Citrus berry quinoa salad

-1 C almond milk, plain or vanilla (I used regular 2% milk)

-1 C water

-1 C quinoa, rinsed

-zest of 1 medium orange (I omitted this)

-1/4 tsp cinnamon

-1 1/4 C fresh blueberries

-1 1/2 C fresh raspberries

-1 Tbsp plus 1/4 C honey

-sliced or chopped almonds

Combine the milk, water, quinoa, cinnamon, zest and 1 Tbsp honey in a medium sauce pan. Bring mixture to boil, lower heat to medium-low, cover and simmer until liquid is absorbed. 

Remove from heat, keeping covered, let sit for about 5 minutes. Gently stir in berries and drizzle with honey, top off with almonds.

serves 3-4 people

***I used fresh strawberries and peaches instead and it was wonderful***

Veggie Pie

-1 small cauliflower, cut into florets (about 4 C.)
-1 small butternut squash or sweet potato, cut into 1 inch pieces
-1 C carrots
-2 medium parsnips, peeled and cut into pieces
-1 red or yellow pepper, cut into pieces
-2 Tbsp olive oil
-1/2 tsp salt
-1/2 tsp pepper
-1 C veggie broth
-1 Tbsp cornstarch
-3/4 tsp dried oregano
-3/4 tsp dried thyme
-2 Tbsp bread crumbs
-1 package rolled pie crusts (or homemade)
-2 Tbsp parm cheese
-1 egg beaten with 1 Tbsp of water

Heat oven to 450 degrees. In lrg bowl add veggies and toss with oil, salt and pepper. Spread out onto baking sheet and bake for 30 minutes, stirring half way. Meanwhile, place the broth in a saucepan and stir in cornstarch. Bring to a boil, lower heart and simmer for 1 minute until thickened. Stir in thyme, oregano and salt and pepper. After veggies are roasted, place in large bowl, toss them with bread crumbs, cheese and sauce. Fit pie crust in pie pan, and pour veggie mixture inside. Put on the shell top, cut holes to vent and brush with egg mixture. Bake at 450 for 15 minutes, lower heat to 425 and bake for 30 more minutes. Let pie rest at least 10 minutes before serving.

Raspberry Shortcakes

2 1/2 C flour
1/2 C sugar
1 Tbsp baking powder
1/2 tsp salt
1 stick cold butter, cut into small pieces
3/4 C cold heavy cream (plus more for serving)
1/4 C buttermilk
1 C raspberries
sanding sugar (optional)

In a food processor, combine flour, sugar, baking powder, salt and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer into a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not over mix.

Preheat oven to 400 degress. Divide dough into 8 portions and shape into rounds. Place 1 1/2 inches apart (they get BIG)  on parchment paper-lined baking sheet. Sprinkle with sanding sugar if desired. Freeze for 15 minutes. Bake until golden brown and set. Cool completely. To serve, halve and fill with whipped cream and berries.

WOW lettuce wraps

2 T oil
1 lb ground turkey
2 T fresh ginger
2 T fresh garlic, minced
2 C raw grain-quinoa, millet or amaranth--cook this then, add
1 C veggie blend
1/4 C diced bell pepper
1 C teriyaki sauced
1/4 C sweet chili sauce
1/4 C scallions, sliced
1/4 cilantro
head of lettuce

Heat oil in skillet. sweat the garlic and ginger until fragrant, then add turkey. Cook until pink is gone. Add veggie blend and cook 1 minute. Stir in grain and remove from heat.
In separate bowl, mix teriyaki and chili sauce. Pour into hot grain mixture and combine. Sprinkle with scallions and servie with lettuce and cilantro.

Baked French Toast

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around

3. Beat eggs, milk, & vanilla

4. Lay single layer of Texas Toast in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Cover & chill in fridge overnight

9. Bake at 350 for 45 minutes

10. Sprinkle with powdered sugar

11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave

• Add brown sugar & stir together
• Pour mixture into 9 x 13 pan
• Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture

- *Add 1 Tablespoon powdered sugar to egg mixture*

- Spread even layer of Texas Toast on butter/sugar layer

• After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*

• Spread second layer of Texas Toast

- Ladle second half of egg mixture

• *Spread thin layer of butter*

- *Sprinkle lightly with white sugar & cinnamon*

(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)

• Refrigerate overnight

- Bake at 350 for 45 minutes

- Sprinkle with powdered sugar

• Top should be crusty, middle should be soft & moist, & bottom is just glorious!

Cheesy Au Gratin Potatoes

Potatoes:
3 Tbsp butter
1 Lrg onion, chopped
1/4 C all purpose flour
1 1/2 C chicken broth
1 C milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 C shredded cheddar cheese
26 oz-bag frozen shredded hash browns (I used real potatoes, just cook the dish longer)
1/2 C sour cream

Topping:
3 C cornflakes, lightly crushed
2 Tbsp butter, melted

Melt the butter in a large pot over medium heat. Add the onion until it is soft. Stir in the flour, cook, stirring constantly, for about a minute. Combine the broth and milk in a liquid measuring cup and slowly whisk into the onion mixture. Add the salt, pepper, and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the potatoes and then fold in the sour cream.

In medium bowl, toss the cornflakes with the butter until evenly combined. Pour the potato mixture into a 9x1 baking dish and top with buttered cornflakes. Bake at 350 degrees for 45 minutes. Longer if you are using raw potatoes, just keep checking them until the potatoes are at your desired texture. Let sit 10 minutes before serving.

Oreo Brownies

I've been in such a brownie mood lately. Any recipe I see for brownies immediately gets bookmarked for future baking. I made these delicious Oreo Brownies for a meeting one afternoon. These brownies were gone before the meeting was half over and my friend said they were the "best brownies she's ever tasted". I am inclined to agree with her. I could easily eat an entire pan of these babies in one sitting. Absolutely delicious.

Oreo Brownies

1 box brownie mix (with ingredients to prepare them according to package directions)

1 package oreo cookies- chopped

1 tub of cool whip- thawed

1 8 oz. pkg cream cheese- softened

2 cups powdered sugar

1 cup chocolate chips

Prepare brownies according to package directions. Add 1/3 of the chopped oreos. Bake according to package directions. Let cool completely. In a mixing bowl beat cream cheese and powdered sugar until smooth. Fold in cool whip and another 1/3 of chopped oreos. Spread the cream cheese mix on top of cooled brownies. Melt chocolate chips in microwave. Spread evenly over cream cheese layer. Sprinkle remaining oreos on top. Refrigerate for at least an hour. Serve.

Thanks to Dayna for the recipe!

Turkish Delight

So I have always wanted to make this recipe From " The Chronicles of Narnia, The Lion, The Witch, and The Wardrobe." Some of the Ingredients are hard to find. Has anyone ever made this before>??? If you have and have a recipe that is fabulous please tell me. I hear that rose water is hard to find but you can make your own, On a How to site. There is also a Rhubarb recipe that I would like to try. I am going to post both of these. I have been looking at so many recipes and this one looks the best and has the best instructions. I will post pics when I make it. Hopefully today. :) That's the idea anyways. 

Turkish Delight

Ingredients:

2 cups sugar
2  1/4 cups water
Juice of 1/2 lemon or 1/2 Tablespoon of Lemon Juice
1/2 cup cornflour Or Corn Starch
1/2 teaspoon cream of tartar (this stops the mixture from crystalising)
1/2 tbsp essence of rose water
1/2 cup icing sugar Or Powdered Confectioners Sugar
1/8 cup extra cornflour or Cornstarch

Method:

1. Boil the sugar with the lemon juice and 3/4 cups of water. Use a jam thermometer and remove from the heat when the syrup reaches the soft ball stage (115C).

2. While you are boiling the sugar syrup, combine the cream of tartar and a cup of Cornstarch with 1.5 cups of cold water. (Using cold water should prevent lumps.) Mix well and bring up to a simmer, stirring all the time. Continue stirring at a simmer until the mixture has made a thick, gluey paste. Stir the sugar syrup into this paste. (If you end up with lumps at this stage, push everything into a saucepan through a sieve with the back of a ladle.)

3. Simmer the sugar and cornstarch mixture, stirring every few minutes, until it’s a golden-honey colour and about 120C (this is halfway between soft and hard ball on your jam thermometer, and will take about an hour).

4. Divide the mixture into two, and pour it into prepared trays lined with oiled cling film. I used a small tupperware as I wanted turkish delights with a bit of height to them and found that with my trays they were really flat.

5. Add rose water and a few drops of pink food colouring and stir. Cover and chill for a few hours until set. Or over night. 

6. Turn it out and slice the set Turkish Delight into cubes, and roll in a mixture of 1/2 cup powdered sugar and 1/8 cup Cornstarch so that they don’t stick together. Store in airtight boxes between layers of greaseproof paper, well-dusted with the powdered sugar/cornstarch mixture.

Rhubarb Turkish Delight                     

2 cups of rhubarb simple syrup
1 envelope of gelatin powder
2 tablespoons of cornstarch
1/4 + 1/4 cup of water
2 tablespoons of cornstarch and 4 tablespoons of icing sugar 

Line the bottom and sides of a standard loaf pan with plastic wrap.  Sift the cornstarch with the icing sugar and set aside.

Soften the gelatin powder in 1/4 cup of warm water.  Let it bloom until fully hydrated.  At the same time, dissolve the cornstarch in 1/4 cup of cold water.  Mix to make a slurry.

Put the rhubarb simple syrup in a non-reactive pot.  Add the softened gelatin and the cornstarch mixture.  Stir to blend completely.

Heat over medium high heat for about 15 - 20 minutes, approximately 112C.

Remove from the heat and cool slightly.  Then pour into the prepared pan.  Let sit 12 hours at room temperature.  Do not refrigerate.

Remove the jellied mixture from the pan and place on a cutting board that has been liberally dusted with the cornstarch and icing sugar mixture.  Dust the top of the jellied mixture, as well.  With a clean, sharp knife cut into desired shapes and sizes.  Carefully toss the jellied candy in the cornstarch and icing sugar mixture.  Place on parchment paper to dry.

Do not store in the refrigerator.  Store in a tightly closed container in a cold room.  This will keep up to 3 months.

Cooks Notes:
Temperature. With a definite concentration and time for setting, solidification occurs only with a definite temperature. For a high solidifying temperature a high concentration of gelatin is required. The slower a gelatin solution is cooled, the higher the temperature at which it solidifies. A gelatin solution may be cooled down, by packing ice around its container, to a temperature below that at which setting would occur if a longer time is allowed. On the other hand, gelatin solutions may be mixed and left standing for 2 or 3 hours at room temperature. If they are then put in ice or the refrigerator they set quite rapidly and as if gel nuclei might have started to form while standing at room temperature. At low temperatures all gelatins become firmer. At high temperatures they are liquid, for no gel occurs at temperatures above 35°C. with any concentration of gelatin. With the same concentration one gel may set at 10°C, another at 12°, still another at 14° to 16°C, and others require lower temperatures for setting. The gelatin's that set at higher temperatures show jellies of greater firmness than those that set at low temperatures. The ones requiring lower temperatures than 10°C. to set do not serve very well, for they also soften at a low temperature.

Veggies and Bow Ties with Pesto

-12 ounces bow tie pasta
-1 Tbsp olive oil
-1/2 lb green beans OR asparagus, trimmed and cut into 2-inch pieces
-1 yellow or red pepper, diced
-1 small zucchini, peeled and halved lengthwise and cut into 1/4 inch moons
-2 cloves garlic, sliced
-1/2 C. prepared pesto
-1/4 C. heavy cream
-1 C. grape tomatoes, halved
-1/2 tsp salt

Bring a large pot of salted water to boiling. Add bow ties and cook following package directions, about 8 minutes. Drain. Meanwhile, heat oil in a large nonstick skillet over medium high heat. Add green beans and pepper, cook 5 minutes. Add zucchini and garlic. Cook 2 minutes. Stir in pesto and heavy cream, cook 1 minute. Stir in tomatoes and salt and remove from heat. Add cooked bow-ties to sauce and toss well to combine.

Pork Chops with Golden Applesauce

-3-4 golden delicious apples, chopped
-2 tsp lemon juice
-2 ounces golden raisens
-1-inch piece fresh ginger root
-3 Tbsp light brown sugar
-2 C. apple juice or cider
-1/2 tsp ground cinnamon
-1/4 tsp nutmeg
-2 Tbsp veg oil
-4 boneless pork loin chops
-salt and pepper to taste
-2 Tbsp butter

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until chunky sauce forms, 10-12 minutes, stirring occasionally. It should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from heat.
Heat a large nonstick skillet over medium high heat. Add oil to pan. Season chops with S & P. Cook chops until brown and start to caramelize. Remove from heat and let the rest. Deglaze the pan with a splash of apple juice and 2 Tbsp of butter. Pour pan sauce over chops. Remove ginger piece from sauce and top chops with generous portions of warm applesauce.

Emeril's three-cheese baked Macaroni

-course salt
-1/2 lb elbow mac
-3 slices bacon, diced
-1 1/2 tsp minced garlic
-3 lrg eggs
-1 can (12oz) evaporated milk
-1/4 tsp cayenne papper
-1/8 tsp ground nutmeg
-1 1/2 C. grated sharp cheddar
-1/2 C. grated Monterey Jack cheese
-1/2 C. finely grated parmesan

Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni for 6 minutes. Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With slotted spoon, transfer bacon mixture into medium bowl, add macaroni and stir. In a large bowl whisk together eggs and evap. milk. Add 1/2 tsp salt, cayenne, nutmeg and cheeses, mix well. Add macaroni mixture and stir well to combine. Transfer to a 9 inch dish or 2 qrt dish. With a spoon, gently spread mixture to form an even layer. Bake until sauce is bubbling at edges, about 12 minutes. Let rest 10 minutes before serving.

Creamy Chicken

-2-4 chicken breasts
-1 package cream cheese
-2 cans green chilies (diced)
-1/2 C. salsa
-garlic, salt and pepper-to taste

Add all ingredients in crock pot. Shred chicken as it cooks. We eat this with rice, black beans and cheese wrapped up in tortillas

Fruity Summer Pasta Salad

-1/2 package bow tie pasta, cooked and drained
-1/4 C. light mayo
-1/4 C. sour cream
-1 can chicken, shredded
-1 can pineapple tidbits
-1 apple diced (I like Fugi)
-2 C. red grapes, halved
-salt and onion powder to taste

Cook pasta and rinse with cold water. Mix in all ingredients!

Frosted Banana Cookies

Ingredients

Cookies:
½ cup butter, softened
¼ cup solid Crisco shortening
¾ cup brown sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon banana flavoring (can omit and increase vanilla to 1 tsp)
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour
Frosting:
6 tablespoons brown sugar
1/4 cup whole milk or half and half
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract

How to make it

For cookies, cream together butter, shortening and sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.
For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting - and the cookies - are still just a bit warm, so that it drapes over the cookie and coats it nicely.

I like to add chopped walnuts on top of the frosting-it makes the cookies look prettier and taste even better to nut lovers!
I found this recipe online a few years ago and it is really good-in fact I am heading to the kitchen to make some right now!

Creamy Polenta

Ingredients:
-1 C. milk
-1 1/3 C half and half, divided
-2 T. butter, divided
-1/3 C. course polenta (corn meal)
-salt
-1/2 C grated parmesan

Directions:
Spray slow cooker, turn onto High.
In a saucepan, add the milk, 1 C half and half, 1 T. butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep from getting lumps. Boil for 2-3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker, and whisk in the remaining 1 T or butter and remaining 1/3 C half and half, and parmesan.

Two-Toned Fudge

-1/2 C. Butter, softened
-2 C. packed brown sugar
-1 C. evaporated milk
-1 C. granulated sugar
-1 jar (7 ounces) marshmallow creme
-1 tsp Vanilla
-1 1/2 C. semi-sweet chocolate chips
-1/2 C. butterscotch chips (I have replaced this for other flavors, works the same)

Line, in a 9 inch square pan, foil greased with butter. Set aside. In a large heavy sauce pan, combine the sugars, milk and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes stirring constantly. Reduce heat to low, stir in mallow creme until melted and blended. Remove from heat, stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until chips are melted. pour into prepared pan. Add butterscotch chips to the remaining mallow mixture and stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Place in fridge and leave in over night until firm. Using the foil, remove from pan and cut. Store in fridge. yields 2 3/4 lbs.

Mexican Wedding Cookies

Ingredients:

1 C. almonds
2 C. plus 2 Tbsp flour
1/4 tsp salt
1/2 tsp ground cinnamon
8 ounces (2 sticks) unsalted butter, softened
2 1/4 C. sifted powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract

Directions:


1. Pre-heat oven to 350 degrees. Spread 1 C. almonds on a baking sheet and toast until fragrant, about 12 minutes, let cool
2. Put toasted almonds, flour, salt and cinnamon in a food processor and process until almonds are finely chopped, about 1 minute, set aside.
3. In the bowl of a mixer fitted with the paddle, cream butter and 1 C sifted powdered sugar. on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
4. Roll dough into small balls, place on un-greased baking sheets
5. Bake until lightly browned around the edges, about 25 minutes (I cooked mine for 23) transfer to wire rack to cool.
6. Place remaining sugar in a bowl. Roll warm cookies in sugar. Let the cookie cool about 15 more minutes, and then roll again. Store in air tight container for up to 1 week.

White Bean and Chicken Chili

Ingredients:
-2 Tbsp olive oil
-1 Large onion, chopped
-4 garlic cloves, minced
-2 lbs ground chicken (i don't usually use ground, I just cut up my chicken breasts into bite size pieces)
-1 tsp salt, plus more for seasoning
-2 Tbsp ground cumin
-1 Tbsp fennel seeds
-1 Tbsp dried Oregano
-2 tsp chili powder
-3 Tbsp flour
-2 (15-ounce) cans cannellini or other white beans, drained and rinsed
-1 bunch of swiss chard (stems removed) leaves chopped into pieces-----I just use whatever green leaf is available, Kale, beet greens, whatever they have
-1 1/2 C. frozen corn
-4 C. chicken stock
-1/4 tsp crushed red pepper flakes

Directions:
In a large heavy bottom saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent. Add the garlic, cook for 30 sec. Add the chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. (IF you are putting this in the crock pot, put the chicken mixture in now) Add the beans, swiss chard, corn and chicken stock. Bring the mixture to a simmer and simmer for 55-60 minutes or until the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with S & P to taste.


recipe from Giada De Laurentiis---Food Network

cupcakes

Lemon Basil Cupcakes

1 C butter, softened

2 C sugar

3 eggs

3/4 tsp vanilla

1/2 tsp lemon zest

3 1/2 C all-purpose flour

1 tsp baking soda

2 tsp baking powder

2 C sour cream {I replaced this with greek yogart}

Pre-heat oven to 350 degrees. Line muffin tins and set aside. In a medium bowl, sift together flour, baking powder and soda. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla and lemon zest. Add the dry ingredient mixture in thirds, alternating with 2 additions of sour cream. The batter will be thick. Scoop 1/4 C batter into each liner. Bake for 16-20 minutes. Allow to cool completely.

Lemon Basil Syrup

1 C water

3/4 C sugar

1/3 C lemon juice

8 fresh basil leaves { I would double this, I did not taste any basil in final product using only 8}

1 strip lemon peel

In saucepan, combine all ingredients. Bring to a boil and continue to cook until liquid is reduced to 1 cup. Strain and discard peel and basil. Allow to cool completely. Using a toothpick, poke holes into the tops of the cooled cupcakes. Once the syrup has reached room temp. spoon 1 tsp syrup over each cupcake. Allow to soak in and repeat. Reserve 3 TBSP for frosting.

Lemon Mousse Frosting

2 C powdered sugar

3 Tbsp butter, softened

1/2 tsp vanilla

1/4 tsp grated lemon zest

3 Tbsp lemon basil syrup

1 1/4 C heavy whipping cream, whipped

In large bowl, beat together powdered sugar, butter, vanilla, lemon zest, and lemon basil syrup until smooth. Whisk into the already whipped cream until well blended. Frost.

Texas Caviar

3 avocados (diced)
3-5 tomatoes (diced)
1 small bag frozen corn (defrosted)
2 can's of black beans1 onion (chopped)
1 bunch cilantro (chopped)
1 bottle Zesty Italian Dressing
1 tsp Garlic Salt
1 tsp Garlic Powder
1 tsp Season Salt

Mix all ingredients together and serve with tortilla chips