Chocolate Zucchini Bread

Is it bread or is it cake?  The addition of the chocolate, coconut and chocolate chips adds a little something special to regular zucchini bread.  This bread freezes well.  I like to bake a few batches and enjoy it during the winter.   

 

3 eggs, beaten
1 1/2 cups sugar
3 tsp vanilla
1 cup oil
2 cups shredded zucchini (with skins)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup coconut
1 (3 oz) box instant chocolate pudding
1/2 cup chopped walnuts
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Beat eggs until light.  Add sugar, vanilla and oil; mix well.  Stir in zucchini.  Stir together flour, salt, baking soda, baking powder and cinnamon.  Blend with creamed mixture.  Fold in coconut, dry pudding, nuts and chocolate chips.  Pour into 2 greased loaf pans.  

Bake at 350 degrees for 1 hour.  When cool, you may sprinkle with powdered sugar.

Makes 2 loaves

Janice 

One-Pot Orecchitte with Sausage, Kale, and White Beans

When I work late it's often difficult to get dinner on the table at a decent time.  By prepping the vegetables the night before, you can have this fast, hearty and healthy meal on the table in about 30 minutes.  Also, there are not many dishes to wash after dinner is done!  I served this dish with the Easy Parmesan Knots. 

Orecchitte is a small pasta meaning ''little ears".  I used Cavatappi pasta since the store I was at didn't carry the Orecchitte.

2 TBS extra-virgin olive oil
1 pound hot Italian sausage, casings removed, sausage broken into 1/2 inch pieces.  (I used a mild sausage)
1 white onion chopped fine (about 1 cup)
1 (15 ounce) can cannellini beans, rinsed (I used 2 cans)
6 garlic cloves, minced
1/2 tsp fennel seeds (I omitted)
1/2 tsp dried oregano
1/4 tsp red pepper flakes
3 cups low-sodium chicken broth
1 cup water
1/2 pound orecchitte pasta  
12 ounces kale, stemmed and cut into 1/2 inch pieces
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Salt and pepper

Heat 1 TBS oil in Dutch oven over medium-high heat until just smoking.  Add sausage and cook, stirring occasionally, until lightly browned, 5-7 minutes.

Add onion and beans and cook, stirring occasionally, until onion is browned, about 5 minutes.  Stir in garlic, fennel, oregano, and pepper flakes and cook until fragrant, about 30 seconds.  Stir in broth and water and bring to a boil.  Stir in pasta and half of kale.  Reduce heat to medium, cover, and simmer until pasta begins to soften, about 4 minutes.  Without stirring, add remaining kale on top of pasta.  Cover, and continue to cook until pasta and kale are just tender, about 4 minutes longer.

Uncover and stir kale into pasta.  Simmer, uncovered and stir occasionally, until most liquid is absorbed, 3 to 5 minutes.  Off heat, stir in Pecorino and remaining 1 tablespoon oil.  Season with salt and pepper to taste.  Serve with extra Pecorino cheese.

Source:  Cook's Country

Janice

Easy Parmesan Knots

So simple...yet delicious.  No one will know they came from a can.

1 tube (12 oz) refrigerated buttermilk biscuits (I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1/4 cup canola oil
3 TBS grated Parmesan cheese 
1/2 tsp garlic powder
1 tsp dried oregano (I used dried basil)
1 tsp dried parsley flakes

Roll each biscuit into a 12 inch rope and tie into a knot; tuck ends under.

Place 2 inches apart on a greased baking sheet.  Bake at 400 degrees for 8-10 minutes or until golden brown.

In a bowl, combine the remaining ingredients; brush the warm knots with the butter mixture.

Makes 10 knots

www.realmomkitchen.com

Janice

Pasta with Pesto and Vegetables

Using my homemade pesto, I made this delicious and simple pasta dish. You can add any vegetables you like to this pasta. I used what I had in my fridge.

8 oz. mushrooms, sliced
1 small zucchini, sliced about 1/4" thick
1 tsp butter
1 tsp olive oil
1/2 cup - 1 cup roasted tomatoes (or you can use sun-dried tomatoes in oil, drained)
1/2 cup pesto
1 lb pasta, boiled and drained
1/2 cup shredded Parmesan cheese

Saute mushrooms and zucchini in butter and olive oil until tender. Add roasted tomatoes to mushrooms and zucchini to heat through. Stir pesto into hot pasta; stir in vegetables and top with Parmesan cheese.

Serves 4

Kimberly

Basil and Spinach Pesto

I had so much basil in my garden this summer that I was able to make several batches of this pesto. I froze my pesto so I can enjoy it all winter long. Pesto is great on pasta, chicken and even on pizza!

1/2 cup walnuts
1 1/2 cups basil
1 1/2 cups spinach, chopped
1 tsp chopped garlic
1 tsp red pepper flakes
1/4 tsp kosher salt
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil

Toast walnuts in a dry skillet until lightly browned; let cool. Pulse walnuts in a food processor until finely ground. Add basil, spinach, garlic, red pepper flakes and kosher salt to processor; pulse until finely chopped. Add Parmesan cheese to processor and pulse to combine. Slowly pour in extra-virgin olive oil, pulsing to incorporate.

Makes 1 cup (use 1/2 cup of pesto per pound of pasta)

Source:  Food Network Magazine - September 2013

Kimberly

Chocolate Cupcakes with Cream Filling

Turn a ho-hum cupcake into something special by adding a cream filling. Watch the little kid's eyes light up when you serve them one of these!  My friend Judy gave me this recipe years ago and it quickly became a favorite.

Bake cupcakes according to the cake mix package.  I like to use Chocolate Devil's Food.

With a knife, cut out a little piece of the cupcake center.  You may also poke a hole in the cupcake with the end of a wooden spoon.  Mix together the cream filling.

Cream Filling:

4 TBS butter, softened
1/4 cup Crisco shortening
1/2 cup sugar
1 1/2 TBS flour
1/3 cup milk - room temperature
1 tsp vanilla

With a mixer, cream the butter, Crisco and sugar.  Gradually add flour a little at a time.  Beat in the milk.  Beat well until creamy.  Add the vanilla. 

Using a pastry bag with a decorator tip, generously fill each cupcake with the cream filling.

Place an opened can of Pillsbury Creamy Supreme Dark Chocolate frosting in the microwave for about 10 - 15 seconds or until smooth and creamy, stir.  Frost cupcakes.
  
Makes 24 cupcakes

Janice

Spicy Soba Noodles with Sriracha

If you are looking for a quick, healthy and filling meal, this one is for you. There are only 313 calories per serving. If you add the broccoli, it will add additional calories. Do calories from vegetables really count?

12 oz soba noodles
1-2 cups frozen broccoli (this is my addition)
1/2 cup reduced-sodium chicken broth
2 tsp sesame oil
2 tsp Sriracha hot sauce, or more to taste
1/4 cup chopped fresh cilantro
salt and pepper to taste

Cook the noodles according to the package directions. Five minutes before the noodles are done, add the broccoli to the pasta. Drain the pasta and broccoli; return to the pan. Add the broth, sesame oil and Sriracha sauce and set pan over medium heat. Cook for 1-2 minutes to heat through. Remove from the heat and stir in the cilantro. Season to taste with salt and pepper.

Serves 4

Source:  Robin Takes 5 - Robin Miller

Kimberly

Margherita Pizza

I made this pizza using my homemade pesto and tomatoes from my garden.  This is a quick weeknight meal.

1 Whole Grain Ultra Thin Prepared Pizza Crust (I used Golden Home)
1/2 cup part-skim Ricotta cheese
1/4 - 1/2 tsp garlic salt
3 TBS basil pesto
1/2 cup thinly sliced and chopped tomato
1/2 cup part-skim Mozzarella cheese
1/4 tsp garlic powder

Preheat oven according to pizza crust directions.  Spread Ricotta cheese over crust; sprinkle with garlic salt.  Spread pesto over the top of the Ricotta cheese. Arrange tomatoes over pesto and top with Mozzarella cheese; sprinkle garlic powder over the top.

Bake 12-14 minutes or until crust is golden brown.

Serves: 4

Kimberly

Raspberry Chicken Amandine

In Door County, Wisconsin there is a place called The White Gull Inn.  I had this chicken dish in their restaurant and was so excited to see the recipe was printed in their cookbook.  Needless to say...I had to add another cookbook to my collection!  Sometimes I change this recipe a little and use pecans instead of almonds.  So, I guess the proper name would then be called Raspberry Pecan Crusted Chicken.  I like to serve this with a wild rice blend and Sesame Green Beans.

Raspberry Sauce:

1 1/2 cups frozen raspberries

1/2 cup water

1/3 cup honey

2 TBS cornstarch

1/8 cup cold water
Salt and pepper

Chicken:
2 eggs
1/4 cup milk
2 cups finely crushed almonds (or pecans)
4 boneless, skinless chicken breasts, pounded flat
8 ounces Brie cheese
1/4 cup olive oil

Bring raspberries, water and honey to a boil in a small saucepan.  Cook over medium heat until raspberries begin to break up, about 3-4 minutes.  In a small bowl mix cornstarch with cold water until smooth.  Add to raspberries and continue to cook 1 minute longer, stirring constantly.  Strain through a fine sieve.  Season with salt and pepper to taste.  Set aside.

Beat eggs and milk in a small bowl.  Dip chicken breasts in egg mixture.

Place crushed almonds (or pecans) in a shallow pan.  Press each breast into crushed almonds (or pecans) to coat both sides.  Cut Brie into 4 pieces.  Slightly flatten the cheese with your fingers.  Set aside.

Heat oil in a large skillet on medium-high heat.  Saute both sides of breast until cooked through and golden brown.  Immediately, top each breast with a flattened slice of Brie cheese.  Let Brie melt onto the chicken.  You may place in a warm oven or toaster oven to melt.  However, I found that the cheese melts fine without doing so. 

The original recipe states to sandwich the Brie cheese between the chicken, which you can see I did in the picture.  However, I do not think it is necessary to do so as it makes it difficult to eat.  Next time I will just place the Brie on top of the chicken instead.

To serve, top with warm Raspberry Sauce.

Serves 4

Source: The White Gull Inn, More Favorite Recipes From Our Kitchen

Janice

Sesame Green Beans

It's hard to believe how just a few ingredients can make green beans taste so wonderfully different.  These were delicious.  I will definitely make these beans again, soon!

1 1/2 pounds green beans, washed and trimmed
1 TBS vegetable oil
1 tsp sesame oil
1/2 tsp crushed red pepper flakes
2 TBS sesame seeds, toasted
Coarse salt

Steam green beans covered in a half inch of boiling water for 2 minutes.  Transfer beans to a colander and run under cold water.  Drain well.

Heat a large nonstick frying pan or a wok shaped skillet over high heat.  Add 1 TBS vegetable oil, add sesame oil and crushed pepper flakes.  The pan will smoke.  Carefully, (the oil will splatter) add the beans and stir-fry for 2-3 minutes until slightly tender.  Add sesame seeds and coarse salt.  Toss to coat beans evenly.

Makes 4 - 6  servings

Source:  Rachael Ray - TV Food Network

Eileen

Chicken Enchilada Bake

This enchilada bake is so delicious and a much healthier version than most enchiladas.  There are only 250 calories and 7 grams of fat per serving.  Go ahead, enjoy!

1/2 cup chopped onion
3/4 cup reduced-sodium chicken broth
2 cloves minced garlic
1/4 tsp black pepper
3/4 cup light sour cream
2 TBS flour
2 cups shredded cooked chicken breast
4 (6") reduced-carb high-fiber flour tortillas (I used Mission Carb Balance tortillas)
1 (10 oz) can red enchilada sauce
3/4 cup rinsed, drained, canned black beans
1 (4 oz) can chopped green chilies, drained
1 cup shredded reduced-fat Mexican Blend cheese
1/2 cup minced fresh cilantro

Preheat oven to 350.

In a medium pot over medium heat, combine the onion, chicken broth, garlic and pepper and bring to a boil.  Reduce to a simmer, cover, and cook for about 3 minutes or until onions are tender.

In a small bowl, mix the sour cream and flour until smooth.  Add to the pot and cook, stirring occasionally, until thickened (about 5 minutes).  Remove from the heat and stir in the shredded chicken.  Set aside.

Spray a 2-quart casserole dish with non-stick cooking spray.  Cut tortillas into 1" long strips and line the bottom of the dish with them.  Top with a layer of the chicken filling, then the black beans, then the green chilies and end with the enchilada sauce.

Bake for 25 minutes.  Top with the cheese and bake for another 5 minutes or until the cheese has melted.  Let it sit for 10 minutes before cutting.  Top with fresh cilantro.

*For a firmer bake, add another layer of tortilla strips by cutting three additional tortillas into strips and laying them over the green chilies before adding the enchilada sauce.  This will add 40 calories per serving.  This is how I made my enchilada bake.

Source:  Eat More of What You Love - Marlene Koch

Kimberly

Pizza Pasta Pie

Whenever my daughter invites her friends over for a movie night, we make them all dinner.  They really enjoyed this pizza pasta pie.

6 oz. dry spaghetti
1 large egg, lightly beaten
1/4 cup, plus 2 TBS grated Parmesan cheese, divided
1/2 lb lean ground beef
2 cups sliced mushrooms, optional
1 1/2 cups marinara sauce
1/2 tsp oregano
1 cup part-skim ricotta cheese
3/4 cup shredded part-skim mozzarella cheese

Preheat oven to 350.  Lightly spray a 9" pie plate with cooking spray.

Cook the spaghetti according to the package directions, drain, rinse, and shake well to remove excess water.  Place in a large bowl and toss with the egg and 1/4 cup of the Parmesan cheese.  Press the spaghetti on the bottom and up the sides of the prepared pie plate and set aside.

Spray a medium non-stick skillet with cooking spray and place over medium-high heat.  Add the beef and mushrooms, if desired, and cook for 5-7 minutes or until the beef is browned.  Add the marinara sauce and oregano, stir to combine, and cook for 3-4 minutes.  Stir the ricotta and spoon onto the spaghetti crust, spreading evenly.  Spoon the meat sauce on the ricotta layer.  Sprinkle with the mozzarella and remaining Parmesan cheese.

Bake for 30 minutes or until fully heated through.  Remove from oven and let stand 10 minutes before cutting into six wedges to serve.

Serves 6

Source:  Eat More of What You Love - Marlene Koch

Cindy

Pineapple Angel Food Cake

If you are looking for a quick and refreshing dessert, this cake is it.  This dessert cannot be any easier to make.

1 (16 oz) package angel food cake mix*
1 (20 oz) can crushed pineapple with juice

Preheat oven to 350.  Spray a 9x13 inch pan with PAM.

In a large bowl, combine cake mix and pineapple with juice. (Do not add any additional ingredients called for in the cake mix.) Mix until well blended.

Pour batter into prepared pan.  Bake at 350 for 25 minutes or until golden brown.  Let cool.

Serve with whipped cream or Cool Whip.

*Use an angel food cake mix that only requires water.  However, you do not add the water for this recipe.

Source:  allrecipes.com

Kimberly

Apple Cider Vinaigrette

This salad dressing is so easy to make and delicious!
 

 
 









1/3 cup olive oil
3 TBS apple cider vinegar (I use Bragg apple cider vinegar)
2 TBS freshly squeezed lemon juice
2 TBS Dijon mustard
2 TBS pure maple syrup
Sea salt and black pepper (to taste)
 
Whisk together all ingredients and store in a sealed jar in the refrigerator for up to one week.  Shake before using.
 
Makes about 3/4 cup of dressing.
 
Source:  Janet & Greta Podleski
 
Kimberly

Roasted Cauliflower Grilled Cheese with Jalapeno Aioli

Grilled cheese has been my favorite sandwich since I was a kid. This grown-up version of the grilled cheese sandwich is absolutely delicious.  Make sure you give this recipe a try.  No one is ever too old to enjoy a grilled cheese sandwich - especially this one!

1 medium onion, sliced into 1/4" thick rounds
3 TBS olive oil
1/4 small head of cauliflower, sliced into flat, 3/4" thick pieces
Sea salt and fresh-cracked black pepper
2 slices whole-grain bread
2 oz (3/4 cup) aged cheddar cheese, shredded
1/4 cup baby arugula, washed and dried (or baby spinach)
1/2 TBS butter

Aioli
1 TBS mayonnaise (I used low-fat mayo)
1 small garlic clove, minced
1/4 to 1/2 medium jalapeno, seeded and minced *
Pinch of sea salt

Preheat the oven to 425.

Add the onion and 1 1/2 TBS of the oil in a medium saute pan and cook over medium-low heat, stirring frequently, until the onion is softened and caramelized, 20-25 minutes.  You will have about 1/2 cup of onion.

Gently toss the cauliflower pieces with the remaining 1 1/2 TBS of oil, sprinkle with salt and pepper, and spread the cauliflower in a flat layer on a baking sheet.  Roast for 10 minutes, or until lightly browned.  Flip the cauliflower, then roast for another 5 minutes, or until golden brown, watching carefully to make sure the pieces do not burn.

Combine all of the aioli ingredients in a bowl and mix well.  Spread both slices of bread with aioli.  Layer 1 slice with caramelized onions, roasted cauliflower, shredded cheese and arugula.  Top with the other slice of bread.  Add the butter to the pan used to caramelize the onion, heat the pan over medium-low heat, and add the sandwich.  (Place the bread closest to the cheese layer on the bottom.)  Cook the sandwich for 4-6 minutes, or until the bottom is golden brown and the cheese is melting, applying pressure to the top of the sandwich with your spatula.  Flip the sandwich and brown the other side, about 3-4 minutes. 

* I didn't have a jalapeno when I made this sandwich, so I added about 2 tsp of pepper jelly and a few drops of siracha sauce to the mayo and garlic.  It was delicious.

Makes 1 sandwich

Source:  Relish - Daphne Oz

Kimberly

Scalloped Potatoes Au Gratin

These potatoes are much lower in fat and calories than traditional scalloped potatoes, yet they still have all of the delicious flavor. I like to serve these potatoes as a side with ham or pork chops.

3 lbs yellow potatoes (Yukon Gold) unpeeled, sliced into 1/8" slices
3 cups cold low-fat (1%) milk
1/4 cup flour
2 cloves garlic, minced
1 large or 2 small sprigs of thyme
1 3/4 cups grated Gruyère cheese
1 1/2 tsp salt

Preheat oven to 350.  Spray a 2-quart shallow baking dish with cooking spray.

Place the potatoes in a large pot and cover with water.  Bring water to a boil, then reduce the heat and simmer until the potatoes are just tender, about 8 minutes.  Do not overcook the potatoes.  Drain, set aside, and allow to cool slightly.

Place the milk and flour into a large saucepan and whisk until the flour is dissolved.  Add the garlic and thyme and heat over medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes.  Remove from the heat and discard the thyme sprig.  Add the salt and 1 cup of cheese, stirring until the cheese is melted.

Arrange half of the potatoes in the baking dish.  Pour half of the cheese sauce over the potatoes.  Add the remaining potatoes and top with the remaining cheese sauce.  Sprinkle with the remaining 3/4 cup cheese and bake until bubbling, about 25 minutes.  Set under the broiler and broil on high until the top is browned, about 2 minutes.

Makes 8 (1 cup) servings

Calories per serving:  280
Saturated Fat per serving:  5g

Source:  Comfort Food Fix - Ellie Krieger

Kimberly

Asian-Glazed Grilled Pork Tenderloin

When I bought this cookbook, I just knew I had to make this recipe. The pork was so tender and delicious. I served this with the cilantro and coconut rice and the Asian grilled green beans with mushrooms. A great summer dinner - no oven required.

Glaze:
1/4 cup hoisin sauce
2 TBS freshly squeezed lemon juice
1 TBS Dijon mustard
1 TBS honey
1 TBS sesame oil
1 TBS reduced-sodium soy sauce
1 TBS grated ginger root
2 tsp minced garlic
2 tsp grated lemon zest

3 (12 oz/ea) pork tenderloins

Make glaze by combining the glaze ingredients in a small bowl and mix well; set aside.

Preheat grill to medium-high heat.  Brush grill rack lightly with oil.  Grill pork for about 15-20 minutes, turning every 5 minutes.  Pork should be just slightly pink in the center (140-145 degrees).  Do not overcook the pork.  Remember the pork will continue to cook as it rests.

Brush pork generously with glaze during the last five minutes of cooking time.  The more you baste the pork, the better it will taste.  Make sure you use all of the glaze.

Place pork on a cutting board, cover loosely with foil and let rest for 5 minutes.  Cut pork into thin slices and serve.

Serves 6

Source:  The Looneyspoons Collection - Janet & Greta Podleski

Kimberly

Cilantro & Coconut Rice

Cilantro and coconut rice was the perfect accompaniment to the Asian-glazed pork tenderloin I made for dinner.  For a little more flavor, I added lime juice to my rice.

1 cup jasmine or basmati rice
1 cup coconut milk
1 cup water
1/2 cup chopped cilantro
1 TBS lime juice (optional)

Pour the coconut milk and water into a sauce pan; bring to boil.  Add the rice, cover, and reduce heat.  Simmer for about 15-20 minutes, until rice is cooked and fluffy.  Stir in the cilantro and lime juice, if using, before serving.

Serves 4

Source:  www.bevcooks.com

Kimberly

Asian Grilled Green Beans & Mushrooms

These beans went perfect with the Asian-Glazed Grilled Pork Tenderloin. I think next time I will make more of the sauce, warm it in the microwave and stir into the beans after they are done grilling.  The sauce is so flavorful.

1 TBS brown sugar
1 TBS sesame oil
1 TBS reduced-sodium soy sauce
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1 pound fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
6 medium fresh mushrooms, quartered (I used a small box of mushrooms)

In a large bowl, combine the first five ingredients.  Add the beans, onion and mushrooms; toss to coat.

Place half of the vegetables on a double thickness of heavy-duty foil (about 18 inch square); fold foil around vegetables and seal tightly.  Repeat with remaining vegetables to make a second packet.

Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once.  Open foil carefully to allow steam to escape.

Makes 8 servings

Source:  Taste of Home 2009 Healthy Cooking Annual Recipes

Janice

Orange Chicken Vegetable Stir-Fry

Instead of ordering take-out, give this recipe a try. It is really quick to make if you prep the vegetables ahead of time. I served this stir-fry with brown rice. Delicious!

2 TBS canola oil, divided
1 lb. boneless, skinless, chicken breasts cut into 3/4-inch pieces
1 large carrot, sliced
1 small onion, cut into 3/4-inch squares
2 large red bell peppers, cut into 3/4-inch squares
2 cups broccoli florets

Orange Sauce:

1/2 cup water
1/3 cup light orange juice *
1/2 cup granulated no-calorie sweetener (like Splenda)*
2 TBS brown sugar
3 TBS rice vinegar
2 TBS reduced-sodium soy sauce
3 TBS lemon juice
1/ tsp ground ginger
1/8 tsp red pepper flakes
2 TBS cornstarch

To make sauce, in a medium saucepan, whisk together the water, orange juice, sweetener (or honey), brown sugar, rice vinegar, soy sauce, lemon juice, ground ginger and pepper flakes. Place the pan over medium-high heat and bring to a low simmer.

In a small bowl, mix together 2 TBS of water and the cornstarch to create a slurry and whisk into the sauce. Bring the sauce to a low boil and cook for 1 minute, or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.

To make the chicken, heat 1 TBS of the oil in a large fry pan (or wok) over medium-high heat. Add the chicken and cook for 4-5 minutes, or until well browned on all sides and the chicken is barely cooked though. Transfer the chicken to a bowl and cover.

Add the remaining 1 TBS of oil to the pan. Add the carrots and stir-fry for 3 minutes. Add the onion and peppers and stir-fry for 3-4 more minutes. Add the broccoli and cook for 1 minute.

Add the orange sauce and chicken to the wok, cover, and cook for 2-3 more minutes, or until the broccoli is crisp tender and chicken is thoroughly cooked.


* I prefer not to use artificial sweeteners when I cook.  So I used 1/3 cup + 2 TBS 100% orange juice and 1/4 c. + 2 TBS honey instead of Splenda. We thought it tasted delicious. 

Pea pods, celery, water chestnuts and almonds would be great additions to this stir-fry.


Source:  Eat What You Love - Marlene Koch

Servings:  6 (1 1/2 cup)

Kimberly

Cucumber Salad

This cucumber salad is always a favorite at our house.  It is especially good made with cucumbers fresh out of the garden.    

2 large cucumbers or 4 small  (peeled)

1/4 - 1/2 tsp salt
Sour cream & Miracle Whip (or Mayo) - enough to coat cucumbers
onions, thinly sliced (or 2 TBS chives, chopped)
dill weed to taste
dash pepper
1 TBS vinegar
1 - 2 drops hot sauces, if desired

If you are using large cucumbers, cut them in half and scoop out the seeds. Slice. 
Sprinkle the salt onto the cucumber slices.  Chill for 30 minutes.  Pat dry.
Combine the remaining ingredients.  Add to the bowl of cucumbers.  Stir gently.

Garnish with additional dill weed or chopped chives.

Chill before serving.

Eileen

Rhubarb Sauce

Spring is here!  This rhubarb sauce is good served warm over ice cream, angel food cake or yogurt.  It's also good all by itself!

1 - 2 TBS butter
4 cups rhubarb, thinly sliced (the rhubarb will be stringy if sliced too thick)
1/2 cup white sugar
1/8 tsp vanilla, optional
a few drops of red food coloring, optional

In a large skillet, melt butter over low heat.  Stir in rhubarb and sugar and continue to cook, stirring constantly until tender, about 10 minutes.  Add vanilla and food coloring if you wish. 

Serve warm.

Makes about 2 cups

Source:  allrecipes.com

Janice

Orange Chiffon Cake

I remember my Aunt Ada making orange chiffon cake when I was a kid.  I always thought it was so delicious.  So, for my aunt's 88th birthday, I made her this orange chiffon cake.  Serve with vanilla ice cream for an extra special dessert.

Cake:

5 large eggs, separated
1 tsp cream of tartar
1 1/4 cups sugar, divided
1 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
3/4 cup orange juice
1/2 cup vegetable oil
1 TBS grated orange zest
1 TBS vanilla

Glaze:

3 TBS orange juice
2 TBS softened cream cheese
1/2 tsp grated orange zest
1 1/2 cups powdered sugar

Adjust oven rack to lower-middle position and heat oven to 325.  Using mixer with a whisk, whip egg whites and cream of tartar on medium-high speed until soft peaks form, about 2 minutes.  With mixer running, slowly add 2 TBS sugar and whip until just stiff and glossy, about 1 minute; set aside.

Combine flour, remaining sugar, baking powder and salt in a large bowl.  Whisk orange juice, oil, egg yolks, orange zest and vanilla in a medium bowl until smooth.  Whisk wet mixture into flour mixture until smooth.  Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.  Scrape mixture into a 16-cup ungreased tube pan (angel food cake pan). 

Bake until skewer inserted into the center of the cake comes out clean and cracks in cake appear dry, 55 minutes to 1 hour, 5 minutes.  Let cool, inverted, to room temperature, about 3 hours.  To unmold, turn pan right side up and run a flexible knife around tube and outer edge.  Use tube to pull cake out of pan, cut bottom free.  Invert cake onto serving plate and gently twist bottom of pan to remove. 

Glaze:  Whisk orange juice, softened cream cheese, and grated orange zest in a medium bowl until smooth.  Add powdered sugar and whisk until smooth.  Pour glaze over cooled cake.  Let glaze set for 15 minutes.  Serve.

Serves 10-12

Source:  The Complete Cook's Country TV Show Cookbook

Kimberly

Cranberry & Peanut Butter Granola Clusters

These low-fat granola clusters are a delicious way to start the day.  They are also good with a cup of tea as a snack.

1/3 cup low-fat peanut butter (I use Skippy)
1/3 cup pure maple syrup
2 egg whites
1 tsp pumpkin pie spice
2 1/2 cups low-fat granola w/o fruit or raisins (I use Nature's Path)
3/4 cup chopped dried cranberries

Preheat oven to 250.  Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium bowl, whisk together peanut butter and maple syrup until creamy.  Add egg whites and pumpkin pie spice and whisk again until smooth.

Stir in granola and cranberries.  Divide mixture evenly among muffin cups and press down lightly.  Bake for 45 minutes.  Remove from oven and cool completely on a wire rack before removing clusters from pan.  Store in an airtight container.

Makes 12 clusters

Source:  The Looneyspoons Collection - Janet & Greta Podleski

Kimberly