Saffron Risotto

Ingredients:

- 5 cups unsalted chicken stock

- 1 1/2 tablespoons extra-virgin olive oil

- 1 1/4 cups diced onion

- 1 1/2 cups Arborio rice
- 5/8 teaspoon kosher salt
- 1/4 teaspoon saffron threads, crushed

- 1/2 cup dry white wine

- 1 tablespoon butter
- 1/2 teaspoon freshly ground black pepper
- 1.5 oz Parmesan cheese, grated (about 1/3 cup)
- 2 tablespoons chopped fresh flat-leaf parsley

Directions:

Bring chicken stock to a simmer in a saucepan (do not boil); keep warm over low heat.

Heat a saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; cook for 5 minutes, stirring occasionally. Add rice, salt, and saffron. Cook for 1 minute, stirring frequently. Add wine; cook 2 minutes, or until liquid is absorbed, stirring frequently.

Stir in 1 1/2 cups stock; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (will take about 22 minutes total). Reserve 1/3 cup stock at last addition.

Stir in the reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.

Tiger Bark

Recipes don't get much easier than this! The swirls are very pretty and the recipe makes a lot of goodies.

Ingredients:

- 1 lb white candy coating (almond bark)
- 1 1/2 cups creamy peanut butter
- 2 cups (12 oz) semisweet chocolate chips

Directions:

Line a cookie sheet with waxed paper.

In the microwave or on the stove top, melt the candy coating; stir until smooth, then stir in the peanut butter. Spread thinly onto the prepared cookie sheet.

In the microwave or stove top, melt the chocolate chips; stir until smooth.

Drizzle the chocolate over the candy coating mixture. Cut through with a knife to swirl the chocolate.

Chill until firm, then break into pieces. Store in an airtight container in the refrigerator.

Sour Cream Cornbread

Easy to throw together and has a nice consistency. Becky likes it.

Ingredients:

- 1 cup flour (can sub 1/2 c corn flour and 1/2 c brown rice flour)
- 1 cup yellow cornmeal
- 1/4 cup sugar (or honey but add it to wet mixture)
- 2 teaspoons baking powder
-1 teaspoon baking soda
- 1.5 teaspoon dried rosemary
- 1/2 teaspoon salt

- 2 eggs (I liked 1 egg a little better last time)
- 1 cup (8 oz) sour cream (can sub plain yogurt)
- 1/2 cup half and half (milk is ok, I've used lactose free milk)
- 1/4 cup butter, melted

- 1 cup thawed frozen corn (optional but we like it)

Directions:

Preheat oven to 400 degrees. Grease an 8x8" square baking pan.

Combine the dry ingredients in a medium bowl. Combine the remaining ingredients in a second bowl, then add the moist ingredients to the dry ingredients and mix just until combined. Stir in the thawed corn, if desired.

Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm with honey.

Chocolate Truffle Torte

This recipe does not require too much hands-on time and yields a tasty, rich dessert.

Ingredients:

- 1 1/3 cups semisweet chocolate chips
- 3/4 cup butter, cubed

- 3/4 cup ground pecans
- 1/4 cup flour

- 6 eggs
- 3/4 cup sugar

- 1 teaspoon vanilla extract

- 2/3 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 tablespoons butter

- 2 oz white baking chocolate, melted (optional)

Directions:

Preheat oven to 350 degrees. Line the bottom of a 9" springform pan with parchment paper, then grease the paper.

In a small saucepan, melt the chocolate chips and butter; stir until smooth. Cool slightly.

In a small bowl, combine the ground pecans and flour.

In a large bowl, beat the eggs until frothy. Gradually add the sugar, beating for 4-5 minutes or until the mixture triples in volume. Gradually beat in the chocolate mixture and vanilla. Fold in the pecan mixture. Transfer to prepared pan.

Bake for 30-35 minutes or until cake springs back lightly when touched (top may crack). Cool on a wire rack for 15 minutes. Run a knife around the sides of the pan to loosen. If desired, remove the sides and bottom of the pan and transfer the cake onto a wire rack. Cool completely.

For ganache, place the chocolate chips in a small bowl. In a small saucepan, bring heavy cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Pour ganache over cake and quickly spread to edges. If desired, use melted white chocolate in a plastic bag to pipe patterns over the top of the ganache.

Refrigerate until set, at least 30 minutes.

Cheese-Filled Garlic Rolls

These are easy to make using a loaf of frozen bread dough, with the fun surprise of melted cheese in the middle.

Ingredients:

- 1 loaf (1 lb) frozen bread dough, thawed
- 3 pieces of mozzarella string cheese, each cut into 6 pieces for a total of 18 chunks of cheese

- 3 tablespoons butter, melted
- 2 teaspoons minced fresh parsley (or equivalent dried)
- 1 garlic clove, minced (or equivalent dried)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes

- 2 tablespoons shredded Parmesan cheese

Directions:

Divided dough into 18 portions. Shape each portion around a piece of a piece of cheese to cover completely; pinch edges to seal.

Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 350 degrees. In a small bowl, mix the melted butter, parsley, garlic, Italian seasoning, and pepper flakes. Brush over rolls; sprinkle with Parmesan cheese.

Bake 14-16 minutes or until golden brown. Cool for 5 minutes before removing from pans.

Carrots and Snap Peas

Lightly seasoned with sugar and cumin, this recipe uses fresh vegetables with great flavor and color.

Ingredients:

- 16 oz carrots, sliced
- 3 tablespoons butter

- 2 tablespoons chicken broth
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

- 8 oz sugar snap peas
- 1/8 to 1/4 teaspoon ground cumin

Directions:

In a large skillet, sauté carrots in butter for 2 minutes.

Add the chicken broth, sugar, salt, and pepper. Cook for 2-5 minutes, uncovered, or until carrots are crisp-tender.

Add peas and cumin. Cook while stirring for 2-3 minutes longer, or until peas are crisp-tender.

Cranberry Swirl Bread

If you have a lot of time and patience, this bread turns out great -- but don't forget to allow time to let it rise twice!

Ingredients:

- 1/3 cup sugar
- 1 package (1/4 oz) active dry yeast
- 1/2 teaspoon salt
- 1 cup flour

- 1/2 cup water
- 1/2 cup milk
- 1/3 cup butter, cubed

- 2 to 2 1/2 cups flour

- 1 cup chopped fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1/4 cup water

- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts

- 2 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoon cold butter

- 1 tablespoon butter, melted

Directions:

In a large bowl, mix 1/3 cup sugar, yeast, salt, and 1 cup flour. In a small saucepan, heat 1/2 cup water, milk, and 1/3 cup butter until butter is melted, then let cool to 120-130 degrees. Add the melted butter mixture to the dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a small saucepan, combine the cranberries, brown sugar, and 1/4 cup water. Cook over medium heat until berries pop, about 15 minutes. Remove from heat. Stir in butter, lemon juice, and walnuts. Let cool.

Punch dough down. Turn onto a lightly floured surface. Roll into a 10x20" rectangle. Spread cranberry filling to within 1/2" of the edges. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Transfer to a greased 9x5" loaf pan, arranging in zigzag fashion to fit.

In a small bowl, combine the 2 Tbsp flour and 2 Tbsp sugar; cut in 1 Tbsp cold butter until crumbly. Brush 1 Tbsp melted butter over dough; sprinkle with crumb mixture. Cover with a towel and let rise in a warm place until doubled, about 40 minutes.

Bake at 350 degrees for 40-45 minutes or until golden brown. Carefully remove loaf from pan to cool on a wire rack.

Caramel Apple Cheesecake

Allow about 3 hours of hands-on prep and cooking time to make this cheesecake, but it is worth it! Enjoy a graham cracker crust, two layers of sweet caramel, and a lightly spiced and not-too-dense cream cheese center filled with fresh apples.

Ingredients:

- 1 1/2 cups graham cracker crumbs (about 10-12 whole crackers) -- either cinnamon or honey
- 1/4 cup sugar
- 1/4 cup butter, melted

- 1 package (14 oz) caramels
- 2/3 cup evaporated milk (5 oz can)

- 1/4 cup chopped pecans

- 2 packages (8 oz each) cream cheese, softened
- 1 tablespoon flour
- 1/2 cup sugar

- 2 eggs, lightly beaten

- 1 1/2 cups chopped peeled apples (about 1/2" pieces)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon flour

- 1/4 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grease a 9-inch springform pan. Place the pan on a double-thickness of heavy-duty aluminum foil. Securely wrap foil around pan.

In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes or until lightly browned. Cool on a wire rack.

Meanwhile, in a heavy saucepan over medium-low heat, stir the caramels and evaporated milk until melted and smooth. Pour 1 cup of melted caramel over the cooled crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.

In a large bowl, beat the cream cheese, 1 tablespoon flour, and 1/2 cup sugar until smooth. Add eggs; beat on low speed just until combined.

Combine the chopped apples, cinnamon, and 1 tablespoon flour. Fold into the cream cheese mixture. Pour mixture into crust.

Place a large baking pan in the preheated oven (we used a large round pizza pan). Place the springform pan inside the baking pan, then add 1 inch of hot water to the baking pan. Bake for 40 minutes.

Reheat reserved caramel mixture if necessary; gentle spoon over cheesecake. Sprinkle with remaining 1/4 cup pecans.

Bake 10-15 minutes longer, or until center is just set. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan; cool at room temperature for 1 hour longer then refrigerate overnight.

Spinach Artichoke Dip

Ingredients:

- 1 jar (12 oz) roasted sweet red peppers, or 1 diced red pepper
- 1 jar (6.5 oz) marinated quartered artichoke hearts

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 8 oz mozzarella cheese
- 6 oz shredded Asiago cheese
- 6 oz cream cheese, softened and cubed
- 4 oz crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil (or equivalent dried basil)
- 1/4 cup finely chopped red onion (or equivalent dried onion)
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced

- assorted chips, crackers, and breads

Directions:

Drain peppers, reserving 1 tablespoon liquid. Chop peppers.

Drain artichokes, reserving 2 tablespoons liquid. Coarsely chop artichokes.

In a 3-quart slow cooker coated with cooking spray, combine the spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts, and peppers. Stir in reserved pepper and artichoke liquids.

Cook, covered, on high setting for 2 hours, checking occasionally.

Stir dip, then cook, uncovered, for 30-60 minutes longer. Stir before serving with crackers, etc.

Pumpkin Cream Cheese Bars

Ingredients:

- 1 1/3 cups flour
- 1/4 cup sugar
- 1/2 cup packed brown sugar

- 3/4 cup cold butter, cubed

- 1 cup old-fashioned oats
- 1/2 cup chopped pecans

- 1 package (8 oz) cream cheese, softened and cubed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1/2 cup sugar

- 1 can (15 oz) solid-pack pumpkin
- 1 teaspoon vanilla extract

- 3 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

In a small bowl, mix flour, 1/4 cup sugar, and brown sugar. Cut in butter until crumbly. Stir in oats and pecans.

Reserve 1 cup for topping. Press the remaining crumb mixture onto the bottom of the prepared pan. Bake for 15 minutes.

In a small bowl, beat the cream cheese, spices, and 1/2 cup sugar until smooth. Beat in the pumpkin and vanilla. Add the eggs; beat on low speed until just blended. Pour over warm crust; sprinkle with reserved crumb mixture.

Bake 20-25 minutes, or until a knife inserted near the center comes out clean and the filling is set. Cool on a wire rack. Serve immediately, or refrigerate within 2 hours.

Chocolate Chip Peanut Butter Muffins

Ingredients:

- 1 3/4 cups flour
- 2/3 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt

- 1 egg
- 3/4 cup milk (skim or 2%)
- 2/3 cup crunchy peanut butter
- 1/4 cup canola oil
- 1 1/2 teaspoons vanilla extract

- 2/3 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Prepare muffin tins by greasing or lining with muffin papers.

In a large bowl, combine the flour, brown sugar, baking powder, and salt.

In another bowl, whisk the egg, milk, peanut butter, oil, and vanilla.

Stir the moist ingredients into the dry ingredients, just until moistened. Fold in the chocolate chips.

Fill prepared muffin tins two-thirds full. For miniature muffins, bake for 15-17 minutes or until a toothpick comes out clean. For regular-sized muffins, bake for 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks.

Raspberry Chicken

Ingredients:

- 2-3 boneless skinless chicken breast halves
- 2 tablespoons flour

- 1 tablespoon butter
- 1/2 tablespoon canola oil

- 5-6 T chicken broth
- 6 T raspberry vinegar (or balsamic vinegar)

- 2 T heavy whipping cream

-1-2 drops red food coloring (optional)

- fresh raspberries

Directions:

Coat chicken with flour. Melt butter with oil in a large skillet. Brown chicken; turning once. Add broth and vinegar to the skillet.

Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until chicken juice runs clear.

Remove chicken to serving platter when cooked to 160 degrees. Add cream to skillet and warm. 

If it's kind of grey looking, perhaps because of the drippings getting extra brown or the vinegar being older or cloudy, adding red food coloring can really improve the appearance. Serve sauce with chicken. Garnish with fresh raspberries. 

Chicken and Dumplings

Ingredients:

- 4 cups chicken broth
- 1 cup water
- 2 tablespoons butter
- 2 teaspoons poultry seasoning or herbes de provence
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper

- 1 lb boneless skinless chicken breast

- 1 cup flour
- 3 cups milk

- 2 cups frozen peas and carrots (or frozen mixed vegetables)

- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter, softened
- 1 cup milk

Directions:

In a large pot (preferably a Dutch oven, as a large steel pot may get too hot) over medium heat, combine the first 10 ingredients. Cover and bring to a boil.

Meanwhile, cut chicken breast into bite-sized pieces. Add to soup mixture. Stir to combine; cover.

In a sealable container, combine 1 cup flour with 3 cups milk. Seal tightly; shake vigorously to combine well to create a slurry. Slowly pour the slurry into the broth, stirring constantly. Add frozen vegetables; cover.

Combine the last 5 ingredients in a medium bowl. Mix well with a fork.

Remove cover from stew and stir well. Drop dumpling mixture into stew one tablespoon at a time.

Reduce heat to simmer. Cover; cook for 10 minutes.

Peanut Butter-Filled Chocolate Cookies

These are fun to make and oh-so-delicious, especially right out of the oven. Their flavor is reminiscent of peanut butter cups.

Ingredients:

- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1/2 cup white sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup creamy peanut butter

- 1 teaspoon vanilla extract
- 1 large egg

- 3/4 cup crunchy peanut butter
- 3/4 cup powdered sugar

Directions:

Preheat oven to 375 degrees. Lightly grease two insulated cookie sheets.

To make the dough: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In another medium bowl, beat the white sugar, brown sugar, butter, and creamy peanut butter until light a fluffy. Add the vanilla and egg, beating until combined.

Stir the dry ingredients into the moist ingredients; blend well. Set aside.

To make the filling: In a small bowl, stir together the crunchy peanut butter and powdered sugar until smooth. Roll the filling into 32 equal-sized balls.

Roll the dough into 32 equal-sized balls. Flatten each ball of dough into a circle in your hand; place a smaller ball of filling into the center of the dough circle, then wrap the dough around the ball of filling to cover it completely.

Place each filled dough ball on the cookie sheet, 2 inches apart. Use the bottom of a large drinking glass to flatten each cookie to about 1/2" thick.

Bake for 7-8 minutes, or until cookies are set and you can smell the chocolate. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Roasted Pork with Vegetables

Ingredients:

- 2 pork tenderloins (3/4 lb each)

- 2 lb red potatoes, quartered
- 1 lb carrots, halved and cut into 2-inch pieces
- 1 medium onion, cut into wedges

- 1 tablespoon olive oil

- 2 teaspoons dried rosemary, crushed
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Preheat oven to 450 degrees.

Place the pork in a shallow roasting pan coated with cooking spray. Arrange the potatoes, carrots, and onion around the pork. Drizzle with oil.

Combine the seasonings. Sprinkle over meat and vegetables.

Bake, uncovered, for 25-35 minutes or until a meat thermometer reads 145 degrees and the vegetables are tender. Stir the vegetables occasionally.

Remove roast from oven; tent with foil. Let stand for 5 minutes before slicing.

Pork Carnitas

This slow-cooker recipe makes some tasty tacos!

Ingredients:

- 3 lb boneless pork shoulder

- 2 tablespoons butter, melted
- 1 small onion, grated
- 2 jalapeno peppers, chopped (optional)
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1 teaspoon chile powder
- 1 teaspoon ground black pepper

- 1 cup chicken broth or water

Directions:

Trim excess fat from the pork; cut into 3-inch chunks.

Put the pork pieces into a slow cooker (5 or 6 quart).

Add the butter, onion, jalapenos, garlic, cumin, coriander, salt, chile powder, and pepper. Toss with meat until coated.

Pour in the broth or water.

Cover and cook on high (4 hours) or low (6-8 hours) until the pork is very tender.

Remove pork to a large serving bowl using a slotted spoon. Skim off any fat from the surface of the liquid in the cooker. Shred the meat with 2 forks then pour the juices over. Taste and season with additional salt if needed. Serve with cheese and toppings in corn tortillas.

Oatmeal Waffles

Ingredients:

- 1 cup flour (GF artisan bread flour is good)
- 1/2 cup wheat flour 
- 1 cup quick-cooking rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt

- 2 eggs, slightly beaten
- 1 1/2 cups milk (can substitute some buttermilk, whipping cream, or half-and-half)
- 1/3 cup oil or butter, melted (oil is much better for a crispy waffle)
- 2 tablespoons brown sugar

Directions:

In a medium bowl, stir together the flours, oats, baking powder, cinnamon, and salt. Make a well in the center of flour mixture; set aside.

In a medium mixing bowl, stir together the eggs, milk, melted butter, and brown sugar with a wire whisk.

Add the egg mixture all at once to the flour mixture. Stir until combined.

Pour about 1 1/4 cups of the batter onto a preheated, lightly greased waffle iron. Close the lid quickly; do not open during baking. Bake according to manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with remaining batter.

If desired, sprinkle with powdered sugar and top with fruit or yogurt.

Tortellini Spinach Casserole

Ingredients:

- 1 package (10-15 oz) frozen cheese tortellini

- 1/2 pound sliced fresh mushrooms
- 1/2 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- 2 tablespoons butter

- 6 oz evaporated milk
- 2 tablespoons butter
- 1/2 cup (4 oz) Swiss or Italian shredded cheese

- 1 package (9 oz) frozen chopped spinach, thawed and squeezed dry

- 1 cup (8 oz) shredded mozzarella cheese

Directions:

Cook tortellini according to package directions.

Meanwhile, in a large skillet, sauté the mushrooms, garlic powder, onion powder, and pepper in 2 tablespoons butter until the mushrooms are tender. Remove and keep warm.

In the same skillet, combine the evaporated milk and 2 additional tablespoons of butter. Bring to a gentle boil, then stir in 4 oz of cheese. Cook and stir until smooth.

Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add the cheese sauce; toss to coat.

Transfer to a greased 9x9" baking dish; sprinkle with mozzarella cheese.

Cover and bake at 350 degrees for 15 minutes. Uncover, then bake 5-10 minutes longer or until heated through and cheese is melted.

Twice Baked Potatoes

This recipe can easily be doubled; the potatoes freeze well.

Ingredients:

- 6 large baking potatoes

- 1/4 pound sliced bacon, diced
- 1 medium onion, finely chopped

- 6 tablespoons butter
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup (4 oz) shredded Cheddar cheese

Directions:

Preheat oven to 400 degree. Scrub the potatoes and pierce them with a fork along one side only. Place on a baking sheet. Bake for 45-50 minutes, or until tender.

Meanwhile, cook bacon in a skillet over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender, then set aside.

When potatoes are cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out the pulp with a small spoon, leaving a thin shell.

In a small bowl, mash the potato pulp with the butter. Stir in the milk, egg, salt, and pepper. Stir in the cheese, bacon, and onion.

Spoon into the potato shells. For potatoes to be eaten immediately, place on a baking sheet and bake at 400 degrees for 15-20 minutes or until heated through. Potatoes can also be frozen, then baked (without thawing first) at 350-375 degrees for about 40 minutes.

Beef Bourguignon

Ingredients:

- 2 slices of bacon

- 1 1/2 pounds beef, cubed

- 1 can (10.75 oz) condensed golden mushroom soup
- 1/3 cup Burgundy or other dry red wine
- 1 large clove garlic, minced
- 1 medium bay leaf
- 2 tablespoons chopped parsley
- 1/4 teaspoon thyme leaves, crushed

- 1 pound small whole white onions, peeled

- noodles of choice

Directions:

In a skillet, cook the bacon until crisp; remove and crumble.

Brown the beef in the bacon drippings.

Add mushroom soup, wine, garlic, bay leaf, parsley, thyme, and bacon to the beef. Cover and cook on low heat for 45 minutes.

Add the onions; cover and cook for 45 more minutes until done, stirring occasionally.

Remove bay leave. Serve with noodles prepared according to package directions.

Beef Stroganoff

Ingredients:

- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 pound beef sirloin, cut into 1/2-inch strips
- 2 tablespoons butter

- 1 can (3 oz) sliced mushrooms, drained
- 1/2 cup chopped onion
- 1 clove garlic, minced

- 2 tablespoons butter
- 3 tablespoons flour

- 1 tablespoon tomato paste
- 2 tablespoons mayonnaise
- 1 can (10 oz) condensed beef broth

- 2 tablespoons dry white wine or cooking sherry
- 1 carton (8 oz) sour cream

Directions:

Combine 1 tablespoon flour with salt, then coat meat with flour mixture.

Melt 2 tablespoons butter in a skillet. Add meat; brown quickly on both sides.

Add mushrooms, onion, and garlic; sauté.

Remove meat, mushrooms, and onion from skillet.

Taking care not to burn the drippings, add 2 tablespoons butter to the skillet. Blend in 3 tablespoons flour. Add tomato paste, stirring constantly. Add beef broth; stir until smooth and thick.

Return the meat mixture to the skillet. Stir in the wine and sour cream. Heat on low until hot but not boiling. Serve over rice or noodles.

Coconut Sunflower Granola

This is a small recipe, so double or triple it if you want a lot of granola!

Ingredients:

- 1 cup oats
- 1/4 cup sunflower seed kernels
- 1/4 cup shredded sweetened coconut
- 1/4 cup chopped walnuts
- 1/4 cup flaxseed meal (can sub hemp seeds or chia seeds for some of this)
- 1/4 cup slivered almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt (unless the sunflower seeds are salted already)

- 2 tablespoons butter, melted or sunflower oil
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract  

-don't include dried fruit like craisins in the cooking or storage, they just get overly dried out when I've tried it, but can serve granola with dried fruit at mealtime.

 
Directions:

Place oven rack on middle shelf, about 10 inches below broiler. Preheat broiler to high. Combine first 9 ingredients on a baking sheet; toss well. Broil 3 minutes or until lightly toasted, stirring every 1 minute.

Combine butter, honey, and vanilla in a small bowl. Drizzle over oat mixture; toss to coat.

Broil granola an additional 2 minutes or until well-toasted, stirring after 1 minute.

Remove granola from oven; cool on pan for 8 minutes, stirring occasionally.

Alternately, cook at 250 degrees for 90 minutes, stirring every 15 minutes, until golden. 

Orange Rosemary Cake

The flavors of orange and rosemary are subtle in this delicious moist Bundt cake.

Ingredients:

- 1 cup unsalted butter, softened
- 1 1/2 cups sugar

- 3 eggs

- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1/4 cup orange zest (or 1 tablespoon dried orange zest)
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
- 1/2 cup slivered almonds, toasted and chopped

- 2 cups flour (substitute several tablespoons of wheat flour, if desired)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup sour cream

Glaze:
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice

Orange Cream Icing (ingredients below)

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

In a bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Add the eggs one at a time, mixing after each addition.

Add the vanilla, almond extract, orange and lemon zest, rosemary, and almonds. Stir to mix.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Mix about half of the flour mixture into the wet ingredients, then the other half. Add sour cream; mix until just incorporated.

Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool for 5 minutes, then cool in pan on a wire rack. When cake is completely cool (about an hour), carefully remove from pan.

For glaze, combine the 1/4 cup sugar and orange juice in a small pan. Bring to a boil while stirring; boil for 1 minute. Remove from heat. Using a toothpick, poke holes about an inch apart across the cake's surface, then brush the glaze over the surface of the cake. Let cake and glaze cool completely before topping with orange cream icing.

Orange Cream Icing ingredients:

- 1 1/2 cups powdered sugar
- 2 oz cream cheese, softened
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon unsalted butter, softened
- 1 tablespoon orange zest
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- pinch of salt
- orange food coloring as desired

Directions:

Combine all ingredients into a food processor. Process until a smooth, creamy icing has formed. Prior to serving, pour over cooled cake.

Whole Wheat Chocolate Banana Bread/Muffins

Original recipe makes a 9x5" loaf, or you can make 6 jumbo muffins and 4 mini loaves. Try adding M&Ms or Reese's pieces!

Ingredients:

- 1/3 cup skim milk
- 1 teaspoon lemon juice

- 1 1/4 cups whole wheat flour
- 1/2 cup white flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 to 1 teaspoon ground nutmeg
- 1/2 teaspoon salt

- 2 large eggs
- 1/2 cup sugar

- 3 ripe bananas, mashed

- 2 tablespoons canola oil
- 3/8 cup applesauce
- 1 teaspoon vanilla extract

- chocolate chips and/or nuts, if desired

Directions:

Preheat oven to 375 degrees. Lightly grease the pan(s).

Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes.

Whisk together the wheat flour, white flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

Beat the eggs and sugar together with an electric mixer, until smooth. Mix in the mashed bananas, using the electric mixer if needed to get rid of lumps. Mix in the milk/lemon juice mixture, canola oil, applesauce, and vanilla.

Stir in the flour mixture, just until all ingredients are moistened. Add chocolate chips and/or nuts, if desired.

Pour the batter into the prepared pan(s).

Bake until a toothpick inserted into the center comes out clean, about 45-60 minutes for a large loaf, or 20 minutes for muffins.

Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Slow Cooker Pot Roast

Ingredients:

• 2 lb boneless beef roast
• 1 teaspoon vegetable oil
•  salt and pepper, to taste
• 1 onion, quartered or however small you like
• 4 cloves garlic, minced
• 1 can (10.75 oz) condensed cream of mushroom soup (Paul found a recipe that subs 1 C red wine and 1 C beef stock plus 3 sprigs each of thyme and rosemary, in place of soup)
• 2 tablespoons chopped fresh parsley (or equivalent dried)
  
• 6-8 carrots, cut in large coins
  
• 3-4 potatoes, large diced pieces (we like to add this even though most recipes don't include it)

Directions:

In a large skillet over medium-high heat, saute the roast in the oil until all surfaces are well-browned. Season with salt and pepper to taste. Set in the crock pot. Cook onion and garlic in pan with oil, add soup or wine/broth to deglaze and add to slow cooker. Add herbs.

Cover the slow cooker. Cook on low setting for 8 hours, stirring once. About 3-4 hours before the end, add carrots and potatoes. They get very mushy if you add them at the beginning. 

Chicken with Cranberry Quinoa

This is so delicious! Very good with broccoli.

Ingredients:
 
- 2 cups chicken broth
- 1 cup quinoa, rinsed
- 1 fresh thyme sprig

- 1 tablespoon olive oil
- 8 green onions, chopped
- 1 celery rib, chopped 
- 1 cup dried fruit (cranberries, apricots, etc.)
- 3 tablespoons lemon juice
- 2 1/2 teaspoons grated lemon peel (optional)
- 1/2 teaspoon salt

- 3/8 cup dry sherry
- 1/8 cup water
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon ground ginger 
- 1 small tart apple, peeled and chopped
- 1/2 cup fresh or frozen cranberries
- 1/3 cup chopped walnuts
- 1/4 cup apricot preserves
- 1 tablespoon butter

- 3 boneless skinless chicken breast halves (6 oz each)
- 1 tablespoon olive oil

Directions:
 
Rinse the quinoa. In a small saucepan, bring chicken broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Discard thyme.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add green onions and celery. Cook and stir until tender. Add cooked quinoa. Stir in the 1 cup dried fruit, lemon juice, lemon peel (optional), and salt.

In a large saucepan, mix the dry sherry, water, red wine vinegar, brown sugar, cornstarch, and ground ginger, until smooth. Bring to a boil. Cook and stir until slightly thickened. Add the apple, 1/2 cup cranberries, and walnuts. Stir in the apricot preserves and butter until melted.

Preheat oven to 350 degrees. Pound chicken breasts flat. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown chicken on both sides.

Place browned chicken breasts in a greased 9x13" pan. Top with apple mixture. Spoon quinoa around the chicken breasts. Bake for 20-30 minutes.

Chocolate Chess Pie

Ingredients:

- 2 eggs
- 1 1/2 cups sugar
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- 1 stick margarine, melted
- 1 can (5 oz) evaporated milk
- pie shell, unbaked
- nuts and/or coconut (optional)

Directions:

Preheat oven to 325.

Beat eggs well. Add sugar, cocoa, vanilla, and melted margarine. Mix well. Add evaporated milk. Pour into unbaked pie shell.

Bake for about 45 minutes.

Blueberry Muffins

Ingredients:
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries

Optional topping (you can also just sprinkle some sugar on top)
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees. Grease muffin pans or line with muffin papers.
Combine the first four ingredients.
Place the vegetable oil into a 1 cup measuring cup. Add the egg to the measuring cup, then add enough milk to fill the cup.
Mix the oil-egg-milk mixture with the flour mixture.
Fold in the blueberries.
Fill muffin cups right to the top.
Combine the last four ingredients, cutting in the butter with forks or a pastry blender. Sprinkle over the muffins before baking.
Bake for 20-25 minutes or until a toothpick comes out clean.

Swedish Meatballs

Ingredients:

- 1/2 to 3/4 cup dried bread crumbs
- 1 medium onion, chopped (or equivalent onion powder)
- 2 eggs, lightly beaten
- 1/3 cup minced fresh parsley
- 3/4 teaspoon pepper

- 2 lb of 80% lean ground beef

- 1/2 cup flour
- 2 3/4 cup skim milk
- 2 cans (10 1/2 oz each) condensed beef consomme, undiluted
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon pepper
- 3/4 teaspoon salt

- angel hair pasta

- 1/4 cup minced fresh parsley

Directions:

In a large bowl, combine the first 5 ingredients. Add the ground beef; mix lightly but thoroughly. Shape into 1 1/2-inch meatballs (makes about 36).

In a large skillet, brown the meatballs in batches. Remove to paper towels to drain, reserving drippings in pan.

For gravy, stir the flour into the meatball drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper, and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return meatballs to pan. Cook, uncovered, for 15-20 minutes or until meatballs are cooked through, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain. Serve with meatballs and gravy; sprinkle with parsley.

Sour Cream & Wild Rice Soup

Ingredients:

- 4 slices bacon, chopped
- 1/2 cup onion, chopped
- 1 cup celery, chopped
- 1/3 cup flour
- 1/8 teaspoon flour
- 1 can (14.5 oz) chicken broth
- 1 3/4 cup wild rice, cooked
- 1 cup sour cream
- 1 1/2 to 2 cups milk

Directions:

In a saucepan, cook bacon over medium-high heat until bacon begins to brown, about 3-5 minutes.

Add onion and celery to bacon. Continue cooking, stirring occasionally, until bacon is brown and vegetables are crisp-tender, about 5-7 minutes.

Reduce heat to medium. Stir in flour and pepper.

Whisk in the broth. Cook over medium heat for 3-4 minutes, stirring constantly, or until the mixture thickens and comes to a full boil. Boil for one minutes, stirring constantly.

Stir in the wild rice, sour cream, and milk. Continue cooking until heated through, 4-6 minutes.

Pesto Stuffed Shells

Ingredients:

- 24 jumbo pasta shells, uncooked

- 1 lb lean ground beef
- 1 small onion, chopped

- 1 tub (10 oz) Philadelphia Creamy Pesto Cooking Creme, divided
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup grated Parmesan cheese

- 2 cups spaghetti sauce, divided
- 2 tablespoons milk
- 1/2 cup mozzarella cheese

Directions:

Preheat oven to 350.

Cook shells as directed on package, omitting salt.

Meanwhile, brown the ground beef with the onions in a large skillet, then drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella, and Parmesan.

Drain shells. Stuff shells with meat mixture.

Spread 1 cup spaghetti sauce onto the bottom of a 9x13" baking pan. Top with the stuffed shells and the remaining spaghetti sauce.

Cover and bake for 25 minutes.

Mix remaining cooking creme and milk; drizzle over shells. Top with 1/2 cup mozzarella. Bake, uncovered, for 5 minutes longer, or until cheese is melted.