Recipes by Dawn

Homemade Granola ~~ Get-Out-of-Town Good!!

2010-04-01T06:55:00.000-07:00

I am a granola bar junkie, but the commercial kind are not so great for us, so what's a girl to do? Yep make your own. I have actually made several different kinds and I'm always in the market for a new one to try, but this one is one of my fav's ~~ so give it a try. Go on don't be scared :0)

It's YUMMMY!!!

2 cups old-fashioned rolled oats
½ cup raw sunflower seeds
1 cup sliced almonds
½ cup oat bran or wheat germ
½ cup honey or agave nectar
¼ cup packed dark brown sugar
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and oat bran onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.

Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

These are so yummmmy!! My hubby loves to take these in his lunch. So go on give them a try!!

Mushroom Miso Soup Go on try it it's good!!!

2010-01-06T15:48:00.000-08:00

I love Miso soup. I first had it in a Japanese restaurant a few years ago. I generally cannot eat soups cooked in restaurants, they almost always have MSG in them. And I cannot eat Chinese out at all, but I found a Japanese restaurant in my area that not only has MSG free items on their menus, their Miso Soup is one of them. It was wonderful.

Well what exactly is Miso and where do you find it? Miso is fermented soy, and it is wonderful for you if you have hormone fluctuations. It helps to keep them stable. That is definitely a plus for me. And you can find it your local health food store. You can also get red, white or yellow. They are all delish. The red has the strongest flavor.

So onto this lovely soup.

I wanted a nice, warm and light soup on this ridiculously cold evening. I found a recipe that is similar to this one, but it used dried mushrooms and seaweed, so I modified not having either ingredient, and this is what I came up with. Delish!!!

Mushroom Miso Soup

3 cups veggie broth
2 tablespoons white miso
4 large button mushrooms

Warm broth in a medium pan and add miso. Stir until dissolved. Add mushrooms and cook for about 10 minutes.

Easy and delish. This is a low calorie, light and lovely soup.

I fixed a tofu sandwich with vegenaisse and romaine lettuce and had a lovely supper.

If you are watching your weight, this is a lovely soup and surprisingly filling when eaten with a tofu sandwich.

Hope you enjoy ~~

Happy and Healthy eating,
Dawn

Porridge, lovely Porridge ~~ A GREAT way to start your day!!!

2010-01-04T06:31:00.000-08:00

This is one of my favorite breakfast concoctions. It keeps me satisfied for a long time and it is yummy!!

Yummy Breakfast Porridge

1/3 cup Bob's 5 Grain Plus Flaxseed Hot Cereal (or you can use oatmeal, but use 1/2 cup)
1 scoop Vanilla Protein Powder (I use Amplify Whey Powder)
1 tsp Agave Nectar (or honey)
1/4 - 1/2 cup milk (I use Soy, but Skim is fine)
Blueberries or Banana as desired

Make cereal according to package directions (I make mine in the microwave). When it is finished, add protein powder and milk and put in microwave for 20-30 seconds. Add Agave Nectar and blueberries or banana. Enjoy!!!

* Note: I also add a teaspoon Almond butter sometimes, but it's not necessary, but it is oh so yummy!!!

Fig-Fig Bars.....YUMMMEEE Fig Newton Escq....

2009-09-19T11:02:00.000-07:00

Since my heart scare about a month ago, I have been following a very strict eating plan. I have been looking for yummee recipes to help me follow this eating style while not feeling deprived or hungry. This recipe fits the bill.

If you like Fig Newton Bars, you will dig these.

FIG-FIG BARS:

Filling:
8 ounces dried figs
4 ounces pitted dates
2 tbsp. silvered or chopped almonds
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
¼ tsp pumpkin pie spice

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

Crust:
1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, uncooked (not instant oatmeal)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

Icing (optional):
Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.

Cool. Cut into 16 squares.

Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber

Enjoy!!!

New Recipe Tuesday ~~ Twice-Baked Potatoes

2009-06-30T19:10:00.000-07:00

Well, this New Recipe Tuesday is just going splendidly; three for three with today's addition:

Twice-Baked Potatoes

Now I know your probably wondering what is so great about these. Well, let me just tell you, I have not always been a big fan of the TBP. Sometimes there a little dry and have a weird consistancy. Well not these. This is a fab recipe that I tweaked to fit our liking. So please give this one a try ... you will not be sorry!!!

3 Large Baking Potatoes
1/4 - 1/2 cup butter, softened (I use Fleishman's Butter with Olive Oil ~~ delish)
1/2 - 3/4 cup milk (I use skim)
5 pieces bacon, cooked and cumbled
1/4 of a sweet yellow onion
1 Tbl minced chives (more or less to your liking)
salt and pepper to tast
1 -2 cups shredded cheddar cheese (I use monterey and cheddar blend)

Scrub and pierce potatoes. Bake at 400 degrees for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. This is an important step and one I had never done before. It gives you more room to scoop and fill. Scoop out hte pulp, leaving thin shells.

In a large bowl, mash the pulp with butter. Stir in the milk, mix. Add the bacon, onion, chives, salt pepper and 1/2 cup or so of cheese.
Spoon into potato shells about half full and add a bit of cheese. Fill to the top and add a little more cheese to cover the top.

Bake, uncovered, at 375 degrees for 20 minutes and enjoy. YUMMEE!!!!!

Happy Eating,
Dawn

Summer Raspberry Plastic Cup Freeze

2009-06-27T12:41:00.000-07:00

This is a recipe I found online and modified. I love to take an existing recipe and mix it up, and that's what I did with this one. Mixed it all up!!! Hope you enjoy!!

Summer Raspberry Plastic Cup Freeze

1 (8 oz) pk cream cheese (can use less fat or fat free), softened
1/4 cup honey
1 cup fresh raspberries (or other berries and can use frozen, thawed)
miniture marshmallows (optional)
2 cups whipped cream

Beat cream cheese and honey until smooth, add raspberries and beat until raspberries are kind of mushy (yes very techinal I know =) Add marshmallow if you want and add whipped cream. Mix. Put in plastic cups and put in freezer. These are delish on a hot day. I like mine more without the marshmallows, but the kids dig the mm. Either way ~~ delish.

Enjoy ~~ Happy eating,
Dawn

New Recipe Tuesdays.....Baked Yummee Onion Rings!!!

2009-06-26T07:44:00.000-07:00

So these were delish and we are two for two on New Recipe Tuesday keepers!!!

Baked Yummee Onion Rings

1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
coarse salt and ground pepper
1 medium sweet onion, quartered crosswise and broken into rings
2 tablespoons olive oil

Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour and season with salt and pepper.

Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 14 minutes. Season with salt. Serves 4

Per Serving:
Calories: 241
Fat: 9.2 grams
Protein: 6.8 grams
Carbs: 33.7 grams
Fiber: 2.4 grams

Happy cooking ~~ Dawn =)

New Recipe Tuesdays......What in the Wide World Stuffed Chicken

2009-06-17T14:44:00.000-07:00

~~ New Recipe Tuesdays ~~

What in the Wide World Stuffed Chicken

4 (4-oz) chicken breast halves

salt

pepper

dried basil

green bell pepper, minced

red onion, minced

4 part-skim mozzarella cheese stilcks

fat-free Italian dressing

1/8 tsp paprika

1/4 cup dry breadcrumbs

Cooking Spray

Preheat oven to 400 degrees.

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4" thickness using a meat mallet or rolling pin.

Sprinkle chicken breast half with bell pepper and onion, and sprinkle with salt and pepper. Place 1 cheese stick length wise down center. Roll up jelly roll fashio. Brush rolls evenly with Italian dressing.

Combine paprika and breadcrumbs; dredge chicken breast rolls in breadcrumb mixtrue, turning to coat. Place on a baking sheet coated with cooking spray seam side down. Lightly coat chicken rolls with cooking spray.

Bake for 20-30 minutes until done.

Cal 221

Protein 32.6 g

Carb 7.0

Fat 6.5

I served these on a bed of angel hair pasta with red sauce......delish.

Happy eating,

Dawn

Chicken Enchilada Casserole ~~ Can you say YUM?!?!!

2009-06-02T06:20:00.000-07:00

So I've made the CEC (Chicken Enchilada Casserole)'s with the Cream of _______ (ya know mushroom, chicken, celery, the whole Campbell's array), but when I make it like that I can't eat it, because of my whole severe ~~aversion~~ allergic reaction to MSG. It keeps me honest in my eating, very little preservatives etc. Note to self: Why is it you are NOT 120 lbs. if it's kept you honest in your eating.....true, bad choice of words.....anyway..... =) Get the feeling I talk to myself?!!! haha

I ran across this CEC recipe in my much loved "The Complete Cooking Light Cookbook", much loved.... a few years ago, and please let me share. Because we had it last night, and yes I shall be having it for lunch today,,, oh yummeeeee and YAY for leftovers!!!!!

CHICKEN ENCHILADA CASSEROLE (Revised and Resnookeld a bit =)

Cooking Spray
1 1/4 pounds skinned, boned chicken breast
1/2 large chopped onion (I use yellow, but whatever floats your boat will work)
2 tsp (or so) minced garlic (I eyeball it. It calls for 4 cloves, but seriously garlic overload for us, so I tone it down a notch)
1/2 cup chicken broth
1 (15-oz) can diced tomatoes
1/2 cup (or so, again I eyeballed it) Salsa (I used Pace Chunky Medium Salsa)
1/4 - 1/2 tsp chili powder (I use 1/4 ~~ what can I say, I am a wimp)
1/2 cup thinly sliced green onions, divided (yes it sounds like a lot, but yummoooeeee)
1 (2 1/4 oz) can black olives, drained (I leave this out because of Dak's aversion to them, come on son, but if you have no aversion please leave them in, they are yummeeoooo)
2 (4.5 oz) cans chopped green chile's, drained

White sauce ingredients:
5 TB all-purpose flour
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground coriander
2 cups 1% low-fat milk Note: I had some shelf stable milk in my pantry and that worked great as well, so if you don't know what to do with it, this is a GREAT recipe to use it in.
2 large egg whites, lightly beaten

Rest of Ingredients:
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack cheese
(I used the already mixed cheddar and Monterey Jack cheeses, but I am just cool like that =)
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream (optional)
1/2 cup bottled salsa (optional)

1. Preheat oven to 350 degrees.

2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cool. Shred chicken with 2 forks. You can also boil chicken with celery and onions for about 30 minutes and then cool and shred and have chicken broth left over ~~ yummmeeee ~~ this is usually what I do and it works great!!! But if you don't have time for that by all means whatever trips your trigger!!

3. Recoat pan with cooking spray; place over medium heat. Add chopped onion and garlic; saute 5 minutes or until tender. Add shredded chicken, chicken stock, red pepper, and tomatoes; cook 10 minutes or until liquid almost evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chile's into chicken mixture; set aside.

4. Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. (It usually doesn't take the full 7 minutes to thicken.) Gradually add hot milk mixture to egg whites, stirring constantly with a whisk.

5. Place cheeses in a bowl; toss well. (Or just open the bag of already combined cheeses if you are a slacker like me =)

6. Spread 1/2 cup white sauce in bottom of a 2 1/2j-quart round casserole dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce ending with the delectable cheese mixture (combined or bagged =)

7. Bake, covered for 45 - 50 minutes. Remove from oven and top with reserved black olives and green onions (unless your 16 yr old doesn't like black olives, to which you will just top with green onions =) Let stand 10 minutes before serving. Spoon onto serving plates and top with sour cream and salsa if you so desire.

You can also make this ahead and put in fridge until ready to bake, in which case, you will bake it covered for 1 hour.

Whew, I know this one is a little work, but can I just say....... IT'S SO WORTH IT!!!!! YOUR STOMACH WILL THANK YOU!!!!!

And just so you're not freaking out on me, it is so much better for you than the kind with the Cream of _________ soups in them. This one only has 320 calories per serving and 11 grams of fat. Not back for a CEC!!!

Enjoy ~~ and Happy Eating,
Dawn

Delicious Fried Rice

2009-05-10T16:48:00.000-07:00

So my hubs and son LOVE Chinese food, but because of my allergy to MSG we cannot eat it out together. Usually that is take out and bring home for them and I get something else. But I do like Chinese food when there is no MSG involved. So I often make Cashew Chicken and Fried rice.

My cashew chicken is so easy you don't really need a recipe. I just double dip chicken breast in egg and milk then flour then egg milk and flour then deep fry. I know so nutritious =)

And for the gravy I use Tamari and water and bring it to a boil and then make a slurry (cornstarch and water) and add to thicken it. It really is just to taste. I don't ever measure the Tamari and water, I just taste it. Soy sauce really doesn't work very good. Tamari is an aged soy sauce with a much richer flavor ~~ it's our fave.

But for the rice I have a recipe that is a combo of things I've tried and this one works well.

STIR FRIED RICE

1 Tbl oil
3 eggs lightly beaten
2 1/4 cups chicken broth
2 Tbl Tamari (can use soy sauce)
2 cups rice
2 green onions chopped

Boil chicken broth, add rice, cook 5 mins (or until broth is absorbed). Move rice to side and add oil. Cook eggs in oil and add soy sauce and green onions at the end. It is really simple and Oh So Good!!! So please enjoy ~~ YUMMEE!!

Happy Cooking,
Dawn

Spanish Rice with Chorizo Better known as Yummness in a Bowl

2009-05-06T17:18:00.000-07:00

So we tried a new recipe tonight. I heart new recipes (most of the time =)

There is a little history with me and Chorizo (which is Spanish Sausage). My BFF Carrie (Spanish teacher extraordinaire =) told me about it last year. Well, I went and found some at the store and was reading the ingredients (because, well, that's what I do), and lo and behold if it didn't say saliva glands ~~ what? Yes you read that right: saliva glands. Like those things in a pigs mouth that makes their mouth water, kind of saliva glands. Okay so, yeah I don't eat saliva glands.

So Carrie and I have gotten a big laugh out of that, and when her and her hubs eat Chorizo in anything, he'll pat his stomach and say, "MMMMM good saliva glands." There is just something messed up about that but,........moving on =)

Well, needless to say I have never fixed it for my family. Well, I was in the store in the vegetarian section and saw they had soy-chorizo, with NO saliva glands. So I bought it, because frankly I dig me a good vegetarian dish. Well today I was looking through some recipes and found this recipe. So when my BFF came by this afternoon to pick me up and take me to her new, beautiful house, I told her I had a recipe for saliva glands and asked her if she knew they made Chorizo in soy. Well she didn't and frankly I think she thought that was weird. And truth be told, it is kind of weird, because Chorizo is made with pork and well there is no pork in soy, you get it, anyway.......... =)

When I got home I made this recipe and it was actually delish even with the soy chorizo. So whether you use soy or regular chorizo, you should try this one out. It is yummee and spicy, and now you have a good story to tell about your friend in MO and her problem with eating saliva glands......just sayin' =)

Spanish Rice with Chorizo

1/2 package Chorizo Sausage (fully-cooked)
1 small green bell pepper, diced
1/2 small yellow onion, diced
1 1/2 cups instant rice (I use brown ~~ yep just the way we roll around here =)
1/2 can (14 1/2 oz) diced tomatoes, with juice
1 cup chicken broth or water
1 green onions, chopped
Salt and pepper to taste

Squeeze Chorizo out of casing and cook with bell pepper and yellow onion in skillet over medium heat for 5 minutes or until pepper and onion is tender, stirring frequently. Add rice, tomatoes, chicken broth (or water) and green onions. Mix well.

Increase heat to high. Bring to a rolling boil. Reduce heat to low. Cover. Simmer 8 to 10 minutes or until liquid is absorbed and rice is tender. Season with salt and pepper. Serve with torilla chips.

Side note: Dak likes his served with hot sauce too. (That's a little much for me, but what can I say, the boy likes his hot sauce =)

Enjoy.

Happy cooking,
Dawn

Hubb's Favorite Applesauce Brownies!!!

2009-05-04T12:52:00.000-07:00

Go ahead and try these babies. These are my hubs fav!!!!!

He actually brought this recipe home from work. I know. There is a lady that is a tremendous cook and made this and my hubs just couldn't get enough. So he asked for the recipe and she obliged. Thanks Jean!!!

Applesauce Brownies

1/2 cup shortening
1 1/2 cup sugar
1/2 tsp cinnamon
2 Tb cocoa
2 cup flour
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs, unbeaten
2 cups applesauce
1/2 cup nuts (optional, but really are nuts ever optional? not in our house ~~ but they may be totally optional in ya'll's and that's cool =)

Combine all ingredients and beat one minute. Pour into a greased 9"x13" pan.

Topping: (Here's the good part =)

1/2 cup chopped nuts (I use pecans)
1 cup chocolate chips (I usually use organic dark chocolate but any will do. Come on it's chocolate =)
2 Tb sugar
1/4 cup (or so) of applesauce (enough to blend in the sugar)

Sprinkle over the batter. Bake at 350 degrees for 35-40 minutes.

Pour a glass of (soy)milk and grab a fork and the pan (jk-ing ~~ get a plate or your family will look at ya funny =) and enjoy!!!

Try this bit of yumminess tonight!!!

Happy cooking,
Dawn

Easy Smothered Steak

2009-05-04T12:41:00.000-07:00

This dish is get-out-of-town good and easy!!!!!

Now when I say it is good, I am not talking from personal experience. I cannot eat it, because of the whole allergic to MSG thing, but Dak and hubs LOVE IT!!!!!

1 1/2 lb. round steak
pkg brown gravy mix (powdered)
1 large can cream of chicken soup

Put steak in baking dish (I used a 13"x9") and sprinkle a little of the dry brown gravy mix on top of the steaks and rub it in. I'd say probably about 1/3 of the package or so. Just eyeball it.

Then pour soup down over the top and then pour the rest of the brown gravy package on top. Mix the dry gravy mix in just a little, then bake.

Bake at 300 for 2 1/2 - 3 hours. Delish!!!

Now I'm sure this could be done in a crock pot, but I've never tried it. If you do let me know how long you cook it, and how yummee it turns out!! =)

Happy cooking,
Dawn

Homemade Taco Seasoning

2009-04-30T09:43:00.000-07:00

So I am one of those people who are allergic to a lot of pre-made items of convience we now have in our grocery stores. I am highly allergic to MSG ~~ monosodium glutamate. I have severe reactions like slurring of speech (that generally last for days), shaking and severe headache. So I really try to avoid it and can usually tell after a bite or two if it has gotten slipped in unbeknownst to me.

So I have started making my own seasonings and have found that they are much preferable over their grocery store, loaded with preservatives counterparts.

So here goes:

Dawn's Lovely Homemade Taco Seasoning:

1 TB chili powder
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black powder

Mix together and voila ~~ instant, yummeedeliciousgoodforyou, taco seasoning ~~ enjoy!!

Happy cooking,
Dawn

Chicken Taco's ~~ Get-out-of-Town Good!!!

2009-04-30T09:24:00.000-07:00

So I do love me some taco's and these are of the chicken variety and go GREAT with the Gauc ~~ oh be still my heart!!!

I got this recipe from "All Recipes" here on the Internet Super Highway. Don't you just love that site? If you haven't been, drive on over there and check it out ~~ so fun!!

Chicken Taco's (again revised Petrii style =)

2 skinless, boneless chicken breasts
1 can (8 oz ~~ the little guy) tomato sauce
1/4 -1/2 cup salsa (we like Pace Picante Medium)
1 (1.25 oz) package taco seasoning (I use homemade and it will follow)
1 tsp cumin (I leave this out if I use homemade, because it is in the homemade version)
2 gloves garlic, minced
1 tsp chili powder (again I leave this out, because it is in the homemade)

I cut chicken in half and place chicken and tomato sauce in medium pan over med heat. Bring to a boil then add salsa, seasoning, cumin (if using), garlic and chili powder (if using) and let simmer 15 minutes.

With a fork, pull chicken meat apart into this strips. Keep cooking covered another 5-10 minutes. You may have to add a bit of water if it starts to get to thick and dry.

When done, put chicken into a tortilla wrap along with lettuce, tomato, cheese, sour cream if you so desire (because I so would) and the guac of course, and roll that baby up and enjoy.

YUMMEE!!!

Happy cooking,
Dawn

Dak's Favorite Fresh Cranberry Orange Cookies

2008-12-15T16:57:00.000-08:00

Dak's Favorite Fresh Cranberry Orange Cookies
Ingredients:1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 c. granulated sugar
1 egg yolk
1 tsp grated orange zest
juice of 1/2 orange
1 tsp vanilla
1 c. chopped fresh cranberries
Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In medium bowl combine flour, baking soda, salt, and whisk; set aside.
-In bowl of stand mixer, combine butter and sugars and beat until light and fluffy, about 3 minutes.
-Add yolk and beat until fully incorporated.
-Add zest and vanilla and beat until fully incorporated.
-Turn mixer to low speed and beat until just incorporated.
-Remove bowl from mixer, stir in cranberries, and place 1 Tbsp rounds of dough onto cookie sheets.
-Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (they should not brown)
-Remove from oven and let cool on pans completely, about 10-15 minutes.

Then enjoy with a glass of milk ~~ or in my case soy milk.
And in this house if you want any more than the initial one or two you must take them out and hide them, because when Dak finds them its all over ~~ no more cookies for you =)
Because after all, they are his fav's!!!

Pumpkin Chocolate Chip Bars

2008-12-15T16:46:00.000-08:00

Oh my stars, these babies are sooooooo good!! You must give 'em a try . . . go on try 'em . . . you'll like 'em . . . delish!!!

Pumpkin-Chocolate-Chip Squares

From Everyday Food and Martha Stewart Living
Prep: 30 minutes Total: 2 hours 30 minutes

Ingredients
Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Directions
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Candy Cute as a Button Cornucopia's

2008-11-06T14:43:00.000-08:00

Candy Cornucopia Instructions:

The Thanksgiving crowd at the children's table will appreciate these candy cornucopias.
Heat water in a teakettle, and put pointed end of a sugar cone into spout. Let steam until softened, about 1 minute. Gently curve end 1/2 inch from tip; hold for 15 seconds. Steam 1 side of cone's open end; press to flatten (so cone won't roll). Let cool until set. Dip edge in melted white chocolate, and roll in chopped pistachios.

Refrigerate until set. Fill with jelly beans and serve, or store in a covered container in a cool, dry place for up to 2 days.

Turkey Cupcakes

2008-11-06T14:38:00.000-08:00

Sweet T.O.M. Turkeys (Treat of the Month)

Ingredients per cupcake:

Cupcake
Chocolate frosting
3 oval shortbread cookies (we used Keebler Sandies Right Bites Shortbread)
6 to 10 candy corn pieces
White icing
Black decorators' gel
Red fruit leather (we used strawberry Fruit by the Foot)

Step 1
Frost the cupcake, then press in a cookie head and 2 cookie wings.
Step 2
Press in a row or two of candy corn tail feathers.
Step 3
To make an eye, add a small dot of white icing to the head, then add a dot of black decorators' gel for a pupil.
Step 4
For a beak, cut the white tip from a piece of candy corn and press it in place.
Step 5
To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.

Pumpkin Mousse ~~ Delish!!!

2008-11-06T09:33:00.000-08:00

Pumpkin Mousse
2 small packages of instant sugar-free vanilla pudding
2 cups of no-fat (skim) milk
1/2 teaspoon pumpkin spice
15 ounce can of pumpkin
8 ounces of fat-free Cool Whip

Make pudding first, then fold in ingredients. Serve!

Some creative and delicious ways to use your Pumpkin Mousse~~

Pumpkin Mousse Trifle

Combine a spice cake mix (dry) with one can of root beer (I usually use diet) and one egg. Mix and put into a 13x9x2" pan or 2 round pans. Bake about 35 minutes ~~ do the toothpick test ~~ cool. After cake/cakes have cooled crumbled some cake into the bottom of a trife dish, cover cake with Pumpkin Mousse, then whipped cream and continue layering. This is an elegant and delicious dessert. One of my mom's favorites!!

Pumpkin Mousse Tarts

Pipe Pumpkin Mousse into already prepared tart shells, either graham cracker or pastry. Both are great. If you use pastry be sure and cook them first and then cool. After you pipe Pumpkin Mousse into teeny tiny tarts, then top with whipped cream ~~ Delish!!!

Festive Cranberry Pineapple Salad

2008-10-30T07:05:00.000-07:00

And oh yes it is festive just ask it and it will tell you . . . festive all deck out in yummeeeness!!!!!

1 can 20 oz crushed pineapple in juice, undrained
2 pkgs (4-serving size each) JELL-O Raspberry flavored gelatin
1 can (16-oz) whole berry cranberry sauce
1 med dole apple, chopped
2/3 cup chopped walnuts

Drain pineapple, reserving juice. Add enough cold water to pineapple juice to measure 3 cups. Pour into large sauce pan. Bring to boil; remove from heat. Add gelatin. Stir at least 2 minutes until completely dissolved. Add cranberry sauce. Stir until well blended.

Pour into large bowl and refrigerate for 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in pineapple, apple and walnuts. Pour into serving bowl. Refrigerate 4 hours or until firm.

This is even better the next day ~~ if it lasts that long ~~ oh yes it is THAT GOOD!!!!!

Sweet Potato Casserole ~~ MMMM Dak's Fav

2008-10-30T06:55:00.000-07:00

3 cups mashed sweet potato
1 cup brown sugar
2 eggs, lightly beaten
1 tsp vanilla
1/2 cup milk
1/2 cup melted butter

TOPPING: (Isn't everything better with a little topping :o)

1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Combine first 6 ingredients. Pour into a buttered 1 1/2 - 2 quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350 degrees for 30-40 minutes, until hot and browned. Serves 6-8

And that's it ~~ see that was easy and oh so delish!!

Cornbread Stuffin

2008-10-30T04:45:00.000-07:00

12 cups stale cornbread, chunked
6 slices stale, dry white bread cubed (I use Panera Bread wholegrain white thick cut ~~ YUM)
1 1/2 - 2 cups coarsely chopped, toasted pecans
1 pound center-cut bacon (the center-cut is leaner)
1 cup (2 sticks) butter melted (yay like a leaner cut of bacon helps with 2 sticks of butter just saying :o)
2 large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped
1 Tbl rubbed sage
1/2 tsp. dried leaf thyme, crumbled
6 cups chicken broth or stock (Rachael Ray's stock is delish and no MSG ~~ YAY)
3 extra-large eggs, well-beaten
1 tsp salt
1/2 tsp pepper

Directions:

It is very important to make corn bread a day or two before you use it. And leave it out, it really needs to be dry to soak up all the yummmy goodness going along side it :-)

Toast the pecans. (don't skip this step ~~ yummee roasted pecans are sooooooo worth it!!!) Spread on a baking sheet then set on middle shelf of oven and toast at 350 degrees for 10 mins stirring well at half-time (while the girls dance ~~ oh yeah that's football - anyway)

Keep oven on at 350 degrees and Grease two 13x9x2" pans. (Yes 2 delicious pans of dressin' uhhh stuffin' does it get any better?!? I ask you, MMMMMMMMM)

Place the two breads and pecans in a very large mixing bowl and set aside.

Brown the bacon in a very large heavy skillet over moderate heat, stirring often, for 12 - 14 minutes until all drippings render out. Drain the bacon.

Heat 1/2 cup of the melted butter in the same skillet for about one minute. Add onions and celery. Cook and stir for 1 - 2 minutes.

Scoop the skillet mixture into mixing bowl along with melted butter, toss and smell, oh it smells delish. Add 3 cups chicken broth, eggs, salt and pepper and toss well again.

Transfer the dressin' to the baking pan, spreading to the edges, then drizzle the remaining three cups chicken broth evenly on top.

Cover snugly with heavy-duty foil and bake on the middle oven rack for 25 mins. Stir the dressing well and cover again with foil. Bake 20 minutes more or until steaming.

And then sit down and take in the goodness of that loveliness ~~ MMMMMMMMMM

Enjoy with family and friends.

Brine that Turkey . . . go ahead you can do it!!!!!

2008-10-23T06:33:00.000-07:00

Okay, don't turn away it's okay ~~ lots of directions, but SO worth it!!!!!

Brine Method

Brining is a pretreatment in which the whole turkey is placed in a salt and water solution known as brine. This pretreatment produces a wonderfully moist and well-seasoned bird. Brining should be done in the refrigerator or in a cooler with 5 to 6 ice packs to keep the turkey and brine at 40 degrees or below during the entire brining process. Brining is more manageable with a rather small turkey from 12 to 14 pounds.

Table salt or kosher salt can be used to make the brine. Crystal kosher salt is recommended since table salt contains additives such as anti-caking ingredients, iodine and other additives. Table salt is also very finely ground and more is required to produce good results.

1. Start the brining method the day before you plan to cook the turkey. Start with a fresh or completely thawed turkey. Wash the bird inside and out and remove the giblet bag and neck.

2. In a large stockpot, plastic tub or cooler dissolve 4 cups kosher salt or 2 cups table salt in 2 gallons cold water. Add 1 cup sugar. Stir until the salt and sugar are completely dissolved. Water will look clear, not cloudy.

3. Herbs and spices may be added to brine to enhance the flavor. Add several crushed bay leaves, several sprigs of dried thyme and rosemary or other dried herbs, if desired.

4. Place the turkey in the brine solution, breast down. Cover and chill for 6 to 8 hours. Or use the overnight method by reducing the salt and sugar amounts by 1/2 so the turkey does not retain too much salt. (This is the method I used.)

5. Remove the turkey from brine, rinse inside and out under cold running water. Pat dry with paper towels. Place on a shallow pan and refrigerate overnight. This allows the skin to dry out so it becomes crisp during roasting. This step may be omitted if desired. (I didn’t do this because I brined overnight and the turkey was still good and crispy.)

6. Preheat oven to 350 degrees. Place turkey on shallow roasting pan. Tie legs together and tuck wings underneath the bird. Coat the skin with butter or olive oil. I put an apple and rosemary and herbs in the cavity of the turkey. You can also put a lemon (cut in half) and an onion if you prefer. Cover the breast loosely with aluminum foil. Add 1 cup water to bottom of pan.

7. Cooking time will vary depending on the size of the turkey. Check the wrapper and cook according to weight. Cooking time will vary. Roast turkey until temperature in the thickest innermost part of the thigh reaches 165 °F or higher as measured with a food thermometer. Check the temperature in the thickest part of the breast and the wing. The internal temperature in all parts should read 165 °F or higher. The thigh juices will run clear when pricked with a long tined fork or leg wiggles freely in the joint. A 12-pound turkey will take about 3 hours and 15 minutes to roast. Add 15 minutes for each additional pound.

8. During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices or butter to encourage browning. Add more water to the pan if necessary. Remove items from cavity before cutting. And ENJOY!!!!!

Chip and Salsa Soup ~~~~~~~ FAV OF OURS!!!

2008-09-06T17:48:00.001-07:00

Oh how we love this soup!!! What makes it so yummmy you might ask? Well it's the accoutrements people ~~ oh yes yummmy accoutrement's!!

Chip and Salsa Soup

3 1/2 cups chicken broth
1/4 cup onion chopped
1 tablespoon diced green chilies -- canned
2 - 15 ounces canned beans -- black or pinto, (or a combo) drained & rinsed
1 1/2 cups salsa
1 can corn kernels
Tortilla chips
Mexican-blend Cheese

Sautee onions in a little vegetable oil (about 2 tsp) until soft, about 5 minutes. Then add the broth, beans, salsa, corn, and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors. Crunch a few chips into each of 4 bowls. Ladle the soup over them and top with cheese. Serve with more chips as dippers ~~ YUM!!

This is a delicious soup. We actually enjoy this soup year round, but it is especially delicious on a crisp fall Saturday afternoon curled up on the couch watching football!! Be still my soup lovin' heart :0) Enjoy!!

Candian Bacon Stuffed Mushrooms . . .

2008-09-06T06:41:00.000-07:00

Oh my stars!!!! We do love us some stuffed mushrooms. This is the BEST stuffed mushroom recipe I've ever made ~~ YUMMY!!!!!!! I must give a shout out to my cousin Heather who gave me this recipe and then I altered it slightly to suite our tastes.

Canadian Bacon Stuffed Mushrooms (YUMMYNESS stuffed in a fungi :0)
30-35 lg fresh mushrooms
1/4 lb Canadian bacon diced
1/4 cup diced red onion
1tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbs vegetable oil
1/2 cup crumbled goat or feta cheese
1/2 cup shredded Italian blend cheese (or cheddar is fine too)

-Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, sauté the mushroom stems, bacon, onion, garlic, salt and pepper in oil until vegetables are crisp-tender.
-Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 Tbs of filling.
-Place on foil-lined baking sheets. Bake at 400 for 16-20 minutes or until mushrooms are tender.

NOTE: When you clean mushrooms DON'T wash them they'll become slimy (YUCK :-) Just take a damp paper towel and wipe them off to get any dirt of residue off that might be hangin' out on the fungi . . . and by all means ENJOY!!! THESE ARE DELISH!!!!!!!

Lovely Raspberry Spinach Salad

2008-07-30T17:16:00.000-07:00

This salad is absolutely delious!! So do yourself a flavor (I've always wanted to say that ~~ yep I know very corny :0) and try this one out.

Raspberry Spinach Salad

1/2 package fresh baby spinach
1/2 package sweet butter lettuce (or lettuce of your choice)
2 cups fresh raspberries
1/2 cup raisins
1/4 cup pecans, toasted
1/4 cup finely chopped red onion
1/4 cup minced fresh mint
1/2 cup crumbled feta cheese

Dressing:

3 Tbl lemon juice
2 Tbl olive oil
2 tsp honey
dash salt and pepper

In a large salad bowl, combine the first seven ingredients. In a small saucepan, combine lemon juice, olive oil, honey, salt and pepper. Cook and stir until blended and heated through. Let cool for a few minutes. Pour about half over salad (or to your liking) and sprinkle with feta cheese.

Note: To toast pecans. Heat oven to 350 degrees and put pecans on a baking sheet. (I use whole pecans and the entire package of pecans, then I chop what I need and store the rest in a glass container with lid.) Bake for 10 mins being careful to check periodically, to be sure they don't burn.

This is a lovely salad as well as really good and flavorful. It is wonderful served along side the Hashbrown Quiche and Cherry Limeade Punch. Enjoy!!

Easy Supper Stroganoff

2008-07-30T16:31:00.000-07:00

Okay, wait come back ~~ don't leave ~~ Did you note the "Easy" in the title? !!! I really is easy and quick. I made this for supper in about 30 minutes; delightful!!

It's official title is:

Easy Beef Stroganoff

And it goes something like this :0)

4 - 1/2 cups uncooked yolk-free noodles
1 lb lean ground beef or ground turkey
1/2 pound sliced fresh mushrooms (can use canned, but fresh is better)
1/2 onion, sliced
3 garlic cloves, minced
1 Tbl reduced-fat butter
1 Tbl all-purpose flour
14-1/2 ounces beef broth (I use Rachael Ray's brand)
2 Tbl tomato paste
1 cup fat-free sour cream
1/4 tsp salt
1/4 tsp pepper

Cook noodles according to package, directions. Meanwhile, cook the beef, mushrooms, onion and garlic over meduim heat until meat is no longer pink; drain. Remove and keep warm.

In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened.

Carefully return beef mixture to the pan. Add sour cream, salt and pepper; cook and stir until heated through, but do not boil. drain noodles; serve with beef mixture.

Note: My guys do not like sour cream so I leave it out and just add it to mine indivually and it is still GREAT!! They love their non-sour cream version and I love mine bring on the sour cream version. I have found that there are certainly different likes and dislikes within our tight-knit fam, and we have found a way to make them mix ~~ it's super!!

So What's for Supper? ~~ Hashbrown Quiche

2008-07-29T16:45:00.000-07:00

Well tonight I made what we actually had for lunch today for Bible Study. It was sooooo good I thought hubby would enjoy it ~~ and he did!!

Hashbrown Quiche

Excuse the bite taken out ~~ that happened before I could take the pic ~~ yes it is THAT good!! :0)

My Favorite Hash Brown Quiche (adapted quite a bit from “Stop and Smell the Rosemary” cookbook)

Serves 6 to 8

24 ounces frozen uncooked shredded hash browns, thawed

5 1/3 tablespoons unsalted butter, melted

2 large eggs, beaten

½ cup half and half

½ teaspoon seasoned salt

4 ounces PepperJack cheese, shredded (1 cup)

4 ounces Gruyere cheese, shredded

(1 cup)1 Large Shallot, finely diced

1 cup diced ham

Fresh or dried parsley for garnish

Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towel to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven to 350 degrees. Combine eggs, half and half, and salt. Mix the cheeses, ham, and the diced shallot and place mixture in hash brown shell. Pour egg mixture over top. Bake 40 to 50 minutes. Garnish with parsley.

Note: When I made it I used Cheddar Cheese (couldn't find G ?? Cheese :) and I didn't use parsley. Don't know why really, was having a moment :-)

This was the recipe that Melissa Moore-Fitzpatrick posted for our NOG's Bible Study Tuesday. It was delicious!!

Blueberry Torte Squares

2008-07-26T19:03:00.000-07:00

Well here we have a lovely, summer dessert. Easy and fun to make. Because let's face it, delicious food gets a boost when it's also fun and easy right? Okay just work with me here; I like for cooking to be a fun experience. Since we do it every day, I believe in making beautiful delicious food!!!!!!!!

Blueberry Torte Squares

2/3 cup butter, soft

3 Tbl, plus 1/2 cup sugar, divided

1 1/4 cups all-purpose flour

8 ounces reduced-fat cream cheese (not fat-free)

1 cup confectioners' sugar

12 ounces reduced-fat whipped topping

2 Tbl cornstarch

3/4 cup cold water

3 cups fresh blueberries (or frozen and thawed)

In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press in to the bottom of a 13" X 9" baking dish coated with cooking spray. Bake at 350 for 12-14 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.

In a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.

Soon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares and enjoy with a warm cup of coffee and a good friend.

The best!!! Enjoy dear ones!!!!!!

Freeze those Herbs ~~ Go on You can do it!!

2008-07-25T17:02:00.000-07:00

My herb beds are abundant with fresh herbs: thyme, 3 different kinds, basil and lots and lots of mint. It is a veritable smorgasbord of herbs ~~ YUMMIE!! So with all these herbs you must know how to preserve right? So thought I'd give you an easy solution for freezing your fresh hard herbs, like thyme and rosemary.

First cut them out of your gardens. Be sure to cut in the morning (preferably) or the evening when it is the coolest. (Cutting in the heat of the day really taxes your plants. Poor Plants :( so cut early or late)!!

Then bring them in and wash in a salad spinner. If you have 3 different kinds of Thyme like me, be sure and wash each kind individually as their flavors will mix if you store together. After you wash and dry, then lay on paper toweling to finish drying. They must be completely dry before freezing.

Aren't they pretty? :0)
Look at this mint!! Mint is invasive, so if you plant it, be sure and plant in an area that it can't take over, like a barrel. Unless you want mint coming out of every nook and cranny of your garden beds; because it will, it so will!! It is just that bold!!!! :0)
Look at these bad boys drying out on the 'ole paper toweling!!!
After they are completely dry then store them in marked ziplock freezer bags in the freezer for at least a week. At the end of the week, take a rolling pin and roll over the top of the bags and the leaves of the stems will fall off in the bag. Discard the stems and store the herbs in marked Mason jars in the freezer. They are delicious and how great to have this for your winter soups and stews!!

So what about you? Do you have a great tip to storing the summer abundance of herbs? If so I'd love to hear it. Leave me a comment or drop me an e-mail. I just love learning new stuff!!

Remember this post was all about hard herbs. Soft herbs is a whole different ball game, well kind of. Kind of like baseball to softball ~~ kind of alike, but oh so different :0)

So stay tuned for that . . . . . . . .

And We're Off to a GREAT Start with . . . YUMMY Berries!!!

2008-07-13T06:56:00.000-07:00

Well, I've been trying to decide just how to post the yumminess that is FOOD!! And decided to start with summer fair; since, after all, we are in the height of all the flavors and fun of summer.
So we will start with one of our favorite summer berry recipes.

Blueberry-Blackberry Shortcakes

Shortcakes:

2 cups all-purpose flour - OR - You can use 1 cup all-purpose flour and 1 cup whole wheat flour

1/4 cup sugar

1 tablespoon grated lemon rind (don't skip this step ~~ gives it that little something extra :0)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chilled butter, cut into small pieces

1/2 cup fat-free buttermilk

Cooking spray

1 teaspoon water

1 large egg white, lightly beaten

2 teaspoons sugar

Filling:

3 cups fresh or frozen blueberries, divided

1/2 cup sugar

2 tablespoons fresh lemon juice

2 teaspoons cornstarch

2 cups fresh or frozen and thawed blackberries

1 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist. If making wheat version, be sure not to over mix as dough will be tough.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake. Yield: 8 servings (serving size: 1 filled shortcake) Recipe adapted from Cooking Light Cookbook

Note: If you are short on time you can make the shortcake recipe on the Bisquick box (I use reduced-fat variety). It is also a delicious recipe. Enjoy!!

Recipes by Dawn

Homemade Granola ~~ Get-Out-of-Town Good!!

Mushroom Miso Soup ~~ Go on try it ~~ it's good!!!

Porridge, lovely Porridge ~~ A GREAT way to start your day!!!

Fig-Fig Bars.....YUMMMEEE Fig Newton Escq....

New Recipe Tuesday ~~ Twice-Baked Potatoes

Summer Raspberry Plastic Cup Freeze

New Recipe Tuesdays.....Baked Yummee Onion Rings!!!

New Recipe Tuesdays......What in the Wide World Stuffed Chicken

Chicken Enchilada Casserole ~~ Can you say YUM?!?!!

Delicious Fried Rice

Spanish Rice with Chorizo ~~ Better known as Yummness in a Bowl ~~

Hubb's Favorite Applesauce Brownies!!!

Easy Smothered Steak

Homemade Taco Seasoning

Chicken Taco's ~~ Get-out-of-Town Good!!!

Dak's Favorite Fresh Cranberry Orange Cookies

~~ Pumpkin Chocolate Chip Bars ~~

Candy ~~ Cute as a Button ~~ Cornucopia's

Turkey Cupcakes

Pumpkin Mousse ~~ Delish!!!

Festive Cranberry Pineapple Salad

Sweet Potato Casserole ~~ MMMM Dak's Fav

Cornbread Stuffin

Brine that Turkey . . . go ahead you can do it!!!!!

Chip and Salsa Soup ~~~~~~~ FAV OF OURS!!!

Candian Bacon Stuffed Mushrooms . . .

Lovely Raspberry Spinach Salad

Easy Supper Stroganoff

So What's for Supper? ~~ Hashbrown Quiche

Blueberry Torte Squares

Freeze those Herbs ~~ Go on You can do it!!

And We're Off to a GREAT Start with . . . YUMMY Berries!!!

Mushroom Miso Soup Go on try it it's good!!!

Spanish Rice with Chorizo Better known as Yummness in a Bowl

Pumpkin Chocolate Chip Bars

Candy Cute as a Button Cornucopia's