Saturday, December 31, 2016

Spiced Pumpkin Waffles

Spiced Pumpkin Waffles     

 2 1/2 cups all-purpose flour 
 1 tablespoon baking powder 
 2 teaspoons cinnamon 
 1 teaspoon ginger 
 1/2 teaspoon baking soda 
 1/2 teaspoon salt 
 1/2 teaspoon fresh-ground nutmeg 
 1/4 teaspoon cloves 
 4 large eggs 
 2 cups buttermilk 
 1 cup pumpkin purée 
 1/2 cup dark brown sugar 
 1/4 cup unsalted butter, melted 
 1 teaspoon pure vanilla extract 



 1. Preheat a waffle iron.

 2. In a large mixing bowl combine the flour, baking powder, 
cinnamon, ginger, baking soda, salt, nutmeg. set aside. 

 3. In another large mixing bowl whisk together the eggs, 
buttermilk, pumpkin purée, sugar, butter, and vanilla until smooth. 
While whisking, add the flour mixture and blend until smooth. 

 4. Coat the waffle iron with vegetable oil and cook 
the batter till done.

Orange Mango Smoothie

Orange Mango Smoothie     

 1 large ripe mango, peeled and cubed
 1 cup fresh orange juice 
 1/2 large banana, peeled 
 1/4 teaspoon cinnamon 
                             1/2 cup ice cubes                                 


 1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.

Friday, December 30, 2016

Vanilla & Pineapple Smoothie

Vanilla & Pineapple Smoothie    

 1/2 cup vanilla ice cream
 1 cup of canned pineapples drained or fresh
 1/2 banana
                         1/2 cup milk                                


 1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.

Tuesday, December 27, 2016

Chocolate Chip Pecan Cookies

Chocolate Chip Pecan Cookies    

 1 1/4 cups all-purpose flour 
 1 cup quick-cooking oats 
 1/2 teaspoon baking soda 
 Pinch of salt 
 3/4 cup packed brown sugar 
 1/2 cup granulated sugar 
 1 cup unsalted butter, softened 
 1 large egg 
 1 teaspoon pure vanilla extract 
 1 cup semisweet chocolate chips 
 1/2 cup coarsely chopped pecans                               


 1. Preheat the oven to 350°F. 

 2. In a medium mixing bowl, combine the flour, oats, 
baking soda, and salt and set aside

 3. In the mixing bowl combine the sugars and butter 
and mix on medium speed until creamy. 

 4. Add the egg and vanilla and mix until thoroughly incorporated. 

 5. Turn the mixer to medium-low and add the flour mixture 1/4 cup 
at a time, thoroughly mixing after each addition. Add the chocolate 
chips and pecans and mix until just combined.

 6. Spoon the batter using a tablespoon onto ungreased baking sheets, 
spacing them 2 inches apart.

 7. Bake for 15 to 20 minutes or until the edges are golden brown.

 8. Remove the cookies to wire racks to cool.

Monday, December 26, 2016

Blackberry Breakfast Bars

Blackberry Breakfast Bars    

 1 3/4 Cups sugar
 1 Cup butter
 4 egg
 1 Teaspoon vanilla
 3 Cups flour
 1 1/2 Teaspoons baking powder
 21 Oz blackberry pie filling
 1 1/4 Cups powdered sugar
 1 Tablespoon margarine; melted
 2 Tablespoons lemon juice                               


 1. Cream sugar and butter in a large bowl. Add eggs and vanilla 
and beat well. Add flour and baking powder, stir until combined.

 2. Spread half of mixture onto an ungreased 15x10 jelly roll pan. 
Carefully top with pie filling. Drop remaining dough on top by teaspoonfuls. 

 3. Bake at 350 for 40-45 minutes or until golden brown. 
Do not under bake. Combine powdered sugar, melted margarine and 
lemon juice and drizzle over warm bars. Place in refrigerator to for
 them set up.

Chipotle-Maple BBQ Sauce

Chipotle-Maple BBQ Sauce    

 1 tablespoon canola oil
 1 cup minced onion
 2 large garlic cloves, pressed
 1 cup canned chicken broth or homemade stock
 1 cup ketchup
 1/4 cup real maple syrup
 1 tablespoon minced chipotle pepper (canned in adobo sauce)
 1 teaspoon sea salt
 1/2 teaspoon fresh ground black pepper
 1/2 teaspoon allspice                              


 1. In a large saucepan, heat the oil and sauté the onion over 
medium heat for 5 minutes. Stir in garlic and sauté 2 minutes. 
Add remaining ingredients and bring to a boil. Reduce heat 
and simmer 15 minutes, or until thickened.

 2. Remove from heat and let cool.

Thursday, December 22, 2016

Chocolate Hazelnut Pancakes

Chocolate Hazelnut Pancakes   

 1/4 cup whole hazelnuts
 1 cup all-purpose flour 
 2 tablespoons sugar 
 1 tablespoon baking powder 
 1/8 teaspoon salt
 1 cup whole milk 
 1 large egg
 1 tablespoon unsalted butter, melted and cooled 
 1/4 cup Nutella
 Butter for the griddle                             


 1. Preheat the oven to 350°F.

 2. Spread out hazelnuts in one layer on a baking sheet and toast 
for 10 to 15 minutes. Pour the nuts onto a clean towel. Gather the 
towel around the nuts and rub gently to loosen the skins until they
 fall off. Place the peeled hazelnuts in a blender and pulse for 
30 seconds until coarsely ground. Set aside.

 3. In a medium mixing bowl, mix together the flour, sugar, 
baking powder, and salt.

 4. In a small mixing bowl, add milk, egg, melted butter, and Nutella
 and beat for 1 to 3 minutes until the Nutella is thoroughly incorporated. 

 5. Add the wet ingredients to the dry ingredients and mix until just 
combined. Gently fold in 1/4 cup of ground hazelnuts. 
Reserve the rest for the topping.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons 
of butter. Using about 1/4-cup of batter per pancake, scoop the batter 
onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface 
of the pancakes, and then flip. Cook till golden brown.

Tuesday, December 20, 2016

Tomato Relish

Tomato Relish   

 1 large ripe tomato, peeled, finely diced
 1/4 cup chopped cilantro
 1 tablespoon red wine vinegar
 1/4 teaspoon sea salt                            


 1. Mix all ingredients together very well.

Monday, December 19, 2016

Easy Creamy Mushroom Swiss Steak

Easy Creamy Mushroom Swiss Steak  

 1 1/2-2 lb. round steak
 1 onion, finely chopped
 2 cans, undiluted cream of mushroom soup                           


 1. Place steak in crockpot and cover with onion. 
Pour soup over meat and onion. Cook on low setting 
for 8-10 hours.

Sunday, December 18, 2016

Cajun Bacon-Wrapped Jalapenos

Cajun Bacon-Wrapped Jalapenos  

 8 large jalapeno peppers 
 3 ounces cream cheese, softened 
 1/2 cup finely shredded sharp cheddar cheese 
 1 teaspoon Cajun seasoning 
 8 peppered bacon strips                          


 1. Cut jalapenos in half lengthwise; remove seeds and center membranes.

 2. In a small mixing bowl, combine the cream cheese, cheddar cheese and 
Cajun seasoning. Stuff about 1-1/2 teaspoonfuls into each pepper half.

 3. Slice bacon strips in half widthwise. In a large skillet, cook bacon until 
partially cooked. Wrap a bacon piece around each pepper; secure with 
a toothpick. 

 4. Place in a shallow baking pan. Bake, uncovered, at 350° for 20-35 minutes
 or until bacon is crisp.

Saturday, December 17, 2016

Vidalia Onion Soup

Vidalia Onion Soup  

 6 cups chicken broth or Homemade Chicken Stock
 6 cups thinly sliced Vidalia onions
 2 cloves garlic, minced
 1 teaspoon sugar
 1 1/2 teaspoons dried sage leaves
 2 bay leaves
 3 tablespoons cornstarch
 1/4 cup cold water
 Salt and pepper, to taste
      Chopped chives                         


 1. Combine all ingredients, except cornstarch, water, salt, 
white pepper, and chives, in 6-quart crock pot; cover and 
cook on high 5 to 6 hours.

 2. Discard bay leaves; stir in combined cornstarch and water, 
stirring 2 to 4 minutes.

 3. Process soup in blender until smooth. Season to taste with 
salt and pepper. Serve warm or chilled; 
Garnish with chopped chives. 

Friday, December 16, 2016

Blackberry Yogurt Smoothie

Blackberry Yogurt Smoothie 

 1/2 cup blackberries
 1/2 cup vanilla Yogurt
 1/2 banana
 1/2 cup milk                         


 1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth. 

Wednesday, December 14, 2016

Homemade Beef Stock

Homemade Beef Stock 

 3-5 lbs beef bones
 1-2 carrots cut into 1-2 inch pieces
 2 stalks celery cut into 1 inch pieces
 1 yellow onion quartered
 5-10 sprigs parsley
 1 bay leaf
 2 leeks cut into 1 inch segments
 10 pepper corns
 1 teaspoon Thyme
 Olive oil 


 1. Place the bones on a greased baking sheet and brush liberally 
with olive oil 

 2. Bake at 350 degrees F turning once during baking for about 
25 minutes on each side or until browned. 

 3. Pour in 8 cups (2 L) water. Cover and cook on low for 12 hours. 

 4. Place in the crock pot or large stock pot along with remaining 
ingredients, then add in enough water to cover.

 5. Cover and cook on low for 12-24 hours OR on HIGH for 6 hours 

 6. Remove from crock pot or strain and refrigerate.

 7. Lift off fat and discard. 

 Refrigerate for up to 3 days or freeze for up to 1 month. 

Raspberry Banana Yogurt Smoothie

Raspberry Banana Yogurt Smoothie

 2 cups frozen raspberries 
 1 1/2 bananas 
 1 cup Plain Yogurt 
 1 cup water 
 1 tablespoon maple syrup                       


 1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.

Apple Brown Betty

Apple Brown Betty

 6 large Braeburn or Granny Smith apples, cored, 
 peeled, and sliced
 3 cups very coarse bread crumbs, toasted
 1/2 cup unsalted butter, melted
 1/2 cup white sugar
 1/2 cup firmly packed brown sugar
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 1/8 teaspoon salt
 Vanilla ice cream                       


 1. Place the apples in a lightly greased medium slow cooker. 

 2. In a large mixing bowl gently toss together the bread crumbs, 
butter, white sugar, brown sugar, cinnamon, nutmeg, and salt. 
Evenly spread over the apple slices.

 3. Cover and cook on low for 3 to 4 hours. Uncover and let stand 
for 15 minutes before serving warm with scoops of vanilla ice cream.

Sunday, December 11, 2016

Three-Bean Chili

Three-Bean Chili

 1 Lb ground round 
 1 Lb seasoned country sausage  
 10-12 slices bacon 
 1 (16-ounce) can garbanzo beans
 1 (16-ounce) can pinto beans 
 1 (16-ounce) can kidney beans 
 6 cups chopped ripe tomatoes 
 1 large onion, chopped 
 1 red bell pepper, seeded and chopped
 4 cloves garlic, minced 
 1 hot chile pepper, seeded and minced 
 1 cup red wine 
 1/2 cup Worcestershire sauce 
 2-3 teaspoons chili powder or more to taste 
 2 teaspoons dry mustard 
 2 teaspoons celery seeds 
 salt and ground black pepper to taste                      


 1. In a stovetop Dutch oven brown the bacon. Drain and set aside.

 2. Brown the beef in the bacon drippings. Drain and set aside. Cut 
the sausage into wheels, brown, drain, and set aside. Pour off most 
of the drippings left in the pot, leaving about 1 tablespoon.

 3. Sauté the onion, bell pepper, chile pepper, and garlic for 3 or 4 
minutes, stirring as you go with a wooden spoon. Add the chili powder 
and other spices. Stir in the wine and Worcestershire sauce. Add 
the tomatoes and simmer for 10 minutes. 

 4. Add the beef, sausage, and crumbled bacon. Bring to a boil, 
reduce the heat to very low, cover, and simmer for at least 30 minutes.

 5. Stir in the beans, along with the liquid from the cans, and bring to 
a new boil. Reduce the heat, cover, and simmer for an hour, stirring 
from time to time and adding a little water if needed. Serve hot.

Friday, December 9, 2016

Avocado and Blueberry Smoothie

Avocado and Blueberry Smoothie

 1/2 cup ice cubes
 1 1/2 cups peach nectar 
 1/2 tsp ground cinnamon
 1 tsp vanilla extract
 1/2 large, ripe avocado, peeled, seeded, cut in small chunks
 1 cup fresh blueberries, well-drained
 3/4 cup nonfat vanilla                      


 1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth.

Tuesday, December 6, 2016

Onion Soup with Mushrooms

Onion Soup with Mushrooms

 3 cups thinly sliced onions 
 1 1/2 cups thinly sliced leeks 
 1/2 cup chopped green onions
 1 tablespoon butter
 1 teaspoon sugar 
 2 cups sliced mushrooms 
 6 1/2 cups reduced-sodium fat-free chicken broth 
 Salt and pepper, to taste                      


 1. Cook onions, leeks, and shallots in butter in large saucepan,
 covered, over medium-low heat until onions are softened, about 
15 minutes.

 2. Stir in sugar; cook, uncovered, until onion mixture is 
golden, about 12-15 minutes.

 3. Stir in mushrooms; cook over medium heat until tender, 
about 5 minutes. Add broth and heat to boiling; reduce heat 
and simmer, uncovered, 15 minutes. 

 4. Season to taste with salt and pepper. 

Bacon-Wrapped Shrimp

Bacon-Wrapped Shrimp 

 10 Medium Shrimp
 10 Bacon strips
 1 Jalapeño Pepper
 1/2 Cup Italian Dressing
 1 Whole Green Onion
 2 Lemon Wedges                     


 1. Slice Jalapeño pepper in small strips. Slice shrimp down the 
back to butterfly. Place one pepper in the back of the shrimp, 
wrap with a slice of bacon and skewer with a toothpick.

 2. Place bacon-wrapped shrimp in a container, pour Italian dressing 
over the top, seal and place in refrigerator to marinate for 1 hour.

 3. When ready to cook, place shrimp on grill for 2-3 minutes or in 
oven for 3-4 minutes. Flip and repeat until both shrimp and bacon 
are done and the bacon is black on the edges. 
Garnish with lemon wedges

Homemade Steak Sauce

Homemade Steak Sauce   

 1 (6-ounce) can tomato paste
 1/4 cup apple cider vinegar
 1/4 cup white vinegar
 2 teaspoons brown sugar
 2 tablespoons raisins
 1 teaspoon grated orange zest
 2 tablespoons freshly squeezed orange juice
 1 teaspoon Worcestershire sauce
 1/2 teaspoon salt
 1/4 teaspoon garlic powder
 1/4 teaspoon onion powder
 1/4 teaspoon allspice 
 1/4 teaspoon mustard powder                     


 1. In a small saucepan, heat the tomato paste over 
medium-low heat, stirring frequently, until it darkens slightly, 
about 3 to 6 minutes.

 2. Add the apple cider vinegar, white vinegar, brown sugar,
 raisins, orange zest, orange juice, Worcestershire sauce, salt, 
garlic powder, onion powder, allspice, and mustard powder. 
Stir until combined.

 3. Simmer uncovered, over low heat stirring occasionally 
for 15 to 20 minutes.

 4. Let cool for about 5 minutes, then puree with a blender. 

 Makes about 8 oz.
 Can be keep in the refrigerator for up to 1 month.

Sunday, December 4, 2016

Peach Strawberry Smoothie

Peach Strawberry Smoothie 

 1 fresh peach, sliced 
 1/4 cup frozen sliced strawberries 
 3/4 cup vanilla-flavored soy milk 
 1/2 cup scoop vanilla ice cream                     


1. Combine all ingredients into a blender. 
Blend at high speed until thick and smooth. 

Raisin Rum Cream Cheese Pie

Raisin Rum Cream Cheese Pie 

 Pie Dough for a 9-inch pie shell
 1/3 cup rum 
 1 cup raisins 
 12 ounces cream cheese, room temperature 
 2/3 cup sugar 
 1/4 teaspoon salt
 2 eggs 
 2/3 cup heavy whipping cream 
 1 teaspoon vanilla extract


 1 cup sour cream 
 3 tablespoons sugar                    


1. Pour the rum into a small saucepan and bring it just to a simmer 
over moderate heat—1-2 minutes; do not let it boil. 

 2. Add the raisins, cover the pan, and set aside off the heat for 
at least 1-2 hours.

 3. Preheat the oven to 425°F.

 4. Roll out the dough and fit it into a 9-inch glass pie pan, then trim 
and flute the edges.

 5. In a large mixing bowl, using a electric mixer, beat the cream cheese 
until it is soft and smooth.

 6. Add the sugar and salt and continue beating until blended. 
Add the eggs and beat until smooth. Stir in the cream and vanilla. 
Stir in the raisins, along with any rum left from soaking. Pour the 
mixture into the prepared pie shell.

 7. Bake for 10 minutes, then reduce the heat to 350°F and continue baking 
for 20 to 30 minutes longer, or until the filling has puffed slightly and has set 
around the edges. The center should remain slightly soft, it will set as it cools.

 8. To make the topping, stir together the sour cream and sugar until the 
sugar dissolves. Spread over the pie and refrigerate for several hours before serving.