No-Bake Lemony Cheesecake

Ingredients

1 (8 oz.) package light cream cheese softened
1 (10 oz.) jar Dickinson's® Lemon Curd
2 cups light whipped topping thawed, plus more for topping
1 (9-inch) graham cracker pie crust
Fresh raspberries and lemon slices

Directions
BEAT cream cheese in medium bowl until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust. Chill 2 to 3 hours. Garnish with dollops of whipped topiing and fresh raspberries and lemon slices, if desired.

Yield: 8 servings

Lemon Curd Bars

Ingredients

1 cup butter softened*
1 cup sugar
2 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 (10 oz.) jars Dickinson's® Lemon Curd
3/4 cup flaked coconut
1/2 cup almonds chopped
1 tablespoon powdered sugar

Directions

HEAT oven to 350°F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
BAKE 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
BAKE additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

Yield: 24 bars

Golden M&M's Bars Recipe

1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vanilla or white chips
1-3/4 cups plain M&M's, divided


In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M's.
Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M's. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Nutritional Facts
1 serving (1 each) equals 232 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Lemon Bread

1 pkg. lemon cake mix
3 oz. instant lemon pudding mix
1 c. water
4 eggs
1/2 c. oil

Combine ingredients, heat well. Pour into 2 prepared loaf pans and bake for 35 to 40 minutes at 350 degrees. While still warm combine 1/4 cup sugar and 1/4 cup lemon juice and pour over bread.

Cranberry Nut Bread

1 pkg. yellow cake mix
1 instant lemon pudding mix
4 eggs
1/4 c. oil
1 c. sour cream
1/2 c. chopped nuts
1 can whole cranberry sauce

Mix all ingredients together except nuts and sauce. Mix well. Stir (fold in) sauce and nuts. Grease and flour pans, 4 small or 2 regular. Bake at 350 degrees for 50 minutes for 4 small pans, 50 to 60 minutes for 2 regular pans.

Homemade Eggnog

6 eggs
1 tsp. vanilla extract
1 quart milk
1/3 pint heavy whipping cream
a pinch of ground nutmeg
a pinch of salt
Butter Schapps to taste 

First, beat your eggs then mix in the vanilla, milk, and salt. In a separate bowl beat your whipping cream until soft peaks form. Then fold it into your egg/milk mixture. Sprinkle with the nutmeg, serve, and feel merry!

Graham Crackers

1/2 cup shortening
 3/4 cup packed brown sugar
 1 teaspoon vanilla extract
 2 cups whole wheat flour
 1 cup all-purpose flour
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1/4 cup milk

1. In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Source: http://allrecipes.com/recipe/graham-crackers/

Picture for tips for rolling out and baking: http://www.bakerella.com/homemade-graham-crackers/

Graham Crackers Recipe

Graham Cracker Recipe

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract

For the topping:

3 tablespoons granulated sugar
1 teaspoon ground cinnamon

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.

Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.

Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Yield: 10 large crackers

From Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000)

Cream Cheese Frosting

1 8-ounce package of cream cheese
2 tablespoons butter, softened
1 teaspoon pure vanilla extract
3 cups of powdered sugar, sifted

Beat the butter in the bowl of an electric mixer until creamy. Mix in the cream cheese and beat until light and fluffy. Stir in the vanilla extract and when fully incorporated add the powdered sugar. Mix until smooth and creamy. Place in the refrigerator for an hour before using.

Source: http://www.101cookbooks.com/archives/000126.html

How to Make Japanese Steakhouse White Sauce - Shrimp Sauce

http://www.japanese-steakhouse-white-sauce.com/white-sauce-recipe.htm

Berry Breakfast Pizzas

1 can large biscuits
2 cups fresh or frozen berries, such as strawberries (sliced), raspberries, blackberries and blueberries

• 3 tablespoons sugar
• 1. Heat oven to 375°F. Lightly grease 2 baking sheets, or line each with a sheet of parchment paper.
  2. Separate dough into 8 biscuits of equal size. Press each biscuit into a 5 1/2-inch round and place 4 on each baking sheet. Arrange berries on top, leaving a 3/4-inch border around fruit.
  3. Sprinkle sugar on each pizza and bake until dough becomes golden and fruit is bubbly, 15 to 20 minutes.
  All You 
  NOVEMBER 2006

  http://www.myrecipes.com/recipe/berry-breakfast-pizzas-10000001875493/

All-purpose Pizza Dough

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/4 cups warm water (100° to 110°)
• 3 1/4 cups all-purpose flour, divided
• 1/2 teaspoon salt
• Cooking spray

1. Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup flour and salt to yeast mixture, and stir well. Stir in 2 cups flour, 1 cup at a time, stirring well after each addition. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).
2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Shape dough according to the recipe directions.
3. Note: To freeze, let the dough rise once, punch down, and shape into a ball.
4. Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to 1 month. To thaw, place dough in refrigerator 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions. Alternatively, for pizza, you can make the dough, roll out, wrap in foil, and freeze. To bake, remove from freezer; top and bake according to recipe instructions (no need to thaw).

Sharon Sanders, Cooking Light 
MARCH 2000

http://www.myrecipes.com/recipe/all-purpose-pizza-dough-10000000225690/

Artichoke Spinach Dip

Ingredients

1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup mayonnaise
1 cup grated Parmesan cheese
garlic salt to taste

Directions

Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.

Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

Nutritional Information

Amount Per Serving  Calories: 80 | Total Fat: 7.5g | Cholesterol: 19mg

Hard Boiled Eggs

Apple Chips

http://theitaliandishblog.com/imported-20090913150324/2012/1/2/homemade-apple-chips.html

Apple Crisps

this makes about 25 chips

1 large Granny Smith apple
2 tablespoons light brown sugar
1 tablespoon cinnamon

Preheat the oven to 225 degrees F.  Line 2 baking sheets with parchment paper.

Using a mandoline, slice the apples as thinly as you can.  Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them.  Lay the slices on the baking sheets, about 12 slices per sheet.  Bake for 1 hour.  Remove one pan at a time and flip the apple slices over with tongs.  When you return pans to oven, also rotate them - put the one that was on the top rack on the bottom.  Bake for one more hour.  Remove pans from oven. Apple slices will start to harden up pretty quickly.  Remove with tongs. 

The Italian Dish
theitaliandishblog.com

Oven Cooked Bacon

Maybe I can finally cook bacon without a water gun in the other hand to stave off the cats!

Step One
Preheat oven to 375° F.

Step Two
Line a jelly roll pan with parchment paper.

Step Three
Lay bacon side-by-side, it can be touching, but not overlapping.

Step Four
For thick cut bacon bake 20 minutes for a chewy and slightly crispy texture and 25 minutes
for less chewy and more crispy. For medium to thin cut bacon bake 15-20 minutes.

Step Five
Drain cooked bacon on a paper-towel lined plate and enjoy!

Easy Cake-Mix Banana Bread

http://www.bettycrocker.com/recipes/easy-cake-mix-banana-bread/dbbece87-a1d1-4585-aea9-7147d2514e3a

Pecan Bread

18 ozs butter pecan cake mix (betty crocker) 312 ozs coconut (instant pudding mix) 4 eggs 12 cup vegetable oil 1 cup water 12 cup chopped pecans CAKE: Heat oven 350º Grease one (9x3x5-inch) loaf pan with butter or Crisco. In a large bowl whisk together flour, baking powder, salt, sugar and pecans; set aside. In another bowl whisk together egg, butter, butter extract and buttermilk. Combine the egg mixture with the flour mixture and stir with a spoon just until mixed. Pour into prepared pan and bake about 50 minutes, until golden brown and tests done in middle. Turn out onto wire rack and while bread is warm, drizzle glaze on top. GLAZE:  1/2 cup powdered sugar 1 tablespoon butter, melted 2 teaspoons milk 1/4 cup chopped pecans Blend together powdered sugar, butter and milk. Drizzle on top of warm bread and then sprinkle with chopped pecans.

Asian Plum Sauce

No exact measurements because I guessed all the way through:

Solo Prune Plum Cake and Pastry Filling
Rice Vinegar
Rice Cooking Wine
Fresh grated ginger
cinnamon
cloves
garlic
salt

Serve over tofu fried in olive oil, garlic and salt.

Yum!

Plum Bread

Ingredients

1 cup vegetable oil
3 eggs
2 (4 ounce) jars plum baby food (I used plum prune pastry filling)
2 cups white sugar
2 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts


Directions

In a large bowl, mix together vegetable oil, white sugar, eggs, baby food, and food coloring.
In separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda and nuts.
Mix wet and dry ingredients together.
Place in greased and floured bundt pan, (you can also use cooking spray).
Bake at 350 degrees F (175 degrees C) for 50-60 minutes or until it tests done.
Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack.

Chicken with Sun-Dried Tomatoes

3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can Campbell's Condensed Cream of Mushroom Soup
1/4 cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese

1. Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.

2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar and basil in skillet.

3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.


Prep: 10 minutes  Cook 20 minutes. Makes 4 servings

Sweet and Salty Pumpkin Seeds

2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon

1. Heat oven to 300 degrees.

2. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 - 60 minutes.

3. Increase oven temperature to 350 degrees. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, about 10 to 15 minutes.

Make ahead tip: The pumpkin seeds can be made and stored at room temperature in an airtight container for up to 3 days in advance.

8 servings

Store Dried Tomatoes in Olive Oil with Basil

http://foyupdate.blogspot.com/2010/08/olive-oil-packed-sun-dried-tomatoes.html


4 cups dried tomatoes (from about 12-16 cups fresh tomatoes)
1/4 - 1/2 cup olive oil 
1 pint canning jar with air tight lid
1/4 cup fresh basil leaves

Step One: 
Sterilize a pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar.  Boil the screw band and lid in hot water.  

Step Two:
Once the jar is dry begin placing the dried tomatoes into the bottom.  Use a clean skewer or spoon to pack the tomatoes together.  Then add a couple sprigs of basil.  Continue layering tomatoes and basil until the jar is full.  Then pour olive oil slowly over the top.

Step Three:  
Insert the skewer or the handle of the spoon down along the sides of the jar five to six times to force any air pockets out.  Make sure the oil completely cover the tomatoes.  Seal with the sterilized lid and band and refrigerate up to one month.

The bonus with packing in olive oil is you get both tomatoes and olive oil flavored with the dried tomatoes. The oil is great for salad dressing, dipping bread or making pasta.

It's tomato time here on my blog. This month I'll be looking at different ways to preserve and eat tomatoes. Check out my first post where there are lots of inspiring comments for how to enjoy tomatoes. I am also adding links to the tomato posts as they are published so you will be able to find them together. Check it out here: Tomato Recipes and Ideas

Green Beans Stewed with Tomatoes

1 lb green beans
1 tbsp olive oil
1 small red onion, halved lengthwise, thinly sliced
1 tsp dried basil
2 ripe tomatoes, diced
1 tbsp balsamic vinegar
2 tbsp water (approx.)
¼ tsp pepper
Water

1. Trim ends of beans; cut into 1 ½ inch lengths. In a saucepan, cook beans in lightly salted boiling water, for 3 – 4 minutes (start timing when water returns to a boil) or until still crisp. Drain well; reserve.

2. Meanwhile, in a large non-stick skillet, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened.

3. Stir in tomatoes, vinegar, 2 tbsp water, salt and pepper; cook, stirring often, for 3 minutes or until sauce like.

4. Add beans; cover and simmer for 8-10 minutes, stirring occasionally, until tender. Add more water, if necessary, to keep mixture moist. Serve warm or at room temperature.

To freeze: Cool. Spoon into freezer container; seal, date and label. Freeze for up to 4 months.
To serve: Thaw in refrigerator overnight. Reheat or serve at room temperature.

Serves 4
Tip: For a quick supper, toss vegetable sauce with 8 oz cooked pasta and sprinkle generously with Parmesan cheese. Also substitute other vegetables – such as fennel, asparagus or broccoli –for the beans.

Veggie, Beef and Pasta Bake

1 lb lean round beef
1 cup sliced onions
1 cup diced zucchini
2 tsp minced garlic
1 can (28 oz) stewed or diced tomatoes, with juice
2 tbsp soy sauce
2 cups spiral pasta
1 ½ cups shredded Cheddar cheese

1. In a large non-stick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 – 10 minutes or until beef is no longer pink and vegetables are softened. Drain fat; pour beef mixture into baking dish. Set aside.

2. Meanwhile, drain juice from tomatoes into an 8-cup microwave-safe measuring cup; add water to make 2 cups. Stir in soy sauce and red pepper flakes. Microwave n High for 5 minutes or until very hot. Stir in pasta.

3. Pour tomato-pasta mixture into baking dish and combine with meat mixture. Press pasta down to make sure it is submerged in the liquid. Bake in preheated oven, covered, for 20 minutes. Bake uncovered for 15-20 minutes or until pasta is tender.

To freeze: Wrap well in plastic wrap, then in foil. Freeze for up to 3 months.
To serve: Thaw in microwave or in refrigerator overnight. Preheat oven to 350 degrees. Unwrap and bake, uncovered, for 40-45 minutes or until bubbly.


*The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Quick Chunky Minestrone

4 slices bacon, diced
2 celery stalks, sliced
1 onion, chopped
1 carrot, sliced
1 clove garlic, minced
1 can tomatoes
4 cups chicken stock
4 oz cut fresh or frozen green beans
1 cup chopped or shredded cooked chicken
¼ cup macaroni or any small pasta
Salt and pepper
After freeing/before serving: ¼ cup freshly grated Parmesan cheese

1. In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and set aside to drain on paper towels.

2. Pour off all but 1 tbsp drippings from the pan. Add celery, onion, carrot and garlic; cook, stirring occasionally for 5 minutes. Add tomatoes, breaking up with the back of a spoon. Add chicken stock, sage and thyme; bring to a boil. Reduce heat, cover and simmer for 5 minutes.

3. Add chickpeas, beans, chicken and macaroni; cook for 8 – 10 minutes or until the macaroni is tender but firm. Return cooked bacon t the pan. Season with salt and pepper to taste.

4. Serve with Parmesan cheese.

Serve 4



The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Ratatouille

8 cups

Serve hot as a vegetable or cold as a salad. It can also be used an appetizer, a pasta sauce, or a companion to a roast.

¼ cup olive oil
1 ½ cups diced onions
2 cloves garlic
1 eggplant, skin on, cut into ½ inch cubes
3 zucchini, skin on, sliced ¼ inch thick
1 red bell pepper, chopped
1 green pepper, chopped
1 tbsp granulated sugar
1 tbsp dried basil
1tsp dried oregano
1 can (28 oz) diced tomatoes
½ cup fresh parsley
Salt and freshly ground black pepper

1. In a large saucepan, heat oil over medium-high heat. Add onions and garlic; cook 5 minutes or until softened.

2. Stir in eggplant, zucchini, peppers, sugar, basil, oregano, tomatoes and juices. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Stir in parsley. Season to taste with salt and pepper.



The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Cornish Pasty

Makes 4 pies

Preheat oven to 425 degrees

Filling
8oz  lean ground beef
1/3 cup grated carrot
1/3 cup chopped potato
1/3 cup chopped onion
¾ cup water
2 tbsp ketchup
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp freshly ground black pepper

2 9-inch prepared pastry shells, thawed
1 egg
1 tbsp water

1. Filling: In a frying pan, cook beef, carrot, potato, and onion over medium high heat 8 – 10 minutes or until onion is softened and beef is no longer pink. Stir in water, ketchup and Worcestershire. Continue to cook covered 5 – 7 minutes or until potato is tender. Stir in salt and pepper. Cool.

2. Meanwhile, invert each pie shell onto a piece of waxed paper, discarding foil liner. Gently flatten pastry shell and reshape if necessary. Cut each shell in half. Spoon one-quarter of filling onto bottom half of each piece of pastry. Fold pastry in half to enclose filling. Crimp edges together firmly. Transfer to baking sheet. Cut one or two vents in each pie.

3. In small bowl, beat egg with water; brush over pies. Bake in center of oven for 15 – 20 minutes until golden brown.


The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Chicken Shepherd’s Pie

Serves 4

1 tsp vegetable oil
1 onion, chopped
1 clove garlic, chopped
1 lb ground chicken
1 tbsp all-purpose flour
1 cup chicken stock
2 cups frozen mixed vegetables
1 tbsp ketchup
1 tbsp Worcestershire sauce
½ tsp dried sage
½ tsp dried thyme
Salt and pepper
4 oz light cream cheese, softened
1 egg
4 cups mashed potatoes

1. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion and garlic; cook for 3 minutes or until soft. Add chicken; cook, breaking up with the back of a spoon, for 5 – 7 minutes or until no longer pink. Sprinkle with flour; cook, stirring, for 1 minute. Gradually stir in stock; raise heat and cook, stirring, until thickened.

2. Stir in vegetables, ketchup, Worcestershire sauce, sage and thyme; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Season with salt and pepper to taste.

3. Meanwhile, beat cheese and egg into potatoes. Season with salt and pepper to taste. Place pan (covering handle if not oven proof) in the bottom third of the oven and broil for 7-8 minutes or until potatoes are heated through and golden brown.

The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Vegetarian Shepherd’s Pie with Peppered Potato Topping

• Preheat oven to 350 degrees
• 13x9 baking dish


2 tsp vegetable oil
2 tsp minced garlic
1 cup chopped onions
¾ cup finely chopped carrots
1 ½ cups prepared tomato pasta sauce
1 cup canned red kidney beans, rinsed and drained
1 cup chickpeas, rinsed and drained
½ cup vegetable stock
1 ½ tsp dried basil
2 bay leaves
4 cups diced potatoes
½ cup milk
1/3 cup sour cream
¼ tsp ground pepper
¾ cup shredded Cheddar cheese
3 tbsp grated Parmesan cheese

1. In a saucepan heat oil over medium-high heat. Add garlic, onions and carrots; cook 4 minutes or until onion is softened. Stir in tomato sauce, kidney beans, chickpeas, stock, basil and bay leaves; reduce heat to medium-low, cover and cook 15 minutes or until vegetables are tender. Remove bay leaves.  Transfer sauce to food processor; pulse on an off just until chunky. Spread over bottom of baking dish.

2. Place potatoes in saucepan; add cold water to cover. Bring to a boil, reduce heat and simmer 10-12 minutes or until tender. Drain; mash with milk, sour cream and pepper. Spoon on top of sauce in baking dish. Sprinkle with cheeses.

3. Bake, uncovered, 20 minutes or until hot.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Pork and Chickpea Casserole

8 oz Italian sausages (sweet or hot)
2 tbsp vegetable oil
1 ½ lbs boneless pork butt cut into 1 inch cubes
1 cup chopped onions
2 cloves garlic, minced
1 can (28 oz) diced tomatoes
1 can (19 oz) chickpeas, rinsed and drained
1 cup water or white wine
½  cup rice (preferably brown)
2 tsp dried basil
1 tsp Worcestershire sauce
Salt and black pepper
½ cup finely chopped fresh parsley

1. In a saucepan arrange sausages in a single layer. Pour in about `/2 inch water and bring to a boil. Reduce heat to a simmer; cook about 10 minutes or until sausages are no longer pink inside. Drain and cool. Cut sausages into 1-inch slices.

2. In a large saucepan, heat oil over medium high heat. In batches, brown pork.

3. Return all pork to saucepan. Stir in onions and garlic; cook for 5 minutes or until onions are softened. Stir in sausages, tomatoes and juices, chickpeas, water, rice, basil and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, for 30 to 35 minutes or until rice and pork are tender. Remove bay leaf. Season to taste with salt and pepper. Stir in parsley.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Pork Apple Curry

¼ vegetable oil
2 cups chopped onion
2 tbsp grated ginger root
1 tbsp curry powder
2 cloves garlic, minced
Pinch cayenne pepper
2 lbs pork butt or boneless lamb cut into 1 inch pieces
3-4 cups tomato juice
2 cups sliced peeled apples
1 cup raisins

1. In a large saucepan, heat oil over medium heat. Add onions, ginger, curry, garlic and cayenne; cook for 10 minutes or until onions are softened.  Stir in pork or lamb; cook for 10-15 minutes or until browned.

2. Stir in 3 cups tomato juice. Bring to a boil. Reduce heat; simmer covered for 30 minutes. Stir in apples and raisins; simmer another 20 minutes or until meat is tender. Add extra tomato juice if sauce becomes too thick.

Coq au vin

3 lbs chicken legs, thighs or drumsticks
1 tbsp vegetable oil
6 slices bacon, chopped
2 cups chopped onions
1 cup chopped carrots
2 cloves garlic, minced
8 oz mushrooms, quartered
3 tbsp all-purpose flour
1 ½ cups basic Chicken Stock
1 cup dry sherry or red wine
½ tsp dried marjoram
½ tsp dried thyme leaves
1 bay leaf
2 cups pearl onions (optional)

After freezing/before serving
½ cup chopped fresh parsley
1 tsp salt
¼ tsp freshly ground black pepper

1. Remove the skin from chicken pieces. If using legs, divide into thighs and drumsticks. 


2. In a large saucepan over medium heat, cook oil, bacon, onions, carrots and garlic for 5 minutes or until onion is softened and bacon browned. With slotted spoon, remove vegetables to bowel, leaving behind as much bacon and fat as possible. Add chicken to pan in batches, turning to brown well on all sides.


3. Stir in mushrooms, cook until liquid is released. Stir in onion mixture. Sprinkle with flour; cook, stirring, until it forms a paste. Gradually whisk in stock and sherry and stock. Cook for 3-4 minutes or until thickened. Stir in marjoram, thyme, bay leaf and pearl onions, if using. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally, or until chicken is tender and falling off the bone. Discard bay leaf.


4. Stir in parsley, salt and pepper before serving.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Bittersweet Chocolate Truffles

1 lb imported bittersweet chocolate, chopped
½ cup butter
½ cup whipping cream
¼ cup orange-flavoured liqueur or brandy, or rum, or whisky
Unsweetened cocoa powder

1. In heatproof bowl set over a saucepan of simmering (not boiling) water, melt chocolate with butter. Stir in whipping cream. Set bowl on wire rack to cool.

2. Stir in liqueur. Let stand about 2 hours or until chocolate mixture is thick but not stiff.

3. Sift some cocoa into a small bowl. Take a heaped teaspoonful chocolate mixture and roll into a ball. Roll in cocoa. Repeat with remaining chocolate and cocoa.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Chocolate Truffle Torte

9 inch springform pan lined with parchment paper

1 lb imported bittersweet chocolate, chopped

½ cup butter

1/3 cup Amaretto, Grand Marnier, rum or brandy

1 cup whipping cream

1 cup crumbled Amaretti cookies (about 20 cookies)

¼ cup confectioner’s sugar

1 tbsp Amaretto, Grand Marnier, rum or brandy

1.       In a bowl set over (not in) a saucepan of simmering (not boiling) water, melt chocolate with butter. Remove bowl from saucepan.  Cool to room temperature. Stir in Amaretto.

2.       In a bowl, beat whipping cream until stiff peaks form. Fold into cooled chocolate mixture. Sprinkle amaretti crumbs over bottom of prepared pan.  Pour in chocolate mixture. Cover and refrigerate until firm.

3.       Remove springform side. Slide torte, crumb-side down, onto serving platter. In a bowl, beat whipping cream with confectioner’s sugar, if desired, until stiff peaks form. Beat in Amaretto. Pipe rosettes around base of torte, if desired, or simply serve a dollop of whipped cream on each plate.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Old Fashioned Cheesecake

1 - 8 ounce cream cheese softened
1/2 cup sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla
dash of salt
2 eggs
graham crack crust

Preheat oven to 325 degrees. In a bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix until well blended. Add eggs, once at a time, mixing well after each addition.

Place crust on baking sheet. Pour in filling. Bake for 25 - 30 minutes or until inserted knife comes out clean.

Topping:  Combine 1 cup sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla. Carefully spread over pie. Continue baking 10 minutes; cool. Chill 3 hours. Top with fruit.

*The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Turbinado Cheese Cake

2 - 8 ounce packages of cream cheese, softened
3/4 cup Turbinado sugar
2 eggs
2 teaspoons vanilla
1 teaspoon lemon juice
1 Graham cracker pie crust

Preheat oven to 350 degrees. Beat cream cheese, Turbinado sugar, eggs, vanilla and lemon juice together until smooth. Pour into graham cracker crust. Bake for 25 minutes. Cool in refrigerator for 6 hours before serving.

Goat Cheese

Raspberry Cheesecake Pie

Ingredients

• 1 (10 inch) unbaked pastry shell
• 1 cup small curd cottage cheese
• 2 tablespoons milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon vanilla extract
• 3 eggs
• 1 1/2 cups fresh raspberries, divided
• 1 cup whipping cream, whipped

Directions

1. Line unpricked pastry shell with a double thickness of aluminum foil. Bake at 450 degrees F for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350 degrees F.
2. In a blender, combine cottage cheese and milk; cover and process until smooth. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
3. Bake at 350 degrees F for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.

Raspberry Pie II

Ingredients

• 1 recipe pastry for a 9 inch single crust pie
• 2 1/2 cups raspberries
• 1/2 cup packed brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon butter
• 1 egg white

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
3. Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.

Nutritional Information 

Amount Per Serving  Calories: 201 | Total Fat: 9.1g | Cholesterol: 4mg

Maggie's Fresh Raspberry Pie

Ingredients

• 1 (9 inch) unbaked pastry shell
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1/4 cup raspberry flavored gelatin mix
• 2 1/2 cups raspberries
• 1 cup whipped cream

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
3. Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
4. Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
5. Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

Nutritional Information 

Amount Per Serving  Calories: 283 | Total Fat: 9.3g | Cholesterol: 6mg

Rye Beer Bread

Ingredients

2 cups rye flour
1 1/2 cups room temperature beer
2 (.25 ounce) packages active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1 egg
3 cups bread flour
1 tablespoon caraway seed (optional)
1 tablespoon cornmeal


Directions

1. Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.

2. The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.

3. Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.

4. Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.

5. Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

Nutritional Information
24 servings
Amount Per Serving Calories: 120 | Total Fat: 1.7g | Cholesterol: 9mg

CANADIAN BACON AND RYE STRATA

INGREDIENTS

PAM® Original No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Original (1-1/2 cups = 12 oz)
1 can (12 oz each) fat free evaporated milk
1/2 teaspoon garlic powder
4 cups cubed rye bread (3/4-inch cubes)
3/4 cup chopped Canadian-style bacon
3/4 cup chopped roasted red peppers
1/2 cup shredded reduced fat Cheddar cheese
1/2 cup chopped green onions
Gulden's® Spicy Brown Mustard, optional

1. Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.

2. Combine Egg Beaters, milk and garlic powder in large bowl. Add bread, Canadian bacon, peppers, cheese and green onions; toss to coat.

3. Place bread mixture in prepared dish; lightly press bread down into Egg Beaters mixture. Bake 55 to 60 minutes or until knife inserted in center comes out clean.

4. Serve with mustard, if desired.

6 servings
209 calories
4 g fat
18 g protein

'NOT YOUR ORDINARY' ZUCCHINI BREAD

INGREDIENTS

PAM® Baking Spray
3 cups Ultragrain® All Purpose Flour
1 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups grated zucchini (2 cups = about 2 medium zucchini)
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/2 cup Pure Wesson® Canola Oil
1 tablespoon fresh lemon juice
1/2 cup chopped pecans

1. Preheat oven to 325°F. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with baking spray.

2. Combine flour, sugar, cinnamon, lemon peel, baking soda, baking powder, salt and nutmeg in large bowl; set aside. In second bowl combine zucchini, Egg Beaters, oil and lemon juice.

3. Pour Egg Beaters mixture into dry ingredients; stir just until moistened (batter will be thick). Add nuts and mix well.

4. Divide batter between the prepared pans. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.

5. Cool in pans on wire rack 5 minutes. Remove from pans. May be served warm.

NUTRITION INFORMATION

186 CALORIES

8g TOTAL FAT
4g PROTEIN
Serving Size: 2 loaves, 20 servings (1 slice each)

Cat treats

6 ounces of undrained tuna
1 cup cornmeal
1 cup flour
1/3 cup oil

1. Preheat the oven to 350 degrees.

2. Measure all of the ingredients into a bowl and mix thoroughly with your hands.

3. Roll out to 1/4 inch thickness and cut into treat sized pieces.

4. Place on a greased cookie sheet. Bake for about 20 minutes or until golden. Let cool. Give to your cat and watch them gobble it up.

Sourdough Banana Bread

1/3 cup shortening [salted butter]
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt [omitted]
1 cup mashed banana [2 bananas]
1 cup sourdough starter
3/4 cup chopped walnuts [omitted]
1 tsp vanilla or 1 tsp grated orange rind [vanilla, but orange rind would probably be good]

Cream together the shortening and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add orange rind or vanilla. Sift flour, measure again with salt, baking powder, and soda. Add flour mixture and walnuts to the first mixture, stirring just until blended. Pour into greased 9x5" loaf pan. Bake in moderate or 350 degree oven for 1 hour or until toothpick comes out clean. Cool before slicing.

Potato and Broccoli Casserole

1 head fresh broccoli, cut into florets
6 large potatoes, cubed
2 (10.75 ounce) cans condensed cream of broccoli soup
2 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon Dijon-style prepared mustard
1 cup crushed saltine crackers
Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
Bake for 45 minutes to 1 hour, or until potatoes are tender.

Chicken and Dumplings

1 large broiler-fryer chicken , cut up
2 celery ribs , sliced
4 carrots , peeled and sliced
1 medium onion , diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water

DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil


1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.

2. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.

3. Remove chicken and let stand until cool enough to handle.

4. Remove skin from chicken and tear meat away from bones.

5. Return meat to soup; discard skin and bones.

6. Add more salt and pepper to taste, if desired.

7. Return soup to a simmer.

8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.

9. Drop by tablespoonfuls into simmering soup.

10. Cover and simmer for 15 to 20 minutes.

11. Serve immediately.
12
Yield: 4 to 6 servings.
13
*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.


Read more: http://www.food.com/recipe/chicken-and-dumplings-72963#ixzz1kbyIJH00

Zucchini Bread

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Directions

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.
Nutritional Information

Amount Per Serving Calories: 231 | Total Fat: 11.6g | Cholesterol: 26mg
24 servings