Apple Puff Pancake

Apple Puff Pancake (from Taste of Home Prize Winning Recipes)

Note: This was really good and easy!! I made homemade peach pie filling from peaches I had frozen from the peach guy and used the recipe in the Ball Blue Book. It was pretty delicious. I didn't have an oven proof skillet, so I just put it into a room temperature 9x13 pan and it worked out just fine. We had it as dessert to try it out, but I do think it would be really good as a breakfast.

1/3 c. butter
1 c. all-purpose flour
4 eggs
1 c. milk
dash salt
1 can (21 oz) apple or peach pie filling
toasted walnuts (optional)

Place butter in a 10in oven proof skillet. Place in a 425degree oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leave 1 tbsp melted butter in the skillet. Stir the remaining butter into the batter.

Pour batter into hot skillet. Bake for 15 to 20 mins. or until edges are golden brown.

Meanwhile, in a small saucepan, warm the pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

Golden Honey Pan Rolls

Golden Honey Pan Rolls (from Taste of Home Prize Winning Recipes)

1 c. warm milk (70 to 80 degrees)
1 egg
1 egg yolk
1/2 c. canola oil
2 tbsp honey
1 1/2 tsp salt
3 1/2 c. bread flour
2 1/4 tsp active dry yeast

Glaze:
1/3 c. sugar
2 tbsp butter, melted
1 tbsp honey
1 egg white
additional honey, optional

In bread machine pan, place the first eight ingredients in order suggested by the manufacturer. Select dough setting (check dough after 5 mins of mixing; add 1 to 2 tbsp of water or flour if needed).

When cycle is complete, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8in square pans. Cover and let rise in a warm place until doubled (about 30 mins).

For glaze, combine the sugar, butter, honey and egg whites; drizzle over dough. Bake at 350 for 20 to 25 mins or until golden brown. Brush with additional honey if desired.

fresh mozzarella sandwiches

Fresh Mozzarella Sandwiches (from Taste of Home Prize Winning Recipes)

1/4 c. chopped onion
2 tbsp olive oil
1 garlic clove, minced
1 can (28 oz) crushed tomatoes in puree
1 tsp grape jelly (Desi used a different kind of jelly)
1/2 tsp. each: dried oregano and dried basil
1/2 tsp. salt
1/8 tsp. pepper

sandwiches:
1 lb. fresh mozzarella cheese cut into 1/2 inch slices
8 slices sourdough bread (3/4 inch thick)
2 eggs, lightly beaten
3/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp butter

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1minute longer. Stir in the tomatoes, jelly, oregano, basil, salt, and pepper. Bring to a boil. Reduce the heat; simmer, uncovered for 20 minutes, stirring several times.

Meanwhile, for the sandwiches, arrange cheese on four slices of bread to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, combine the eggs, milk, salt and pepper. Dip sandwiches in egg mixture.

Black Bean Soup

Black Bean Soup (from Taste of Home Prize Winning Recipes)

3 bacon strips
3/4 c. chopped red onion
1 anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (15oz) black beans, rinsed and drained
4 tsp lime juice
1 tsp ground cumin
1/2 tsp lemon-pepper seasoning
1/2 tsp ground coriander

In a large saucepan, saute bacon and onion until bacon is tender. Add Anaheim pepper and garlic, cook 1 minute longer.

Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10 mins. Cool slightly.

Puree half of soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes.

Spaghetti Squash with Red Sauce

Spaghetti Squash with Red Sauce (From Taste of Home Prize Winning Recipes)

Notes: this was so so good! I didn't have fresh tomatoes so I used one can of diced tomatoes drained. I also used a half of a red pepper and half of an onion because thats what I had. It was a sweet onion too. Delicious! Serve with garlic bread next time.

1 medium spaghetti squash
2 cups chopped fresh tomatoes
1 cup sliced fresh mushrooms
1 cup diced green pepper
1/2 c. shredded carrot
1/4 c. diced red onion
2 tsp. italian seasoning
1/8 tsp pepper
1 tbsp olive oil
2 garlic cloves, minced
1 can (15 oz) tomato sauce
grated Parmesan cheese, optional

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.

Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, italian seasoning and pepper in oil for 6 to 8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through.

When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.

Fluffy French Toast

Fluffy French Toast (from All Recipes)

Note: This was really good!

1/4 c. all-purpose flour
1 c. milk
1 pinch salt
3 eggs
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 tbsp. white sugar
bread

I halved this the first time I made it, and it was just right for Brandon and I.

Tossed Salad with Peaches

Tossed Salad with Peaches (from Taste of Home Award Winning Recipes)

Note: Desi made this with strawberries in place of peaches. It was so good!

4 medium ripe peaches
2 tbsp sugar
2 tbsp lemon juice
2 tbsp cider vinegar
1 tbsp rice vinegar
1/4 tsp salt
1/3 c. canola oil
6 cups spring mix salad greens
4 cups  torn romaine
1 small red onion, halved and thinly sliced
1/2 cup thinly sliced cucumber
6 bacon strips (didn't use)
1/3 c. chopped pecans, toasted

Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream.

In a large bowl, combine the salad greens, romaine, onion, and cucumber. Pour about 2/3 c. dressing over salad and toss to coat.

Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing.

Black Bean Tortilla Pie

Black Bean Tortilla Pie (from Taste of Home Prize Winning Recipes)

1 medium onion, chopped
1 medium green pepper, chopped
1 tsp ground cumin
4 tsp pepper
1 tbsp olive oil
3 garlic cloves, minced
2 cans (15oz each) black beans, rinsed and drain
1 can (14oz) vegetable broth
1 package (10oz) frozen corn, thawed
4 green onions
4 flour tortillas
1 c. shredded reduced fat cheddar cheese, divided

In a large skillet, saute the onion, green pepper, cumin and pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from heat.

Place 1 tortilla in a 9 in springform pan coated with cooking spray. Layer with 1 1/2 c. bean mixture and 1/4 c. cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.

Bake uncovered at 400 for 15 to 20 mins or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

Baked Egg Rolls

Baked Egg Rolls (from Taste of Home Prize Winning Recipes)

1 1/3 c. fresh broccoli stir-fry vegetable blend
1 c. shredded cooked chicken breast
4 1/2 tsp. reduced sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1/2 tsp. ground ginger
8 egg roll wrappers

In a small bowl, combine the first six ingredients. Place 1/4 cup chicke mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.

Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.

Spinach Vegetable Soup

Spinach Vegetable Soup (from Taste of Home Soups)

1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. butter
2 cans reduced sodium chicken broth (14oz each)
1 1/2 c. diced peeled potatoes
1 small turnip, peeled and chopped
1 c. chipped carrot
1/2 c. chopped green pepper
1 tsp garlic powder
1 tsp each: dried thyme, basil, and rosemary
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
dash to 1/8 tsp cayenne pepper
2 packages (10 oz) frozen chopped spinach, thawed and well drained)
1 can (14 oz) cream style corn

In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.

Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

Two Bean Soup

Two Bean Soup (from Taste of Home Soups)

1/2 lb. dried baby lima beans
1/2 lb. dried great northern beans
1 can. reduced sodium chicken broth
1 1/2 c. cubed fully cooked lean ham
1 medium onion, chopped
2 celery ribs with leaves, chopped
2 medium carrots, sliced
3 garlic cloves, minced
1/8 tsp ground ginger
2 green onions sliced

Place beans in a large saucepan or dutch oven. Add water to cover by 2 in. Bring to a boil; biol for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. Return the beans to pan. Add broth and ham; bring to a boil. Reduce the heat; cover and simmer for 1 hour. Add the onion, celery, carrots, garlic and ginger; return to a boil. Reduce heat; cover and simmer 30 minutes longer or until the beans and vegetables are tender. Garnish with onions.

Southwestern Chicken Soup

Southwestern Chicken Soup (from Taste of Home Soups)

1/2 lb. bonless skinless chicken breasts, cut into 1/2 inch cubes
1/4 c. finely chopped onion
2 tbsp olive oil
2 garlic cloves, minced
1 can (15oz) whole kernel corn, drained
1 can. black beans, rinsed and drained
1 can chicken broth
1 can (10oz) diced green chilies, undrained
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Plain yogurt and minced fresh cilantro

In a large skillet over medium heat, cook the chicken and onion in oil until the chicken is no longer pink. Add the garlic, cook 1 minute longer.

Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.

Chunky Chicken Soup

Chunky Chicken Soup (from Taste of Home Soups)

1 lb. boneless skinless chicken breasts cut into 1 in pieces
1 c. sliced celery
1/2 c. chopped onion
2 tbsp canola oil
6 cups chicken broth
1 1/2 c. sliced carrots
1 tsp dried thyme
1/2 tsp. salt, optional
1/4 tsp. pepper
1/2 c. uncooked macaroni
1 1/2 c. frozen peas

In a large saucepan, cook the chicken, celery, and onion in oil until chicken is no longer pink.

Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

Turkey Bean Soup

Turkey Bean Soup (from Taste of Home Soups)

1 lb. ground turkey
1 c. chopped onion
1 c. chopped celery
1 tbsp olive oil
1 can chicken broth (49 oz)
2 c. frozen corn
1 can white kidney beans, rinsed and drained
1 c. frozen lima beans
1 can green chilies, chopped
1 tsp. each: dried oregano, ground cumin, and chili powder
1/2 tsp salt
shredded cheddar cheese

In a dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder, and salt. Bring to a boil. Reduce heat; cover and simmer for 30 mins or until heated through. Serve with cheese if desired.

Hamburger Minestrone

Hamburger Minstrone (from Taste of Home Soups)

1 lb. ground beef

1/2 c. chopped onion

1 garlic clove, minced

6 cups water

1 can diced tomatoes, undrained

1 1/2 c. sliced zucchini

1 can (16oz) kidney beans, rinsed and drained

1 1/2 c. frozen whole kernel corn, thawed

1 c. shredded cabbage

1 celery rib with leaves, chopped

2 tsp beef boullon granules

2 tsp italian seasonings

2/4 tsp salt

1/2 c. uncooked elbow macaroni

In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, zucchini, beans, corn, cabbage, celery, bouillon, Italian seasonings, and salt. Add macaroni. Bring to a boil.  Reduce heat. Cover and simmer for 10-15 minutes or until macaroni is done.

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies (from here)

Notes: I saw this in a blog I follow (link above). It sounds soooooooo good! I want to try them sometime.

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Slow Cooker Ribs

Slow Cooker Ribs (from here)

Note: I bought some boneless pork ribs on a whim since they were in the "must sell today" meat section. Turns out, that was a good choice! I threw them in the crock pot on Sunday with a modified version of this recipe. They were delicious! I also added some Sweet Baby Rays to the mix because it didn't look like quite enough liquid. I also added Worcestershire sauce because I thought it would be good too. I think next time, I would add a little more soy sauce.

1 tbsp maple syrup
1 tbsp soy sauce
1 tbsp Worcestershire sauce (not in original recipe)
2 tbsp dried minced onion
1/4 tsp ground cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp garlic powder
1 dash ground black pepper
bbq sauce as desired

I put the ribs in the crock pot and then poured the seasonings on top of the ribs. I cooked it on high for about 5 hours and they were SO GOOD and so tender. I will definitely keep buying these when I see them on sale. We served it over rice which was also delicious.

Calzones

Calzones (from here)

Notes: This was so good! I halved the dough recipe which made 2 good sized calzones for us. I also added some Italian seasoning to the dough and some garlic powder. I chopped up pepperoni. For the pizza sauce, I used 8 oz of tomato sauce and pizza seasonings from my spice rack.

• 1 1/4 cups water
• 1 teaspoon salt
• 3 cups bread flour
• 1 teaspoon dry milk powder
• 1 1/2 tablespoons white sugar
• 2 teaspoons active dry yeast
• 3/4 cup pizza sauce
• 4 ounces pepperoni sausage, chopped
• 1 1/4 cups shredded mozzarella cheese
• 2 tablespoons butter, melted

1. Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
2. After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Substituion List

This is a nice substitution list from All Recipes:

http://allrecipes.com//HowTo/common-ingredient-substitutions/Detail.aspx