Grilled Flat Bread

It doesn't get any simpler than this!

Easiest-ever Grilled Flat Bread

1 refrigerated pizza dough
Flour
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
3 Tablespoons fresh chopped thyme leaves

Heat grill to medium.

Divide the dough in half. Roll each half into a rectangle 1/4 inch thick on floured surface. Brush one side of each rectangle with half of oil and season with salt and pepper. Transfer the dough to the grill, oiled side down. Cover.

Cook until the dough begins to bubble. Brush with remaining oil and season with salt and pepper. Turn bread and cook for an additonal 3 minutes.

Sprinkle with the thyme. Cut into pieces and serve.

Red Rice

This goes with everything! And if rice gives you any kind of trouble to cook, you'll love this one. This recipe is foolproof, I promise!

Fast Red Rice

2 Tablespoons olive oil
2 cups white rice
1 cup tomato sauce
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
4 cups water

Heat vegetable oil over medium heat in a saucepan. Brown the rice in the oil. Reduce heat to low, then add remaining ingredients. Stir once. Cover and simmer for 20 minutes.

Applesauce Walnut Bread

Applesauce Walnut Bread

1 cup granulated sugar
1 cup applesauce
1/4 cup vegetable oil
3 egg whites
3 T. milk
2 cups flour
1 t. baking soda
1 t. baking powder
½ t. salt
½ t. cinnamon
1/4 t. nutmeg
½ cup chopped walnuts

Lightly grease and flour a loaf pan. Set aside.

In a large bowl, mix together applesauce, sugar, vegetable oil, egg whites and milk. Mix until combined. Add remaining ingredients and mix, reserving the nuts for last. When the batter is thoroughly mixed, spread it evenly in the loaf pan.

Place pan in a pre-heated 350-degree oven and bake for 60-75 minutes. Toothpick inserted in center of loaf will come out clean when bread is done. Cool before cutting.

Zucchini Brownies

Zucchini Brownies

2 cups grated zucchini
2 cups flour
1 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/3 cup cocoa
1/2 cup vegetable oil
2 teaspoons vanilla

Combine all ingredients.

Pour batter into a greased, floured baking pan and place in a 350-degree preheated oven.

Brownies will be completely cooked in 30-45 minutes. Check by poking with a skewer to test for doneness.

Simple Mixed Berry Tart

Crostata dough:

zest of one orange
1 large or 2 medium-sized eggs
½ teaspoon vanilla
2 sticks unsalted butter
3/4 cup sugar
2 cups flour

Cream the butter and sugar in a small bowl. Add egg, orange zest and vanilla and mix well. Stir in flour. A stiff dough will form. Shape it into a flattened round, wrap it in plastic wrap and refrigerate until needed.

Fruit filling:

2 cups mixed berries
3/4 cup sugar
2 tablespoons cinnamon
2 tablespoons flour

Combine all ingredients in bowl. Pile tart filling onto crostata dough. Fold dough loosely around fruit, then place in preheated 400-degree oven for 20 minutes.

Cool. Serve with ice cream.

Orange French Toast

Don't you just love these long, lazy summer mornings?

Orange French Toast

1 cup orange juice
1 t. vanilla
1 cup light cream
3 eggs
1 loaf french bread
confectioner’s sugar

Combine juice, vanilla, cream and eggs in a large bowl. Set aside.

Slice the bread into 1"-thick slices. Dip slices in egg mixture. Place on heated, lightly-buttered skillet. Cook slices over low heat until browned on both sides. When all slices have been cooked, place them on a baking sheet. Place baking sheet in a pre-heated 325-degree oven and bake for 25 minutes. Dust with confectioner’s sugar before serving.

Homemade Sangria

We served this last weekend to friends. They left with a bottle and the recipe! :-)

Homemade Sangria

1/2 cup brandy
1 cup lemonade
1/2 cup orange juice
1 bottle red wine
1/4 cup triple sec
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1/4 cup sugar
1/4 cup maraschino cherries
2 cups ginger ale

Combine all ingredients in a large bowl. We use an empty, washed wine gallon because it can be sealed and chilled, and the fruit slices added at serving.

Enjoy!

Chocolate Cranberry Clusters

I love dried cranberries. I made these last night and they were heavenly!

1 cup toasted almonds, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
8 ounces dark chocolate, finely chopped

Combine the almonds and cranberries.

Line a baking sheet with waxed paper.

Melt the chocolate in the top of a double boiler over slightly simmering water. Stir frequently.

When chocolate is melted, add the cranberries and nuts.

Spoon out heaping clusters of the mixture onto the waxed paper. Put the baking sheet into the refrigerator for 10 minutes.

Store and serve at room temperature. Enjoy!

Corn Salad

It doesn't get much easier than this. A tasty side dish, although there are plenty of times I just have a bowl of this salad for lunch!

Corn Salad

2 cups corn
1/4 cup butter, melted
2 tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1 small red onion, finely chopped
4 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning
1 bell pepper, finely chopped
2 Tablespoons olive oil

Combine all ingredients.

Cover and refrigerate, overnight if possible. We eat this cold but I guess it could be warmed, too.

Fried Zucchini Blossoms

A favorite in our house!

Fried Zucchini Blossoms

zucchini blossoms
2 cups whole milk
4 Tablespoons
flour
An egg, lightly beaten
Salt
Olive oil for frying

Trim the stems of the zucchini blossoms, remove flower parts from inside the blossom and wash gently them gently. Pat them dry, using a delicate touch. Combine the milk, flour and egg.

Heat the oil in a deep pan.

Lightly salt the zucchini blossoms then dredge them in batter. Immediately drop them into the oil and fry them until golden. Drain on paper towels, then serve them hot.

Make more than you think you'll need. Believe me. Make more.

Chocolate Dream Pie

Happy 4th of July!

Chocolate Dream Pie

4 ounces room temperature cream cheese
3 T.sugar
1 T. milkwhipped cream
2 packages instant chocolate pudding mix
2 cups milk
1 prepared chocolate cookie crumb crust

Combine cream cheese, sugar and tablespoon milk. Beat until smooth. Gently fold in half of the whipped cream. Spread onto crust.

Combine chocolate pudding mix with 2 cups milk. Whisk. Spread over cream cheese layer. Chill.

Apple Pasta Salad

Something a little bit different to spice up summer dinners.

Apple Pasta Salad

2 cups apple sauce
1/4 cup apple cider vinegar
3 T. mustard
3 T. chopped dill
½ cup chopped green olives
½ cup black olives
1 t. salt
½ cup cherry tomatoes
2 chopped cucumbers
1 sliced red onion
½ cup cheddar cheese
1 pound cooked rotini pasta

Chill pasta.
Combine all ingredients in a large bowl, mixing thoroughly to coat pasta.
Chill for 1 hour before serving.

Old-fashioned Lemonade

Old-fashioned Lemonade

lemons
1/2 cup to 1 cup sugar
cold water

Use one cup water for each lemon. We usually make five cups at a time, just because that's the number of cups our glass pitcher holds.

Roll the lemons on the countertop, then cut and squeeze the juice out. Combine everything and let chill. Serve over ice.

Hint: A dash of vodka in this, especially after a long, hot day of gardening, works really well!

Jalapeño Cornbread

I made this last night for guests. They left with the recipe. :-)

Jalapeño Cornbread

1 cup cornmeal
1 cup flour
1 cup milk
½ t. baking soda
1 t. salt
1 cup corn niblets
1 cup cream-style corn
1/4 cup Oil
4 Jalapeño peppers, chopped
2 eggs
½ cup finely chopped onion
1 cup grated cheddar cheese

Combine all ingredients in a large bowl.

Pour batter into a buttered, hot, cast-iron skillet or into a buttered 8x8-inch square baking pan.

Place in preheated 350-degree oven and bake for 55 minutes.

Captain Jack's Bundt Cake

Captain Jack’s Bundt Cake

2 eggs
1 cup granulated sugar
1 cup brown sugar
1 1/4 cups vegetable oil
1 t. vanilla
1 t. rum extract
3 cups flour
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 cup chopped pecans
4 cups chopped apples
1 pint whipping cream
1 t. brown sugar

Grease and lightly flour a bundt pan. Set aside.

In a large bowl, beat eggs until light and fluffy. Add sugars, oil, vanilla and rum extract and continue beating. Beat for 3-4 minutes before adding flour, soda, cinnamon and salt. Stir until the batter is mixed thoroughly. Add the nuts and apples and stir to combine.

Pour into the prepared bundt pan. Place in a pre-heated 350-degree oven for 60-75 minutes.

Cool before slicing. Top each slice with a serving of whipped cream and a sprinkle of brown sugar.

Summer Splash Muffins

Summer Splash Muffins

½ cup watermelon juice
2/3 cup watermelon bits
1 ½ cups flour
2 t. baking soda
1 t. baking powder
½ t. salt
½ t. cinnamon
7 T. butter
3/4 cup granulated sugar
½ cup milk
2 eggs

Combine dry ingredients in a large bowl and set aside.

In a small bowl cream butter and sugar until light and fluffy. Add eggs and mix. Add milk, juice and watermelon bits and stir to combine. Pour into flour mixture and stir well.

Lightly grease one 12-muffin tin. Pour batter into muffin cups. Place tin in a pre-heated 350-degree oven. Bake for 30-35 minutes.

Potato Salad

A summer staple!

Potato Salad

2 lbs. white or red potatoes
4 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup chopped celery
1/2 cup chopped onion
2 large hard-boiled eggs, chopped
1 cup mayonnaise

Cook peeled potatoes in water for 25 minutes or so, until fork tender. Drain in a colander, then cool slightly.

When potatoes are just cool enough to handle, cut into small pieces. Combine all ingredients in a large bowl, using a spatula to stir gently.

May be served warm or cold, depending on personal preference. We like this chilled but it's entirely up to you!

Basil Quesadillas

Basil Quesadillas

flour tortillas
sliced mozzarella
thinly sliced tomatoes
salt
black pepper
couple handfuls chopped fresh basil
1/3 cup toasted pine nuts
olive oil

Heat grill to medium.

On half of the tortillas place the cheese and tomato slices. Sprinkle with salt and pepper. Add nuts, basil and then drizzle with oil. Top with remaining tortillas; press gently to flatten slightly.

Cook the quesadillas on the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side. Cut into wedges and serve piping hot.

Veggie Grill Sandwich

We eat a lot of these around here during the summer!

Veggie Grill Sandwich

1/2 cup Italian salad dressing
3 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup olive oil
1 cup sliced red bell pepper
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Italian bread, split horizontally

Preheat the grill to medium heat.Combine all ingredients except bread. Place veggies in a grill basket and cook on grill for 3-5 minutes, or until veggies are cooked through.

Drizzle bread with additional olive oil and place on grill. When bread is hot, remove from grill and spread veggies on bread.

Eat while it's hot, and be prepared to make a second sandwich! It's that good!

Bourbon Apple Pie

Bourbon Apple Pie

4 cups peeled and sliced apples
1 cup granulated sugar
1 t. cinnamon
1 t. nutmeg
½ t. ginger
1 stick butter
1 cup bourbon
3 t. orange zest

In a large bowl, toss apples, sugar, cinnamon, nutmeg and ginger.

Melt the butter in a large skillet. Place apples in skillet and saute for 10 minutes, stirring frequently. Add the bourbon and continue cooking for an additional 10-15 minutes. Apples should be tender and the liquid should be syrupy. Add the orange zest and set aside to cool.

Use any favorite pie crust recipe for this pie. Place apple mixture in bottom crust of pie pan and cover with a top crust. Crimp the edges to seal and vent the top crust.

Place in a pre-heated 375-degree oven for 55-65 minutes. Cool slightly before serving.

Pecan Balls

I'm in a cookie mood. What about you?

Pecan Balls

1 cup butter
1 cup powdered sugar (plus more for topping)
1½ t. vanilla
2¼ cups flour
1 cup finely chopped pecans
¾ t. salt

Heat oven to 350 degrees.

Combine butter, 1 cup powdered sugar and vanilla.

Add flour, nuts and salt and mix.

Shape into balls.

Place about on ungreased cookie sheets.

Bake for 18 minutes

or until set but not brown.

Roll in powdered sugar
while warm.
Cool.

Roll in powdered
sugar again.

Scones

This is a very basic scone recipe. It comes together quickly and the results are delicious. Try adding nuts, fruit or cinnamon for a change of pace. Enjoy!

Basic Scones

2 cups flour
1 T. baking powder
1/4 t salt
1/4 cup sugar
1/3 cup butter, very cold
1 cup whipping cream

Combine first 4 ingredients. Cut butter into mixture with a pastry blender until crumbly. Add whipping cream and stir until moistened.

Turn onto lightly floured board. Knead gently.

Roll dough to a half-inch thick circle. Cut into wedges.

Place on a lightly greased baking sheet.

Bake at 400 degrees for 15-20 minutes.

Peachy Pound Cake

One of my favorite recipes!

Peachy Pound Cake

1 cup butter
3 cups sugar
6 eggs
2 t. vanilla
3 cups flour
¼ t. baking soda
½ t. salt
½ cup sour cream
2 cups ripe peaches, peeled and chopped

Preheat oven to 350 degrees.

Grease and flour a bundt pan.

Cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla.

Combine flour, baking soda and salt. Add dry ingredients to wet.

Fold in sour cream and chopped peaches.

Pour into prepared pan.

Bake for 1½ hours.

Easy Bean Soup

It doesn't get much easier than this. Add a loaf of warm, crusty bread and you've got a fast meal. Enjoy!

Easy Bean Soup

1 pound Great Northern beans, washed and sorted
2 1/2 quarts cold water, divided
3 carrots, sliced
3 stalks celery, sliced
2 medium onions, chopped
1 garlic clove, minced
2 cups stewed tomatoes
1 bay leaf
2 tablespoons olive oil
salt and pepper to taste

Soak beans overnight in 2 qts. water.

Add remaining water to softened beans and bring to a boil; reduce heat and simmer 30 minutes.

Add all remaining ingredients; simmer 60 minutes or until beans are tender. Remove bay leaf before serving.

Jam Tarts

Simple to make, and oh-so yummy! Enjoy!

Jam Tarts

1¼ cups unsalted butter
2/3 cup sugar
2 cups sifted flour
2 cups ground almonds
1/8 t. cinnamon
7 T. raspberry jam
confectioner’s sugar

Cream the butter and sugar together until light and fluffy. Add flour, almonds and cinnamon.

Shape the dough into a ball
and refrigerate for one hour.

Preheat oven to 325 degrees.

Roll the dough out and cut into circles.

Place on ungreased baking sheet.

Bake for 12 minutes.
Cool.

Spread half of the rounds with jam. Place remaining rounds over jam to form “sandwiches” and sprinkle with confectioner’s sugar.

Walnut Pancakes

Here's what's cooking at our house for breakfast this morning. Easy to prepare, and these waffles sure beat cereal any day of the week! Enjoy!

Walnut Pancakes

2 cups flour
1 t. baking soda
½ t. salt
2/3 cup chopped walnuts
2 eggs
1/4 cup vegetable oil
1 ½ cups orange juice

Combine flour, baking soda, salt and walnuts.

Add eggs, oil and orange juice and stir to combine.

Lightly butter a hot griddle

and cook pancakes until golden brown.

Serve dusted with confectioner’s sugar

and topped with hot maple syrup.

Pan-Fried Apples

Fried up a batch of these last night. We wanted something sweet, but not too sweet, so these were perfect. Topped with whipped cream, they were delicious!

Pan-Fried Apples

5 tart apples
2 T. butter
½ cup brown sugar
1/4 cup maple syrup
2 t. cinnamon
2 t. nutmeg

Peel and thinly slice apples.

Melt butter in a large skillet.

Add all ingredients and saute

until apples are tender.

Strawberry Cobbler

The strawberries in our patch aren't ready for picking yet but the grocery store is already stocked with this summertime favorite. I love strawberries, so we eat a lot of them all year round. One of my favorite, fast and easy recipes using strawberries is this cobbler. I hope you enjoy it as much as we do!

Strawberry Cobbler

4 cups sliced strawberries
1 T. lemon juice
1 cup granulated sugar
1 T. cornstarch
2 cups biscuit mix
3 T. melted butter
½ cup milk
2 t. vanilla
½ t. cinnamon

In a large saucepan over medium heat, combine strawberries, lemon juice, sugar and cornstarch. Bring to a boil, stirring constantly, and cook until mixture thickens. Pour hot strawberry mixture into an 8 or 9 inch square baking pan. Set aside.

In a large bowl combine biscuit mix, butter, milk, vanilla and cinnamon. Drop batter by spoonfuls over strawberry mixture.

Place baking pan in a preheated 400-degree oven and bake for 20-25 minutes.
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Daffodil Bread

Daffodil Bread

1 cup vegetable oil

1¾ cups sugar

3 eggs

3 cups flour

1 t. baking soda

½ t. baking powder

½ t. salt

1 T. lemon extract

1 cup finely chopped almonds

2 cups lemon yogurt

Preheat oven to 350 degrees.

Cream together oil, eggs and sugar.
Add remaining ingredients and mix.

Grease and flour bundt pan.
Pour batter in pan.

Bake for 50-60 minutes.
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Banana Pancakes

These are good anytime, but especially on a damp, threatening-to-rain morning like the one we've got here! Enjoy!

Banana Pancakes

1 ½ cups flour
½ t. salt
2 ½ t. baking powder
2 T. granulated sugar
1 ½ cups milk
2 mashed bananas

Combine flour, salt, baking powder and sugar until well mixed. Add milk and bananas and mix until batter is only slightly lumpy.

Lightly coat a large griddle with butter. Heat griddle. Pour batter onto griddle and cook pancakes over medium-low heat.

Corn Flake Cookies

It doesn't get any easier than this!

Corn Flake Cookies

1 cup butter
1 cup brown sugar
3/4 cup sugar
2 eggs
1 t. baking soda
1 t. salt
2 cups flour
1 cup corn flakes
1 cup old fashioned oatmeal
2 t. vanilla

Cream butter and sugars; add eggs. Add remaining ingredients, adding the corn flakes last.

Drop by spoonfuls onto a buttered cookie sheet. Bake in a preheated 350-degree oven for ten minutes.

Tea Ring

2 cups flour
1 T. baking powder
¼ cup oil
¾ cup milk
1 cup chocolate chips
melted butter
½ cup sugar
1 T. cinnamon
1 cup pecans

Sift flour and baking powder together. Add oil and milk. Mix well.

Roll out on a floured surface into a large rectangle ¼ inch thick. Brush topside with butter and sprinkle with sugar/cinnamon mixture. Sprinkle with pecans and chocolate chips. Roll up jelly-roll fashion.

Curl into a circle. Place one a buttered cookie sheet. Slit top. Bake in a preheated 350-degree oven for a half hour.

Roasted Squash Soup

1 acorn squash
1 butternut squash
2 sweet potatoes
2 large onions
6 garlic cloves
½ T. cinnamon
1 Tbsp onion powder
2 T. garlic powder
1 T. pumpkin pie spice
1 T. cumin
2 T. oregano
2 T. paprika
2 T. chili pepper
1 T. salt
1 T. black pepper
1/4 cup olive oil
1 cup canned pumpkin
4 cups vegetable stock
1 cup heavy whipping cream
1 cup small pasta

Cut squashes in half and remove seeds. Cut sweet potatoes and onions in half. Put all the pieces in a roasting pan, flesh side up. Sprinkle with spice mixture and drizzle with olive oil. Turn flesh side down, placing garlic cloves under cavity of the squash. Roast in a 350 degree oven for 40 minutes or until fork tender.

Cool, then scoop flesh into a pot. Add pumpkin and blend with an immersion mixer. Still blending, slowly add stock. Add heavy cream. Bring to a boil, then add pasta.

Cook for 20 minutes, stirring occasionally.

Carmelized Plantain Tart

Plantains are such a common food in many countries across the globe. There are as many ways to serve plantains as there are to serve potatoes, if not more. Here is another plantain recipe that is sweet, deserving of a place of honor on any dessert table.

Carmelized Plantain Tart

4 plantains
½ cup granulated sugar
2 sticks salted butter, cut into chunks
1 cup confectioner’s sugar
2 teaspoons vanilla
2 ½ cups flour
1 cup ground almonds

In the bowl of a food processor, mix vanilla, confectioner’s sugar, and butter together until mixture is creamy. Add flour and almonds and pulse until dough forms. Remove dough from food processor and press gently into a greased tart pan. Bake in preheated 350-degree oven for 8-10 minutes. Tart shell will be very light brown in color.

Peel plantains and slice thinly. Drop slices into ice water until all plantains are sliced. Drain plantains and arrange on baked tart crust. Sprinkle granulated sugar over top of tart, and place in 350-degree oven for five minutes. Just before removing tart from oven, turn on broiler and broil tart until the sugar topping becomes bubbly and carmelizes.

Almond Cookies

1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
1 cup whole unblanched almonds

Cream butter and sugars. Add eggs, one at a time, beating well after each addition.

Combine flour, cinnamon and baking soda; gradually add to the creamed mixture. Fold in chopped almonds.

Shape dough into two rolls; wrap each in plastic wrap. Refrigerate overnight.

Unwrap and cut into slices. Place on ungreased baking sheets. Top each with a whole almond.

Bake in a preheated 375-degree oven for 10 minutes or until cookie edges begin to brown. Cool on wire racks.

Pinto Bean Soup

I told you we eat a lot of soup during the cold months, didn’t I? J Don’t despair; the warmer days are just ahead and when they arrive we’ll be grilling and eating lighter fare. But, until then…

Pinto Bean Soup

1 pound dry pinto beans
1 gallon water
2 t. salt
1 diced onion
6 chopped jalapeños
2 chopped tomatoes
½ bunch cilantroWash beans and pick over to remove any foreign material. Place in a pot with water and bring to boil. Simmer 1 hour, then add salt.

In separate large stockpot sauté onion in small amount of olive oil. Addonion, jalapeños, tomatoes and cilantro. Cook for several minutes until onions and jalapeños are soft.

Add beans to vegetables. Reduce heat, cover, and simmer soup approximately 1 hour more, or until beans are tender.

Soup can be garnished with chopped cilantro if desired.

Blueberry Sorbet

Just to remind us that spring is just around the corner…

Blueberry Sorbet

8 cups blueberries
¾ cup granulated sugar
¼ cup lemon juice
½ t. orange extract
½ cup water

Puree the berries. Place the pureed berries in a saucepan with the remaining ingredients and stir to mix. Bring mixture to a boil, stirring constantly.

Remove from heat and strain mixture. Allow strained mixture to cool.

Place cooled mixture in an ice cream maker and freeze according to manufacturer’s instructions.

Strawberry Puff Cake

Strawberry Puff Cake

½ cup flour
½ cup milk
½ t. salt
3 eggs
3 T. melted butter
½ cup granulated sugar
3 T. slivered almonds
2 T. confectioner’s sugar
1 T. lemon juice
4 cups sliced strawberries
1 cup heavy cream, whipped

Beat eggs in a large mixing bowl. Add flour to eggs and beat. Add milk, salt, melted butter and 2 T. granulated sugar.

Pour batter into a greased 9” cake pan and place pan in a preheated 450-degree oven.

Bake for 12-15 minutes.

While batter is baking, combine strawberries with reserved sugar.

In a small bowl combine confectioner’s sugar and almonds.

When cake has cooled slightly, remove it from the cake pan. Top with the almond sugar mixture.

Before serving spoon strawberries on top of cake and top with whipped cream.

Bean Cakes with Apple Salsa

Bean Cakes with Apple Salsa

1 can black beans
3/4 cup bread crumbs
2 eggs, lightly beaten
1 onion
2 cloves garlic
2 T. taco flavoring
2 cups shredded apples
small bunch cilantro
vegetable oil
1 cup applesauce
½ cup prepared salsa
1/4 cup sour cream
2 T. chopped parsley

Chop onion into small pieces. Chop cilantro. Set aside.

Place beans, bread crumbs, eggs, onion, garlic and taco flavoring into the bowl of a food processor and pulse until mixture is nearly smooth. Pour bean mixture into a large bowl and add apples and cilantro and stir to mix.

In a small bowl, mix together applesauce, salsa, sour cream and parsley. Chill.

In a large skillet, heat a small quantity of vegetable oil. Using a ladle, scoop out bean mixture into skillet, flattening with back of ladle to form small cakes. Fry for 5-6 minutes on one side, then turn cakes over and fry for 4-5 minutes on the other side, until both sides are golden brown. Serve with chilled apple salsa.

Oatmeal Chip Cookies

Fast and easy to bake, these cookies are enjoyed by every age group.

Oatmeal Chip Cookies

1 cup brown sugar
1 cup butter
2 eggs
1 t. vanilla
1 t. baking soda
1½ cups flour
4 cups oatmeal
6 ounces mini morsels chocolate chips

Cream butter and sugar until light and fluffy.

Add eggs, vanilla, baking soda and flour.

Add oatmeal and mix. Add chips.

Drop by spoonfuls onto lightly buttered baking sheet.

Bake at 350 degrees for 12 minutes.

Simple Red Rice

I could eat rice every day. My husband? Not so much, but I could definitely have rice with everything. Almost.

Simple Red Rice

1 cup white rice
2 cups water
1 small onion
½ bell pepper
2 small carrots
½ cup corn
1 tablespoon olive oil
salt and pepper

Chop onion, pepper and carrots. Heat oil in large skillet and saute vegetables until they are tender. Add rice to skillet and stir to coat with oil. Saute rice for 2-3 minutes.

Add water and corn to mixture, cover and reduce heat. Simmer for 20-25 minutes or until rice absorbs water. Season with salt and pepper before serving.

Sopa del Maiz (Corn Soup)

Sopa del Maiz (Corn Soup)

2 cups corn
1 cup creamed corn
2 small onions
2 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup water
salt and pepper to taste
cheddar cheese

Chop onions. In a large skillet, saute onions in melted butter until onions are translucent. Stir flour into onions and cook over medium heat for 3-4 minutes.

Reduce heat to low, and add milk. Stir constantly to prevent scorching. Add corn and water. Bring mixture to a simmer, and cook, uncovered, for 15-20 minutes. Stir often.

Serve hot. Soup may be sprinkled with grated cheddar cheese, if desired.

Saturday Morning Breakfast

This is a favorite in our house! :-)

Walnut Coffee Cake

2 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 cup butter
1 1/4 cups granulatedsugar
2 eggs
1 t. vanilla
1 cup sour cream
1/3 cup brown sugar
1 t. cinnamon
1 cup chopped nuts

Combine flour, baking powder, baking soda, salt, butter, one cup granulated sugar, eggs, vanilla and sour cream until batter is smooth.
In a separate bowl, combine reserved sugar, brown sugar, cinnamon and nuts.

Pour half of the batter into a lightly-greased 13"x9" baking dish. Pour half of the sugar mixture over batter. Pour remaining batter on top of sugar mixture, then top with the remainder of the sugar mixture.

Place baking dish in a pre-heated 350-degree oven and bake for 30-40 minutes.

Lemon Bread

Lemon Bread

½ cup butter
1 1/4 cups sugar
2 eggs
1 1/4 cups flour
1 t. baking powder
1/4 t. salt
½ cup milk
½ cup finely chopped walnuts
2 t. lemon zest
1/4 cup lemon juice

Cream together the butter and 1 cup of the sugar. Add eggs and beat well.

Sift together the flour, baking powder and salt. Add to creamed mixture, alternating between dry ingredients and milk until everything is combined. Add walnuts and zest.

Pour batter into a buttered loaf pan. Place in a preheated 350-degree oven and bake for one hour.

Remove bread from oven. Using a skewer, poke holes in top of loaf.

Stir together the remaining sugar and the lemon juice. Pour the mixture over the hot bread. Allow bread to cool before slicing.

Apple Risotto

Apple Risotto

4-5 cups vegetable broth
½ stick butter
2 T. minced onion
1 cup Arborio rice
2 cups diced, peeled Golden Delicious apples
1/3 cup dry white wine
2 T. grated Parmesan cheese
1/4 t. salt
freshly ground nutmeg

In a medium saucepan, bring broth to a boil. Reduce heat to simmering and cover pan.

In a separate pan, melt half of the butter and saute the onion for 3-5 minutes. Add the rice and the apples. Saute for 3-5 minutes. Add the wine. Stir mixture until the wine evaporates.

Stirring constantly, add hot broth in small batches. Cover the rice with the broth and stir until broth is absorbed before adding more rice. Risotto is done when most, if not all, of the broth has been incorporated into the mixture. The rice will be tender and creamy. When rice is nearly done, stir in the cheese and the salt. Add a dash of nutmeg.

Serve with extra grated cheese for garnishing.

Cranberry Bread

At Thanksgiving I bought lots of cranberries. They store really well in the freezer and are more inexpensive during November than at other times of the year. We eat a lot of cranberries here, mostly because there are so many different ways to prepare them. This recipe is a big hit with guests.

Cranberry Bread

2 cups flour
1 t. salt
1 t. baking soda
1 t. baking powder
¼ cup softened butter
1¼ cups sugar
2 eggs
½ cup buttermilk
1 t. vanilla
1 cup cranberries

Preheat oven to 350 degrees.
Grease and flour one loaf pan.

Combine all ingredients.
Place batter in prepared pan.

Bake for 50 minutes.

Raspberry Cheesecake

Decadence, thy name is raspberry cheese cake!

Raspberry Cheesecake

Cake:
2 1/2 cups flour
3/4 cup sugar
3/4 cup butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup sour cream
1 egg
1 t. almond extract

Filling:
8 ounces softened cream cheese
1/4 cup sugar
1 egg
1/2 cup raspberry jam

Topping:
1/2 cup sliced almonds

Combine flour and sugar in a large bowl. Use a pastry blender or two knives to cut butter into flour. Mixture should resemble coarse crumbs.

Reserve 1 cup crumbs for topping.

Add baking powder, soda, salt, sour cream, egg and almond extract to bowl and blend well. Spread batter over bottom and 2 inches up the sides of a greased and floured springform pan.

Combine cream cheese, 1/4 cup sugar and egg. Pour over batter in the pan. Spoon jam evenly over cheese filling.

Combine reserved flour mixture and almonds and prinkle over top.

Bake at 350° for about 60 minutes or until cream cheese filling is set and crust is golden brown.

Cool 15 minutes. Remove sides of pan.

Cake should be stored in refrigerator.

Ricotta Pancakes

Looking for something different for your weekend breakfast? Why not try an old Italian recipe. These are a little bit of work but they are definitely worth the trouble.

Ricotta Pancakes

4 eggs
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups flour
2 T. baking powder
1 t. salt
1 t. baking soda
1 ½ cups milk

Separate eggs.

Beat egg yolks, cheese and sour cream until smooth. Set aside.

Combine flour, baking powder, salt and baking soda. Add to egg mixture and stir until batter is smooth.

Beat egg whites until stiff peaks form. Fold whites into batter.

Lightly brush a large skillet with butter and heat skillet. Pour batter in small amounts onto skillet, forming small pancakes. Cook for 5-8 minutes or until pancakes are lightly browned.

Serve dusted with confectioner’s sugar, if desired.

Chocolate Bread

Chocolate Bread

1/2 cup softened butter
1 cup sugar
2 eggs
1 ½ cups flour
2 T. cocoa
1 t. baking soda
1 t. salt
½ t. cinnamon
1 tsp vanilla
½ cup sour cream
½ cup chopped walnuts
1/3 cup miniature chocolate chips

Cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Sift together dry ingredients. Stir flour mixture into egg mixture. Add vanilla. Stir in sour cream, walnuts and chocolate morsels.

Pour batter into two greased and floured loaf pans. Bake at 350 degrees for 50-60 minutes.

Apple Cake in a Jar

Want to try something interesting? Kids love to help make (and eat!) these little cakes.

Apple Cake in a Jar

Ingredients:
2/3 cup butter
2 2/3 cup granulated sugar
4 eggs
2 t. cinnamon
1 t. nutmeg
2 t. baking powder
½ t. baking soda
1 t. salt
3 cups flour
2/3 cup water
3 cups grated apples
½ cup raisins
½ cup chopped walnuts

In a large bowl beat together butter, sugar and eggs. Add water and mix well.

Combine cinnamon, nutmeg, baking powder, baking soda, salt and flour in a bowl. Add flour mixture to butter mixture in small batches. When all ingredients are thoroughly combined, add the apples, raisins and nuts and stir to mix.

Lightly butter the insides of 8 wide-mouth canning jars. Place batter in each jar, filling each jar half full. Place jars on a baking sheet and bake in a pre-heated 325-degree oven for 45 minutes.

Heat jar bands and lids in a small saucepan filled with water on the top of the stove. When the cakes come out of the oven, immediately wipe the rims of the hot jars with a clean dish towel. Dry the bands and lids. Affix lids and bands to the jars and allow to cool.

The cakes will stay fresh in the well-sealed jars for 2 weeks.

Tortellini Soup

My husband likes this soup. Me? No, I don’t, but I’ve got some Black Bean soup leftover in the fridge.

Tortellini Soup

3 uncooked Italian sausage links
1 quart water
3 cups stewed tomatoes
1 can condensed French onion soup
2 cups broccoli
2 cups green beans
2 cups cheese tortellini
Parmesan cheese

Cut sausage into chunks and brown. Add all ingredients except for tortellini and and Parmesan. Simmer for 45 minutes. Add tortellini and simmer for an additional 5 minutes. Serve with Parmesan sprinkled on surface of soup.

Hot Buttered Apple Cider

Hot Buttered Apple Cider

6 cups apple cider
½ cup brown sugar
4 cinnamon sticks
1 ½ t. whole allspice
1 t. whole cloves
1 lemon peel, in strips
2 cups rum
butter
1 apple, thinly sliced

In a large pot, combine apple cider and brown sugar and heat.

Tie the cinnamon sticks, allspice, cloves and lemon peel in a small cheesecloth bag and add it to the cider mixture. Bring mixture to a boil. Reduce heat and simmer for 20 minutes.

Remove spice bag from liquid. Pour rum into cider and stir. Serve in large mugs, with a half-pat of butter floating on the surface of the cider in each mug. Top with a slice of apple and serve while cider is hot.

Lemon Berry Tart

All summer long we pick berries here. I wash and freeze a lot of them. Now, when summer is long gone but we’ve got a hankering for something sweet and summery, I bring them out and put them to good use.

Any tart crust will do with this recipe. Sometimes I use a brown sugar tart. Other times, a basic pastry. Every now and again I’ll make this with a nut crust. As I said, the crust is completely up to you.

Enjoy!

Lemon Berry Tart

4 teaspoons strawberry preserves
3 cups berries
8 ounces cream cheese
½ cup lemon curd
½ cup sugar

Whip together cream cheese and lemon curd until mixture is smooth. Spread mixture on cooled tart crust, and refrigerate for a minimum of 2 hours.

Shortly before serving, mix sugar with berries and set aside, allowing the juices to run.

Just before serving, arrange fruit on cheese and lemon mixture. Glaze with heated strawberry preserves and serve.

Black Bean Soup

A great thing to make on a cold day. I love to eat this with tortilla chips warmed in the oven. Spice it up if you like things extra-hot. Or, use a light hand with the spices if you desire a milder taste.

Black Bean Soup

One pound dried black beans
6 cups water
3 cups chicken or vegetable broth
3 tablespoons olive oil
1 green bell pepper
1 red or orange bell pepper
1 onion
8 cloves garlic
2 tablespoons lime juice
½ cup orange juice
16-ounce can plum tomatoes
½ teaspoon thyme
½ teaspoon cumin
½ teaspoon black pepper
1 cup cooked rice

Soak beans in cold water overnight.

Drain beans, rinse, and discard any stones. Place beans in a large stockpot with 6 cups water and bring to a boil. Reduce heat and simmer, covered, for 2 hours. When beans are easily pierced with a fork, proceed to next step.

Chop peppers, onion, and garlic. Saute vegetables in skillet with olive oil until vegetables are tender.

Combine vegetables and beans in stockpot. Add remaining ingredients and simmer for 30-40 minutes. Just before serving, add rice and heat through.

Chili Relleno Bake

Chili Relleno Bake

1 pound cheddar cheese
2 eggs
2 cups milk
½ cup flour
salt and pepper to taste
1 pound green chilis

Grate cheese. Seed chilis and set aside.

Whisk together eggs, milk, flour, salt and pepper.

Place chilis in greased ovenproof casserole. Pour egg mixture over top of chilis, and sprinkle cheese on top of casserole. Place in a preheated, 350-degree oven and bake for 45 minutes. Top will be brown and bubbly and eggs will be set.

Chocolate-covered Pretzels

These are a no-brainer, one of those foolproof, fun, fast, easy…well, you get the idea. If you’ve got a mind for a snack and the cupboard’s bare, this is the ticket.

Chocolate-covered Pretzels

1 package chocolate chips
2 T. butter
Pretzels (we use sticks but you can use whatever you’ve got)

Line a baking sheet with wax paper.

Melt chocolate and butter in a double boiler over hot water. Stir until smooth.

Dip pretzels into chocolate. Place on tray and chill until set.

Malted Milk Waffles

We’re big on breakfast around here. When my husband and I used to make a mad dash out the front door, each of us headed to our jobs, we did what most everyone does—we ate on the fly. But now that we’re home, we indulge in more leisurely breakfasts. This is one of our favorite recipes. I hope you enjoy it, too

Malted Milk Waffles

1 egg
1 cup flour
1 t. baking powder
1/4 t. salt
2 T. granulated sugar
3 T. malted milk powder
3/4 cup milk
½ stick melted butter

Separate egg. Beat white until stiff peaks form. Set aside.

Combine dry ingredients in a small bowl. Set aside.

Whisk together butter, milk and egg yolk until well combined. Stir in dry ingredients. When batter is smooth, fold in egg white.

Heat a waffle iron according to manufacturer’s directions and cook waffles accordingly.

Gingersnaps

Gingersnaps have always been one of my favorite cookies. They remind me of my childhood.

Gingersnaps

3/4 cup butter
3/4 cup brown sugar
1 egg
3/4 cup dark molasses
3 cups sifted flour
1/4 t. salt
2 t. baking soda
1/2 t. cloves
1 t. ginger
1 t. cinnamon

Cream butter and sugar. Add egg and molasses and beat well.

Sift together remaining ingredients, then combine with the butter mixture. Chill at least 30 minutes.

Form dough into small balls. Roll balls in granulated sugar and place on greased cookie sheet.

Bake at 350 degrees for about 10 minutes.

Zuppa di fagioli

Dinner doesn’t get much easier than this. A variation on the Italian classic, this is a hearty soup. We keep a pot simmering on the stove while we play in the snow. It certainly warms us up in a flash!

Zuppa di fagioli

3 cups cannellini beans, soaked overnight
1 chopped onion
¼ cup olive oil
½ cup tomato sauce
1 quart vegetable broth
salt and pepper

Soak beans overnight, and then cook in water and salt until beans are tender. Drain.

In a large pot, sauté the onion in the oil until tender. Add the beans, tomato sauce and broth and bring to a boil. Lower to simmering and continue to cook for 30 minutes.

Puree soup in food processor, and then return to heat. Add salt and pepper to taste.

Serve in warmed bowls with Parmigiano cheese and a light drizzle of olive oil across the top surface.

Easy Chocolate Drop Cookies

I love cookies anytime of the year. I especially love them when it’s cold outside and I’m warm and toasty, sitting beside the fire sipping tea. These are fast and easy, and taste good enough to satisfy the sweet tooth in almost anyone.

Easy Chocolate Drop Cookies

1/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup milk
1/2 cup chopped nuts

Cream butter and sugar. Beat in the vanilla and egg.

Sift together the dry ingredients; add to creamed mixture alternately with milk, mixing well. Stir in chopped nuts.

Drop spoonfuls onto a greased baking sheet.

Bake in a preheated 350-degree oven for 10-12 minutes.

Jalapeño Cornbread

Jalapeño Cornbread

1 cup cornmeal
1 cup flour
1 cup milk
½ t. baking soda
1 t. salt
1 cup corn niblets
1 cup cream-style corn
1/4 cup Oil
4 Jalapeño peppers, chopped
2 eggs
½ cup finely chopped onion
1 cup grated cheddar cheese

Combine all ingredients in a large bowl.

Pour batter into a buttered, hot, cast-iron skillet or into a buttered 8x8-inch square baking pan.

Place in preheated 350-degree oven and bake for 55 minutes.

Veggie Soup

Happy New Year! One of my New Year's resolutions is to spend more time sharing recipes with you. I love to cook and bake, so this will be fun. I hope you enjoy the recipes!

One of my favorite meals on a cold, snowy winter day is soup and bread. And my favorite kind of soup is vegetable. I use this recipe often, substituting some of the vegetables as my mood dictates. The recipe is versatile—make it your own by adding whatever veggies you have on hand.

Enjoy!

Veggie Soup

1 large onion
2 large potatoes, peeled and cubed
5 cups vegetable broth
2 stalks celery, diced
1 cup cut green beans
2 cups chopped spinach
1 chopped carrot
1 cup chopped sweet red pepper
1 tablespoon dill
1 cup corn kernels
1 15-oz. can kidney beans, drained and rinsed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
Parmesan cheese, if desired for sprinkling at serving

In a large stock pot, bring broth, onion and potatoes to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Add remaining ingredients, except for Parmesan cheese, and cook, uncovered for an additional 15-20 minutes, or until all vegetables are tender.

Sprinkle with Parmesan cheese, if desired, at serving.