Beef and Asparagus Stir-Fry

 1 1/2 pounds asparagus

8 oz. spaghetti noodles

1/2 cup soy sauce

1 1/2 teaspoon ground ginger

2 teaspoon cornstarch

4 teaspoon vinegar

1 1/2 teaspoon sugar

2 cloves garlic, minced

3/4 pound top round steak, thinly sliced

1 Tablespoon oil

1 small tomato, seeded and diced

In medium bowl mix soy sauce, ginger, cornstarch, vinegar, sugar, garlic and 1/2 cup water.  Add beef, tossing to coat well set aside.  

Cut asparagus into 2 inch long pieces.  In a 12-inch skillet over high heat in oil asparagus, stirring frequently, until tender over high heat, stirring constantly, until beef just looses its pink color and sauce boils and thickens slightly.  

To serve spoon meat mixture over spaghetti noodles and sprinkle with diced tomatoes. 

Easy Lasagna

2 small packages frozen large cheese filled ravioli 

1 package frozen spinach 1 cup cooked ground beef (optional) 

1 jar spagetti sauce 

Cheese  

In baking dish, layer spagetti sauce, ravioli, spinach, beef and cheese until baking dish is full. Then layer with grated cheese. Bake uncovered in oven at 350 degrees until bubbly.

Chicken Pot Pie

1 can cream of Potato Soup 

2 cups Veg-All (drained) or fresh or frozen veggies 

1/2 cup milk 

1/4 tsp. Thyme 

Dash of Pepper 

Add 1 cup cooked and shredded chicken 

2 frozen pie crusts (thawed) 

Mix filling and put in pie crust, take other crust and place on top of the crust and pinch edges together and cut slits on top of crust. Bake according to pie crust box.

Chicken Crescent Rolls

1 pkg. crescent rolls 

1 cup shredded chicken 

3 to 6 oz. of cream cheese 

1 cup Chopped broccoli (fresh or frozen) 

1 cup grated cheese 

1 TBSP melted butter 

Combine all ingredients except rolls in a bowl. Place dough on cookie sheet either in individual triangles or in squares. Place desired amount of mixture in dough and roll up. Press any openings closed. Bake according to package directions on crescent rolls. If any of mix is left it can be frozen and used for another batch.

Easy Broccoli Cheese Soup

6 to 7 potatoes, peeled and diced 

1 1/2 tsp salt 

3 chicken bouillon cubes 

3/4 cup butter 

3/4 cup flour 

4 cup milk 

1 cup broccoli, chopped fine (frozen is okay) 

6 to 8 oz. Cheez Whiz

In a large pot, cover potatoes with water and add 1/2 teaspoon salt. Boil until cooked (be careful not to cook too long or the potatoes will be mushy). Dissolve chicken bouillon cubes and the butter in the pot. Add flour. Mix well. Add the milk, broccoli and Cheez Whiz. Simmer until thick

Zucchini Bread

3 eggs 1 tsp salt
1 cup oil 1/2 tsp baking powder
2 cups sugar 1 1/2 tsp cinnamon
2 tsp. vanilla 2 cups shredded zucchini
3 cups flour 1 cup crushed pineapple, undrained
2 tsp soda


1. Cream eggs, oil, sugar and vanilla.

2. Add dry ingredients. Might be too dry so you can add the zucchini or pineapple then add more of the dry ingredients.

3. Add zucchini, pineapple and nuts (optional)

4. Bake 350 for 30-45 minutes.


I spray the pans. If you grease without the spray then flour the pans also.

White Chocolate Mousse

7 ounces white chocolate, chopped into very small pieces
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
12 fresh blackberries, for garnish
Mint sprigs, for garnish, optional


In a large glass bowl, place the chopped white chocolate and set aside.

Add the egg yolks and sugar to a small bowl and whisk until pale in color.

In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.

Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.

In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.

Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.

Garnish each serving with 3 blackberries and a sprig of mint, if using.

To Die For Blueberry Muffins

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings  (Help)

US Metric Calculate  
Original Recipe Yield 8 large muffins

 

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutritional Information

Amount Per Serving  Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mg

I made this Hummus recipe and didn't have the tahini sauce and it still tasted really good. 

Real Hummus

Rated: Submitted By: ROYHOBBS Photo By: Diane S Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 20

"Flavorful hummus makes a wonderful snack or appetizer, and is great with warm pita bread or veggies."

Ingredients:

1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini

1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil

Directions:

1.	In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2.	Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Souffle Cornbread

This recipe was given to me by my friend Kiara Munk....a true Southerner!  This recipe is AMAZING!!
A Southern Living  recipe. It is really good:sweet and moist!  Goes great with Chili. This is what they had to say about it: The steps involved in preparing this cornbread are well worth it.  It's so moist and delicious you won't need extra butter.
Some Southern foods just wouldn't be the same cooked in anything except cast iron.  Cornbread's one of them.

1 (14oz) can cream-style corn
6  Tbs butter, softened
2 Large eggs, separated
1/2 cup whipping cream
1 1/2 cups yellow corn meal
1 cup all-purpose flour
1 Tb baking powder
1 1/4 tsp salt
1/3 cups sugar
1 Tb shortening

Process corn in a blender until smooth, stopping to scrape down sides.  Beat butter and egg yolks in a large mixing bowl at medium speed with an electric mixer until smooth.  Add pureed corn and whipping cream, stirring well.  (Mixture will be lumpy). Combine cornmeal and next 4 ingredients: add to corn mixture, stirring until blended.  Heat shortening in a 9-10 inch cast-iron skillet in a 375 degree oven for 6 minutes.  Beat egg whites at high speed until stiff peaks form; gently fold into cornmeal batter.  Remove skillet from oven.  Pour batter into hot skillet.  Bake at 375 degrees for 25-30minutes or until golden.  
Makes 8 servings. Prep: 17min   Bake:30 minutes

Downeast Maine Pumpkin Bread

Prep Time: 15 Minutes Cook Time: 50 Minutes

Ready In: 1 Hour 5 Minutes Servings: 24

"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."

Ingredients:

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

113 Calorie Brownies

Ingredients

1/4 cup unsweetened applesauce
1 tsp vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp instant espresso powder (optional)
1/2 tsp baking powder
1/2 tsp salt
1/4 cup mini chocolate chips (semi sweet)
Butter-flavored cooking spray

Directions

Preheat the oven to 350 F. Coat an 8×8 inch nonstick cake pan with cooking spray.

In a medium mixing bowl, mix the applesauce, vanilla, egg whites, and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the brownies for 20 to 22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool five minutes. Cut into 12 equal brownies. Makes 12 servings.

Nutrition Information

Calories Per Serving: 113.5, Total Fat: 1.5 grams, Saturated Fat: 0.9 grams, Protein: 3 grams, Fiber: 1.3 grams, Carbohydrates: 23.9 grams

Gluten-Free Brownies

Gather your ingredients:

1 cup sugar
1/2 cup butter
1 teaspoon vanilla
2 eggs
1/3 cup tapioca flour
1/3 cup white rice flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

Preheat oven to 350 degrees. Grease an 8 X 8 pan with butter.

In small saucepan, melt butter over low heat.

In large mixing bowl, mix the sugar, vanilla and eggs. Stir until well blended.

Sift together cocoa, white rice flour, tapioca flour, baking powder, xanthan gum and salt. Add to the egg mixture. Stir until blended.

Add the melted butter to the brownie batter and mix until well blended. Pour into prepared pan and bake for 25 to 30 minutes.

Fettuccine with Peas, Asparagus, and Pancetta

PREP 40 minutes TOTAL 40 minutes
4 SERVINGS Pancetta (Italian bacon) is available in the deli section of many markets.


12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1 -inch pieces
2 cups shelled fresh green peas, blanched, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Cook pasta in pot of boiling water until just tender but still firm to bite. Drain reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; saute 3 minutes. Add peas, white and pale green parts of green onions, add garlic; saute until vegetables are just tender, about 2 minutes.
Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of the parsley, and half of the basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Homemade Oreo Cookies

Ingredients:
1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Lemon Blossoms

Ingredients

• 18 1/2-ounce package yellow cake mix
• 3 1/2-ounce package instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• 
  

Glaze:

• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zested
• 3 tablespoons vegetable oil
• 3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Peanut Butter Fingers

1 1/2 sticks butter
1/2 cup sugar
1 cup + 2 Tbs Brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
cream the above ingredients together and add

3/4 tsp soda
1/2 tsp salt
1 1/2 cups flour
1 3/4 cups oatmeal

Blend well. Place on buttered cookie sheet with sides and press out evenly. Bake in 350 oven for 10 min. Do not over bake. Remove from oven and let cool to warm. Spread a thin layer of peanut butter over the top of the warm cookie dough. Make the following frosting and spread over the top.
1 stick butter
4 Tbsp cocoa
6 Tbsp water
Bring the above to a boil. Add 3 1/2 cups powdered sugar. beat until creamy. Add 1 Tbsp vanilla. Beat and pour over cookie dough. Spread to cover. Chill for a short while to help set up.

Spinach Salad with Poppyseed Dressing

Make the dressing by blending together the following ingredients in a blender:
1 1/2 Tbsp. poppy seeds
3/4 cup white vinegar
1 1/2 cups salad oil
1 1/2 Tbsp. Grated yellow onion
1 1/2 tsp. salt
3/4 tsp. dry mustard (I have used regular or spicy mustard)
3/4 cup sugar

Blend for 2 minutes in blender and pour over one thinly sliced red onion. Refrigerate over night.
The next day wash and tear into bit size pieces
2 heads of lettuce
2 pkgs. fresh spinach
Toss with:
3/4 lb. grated Swiss cheese (I have used mozzarella)
1/2 lb. bacon, fried crisp
2 cups sliced mushrooms
Pour dressing over salad when ready to serve serves about 16

Orange Rolls

Mix together in a large bowl
3 cups flour
1/4 cup sugar
1 tsp salt
1 pkg Rapid Rise Yeast
ADD:
2 eggs
5 tbsp vegetable oil
1 cup very warm milk
1/4 cup very warm water

Mix together and add enough flour to knead. Knead about 10 min. Let dough rest on counter 10 min. Make a paste of the following; 1 grated orange rind, 1/2 cup butter, softened, and 1/2 cup sugar. Roll dough out in large rectangle. Spread with paste. Roll up like jelly roll and cut in one inch slices/ Place in muffin tins that have been sprayed. Let rise 1-1 1/2 hours. Bake at 375 for 10-12 min. Makes about 12 rolls.