Good Recipes From iPod Notes

7/30/2019 Good Recipes From iPod Notes

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Yogurt Granola Squares

2 cups Harvest Crunch Cereal3/4 cup flour1/4 brown sugar

1/2 teaspoon cinnamon1/2 cup butter1/2 of a soft, brownish & mushy banana1 cup of blueberry (or any kind of) yoghurt1 egg2 tablespoons of flour

Preheat oven to 350 F. Combine the cereal, flour, brown sugar, banana andcinnamon. Mix in butter until combined. Press half of the mixture intogreased or parchment lined loaf pan. Combine yogurt, egg and 2 tablespoons

of flour. Spread over crumb mixture in pan. Sprinkle the other half of thegranola mixture over the yoghurt mixture pressing down lightly.

Bake for 30-35 minutes, or until yogourt has set. Cool in pan. Cut into bars.This recipe makes your whole house smell amazing by the way!

Rhubarb RecipesRhubarb Pie (Nola Koch)

4 c. chopped rhubarblemon juice from 1/2 lemonnutmeg, cinnamonCustard:3 eggs---------------|1 1/4 c. sugar | whisk together1/4 c. flour ---------|Add:3/4 c. half and half

Place raw rhubarb in unbaked pie shell. Drizzle with lemon juice, thensprinkle with nutmeg and generously with cinnamon. Pour custard over top.Bake 40-45 min.on 400.

CINNAMON TOPPED RHUBARB MUFFINS

1/2 c. brown sugar1/4 c. butter


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1 c. sour cream2 eggs1 1/2 c. flour3/4 tsp baking soda3/4 tsp cinnamon

1 1/2 c. chopped rhubarb

1 Tbsp sugar1/2 tsp cinnamon

Preheat oven to 375. In large bowl, combine brown sugar and butter. Beatat med. speed until well mixed. (1-2 min). Add sour cream and eggs;continue beating, scraping bowl often. In medium bowl, stir togetherflour,baking soda, and 3/4 tsp cinnamon. By hand, stir in flour mixture intosour cream mixture just until moistened. Fold in rhubarb. Spoon intogreased muffin pans. In small bowl stir together remaining sugar and

cinnamon. Sprinkle onto each muffin. Bake 25 - 30 min or until lightlybrowned. Cool 10 min. Remove from pans.

QUICK AND EASY RHUBARB CAKE

4 c. rhubarb, chopped1 pkg (3 oz) strawberry jello1 yellow cake mix1 c. water

Preheat oven to 350. Spread about 4 c. rhubarb into 9 x 13 baking pan.Sprinkle with jello (dry powder) as evenly as possible. Next layer is 1 pkgyellow cake mix (straight out of the box) . Lastly, posr 1/2 to 1 cup waterover everything. This should be done as evenly as possible, dampening asmuch of the cake mix powder as you can. Cover with foil and bake for about30 min.

Good warm, good cold, good plain, and yummy with Cool Whip on top!

OATMEAL RHUBARB BARS

1 c. flour3/4 c. oatmeal1 c. brown sugar1/2 c. butter, unsalted, melted

4 c. rhubarb (1/2 inch pieces)


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1 c. sugar2 tsp. cornstarch1 c. water1 tsp. vanilla

Preheat oven to 350.Mix first 4 ingredients with fork until crumbly. Press 1/2 quantity into 9 inchsquare pan. Top with rhubarb. Combine remaining ingredients in samllsaucepan and cook till thick and clear. Pour sauce over rhubarb. Top withremaining crumb mixture. Bake for 45 min.

Goat Cheese-Onion Naan with Mango SalsaBon Apptit | September 1998by Chef Beverly Gannon

Chef Beverly Gannon accompanies the bread with this salsa, plus a garlic-ginger yogurt dipping sauce and a tomato-mint sauce.Yield: Makes 4 breads (2 servings per bread)

1 1/2 cups unbleached all purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup plus 2 tablespoons plain yogurt1 cup crumbled soft fresh goat cheeseAlso add:Cumin-don't be afraid

TumericGarlicOnions? If not making toppingHot pepper flakesAnd more flourPossibly a bit of yeastMarsala seasoning?GingerCilantro

3 tablespoons butter

3 1/2 cups sliced Maui or yellow onions

Olive oil Mango Salsa

Sift first 3 ingredients into bowl. Mix in yogurt and 1/4 cup goat cheese.Knead on floured surface until smooth and elastic, about 10 minutes. Forminto ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will notrise).


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Melt butter in large skillet over medium heat. Add onions; saut until deepgolden, about 25 minutes. Season with salt and pepper. Cool. Set aside. Turndough out onto floured surface. Divide into 4 pieces. Form each into ball. Rollout each to 8-inch round.

Brush heavy medium skillet with olive oil; heat over medium-high heat. Add1 dough round and cook until brown spots appear all over bottom, about 5minutes. Turn bread over and cook until brown spots appear all over secondside and bread is cooked through, about 5 minutes. Transfer to large bakingsheet. Repeat with remaining dough rounds. (Can be made 2 hours ahead.Cover onions and bread separately; let stand at room temperature. Rewarmbread uncovered in 350F oven about 5 minutes.)

Preheat broiler. Spread onion mixture atop breads. Sprinkle with 3/4 cup goatcheese. Broil breads just until cheese begins to melt, watching closely to

avoid burning, about 2 minutes. Cut breads into wedges. Serve with MangoSalsa or mix fresh mint and cilantro with heated tomato sauce & serve.

CARROT CAKE

2 c. sugar1 1/2 c. vegetable oil3 eggs1 1/2 tsp. vanilla2 1/4 c. flour2 tsp. cinnamon

2 tsp. baking soda1 tsp. salt2 c. shredded carrots2 c. flaked coconut1 (8 oz) can crushed pineapple, drained1 c. chopped walnuts or pecans

Preheat oven to 350. Grease generously and dust with flour ,a 9 x 13pan.

Combine sugar, oil, eggs and vanilla in a large bowl and blend withwooden spoon. Stir in flour, cinnamon soda, and salt. Mix well. Fold incarrots, coconut, pineapple, and nuts. Pour into prepared pan. Bake about

50 min.or until cake tester inserted in center comes out clean. Allow to coolin pan for 5 min. Invert onto cooling rack and cool completely. (If you don'tinvert to cool, the cake may settle in the middle, creating an indentation- Idon't always do this).

CREAM CHEESE FROSTING

4 oz. cream cheese (room temp.)


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1/3 c. butter or margarine (melted)3 Tbsp. milk1 1/2 tsp. vanilladash salt1 1/2 - 2 c. powdered sugar

Combine cream cheese, butter or marg., milk, vanilla, and salt in med. bowl.Blend with electric mixer. Beat in enough powdered sugar to make a nicespreadable mixture. Frost top of cooled cake. May garnish with pecanhalves (or chopped).

CARAMEL CORN (oven made)

1/2 c. popcorn kernals, popped1/2 c. butter1/4 c. light corn syrup

1 c. brown sugar1/2 tsp. salt1/2 tsp. vanilla1/2 tsp. baking soda

Spread freshly popped corn in a large roast pan. Keep warmin 250 deg. oven.In 2 qt. saucepan, combine butter, corn syrup, sugar, and salt.Cook on med. heat stirring constantly until sugar dissolves.Boil about 5 min. while stirring constantly. Remove fromheat and stir in vanilla and baking soda-it will foam. Take corn

from oven and pour hot caramel over it. Stir quickly to mix well.Return to oven for 45 min, stirring every 15 min. (May cool onwaxed paper.) Break apart. Store in airtight container.

Sometimes I add peanuts- it makes it like Cracker Jax.

PUMPKIN BREADK. Edinger

2/3 c. shortening

2 c. sugar4 eggs1 can pumpkin (16 oz)2/3 c. water3 1/3 c. flour2 tsp. baking soda1 1/2 tsp salt1/2 tsp baking powder


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1 tsp cinnamon1 tsp cloves2/3 c. chopped nuts2/3 c. raisins and/or 2/3 c. chocolate chips

Mix shortening and sugar in large bowl. Add eggs, pumpkin,and water. Blend in flour and dry ingredients. Stir in nuts and raisins.Pour into 2 greased loaf pans 9x5x3. Bake at 350 deg. 70-80 min.

TACO SOUPLidia KochServes 10

2 lb ground turkey1/2 large sweet onion, chopped fine

6 Tbsp taco seasoning2 cans (14 oz) diced tomato w/green chilies2 cans (14 oz) whole kernel corn2 cans red chili beans (in seasoned sauce,optional)2 cans water (use one of the cans above)1 tsp dried basil (or Italian seasoning)2 tsp Vegeta or boullion1/2 tsp black pepper

In large soup pot, brown ground turkey and onion, drain.Add taco seasoning, and cans of vegetables-do not drain,

just add the cans w/liquid. Add remaining ingredients.Bring to a boil and cook about 20 minutes.

Optional toppings to pass around:Broken tortilla chipsGrated cheeseSliced green onionsSour creamAvocados

Squash Soup

Ingredients 1-2 Squash Onion Garlic (2 cloves per squash) Celery Carrots Water/Chicken Stock


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Milk/Cream Salt Pepper Parsley

*You can limit the ingredients to only squash, onion and garlic if you donthave the others handy and it takes great too.

Preparation Cook the squash. Two choices: 1) Cut it in half, scoop out the seeds andmicrowave the halves for 15-20 minutes until you can spoon out thesquash... or 2) Peel the squash, scoop out the seeds, cut it up into pieces andbake it in the oven until soft. I do the microwave because its easier in myopinion. Set the squash aside. In a pot, melt a chunk of butter (3-4 tbsp worth). Cook the onions (1 large or 2 small) and garlic (and celery if you want)

on a low heat: dont brown them just cook until soft (about 5 minutes). Add the water/chicken stock and bring to a boil. Gently drop in thesquash (and carrots if you want). Let it simmer (on really low heat) for about 20-30 minutes. Set it aside for a few minutes then cream it (with a hand blender) untilsmooth. Add some milk and cream, salt, pepper and parsley to taste. Try someto make sure its well seasoned before serving it. You can let it sit on low heat until you serve it.

*I didnt give specific amounts for the milk/cream/water/seasoning because it

all depends on how much you cook. If you use 1 squash, use approx 2 cupsof water/chicken stock, cup milk and cup cream. Double that for 2squash. The best way to know what to add is just to taste it.

Let me know how it turns out!!

Enjoy

Tijuana TortaIngredients

1 can(s) black beans, or pinto beans, rinsed (see Tips & Techniques)3 tablespoon(s) prepared salsa1 tablespoon(s) chopped pickled jalapeo1/2 teaspoon(s) ground cumin1 ripe avocado, pitted2 tablespoon(s) minced onion1 tablespoon(s) lime juice1 16- to 20-inch-long baguette, preferably whole-grain


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1 1/3 cup(s) shredded green cabbageDirectionsMash beans, salsa, jalapeo and cumin in a small bowl. Mash avocado, onionand lime juice in another small bowl.Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull

out most of the soft bread from the center so you're left with mostly crust.Divide the bean paste, avocado mixture and cabbage evenly among thesandwiches. Cut each in half and serve.

COOL AND CREAMY COCONUT CAKE

1 box yellow cake mix (or white or vanilla)1 can sweetened condensed milk1 can (12 oz) cream of coconut1 (8 oz) Cool Whip2.5-3 cups flaked coconut

Bake cake in 9 x 13 pan according to directions. Using fork or skewer, pokeholes in entire cake. Mix condensed milk and cream of coconut. Slowly pourover warm cake. Cool completely. Frost w/Cool Whip and sprinkle w/coconut.Cover and refrigerate.

Coconut Mango Pancakes

Ingredients1 cup coconut milk

1 cups mango puree (available at Indian grocery stores or make yourself)

2 whole eggs

1 cups all-purpose flour

1 tbsp baking powder (optional)

1 tsp vanilla extract (optional)

butter for making pancakes

Method

Whisk together coconut milk, mango puree and eggs until mixture is smoothAdd the flour in 4-5 batches whisking each time to incorporateMelt butter in a non-stick pan, pour in a 1/3 cup measuring spoon of batterand cook till small bubbles appear on the surface. Flip over and cook the


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other side.Serve with honey or syrup and some fresh fruit

Pear CrispCinnamon-spiced pears bake under a crunchy streusel topping in this easy

pear crisp. Assemble the dessert ahead of time, and put it in the oven whenguests arrive. Or bake it earlier in the day and serve it at room temperature.Serve with low-fat vanilla ice cream.

Yield: 8 servingsIngredients6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thickslices (about 3 pounds)1 tablespoon fresh lemon juice1/3 cup granulated sugar1 tablespoon cornstarch

1 1/2 teaspoons ground cinnamon, divided1/3 cup all-purpose flour1/2 cup packed brown sugar1/2 teaspoon salt3 tablespoons chilled butter, cut into small pieces1/3 cup regular oats1/4 cup coarsely chopped walnutsPreparationPreheat oven to 375.

Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat.

Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with awhisk. Add cornstarch mixture to pear mixture; toss well to coat.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour,1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2times or until combined. Add chilled butter; pulse 6 times or until mixtureresembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flourmixture evenly over pear mixture.

Bake at 375 for 40 minutes or until pears are tender and topping is goldenbrown. Cool 20 minutes on a wire rack; serve warm or at room temperature.

Chicken PaprikashIlona Laubli

2 Tbsp oil1 onion1/2 red pepper1/2 green pepper


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Saute these app 5 min.1 1/2 lb boneless chicken thighs (defatted)

(may use boneless chicken breast, but it's drier)1 Tbsp sweet or smoked paprika

Add chicken and paprika to vegetables in pan and saute till white.

2-3 c water1 chicken bouillonAdd to ingredients in pan and simmer on low for 20 min.

Salt and pepper to taste.Serve over spaetzle or mashed potatoes.

SNOW MINTS

1 Tbsp butter (room temp)1 Tbsp corn syrup

1/8 tsp salt1/2 tsp mint extract or 3-5 drops peppermint oil1 c powdered sugar

Mix all ingredients w/fork. Set aside a small portion andadd food color (eg. blue and orange) for hats, scarves, andear muffs. Refrigerate till ready to use.

Form into small snowmen by rolling between flattened palms.Must work quickly or dough becomes too soft. Use candysprinkles for eyes, mouth, and buttons.

Store in a cool place.

Dark Chocolate Truffles

Yield: Approximately 20 truffles

Prep Time: 1 hour | Chill Time: 2 hours

cup heavy cream5 ounces bittersweet chocolate, finely chopped1 tablespoon butter, softened

1. Heat the cream until it just comes to a boil, add the chopped chocolate,and remove the saucepan from the heat.

2. Stir the mixture with a rubber spatula until the chocolate is completelymelted.

3. Stir in the butter until the ganache is smooth.


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4. Put the ganache in a bowl and cover with plastic wrap, ensuring that theplastic makes contact with the entire surface of the ganache.

5. Refrigerate at least one hour (or overnight) until the ganache is set.

6. To form the truffles, use a melon baller to scoop the ganache into a balland place on a wax paper-lined baking sheet.

7. Finish the truffles by dipping in your ingredient of choice. If dipping inchocolate, place the balls of ganace in the refrigerator or freezer for at leastone hour or until thoroughly chilled before dipping.

(From Lindt Chocolate Passion Recipe Book)

(((Leek Potato Soup

8 small potatoes, peeled and cubed1 whole leek, lt green parts sliced3-4 slices bacon, cooked (keep grease)1-2 c chicken broth (1tsp powder/cup)~1cup half and half

1. Boil potatoes in broth OR til soft, then simmer in broth (about 20 mintotal).2. Saute leek in leftover bacon grease for 5-10 min til soft.3. Mash potatoes in pot with potato mashed or electric mixer.4. Cut bacon in small pieces, add it and the leek to the potatoes. Also add

cream and any remaining chicken broth. Also add any spices (cayenne).5. Use immersion blender to blend until soup is very smooth--especially theleeks.6. Reheat over burner if necessary; serve.)))

Butternut Squash Skor Bar Cupcakes

1/2 of a medium to large Butternut Squash deseeded and roughly chopped2 1/4 cups brown sugar (use 1/2 or less; maybe 1/2-3/4 c4 large eggsSea Salt

2 1/2 cups of all purpose flour2 tsp baking powder1/2 cup of chopped up skor bar(about 2 bars, plus 1 more chopped fortopping, or replace with butterscotch chips)Handful of walnuts (optional)1 tsp cinnamon3/4 cup olive oil or 3/4 c applesauce/apple butter + 2 Tbsp olive oil1/2 tsp vanilla or caramel extract


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Preheat the oven to 350 degrees F. Line your muffin tins with paper cups. Putyour squash in a food processor until finely chopped. Add the sugar, theeggs, a bit of sea salt, the flour, baking powder, walnuts, skor bits, cinnamonand olive oil and mix together until well beaten. Fill the paper cups with the

mixture. Bake for 20 to 25 minutes.

Next time: put butterscotch chips in batter; skor only on top

Frosting:6 Tbsp softened butter1-2 tsp half&half or milk1 tsp caramel and/or vanilla extract{1/3 package melted butterscotch chips}1/2 c powdered sugar1/2 pkg butterscotch pudding mix

OR:Corn syrupCorn starchCaramel or vanilla extractSPLASH milk/cream

Curry Roasted Cauliflower

1 head cauliflower (or a bag of frozen)2 tablespoons garam masala (or your favorite curry powder)

1 pinch cayenne or other hot spice2-3 tablespoons EVOOsalt and pepperDirectionsBreak down the cauliflower into florets and put in a roasting pan and drizzlewith oil and salt and pepper. Mix to coat oil on floretsSprinkle curry power. Mix to coat curry powerCover the roasting pan with foil and place in a 400 degree over for 10minutes until the steam begins to soften.Remove the foil and continue to roast for 10-15 minutes till golden andbeginning to char

Southwest Chicken & Beans

12-16 oz boneless skinless chicken breast1/2 tsp cumin1/2 tsp chili powder (play with different kinds of chilis)1/2 tsp garlic salt1/2 tsp paprika


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1 can diced tomatoes & chilis (I like to use tomatoes & jalapeos)1/2 can black beans, rinsed and drained2 tsp EVOO1/4 red onion, choppedDirections

Cut chicken into 1/2

cubes.Combine cumin, chili powder, garlic salt, and paprika in a bag, setting aside1 tsp for later.Add chicken to the bag and shake it like a Polaroid picture to coatIn a large bowl, combine beans, tomatoes, and the seasoning you set asideand stir it up.In a skillet with heated oil, saut the chicken and red onions until cooked.Add the tomato/bean mixture and cook together until heated through.

FeijoadaIngredients

1 small onion, chopped1 red pepper, chopped2 tbsp garlic (about 4 cloves), diced1 lb. dried black beans1/2 lb sausage (optional, but you know youd love it)saltDirectionsStart some water to boiling. Youll need enough to cook the beans in, soprobably 3 or 4 cupsSaute onions, peppers and garlic in a bit of olive oil.Put everything into a crock pot and let it cook.

When the beans are cooked (a couple hours), mash some of them so its alittle thicker.This recipe uses a slow cooker to do the heavy lifting, but you could also usea pot with a low simmer for a couple hours. A pot might be tastier becauseyou can saute everything in it before adding the beans. That way youll catchall of that amazing flavor from the onions, peppers, and garlic.For your non-4HB friends, make up some rice to eat this with. For you, thismight be really delicious over some broccoli.Buen provecho!

Chicken bundles

4 boneless chicken breast halves4 chunks sharp cheddar cheese 1/2"x1"x1"8 slices bacon (app. 1/2 lb)BBQ sauce (smokey flavored)


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Make horizontal slit into thickest part of chicken breast to form pocket. Placecheese inside pocket and fold breast over cheese. Wrap w/2 slicescrisscrossed bacon. Secure w/toothpick. Place on doulbe piece of heavy dutyfoil. Drizzle w/BBQ sauce. Grill over indirect heat 30 -40 min. Baste and turnevery 15 min. (I have also baked these in 350 degree oven x 1 hr, but

grilling is definitely tastier!)

Serves 4

NAVY BEAN SOUP WITH HAMYield: 9 servings (1 cup each)

1 lb. dried navy beans, rinsed and drained4 beef bouillon cubes dissolved in 4 c. hot water1 med-sized smoked pork hock2 -3 carrots, peeled, diced

1 med onion, chopped1-2 celery stalks, diced1 med red bell pepper, diced1/3 c. BBQ sauce1 Tbsp mustard1 Tbsp honey2 large bay leaves1/2 tsp ground allspice1 1/4 c. coarsely diced lean smoked hamSalt and pepper to taste

Night before:In 3 qt or larger crockpot, combine beans w/enough waterto cover them by at least 4 1/2 inches. Cook on high settingfor 5-12 hours. Turn out beans into colander; rinseand drain well under hot water.

Next morning:Turn out beans into colander; rinse and drain well under hot water.Immediately return beans to crockpot, along with beef broth.(Keep crockpot on HIGH.) Add remaining ingredients exceptdiced ham, salt, and pepper. Stir to mix. Cover and cook

3 hours on HIGH or up to 10 hours on LOW, until vegetablesand beans are very tender.

Remove pork hock and bay leaves from pot. (May removeany meat from hock and add to soup.) Stir in ham. Continueto cook until ham is heated. Add salt and pepper if needed.

This recipe was in the newspaper reprinted from


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"One Pot Meals for People with Diabetes"

Punjabi Quesadillas

Ingredients2 tablespoons grape seed oil1 tablespoon chopped ginger1 red onion, finely chopped1 tablespoon garam masala1 teaspoon Spanish paprika1 tablespoon coriander seeds, crushed with hand1/2 teaspoon turmericsalt and pepper2 tablespoons tomato paste2 chicken breasts, boneless and skinless, cut into 1-inch pieces ***can also

fill with curry cauliflower1/2 cup plain yogurt6 whole grain tortillasgrape seed oil for brushing3/4 cup grated mozzarellaDirectionsPlace a large skillet over medium-high heat and add ginger, garlic and onion.Saute until soft and golden, about 3 minutes. Add spices and toast for 30seconds, turn down heat and then add tomato paste, stirring well toincorporate it. Add the chicken pieces, stir well to coat and cook for about 5to 6 minutes, until chicken is almost cooked through. Add the yogurt and

continue to cook until the chicken is done, about 3 to 4 minutes.Preheat oven to 400F.Place a tortilla on a baking sheet and brush it with oil. Flip it over and placeoil side down onto the baking sheet and then sprinkle with a bit ofmozzarella. Add 1 cup of the filling and spread it over the cheese and thensprinkle a bit more of the cheese over it. Cover with another tortilla andbrush the top with more oil. Repeat with the remaining tortillas until 3quesadillas are assembled. You may need multiple baking sheets. Bake inpreheated oven for about 3 to 5 minutes, until the cheese is melted and thetortilla is slightly golden. Cut into wedges and serve.

Food network

CRUNCHY GRANOLA

4 c. old fashioned oats1 c. wheat germ1 c. slivered almonds (I used sliced)


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1/4 c. sesame seeds1/4 c. brown sugar1 Tbsp cinnamon1/4 tsp salt(1/4 c shredded coconut)

1/3 c. vegetable oil1/3 c. honey1/3 c. water(Vanilla/coconut extract)(1/4 c semi sweet chocolate chips)6 oz. dried fruit of your choice (I used about 1/4c each dried apricots anddried tart cherries,chopped)

(could use dried cranberries, raisins, pineapple, or papaya orcombination)

Heat oven to 325. In large bowl, stir together dry ingredients (excluding

fruit). Make a well inthe center and add liquids. Toss until well combined, then spread it evenlyin a large jellyroll pan.

Bake until lightly browned, about 40 min, stirring every 10 min to keepmixture from sticking. Letcool completely, then stir in dried fruit. Store in airtight container. Makesabout 7 cups.

Hope you enjoy!

Falafel (makes 20 balls)1 cup dried chickpeas (or 1.5 cans)1/2 large onion, roughly chopped (about 1 cup)2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh cilantro1 teaspoon salt1/2-1 teaspoon dried hot red pepper4 cloves of garlic1 teaspoon cumin1 teaspoon baking powder4-6 tablespoons flour

Soybean or vegetable oil for fryingChopped tomato for garnishDiced onion for garnishDiced green bell pepper for garnishTahina saucePita bread

1. Put the chickpeas in a large bowl and add enough cold water to cover


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them by at least 2 inches. Let soak overnight, then drain. Or use cannedchickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of afood processor fitted with a steel blade. Add the parsley, cilantro, salt, hot

pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.You want to add enough bulgur or flour so that the dough forms a small balland no longer sticks to your hands. Turn into a bowl and refrigerate, covered,for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use afalafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to

test. If it falls apart, add a little flour. Then fry about 6 balls at once for a fewminutes on each side, or until golden brown. Drain on paper towels. Stuff halfa pita with falafel balls, chopped tomatoes, onion, green pepper, and pickledturnips. Drizzle with tahina thinned with water.

NOTE: Egyptians omit the cilantro and substitute fava beans for thechickpeas.

My Garlic Lemon Dill Sauce

1/4 c sour cream/plain or Greek yogurt

2 Tbsp water1-2 tsp lemon juice1/2 tsp dill (dried or fresh, chopped)Dash of salt

Mix gently with fork until it reaches the desired consistency. Add more wateror lemon juice as desired.

Crispy Roasted Chickpeas with Moroccan Spices(Inspired by a recipe from The South Beach Diet Cookbook and the Moroccan

Spice Mix from Fine Cooking Magazine.)

1 can chickpeas (garbanzo beans)1 T olive oil1/4 - 1/2 tsp. Moroccan Spice Mixsalt to taste (I used about 1/4 tsp. kosher salt)

Spice Mix:


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2 tsp. ground cumin1 tsp. ground coriander1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)1/2 tsp. sweet paprika1/2 tsp. ground cinnamon

1/4 tsp. ground allspice1/4 tsp. ground ginger1/8 tsp. cayenne pepper(recipe called for a pinch ground cloves, which I did not have.)

Preheat oven to 350 F. (I was making this in my favorite Oster Toaster Oven,If you're using a regular oven, I'd double the recipe and use a large cookiesheet.)

Drain garbanzo beans into a colander and rinse well with cold water until nomore foam appears. Let beans drain for 5-10 minutes, then pat dry with a

cloth of paper towel if they still look wet.

While beans drain, make spice mix. (This is great on many veggies, so makethe full amount and store in a glass jar.)

When beans are well drained and dried, toss with olive oil, spice mix, andsalt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or untilthey are slightly browned and make a rattling sound when you shake thebaking sheet. (I roasted these for 50 minutes, but next time I would takethem out a tiny bit sooner.) Serve warm or let cool.

Big Soft Ginger CookiesPrep Time: 15 MinutesCook Time: 10 MinutesReady In: 50 MinutesServings: 24"These are just what they say: big, soft, gingerbread cookies. They stay soft,too. My oldest son's favorite."INGREDIENTS:2 1/4 cups all-purpose flour

2 teaspoons ground ginger1 teaspoon baking soda3/4 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt3/4 cup margarine, softened1 cup white sugar1 egg


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1 tablespoon water1/4 cup molasses2 tablespoons white sugarDIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour,

ginger, baking soda, cinnamon, cloves, and salt. Set aside.2. In a large bowl, cream together the margarine and 1 cup sugar untillight and fluffy. Beat in the egg, then stir in the water and molasses.Gradually stir the sifted ingredients into the molasses mixture. Shape doughinto walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.Place the cookies 2 inches apart onto an ungreased cookie sheet, and flattenslightly.3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to coolon baking sheet for 5 minutes before removing to a wire rack to coolcompletely. Store in an airtight container.

Dutch Apple PieBrown eye baker

Yield: 8 servings | Prep Time: 1 hour | Inactive Prep Time: 2 hours | BakeTime: 1 hour

Pie Crust1 cups all-purpose flour, plus more for rolling out the dough teaspoon salt1 tablespoon sugar3 tablespoons vegetable shortening, chilled

4 tablespoons cold unsalted butter, cubed4-5 tablespoons ice water

Apple Filling5 large Granny Smith apples (about 2 pounds)4 large McIntosh apples (about 2 pounds) cup granulated sugar teaspoon ground cinnamon + Ginger/clovesPinch of salt2 tablespoons unsalted butter cup heavy cream

Streusel Topping1 cups all-purpose flour1/3 cup light brown sugar1/3 cup granulated sugar7 tablespoons unsalted butter, melted1/4 tsp cinnamon


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1. For the pie crust: Process the flour, salt and sugar in a food processor untilcombined. Add the shortening and process until the mixture has the textureof coarse sand, about 10 seconds. Scatter the butter pieces over the flourmixture; cut the butter into the flour until the mixture is pale yellow andresembles coarse crumbs, with butter bits no larger than small peas, about

ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over themixture. Continue to pulse until the mixture comes together in a loose ball.Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1hour, or up to 2 days.

Note: If you do not have a food processor, use this method to make the piedough: In a large bowl, whisk together the flour, sugar and salt. Scatter theshortening and butter over the dry ingredients and, using a pastry blender oryour fingers, work the fat into the flour mixture until it looks like coarse sand.Then sprinkle the water over the mixture and use a fork to incorporate untilit is evenly moistened and the dough will hold together when pinched

between your fingers.

2. Remove the dough from the refrigerator. Roll the dough on a lightly flouredwork surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate.Ease the dough into the pan corners. Trim the dough edges to extend about inch beyond the rim of the pan. Fold the overhang under itself; flute thedough or press the tines of a fork against the dough to flatten it against therim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40minutes, then freeze until very cold, about 20 minutes.

3. Adjust an oven rack to the lower-middle position and hat the oven to 375

degrees F. Remove the dough-lined pie plate from the freeze, press adoubled 12-inch piece of heavy-duty foil inside the pie shell, and fold theedges of the foil to shield the fluted edge; distribute 2 cups ceramic or metalpie weights over the foil. Bake, leaving the foil and weights in place until thedough looks dry and is light in color, 25 to 30 minutes. Carefully remove thefoil and weights. Continue baking until deep golden brown, about 12 minutesmore. Transfer to a wire rack and increase the oven temperature to 425degrees F.

4. For the apple filling: Peel, quarter, and core the apples; slice each quartercrosswise into pieces inch thick. Toss the apples, sugar, cinnamon, and

salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot)over high heat until foaming subsides; add the apples and toss to coat.Reduce the hat to medium-high and cook, covered, stirring occasionally, untilthe Granny Smith apple slices are tender and the McIntosh apple slices aresoftened and beginning to break down, about 10 minutes. (less if they'resliced thin)

5. Set a large colander over a large bowl; transfer the cooked apples to the


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colander. Shake the colander and toss the apples to drain off as much juiceas possible. Bring the drained juice and the cram to a boil in the now-emptyDutch oven over high heat; cook, stirring occasionally, until thickened and awooden spoon leaves a trail in the mixture, about 5 minutes. Transfer theapples to the prebaked pie shell; pour the reduced juice mixture over and

smooth with a rubber spatula.

6. For the streusel topping: Combine the flour and sugars in a medium bowl;drizzle with the melted butter and toss with a fork until evenly moistenedand the mixture forms many large chunks with pea-sized pieces mixedthroughout. Sprinkle the streusel evenly over the pie filling. Set the pie plateon a baking sheet and bake until the streusel topping is deep golden brown,10 to 20 minutes. Cool on a wire rack to room temperature and serve.

(Recipe adapted from Baking Illustrated)

Peach Butter

Yield: 4 cups

4 pounds (1.8 kilograms) peaches (about 12 peaches)1 cup (237 ml) water2 cups (400 grams) granulated sugar (could use 3/4 to 1/2 the amount,especially with ripe peaches)Juice of one lemon

Without a food mill: Cut a small x in the bottom of each peach. Dipeach into a pot of boiling water for 30 seconds, and then into a bowlof cold water for a minute. The peels should slide right off. [If youhave a food mill, skip the peeling step and I'll tell you where to useit in a moment.]

Halve your peaches and remove the pits, then cut each half intoquarters (i.e. 8 chunks from each peach). Place peach chunks and waterin a large pot and bring to a boil. Simmer until peaches are tender,about 15 to 20 minutes, stirring occasionally to ensure they cookevenly. If you have a food mill, run them through it to puree them and

remove the skins. If you dont have a food mill i.e. you alreadypeeled your peaches you can puree in a food processor, blender orwith an immersion blender. I like my peach butter very smooth, butfeel free to leave any amount of texture you prefer.

Return the peaches to the large pot, add the sugar and lemon juice andbring the mixture to a good strong simmer/gentle boil, cooking them atthis level for 30 to 40 minutes, stirring occasionally in the


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beginning and more often near the end, as it thickens up and the fruitmasses risk scorching on the bottom of the pot.

There are several methods to test for doneness: You can drizzle aribbon of sauce across the surface; when that ribbon holds its shape

before dissolve into the pot, it is done. Some people use cold orfrozen plates; dollop a spoonful in the middle of one and if no waterforms a ring around it in a couple minutes, it is done. Others use aspoon; if the butter remains rounded on a spoon for two minutes, it isdone. You can also check the pot itself; the butter is usually donewhen a wooden spoon leaves a clear train when scraped across thebottom.

Let peach butter cool (unless youre canning it, in which, follow thedirections below). If youre not canning it, keep it in an airtightcontainer in the fridge. It should be good for at least two weeks.

To can your peach butter: First, sterilize your jars, either byboiling them in a large, deep pot of water (which should cover thejars completely) for 10 minutes or washing them in lots of hot soapywater, rinsing and drying the parts well and then place the jars onlyin a 200 degree oven for 20 minutes. Then, divide your hot piping hotpeach butter between your jars, leaving a little room at the top. Wipethe rims clean with a dry towel and cover the jars with their lids.Submerge the jars in a large, deep pot of boiling water for 10minutes, either in a removable basket or using tongs to dip and removethem. Let cool completely on towels, a process that can take

overnight. If canned properly, the peach butter should lastindefinitely at room temperature.

Cinnamon Apple Butter (No Sugar Added)This recipe is made without any added sugars to highlight the naturalsweetness of the apples and juice. You can use any apples you'd like, but tryto pick a sweeter variety such as Macintosh or Jonathan; Granny Smithapples don't work quite as well in this recipe due to their acidity. You can alsoplay around with the juice for slightly different flavors. Try using grape,pomegranate, or pear juice (avoid citrus juices).

Ingredients8 Macintosh Apples, cored & sliced but not peeled3 cups apple cider or apple juice (preferably no sugar added)1 teaspoon lemon juice1 tablespoon cinnamon1/4 teaspoon ground cloves1/2 teaspoon nutmeg


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To make:In the base of your slow mixer, add the apples followed by the spices, lemonjuice, and apple juice. The cider should just cover the apples, but theyshouldn't be swimming in it. If you need a little more, add it. Set the slow

cooker to "low" for 12-15 hours. (I find it's best to get it going at night justbefore you go to bed; when you wake up it'll be just about done.)

Once the apples have softened, darkened, and much of the liquid hasreduced, use a standard or immersion blender (or a food mill) to process untilsmooth.

If the apple butter is still a bit wet after the end of cooking time (due to thesize of apples or the range of your slow cooker) transfer the apple butter to alarge pot and cook over medium heat for 10-15 minutes until the liquid hasreduced and the apple butter has thickened (take care because the mixture

will splatter).

Let the apple butter cool completely before pouring into a glass jar or air-tight container. This will keep in the refrigerator for 3-4 weeks.

Butternut Squash with Apples and Caramelized Onions1 serving

1/2 small Butternut Squash (about 6 oz), 1/2 inch cubes1 medium apple, medium dice1/4 cup chopped onions

1 tablespoon Balsamic vinegar2 Basil leavesDried thymeGround sageBlack pepperSaltOlive oil

1. Heat a saute pan over medium heat with just enough oil to coat thebottom. When the oil becomes shiny, add the onions. Cook until the onionshave become browned and translucent. Remove them from the pan and set

aside.

2. Add the butternut squash to the saute pan, add an ice cube and cover.Cook until slightly tender, or about 5 minutes, stirring often. Meanwhile, heatthe balsamic vinegar in a small saucepan, and cook until reduced by half.Remove from heat.

3. When the squash is tender, add the apples, 1/4 teaspoon dried thyme, a


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pinch of ground sage, and salt and pepper to taste. When the apples areslightly tender, stir in the caramelized onions. Spoon onto a plate, and drizzlethe balsamic reduction over top. Sprinkle shredded basil leaves on top, andserve. Enjoy!

Calories: 175 Fat: 1g Carbs: 45g Fiber: 10g Protein: 2g

Keatonthefoodie

BBQ Crockpot Ribs & Cheese Fondue

1 or 2 pkg country style pork ribs (should have some fat on them)1-2 onions, diced1 bottle BBQ sauce (Dinosaur BBQ or smokey flavored)

Preheat oven to 425 degrees. Place ribs in single layer on a metal baking

sheet with sides. Bake for 20-30 min to render some of the fat out, but don'tdry the meat out. Meanwhile, dice onions. Place one layer of ribs in bottomof crockpot. Sprinkle with some onions. Drizzle lightly w/BBQ sauce. Repeatlayers till all meat and onions are in crockpot, ending with BBQ sauce. Coverw/lid. Cook on low setting 10-12 hours or 5-6 hours on high. (I prefer the lowheat because the meat tends to stay moister and has better flavor fromcooking longer.) Debone and defat before serving, or put the crock on thetable and let everyone do his own!

Shred leftovers for pulled pork sandwiches for another meal. (Or shred andfreeze for future use.)

Cheese Fondue serves 5-6

1/2 lb Gruyere, shredded 3/4 lb Gruyere1/2 lb Emmental, shredded OR &1/2 lb Appenzell, shredded 3/4 lb Emmental2 cloves garlic2 c. dry white wine1 tsp. lemon juice1 Tbsp. Kirsch (cherry brandy)

1 sprinkle each: nutmeg, paprika, and pepper3 Tbsp. Wondra flour

In large bowl, mix cheeses with Wondra. Rub fondue pot with cut sides ofgarlic and reserve.. Pour wine into fondue pot. Mince garlic and add to wine.Heat slowly till small bubbles form. Add lemon juice. Add cheeses slowly,one hadndful at a time; stirring constantly w/whisk. Melt to a uniformconsistency. Add Kirsch and spices. Bring to a slow boil. Transfer to table


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hot!Serve with sourdough baguettes or french bread.

Favorite Crockpot Chili

(2) 16 oz kidney beans,drained1 green pepper, coarsely chopped(2) 14.5 oz cans tomatoes2-3 cloves garlic, pressed2 lbs ground beef (85-90% lean)2 Tbsp chili powder (yes, that's correct)

browned and drained ground black pepper2 med. onions, chopped coarsely1 tsp cuminsalt to taste

Put all ingredients in crockpot in order listed. Stir once. Cover and cook onlow 10-12 hrs or 5-6 hrs on high.Serve with your choice of toppings (grated cheese, sour cream, scallions,broken tortilla chips)

Chocolate Raspberry Cheesecake1 chocolate Ready-Crust pie crust (or make your own)12 oz. cream cheese, softened1/3 c. sugar1 tsp. vanilla extract

2 eggs1/2 c. frozen raspberries, thawed and well drained (I usually use more)Preheat oven to 325 degrees.Beat cream cheese in large mixer bowl until fluffy; beat in sugar and vanilla.Add eggs, 1 at a time, beating after each addition until well blended. Foldin raspberries, reserving a few for garnish. Pour mixture into crust. Bake for30-35 min. Cool completely and then refrigerate.

Glaze:

1 tsp. butter1 oz. unsweetened chocolate1/4 c. powdered sugar1 tsp. corn syrup1 Tbsp. evaporated milk2 Tbsp. boiling water1/2 tsp. vanilla


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Put all glaze ingredients into small saucepan. Stir constantly over low heatuntil mixed and melted. Remove from heat and immediately pour overcooledcheesecake and refrigerate for at least 3 hours. Top with reservedraspberries for

garnish when serving.

Caribbean Ribs3 lb pork loin back ribs2 tablespoons dried minced onion1 teaspoon ground mustard1 teaspoon crushed red pepper flakes1/2 teaspoon ground allspice1/2 teaspoon ground cinnamon1/2 teaspoon garlic powder

1 medium onion, sliced1/2 cup water1 1/2 cups barbecue sauceHide Preparation

Spray inside of 5- to 6-quart slow cooker with cooking spray.Remove inner skin from ribs if desired. In small bowl, mix dried minced

onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rubmixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onion inslow cooker. Pour water over ribs.

Cover; cook on Low heat setting 8 to 9 hours.Remove ribs from cooker; drain and discard liquid from cooker. Pour

barbecue sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker.Pour any remaining sauce over ribs.

Cover; cook on Low heat setting 1 hour longer.Makes 6 servings

Paleo Caribbean Jerk Crockpot Beef RibsPrintIngredients

2-3lbs beef back ribs1 yellow onion, chopped

1/2 cup beef or chicken broth (or water!)1 tablespoon coriander1 tablespoon ginger1 tablespoon garlic powder1 tablespoon onion powder2 teaspoons salt and pepper1 teaspoon thyme1/2 teaspoon cinnamon


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1/2 teaspoon nutmeg1/2 teaspoon allspice

Instructions

Put ribs and chopped onions in crockpot.Add broth or water.Mix spices together and add directly to the crockpot, being sure to coat

the ribs.Put crockpot on low and cook for 6-8 hours.Eat. Be careful pulling the ribs out of the crockpot, the meat comes off the

bone pretty easily!

Peach Crisp

INGREDIENTS:

6 fresh peaches - peeled, pitted andsliced1/2 teaspoon almond extract1 cup all-purpose flour or 1/3-1/2 c flour + 1/2-3/4 oats)1 cup white sugar1/4 cup brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup butterDIRECTIONS:1. Preheat an oven to 375 degrees F (190 degrees C), and grease an 8

inch square baking dish.2. Place the peaches in the bottom of the baking dish, and sprinkle themwith almond extract.3. In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt.Cut the butter into the flour mixture with a pastry cutter until the mixtureresembles crumbs.4. Sprinkle the flour mixture in an even layer over the top of the peaches,and bake in the preheated oven for about 45 minutes, until the peaches arebubbling and the topping is browned.

My recipe

3 c flour (1whole wheat)1/2 c raw sugar (1/4 Splenda)1.5 Tbsp baking powder1/2 tsp salt1-1.5 c milk (coconut milk)2 mashed bananas (approx 1 c.)2 eggs


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1/2 c or less olive oil1 tsp coconut extract (plus bit of vanilla, almond, and lemon)1/2 c shredded coconut (unsweetened)

1/3 c shredded coconut

2-3 Tbsp raw sugarDash cinnamon

Juice from 1 limeTbsp sugar

375, 20-25 min

Homemade Chicken Soup{1 (3 1/2-pound) whole chicken}Or leftover chicken bones

3 quart(s) low-sodium chicken broth6 carrots, peeled4 stalk(s) celery, ends trimmed3 medium onions, peeled5 black peppercorns1 clove(s) garlic, crushed10 sprig(s) parsley2 sprig(s) thyme1 bay leaf2 tablespoon(s) unsalted butter{4 leeks, tops and root ends removed}

1 teaspoon(s) salt1 teaspoon(s) fresh-ground pepper(3 cup(s) (5 ounces) medium egg noodles)

Make the stock: Place the chicken and chicken broth in a large stockpot andset it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onionand add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme,bay leaf, and enough water to just cover the chicken. Bring the broth to aboil, reduce heat to a simmer, and cook until the chicken is very tender --about 1 1/4 hours (can do less time with bones)-- skimming the surfaceperiodically. Remove the chicken and place in a large bowl. Strain the broth

through a very fine sieve into a large, clean bowl or stockpot. Discard thevegetables.Make the soup: Skim any fat off the top of the strained broth and discard.Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thickpieces and set aside. Remove and discard the skin and bones from thechicken, cut meat into 1/2-inch pieces, and set aside. Chop the remainingparsley leaves and set aside. Melt the butter in a large Dutch oven overmedium heat. Add the vegetables and cook until the onions are translucent --


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about 7-10 minutes. Add the chicken, the reserved broth, salt, and pepper.Simmer the soup until the vegetables are tender -- about 1 hour. (or 20 minfor crisper veggies). Stir in the egg noodles and parsley and cook until thenoodles are tender -- about 10 more minutes. Serve hot.

Shepherd's PieINGREDIENTS:4 large potatoes, peeled and cubed1 tablespoon butter1 tablespoon finely chopped onion1/4 cup shredded Cheddar cheesesalt and pepper to taste5 carrots, chopped1 tablespoon vegetable oil1 onion, chopped1 pound lean ground beef

2 tablespoons all-purpose flour1 tablespoon ketchup3/4 cup beef broth1/4 cup shredded Cheddar cheeseDIRECTIONS:1.Bring a large pot of salted water to a boil. Add potatoes and cook until tenderbut still firm, about 15 minutes. Drain and mash. Mix in butter, finelychopped onion and 1/4 cup shredded cheese. Season with salt and pepper totaste; set aside.2.

Bring a large pot of salted water to a boil. Add carrots and cook until tenderbut still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to375 degrees F (190 degrees C.)3.Heat oil in a large frying pan. Add onion and cook until clear. Add groundbeef and cook until well browned. Pour off excess fat, then stir in flour andcook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat andsimmer for 5 minutes.4.Spread the ground beef in an even layer on the bottom of a 2 quart casseroledish. Next, spread a layer of mashed carrots. Top with the mashed potato

mixture and sprinkle with remaining shredded cheese.5.Bake in the preheated oven for 20 minutes, or until golden brown.

I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I likethe hint of sweetness, but traditionally the paste would be more sound! You


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can also make individual pies which are always a hit with the kids. Thisfreezes beautifully too, so make two and save one! Just let it defrost andglaze with the egg and pop into the oven as directed. Enjoy! :)"Ingredients1 tablespoon olive oil

1 teaspoon black pepper1 lb ground beef or 1 lb lamb1 large onions, finely diced3 -4 large carrots, finely diced1 cup frozen peas1 can green beans (can use all frozen/fresh/canned)3 -4 sprigs fresh thyme, finely chopped2 tablespoons flour1 tablespoon butter(1 glass red wine)2 tablespoons tomato paste

2 tablespoons Worcestershire sauce1 cup stock1 large quantity mashed potatoes ( estimating 1L or 6 cups, fresh orleftover)(1 eggs, beaten)

grated parmesan cheese (optional)DirectionsPre-heat oven to 200C/400F.Saute carrots in the olive oil until starting to get tender.Add in the onions and saute for a minute or two then add the meat.

Season with black pepper and thyme.Cook until browned then drain fat.Add the butter and peas.Sprinkle with flour and stir through.Add tomato paste, wine and Worcestershire sauce.Let this reduce slightly then add the chicken stock. Allow to reduce downuntil you have a thick meaty gravy. Season to your taste.

DirectionsRemove from heat. Grease an oven proof dish** (9x13 works for me, as doesan oval baker) with butter and add the sauce.

Spoon or pipe the mashed potatoes over top. Brush with egg and sprinklewith Parmesan cheese if using.Bake for about 20 minutes or until the potato is nice and browned on top.Serve as is or with some crusty bread to mop up that yummy sauce!

Red Velvet Cakehttp://www.bakerella.com/red-velvet-cake/


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Used 2 9-inch pans1.5 recipe:3 cup flour1 cup sugar

cup cocoa1 tsp salt1 tsp baking soda3 eggs1 cup oil cup yogurt1 cup buttermilk (milk + vinegar)1 tsp vanilla2 tsp red food coloring (approx. 1 small bottle)

Bakes for approx. 35-45 min on 350 degrees.

Frosting:8 oz cream cheese1 cup butter, room temp (2 sticks)1 tsp vanilla1 tsp cinnamon2 cup powdered sugar c flour

Grease and flour two 9 inch cake pans.Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquidingredients and stir together with whisk until blended. Set aside.Place all the dry ingredients in your mixing bowl and stir together really goodwith another wire whisk.Add wet ingredients to the dry ingredients and mix on medium-high for abouta minute or until completely combined.Pour into cake pans and then drop the pans on the counter a few times torelease any air bubbles.Bake for about 30 minutes or until a toothpick inserted comes out clean.After about ten minutes, remove from pans and cool completely on a wire

rack. I also cover in plastic wrap while the cakes cool.Then make the frosting.

Sift sugar and set aside.Beat cream cheese and butter on high until creamy. Add vanilla. Then, addthe sugar in batches. Scrape down the sides in between each addition.And frost away.


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Pams Pineapple Upside Down Biscuits

Prep Time 10 MinutesCook Time 20 Minutes Servings 10Difficulty Easy

IngredientsPineapple cups Packed Brown Sugar (can use less)3 Tablespoons Unsalted Butter1- cup Chopped Fresh Pineapple (I Used Chopped Peeled Green Apples)Biscuits2 cups All-purpose Flour2 teaspoons Baking Powder teaspoons Baking Soda1 teaspoon Sugar teaspoons Salt

sticks (6 Tablespoons) Unsalted Butter, Frozen1 cup Buttermilk, Plus Extra If NecessaryPreparation Instructions*From Perfect One Dish Dinners by Pam Anderson.Adjust oven rack to middle position and heat oven to 450 degrees.Pineapple: Heat brown sugar and 3 tablespoons butter in a small saucepanover medium heat to a spreadable consistency. Pour into a 9-inch round cakepan, tilting to coat pan bottom; top with pineapple.Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork ina medium bowl. Using a box grater, coarsely grate frozen butter into dryingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk

with a fork, adding extra droplets of buttermilk over any dry patches, ifnecessary and mix until dough just comes together.Turn dough onto a floured surface. With your fingers, pinch dough into 10rough rounds and arrange over pineapple. Bake until biscuits are goldenbrown and pineapple topping is bubbly, about 20 minutes. Invert onto aserving plate and serve immediately with vanilla ice cream or freshlywhipped cream.

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