Raspberry Muffins

Raspberry Muffins  

Ingredients 

 6 tablespoons butter, softened

 1 cup sugar 

 2 eggs 

 2-1/2 cups all-purpose flour 

 2 teaspoons baking powder 

 1/4 teaspoon baking soda 

 1 teaspoon lemon peel, grated

 1 cup lemon yogurt 

 1/4 cup milk 

 2 cups fresh raspberries* 

 Topping 

 1 cup quick-cooking oats 

 1/4 cup sugar 

 1/4 cup butter, melted 

 3 tablespoons raspberry preserves, seedless 

         

  

  

         

                             

Directions  

 1. In a large mixing bowl, cream butter and sugar until light and fluffy. 

Beat in eggs. 

 2. Combine the flour, baking powder, baking soda and lemon peel; 

add to creamed mixture alternately with yogurt and milk. Fold in raspberries. 

 3. Fill paper-lined muffin cups three-fourths full.

 4. Combine the topping ingredients; spoon over batter.

 5. Bake at 375° for 25-35 minutes or until a toothpick inserted in the 

center comes out clean.

 6. Cool for 5 minutes before removing from pans.

 * If you use frozen raspberries, use without thawing.

Whisky Cobbler

Ingredients 

2 oz /  whisky – your choice

1 bar spoon superfine white sugar

1 bar spoon Maraschino liqueur

1 bar spoon Grand Marnier or

Cointreau 

1 orange slice (optional)

         

  

  

         

                             

Directions  

 If you're including the orange slice and /or other fruits:

1. Muddle the orange in the base of the shaker.

2. Add other ingredients and shake together quickly with cracked

or crushed ice.

3. Pour contents into the glass,

adding more ice if necessary.

Garnish with lots of

seasonal fruits.

Serve with a straw.

If you're not including the

orange slice:

1. Dissolve sugar in the glass with

a dash of water.

2. Add ice and the rest of the ingredients, ending with

the whisky. Stir well until the glass is frosted.

Garnish with lots of seasonal fruit.

Serve with a straw.

Grapefruit Pineapple Smoothie

Ingredients 

 1 cup grapefruit juice

 1 cup fresh pineapple chunks

 1/2 cup partially frozen vanilla yogurt         

  

  

         

                             

Directions  

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

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CrockPot Mushroom Lasagna

Ingredients

 6 oz uncooked lasagna noodles
 28 oz low-sodium spaghetti sauce
 1/3 cup water
 8 oz mushrooms, sliced
 15 oz ricotta cheese
 2 cups shredded mozzarella cheese      


       
                           
Directions

 1. Break noodles. Place half in bottom of greased crock pot.

 2. Layer half of sauce and water, half of mushrooms, half of
ricotta cheese, and half of mozzarella cheese over noodles.

 3. Repeat layers. Cover and cook on low 5 hours.

Bananas Foster

Ingredients 

1/4 cup Butter  

2/3 cup Brown sugar, dark  

3 1/2 tbs. Rum 

1 1/2 tsp.Vanilla extract 

1/2 tsp. Ground cinnamon 

3  Peeled Bananas, slice them lengthwise  

1/4 Chopped walnuts

1 pint  Vanilla ice cream       

  

  

         

                             

Directions  

1. At first take a deep and large skillet and put over for heating 

under medium heat. Add butter into it and allow it to melt completely. 

2. Now add in rum, sugar, cinnamon and vanilla. After the 

mixture starts to bubble, add walnuts and bananas into the pan.

3.Continue to cook bananas for about 2 minutes. Take it off the heat.

  

4. Serve the delicious banana dessert with vanilla ice cream.

German Chocolate Cheesecake Squares

  

Ingredients 

1 package active dry yeast

 1/2 cup warm water

 2 1/2 cups all purpose flour

 1/4 cup sugar

 1/2 teaspoon salt

 1 egg

 1/2 cup margarine, softened

 2 (8-oz) cream cheese softened 

 1 (3-oz) package cream cheese, softened

 1 cup sugar

 1/3 cup cocoa

 3 eggs

 2 teaspoons vanilla

 Coconut-Pecan Topping

 1/2 cup sugar

 1 egg

 1/2 cup evaporated milk

 1/4 cup margarine 

 2/3 cup flaked coconut

 1/2 cup chopped pecans 

 1 teaspoon vanilla        

  

  

         

                             

Directions  

 1. In large mixing bowl, dissolve yeast in warm water. Add 1 cup flour, 

1/4 cup sugar, salt, egg and margarine, stirring vigorously until smooth. 

Add enough remaining flour to make dough easy to handle.

 2. Turn onto lightly floured surface; knead until smooth and elastic, 

3 to 5 minutes. Cover; let rest 20 minutes. 

 3. Preheat oven to 350 degrees. Grease jelly roll pan. Press dough in

 bottom and up sides of pan.

 4. Beat cream cheese well. Gradually beat in sugar and cocoa until fluffy.

 Beat in 3 eggs (one at a time) and vanilla. Pour into crust.

 5. Bake until crust is golden brown and center is set, about 20-30 minutes.

 Cool. Spread with coconut-pecan topping. Refrigerate at least 1 hour or until 

chilled and firm. Cut into 2-inch squares. Keep refrigerated.

 Coconut-Pecan Topping

 1. Heat sugar, egg, milk, and margarine in saucepan over medium-low heat, 

stirring constantly until thick. Remove from heat; stir in remaining ingredients, cool.

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Green Onion And Soy Sauce Mayonnaise

Ingredients


 1/2 cup mayonnaise
 1 green onion including green tops, very thinly sliced
 1 teaspoon fresh lemon juice
 2 teaspoons soy sauce      


       
                           
Directions

 1. In a small bowl, mix together the mayonnaise, green onion,
lemon juice, and soy sauce until well blended. Cover and refrigerate
for up to 1 day.

Applesauce Cranberry Pecan Muffins

Ingredients 

 2 cups all-purpose flour 

 1/2 cup sugar 

 1 teaspoon baking soda

 1 teaspoon ground cinnamon 

 1/2 teaspoon salt

 1 egg, lightly beaten 

 1/3 cup vegetable oil 

 1 cup unsweetened applesauce 

 1 cup cranberries, chopped 

 1/2 cup pecans chopped        

  

  

         

                             

Directions  

 1. Preheat oven to 350F.

 2. Grease the muffin tin lightly.

 3. In a large mixing bowl mix the flour, sugar, 

baking soda, cinnamon and salt. 

 4. In another mixing bowl mix the egg, oil and applesauce. 

 5. Add the applesauce mixture to the dry ingredients and 

mix together gently, do not over mix. Gently fold in the chopped 

cranberries

 6. Add mixture into muffin cups filling until 2/3 full. 

Bake for approximately 30 minutes. 

 7. Cool for 5 minutes before removing from the muffin tin.

Sourdough Waffles

Ingredients

 1 cup sourdough
 1/4 cup cooking oil
 1/2 teaspoon baking soda
 1/2 t
 5. Preheat waffle iron, set it to high heat.
Cook till golden brown.easpoon salt
 2 large eggs - separated
 1 Tablespoons sugar
 1/4 cup dry powdered milk    


       
                           
Directions

 1. Separate the eggs into two separate bowls.

 2. In a mixing bowl beat egg yolks until they turn a
light lemon color.

 3. Add all other ingredients, except whites to the
yolks and mix until well blended.

 4. Beat the egg whites until soft peaks form.
Fold in egg whites gently.

Blackened Catfish with Dipping Sauce

Ingredients


 4 6 oz. catfish fillets
 4 tablespoons blackened seasoning
 2 tablespoons olive oil

 Dipping Sauce:

 3/4 cup mayonnaise
 4 tablespoons ketchup
 3 tablespoons fresh lemon juice
 salt and ground black pepper
 1 tablespoon finely sliced scallions    


       
                           
Directions

 1. To make the dipping sauce:
 In a medium mixing bowl whisk together the mayonnaise,
ketchup, and lemon juice. Season with salt and pepper to
taste. Stir in the scallions. Cover and refrigerate until ready to serve.

 2. To make the catfish:
 Season both sides of the fish with the blackened seasoning.
In a large skillet over medium-high heat, warm the oil until
a few droplets of water sizzle when sprinkled in the skillet.
Sear the fish on one side until the meat is well browned and
releases easily from the pan, about 4 to 6 minutes. Turn over
the fillets and cook to desired doneness, about 5-6 more minutes.
Serve warm with a spoonful of the dipping sauce.

Creamy Corn and Chicken Soup

Ingredients 

 1 pound boneless skinless chicken breasts 

 4 cups low-sodium chicken broth or  

 4 cups corn kernels, fresh, or frozen, thawed 

 1 cup thinly sliced leeks white and pale green part only

 1 cup peeled and diced russet potato 

 1/2 cup dry white wine

 1 medium celery ribs, chopped 

 2 tablespoon Worcestershire sauce 

 1/2 teaspoon dried thyme 

 3/4 cup heavy cream      

  

  

         

                             

Directions  

 1. Place the chicken breasts in the a 4-6 qt. slow cooker. Add the broth, 

corn, leeks, potato, white wine, celery, Worcestershire sauce, and thyme. 

Stir well.

 2. Cover and cook on low for 5 hours, or until the meat is cooked through 

and the potato is tender.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. Keep the 

slow cooker covered and on low. 

 4. Transfer the chicken breasts to a cutting board. Puree the remaining soup: 

use an immersion blender right in the cooker; or ladle the soup in batches into 

a large blender, cover, and blend until smooth, pouring the soup back into the 

slow cooker. Keep the slow cooker set on low.

 5. Chop the chicken into bite-size bits; stir these into the soup along with the 

cream. Cover and cook on low for 15 minutes to blend the flavors.

Grapefruit Cocktail

Ingredients 

1 part gin     

1 part grapefruit juice     

Garnish: maraschino cherry      

  

  

         

                             

Directions  

1. Stir with ice and strain into a cocktail glass. 

Garnish with maraschino cherry or grapefruit wedge.

Coffee-Braised Pot Roast with Caramelized Onions

Ingredients 

 1 4-pound beef chuck roast, trimmed of fat

 1/2 teaspoon salt to taste 

 Freshly ground pepper, to taste

 4 teaspoons extra-virgin olive oil, divided

 2 large onions, halved and thinly sliced (4 cups)

 4 cloves garlic, minced

 1 teaspoon dried thyme

 3/4 cup strong brewed coffee

 2 tablespoons balsamic vinegar

 2 tablespoons cornstarch mixed with 2 tablespoons water      

  

  

         

                             

Directions  

1. Preheat oven to 300°F. 

 2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch 

oven or soup pot over medium-high heat. Add beef and cook, turning 

from time to time, until well browned on all sides, 5 to 7 minutes. 

Transfer to a plate.

 3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce 

heat to medium and cook, stirring often, until softened and golden, 

5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir 

in coffee and vinegar; bring to a simmer. Return the beef to the pot 

and spoon some onions over it. Cover and transfer to the oven.

 4. Braise the beef in the oven until fork-tender but not falling apart, 

2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and 

let rest for about 10 minutes.

 5. Meanwhile, skim fat from the braising liquid; bring to a boil over 

medium-high heat. Add the cornstarch mixture and cook, whisking, 

until the gravy thickens slightly, about 1 minute. Season with pepper. 

Carve the beef and serve with gravy.

Ham and Cheddar Cheese Muffins

Ingredients 

 1 1/4 cups all-purpose flour

 1/4 cup cornmeal

 2 1/2 teaspoons baking powder

 1/2 teaspoon baking soda

 3 green onions, sliced

 1/2 cup shredded sharp Cheddar cheese

 3/4 cup diced ham

 1 large egg

 1 cup milk

 2 tablespoons melted butter       

  

  

         

                              

 Directions

 1. Preheat oven to 375°.

 2. In a mixing bowl combine flour, cornmeal, 

baking powder and soda, onions, cheese, and the ham.

 3. In another mixing bowl whisk milk with egg and 

melted butter. Blend milk and egg mixture into the 

dry ingredients, mixing until all dry ingredients are 

moistened.

 4. Fill muffin cups about to 3/4 full.

 5. Bake for 20 to 30 minutes or until done.

Apple Pecan Pancakes

Ingredients 

 2 cups flour

 1 tsp. baking soda

 1/2 tsp. salt

 2 tbsp. sugar

 2 eggs

 2 cups buttermilk, room temperature

 2 tbsp. butter, melted

 1 tsp. vanilla

 1 1/2 cups apples, peeled and finely chopped

 1/2 cup pecans, finely chopped

 vegetable oil       

  

  

         

                              

 Directions

 1. Preheat a griddle to 350 degrees.

 2. In a large mixing bowl, combine flour, 

baking soda, salt and sugar. 

 3. In a small bowl, beat the eggs. Add 

buttermilk, butter, vanilla and mix. 

 4. Gradually add egg mixture to dry ingredients 

and stir until well combined. Fold in apples and 

nuts. Let mixture stand for 15 minutes.

 5. Pour about 1-2 tsp. of vegetable oil onto 

heated griddle.

 6. For each pancake, pour 1/4 cup of batter 

onto the griddle. Bake for about 2-4 minutes.

 7. Turn and brown the other side.

Crockpot Bacon and Beans

Ingredients

 1 pound bacon, chopped
 2 15-oz cans pork and beans
 2 16-oz cans red kidney beans, drained and rinsed
 2 15-oz cans pinto beans, drained and rinsed
 1 cup firmly packed brown sugar
 1/2 cup cider vinegar
 1 tablespoon maple syrup
 2 teaspoons garlic powder
 1/2 teaspoon dry mustard    


       
                           

 Directions

 1. In a large skillet over medium heat, cook the
bacon until crisp, around 5 to 6 minutes. Drain on
paper towels.

 2. Combine the pork and beans, kidney beans, and
pinto beans in a lightly greased medium crockpot.

 3. Stir in the brown sugar, vinegar, maple syrup,
garlic powder, mustard, and bacon.

 4. Cover and cook on low for 6 hours.

Crockpot Chicken Santa Fe

Crockpot  Chicken Santa Fe


Ingredients

 1 can (15 oz) black beans, rinsed and drained
 2 cans (15 oz) whole kernel corn, drained
 1 cup thick and chunky salsa
 5 or 6 skinless, boneless chicken breast halves
 1 cup shredded Cheddar cheese  


       
                           

 Directions

 1. In a 3-1/2- to 5-quart slow cooker, mix together
the black beans, corn, and 1/2 cup of the salsa.

 2. Top with the chicken breasts, then pour the remaining
1/2 cup salsa over the chicken. Cover and cook on HIGH for
2 1/2 to 3 hours, or until the chicken is tender and white
throughout; do not overcook or the chicken will be dry .

 3. Sprinkle cheese on top; cover and cook until the cheese
melts, about 5 to 15 minutes.

Easy Chocolate Mint Smoothie

Easy Chocolate Mint Smoothie 

Ingredients 

 2 scoops of peppermint chocolate chip ice cream

 1/2 cup milk

 2-3 drops peppermint extract     

  

  

         

                              

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and sm

Ingredients 

 2 scoops of peppermint chocolate chip ice cream

 1/2 cup milk

 2-3 drops peppermint extract     

  

  

         

                              

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and sm

Bacon Cheeseburger Pizza

Ingredients 

 1 can Refrigerated Pizza Crust 

 1/2 pound ground beef

 1 small onion, chopped

 8 ounces can pizza sauce

 8 bacon strips, cooked and crumbled

 20 dill pickle coin slices

 2 cups shredded mozzarella cheese

 2 cups shredded cheddar cheese

 1 teaspoon Italian seasoning    

  

  

         

                              

 Directions

 1. In a medium skillet, cook beef and onion until meat 

is lightly brown and drain then set aside.

 2. Place crust on a ungreased 12-inch pizza pan.

 3. Spread the sauce, top with beef mixture, bacon, 

pickles and cheeses; sprinkle with Italian seasoning.

 4. Bake at 450 degrees for 10-12 minutes or until 

cheeses have melted.

Teriyaki-Glazed Turkey Burgers

Ingredients

 1 lb. ground turkey
 4 hamburger buns, toasted
 1/3 cup honey
 1/4 cup soy sauce
 1-1/2 teaspoons grated fresh ginger root
 1 teaspoon minced garlic
 1/2 cup finely chopped celery
 1/4 cup thinly sliced green onion


       
                           

 Directions

 1. In a small mixing bowl, combine honey, soy sauce,
ginger, and garlic until well blended.

 2. Blend in 3 Tablespoons honey glaze mixture. Divide
mixture into 4 patties, 1/2- to 3/4-inch thick.

 3. Place patties on a well oiled grill, 4-6 inches from
 hot coals. Grill, turning 2 to 3 times, brushing generously
with glaze, until patties are well browned and cooked through.

 4. Serve on toasted buns.

Apple Cinnamon Muffins

Ingredients 

 1-1/2 cup all-purpose flour

 1/2 cup instant nonfat dry milk

 1/2 cup granulated sugar

 2 tsp. baking powder

 1 tsp. Cinnamon

 1/2 tsp. Salt

 1 egg

 1 cup water

 1/4 cup butter, melted

 1 cup peeled apples, chopped

 1/3 cup nuts, chopped

 1/4 pkg. brown sugar   

  

  

         

                              

 Directions

 1. Combine dry ingredients and 1/2 teaspoon of cinnamon.

 Beat eggs then add water; stir in apples and butter. 

 2. Combine nuts and brown sugar, add the other 

1/2 teaspoon of cinnamon. 

 3. Pour first mixture in greased muffin pan. Sprinkle second 

mixture over ingredients in muffin pan. 

 4. Bake 20-25 minutes at 375 degrees. 

Blueberry Cornmeal Pancakes

Ingredients 

 1 cup soy milk

 1/2 cup water

 1 cup whole wheat flour

 1/2 cup stone ground cornmeal

 1 teaspoon baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 cup fresh blueberries

 2 tablespoons vegetable oil   

  

  

         

                              

 Directions

 1. Preheat oven to 200 degrees F.

 2. In a small bowl combine the soy milk and water. In a large bowl, 

combine the flour, cornmeal, baking powder, baking soda and salt. 

Stir in the soy milk mixture just until combined.

 3. Fold in the blueberries and let the batter sit for 5 minutes.

 4. Lightly oil a skillet or griddle and heat over medium heat. Pour 

about 1/4 cup of batter onto the hot griddle and cook until pancakes 

are bubbly on top and edges are slightly dry looking. Turn and

 cook until pancakes are browned.

 5. Serve warm with syrup or jam. 

Chicken and Pasta Soup

Ingredients 

 3 1/2 cups reduced-sodium fat-free chicken broth 

 1 can (14 1/2 ounces) diced tomatoes, undrained

 8 ounces boneless, skinless chicken breast, cubed

 1 cup chopped onion

 1/2 cup each: diced green and red bell pepper

 1 clove garlic, minced

 3/4 teaspoon each: dried basil and oregano leaves

 1 cup uncooked ditalini 

 1/4 cup chopped parsley

 Salt and pepper, to taste   

  

  

         

                              

 Directions

 1. 1. Combine all ingredients, except pasta, parsley, salt, and 

pepper, in slow cooker; cover and cook on high 4 to 6 hours, 

stirring in pasta and parsley during last 20 to 30 minutes. 

Season to taste with salt and pepper. 

Cajun Chicken and Shrimp Jambalaya

Ingredients

1 tbs olive oil
 4 (4 oz) skinless, boneless chicken breast halves, cut into 1-inch pieces
 1 large onion, diced
 1 medium green pepper, diced
 2 tsp Cajun seasoning
 1 (10.75 oz) can Campbell's® Condensed Tomato Soup
 2 cups water
 1 cup uncooked regular long-grain white rice
 1/2 lb fresh or thawed frozen medium shrimp, peeled and deveined
 1 large tomato, chopped
 Chopped fresh parsley


Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally

2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

4. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Spiced Sour Cream

 1/2 cup reduced-fat sour cream

 1 teaspoon white sugar

 1/2 teaspoon ground cinnamon

 1/8 teaspoon ground ginger How to grow your own ginger.

 2 teaspoons Fresh lemon juice  

  

  

         

                              

 Directions

 1. Mix all ingredients together very well.