Recipes

[momtochloe]

Tomorrow is December right? . . . 30 days has November? . . . Hee!

Many and sincere thanks to our friend @walker  for picking up my dropped baton last month! 

We are now in full recipe stride heading into the holiday season.  As always my friends, please post your most favorite, delicious recipes to share for this joyous season!

Many thanks to @Qwalker for starting December off on a delicious note:

CARROT  Zucchini Bread*

1 cup unsweetened applesauce

3/4 cup shredded CARROTS

3/4 cup shredded peeled zucchini

1/2 cup sugar

2 eggs, beaten or 1/2 cup egg substitute

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup orange juice

Preheat oven to 350. In large bowl, combine the first 8 ingredients.  Combine flour, baking powder, baking soda and salt; add alternately with orange juice to the first 8 items mixture.  Pour into 2 greased and floured loaf pans.  Bake until bread tests done, about 45 minutes.  Cool for 10 minutes; remove from pans to wire rack to cool completely.

*A Taste of Home Recipe....have not tried but wanted to move game along...🙂.

NEXT INGREDIENT ...... CHEESE....any type 

[momtochloe]

Cheese you say?  Then allow me to post my most favorite holiday casserole (especially if you are serving ham):

PINEAPPLE AND CHEDDAR CHEESE CASSEROLE

INGREDIENTS:

:

• 2 (20 ounce) cans pineapple chunks, drain and reserve juice
• 3⁄4 cup sugar
• 6 tablespoons flour
• 2 cups sharp cheddar cheese, grated
• 1⁄2 cup butter, melted
• 1 cup cheese crackers, crumbled

  DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large bowl combine flour and sugar, then add 6 tablespoons of reserved pineapple juice.
  • Add butter, cheese and pineapple. Mix until combined.
  • Pour into 13x9 casserole dish.
  • Bake 20 minutes at 350.
  • Top with crackers.
  • Reduce heat to 250 degrees and bake an additional 20-30 minutes.

  Quick note:  Since i cook for one I use a small can of crushed pineapple and scale the flour/sugar accordingly.  I also use Ritz crackers sauteed in butter on top.

  Next Ingredient: As asparagus is on sale starting tomorrow, let's go with that . . . next ingredient is ASPARAGUS!

[JeanLouiseFinch]

Bacon Wrapped Asparagus 

(can be used as a side dish or appetizer)

24 stalks of  fresh asparagus, cleaned and trimmed 

12 slices of thin cut bacon, cut in half lengthwise 

1 tsp. olive oil

garlic salt

pepper

Preheat oven to 400 degrees

Place a wire baking rack over jellyroll pan.

Trim woody ends from asparagus.

Drizzle asparagus with the olive oil and seasoning with garlic salt and pepper. 

Cut the bacon slices in half lengthwise, to make narrower strips.

Wrap each stalk with a piece of bacon, starting at one end and finish8ng at the other, keeping the bacon edges close and slightly overlapping.

Place wrapped asparagus seam side down on the wire rack.

Bake for 10 minutes .

Use tongs to turn each piece.

Bake another 10-15 minutes until the bacon is almost crispy.

Set the oven to broil and let the bacon crisp up more, only 1-2 minutes.

Transfer to serving platter.

Enjoy! 

NEXT INGREDIENT:  Ground Beef

[Qwalker]

Cranberry Meatballs

2 lbs. GROUND BEEF

2 eggs

1 cup Italian Style Bread Crumbs

1/2 teaspoon pepper

1/3 cup ketchup

1 tablespoon minced onion

Mix and form meatballs; place in a baking dish; set aside.

Make sauce:

1 can whole cranberry sauce

1 12 oz. bottle chili sauce

1/3 cup brown sugar

Mix and heat in a saucepan.  Pour over meatballs.  Bake at 350 for 30-35 minutes.  Serve over hot rice.

NEXT INGREDIENT ..... CHICKEN

[Zhills]

Spicy Baked Peanut Ginger Chicken 

Ingredients

• 1 lb boneless skinless chicken (2-3 chicken breasts), cut into 1 inch cubes
• 1/4 cup warm water (microwave for 1 minute)
• 1/4 cup smooth/creamy peanut butter
• 1 teaspoon olive oil
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced,
• 1 teaspoon fresh ginger (or 3/4 teaspoon ground ginger)
• 2 tablespoons hot sauce (optional)
• 2 tablespoons soy sauce

Instructions

  Preheat oven to 375

  Cut up chicken and place in a baking dish.

  In a microwave safe bowl, microwave water for 1 minute. Remove from microwave and add remaining ingredients through soy sauce (peanut butter, olive oil, apple cider vinegar, garlic, ginger, hot sauce and soy sauce). Whisk to combine.   Pour over chicken in baking dish.

  Bake for 20 minutes, or until chicken is cooked through. Remove from oven and let rest for a few minutes before serving.

  For slow cooker/crock pot instructions: add chicken to a crock pot, make sauce and pour over chicken, cook on low for 3-4 hours, or until chicken is done (when a meat thermometer registers 175 degrees).

Next ingredient:  Sour cream

[Qwalker]

Loaded Potato Soup*

6 slices bacon, chopped

2 medium yellow onions, chopped

2 cloves garlic, minced

3 tablespoons flour

Kosher salt and freshly ground pepper

4 cups chicken broth

1 cup heavy cream

3 pounds russet potatoes, chopped

1 cup SOUR CREAM

3 cups shredded cheese

4 scallions, sliced for garnish

In a large Dutch oven over medium-high heat cook bacon until crispy, 6-8 minutes; remove to plate.  When cool, crumble and set aside for garnish.

Add onions and garlic to the pot; cook in bacon grease until softened, 4-5 minutes.  Add the flour with some salt and pepper; stir well.  Add chicken broth and heavy cream, whisking to remove any flour lumps.  Add the potatoes and cook over medium heat until tender; at least 20 minutes but probably longer.

With a potato masher, break up cooked potatoes yielding a thick and chunky consistency.  Whisk in SOUR CREAM and shredded cheese, let melt through stirring well.

Serve with garnish of bacon and sliced scallions.

* I saw this recipe on Food Network...Farmhouse Rules by Nancy Fuller. One onion is enough for me...cook's choice. Not for someone on low-fat diet...but good!

NEXT INGREDIENT ...... PASTA

[JeanLouiseFinch]

I just happened upon this recipe in my Facebook feed. I'll have to tweak it for us, but I'm sure many would like it as is. 

YIELD: 6

Busy Day Soup

An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights.

PREP TIME5 minutes

COOK TIME1 hour 25 minutes

TOTAL TIME1 hour 30 minutes

Ingredients  

• 1 lb ground beef
• 1 package onion soup mix
• 1 3/4 cup mixed frozen vegetables
• 5 cups water
• 1 28oz can diced tomatoes
• 1 cup macaroni, uncooked

Instructions

1. In a large soup pot, brown ground beef. Drain fat.
2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
3. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.
   
   

Next Ingredient:  BUTTER

[Qwalker]

Oatmeal-Raisin Cookies

1 cup BUTTER, softened

1 cup sugar

2 eggs

1 cup raisins, stewed in small amount of water (7-8T)

1 teaspoon cinnamon

1 teaspoon all spice

1 teaspoon vanilla

1 teaspoon baking soda

6 tablespoons raisin juice (from above stewing)

2 cups oatmeal

2 cups flour

Simmer raisins and water together while you prepare cookie batter.  Mix together BUTTER, sugar, eggs, cinnamon, all spice, vanilla, baking soda, oatmeal and flour.  Add 6 tablespoons of raisin juice, drain the rest and add raisins to batter.  Drop teaspoonfuls of batter on ungreased cookie sheet.   Bake at 350 for 15 minutes or until just turning light brown.

NEXT INGREDIENT .... CORN 

[Luvsmyfam]

@Qwalker all I can say about this recipie is yummmmmmmy.im putting this recipie on my list to make

[Qwalker]

@Luvsmyfam .....thank you....it is a good cookie...if you like oatmeal and raisins...moist too with the raisin juice included.  It is an old recipe made by the mother of a childhood friend.  Memories, memories!

NEXT INGREDIENT .... CORN