PUMPKIN SPICE BUNDT CAKE

PUMPKIN SPICE BUNDT CAKE

Combine:
1 box spice cake mix
1 box instant vanilla pudding (3.5oz)
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
3 eggs
2 TBS Cinnamon
2 TBS Nutmeg
2 TBS Allspice
1 TBS ginger (dry)

Mix for 5 minutes

Pur into a greased Bundt pan and bake at 350 for approximately 40 minutes or until done (use toothpick test).

Let cool in pan 10 minutes then de-pan onto cooling rack.

Dust with powdered sugar when cooled.

OPTIONS:

- Add 1 bag chocolate chips

- After spraying the pan with Pam, dust the pan with cinnamon sugar before adding the batter (do not dust with powdered sugar when cool)

- Make muffins or mini muffins (cut cooking time accordingly)

- Add 1 to 1 1/2 cups chopped dates

- May be baked as 2 quick bread loaves (with or without the cinnamon sugar coating)

CORNBREAD

CORNBREAD

MIX (by hand) in a bowl:

2 eggs, slightly beaten
1 cup milk
1/2 cup melted butter
1/2 cup sugar
1/2 cup cornmeal
1/2 tsp baking powder
2 cups bisquick

Pour into a greased 8x8 (or 9x9) pan

Bake at 350 for 25 - 30 minutes

Optional add ins:
1/2 cup corn
1 cup shredded sharp cheddar
1 small can diced green chiles

Recipe may be doubled: use a 9x13 brownie pan - will cook a bit longer
You may also make muffins: reduce cooking time
Use toothpick to check doneness

VEGETARIAN STUFFED PEPPERS

VEGETARIAN STUFFED PEPPERS

PREPARE PEPPERS:
Cut off tops, remove seeds and membranes, set aside (4 large or 6 medium peppers)

COMBINE IN A LARGE SKILLET:

1 tsp salt
1/2 tsp pepper
2 tsp onion powder
1 28oz can chopped tomatoes
1 1/2 cups cooked rice

MIX WELL
STIR IN:
2 cups grated mozarella

Stuff Mixture into prepared peppers.

Place peppers in a dish baking dish coated with spray Pam.
Spray foil with Pam and cover peppers.

Bake @350 for 1 hour remove foil, sprinkle peppers with additional mozarella and continue cooking until peppers are soft.

If you have extra mixture you may bake it separately in a covered casserole until mixture is hot and cheese is melted.

STUFFED PEPPERS

STUFFED PEPPERS

PREPARE PEPPERS:
Cut off tops, remove seeds and membranes, set aside (4 large or 6 medium peppers)

IN A LARGE SKILLET:
Brown 1 lbs ground beef, drain fat

ADD:
1 tsp salt
1/2 tsp pepper
2 tsp onion powder
1 28oz can chopped tomatoes
1 1/2 cups cooked rice

MIX WELL
STIR IN:
1 cup grated mozarella

Stuff Mixture into prepared peppers.

Place peppers in a dish baking dish coated with spray Pam.
Spray foil with Pam and cover peppers.

Bake @350 for 1 hour remove foil, sprinkle peppers with additional mozarella and continue cooking until peppers are soft.

If you have extra mixture you may bake it separately in a covered casserole until mixture is hot and cheese is melted.

SLOPPY JOES

SLOPPY JOES

BROWN IN A LARGE SKILLET:
1 lbs hamburger

Drain Fat and return to skillet.

ADD:
1 TBS de-hydrated onion
1/2 tsp salt
1/4 tsp pepper
1/2 TBS paprika
2 TBS brown sugar
1 TBS Worchestire Sauce
2 TBS cider vinegar
1 tsp minced garlic from a jar
1 chipotle pepper
1 tsp dry mustard
1 1/2 cups ketchup
1/2 cup water

SIMMER on low for 15 minutes, stirring frequently

SERVE on Hamburger Rolls

MILLION DOLLAR FUDGE

MILLION DOLLAR FUDGE
(based on a recipe from Amy Ellsworth)

PLACE IN A LARGE BOWL:
2 8 oz chocolate bars
1 12 oz bag of chocolate chips
1 pint marshmallow cream
(I mix up milk and dark chocolate in my fudge)

IN A LARGE PAN BOIL FOR 7 MINUTES STIRRING CONSTANTLY:
(set timer for 7 minutes once you reach a boil)
5 cups sugar
1 stick butter
1 12 oz can evaporated milk
pinch of salt

Pour hot mixture over chocolate/marshmallow mixture and stir until everything is melted.

Add 1 tbs vanilla and stir

Optional:
add 1 cup chopped walnuts
or
add 1/2 cup chopped pecans and 1/2 cup craisins

Pour onto large (cookie sheet sized) buttered pan

Let set overnight before cutting for best results

TIN ROOF SUNDAE CAKE

TIN ROOF SUNDAE CAKE
(recipe from Leah King)

CAKE:

Beat in a mixing bowl until fluffy:
2 sticks butter, softened
2 cups sugar

Add:
4 eggs, one at at time, beating well after each egg

Add:
1 tsp vanilla

Add:
1 cup flour
1 tsp baking powder
Mix well

Add:
1/2 cup milk
Mix well

Add:
1 cup flour
1 tsp baking powder
Mix well

Add:
1/2 cup milk
Mix well

Pour 1/3 batter into each of 2 greased 8 or 9 inch rounds.

Blend:
3 TBS cocoa powder into remaining batter
pour into remaining greased pan.

Bake 25 minutes or until inserted toothpick comes out clean.

Prepare filling and frosting while cakes cool.

PEANUT FILLING:

Mix in bowl until creamy:
1 stick butter, softened
4 oz cream cheese, softened
1 1/2 tsp vanilla
Gradually add until fluffy:

2 cups powdered sugar

Add:
2/3 cup crunchy peanut butter
1/2 cup finely chopped peanuts

1 TBS milk if needed for spreading consistency


CHOCOLATE CREAM FROSTING:

Melt in microwave and set aside:
2 1 oz squares of unsweetened chocolate

Beat in a mixing bowl until creamy:
4 oz cream cheese, softened
1/2 stick butter, softened

Beat in:
1/4 cup whipping cream
Blend in:
melted chocolate
1 tsp vanilla

Gradually beat in:
2 cups powdered sugar until mixture is fluffy

To assemble cake:

Place one yellow cake layer on cake plate
Spread with half of filling
Top with chocolate cake layer
Spread with remaining filling
Top with remaining yellow cake layer
Frost entire cake with frosting.

Sprinkle top of cake with finely choppped peanuts or drizzle melted white chocolate on top of cake.

BASBOUSA

BASBOUSA (semolina dessert)
(Recipe from Yamina Bellaachia)

Mix in a bowl:
1 stick of butter (softened)
1/2 cup whipping cream
1 cup shredded coconut
1/2 tsp baking powder
2 cups cream of wheat
1/2 cup sugar

Press into a greased 9x14 pan and flatted with a spatula.
Decorate with almonds if desired.
Bake @ 350 for 20-25 minutes then broil a couple of minutes until top is golden.
Pour syrup* over the top.
Let stand over night.
Cut into squares.

* Syrup
Boil together for 5 minutes:
1 cup sugar
1 cup water
1/2 tbs lemon juice
1 tbs Orange Blossom water or Rose water

BLENDER QUICHE

BLENDER QUICHE

(Makes it's own crust)

Put in Blender:
3 eggs
1 1/2 cups milk
1 stick butter, melted
1/2 cup bisquick
1/2 tsp salt
dash of pepper

Mix in blender for 2 minutes

Pour into un-greased quiche pan

Sprinkle 1 cup grated cheese on top. Press gently into quiche with a fork.

Bake @ 350 for 40 - 45 minutes

Optional:

Saute green peppers, onions, mushrooms then add to quiche pressing gently with a fork.

Add Bacon bits or tomato slices.

Combine different kinds of cheese for a "zippier" quiche.

FRITTATA

FRITTATA

Saute in a large teflon skillet:
1 TBS butter
1 large green pepper, sliced into 1/2 inch thin strips
1 large onion, sliced into 1/2 inch strips
Set aside

Saute in same skillet:
(add butter as needed)
1 bag simply potatoes hash browns
1 tsp salt
1/2 tsp pepper
Cook until potatoes are done and you have more brown edges than not.
Mix in peppers and onions
Add 1 cup grated cheddar cheese

In a small bowl beat lightly with a fork:
4 eggs
1/2 cup milk

Pour over potato mixture in skillet.
Add 1 cup grated cheese and press down gently into the frittata with a fork
Optional: cover with tomato slices

Cook in skillet until edges are set
Move to 350 oven and baked 20 -30 minutes or until eggs are done

Gently loosen frittata from side of pan
Place serving tray over the frittata, flip over to de-pan.

Serve hot

Options:
Make with asparagas, shrimp and Mozarella cheese
Add bacon, sausage or mushrooms
Use sharp cheese or combination of cheeses

KAHLUA PORK

KAHLUA PORK
Based on recipes by Aniene Porter and Dana Diaz

Line your crock pot with Banana Leaves.

Add:
3 or 4 lbs pork shoulder or butt
2 tsp minced garlic from a jar
1 tsp liquid smoke
1 1/2 to 2 TBS Hawaiian Salt
1 cup water

Cook on Hi until pork falls apart with a fork. (maybe 5-6 hours)
Cool slightly
Remove pork from crock pot, discard banana leaves, reserve broth.

Shred pork discarding bones and fat. Return pork to crock pot. Add reserved broth. Keep Warm.

Serve with rice or (Sorry Dana) on rolls.

Nice with Pineapple on the side.

MOROCCAN CHICKEN with Pickled Lemon and Artichokes

MOROCCAN CHICKEN with Pickled Lemons and Artichokes
Based on a recipe by Yamina Bellaachia

Sautee in a LARGE Skillet:
2/3 cup canola oil
2 big onions, chopped

When onions are tender add:
3 tsp minced garlic from a jar
1/3 cup chopped fresh parsley
1 TBS dry ginger
1 TBS paprika
1 tsp turmeric
1 pinch of saffron
Salt and Pepper
2 pickled lemons* (thinly sliced)
1 TBS lemon juice
1 whole chicken cut up or 3 lbs breast and/or thighs cut into pieces

Add 4 cups of water and simmer until chicken is done.

Add:
1 package frozen artichoke hearts defrosted and quartered

Optional: add 1/2 cup ripe olives, pitted

Cook another 15 minutes. If there is too much sauce, let it reduce.

Serve with couscous or rice pilaf.

*Pickled Lemons are available in most Middle Eastern Markets

CAULIFLOWER PIE

CAULIFLOWER PIE
Based on recipe in the Moosewood Cookbook

For the crust:
2 bags Simply Potato Hash Browns

In a small bowl add:
1 tsp salt
1 tsp onion powder
1 egg lightly beaten

Spray a 9x13 pan with Olive Oil Pam
Press potatoes into pan with slight buildup around edges.
Brush egg mixture over potatoes
Bake @ 400 for 30 minutes, brush with olive oil and bake 10 more minutes

While crust is baking...

Sautee in a large skillet (until cauliflower is soft) :
1 TBS Olive Oil
1 large onion chopped
3 tsp minced garlic from a jar
1 tsp salt
freshly ground black pepper
1/2 tsp dried thyme
1 tsp dried basil
1 Large Cauliflower head broken into small florets

Sprinkle 1 cup cheddar cheese over hot crust

Spoon cauliflower mixture over the top.

In a small bowl whisk together:
4 large eggs
1/2 cup milk

Pour over Cauliflower.

Sprinkle with 1 cup cheddar cheese
Dust top with Paprika

Bake @ 375 for 30 - 40 minutes or until mixture is set.

Serve hot or warm.

TIKKA MARINADE

Tikka Marinade

Combine in a food processor:
1/2 cup olive oil
2 tsp minced garlic
1 tsp fresh minced ginger root
4 tsp ground coriander
2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/8 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp cardamom
1 TBS fresh lemon juice
2 tsp salt

Pulse until mixture is smooth. Pour into gallon-sized ziplock bag and add 1 lbs boneless, skinless chicken breasts. Marinate for at least 1 hour, best if overnight. Grill.

May refridgerate marinade for up to 1 month. (I usually multiply the recipe by 3 so I have some already in the fridge. Is also good on shrimp!)

MOROCCAN COUSCOUS

MOROCCAN COUSCOUS
Adapted from a recipe by Yamina Bellaachia

Combine in a Pressure Cooker and saute:
Olive Oil - enought to coat bottom of pot
3/4 cup shopped onion
1 14oz can tomato puree
1 TBS fresh cilantro - minced
1 TBS fresh parsley - minced
1/2 TBS turmeric
1/2 TBS dried ginger
Salt and Pepper to taste
1 pinch saffron
1 TBS tomato paste
1 lbs lamb, beef OR chicken*

Add 2 quarts water and pressure cook until meat is tender

In the mean time...

Cook Couscous according to package instructions but use chicken broth (or beef broth if cooking beef or veg broth if cooking vegetarian) instead of water

Remove meat from pressure cooker and add vegetables - add softer vegetables after root vegetables have mostly cooked. Then add back the meat and serve over couscous.

Vegetables may include:
Parsnip, Butternut squash, pumpkin, yams, carrots, turnip, yellow squash, zuccini, cabbage

*If making vegetarian couscous add "hard" veggies now.

HOT FUDGE SAUCE

Hot Fudge Sauce

Combine in saucepan:

1 can sweetened condensed milk
1 large chocolate bar (at least 12 oz) OR 1 bag chocolate chips

Sitr frequently until melted. Remove from heat.

Add:
1 tsp vanilla
1 TBS butter

Stir and serve.

May be stored in a microwave safe container in the refridgerator for up to 1 month.

Simply reheat in microwave as needed. Stir frequently when reheating.

Chipotle Pork (Burritos)

Combine in a crock pot:

3 lbs pork shoulder, pork butt or assorted chops
2 16 oz jars mild enchilada sauce - reserve one for after pork is cooked (see below)
3 or 4 chipotle peppers in adobo sauce

Cook on Hi for 6 hours or until pork falls apart at touch.

Remove pork and peppers from crock pot. Discard sauce.
Shred pork - throw away fat and bones. Return shredded pork and peppers to empty crock pot. Add new jar of enchilada sauce. Stir until peppers are broken up and mixed into the pork. Warm.

Serve on flour tortillas with rice, shredded cheese, salsa, sour cream, guacamole etc...