Black Beans and Sausage

From here recipe

2 tsp olive oil
1 lb kielbasa or other smoked sausage, sliced
3 medium carrots, diced small (I used a yellow bell pepper because we were out of carrots and that was good too)
2 shallots, diced small (I used a yellow onion because we were out of shallots and it was fine.)
coarse salt and ground pepper
2 garlic cloves, minced
2 cans black beans, rinsed and drained
2 cups low-sodium chicken broth
3 tbsp chopped fresh parsley (didn't have so I left out -- out of dried too)

In a large skilled heat oil over medium high eat and cook sausage until browned. Transfer to a plate. Add carrots and onion to skillet and cook until beginning to soften (about 4 mins); season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce to a rapid simmer and cook until carrots are tender (about 12 minutes).

Soft Sugar Cookies

2/3 c. shortening
2/3 c. butter (I use all shortening to cut the dairy out)
1 1/2 c. white sugar
2 eggs
2 tsp vanilla extract
3 1/2 c. all-purpose flour
2 tsp baking powder
1 tsp salt
1/3 c. granulated sugar for decoration (optional)

Preheat oven to 350.

In a medium bowl, cream the butter, shortening, and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until the dough comes together. Roll dough into walnut sized balled and roll the balls into sugar. Place them on an unprepared cookie sheet about 2 inches apart -- flatten if you want and adjust cooking time. They were good as is though!

Bake 10 to 12 minutes in preheated oven until bottom is light brown. Remove from baking sheets to cool on wire racks.

Spinach Artichoke Hummus

I loved spinach and artichoke dip before I had to stop eating dairy, and believe it or not I find this satisfying enough.

1 can chickpeas, drained and rinsed
1 clove garlic
2 tbsp tahini
2 tbsp lemon juice
olive oil to taste
salt and cayenne to taste
1/2 10oz pack frozen spinach, thawed, squeezed, drained, and coarsely chopped (or use about 4 cups fresh)
1 14oz can artichoke hearts, drained, coarsely chopped
1/4 c. asiago or parmesan cheese grated if you can

I put everything in the blendtec on the soup setting. I don't bother chopping the artichokes or the spinach.

Butternut Squash Soup

From here.

6 slices of bacon (sometimes I do, sometimes I don't)
1 tbsp butter
1 sweet onion, chopped (about 3 cups)
2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1 inch pieces (about 6 cups)
3 sprigs time (I use 1/4 to 1/2 tsp dried)
coarse salt and freshly ground pepper
1 3/4 c. chicken broth
1 3/4 c. water

Cook bacon. Melt butter in pot over medium heat. Cook onion, stirring occasionally until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, about 12 to 15 minutes. Discard thyme.

Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary.

Chewy No-Bake Granola Bars

Makes 24 bars in a 9"x13" pan - from here 

2 1/2 c. Rice Krispies
1 3/4 c. quick oats
1/4 c. wheat germ (or ground flax seed, wheat bran, or more oats)
1/2 c. mix-ins, optional (shredded coconut, chopped nuts, raisins, dried fruit, sesame, sunflower seeds, etc.)
1/2 c. honey
1/2 c. brown sugar
1/4 tsp salt
2/3 c. peanut butter
1 tsp vanilla extract
1/2 c. chocolate chips

Combine first 4 ingredients in a bowl.

In a sauce pan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30 to 60 seconds. Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the dry ingredients and mix well.

Let cool for 5 to 10 minutes before mixing in the chocolate chips. Press into greased 9x13 pan and let cool.

Dairy Free Cream Cheese Icecream

This is probably the best dairy free homemade ice cream. From here.

3/4 c. raw cashews
8 oz dairy free cream cheese
1 c. canned coconut milk
3/4 c. sugar
2 to 3 tbsp lemon juice
1 tsp vanilla extract
1/8 tsp salt

Place cashews in blendtec and whiz until powdered. Add cream cheese alternative, coconut milk, sugar, lemon juice, vanilla, and salt to blender. Blend until well blended.  Chill in refrigerator for 2 hours and then add to ice cream maker and make according to package directions.

Dairy Free Peanut Butter Caramel Corn

2 to 3 packages of microwave popcorn popped
1/2 c. Smart Balance Light
3/4 c. brown sugar
1/4 c. peanut butter
7 oz marshmallow cream or 7oz of marshmallows

Melt everything but the popcorn in the microwave in a large bowl.

Pour popped popcorn into the bowl and stir well to coat. Spread onto a foil lined cookie sheet and bake at 300 degrees for about 10 to 15 minutes to crisp it up a bit. If you prefer it more gooey, bake it less.

Fruit Salsa

2 kiwis
2 apples, peeled, cored, diced
8 oz raspberries
1 pound strawberries
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp raspberry fruit preserves

Mix together in a bowl. Chill in refrigerator for 15 minutes.

10 10in flour tortillas
olive oil cooking spray
2 tbsp cinnamon sugar

Preheat over to 350. Coat each side of tortilla with spray. Cut into wedges and arrange in a single layer on baking sheet. Sprinkle with cinnamon and sugar and spray with cooking spray again.

Bake 8 to 10 minutes.

Pumpkin Pancakes

1 3/4 c. milk
1 c. pumpkin puree
1 egg
2 tbsp vegetable oil
2 tbsp vinegar
2 c. whole wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt

Mix milk, pumpkin, egg, oil, and vinegar in mixer. Add flour, sugar, baking powder, baking soda, all spice, cinnamon, ginger and salt. Stir to combine.

Use 1/4 c. of mix for each pancake.

Basic Pancakes

3 cups whole wheat flour
2 tbsp 1 tsp baking powder
2 tsp salt
2 tbsp white sugar
3 cups milk
2 eggs
1/4 c. and 2 tbsp olive or vegetable oil

Mix all ingredients together in mixer. Heat griddle to 400 and use 1/4 cup of mix for each pancake.

Thin Pizza Crust

This is good for freezing.

3/4 c. warm water
2 cups flour
1/2 tsp salt
1/4 tsp sugar
1 tsp active dry yeast
2 tsp olive oil

Put in bread machine on dough cycle. Bake at 425 for 5 minutes. Remove from oven and add toppings. Freeze now or bake for an additional 10 to 15 minutes.

Thick Pizza Crust

1 1/2 cups warm water
2 1/4 tsp active dry yeast
3 1/2 cups all-purpose flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar

Put all ingredients in bread machine on dough cycle.

Dough is extremely sticky!

Makes 2 crusts. Roll out. Top with sauce and toppings.

Bake at 450 for 10-15 minutes.

Onion Soup Mix

8 tsp. dry minced onion
1 tsp. onion powder
4 tsp. beef bouillon or 4 cubes
1/4 tsp. celery salt

Mix with 4 cups water for soup 

Mom's Pumpkin Bars

1 cup oil (mom uses applesauce, sometimes partial, sometimes all)
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Mix well & pour in a greased & floured 12 x 17 jelly roll pan. Bake at 350 degrees for 20 - 25 mintues. Cool & frost. (To reduce fat & calories replacing half the oil with applesauce & reducing the sugar to 1 1/2 cups works well in this recipe.)

Frosting:
3 oz. cream cheese
2 tbsp. butter
1 tsp. vanilla
1 tsp. milk
1 3/4 cup confectioners sugar
Beat well & spread on cooled cake.

Peanut Butter Cookies

2 cups peanut butter
2 cups sugar
2 eggs
1 tsp. vanilla

Combine peanut butter and sugar until creamy. Beat eggs & vanilla. Pour egg mixture into peanut butter mixture and mix well. Scoop a spoonful into your hand and roll into a ball. Place on baking sheet. Using a fork make an imprint into the ball, turn fork and press again. Bake at 375 degrees for 10 - 12 minutes. (Small scoop from Pampered Chef is just the right size for making these)

Lemon Bars

These are more like lemon blondies than traditional lemon bars…and they are probably in my top 5 favorite desserts.

Preheat oven to 350.

1 pkg. Lemon Cake Mix
3 eggs
1/3 c. crisco
1/2 c. sugar
1/2 t. baking powder
1/4 t. salt
2 t. grated lemon peel
1/4 c. lemon juice

Combine 1 egg, crisco, and cake mix until crumbly. Reserve 1 cup.

Pat remaining mixture lightly in ungreased 13x9x2 ban.

Bake at 350 for 15 minutes until light brown.

Beat remaining 2 eggs, sugar, baking powder, lemon peel and lemon juice with beater until light and foamy. Pour over crust. Sprinkle with reserved crumb mixture. Bake at 350 for 15 mins or until light brown. Sprinkle with powdered sugar.

60 Minute Rolls

60 minute rolls

2 1/2 cups milk
1 stick margarine
6T sugar
2 t salt
Heat until all melted.

1/2 c. warm water
5 tsp. dry yeast.

ADD to milk mixture:

4 c. flour
Mix well and add yeast mixture.

Mix and add:
3-4 cups more flour. It is a sticky dough. Mix well. Cover and let rise until double in bulk. On floured surface, pat out dough and cut like biscuits, place on greased cookie sheet. Let rise until double in bulk. Bake at 400 degrees for 7 to 10 minutes depending on oven.

Thai Style Beef Curry

2 tbsp oil
3 tbsp thai red curry (use less..too spicy. 2 1/4 to 1/2 is perfect)
2 1/2 c. coconut milk (I used 2 16 oz cans)
2 1/2 lbs. chuck roast, cut in 1 inch cubes (used stew meat or chicken breasts)
salt, to taste.
2 tbsp cilantro, chopped

Heat oil over low heat. Add curry paste. Cook and stir 5 mins. Add coconut milk. Cook 3 mins longer. Add beef cubes. Bring to a boil. Cover and simmer on low heat 2 1/2 hours, stirring occasionally. Cook until the meat is tender. Don't add any salt at this point because the sauce will be reduced later and may end up too salty.

-- My Notes --

We used chicken and beef and cooked the meat first and then added.

10/2010 - I made this yesterday without cooking the chicken first. I just dumped in the coconut milk mixture and let it cook for 2 hours. It was AWESOME. I stirred it after an hour. I used about 2 1/4 to a 1/2 of curry paste. It was the perfect spiciness. I could actually handle it without needing yogurt afterward.

We also added potatoes and carrots when we put the raw chicken in. Very good! Broccoli as a side is also yummy.

Strawberry Pie from Grandma Werner

1 9 in frozen pie crust shell
1 qt. strawberries, washed & hulled
or 1 (20 oz) pkg. Frozen Whole Strawberries
1/2 cup sugar
2 tbsp. cornstarch
1/2 cup water
few drops of red food coloring (optional)

Bake pie crust according to package directions. Cool. Mash enough strawberries to measure 1/2 cup. Blend together sugar & cornstarch in saucepan. Add water, food coloring & crushed strawberries. Cook, stirring constantly, until mixture thickens and boils. Boil & stir for 1 minute. Cool. Lightly toss the remaining strawberries with the cooled, cooked mixture. Pour into bake pie crust & refrigerate for several hours. Serve with whipped cream if desired.

I also use this filling for waffle topping. I follow the above directions except I also add the whole berries when cooking and serve hot from the stove.

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 tsp paprika
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. 

Use approximately 3 tbsp. per pound of meat.

Pão de Queijo

From Michelle Robinson

Pão de Queijo

“Pão de queijo” is typical Brazilian and it’s a delicious snack, which can be found at every bread store in Brazil.

1 cup water

1 cup milk

1/2 cup oil

1 teaspoon salt

1 package tapioca starch (450 g)

3 eggs

200 grams grated parmesan cheese

Bring to boil in a big pan the water, the milk, the oil and the salt. Remove the pan from the heat and add the tapioca starch. Mix well with a wooden spoon and let it cool down.

P ut the mixture in a bowl, add the eggs and knead well. Add the grated cheese and keep kneading until the dough is smooth. Roll 1 tablespoon of mixture into small balls. Tip: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary.

Place the balls on a baking tray greased with oil or lined with baking paper. Bake the cheese rolls in hot oven (350 degrees) for about 20 minutes or until golden brown.

Notes:

*

This recipe makes about 70 small cheese rolls.
*

Tapioca starch can be found in Asian grocery stores. It comes in a clear plastic bag, or a white paper bag, and the standard pack has either 400 or 450 grams.
*

Brazilians usually knead the dough by hand, but it is easier to use a mixer to knead the dough.
*

Formed “Pão de queijo” can be frozen and baked directly from the freezer. Place the cheese rolls on a tray lined with baking paper. Put the tray in the freezer. When the cheese rolls are frozen, put them in a plastic bag and put them back in the freezer. It works great to freeze "pão de queijo", but cooking time will be approximately double.

Feijoada

Feijoada - From Michelle Robinson

(Brazilian black beans and pork stew)

1 lb varied pork sausages (we use mild Italian)

1 lb pork (tenderloin, shoulder, etc), cubed

some slices of bacon

1 can of black beans or 2 cups dried beans

2 T vegetable oil

salt (or Tempero Completo if you have it)

minced garlic, chopped onions, bay leaves

Brazilian method:

Pressure cooker: Heat oil in pressure cooker. Fry onions and garlic in oil, then add bacon, pork, and sausage until browned. Add dry beans, bayleaves, and salt. Add water to 1½ to 2 inches above the rest of the food. Bring to to pressure according to pressure cooker instructions and cook on low or medium low (the pressure cooker should just barely be steaming) for 50-60 minutes or until beans are soft.

Rice: Bring a pot of water to a boil. Meanwhile, fry some chopped onion and garlic in oil in a large pan with lid. Add rice and salt (to taste) and fry rice with garlic and onion until rice turns goldenish. Pour boiling water into pan with rice; cover and cook on low for 15-20 minutes or until rice is done.

Americanized (canned beans) method:

Add canned black beans to a medium sized pot with oil, salt, garlic, onions, and about 6 bay leaves. Cook for about 15 minutes on medium heat and set aside.

In a separate pan, cook cubes of pork and slices of bacon with salt and garlic. Add the sausage and stir over medium heat until all the water is gone.

Add the cooked meat to the pan with the black beans. Cook for 10 minutes. Serve over white rice.

Brigadeirão

Brigadeirão - From Michelle Robinson

This is a yummy cake-like Brazilian dessert.

2 T butter
2 T sugar
1 cup cocoa
1 can sweetened condensed milk
1 can of cream
3 eggs

Blend eggs and butter. Add everything else and blend. Pour into well-greased and sugar-dusted microwave safe bowl. Microwave 8 to 11 minutes or until set. Chill before serving.

You can place a greased cup in the middle if you want to get a bundt-like effect. After cooking, remove the cup and invert the Brigadeirao onto a serving platter.

Grandma Werner's Homemade Noodles

1 cup flour
1/2 tsp. salt
2 tbsp. top milk (can substitute evaporated milk)
1 egg, beaten
hot broth

Combine egg, salt & milk. Add flour gradually. Roll very thin. Cut and let dry for a couple of hours. Drop into hot broth and cook very slowly - 30 - 45 minutes.

Christmas Wreath

My mom used to make these every Christmas.

Melt together 30 large marshmallows & 1 stick margarine. Stir in green food coloring (probably 6 to 10 drops to get a darker color) & 1 tsp vanilla. Mix well.

In a large bowl measure 3 1/2 cups corn flakes. Pour marshmallow mixture over top & mix until corn flakes are coated well.

Spoon onto wax paper in the shape of a wreath. 

I use a full strand of Twizzler's Pull & Peel & cut into pieces for the "holly berries". Then use several strands & shape it into a bow for the bottom of the wreath. You can also use red M&M's or Red Hots for the berries. Also for added color I use sprinkles all over the wreath.

I have also made this into "nests" for Easter. You can put in peeps & candy eggs.

Blueberry Zucchini Bread

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (2 cups)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I use two large loaf pan)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. (or large loaf pans)
Bake 50 minutes in the preheated oven(I baked mine for 1 hour), or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Simple Sloppy Joes

2 lbs. ground beef (I almost never put this much in.)
1 large onion (I also usually don't put this much in since I precook my beef with onion)
2 garlic cloves, minced
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 c. ketchup
1/3 c. packed brown sugar
2 tbsp soy sauce
buns, bread, etc.

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato sauce and paste, ketchup, brown sugar and soy sauce; mix well. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally. Spoon about 1/2 c. meat mixture onto each bun.

Marshmallows

Homemade Marshmallows (from here)

Notes: I made these today, and I fell in love. They are so soft and delicious. I reconstituted meringue powder (and beat them to stiff peaks by hand since the marshmallow mix was already in the Kitchen Aid). I think those are all the notes I had. I didn't have any other modifications. I did use vanilla extract as the recipe says.

Springy, Fluffy Marshmallows
Adapted from Gourmet, December 1998

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites (For each egg white you need in your recipe, use 2 level teaspoons powdered egg white plus 2 tablespoons of warm water.)
1 tablespoon vanilla

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

1. Sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
2. In 3qt sauce pan, cook granulated sugar, corn syrup, and 1/2 cup of cold water and salt over low heat. Stir with wooden spoon until sugar is dissolved.
3. Increase heat to moderate and boil mixture without stirring until it reaches 240 (about 12 min)
4. Remove pan from heat and pour sugar mixture over gelatin, stirring until gelatin is dissolved.
5. Beat on high speed until white, thick, and nearly tripled in volume (about 6 min with stand mixer)
6. In a separate medium bowl, beat egg whites until they hold stiff peaks (I do this first and then put in a separate bowl since I only have one mixer and one mixer bowl.)
7. Beat whites and vanilla into sugar mixture.
8. Pour mixture info baking pan. (you won't get it all…most likely).
9. Sift 1/4 cup confectioners sugar evenly over top.
10. Chill uncovered until firm (at least 3 hours, up to 1 day)

Run a thin knife around edges of pan and invert onto a large cutting board. Cut into 1 inch cubes. An oiled pizza cutter works well here too. Sift remaining powdered sugar back into pan and roll cubes into it.

 Marshmallows keep in an airtight container at cool room temperature 1 week.

Italian Butter

Note: This is the best bread dip. I LOVE it with artisan bread or french bread or the 5 min artisan bread recipe that I have on here. It's so good, and you can modify to add the spices that you prefer.

1 tbsp. crushed red pepper flakes (I don't use quite this much because I can't handle spice.)
1 tbsp ground black pepper
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp dried basil
1 tbsp dried parsley
1 tbsp garlic powder
1 tbsp minced garlic (I like to make mine a 100% dry mix, so instead of using minced garlic I added extra powder and some garlic salt because I like the flavor of the garlic salt)
1 tsp salt
1/4 c. extra virgin olive oil (for mixing)

I just mix the spices and keep them in an air tight container. When I'm ready to dip it with bread, I add a tsp. or so of the spice mixture and pour some olive oil over it. It's so goooood!

Sweet and Sour Salad

Notes: This is my favorite salad. I take it as a side dish whenever I'm asked to bring a non-dessert side dish, and it's always a hit. It's sooo good. The dressing with the crunchies, broccoli, and green onions are awesome. I don't normally like onions on a salad at all, but it definitely is delicious on this salad. I could eat it as a meal.

Dresssing:

1 c. vegetable oil (can use some water if you want to cut down on the oil, but you eat so little of the dressing I don't bother)
3/4 c. white sugar
1/2 c. red wine vinegar (I've used white wine vinegar too depending on what I've had in the kitchen.)
3 tsp. soy sauce

Blend together and refrigerate. The recipe says to make a day ahead, but I usually just make it whenever I'm making the crunchies and put it in the freezer until it's time to serve so it's nice and cold.

Salad:

1 c. chopped walnuts
1 (3 oz) package Raman noodles
4 tbsp butter (I rarely use this much)
1 head romaine lettuce, dried and chipped
1 head fresh broccoli, chopped
1 bunch green onions, chopped

Melt butter in a frying pan over medium heat. Add crushed noodles and walnuts; toast until warm. (Note: It burns easily, so keep it a medium/medium low heat and stir often. As soon as they start to brown take them out of the pan.)

In a Salad bowl, combine lettuce, broccoli, and green onions. Add the dressing, toss and sprinkle with Raman and walnut mixture.

Blueberry Crumb Top Muffins

Notes:  I used frozen blueberries and didn't thaw them. I also replaced the flour in the dough with 1/2 cup of wheat flour this time around, and I think I will add more next time and see what it does because I didn't even notice the wheat in this one. The crumb topping is delicious. This recipe made 12 normal cupcake/muffins for me.

Muffin:
1 1/2 cups flour (I used 1 c. white, 1/2 c. wheat but will try more next time)
3/4 c. white sugar
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. blueberries (I added more than a cup.)

Topping:
1/2 c. white sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 tsp. ground cinnamon

Preheat oven to 400. Grease muffin pan or muffin liners.

Combine 1 1/2 c. flour, 3/4 c. sugar, salt and baking powder. Place vegetable oil into a 1 c. measuring cup; add the egg and enough milk to fill the cup. Mix with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixure.

To make Crumb Topping: mix together 1/2 c. sugar, 1/3 c. flour, 1/4 c. butter (at room temp or microwaved ~10 seconds), and 1 1/2 tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven or until done.