Vegetarian Bean Chili

‎5 tablespoons extra virgin olive oil
1 white onion, finely chopped (about 2 cups)
1 green bell pepper, finely chopped (about 1 cup)
1 jalapeno, seeded and finely chopped (about 1 tablespoon)
3 garlic cloves, finely chopped (about 1 tablespoon)
6 oz. tomato paste
2 tomatoes on the vine, diced (about 1 cup)
3 (14.5oz) canned diced tomatoes with their juices
2 cups vegetable broth
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon salt + additional
1 teaspoon black pepper

Toppings:

Avocado, cubed
Red onion, finely chopped
Shredded Cheddar Cheese
Sour cream
Cilantro Sprigs

Preparation:

Heat olive oil in a heavy large pot over medium-high heat. Add onion and bell pepper; lightly sprinkle with salt and sauté until softened, about 10 minutes.

Add garlic and jalapeno, sauté 1 minute longer. Add cumin, coriander, chili powder and tomato paste, sauté 1 minute longer.

Add canned tomatoes with their juices, tomatoes, vegetable broth, kidney beans and black beans, stir until combined.

Bring to a boil then reduce heat to a medium-low simmer until chili thickens, stirring occasionally, about 20 minutes. Stir in salt and pepper.

Ladle chili in bowls. Top with avocado, red onion, cheddar cheese, sour cream and cilantro sprigs.

Shared by http://cookingwithmelody.com/all-recipes/soups-salads/soups-soups-salads/vegetarian-bean-chili-enree/

Orange Cinnamon Roll Cookies

1 cup butter
1/3 cup fine sugar
3/4 cup icing sugar
zest of one orange, finely chopped
1 tsp vanilla extract
1 egg
2 1/4 cups flour
pinch salt

Cream together the sugars and butter. Beat in the vanilla, orange zest, and egg until fluffy.

Fold in the flour and salt just until a sot dough forms.

Chill the dough for about a half hour and then roll out into a 12x12 square.

Cinnamon Paste:

1/3 cup butter
1/4 cup packed brown sugar
1 1/2 tsp corn syrup
4 tsp ground cinnamon
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp vanilla extract

Beat all ingredients together with an electric mixer until smooth, fluffy and is easily spreadable.

Spread evenly over the surface of the rolled out cookie dough.

Roll the dough up tightly and wrap in plastic wrap and chill for an hour or so.
Cut 1/4 inch slices of the dough and place on a parchment lined cookie sheet about 1 inch apart.

Bake in a preheated 350 degree F oven until they get golden at the edges, about 13 to 15 minutes.

Cool on a wire rack before spreading or drizzling the glaze into the cookies.

If freezing these cookies, I would recommend adding the glaze after they have been thawed.

Glaze:

1/2 cup icing sugar
2 tbsp corn syrup
1 tsp vanilla extract
1 tsp water

Mix together until smooth, spread or drizzle on cooled cookies.

Shared by http://rockrecipes.blogspot.com/2011/11/orange-cinnamon-roll-cookies.html

The Perfect Macaroon

‎5 1/2 - 6 cups sweetened coconut
2 large egg whites
2 tsp vanilla extract
1 can (300 ml) sweetened condensed milk
pinch salt

Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.

Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.

Bake at 325 degrees F until golden brown, about 25-30 minutes. Cool completely on the baking sheet before removing the cookies.

For Lemon Macaroons, fold the finely zest of two lemons into the dough.

Shared by  http://rockrecipes.blogspot.com/2009/11/perfect-macaroon.html

Chicken Fajita Chowder

1 pound boneless skinless chicken breasts, chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 tablespoons olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1/4 teaspoon salt
1 cup (4 ounces) shredded Mexican cheese blend
1 cup (8 ounces) sour cream
Tortilla chips and minced fresh chives, optional

Directions:

In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender.

Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil.

Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.

Remove from the heat. Stir in cheese and sour cream until cheese is melted.

Serve with chips and chives if desired.

Yield: 6 servings.

Shared by Debbie McLean Warner

Terayaki Sauce

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 Tablespoons packed brown sugar
2-3 Tablespoon honey
2 Tablespoons cornstarch
1/4 cup water

Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating.

Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

Heat until sauce thickens to desired thickness.

Marinate for about 30 minutes.

Pour over cooked chicken or beef.

Shared by - Internet

Maple Chipolte BBQ Sauce

I roasted this whole chicken on a rack, uncovered for about 1 3/4 hours at 350 degrees by simply seasoning it with salt and pepper inside and out and into the cavity I stuffed some chopped onion, garlic and a few sprigs of thyme.


In the last 45 of cooking time I just brushed the whole chicken with the barbeque sauce every 10 to 15 minutes.

In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:

3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped

Add:

2 cups plain tomato sauce
1/2 cup maple syrup
1/4 cup apple cider vinegar
1 to 2 tsp ground chipotle powder (according to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp salt

Simmer slowly for about 20-30 minutes or until reduced by about 1/4 the initial volume, stirring often.

When cool, puree in a blender or food processor until smooth.

Makes about 2 1/2 cups.

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http://rockrecipes.blogspot.com/2012/01/maple-chipotle-barbeque-sauce.html?utm_source=BP_recent

Yogurt Covered Strawberries

Ingredients:

Vanilla (or any flavor yogurt that doesn't have fruit chunks)

Fresh Strawberries

Wash and dry strawberries.

Dip them in yogurt and place them on a wax paper lined cookie sheet.

Freeze, and once they are frozen transfer to a freezer Ziploc bag.

Shared by http://sixinthesuburbsblog.blogspot.com/2012/01/yogurt-covered-strawberries.html

Graham Cracker Torte

1/2 cup butter, softened
1-1/2 cups sugar
5 egg yolks
36 cinnamon graham cracker squares, finely crushed (about 2 3/4 cups)
3 tablespoons all-purpose flour
2 teaspoons baking powder
1-1/4 cups milk
1 teaspoon vanilla
1 cup chopped walnuts
5 egg whites
1 recipe White Satin Frosting (see recipe below)
Chopped crystallized ginger and walnuts (optional)



Directions:

Preheat oven to 350 degree F. Grease a 15x10x1-inch baking pan; line bottom of pan with waxed paper or parchment paper and grease paper. Set aside.

In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in egg yolks. In a medium bowl stir together graham cracker crumbs, flour, and baking powder; stir in milk and vanilla.

Beat into butter mixture, about one-third at a time, beating on low speed after each addition just until combined. Stir in walnuts; set aside.


Wash beaters thoroughly. In a large bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (peaks stand straight).

Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining egg whites (batter may appear slightly curdled). Spread batter into the prepared pan.

Bake for 25 to 30 minutes or until golden and top springs back when lightly touched. Cool in pan 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.

Prepare White Satin Frosting.


Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting.

Repeat with remaining cake and frosting. Garnish with crystallized ginger and walnuts, if desired.

Serve at once or cover and store in refrigerator up to 8 hours.

Makes 10 servings.


White Satin Frosting:
In a small saucepan whisk together
3/4 cup milk
3 tablespoons all-purpose flour until smooth

Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Transfer to a small bowl. Cover surface with plastic wrap; chill at least 2 hours or until very cold.

In a large mixing bowl beat
1 cup butter, softened, with an electric mixer on medium speed for 30 seconds; beat in -
1-1/2 cups sifted powdered sugar
1 teaspoon vanilla until fluffy.

Beat in cooled mixture.

Gradually beat in 2 to 2-1/2 cups additional sifted powdered sugar to desired spreading consistency.

Cover and chill for 30 minutes before frosting cake.

Makes 3 cups frosting.

Shared by http://www.recipe.com/graham-cracker-torte/

Double Cheese Chicken Fingers

1/3 cup Original Bisquick® mix
1/3 cup whole wheat seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup crushed cheese crackers
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1/3 cup egg whites (from 3 eggs)
2 lb chicken tenders
3 tablespoons butter or margarine, melted

Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.

In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.

In shallow dish, beat egg whites slightly.

Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.

Place chicken tenders on the cookie sheet; drizzle butter over chicken.

Bake 15 minutes.

Shared by Linda Gonzalez

Crock Pot Rosemary Garlic Beef Roast

1  tablespoon olive or vegetable oil
1  teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast
2  cloves garlic, finely chopped
2  tablespoons chopped fresh rosemary leaves
1/2  teaspoon salt
1/2  teaspoon coarsely ground pepper
1  medium onion, sliced
1  cup Progresso® beef flavored broth (from 32-oz carton)
3  tablespoons chili sauce
1/3  cup all-purpose flour


In small bowl, mix oil and Worcestershire sauce; brush over beef roast. 

Rub roast evenly with garlic, rosemary, salt and pepper. 

In 5- to 6-quart slow cooker, add onion. 

Pour 1/4 cup of the broth over onion. 

Place beef roast on onion. Refrigerate remaining broth.

Cover and cook on Low heat setting 8 to 9 hours.

Remove beef from cooker; cover to keep warm. 

In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. 

Increase heat setting to High. 

Cook uncovered 5 to 10 minutes or until thickened. 

Serve gravy with beef.

Shared by Mary Ann Hartley

Mom's Gingerbread

12 ounce bottle of molasses (the darker the better!)

1 cup hot water

2 1/2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt
1 tsp Cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 cup butter, at room temperature
1/2 cup sugar
1 egg, at room temperature

Preheat oven to 350 degrees.

Prepare 9 x 13 inch baking pan with grease and flour for easy release. I use Bakers Joy :)

Combine molasses and hot water in a medium size bowl and set aside.

Combine flour, baking soda, salt, cinnamon, ginger and cloves in a separate bowl

Cream butter and sugar in mixing bowl.

Add egg

Add dry ingredients (flour mixture) alternately with water and molasses mixture to the creamed butter and sugar in the mixing bowl, ending with the dry ingredients.

Pour mixture in baking pan and place in oven for 30 minutes at 350 then drop temperature to 300 for approximately 20 minutes.

Gingerbread should be baked when tester comes out clean.

Let cool and carefully remove from pan.

Shared by Internet

Turkey Cigars with Cranberry Dijon Dipping Sauce

1/2 pound ground turkey
4 teaspoons grated Parmesan cheese
2 teaspoons minced fresh parsley
2 teaspoons jellied cranberry sauce
2 teaspoons ground walnuts, divided
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
12 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter, melted

Dipping Sauce:
1/2 cup jellied cranberry sauce
1/4 cup Dijon mustard

Directions:
In a small skillet, cook turkey over medium heat until no longer pink; drain. Remove from the heat. 

Stir in the cheese, parsley, cranberry sauce, 1 teaspoon walnuts, honey, mustard, salt and pepper.

Place one sheet of phyllo dough on a work surface with a long side facing you; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Cut the stack widthwise into four strips. Place 2 tablespoons turkey mixture along one long side of each strip; roll up tightly. Pinch edges to seal. 

Cut roll in half; place seam side down on an ungreased baking sheet. Repeat. 

Brush tops with butter; sprinkle with remaining walnuts.

Bake at 425° for 10-12 minutes or until golden brown.

For dipping sauce, in a microwave, heat cranberry sauce until softened. Stir in mustard. 

Serve with appetizers. 

Yield: 2 dozen (1 cup sauce).

Shared by Mary Ann Hartley

Pepper Jack Mac

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1-1/2 cups milk
1/2 cup heavy whipping cream
3 cups (12 ounces) shredded pepper Jack cheese
1 package (8 ounces) cream cheese, cubed
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese

Topping:
3/4 cup panko (Japanese) bread crumbs
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1 cup cheddar French-fried onions, crushed

Directions:
Cook macaroni according to package directions; drain and set aside.

In a large saucepan, melt butter. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened. 

Stir in cheeses until melted. Stir macaroni into cheese mixture.

Transfer to a greased 2-qt. baking dish. 

Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. 

Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown. 

Yield: 6 servings.

Shared by Carol Zerilo

Durango Potato Casserole

2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes
8 thick-sliced bacon strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
3 cups (12 ounces) shredded Mexican cheese blend
4 green onions, chopped
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1-1/2 cups reduced-fat mayonnaise
2 tablespoons lime juice
1 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 teaspoons chili powder
2 tablespoons minced fresh cilantro

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.

Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers
.
In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat.

Transfer to a greased 13-in. x 9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.

Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro.

Let stand for 5 minutes before serving.

Yield: 12 servings (2/3 cup each)

Shared by Mary Ann Hartley

Mexican Stuffed Shells

1 lb. ground beef
1 package low-sodium taco seasoning

4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. 

Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. 

While ground beef is cooking, cook the pasta shells according to directions; drain. 

Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. 

Cover shells with taco sauce. 

Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. 

Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Shared by Linda Gonzalez

Kahlua Balls

3 cups crushed graham crackers (2 sleeves)
3/4 cup powdered sugar
1/4 cup dark cocoa powder
1 package mini semisweet chocolate chips
1 tsp pure vanilla extract
3 Tbsp agave
1/3 cup Kahlua
3 Tbsp brewed coffee
1/2 cup granulated sugar, for rolling

Directions:

In a food processor, combine graham crackers, powdered sugar, cocoa powder, and chocolate. 

**If you do not have a food processor, crush the graham crackers and then combine the remaining ingredients. They will produce the same outcome.**

Fold in the vanilla, agave, Kahlua, and coffee until the dough comes together.

Shape the dough into 1″ balls. Roll them each in the granulated sugar.

Store in an airtight container in the refrigerator for 2-3 days to develop the flavor (I have just done overnight in a pinch and they still taste wonderful. 

Makes 20 balls.

Shared by Internet

Tortellini Sausage Soup

1 tbsp olive oil
2 links pre-cooked chicken sausage, casings removed and then sliced on an angle
1/2 onion, onion
2 cloves garlic, minced
6 cups low-sodium beef broth
1/2 cup red wine
1 15-oz can organic diced tomatoes
1 cup thinly sliced carrots
1/4 tsp dried oregano
1/4 tsp dried italian seasoning
2 medium zucchini, sliced
9 oz fresh cheese tortellini
grated parmesan cheese and chopped fresh parsley for garnish
salt, freshly ground black pepper


Heat the olive oil in a large dutch oven or soup pot over medium-high heat. 

Add the onions and carrots, season with a little salt, and saute for about 10 minutes. Add the garlic, zucchini, sausage, oregano, and italian seasoning and saute for another 2 minutes.

Add in the beef broth, wine, canned tomatoes with juices and bring up to a boil. 

Once at a boil, reduce to simmer and let cook for 30 minutes, covered. 

Add the tortellini and cook another 10 minutes, uncovered.

Serve with parmesan cheese and parsley sprinkled over top.

Shared by Linda Gonzalez

Ina's Chicken Chili

4 cups chopped yellow onions (2-3 large onions)
2 tbsp olive oil, plus extra for the chicken
2 large cloves of garlic, minced or grated
2 red bell peppers, large-diced
2 yellow bell peppers, large-diced
1 tsp chili powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes
1/4 tsp cayenne pepper
19-oz can cannelini beans (I like progresso), rinsed
2 tsp kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled unsalted plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For garnish: Corn chips, grated cheddar, sour cream

Preheat the oven to 350 degrees F.

Cook the onions in the oil over medium-low heat for 10-15 minutes. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Crush the tomatoes by hand and add to the pot along with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Meanwhile, brush the chicken breasts with olive oil and place them on a baking sheet. 

Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until just cooked. Let cool slightly.

Separate the meat from the bones and skin and cut it into 3/4-inch chunks. 

Add to the chili, along with the beans, and simmer uncovered for 20 more minutes. 

Top with the garnishes and serve.

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Parmesan Onion Crusted Chicken

1/3 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts
1/4 cup whole wheat bread crumbs
1/4 cup lipton’s onion soup/dip mix
salt, pepper to taste


Preheat oven to 425.

Combine the cheese and mayo in a bowl. Combine the breadcrumbs and onion soup mix in another bowl.

Arrange the chicken in a baking dish (lined with foil for easy clean-up). Season each chicken breast with salt and pepper, then spread each piece with the mayo mixture.

Sprinkle the bread crumb mixture over top and bake for 20 minutes or until the chicken reaches 160 degrees.

Let rest for 5 minutes and serve.

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Apple Crisp Muffins

2 1/2 cups flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1 cup whole milk
1/2 cup butter, melted
1 egg
1 tsp vanilla
1 cup light brown sugar, lightly packed
1/2 cup sugar
2 cup chopped apples (approx 2 apples)


In a large bowl combine flour, soda, cinnamon and salt.

In a medium bowl mix together milk, melted butter, egg, vanilla and sugars, stir until sugars dissolve.

Peel and chop apples

Pour wet mix into flour mixture and add chopped apples

Stir until just blended

Spoon batter into greased or muffin cup lined muffin tin


Topping:

1/4 cup sugar
1/2 T flour
1/4 tsp cinnamon
Dash of nutmeg
Dash of salt
1/4 cup oats
1 T butter, melted


Medium bowl combine sugar, flour, cinnamon, nutmeg and salt.

Add oats and fork through until blended.

Pour in melted butter and fork through until crumbly.

Sprinkle topping on top of batter in muffin tin.

Bake at 375° for 25 minutes, or until toothpick stuck in center of muffin comes out clean.

Cool in pan.

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