Sunday, December 12, 2010

Gypsy Soup

This is a recipe from my dear friend Kristin. Yummy!

2 T olive oil
2 C chopped onion
1 1/2 T garlic
1 stalk celery ,inced
2 C peeled, diced sweet potatoes

Add Seasonings & saute for 5 more minutes:
1 tsp salt
2 tsp paprika
1 tsp turmeric
1 tsp basil
dash of cinnamon
dash of cayenne
1 bay leaf

Add 3 cups water (or 3 cups stalk) Simmer for 15 minutes

Add & Simmer for 10 more minutes:
2 diced medium tomatoes
1 medium diced bell pepper
1 1/2 C cooked chick peas (can be canned)


Thanksgiving Stuffing

This is a wonderful recipe from my Grandma Monroe. (Which I have modified) So good!

1 Loaf of Bread (Toast & Cube)
1 Stuffing Mix (Miss Cubinsons)
1 package bacon (cooked and crumbled)

4-5 stocks of celery (diced)
1 onion

pour on top of the bread crumbs

1-2 chopped apples
2/3 c pecans
2/3 c dried cranberries
1 can water chestnuts, drained & chopped
2-3 tsp salt
2-3 tsp pepper
2-3 tsp sage

Mix and then add the following:
1/2 c melted butter
1/2 c- 3 cups warm water (just enough to make everything moist)

Saturday, December 4, 2010

Cranberry & Maple Bread

2 1/2 C flour
1 1/4 c sugar
2 tsp baking powder
1/2 tsp salt
3 eggs
6 T butter, melted
4 T maple syrup
3 cups fresh cranberries

Bake at 375 for 50 to 55 minutes, in a 9x5 greased pan

Cheese Puff Muffins

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
2large egg
1 1/4 cup milk
1/4 cup vegetable oil
1/2 cup shredded cheddar cheese
  1. Sift together flour, baking powder, sugar, and salt into a bowl. Set aside.
  2. In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients. Stirring mixture only until the dry ingredients are moistened. Stir in shredded cheddar cheese. Spoon into prepared muffin tins, filling each cup half to two-thirds full.
  3. Bake in a 375°F (190°C) oven for 15 to 20 minutes, or until golden brown. Remove from oven. Let cool on wire rack.

Makes 1 dozen muffins.

Sunday, October 24, 2010

Praline Pumpkin Dessert

1 can Pumpkin
1 can evaporated milk
3 eggs
1 C sugar
4 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)

Pour into greased 9x13 pan.

1 box Yellow or Spice cake mix
2/4 C butter
1 1/2 C pecans or walnuts
Sprinkle over the top of the pumpkin mixture

Bake at 350 for 50-60 minutes. Top with whip cream. Yum.

Rating: 9
Recipe from Mom

French Apple Pie with Crumble Top

4-5 peeled & sliced apples
1 cup sugar
2 T tapioca

Let set for 15 minutes, then pour into pie shell

1/2 C brown sugar
1/2 C oats
1/4 C softened butter
1/3 tsp cinnamon
(mix dry then cut in butter)

Sprinkle crumble top over pie, and pat down a little bit.

Bake at 350 for 1 hour

Rating: 10
Recipe from Mom

Friday, October 22, 2010

Spinach & Egg Salad

Mix together:

Baby Spinach
4 green onions, sliced
3/4 c grape tomatoes, halved
4 hard-cooked eggs, peeled and quartered
1/4 c walnuts
1/8 c sunflower seeds

Toss with Italian dressing
or optional dressing as follows:

2 T olive oil
1 T lemon juice
1/2 T white balsamic vinegar
1/2 tsp tarragon leaves
1/4 tsp sea salt
1/4 tsp pepper

Crock Pot Chicken Curry

Put in crock pot:

2-3 pieces thawed chicken
2-3 sweet potatoes, peeled and diced
1 onion

Mix and pour over:
2/3 c orange juice
1 tsp salt
1/4 tsp pepper
3 T curry powder (might need more or less depending on curry)
2 tsp garlic

Cook low for 5-6 hours

(Rating: 10)

Pumpkin Mousse

1 1/2 cup milk
1 package butterscotch pudding

1 cup whip cream
1/2 tsp cinnamon
1/2 tsp all spice
1 cup pumpkin

Mix all ingredients together and let set in fridge. Top with more cool whip and pecans if desired.

Yellow Split Pea Soup

2 T olive oil
4 diced yellow onions
5 diced carrots
5 diced celery
5 diced red potatoes

add while sauteing:
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1 tsp marjoram
1 tsp thyme
1 bay leaf

Add to:
8 cups chicken broth (or 2 T bullion with 8 cups water)
1 pound rinsed yellow split peas (a little more than 2 cups)
2 cups water (if needed)

Bring to boil, then simmer on low for 2-3 hours.

*recipe from my sister Sheralie