Sloppy Joes - Crockpot

Here is a recipe I found that is actually really good! Enjoy! Here is the full recipe but I 1/3'rd it.

3 lbs hamburger
1 cup chopped onion
2 Tbsp minced garlic
1 1/4 cup ketchup
1 cup chopped red bell peppers
5 Tbsp worcestershire sauce
1/4 cup packed brown sugar
3 Tbsp vinegar
3 Tbsp mustard
2 tsp chili powder
Buns

Brown the beef, onion, garlic. Drain and discard fat. In slow cooker combine all the ingredients and mix well. Cover, cook on low for 6-8 hours. Serve on buns.

I have put it on high for a few hours in the afternoon if you're running short on time. Enjoy!

EGGNOG FUDGE

I made this fudge last week. Cut fudge into small pieces because it's very sweet, but I'm sure you sweet-tooths will love it. It really does taste a little bit like eggnog. Mmmm.

2 cups granulated sugar

1/2 cup butter

3/4 cup eggnog

10.5 ounces (226 g bag) white chocolate chips (or a bar cut into small pieces)

1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge)

One 7 oz jar marshmallow creme

1 tsp rum extract

Line an 8" or 9" square pan with foil and let it hang over the sides. Butter the foil.

In a heavy 3-quart saucepan combine sugar, butter and eggnog. Bring to a full boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat.

Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and them pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.

When completely cool, cut into squares. Store in a covered container.

Yield 30-40 pieces.

Cooking Tip: This fudge freezes well. Place in a covered container; it will keep for several weeks.

www.recipegirl.com

SUN-DRIED TOMATO CHICKEN

Melissa told me this recipe is good, and I'm doing her a favour by putting this recipe up for her.

2 slices low-sodium bacon, chopped

4 small boneless skinless chicken breasts (1 lb)

1/4 cup Kraft extra-virgin olive oil Sun-dried Tomato Dressing

1 tsp dried basil leaves

2 tomatoes, chopped

2 Tbsp grated Parmesan cheese

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

Add chicken to skillet; cook on medium-high heat 2 minutes on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 minutes or until chicken is done (170F), turning after 5 minutes.

Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 minutes or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

"What's Cooking" Autumn 2010 magazine by Kraft Foods

CHEESY ITALIAN SAUSAGE BAKE

2 cups penne pasta, uncooked

3/4 lb Italian sausage, casings removed

2 cups halved zucchini slices

1 red pepper, chopped

3/4 cup pizza sauce

1/2 cup Cheez Whiz

1/4 cup parmesan cheese, grated

Heat oven to 350F.

Cook pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.

Drain pasta. Add to sausage mixture with Cheez Whiz; mix lightly. Spoon into 13" x 9" baking dish sprayed with cooking spray; top with Parmesan.

Bake 15 to 20 minutes or until heated through.

"What's Cooking" magazine by Kraft Foods, Fall 2010, pg 39

MEXICAN CHICKEN CASSEROLE

3/4 lb boneless skinless chicken breasts, cut into bite-sized pieces

1 tsp ground cumin

1 green pepper, chopped

1 1/2 cups salsa

1/4 of 8-oz package Philadelphia cream cheese, cubed (I used the entire block)

1 can (15 oz) no-salt-added black beans, rinsed

1 tomato, chopped

2 whole wheat tortillas (6")

1/2 cup finely shredded four cheese, divided

Heat oven to 375F.

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minutes. Add peppers; cook 2 minutes, stirring occasionally. Stir in salsa; cook 2 minutes. Add cream cheese; cook 2 minutes or until melted. Stir in beans and tomatoes.

Spoon 1/3 of chicken mixture into 8" square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

Bake 20 minutes or until heated through. \sprinkle with remaining shredded cheese; bake, uncovered, 5 minutes or until melted.

www.kraftrecipes.com

Play Dough

Play Dough

5 cups flour
1 cup salt
3-4 pkg kool aid
Mix dry ingredients together
6 Tbsp of oil
4 cups boiling water
Add liquids to the dry ingredients and kneed until well blended

BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM

5 Tbsp unsalted butter

6 cups peeled, seeded, cubed butternut squash (2-2.5 lb squash, cut into 1/2" cubes)

2 cups chopped leeks, white & light green parts only

1/2 cup chopped carrots

1/2 cup chopped carrots

1/2 cup chopped celery

2 Granny Smith apples, peeled, cored, chopped + 1 extra apple for garnish

1 1/2 tsp dried thyme

1/2 tsp crumbled dried sage

5 cups chicken broth

1 1/2 cups apple cider

2/3 cup sour cream

Kosher salt, optional

5 bacon slices, cooked, drained, crumbled

Melt butter in large pan over medium-high. Add squash, leeks, carrots and celery; saute, stirring, 10-12 minutes. Add apples, thyme, and sage. Add broth and 1 cup cider. Bring to simmer, cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool.

Boil remaining 1/2 cup cider in small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in small bowl; whisk in reduced cider.

Puree soup, in batches, in blender. Return to pot; season with salt if needed. Halve and core remaining apple; slice. Serve soup drizzled with cider cream. Garnish with bacon & apple.

Woman's World, October 2010

TWICE-BAKED SWEET POTATOES WITH CANDIED BACON

Mmmm... this is very good!

8 sweet potatoes, about 4 lbs

1/2 cup packed light brown sugar

4 slices bacon

1 egg

2 Tbsp butter, melted

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp chipotle chilli pepper (optional)

Preheat oven to 350F. Line 2 baking sheets with foil. Arrange potatoes on 1 baking sheet. Bake until very tender, about 1 hour; let stand until cool enough to handle, 30 minutes.

Meanwhile, place rack on remaining baking sheet. Spread 1/4 cup brown sugar on a plate. Coat both sides of each bacon slice in sugar and arrange bacon slices on rack. Bake until crisp, 15-18 minutes. Remove from rack; cool and chop.

Coat 2-quart baking or souffle dish with cooking spray. Remove potato flesh from skins. On medium speed, beat potatoes, egg, butter, cinnamon, salt, chipotle pepper and remaining 1/4 cup brown sugar until blended; transfer to baking dish. Bake until heated through, 30 minutes. Serve sprinkled with bacon (or mix cooked bacon with mash before cooking).

From Woman's World, October 2010

GREEK CHEESE TORTA

1 package frozen spinach

2 packages cream cheese

2 Tbsp Greek rub

250 g feta, crumbled

1/2 cup sun-dried tomatoes in oil, drained, patted dry

3 Tbsp pistachios, coarsely chopped

Mix spinach, cream cheese, Greek rub & feta cheese together.

Line a bowl with plastic, spread 1/3 of the cheese mixture in bowl, top with tomatoes, add remaining cheese mixture.

Invert torta onto serving platter.

Remove wrap.

Press pistachios onto torta.

Serve with bread or crostini.

CURRY-SCENTED BUTTERNUT SQUASH SOUP

1 butternut squash (about 1.1 kg), cubed (about 2 cups)

2 large apples

3 onions

2 Tbsp butter

1/4 cup packed brown sugar

1 1/2 Tbsp curry powder

6 cups stock

250 g mascarpone

2 tsp salt

sour cream - optional

chives - optional

Cook onions until softened.

Add squash, apples, brown sugar, curry.

Add stock.

Simmer about 25 minutes.

Blend.

Mix in mascarpone.

Serve, eat, enjoy!

ROAST VEGETABLE FRITTATA

600 grams orange sweet potato or pumpkin, peeled and chopped

1 red pepper, cut into 8 pieces

2 zucchini, quartered

4 baby new potatoes, quartered

olive oil and sea salt for sprinkling

Frittata Mix:

6 eggs

1 cup cream

1/2 cup grated aged cheddar or parmesan cheese

2 Tbsp shredded basil

cracked black pepper

Preheat the oven to 350F. Place the sweet potato or pumpkin, red pepper, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft & golden.

Place the vegetables in a 8" non-stick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until the frittata begins to set.

Place the frittata under a preheated hot grill (broiler) and cook for 2 minutes or until golden. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast.

Serves 4-6.

"Modern Classics, Book 1" by Donna Hay, pg 73

STIR-FRIED PUMPKIN WITH RED CURRY

1 Tbsp oil

2-3 Tbsp red curry paste

2 onions, chopped

650 g (1.5 lb) pumpkin, peeled and sliced

1 Tbsp curry powder

1 1/2 cups coconut milk

3 Tbsp coriander leaves

1 red chilli, chopped

100 g eggplant

1/2 cup toasted almonds, roughly chopped

steamed basmati rice

Heat oil in a frypan or wok over medium heat. Add curry paste and onion and cook for 2 minutes. Add pumpkin and stir fry for 3 minutes. Add curry powder, coconut milk and coriander and allow to simmer slowly for 8 minutes or until pumpkin is soft. Stir through chilli, eggplant, and almonds, and cook for a further 2 minutes. Serve curry with bowls of steamed basmati rice.

Serves 4

"The New Cook" by Donna Hay, pg 77

ZUCCHINI PANCAKES WITH DOUBLE BRIE

2 cups grated zucchini

2 eggs

3 Tbsp melted butter

3/4 cup flour

1/3 cup grated parmesan cheese

cracked black pepper

1/2 tsp grated nutmeg

200 g double-cream brie cheese

100 g semi-dried tomatoes

2 Tbsp chopped chives

Squeeze zucchini to remove any excess liquid and place in a bowl with eggs, butter, flour, parmesan, pepper and nutmeg. Mix until smooth. Heat a non-stick frypan over medium heat. Add spoonfuls of mixture and cook for 2 minutes on eeach side or until pancakes are golden. Keep pancakes warm and repeat cooking process with remaining mixture.

To serve, spread a little double-cream brie over pancakes, and top with semi-dried tomatoes and chives.

Serves 4.

"The New Cook" by Donna Hay, pg 77

SWEET POTATO & SAGE TART

250 g (8 oz) shortcrust pastry

Filling:

750 g (1.5 lb) sweet potatoes

1/2 cup sour cream

3 eggs

2 Tbsp chopped sage

1 Tbsp honey

2 tsp ground cumin

1 tsp grated nutmeg

cracked black pepper

sage leaves, extra

Roll out pastry on a lightly floured surface until it's 3 mm (1/8") thick. Place pastry in a 23cm (9") tart tin and refrigerate until required.

Cook sweet potatoes in a saucepan of boiling water until soft, drain and place in a food processor. Add sour cream and process until smooth. Stir through eggs, sage, honey, cumin, nutmeg and pepper.

Spoon mixture into pastry shell and sprinkle over extra sage leaves. Bake in a preheated 200 C (400F) oven for 35 minutes or until pastry is golden and filling is set. Allow tart to stand for 5 minutes before cutting into wedges to serve. Serve warm or cool.

Serves 4-6.

"The New Cook" by Donna Hay, pg 74

TACO SOUP

I got this recipe from my sister-in-law Deb. It's very yummy.

1 can chopped green chillies

1 package taco seasoning

ground beef

2 cans beef broth or stock

1 stalk celery

1 can diced plum tomatoes

1 onion diced

2 garlic cloves, minced

1/2 green pepper, chopped

corn &/or diced mushrooms

1 can heinz chilli beans

1 can kidney beans

Brown beef with onion, garlic, green pepper & celery in skillet.

Add taco seasoning.

Add all to slow cooker when browned.

Add other ingredients & cook on high for about 4 hours.

Thicken last 1/2 hour with flour if desired.

Serve with lime wedges, tacos, shredded cheese & sour cream.

THE SQUASH COURT

Recipe #3:

2 tsp olive oil

1 cup chopped onions

1 tsp minced garlic

1 Tbsp grated gingerroot

1/2 tsp ground cumin

6 cups peeled, cubed butternut squash

2 cups chicken broth

1 1/2 cups unsweetened carrot juice

1/4 cup frozen pineapple juice concentrate

1 tsp grated orange zest

1/2 tsp salt

1/4 tsp freshly ground black pepper

Light sour cream (optional)

Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes.

Stir in gingerroot and cumin, and cook for 30 more seconds. Add squash and remaining ingredients, except sour cream. Mix well. Bring soup to a boil. Reduce heat to low, cover, and simmer for 12-14 minutes, or until squash is tender.

Working in batches, transfer soup to a blender of food processor and puree until smooth. Return pureed soup to pot. Serve hot soup with a dollop of light sour cream in the centre, if desired.

Makes 6 servings:

Per serving: 102 calories

Eat, Shrink & Be Merry! By Janet & Greta Podleski, pg 54

ROASTED BUTTERNUT SQUASH

Recipe #2

10 cups vegetable stock

3 lb (1.4 kg) butternut squash

2 red pepper, roasted and peeled

1 garlic bulb

4 Roma tomatoes

3 Tbsp vegetable oil

2 tsp salt

1 yellow onion, diced

2 Tbsp ancho chili powder

1 tsp ground coriander

2 Tbsp minced sage

zest and juice of 1 orange

1 tsp chipotle puree

cracked pepper to taste

1/4 cup pumpkin seeds, toasted

Oven-Roast Tomatoes:

Pre-heat oven to 400 F. Halve and seed the peppers. Place them cut-side down on an oiled or parchment-lined baking sheet and roast until the skins puff up and blister (about 15 minutes). Transfer peppers to a bowl and cover with plastic wrap for 10 minutes. Remove wrap, cool slightly and peel away the seared skin.

Preheat oven to 375 F. To make an easy job of prepping and roasting squash, cut it in half lengthwise, scrape out the seeds and place cut side down on an oiled baking tray. Bake in a 375 F oven until a sharp knife easily slides through the flesh. Cool and scoop out the soft flesh.

Separate garlic cloves and remove skins. Core the tomatoes. Toss the garlic and tomatoes with 2 tsp oil and 1/2 tsp salt. Place on a parchment-lined baking sheet and roast until the garlic is golden and tomato skins begin to char (about 20 minutes).

Note: the peppers, tomatoes and garlic can be roasted on the same baking sheet at the same time. The squash should be placed on a separate pan as it will take much longer to roast.

Heat the remaining oil in a soup pot and add the onion and remaining salt. Sauté until translucent. Add the chili powder, coriander and sage; sauté 5 more minutes. Roughly chop all of the roasted vegetables and add them to the pot along with enough stock to cover. Bring to a boil; reduce heat and simmer 15 minutes.

Puree the soup until smooth using a hand blender or food processor. Gently reheat the soup to a simmer and add the orange zest, juice, chipotle puree and more stock to thin if necessary. Season with salt and cracked pepper. Simmer several minutes to blend the flavours and serve hot, garnished with toasted pumpkin seeds.

May also serve with toasted tortillas:

4 corn tortillas, yellow or blue

Slice each tortilla into long strips 1/4” thick. Toss gently with light coating oil, pinch salt and chili powder (optional). Spread strips out on a baking sheet & bake in 350 F. oven until crisp (5 min). Remove from oven & let cool until ready to serve.

Rebar, Modern Food Cookbook,

A. Alsterberg & W. Urbanowicz, pgs 134, 136

CURRIED BUTTERNUT SQUASH SOUP WITH CILANTRO YOGURT

I'm adding a few butternut squash soup recipes. I can't remember which is our favourite, but I think I usually make all 3 each autumn...

Recipe #1

Some nice garnishes for the soup are freshly grated nutmeg, a drizzle of balsamic vinegar, a sprinkle of paprika, or Buttered Cinnamon-Sugar Croutons (recipe follows).

4 Tbsp unsalted butter

2 medium shallots, minced (about 4 Tbsp)

3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise,

seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup),

and each half cut into quarters

Table salt

1/2 cup heavy cream

1 tsp dark brown sugar

1 1/2 tsp curry powder

Heat butter in large Dutch oven over medium-low heat until foaming subsides; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron colour, about 4 minutes. Add 6 cups water and 1 1/2 tsp salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes.

While squash is steaming, stir together:

1/4 cup plain yogurt

2 Tbsp minced fresh cilantro leaves

1 tsp lime juice

1/8 tsp salt

Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Add curry powder to squash while pureeing in blender. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste. Garnish each bowl of soup with a dollop of cilantro yogurt. Serve immediately.

Makes 6 cups, serving 8 as a first course

BUTTERED CINNAMON-SUGAR CROUTONS

Adjust oven rack to middle position and heat oven to 350 degrees. Remove crusts from 2 slices thick-cut white sandwich bread and cut into 1/2-inch cubes (you should have about 1 1/4 cups). Toss cubes with 1 Tbsp melted butter. Combine 2 tsp sugar with 1/2 tsp cinnamon and toss bread cubes with mixture. Spread cubes in even layer on parchment-lined baking sheet; bake until crisp, 8-10 minutes.

Cook’s Illustrated, Fall Entertaining 2007, page 41

Lazy Shepherd's Pie

It's not the shepherd who's lazy - it's the smart cook who puts this comforting dish together fast.

4 large potatoes (unpeeled), cubed (2 lb / 1 kb)

1/4 cup milk or buttermilk

1 green onion, sliced

1 lb lean ground beef

1 Tbsp vegetable oil

2 1/2 cups small mushrooms

1 onion, diced

1 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

1 1/2 cups beef stock

1 Tbsp cornstarch

1 Tbsp Dijon mustard

1 cup frozen peas

In large saucepan of boiling, salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pan; shaking pan, dry over low heat, about 1 minute. Mash coarsely; stir in milk and green onion.

Meanwhile, heat skillet over medium-high heat; saute beef, breaking up with fork, until no longer pink, about 5 minutes. Transfer to plate. Drain fat from skillet.

In same skillet, heat oil over medium heat; fry mushrooms, onion, thyme, salt and pepper, stirring occasionally, until mushrooms are golden, about 8 minutes.

Whisk together stock, cornstarch and mustard; stir into skillet. Add beef and peas; bring to boil. Reduce heat and simmer until thickened and heated through, 5 minutes. Serve over potatoes.

Makes 4 servings.

Canadian Living's "Make it Tonight", page 33

Grilled Balsamic Chicken

6 skinless, boneless chicken breasts

3 sprigs fresh thyme or 1 tsp dried thyme

3 sprigs fresh rosemary or 1 tsp dried rosemary

1/4 cup balsamic vinegar

1 tsp packed brown sugar

2 Tbsp olive oil

Pierce chicken with fork. Place thyme, rosemary, vinegar and olive oil in sealable plastic bag. Knead bag to mix.

Place chicken in the bag. Squeeze out the air and seal bag. Knead chicken in bag to distribute marinade around the chicken. Marinate in refrigerator (overnight to maximize flavour).

Preheat grill. Remove thyme and rosemary sprigs from bag and place on coals. Brush grill rack with vegetable oil. remove chicken from bag and place on grill over medium-hot coals.

Grill for 5 minutes on each side or until juices run clear when pierced with a fork.

From "Easy Everyday Cooking"

Salmon Cowell

The Podleski sisters have this cookbook ("Eat, Shrink & Be Merry") with crazy & fun recipe titles but the yummiest recipes.

Marinade:

1/4 cup frozen orange juice concentrate

1/4 cup hoisin sauce

1 Tbsp reduced-sodium soy sauce

1 Tbsp grated gingerroot

2 tsp grated orange zest

Pinch crushed red pepper flakes (optional)

4 boneless, skinless salmon fillets (about 5 oz / 142 g each)

Whisk together all marinade ingredients in a small bowl. Place salmon in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. marinate in refrigerator for 30 minutes.

Preheat grill to medium setting. remove salmon from marinade (reserve marinade) and place on grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for 3-4 minutes per side, until done (salmon should be slightly pink in the centre). Do not overcook salmon or it will be dry. Baste salmon with reserved marinade during last minute of cooking time, if desired.

(We placed the salmon in a lightly greased dish & baked the salmon in the oven @ 350F for 20-30 minutes.)

Makes 4 servings.

"Eat, Shrink & Be Merry" by Janet & Greta Podleski, pg 101

Blueberry Muffins

Tips to create fluffy muffins:

- make sure you follow directions and hand stir the wet ingredients into the dry

- do not mix all the lumps out because if you did you've overmixed it

- no kitchenaid mixer.  Hand stir with a spoon!!!  The only electric mixer I used in this recipe was with the sugar and margarine.

- recipe should have Baking Powder - Baking powder is a rising agent

- spray the bottom of the tins and not the sides so the muffins can rise better.

I did all these things and it worked!!!!  It's been bothering me alot that all my muffins are so dense and heavy.  Now these ones are soft and moist.  Not dense at all.

Ingredients

Makes 1 dozen

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1 1/4 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup milk
• 1/4 teaspoon nutmeg (I used cinnamon and it tastes awesome!)

Directions

1. Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries (I skipped the blueberries into flour).
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

Read more at Marthastewart.com: Blueberry Muffins Recipe - MarthaStewart.com 

Zucchini Brownies

Taken from Allrecipes.com


Ingredients

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Mennonite Platz

My family's version of Platz with your choice of rhubarb, blueberries, raspberries, blackberries, strawberries, etc.

This post is the adjusted recipe to suit our family's taste. 


(the original recipe is taken from Mennonite Girls can cook.  Here's the link: http://mennonitegirlscancook.blogspot.com/2008/06/platz.html.  If you want to try the original recipe you have the link)

Preheat your oven to 350 degrees.
Grease a 9X13 pan.

2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 cup butter

Combine until crumbly or cut the butter into the above ingredients with a pastry blender

Add in 1 cup milk
2 fresh eggs
2 tsp vanilla

Spread into the prepared pan

Top with finely diced fresh or frozen fruit of your choice.

Make the crumb topping . . .

3/4 cup of flour
1/4 cup of butter . . melted
3/4 cup of sugar

Combine the flour sugar and butter to make crumbs and sprinkle over the fruit.

Bake in the top 1/3 of your oven until golden brown . . about 45 minutes.

RISOTTO

Risotto is a rice dish that requires constant attention & stirring, not to mention about a half hour of your dedicated time, but it is just SO delicious, especially when served with salmon & veggies such as asparagus. Mmmm!! Just be sure to have everything ready before you start cooking so your food doesn't burn or scorch.

1 Tbsp olive oil

1/4 cup onion

2 tsp chopped garlic

2 tsp chopped fresh thyme

Dash each of salt & pepper

1 cup arborio rice

1/2 cup white wine

4 cups chicken or vegetable broth

1/4 cup Parmigiano-Reggiano cheese

Optional:

sundried tomatoes, diced black olives, quartered asparagus

In Dutch oven, over medium-high heat, heat oil; add onions, saute until softened; add garlic & thyme; stir.

Add arborio rice, cook until rice turns clear (do not let start to brown; reduce heat if browning.)

Pour in wine; cook, stirring until liquid is evaporated.

Reduce heat to medium-low and add chicken stock, 1 cup at a time, stirring, until the liquid is evaporated, for 30-40 minutes or until rice is tender but firm.

Stir cheese into risotto until melted.

Gently stir in optional cooked vegetables.

Season with pepper to taste.

Serves 4-6

This is my (Wilma's) own combination of several recipes

COCONUT BANANA BREAD WITH LIME GLAZE

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt

3 Tbsp dark rum

1/2 tsp vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 Tbsp flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 Tbsp fresh lime or lemon juice

Preheat oven to 350 F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5 –inch loaf pan coated with cooking spray; sprinkle with 1 Tbsp coconut.

Bake at 350 F for 1 hour or until a wooden pick inserted in centre comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf

** I added sprinkles of all-spice and nutmeg to batter

Recipe by Jean Patterson (September 2003)

Printed in Cooking Light, September 2007, page 136

Thin Spaghetti With Shrimp

Prep: 20 min., Cook: 20 min. A sprinkle of fresh herbs from the garden adds incredible flavor to this pasta dish. Try basil, thyme, or chives instead of parsley.

Yield:  Makes 4 to 6 servings


1 (16-oz.) box thin spaghetti
2 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, thinly sliced
1 bay leaf
1 pound medium-size shrimp, peeled and deveined
1/4 cup white wine
3 cups chopped plum tomatoes
1/3 cup half-and-half
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: fresh parsley sprigs


Cook spaghetti according to package directions; drain and keep warm.


While pasta cooks, melt butter in a large skillet over medium heat. Add shallots, garlic, and bay leaf; sauté 5 to 6 minutes. Add shrimp, and sauté 4 minutes or just until shrimp turn pink. Stir in wine, and cook, stirring occasionally, 3 minutes or until wine evaporates.


Add tomatoes to skillet, and cook 2 to 3 minutes. Stir in half-and-half and next 3 ingredients; cook, stirring occasionally, 2 minutes. Remove from heat; discard bay leaf.


Transfer spaghetti to a serving dish, and top with shrimp mixture. Garnish, if desired.

CALGARY CASSEROLE

This recipe is a variation of a recipe called "California Casserole" that I found in "Cook Great Food" by the Dieticians of Canada (2001). I wanted to use up vegetables & condiments that we had at home, so this worked perfectly for us. Hubby said it was a good recipe that could be repeated again. So, here is my "Calgary" rendition of the California Casserole.

1 1/2 cups water

1 cup basmati rice

1 cup sour cream

1/2 cup mayonnaise

1/2 cup salad dressings (I used Caesar & Italian dressings mixture)

1 Tbsp balsamic vinegar

1/2 cup asiago cheese

1/2 cup shredded mozzarella cheese

1/4 onion, chopped

1 yellow bell pepper, chopped

1/2 zucchini, chopped

1/2 - 1 stalk celery, chopped

1 tomato, diced

4 mushrooms, diced

1/4 tsp salt

1/2 tsp pepper

1/2 - 1 tsp Tex-Mex spice

1/2 - 1 tsp basil

1/2 tsp tarragon

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp celery seed

1/4 - 1/2 tsp crushed red pepper

Cover rice as per instructions or as preferred method.

Combine hot rice, sour cream, mayonnaise, salad dressings, cheese, vegetables and spices.

Pour into a lightly greased baking or casserole dish.

Bake, uncovered, in preheated 350 F (180 C) oven for about 25 minutes

Enjoy!!