Ingredients
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
2/27/2015
Recipe Broccoli Spaghetti Soup
Ingredients
1 head broccoli, chopped
1 pinch salt
1 (8 ounce) package spaghettini
1/4 cup olive oil
freshly ground black pepper to taste
Directions
Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghettini and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente. Serve in bowls topped with a tablespoon of olive and some freshly ground pepper.
1 head broccoli, chopped
1 pinch salt
1 (8 ounce) package spaghettini
1/4 cup olive oil
freshly ground black pepper to taste
Directions
Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghettini and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente. Serve in bowls topped with a tablespoon of olive and some freshly ground pepper.
Recipe Apricot Barbecued Chicken
Ingredients
1 pound boneless, skinless chicken breasts, cut into large chunks
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 tablespoons onion soup mix
Hot cooked rice
Directions
In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish.
In a bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375 degrees F for 25-30 minutes or until chicken juices run clear. Serve with rice.
1 pound boneless, skinless chicken breasts, cut into large chunks
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 tablespoons onion soup mix
Hot cooked rice
Directions
In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish.
In a bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375 degrees F for 25-30 minutes or until chicken juices run clear. Serve with rice.
Recipe Baked Corn II
Ingredients
1 (16 ounce) package frozen corn kernels, thawed and drained
3/4 cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
Bake, uncovered, in preheated oven for 1 hour.
1 (16 ounce) package frozen corn kernels, thawed and drained
3/4 cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
Bake, uncovered, in preheated oven for 1 hour.
Recipe BBQ Chicken Pizza
Ingredients
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
Recipe Applesauce Rum-Raisin Cake
Ingredients
1/2 cup golden raisins
1/2 cup raisins
1/3 cup dark rum
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
1/2 cup chopped walnuts
1 1/2 cups applesauce
Directions
Place all the raisins in a small bowl with the rum and let sit overnight, if possible
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9x13 inch baking pan.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce.
In another bowl, stir together the flours, cornstarch, baking soda, spices, salt, and cocoa. Beat into the creamed ingredients. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until cake tests done. Let cool on a rack. Makes about 12 servings.
1/2 cup golden raisins
1/2 cup raisins
1/3 cup dark rum
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
1/2 cup chopped walnuts
1 1/2 cups applesauce
Directions
Place all the raisins in a small bowl with the rum and let sit overnight, if possible
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9x13 inch baking pan.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce.
In another bowl, stir together the flours, cornstarch, baking soda, spices, salt, and cocoa. Beat into the creamed ingredients. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until cake tests done. Let cool on a rack. Makes about 12 servings.
Recipe Beet and Yogurt Salad
Ingredients
1 tablespoon canola oil
1/8 teaspoon black mustard seed
1/8 teaspoon cumin seeds
2 cups plain yogurt
1 (15 ounce) can sliced beets, drained
salt
2 tablespoons chopped fresh cilantro
Directions
Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.
1 tablespoon canola oil
1/8 teaspoon black mustard seed
1/8 teaspoon cumin seeds
2 cups plain yogurt
1 (15 ounce) can sliced beets, drained
salt
2 tablespoons chopped fresh cilantro
Directions
Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.
Recipe Almond Rolls
Ingredients
5 tablespoons all-purpose flour
1/2 cup almonds
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
Directions
Preheat oven to 330 degrees F. Grease cookie sheets.
Cream together butter or margarine and sugar until light and fluffy. Stir in eggs and vanilla.
Sift together flour and salt and add to butter mixture. Stir well.
Chop almonds to very fine pieces and stir into mixture.
Drop by teaspoonfuls onto cookie sheets about 5 inches apart. Bake for 8 minutes, or until edges begin to brown.
As soon as cookies are cool enough to handle, roll each one around the handle of a wooden spoon or pencil. If cookies become too brittle, reheat for a few seconds.
5 tablespoons all-purpose flour
1/2 cup almonds
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
Directions
Preheat oven to 330 degrees F. Grease cookie sheets.
Cream together butter or margarine and sugar until light and fluffy. Stir in eggs and vanilla.
Sift together flour and salt and add to butter mixture. Stir well.
Chop almonds to very fine pieces and stir into mixture.
Drop by teaspoonfuls onto cookie sheets about 5 inches apart. Bake for 8 minutes, or until edges begin to brown.
As soon as cookies are cool enough to handle, roll each one around the handle of a wooden spoon or pencil. If cookies become too brittle, reheat for a few seconds.
2/26/2015
Recipe Beef and Salsa Dip
Ingredients
1 pound ground beef
1 (16 ounce) jar salsa
1 (8 ounce) container sour cream
1/2 head iceberg lettuce - rinsed, dried, and shredded
1/2 pound shredded Cheddar cheese
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain off excess fat. Stir in salsa, and simmer over low heat for 10 minutes.
Pat cooked meat into bottom of a pie plate, cover, and refrigerate.
When meat is completely chilled, spread sour cream over meat. Arrange lettuce evenly over sour cream, and top with Cheddar cheese.
1 pound ground beef
1 (16 ounce) jar salsa
1 (8 ounce) container sour cream
1/2 head iceberg lettuce - rinsed, dried, and shredded
1/2 pound shredded Cheddar cheese
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain off excess fat. Stir in salsa, and simmer over low heat for 10 minutes.
Pat cooked meat into bottom of a pie plate, cover, and refrigerate.
When meat is completely chilled, spread sour cream over meat. Arrange lettuce evenly over sour cream, and top with Cheddar cheese.
Recipe Brandied Candied Walnuts
Ingredients
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
Recipe Almond Lemon Cake
Ingredients
8 egg whites
1 dash cream of tartar
1 cup white sugar
1 cup butter, softened
1 1/2 tablespoons grated lemon zest
1 tablespoon lemon juice
1 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely chopped blanched almonds
Directions
In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar.
In another bowl, stir together the flour, baking powder, and salt.
In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites. Fold in the rest of the egg whites gently but thoroughly. Stir in the almonds. Turn the batter into a greased and floured tube pan.
Bake at 350 degrees F (175 degrees C) for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.
8 egg whites
1 dash cream of tartar
1 cup white sugar
1 cup butter, softened
1 1/2 tablespoons grated lemon zest
1 tablespoon lemon juice
1 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely chopped blanched almonds
Directions
In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar.
In another bowl, stir together the flour, baking powder, and salt.
In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites. Fold in the rest of the egg whites gently but thoroughly. Stir in the almonds. Turn the batter into a greased and floured tube pan.
Bake at 350 degrees F (175 degrees C) for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.
Recipe 7-Layer Meatless Tortilla Pie
Ingredients
2 (15 ounce) cans pinto beans, drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
1 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Directions
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic.
Mix remaining picante sauce, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and sprinkle with additional cilantro if desired.
2 (15 ounce) cans pinto beans, drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
1 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Directions
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic.
Mix remaining picante sauce, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and sprinkle with additional cilantro if desired.
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