Recipes

[Sassy7356]

@KatieB

The recipe makes between 4-5 dozen and it is more chewy and soft than crispy.  Hope that helps!

[Sassy7356]

Oh no!  The reason I picked pomegranate as the next ingredient as when shopping at Costco I have seen people pick these up by the caseload and always wonder what they are going to do with them.  Maybe I will have to ask them the next time I see it happening.

[momtochloe]

@Sassy7356 and others, please know pomegranates are delicious and their seeds can be enjoyed by themselves or in a recipe like this:

Beautiful Brussels Sprouts

Ingredients:

1 large butternut squash
2 1/2 pounds Brussels sprouts
4 red onions, cut into chunks
1/2 cup olive oil
1 tablespoon chili powder
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup pomegranate molasses
1 cup pomegranate seeds

Directions:

Preheat the oven to 375 degrees F.
Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.
Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.
Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

*** I did not use pomegranate molasses but instead substituted a balsamic vinegar reduction and it came out great.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beautiful-brussels-sprouts.html?oc=linkback

Next Ingredient:  Mushrooms

[Sassy7356]

@momtochloe Yum Brussel Spouts!  My family love Brussel Sprouts and Butternut Squash.  We have Brussel Sprouts 2-3 times a week.  It is our veggie choice over all others.  I for sure will be giving this recipe a try soon.

[momtochloe]

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@Sassy7356 wrote:

@momtochloe Yum Brussel Spouts!  My family love Brussel Sprouts and Butternut Squash.  We have Brussel Sprouts 2-3 times a week.  It is our veggie choice over all others.  I for sure will be giving this recipe a try soon.

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Tee hee @Sassy7356 I am literally enjoying the leftovers as we speak . . . easy recipe and very delicious!  I too love both Brussels Sprouts and Butternut Squash so I was thrilled when Ree had this on her show.  I hope you enjoy my friend!

[Sassy7356]

Easy Crockpot Cream of Mushroom Chicken

Yields 4 servings.

Ingredients:
4 boneless skinless chicken breasts
1 can cream of mushroom soup
1/4 c flour
1 box of sliced mushrooms
Salt, pepper and paprika

Method:
1. Rinse chicken breasts. Sprinkle salt, pepper and paprika on BOTH sides. Place in crock pot.

2. Mix other ingredients together. Add to crock pot. Cook on LOW 6 – 8 hours.

3. Serve over pasta or rice if desired.

Next Ingredient:  Cinnamon

[1920712]

Chocolate Zucchini Cake

Ingredients:

1/2 cup softened butter

1/4 cup veg. oil

1 3/4 cups sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

2 1/2 cups unsifted  flour

4 Tablespoons cocoa powder

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon cloves

2 cups shredded zucchini

1/2 cup chocolate chips

Directions

Cream butter & oil with sugar. Add eggs, vanilla and sour cream, blend well. Add dry ingredients and blend well. Stir in zucchini & 1/4 cup chocolate chips. Turn into 2 greased loaf pans. Sprinkle with another 1/4 cup of chocolate chips on each loaf before baking. Bake at 350 degrees for 40-45 minutes.

Next ingredient: PINEAPPLE

[Zhills]

Cranberry Fluff is a sweet and tart mix of fresh cranberries, pineapples, marshmallows, and Cool Whip. With pecansadded for some crunch.

Ingredients

• 12 oz Cranberries, Fresh
• 8 oz Pineapple
• 8 oz Cool whip, store bought or homemade

• 3/4 cup Sugar

• 1 cup Pecans

• 2 cup Marshmallows, small

Mix well.  Refrigerate for an hour before serving.

Next ingredient:  Sausage (any)

[kitty4me]

Sounds really good.

[godi]

Cannellini Beans and Chorizo Sausage 

1/2 pound chicken chorizo sausage casing removed

3 Tbs. extra-virgin olive oil

5 cloves garlic minced 

2 bell peppers chopped ( I only use red peppers)

1 15oz. can no salt added cannellini beans

Freshly ground black pepper

Chorizo is a Spanish sausage that is flavored with paprika and comes either fresh or smoked.  For this recipe I prefer the fresh sausage.  You can use the Italian chicken or turkey sausage instead- just add 1 Tbs. of paprika or Spanish paprika while sautéing the sausage.

Sauté the sausage in oil, breaking it up into small pieces, until lightly browned, about 3 minutes. Stir in the garlic and cook another minute. Remove the sausage and garlic with slotted spoon and set aside. Sauté the peppers until they start to brown, 2-3 minutes.  Stir in the beans and the liquid heat thru.  Stir the sausage into the peppers and beans. Season with black pepper. Serves 4. 

This is a Nutrition Action recipe,  I use the vegetarian sausage and use the Spanish paprika from Penzys very generously. This is really yummy!  

Next ingredient red bell peppers