Granola with Dried Fruit (sandra)

2 1/2 c large flake rolled oats
1/2 c walnuts
1/2 c pumpkin seeds
3/4 c large flake coconut
1/4 c flaxseed
2 tsp cinnamon
1/2 c unsweetened applesauce
1/2 c dried cranberries
1/2 c dried currants (or whatever dried fruit you like, cherries/apricots etc)
1/4 honey
1 Tbsp canola oil

Preheat oven to 325F. Combine oats, nuts, seeds, cinnamon in large mixing bowl. Bring applesauce, dried fruits, honey and oil to a simmer in a pot on the stove. Simmer 10 min until fruit softens up. Pour over oat mixture and spread onto large cookie sheet. Bake approx 35 min, stirring occasionally. Let cool and then store in an airtight container for up to a month. (this recipe is adapted from a PC cooking school recipe).

Vertical Pear Salad (Sandra)

(taken from "the Novice Chef" website)

Vertical Pear Salad

ingredients:

4 smooth skinned pears
2-3 cups watercress
1/2 cup toasted pecans
1/4 cup crumbled blue cheese
vinaigrette dressing
honey for drizzling
lemon juice

directions:

Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.

Toss watercress, pecans, and blue cheese with dressing until coated.

Reassemble the pear, vertically, with the watercress salad in between each slice. Once assembled, drizzle with honey, and serve!

Adapted from Better Homes And Gardens

Grilled Prosciutto Wrapped Asparagus (Sandra)

(from "Three Many Cooks website)
Serves 4

24 medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling

Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

Drizzle asparagus with olive oil and sprinkle with salt and pepper.

Working one spear at a time, roll each one in a piece of prosciutto.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

Butterscotch Raisin Pie (Sandra)

This pie recipe is dedicated to Elsie, Hilda, Dorothy, Emily & Erma

Ingredients

• 1 baked pie shell
• 1/2 cup brown sugar
• 2 tablespoons Cornstarch
• 1/2 teaspoon Salt
• 2 cups milk
• 3 Eggs, Separated
• 1 teaspoon butter
• 1 teaspoon vanilla
• 3/4 cup raisins
• 1/4 teaspoon cream of tartar
• 4 tablespoons sugar

Directions

Mix brown sugar, cornstarch, salt, and milk together. Beat the egg yolks and add to the milk. Cook over medium heat until thick, stirring constantly. Remove from heat. Add butter, vanilla and raisins. Stir and pour into a baked pie shell. Beat the egg whites until frothy. Add cream of tartar and sugar. Beat until stiff. Pour over filling. Bake at 350° until golden brown.

Cranberry Sauce (Erma)

3 c cranberries (12 oz bag, 340g)
1 c sugar
1 c water (or 1/2 c water + 1/2 c orange juice)

Rinse cranberries. Bring water & sugar to a boil. Add cranberries, return to a boil. Boil gently till skins pop (5 min). Remove from heat. Refrigerate when cool. Makes 2 1/2 c.

Balsamic Roast Chicken (Sandra)

(from Style at Home Magazine)- I use regular bacon and boneless chicken thighs..and I sprinkle some goat cheese on top after it comes out of the oven.
Ingredients

• 1 3-lb whole free-range organic chicken, cut into 8 parts
• 1 tsp Maldon sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 4-oz slab smoked bacon, cut into large cubes
• 1 cup pearl onions, peeled and halved
• 1 tbsp each: chopped fresh rosemary and thyme
• 2 tbsp aged balsamic vinegar
• ½ cup white wine
• ½ cup small green olives
• ½ pint grape tomatoes

Directions
1  Preheat the oven to 350°F. Season the chicken pieces all over with salt and pepper. 
2  Heat the olive oil over high heat in a large cast-iron casserole pan or Dutch oven and sear the chicken pieces in two batches, turning occasionally, until well browned all over. 
3  Remove the chicken from the pan. Turn the heat down to medium and add the bacon and pearl onions; cook until the onions are caramelized.
4  Drain all but 1 tablespoon of the oil from the pan and return the chicken pieces. Add the herbs, vinegar and wine and bring to a boil. 
5  Add the olives and tomatoes and bake, covered, for 45 to 50 minutes, until the chicken is cooked through.

Serves 4 to 6.

Make Ahead Frozen Fruit Daiquiris (Sandra)

(taken from "theyummylife.com blog)

 

Frozen Fruit Daiquiris

By Monica              Servings: 5-6 (1-cup) servings

Ingredients

• 6 oz. (3/4 cup) frozen lemonade or limeade concentrate
• 6 oz. (3/4 cup) light rum
• 4 cups frozen fruit*; may substitute fresh, flavorful, ripe fruit
• 2 cups ice cubes
• sweetener (optional), to taste, if desired (superfine sugar, agave syrup, or other preferred sweetener)
• fresh fruit for garnish (optional)

Directions

In a blender, combine lemonade/limeade concentrate, rum, and fruit. (Berries can be added whole; other fruits should be cut into cubes/pieces.)  Blend until smooth. Add ice. Blend until smooth, and no ice chunks remain. Taste and add sweetener, if desired. If flavor is too intense, add more ice cubes and blend. For stronger fruit flavor, add more fruit and blend.

*RECOMMENDED FRUIT:
--Strawberry (raspberry & blackberry not recommended for this "whole fruit" method, because their larger seeds result in a gritty drinking texture)
--Blueberry
--Mango
--Peach
--Pineapple (optional: add 1 cup canned light coconut milk for a Pina Colada)

MAKE AHEAD MASON JAR DAIQUIRIS:
Pour blended daiquiris into 1/2 pint (1 cup) mason jars, leave at least 1/2" at the top to allow for expansion when they freeze, screw on the lids and freeze. To serve, remove from freezer (let them set out for 5-15 minutes if they're too hard) & use a fork to break up and stir the semi-frozen daiquiris into a slushy consistency.  The alcohol keeps them from freezing to a hard solid state, so they're always ready to remove from the freezer, stir, serve, and drink. These will keep for up to 1 month in the freezer.

TO MIX FLAVORS IN ONE JAR: Layer 2 or more layers in a single jar for a pretty presentation and mixed fruit flavor. Pour 1st layer into jar, freeze for 2 hours, add 2nd layer and freeze, repeat with any remaining layers. Try layering Strawberry, Pineapple (or Pina Colada), and Blueberry for a festive 4th of July daiquiri.

VIRGIN DAIQUIRIS: omit rum and substitute equivalent amount of water. Taste and add sweetener, if needed. If made ahead, these will reach a hard ice state when refrozen due to the lack of alcohol. Remove them from the freezer and let them sit at room temperature for 15-25 minutes before stirring into a slushy consistency.

Cheesy Zucchini Bake (Sandra)

(from "Kaylnskitchen.com blog)

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in PenzeysBack to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Baked Scallops with Herbed Crumbs (Elsie)

Herbed Crumbs

2 Tbsp butter ( or oil )
1 tsp minced garlic
1/4 cup chopped chervil, can substitute with parsley or tarragon
1/2 cup fresh bread crumbs
salt to taste

Preheat oven to 450 degrees.
Heat butter and garlic in small skillet over med. heat for 30 seconds.
Add chervil and bread crumbs. Toss together, season with salt and remove from heat. Cool.


Scallops

2 Tbsp butter
8 jumbo scallops ( I use about 16-18 large because jumbo are hard to find)
salt & pepper
2 Tbsp lemon juice
2 Tbsp chopped chervil

Heat butter in non-stick skillet over high heat to sear scallops.
Season scallops with salt & pepper and sear about 1 minute per side.
Transfer scallops along with browned butter to an ovenproof baking dish.
Sprinkle with lemon juice.
Scatter crumbs over scallops.
Bake for 4-5 minutes or until scallops are opaque and crumbs are golden.
Serve immediately.

Be careful not to overcook scallops, the large ones cook faster than the jumbo.

Cranberry Walnut Muffins (Selina)

1 cup milk soured or buttermilk
1 cup quick cooking rolled oats
1/2 cup grated peeled apple
1/4 cup packed brown sugar
1/4 cup veg.oil or melted butter
1 egg,lightly beaten
grated rind of 1 lemon
1 cup all purpose flour
1/4 cup granulated sugar
1 tbsp.baking powder
1 tsp.salt
1/2 tsp.baking soda
1 cup dried cranberries or frozen
1/2 cup chopped walnuts
Preheat over to 400F Lightly grease or spray muffin pan.In large bowl pour soured milk over oats,stir to combine.Let stand for 10 min.In separate bowl mix together apples,brown surgar,oil,egg and lemon rind.Stir into oat mixture.Sift together flour,granulated sugar,baking powder,salt,and baking soda.stir into batter just until moistened.Gently stir in cranberries and walnuts.Spoon into prepared pan.Bake for 20-25 min.or until tops are firm to the touch.
To sour milk,spoon 1 tbsp.lemon juice or white vinegar into measuring cup,pour in enough milk to make 1 cup.Let stand for 5 min.then stir.

Black Bean Salad (Selina)

1 large red onion diced
1 each red,yellow,green pepper diced
1 can niblet corn
4-5 carrots diced
2 cans black beans drained
1 can chick peas drained
1/2 bottle vinegrette dressing
sundried tomatoes
Mix together all ingred.refridge overnight

Boneless Pork Loin Roast (Selina)

31/2 to 4lb.pork loin
1 can whole cranberry sauce
1/4 cup chopped onion
3/4 cup orange juice
1/4 tsp.ground ginger
1/4 tsp.cinnamon
Roast meat at 325 degrees for 21/2 to 3 hours.Let stand 20min.before slicing into serving dish.Pour sauce over meat and return to oven 10-15 min.

Boneless Chicken Thigh Casserole (Selina)

16 boneless skinnless thighs
1 sm.bottle of Kraft Catalina Dressing
1 envelope of Lipton onion soup mix
1  can whole berry cranberry sauce
Mix all these ingred.together pour over chicken thighs in 9x13 baking dish.Bake at 350 degrees for 1hour to 1hour 1/2.

Crumb Topped Celery Bake (Selina)

8 medium stalks celery chopped up
1 can (8oz) water chestnuts drained
1 can(103/4oz) condensed cream of chicken soup
1/2 cup toasty seasoned bread crumbs

Preheat oven to 375degrees
slice up celery and water chestnuts put into bowl. Add soup to bowl and mix.put into baking dish sprinkle crumbs over celery and bake for 45 minutes.
makes 6(1/2cup) servings.
Toasty Seasoned Bread Crumbs
3/4 cup of bread crumbs
1/8 tsp.salt,garlic salt or powder
pinch of thyme,basil,oregeno,parsley
2 tbsp. butter or margarine
in a 12 in.skillet melt butter over med.heat.Add bread mixture with spices toast about 3 min.stirring often.Top the celery dish.Any leftovers cool and put in tightly covered container.Keeps in fridge a month.

Chocolate Applesauce Cake (Selina)

Prep.time 50min. Makes one cake
13/4 cups all purpose flour
3tbsp.unsweetened cocoa
1tsp.baking soda
1tsp.ground cinimon
1/2 tsp.salt
1/4 tsp.ground nutmeg
1/4 tsp.ground cloves
1/2 cup solid veg.shortning
1cup brown sugar
1 large egg
11/2 canned apple sauce
1 cup chopped wallnuts(optional)
In a med.size bowl stir together flour,cocoa,baking soda,cinnamon,salt,nutmeg and cloves.In a large bowl beat shortning and sugar with electric mixer until light and fluffy.Beat in egg then stir in applesauce.Add flour mixture and beat intil well blended.Stir in walnuts if used.
Spread batter evenly in a well greased 9 in.square baking pan.Bake in a 350 degree oven until a wooden pick inserted in center comes out clean.
35-40 min.Let cool in pan on rack.

Muffins (Selina)

3 eggs
1/3 cup brown sugar
2/3 cup vegi oil
1/4 cup molasses
2cups oat bran( or natural bran)
1 cup grated carrots
3 ripe bananas mashed
11/2 cups milk(or use water)
11/2 cups whole wheat flour
1/2 cup wheat germ
1/4 cup ground flax seed
1tsp.baking soda
2tsp.baking powder
1tsp.salt
1tbsp.powdered milk
1/2 cup raisins
1 cup chopped walnuts
mix wet ingred.in large  bowl.Add dry ingred.all at once.Stir only until moist.Makes 2 doz regular muffins or 4 doz.mini's
Bake at 375 degrees 
20-25 mins.

Company Vegetable Casserole (Selina)

Broccoli
cauliflower
snow peas,green beans or peas
1 cup cheddar cheese
1 can mushroom soup
1 can of evaporated milk-not the whole can maybe three quarters of it
Parchilly cook vegi's in micro
combine everything in a bowl mix well and put into a casserole,put extra cheese on top.Bake 350 for 30 min.Put a tin of onion rings bake another 5 min.

Meatballs (Selina)

Cook meatballs in oven at 350 degrees for 30 min.
Sauce
small jar hot ketchup
jar apple jelly
put in saucepan and simmer on stove,while meatballs are cooking.
Put together.  Bake in oven.

Skillet Herb Roasted Chicken (Selina)

2 tbsp.all purpose flour
1/4 tsp.each ground sage and dried thyme
4 skinless boneless chicken breast or thighs About 1 lb.
2 tbsp.margarine
1 can cream of chicken soup
1/2 cup water
hot cooked rice
1.On wax paper combine flour,sage and thyme.Coat chicken lightly with flour mixture.
2.In skillet over med.-high heat,in hot margarine,cook chicken 10 min.or untill browned on both sides,push chicken to one side.
3.Stir in soup and water,stirring to loosen browned bits.Reduce heat to low.Cover,simmer 5 min.or until chicken is fork-tender.Serve over rice.
4 servings prep time 5min. cook time 15 min..

Raspberry Cheesecake (Hilda)

Crust:     2 c   Compliments Honey Nut Oatie-O's cereal
              1/3c    Butter - melted
Cake:     3 pkg light cream cheese
              3/4 c sugar
              2 tsp vanilla
              1 tsp orange zest
              1 1/2 tsp lemon zest
              3 eggs
              1/2 c  fresh or frozen raspberries

Preheat oven to 325F.  Crush cereal until evenly fine crumbs.  Stir in melted butter . Press into an 11 "
 springform pan and bake for 10 min.
Beat cream cheese, sugar, vanilla, and zest in a large bowl until well blended.  Add eggs one at a time mixing well after each addition.  Pour into spring form pan and push raspberries into batter.  Bake for 45 min. until centre is almost set.  Turn oven off and open door slightly.  Let cool for 20 min.  Chill for 4 hours before serving.  Store in refrigerator.                   
         

Fish Tacos (Elsie)

1 lb. flakey white fish fillets, such as haddock,halibut or cod
1 lime, zested and juiced
1/2 tsp pimenton(  it's a type of paprika) I use 1 tbsp of taco seasoning
2 cloves garlic, mashed
1/4 cup canola oil
sea salt

Cut fish into strips. Combine the fish with remaining ingredients in a medium bowl. Cover and refrigerate for up to a day.
When ready to cook place fish parchment paper lined baking sheet. Bake in 350 oven for 8-10 minutes.
Wrap tortillas in foil and place in oven with the fish to heat through.

To serve put fish on tortillas, top with a couple of avocado slices and savoy cabbage slaw.Wrap up tortilla and enjoy.

Cabbage Slaw (Elsie)

1/2 head savoy or napa cabbage ,shredded
3 scallions, sliced thinly, can substitute shallots or green onions
1 jalapeño, minced
 Dressing,
1/4 cup white vinegar
1/4 cup canola oil
2 Tbsp honey
Salt to taste

This is really good. It makes a great topping for fish tacos as well.

Cinnamon Twists with Cardamom- Honey Dipping Sauce ( Elsie)

I tried this recipe today. It 's excellent and easy to make.

1 Tbsp ground cinnamon
1 Tbsp sesame seeds
1/2 tsp cardamom
2 Tbsp brown sugar
1 (9"x10") sheet frozen puff pastry, thawed
1 egg beaten

Sauce
1/2 cup honey
1/4 cup lemon juice
1/3 cup powdered sugar
1/2 tsp ground cinnamon
1/2 tsp ground cardamom

Directions for twists
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
In a shallow bowl, mix together cinnamon,sesame seeds,cardamom,and brown sugar.
Cut sheet of puff pastry into quarters and then cut each quarter into 5 equal slices ( 1" x 4"each)
Twist 2 pieces of dough together to form a rope shape. Brush top of dough with beaten egg white and put into cinnamon mixture. Place on prepared baking sheet.
Makes 10 twists. Bake 12-14 minutes until puffed and golden. Cool on a wire rack.

Sauce
in a small bowl whisk together honey, lemon juice,sugar, cinnamon and cardamom until smooth.
Pour into a small dipping bowl to serve.

I didn't have cardamom so I omitted it and the twists were excellent. I also did not make the dipping sauce but next time I will.
* I did try the sauce and it was delicious. I only made 1/2 the recipe and it was plenty.
I ate one as soon as it was cool enough to handle. I could have eaten them all!

Primavera Pesto Pasta (Dorothy)

300 g. uncooked fettuccine noodles
1 cup fresh asparagus, cut diagonally into 1' lengths
1/2 cup frozen peas, thawed and drained
2 green onions, sliced
1/2 cup (1/2 of 250 g. tub) herb & garlic cream cheese
1/2 cup vegetable (or chicken) broth
1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
2 Tbsp. chopped fresh basil

Cook pasta as directed, adding asparagus to the boiling water for the last minute.  Meanwhile heat large skillet on medium heat.  Add cream cheese, broth and dressing, cook until sauce just begins to thicken, stiring constantly.  Stir in peas and onions, cook 2 min. stiring occasionally.  Drain pasta mixture and add to sauce mixture in skillet.  Cook 1 min. or until heated through.  Top with basil.

Sesame Noodles (Dorothy)

300 g. uncooked spaghetti (I use rice noodles)
1 cup snow peas, cut in half
1 red pepper, cut in thin strips
1 cup matchstick carrots
3 green onions
2 Tbsp. smooth peanut butter
1/4 cup Kraft Asian Sesame dressing
1 Tbsp. soy sauce
2 Tbsp. chopped peanuts

Cook spaghetti or rice noodles as directed on package adding snow peas to boiling water in the last 30 seconds.  Reserving 1/4 cup cooking water, drain noodles & peas. Mix peanut butter, Asian dressing and soy sauce.  Gradually stir in reserved water.  Place noodles and vegetables in large bowl.  Add peanut butter mixture and toss to coat.  Top with chopped peanuts.

Sex in a Pan (Dorothy)

1 cup flour
1/2 cup butter (soft)
1/2 cup chopped pecans
8 oz. cream cheese
1 cup icing sugar
1 large cool whip
2 pkgs (4 portion) instant chocolate pudding
3 cups milk
extra chopped pecans

Mix flour, butter and 1/2 cup chopped pecans; press firmly into a 9x13 pan.  Bake at 350 for 15 min. Cool. Beat cream cheese & sugar together.  Fold in 1/2 container of cool whip.  Spread over crust.  Beat chocolate pudding with milk until thick.  Spread over cream cheese mixture.  Top with remaining cool whip and sprinkle with chopped pecans.  Chill several hours or overnight.

Winter Fruit Salad with Lemon Poppyseed Dressing (Sandra)

dressing:
1/2 c white sugar
1/2 c lemon juice
2 tsp diced onion
1 tsp dijon mustard
1/2 tsp salt
2/3 c veg oil
1 Tbsp poppyseeds

salad:
1 head romaine
4oz grated swiss cheese
1 c cashews
1/2 c dried cranberries
1 apple, diced
1 pear, diced

White Chocolate & Lime Cheesecake Bars (Sandra)

7oz white lint chocolate
20 chocolate sandwich cookies
1/2 c chilled whipping cream
8oz brick cream cheese
3 Tbsp sugar
3 Tbsp fresh lime juice
1 Tbsp lime zest
lime slices or twists for garnish

Line an 8x8 pan with foil. Melt white chocolate in a double boiler then set aside. Finely grind cookies and add 2 Tbsp melted white chocolate. Stir until mixture clumps together and firmly press into baking pan. Chill while making filling.
Beat whipping cream in med bowl. In large bowl, beat cream cheese, sugar, lime juice and zest until smooth. Beat in remaining melted chocolate. Fold in whipped cream in 2 additions, then spread over prepared crust. Chill at least 2 hours. Using foil, lift cheesecake out of pan and cut into 9 bars. Garnish with lime or chocolate curls.

Hot Spiced Cranberry Cider (Sandra)

2 qts apples cider
6 c cranberry juice
1/4 c packed brown sugar
4 cinnamon sticks
1 1/2 tsp whole cloves
1 lemon thinly sliced

Combine everything in a large pot, bring to a boil then reduce heat and simmer 15-20 min. Remove cinnamon, cloves and lemon and serve. (I did mine in a crockpot, so I left the lemon slices out until about 20 min before serving..then added them in to simmer a few min).

Baked Brie with Proscuitto & Apples (sandra)

1 loaf crusty french bread
4 Tbsp softened butter
16 thin slices prosciutto
2 apples or pears, thinly sliced
1 lb brie, thinly sliced
salt & fresh ground pepper
olive oil for drizzling

Preheat oven to 450F. Cut 16 slices (1/2" thick) out of the loaf. Butter each side of the slices and put them on a baking sheet. Top with 1 slice prosciutto and 3-4 slices of apple or pear. Cover this with brie slices, season with salt & pepper and drizzle with oil. Bake until cheese is melted, about 8-10 min.