"BBQ" Chicken and Black Bean Burritoes

1 Tablespoon olive oil
3/4 pound skinned, boned chicken breast, cut up into bite sized pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbeque sauce
1 (15-ounce)can black beans, drained
1/2 cup (2 ounces) shredded sharp Cheddar cheese
4 (10-inch) flour tortillas
1/4 cup low fat sour cream

Heat oil in a large nonstick skillet over medium heat.  Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly.  Stir in BBQ sauce and beans.  Sprinkle with cheese; cook 5 minutes or until thoroughly heated.  Warm tortilla according to package directions.  Spoon 1/2 cup chicken mixture down center of each tortilla; top each with 1 Tablespoon sour cream, and roll up.

From Cooking Light

Cornbread Dressing

1 single recipe cornbread prepared and baked as per the package ("Martha White", white cornbread mix - Ballard Old South recipe) - large size or 2 boxes

1 medium onion, chopped
1/2 green bell pepper finely chopped
1 rib celery finely chopped

Cook this with one stick of butter over low heat till vegetables become transparent.

Add 2  cans Cream of Chicken soup
Mix and heat slightly and then turn off heat.  Just want to mix well and the heat helps to do this.

Crumple up the cornbread and add to the above mixture.  Mix all ingredients well.

You may need to add some water, up to a 1/4 cup if it looks too dry.

Place in a baking dish.  (Can be made ahead and stored at this point)

Bake at 350 deg for 30 - 35 minutes.  Stir halfway through the cooking and make sure you wipe the edges of the baking pan.   Serves 6 - 8 people.

Dirty Rice

1 lb. lean ground beef
1/2 c. onions
1 can cream of mushroom soup
1 can onion soup
1 can mushroom steak sauce
(4 oz.) Dawn Yellow Fresh (opt.)
1 beef bullion cube
1 cup raw rice
1/2 c. green onion tops
1/2 c. parsley

Line 9" x 13" pan with foil.  Place all ingredients (mixed) and seal.  Bake at 350 deg for 1 hour.

Chicken Yakisoba

7 tablespoons low-sodium soy sauce, divided
1/2 lb. skinned, boned, chicken breasts, cut into bite sized pieces
2 tsp vegetable oil, divided
2 cups vertically sliced onion
1 cup (2-inch) julienne cut carrots
6 cups coarsely shredded napa (Chinese) cabbage
1/4 cup sake (rice wine) or dry sherry
1 Tablespoon minced peeled fresh ginger
2 teaspoons sugar
1/4 teaspoon salt
4 1/2 cups cooked soba noodles (9 ounces uncooked)

Combine 3 Tablespoons soy sauce and chicken into a zip top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.

Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat.  Add chicken; cook 3 minutes or until done.  Remove chicken from skillet; keep warm.  Add 1 teaspoon oil, onion, and carrot to skillet; stirfry 2 minutes or until cabbage begins to wilt.

Combine 1/4 cup soy sauce, sake, ginger, sugar and salt.  Pour sake mixture over cabbage mixture.  Add chicken and soba; toss well to coat.  Cook 1 minute or until thoroughly heated.

From:  Cooking Light

Double Bean Burritoes

1 (3 1/2 ounce) bag boil-in-a-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip
3/4 cup shredded Monterey Jack cheese with peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

1.  Cook rice according to package directions

2.  While rice cooks, combine salsa and black beans in a small sauce pan; Cook over medium heat 5 minutes until thoroughly heated.  Stack tortillas; wrap stack in damp paper towels.  Microwave on High 25 sec or until warm.

3.  Spread 1 Tablespoon bean dip over each tortilla with 1/4 cup rice, 1/3 cup black beans, 2 Tablespoons cheese, 1 avocado slice, 2 cilantro sprigs, roll up, serve with lime wedges.

Cranberry Salad

1 pound cranberries, ground
2 c. sugar
1 (20 oz.) can crushed pineapple (spoon off some of the juice)
2 cups miniature marshmallows
1 cup whipping cream

Combine and let stand at least 3 hours (overnight works great).  Add in marshmallows.  Whip cream stiff, and fold in gently.

Chill at least 2 hours before serving.

Green Bean Casserole

1 (10 3/4) ounce condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce (optional)
Dash pepper
2 cans green beans
1 can French's Fried Onions

1.  In 1 1/2 quart casserole dish, mix soup, milk, soy, pepper, beans and 1/2 can onions.

2.  Bake at 350 deg 25 minutes or until done

3.  Stir.  Sprinkle remaining onions over beans.  Bake 5 minutes or until onions are golden.

Jim Burritoes

1 lb ground hamburger
1 lb ground pork
1 tub (13 oz) frozen Bueno green chili
1 30 oz refried beans
garlic salt
chili powder
small can of green chiles
1/2 onion, chopped
flour tortillas (about 16)

Cook the hamburger and pork together, along with the onion and green chiles. Once cooked, drain the meat.  Add  spices, green chili, and refried beans.  Cook until heated through.  Serve with more green chili sauce and cheddar cheese.

Sausage and Peppers

2 green peppers
1 onion
1 lb Healthy Choice sausage
2 servings brown rice

Saute green peppers, onion, and sliced sausage for about 10 minutes.  Prepare rice according to directions.  Serve sausage mixture on top of rice.

Sloppy Joe sauce

2 Tbs olive oil
2 small onion, peeled and finely chopped
2 garlic clove, peeled and crushed
1 lb. lean ground
3 1/3 canned chopped tomatoes
2 tsp. red wine vinegar
2 tsp. brown sugar
1 tsp. salt

Heat the oil in a frying pan and saute the onion and garlic for about 5 minutes or until softened.

Add the ground beef and saute until browned, stirring occasionally.

Return the beef to the pan and stir in the remaining ingredients.  Simmer over a low heat for about 30 minutes or until the sauce is thick.

Hash Brown Casserole

24 oz country style hash brown
1/4 cup chopped onion (yellow or white)
2 cups colby cheese
1/2 cup beef broth
2 Tbs butter
1 cup milk
1 tsp salt
1/4 tsp pepper
dash garlic pepper

In a BIG bowl combine onion, hashbrown, and cheese.  Mix well.  In another bowl combine 1/2 butter (melted), milk, beef broth, and spices.  Mix well.

Combine sauce with hashbrown and pot in ovensafe skillet. On stove heat until all cheese has melted (about 7 minutes).  Take skillet and put in oven for 45 min - 1 hour (until brown on top).

Potato Casserole

32 pz. frozen hash brown potatoes
1/2 stick butter, melted
3/4 can cream of mushroom soup
1/2 c. chopped onion
12 oz. American cheese
1 tsp. salt
1/4 tsp. pepper

1/2 stick butter
corn flakes

Mix ingredients in order given.  Put in a greased 4 qt casserole.  Cover w/ 2 cups
crushed corn flakes mixed with 1/2 cup butter.  Bake at 350 deg for 45 min.

Tuna Noodle Casserole

1 can tuna
1 can cream of chicken soup
1 8 oz. carton sour cream
6 oz. egg noodles

Cook noodles, drain.  Combine tuna, soup and sour cream.  Mix.  Add noodles.  Pour into casserole and bake 30 minutes at 350 deg.  Top with bread crumbs, if desired.

Sante Fe Chicken Quesadillas

1/2 cup salsa
1 cup chopped, cooked chicken
1 teaspoon ground cumin
2 Tablespoons chopped, fresh cilantro
1 (4-ounce) chopped green chiles, drained
4 (7-inch) flour tortillas
1 cup (4-ounces) shredded sharp Cheddar cheese

salsa, for topping

Combine salsa, chicken and next 3 ingredients.  Spoon mixture evenly onto half of each tortilla.  Sprinkle evenly with cheese.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.

Beef and Bok Choy Hot Pot

Ingredients

• 2 1/4 cups water
• 3/4 cup low-salt beef broth
• 1/3 cup rice vinegar
• 1/3 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 1 pound beef stew meat, cut into bite-sized pieces
• 1 1/4 cups chopped green onions
• 1 garlic clove, minced
• 1 teaspoon minced peeled fresh ginger
• 2 cups thinly sliced bok choy
• 1 1/2 cups thinly sliced carrot
• 2 cups hot cooked wide rice noodles or fettuccine

Preparation

1. Combine first 6 ingredients, stirring with a whisk; set aside.
2. Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
3. Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

From:  Cooking Light

Sante Fe Chicken Quesadillas

1/2 cup salsa
1 cup chopped, cooked chicken
2 Tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 (4-ounce) can chopped green chiles, drained
4 (7-inch) flour tortillas
1 cup (4 -ounces) shredded sharp Cheddar Cheese

Combine salsa, chicken, and next 3 ingredients.  Spoon mixture evenly onto half of each tortilla.  Sprinkle evenly with cheese.

Coat a nonstick skillet with cooking spray; place over medium high heat until hot.

Southern Living

Roasted Chicken-Artichoke Calzones

Ingredients

• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese
• 1 cup shredded cooked chicken breast (about 5 ounces)
• 1 teaspoon olive oil
• 2 teaspoons cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough

Preparation

1. Preheat oven to 425°.
2. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
3. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

Maureen Callahan, Cooking Light
JULY 2004

Tortellini Salad

2 (9-ounce) packages refrigerated cheese tortellini
1 (14-ounce) can quartered artichoke hearts, drained
1 cup Caesar salad dressing
3 ounces salami, sliced
1 (2 1/4 ounce) can sliced ripe olives, drained
4 green onions, chopped

Prep:
Cook cheese tortellini according to package directions; drain and rinse with cold water.  Toss together tortellini and next 5 ingredients; garnish, if desired.  Serve immediately.

From:  Southern Living Aug 2002

Clean Eating Naan

2 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (any type of milk, unsweetened – I used almond milk)
1/2 cup unsweetened apple sauce
1 tablespoon garlic powder
Fresh cilantro for garnish (can also be mixed into the dough)

Directions:
In a large mixing bowl, whisk together the flour, salt, baking soda and garlic powder until well combined.
Pour in the apple sauce and milk, stirring with a wooden spoon until it become too thick to continue. Then knead with your hands until you have a slightly sticky yet smooth dough.
Break off pieces of dough and roll with a rolling pin on a floured surface. Keep in mind that the naan will hold whatever shape you roll it into, but it will double in thickness as it cooks (roll to about 1/4 inch thickness if you want something the thickness of a slice of bread).
Using a non-stick pan and an oil mister, mist the pan with oil and place a rolled piece of dough into the pan. Spray the top of it with a light coat of oil. Flip frequently until both sides are golden brown.
Remove from pan and allow to cool slightly before serving.

Nutritional Content:
This will depend on the size of your naan (how many are made). The following information is for the entire batch of dough. Divide by the number of naan you make.

Calories: 1214
Total Fat: 7 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 1345 mg
Carbohydrates: 262 gm
Dietary fiber: 43 gm
Sugars: 14 gm
Protein: 47 gm
Estimated Glycemic Load: 126

From:  http://www.thegraciouspantry.com/clean-eating-naan/

Clean Eating Housewarming Bread

3 cups warm water
1 tablespoon instant yeast (Active Dry Yeast)
1 tablespoon sucanat (Honey)
3/4 cup vital wheat gluten
1/4 cup 10-grain cereal (Multi-grain cereal from Trader Joe’s)
1 1/2 cup oat flour
5 1/2 cup white whole wheat flour
1/2 cup olive or safflower oil
2 teaspoons kosher salt (1 teaspoon)

Directions:
Combine all ingredients in a large stand-mixer bowl with a dough hook and mix on low for approx 3 minutes until combined. turn up to med-low and kneed for 7 minutes (Place all dry ingredients in a large mixing bowl and whisk together. Then add the wet ingredients and knead by hand for at least 5 minutes).
Place dough in a large bowl and cover with plastic wrap, allow to rise until doubled, approx 1 hour.
Gently press down on dough to release any air bubbles and divide into two equal pieces. shape and put each into a 9×5 loaf pan. allow to double again, about 1-1 1/2 hr.
Meanwhile, preheat oven to 375 F.
When dough is ready, place in oven and bake for 25-30 minutes. you will know when bread is ready when it sounds hollow when you tap on the bottom, OR if you have a kitchen thermometer, plunge it into the center of one of the loaves, if the temperature registers between 190 – 210F, its done.

(Makes 2 loaves)

Nutritional Content:
(Data is for 1 loaf – You will need to divide this data by the number of slices you cut. Personally, I got about 20 slices out of each loaf. The data below is based on MY version of the recipe. The numbers in parentheses are the data you would get for 20 slices.)

Calories: 2312 (116)
Total Fat: 64 gm (3 gm)
Saturated Fats: 9 gm (0 gm)
Trans Fats: 0 gm (0 gm)
Cholesterol: 0 mg (0 mg)
Sodium: 1213 mg (61 mg)
Carbohydrates: 338 gm (17 gm)
Dietary fiber: 55 gm (3 gm)
Sugars: 10 gm (1 gm)
Protein: 125 gm (6 gm)

From:  http://www.thegraciouspantry.com/clean-eating-house-warming-bread/

Clean Eating Cilantro Quinoa Salad

2 cups cooked, cooled or cold quinoa
1 cup cooked, cooled or cold pinto beans
1/4-1/2 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper

Directions:
Blend all ingredients together in a medium mixing bowl and serve cold.

(Makes approximately 3 cups)

Nutritional Content:  (Data is for 1/2 cup)

Calories: 117
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 102 mg (5 mg if you leave the salt out of the recipe)
Carbohydrates: 21 gm
Dietary fiber: 4 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 9

From:  http://www.thegraciouspantry.com/clean-eating-cilantro-quinoa-salad/

Skinny Strawberries Romanoff

16 oz strawberries, washed and cut                                         
4 oz low fat sour cream (I use fat-free plain Greek yogurt)                                      
2 tbsp brown sugar
mint leaves for garnish (optional)


Combine sour cream and brown sugar. Place about five strawberries in each glass and drizzle each with 2 tablespoons of cream sauce.

Serve in champagne glasses and garnish with mint leaves for an elegant presentation.

Servings: 5 • Serving Size: about 5 strawberries + 2 tbsp cream

From:  Skinnytaste.com

Blueberry-Cinnamon Muffins

To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy.
Add egg substitute, beating until blended. Stir in vanilla.

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon
cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture.
Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Bake at 350° for 15 to 20 minutes or until tops are golden.
Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

Jim Burritoes

2 (16 ounce) can refried beans
2 cans green chile sauce 
1 lb ground beef
1 lb ground pork
1 small onion, chopped
1 (4 ounce) can green chilies
1 tsp chili powder
½ tsp salt
¼ tsp chili powder
¼ tsp garlic powder
¼ tsp Tabasco (optional)
Reduced fat free cheddar or Monterey Jack cheese, cubed or shredded
10 Tortillas 

 

Spray pan with PAM.  Cook beef and pork until cooked through.  While they are cooking, add onion and green chiles.  Drain meat after cooked through.  Add refried beans, one can green chile sauce, and spices.  Simmer 10 minutes.  Spoon onto tortilla and top with additional green chile sauce and cheese.  Heat to melt cheese. 

 

Serves 10 

Creamy Avocado Soup

3 avocados, quartered
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped fresh parsley
1 to 3 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon hot sauce
1 (32-ounce) container chicken broth
1 (16-ounce) container sour cream*

Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides. Add chopped cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides. Pour into a large bowl; stir in chicken broth and sour cream. Cover and chill 3 hours.

* 1 (16-ounce) container light sour cream may be substituted.

Yield: Makes 8 cups

Honey Pineapple Chicken

20 oz Crushed Pineapple
5 Tbsp Honey
4 Chicken Breasts
Salt and Pepper (to taste)

Mix 20oz crushed pineapple with 5 Tbsp Honey. Cube chicken, season with salt & pepper and put it in a ziploc with 2/3 of pineapple mixture. Allow to marinate in the fridge for at least an hour.

Line baking dish with foil and broil for 6-8 min per side or until done. While broiling, put remaining pineapple mixture in saucepan and heat. Serve on top of chicken (or on the side).

We had it with sweet potato fries and a salad.  The kids (and I) LOVED it, and it was so simple!

Even better, I had no cleanup from broiling because of the foil!  Gotta love that even more!

Summer Berry Muffins

1 1/2 cups flour
1 1/2 cups soft brown sugar
1/2 tsp salt
2 tsp baking powder
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
1/4 cup full fat milk
3/4 cup raspberries
1/2 cup blueberries
1/3 cup white chocolate chips
1 tsp demerara sugar

Preparation

Line a muffin pan with 8 paper muffin liners. In a large bowl, combine the flour, brown sugar, salt, and baking powder and set aside.

In a separate bowl, whisk together the vegetable oil, egg, vanilla extract and milk. Add the mixed dry ingredients and stir until blended. Gently fold in the berries and white chocolate.

Spoon the mixture into the muffin liners and sprinkle with demerara sugar.

Bake for about 20 minutes until risen and just firm. Allow to cool a little then transfer to a wire cooling rack.

Serves 8
From:  First Meals by Anabel Karmel

Apple-Spinach Salad

Salad:
1 (6-ounce) package fresh baby spinach
2 small Granny Smith apples, chopped
1/2 cup cashews
1/4 cup Craisins

Dressing:
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon celery salt


Preparation
Combine first 4 ingredients in a large salad bowl.
Whisk together sugar and next 4 ingredients until blended. Serve dressing with salad.

 Note: You can chill dressing up to 1 day; whisk well before serving.

Serves 4.

Corn, Avocado and Black Bean Salsa

2 medium-size ripe avocados, cubed
1 (15.5-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
1 fresh jalapeño pepper, seeded and diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

Gently stir together all ingredients in a large bowl.


Serves 10

Natalie's Green Onion Potato Salad

1 cup mayonnaise
½ teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground white pepper
½ cup chopped green onion tops (green parts only)
2 pounds cooked, unpeeled new potatoes, halved if small, or quartered
1/3 cup finely minced red onions
1 tablespoon chopped fresh cilantro
Place the mayonnaise, mustard, garlic, salt, pepper and green onions in a blender and blend on low speed and process briefly to combine. In a medium bowl, place the potatoes and red onions. Pour the mayonnaise over the potatoes and stir to combine. Garnish with the cilantro.
Yield: 5 generous salad servings

Baked Garlic Lemon Tilapia

http://www.skinnytaste.com/2009/01/baked-garlic-lemon-tilapia-5-pts.html

Skinny Chicken Fajitas

http://www.skinnytaste.com/2008/04/chicken-fajitas-45-pts.html#more

Chicken Pot Pie

Servings:
6-8

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe) - Pepperidge Farm Puff Pastry

pinch of thyme, poultry seasoning and a bay leaf

Directions:

1. Preheat oven to 400°F.

2. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

4. Combine broth and half and half.

5. Gradually stir into vegetable mixture.

6. Cook over medium heat stirring constantly until thickened and bubbly.

7. Stir in salt and pepper; add chicken and stir well.

8. Pour into shallow 2 quart casserole dish and top with pie shells.

9. Cut slits to allow steam to escape.

10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Hungarian Mushroom Soup

 1 lb. fresh mushrooms, sliced

2 cups chopped onions

4 Tbsp. butter

3 Tbsp. flour

1 cup milk (not skim)

1-2 tsp. dill

1 Tbsp. paprika

1 Tbsp. soy sauce
1 tsp. salt

2 cups stock or broth

1 tsp. fresh lemon juice

¼ cup chopped parsley

½ cup sour cream (optional)

Sauté onions in 2 Tbsp. butter. Salt lightly. A few minutes later add mushrooms, ½ cup stock or broth, soy sauce, paprika and dill. Cover and simmer on low for 15 minutes. Melt remaining butter (2 Tbsp.) in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk. Cook, stirring frequently, over low heat for 10 minutes, until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 15 minutes.

Just before serving, add salt and pepper, lemon juice and sour cream (optional). Garnish with parsley.

Serves 4-6. Enjoy!!!

from Vagabond Blues Café in Palmer, AK

Cornbread Dressing

1 single recipe cornbread prepared and baked as per the package.

 "Martha White", white cornbread mix. On the box it says Ballard Old South recipe and she bought it at Walmart. If you can't find this use a white cornbread mix with little or no added sugar. Just follow the recipe on the box and bake the cornbread.

1 medium onion chopped

1/2 green bell pepper finely chopped

1 rib of celery finely chopped

Cook this with one stick of butter over low heat till vegetables become transparent.

Add two cans of Cream of Chicken soup

Mix and heat slightly and then turn off heat. Just want to mix good and the heat helps to do this.

Crumple up the cornbread and add to the above mixture. Mix all ingredients well.

You may need to add some water, up to a 1/4 cup, if it LOOKS to dry. Most of the time (98%) she has too add some water.

Put in a baking dish and can be made ahead of time and stored in the refrigerator till ready to bake. It also freezes well and Kathy has done this many times with no problem.

Bake at 350 F for 30 - 35 minutes. Stir halfway through the cooking and make sure you "wipe" the edges of the baking pan. Serves 6-8 people.

Wild Rice Salad

6 cups water
12 oz wild rice (I use 1 box Uncle Ben's and 6 oz of brown rice to mix it up)
1 tsp salt
------------
3/4 C dried cranberries (I mix Craisins and golden raisins)
1 Cup chopped fresh parsely
3/4 C toasted chopped pecans (I mix walnuts, pecans and pine nuts)
4 chopped scallions or green onions
1 C diced yellow tomatoe or grape tomatoes halved
1/2 Cup raspberry vinagrette
salt, pepper & olive oil to taste

Take the first 3 ingredients and cook the rice (brown rice takes longer to cook than white rice). Allow the rice to cool and mix it with the remaining ingredients. 

Zucchini-Carrot Cupcakes

Here's the basic recipe:

3/4 C sugar
1/3 C Br sugar
1/4 C molasses
3/4 C oil
2 eggs
2 C flour
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1 T cinnamon
1/4 t nutmeg
1 1/2 C shredded zucchini
1/2 C shredded carrots
3/4 C walnuts

Bake 350 for 25 min for muffins (or 55 min for a loaf)

My variations may make your head spin, but I really never make it the way the basic recipe goes... It actually tastes best as is, but I pile on more healthy substitutions that really don't make it taste better... it just makes it healthier...

-I take out 1 tablespoon each out of the sugars
-I substitute unsweetened applesauce for most of the oil (1/2 C apple sauce + 1/4C oil)
-I use only 1C white flour and make a combo of whole wheat, rye, spelt, and soy flour to make the other cup
-I also add 1/4 C oatmeal and a couple tablespoons each of wheat germ and ground flaxseed meal
- I increase the cinnamon to 1 1/2 Tablespoons (cinnamon=good!)
-I add a handful of raisins and cut up dried figs
-The molasses isn't necessary (I only buy it for this recipe) so you can just skip it or up the br sugar a bit or use 1-2T honey

I don't have an exact recipe for the frosting. But here's a ballpark...

1/2 package cream cheese
1T honey
2T powder sugar
1 small carton of whipping cream

I whip the cream cheese with a mixer, then add the honey and powdered sugar. In another bowl, I whip the cream until it looks like whipped cream. I put the cream cheese mix into the whipped cream and mix it together.

Happy baking!

-Theresa

Soft Batch Christmas Cookies (Cut-Outs)

5 cups of flour
2 tsp. of baking powder
1 tsp. of baking soda
1 cup of margarine (at room temperature)
2 cups of sugar
2 eggs
1 tsp. of vanilla
1/2 tsp. of salt
1 cup of sour cream

Mix together flour, baking powder, baking soda, and salt. Set aside. Cream together margarine and sugar. Add eggs and vanilla - beat well. Add flour mixture and sour cream alternately. Refrigerate overnight. Roll dough to ¼" and cut out (they will rise to double the size). Bake at 400° for 8-10 minutes. Frost and decorate as desired.

Yield: 7 dozen (small to medium cut-outs)

Carolina Vinegar Barbeque Sauce

1 cup white vinegar
1 cup apple cider vinegar
1/2 cup brown sugar, packed
1 tsp cayenne pepper
1 tbsp red pepper flakes
1 tsp salt
1 tsp pepper, ground

Mix together and heat until sugar dissolves (don’t breathe the fumes). Let cool and store for 24 hours.

Pork Dry Rub

1/4 cup cumin
1/4 cup brown sugar
1/2 cup paprika
1/4 cup chili powder
1 tbsp cayenne powder
1/4 cup salt
1/4 cup black pepper, ground
1 tsp onion powder
1 tsp garlic

Mix together.

Carolina Pulled Pork

3-5 lbs. pork butt
2 tbsp vegetable oil
2 cups dry rub
Carolina vinegar barbecue sauce

Day 1. Rub pork with dry rub. Place in a baking dish and cover with plastic. Refrigerate overnight or at least 8 hours. Make the Carolina vinegar barbecue sauce.

Day 2. Remove the pork from the refrigerator and allow to rest at room temperature for an hour. Preheat oven to 325F. Heat oil in a large frying pan and sear the pork on high heat on all sides (a few minutes each side). Place pork in a baking dish lined with foil. Cover with foil and bake for four hours. Remove from oven and remove fat and connective tissue and any bone. Shred the meat with forks. Pour desired amount of sauce over the pork and serve hot.

Chocolate Mousse

2 eggs
2 egg yolks
6 squares semi-sweet chocolate, melted and slightly cooled
2 tsp. vanilla
Pinch of salt
1/2 cup whipping cream

Beat eggs, yolks and salt with mixer until fluffy. Add chocolate and beat until well blended. Add cream and vanilla and beat until mixture is smooth and mounds. Spoon into 4 dessert dishes. Garnish with whipped cream.

From:  Kathy McFarland