Cranberry Raspberry Pie

Thanks to my cousins in Maine, I have been making this recipe for the past 5+ years. So Easy and Yummy. Try using other berries instead, depending on the season.

Ingredients:
2 cups Cranberries
2 cups Raspberries
2 Tbsp quick Tapioca
1-1/2 cups Sugar
1/4 tsp Salt

Directions:
Preheat oven to 450 degrees. Chop cranberries, thaw berries and mix well. Add sugar, tapioca and salt. Spoon into pastry lined pie plate. Top with second pastry crust as desired. Bake at 450 for 10 minutes, then reduce heat to 350 for 40 minutes. Cool, indulge.

Apple-Cranberry Pine Nut Stuffing

This is my second year making this variety of stuffing. After accidentally asking my Mom if she had my recipe for Cranberry Pine Nuts (I neglected to mention it was Stuffing) oops! I looked high and low and made up my own recipe. It turned out great, since I am NOT cooking this in a bird, the apples kept it nice and moist! Another Thanksgiving winner!

Ingredients:
1/3 cup Pine Nuts
4 cups Bread Cubes
1/3 cup Cranberries
1/4 cup Butter
1 Granny Smith Apple
1/2 cup Celery - chopped
1 cup Onion - diced
1/8 cup fresh Parsley
1/2 cup Vegetable Broth
1/2 tsp Poultry Seasoning
1/4 tsp Thyme
Salt & Pepper

Directions:
Preheat oven to 350. Toast pine nuts. Melt butter over medium heat, add in onion,celery and parsley and saute 5 minutes. Add chopped apples (and cranberries if using fresh) for another 2 minutes. Toss with dried cranberries, spices and bread cubes (use purchased stuffing cubes or create your own). Pour broth over stuffing and mix well. Spray a square baking dish with oil, and pack in the stuffing. Bake 45 minutes. Cover with foil if necessary during or after baking. Enjoy!

Maple Balsamic Sweet Potatoes

Nice twist on the original brown sugar baked, this recipe calls for pure maple syrup and balsamic vinegar. Sweet & Tangy! Topped with a sprinkle of crunchy candied pecans, this recipe proved to be a Thanksgiving winner. I found this in Redbook magazine.

Ingredients:
2-1/2 lbs Sweet Potatoes
1/2 cup Candied Pecans
1/4 cup Maple Syrup (the real thing)
1/4 cup Butter - melted
1 Tbsp Balsamic Vinegar
salt & pepper

Directions:
Preheat Oven to 400 degrees. Peel potatoes. Whisk together butter, maple syrup and balsamic.
Cut potatoes lengthwise into quarters or smaller, I made long wedges equal in size. Place in non-stick (or greased) roasting pan. Toss with maple mixture until coated. Bake 50-60 minutes, tossing every 15 minutes. Sprinkle with pecans and a dash of salt & pepper to taste. Eat. Drink. Be Merry.
* I would try this recipe again using slightly less of the maple/butter/balsamic for a healthier version. 

Thanksgiving 2010

This Thanksgiving, I contributed Stuffing, Sweet Potatoes and Pie. I wanted to add a twist on the classic recipes of the season... so, I made Maple-Balsamic Sweet Potatoes, Apple-Cranberry Pine Nut Stuffing, and Cran-Raspberry Pie. My sister-in-law contributed the rest including a very different Vegetable/Quinoa loaf!

Oatmeal Chocolate Chip Cookies

Classic family cookie recipe that kids love to make. This recipe was in Parents Magazine ages ago as a layered cookie mix in a jar. Made with melted butter, it is so simple and you can substitute any kind of morsels and try nuts and raisins for the BEST Oatmeal Raisin Cookies. I used dark chocolate chips here. The dry ingredients work great layered in a jar for a holiday gift as well!

Dry Ingredients:
1-1/3 cups Oatmeal
1/2 cup Brown Sugar
1/2 cup Sugar
1 cup Chocolate Chips
1-1/3 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt

Wet Ingredients:
1/2 cup Butter - melted
1 Egg
1 tsp Vanilla

Directions:
Preheat oven to 350. Mix dry ingredients together. Add butter, egg, vanilla and mix. Shape dough into balls and place on ungreased cookie sheet. Bake 10-12 minutes. Cool. Enjoy! For layered cookie mix in jar, pack dry ingredients in order above in a 1 quart jar. Finish with a ribbon and hang tag with wet ingredients directions included. Happy Baking!

Ultimate Chili

 have been making Chili since I was a teen and this recipe is a compilation of many, many recipes. I still like to try new types of beans and make it with or without the veggie "meat" crumble. My kids love Chili, especially served with corn muffins! Chili is also one of our camping favorites! It is great because the cans are easy to bring along... don't forget your can opener!

Ingredients:

1/2 Onion - chopped

2 cloves Garlic - minced

28oz Crushed Tomatoes

1/2 jar of Salsa

4oz chopped Green Chilies
1 Tbsp Chili Powder

1 Tbsp Sugar

15 oz Chili Beans

15oz Black Beans - drained

11oz Mexican Style Corn

pinch of Salt

Bay leaf
Veggie Crumbles

Directions:
Saute Onion & Garlic in a little oil, add tomatoes, salsa, green chilies, chili powder and sugar. Simmer for an hour. Add corn, beans, crumble and simmer about 20 minutes or longer on low heat.
Yummy with a sprinkle of cheese and some cornbread.

Fish Tacos

A good taco is the sum of its parts... I like to re-fry my own pink beans, dredge the fish in some Cajun Spice and top it off with avocado, cheese and a little peppered Greek yogurt (doubling as sour cream). Here is a recipe from my (vegetarian) brother for fish taco seasoning. He assembles this himself at the grocery store from the bulk spice bins, so it is approximate - adjust the quantities to your liking.

Jake's Taco Seasoning

Ingredients:

4 Tbsp Paprika

1 Tbsp Cayenne Pepper

1 tsp Garlic powder

1 tsp Onion powder
1 tsp Oregano
1tsp Thyme
1 tsp Black Pepper
1tsp Sea Salt
1 tsp Cumin (optional)

Taco Parts:
Beans - to re-fry your own: pour contents of can of pink or pinto or black beans into a pan coated with a little oil. Add a pinch of sugar & salt and then mush & squish some of the beans while slowly simmering on Medium-Low until desired consistency. Fish - dredge fish fillet in spice seasoning and grill until done or blackened.  Peppered "Sour Cream" - try Greek yogurt instead and add a sprinkle of cayenne, black pepper and a squirt of lime juice, stir. Tortillas - Corn or Wheat tortillas are best when warmed in an oiled pan. Additional toppings - traditionally cabbage, also good with lettuce, cheese, avocado, salsa, and/or lime... you name it.

Simply Roasted Potatoes

A favorite side dish... Lemon Thyme Roasted Potatoes. I used fresh Rosemary instead of Thyme. I found this recipe (thanks to my Mother-in-Law) in an issue of Country Woman magazine in the 1990s.

Ingredients:
1 lb small Red Potatoes
2 Tbsp Lemon juice
4 tsp Olive Oil
1/2 tsp Thyme
1/2 tsp Garlic Salt
1/8 tsp Black Pepper

Directions:
Preheat oven 450, spray 8" square baking pan with oil. Cut potatoes in quarters, toss together with lemon juice (fresh squeezed is best), olive oil, thyme, garlic salt and pepper. Place in pan and bake 40 minutes stirring occasionally. Experiment with other herbs, fresh garlic, etc. This side dish is a nice accompaniment to fish.


  

Miraculous (Lowfat) Quiche

Ahhhhh Quiche. So good, so easy and my kids love it! My youngest doesn't even like eggs... it's miraculous! Try adding your favorite veggies/cheeses, there are lots o' lovely combinations! I usually use cheddar, but Swiss is my favorite in quiche. This quiche creation includes baby bella mushrooms, red pepper and broccoli. Asparagus is also very good. This recipe is from one of my fabulous (vegetarian) sister-in-laws! Makes 1 Quiche.

Ingredients:
2 eggs
1 cup Cottage Cheese
1/2 cup Milk
1/2 cup Cheese
1 cup veggies
1 Tbsp minced Onions
Salt
Black Pepper
dash of yellow Mustard
dash of Worcestershire (optional)
1 pie crust

Directions:
Preheat oven to 425.
Place prepared crust into pie plate.
Combine ingredients and pour into pan.
Bake 40 minutes.
Cool slightly, then slice.

Greek Yogurt

Just a note on Greek Yogurt... A great way to add some protein in your diet, Greek Yogurt is especially yummy with fruit & nuts drizzled with a little honey or maple syrup. I use plain Greek Yogurt just like sour cream. My kids like it on their tacos, even after I told them it was yogurt... which is the true test! 

Pumpkin Chocolate Chip Muffins

Pumpkin is one of my favorite flavors, especially this time of year! Made with or without chocolate chips... these are delicious. Kid-friendly and extra good with a schmear of cream cheese! These muffins don't last long in my kitchen... This recipe is from Nestle and makes 36 muffins.

Ingredients:
1-1/2 cups Flour
1-1/2 cups Whole Wheat Flour
2 tsp Baking Soda
2 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Salt
4 Eggs
2 cups Sugar
15oz canned Pumpkin
1 cup Canola oil
2 cups Chocolate Chips

Directions: 

Preheat oven to 350, line pan with muffin cups.

Mix flours, baking soda, baking powder, cinnamon and salt in a separate bowl.

Combine eggs, sugar in a large bowl. Add pumpkin and oil - mix well.
Stir in flour mixture until just moistened. Add chocolate chips if desired. Spoon into muffin cups.

Bake 20-25 minutes, cool.

Enjoy!

Vegetable Soup

Warm soup & crusty bread... lunch or dinner is served! Nothing hits the spot like soup on a cold day. I found this recipe from Everyday Food, and like that you can use whatever vegetables you have on hand or that are in season. I used a mixture of fresh (zucchini, potatoes) and frozen (carrots, green beans, corn, peas). Excellent seved with a loaf of crusty bread and chocolate chip cookies!

Ingredients:
2 Tbsp Olive Oil
2 cups Onions - chopped
1 cup Celery - sliced
2 tsp Italian Seasoning
Salt
Black Pepper
32oz Vegetable Broth
28oz Diced Tomatoes
3 cups Water
1 Tbsp Tomato Paste
8 cups fresh or frozen Veggies

Directions:
Heat oil over medium heat. Add onions, celery and spices. Stir and cook until onions are translucent - about 5 minutes.
Add broth, tomatoes, paste, water and bring to a boil. Reduce heat and simmer uncovered 20 minutes.
Add veggies and return to a simmer until vegetanbles are tender - about 25 minutes.
Enjoy!

Black Bean Burgers

Great on the grill as a veggie option. These "burgers" are even better with toppings - cheddar, lettuce, tomato & avocado, etc. etc.

Ingredients:
1 can of Black Beans - rinsed & drained
1/2 cup Breadcrumbs
1 Egg
1/4 cup minced onions
1/2 tsp Oregano
1/4 tsp Cumin
1/8 tsp Black Pepper
Pinch of Salt
additional spices




Directions:
Squish about 1/2 of the black beans, add rest of ingredients until combined.
Make into 4 patties. Cook in oil until browned, and cooked thoroughly about 3-5 minutes on each side. If grilling, you may want to brush them with some oil first. Alternatives - try different types of beans, cilantro, Cajun spices, or red onions!
  

Red Velvet Love

red velvet w/ creamy vanilla frosting
@ New Moon DVD party 2010

My husband's favorite birthday cake... Red Velvet.

I love cupcakes and these are fabulous and festive for the holidays and say, a vampire themed party?! This recipe makes 2 dozen cupcakes and is from NYC's famed Magnolia Bakery. I found it on epicurious.com.



Ingredients:

3 1/2 cups cake flour

3/4 cup unsalted butter, softened
2 cups sugar
3 eggs, room temperature
6 Tbsp red food coloring
3 Tbsp cocoa powder
1-1/2 tsp vanilla
1-1/2 tsp salt
1-1/2 cups buttermilk

1-1/2 tsp cider vinegar

1-1/2 tsp baking soda
 

Directions:

Preheat oven to 350°F. Line pans with muffin cups.

In a small bowl, sift the cake flour and set aside. In your mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time. In a small bowl, whisk together red food coloring, cocoa & vanilla. Add to the batter and mix well.

In a measuring cup, mix salt into the buttermilk. Add to the batter in 3 parts alternating with the flour. In a small bowl, stir together the cider vinegar and baking soda, a good science experiment. Stir into the batter. Using a rubber scraper, scrape the batter bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared cups. Bake for 20 minutes. Cool for 10 minutes and then move cupcakes to wire rack.

When cupcakes have cooled, they are ready to frost with your favorite frosting. I suggest Creamy Vanilla, Buttercream or Cream Cheese frosting.
Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz13Z9zK2Vi

Vegetarian "Meatballs"

This is my favorite go to dinner recipe. Sometimes you just have to have spaghetti & meatballs!  Best served with salad, crusty bread, and a glass of wine accompanied by a Diana Krall CD, which my kids now refer to as "pasta music". Vegetarians and Non-Vegetarians alike love these. Especially kids. I was hesitant at first to serve them to my daughter's friends - but they gobbled them up and wanted more!

                                                       

Ingredients:

3/4 cup Walnuts (finely chopped)

1 cup Breadcrumbs

2 Tbsp Minced Onion

1/2 cup Parmesan Cheese

2 Eggs + 2 Egg Whites

Pinch of Garlic Salt

Black Pepper

1 jar of Tomato Sauce

Directions:

Pulse walnuts in food processor until finely chopped. Add walnuts, breadcrumbs, onion, cheese, eggs, salt & pepper to a bowl and stir until a loaf forms. Form into meatballs. This recipe makes about 16 meatballs. Saute in a pan coated with oil - until lightly browned. Pour in a jar of Tomato Sauce, cover and cook on low 15 minutes. Meanwhile, cook pasta!

My new friend

My newest kitchen gadget is a panini press! I love this idea for the family, everyone can pick their own sandwich concoction and have a yummy crispy delight. I chose Tomato Basil Mozzerella on Sourdough. YUM.

Ingredients:

Sourdough (or any sliced bread)

Tomato

Fresh Basil

Mozzerella

Pepper

Olive Oil

Directions:

Preheat panini press. Brush outside of both pieces of bread with olive oil. Place tomato slice, a few basil leaves and mozzerella inside. Add a dash of ground black pepper and top with reaming piece of bread. Cook until crisp, about 3 minutes. Serve with sweet potato fries!

My kids eat meat (occasionally) and like their paninis to be turkey & cheddar with honey mustard while my husband's favorite is hummus and veggies with jalapeno cheddar. Anything goes!