Let's share some recipes!

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LoriLoo's picture
Joined: 07/19/07
Posts: 144
Let's share some recipes!

Hey ladies! I'm sure that many of us are always in the market for a new, good recipe to try out. Let's post some family favorites!

LoriLoo's picture
Joined: 07/19/07
Posts: 144
Bean, rice, and sausage goodness

Bean, rice, and sausage goodness is SOOO one of my favorite dinners, and kids love it too!

*preheat the oven to 350

2/3 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon of minced garlic
1 tablespoon vegetable oil
1 pound smoked sausage cut into 1/4 inch slices (we use the lowfat turkey stuff and it tastes just dandy)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 1/2 ounces) great northern beans, rinsed and drained
1 cup instant brown rice (we've used white and it's fine)
1 cup vegetable broth (we've used chicken broth and couldn't tell the difference)
1/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons corn syrup
1 tablespoon dijon mustard

In a large skillet, saute the onion, green pepper, and garlic in oil until onion is crisp and tender. Stir in the remaining ingredients. Pour into a greased 13-in x 9 in x 2 in baking dish.

Cover and bake at 350 degrees for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and the rice is tender.

The recipe says this yields 6... but when we ate it with 3 adults (without any side-courses), we ate all of it.

wlillie's picture
Joined: 09/17/07
Posts: 1796
Southern Banana Pudding

Mix completely-
4 oz Sour Cream
8 oz Whipped Cream- thawed out
1 lg box of vanilla pudding mix
2 cups of milk

Slice 4 bananas
vanilla wafers (mini Nilla's work best)

Layer the mixture, bananas, and wafers in a large bowl that is the same circumference at the top as it is in the bottom. The top layer should be wafers which look really pretty crumbled and sprinkled. If you would like to make it super sweet- take anohter 4 oz whipped cream and 2 oz sour cream and mix for a special layer right below the top one.

ETA- this can be made with sugar free pudding, diet wafers, fat free sour cream and low-cal whipped cream.

LoriLoo's picture
Joined: 07/19/07
Posts: 144
Soft pretzels

These are really fun to make with kids, plus they're way yummy and easy!

Soft Pretzels

Soft Sunday Pretzels

1 pkg yeast (2 1/4 tsp per pkg)
1 1/2 cups warm water
1 tsp salt
1 tbsp sugar
4-5 cups flour (will vary, so start slow)
1 egg, beaten
course salt

Measure warm water and yeast into mixing bowl.
Cover and let raise for 10-15 min.
Preheat oven to 425
Add salt, sugar, and flour, and mix. Sometimes it takes more flour, but don't go crazy up front.
Roll dough into long snake shapes and twist into knots. Place on greased cookie sheets and brush with beaten egg.
Sprinkle with salt.
Let rise for just a few minutes more. This can be in a 100-degree oven or, on a warm day, just on the counter.
Bake at 425 degrees for 11-12 minutes.

LoriLoo's picture
Joined: 07/19/07
Posts: 144
Applesauce muffins

As far as muffins go, these are actually really healthy but still quite tastey.

Applesauce Muffins

1/2 tsp vanilla
1 1/4 cups applesauce
1/4 cup oil
3/4 cup sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon

Mix sugar, applesauce, vanilla and oil together. Add in dry
ingredients and mix well. Spoon into greased muffin tins. Sprinkle
with cinnamon and sugar. Bake at 400* for 10 to 12 minutes.

LoriLoo's picture
Joined: 07/19/07
Posts: 144
Baked Spaghetti

12 oz. spaghetti nodles 1 lb. ground beef
1 C. onions, diced 2 C. mushrooms, sliced
2 t. oregano 1 28-oz. can tomatoes, chopped (w/liquid)

2 C. cheddar cheese 1/3 C. black olives, sliced and lightly chopped

1/4 C. Parm. Cheese
1 can Cream of Mushroom
salt & pepper to taste

Cook noodles and drain. In medium pot over med-high heat, cook ground beef w/onions, mushrooms, and oregano until meat is browned and veggies softened. Add tomatoes w/liquid and simmer, uncovered, 10 minutes. Season w/salt and pepper. Remove from heat. 9x13" pan, layer: 1/2 speghetti noodles 1/2 ground beef mixture 1 C. cheese and olives. REPEAT layer Mix soup with 1/4 C. water and pour evenly over casserole. Garnish with Parm. cheese. Bake, covered, at 350 for 30-40 minutes.

***Freezes very well...follow all directions except the baking to then freeze. Thaw, and bake.

DasBoogs's picture
Joined: 02/06/08
Posts: 25

Half a chocolate cake

1 cup flour
1 cup sugar
1/2 cup cocoa powder
1 cup milk
1 stick margarine
1 tsp baking soda
1 tsp vanilla
1 egg
a pinch of salt

Preheat oven to 350º. Melt butter (microwave is fine). Mix everything in a bowl. Use small baking dish and line with shortening. Pour in batter. Put dish in oven for 30 - 35 minutes. Eat remaining cake batter from bowl while cake bakes. Do the toothpick test around 30 minutes: if toothpick comes up clean, feel free to remove cake. If it comes up dirty, leave it in a few more minutes and try again in 5 minutes. Remove cake. Cool. Add frosting. Decorate. Whatever.

Joined: 06/04/07
Posts: 8
Mock Ravioli Casserole

I do turkey meat and low fat cheese and it is so yummy, fast and healthy!

Mock Ravioli Casserole
350 degree oven, 13x9x2 pyrex, 30 - 40 mins.

1 lb ground beef or turkey
1 medium onion or 1/2 cup chopped
Garlic (2 - 3 cloves)
1 - 10 oz pkg. frozen chopped spinach
1 lb jar spagetti sauce with mushrooms
1 - 8oz can tomatoe sauce
1 - 6 oz can tomatoe paste
1/2 tsp. salt - dash pepper
1 - 7oz pkg. shell macaroni (small) - 2 cups uncooked
1 cup shredded American cheese
1/2 cup bread crumbs
2 well beaten eggs

1. Brown meat, onions and garlic (drain)
2. Cook spinach, drain and retain liquid, add water to make 1 cup
3. Stir liquid ingredients, sauces, paste, seasonings, spinach water into meat and simmer 10 mins.
4. Cook Pasta
5. Combine spinach with Cheese, bread crumbs and eggs in large bowl.
6. Stir in meat mixture and pasta. Mix well and pour into baking dish.

Joined: 07/15/07
Posts: 630
Sweet Potato Fries

*BABY FRIENDLY!* Biggrin
Tried these for the first time tonight and they were delicious and Savannah LOVED em!

1 to 1 1/2 lbs sweet potatoes
1/4 cup olive oil
1/2 teaspoon kosher salt (I used regular because we didn't have kosher)
1/2 teaspoon paprika
1/4 teaspoon cinnamon

[LIST=1]

  • Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
  • Peel sweet potatoes. Cut into strips that are about 1/2 inch on all sides.
  • Place oil, salt, paprika, and cinnamon into ziplock bag. Mix together well. Add potatoes and shake to cover potatoes with mixture.
  • Spread potatoes out onto baking sheet in a single layer.
  • Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
  • msjmommy2b's picture
    Joined: 09/19/07
    Posts: 142
    Banana Crumb Muffins

    1 1/2 cup flour
    1 tsp. baking soda
    1 tsp. baking powder
    1/2 tsp. salt
    3 bananas, mashed
    3/4 cup sugar
    1 egg, slightly beaten
    1/3 cup butter, melted

    Topping:
    1/3 cup brown sugar
    1 Tbsp. flour
    1/8 tsp. cinnamon
    1 Tbsp. butter (stick butter works best)

    Combine dry ingredients. Combine bananas, egg, and butter; mix well. Stir into dry ingredients. Fill greased muffin pan. Combine first three topping ingredients. Cut in butter until crumbly and sprinkle over muffins. Bake at 375 degrees for 18-20 minutes. Makes 1 dozen.

    msjmommy2b's picture
    Joined: 09/19/07
    Posts: 142
    Chicken and Dumplings

    Ingredients

    Chicken:
    1 (2 1/2-pound) chicken, cut into 8 pieces
    3 ribs celery, chopped
    1 large onion, chopped
    2 bay leaves
    2 chicken bouillon cubes
    1 teaspoon House Seasoning, recipe follows
    1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup (I use 2 cans to make it thicker)

    Dumplings:
    2 cups all-purpose flour
    1 teaspoon salt
    Ice water- very important it's ice water or they won't form well!

    Directions
    To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

    To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

    Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

    Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

    Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

    To serve, ladle chicken, gravy, and dumplings into warm bowls.

    Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

    House Seasoning:
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder
    Mix ingredients together and store in an airtight container for up to 6 months.

    Yield: 1 1/2 cups

    msjmommy2b's picture
    Joined: 09/19/07
    Posts: 142
    Vegetarian Lasagna

    You don't have to be a vegetarian to like this!

    8 Lasagna noodles (I use the kind you don't have to precook)
    1 10 oz package frozen broccoli or spinach (I prefer spinach)
    2 14 1/2 oz can tomatoes
    1 15 oz can tomato sauce
    1 cup chopped celery
    1 cup chopped onion
    1 cup chopped green pepper
    1 1/2 tsp dried basil
    2 bay leaves
    1 clove garlic minced
    1 beaten egg
    2 cups low-fat ricotta cheese or cottage cheese (I normally use ricotta)
    1/4 cup grated Parmesan cheese
    1 cup shredded part-skim mozzarella cheese

    DIRECTIONS

    • Cook noodles and broccoli/spinach according to their package directions; drain well. Set aside.
    • For sauce, cut up canned tomatoes. In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves, and garlic. Bring to a boil, reduce heat. Simmer, uncovered, 20 to 25 minutes or til sauce is thick, stirring occasionally. Remove bay leaves.
    • In a bowl, stir egg, ricotta/cottage cheese, Pameasan cheese, and 1/4 tsp. pepper. Stir in brocolli/spinach.
    • Spread about 1/2 cup fo the sauce in a 13 x 9 x 2 inch baking dish. Top with half of the noodles, half of the vegetable mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.
    • Bake, uncovered in a 350 degree oven for 25 minutes; sprinkel with mozzarella. Bake 5 more minutes or til heated through. Let stand for 10 minutes before serving.
    msjmommy2b's picture
    Joined: 09/19/07
    Posts: 142
    7 layer Mexican Casserole

    Very easy and quite tasty! I make mine without meat, since I'm a vegetarian, and it's delicious!

    1 pound ground beef
    1 package chili powder
    1 onion, chopped
    1 package frozen tortillas
    1 can Mexican style beans (we use black beans)
    1 can cream of chicken soup
    Grated cheese to taste
    1 can tomato with chilies

    Directions

    Preheat oven to 325 degrees.

    Brown beef, chili powder and onion together; drain. Layer ingredients in a greased casserole dish in the following order: Beef, Tortillas (broken into pieces), Beans, Cheese, Tomatoes, Chicken Soup, and Cheese.

    Bake 30 minutes.

    msjmommy2b's picture
    Joined: 09/19/07
    Posts: 142
    Roasted Cauliflower

    INGREDIENTS
    1 head of cauliflower
    2-3 cloves of garlic, peeled and coarsely minced
    1 lemon
    Olive oil
    Coarse salt and freshly ground black pepper
    Parmesan cheese

    DIRECTIONS
    1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
    2 Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.
    Serves 4.

    scarecrow's picture
    Joined: 08/21/04
    Posts: 67

    Veggie cookies

    * This is originally the "Carrot Cookies" recipe from Company's Coming, but I've lovingly altered it. I was looking for a cookie recipe where I could sneak in veggies for Cole. I also use less sugar which means the cookies aren't overly sweet, but they still taste good. (As long as the batter tastes good, the cookies will too.)

    1/2 cup butter, softened (I mistakenly put in a whole cup and it still turned out okay)
    1/2 cup granulated sugar (originally calls for 1 cup)
    1 egg
    1 cup pureed veggies (I used 3/4 cup sweet potatoes & 1/4 cup mixed veggies; the original recipe calls for 1 cup cooked mashed carrots or fresh grated carrots)
    1/3 cup milk (I use homogenized milk since that's the kind Cole is drinking)
    1 tsp vanilla

    2 cups all-purpose flour
    2 cups rolled oats
    2 tsp baking powder
    1/4 tsp salt
    1 tsp cinnamon
    (optional 1 cup raisins)

    Cream butter and sugar well. Beat in egg. Mix in veggies, milk and vanilla.

    Add remaining ingredients. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 375 degrees F for about 12-15 minutes until slightly browned.

    Beau82's picture
    Joined: 09/15/07
    Posts: 65

    Tuna Casserole

    This is such an easy dish to make. NOBODY can screw it up! It's great to make if you're short on time. Ten minutes to make and maybe 15 in the oven.

    1 package of broad egg white noodles
    1 can of flaked tuna
    1 can of cream of mushroom soup
    1 can of whole tomatoes (drained) or a couple of fresh tomatoes diced up
    Frozen or canned peas (optional)
    Shredded mozzarella cheese

    Cook noodles according to directions, drain, rinse and pour into 9x13 inch glass pan. Mix in soup, tuna, tomatoes and peas. Cover with cheese and place in oven at 375-ish until cheese melts.

    scarecrow's picture
    Joined: 08/21/04
    Posts: 67

    ICE CREAM PIE
    This is a nice alternative to the expensive ice cream cakes that you can buy.

    Crust:
    1/4 cup corn syrup
    2 tbsp brown sugar (firmly packed)
    3 tbsp butter
    2 1/2 cups rice crispies

    Sauce:
    1/4 cup peanut butter
    1/4 cup fudge sauce
    3 tbsp corn syrup
    * double for more flavour and coverage

    1 quart of vanilla ice cream

    Crust: In a pot, combine corn syrup, brown sugar and butter. Bring to a boil. Remove from element. Mix in the rice crispies. Press into pie plate. Chill while you make sauce.

    Sauce: Combine ingredients and mix.

    Once sauce is made, take crust out of fridge and put some sauce on the crust (to coat). Refreeze to harden. Add ice cream. (You made want to stir to soften.) Pour remaining sauce over. Freeze.

    Serve within 2 days.

    scarecrow's picture
    Joined: 08/21/04
    Posts: 67

    This recipe was made by a friend of mine whose DH can't have dairy or wheat. There aren't any eggs in this either.

    Fawn’s All-Vegan All-Yum Gluten-Free Fruit Pizza

    FOR THE CRUST

    1/4 cup Earth Balance margarine
    1/4 cup coconut oil
    1/4 cup brown sugar
    1/2 cup white rice flour
    1/2 cup oat flour (I just processed some wheat-free oats in my food chopper)
    1/2 cup oats
    1/2 cup ground or finely chopped pecans (love my food chopper!)
    1 mashed banana

    FOR THE FILLING

    1 can (400 mL) coconut milk.

    NOTE: Use good-quality coconut milk and don’t skimp on the fat. After taste-testing several kinds, we settled on Aroy brand for our “every day” coconut milk needs, and that’s what I used for this filling. I would also recommend Thai Kitchen’s organic full-fat coconut milk,which is very sweet and luxuriously creamy. Rooster brand is disgusting, plus full of additives; just don’t do it. (I’m so sorry, Rooster brand; your oyster sauce is great, but your coconut milk is grody to the max.) (Now where was I?)

    3 tbsp maple syrup
    2 tbsp cornstarch
    2 tbsp lemon juice
    fruit for topping (strawberries, kiwis, bananas, canned sliced peaches, canned mandarin segments, raspberries, blueberries, or whatever else you have on hand)

    FOR THE GLAZE

    1/4 cup apricot jam or orange marmalade
    1 teaspoon water

    INSTRUCTIONS

    To make the crust, melt the margarine and coconut oil, then blend in sugar. Add flours, oats, pecans, and the mashed banana. Spread onto a pizza pan. I found that the oils made this batter difficult to spread using a wooden spoon, but using my hands to pat it in place worked very well. Bake at 375°F until the edges brown (around 10 minutes). Because of the banana, this crust is a bit cakier and takes longer to bake. After the edges browned, I used the broiler to crisp up and brown the top of the crust, which took just a few minutes. Watch carefully so that you don’t burn it! Remove from oven and allow to cool completely.

    The final crust was cookie-like and softened up to a nice chewy texture after being refrigerated with the topping on it. It did taste quite oat-y compared to the original, but I rather liked that. If you prefer less of an oat flavour, I think you could safely replace some or all of the oat flour with more rice flour.

    For the filling, shake the can of coconut milk to blend the fat and liquid. Pour it into a medium-sized pot and set the heat to medium. Dissolve the cornstarch in several tablespoons of cool water, then stir it into your coconut milk. Add the maple syrup and lemon juice. (You could also add vanilla, but I didn’t, as it doesn’t agree with Michael.) As the mixture heats up, be sure to stir continuously to avoid starch lumps. The cornstarch will start to work its magic, thickening up the coconut milk. When it reaches the consistency of pudding, remove from heat. Allow to cool before spreading it onto the crust. It will thicken up a little more when it has been refrigerated.

    After spreading the coconut milk onto the crust, decorate with your fruit toppings as desired.
    Mix the jam and water together and press through a sieve. Use a pastry brush or silicone basting brush to spread the glaze gently over the fruit.

    I cheated and added several tablespoons of boiling water and didn’t bother straining. (That’s why the fruit is so shiny in the picture!) The glaze seals off the fruit to keep it from oxidizing too quickly. It also adds sweetness, so even if you use less than perfectly sweet fruit, the final dessert will still be yummilicious. In fact, I quite enjoyed the tartness of my not-quite-ripe-enough kiwi.

    Cover the whole pizza with saran wrap and chill until set, probably at least overnight is best.
    It’s also a good idea to put a bigger pizza pan underneath, if you have one. The original fruit pizza recipe tended to get quite syrupy and drippy after refrigerating; I didn’t have that problem with this one, but I’m not sure if that was because of the fruit I picked or because of my blasphemous treatment of the glaze, so unless you enjoy cleaning a sticky refrigerator, better safe than sorry.