Categories
dessert recipe vegetable

813 – Cauliflower ‘Spanish Rice’

Cauliflower ‘Spanish Rice’

Ingredients:

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped or you can use red or yellow pepper as well
2 cloves garlic, chopped
8 ounces canned tomatoes, chopped or you can use ½ cup pureed tomatoes
2 TBS of cilantro leaves chopped
Salt and pepper to taste

Directions:

1. COOK THE CAULIFLOWER by bringing a medium sized pan of water, about 6 cups to a boil
2. Put in all of the cauliflower and bring back to a boil.
3. Turn off heat and cover and allow to sit in the pan of water for 10 minutes.
4. Meanwhile in a medium sized skillet or frying pan, heat 2 tablespoons of good olive oil until hot.
5. Add the onions and peppers and sauté until the onions are translucent.
6. Add the garlic and sauté for 5 more minutes.
7. Add the tomatoes or tomato pure and let simmer for 5 minutes.
8. Add the cilantro. Add salt and pepper to taste.
9. Drain the cauliflower and transfer to food processor and process using pulses until it resembles rice, or use a potato masher to break up the cauliflower until it is the size of rice. It will do this quite easily.
10. Add to skillet with the onion, pepper, and garlic and tomato and cilantro mixture and mix thoroughly.

Nutrition Estimate:

Per Cup: 92 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 257mg Sodium; 15g Carb; 5g Fiber; 7g Sugar; 4g Protein;

Chocolate Avocado Mousse

Yield: 2 ½ cups
Ingredients:
1 cup Dates, soaked in warm water, roughly chopped
1 cup Maple Syrup
2 Tbs. Honey
1 ½Tbs. Vanilla Extract
4 each Hass Avocadoes, very ripe, mashed
1 ¼ cup Dark Cocoa Powder

Method of Preparation:

1. Combine the dates, maple syrup, honey, and vanilla extract in a food processor. Puree until all ingredients are well liquefied.
2. Add the avocadoes to the date mixture and puree until well incorporated.
3. Once pureed, add the dark cocoa powder and blend until all the dry cocoa powder is incorporated.
4. Serve with fresh fruit or fruit purees.

Deanna Kendra

Categories
chicken dessert fruit recipe soup vegetable

807 – Sandwich On-the-Side, Yummy Chicken Chowder, Pineapple Cake

Sandwich On-the-Side

Whole grain bread, bun, pita, or bagel
Filled with your choice of:
Cheeses- american, monterey, pepper-jack
Veggies- tomato, lettuce, red onions, fresh spinach, cucumber, avocado, olives, bell pepper
Fruits- sliced apple, pear

Choose whole grain bread and layer with cheese, vegetables, and fruits of your choice. Season with dried or fresh herbs plus a light drizzle of olive oil. Other options for dressing the sandwich include light mayo or light/non-fat cream cheese.

Yummy Chicken Chowder

2 tablespoons canola oil
1/2 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
3 ears fresh corn kernels
1 clove minced garlic
1 cup chicken stock
2 cups low-fat milk
2 chicken breasts, chopped
1 (14.75 oz.) can cream style corn
2 tablespoons cornstarch
2 teaspoons chopped fresh herbs (your choice of basil, oregona or thyme)
Salt and pepper to taste.

1. Heat oil in Dutch oven and add fresh vegetables and garlic.
2. Cook 5 minutes until vegetables are tender.
3. Add chicken breast, stock and milk.
4. Allow soup to heat to a slow simmer, then add canned corn.
5. Return to simmer.
6. Mix cornstarch with enough water to completely dissolve then pour into hot soup while stirring.
7. Continue stirring until soup is thickened then remove from heat and serve immediately.

Honey Lime Fruit Salad

4 cups chopped fruit (melon, grapes, berries, peaches, and apples are good choices)
4 tablespoons salted nuts

Dressing:

4 tablespoons honey
4 tablespoons limead concentrate
2 teaspoons poppy seeds (optional)

Add chopped fruit of your choice to bowl and top with salted nuts.
Combine dressing ingredients and mix well.
Drizzle over fruit and serve immediately. Refrigerate leftovers.

Fast and Friendly Salad Dressing
The tang of yogurt and the zip of Ranch.

1 cup plain Greek yogurt
1/2 cup 1% milk
1 packet dry Ranch dressing mix

Combine all ingredients until smooth. Refrigerate until ready to serve.

Pineapple Cake

1 box Angelfood cake mix
1 (20 oz.) can crushed pineapple in its own juice
Combine dry cake mix and undrained pineapple.

Stir until well moistened, being careful not to overmix.
Pour batter into ungreased 9 x 13 baking dish.
Bake at 350°F oven for 40 minutes or until golden brown and toothpick tests clean.

Rhonda Matthews

Categories
dessert fall fruit recipe snack

794 – Mom’s Applesauce Cake Baked in a Jar

2/3 c. shortening, Crisco
2 2/3 c. sugar
4 eggs
2 c. applesauce
2/3 c. water
1 tsp. allspice
2 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2/3 c. chopped walnuts

Wash and rinse 7 pint jars with wide mouths and no neck.
Pour hot water over jars and dry.
Grease inside of jars well with Crisco, a basting brush works well.
Have 7 matching rings and lids ready.
Preheat oven to 325°.
Cream together shortening and sugar.
Beat in eggs, applesauce, and water.
Sift together flour, baking powder, soda, salt, and spices; add to applesauce mixture.
Stir in nuts.
Pour into jars, filling half full with cake batter.
Bake for 45 minutes.
Remove one jar at a time from oven.
Wipe sealing edges clean.
Put lid and ring on and screw tight.
Jars will seal as cake cools.
Store as you would regular can goods.
May also be baked in 1 1/2 pint jars; double the recipe and fill half full.

Lynne Patterson

Categories
dessert fruit recipe summer

786 – Miss O’s Peach Cobbler

“Miss O’s” Peach Cobbler

One pound Tofu, pressed and cubed
½ cup (1 stick) butter
1 cup whole wheat flour
½ cup sugar
2 teaspoons baking powder
3/4 cup milk
2 cup fresh peeled and sliced peaches
1 cup fresh blueberries (optional)

Melt butter in 350° oven in a 2 ½ quart dish. Mix flour, sugar, baking powder and milk. Pour over melted butter (do not mix) and add fruit. Bake for 35 to 45 minutes until golden brown. Serve hot with a scoop of ice cream (see ice cream chapter).

Cooking with Miss O

Categories
chicken dessert fruit recipe salad

779 – Pesto Chicken Wrap

Classic Pesto

2 tablespoons pine nuts
2 garlic cloves
3 tablespoons olive oil
4 cups basil leaves
1/2 cup grated Parmesan cheese
1/4 teaspoon salt (optional)

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Cover and keep in the refrigerator for 1-2 days or portion into ice cubes trays and freeze. Frozen cubes
of pesto can then be transferred to a freezer bag or container and individual cubes can be thawed in the
refrigerator and used as needed.

Yield: about 1 cup (1 tablespoon per serving )

Nutrition Facts: Calories 43, Total Fat 4.1g (6% DV), Sat. Fat 0.8g (4% DV), Cholest. 2.2mg (1% DV), Sodium 75.1mg (3% DV), Total Carb. 0.6g (0% DV), Fiber 0.2g (1% DV), Sugars 0.1g, Protein 1.5g, Vitamin A (12% DV), Vitamin C (3%DV), Calcium (5% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Pesto Chicken Wrap

1 boneless, skinless chicken breast
1 tablespoon pesto
2 slices (1 oz) mozzarella or provolone cheese
4 slices tomato
1/2 cup baby spinach or mixed greens
1 flour tortilla or sandwich wrap (any flavor)

1. To prepare chicken, grill or sauté until golden brown on both sides and the center reaches 165°F. The last
minute of cooking, brush both sides of chicken with pesto.
2. If serving chicken hot in wrap, slice immediately after cooking. If serving chicken cold in wrap, place chicken
on a plate and loosely cover with aluminum foil or plastic wrap and refrigerate until cold. Slice before
assembling wrap.
3. To assemble wrap, place cheese slices down the center of the wrap. Place sliced chicken (hot or cold) on
top of cheese. Top with tomato slices and spinach or mixed greens. Fold bottom of wrap up about 1/3 and
then fold in both sides. Serve immediately or wrap in plastic wrap and refrigerate until served.

Yield: 1 serving

Nutrition Facts: Calories 483, Total Fat 16.7g (26% DV), Sat. Fat 6.6g (33% DV), Cholest. 92.6mg (31% DV), Sodium 798.3mg (33% DV), Total Carb. 40.8g (14% DV), Fiber 4.6g (18% DV), Sugars 3.0g, Protein 41.9g, Vitamin A (62% DV), Vitamin C (31%DV), Calcium (46% DV), Iron (29% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Garden Pasta Salad

Dressing:
1 ½ cups low fat plain Greek yogurt
½ cup low fat mayonnaise
1 garlic clove, minced
1 ½ teaspoons honey or sugar
1 1/2 tablespoons white wine vinegar
¼ teaspoon pepper
¼ cup chopped chives

Salad:

1 pound whole wheat pasta
¾ pint grape tomatoes, halved
2 yellow bell peppers, seeded and thinly
sliced
2 cups baby spinach
½ pound part-skim mozzarella cheese,
diced
1/3 cup toasted pine nuts

1. To make dressing, whisk yogurt, mayonnaise, garlic, honey, vinegar, pepper and chives in a small bowl.
Cover and chill.
2. Cook pasta according to package label directions. Drain and rinse under cold water to cool.
3. In a large bowl, toss dressing, pasta and remaining ingredients together until well combined. Cover and
refrigerate until served.

Yield: 8 servings

Nutrition Facts: Calories 254, Total Fat 10.5g (16% DV), Sat. Fat 3.6g (18% DV), Cholest. 21.9mg (7% DV), Sodium 339.7mg (14% DV), Total Carb. 26.3g (9% DV), Fiber 4.0g (16% DV), Sugars 5.9g, Protein 16.2g, Vitamin A (29% DV), Vitamin C (157%DV), Calcium (30% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Easy Strawberry Pie

1 pie shell, baked and cooled
1 quart ripe strawberries
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 ounce) package strawberry gelatin

1. Wash strawberries under cool running water. Remove stem and hull. Keep whole, cut in half or slice berries.
Set aside.
2. In a saucepan, combine sugar, cornstarch and water and bring to a boil, stirring until thickened.
3. Stir gelatin into the sugar mixture until it dissolves. Let it cool slightly.
4. Arrange the strawberries in the bottom of the baked pie shell so that they are even.
5. Pour the gelatin mixture evenly over the strawberries.
6. Refrigerate the pie until it is chilled and the filling is firmly set.
7. Slice and garnish with whipped topping if desired.

Yield: 8 servings

Note: different varieties of fruit and/or gelatin can be substituted if desired. For example, substitute
strawberries with peeled and sliced peaches and peach gelatin for an easy peach pie!

Nutrition Facts: Calories 290, Total Fat 8.2g (13% DV), Sat. Fat 2.0g (10% DV), Cholest. 0.0mg (0% DV), Sodium 176.2mg (7% DV), Total Carb. 53.1g (18% DV), Fiber 1.8g (7% DV), Sugars 37.9g, Protein 2.8g, Vitamin A (0% DV), Vitamin C (71%DV), Calcium (2% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

Categories
dessert german pastry recipe

774 – Frozen German Sweet Chocolate Pie

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)

Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.

Add whipped topping; stir gently until well blended. Spoon into crust.

Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

Coconut-Pecan Crust

Mix 1-1/2 cups toasted BAKER’S ANGEL FLAKE Coconut, 1/2 cup finely chopped PLANTERS Pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.

Nut Crust

Mix 1-3/4 cups finely chopped PLANTERS Walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

Coconut Crust

Mix 1 pkg. (7 oz.) BAKER’S ANGEL FLAKE Coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.

Andrea Goodjoin

Categories
asian dessert pasta recipe

746 – Fried Noodle Dish, Heavenly Pie

Fried Noodle Dish

1 package whole wheat spaghetti or fettuccine noodles
1 – 2 Tbsp Kikkoman Light Soy Sauce
1 cup shredded cabbage
1 cup chopped vegetables of your choice
1 cup chopped left over chicken, turkey or beef
½ cup sliced scallion greens (put the whites in with the chopped vegetables)

Cook the noodles according to package directions. Use a non-stick pot and put the chopped vegetables in the bottom. Add the shredded cabbage on top. Put the cooked noodles on top of the cabbage. Cover and cook 5 minutes – DO NOT STIR during this time. Add the soy sauce and mix noodles and vegetables together. Heat through. Put on plate and sprinkle onions on top for garnish. Serve hot or cold.

Heavenly Pie

1 graham cracker crumb pie crust
2 cans sweetened condensed milk
½ cup chocolate chips
½ cup coconut, toasted
Tub of Cool Whip
Extra toasted coconut for garnish
Extra chocolate shavings for garnish

Make Caramel: Place 2 cans sweetened condensed milk in a pot of water and bring to a boil. Boil 4 hours, keep covered with water during boiling. Let cool in water until cool enough to handle and remove from water. Let sit 10 minutes until cool enough to handle with your hands. Open cans.

Pour caramel into pie crust. Sprinkle chocolate chips and toasted coconut over the caramel (save some for garnish). Use knife to swirl chips and coconut through caramel. Cool completely in fridge. Top with Cool Whip. Garnish with reserved toasted coconut and chocolate. Keep in fridge until ready to serve! ENJOY!

Leisa Marie Mounts

Categories
chicken dessert fruit pasta recipe spring vegetable

745 – Pasta with Spring Vegetables and Chicken

Pasta with Spring Vegetables and Chicken

1/2 cup frozen green peas, thawed
3/4 cup asparagus, trimmed and cut into 1-inch pieces
8 ounces uncooked pasta (any variety)
2 tablespoons canola or olive oil
3 boneless, skinless chicken breasts, cubed
1/2 cup onion, finely chopped
2-3 cloves garlic minced
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
3/4 cup no salt added vegetable or chicken broth
1/4 cup fresh basil chopped or 1 tablespoon dried
1/2 cup Parmesan cheese grated, divided

Blanch peas and asparagus in boiling water for about 3 minutes. Drain and cool quickly in ice water. Drain; set aside.
Cook pasta in boiling water according to package directions just until tender. Drain; set aside.
Heat oil in a large skillet on medium high heat. Add chicken and saute for 2-3 minutes.
Add onion and garlic to skillet and continue to saute for about 1 minute.
Add carrots, peas and asparagus. Saute with chicken and other vegetables for about 2 minutes.
Add salt, pepper, broth and dried basil (if using dried basil). Cook until chicken is cooked through and vegetables are tender.

Add pasta, fresh basil (if using fresh basil) and 1/4 cup parmesan cheese. Continue to cook until pasta is hot, broth is reduced by half and cheese is melted.
Transfer to serving dish and sprinkle remaining cheese.

Strawberry Chocolate Chip Bundt Cake

1 package white cake mix
2/3 cup vegetable oil
1 small package strawberry gelatin
1/2 cup water
4 eggs
1 cup miniature chocolate chips
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
whipped cream (optional)
fresh sliced strawberries (optional)

Preheat oven to 350 degrees F. Spray a 10-inch tube or bundt pan with cooking spray and lightly coat with flour.
In a large bowl, combine first 5 ingredients and blend on medium speed for about 2 minutes. Add chocolate chips and mix until combined.
Pour batter into prepared pan and bake for 50 to 60 minutes or until a toothpick pushed into the center of the cake comes out clean.
Cool cake in pan for about 20-25 minutes. Gently loosen cake from sides of pan with a rubber spatula and turn out onto a serving plate. Continue to cool completely.

In a small bowl, combine powdered sugar, vanilla and milk until smooth. Drizzle over cake.

Garnish with whipped cream and strawberries if desired.

Strawberry Fruit Punch

1 envelope unsweetened strawberry drink mix
3/4 cup “cup for cup” sugar substitute
3 cups no sugar added pineapple juice
1/2 cup unsweetened orange juice or lemon juice
7 cups water
2 cups fresh strawberries sliced or unsweetened frozen sliced strawberries, thawed

Combine all ingredients in a large punch bowl or pitcher. Cover and chill. Serve over ice.

Kimberly Baker

Categories
dessert fall fruit pasta recipe

734 – Pumpkin Fudge, Fettuccine with Sweet Pepper-Tabasco Sauce

Pumpkin Fudge

3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

1. Butter or grease one 8×8 inch pan.
2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Fettuccine with Sweet Pepper-Tabasco Sauce

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and Tabasco sauce (few drops to taste) over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve with a salad and a hunk of crusty bread.

Recipes provided courtesy of Loafin’ Around in Greer, 105-E Hunt Street, Greer, SC 29651
Website at www.loafinaround.weebly.com
Phone number 864-906-1561 Mon to Friday 9am to 2pm.

Sales at the Barnyard Flea Market, Greer, SC Saturday and Sunday Booth F 27

Categories
dessert fall recipe turkey

733 – Turkey Tetrazzini with Cheddar and Parmesan

Turkey Tetrazzini with Cheddar and Parmesan

4 cups (12 ounces) whole wheat ziti or penne pasta, cooked according to package directions
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
1 cup fat-free chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/3 cup grated Parmesan cheese
2 cups sliced white button mushrooms
2 cups diced, cooked turkey breast (1/2 inch dice)
1/3 cup frozen peas
1/2 cup shredded, reduced-fat Cheddar cheese
1/2 teaspoon pepper (optional)

Note: Pasta is 4 cups dry/8 cups cooked

Preheat oven to 350 degrees. Spray a shallow two to three-quart baking dish with cooking spray; set aside.

In a large saucepan over medium heat, melt butter and stir in flour. Cook, stirring constantly, about 2 minutes. Whisk in milk, chicken broth, wine and pepper (optional); bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.

Stir Parmesan cheese, pasta, turkey and peas into the milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.

Firecracker Smashed Potatoes

1 whole head garlic, top trimmed
1 teaspoon olive oil
3 pounds Idaho or russet potatoes, scrubbed
pinch of Kosher salt
8 ounces Cabot 50% Light Jalapeno Cheddar cheese, grated
2 tablespoons chopped canned chipotle peppers in adobo sauce
canned sliced jalapeno peppers for garnish

Preheat oven to 350 degrees Fahrenheit. Put garlic head on large square of aluminum foil and drizzle with oil. Gather foil around garlic, twisting top to close tightly. Bake 60 minutes or until pulp is golden and very soft. When cool enough to handle, break apart cloves and squeeze pulp from each into small bowl; mash to puree with fork.

In large pot of boiling, salted water, cook potatoes until tender, about 20 minutes. Drain well and return to pot. Add cheese, chipotle peppers and garlic puree. Mash to combine, leaving potatoes very chunky. Garnish with jalapeno peppers.

Mocha-Chip Bread Pudding

3 cups 1% low-fat or fat-free chocolate milk
¼ cup strongly brewed coffee, cooled
1 tablespoon instant coffee or espresso powder
1 teaspoon vanilla extract
¾ cup egg substitute
1 (1-pound) loaf whole wheat bread or whole wheat rolls, cut into 1-inch cubes
Cooking spray
½ cup mini semi-sweet chocolate chips
Low-fat frozen yogurt (optional)

Combine milk, coffee, coffee powder, vanilla and egg substitute in a large bowl; stir well. Add bread cubes, tossing gently. Spoon mixture into a 3-quart baking dish or individual ramekins coated with cooking spray; sprinkle with chocolate chips. Cover and refrigerate at least 4 hours.

Preheat oven to 350°. Bake, covered, for 45 minutes in baking dish or 15 minutes in ramekins. Uncover and bake an additional 15 minutes or until pudding is set. Top with frozen yogurt, if desired.

Baked Apples with Cinnamon Yogurt Topping

4 Granny Smith or Gala apples (with or without skin)
1/4 cup unsweetened apple juice or apple cider
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

For the cinnamon yogurt topping:

2 1/2 cups low-fat plain yogurt
1 tablespoon honey
1/4 teaspoon cinnamon

Mikela Mitchell