A Bunch of my reicpes from the old board

[Nevrmore]

Banana Oat Pancakes

1-1/3 cups all-purpose flour
3/4 cup old-fashioned oats
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 egg
1-1/3 cups milk
1 cup mashed ripe banana
2 tablespoons canola oil
Maple syrup

In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.

Chicken, Bacon and Potato Stew with Dumplings

3 slices bacon um, yeah we love the bacon so I usually make about 1lb. Reserving about 1/3 to put on top.

3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed

3 cups half-and-half
1 1/2 cups Bisquick
1 cup milk

DIRECTIONS
Place bacon in a large, deep *** (what you would cook spaghetti in). Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot. (Serves 8)

Chocolate Mocha Cake

• 2 cups flour
• 1 1/3 cups sugar
• ½ c unsweetened cocoa (I use Hershey’s special dark)
• ½ tsp salt
• 1 tblsp baking soda
• 1 egg
• 2/3 cups oil
• 1 cup buttermilk
• 1 cup strong brewed coffee

Stir dry ingredients in bowl. Add egg, oil, and buttermilk. Mix until well blended. Add cooled coffee and mix until just blended.

Pour into two greased and floured 9” cake pans and bake at 350 for 30 – 40 minutes or until pick comes out clean.

Frosting

3 tlbsp softened butter
2 oz unsweetened melted chocolate
3 c powdered sugar
1 ½ tsp vanilla
2 – 3 tsp coffee

Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in vanilla and coffee. Beat frosting until smooth. Garnish with chocolate covered coffee beans.

Jalepeno Popper Dip

2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat

1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Cheesy Spinach bars

3 tablespoons butter
3 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon baking powder
1 1/2 teaspoons minced garlic
1/2 cup chopped fresh mushrooms
1 small onion, chopped
4 cups shredded Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a 9x13 inch baking dish while the oven preheats.
In a large bowl, whisk together the eggs, milk, flour, salt, pepper, baking powder and garlic until well blended. Add the mushrooms, spinach and cheese, and stir to blend evenly. Tip the baking dish to coat with melted butter, then pour the spinach mixture into the pan.
Bake for 30 minutes in the preheated oven, until firm and golden. Cut into bars, and serve warm.

Grands Taco Melts

1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

DIRECTIONS
1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

Apple Nut Bleu Cheese Tartlets

1 large granny smith apple, peeled and finely chopped
1 medium onion, finely chopped
2 tsps butter
1 cup crumbled bleu cheese
4 TBLS finely chopped toasted walnuts, divided
1/2 tsp salt
1 package (2.1 oz) frozen mini phyllo tart shells

In a small nonstick skillet, saute apple and onion in butter until tender. Remove fromheat, stir in the bleu cheese, 3 TBLS walnuts and salt. Spoon a rounded TBLSful into each tart shell.

Place on an ungreased baking sheet, bake at 350 for 5 minutes. Sprinkle with remaining walnuts, bake 2-3 minutes more.

yield: 15 appitizers

One Bowl Chocolate Cake
2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 cup hot water
Frosting of your choice
Colored sprinkles, optional
Directions:
In a large bowl, combine dry ingredients. Stir in oil, buttermilk and eggs. Add water and stir until combined. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

now, for frosting, this is what I do

Mix peanut butter, powdered sugar and a *dab* of milk until it reaches desired consistancy!

Oatmeal Creme Brulee

This reheats well in the microwave the next day

Serving Size : 8

2 cups quick oats -- or 2 1/4 cups old-fashioned oats, uncooked
1/3 cup granulated sugar
1/4 teaspoon salt (optional)
3 1/3 cups nonfat milk [soymilk works well -- too]
2 eggs -- or 1/3 cup egg substitute, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Heat oven to 350 degrees. Spray 8-inch-square glass baking dish with cooking spray.

In large bowl, combine oats, granulated sugar and salt.

In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Removed from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Pumpking Curry with Lentils and Apples

1 cup red lentils
1 cup brown lentils
8 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 1/2 tablespoons curry powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped
2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced

DIRECTIONS
Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
Meanwhile, heat the canola oil in a large, deep *** over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
FOOTNOTES
Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin.

Roasted Red Pepper and Feta Dip

1 (12-ounce) bottle roasted red peppers, drained, rinsed, and chopped
1 clove garlic, coarsely chopped
4 ounces reduced-fat feta cheese
4 ounces reduced-fat cream cheese
1/4 cup nonfat plain yogurt
3 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon extra-virgin olive oil
Salt, as desired

Instructions
Combine red peppers and garlic in food processor or blender. Pulse until well blended. Add remaining ingredients, except salt; process until blended but still thick. Add salt and additional lemon juice to taste. Refrigerate for 30 minutes to allow flavors to blend. Serve cold.

Quinoa Pilaf

1 medium onion, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 medium carrot, chopped
1 14.5 oz can veggie broth
1/4 cup water
1/4 tsp salt
1 cup quinoa, rinsed

In a small nonstick saucepan coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Add carrot, cook 2 minutes longer. Stir in the brother, water and salt, bring to a boil. Stir in quinoa, return to a boil. Redeuce heat, cover and simmer for 12-15 minutes or until liquid is absored. Remove from the heat, let stand for 5 minutes, fluff with fork.

[Nevrmore]

Mandarin Orange Cake

1 box yellow cake mix
1 11oz can of mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce

Mix all together, bake at 350 for 25 minutes

Let it cool

for the topping:

small tub of coolwhip
20 oz can of crushed pineapple, undrained
package of instant vanilla pudding

mix all together, spread on top of cake.

Store in the fridge

Sesame Chicken with Mustard Sauce

1 1/2 cups buttermilk
2 TBLS lemon juice
2 TBLS worchestershire sauce
dash salt
1 tsp pepper
1 tsp paprika
1 tsp tamari
1/2 tsp dried oregano
2 garlic cloves, minced
6 boneless, skinless chicken breasts
2 cups dry bread crumbs
1/2 cup sesame seeds
1/4 cup butter, melted

Sauce:
1 1/2 cups prepared mustard
1 1/2 cups plum jam
4 1/2 tsp prepared horseradish
1 1/2 tsp lemon juice.

In a large resealable bag, combine the first 9 ingredients. Mix well, add chicken and turn to coat. Refridge 8 hours or overnight, turning occasionally. Drain and discard marinade.

In a shallow dish, combine bread crumbs and sesame. Dredge chicken in crumb mixture. Place in greased 13x9 baking pan, drizzle with melted butter. Bake at 350 for 35-40 minutes or until juices run clear.

Meanwhile, combine sauce ingredients in sauce pan, heat thru. Serve with chicken.

Forgotten Jambalaya

1 can diced tomatoes
1 can chicken broth
1 6oz can tomato paste
2 medium green peppers,chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsps dried parsley flakes
2 tsps dried basil
1 1/2 tsp dried oregano1 tsp salt
1/2 tsp cayenne
1/2 tsp texas pete 1 lb BSCB, cut into 1 inch cubes
1 lbs smoked sausage, halved and cut into 1/4 inch slices
1/2 lb shrimp, peeled and deveined

Hot cooked rice

In a 5qt slow cooker, combine the tomatoes, broth and tomato paste, stir inthe green peppers, onion, celery, garlic and seasonings. Stir in the chicken and sausage. Cover and cooke on low for 4 hours or until chicken is tender. Add shrimp, cver and cook 30 minutes longer or until shrimp is pink. Serve with rice

Sayur Kari (Vegetables cooked in coconut milk with curry spices)

2T peanut oil
2 medium onions, finely chopped
2 fresh red chillies, seeded and sliced
4 cloves garlic, finely chopped
2t finely grated fresh ginger
2t ground coriander
1t ground cumin
1t ground turmeric
1t ground black pepper
1/2 t laos powder (galingal powder at some specialty stores, and it can be omitted without hurting anything if you can't find it)
2 stalks lemon grass or 1t finely chopped lemon rind
1/2 t trasi (shrimp paste)
4oz finely diced beef (I usually omit this but it's great either way)
4 c stock - beef gives the most flavor but I use veggie and chicken depending
2 c thick coconut milk
2 1/2 t salt
2 daun salam (curry leaves, totally optional)
2 large potatoes, peeled and diced
8 oz green beans, finely sliced
1 lb cabbage, coarsely shredded
4oz rice vermicelli, soaked in hot water
lemon juice to taste

Heat peanut oil in large saucepan and fry the onions and chillies, stirring occasionally, over medium heat until soft and starting to color - 4-5 minutes. Add the garlic and ginger and fry for a minute, stirring, and then add all the ground spices, the lemon grass and trasi and fry for another minute or so, stirring constantly. Add the beef and fry, stirring for 3-4 minutes, or until the beef changes color. Add stock and coconut milk, salt, and daun salam and bring slowly to the boil, stirring occasionally. Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes. Do not cover. Add cabbage, return to the boil, then add soaked and drained vermicelli and simmer 2-3 minutes. Turn off heat, add lemon juice to taste and serve.

Apricot Bars

You can make these any flavor, just buy a different type of preserves, I made strawberry ones yesterday

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares.

Warm Bacon Bleu Cheese Dip

7 slices bacon
2 cloves garlic, peeled and minced
1 (8 ounce) package cream cheese, softened
1/4 cup half-and-half
4 ounces blue cheese, crumbled
2 tablespoons chopped fresh chives

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble.
Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat.
Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish.
Bake covered in the preheated oven 30 minutes, or until lightly browned.
Serve with bread, crackers, veggies, anything you want

Chicken with Asparagus and Roasted Red Peppers

INGREDIENTS
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese

Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Buttermilk Buckwheat Pancakes

Makes 8 pancakes

1 cup buckwheat flour
2 TBLS brown sugar (I used brown splenda)
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp each cinnamon, nutmeg and ground cloves
1 egg
1 cup 1% buttermilk (I used fat free)
1/2 tsp salt (I forgot to use it and it was fine)
1 TBLS butter, melted

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon nutmeg and cloves. Whisk the egg, buttermilk and meltedbutter, stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto hot nonstick griddle lightly sprayed with pam. Turn when bubbles form on top, cook until second side is golden brown.

Black Bean, Spinach and Mushroom Burritos

Ingredients
1 onion, chopped fine
1/2 lb. mushrooms, chopped fine
spray of Pam
1 bunch spinach (about 1 lb.), coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 C. water
1 C. canned black beans, rinsed well and drained 1 tsp. fresh lemon juice
2 scallions, chopped fine
3/4 C. coarsely grated pepper Jack cheese (about 5 oz.)
1/2 C. canned mild enchilada sauce
Two 10-inch or four 8-inch whole wheat flour tortillas
Serve with Sour cream

Directions
In a heavy skillet cook onion and mushrooms in Pam over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted. In a small saucepan heat enchilada sauce. Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos. Spoon sauce over burritos and serve with sour cream.

Cherry Garcia Cookies

Cherry Garcia Cookies
Source: Betterbaking.com (Baker Boulanger)

Inspired by Ben and Jerry's wonderful Cherry Garcia ice cream, this buttery cookie offers the tang of chewy, dried sour cherries, along with chunks of white and dark chocolate. Macadamia nuts are optional but terrific. Use the best white chocolate you can find.

2 1/2 dozen cookies - approximately

1 cup dried sour cherries
1/3 cup cherry liqueur
1/2 cup unsalted butter - room temperature
1/2 cup white sugar
1/2 cup light brown sugar
1 egg
1 1/2 teaspoons vanilla
1/4 almond extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cup flour
3/4 cup coarsely chopped white chocolate
1/2 cup coarsely chopped semi-sweet chocolate
1/2 cup coarsely chopped macadamia nuts

Preheat oven to 350 F. Line two baking sheets with parchment paper.
Plump dried cherries by covering with boiling water and let stand a couple of minutes. Drain well and toss with cherry liqueur. Drain when required or, for even better flavor, let sit a couple of hours or overnight. Drain and use in recipe.

Cream the butter with the white and brown sugars. Blend in egg, vanilla and almond extract.
Fold in salt, baking soda and flour. Fold in cherries, white and dark chocolate and macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.
Bake until lightly browned around edges - 12 to 14 minutes.

[Nevrmore]

Rosemary and White Bean Chicken in the Crockp0t

6 BSCB
1 TBLS EVOO
2 15.5oz cans great northern beans, rinsed and drained
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup italian salad dressing
2 tsps dried rosemary, crushed
1/2 tsp salt
1/2 tsp pepper

In a skillet, brown chicken in oil in batces on both sides. Place the beans, carrots and celery in a 5qt slow cooker, top with chicken. Combine the salad dressing, rosemary, salt and pepper, pour over chicken. Cover and cook on low 3-4 hours or until chicken juices run clear.

Warm Sweet Potato Salad

1 large sweet potato, peeled and cubed
2 TBLS EVOO
1 TBLS balsamic vinegar
1/2 tsp dill ****
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
2 TBLS chopped green onion
1 TBLS crumbled bacon (or facon)

Place sweet potato in a small baking dish coated with cooking spray. Bake, uncovered, at 450F for 20-25 minutes or until potatoes are tender.

Meanwhile, in a small serving bowl, combine the oil, vinegar, dill, salt, garlic powder and pepper. Add sweet potato and toss to coat, sprinkle with onion and bacon. Serve immediately.

2 servings

Vietnamese Chicken Ginger for 2

((I usually quadruple this recipe. We are having it tomorrow night, as a matter of fact))

2 chicken thighs, no skin
1/2 medium onion, diced
2 TBLS (or more to taste) fresh ginger, minced fine
1 clove garlic, minced fine
1-2 cans chicken broth

Put some EVOO in a stockp0t. (just a drizzle) add the onions, ginger and garlic, let them sweat a bit, add the chicken, lightly brown on each side. Add the chicken broth, bring to a boil, let boil for 3 minutes, cover *** and turn heat to low. Let simmer for 30-40 minutes. Taste, adjust seasonings accordingly (I usually add more ginger and a pinch of salt) Serve over sticky rice with a side of steamed broccoli. Serves 2

2 Toned Roasted Potatoes

1 tsp chili powder
1/4 tsp cinnamon
1/4 tsp black pepper
1 cloved garlic, minced
3/4 tsp salt
1/4 tsp ground red pepper (optional)
1 1/2 tsp EVOO
3 small sweet potatoes, cut into 8 wedges each
3 small baking potatoes, cut into 8 wedges each

Preheat oven to 450F. Place cut potatoes in bowl, drizzle with EVOO, toss. Sprinkle with seasonings, toss. Place on baking sheet, and bake for 35-45 minutes or until tender.

Chocolate Praline Torte

Torte:
1 cup packed brown sugar
1/2 cup butter (no substitutions)
1/4 cup whipping cream
3/4 cup coarsley chopped pecans
1 box devils food cake mix

Topping:
1/34 cups whipping cream
1/4 cup powdered sugar
1/4 tsp vanilla

IN a saucepan, combine brown sugar, butter and cream, stir over low heat until butter is melted. Pour into 2 9inch round cake pans, sprikle with pecans, set aside. Prepare cake mix according to packages, pour carefully over pecans. Bake at 325F for 40 minutes. COol in pans for 10 minutes, Invert on rack to cool completly.

For topping, beat cream in mixing bowl until soft peaks form. Add sugar and vanilloa, beat until stiff. Place 1 layer of cake pecan side up, spread with 1/2 topping, repeat with second layer. Garnish with chocolate curls. Store in fridge.

Linguine with Garlic, Spinach and Bacon

12 oz uncooked linguine
1/2 lb bacon, diced
5 cups fresh baby spinach
1 small chopped onion
4 cloves garlic, minced (I used 6, going to use 8 next time)
1 cup milk
1 8oz package cream cheese, softened and cubed
1 tbls butter
salt and pepper
1/2 cup toasted pinenuts

Cook linguine according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to draine, reserve 1 TBLS drippings.

In the drippings, saute the garlic, onion and spinach until tender. Add themilk, cream cheese, butter, salt and pepper. Stir until smooth. Stir in bacon and pine nuts, heat thru. Drain pasta, toss with sauce.

Healthy General Tsao's Chicken

4 boneless, skinless chicken breasts, cut into 1" cubes
1 crown of broccoli, cut into florets and lightly steamed
4 green onions, sliced
1 small package sliced almonds

For the sauce:
1/2 cup sugar-free apricot preserves (Polaner all fruit or get the Trader Joe's)
1/8 cup water
2 tbs. soy or teriyaki sauce
1 tbs. whole-grain, brown, dijon, or hot chinese mustard
1 tsp. black pepper
1 tsp. ground ginger
1 tsp. curry powder

Place a skillet over medium heat. Add almonds and toast, stirring/tossing frequently to prevent burning, about 5 minutes. Coarsely chop and set aside.

In a small saucepan, whisk sauce ingredients together over low heat. You may adjust quantities to taste - mine came out like a cross between chutney and General Tso's sauce.

In a large skillet, heat a small amount of oil. Salt and pepper the chicken cubes and add to the hot oil, sautéing until cooked through, about 5 minutes. Add broccoli and green onion to the pan and coat with the sauce. Let simmer 2-3 minutes until all is warmed through.

Baked Brie with Roasted Garlic

1 whole garlic bulb
1 1/2 tsp plus 1 TBLS EVOO divided
1 TBLS minced fresh rosemary
1 round (1 lb) sourdough bread
1 round (8 oz) Brie
1 loaf (10-12 oz) French Baguette, sliced and toasted
green and red grapes

Remove papery outer skin from garlice (do not peel or seperate cloves) Cut top off bulb. Brush with 1 1/2 tsp EVOO, sprinkle with rosemary. Wrap in heavy duty foil, bake at 425F for 30-35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread, carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread, set aside. Place cheese in bread.
Cool garlic for 10-15 minutes. Reduce heat to 375F, squeeze softened garlic into a bowl and mash with a fork, spread over cheese. Replace bread top, brush outside of bread with remaining oil. Wrap in heavyduty foil. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes. 8 servings.

Chickpea Salad with Lemon and Parmesean

4 serviings

2 15-ounce cans chickpeas, drained and rinsed
2 tsp. fresh lemon juice
1 Tb. olive oil
1/4 tsp. salt
1/2 cup loosely packed shredded Parmesan

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

Unstuffed Pepper Soup

1 1/2 lbs ground beef
3 large green peppers, chopped
1 large onion, chopped
2 14oz cans beef broth
3 12 oz cans of tomato juice
1 can crushed tomatoes, undrained
4 oz chopped mushrooms
1 1/2 cups cooked rice

In a Dutch Oven or large saucepan, cook the beef, onion and peppers over medium heat until meat is no longer pink, drain. Stir in the broth, soup (or juice), tomatoes and mushrooms. Bring to a boil. Reduce heat, cover and simmer for at least 30 minutes stirring occasionally. Serve over rice

Lime Chicken Fajitas / Chicken and Tomatoes
Lime Chicken Tacos

1.5 lbs BSCB
3 TBLS lime juice
1 TBLS chili powder
1 cup frozen corn
1 cup chunky salsa

Place chicken in crockpot. Combine lime juice and chili powder, pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken, cool slightly, shred and return to crockpot. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with favorite toppings.

Herbed Chicken and Tomatoes

1 lb BSCB, cut into 1 inch pieces
2 14.5 oz cans italian style diced tomatoes
1 envelop savory herb with garlic soup mix
1/4 tsp sugar

Put chicken, tomatoes, soup mix and sugar in crockpot, stir well. Cover and cook on low for 5-6 hours or until juices run clear. Serve over pasta sprinkle with shredded parmesean cheese.

Sloppy Lentils

1 Tbs. olive oil
1 med. onion, chopped
1 small red or green bell pepper
1 Tbs. chili powder
1.5 cups dried brown lentils
1 14.5 oz. can of crushed tomatoes
3 cups water
2 Tbs. soy sauce
1 Tbs. mustard
1 Tbs. brown sugar
1 tsp. salt
pepper to taste

Saute onions in olive oil, add the bell peppers, cover and cook until softened, about 5 minutes. Add the chili powder and stir to coat.

Transfer the onion mixture to slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on Low for 8 hours.

[lil pixi]

You're just tryin' to freakin' torture ppl now, aren't ya? :lol:

:heart:

Much appreciated, mama!! :thup: =)

[cj]

holy cow, woman. when can i move in??? i am good at cleaning, so i have something to offer in return for your mad cooking skills... ;)

[LadyCrow]

:: definately adding this to my all-time favorite thread list ::

Miss your cooking, Ravn!!! :heart::heart::heart:

[musicmomma]

gonna make the general tsao's tonight!!!

[reveur]

Apricot Bars

You can make these any flavor, just buy a different type of preserves, I made strawberry ones yesterday

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares.

trying that one today but with stonewall kitchen jam that's going to expire in a month! :lol:

[Rionach aka Spec K]

bump :wink:

[Nevrmore]

bumpity bc it's getting cooler now and I can make a lot more of these! Going to have the bacon spinach linguini Weds. night!

[shadeelady]

ooooh!!! i all but forgot about the chicken, potato and bacon stew!! i think i am going to try and make this in the crockpot this year. yum!!! :grin:

[Drop_o_Rain]

Thanks Peg... you are awesome. I came here specifically for the Apricot bars. I have never forgotten that you posted these and they are delicious and I lost the recipe.
Thanks for reposting!!