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.

Sweet and Sour Red Cabbage

Sweet and Sour Red Cabbage  

            

       

  Ingredients

 1 large onion, chopped

 3 to 4 tablespoons bacon drippings 

 1 medium-sized head red cabbage

 1/2 cup cider vinegar

 1/3 cup sugar

                                                         Salt and Pepper to taste                                                              

 Directions

  

 1. Saute onions in drippings in a large pan

 2. Finely cut cabbage and add to onion. 

Add vinegar, sugar and salt.

 3. Simmer 45 mins. to 1 hour; do not overcook. 

Sprinkle with pepper before serving.

Pineapple Glazed Ham

Pineapple Glazed Ham

            

       

  Ingredients

 1 (12 to 15 pound) Smoked Shank Portion Ham

 1 cup Packed brown sugar

 2 (20oz) cans Pineapple rings in heavy syrup

 1 (4oz) jar Maraschino cherries

 1/2 cup Whole cloves

 4 Tablespoons Pineapple preserves

 1 Tablespoon Cornstarch

 2 Teaspoons Lemon juice

                                     1 Tablespoon Prepared mustard                                                            

 Directions

  

 1. Place ham in a roasting pan on a roasting rack. 

Score the ham from end to end with a diamond pattern 

approximately 1/4 to 1/2 inch deep. Set aside.

 2. Drain juice from pineapple rings into a medium 

sauce pan. Drain juice from cherries into the pan and 

add lemon juice, mustard and brown sugar. Stir and 

cook over medium heat until mixture is bubbly. To thicken, 

add cornstarch to 1/4 cup of water and stir to combine 

then pour into glaze. Stir constantly until glaze is thicken 

to desired consistency.

 3. Place one whole clove in each diamond cut of ham rind.

 4. Pour 3/4 of the glaze over the ham, making sure to 

cover the outside of the ham.

 5. Arrange pineapple rings around the ham and secure 

using toothpick with a cherry in the middle of each 

pineapple ring.

 6. Gently tent the ham with aluminum foil for baking. Bake 

for approximately 4 hours, basting frequently with juices. 

For the last 30 minutes to hour of baking, uncover ham and 

pour reserve glaze over ham and place back in the oven. 

Ham is ready to be removed from the oven when its golden 

in color and the internal temperature is 160 degrees F in 

the thickest portion.

 7. Allow ham to stand for 15 minutes before slicing and serving.   

Apple Delight Pancakes

Apple Delight Pancakes 

            

       

  Ingredients

 1 cup all-purpose flour 

 2 tablespoons light brown sugar 

 1 teaspoon baking powder

 1 teaspoon ground cinnamon 

 1/8 teaspoon salt 

 1/8 teaspoon freshly grated nutmeg

 1 cup whole milk 

 1 large egg 

 1 tablespoon unsalted butter, melted and cooled 

 1 teaspoon pure vanilla extract

 Butter for the skillet or griddle

                                                1 cup peeled and grated apple                                                        

 Directions

  

 1. In a medium mixing bowl, mix together the flour, 

sugar, baking powder, cinnamon, salt, and nutmeg.

 2. In small mixing bowl, measure out the milk. Add 

the egg, melted butter, and vanilla and beat until 

combined. 

 3. Add the wet ingredients to the dry ingredients and 

mix until just combined. The batter should have some 

small lumps. Gently fold in the grated apple.

 4. Preheat your skillet or griddle over medium heat and 

brush with 1 1/2 teaspoons of butter. Use about 1/4 cup 

batter, pour onto the skillet or griddle. Cook for 1 to 2 minutes 

until small bubbles form on the surface of the pancakes, 

and then flip and cook till golden brown.

Blueberry Apple Muffins

Blueberry Apple Muffins   

            

       

  Ingredients

 2 cups Gluten-Free Bisquick 

 1/2 teaspoon ground cinnamon 

 3/4 cup sugar 

 1 cup chunky applesauce 

 3 tablespoons melted coconut oil 

 3/4 cup almond milk 

 1 teaspoon lemon juice 

 1 teaspoon gluten-free vanilla extract

                                                1 Cup Blueberries                                                       

 Directions

  

 1. Preheat oven to 350°F. Lightly oil a standard muffin 

pan or line with paper liners.

 2. In a large mixing bowl, combine Gluten-Free Bisquick, 

cinnamon, and sugar. Stir with a whisk. 

 3. In a small mixing bowl whisk together applesauce, oil, 

milk, lemon juice, and vanilla extract.

 4. Slowly mix dry ingredients into the wet ingredients. 

 5. Gently mix in blueberries. Spoon batter into oiled muffin pan. 

Bake 25–30 minutes or until a toothpick inserted into the center 

of a muffin comes out clean. 

Chipotle-Chile Salsa

Chipotle-Chile Salsa   

            

       

  Ingredients

1 cup raw peanuts 

1 tablespoon vegetable or peanut oil 

1/2 medium onion, dry roasted 

3 cloves garlic, peeled and roasted 

1 to 2 chipotle chiles in adobo 

3 medium tomatoes, well roasted 

1 tablespoon vinegar (pineapple or apple cider) 

2 tablespoons cold water 

1/8 cup chopped cilantro 

                                                      Salt to taste                                                       

 Directions

  

1. Fry the peanuts in the oil until golden brown (about 3-4 minutes). 

2. Grind all ingredients except the cilantro and salt in a blender until 

somewhat smooth, yet still grainy. 

3. Stir in the cilantro and salt to taste.

Bacon-Cheese Biscuit Bites

Bacon-Cheese Biscuit Bites   

            

       

  Ingredients

4 ounces cream cheese, softened 

1 egg 

1 tablespoon 2% milk 

1/3 cup real bacon bits 

¼ cup shredded Swiss cheese 

1 tablespoon dried minced onion 

1 large plum tomato, seeded and finely chopped, divided 

                                                    1 tube large refrigerated flaky biscuits                                                       

 Directions

  

 1. In a small bowl, beat the cream cheese, egg and milk 

until smooth. Stir in the bacon, cheese, onion and half of 

the tomato; set aside. 

2. Cut each biscuit into four pieces; press each piece into 

a greased miniature muffin cup. Fill with cream cheese 

mixture; top with remaining tomato. 3. Bake at 375° for 

14-16 minutes or until a knife inserted near the center 

comes out clean. 

Graham Cracker Brittle

Graham Cracker Brittle     

            

       

  Ingredients

 1 Box Graham Crackers

 1 1/2 Cups chopped Pecans

 4 Sticks Butter

                                                    2 Cups Brown Sugar                                                    

 Directions

  

 1. Preheat oven to 450 degrees

 2. Place single layers of crackers on two 9x13 pans.

 3. Cook Butter and sugars 1 minute.

 4. Add pecans and pour over crackers. Bake for 5

minutes. Lets cool and break apart to serve.

Mushroom, Sausage, and Spinach Lasagna

Mushroom, Sausage, and Spinach Lasagna 

            

       

  Ingredients

 8 oz Package lasagna noodles 

 1 lb spicy Italian turkey sausage, casings removed 

 4 cups sliced mushrooms 

 1/4 cup water 

 1 lb frozen spinach, thawed 

 1 can crushed tomatoes

 1/4 cup chopped fresh basil 

 2 cups ricotta cheese 

 2 cups mozzarella cheese, shredded, divided 

                                                     Salt & freshly ground pepper, to taste                                                   

 Directions

  

 1. Preheat oven to 350°F. Coat a 9-by-13-inch glass 

baking dish with cooking spray. 

 2. Cook noodles in the boiling water until not quite al dente, 

about 2 minutes less than the package directions. Drain; return 

the noodles to the pot, cover with cool water, and set aside. 

 3. Coat a large nonstick skillet with cooking spray and heat 

over medium-high heat. Add sausage and cook, crumbling 

with a wooden spoon, until browned, about 4-5 minutes. 

Add mushrooms and water; cook, stirring occasionally and 

crumbling the sausage more, until the sausage is cooked through, 

the water has evaporated and the mushrooms are tender, 

7 to 10 minutes. Squeeze spinach to remove excess water, 

then stir into the pan; remove from heat. 

 4. In a medium mixing bowl mix together tomatoes 

with basil, salt, and pepper.

 5. To assemble lasagna: Spread 1/2 cup of the tomatoes in 

the prepared baking dish. Arrange a layer of noodles on top, 

trimming to fit if necessary. Evenly dollop half the ricotta over 

the noodles. Top with half the sausage mixture, one-third of 

the remaining tomatoes, and one-third of the mozzarella. 

Continue with another layer of noodles, the remaining ricotta,

 the remaining sausage, half the remaining tomatoes, and half 

the remaining mozzarella. Top with a third layer of noodles 

and the remaining tomatoes. 

 6. Cover the lasagna with foil and bake until bubbling and heated through, 

1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining 

mozzarella on the lasagna. Return to the oven and bake until the cheese 

is just melted but not browned, 8 to 10 minutes. Let rest for 10-12 minutes 

before serving.

German Potato Salad

German Potato Salad  

            

       

  

 Ingredients

 2 1/2 pounds small red potatoes, scrubbed 

 Salt 

 8-10 slices thick-cut bacon, cut into 1-inch pieces

 2 tablespoons salted butter 

 1 bunch scallions, white and green parts, sliced 

 4 cloves garlic, minced 

 4 to 5 tablespoons apple cider vinegar, to taste 

 2 teaspoons sugar 

                                                         3/4 teaspoon ground black pepper                                                

 Directions

  

1. In a saucepan and add enough water to cover the potatoes. 

 2. Salt the water, bring it to a soft boil over medium-high heat, 

and cook until the potatoes test just tender with a fork, 15 to 20 minutes.

 3. Heat a medium skillet over medium heat, add the bacon, and 

cook, stirring often, until it crisps at the edges but still feels soft in 

the middle, 10-12 minutes.

 4. Remove bacon from the skillet, leaving at least 3 tablespoons 

bacon fat in the skillet. Add the butter, scallions, and garlic to the 

skillet, and sauté gently for 1 minute. Add the vinegar, 2 tablespoons 

water, the sugar, 3/4 teaspoon salt, and the black pepper.

 5. Drain the potatoes, and when cool enough to handle, cut them 

into bite-size wedges, removing any clumps of skin but leaving most 

of it on. Place the potatoes in a large bowl.

 6. Pour the vinaigrette and the bacon over the warm potatoes, 

and mix well with a rubber spatula.

 7. Serve warm or at room temperature. 

Chicken with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce 

            

       

  

 Ingredients

 2 5-ounce boneless, skinless chicken breasts

 1/2 teaspoon freshly ground pepper

 1/4 teaspoon salt

 1 tablespoon canola oil

 1 medium shallot, minced

 1 cup thinly sliced shiitake mushroom caps

 2 tablespoons dry vermouth, or dry white wine

 1/4 cup reduced-sodium chicken broth

 2 tablespoons heavy cream

                                           2 tablespoons minced fresh chives, or scallion greens                                               

 Directions

  

1.Season chicken with pepper and salt on both sides. 

 2.Heat oil in a medium skillet over medium heat. Add the 

chicken and cook, turning once or twice and adjusting the 

heat to prevent burning, until brown and an instant-read 

thermometer inserted into the thickest part registers 165°F, 

12 to 16 minutes. Transfer to a plate and tent with foil 

to keep warm.

 3.Add shallot to the pan and cook, stirring, until fragrant, 

about 30 seconds. Add mushrooms; cook, stirring occasionally, 

until tender, about 2 minutes. 

4. Pour in vermouth (or wine); simmer until almost evaporated, 

scraping up any browned bits, about 1 minute. Pour in broth and 

cook until reduced by half, 1 to 2 minutes. Stir in cream and chives 

(or scallions); return to a simmer. Return the chicken to the pan, 

turn to coat with sauce and cook until heated through, about 1 minute. 

Southern Peach Cobbler

Southern Peach Cobbler             

       

  

 Ingredients

 1 Cup Flour

 1 Cup Sugar

 2 teaspoons baking powder

 1 teaspoon salt

 1 cup milk

 1/2 cup butter, melted 

 2 Cups fresh Peaches (skinned, sliced) 

 1 Tablespoon of Sugar

                                             1 Teaspoon of Cinnamon                                            

 Directions

  

 1. Preheat oven to 350°F. 

 2. Combine the flour, sugar, baking powder and salt, 

and mix together. 

 3. Melt the butter and then mix with the 1 cup of milk. 

Pour the milk/butter mixture into the dry ingredients and 

stir together until thickened to a batter.

 4. Pour the batter into a greased 12 x 8 x 2 inch 

glass baking dish. 

 5. Lay the fresh fruit on top of the batter, distribute 

it evenly all over the batter.

 6. Mix the 1 Tabl. Sugar and 1 Teasp. cinnamon together, 

then lightly sift it over the batter/fruit. 

 7. Place the pan into the oven and bake for 50-55 minutes, 

or until turns lightly brown. 

Blueberry Buttermilk Cobbler

      Blueberry Buttermilk Cobbler             

       

  

 Ingredients

 5 cups blueberries

 1/2 cup firmly packed brown sugar

 2 tablespoons plus 3/4 cup all-purpose flour, divided

 1 lemon

 3/4 cup self-rising cornmeal

 1/3 cup white sugar

 1 egg

 2/3 cup buttermilk

 4 tablespoons unsalted butter, melted

                                   Vanilla ice cream                                            

 Directions

  

 1. Place the blueberries in a lightly greased medium slow cooker. 

Sprinkle with the brown sugar and 2 tablespoons of the flour. 

Grate the zest from half of the lemon and squeeze 2 tablespoons 

of the juice onto the blueberries. Toss gently to combine. 

 2. In a medium bowl whisk together the remaining 3/4 cup of 

flour, cornmeal, and white sugar. Make a well in the center and 

add the egg, buttermilk, and butter. Stir until just mixed and drop 

spoonfuls of the batter onto the blueberry mixture.

 3. Cover and cook on high for 3 1/2 hours. Turn off the heat and 

uncover. Let stand for 1 hour before serving warm with scoops 

of vanilla ice cream. 

Cherry Pepper Relish

     Cherry Pepper Relish            

       

  

 Ingredients

 3 hot cherry peppers

 3 tablespoons Sweet Onions

 3 tablespoons extra virgin olive oil

 1/2 teaspoon salt

                                   1/2 teaspoon red chile flakes                                        

 Directions

  

 1. Combine all the ingredients in a blender 

and pulse to form a chunky relish. 

 2. Covered in the refrigerator, will keep for 

up to 5 days. Stir well before using. 

Herbed Broccoli

               Herbed Broccoli              

       

  

 Ingredients

 Large head of broccoli 

 1/4 cup vegetable broth 

 1/4 teaspoon basil, dried 

 1/4 teaspoon oregano, dried 

 1/8 teaspoon thyme, dried 

                                      1/8 teaspoon savory, dried                                       

 Directions

  

 1. Cut bite-size florets from the head of broccoli.

 2. Toss florets with broth and herbs. 

 3. Steam in microwave 3 minutes or in a steamer basket 

until desired tenderness. Store any leftovers in an airtight 

container in the refrigerator for up to 3 days. 

Pineapple-Pecan Squares

            Pineapple-Pecan Squares              

       

  

 Ingredients

 3/4 cup boiling water 

 1 box (4-serving size) sugar-free lemon-flavored gelatin

 1 cup unsweetened pineapple juice 

 1 1/2 cups graham cracker crumbs 

 1/2 cup sugar 

 1/4 cup shredded coconut 

 1/4 cup chopped pecans 

 3 tablespoons butter, melted 

 1 8 oz package fat-free cream cheese 

                                        1 8 oz can crushed pineapple, undrained                                       

 Directions

  

 1. In large mixing bowl, pour boiling water on gelatin; 

stir until gelatin is dissolved. 

 2. Stir in pineapple juice. Refrigerate about 30 minutes 

or until mixture is syrupy and just beginning to thicken.

 3. In 13x9-inch glass baking dish, mix graham cracker 

crumbs, 1/4 cup of the sugar, the coconut, pecans and 

melted butter. Reserve 1/2 cup crumb mixture for topping. 

Press remaining mixture in bottom of dish.

 4. In medium mixing bowl, beat cream cheese, sour cream 

and remaining 1/4 cup sugar with electric mixer on medium 

speed until smooth; set aside

 5. Beat gelatin mixture with electric mixer on low speed until 

foamy; beat on high speed until light and fluffy.

 6. Beat in cream cheese mixture just until mixed. Gently stir 

in pineapple (with liquid).

 7. Pour into crust-lined dish; smooth top. Sprinkle reserved 

1/2 cup crumb mixture over top. Refrigerate about 4 hours 

or until set.

 8. Cut in Squares.

Red Pepper Meatloaf

           Red Pepper Meatloaf              

       

  

 Ingredients

 1 1/2 pounds of lean ground beef 

 1/2 cup of ketchup 

 1/3 cup of tomato juice

 1/2 teaspoon of salt 

 1/2 teaspoon of ground black pepper 

 1/8 teaspoon of crushed red pepper 

 2 eggs, beaten 

 3/4 cup of fresh bread crumbs 

 1/4 cup of diced onion 

 2 teaspoons of mustard

 For the Glaze:

 1/2 cup of ketchup 

 1 teaspoon of mustard 

                                     4 teaspoons of brown sugar                                      

 Directions

  

 1. Preheat the oven to 400° F.

 2. Combine all of the meatloaf ingredients in a large 

mixing bowl. Mix well. Line a 9x5-inch loaf pan with tin foil. 

Press the meat into the pan.

 3. Mix the glaze ingredients in a small bowl. 

Spread the mixture over the meatloaf.

 4. Cook the meatloaf for 35 to 45 minutes or until done 

and the meat is no longer pink. Drain off the fat.

 5. Allow the meatloaf to sit for at least 5 minutes 

before serving.

Banana Pudding

          Banana Pudding            

       

  

 Ingredients

 2 cups milk 

 1 cup sugar 

 4 tablespoons all-purpose flour 

 2 eggs 

 1/2 teaspoon vanilla extract

 pinch of salt

 1 12 oz package vanilla wafers 

 3 bananas, sliced 

                                       whipped cream                                       

 Directions

  

 1. In a medium saucepan, heat milk to almost boiling.

 2. In a mixing bowl, mix sugar, flour, eggs, vanilla, and 

salt; add to the milk. Continue to cook over medium heat, 

stirring constantly, until the pudding thickens.

 3. Line the bottom of a 2-quart casserole with vanilla wafers. 

Top with a layer of bananas, then a layer of pudding. 

Repeat these layers two times, or until pudding is used up; 

finish with bananas.

 4. Serve with whip cream.