Mini Jalapeno Cheddar Corn Muffins

Preheat Oven: 375 degrees

Ingredients:

• 1/3 cup Sugar
• 1 tbsp Honey
• 1/4 cup Butter, melted
• 1 large Egg
• 1/4 tsp Baking Soda
• 1/2 cup Buttermilk (1/2 cup Skim Milk, 1/2 tbsp Lemon Juice)
• 1/4 tsp Salt
• 1/2 cup Yellow Cornmeal
• 1/2 cup Flour
• 1/4 cup Cheddar Cheese, Shredded
• 1 jalapeno, seeded and sliced finely

Directions:

In medium bowl, stir sugar, honey and butter together. Whisk in egg. Whisk in baking soda and buttermilk. Add salt, cornmeal and flower. Do Not Overmix. As soon as flour is blended in, fold in sliced jalapeno and cheddar cheese.

Add batter equally to cups of a greased mini muffin tin. Bake 15 to 20 minutes.

Eggnog Cheesecake

Preheat Oven: 350 degrees

Ingredients:

• 1/4 cup Butter, melted
• 1 1/4 cup Nilla Wafer crumbs
• 1/4 cup White Sugar
  
• 3 8-oz packages Cream Cheese, softened
• 1 14-oz can Sweetened Condensed Milk
• 3 Eggs
• 1/4 cup Dark Rum (I use Sailor Jerry)
• 1 tsp Vanilla Ext.
• 1/2 tsp ground Nutmeg

Directions:

In a large bowl, combine butter, crumbs and sugar. Press firmly into the bottom of a 9in spring-form pan.

In a different large bowl, beat cream cheese until fluffy. cradually beating in condensed milk until smooth. Mix in eggs one at a time. Stir in remaining ingredients. Pour into prepared pan.

Bake in preheated oven 40 o 50 minutes. Allow to cool, and then move to the refrigerator.

Shrimp Stuffed Eggplant

Preheat Oven: 350 degrees


Ingredients:

• 2 Eggplants, cut in half lengthwise
• 4 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Italian Seasoned Bread Crumbs
• 1 lb cooked shrimp (If you use anything bigger than the mini canned shrimp, you're going to want to cut them into manageable pieces)
• 2 Tomatoes, coarsely chopped
• 2 tsp Chives, chopped
• 1/4 cup sliced Black Olives
• grated Swiss Cheese

Directions:

Scoop out Eggplant flesh, leaving 1/2 inch thick shell. Set shells aside on sprayed baking sheet. Chop eggplant flesh and stir into oil in nonstick skillet over medium heat, add garlic. Cover and cook 5-7 minutes.

Stir in Tomatoes, Chives and olives, increase heat to medium-high and simmer 5-7 minutes. Remove from heat, stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells and sprinkle with remaining cheese.

Bake 35-40 minutes, or until cheese is brown and bubbly.

Black Bean and Quinoa Stuffed Acorn Squash

Preheat Oven: 350 degrees

Ingredients
 

• 3 medium Acorn Squash, halved and seeded
• 2 tablespoons Brown Sugar
• 1 tablespoon Butter, melted
• 2 tablespoons Olive Oil
• 2 cloves Garlic, chopped
• 2 stalks Celery, chopped
• 2 Carrots, chopped
• 1 can Black Beans, rinsed and drained
• 1 cup uncooked quinoa
• 1 vegetable bouillon cube
• 2 tablespoons ground cumin
• Salt and pepper to taste
• Shredded Cheddar cheese

Directions

Rub flesh of squash with butter and brown sugar (you can put this in a bowl, microwave and brush on too). Arrange cut side down on a baking sheet. Bake 30 minutes, or until tender.
While the squash is baking, heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook five minutes. Mix in the black beans and continue to cook and stir until vegetables are tender.

Boil two cups water, one cup quinoa, and the bouillon cube together. Reduce the heat to low and cook for 15 to 20 minutes until quinoa is fluffy. Season cooked quinoa with cumin, salt, and pepper. Then stir in the veggies and beans.

Stuff each squash halve with about a cup of the quinoa veggie mixture, and sprinkle with  cheddar cheese. Cook another five minutes or until the cheese is melted.

Taco Meatloaf

Preheat Oven: 350 degrees

• Tortilla Chips
• 1 Roma Tomato
• 1 Red Bell Pepper
• 1 Onion
• 3 cloves Garlic
• 3 medium Jalapenos
• 2 Eggs
• 1 lb Ground Beef
• 1 can Black Beans, drained and rinsed
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Chili Powder
• Salt and Pepper to taste
• Shredded Cheddar

In food processor, process down tortilla chips until they are no larger than a dime. Remove to bowl, set aside.

Roughly chop tomato, onion and garlic place in food processor. Remove stem, seeds and ribs from both red pepper and jalapenos, chop roughly and add to food processor. Blend until combined, you can vary the consistancy based on your preference.

In a large bowl, combine beef, vegetable puree, black beans, tortilla chips, seasonings and eggs.

Place meat loaf mixture in greased loaf pan. Bake for 1 hour. adding shredded cheddar cheese to the top in the last 5-10 minutes.


*** Note: I like to put an avocado in the food processor with a little salt and olive oil, blend it up and use that as a topping - kind of like sour cream - it is delish!***

Meatloaf

Preheat Oven: 375 degrees

Loaf:

• 1 lb Ground Beef
• ½ lb Baby Carrots
• 1 medium Yellow Onion
• 4 cloves Garlic
• 1 Egg
• 1 cup uncooked instant Brown Rice
• 2 tbsp Worcestershire Sauce
• 2 tbsp Ketchup
• Salt and pepper to taste

To Top:

• 2 tbsp Ketchup
• ¼ cup Cheddar Cheese

In food processor, puree carrots, onion and garlic together.

In a bowl, combine beef, pureed veggies, and remaining loaf ingredients until well mixed.

Press into greased loaf pan, spread ketchup over top and sprinkle with cheddar. Cook uncovered for 40-45 minutes.

Key Lime Pie

Preheat Oven: 350 degrees

• 1 Graham Cracker Crust
• Whipped Cream
• 6 Egg Yokes
• 1 can (14oz) Condensed Milk
• 1/2 cup fresh Lime Juice

In medium bowl, combine last 3 ingredients. Pour into crust.

Bake 15 minutes.

Cool to room temperature. Place in refrigerator until ready to serve.

Serve each slice with Whipped Cream.

Rosted Fennel and Carrots

Preheat Oven: 350 degrees

• 2 Fennel bulbs, sliced
• 3-4 large Carrots, peeled and cut
• 2 tsp Herbs de Provance
• Pecorino Romano, Grated
• Extra Virgin Olive Oil
• Fresh Dill, chopped

Cut the vegetables and toss them in a bowl, sprinkling with olive oil. Add herbs de Provance, dill and pecorino. Mix well and transfer to baking dish.

Sprinkle with more pecorino and roast until nicely browned and soft.

Apple or Peach Crisp

Preheat Oven: 375 degrees

Base:

• 4 cups Apples or Peaches, peeled and sliced
• 1/4 cup Brown Sugar
• 1 tbsp All-Purpose Flour
• 2 tsp Lemon Juice

Topping:

• 2 cups Quick Oats
• 1/4 cup All-Purpose Flour
• 1/2 cup Packed Brown Sugar
• 1/2 tsp Salt
• 2 tsp Ground Cinnamon
• 2/3 cup Margarine, melted

In a large bowl, mix together base ingredients until fruit is well coated. Pour into 9x13 in glass baking dish.

In seperate bowl, mix together topping ingredients until well combined. Spread evenly over top of base.

Bake for 30 minutes. Allow to cool. Serve warm with vanilla ice cream.

Plum Tart

Pictured with Faux Devonshire Cream

Preheat Oven: 375 degrees

• Phyllo Dough (half of a 17.3-oz package)
• 8 thinly sliced Red Plums
• 1/4 cup Sugar
• melted butter

Place thawed phyllo on parchment-lined baking sheet. Separate sheets, brush with melted butter and re-stack.

Using tip of a knife, score a 1-inch border around the pastry without cutting all the way through. 

Spread plums within the border and sprinkle with sugar.

Bake for 30-35 minutes until the edges of the dough are golden.

2 Ingredient Vanilla Scones

Preheat Oven: 350 degrees

• 3 cups Self-Rising Flour
• 2 1/2 cups Vanilla Ice Cream, melted

Pour ice cream into large bowl; fold in flour until dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep from sticking

Turn dough onto lightly floured surface and roll into a 9x13-inch rectangle. Cut the dough into 12 circles 3-inches in diameter and place on baking sheet.

Bake 15-20 minutes until golden brown and cooked through.

Shaped Vanilla Cookies

Preheat Oven: 375 degrees

• 1 cup Margarine
• 1 cup White Sugar
• 2 Eggs
• 2 tsps Vanilla Extract
• 3 cups All-Purpose Flour
• 1/2 tsp  Baking Soda
• 1 tsp Salt

Cream together margarine, sugar and eggs. Stir in Vanilla, flour, baking soda and salt.

Roll out (not too thin) and cut into any shape. Bake for 8 minutes.

Broccoli and Chicken Casserole

Preheat Oven: 350 degrees

• 4 oz Pasta (your choice)
• 2 1/2 cups Chicken, chopped and cooked
• 1/2 cup Onion, chopped
• 1 10-oz package Broccoli
• 1 10-oz can Cream of Mushroom Soup
• 1/2 cup Skim Milk, at room temperature
• 1/2 cup Swiss Cheese, shredded
• 1 tsp Basil
• 2 tsp Salt
• 1/4 tsp Black Pepper

Cook pasta according to package instructions. Drain

Spray 2 1/2 quart casserole dish lightly.

In mixing bowl combine noodles, chicken, onions and broccoli.

In separate mixing bowl combine soup, milk, cheese, basil, salt and pepper.

Stir in noodle mixture and pour combined mixtures into prepared dish.

Bake, covered, for 40 minutes.

Bourekakia

(Baked Cheese Puffs)

Preheat Oven: 350 degrees

• 1/2 lb Feta, crumbled
• 1/2 lb Ricotta
• 3 Eggs, lightly beaten
• 1 tbsp Fresh Parsley, finely chopped
• 1 tbsp dry Bread Crumbs
• 1 lb Phyllo pastry
• 1 1/2 cups melted butter

Mix cheeses, eggs, parsley and bread crumbs.

Remove half phyllo sheets from package, keeping other half in refrigerator so they don't dry out. cut sheets into strips about 3 1/2 inches by 12 inches. Use two strips at a time. Covering the remaining strips with wax paper to keep from drying out.

Brush one strip with melted butter. Place second on top and brush again. Place 1 tbsp cheese mixture at one end of the layered strip. Lift corner of strip next to filing and fold over to form triangle enclosing the filling. Continue to fold up pastry, maintaining triangular shape.

Fill and fold remaining strips in the same way.

Repeat the process with refrigerated half of phyllo dough.

Place puff on buttered baking pan and brush tops with melted butter. Bake until golden, approx. 20 minutes.

To Reheat: Place on cookie sheet and bake @ 350 for 8 minutes.

*** Puffs may be frozen before baking. They will keep in the freezer for about 4 weeks in a sealed container. When ready to bake, brush with butter and bake @350 for 30 minutes.***

Simple Lasagna

Preheat Oven: 375 degrees

• 9 whole wheat Lasagna Noodles
• 1 lb Ground Beef
• 3 cups low fat Cottage Cheese
• 4 Egg Whites
• 1 tsp Garlic Powder
• 2 tbsp Dried Parsley
• salt and pepper to taste
• 1 6-oz can Tomato Paste
• 2 6.5-oz cans Tomato Sauce
• 1 1/2 cup Vegetables (broccoli, corn, carrots, mushrooms, or any combination) pureed.
• 2 cups Shredded Low Moisture Mozzarella

Bring large pot of lightly salted water to boil. Add lasagna noodles and cook for 8-10 minutes (or as package directs). Drain

In a skillet, brown ground beef.

In a medium bowl, using fork, mix cottage cheese, egg whites, garlic powder, parsley, salt and pepper.

In separate bowl, combine tomato paste, sauce and pureed vegetables.

Spray a 9x13 baking pan. In three layers, stack: noodles, ground beef, tomato sauce mixture and cottage cheese mixture.

Topp it all off with the mozzarella.  Cover with tin foil and bake for 30 minutes. Remove tin foil, bake another 8 minutes.

Dark Zucchini Bread

Preheat Oven: 350 degrees

• 3 Eggs
• 1 cup Vegetable Oil
• 1 cup Brown Sugar
• 3 tsp Vanilla Extract
• 3 cups Grated Zucchini
• 1 tbsp Molasses
• 4 cups Flour
• 1 tsp Salt
• 1 tsp Baking Soda
• 1/4 tsp Baking Powder
• 2 tsp Cinnamon
• 1 tsp Pumpkin Pie Spice

Beat Eggs; add oil and brown sugar. Beat Well. Add vanilla, grated zucchini and molasses. Beat.

Mix dry ingredients together; beat well. Mix wet and dry ingredients.

Bake in greased and floured loaf pans and bake for 1 hour.

Cool in pans until bread will remove easily.

Devil's Food Cake

Thick, chocolatey cake, airy enough to stay moist. I use this in my black forest trifle and it's always a hit.

Preheat Oven: 350 degrees (Rack in middle of oven)

• 2 cups All-Purpose Flour
• 1 1/2 tsp Baking Soda
• 3/4 teaspoon Baking Powder
• 3/4 teaspoon Salt
• 12 tablespoons Unsalted Butter, room temperature
• 2 cups, 2 tbsp Sugar
• 3/4 cup non-alkalized Cocoa Powder
• 2 tsp pure Vanilla Extract
• 3 large Eggs, room temperature
• 1 1/4 cups Water
• 1/4 cup Milk

Lightly oil/spray  two 9-inch round cake pans, line bottom with parchment paper if desired.

In medium bowl, whisk together flour, baking soda, powder and salt. Set aside.

In stand mixer, fit paddle attachment. beat butter at medium speed until smooth. Increase speed to medium-high, slowly add sugar. Beat until smooth. Scrape down sides of mixer with rubber spatula. Add cocoa powder and vanilla, beating for 1 minute. Scraped down sides as needed. Add eggs, one at a time, combining fully each time.

Combine water and milk in a sauce pan. Bring just to boil. Remove from heat.

With mixer running on low, add flour mixture 1/4 cup at a time. Carefully pouring liquid into batter, remove bowl from stand mixer and combine batter with rubber spatula until smooth.

Divide batter evenly between prepared pans. Lightly drop each pan on counter to settle the batter and remove excess air bubbles.

Bake cakes on middle rack of oven until they pull away from the sides of the pan and center springs back when touched lightly - 30-35 minutes.

Cool cakes in pans on a wire rack for 10 minutes. Turn cake layers out  and cool on racks.

Baked Spinach & Feta Mac N' Cheese

This recipe is a staple in my house. Super delicious and easy. I'll make this on Sundays to portion out for the week's lunches.

Preheat Oven: 450 degrees

• 3 tbsp Bread Crumbs
• 1 tsp Olive Oil
• 1/4 tsp Paprika
• 1/2 bunch Spinach
• 1 3/4 cup Milk
• 3 tbsp All-Purpose Flour
• 2 cups Shredded Cheddar Cheese
• 1 cup Cottage Cheese
• 1/2 cup Feta
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 8 oz Pasta

Mix bread Crumbs, Oil, and Paprika in a small bowl.

Bring large pot of water to boil.

Wisk 1/4 cup milk and flour in small bowl until smooth. Heat remaining 1 1/2 cups milk in pot until steaming. Add in flour mixture and cook 2-3 minutes.

Remove from heat.

Add cheddar to milk, stir until melted. Add cottage cheese, salt, and pepper.

Cook pasta 4 minutes, drain, add cheese and mix well.

In a greased 9 x 13 inch glass dish, spread half the noodle mixture. Add the spinach in a uniform layer, along with 1/2 the feta. Top with remaining noodles, and finish with remaining feta and bread crumb mixture.

Bake, uncovered, 25-30 minutes.

Scones

Make these with some Faux Devonshire Cream and/or Lemon Curd and steep a pot of tea for a wonderful afternoon, rain or shine.

Preheat Oven: 400 degrees

• 3 cups All-Purpose  Flour
• 1/2 cup White Sugar
• 5 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Butter
• 1 Egg
• 1 cup Milk

In a large bowl, combine flour, sugar, powder and salt. Cut in butter.

Mix egg and milk in a small bowl.  Stir into flour mixture until moistened.

Knead briefly, roll into 1/2 inch thick round.

Bake on greased sheet for 15 min or until golden brown.

Brown Sugar Shortbread

Wonderful, melt in your mouth cookies. Perfect bit of sweetness to go with a steamy cup of coffee.

Preheat oven: 300 degrees

• 1 cup Butter, Softened
• ½ cup packed Brown Sugar
• 2 ¼ cup all-purpose Flour

In mixing bowl, cream butter and brown sugar. Gradually stir in flour. Turn onto lightly floured surface and knead until smooth, about 3 minutes. Pat into 1/3 inch thick rectangle measuring aprox. 11x8 inches. Cut into 2x1inch strips. Place 1 inch apart on ungreased baking sheet. Poke with fork.

Bake @ 300 for 25 minutes.

Cool 5 minutes. Remove to wire Rack.