Thanksgiving deliciousness: Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes (serves 8)

Ingredients:
6 cups mashed potatoes
3 cups cream style cottage cheese
3/4 cup sour cream
1 1/2 tablespoons onion, finely chopped
2 1/2 teaspoons salt
1/8 teaspoon white pepper
butter
slivered almonds
Directions:
Use very little butter and no milk when mashing the potatoes. Stir in the remaining ingredients. Dot with butter and slivered almonds and bake at 350* for 30 minutes.

submitted by Jaime Waldram

Thanksgiving deliciousness: Sweet Potato Casserole

Sweet Potato Casserole (serves 8 to 10)
(this is so sweet it is almost like a dessert)

Ingredients:

1 (40 oz) can sweet potatoes, mashed
1/2 cup margarine
3/4 cup granulated sugar
2 eggs, beaten
1/3 cup evaporated milk
1 teaspoon vanilla

Topping:

1 cup brown sugar
1/3 cup margarine
1/3 cup flour
1 cup pecans, chopped (optional)

Directions:
Drain juice off sweet potatoes and mash.  Add margarine, granulated sugar, eggs, evaporated milk, and vanilla to the sweet potatoes.  Place in a greased pan or casserole dish.

Mix topping ingredients together and spread on top of the sweet potatoes.  Bake at 350* for 25 to 30 minutes.

submitted by Jaime Waldram

Thanksgiving deliciousness: Cranberry Raspberry Salad

Cranberry Raspberry Salad (serves 8-9)
(picture was the only one that looked right)

Ingredients:

1 (3 oz) pkg raspberry gelatin
3/4 cup boiling water
1 (10 oz) pkg frozen raspberries
1/2 teaspoon lemon juice
1/2 pint sour cream

1 (3 oz) pkg cherry gelatin
1/2 cup boiling water
1 (8.5 oz) can crushed pineapple
1 can (1/2 pound) whole cranberry sauce

Directions:
Dissolve raspberry gelatin in boiling water, and add frozen raspberries and lemon juice.  Stir to thaw raspberries which chills the gelatin.  Pour into a 9" x 9" pan and refrigerate until firm, then cover with half pint of sour cream.  Meanwhile, dissolve cherry gelatin in boiling water and add pineapple and cranberry sauce, mixing thoroughly.  Allow mixture to chill and thicken slightly.  Then pour on top of sour cream and chill thoroughly before serving.

submitted by Jaime Waldram

Thanksgiving deliciousness: Dutch Apple Pie

Dutch Apple Pie

Ingredients:

1 pie crust (see directions below or use a store bought one or your favorite crust recipe)

6-7 cups of peeled, cored, and sliced Granny Smith apples

1 tbsp. lemon juice

1 tsp. cinnamon

½ tsp. nutmeg

¼ cup flour

½ cup granulated sugar

¼ cup packed brown sugar

Topping:

1 c. flour

1 c. brown sugar

1/3 cup butter—room temperature

Directions:

In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon, and nutmeg.  Pour into the crust.  Prepare the topping by mixing the ingredients below in a bowl with a fork until the mixture is incorporated and crumbly.  Sprinkle the entire mixture over the apples. 

Crust:

For the easiest bottom crust ever, use this recipe by Mr. Food: (Make the bottom crust right into a pie pan)

1-1/2 cups all-purpose flour

2 Tbsp sugar

1 Tsp salt, 1/2 cup vegetable oil

2 Tbsp cold milk

Sift the flour, sugar, and salt into a 9-inch pie plate. Whisk the oil and milk separately and pour evenly over the mixture. (I made this w/pre-sifted flour to prevent sifting.) Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim. (I used my hands to press the dough once it was moist, then made slight indentations on the bottom of the pie plate w/a fork to ensure dough would cook evenly.) Next, pour the filling into the unbaked pie crust. Lastly, I changed the cooking time to 400 degrees to start for about 15 minutes to brown the top of the pie, then turned the oven down to 350 for another 45 minutes.

submitted by Jinan Hadnot



Thanksgiving deliciousness: Fresh Cranberry-Orange Relish

Fresh Cranberry-Orange Relish

Ingredients:

1 bag of cranberries, washed and picked over

2 oranges (peeled)

Zest from one of the oranges

¾ cup sugar (or to taste)

¼ to 1 cup toasted walnuts

Directions:

Chop all in a food processor and chill.

submitted by Jenni Burnett

Super Easy: Campbell's Garlic Mashed Potatoes and Beef Bake

Campbell's Garlic Mashed Potatoes and Beef Bake

Ingredients:

1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom with Roasted Garlic soup
1 tablespoon Worcestershire sauce
1 bag (16 oz) frozen vegetable comination (broccoli, cauliflower, carrots) thawed
                                        3 cups hot mashed potatoes

Directions:

1.  In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.  Pour off fat.
2.  In 2-quart shallow baking dish mix beef, 1/2 can soup, Worcestershire and vegetables.
3.  Stir remaining soup into potatoes.  Spoon potato mixture over beef mixture.  Bake at 400*F for 20 minutes or until hot.

submitted by Jaime Waldram

Coconut Crusted Tilapia with Peach Salsa or Pineapple Chutney...

Coconut Crusted Tilapia

Ingredients:

1 cup flaked coconut, finely chopped (I used sweetened flaked coconut and put it in my food processor and it was delicious)

2 tablespoons flour

1 tablespoon Creole seasoning (we use Tony Chachere Creole Seasoning)

4 (4 ounce) fillets tilapia

1/2 cup cornstarch

1 (4 ounce) carton egg substitute (or 2 whisked eggs)

1/2 cup canola oil

Directions:

Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the eggs into a separate bowl, and dip the fillets in the eggs. Press fillets in the coconut mixture coating all sides.
1. Place fillets on a foil covered cookie sheet sprayed with Pam. Lightly spray the tops of the fillets with Pam as well. Bake for approximately 30 minutes at 425 degrees. Turn the fillets over half way through the baking process. Bake until they're up to an internal temerpature of 140 degrees. The coconut will turn a golden brown as well. 

Peach Salsa with Lime Juice and Honey

Ingredients:

- 4 small peaches, peeled and diced
- Juice of 2 limes, about 1/4 cup juice
- 2 teaspoons honey
- 2-3 tablespoons diced red bell pepper
- 1 tablespoon finely minced jalapeno pepper, or to taste
- 1 heaping tablespoon chopped cilantro
- 1 small clove garlic, finely minced
- 2 tablespoons finely chopped red onion or sweet onion

Preparation:

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.

Pineapple Chutney

Ingredients:

- 1/4 cup apple juice
- 1/4 cup white vinegar
- 2 tablespoons honey
- 8 oz. pineapple, drained (I used crushed, but you can use chunks as well)
- 1 tablespoon fresh grated ginger, or 1/8 teaspoon of ground dry ginger
- 1 1/2 teaspoons of chili powder


Directions:

1. In small saucepan, combine apple juice, vinegar and honey; bring to a boil over medium-high heat. Add pineapple. Reduce heat to low; simmer 5 minutes or until pineapple is tender. Pour mixture through strainer, reserving liquid. Place pineapple in medium bowl; cool.

2. Pour reserved liquid into same saucepan; add grated ginger and chili powder. Boil over medium-high heat 5 minutes or until slightly thickened; pour into small bowl. Let stand until cool. If desired, use fork to mash pineapple slightly; pour cooled apple juice mixture over pineapple. Refrigerate until ready to serve.

submitted by Jinan Hadnot

Super Easy: Spiced Pumpkin Cookies...

Spiced Pumpkin Cookies

Ingredients:

- 1 spice cake mix - any brand, unprepared
- 1 small (15oz.) can of pumpkin (not pumpkin pie filling)
- 1 can of cream cheese frosting, any brand





Directions:

Mix the first 2 ingredients thoroughly until smooth.  Place spoon-size portions on a cookie sheet. Bake in a preheated oven at 375º for approximately 12-15 minutes or until firm.  Let the cookies cool, and then frost with the cream cheese frosting.
These are absolutely delicious-- especially in Autumn!

submitted by Jinan Hadnot

Crock Pot Collection: BBQ Chicken Breast...

BBQ-Chicken-Breast

Ingredients:

- 6 Chicken breasts (frozen or thawed)

- 1 bottle of bbq sauce (18-21oz)

Directions:

Place 6 chicken breasts (frozen or thawed) and one bottle of barbecue sauce (18-21 oz) into the crock pot. Cook on high for 4 hours or on low for 8 hours.

Serve over rice with your favorite vegetables or shred chicken and make burritos with your favorite toppings!

(not sure if that is the right picture but the closest I could find)

You're gonna love it!

submitted by Kenna Anderson

Healthy Green Enchiladas...

Healthy Green Enchiladas (Recipe from the Body For Life cookbook. They're delicious!)

Servings: 4  (makes 8 Enchiladas)Preparation Time: 50 minutes

Ingredients:
4 portions of chicken breast (about 1 lb)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup reduced fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato diced
1 can of olives

Directions:
1. Preheat oven to 350. Lightly coat 9x13 pan with cooking spray.
2. Boil chicken and shred.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, about 5 minutes
4. Pour 2 cans of enchilada sauce into a medium boil and warm in the microwave, about 2 minutes. Dip each tortilla in the heated sauce and fill with 1/8 of the chicken mixture. Roll up and place seam-side down in the prepared baking dish.
5. Sprinkle cheese on top and pour the remaining heated sauce over enchiladas. Bake on 350 for 15 min.
6. Divide lettuce onto four plates and place two enchiladas on top. Top with salsa, sour cream, tomatoes, and olives.

submitted by Kenna Anderson

 

Crock Pot Collection: Honey Garlic Chicken...

Honey Garlic Chicken

Prep Time: 20min     Cook Time: 4 hours    Ready in: 4 hours 20min

Ingredients:

• 1 tablespoon vegetable oil
• 10 boneless, skinless chicken thighs
• 3/4 cup honey
• 3/4 cup lite soy sauce
• 3 tablespoons ketchup
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1 (20 ounce) can pineapple tidbits, drained with juice reserved
• 2 tablespoons cornstarch
• 1/4 cup water

Directions:

1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

submitted by Jinan Hadnot

Crock Pot Collection: Whole Cranberry Chicken...

Whole Cranberry Chicken

Ingredients:

3-4 lbs. chicken pieces

1/4 c. dried minced onion

1 can (16 oz.) whole berry cranberry sauce

1 c. barbecue sauce

salt and pepper to taste

Directions:

Combine all ingredients in greased 5 1/4 to 5 quart crock pot. Cover and cook on high heat 4 hours or on low heat 6-8 hours. Makes 4-6 servings. 

*Do not use jellied cranberry sauce as it adds too much liquid.

submitted by Jinan Hadnot

Crock Pot Collection: Honey Mustard Pork Tenderloin

Honey Mustard Pork Tenderloin

Prep Time: 10 min.         Cook Time: 5-7 hours

Ingredients:

2 pork tenderloins, about 1 pound each

salt and pepper

1 small clove garlic, minced

4 tablespoons grainy Dijon mustard or country-style

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon cider vinegar or balsamic vinegar

1/2 teaspoon dried leaf thyme, crumbled

1 tablespoon cornstarch

1 tablespoon cold water

Directions:

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 5 to 7 hours, or on HIGH for 3 1/2 to 4 1/2 hours.  I place a meat thermometer in the tenderloin and keep an eye on the temperature rather than going strictly by time to avoid overcooking.  If you spray the glass of the the meat thermometer before putting it in the crock pot, it keeps the thermometer from fogging up and becoming impossible to read. 

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Serves 6.

submitted by Jinan Hadnot

Lentil Cookies...

Lentil Cookies

Ingredients:

• 1 cup (2 sticks) butter
• 1 cup brown sugar
• 1 egg
• 1 cup cooked mixed lentils, pureed
• 2 teaspoons vanilla extract
• 2 cups quick rolled oats

• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup chocolate chips
• 1 cup slivered almonds
• 1 cup pumpkin seeds

Directions:

Preheat the oven to 375 degrees F. Grease a sheet pan or two.

In a bowl of a stand mixer, cream the butter and sugar together until pale in color and then add the egg and mix well until incorporated. Stir in the lentil puree and vanilla extract, and continue to mix until combined. Add the oats, flour, baking soda, and salt, and mix until well combined. Finally, stir in the chocolate chips, almonds, and pumpkin seeds.

Drop the batter by spoonfuls onto the baking sheet and flatten with a fork. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.


I added some raisins too but I am sure you could change it up by adding coconut, changing to nuts. We liked them and not a lot of sugar.

For the Lentils - 1 cup lentils and 2.5 - 3 cups water boil for about an hour. Drain and let cool. They can be stored in the freezer for another batch.

submitted by Shirley Leyva

Crock Pot Collection: Pulled Pork Recipe...

Pulled Pork

Ingredients:

1   3-4 pound pork shoulder roast
1   tablespoon of Montreal Steak seasoning, McCormick (or some other meat seasoning)
1 1/2   large onions, sliced (I use sweet white onions)
1   bottle (18-ounce) hickory-flavor Bulls-Eye barbecue sauce ( or other favorite BBQ sauce)
1-2   cans (16 ounces each) Whole Cranberrry sauce
 Sandwich rolls or buns, split and toasted (optional)
Directions:

Sprinkle roast with steak seasoning and salt; set aside. In a 5 quart slow cooker, arrange onion slices.  Top with roast. In a medium bowl, combine barbecue sauce and cranberry sauce.  Pour over roast. Cover and cook on Low heat setting for 8 to 10 hours. Pull or shred roast to bite size pieces and serve.  (You may want to drain some of the juices first so it's not so liquidy)

** I used Pomegranate Chipotle BBQ sauce ( from Tastefully Simple) and some honey BBQ sauce. Then I only used 1 can of the jellied cranberry sauce. You can do it exactly as written or with some tweaks. It is very yummy!!

submitted by Shirley Leyva

Crock Pot collection: Beans

Beans

Ingredients:
- Pinto Beans
- 1 bunch cilantro
- 1 med. yellow onion
- 2-3 med tomatoes





Directions:
Fill beans up to half way of crock pot. Fill water two inches from top of crockpot. Chop all ingredients and add to beans. Season with salt to cover top of water. Same with pepper. Cover and cook high 4 hours or low 8 hours. Periodically taste broth and season with salt and pepper to taste. For best results cook low all day if possible and you can still refry after they cook in crockpot. To keep them healthy and low fat just smash them over the stove on low heat. If needed add 1 tbls oh milk to moistem beans. Taste good and is low fat high in protein and high in fiber.

(I am not sure if the picture is right, but it was the best I could find.)

submitted by Gina Velasco

Easy Oreo Truffles...

Easy Oreo Truffles

Prep: 30min.   Total: 1 hour 30min. (incl. refrigerating)

Ingredients:

1 pkg. Oreo Chocolate Sandwich Cookies, divided
1 pkg. (8oz.) Philadelphia Cream Cheese, softened
2 pkg. (8oz. each) Baker's Semisweet Baking Chocolate, melted



Directions:

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How-To: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffles from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

submitted by Jinan Hadnot

Chili Mac Skillet...

Chili Mac Skillet

Prep Time: 5 Minutes
Cook Time: 12 Minutes
Stand: 5 Minutes
Servings: 4

Ingredients:
12 oz. ground beef  (or whatever you prefer)        
1 can red kidney beans (rinsed and drained)
1 can diced tomatoes
1 can dice green chilies (optional, drained)
3/4 cup dried elbow macaroni
2 tsp. chili powder
                                                                        1 can corn (drained) 

Directions:

1. Cook beef in large skillet until brown; drain. Stir in corn, undrained tomatoes, beans, chilis, uncooked macaroni, chili powder, and 1 cup water.
2. Bring to boil; reduce heat. Simmer, covered, 12 to 15 minutes or until macaroni is tender.
3. Sprinkle with 1/2 cup shredded cheddar cheese, if desired. Cover and let stand for 5 minutes.

submitted by Rebecca Cieslak

Chicken Mole...

Chicken Mole

Ingredients:

- Oil
- Chicken
- Garlic powder
- Onion
- Knorr chicken
- Chocolate Nestle Abuelita (Mexican chocolate)
- Mole with Ajonjoli (Natural or Dona Maria; sold in stores in Tijuana)
- Salt



Directions:

1. Cook the chicken with water, including chicken, garlic and onion
2. the chicken must be very, very clean.
3. In another small pot start to cook the mole with water, oil and 3 spoons Knorr chicken; you can use the water first to cook the chicken and then for the mix. You need a large spoon to move everything.
4. Cut the chicken in pieces and put the chicken pieces with the mole. Let it cook another 5-20min.

It can be served with rice.

submitted by Maria Luisa Pareda

To Die for Blueberry Muffins...

To Die For Blueberry Muffins

Prep time: 15 Minutes
Cook time: 25 Minutes
Ready in: 40 Minutes
Servings 8

Ingredients:
1/2 cups all-purpose flour         1/3 cup milk
3/4 cup white sugar                 1 cup fresh blueberries
1/2 teaspoon salt                    1/2 cup white sugar
2 teaspoons baking powder      1/3 cup all-purpose flour
1/3 cup vegetable oil                1/4 cup butter, cubed
1 egg                                      1 1/2 teaspoons ground cinnamon



Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
3. To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

submitted by Jinan Hadnot

Recipe-Exchange= fun, fun, fun

Ok Ladies I finally made a Recipe-Exchange-blog and now we can all enjoy the fun. If you have a great recipe that you want to share and also want to have it posted here, please e-mail me the recipe and I will add it. I am excited about this and hope we can all enjoy it and get some great ideas for the cooking world. :)