Archive for October, 2008

Raspberry Lemon Muffins

October 18, 2008

2 c. flour

1 1/2 c. granulated sugar

3 tsp baking powder

1/2 tsp salt

1 c. milk

1/2 c. oil

1 tsp lemon extract

2 eggs

1 1/2 c. fresh or frozen raspberries

Heat oven to 425 degrees. Combine all ingredients. Fold in raspberries. Fill 12 greased muffin tins with batter. Bake for 20 minutes.

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Pumpkin Dip

October 14, 2008

Spice up crackers, gingerbread, veggies, and more!

Ingredients:

2 cups    Pumpkin Puree- canned or fresh
1 cup    Brown Sugar
1 Tsp.    Ground Cinnamon
1/2 Tsp.    Ginger
1/2 Tsp.    Nutmeg
1 Package    Cream Cheese, softened

Preparation Directions:
1.    Place pumpkin puree and cream cheese into a large bowl and mix together.
2.    Add all other ingredients.
3.    Mix ingredients together until smooth and creamy.
4.    Refrigerate at least four hours or overnight.
5.    Serve with Crackers, gingerbread, celery, carrots, etc.
Tips: For a lighter dip, substitute sour cream for cream cheese.

Lasagne

October 14, 2008

1 1/2 pounds ground beef
1 16 oz can tomatoes cut up
2 8 oz cans tomato sauce
1 T parsley flakes
2 t sugar
8 oz pkg lasagne noodles (cooked and drained)
8 oz mozarella cheese, sliced
1 t salt, divided
1/2 t crushed basil
1 pt cottage cheese
1/2 cup parm cheese
1/2 t crushed oregano leaves

Cook and stir beef in large skillet; drain off fat.  Add tomatoes,
tomato sauce, parley, sugar, 1/2 t salt, basil.  Cover and cook on low 1 1/2 hours (or microwave for 24 minutes).  Mix cottage cheese, 1/4 cup parmesean cheese, 1/2 t salt, oregano.  In 9X13 pan, layer half of noodles, sauce, mozarella cheese and then cottage cheese mixture.  Repeat, reserving enough sauce for top layer.  Sprinkle with 1/4 cup parm cheese.  Bake at 350 for 45 minutes.

Crepes

October 14, 2008

Makes 14-16 6″ crepes

2 eggs
2 tbs melted butter or salad oil
1 1/3 cups milk
1 cup all purpose flour
½ tbs salt

If using blender: Place ingredients in blender in the order listed scrape and blend at high speed 20-30 seconds scrape down sides of container. Blend a few more seconds can be used immediately or refrigerated until needed.  If thickens on standing thin to right consistency with milk.  Crepe batter should be thin enough to run freely around crepe pan when it is tilted.

Spinach Casserole

October 14, 2008

1pkg chopped spinach
1 Tbsp. chopped onion (yes, you need it)
2 eggs
1/2 c. sour cream
1 c. grated parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
Cook sinach and onion in small amount of water until
spinach is thawed. Drain.  Beat eggs SLIGHTLY. Mix
with remaining ingredients.  Stir in spinach and
onion.  Bake in 2 qt. casserole dish at 350/30-35 min.
or until center is firm.
Serves 4

Zucchini Fritatta

October 14, 2008

Serves 1

1 med. zuchinni grated
1/2 c. chopped green onion
cook together until zuchinni wilts.
Sprinkle with 1/4 tsp. Italian seasoning,
1/4 tsp. salt
dash garlic powder
Pour 1 beaten egg on top and miz lightly.  Sprinkle with 1 oz grated jack cheese on top. Cover and melt.

Broccoli Salad

October 14, 2008

1 lg. bunch broccoli cut in small pieces (4-5 Cups)
1 C. raisins
1/2 C. diced red onion
10 strips bacon, fried crisp and crumbled
1 C. roasted sunflower seeds

Toss with Dressing
3-4  Tbsp. sugar
1 Tbsp. vinegar
1/2 C. mayonnaise

Quick Stew

October 14, 2008

2 pounds stewing beef, cubed
15 baby carrots, halved
1/2 cup dried minced onion
3 large potatoes, cubed
1 can (10 3/4 oz) tomato soup
1 tsp. salt
2 T vinegar
pepper

Combine all ingredients in slow cooker.  Cover and cook on high heat no more than 5 hours.

Makes 4 – 6 servings

Simple Chili

October 14, 2008

2 pounds ground beef, browned and drained
1/2 cup dried minced onion or 1 large onion, chopped
1 (28 oz.) can diced tomatoes, with liquid
2 cans (8 oz.) tomato puree
1 can (16 oz.) kidney beans, with liquid
1 can (4 oz) diced green chilies, with liquid
1 tsp. minced garlic
2 T. chili powder
2 tsp. salt
1 tsp. pepper

Combine all ingredients in slow cooker.  Cover and cook on high 2 – 3 hours or on low heat 4 -6 hours.  Makes 6 – 8 servings

Gazpacho

October 14, 2008

1 T. oil
3 T. vinegar
1 T. chives
1 tsp salt
1/8 tsp pepper
1 cucumber, sliced
1 bell pepper, diced
2-4 green onions
2-3 celery stalks
1 c. tomato juice
3 drops tobasco
1 tomato

Chop and combine all ingredients.  Serve chilled.