teaspoons ground coriander
1 teaspoon salt
½ teaspoon ground black pepper
1 tart apple, peeled and diced
1 14-ounce can diced tomatoes with juices
4-5 red bliss potatoes, diced
(optional) 2 cups chicken tenders, cut into about 1 inch slices
¾ cup lentils, dry
2 ½ quarts stock

1. Heat a large skillet over medium heat with the 2 tablespoons of oil. Once the oil is hot, add the garlic, carrots, celery, and seasonings. Stirring often, cook the vegetables until just begin to soften and brown.

2. Transfer the vegetables to the Crock Pot along with the remaining ingredients. Cook on High for 4-5 hours or on Low for 8-10 hours, stirring occasionally.

Recipe from crock-pot.com

Queso Blanco Soft Tacos

Serves 4 as a main dish

3 green onions, thinly sliced
3 plum tomatoes, diced
1 ripe avocado, diced
2 cups, or about 1/4 small head of romaine lettuce, thinly sliced
1/4 cup fresh cilantro leaves
1 cup salsa of your choice
12 oz. queso blanco (Mexican frying cheese), cut into 12 slices
12 corn tortillas, warmed
1 lime, quartered

1. Arrange green onions, tomatoes, avocado, lettuce and cilantro on a platter. Pour salsa into a serving bowl.

2. Heat a non-stick 12-inch skillet over medium-high heat until hot. Add cheese and cook, turning once, until dark brown in spots, about 2-3 minutes.

3. Place one cheese slice in each tortilla and fold in half. Serve immediately, adding toppings from the platter, salsa and a squeeze of lime juice.

Recipe from Kristine Hass, from my Nutrition class.

Chicken with Lemon Pepper Linguini

Serves 4

8 oz. uncooked linguine
1 tbs. olive oil
1/2 cup broth
1/4 cup white wine (I imagine this can be substituted for more broth)
1 lb. cooked skinless chicken breasts
1/4 cup butter (less if desired)
1 tsp. lemon zest
3 tbs. lemon juice
salt and pepper to taste
1 tbs. chopped parsley, preferably fresh

1. Cook pasta according to package instructions.

2. Heat olive oil in a large saucepan over medium heat for about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by half.

3. Combine chicken, butter, and parsley (if using), with ingredients in the saucepan. Stir in the cooked linguine, and continue cooking 2 minutes, until pasta and chicken are well coated.

Recipe from Shannon Bassi, from my Nutrition class.

Chocolate Almond Biscotti

Serves 26

2 and 1/2 cups flour
2 cups sugar
3/4 cup cocoa powder
5 eggs
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1 cup chopped almonds

1. Preheat oven to 350 degrees.

2. Mix all above ingredients except for the almonds. Dough will be thick and sticky. Add the almonds.

3. Coat two baking sheets with cooking spray. Roll dough into two loaves about 3/4 inch thick. Place one loaf on each baking sheet.

4. Bake for 30 minutes, or until loaves are soft like muffins. Remove loaves from the oven, and reset the oven to 325 degrees.

5. Allow loaves to cool for 30 minutes, then cut into 1/2 inch slices. Place slices on their sides on the baking sheets, and return to the oven for 15 minutes.

6. Flip the slices over and bake for 15 more minutes. Let cool, and serve with tea.

Note: Biscotti keeps very well. It can keep upwards of a month in an airtight container.

Recipe courtesy of Ashley Wright,from my Nutrition class. Ashley bakes these biscotti for several local coffee houses.

Crockpot Bean Dip

Serves: 1 party

2 cans fat-free refried beans
1 tub light sour cream
1 cup shredded Cheddar cheese
1 bar (8-oz)cream cheese or Neufchatel cheese
1 onion, diced
1/2 - 1 packet mild taco seasoning

1. Stir together in crockpot & cook on high for 1 and 1/2 or 2 hours. Serve with chips.

Recipe from flylady.net

Buckaroo Beans

Serves:

2 cups dried pinto beans
4 cups water
2 cans diced tomatoes
2 tbs. brown sugar
1/2 cup chopped green pepper
1 onion, chopped
1 bay leaf
2 cloves garlic, chopped
1/2 tsp. dry mustard
2 tsp. chili powder
(optional) 1 ham hock or ham shank, leftover ham bone, or smoke flavoring

1. Soak the 2 cups pinto beans overnight in the 4 cups water. In the morning, drain the beans. Put in crockpot with all the other ingredients.

2. Let it simmer in the crockpot all day on low. Before eating remove ham bone from crockpot. Remove the meat, dice it and return meat to crockpot.

Note: This dish freezes well.

Recipe from flylady.com

Crockpot Baked Potatoes

Serves: 6-12

6-12 potatoes, washed and pricked with a fork
aluminum foil

1. Wrap the potatoes with foil. Fill the crockpot with the wrapped potatoes. Do not add water. Cook on low for 8 to 10 hours or on high for 2 and 1/2 to 4 hours.

Recipe from Rival Crockpot Cookbook.

Slow Cooker Apples

Serves: varies depending on the amount of apples added

Fuji, Gala, Braeburn or similar apples
1/2 cup water
optional-1/4 cup red hot candies, 1 tbs. curry powder, 1 tbs. baking spices, etc.

1. Peel the apples, then core and slice them. Put them into the crockpot, and add the water, and whatever seasonings you like.

2. Cook on low overnight, or all day. Depending on the spices you use, this can be a chunky applesauce, a chutney, or a healthy side dish with meats.

Recipe from flylady.net

Lentil and Barley Soup

Serves: unknown--I'll let you know when I try it!

1 cup lentils
1/3 cup pearl barley
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/2 ounces Italian-style or regular stewed tomatoes, undrained
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

1. Sort through lentils to remove debris and shriveled beans, then rinse.

2. Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes.

3. Cover and cook on low heat for 13 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using).

Serve with a baguette, and olive oil for dipping.

Recipe from flylady.net

Italian Wedding Soup

Serves: unknown--I'll let you know when I try it!

In addition to the 15 minutes of prep time, this recipe reqires 3 hours in the crockpot.

12-15 1/2 oz frozen meatballs, quartered (I'll use veggie ones)
6 cups broth (equivalent to 4 cans)
1/4 cup chicken (equivalent to one chicken breast), chopped
1/2 cup diced carrot
1/2 cup diced celery
1 bunch spinach, with stems removed
1/4 cup Romano cheese
garlic salt, to taste
lemon pepper, to taste
1/4 cup tiny pasta, such as orzo, to add during last hour of cooking

1. Defrost the meatballs enough that you can quarter them.

2.Combine all ingredients except pasta in crock pot. Cook all day on low, or 3 hours on high. Add pasta during the last hour of cooking. (You can also add the pasta at the beginning, but it will be more of a thickener, instead of a visible ingredient.)

Note: This soup freezes very well.

Recipe from flylady.net

Crockpot Potato Chowder

Serves: unknown--I'll let you know when I try it!

In addition to the 30 minutes of prep time, and the last step of this recipe, 8 hours of time are required in the slow cooker.

1 box of scalloped potatoes
4 cups broth
1 or 2 stalks of diced celery
1 onion, diced
2 cups half and half or skim milk
1/3 cup flour
1/8 tsp. pepper
Optional: one cup of diced ham

1. Mix potatoes, sauce mix, ham (optional), broth, celery, onion, pepper in crock pot. Cover and cook on low heat 7 hours.

2. Mix half and half with the flour, gradually stir flour mixture into chowder until blended. Cover and cook on low one more hour stirring occasionally until thick.

Recipe from flylady.net

From-Scratch Pumpkin Spice Muffins

Makes 12 muffins

1/3 cup canola oil
2/3 cup maple syrup
1 egg
1 cup canned pumpkin
1 and 2/3 cups unbleached flour
1 and 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cloves

1. Preheat the oven to 375 degrees. Grease or line a muffin tin.

2. With a blender, thoroughly blend the oil, syrup, egg, and pumpkin in a medium sized bowl. Set aside.

3. In another bowl, sift the flour, baking soda, salt, and spices. Add to the blended mixture, and stir gently to form a thick batter.

4. Immediately spread the batter into the prepared muffin tins. Bake in the oven for 20 minutes, or until a knife inserted in the center of the muffins comes out clean.

5. Cool in the pan for 10 minutes, and then turn out onto a rack to finish cooling.

Recipe courtesy of Ashley Marquardt, who was in my nutrition class.

Chocolate Blueberry Cake

Makes 3 dozen bars

Cake:
1 box Pillsbury Devils Food cake mix
1 21-oz can of blueberry pie filling
1 tsp almond extract
2 eggs beaten

Frosting:
1 cup sugar
5 tbs butter
1/3 cup milk
1 cup or 6-oz semi sweet chocolate pieces

1. Preheat oven to 350 degrees.

2. Grease and flour a 13x 9 pan.

3. In a large bowl combine ingredients, stir by hand until ingredients are well mixed.

4. Pour into pan and bake for 25-30 minutes.

5. In small saucepan, combine sugar, butter, and milk. Bring to a boil, stirring constantly. After 1 minute, remove pan from heat and add chocolate pieces. Stir until smooth, and pour over warm cake.

Recipe from Lorraine Harms.

Slow Cooker Mac and Cheese

Serves 6 as a side dish, 2 as a main course

Note: Although the preparation of this dish takes only 30 minutes (much less than that if you use pre-shredded cheese), this recipe does require 2 hours in the slow cooker.

1/2 pound elbow macaroni
3 cups shredded medium Cheddar cheese (sharp cheese will add more flavor)
1 12-fluid-oz can evaporated milk
1 1/2 cups skim milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder (not garlic salt)
(some people like to add grated onion, 1/2 tsp dry mustard, or a little spicy paprika. Another variation is to add two beaten eggs to the milks in step 1, and add broccoli florets when the cheese is added, for a kind of quiche.)

1. Coat the inside of the slow cooker with cooking spray.

2. In a large bowl, stir together fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Add garlic powder, pepper, and salt. Stir until well mixed, and transfer to slow cooker.

3. Cook on low for approximately 2 hours. Stir halfway through to prevent browning on the bottom and sides.

Recipe from allrecipes.com

Angel Food Pudding

This is very similar to a recipe my Grandma Ogden used to make.

Serves 15

Note: Although this recipe only takes 15 minutes to prepare, it does require 2 hours of refrigeration.

1 (9 inch) angel food cake
2 (3.4 ounce) packages instant chocolate pudding mix
4 cups cold milk
1 (8 ounce) tub frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee, chopped

1. Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.

2. Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
3. Refrigerate at least 2 hours or overnight before serving.

For a lighter option, use sugar free pudding made with nonfat milk, and light or sugar free whipped topping.

Refried Bean Soup

Serves 6-8

1 small onion, finely chopped
1 large clove garlic, minced, OR 1/2 tsp garlic powder
1 28-oz can crushed tomatoes
1 30-oz can nonfat refried beans (spicy is best)
1 14-oz can vegetable broth
optional: chiles, cilantro, chips, cheese, sour cream to garnish.
Serve with warm crusty bread, apple and orange slices or a green salad.

1. Stir together onion, garlic, and tomatoes, heat to boil for 5 minutes.

2. Stir in beans and broth, simmer--do not boil-- for 15 minutes, stirring often.

3. Serve in bowls with toppings to taste.

Tres Leches Cake

Serves 20 (this is a very rich cake)

5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups milk (traditionally whole, but 1% works too)
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside.

2. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.

3. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

5. Combine the whole milk, evaporated milk, and condensed milk together. Poke a liberal amount of holes in the top of the cake with a fork, pour milk mixture over the top of the cake.

6. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Serve cold, and be sure to keep cake refrigerated.

Recipe from allrecipes.com