FAVORITE RECIPES
Tuscan Cream Cheese Spread (Feb 2019) - Sue P.
2 (8 oz) pkgs cream cheese, softened
2 tsp chopped garlic or 1-2 cloves
1 tsp salt
1 (14 oz) can artichoke hearts, drained
1 - 2.25 oz can sliced black olives
8 green onions, chopped (1- bunch)
3 oz sun-dried tomatoes (~ 1/2 jar)
1 Tbsp dried parsley
Directions:
1. Put all ingredients in a food processor and blend until creamy.
2. Refrigerate for several hours or overnight to blend flavors. Serve with crackers, bread, or veggies.
2 (8 oz) pkgs cream cheese, softened
2 tsp chopped garlic or 1-2 cloves
1 tsp salt
1 (14 oz) can artichoke hearts, drained
1 - 2.25 oz can sliced black olives
8 green onions, chopped (1- bunch)
3 oz sun-dried tomatoes (~ 1/2 jar)
1 Tbsp dried parsley
Directions:
1. Put all ingredients in a food processor and blend until creamy.
2. Refrigerate for several hours or overnight to blend flavors. Serve with crackers, bread, or veggies.
Sue's Pumpkin Pie Dip (Nov 2018)
1 package (8oz.) cream cheese, softened 2 cups confectioners’ sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp. vanilla extract
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice (contains cinnamon, ginger, nutmeg & allspice) 1/2 tsp. round ginger
1/8 tsp. round cloves
Gingersnap cookies, cinnamon graham crackers or apple slices
Add all ingredients into a food processor and mix until blended. Serve with gingersnap cookie, cinnamon graham crackers or apple slices. Makes 4 cups of dip. Refrigerate leftovers.
1 package (8oz.) cream cheese, softened 2 cups confectioners’ sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp. vanilla extract
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice (contains cinnamon, ginger, nutmeg & allspice) 1/2 tsp. round ginger
1/8 tsp. round cloves
Gingersnap cookies, cinnamon graham crackers or apple slices
Add all ingredients into a food processor and mix until blended. Serve with gingersnap cookie, cinnamon graham crackers or apple slices. Makes 4 cups of dip. Refrigerate leftovers.
Sue's Spicy Scones - from All Recipes
Time: approx 15 min. Cook time: apprx 15 min Ready in 30 min
Yeild: 12 scones
Dry Ingredients: Wet Ingredients:
1c. all-purpose flour 1/3 c. margarine/butter, chilled
1 c. whole wheat flour 1/2 c. currants/ raisins
1/4. white sugar 1 egg
4 tsp. baking powder 2/3 c. milk
1 1/2 tsp ground cinnamon 2 tblsp milk
1/2 tsp salt 2 tblsp white sugar
Directions:
1.Preheat oven to 425 degrees F. Grease one baking sheet
2. Combine all the dry ingredients together in a bowl and mix well. Cut in butter until crumbly and stir in raisins. Make a well in the center
3. In small blowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
4. Turn dough out onto a lightly floured surface. Knead gently 8-10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
5. Bake at 425 degrees for 15 min. or until well risen and browned.
6. Serve hot with butter. Maple butter goes very well with these scones.
Time: approx 15 min. Cook time: apprx 15 min Ready in 30 min
Yeild: 12 scones
Dry Ingredients: Wet Ingredients:
1c. all-purpose flour 1/3 c. margarine/butter, chilled
1 c. whole wheat flour 1/2 c. currants/ raisins
1/4. white sugar 1 egg
4 tsp. baking powder 2/3 c. milk
1 1/2 tsp ground cinnamon 2 tblsp milk
1/2 tsp salt 2 tblsp white sugar
Directions:
1.Preheat oven to 425 degrees F. Grease one baking sheet
2. Combine all the dry ingredients together in a bowl and mix well. Cut in butter until crumbly and stir in raisins. Make a well in the center
3. In small blowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
4. Turn dough out onto a lightly floured surface. Knead gently 8-10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
5. Bake at 425 degrees for 15 min. or until well risen and browned.
6. Serve hot with butter. Maple butter goes very well with these scones.
Sue's Vegetable Tortellini Soup 5 cups of chicken broth
1 pkg. (16 oz.) Frozen California blend vegetables
1 pkg. (8 oz.) Fresh Tortellini (cheese, meat or chicken) 1 can (14 oz.) Diced tomatoes
1 tsp. Italian seasoning
1 T. minced dried onion
In a large kettle, bring broth to a boil. Stir in vegetables, onion and seasoning and return to a boil. Reduce heat and simmer , uncovered for 10 minutes. Stir in tomatoes and tortellini. Cover and cook another 5 minutes or until tortellini are done. Yield: 6 servings.
1 pkg. (16 oz.) Frozen California blend vegetables
1 pkg. (8 oz.) Fresh Tortellini (cheese, meat or chicken) 1 can (14 oz.) Diced tomatoes
1 tsp. Italian seasoning
1 T. minced dried onion
In a large kettle, bring broth to a boil. Stir in vegetables, onion and seasoning and return to a boil. Reduce heat and simmer , uncovered for 10 minutes. Stir in tomatoes and tortellini. Cover and cook another 5 minutes or until tortellini are done. Yield: 6 servings.
Janet's Quinoa Salad - Carol D.
Cook 1 cup quinoa with 2 cups water. Chill
Add:
1 chopped red pepper
1/4 c. chopped red onion
2 cubed avocadoes
1/2 c. dried cranberries
For dressing, mix:
1/3 c. olive oil
1 tsp smoked paprika
1/2 tsp tumeric
1/2 tsp curry powder
1/2 tsp coriander
Toss with salad ingredients. Just before serving, add chopped pine nuts or other nuts as desired.
Cook 1 cup quinoa with 2 cups water. Chill
Add:
1 chopped red pepper
1/4 c. chopped red onion
2 cubed avocadoes
1/2 c. dried cranberries
For dressing, mix:
1/3 c. olive oil
1 tsp smoked paprika
1/2 tsp tumeric
1/2 tsp curry powder
1/2 tsp coriander
Toss with salad ingredients. Just before serving, add chopped pine nuts or other nuts as desired.
YUMMY APPLE BREAD - Nancy W.
3 cups flour
1 1⁄2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1⁄2 tsp baking powder
3 eggs
2 cups flour
1 cup oil
1 tablespoon vanilla
2 cups diced apples without skins
1⁄2 cup chopped nuts
Cinnamon sugar to sprinkle on top before baking
DIRECTIONS
Mix flour, cinnamon, soda, salt, baking powder together. Beat eggs and add sugar and oil.
Add vanilla and dry ingredients.
Stir in apples and nuts
Pour into 2 greased loaf pans.
Sprinkle cinnamon sugar on top.
Bake at 350 degrees for 1 hour
Cool 10 minutes in pan and then turn upside down to cool Enjoy
Crock Pot Chicken Taco Chili - Mary K. (from www.skinnytaste.com)
Ingredients:
1 small onion
1 (15.5 oz) can of black beans
1 (15.5 oz) can of kidney beans
1 (8 oz) can tomato sauce
10 oz pkg of frozen corn kernels
1 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers; chopped
1 pkg reduced sodium taco seasoning (or homemade...see below)
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
1/4 c chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin, and chili powder above and use recipe below:
1 1/2 tbsp cumin
1 1/2 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!
Ingredients:
1 small onion
1 (15.5 oz) can of black beans
1 (15.5 oz) can of kidney beans
1 (8 oz) can tomato sauce
10 oz pkg of frozen corn kernels
1 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers; chopped
1 pkg reduced sodium taco seasoning (or homemade...see below)
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
1/4 c chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin, and chili powder above and use recipe below:
1 1/2 tbsp cumin
1 1/2 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!
Cherry Chiffon Salad - Sue P.
1 can cherry pie filling
1- 8 oz. carton of plain yogurt
1- 8 oz. carton of frozen whipped topping (thawed)
1 - 15 oz. can of chunk pineapple (drained)
1 c. mini marshmallows
1/2 c. coconut
Combine ingredients except the marshmallows. Chill. Add marshmallows just before serving.
1 can cherry pie filling
1- 8 oz. carton of plain yogurt
1- 8 oz. carton of frozen whipped topping (thawed)
1 - 15 oz. can of chunk pineapple (drained)
1 c. mini marshmallows
1/2 c. coconut
Combine ingredients except the marshmallows. Chill. Add marshmallows just before serving.
Pumpkin Cornbread (gluten free)- Jo B. (from Nourishing Meals)
Dry ingredients:
1 1/2 c. cornmeal
1 c. brown rice flour
1 Tbsp. baking powder
3/4 tsp sea salt
Wet ingredients:
1 c. pumpkin puree
1 c. milk (almond works)
1/3 c. melted coconut oil or butter
1/3 c. honey
2 lg eggs
Preheat oven to 350 degrees F. Oil a 7x11 in ch glass baking dish.
In medium bowl, whisk together the dry ingredients. In a separate large bowl, whisk together the wet ingredients. Pour the dry into the wet and whisk together well. Scoop batter into oiled baking dish and spread it out evenly with the back of a spoon.
Bake for about 35 minutes. Let cool slightly before serving.
Yields: 8-10 servings
Dry ingredients:
1 1/2 c. cornmeal
1 c. brown rice flour
1 Tbsp. baking powder
3/4 tsp sea salt
Wet ingredients:
1 c. pumpkin puree
1 c. milk (almond works)
1/3 c. melted coconut oil or butter
1/3 c. honey
2 lg eggs
Preheat oven to 350 degrees F. Oil a 7x11 in ch glass baking dish.
In medium bowl, whisk together the dry ingredients. In a separate large bowl, whisk together the wet ingredients. Pour the dry into the wet and whisk together well. Scoop batter into oiled baking dish and spread it out evenly with the back of a spoon.
Bake for about 35 minutes. Let cool slightly before serving.
Yields: 8-10 servings