Cinnamon Waffles

Ingredients

2 Large eggs 3/4 cup milk 2 Tablespoons vegetable oil 1 cup flour 1 1/2 teaspoon baking powder 1 1/2 teaspoon sugar 1/2 teaspoon salt 1 teaspoon cinnamon

Directions

1. In medium bowl, beat eggs until thick, add milk and oil. 2. Add dry ingredients, mix until smooth. 3. Cook waffles until they are golden brown.

Multi-Grain Pancakes

Ingredients

1 cup buckwheat flour 4 cup oats 2 tablespoons cornmeal 15 teaspoons baking powder 5 teaspoon salt 2 tablespoons fruit sweetener 1 cup soy milk 2 tablespoons oil 1 large egg

Directions

1. Heat your griddle. 2. Combine the dry ingredients. Stir well. 3. In a separate bowl, combine all the other ingredients. Beat until well mixed. 4. Add the dry ingredients to wet ingredients and stir until smooth. 5. Spoon about 1/4-cup batter for each pancake onto the griddle. Cook for about 2 minutes each side. Serve with your favorite topping. Makes about 6 servings

Blackberry Gingerbread Waffles

Ingredients

2 cups all purpose flour 3 teaspoons baking powder 1 1/2 teaspoons ground ginger 3 eggs 4 tablespoons butter, melted 1 cup buttermilk 4 tablespoons molasses 1/2 cup blackberries

Directions

1. Preheat waffle iron. In a large mixing bowl, mix flour, baking powder, and ginger. 2. In a separate mixing bowl, beat eggs, butter, buttermilk, and molasses. Stir the egg mixture into the flour mixture and mix just until moistened. 3. Fold in blackberries. Pour mixture onto prepared waffle iron and cook until golden brown.

Pumpkin Soup

Ingredients

2 tablespoons olive oil 1/2 cup red onion, chopped fine 2 cloves garlic, minced 2 cooking apples, peeled and diced 1/2 teaspoon cumin 2 teaspoon peeled and minced fresh ginger How to grow your own ginger. 1 teaspoon curry powder 1 Large can pureed pumpkin (30oz) 1 can chicken (28oz) broth or Homemade chicken stock 1 cup coconut milk Dash of salt 1/4 teaspoon red pepper flakes

Directions

1. In a large stockpot, heat the oil over medium heat. Add the onion and apples. Sauté until soft, about 2-3 minutes. Add the garlic and cook for 1-2 minutes. 2. In a small mixing bowl, mix together the cumin, ginger, and curry powder. Add to the apple mixture and cook for 1 to 2 minutes. Add the pumpkin and chicken broth. Bring to a boil, then lower the heat and simmer for 10-12 minutes. Let cool. 3. Puree in a blender in small batches until all of the soup is smooth, then return to the stockpot. Add the coconut milk, salt, and pepper, and heat through.

Chicken and Bell Peppers

Ingredients

2 to 3 tablespoons vegetable oil 2 cloves garlic, chopped 1 red bell pepper, seeded and sliced lengthwise into 1/2- inch strips 1 green bell pepper, seeded and sliced lengthwise into 1/2-inch strips 1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch strips 1 yellow onion, sliced crosswise into rings 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil 1 chicken (3 to 3 1/2 pounds), cut into serving pieces 1/2 teaspoon salt Freshly ground pepper to taste

Directions

1. PREHEAT oven to 350°F. In a large skillet over medium heat, warm 2 tablespoons of oil. Add garlic, peppers, and onion and sauté until tender-crisp, about 6-8 minutes. 2. ADD seasonings and sauté until flavors are blended, 2 to 3 minutes longer. Remove to a plate and set aside. 3. IN same skillet over medium-high heat, warm remaining 1 tablespoon oil. Brown chicken about 5-7 minutes on each side. Season with salt and pepper. 4. PLACE chicken in a 7 1/2-by-11 3/4-inch baking dish lightly coated with cooking spray or oil. Cover and bake 45 minutes. Uncover and top chicken with pepper mixture. Bake, uncovered, until chicken is no longer pink in the center, 15 to 20 minutes longer.

Blueberry Banana Pound Cake

Ingredients

1 1/2 cups canola oil 2 1/2 cups sugar 3 eggs 2 cups all-purpose flour 1 cup oat flour 1 tsp. baking soda 3/4 tsp. salt 1/2 cup buttermilk 2 ripe bananas, mashed 1 1/2 tsp. vanilla 1 cup walnuts 3/4 cup blueberries

Directions

1. Mix oil, sugar and eggs. Add flour, baking soda, salt and mix together. Add buttermilk, bananas, and vanilla. 2. Mix in nuts and blueberries. 3. Bake in a greased tube pan at 325 for approximately 1 hour and 25 minutes or until done.

Pineapple Pecan Muffins

Ingredients

1 1/3 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup light brown sugar, firmly packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup pecans, chopped 2/3 cup rolled oats 1 cup buttermilk 1/2 cup melted butter 1 large egg 1 15 oz can crushed pineapple, drained well 1/2 cup shredded sweetened coconut Topping: 1/3 cup light brown sugar, packed 1/4 cup all-purpose flour 1/4 cup shredded sweetened coconut 2 tablespoons rolled oats 3 tablespoons cold butter, cut up

Directions

1. Line 18 muffin cups with paper muffin liners. 2. In a large mixing bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a large well in the center of the mixture. 3. In a separate mixing bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg. 4. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut. 5. Spoon into prepared muffin cups, filling about 2/3 full. 6. To make the topping, mix together brown sugar, flour, coconut, and oats. 7. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter. 8. Bake muffins at 400° for about 20-25 minutes, or until tops are lightly browned and firm. 9. Place pans on rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely.

Orleans Shrimp Remoulade

Ingredients

1 cup ketchup 2 tablespoons horseradish 2 tablespoons yellow mustard 2 teaspoon Worcestershire sauce 1 Dash Tabasco (can use 2 or 3 for more spicey taste) 4 hard boiled eggs, chopped 2 raw eggs, beaten 1 gallon water 1 package crab boil 3 tablespoons salt 36 large raw shrimp Shredded lettuce

Directions

1. Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 or 5 hours. 2. In a large pot, bring the water, crab boil and salt to a full boil. Add the shrimp. 3. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to season up. 4. Drain the shrimp, cool and then peel them. 5. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce.

Homemade Apricot Butter

Ingredients

4 28 oz.cans Apricots, drained 3-4 Cups Sugar 2 teaspoons Cinnamon 1 teaspoon Cloves 2 Tablespoons Lemon juice

Directions

1. Drain Apricots and de-pit. Puree using blender. 2. Pour in the crock pot. Add remaining ingredients. 3. Cover, cook on High 8 to 10 hours. Remove cover during last half of cooking. Stir occasionally. 4. Store in refrigerator.

Blueberry Waffles

Ingredients

2 cups all-purpose flour 1 1/3 cups milk 1 cup fresh blueberries 1/3 cup melted butter 2 large eggs 4 teaspoons sugar 2 teaspoons baking powder Pinch of salt

Directions

1. Separate egg yolks and whites. Beat egg whites until stiff peaks form. 2. In a mixing bowl, add egg yolks, milk and butter. Stir well. 3. Sift all dry ingredients together in a large mixing bowl. Add the yolk, milk, butter mixture and whisk until very smooth. 4. Gently fold in the blueberries, next fold in the egg whites. 5. Preheat waffle iron, set it to medium to high heat. Cook till golden brown.

Sausage And Lentil Soup

Ingredients  

8–12 ounces reduced-fat Italian-style turkey sausage, casing removed 

1½ cups chopped onions 

¾ cup chopped carrots 

1 pound dried lentils 

3 quarts Beef Stock  

1 can (28 ounces) reduced-sodium crushed tomatoes 

½ teaspoon each: dried marjoram and thyme leaves 

1 bay leaf 

2–3 teaspoons lemon juice 

Salt and pepper, to taste

Directions  

1. Cook sausage, onions, and carrots in large saucepan over medium heat until 

sausage is browned, about 8 minutes; crumble sausage with a fork. Add lentils, 

stock, tomatoes, and herbs; heat to boiling. Reduce heat and simmer, covered, 

until lentils are tender, about 30 minutes. Discard bay leaf; season to taste with 

lemon juice, salt, and pepper.

Rum Balls

Ingredients  

1-1/2 cups ground roasted pecans

1-3/4 cups finely crushed vanilla wafer crumbs

1/4 cup Dutch process or regular unsweetened cocoa powder

1-3/4 cups sifted confectioners’ sugar

3 tablespoons honey

1/2 cup light or dark rum

Sifted confectioners’ sugar for coating

Unsweetened cocoa powder for coating

Directions  

1. Preheat oven to 350° F. and place the rack in the center of the oven.  

Spread the pecans on a cookie sheet.  Put the cookie sheet in the center of the oven.  

2. Bake for 8 to 10 minutes until lightly browned.   Cool completely. 

3. Put the nuts in a food processor and pulse to break them down.  

Then process until finely ground.  Put the ground nuts in a large bowl.

Add the vanilla wafer crumbs, cocoa and confectioners’ sugar to the ground nuts.  

Stir until well mixed.

4. Add the honey to the dry mixture.  Add the rum to the dry mixture.   Stir with a spoon.  

Use your hand to further mix the honey and rum with the dry ingredients.  

Keep working the dough until it holds together.Cover the bowl with plastic wrap.  

5. Chill the dough in the refrigerator for 1 hour. Take the dough out of the refrigerator.  

Form the dough into 1 inch balls with your hands. Roll half of the rum balls in 

confectioners’ sugar.  Roll the second half of the rum balls in unsweetened cocoa powder.

Put the rum balls in airtight containers to allow the flavors to intensify.   

You can store in the refrigerator for up to 2 weeks.

Crock Pot Honey Squash Chicken

Ingredients

3 carrots, peeled and chopped 2 parsnips, peeled and chopped 1/2 teaspoon garlic salt 4 chicken breasts, boneless and skinless 1 (14.5 oz) can chicken broth or Homemade chicken stock 1 acorn squash, peeled and chopped 1/4 teaspoon pepper 1/4 teaspoon nutmeg 1/4 Cup honey

Directions

1. In the bottom of the crock pot place the carrot and parsnips. Sprinkle in the garlic salt to cover all the vegetables. 2. Place the chicken pieces over the vegetables. Pour the broth over the top of the chicken and vegetables. 3. Lay the squash into the crock pot. Sprinkle in the nutmeg and pepper. 4. Pour the honey over the top to completely cover the other ingredients. Cook covered 7 1/2-8 hours on low setting.

Cajun Crab Soup

Ingredients

1/2 cup Unsalted butter 1 Med. Onion chopped 3 Garlic cloves minced 1/4 cup All-purpose flour 2 cups Clam juice 2 cups Chicken broth or Homemade chicken stock 1 10oz. pkg. frozen white corn 1 tablespoon Salt 1/2 teaspoon White pepper ground 1/4 teaspoon Dried thyme 1/4-1/2 teaspoon Cayenne pepper ground 2 cups Heavy cream 1 lb Lump crabmeat drained 4 Green onions chopped

Directions

1. Melt butter in a large saucepan over med-heat. Saute onion and garlic until onion is tender. Whisk in flour then cook for about 2-3 mins. 2. Stir in clam juice & chicken broth then bring to a boil. Mix in corn then season with salt, white pepper, thyme & Cayenne pepper. Reduce heat then simmer for 15 mins. 3. Stir in cream, green onions & crabmeat. Heat through but don't boil once you add the cream.

Chutney Cheese Dip

Ingredients

1 lb. reduced-fat cream cheese, room temperature 2 cups shredded reduced-fat Cheddar cheese 1/2 cup chopped mango chutney, divided 1/3 cup finely chopped onion 1/4 cup chopped raisins 2 1/2 teaspoons finely chopped ginger root How to grow your own ginger. 2 teaspoons garlic 1 1/2 teaspoons curry powder

Directions

1. Place cheeses in crock pot, cover and cook until cheese is melted, about 25-30 minutes. 2. Mix in remaining ingredients, cover and cook until hot, 1 to 1 1/2 hours.

Chicken With Feta And Tomatoes

Ingredients

1 Cup Long-Grain Rice 1 1/4 Cups Chicken Breast Halves Without Skin and Boned 1/2 Cup Paprika 1 Teaspoon Oregano 1/4 Teaspoon black Pepper 1/4 Cup Butter 1 Medium Onion; Chopped 2 Cloves garlic; Finely Chopped 1 1/2 Cups Milk 1 (14 Oz Can) Tomato; Drained 6 Oz Feta Cheese

Directions

1. Cook rice in 2 cups boiling water for 20 minutes. 2. Cut chicken into bite-sized cubes. 3. Combine flour with paprika and oregano. Dust chicken cubes with flour mix lightly, reserving remaining flour mixture. 4. In a large deep skillet, melt half of the butter. Cook chicken until lightly browned. Remove and reserve. Add remaining butter to pan. Add onions and garlic. Cook 3-4 minutes. 5. Sprinkle on 2 tablespoons remaining flour. Cook 2 minutes. Stir in milk. 6. Bring to a boil. Add chicken pieces and cook 8-12 minutes. 7. Cut tomatoes into chunks. Drain and dice Feta cheese. Add tomatoes and cheese to chicken. Cook 1-2 minutes. Serve over Rice.

Meatloaf Muffins

Ingredients

2 lbs lean ground beef 1 (10.5 oz) can condensed vegetable soup 1/2 cup chopped onion 1 cup dry bread crumbs 1 pinch ground black pepper 3/4 cup ketchup 2 eggs 1 tsp salt

Directions

1. Preheat an oven to 350F. Lightly grease a 12 cup muffin pan. 2. Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups. 3. Bake 1 hour in the preheated oven to a minimum temperature of 160F . Remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

Cajun Tomato Salad

Ingredients

Salad: 3 ripe tomatoes, cut into thick slices 1 Vidalia onion, thinly sliced and separated into rings 1/4 teaspoon sea salt 1 tablespoon thinly sliced fresh mint 2 teaspoons chopped fresh chives Vinaigrette: 4 teaspoons olive oil 4 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced fresh garlic

Directions

1. Alternate the tomato and onion slices on a platter. Sprinkle with salt to taste. Top with fresh mint and chives. 2. Combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake real well. Drizzle vinaigrette over salad and serve.

Green Cabbage Soup

Ingredients:

1 small green cabbage, preferably Savoy (about 1 pound) 

2 to 3 tablespoons butter 

1 large leek, white part only, quartered lengthwise, chopped, and rinsed 

1 hefty Yukon Gold or russet potato, peeled and roughly cubed 

Sea salt and freshly ground pepper

Sour cream or yogurt 

Minced parsley or dill

Directions:

1.  Quarter the cabbage, remove the cores, and thinly slice the wedges crosswise. You should have 5 to 6 cups. Bring 3 quarts water to a boil, add the cabbage, cook for 1 minute, then drain. 

2.  Melt the butter in a soup pot. Add the leek and potato, give them a stir, and cook for a minute or two, then add the cabbage and 1 teaspoon salt. Pour over 5 cups water, bring to a boil, then lower the heat and simmer, covered, for 20 minutes or until the potato is tender. Taste for salt and season with pepper. 

3.  Ladle the soup into bowls, then add to each a dollop of sour cream, a sprinkling of parsley, and a final grinding of pepper