Cranberry Walnut Relish

Ingredients

• 1 orange
• 2 cups fresh or frozen cranberries (about 8 ounces)
• 3/4 cup sugar
• 1/4 cup chopped walnut pieces

Directions

Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Banana Bread, no oil, no sugar

  Ingredients
  2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Amish Broccoli Salad

 1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

ROASTED SWEET POTATOES

 Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes...
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly.

Uncle Bob's Fresh Apple Cake with Honey Glaze

Ingredients:

for the honey glaze:
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk

for the apple cake:
3 cups diced granny smith apples (I used apples from the tree in my yard)
1 cup lightly toasted chopped walnuts  (my walnuts weren't toasted)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1-1/4 cups vegetable oil (I used applesauce and no oil)
3 eggs

Create the Apple Cake and Honey Glaze:

prepare the honey glaze:
Add all the ingredients to a small bowl and stir until smooth.  Cover with plastic wrap and set the bowl aside.  (This will thicken up as it sets.)

prepare the apple cake:
Preheat the oven to 325 degrees F.  Lightly grease or spray a Bundt cake pan.

In a bowl, mix together the diced apples, toasted chopped walnuts, vanilla, and cinnamon.  In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil (or applesauce) , and eggs in a large bowl.  Add in the dry ingredients and beat until completely combined.  Fold in the apple mixture.

Scrape the batter into the prepared pan.  The batter is going to be thick. Place pan on center rack and cook for 60 minutes, or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with the honey glaze!  The cake can be wrapped tightly and stored in refrigerator for 3 to 5 days.

 notes:

This cake tasted  more delicious the second day, and better yet the third day.  So feel free to prepare a day or more in advance and put the cooled, wrapped cake in the refrigerator until ready to serve.  You can wait until the day you are going to serve to prepare the glaze.  Make the glaze a couple hours in advance so it has a chance to set up and thicken slightly.  Drizzle the cake with the glaze before serving.  Enjoy!!!

Unstuffed cabbage rolls

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 to 2 pounds lean ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 tablespoon cider vinegar or wine vinegar
• 1/2 teaspoon ground cinnamon
• dash nutmeg
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute.Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Oatmeal Cake with Coconut Pecan Frosting

 Ingredients:

1/2 C quick cooking oatmeal
3/4 C boiling water...
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

Directions:

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla


Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Cherry Pastry Bars

 1 cup butter, softened

 2 cup sugar

 4 eggs

 3 cup flour

 1/2 tsp almond extract

 1 tsp vanilla

1 large can (21 oz.) cherry pie filling

Icing ...

3 tbsp milk ,

1 tbsp butter, melted

1 tbsp soft cream cheese

 5 heaping tbsp powdered sugar.

   Oven 375.

Line a 9x13 inch pan with parchment paper. Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated. Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful's over the cherries. Bake for 45 min. Let cool completely. To make icing whisk together icing ingredients and drizzle over cooled bars before slicing

DOLE WHIP ️

 ️
 2 cans (20 oz. each) DOLE crushed pineapple
 2 tbsp. lemon juice
2 tbsp. lime juice
 1/3 cup sugar or could substitute Stevia
 1 1/2 cups heavy whipping cream
How to make it :
Drain pineapple: reserve 2 tbsp. juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer. Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
Return to freezer until completely frozen, about 1 hour and serve. 

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")

8-10 medium potatoes, cut in 1/2" cubes

1/3 cup olive oil

 1&1/2 tsp salt

 1 Tbsp. black pepper

 1 Tbsp. paprika

2 Tbsp. garlic powder

 6 Tbsp. hot sauce

 Topping:

 2 cups fiesta blend cheese

 1 cup crumbled bacon

1 cup diced green onion

 Preheat oven to 500 degrees.

 Spray a 9X13" baking dish with cooking spray.

 In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.

Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

 While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.

Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 45 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

Cheeseburger in Paradise by Jimmy Buffett

Ingredients:

1 lb. lean ground beef

1 large onion (chopped)

 1/2 teaspoon of seasoned salt

1/2 teaspoon of garlic powder

a dash or worcester sauce

 1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)

1 cup of milk

 1/2 cup of Original Bisquick mix

 2 eggs

Directions:

 Heat oven to 400°F.

Spray a 9 inch pie plate with non-stick cooking spray

Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.

 Stir in salt, garlic powder and worcester sauce and then spread in pie plate

 Next, sprinkle the shredded cheese on top of the beef

In a small bowl, whisk together the milk, eggs and Bisquick.

Make sure you try to get as many lumps out as you can.

 Pour over meat mixture.

 Bake in oven for 25 minutes or until a knife comes out clean Bake in oven for 25 minutes cheeseburger pie Serves 4-5 people

Creamy Artichoke Chicken Lasagna

This low carb dish is pretty much heaven! I haven't had much time to cook lately but I finally had a Saturday afternoon to myself so I decided to create something wonderful. I found this recipe for artichoke chicken lasagna and then substituted some key ingredients.

Ingredients:

2 cups shredded chicken

1 14 ounce can of artichoke hearts-drained

12 ounce pkg of cream cheese

1/2 cups Parmesan cheese

3 8 ounce pkg of shredded mozzarella cheese

8 ounces jar of sundries tomatoes, chopped and drained

1/2 cup of cream

1/2 cup water

1/2 tsp.  garlic powder

1/4 cup fresh basil

1 pkg. cauliflower or low carb noodles

Directions:

Pre-heat the oven to 350 degrees. Cook the low carb lasagna noodles or boil the cauliflower until tender. If you are using the cauliflower make sure after draining the cooked cauliflower, please squeeze the cauliflower with a clean kitchen cloth just to get all the excess water out.

Mix the shredded chicken, 1 cup of shredded mozzarella cheese, the chopped tomatoes, and the Parmesan cheese together and set aside.

In a mixer, blend the cream cheese, cream, water, garlic powder, and half of the basil together.

Then build your lasagna dish alternating with the chicken mixture, the cream cheese mixture and either the noodles or chopped cauliflower. I had a friend tell me that you could also substitute zucchini strips in place of lasagna noodles. I used cauliflower.

 

Taken from Marianne's blog page

Big and Buttery Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 package (12 ounces) semisweet chocolate chips
• 2 cups coarsely chopped walnuts, toasted

• Directions

  1. In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.
  2. Shape 1/4 cup of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed or parchment paper; refrigerate, covered, overnight.
  3. To bake, place dough portions 2 in. apart on parchment paper-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
  4. Bake 10-12 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.

Apple BBQ Pork Tenderloin

Ingredients

• 1-2 lb pork tenderloin
• 1 cup chunky applesauce
• 1 cup BBQ sauce
• 2 tbsp minced dried onion

Instructions

1. Place pork tenderloin in a gallon-sized freezer bag, in a medium bowl mix together applesauce, BBQ sauce and onion, add to bag. Zip close and freeze. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 6-8 hours, or high 3-4 hours. Serve over rice or pasta.

Crock Pot Teriyaki Pork Chops

Ingredients

• 4 pork chops, about 1 in thick\
• 2 garlic cloves, minced
• 2 tbsp brown sugar
• ¼ cup soy sauce
• ⅓ cup chicken broth
• salt & pepper to taste

Instructions

1. Sprinkle salt & pepper on pork chops if desired, place in a gallon-sized freezer bag. In a small bowl mix garlic, brown sugar, soy sauce, and chicken broth together, add to bag. Place flat in freezer, when ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on high 4-5 hours or low 6-7 hours.