Cranberry Pecan Tarts

N's Zucchini Chocolate Cake

Oven Temp: 350 deg F  Time: 40-45 minutes

2-1/2 cups flour
3/4 cup white sugar

4 heaping tsp cocoa

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 eggs, beaten
1/2 cup butter or margarine, melted

1/2 cup vegetable oil
1/2 cup sour milk (1/2 cup milk + 1-1/2 tsp white vinegar)

1 tsp vanilla

2 cups shredded zuchinni

Mix together and pour into 9 x 13 pan. Sprinkle with 1/2 cup chocolate chips. Bake.

Soft Granola Bars

Temp: 350 deg F

3 cups rolled oats
1/2 cup brown sugar
1/4 cup wheat germ
1/2 cup butter
1/4 cup corn syrup
1/4 cup honey
1/2 cup chocolate chips
1/2 cup coconut

In large bowl combine oats, sugar, wheat germ, cut in butter. Stir in syrup and honey. Mix well. Stir in chips and coconut. Press into 9 x 13 pan. Bake until golden. Cool, then cut.

Zucchini Chips

Cut a zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. 
Sprinkle with paprika and bake at 450°F for 25 to 30 minutes.

Greek Salad

Toss the following together:

Cucumber, cut in chunks
Red pepper, cut in chunks
Yellow pepper, cut in chunks
Orange pepper, cut in chunks
Grape or cherry tomatoes, cut in half or quarters
Feta cheese, crumbled
Purple onion, sliced, optional
Olives, optional
Kraft Greek Feta and Oregano salad dressing

Mom's Singapore Chicken

Temp: 325 deg F (160 deg C)  

3 lb chicken, cut up 
Flour, salt and pepper

Sauce: 
1/4 cup brown sugar 
1/4 cup bottled chili sauce (such as Heinz) 
1/4 cup vinegar 
1/4 cup water 
1/4 cup Ketchup 
1 small clove garlic, minced or pressed (or good pinch garlic powder) 
1/2 tsp salt 
1 tsp liquid red pepper seasoning (such as Tabasco or Louisiana hot sauce) 

Trim and remove extra skin and fat from chicken. If using legs, cut at the joint in two pieces.

In a pie plate, combine 1/2 cup flour with salt and pepper, and other seasonings, if you wish. Coat chicken pieces with seasoned flour. Arrange in shallow 9 x 13 pan and bake for 45 minutes.

Combine sauce ingredients and set aside. Drain fat from cooked chicken pieces, pour sauce over chicken in baking dish. Return to oven and bake for another 45 minutes, basting 2-3 times with sauce.

NOTE: If you like a lot of sauce, double the ingredients but cook the extras in a separate dish so the baked chicken can develop a golden crusty coating.

Mom's Fruit Crisp

Temp: 350 deg F   Time: 30-35 minutes

TOPPING
1 cup quick oats, uncooked
1/2 cup firmly packed brown sugar
1/3 cup oil (or melted butter)
2 Tbsp flour

FILLING
A mixture of fruit, fresh or frozen or one kind if you prefer, enough to fill an 8 x 8 pan 3/4 of the way full. Add sugar and/or cinnamon to taste, if you prefer.

In a medium bowl, combine topping ingredients. Add fruit to 8 x 8 baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender. If using frozen fruit, it may take longer in the oven.

Raisin Bread for the Bread Machine

1 cup + 1 Tbsp water
2-1/2 cups all purpose flour
2 Tbsp dry milk
1-1/2 Tbsp sugar
1-1/2 tsp salt
1 tsp cinnamon
2 Tbsp butter or margarine, cut into 4 pieces
1-1/2 tsp bread machine yeast
3/4 cup raisins

Add water to bread pan.

Add flour, dry milk, sugar, salt, cinnamon to pan. Place a piece of butter into each corner of pan on top of dry ingredients.

Make a slight well in centre of dry ingredients and add the yeast.

Place bread pan into chamber and select the sweet bread setting to start.

Add the raisins when the bread machine beeps.

Makes a 1-1/2 pound loaf.

Broken Glass Dessert

Graham Wafer Crust
1-1/2 cups (18 wafers) graham wafer crumbs
1/3 cup sugar
1/3 cup butter, melted
1 tsp cinnamon

Filling
1 (3 oz) pkg red jelly powder
1 (3 oz) pkg lime jelly powder
1 (3 oz) pkg lemon jelly powder
4-1/2 cups hot water, divided
1 pint whipping cream
1/2 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup hot water
1/4 cup pineapple juice

To make crust, combine ingredients; press into 9 x 13 inch pan. Chill.

To make filling, dissolve each jelly powder in 1-1/2 cups hot water. Pour into separate pans; chill. Cut into 1/2 inch cubes. Whip cream, add sugar. Soften gelatin in a 1/2 cup cold water, dissolve in the 1/2 cup hot water; add pineapple juice. When cool, combine with the whipped cream.

Add whipped cream-gelatin mixture to jelly cubes. Pour into chilled crust; chill.

Chocolate Chip Oatmeal Cookies

http://www.mennonitegirlscancook.ca/2010/05/chocolate-chip-oatmeal-cookies.html

Pork Baby Back Ribs

Mix the following spices for a dry rub:

1/4 cup Montreal steak spice

2 Tbsp black pepper

2 Tbsp garlic powder

2 Tbsp onion powder

1 Tbsp chili powder

1 tsp paprika

 

Then mix up the BBQ sauce:

1/2 cup ketchup

1/8 cup soy sauce

1/8 cup Worcestershire sauce

1 Tbsp chili powder

1/2 cup Italian salad dressing

1 tsp tobasco sauce

 

Rub plenty of dry rub spice on the ribs. Barbecue ribs slowly at medium temperature for about 15 minutes. Cut up ribs into single portions. Mix everything together with all the BBQ sauce. Cover roaster with foil. Bake in 250 deg F oven for 2 hours.

BBQ Rub

4 Tbsp paprika
2 Tbsp chili powder
2 tsp sea salt
1 tsp granulated sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp black pepper
1 tsp garlic powder

 

Combine all ingredients. Store in an airtight container.

Variations
Mustard and Thyme
Add 4 Tbsp honey garlic mustards and 2 Tbsp fresh thyme leaves to create an earthy, spicy paste. Excellent for fish, poultry, meats, potatoes and vegetables.

Maple
Add 1 Tbsp brown sugar with 2 Tbsp maple syrup

 

Coffee and Cocoa

Add 1 Tbsp finely ground dark roast coffee with 1 Tbsp hot chocolate mix to create a rub with the bittersweet flavours of South America. Fantastic on beef, pork, game and poultry.

 

Don't rush a rub. Rub the blend on your ingredients an hour before they hit the grill. This allows the spices' flavours maximum time to set.

Spritz

1 cup powdered sugar

1 cup butter or margarine, softened

1 egg or 2 yolks

1 tsp vanilla

1/2 tsp almond extract

2-1/3 cups all purpose or unbleached flour

1/2 tsp salt

 

In a large bowl, combine powdered sugar and butter, blend well. Stir in remaining ingredients, blend well. Fill cookie press and press desired shapes onto ungreased cookie sheet.

 

Bake at 350 deg F until cookies are set but not browned, approximately 6-8 minutes if cookies are small and 8-11 minutes if cookies are larger.

Blueberry Quinoa Breakfast Bake

http://www.blogher.com/blueberry-quinoa-breakfast-bake

Quinoa-Oatmeal Bake with Blueberries, Bananas, and Walnuts

http://getoffyourtushandcook.com/2013/03/quinoa-oatmeal-bake-with-blueberries-bananas-and-walnuts.html

Best-Ever Chocolate Quinoa Cake {gluten-free}

http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/

Borscht (Based on Oma Mary Block Recipe)

Day #1 - Place two meaty soup bones in a large slow cooker (7 quart). Fill with water and cook on low for 10-12 hours. Remove the soup bones and chop the meat finely and put back into broth. Cool overnight in fridge.

Day #2 - Add:
- Small dish peeled potatoes, cut in to cubes 
- Half of a medium head of cabbage, chopped
- 1 - 796 ml can of diced tomatoes
- 1 - 284 ml can of condensed tomato soup
- 1 tsp Salt
- 1/2 tsp Pepper
- Fresh dill, chopped (to taste)
- Sprinkle crushed red pepper on top (if desired)
- 1 Bay Leaf
Cook 10-12 hours. 

Half Whole Wheat Bread for the Bread Machine

1 cup + 1 Tbsp water
1 Tbsp honey
1-1/2 cups all purpose flour
1-1/2 cups whole wheat flour
1-1/2 tsp salt
1 Tbsp brown sugar
1-1/2 Tbsp dry milk
2 Tbsp butter or margarine, cut into 4 pieces
1-1/2 tsp bread machine yeast

Add water and honey to pan.

Add flour, whole wheat flour, salt, brown sugar and dry milk to pan. Place a piece of butter into each corner of pan on top of dry ingredients.

Make a slight well in centre of dry ingredients and add the yeast.

Place bread pan into chamber and select the whole wheat setting.

Makes a 1-1/2 pound loaf.

Hawaiian Beef Stir-Fry

1/2 tsp cornstarch
2 Tbsp Worchestershire Sauce, divided
1 lb beef stir fry meat or top sirloin grilling steak, cut into 3/4” cubes
1/4cup ketchup
1 Tbsp sugar
1 can (398 mL) pineapple chunks
1 green or red sweet pepper, cut into 3/4” pieces
1-2 cloves garlic, minced or 1/2 tsp garlic powder

In medium bowl, dissolve cornstarch and 1 Tbsp Worchestershire Sauce. Add beef and toss to coat. In small bowl mix ketchup, sugar and 1 Tbsp each Worchestershire Sauce and juice from pineapple for sauce; drain pineapple. Brown beef in a large oiled skillet over medium-high heat. Remove and set aside. In same skillet heat 2 Tbsp water over medium-high heat; add peppers and garlic. Cook and stir 3-4 minutes or until water evaporates and peppers are crisp-tender. Reduce heat and stir in sauce mixture, pineapple and beef along with any accumulated juices. Heat through and serve over hot rice

Chili For The Slow Cooker

1 lb ground beef
1 small onion
1 tsp minced garlic

1 green pepper
1 jalepeno pepper
1 can 398 mL diced tomatoes
1 can 540 mL kidney beans
1 can black beans, optional
1/4 chopped fresh cilantro
1 Tbsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper

Cook ground beef until no pink remains and onions are soft. Transfer to a slow cooker and add remaining ingredients. Cook on low 6-8 hours.

Pulled Beef For The Slow Cooker

Combine the following ingredients together in your slow cooker:

 

1 Small Onion, Diced

1/2 cup Chopped Celery

1/2 cup Water

1/2 cup Ketchup or Chili Sauce

1/4 cup Barbecue Sauce

2 Tbsp Vinegar

2 Tbsp Brown Sugar

1/2 Tbsp Worchestershire Sauce

1 tsp Minced Garlic

1/2 tsp Chili Powder

1/2 tsp Dry Mustard

1/2 tsp Pepper

 

Add 1 frozen roast. Coat it in the sauce. Cook on low for 8 hours. Remove roast and place on a cutting board. Pull the meat from the roast with a fork. Add the pulled meat back to the sauce. Stir. Enjoy as is or on a bun with cheese.

 

Beef Stew For The Slow Cooker

2 lb. beef round steak, cubed

Mix together in a small bowl:

1/4 cup flour

1/2 tsp salt

1/2 tsp pepper

1 tsp paprika

 

Sprinkle the flour mixture over the meat and toss to coat.

 

Add:

1-1/2 cups beef broth

1/2 tsp worcestershire sauce

1 tsp minced garlic

3 medium potatoes, cubed

4 carrots, sliced

1/2 onion, chopped

1 stalk of celery, diced

 

Mix it all together. Cook for 4-6 hours on low.

Banana Split Dessert

CRUST
1/2 cup butter
2 cups graham cracker crumbs
1/4 cup brown sugar

FILLING
19 oz (540 mL) crushed pineapple, drained
2 cups icing sugar
1/2 cup butter
1 tsp vanilla

2 medium oranges, optional or 2 small tins of mandarin oranges
3 large bananas

2 cups whipping cream (or 2 envelope topping)
Graham cracker crumbs, chopped nuts and cherries

Crust: Melt butter in medium saucepan over medium heat. Stir in crumbs and sugar. Press in ungreased 9 x 13 pan. Use as is or bake in 350 deg F oven for 10 minutes. Cool.

Filling: Scatter pineapple evenly over base.

Put sugar, butter and vanilla into mixing bowl. Beat for 10 minutes. Spread over pineapple.

Peel oranges. Cut into thin slices, then cut each slice into 2 or 3 pieces. Layer over filling. Layer thin slices of banana over top.

Whip cream until stiff. Spread over fruit. Sprinkle with mixture of crumbs, nuts and cherries or only use one item for topping if preferred, or spoon on chocolate sauce, or leave plain.

Meatloaf Stew For The Slow Cooker

1/4 cup water
5-6 medium potatoes, peeled and cut bite size
6 carrots, peeled and cut bite size
Salt, sprinkle
Pepper, sprinkle

1 large egg, fork-beaten
1/3 cup ketchup
2 tsp beef bouillon powder
1/3 cup onion, finely chopped
1/4 tsp ground thyme
1/4 cup water
1/3 cup soda cracker crumbs
1 tsp salt
1/4 tsp pepper

1-1/2 lb ground beef

Pour first amount of water into 6 quart slow cooker. Add potato and carrot. Sprinkle with first amounts of salt and pepper.

Combine next 9 ingredients in bowl. Mix well.

Add ground beef. Mix well. Place over vegetables. Cover. Cook on low for 8-10 hours or on high for 4-5 hours.

Hamburger Soup For The Slow Cooker

In a fry pan, cook together: 

1 lb of ground beef

1/2 large onion, chopped

1 Tbsp minced garlic

 

Add the cooked meat to slow cooker, plus the following ingredients:

 

1 large carrot, grated coarse or fine

1 or 2 stalks of celery with or without leaves, chopped 

2 Tbsp barley or rice

1 cup beef consommé

3 cups water

10 oz can of condensed tomato soup

Salt and pepper to taste

Pinch of thyme

1 bay leaf

 

Cook on low for 8 hours.

 

BBQ Beef Ribs For The Slow Cooker

3 lb beef short ribs, trimmed of fat

1 cup barbecue sauce
2 Tbsp molasses (not blackstrap)
2 Tbsp white vinegar
1 tsp salt
1/2 tsp pepper
1 Tbsp soy sauce (optional)

1/2 cup chopped onion

Place ribs in slow cooker (or if you wish, brown them on all sides in 2 Tbsp cooking oil in frying pan first).

Mix next six ingredients well in a bowl.

Stir in onion. Pour over short ribs. Cover. Cook on low for 8-10 hours or on high for 4-5 hours.

Six Layer Dessert

CRUST
1/2 cup butter
1 cup flour
2 Tbsp sugar
1/2 cup finely chopped nuts, optional

FILLING
8 oz cream cheese
1 cup icing sugar

1 cup whipping cream (or 1 envelope topping)

1 instant chocolate pudding, 4 serving size
1-1/2 cups milk

1 instant vanilla pudding, 4 serving size
1-1/2 cups milk

Crust: Melt butter in saucepan. Stir in flour, sugar and nuts. Press in a 9 x 13 pan. Bake in 325 deg F oven for about 15 minutes. Cool.

Filling: Blend cream cheese and icing sugar together well. Spread over cooled base.
Whip cream until stiff. Spread half over cheese layer. Beat chocolate pudding mix with first amount of milk for 2 minutes. Pour over cream layer. Beat chocolate pudding mix with first amount of milk for 2 minutes. Pour over chocolate layer. Top with second half of whipped cream. May be garnished with shaved chocolate. Chill overnight.

Chicken Pasta Broccoli Bake

Temp: 350 deg F

1/3 cup butter
1/3 cup flour
3 cups milk

3/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp thyme
1-1/2 cups grated cheddar cheese

8 oz pasta, cooked
1-1/2 cups broccoli, cut up and cooked
2 large chicken breasts, cooked and cut into bite-sized pieces

3/4 cup grated Swiss cheese, optional

Melt butter in large saucepan. Mix in flour. Stir in milk until it boils and thickens.
Add Parmesan cheese, salt, garlic powder, nutmeg, thyme and cheese. Stir.
Add pasta, broccoli and chicken. Mix well. Pour into a greased 9 x 13 pan.
Sprinkle with Swiss cheese. Bake uncovered, about 20 minutes.

Healthy 5 Ingredient Granola Bars

http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Pork Tenderloin With Apple-Mustard Sauce

2 pork tenderloins (12 oz/340 g each)
Salt and freshly ground black pepper

Sauce
1 Tbsp butter
1/3 cup finely minced shallots
2 Tbsp grated gingerroot
1 tsp minced garlic
1/3 cup apply jelly
3 Tbsp Dijon mustard
2 Tbsp cider vinegar
1/4 tsp salt and freshly ground black pepper
1/4 cup light sour cream

Before grilling pork, get all of the sauce ingredients ready so you can whip up the sauce while the cooked pork is resting. 

Preheat grill to medium-high heat. Sprinkle port with salt and pepper. Place pork on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill pork for about 16 minutes, turning occasionally. The outside should be nicely browned and the centre should just have a trace of pink. Transfer pork to a plate, cover with foil, and let rest while you make the sauce. (You could also roast pork in the oven: brush pork lightly with olive oil, then sprinkle with salt and pepper. Roast at 350 deg F for about 40 minutes).

To make sauce, melt butter in a small non-stick skillet over medium heat. Add shallots, gingerroot and garlic. Cook and stir until shallots begin to soften, about 2 minutes. Be careful not to burn them. 

Add apple jelly, Dijon mustard, vinegar, salt and pepper. Mix well. Cook and stir for 3 minutes, until jelly completely melts and sauce begins to thicken. Reduce heat to low if it's bubbling too much. Remove from heat and stir in sour cream. 

To serve pork, slice it thinly and arrange on a small platter. Drizzle sauce over pork.

Normandy Pork with Apples, Celery and Walnuts

Oven Temp: 325 deg F (160 deg C)

2 Tbsp oil
500g pork fillet, trimmed of visible fat and cut into cubes
8 celery stalks, cut across into 5 cm lengths, leaves reserved and chopped
1 onion, roughly chopped
1-3/4 cup dry cider or apple juice
1 bay leaf 
pepper to taste
1-1/2 cups long grain rice
4 cups boiling reduced-salt chicken stock
3 crisp dessert apples, preferably red-skinned
3/4 cup broken walnuts

Heat the oil in a flameproof casserole dish, add the pork and fry, stirring frequently for 5 minutes or until browned on all sides. Add the celery and onion and fry gently for about 10 minutes or until softened. Pour in the cider or apple juice and add the bay leaf. Season with pepper. Bring to a boil, then cover the casserole and transfer to the oven. Cook the casserole for 1-1/4 hours or until the pork is tender.

About 40 minutes before the pork is ready, place the rice in an ovenproof dish and pour over the boiling stock. Stir well, then cover and place in the oven to cook with the pork.

About 25 minutes before the end of the cooking time, quarter and core the apples but do not peel them. Slice the quarters thickly, then add to the pork and continue cooking. 

Meanwhile, heat a small frying pan over medium heat, add the walnuts and cook, stirring, until lightly toasted. When the pork is tender, stir in the walnuts and taste for pepper. Garnish with the chopped celery leaves and serve hot, with the rice.

Variations: Add 1 chopped garlic clove and 1 tsp chopped fresh ginger to the onion and use freshly squeezed orange juice instead of the apple cider or juice. Replace the apple slices with the segments of 2 oranges, adding them 10 minutes before the end of the cooking time. Garnish the casserole with shreds of orange rind. Cook the rice in a mixture of orange juice and vegetable stock.

Hawaiian Sausage Combo for the Slow Cooker

20 oz can pineapple chunks, drained
17 oz can sweet potatoes, sliced 1 inch thick
12 oz package fully cooked smoked sausage links
2 Tbsp cornstarch
1/4 tsp salt
1 Tbsp butter

In crock pot place drained pineapple, potatoes and sausage. In saucepan stir together the cornstarch and salt. Gradually blend in 1 cup water. Cook and stir until thickened and bubbly, cook and stir 1 minute more. Remove from heat, stir in butter. Pour sauce over mixture in cooker. Cover and cook on high for 3 hours. Skim off excess fat. Stir before serving. Makes 4-6 servings.

Salsa Cheeseburgers

1 egg
1/4 cup salsa
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp pepper
1/4 cup fine dry bread crumbs
1 lb ground beef
1/2 cup grated cheddar cheese

In a large bowl, whisk egg with salsa and seasonings. Stir in bread crumbs. Add meat and work with a fork until blended. Work in cheese. Shape into 4 burgers, about 3/4 inch thick. Then barbecue, turning once, about 8 minutes a side for well done burgers.

Baked Hamburger

Temp: 350 deg F   Time: 1 hour

Hamburgers:
1 lb ground beef
1 small onion
1/2 cup bread crumbs
1/4 cup milk
salt & pepper to taste

Sauce:
3/4 cup water
1/4 cup sugar
1 tsp vinegar
1/4 cup ketchup
1 tsp mustard
3/4 tsp salt

Shape patties. Place in shallow pan and pour sauce on top. Bake.

French Toasted Cheese Sandwiches

4 slices bread
2 slices cheese

Place cheese between bread.

In a pie plate, mix the following:
1 egg, beaten
2 Tbsp milk
Salt

Dip sandwiches in the above mixture, and fry on a hot griddle, browning both sides.

Bottoms Up Pizza

Temp: 400 deg F (200 deg C)   Time: 15 minutes

2 lb lean ground beef
2 cups chopped onion
1 green pepper, chopped

Fry ground beef, onion and green pepper. Saute until cooked thoroughly.

2 x 7.5 oz tomato sauce
1/2 cup milk
1 Tbsp parsley flakes
1-1/2 tsp salt
1/2 tsp pepper
1-1/2 tsp basil
1-1/2 tsp oregano
1-1/2 tsp garlic powder
1/2 tsp sugar
2 cups grated mozarella cheese

Combine next 9 ingredients in large saucepan. Add beef mixture. Heat, stirring occasionally until it boils. Simmer slowly for 10 minutes. Pour into 9 x 13 pan. Sprinkle with cheese. Pat down evenly.

Topping
2 large eggs
1 cup milk
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 Tbsp oil
3/4 cup grated Parmesan cheese

Beat eggs in small mixing bowl until frothy. Add next 5 ingredients. Beat until smooth. Pour over cheese in pan. Sprinkle with Parmesan cheese. Bake until browned.

Beans

Temp: 250 deg F   Time: 3 hours

4-15 oz cans pork & beans
2 large onions, chopped
green peppers, chopped
6 tsp Worchestershire sauce
2 cups ketchup
1 cup brown sugar
1 can pineapple (crushed or tidbits)
bacon

Combine all ingredients in a pot and cook on the stove, or put in a slow cooker on low for 6 hours.

Mochaccino Muffins

Temp: 400 deg F   Time: 20-25 minutes

5 cups flour
4 cups brown sugar
4 cups rolled oats
1-1/3 cup cocoa
2 Tbsp baking powder
4 tsp salt
8 eggs
2 cups milk
1-1/3 cup margarine
4 tsp vanilla
2 cups coffee or espresso
3 cups chocolate chips

Add wet ingredients to dry. Don't overmix. Bake.

Rhubarb Muffins

Temp: 350 deg F Time: 25-30 minutes

Mix together:
2-2/3 cup flour
2 cups rhubarb
1-1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt

Add:
1/2 cup oil
1 cup sour cream
2 eggs

Topping:
1/2 cup brown sugar
1/2 cup nuts
1 tsp cinnamon
2 Tsp butter (melted)

Maple-Glazed Salmon Fillets

1/4 cup apple juice
1/3 cup maple syrup
2 Tbsp soy sauce
3 Tbsp finely chopped onion
3 garlic cloves, finely chopped
4 salmon fillets (about 2 lb)

In a bowl, combine first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable bag. Add salmon, seal bag and turn to coat. Refrigerate 1 to 3 hours; drain and discard marinade. Broil salmon four inches from the heat for five minutes. Baste with reserved marinade. Broil 10 minutes longer until fish flakes easily with a fork. Baste frequently. Serves 4.

Venison Marinade

1/2 cup soya sauce
1 cup brown sugar
1/4 cup barbecue sauce

Teriyaki Steak Marinade

2 cups vegetable oil
2 cups brown sugar
1 1/2 cups soya sauce
12 cloves garlic
4 cups pineapple juice

Marinade 24 hours. Grill without using oil to medium rare.

Note: This is a large recipe. Can be reduced.

Pork Marinade

1 medium onion, chopped
1/3 cup vegetable oil
1/4 cup pineapple juice
1/8 tsp garlic powder
1/2 cup soy sauce
2 Tbsp brown sugar

Honey Barbecued Chicken

1/4 tsp garlic salt
1/4 tsp pepper
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup honey
1/8 cup mustard
1 Tbsp Worchestershire sauce
3/4 tsp liquid smoke

Pour on chicken pieces and bake until done.

Shake-N-Bake

Temp: 325^oF                Time: Approx. 1 hour

3 cups flour
2 Tbsp salt
1 Tbsp celery salt
2 Tbsp garlic salt
1 tsp thyme
1/2 tsp oregano or marjoram
2 tsp pepper
2 Tbsp dry mustard
4 Tbsp paprika
1 tsp ginger
1/2 tsp sweet basil

Mix all ingredients together. Put chicken pieces in a bag, add Shake-N-Bake mix and shake thoroughly until all pieces are covered evenly. Place on a broil pan. Bake.

Chicken Pasta Primavera

2 Tbsp oil
3 cloves garlic
1 onion (cut in large chunks)
2 boneless chicken breasts (cut in strips)
1/4 tsp red pepper flakes
28 oz can tomatoes
sprinkle of basil & oregano (put in blender)
1 celery stalk
red pepper strips
1-1/2 cups broccoli florets or cauliflower
2 cups penne noodles, cooked

Heat oil, add garlic, onion and chicken. Cook about 4 minutes. Mix red pepper flakes, add rest of vegetables. Reduce heat, cook until tender – 5 minutes. Stir in broccoli, cook until just tender. Sprinkle parmesan cheese on top.

Parmesan Breaded Chicken Breast

Temp: 350^oF                Time: Approx. 20 minutes

4 chicken breasts, halved

Breading mixture:
2 cups cracker crumbs
3/4 cup Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
2 Tbsp dried parsley

Flatten chicken breasts for even cooking. Dip breasts into beaten egg and then into cracker crumb-Parmesan cheese mixture. Brown in skillet using olive oil to prevent sticking.  Transfer to baking sheet and into oven to finish cooking, approximately 20 minutes. Serve with potatoes and vegetable of your choice. Also is great with pastas.

Hot N Tangy Wings For The Slow Cooker

3-1/2 pounds chicken wings
1 cup barbecue sauce
1/2 cup cayenne pepper sauce (or other hot sauce)
1/2 cup honey
1 tsp brown sugar
1 tsp dry mustard

1. Clean and dry chicken pieces. Cut and discard wing tips. Cut the wings at their joints to make two separate pieces.

2. Place chicken pieces in broiler for 8-10 minutes until chicken is browned, flipping pieces once. Place chicken in slow cooker.

3. Combine barbecue sauce, hot sauce, honey, brown sugar and mustard in a mixing bowl. Pour over wings. Place lid on slow cooker and cook on low for 4-1/2 to 5 hours or on high for 2 to 2-1/2 hours.

Makes approximately 38 appetizers.

Broccoli and Cheese Chowder

1 bunch broccoli
2 Tbsp butter or canola oil
1 spanish or other sweet onion, diced
2 stalks celery, sliced
2 cloves garlic, minced
1/4 cup all purpose flour
6 cups chicken stock
1/4 tsp dried leaf thyme
1 bay leaf
2 large carrots, grated
2 cups whole milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup grated cheddar cheese

Cut broccoli tops into small florets. Peel remaining thick stems and cut into chunks.
In a large saucepan, melt butter over medium heat. Stir in onion, celery and garlic, cook for five minutes or until softened. Sprinkle with flour; stir until absorbed. Slide pan off heat. Add stock a little at a time to avoid lumps, stirring after each addition until smooth.

Return saucepan to heat. Add broccoli stems, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, covered and stirring occasionally for 15 minutes or until vegetables are tender. Remove bay leaf. Puree in a blender or food processor, then return to saucepan.
Heat soup until hot. Stir in grated carrots. Reduce heat and simmer, covered for about 10 minutes. Stir in broccoli florets and simmer for five minutes. Stir in milk, salt and pepper. Heat until hot. Taste and adjust seasoning as needed. Ladle into heated soup bowl; garnish with a generous sprinkle of cheddar.

Zesty Pasta Salad

8 cups bow tie pasta, uncooked
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
2 cups halved cherry or grape tomatoes
1 cup sundried tomato oregano dressing

Cook pasta as directed on package, adding broccoli to the boiling water for the last three minutes of the pasta cooking time. Drain, rinse under cold running water. Drain well; place in large bowl. Then add the onions, pepper and tomatoes; mix lightly.

Add dressing; toss to coat. Cover and cool for one hour. Stir before serving.

Orange Julius

6 ice cubes, crushed
1/2 can frozen orange juice
1 cup water
1 cup milk
1/2 - 2/3 cup sugar

Blend.

Taco Salad

Stir fry the following ingredients in a large non-stick skillet over medium-high heat until beef is browned and completely cooked.
 
1 lb extra lean ground beef
1 onion, chopped
2 cloves garlic, minced
1-1/2 tsp chili powder
Pinch salt

Drain if necessary. Set aside.

Layer 2 tomatoes, chopped, in shallow 12 cup (3L) glass bowl. Follow with a layer of shredded iceberg lettuce (approx half a head), cooked ground beef mixture, 3/4 cup shredded cheddar cheese and 1 can kidney beans, drained and rinsed. Top with avocado dressing. Garnish with additional shredded cheese and sliced green onion. Serve with tortilla chips.

Avocado Dressing
Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth.
Stir in:
1 green onion, thinly sliced
1/4 cup water
2 Tbsp fresh lime juice
2 Tbsp low-fat sour cream
1/4 tsp salt

Chicken Enchiladas

Temp: 350 deg F (182 deg C)  Baking Time: 15 minutes or until cheese is melted.

1/2 cup cream cheese, softened
1/2 cup sour cream
1-1/2 cups thick salsa
1 tsp chili powder
1/2 tsp salt
3 cups diced cooked chicken breast
2 cups shredded nacho cheese
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
10 flour tortillas

In a medium sized bowl, stir cream cheese with sour cream, ½ cup salsa, chili powder and salt. Mix in the diced cooked chicken, 1 cup shredded nacho cheese, green onions and cilantro.

On each tortilla, spread about 1/3 cup of chicken-cheese mixture and roll up. Place seam side down in a greased 9 x 13 baking dish. Pour remaining cup of salsa over enchiladas. Sprinkle with the remaining cup of shredded nacho cheese. Bake.

Chocolate Coffee Cake

Temp: 350 deg F (180 deg C)   Baking Time: 45-50 minutes

2 cups sugar
1-3/4 cups flour
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla

Note: as a substitute for buttermilk, place 1 Tbsp vinegar or lemon juice in a measuring cup and fill with milk to one cup.

Combine the first six ingredients in a mixing bowl. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for two minutes. Pour into a greased and floured 10 inch bundt pan. Bake. Cool. Top with frosting or strawberries and whipped cream.

Banana Split "Cake"

1-1/2 cups graham crumbs
1/3 cup butter or margarine, melted
2 packages (250g each) cream cheese, softened
1 cup sugar
1 can crushed pineapple, in juice, drained (398 mL)
6 bananas, divided
2 cups cold milk
2 packages (4 svg size) vanilla instant pudding
2 cups thawed whipped topping or whipped cream, divided
1 cup chopped pecans, optional
1 cup grated chocolate of your choice, optional

Combine graham crumbs and butter and press into bottom of a 9 x 13 inch pan. Put in the freezer for 10 minutes.

In the meantime, beat cream cheese and sugar with electric mixer until well blended.

Spread carefully over crust; top with pineapple. Slice four of the bananas and arrange over the pineapple.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk two minutes or until well blended. Gently stir in one cup of the whipped topping; spread over banana layer in pan. Top with remaining one cup whipped topping. Refrigerate at least 5 hours. Slice remaining two bananas just before serving; arrange over dessert. Sprinkle with pecans or grated chocolate, if desired. Store leftovers in fridge.

Chocolate Pudding

2 egg whites
2/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
2-1/4 cups skim milk, divided
1/2 cup granulated sugar
1/8 tsp salt
1 tsp vanilla

Fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.

Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa.

Variation: Try adding ¼ teaspoon of ground cinnamon to the cocoa mixture.

Tip: To prevent pudding “skin”, transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.

Cinnamon Roll Cake

Temp: 350 deg F  Baking Time: 28-32 minutes

Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1-1/2 cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9 x 13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake.

Glaze:
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla

While warm, drizzle the glaze over the cake.