baked slow cooker chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• rinse the chicken, inside and out, under cold running water. pat dry with paper towels. season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• set the slow cooker to high for 1 hour, then turn down to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Whipped Cream Cream Cheese Frosting

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl beat whipping cream until stiff peaks form; set aside.
• in a large bowl combine cream cheese, sugar, salt and vanilla. beat until smooth, then fold in whipped cream.

Whole Wheat And Honey Pizza Dough

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 2 cups whole wheat flour
• 1/4 cup wheat germ
• 1 teaspoon salt
• 1 tablespoon honey

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl combine flour, wheat germ and salt. make a well in the middle and add honey and yeast mixture. stir well to combine. cover and set in a warm place to rise for a few minutes.
• roll dough on a floured pizza pan and poke a few holes in it with a fork.
• bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

moroccan tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Baked Tortilla Chips

Ingredients

• Servings: 6
• 1 (12 ounce) package corn tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• in a mister, combine the oil and lime juice. mix well and spray each tortilla wedge until slightly moist.
• combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• bake for about 7 minutes. rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. serve with salsas, garnishes or guacamole.

potato cutlets

Ingredients

• Servings: 10
• 5 medium-size potatoes, washed thoroughly
• 2 teaspoons salt
• 2 tablespoons garam masala
• 2 tablespoons coriander powder
• 2 tablespoons black pepper
• 10 cilantro leaves, chopped
• 6 tablespoons bread crumbs
• oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. bring to a boil; cook until potatoes are soft and tender. drain, cool, and peel potatoes.
• place potatoes in a large bowl. add salt, garam masala, coriander powder, pepper, and cilantro. mash with a large fork or potato masher until there are no lumps. shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. coat each cutlet lightly in bread crumbs, and set aside.
• heat about 2 tablespoons oil in a large skillet over medium heat. fry potato cutlets in batches until golden brown on both sides. between batches, add oil as needed.

insanely easy vegetarian chili

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounce) can kidney beans with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat oil in a large saucepan over medium heat. saute onions, carrots, and garlic until tender. stir in green pepper, red pepper, celery, and chili powder. cook until vegetables are tender, about 6 minutes.
• stir in mushrooms, and cook 4 minutes. stir in tomatoes, kidney beans, and corn. season with cumin, oregano, and basil. bring to a boil, and reduce heat to medium. cover, and simmer for 20 minutes, stirring occasionally.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Chocolate Chip Cookies (gluten Free)

Ingredients

• Servings: 3
• 3/4 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup white sugar
• 1 teaspoon gluten-free vanilla extract
• 1/4 cup egg substitute
• 2 1/4 cups gluten-free baking mix
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 ounces semisweet chocolate chips

Recipe

• preheat oven to 375 degrees f ( 190 degrees c). prepare a greased baking sheet.
• in a medium bowl, cream butter and sugar. gradually add replacer eggs and vanilla while mixing. sift together gluten- free flour mix, baking soda, baking powder, and salt. stir into the butter mixture until blended. finally, stir in the chocolate chips.
• using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. bake in preheated oven for 6 to 8 minutes or until light brown. let cookies cool on baking sheet for 2 minutes before removing to wire racks.

moroccan tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

Chocolate Chip Cookies (gluten Free)

Ingredients

• Servings: 3
• 3/4 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup white sugar
• 1 teaspoon gluten-free vanilla extract
• 1/4 cup egg substitute
• 2 1/4 cups gluten-free baking mix
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 ounces semisweet chocolate chips

Recipe

• preheat oven to 375 degrees f ( 190 degrees c). prepare a greased baking sheet.
• in a medium bowl, cream butter and sugar. gradually add replacer eggs and vanilla while mixing. sift together gluten- free flour mix, baking soda, baking powder, and salt. stir into the butter mixture until blended. finally, stir in the chocolate chips.
• using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. bake in preheated oven for 6 to 8 minutes or until light brown. let cookies cool on baking sheet for 2 minutes before removing to wire racks.

gluten-free peanut butter cookies

Ingredients

• Servings: 30
• 2 cups peanut butter
• 2 cups white sugar
• 4 eggs, beaten
• 2 cups semi-sweet chocolate chips (optional)
• 1 1/2 cups chopped pecans (optional)

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 52 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheet.
• combine peanut butter, eggs, and sugar and mix until smooth. mix in chocolate chips and nuts, if desired. spoon dough by tablespoons a cookie sheet.
• bake for 10 to 12 minutes or until lightly browned. let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Chocolate Chip Cheese Ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

cream cheese, havarti, and parmesan herbed christmas tree

Ingredients

• Servings: 20
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup shredded havarti cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped fresh basil
• 2 teaspoons grated lemon peel
• 1/2 teaspoon minced garlic
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• mix cream cheese, havarti cheese, parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. transfer cream cheese mixture to a piece of plastic wrap. roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree.
• stand the 'tree' upright and remove the plastic wrap. cover the visible portion of the 'tree' with 1/4 cup basil and parsley.
• gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.

Rosemary Roasted Cashews

Ingredients

• Servings: 10
• 2 1/2 cups unsalted cashews
• 2 tablespoons coarsely chopped fresh rosemary
• 1 tablespoon margarine, melted
• 1 tablespoon dark brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon ground cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat the oven to 375 degrees f (190 degrees c).
• place cashews on a baking sheet.
• bake in the preheated oven until warmed through, about 10 minutes.
• stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
• pour warm cashews into the rosemary mixture and toss to coat. serve warm or allow to cool and store in an airtight container.

hot cheese puffs

Ingredients

• Servings: 2
• 1 french baguette, sliced into 1/4 inch rounds
• 2 egg whites
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/2 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• preheat the oven's broiler. arrange the slices of baguette on a large baking sheet. place under the broiler until lightly toasted, about 3 minutes. set aside.
• in a large glass or metal bowl, whip the egg whites until stiff. gradually add the baking powder, salt, pepper and paprika while whipping. fold in cheddar cheese by hand. spoon the toasted baguette rounds.
• broil for about 5 minutes in the preheated oven, or until the topping is lightly browned.

popcorn shrimp

Ingredients

• Servings: 4
• 1 quart vegetable oil for frying
• 1 cup all-purpose flour
• 1 egg
• 1/2 cup milk
• 1 cup dry bread crumbs
• 1 1/4 teaspoons salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 24 uncooked medium shrimp, peeled and deveined

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• place flour in a bowl. whisk egg and milk in another bowl. combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
• gently press shrimp into flour to coat and shake off excess. dip into egg mixture and press into bread crumbs. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded shrimp a plate while breading the rest; do not stack.
• deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. transfer shrimp to a paper towel-lined platter to drain.

gluten-free cheese and herb pizza crust

Ingredients

• Servings: 1
• 3/4 cup gluten-free all purpose baking flour
• 1/4 cup garbanzo bean flour
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1/4 cup grated parmesan cheese
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 teaspoon white sugar
• 1 cup lukewarm water
• 1 (.25 ounce) package active dry yeast
• 1 egg
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon apple vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon minced garlic

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c). grease a 15-inch pizza pan with cooking spray.
• stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, parmesan cheese, baking powder, xanthan gum, italian seasoning, oregano, and salt together in a bowl; set aside.
• dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
• beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. press dough into prepared pan, leaving outer edge slightly thicker than the center.
• cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
• once topped with your favorite toppings, continue baking at 425 degrees f (220 degrees c) until the crust is golden brown, 20 to 30 minutes. remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Sauteed Apples

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• in a large skillet or saucepan, melt butter over medium heat; add apples. cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• dissolve cornstarch in water; add to skillet. stir in brown sugar and cinnamon. boil for 2 minutes, stirring occasionally. remove from heat and serve warm.

Savory Turkey Sausage Quinoa Bites

Ingredients

• Servings: 20
• cooking spray
• 1/2 pound ground turkey sausage
• 4 cloves garlic, minced
• 1 teaspoon ground dried sage
• 2 cups cooked quinoa
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated parmesan cheese
• 3 green onions, diced
• 2 eggs, whisked
• 2 tablespoons all-purpose flour
• 1/2 teaspoon coarsely ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly spray a mini-muffin pan with cooking spray.
• mix turkey sausage, garlic, and sage in a skillet over medium-high heat; cook and stir until browned, about 6 minutes. drain.
• mix browned sausage mixture, quinoa, cheddar cheese, parmesan cheese, green onions, eggs, flour, and black pepper together in a medium bowl until well-blended. spoon mixture into prepared muffin cups.
• bake in the preheated oven until golden brown, about 20 minutes.

edna's fruit dip

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• 1 tablespoon freshly grated orange zest
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• beat cream cheese in a bowl until smooth and soft. fold marshmallow creme, orange zest, and ground ginger through the cream cheese.
• refrigerate at least 1 hour before serving.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

grinch kabobs

Ingredients

• Servings: 24
• 24 green grapes
• 1 large banana, cut into 24 slices, or as needed
• 24 hulled strawberries, tips removed
• 24 miniature marshmallows
• 24 toothpicks

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• thread 1 grape, 1 banana slice, 1 strawberry (narrow end facing up), and 1 marshmallow 1 toothpick to resemble the grinch's head in his red hat. repeat with remaining grapes, banana slices, strawberries, and marshmallows.

insanely easy vegetarian chili

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounce) can kidney beans with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat oil in a large saucepan over medium heat. saute onions, carrots, and garlic until tender. stir in green pepper, red pepper, celery, and chili powder. cook until vegetables are tender, about 6 minutes.
• stir in mushrooms, and cook 4 minutes. stir in tomatoes, kidney beans, and corn. season with cumin, oregano, and basil. bring to a boil, and reduce heat to medium. cover, and simmer for 20 minutes, stirring occasionally.

Baked Tortilla Chips

Ingredients

• Servings: 6
• 1 (12 ounce) package corn tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• in a mister, combine the oil and lime juice. mix well and spray each tortilla wedge until slightly moist.
• combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• bake for about 7 minutes. rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. serve with salsas, garnishes or guacamole.

avocados and almonds

Ingredients

• Servings: 4
• 2 haas avocados - peeled, pitted, and sliced
• 1 tablespoon butter
• 1/2 cup slivered almonds, finely chopped
• sea salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 20 mins


• arrange avocado slices on a platter or several appetizer plates.
• melt butter in a small skillet over medium-high heat until butter begins to bubble and foam. cook and stir chopped almonds in hot butter until golden and fragrant, 1 to 2 minutes. transfer almonds to a paper towel-lined plate to cool.
• top each avocado slice with almonds and sea salt.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Whole Wheat And Honey Pizza Dough

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 2 cups whole wheat flour
• 1/4 cup wheat germ
• 1 teaspoon salt
• 1 tablespoon honey

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl combine flour, wheat germ and salt. make a well in the middle and add honey and yeast mixture. stir well to combine. cover and set in a warm place to rise for a few minutes.
• roll dough on a floured pizza pan and poke a few holes in it with a fork.
• bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

superfast asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon seasoning

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the seasoning.
• bake in the preheated oven until tender, about 10 minutes.

Chocolate Chip Cheese Ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

deep fried cabbage

Ingredients

• Servings: 8
• 4 eggs
• 2 cups all-purpose flour
• 2 cups bread crumbs
• 6 cups vegetable oil
• 1 head cabbage, cored and cut into 8 wedges
• 1 cup parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk eggs in a small bowl. combine flour and bread crumbs together in a separate bowl.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• dip each cabbage wedge into the whisked eggs; press cabbage wedge into the flour mixture until fully coated. shake off any excess flour mixture.
• fry the coated cabbage wedges in the hot oil until golden brown, about 10 minutes. remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate. sprinkle parmesan cheese each of the fried cabbage wedges.

Sauteed Apples

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• in a large skillet or saucepan, melt butter over medium heat; add apples. cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• dissolve cornstarch in water; add to skillet. stir in brown sugar and cinnamon. boil for 2 minutes, stirring occasionally. remove from heat and serve warm.

Blt Bacon Bowls

Ingredients

• Servings: 9
• 18 slices bacon
• 1 1/2 cups cherry tomatoes, halved
• 1 head butter lettuce - rinsed, and torn
• 1 cup shredded cheddar cheese (optional)

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c). turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. set aside.
• weave the bacon into a mat that is 9 strips across and 9 strips wide. cut into 9 even squares. place each square over one of the foil covered muffin cups.
• bake the bacon in the preheated oven until crisp, about 10 minutes. remove the bacon cups from the pan and allow to cool completely. once cooled, fill each with some lettuce and tomato halves. top with shredded cheddar cheese. serve at room temperature.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Whipped Cream Cream Cheese Frosting

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl beat whipping cream until stiff peaks form; set aside.
• in a large bowl combine cream cheese, sugar, salt and vanilla. beat until smooth, then fold in whipped cream.

Brown Sugar Bacon Wrapped Weenies

Ingredients

• Servings: 40
• 1 (16 ounce) package hot dogs, cut in quarters crosswise
• 1 pound bacon, cut in quarters crosswise
• 1/2 cup butter
• 1/2 cup brown sugar

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• wrap hot dog pieces in bacon pieces and secure with toothpicks. arrange on a baking sheet.
• broil the hot dog pieces until bacon is crisp, turning once or twice, 3 to 5 minutes per side. transfer to a serving platter.
• melt butter in a saucepan and stir in brown sugar. place over medium heat and bring to a boil, stirring until brown sugar has dissolved. serve hot dog pieces with brown sugar sauce drizzled on top.

Chocolate Chip Cheese Ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

Pakorae

Ingredients

• Servings: 16
• 1 cup chickpea flour (besan)
• 3/4 cup water
• 1/2 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon coriander seeds
• 1 onion, halved and thinly sliced
• 1/2 teaspoon salt, or to taste
• 1 pinch ground turmeric
• 2 jalapeno pepper, seeded and minced
• 1 cup vegetable oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps.
• heat the oil in a deep skillet over medium-high heat. when the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

Fresh Tomato Salsa

Ingredients

• Servings: 4
• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. chill for one hour in the refrigerator before serving.

Hummus Iii

Ingredients

• Servings: 2
• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
• drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.

Simple Turkey Chili

Ingredients

• Servings: 8
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large pot over medium heat. place turkey in the pot, and cook until evenly brown. stir in onion, and cook until tender.
• pour water into the pot. mix in tomatoes, kidney beans, and garlic. season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. bring to a boil. reduce heat to low, cover, and simmer 30 minutes.

Chocolate Chip Cookies (gluten Free)

Ingredients

• Servings: 3
• 3/4 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup white sugar
• 1 teaspoon gluten-free vanilla extract
• 1/4 cup egg substitute
• 2 1/4 cups gluten-free baking mix
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 ounces semisweet chocolate chips

Recipe

• preheat oven to 375 degrees f ( 190 degrees c). prepare a greased baking sheet.
• in a medium bowl, cream butter and sugar. gradually add replacer eggs and vanilla while mixing. sift together gluten- free flour mix, baking soda, baking powder, and salt. stir into the butter mixture until blended. finally, stir in the chocolate chips.
• using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. bake in preheated oven for 6 to 8 minutes or until light brown. let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

baked slow cooker chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• rinse the chicken, inside and out, under cold running water. pat dry with paper towels. season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• set the slow cooker to high for 1 hour, then turn down to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Hot Green Chile Corn Dip

Ingredients

• Servings: 8
• 1 (15.25 ounce) can whole kernel sweet corn, drained
• 2 (4 ounce) cans chopped green chilies, drained
• 1 cup shredded monterey jack cheese
• 1 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1 (4 ounce) can chopped olives

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix corn, green chilies, monterey jack cheese, mayonnaise, and parmesan cheese in a 2-quart baking dish.
• bake in preheated oven until the cheese is melted and the dip is hot in the center, about 30 minutes. top with olives to serve.

christmas cranberry spread

Ingredients

• Servings: 24
• 1 cup cream cheese, softened
• 1/2 cup whole berry cranberry sauce
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced almonds
• 1/2 cup chopped green onions
• 1/2 cup chopped orange bell pepper
• 1/2 cup creamy salad dressing (such as miracle whip®)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine cream cheese, cranberry sauce, feta cheese, almonds, green onions, orange pepper, and creamy salad dressing in a bowl.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Whipped Cream Cream Cheese Frosting

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl beat whipping cream until stiff peaks form; set aside.
• in a large bowl combine cream cheese, sugar, salt and vanilla. beat until smooth, then fold in whipped cream.

catherine's pickled blueberries

Ingredients

• Servings: 6
• 3 (3 inch) cinnamon sticks
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice berries
• 1 1/2 cups red vinegar
• 2 quarts fresh blueberries, washed and picked over
• 1 cup white sugar
• 1 cup brown sugar

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 8 hrs 40 mins


• place the cinnamon sticks, cloves, and allspice berries the center of a 8 inch square piece of cheesecloth. gather together the edges of the cheesecloth, and tie with kitchen twine to secure. place spice sachet into a large saucepan and pour in the vinegar. bring to a simmer over medium heat; cook for 5 minutes. stir blueberries into the vinegar; cook until heated through, about 5 minutes. as the blueberries heat, gently shake the pot. do not stir to avoid breaking the berries. remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
• pour berries and liquid into a colander set over a bowl. remove spice sachet. transfer berries to hot, sterilized canning jars; reserve the liquid. return liquid to saucepan and place over high heat. stir in the white and brown sugars; bring to a boil. boil until thickened, about 4 minutes.
• ladle hot syrup over berries, leaving 1/2 inch headspace. wipe the rims of the jars with a moist paper towel to remove any food residue. top with sterilized lids; screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 15 minutes.

zucchini parmesan appetizer

Ingredients

• Servings: 6
• 3 pounds zucchini, cubed
• 5 tablespoons unsalted butter, divided
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 eggs, beaten
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup fresh white bread crumbs
• 1/4 cup chopped fresh basil leaves, packed
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• place zucchini in a pot with about 1 inch of water. bring to a boil, and cook until tender but still firm, about 10 minutes. drain zucchini and transfer to a large bowl. mash with a fork, then transfer to a fine mesh strainer or sieve, pressing to release excess water. return to mixing bowl.
• melt 4 tablespoons butter in a large skillet over medium-high heat. add onion and garlic, and cook until lightly browned being careful not to burn the garlic. remove from heat, stir into the zucchini. mix in the eggs, parmesan cheese, bread crumbs, and basil. season with salt and pepper.
• butter an 8 inch square baking dish with remaining butter. pour the zucchini mixture into the dish, and spread evenly. bake in the preheated oven until firm in the center and lightly browned on top, about 45 minutes. allow to cool, cut into squares, and serve.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

gluten-free cheese and herb pizza crust

Ingredients

• Servings: 1
• 3/4 cup gluten-free all purpose baking flour
• 1/4 cup garbanzo bean flour
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1/4 cup grated parmesan cheese
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 teaspoon white sugar
• 1 cup lukewarm water
• 1 (.25 ounce) package active dry yeast
• 1 egg
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon apple vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon minced garlic

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c). grease a 15-inch pizza pan with cooking spray.
• stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, parmesan cheese, baking powder, xanthan gum, italian seasoning, oregano, and salt together in a bowl; set aside.
• dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
• beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. press dough into prepared pan, leaving outer edge slightly thicker than the center.
• cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
• once topped with your favorite toppings, continue baking at 425 degrees f (220 degrees c) until the crust is golden brown, 20 to 30 minutes. remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

Fried Garlic Pita

Ingredients

• Servings: 4
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice, divided
• 2 tablespoons finely chopped garlic
• 1/2 tablespoon garlic powder
• 2 small (4 inch) pita bread rounds, cut in half

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• melt 1 tablespoon butter in a skillet over low heat. mix in the olive oil, 1/2 the lemon juice, garlic, and garlic powder.
• place the pita bread in the skillet, and top with remaining butter and lemon juice. cook 10 minutes, turning often, until golden brown.

gluten-free peanut butter cookies

Ingredients

• Servings: 30
• 2 cups peanut butter
• 2 cups white sugar
• 4 eggs, beaten
• 2 cups semi-sweet chocolate chips (optional)
• 1 1/2 cups chopped pecans (optional)

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 52 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheet.
• combine peanut butter, eggs, and sugar and mix until smooth. mix in chocolate chips and nuts, if desired. spoon dough by tablespoons a cookie sheet.
• bake for 10 to 12 minutes or until lightly browned. let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

stuffed crimini mushrooms with gruyere

Ingredients

• Servings: 36
• 36 crimini mushrooms, stems removed
• 1/2 cup olive oil
• 2 1/2 cups chopped yellow onion
• 1/3 cup minced shallot
• 6 cloves garlic, minced
• 3 tablespoons chopped italian flat leaf parsley
• 3/4 cup chopped fresh chives
• 3 fluid ounces lemon juice
• 2 cups fresh bread crumbs
• 5 ounces shredded gruyere cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add mushrooms, and cook for about 3 minutes. drain, and set aside to cool.
• heat olive oil in a large skillet over medium heat. add the onion, shallot, garlic, parsley, and chives. cover, and let the vegetables sweat for a few minutes to release the aromas. remove from heat, and stir in the breadcrumbs and lemon juice.
• preheat the oven's broiler. scoop out the mushroom caps, and fill with the bread crumb mixture. place on a baking sheet. top with shredded cheese.
• broil for 3 to 5 minutes, until cheese is melted. serve hot.

Hummus Iii

Ingredients

• Servings: 2
• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
• drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.

pimento cheese spread ii

Ingredients

• Servings: 4
• 1 (4 ounce) jar pimento peppers, chopped with juice reserved
• 1 cup mayonnaise
• 1 pound shredded sharp cheddar cheese
• 1/2 cup chopped pecans
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, stir together the chopped pimentos, their juice, and the mayonnaise. add the cheese, and stir until thoroughly coated. stir in the pecans and season with salt and pepper. serve immediately, or refrigerate until serving.

bacon wrapped pineapple and water chestnuts

Ingredients

• Servings: 48
• 2 (8 ounce) cans whole water chestnuts, drained
• 1 teaspoon garlic powder
• 1 1/4 cups soy sauce
• 24 slices thick sliced bacon, cut in half
• 1 (15 ounce) can pineapple chunks, drained
• toothpicks
• 1 cup brown sugar

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. set aside to marinate for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• drain the water chestnuts, discarding the soy sauce. place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. fold the ends of the bacon over the water chestnut, and secure with a toothpick. repeat with the remaining bacon, pineapple, and water chestnuts. gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place the prepared baking sheet.
• bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. briefly drain on a paper towel-lined plate, and serve hot.

baked slow cooker chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• rinse the chicken, inside and out, under cold running water. pat dry with paper towels. season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• set the slow cooker to high for 1 hour, then turn down to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Irresistible Double Chocolate Muffins

Ingredients

• Servings: 12
• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup miniature semisweet chocolate chips
• 1 cup low-fat buttermilk
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. in another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. gently stir the wet ingredients into the dry, mixing just until combined. spoon equal amounts of batter into muffin cups.
• bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Red Pepper Scallops On Potato Pancakes

Ingredients

• Servings: 4
• 1/2 red bell pepper
• 3/4 cup cold mashed potatoes
• 1 egg, beaten
• 2 tablespoons dry bread crumbs
• 1 pinch salt and freshly ground black pepper to taste
• 1 pound scallops
• 1 teaspoon olive oil
• cayenne pepper to taste
• 1/4 cup fresh whole basil leaves, or to taste
• 1 tablespoon butter
• 1 tablespoon capers
• 1/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 55 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil. place the pepper, cut-side down, on the prepared baking sheet.
• cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. place blackened pepper into a bowl and tightly seal with plastic wrap. allow the pepper to steam as it cools, about 20 minutes. remove and discard skin; thinly slice pepper.
• stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
• heat olive oil in a large nonstick skillet over medium heat. working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. cook until golden and crispy on one side, about 7 minutes. flip and cook until golden and crispy on the other side, 5 to 7 minutes more. wipe skillet clean with a paper towel.
• place scallops in a bowl and season olive oil, cayenne pepper, and salt.
• heat the same nonstick skillet over high heat. place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. cook scallops until a golden crust develops, 3 to 4 minutes. transfer scallops to a plate, leaving peppers in the skillet.
• cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
• arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. top with pepper sauce.

Olive Balls

Ingredients

• Servings: 50
• 2 (8 ounce) packages cream cheese, softened
• 1 (7 ounce) jar pimento-stuffed green olives
• 1/2 teaspoon seasoned salt
• 1 1/2 cups chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. set aside in the refrigerator to firm up, about 30 minutes.
• when the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. roll each olive ball in chopped pecans, and return them to the refrigerator until firm.
• to serve, cut each olive ball in half, and arrange on a serving tray cut side up.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Sauteed Apples

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• in a large skillet or saucepan, melt butter over medium heat; add apples. cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• dissolve cornstarch in water; add to skillet. stir in brown sugar and cinnamon. boil for 2 minutes, stirring occasionally. remove from heat and serve warm.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Mock Sliders

Ingredients

• Servings: 24
• 1 (12 ounce) can corned beef, chopped
• 1 (8 ounce) container sour cream
• 1 (1 ounce) envelope dry onion soup mix
• 2 (8 ounce) packages dinner rolls
• 1 (16 ounce) jar dill pickle slices, drained

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 16 mins


• in a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
• cut rolls in half horizontally. spread bottoms with the corned beef mixture. replace tops.
• microwave 30 to 45 seconds on high heat, until hot and moist. top with dill pickle slices before serving.

Irresistible Double Chocolate Muffins

Ingredients

• Servings: 12
• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup miniature semisweet chocolate chips
• 1 cup low-fat buttermilk
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. in another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. gently stir the wet ingredients into the dry, mixing just until combined. spoon equal amounts of batter into muffin cups.
• bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

superfast asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon seasoning

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the seasoning.
• bake in the preheated oven until tender, about 10 minutes.

Witlof With Ham

Ingredients

• Servings: 4
• 4 medium heads belgian endive
• 4 (1/2 ounce) slices prosciutto
• 1 cup grated gruyere cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat a grill to medium heat. when the grill is ready, lightly brush the grate with oil.
• place the endive in a shallow baking dish with 1/4 cup of water. cover with plastic wrap, and microwave for 2 minutes, or until slightly tender. remove from dish, and pat dry.
• wrap each whole endive with prosciutto, and pierce with a toothpick to secure. place each piece directly on grill and cook, turning occasionally, until ham is browned and endive is tender, approximately 3 minutes.
• place in a disposable foil baking dish, and sprinkle with the cheese. return to the grill, cover, and continue cooking until cheese has melted.