Spiced Pumpkin Waffles

Spiced Pumpkin Waffles     

  

  

            

      Ingredients

 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 

                                 

 Directions

 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     

  

  

            

      Ingredients

 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                                 

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Vanilla & Pineapple Smoothie

Vanilla & Pineapple Smoothie    

  

  

            

      Ingredients

 1/2 cup vanilla ice cream

 1 cup of canned pineapples drained or fresh

 1/2 banana

                         1/2 cup milk                                

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Chocolate Chip Pecan Cookies

Chocolate Chip Pecan Cookies    

  

  

            

      Ingredients

 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                               

 Directions

 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.

Blackberry Breakfast Bars

Blackberry Breakfast Bars    

  

  

            

      Ingredients

 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                               

 Directions

 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    

  

  

            

      Ingredients

 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                              

 Directions

 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.

Chocolate Hazelnut Pancakes

Chocolate Hazelnut Pancakes   

  

  

            

      Ingredients

 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                             

 Directions

 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.

Tomato Relish

Tomato Relish   

  

  

            

      Ingredients

 1 large ripe tomato, peeled, finely diced

 1/4 cup chopped cilantro

 1 tablespoon red wine vinegar

 1/4 teaspoon sea salt                            

 Directions

 1. Mix all ingredients together very well.

Easy Creamy Mushroom Swiss Steak

Easy Creamy Mushroom Swiss Steak  

  

  

            

      Ingredients

 1 1/2-2 lb. round steak

 1 onion, finely chopped

 2 cans, undiluted cream of mushroom soup                           

 Directions

 1. Place steak in crockpot and cover with onion. 

Pour soup over meat and onion. Cook on low setting 

for 8-10 hours.

Cajun Bacon-Wrapped Jalapenos

Cajun Bacon-Wrapped Jalapenos  

  

  

            

      Ingredients

 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                          

 Directions

 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.

Vidalia Onion Soup

Vidalia Onion Soup  

  

  

            

      Ingredients

 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                         

 Directions

 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. 

Blackberry Yogurt Smoothie

Blackberry Yogurt Smoothie 

  

  

            

      Ingredients

 1/2 cup blackberries

 1/2 cup vanilla Yogurt

 1/2 banana

 1/2 cup milk                         

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth. 

Homemade Beef Stock

Homemade Beef Stock 

  

  

            

      Ingredients

 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 

                  Water                        

 Directions

 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

  

  

            

      Ingredients

 2 cups frozen raspberries 

 1 1/2 bananas 

 1 cup Plain Yogurt 

 1 cup water 

 1 tablespoon maple syrup                       

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Apple Brown Betty

Apple Brown Betty

  

  

            

      Ingredients

 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                       

 Directions

 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.

Three-Bean Chili

Three-Bean Chili

  

  

            

      Ingredients

 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                      

 Directions

 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.

Avocado and Blueberry Smoothie

Avocado and Blueberry Smoothie

  

  

            

      Ingredients

 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                      

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Onion Soup with Mushrooms

Onion Soup with Mushrooms

  

  

            

      Ingredients

 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                      

 Directions

 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 

  

  

            

      Ingredients

 10 Medium Shrimp

 10 Bacon strips

 1 Jalapeño Pepper

 1/2 Cup Italian Dressing

 1 Whole Green Onion

 2 Lemon Wedges                     

 Directions

 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   

  

            

      Ingredients

 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                     

 Directions

 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.

Peach Strawberry Smoothie

Peach Strawberry Smoothie 

  

  

            

      Ingredients

 1 fresh peach, sliced 

 1/4 cup frozen sliced strawberries 

 3/4 cup vanilla-flavored soy milk 

 1/2 cup scoop vanilla ice cream                     

 Directions

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 

  

  

            

      Ingredients

 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

 SOUR CREAM TOPPING:

 1 cup sour cream 

 3 tablespoons sugar                    

 Directions

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.