Pumpkin and Cauliflower Casserole

Ingredients

1 cup fresh, whole-wheat bread crumbs 1/2 cup hulled and roasted pumpkin seeds 1 tablespoon unsalted butter, melted 1 teaspoon dried thyme leaves 3/4 cup crumbled goat cheese 1 (2 1/2 to 3 pounds) pumpkin, peeled, seeded, and quartered 1 head cauliflower, quartered 2 tablespoons all-purpose flour 2 clove garlic, minced 2 teaspoons mustard seeds 1 1/2 teaspoons salt 1 teaspoon cumin seeds 1/2 teaspoon ground black pepper 1 1/2 cups half-and-half

Directions

1. Preheat the oven to 400°F. Grease a 9X5 inch casserole dish with butter then set this aside. 2. In a medium mixing bowl, combine the pumpkin seeds, butter, half of the thyme and breadcrumbs. Add the goat cheese and stir it well then set aside. 3. Slice both the pumpkin and cauliflower into a 1/8 inch-thick slices. In a small bowl, combine the flour, mustard seeds, garlic, cumin seeds, pepper and the rest of the thyme. 4. Spread a third of the pumpkin in the bottom of the casserole then sprinkle it with 2 teaspoon of the flour mixture. Layer this with half the cauliflower and another 2 teaspoon of the flour mixture. 5. Just follow the pattern and continue re-layering with the rest of the ingredients until what’s on top is the pumpkin layer. 6. Pour half-and-half over the casserole then place this on baking sheet before baking it for 30-35 minutes.

Black Bean and Pork Stew

Ingredients

1 16-oz package dry black beans 1 1/2 pounds boneless pork shoulder butt roast 2 12-oz bottles dark beer 1 red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped 1 1/2 teaspoons garlic salt 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 cup sour cream 2 Roma tomatoes, chopped Fresh cilantro leaves for garnish

Directions

1. Place the beans in the bottom of a lightly greased large slow cooker. Place the pork on top of the beans and add the beer, red peppers, jalapeños, garlic salt, cumin, and black pepper. 2. Cover and cook on high for 4 hours. 3. Use two forks, pull apart the pork. Serve warm with a dollop of sour cream, a sprinkling of the tomatoes, and a garnish of cilantro on each serving.

Mediterranean Style Tuna Casserole

Ingredients

1/3 cup olive oil, plus more for baking dishes Coarse salt and ground pepper 1 pound wide egg noodles 2 red bell peppers (ribs and seeds removed), thinly sliced 1/2 cup all-purpose flour 5 cups whole milk 4 6 oz. cans tuna in olive oil, drained 1 can (14 ounces) artichoke hearts, drained and thickly sliced 5 scallions, thinly sliced 1/2 cup finely grated Parmesan

Directions

1. Preheat the oven to 400°F. Grease two 8-inch square baking dishes with oil then set aside. 2. Cook noodles in a large pot for 2 minutes until al dente, drain then return to the pot. 3. Using a five quart Dutch oven/ heavy pot heat the oil over medium heat and cook bell peppers until crisp-tender, seasoning this with salt and pepper, for 4 to 6 minutes. Add the flour and stir while cooking for another minute. Gradually add milk while stirring the mixture until smooth. Cook while stirring occasionally until it comes to simmer. 4. Remove this from heat then pour the mixture to the pot together with the artichoke hearts, tuna, and scallions. Add salt and pepper to taste then toss. 5. Divide the mixtures between the baking dishes and top with the Parmesan by sprinkling. 6. Bake until the mixture bubbles and top appears golden, about 20-25 minutes.

Chicken Fried Rice

Ingredients

1 cup chicken, diced and cooked 1 tbsp soy sauce 1 cup long grain rice, uncooked 1/3 cup salad oil 2 1/2 cup chicken broth or Homemade chicken stock 2 1/2 cup onion, coarsely chopped 1/4 cup green pepper, finely chopped 1/4 cup celery, thinly sliced 2 eggs, slightly beaten 1 cup lettuce, finely shredded

Directions

1. Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. 2. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth. 3. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery. 4. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. 5. Stir in lettuce and serve at once.

Crab and Mushroom Chowder

Ingredients

2 1/2 cups Chicken broth or Homemade Chicken Stock 1 pound mushrooms, sliced 3/4 cup diced peeled red potato 3/4 cup chopped onion 1/4 cup finely chopped celery 1/4 cup chopped carrot 1/8 teaspoon dried thyme leaves 1 tablespoon tomato paste 1 1/2 teaspoons soy sauce 1 1/3 cups whole milk, divided 6 ounces fresh lump crabmeat, coarsely chopped 2 tablespoons dry sherry or water 1 tablespoon cornstarch Salt and white pepper, to taste

Directions

1. Combine stock, vegetables, thyme, tomato paste, and soy sauce in crockpot; cover and cook on high 4 to 5 hours, adding 1 cup milk and crabmeat during last 30 minutes. Stir in combined remaining 1/3 cup milk, sherry, and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Apple Cider Bread

Ingredients

2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2/3 cup white sugar 1/3 cup packed light brown sugar 4 tablespoons unsalted butter, room temp. 2 large eggs 1/2 cup apple cider 2 1/4 cups peeled and cored chopped apples 1 tablespoon lemon juice

Directions

1. Preheat the oven to 350°F. 2. Grease and flour an 8 × 5-inch loaf pan. 3. Into a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cloves. 4. In a large mixing bowl, use an electric mixer to beat the sugars and butter until light and creamy, 2 to 3 minutes. Beat in the eggs until incorporated. Add the flour mixture half at a time, alternating with the cider, and mix just until combined. 5. In a small mixing bowl, toss the apples with the lemon juice. Stir the apples into the batter. Scoop the batter into the prepared loaf pan. 6. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool in the pan for at least 15-20 minutes and turn the loaf out onto a wire rack to cool completely.

Maple Spice Pie

Ingredients

Pie Dough for a 9-inch pie shell 1/4 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 4 egg yolk 1 1/4 cups pure maple syrup 1 cup heavy whipping cream

Directions

1. Preheat the oven to 450°F. 2. Roll out the pie dough to fit a 9-inch glass pie pan, then trim and flute the edges. 3. Combine the flour, sugar, nutmeg, cinnamon, and salt and sift them together. Set aside. 4. Put the butter in a large mixing bowl and beat for a 1-2 minutes, until it is smooth and creamy. 5. Add the flour mixture and beat again until evenly mixed. 6. Add the egg yolks and beat until incorporated, then whisk in the maple syrup. Add the cream and stir or whisk until blended and smooth. Pour into the prepared pie shell. 7. Bake for 10 minutes, then reduce the heat to 325°F and continue baking for 40 minutes longer, or until a knife inserted slightly off-center comes out clean. Remove the pie and set aside to cool for about 15-20 minutes. 8. Serve the pie with additional non-sweeten whipped cream

Salmon and Roasted Pepper Chowder

Ingredients

2 cups whole kernel corn 2 cups vegetable broth 2 medium potatoes, peeled, cubed 1 cup chopped roasted red pepper 1 jalapeño chili, minced 2 teaspoons minced garlic 1 teaspoon cumin seeds 1 teaspoon dried oregano leaves 12 ounces salmon steaks, cubed (1-inch) Salt and pepper, to taste

Directions

1. Combine all ingredients, except salmon, salt, and pepper, in crockpot; cover and cook on high 4 to 5 hours, adding salmon during last 15 minutes. Season to taste with salt and pepper.

Cuban Black Bean Soup

Ingredients

1 16 oz. jar mild thick and chunky salsa   1 15 oz. can black beans, rinsed and drained 1 14 oz. can chicken broth or  Homemade chicken stock 1 3/4 cups water  1 1/2 cups cubed cooked ham (8 oz.)   1 teaspoon ground cumin 1/2 cup sour cream

Directions

1. In a large saucepan or Dutch oven combine salsa, beans, broth, the water, ham, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.  2. Top each serving with sour cream

Chunky Butterscotch Brownies

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch baking soda
8 ounces butter, room temperature
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
4 tablespoons milk
16 ounces semisweet or milk chocolate chunks
1 cup pecan pieces

Directions


1. Grease and flour a 10x15x1-inch jelly roll pan or spray with a nonstick flour and oil baking spray. Heat oven to 350°

2. In a bowl, combine the flour, baking powder, salt, and baking soda.

3. In a large mixer bowl, cream butter and sugar; beat in eggs one at a time, beating until blended. Blend in vanilla.

4. Add about half of the dry ingredients to the creamed mixture along with half of the milk and blend.

5. Stir in the remaining flour mixture and remaining milk until well blended.Add the other half of the dry ingredients and blend.

6. Fold in chocolate chunks and pecan pieces. The batter will be thick. Spread in prepared pan.

7. Bake for 20 to 25 minutes, or until lightly browned.

Cajun Fried Shrimp

Ingredients

3 lbs fresh large shrimp 2 cups milk 1 large egg 1 tablespoon yellow mustard 1 teaspoon Cajun seasoning 1 package fish fry mix (12-oz.) 1 tablespoon Cajun seasoning Vegetable oil

Directions

1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl. 2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 30 minutes to 1 hour. 3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets. 4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.

Zucchini and Sausage Casserole

Ingredients

1 pound mild pork sausage 1 1/4 cups grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons Greek seasoning 2 eggs, beaten 1 cup whole milk 3 medium zucchini, sliced into 1/2 rounds 1 small onion, sliced

Directions

1. In a large skillet, brown ground sausage, drain the fat from the skillet, and set the sausage aside. 2. Grease your crock pot with nonstick spray. In a large bowl whisk together the Parmesan cheese, salt, pepper, and Greek seasoning. In another bowl whisk together the eggs and the milk. Place 1/3 of the zucchini over the bottom of the slow cooker. Add 1/3 of the sliced onions over the zucchini. Add 1/3 of the cooked sausage over the onions. Add 1/3 of the milk/egg mixture over the sausage. Lastly add 1/3 of the Parmesan cheese mixture over everything. Repeat layers two more times, ending with the last of the Parmesan cheese mixture. 4. Cover, vent lid with a wooden spoon, and cook on low for 6-7 hours or until done.

Baked Shrimp and Crab Curry

Ingredients

1/4 Cup Butter, unsalted 1/4 Cup Scallion, sliced 1 Teaspoon Curry powder 3 Tablespoons Flour 1/2 Teaspoon Salt 1 3/4 Cups Milk 1 Cup Sour cream 1 Cup Pasta small shells, cooked 10 Medium Shrimp shelled and Deveined, cooked and chopped 1 Cup Fresh Crabmeat 1/2 Cup Bread crumbs

Directions

1. Preheat oven to 350F. Melt three tablespoons butter in a saucepan over medium heat. 2. Cook scallions, stirring constantly about 10 minutes. Stir in curry powder, flour and salt, mixing well. 3. Add milk, increase heat and cook until mixture boils and thickens. Remove from heat. 4. Stir in sour cream, pasta and seafood, and pour mixture into a buttered baking dish. 5. Melt remaining tablespoon of butter and combine with bread crumbs. Sprinkle crumbs over seafood mixture and bake uncovered about 30 minutes. Makes 4-6 servings

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.