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.

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.

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.

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.

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

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.

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.

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.

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.

Crock Pot Coconut Curry Chicken

Ingredients

4-6 boneless, skinless chicken thighs 1 med. onion, diced 2 tablespoons curry powder 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon red pepper 1 (14-ounce) can coconut milk 1 cup chicken broth or Homemade stock 1 cup instant rice, rinsed

Directions

1. Place the chicken in the crock pot with the diced onions. 2. Sprinkle the curry,pepper and salt over the top of the chicken. 3. Add the broth and coconut milk and stir , mixing well. 4. Cover, and cook on low for 5 to 6 hours. 5. Remove the chicken thighs to a covered dish. Add the rice and cook on high for 12-15 mins. or until tender.

Pizza Quesadilla

Ingredients

4 tortillas 1/4 cup Pizza Sauce 1/2 cup cooked chicken breast, chopped 1/2 cup diced bell pepper 1 cup grated mozzarell pepperoni

Directions

1. Place 2 tortillas flat and spread each with 2 tablespoons of the sauce. 2. Top one of the tortillas with 1/4 cup chicken, 1/4 cup bell pepper, and 1/2 cup of the cheese. Add pepperoni. 3. Place the other tortilla on top to cover (sauce side down) and press down lightly. Slide the tortilla into a dry pan on medium heat and cook on each side for 3 minutes, or until the cheese is melted through. 4. Repeat to make the second quesadilla.

Homemade Cheddar Cheese Spread

Ingredients

1 pound Cheddar cheese, grated 1/2 large clove garlic, minced 1/2 tablespoon Worcestershire sauce 1/2 tablespoon dry mustard 1/2 teaspoon salt 1/2 cup beer

Directions

1. In a blender combine all of the ingredients, except the beer. Blend well. 2. After its blended well start to gradually add the beer, continuing to blend till its well mixed. 3. Place in storage container, cover, and refrigerate for at least 24 hours.

Mediterranean Style Chicken and Rice

Ingredients

4 boneless, skinless chicken breast halves 2 tablespoons olive oil 1 red onion, chopped 1/2 cup diced chorizo 1 red bell pepper, seeded and thinly sliced 2 garlic cloves, crushed 1 1/4 cups long-grain rice 2 cups plus 2 tablepsoons tomato puree 1 1/2 cups chicken broth or Homemade chicken stock 1 teaspoon balsamic vinegar 8 to 10 sun-dried tomatoes in oil, roughly chopped 1 1/4 cups green olives, pitted and halved 1 handful of basil leaves, chopped salt and ground black pepper

Directions

1. Heat the oven to 350°F. 2. Cut 2 or 3 deep slits in the chicken pieces and season lightly with salt and pepper. Heat the oil in a Dutch oven, add the chicken and fry over high heat a couple of minutes on each side until brown. Remove the chicken from the Dutch oven and set aside. 3. Add the onion, chorizo, red pepper and garlic to the pot and fry over medium heat 5 minutes, or until the onion is soft. Stir in the rice and, when it is coated in the oil, add the remaining ingredients. Season lightly with salt and pepper and bring to a simmer. 4. Return the chicken and any juices to the dish, pushing each piece into the sauce so they are partly covered. Cover the dish with a lid and bake 35 minutes, or until the chicken is cooked through and the sauce is rich, juicy. Serve hot. Thanks to Betty Walker for the recipe.

Turkey And Broccoli Casserole

Ingredients

3 cups cooked pasta 2 cups steamed broccoli, (whole floret with diced stems) 2 Tablespoons butter 2 Tablespoons flour 1/2 tsp salt 1/4 tsp dry mustard 1/8 tsp pepper 2 cups milk 1 cup shredded cheddar cheese 3 cups diced, cooked turkey

Directions

1. Preheat the oven to 350°F. 2. In a large sauce pan, melt butter; stir in flour and seasonings. Add milk slowly, and cook, stirring constantly, until thickened. 3. Remove from heat; add cheese and stir until melted. 4. Place noodles, broccoli and turkey in an 8x8x2-inch baking dish. 5. Pour cheese sauce over the ingredients in the baking dish. 6. Bake uncovered at 350?F for about 25-30 minutes or until bubbly.

Shrimp with Artichoke Cream Sauce

Ingredients

2 pounds (21-25 count) fresh shrimp peeled and deveined 2 cup canned artichoke hearts 4 ounces butter, divided 1 cup olive oil, divided 1 cup purple onion, diced 3/4 cup red bell pepper, diced 3/4 cup yellow bell pepper, diced 2 cups fresh mushrooms, sliced 2 cups white wine 2 tablespoons fresh garlic, minced 1 tablespoon fresh thyme 1 tablespoon fresh basil 1 teaspoon black pepper 1 teaspoon cayenne pepper 1/2 cup flour 1 quart heavy whipping cream 2 teaspoons lemon juice 2 tablespoons parsley, chopped Salt and black pepper, to taste

Directions

1. In a large skillet, melt 2 ounces of butter and ½ cup of olive oil over medium-high heat. Sauté the onions, bell peppers and mushrooms for about5 minutes. Add white wine and reduce heat by half. 2. Add minced garlic, thyme, basil, 1 teaspoon black pepper and cayenne pepper. Let this mixture cook for 2-3 minutes, then whisk in the flour, stirring constantly until a white roux is achieved. The flour will absorb all the liquid in the skillet. 3. Slowly add heavy whipping cream, stirring constantly until desired thickness. Fold in artichoke hearts and let it simmer for 2-3 minutes. 4. In a separate skillet, add the remaining 2 ounces of butter and ½ cup of olive oil. Sauté the shrimp for 2 minutes or until pink. Add lemon juice, salt and pepper to taste and parsley. Cook for 4-6 minutes. 5. Add the sautéed shrimp with juice to cream sauce, stirring to incorporate. Serve over rice or pasta. Makes 4-6 servings

Crockpot Beef and Lentil Soup

Ingredients

3 quarts beef broth 1/4 cup dry white wine 1 pound cubed lean beef stew meat 3 cups dried lentils 1 1/2 cups finely chopped onions 1/2 cup leeks, chopped leeks 1/2 cup,carrots, chopped 1/2 cup,celery, chopped Salt and black pepper, to taste

Directions

1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Season to taste with salt and black pepper.

Italian Sausage and Bread Stuffing

Ingredients

1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups) 2 tablespoons olive oil, divided 2 pouns sweet Italian sausage, casings removed, divided 1 stick unsalted butter, cut into pieces 3 medium onions, chopped 4 large celery ribs, chopped 5 garlic cloves, minced 4 large eggs, lightly beaten 3/4 cup heavy cream, divided 1/2 cup turkey giblet stock or reduced-sodium chicken broth 1 cup grated Parmigiano-Reggiano (2 ounces) 1/2 cup coarsely chopped flat-leaf parsley

Directions

1. Preheat oven to 350°F with rack in middle. Generously butter baking dish. 2. Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes. 3. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl. 4. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage. 5. Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill. 6. About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.