Apple pie song

Recipe from: Leo M. Pola

On a visit to my house my father said to me                     On a visit to my house my father said to me

Would you bake me an apple pie?                              If I buy some apples, and I peel them

Yes Daddy, said I.                                                          If I core and cut them up

                                                                                    Make the dough and roll it out

On a visit to my house my father said to me                     Form a shell and fill it up

If I buy some apples,                                                  Put it in the oven, bake it

Would you bake me an apple pie?                              Would you bake me an apple pie?

Yes Daddy, said I.                                                          Yes Daddy, said I.

                                                                                   

So Father and child to the kitchen went                              On a visit to my house my father said to me

And there together time was spent                                  If I buy some apples, and I peel them

And thus was built a bridge between                                    If I core and cut them up

Of Apple Pie, and memories.                                       Make the dough and roll it out

                                                                                    Form a shell and fill it up

On a visit to my house my father said to me                     Put it in the oven, bake it

If I buy some apples, and I peel them                                  Watch it; till it turns all golden...

Would you bake me an apple pie?                             

Yes Daddy, said I.                                                          HEY! WHO'S MAKING THIS PIE ANYWAY?!

                                                                                   

On a visit to my house my father said to me                     Thank you Daddy, said I.

If I buy some apples, and I peel them                                                                                 

If I core and cut them up                                                So Father and child to the kitchen went

Would you bake me an apple pie?                              And there together time was spent

Yes Daddy, said I.                                                          And thus was built a bridge between

                                                                                    Of Apple Pie, and memories.

So Father and child to the kitchen went                             

And there together time was spent                                  'Cause he:

And thus was built a bridge between                                    Bought the apples, and he peeled them

Of Apple Pie, and memories.                                       Then he cored and cut them up

                                    Made the dough and rolled it out

On a visit to my house my father said to me                     Formed a shell and filled it up

If I buy some apples, and I peel them                                  Put it in the oven; baked it

If I core and cut them up                                                Watched it 'till it turned all golden.

Make the dough and roll it out                                         Memories of Dad and Apple Pie.

Would you bake me an apple pie?                              Thank you! Daddy, say I.

Yes Daddy, said I.                                                         

                                                                                   

On a visit to my house my father said to me                    

If I buy some apples, and I peel them                                 

If I core and cut them up                                               

Make the dough and roll it out                                        

Form a shell and fill it up                                     

Would you bake me an Apple Pie?                             

Yes Daddy, said I.                                                         

                                                                                   

So Father and child to the kitchen went                             

And there together time was spent                                 

And thus was built a bridge between                                   

Of Apple Pie, and memories.                                      

 

Chocolate Heffalump

Recipe from: Leo M. Pola

INGREDIENTS

1 box sugar free chocolate jello

12 oz flavored creamer (sugar free if possible) = 1.5 cups

8 oz container sugar free coolwhip

 

DIRECTIONS

Make pudding using flavored creamer when almost set - fold in cool whip.

 

NOTES

May also be done with fat free ingredients, depending on your diet

Double "P" Appetizers

(Pear with Prosciutto) - serves 4

Recipe from: Leo M. Pola

INGREDIENTS

1 bottle balsalmic vinager

2 pears

black pepper

1/4 cup splenda

2 tbsp butter

a package prosciutto

salad greens

 

DIRECTIONS

Pour balsalmic vinager into a pan, bring to a simmer and reduce by 3/4

(if you start with 2 cups you should end up with 1/2 cup. reduce heat after a bit so it doesn't burn).

Cool and set aside.

 

Peel, core and slice pears into eighths.  Saute until tender in the butter.  Sprinkle with splenda.

Season with black pepper.

 

Cool.  Wrap three slices of pear in a slice of prosciutto.  Arrange salad greens on a plate, put two bundles of pears and two pear slices attractivly over greens.  Drizzle with balsalmic syrup.

 

NOTES

Molasses Spice Cookies
Recipe from: Mel & Steve Lorenz

INGREDIENTS

2-1/2 cups almond flour
2 cups granulated Splenda
2 teaspoons cinnamon
1-1/2 teaspoons ginger
liberal sprinkling of allspice
sprinkling of nutmeg
2 eggs
2 teaspoons vanilla extract
1 teaspoon maple OR butter flavor OR rum flavor extract
1 stick of unsalted butter at room temperature
1 tablespoon blackstrap molasses

DIRECTIONS

Preheat oven to 350F.
In a mixing bowl, use a fork to sift together dry ingredients until well
mixed.

In a separate bowl, beat wet ingredients with fork. Butter will break
up into small globs but will not blend in completely. Pour wet
ingredients into dry ingredients and mix VERY well.

Either drop dough by teaspoonfuls onto cookie sheets, or make
small balls with your fingers. Dough will be somewhat sticky.
Flatten cookies with your fingers.

Bake for 8-10 minutes. Cool before storing. Can be frozen for long-
term storage.

NOTES
Makes 5 dozen small cookies at approximately 2g carbs each.

Tollhouse Chocolate Chip Cookies (low-carb)
Recipe from: Mel & Steve Lorenz

INGREDIENTS
2-1/2 cups almond flour
1 cup granulated Splenda
1 cup Brown Sugar Twin
2 eggs
1 tablespoon vanilla extract
2 teaspoons blackstrap molasses
1 stick unsalted butter, softened
1/2 teaspoon salt
1/2 cup zero carb chocolate chips

DIRECTIONS
Preheat oven to 350F.

Stir together dry ingredients in a mixing bowl.

In a separate bowl, slightly beat eggs with extract and molasses
and salt. Beat in butter with a fork. It will not be smooth, but the
butter will beat into globby lumps.

Pour wet ingredients into dry ingredients and mix VERY well. Stir
in chocolate chips.

Form into smallish balls, place on nonstick cookie sheets, and
flatten with your fingers.

Bake at 350F for about 8-10 minutes. Do not overbake.

NOTES
Cool before storing. May be frozen for long term storage but I doubt
they will last that long!

You can get 44 cookies out of this recipe. You can get 4 dozen if you
made them on the small side. The Brown Sugar Twin and the molasses and
the salt to give it the tollhouse flavor. If you can't get Splenda-
sweetened chips you could make up a batch of Lynne's chocolate (see next recipe) and
break it into little chunks.

Lynne's Chocolate
Recipe from: Mel & Steve Lorenz

INGREDIENTS
1 oz unsweetened chocolate
2 tbs. butter
1 tbs. cream
1/4 tsp. vanilla extract
8 packets of Splenda
small handful chopped/crushed nuts (optional)

DIRECTIONS
Melt chocolate and butter carefully. Remove from heat, stir in cream
and vanilla, add sweetener, fold in chopped nuts if desired and
spread on wax paper to chill. Serve at room temperature.

NOTES
You can melt chocolate and butter in the microwave.
I would also say if you're going to break it up into chocolate chunks
for cookies, spread it pretty thin on the wax paper and then put it in
the freezer. break it up while still pretty frozen

Garlic Basil Rib Roast
Recipe from: Mel & Steve Lorenz

INGREDIENTS
Roast (size will vary depending on how big a roast you want to make)
Minced garlic (to taste)

Basil & rosemary (to taste)

 

DIRECTIONS

Wash and pat dry roast.  Slather on a few heaping spoonfuls of minced garlic from a jar,
and sprinkled on basil and rosemary (again to taste)

Put it in the oven at 450F and set the timer for 15 minutes.
After timer goes off, turn heat down to 200F.
Remove from oven and let sit 15 minutes before slicing

 

NOTES

This recipe was made with a roast weighing 8-1/2 lbs.

The roast cooked for about 5-1/2 hours.  When it was removed

from the oven the meat thermometer said it was medium rare.

Little House On The Prairie Egg Nog

(This is from The Little House Cookbook, with my own changes to make it low-carb)
Recipe from: Mel & Steve Lorenz

INGREDIENTS
6 eggs, separated
1/2 cup granulated Splenda
6 cups half and half (or heavy cream, but that might made it too heavy)
1/2 teaspoon nutmeg

DIRECTIONS
Beat the egg yolks and Splenda until thoroughly blended. Slowly
beat in the half and half. Refrigerate this mixture while you beat
the egg whites to soft peaks. Pour the egg and cream mixture into a
punch bowl and scrape the egg whites onto the surface, stirring
gently to blend in just a little. Sprinkle the nutmeg over the
surface and dip into cups carefully so it stays foamy.

NOTES

Rumaki
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
1 container chicken livers
1 pound bacon (or maybe a little more)
Brown Sugar Twin

DIRECTIONS
Cut chicken livers in half if they are large. Wrap each chicken liver
in a whole slice of bacon and place seam side down on a broiler pan.

Bake at 350 degrees until bacon is done, about 45 minutes.
Turn several times so that bacon browns on all sides.

Remove from oven and immediately roll in Brown Sugar Twin.
Serve warm. (And watch the faces of unsuspecting people who don't
like chicken livers. Worth the price of admission! :Grin:)

NOTES

 

Shrimp-Filled Tomatoes
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
8 Italian style (plum or Roma) tomatoes
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1 teaspoon Dijon mustard
1/3 to 1/2 cup finely chopped green pepper
6 ounces small cooked shrimp (salad size)
salt and pepper to taste

DIRECTIONS
Cut tomatoes in half crosswise. With a small spoon, scrape out and
discard seeds. Drain tomato halves, cut side down, on paper towels.

Meanwhile, in medium-sized bowl, mix mayonnaise, lemon juice,
mustard, green pepper, and shrimp. Season to taste with salt and
pepper. Fill tomato halves with using about 1 tablespoon for each.

If made the day ahead, cover and refrigerate. Makes 16 appetizers.

NOTES

Sesame Wings
Recipe from: Mel & Steve Lorenz

INGREDIENTS
20 chicken drummettes (about 2 pounds)
1/2 cup extra virgin olive oil
1/2 cup sherry
4 tablespoon soy sauce
4 tablespoon lemon juice
2 cloves garlic, minced
4 tablespoons toasted sesame seeds
salt, to taste
fresh ground pepper, to taste

DIRECTIONS
In a blender or food processor combine oil, sherry, soy sauce, lemon
juice, and garlic. Blend until smooth. Mix in sesame seeds.

Wash drummettes and pat dry. Salt lightly. Place drummettes in a large
bowl and cover with the marinade. Refrigerate for at least 1 hour.

Preheat oven on broil.
Broil drummettes 5 inches from the heating element for 7 minutes on
each side, or until cooked through. Juices should run clear. Baste
every few minutes on each side with the marinade.

NOTES

New Year's Day Soup
Recipe from: Mel & Steve Lorenz

INGREDIENTS

1 3 to 5 pound pork roast (whatever size fits your needs)
1 package fresh sauerkraut (the kind you find in a plastic bag in the meat department)
1 small can chicken broth
1 tablespoon Brown Sugar Twin
Swiss cheese, shredded
WASA Fiber Rye crackers, crushed (optional)

DIRECTIONS
Put pork roast in crockpot and place sauerkraut (undrained) over the
top and sides. Pour the chicken broth over the roast and sauerkraut;
sprinkle the Brown Sugar Twin over all. Set crockpot on high and cook
for 6 to 8 hours, depending upon the size of the roast.

Remove roast from crockpot and place on a cutting board. It should
shred easily with a fork. (If it doesn't place it back in the crock
pot and cook the heck out of it until it does.)

Return shredded meat to crockpot and stir briefly to combine it with
the other ingredients. Cover and refrigerate until several hours
before you want to serve it.

To serve, place the soup back on the crockpot heating element and set
on high. (This should be done several hours before you want to serve
the soup.) When the soup is hot, lower the crockpot setting to low or
medium. Serve the soup into big bowls and sprinkle with shredded
Swiss cheese and crumbled WASA Fiber Rye crackers, if desired.

NOTES

This is best made a day or two ahead of time since the cooking time
is so long.

Teriyaki Rumaki
Recipe from: Mel & Steve Lorenz

INGREDIENTS
1/2 pound sea scallops, cut in half
2 tablespoons lite soy sauce
1 teaspoon equiv. artificial sweetener
1/2 teaspoon mince garlic
1/4 teaspoon ginger
1/2 pound sliced bacon (avoid honey-sweet types)

DIRECTIONS
Combine soy sauce, sweetener, garlic and ginger.
Toss scallops in the mixture and let soak about 5 minutes.
Cut bacon strips in half so that they're about 4 inches long.

Wrap scallops snugly with bacon, then fasten with wooden
toothpicks and bake at 375 degrees for about 15 minutes, or until the
bacon reaches the desired doneness.

Optional: Sprinkle lightly with sesame seeds for garnish.

Smoked Salmon & Chive Cheesecake
Recipe from:  Mel & Steve Lorenz

 

INGREDIENTS
1 tablespoon olive oil
1/2 cup minced onion
2 cloves garlic, minced
1/2 cup minced red bell pepper
2 (8-ounce) packages cream cheese, softened
3 eggs
2 tablespoons milk (LC: use cream)
1/2 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Jarlsberg or Swiss cheese
1/2 cup chopped fresh chives
Dash of Tabasco sauce
1 teaspoon Worcestershire sauce
2 ounces cold-smoked salmon (lox), diced

DIRECTIONS
Heat oil in a skillet over medium heat.
Sauté onions and garlic for 1 minute.
Add bell pepper and sauté one minute longer.
Remove from heat and set aside.

In a mixer bowl, beat cream cheese until fluffy.
Beat in one egg at a time until well-combined.
Beat in milk (cream), salt, and cheeses, scraping down sides of mixer
bowl.

Add onion-pepper mixture, chives, Tabasco, Worcestershire sauce.
Beat to combine.
Add salmon and beat just until incorporated.

Lightly oil the bottom and sides of an 8-inch springform pan.
Pour batter into pan.
Bake in a preheated 350° oven for 45 minutes, or until the cheesecake
is firm along sides but still slightly wiggly in the middle.
Remove from oven and cool.

Cover and chill cheesecake for several hours or overnight.
Run a sharp knife around sides of pan, then remove pan sides.
Cut into wedges and eat with a fork as an appetizer or surround the
cheesecake with crackers

 

NOTES

Yield: 12 servings
To serve low-carb, use celery sticks, zucchini rounds, or other veggies.

Also try Wasa Crackers, Psyllie Snax, or other LC crackers and serve as a spread.

Rum Balls
Recipe from: Mel & Steve Lorenz
 
INGREDIENTS
1 3/4 c. vanilla whey protein
1/3 c. splenda
1/2 c. ground walnuts
1/4 c. cocoa
2 sticks butter

DIRECTIONS
Combine whey protein, splenda, walnut and baking cocoa.
With mixer, cream butter and then add dry ingredients and mix well.
Press firmly on to the bottom of a 13 x 19 inch baking pan.
Bake at 375^ for 6 min or till lightly brown.

Let cool and then finely crush this crust and put in a bowl.

To this add: 3/4 c. splenda, 1 c. finely ground walnuts, 1/3 cup of
light rum, 1/4 c. of water with 1 tsp. of Expert Foods Thick and Thin mixed in.
Mix well, till holds together.

Shape into 1 inch balls.

Cover tightly and refrigerate at least 3 days before serving to
blend flavors.

 

NOTES
Makes about 45 balls, total 79 carbs and 129 protein.

Ricotta-Pepperoni Spread
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
1 15-oz carton ricotta cheese
1/2 cup grated parmesan cheese
3 oz sliced pepperoni, chopped
1 1-oz package Parmesan-Italian salad dressing mix
2 tbsp cream

DIRECTIONS
Combine all ingredients and blend well.
Chill till serving time.

 

NOTES
Serve with veggies, pork rinds, or other low-carb dippers.

Eggnog Ice Cream Bars
Recipe from: Mel & Steve Lorenz

INGREDIENTS

2 4 oz. containers Egg Beaters
1 c. water
2 c. heavy whipping cream
1/3 c. splenda
1 tbl. LIQUID Sweet & Low
1/2 tsp. vanilla extract
1/3 c. vanilla whey protein powder
1/4 tsp. nutmeg
1/8 tsp. cinnamon

DIRECTIONS
Combine all of the above in a blender.
(If you like you can add a couple of tbls. of oil to make it even healthier)

When mixed pour into an ice cream maker and follow mfg. directions
for soft serve.

Spoon ice cream into 12 muffin tins and put a wood stick in each.
Freeze.

 

NOTES

This freezes very hard and too difficult to manage if you freeze in a container.

Each bar is 9 protein and 1.5 carbs.

To get out of pan, run some cool water in the sink and set the muffin
tin down in it for a couple of minutes.  Remove all the ice cream cups and store in plastic bag in freezer.

Spinach Dip
Recipe from: Mel & Steve Lorenz

INGREDIENTS

1 16-ounce package sour cream
1 packet dry onion soup mix
1 box frozen chopped spinach

DIRECTIONS
Mix together the dry soup mix and the sour cream.

Defrost the spinach and drain, then squeeze out as much of the water
as you can.

Mix the spinach into the dip.

NOTES
This has only 1.25 carbs per tablespoon.
Makes 15  2-tablespoon servings.

Pepperoni Chips
Recipe from: Mel & Steve Lorenz

INGREDIENTS
15-20 slices pepperoni (turkey pepperoni works best but regular will
also do the trick)
one paper plate

DIRECTIONS
Arrange pepperoni slices in a single layer on paper plate.
Microwave until crisp. They will get crisper as they cool down, and
make a GREAT crunchy snack!

NOTES
Make several platefuls at a time, they store well in a ziploc bag. 

Fried Cabbage
Recipe from: Mel & Steve Lorenz

INGREDIENTS
Cabbage

Bacon

Salt & pepper (to taste)

 

DIRECTIONS
Wash cabbage.

Fry the cabbage in bacon/bacon grease.  Add salt & pepper to taste.

It's very easy to make.  Just be careful to dry the cabbage thoroughly before

you fry it.

 

NOTES

It's a good side dish.  It's also good with sauted onions in it.

Low Carb BBQ Sauce
Recipe from:  Mel & Steve Lorenz

INGREDIENTS

1/2 stick butter
1/4 cup vinegar
2 Tbsp. tomato sauce
1 tsp. cilantro
1 Tbsp honey mustard
3 cloves garlic pressed
4 pkts Splenda
1 Tbsp Worcestshire sauce
Dash salt
1 Tbsp. lemon juice
1 tsp. Liquid Smoke
Dash red pepper
Dash Brown Sugar Twin
few thinly sliced finely chopped onions

 

DIRECTIONS
Combine all ingredients and Simmer on stovetop, then add to whatever meat you like

Continue to simmer altogether on stovetop until flavours are well blended.

NOTES

The vinegar will make whatever meat you add very tender

Curried Turkey Patties
Recipe from:  Mel & Steve Lorenz

INGREDIENTS
2 pounds ground turkey
1 onion, chopped fine
1 tablespoon curry powder or cumin
butter or oil for frying
1 cup chicken stock or bouillion
1 tablespoon parsley flakes

DIRECTIONS
Mix together the chopped turkey, onions, and 2 teaspoons of the curry
powder.  Form mixture into patties.

Fry the patties in the oil or butter. When done, remove the patties
from the oil and keep warm.

Stir into the oil the remaining 1 teaspoon of curry powder and the
parsley flakes. Cook for several minutes. Add in the bouillion, and
cook down until slightly thickened.

Pour sauce over patties and serve.

NOTES

Cheeseburger Quiche
Recipe from: Mel & Steve Lorenz

INGREDIENTS
3/4 lb. lean ground beef
1/3 cup chopped onion
2 beaten eggs
1/2 cup mayonnaise
1/4 cup water
1/4 cup heavy cream
6 oz grated cheddar
4 oz mushrooms
Salt & pepper

DIRECTIONS
Spray a pie pan or quiche dish with nonstick spray.

Brown ground beef & onion, drain grease. Add mushrooms & cook
through. Place mixture into a quiche or pie pan.

Mix eggs, mayonnaise, cream, water, cheese, salt, pepper, and pour
over ground beef in the pie pan.

Bake on 350 for 40-45 minutes.

Let stand 10 minutes.

NOTES

Chicken Francaise
Recipe from: Mel & Steve Lorenz

INGREDIENTS
1 egg for every two servings
grated Parmesan cheese
butter
lemon juice
boneless skinless chicken breasts, pounded thin
cream (optional)

DIRECTIONS
Melt the butter in a nonstick pan.

Beat the egg(s) in a bowl and add the Parmesan cheese until it is the
consistency of a thick batter - like cornmeal muffin mix. (Remember
that stuff?)

Add a splash of lemon juice to the batter.

Thickly coat the chicken breasts with the batter and drop them into
sizzling hot melted butter. Cook until barely lightly browned, flip
over and cook the other side, adding more butter to the pan if
needed. Cook until the juices run clear, which will depend on hw thin
you pounded the chicken.  Put chicken breasts on a plate and keep warm.

Now if that isn't rich enough for you, add a tablespoon or two of
heavy cream or chicken broth or even a little more lemon juice (if
you wish to add a smidge of carbs to it) and deglaze the pan. This
will make a very rich sauce; you won't need much.

NOTES
Steamed broccoli is a great side dish with this.

Stuffed Peppers
Recipe from: Mel & Steve Lorenz

INGREDIENTS

4 large or 6 smaller green peppers, seeded, stems removed
a head of cauliflower OR a lb of frozen, chopped fine
1/2 chopped onion
1 lb bulk sausage
1 egg
4 oz grated cheese (I used cheddar) - OPTIONAL
1/4 - 1/2 cup lowest-carb tomato sauce you can find
olive oil or bacon drippings
1 packet artificial sweetener
1 tsp. vinegar (I used balsamic, though cider is lower-carb and also good)
1 clove garlic, crushed, or equivalent in garlic powder
2 tsp herbs of your choice (I used parsley)
salt and pepper and any seasonings you like, to taste (creole seasoning is very good in this)

DIRECTIONS
Cook the onion and garlic in olive oil or bacon drippings. Cook and
crumble the sausage in the same pan. Add the cauliflower, cook
briefly. Season to taste.

Mix in 2 tbsp of the tomato sauce, most of the cheese (opt), and the
egg.  While the filling is cooking, trim the tops off the peppers and
remove the seeds and any gunk inside.

Fill the peppers with the mixture.

Mix the remaining tomato sauce with the artificial sweetener,
vinegar, and if you wish, some allspice or herbs or creole
seasoning.

Put them into the baking dish and spoon the sauce over the tops.
Top with remaining grated cheese, if desired.

Cover with plastic wrap and microwave on High for ten minutes or bake
in a 350° oven until the peppers are softened.

NOTES

Gummi Worms
Recipe from: Mel & Steve Lorenz

INGREDIENTS
2 small packages sugar free gelatin
1 envelope unsweetened Kool Aid or other powdered drink mix
3 envelopes unflavored Knox gelatin, divided
1 cup boiling water, divided

DIRECTIONS
Mix 1 cup of the boiling water with the gelatin, unsweetened orange
KoolAid, and 3 packets of the unflavored Knox gelatin. Stir until
completely dissolved.

Pour Jell-O/Kool Aid mixture onto a dinner place and refrigerate
until set - 20minutes or more. When cooled and completely set, peel
the "gel disc" off the plate, roll up jelly roll fashion, and slice
into thin "snakes." (Kitchen shears work great for this.)

NOTES
If you don't want them to be "sour" worms, omit the unsweetened Kool Aid.
Also, if you make this with sugar free lime gelatin and lemonade
powdered drink mix, they come our an eerie glowing green shade that is 
pretty cool.

Frankfurter Frittata
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
1/2 cup onion, thinly sliced
1/2 green pepper, finely chopped
6 tablespoons butter
5 frankfurters, cut in shreds
6 eggs, beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon Tabasco

DIRECTIONS
In a large, heavy, ovenproof skillet, cook onion and green pepper in
butter until onions are just tender, but not browned. Add
frankfurters and cook until delicately browned, about 4 to 5 minutes.

Combine eggs, cheese, parsley and seasonings and mix well. Add to the
frankfurters in the skillet and cook until eggs are just set. Place
pan under broiler for several minutes to give top a delicate brown
color.

 

Cut in wedges to serve.

NOTES
Serves 4 @490 calories; 4.8 grams carbohydrates; 0.7 grams fiber.

Orange Chicken
Recipe from: Mel & Steve Lorenz

INGREDIENTS
4 skinless, boneless chicken breasts
1 cup sugar free orange soda
1/4 cup soy sauce
4 to 6 green onions, finely chopped

DIRECTIONS
Combine soda and soy sauce. Marinate chicken breasts in mixture at
least 8 hours or overnight in the refrigerator. Place chicken and marinade in large
baking dish.

 

Sprinkle with onions and bake at 350 degrees for 1 hour. Baste occasionally.

NOTES
Serves 4 @ 2.47 carbs per serving.

Garlic Dijon "Dump" Chicken
Recipe from: Mel & Steve Lorenz

INGREDIENTS
2 cloves garlic, minced
4 tablespoons Dijon mustard
2 tablespoons lime juice
6 boneless, skinless chicken breasts

DIRECTIONS
For immediate cooking: Preheat oven to 350 degrees Place all
ingredients into a large baking dish, turn chicken to coat. Bake
until chicken juices run clear (45-60 minutes for chicken pieces, or
20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay
flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before,
make sure the baggie is completely closed. Place the Bag on a shelf
furthest from the freezer (It works best if the bag is laying flat,
although this may not be the best option with a side-by-side
fridge/freezer). Preheat the oven to 350 degrees Empty the contents
of the bag into a large baking dish and bake until the juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

NOTES
Serves 3 @ 4 grams of carbohydrates per serving.

Fish Florentine
Recipe from: Mel & Steve Lorenz

INGREDIENTS

1 to 1 1/2 pounds fish fillets, thawed and patted dry
1 10 ounce package frozen spinach, thawed and with all the excess water squished out
1 to 2 cups shredded cheddar cheese
2 teaspoons dried parsley (optional)
1/2 cups crushed pork rinds (optional)
4 - 5 cherry tomatoes, thinly sliced (optional)
lemon juice (optional)
salt and pepper to taste

DIRECTIONS
Spread the spinach over the bottom of a casserole dish. Arrange the fish fillets
over the spinach.  Spritz with lemon juice and salt and pepper to
taste. Sprinkle the cheddar cheese over the top of the fish. Sprinkle
with crushed pork rinds, if desired. (Use a light touch.) Arrange
sliced tomatoes over cheese. Shake dried parsley over all.
Bake at 350 degrees for 30 to 40 minutes.

 

NOTES
An 8" or 9" casserole works well for 1 pound of fish.

Serves 4 @ 333 calories, 15 grams fat, 43 grams protein, 5 grams carbohydrate w/2 grams fiber
(Nutritional analysis based on 1 1/2 pounds of fish and without the pork rinds.)
Serves 4 if they're not big eaters.  It re-heats reasonably well, but best when freshly baked.

 

Easy Parmesan Fish Fillets
Recipe from: Mel & Steve Lorenz

INGREDIENTS

1 1/2 pounds fish fillets, thawed and patted dry
3 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon black pepper
salt to taste
3 tablespoons cream
1/2 to 1 cup Parmesan cheese
4 - 5 cherry tomatoes, thinly sliced
2 teaspoons dried parsley

DIRECTIONS
Place the fish fillets in the bottom of an 8" or 9" baking fish.
Combine the butter, garlic powder, onion powder, cream, pepper and
salt. Drizzle the spiced butter over the fish. Sprinkle the Parmesan
cheese over all. (Lots of it is good!) Arrange the cherry tomato
slices over the Parmesan cheese; sprinkle the dried parsley over all.
Bake in a 350 degree oven for 30 to 40 minutes.

NOTES
Serves 4 @ 343 calories, 19 grams of fat, 39 grams of protein, and 3 grams of carbohydrates.

 

 

Super Easy Lamb Patties
Recipe from: Mel & Steve Lorenz

INGREDIENTS

2 pounds ground lamb
salt and pepper (to taste)

DIRECTIONS

Form the ground lamb into 4 patties or mini-loaves. Place in a baking
dish or casserole. Bake at 350 degrees for 30 to 35 minutes, or until
the lamb is no longer pink in the center.

NOTES
Serves 4 @ 0 carbohydrates.

Creamy Green Dressing

(Modified from L.D. 's Creamy green dressing : New Recipes from Moosewood Restaurant)

Recipe from: Ann Phillips

 

INGREDIENTS

1 cup Olive oil / regular or extra virgin

3 tablespoons Cider vinegar / or Lemon juice

2 teaspoons Honey / or Maple syrup

1 handful Spinach leaves; remove any thick stems

2 tablespoons Parsley; fresh or dried

2 teaspoons Basil; fresh or dried

1 teaspoon Marjoram; fresh or dried

1/2 teaspoon Salt

Fresh ground Pepper to taste

1 tablespoon Garlic powder

1 cup Buttermilk or Plain yogurt

 

DIRECTIONS

Blend all of the above ingredients EXCEPT the Buttermillk or Yogurt in a food processor for 1 minute. With the food processor running; slowly pour in the Buttermilk. If using Yogurt you can stop the processor and add it in dollops all around the bowl and then turn on processor. Turn off processor as soon as dressing thickens. Chill at least 30 minutes so flavors will meld.

 

NOTES

Yield approx. 2 cups

I make this dressing frequently, and vary the taste by using the alternative choices / indicated by 'or'. You can also vary the taste by using other herbs. Dill, tarragon, oregano, chives are good. A dab of mustard is good too. I use Garlic powder as fresh uncooked Garlic gives me a bad case of heartburn. Fresh garlic is good also.

Artichoke Heart & Tomato Salad

Recipe from: Ann Phillips

 

INGREDIENTS (Salad)

4 large tomatoes cut into wedges / or 1 box of grape tomatos whole / or

a quart of big cherry tomatoes halved

1/2 red onion; thinly sliced

3 cups artichoke hearts; canned / drain and halve the hearts leave whole small ones

2 tablespoons chopped parsley

 

INGREDIENTS (Dressing)

2 teaspoons dijon mustard

3 tablespoons balsamic vinegar

1/4 cup olive oil

salt & pepper to taste

 

DIRECTIONS

In bowl whisk together mustard & vinegar; gradually whisk in the olive oil.

Season with salt & pepper.

Toss in vegetables with the vinaigrette & parsley.

 

NOTES

Yield: 4-5 servings

Apple Chocolate Chip Cake

Recipe from: Ann Phillips

 

INGREDIENTS

1 cup shortening

1 3/4 cup sugar

3 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

2 cups flour

1 teaspoon salt

1 teaspoon soda

2-3 chopped apples; peeled

6-12 ounces chocolate chips

 

DIRECTIONS

Preheat Oven to 375 degrees

 

Mix shortening & sugar together; add eggs one buy one until incorporated. Mix in vanilla.

Add all dry ingredients. When batter is blended; add chopped apples & chocolate chips.

Bake in greased 9 x 13 inch pan for 30 to 45 minutes.

 

NOTES

Chocolate Peanutbutter Cheesecake

Recipe from: Lee Radigan

 

INGREDIENTS (cheesecake base)

8 oz. cream cheese

2 eggs

1 teaspoon vanilla

2 Tablespoons cocoa powder

4 packets Splenda

 

INGREDIENTS (topping)

1 cup sour cream

1/3 cup peanut butter (smooth is better for this)

1/2 teaspoon vanilla

2 packets Splenda

 

 

DIRECTIONS

Base:  Soften cream cheese at room temperature for 1-2 hours. Beat eggs, then mix them into cream cheese. Add vanilla, cocoa powder and Splenda, and beat the heck out of it for a few minutes.

Pour into 4 individual ovenproof dishes. Place these in a large baking pan, and pour in hot water so it comes about 3/4 the height of the dishes. Put this whole thing in a 350 degree oven for 30 minutes.

Cool 15 minutes, then add topping.

 

Topping:  Mix all ingredients together until smooth. Spoon onto the cooled cheesecakes. Chill at least 2 hours, then serve.

 

NOTES

 

Bailey Balls

Recipe from: Lee Radigan

 

INGREDIENTS

1 package milk chocolate chips (11 oz. roughly)

1/4 cup sour cream

2 Tablespoons Bailey's Irish Crème

Chocolate sprinkles

 

DIRECTIONS

Melt chocolate chips over hot water (don't do this in the microwave, it ruins the texture). Remove from heat, add sour cream and Bailey's. Mix until smooth and glossy (takes a couple of minutes, have patience). Resist the impulse to sit down with the bowl, a spoon, and a good book. <grin>

 

Line a 4"x8" disposable biscuit pan with plastic wrap. Pour the chocolate mixture into the pan, cover with more plastic wrap (make sure it lays right on top of the chocolate, to prevent a crust forming), and chill for 8-12 hours. Remove from pan, unwrap the plastic wrap, and cut into 1/2 inch cubes. Roll cubes in chocolate sprinkles. Store in refrigerator.

 

NOTES

This can be varied by using any kind of liqueur, and replacing the chocolate sprinkles with other coating stuff.  Example: use Amaretto in the mix, and coat with finely chopped almonds. ----

 

Key Lime Goop

Recipe from: Lee Radigan

 

INGREDIENTS

2 packages lime jell-o

4 cups boiling water

2 Tablespoons key lime juice

2 packets Splenda

1 cup sour cream

 

DIRECTIONS

Mix boiling water with Jello.  Make sure the Jello is completely dissolved. Add key lime juice and Splenda and chill until the mixture is almost-but-not-quite set. Add sour cream and beat with electric mixer until frothy. Chill 2-4 hours. Enjoy!

 

NOTES

How to eat like a 5 year old (as my husband puts it...)

Recipe from: Valarie L. Massulik

 

INGREDIENTS

4 slices white bread
4 slices white American cheese (orange cheese is just not normal!)
butter
french fries of some sort, I prefer shoestring fries
2 cups vegetable oil - depending on how many fries you're making.

DIRECTIONS
Start the fries first - they take a little longer.
Pour as many fries as you want into a deep fryer if you have one, or into a skillet, cover with oil, turn stove burner on high.

Get a plate covered with a paper towel to put the fries on - to sop up some of the grease when done.

Cook on high for approximately 5-7 minutes - again depending on amount of fries. Fries are done when they begin to float in the oil. When done, remove with slotted spatula and drain on paper towels.

(Begin the grilled cheese shortly after the fries; trying to get them both finished at the same time is not an easy job - or maybe I'm too picky about the way I like my fries and grilled cheese!)

Grilled Cheese (makes two sandwiches):
Butter four slices of bread, place two of them face down in a skillet or frying pan.

Put two slices of American cheese on each piece of bread. Cover the cheese with the remaining two pieces of bread.

Cook on medium to medium/high.

Flip each sandwich after approximately 2-3 minutes, flip again and again as needed. I like my sandwiches lightly browned but not overdone.

NOTES

Bill's Famous Cookies

(from Southern Living 2000 Annual Recipes)
Recipe from: Lisa Bankert

 

INGREDIENTS
1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla extract
2 1/2 cups uncooked regular oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (12 ounces) semisweet chocolate morsels
3 (1.55-ounce) milk chocolate candy bars, coarsely chopped
1 1/2 cups chopped pecans

DIRECTIONS
Beat butter at medium speed with an electric mixer until creamy; add
sugars, beating well.

Add eggs and vanilla, beating until blended.

Process oats in a blender or food processor until finely ground.

Combine oats, flour, and next 3 ingredients. Add oats mixture to butter
mixture, beating well.

Stir in chocolate morsels, chopped candy bars, and pecans.

Shape into 1 1/2 inch balls, and place on baking sheets.

Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Remove
to wire racks to cool.

NOTES
Yield: 7 dozen

Rye Boat
Recipe from: Lisa Bankert

 

INGREDIENTS
1 1/2 cup Hellmann's mayonnaise
16 ounces sour cream
9 Armour dried beef patties, minced (rinse dried beef in warm water first
to remove excess salt, pat dry with paper towels)
1 Tablespoon + 1 1/2 teaspoons onion flakes
2 Tablespoons dill weed
2 1-pound loaves pumpernickel bread

DIRECTIONS
Stir mayonnaise in medium bowl until smooth. Stir in sour cream, minced
dried beef patties, onion flakes, and dill weed until well
blended. Refrigerate for 2 hours to blend flavors.

 

Tear or cut center of one pumpernickel loaf, creating bowl. Tear or cut second loaf into
bite-sized chunks. Serve dip in bread bowl

 

NOTES

Lisa Bankert

Cranberry Orange Compote

Recipe from: Melyssa Childs

Serving Size  : 4    Preparation Time :0:30

 

INGREDIENTS

1 package fresh cranberries -- (12 ounces)

1 seedless orange -- cut into bits

1 tablespoon orange zest -- grated

1 cup orange juice

1 cup water

2 cups sugar

2 tablespoons brown sugar

1 pinch salt

1 teaspoon vanilla extract

 

DIRECTIONS

Put all ingredients into saucepan; cook slowly til cranberries pop and volume simmers down to approximately half.

 

Compote will thicken after standing.

 

NOTES

Adjust the amount of sugar by how sweet or tart you want this to be.  I like to make it a little sweeter, so that it can be used not only as a side for pork or chicken, but so that it can be used as a jam with peanut butter or on toast.

Serving Size  : 4    Preparation Time :0:30

 

              

Roasted Pepper and Tomato Salsa

Recipe from: Melyssa Childs

 

INGREDIENTS

1 yellow pepper -- cut in 1/2" pieces

1 green pepper -- cut in 1/2" pieces

1 red pepper -- cut in 1/2" pieces

2 pablano peppers -- cut in 1/2" pieces

1 large onion -- cut in 1/2" pieces

4 cloves garlic -- minced

2 tablespoons olive oil

1 teaspoon dried oregano

3/4 teaspoon salt

1/2 teaspoon black pepper

2 cans diced tomatoes

3/4 cup tomato juice

1/4 cup fresh cilantro -- chopped

1 tablespoon lime juice

 

DIRECTIONS

Preheat oven to 350*F.  Chop peppers and onion into 1/2 inch pieces.  Combine peppers, onion, garlic, olive oil, oregano, salt, and black pepper in large bowl; toss to coat.  Spread onto two 15x10x1 inch baking pans.  Bake 20 minutes or until peppers and onion are lightly browned, stirring after 10 minutes.

 

Combine roasted vegetables and remaining ingredients in large bowl.  Spoon into storage containers.  Store in refrigerator up to 10 days, or freeze up to 2 months.

 

NOTES

Add additional jalapenos, hot sauce and hot red pepper flakes to taste, if you prefer a spicy salsa.  I also sometimes use hotter peppers instead of, or in addition to, the jalapenos.  A very flexible recipe.

Serving Size  : 6    Preparation Time :0:30

 

 

Pancakes

Recipe from: Shannon Wiley

 

INGREDIENTS

2 cups all-purpose flour

1 teaspoon salt

2 1/2 teaspoons double-acting baking powder

1/4 cup sugar

2 eggs

1 1/4 cups milk

1/4 cup melted butter -- or oil

 

DIRECTIONS

Sift dry ingredients together. Beat eggs until light. Beat in milk and butter or oil. Make a well in the center of the dry ingredients and pour egg mixture into it. Quickly stir wet and dry ingredients together until just blended. If too thick, add more milk, a spoonful at a time.

 

Heat griddle over medium low heat and brush with melted butter. Pour batter by spoonfuls onto the griddle. Cook until bubbles appear all over the surface. Turn. Top should be evenly browned. Continue cooking until browned on the bottom as well.

 

NOTES

Silver Dollar Pancakes: batter should be on the thick side. Drop by TEASPOONFULS onto griddle.

Blueberry Pancakes: Toss 1/2 cup blueberries with sifted dry ingredients before adding egg mixture.

Lys’ note:  another great variation is to ladle your pancake onto the griddle, then dot it with fresh raspberries before it fully sets.  YUMMY!

Serving Size  : 8    Preparation Time :0:30

 

Pizza Pizza Dough

Recipe from: Shanon Wiley

 

INGREDIENTS

2 tablespoons sugar

1 tablespoon kosher salt

1 tablespoon extra virgin olive oil

3/4 cup warm water

2 cups bread flour

1 teaspoon instant yeast

2 teaspoons extra virgin olive oil

 

DIRECTIONS

Place the sugar, salt, 1 tablespoon olive oil, 1 cup of flour, yeast, and then remaining cup of flour into bowl.

 

If you have a stand mixer, use paddle attachment and mix on low until dough just comes together, forming a ball.  Attach the hook to the mixer and knead for 15 minutes on medium speed.

 

If you don't have a stand mixer, mix ingredients with hand or with wooden spoon until dough just comes together and forms a ball, then turn out onto lightly floured surface and knead for 15-30 minutes, until elastic.

 

(Elasticity test: tear off a small piece of dough and flatten into a disc.  Stretch the dough until thin, hold it up to the light and look to see if a taut membrane, aka a baker's windowpane, has formed.  If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes)

 

Roll the dough into a smooth ball and place into a stainless steel or glass bowl.  Add 2 teaspoons of olive oil to the bowl and turn the dough until bowl and dough are both fully coated.  Cover with plastic wrap and refrigerate for 18 to 24 hours.

 

Next day:

Split pizza dough into 2 equal parts using a knife or dough scraper.  Flatten half into a disc, then fold into a ball.   Lightly wet hands with water and rub them onto the countertop to dampen the surface.  Roll the dough on the surface until it tightens.  Cover with a tea towel and let rest for 30 minutes.

 

Repeat the steps with the second half of the dough.  If not baking immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag.  Refrigerate for up to 6 days.

 

After 30 minutes, form pizza, top with favorite toppings, and bake 7 minutes at 500*F.

 

NOTES

Serving Size  : 1    Preparation Time :24:45

 

Yankee Bean Soup with Ham

Recipe from: Melyssa Childs

 

INGREDIENTS

2 tablespoons canola oil

1 large spanish onions -- chopped

2 celery stalk -- chopped

2 teaspoons dried thyme

2 bay leaves, whole

1/2 teaspoon black pepper

8 cups water

1 pound great northern beans -- rinsed

1 smoked ham hocks

4 medium idaho potatoes -- cut in 1" cubes

1/2 pound smoked ham -- cut in 1/4" cubes

1 tablespoon balsamic vinegar

1 teaspoon garlic -- minced

1 teaspoon kosher salt

1/2 cup scallion -- chopped

 

DIRECTIONS

Heat the oil in a large stockpot over medium heat.  Add the onion and celery and sweat for 4 minutes, until tender.

 

Add the thyme, bay leaves, and pepper, and stir to coat the vegetables.

 

Add the water, beans, hamhock, and potatoes, bring to a boil, reduce heat, partially cover, and simmer for 2 hours until the beans are tender and the potatoes are broken down.

 

Remove the hamhock and bay leaves, and stir in the cubed ham, balsamic vinegar, garlic and salt.  Simmer for 2 minutes to heat through.

 

NOTES

To serve, ladle the soup into bowls and top with the topped scallions.

Serving Size  : 12   Preparation Time :2:30

 

Cheddar Cheese Soup with Potatoes and Bacon

Recipe from: Melyssa Childs

 

INGREDIENTS

1/4  pound         slab bacon -- cut in 1/4" cubes

1      large         spanish onions -- chopped

2      teaspoons     dried thyme

2                    bay leaves

8 medium        idaho potatoes -- cut in 1" cubes

6 cups          vegetable stock

2 cups          cheddar cheese, extra sharp -- grated

1/2 cup           heavy cream

1 teaspoon      garlic -- minced

1/2 teaspoon      kosher salt

1/2 teaspoon      black pepper

1/2 cup           scallion -- chopped

 

DIRECTIONS

Cook the bacon in a large stockpot over medium heat until golden brown.  Remove half the bacon with a slotted spoon and set aside to use as a garnish.

 

Add the onion to the pot and sweat for 4 minutes, until tender.

 

Add the thyme and bay leaves, and stir to coat the onion.

 

Add the potatoes and stock, bring the mixture to a boil.  Reduce heat, partially cover, and simmer for 20 minutes, until the potatoes are tender.

 

Stir in the cheese and heavy cream, and heat through.

 

Remove the bay leaves and puree about one quarter of the soup in a blender or food processor until smooth.

 

Return the puree to the pot and stir in the garlic, salt, and pepper.  Simmer for 1 minute to heat through.

 

NOTES

To serve, ladle the soup into the bowls and top with the chopped scallions and reserved bacon.

Serving Size  : 10   Preparation Time :1:00

 

                          Cinnamon Monkey Bread

 

Recipe By     : Childs Family Recipe

Serving Size  : 8    Preparation Time :1:00

Categories    : Breads                           Breakfast

                Desserts

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      package       frozen roll dough -- thawed

     1/2  cup           butter -- melted

   1      cup           granulated sugar

     1/2  cup           walnuts -- chopped

   2      teaspoons     cinnamon

 

Lightly grease a 10-12 cup fluted tube pan.

 

In a small bowl combine sugar, nuts and cinnamon.  Set aside.

 

Dip each piece of dough into the melted butter and then roll in the sugar cinnamon mixture.  Make sure that the dough is coated generously with the sugar mixture.  Place each piece of dough in the pan, forming an even ring.

 

Let the dough rise until double in size or until the dough has risen to just under the top rim of the pan. 

 

Bake in a preheated 350* oven for 30-40 minutes.  The bread should be well-browned and sound hollow when tapped on top.  Remove from oven and turn out from pan immediately.

 

                        No-Boil Classic Lasagna

 

Recipe By     : R&F Clip-n-Save Recipe

Serving Size  : 9    Preparation Time :2:00

Categories    : Main Dishes And Casseroles       Pasta

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   8      ounces        lasagna noodles -- uncooked

  15      ounces        ricotta cheese

     1/2  cup           parmesan cheese -- grated

   2                    eggs

   2      jars          spaghetti sauce

   1      pound         italian sausage -- cooked and drained

   8      ounces        mozzarella cheese -- shredded

                        parsley -- chopped

 

Preheat oven to 350*F.  In medium bowl, combine ricotta cheese, parmesan cheese, and eggs; mix well.

 

In 13 x 9 inch baking dish, spread 1 cup pasta sauce.  Layer with half each of the uncooked lasagna noodles, ricotta cheese mixture, sausage, remaining pasta sauce, and mozzarella.  Repeat layering.  Top with parsley.  Cover tightly with aluminum foil; bake 1 hour.

 

Uncover; bake an additional 15 minutes or until hot and bubbly.

 

Let stand 15 minutes before cutting and serving.

 

                       Sausage and Mushroom Calzone

 

Recipe By     : Contadina Clip-n-Save Recipe

Serving Size  : 4    Preparation Time :0:45

Categories    : Main Dishes And Casseroles

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  12      ounces        Italian sausage -- casing removed

   1      cup           mushrooms -- sliced

  15      ounces        pizza sauce

   1      loaf          frozen bread dough -- thawed

   1 1/2  cups          mozzarella cheese -- shredded

   1      tablespoon    parmesan cheese -- grated

 

Cook sausage and mushrooms in large skillet until no longer pink; drain.  Stir in 8 ounces pizza sauce.

 

Roll dough on lightly floured surface to 1-inch circle.  Place on greased cookie sheet.  Spoon sausage mixture over half the dough to within 1/2 inch of edge.  Sprinkle with mozzarella.

 

Moisten edges of dough with water.  Fold dough in half over filling.  Seal by pressing with tines of fork.  Cut slits in top of calzone.  Brush with water; sprinkle with parmesan.

 

Bake at 375*F for 25 minutes or until golden.  Heat remaining pizza sauce and serve with calzone.

 

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

Recipe courtesy Gourmet Magazine

1 small onion, chopped coarse
3 garlic cloves, chopped
3 tablespoons olive oil
2 red bell peppers, roasted (procedure follows)
2 tablespoons chopped fresh basil leaves
Salt, pepper
6 (9 to 10-inch) flour tortillas
1 (4 1/2-ounce) log soft mild goat cheese such as Montrachet, cut into 4 pieces, at room temperature
1/4 cup prepared basil pesto*
1 small onion, sliced thin
2 tablespoons unsalted butter, softened
*available at specialty food shops and many supermarkets
Make sauce: In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)

Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.

Heat a griddle or well-seasoned 10-inch cast iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.

To Roast Peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

Prep Time: 10 minutes
Cook Time: 35 minutes

 

 

From Lys & Shannon

Spicy broccoli spread
Recipe from: 

 

Cook 2 cups of broccoli florets until tender in a small amount of
salted water, drain.

In 2 tablespoons of olive oil cook 1/3 cup chopped onion, 1/4
teaspoon crushed red pepper, and 1 garlic clove, chopped, until
onion is soft, about 10 minutes.

Combine broccoli, onion mixture, and 2 tablespoons of grated
Parmesan cheese in a food processor or blender and process until
smooth.

Serve at room temperature (if prepared before hand and chilled,
bring to room temperature before serving) with party bread or
crackers. Garnish with red chili pepper slices if desired. ("BH&G
holiday appetizers, 1999")

 

 

 

Carolyn A. Davis

Creamy Cajun Seafood

Recipe from: Frank & Bec Orzechowicz

 

1/4 lb. peeled, raw shrimp

1 package imitation crab meat

1 tbsp. olive oil

1 tbsp. Cajun seasoning

1 cup heavy cream

1/2 cup peas

1/2 cup parmesan cheese

parsley

 

 

1.       In a bowl, combine the olive oil, Cajun seasoning, and shrimp. Mix well together, cover and set aside in the refrigerator for 1/2 hour.

2.       Heat a frying pan over medium-high heat. When hot, add the shrimp and sauté until pink.

3.       Add the crab meat and toss for about two minutes.

4.       Add the heavy cream and peas, stir, and continue over medium-high heat.

5.       Add the parmesan cheese and parsley. Stir over heat until the cream sauce thickens.

6.       EAT!

 

 

Variations: Instead of peas, snow peas or sugar snap peas work very well.

Mascarpone Parfait

Recipe from: Frank & Bec Orzechowicz

 

4 oz. Mascarpone Cheese with Tiramisu flavoring

4 oz. Whipped cream

1 tsp. unsweetened ground cocoa

1 tsp. Splenda or sugar

2 tbsp. crushed nuts [pistachios or walnuts work well]

 

 

1.       Using either two parfait glasses or two small ramekins, layer half the mascarpone in each glass.

2.       Over the cheese, sprinkle the Splenda or sugar, cocoa, then nuts.

3.       In each bowl, spread half the whipped cream.

4.       Cover each bowl with plastic wrap, and chill in the refrigerator for about an hour before serving.

 

 

Variation: If you cannot find tiramisu flavored mascarpone, mix regular mascarpone with about 1 tablespoon of coffee.

Greek Chicken

Recipe from: Frank & Bec Orzechowicz

 

2 chicken breasts, filleted

1/2 pound baby spinach

1 tbsp. olive oil

1 very small onion, thinly sliced

6 ox slice or crumbled feta cheese

 

For Marinade:

1/2 cup olive oil

juice of 1/2 lemon

1 tbsp. oregano

1 tsp. minced garlic

 

 

1.       In a bowl, mix the ingredients for the marinade. Add the filleted chicken breasts and toss to coat. Cover, and place in refrigerator for 24 hours.

2.       Over medium heat, cook the chicken breasts until done.

3.       While the chicken is cooking, place 1 tbsp. olive oil in another frying pan over medium heat.

4.       Place the sliced onion in the second pan, and cook until translucent.

5.       Add the spinach and toss in pan until wilted. Try to time this so that it finishes just as the chicken is finished.

6.       Place the cooked chicken breasts on two plates. Put the feta cheese onto of the chicken, then cover with the spinach. The cheese will melt between the hot chicken and the hot spinach.

Butters of all Shapes and Flavours

Recipe from: Mel & Steve Lorenz

 

Mustard Horseradish Butter (For Fish)
INGREDIENTS
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
5 tablespoon butter, room temperature
salt and pepper (to taste)

DIRECTIONS
Blend all the ingredients together and place in a serving crock or a butter mold.
Serve at room temperature with fish.
Yield: 6 servings.

Lemon Herb Butter
INGREDIENTS
1/2 cup sweet butter
2 tablespoons lemon juice
1/2 teaspoon lemon rind, grated
1 1/2 tablespoons Dijon mustard
salt and pepper to taste

DIRECTIONS
Blend together and store in refrigerator.

Lemon Butter
INGREDIENTS
1/4 cup butter
1/2 teaspoon salt
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper
(A dash of hot pepper sauce may be used instead of the cayenne.)
1 tablespoon parsley, chopped

DIRECTIONS
In 1-quart saucepan over medium heat, melt butter or margarine; stir
in lemon juice, chopped parsley, salt and cayenne. (Or, in small bowl
with spoon, stir butter until creamy.) Slowly stir in remaining
ingredients.

Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled,
fried or poached fish or shellfish.

Jalapeno Chili Butter
INGREDIENTS
1/2 cup butter, softened
1 jalapeno pepper, seeded and minced
1 teaspoon chili powder

DIRECTIONS
Combine all ingredients, stirring well.
Yield: 1/2 cup.

Butters of all Shapes and Flavours (page 2)

Recipe from: Mel & Steve Lorenz

Herb Butter For Seafood
INGREDIENTS
1/2 cup butter
1/4 teaspoon basil
1 teaspoon paprika
1 clove garlic, crushed
1 tablespoon green onions or scallions
3 tablespoons fresh parsley, chopped
1/4 teaspoon oregano
1/2 teaspoon soy sauce
1/4 teaspoon marjoram

DIRECTIONS
Melt butter over medium heat and stir in remaining ingredients.
Simmer 5 minutes. Serve warm. May be refrigerated and reheated when needed.

Cilantro Pesto Butter
INGREDIENTS
2 cups fresh cilantro, packed
1/2 cup goat cheese
4 teaspoons toasted walnuts
2 tablespoons olive oil
1 teaspoon lemon juice

DIRECTIONS
Process all ingredients in food processor

Blend into: 1/2 pound butter, softened

Curry Butter
INGREDIENTS
1/2 cup unsalted butter, room temperature
1/4 to 1/2 teaspoon curry paste or 1/2 to 1 teaspoon curry powder
1 tablespoon chopped coriander

DIRECTIONS
Stir all ingredients together. Taste and add more curry if you like.
Refrigerate covered until ready to use.
(Excellent on chicken and fish.)

Mustard Butter
INGREDIENTS
1/2 cup room temperature unsalted butter
1 tablespoon dried parsley
3 tablespoons mustard
1/4 teaspoon salt

DIRECTIONS
Stir together. Refrigerate covered until ready to use. Great on
chicken, fish, beef, pork.

 

Butters of all Shapes and Flavours (page 3)

Recipe from: Mel & Steve Lorenz

 

Sesame Butter
INGREDIENTS
1/2 cup room temperature unsalted butter
2 tablespoon toasted sesame seeds
2 teaspoon Worcestershire sauce
1 teaspoon garlic salt

DIRECTIONS
Stir together. Refrigerate covered until ready to use. Great on beef, fish or pork.

Garlic Butter #1
INGREDIENTS
1/2 cup unsalted butter, room temperature
1 teaspoon paprika
1/8 teaspoon pepper
3 cloves garlic, crushed

DIRECTIONS
Stir together. Refrigerate covered until ready to use. Great on beef, fish or pork.

Garlic Butter #2
INGREDIENTS
 1/4 pound butter, softened
1 teaspoon minced garlic
1/4 teaspoon crushed, dried thyme, dill or tarragon (optional)
salt
freshly ground white pepper

DIRECTIONS
Combine all ingredients and blend well. Set aside for 1 hour before
using.
Makes 1/2 cup.

Caesar Butter
INGREDIENTS
1/4 cup room temperature unsalted butter
2 tablespoons creamy-style Caesar salad dressing

DIRECTIONS
Stir together. Refrigerate covered until ready to use. Nice on grilled veggies, chicken and fish.

Lime Cumin Butter
INGREDIENTS
1/2 cup room temperature unsalted butter
1 teaspoon ground cumin
1 tablespoon lime juice
1/2 teaspoon finely grated lime peel

DIRECTIONS
Stir together. Refrigerate covered until ready to use.  Great brushed over fish, chicken and pork

Butters of all Shapes and Flavours (page 4)

Recipe from: Mel & Steve Lorenz

 

Three Herb Infusion Butter
INGREDIENTS
1/2 cup room temperature unsalted butter
1 minced garlic clove
1 tablespoon finely chopped basil
1 teaspoon finely chopped fresh mint
1/4 teaspoon dried leaf oregano

DIRECTIONS
Stir together. Refrigerate covered until ready to use. Toss with cooked vegetables.

Lemon Pepper Butter
INGREDIENTS
1/2 cup room temperature unsalted butter
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon finely chopped chives
2 teaspoons coarsely ground black pepper

DIRECTIONS
Stir together. Refrigerate covered until ready to use. Lovely on grilled chicken, salmon and zucchini.

Ole Butter
INGREDIENTS
1/2 cup unsalted butter, room temperature
1 teaspoon chili powder
1 teaspoon lime juice
1 small minced garlic clove

DIRECTIONS
Stir Together. Refrigerate covered until ready to use. Delicious on sandwiches, steaks, burgers or tossed with vegetables.

Cajun Butter
INGREDIENTS
1/2 cup room temperature unsalted butter
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh oregano or 1/2 teaspoon dried
oregano
1 tablespoon finely chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper (to taste)

DIRECTIONS
Stir Together. Refrigerate covered until ready to use. Great on fish and
grilled tomatoes.

Butters of all Shapes and Flavours (page 5)

Recipe from: Mel & Steve Lorenz

Sun Dried Tomato and Basil Butter
INGREDIENTS
1/2 cup room temperature unsalted butter
1 minced garlic clove
2 tablespoons very finely chopped sun dried tomatoes
2 tablespoons very finely chopped fresh basil

DIRECTIONS
Stir Together. Refrigerate covered until ready to use. Lasts for days and
is excellent as a basting sauce for chicken and salmon.

Cajun Barbecue Butter
INGREDIENTS
1 1/2 pounds unsalted butter-softened
1 tablespoon cayenne
1 tablespoon black pepper
2 teaspoons salt
1 tablespoon crushed red pepper
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried oregano
1 1/2 ounces fresh garlic-minced
2 tablespoons Worcestershire sauce

DIRECTIONS
Whip butter until smooth. Add remaining ingredients and blend completely.
Put into a storage container and chill until needed. Use on chicken or fish (great on shrimp) when grilling!

Tangy Lemon Parsley Butter
INGREDIENTS
1/2 cup butter, softened
2 tablespoons lemon juice
1/2 teaspoons lemon rind, grated
1 1/2 tablespoons Dijon mustard
2 tablespoons dried parsley
salt and pepper to taste

DIRECTIONS
Place all the ingredients in a food processor and blend together. (If you don't have a food processor, you can combine the ingredients in a bowl and mash together with either a fork or a hand mixer.)

Chill the butter until firm and then roll it into a cylinder. Wrap in plastic wrap and store in the refrigerator until needed.  Thinly slice and place on a HOT grilled steak once it has finished
grilling!

Butters of all Shapes and Flavours (page 6)

Recipe from: Mel & Steve Lorenz

Whipped Maple Nut Butter
INGREDIENTS
1/3 cup roasted walnuts
3/4 cup butter
1/4 cup sugar free maple syrup
1/8 cup cream

DIRECTIONS
Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth.
Add nuts and pulse. Store refrigerated.
Makes 1 1/3 cups.

Maple Cinnamon Butter
INGREDIENTS
1 pound unsalted butter, softened
2 tablespoons sugar free maple syrup
2 drops vanilla
1/4 teaspoon cinnamon
1/8 teaspoon salt

DIRECTIONS
Combine all ingredients, mixing thoroughly.  Pack into crock or pottery dish.

Sunshine Butter
INGREDIENTS
1/2 cup butter, softened
2 tablespoons Brown Sugar Twin
1 tablespoon grated orange rind
1 tablespoon finely flaked unsweetened coconut

DIRECTIONS
Combine all ingredients, mixing thoroughly.  Pack into crock or pottery dish.

 

Ginger Pecan Butter
INGREDIENTS
3/4 cup butter, softened
1/2 cup finely ground pecans
1-2 teaspoons ground ginger
1 teaspoon Brown Sugar Twin
1/2 teaspoon allspice

DIRECTIONS
Mix together and store in refrigerator.

Flavoured Oils (page 1)

Recipe from: Mel & Steve Lorenz

Caribbean Pepper Oil
INGREDIENTS
1 shallot, minced
1 scallion, including green top, minced
1 clove garlic, minced
3 chives, minced
1 sprig fresh thyme, minced
1 sprig parsley, minced
1 Scotch bonnet-type chile, seeded and coarsely chopped
2 bird peppers
1 3/4 cups extra-virgin olive oil

DIRECTIONS
Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and
allow it to stand in a dark place for a week. Use sparingly. This oil  has a fiery tang that makes it perfect for marinades and grilled  meat, or even salad dressing.
Yield: 2 cups.

NOTES

USE RUBBER GLOVES WHEN WORKING WITH CHILIES (OR COAT YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM.

Garlic Oil
INGREDIENTS
1 Head garlic
3 cups olive oil

DIRECTIONS
Separate garlic into cloves and peel. Place in jar or bottle. For decorative effect, thread garlic cloves on bamboo skewer. Fill with olive oil and tightly seal. Let stand overnight before using, then store in refrigerator. Use for dressings, marinades and sautes.

Basil Oil
INGREDIENTS
3 cups basil leaves
2 cups vegetable or olive oil

DIRECTIONS
Bring a large saucepan of salted water to a boil. Blanch the basil leaves for 15 seconds, immediately transfer to a bowl of iced water and drain. Coarsely chop the basil, squeezing out any excess water
between paper towels.

In a blender combine the chopped basil and oil and puree for 3 to 4 minutes or until bright green. Pour into a jar or other air tight container, cover, and refrigerate for 1 day. Strain the oil through cheesecloth and refrigerate for another 24 hours. Bring oil to room temperature to use.
Yield: about 2 cups

Flavoured Oils (page 2)

Recipe from: Mel & Steve Lorenz

Mongolian Fire Oil
INGREDIENTS
2/3 cup oil, preferably peanut
1 tablespoon chopped dried red chilies
2 teaspoons unroasted Sichuan peppercorns (optional)

DIRECTIONS
Heat a skillet or wok over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chilies and peppercorns. Allow the mixture to cool
undisturbed, then pour it into a jar.

Let the mixture sit for 2 days, covered, and then strain the oil.  It will keep indefinitely.
Yield: 2/3 cup

NOTES

Cajun Spiced Walnuts
Recipe from: Mel & Steve Lorenz

INGREDIENTS
nonstick cooking spray
2 egg whites, slightly beaten
2 teaspoons ground cayenne pepper
2 teaspoons mixed dried herbs
1 tablespoons garlic salt
2 teaspoons paprika
4 cups walnut halves and pieces

DIRECTIONS
Coat a large, shallow baking pan with nonstick cooking spray.  Mix egg whites with spices. Stir in walnuts until well coated.  Spread nuts in prepared pan.

Bake in a 350º F oven for 15 to 18 minutes or until dry and crisp.  Cool walnuts completely before serving.
Makes 4 cups.

Microwave Directions:
Prepare ingredients as above.

Spread prepared walnuts in a microwave-safe dish.  Microwave on HIGH in 4 to 5 batches, for 2 to 3 minutes each.  Cool completely.

NOTES
Tip: Best if made one day ahead. Flavors will intensify overnight. Store in sealed container.

Hot and Spicy Nuts
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
2 tablespoons butter
1 tablespoon Worchestershire sauce
1/4 teaspoon ground cumin
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 Teaspoon Season Salt
1 1/2 cups mixed roasted nuts

DIRECTIONS
Preheat Oven to 325 degrees. Melt butter in sauce pan over low heat.  Add spices and Worchestershire sauce and simmer over low heat to  blend. Add nuts and stir until evenly coated.

Spread in single layer on baking sheet and bake for 20 minutes, shaking pan occasionally. Let cool and serve.

 

NOTES

Savory Pecans
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
2 cups pecan halves
2 tablespoons butter, melted
1 tablespoon soy sauce
1/4 to 1/2 ground red pepper (cayenne)

DIRECTIONS
Preheat oven to 300 degrees. Mix all ingredients thoroughly. Spread spiced and butter nuts on a jelly roll pan or a large cookie sheet with sides. Bake about 10 minutes or until pecans are toasted.

NOTES
Makes 8 servings of 1/4 cup each.

Sugar and Spice Pecans
Recipe from: Mel & Steve Lorenz

INGREDIENTS

3/4 cup Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 egg white
2 1/2 tablespoons water
8 cups pecan halves
3/4 teaspoon edible gold leaf powder (optional)

DIRECTIONS
Combine first 8 ingredients in a bowl; stir well. Add pecans, stir until evenly coated. Spread in a lightly greased foil-lined 15 x 10 x 1 inch jellyroll pan. Bake at 275 for 50 to 55 minutes, stirring
occasionally.

Remove from pan, and cool on wax paper. &nbsp;Place in a heavy-duty zip-top plastic bag; sprinkle with gold-leaf powder, shaking bag gently to coat pecans.

Store in an airtight container.

Yield: 8 cups.

Low-Carb Granola
Recipe from: Mel & Steve Lorenz

INGREDIENTS
crumbled up bran-a-crisps
chopped almonds
flax seeds
substitute Splenda for the sugar
add oil, splenda, coconut, etc.

DIRECTIONS
Bake it until it does something. :)

 

NOTES

Happy Hen's Party Mix
Recipe from: Mel & Steve Lorenz

INGREDIENTS
1 stick (1/2 cup) butter
1 1/4 to 1 1/2 teaspoons Schilling Season-All Seasoned Salt
(You can substitute Lawrey's or another brand.)
1/2 - 1 teaspoon garlic salt
1 - 2 tablespoons worcestershire sauce
2 bags pork rinds
1 12-ounce can Spanish peanuts
6 - 8 ounces beef jerky

DIRECTIONS
Preheat the oven to 250 degrees.

Break up the pork rinds into approximately 1 to 2-inch pieces. With kitchen scissors, cut the jerky up into 1/8 to 1/2-inch pieces. Place the pork rinds,jerky, and peanuts in a large roasting pan.

Melt the butter, and add the seasonings, stirring to combine. (Adjust the seasonings to your own personal taste.) Pour the butter mixture over the pork rinds, peanuts, and jerky. Stir and toss to coat evenly and thoroughly.

Bake at 250 degrees for one hour, stirring every 15 minutes.

NOTES

 

 

CheeseStraws
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
3 ounces cream cheese, softened
3 ounces cheddar cheese, grated
1 egg
3 heaping tablespoons plain protein powder
1 teaspoon salt (or more - to taste)
paprika
non-stick spray

DIRECTIONS
Preheat oven to 375 degrees.

Combine the softened cream cheese, the grated cheddar cheese and the egg.  Blend in the protein powder and salt. Gather the dough into a ball and knead it lightly until it is about the consistency of play-
dough.

Spray a cookie sheet with non-stick spray.

Roll the dough into thin snakes and cut it into straws about 6 inches long. Sprinkle lightly with paprika. Place on greased cookie sheet.

Bake for 10 to 15 minutes or until lightly browned. Let cool on wire racks.

NOTES

Try slicing the cheese straws into little discs and baking as you would biscotti to make them crispy little crackers to add the Happy Hen's Party Mix.

Per serving: 705 Calories (kcal); 62g Total Fat; (79% calories from
fat); 33g Protein; 4g Carbohydrate; 370 mg Cholesterol; 834mg Sodium

Monterey Cheese Crisps

Recipe from: Mel & Steve Lorenz

INGREDIENTS
1 pound Monterey jack cheese (I like one with hot peppers)
cayenne pepper
1/4 teaspoon garlic powder

DIRECTIONS
Cut cheese into 1/4 inch slices. Place slices 3 inches apart on a non-stick baking sheet. Sprinkle with cayenne and garlic to taste. Bake at 375 for 5-7 minutes, until golden brown (THESE WILL SPREAD.) Watch closely.

Remove from pan and cool on paper towels. Stores well in airtight container.

NOTES
Per serving: 2 calories, trace fat, trace protein, 1 gram carbohydrate

Cheese Crackers
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
3 ounces cream cheese
3 ounces cheddar cheese
1 egg
1/4 cup Atkins Bake Mix
1/2 teaspoon salt
paprika

DIRECTIONS
Beat cream cheese, cheddar, egg, Atkins Bake Mix, and salt together in a small bowl.
Chill dough. Shape mixture into walnut sized balls. You should get 24.

Place on well-greased cookie sheet. Gently flatten with hand. Sprinkle with paprika.

Bake at 375 for 15-20 minutes or until slightly browned.

NOTES

Sparkling Mulled Apple Cider
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
1 can sugar free orange soda
2 packets sugar free apple cider drink mix
1/4 teaspoon lemon extract (or to taste)
2 teaspoons apple pie spice mix
3 33.8-ounce bottles Sam's Choice Cider Apple Burst fruit-flavored
sparkling beverage (available at Walmart)

DIRECTIONS
Pour the sugar free orange soda into a saucepan. Heat the soda, then pour in the 2 packets of sugar free apple cider drink mix, the lemon extract and the apple pie spice mix. Stir to blend. (This part can be
done the night before and refrigerated, if you wish.)

Pour 2 bottles of the Cider Apple Burst into a crockpot. Add the soda/seasonings blend and stir to mix. Set crockpot on high until liquid is heated through, then reduce temperature setting to medium
or low. Taste test and add more Cider Apple Burst if the taste is too strong for you.

NOTES

Leftovers can be refrigerated and served hot or cold. This would be nice to keep in a pitcher in the refrigerator to heat on a per cup basis as an alternative to coffee or cocoa in the winter. Serve it cold over ice in the summer.

To package this as a gift, save old DaVinci or wine bottles. Wash them thoroughly and let dry completely. Use a funnel to pour the cider in and cap or cork to close. Be sure to let the recipient to keep the cider in the refrigerator. Do not freeze unless you put it into plastic containers, and be careful to leave enough head room for expansion of the liquid while freezing.

Low Carb Irish Cream
Recipe from: Mel & Steve Lorenz

INGREDIENTS

3 cups heavy cream
1 2/3 cups Irish whiskey
1 teaspoon instant coffee powder
1 1/2 teaspoons sugar free cocoa powder
1 cup pours like sugar artificial sweetener (Splenda is probably best.)
1 teaspoon vanilla extract
1 teaspoon almond extract

DIRECTIONS
Combine the cocoa powder, the instant coffee powder, and the artificial sweetener in a small bowl. Wet the mixture with a bit of the Irish whiskey and stir to make a smooth paste.

Meanwhile, place cream in a heavy saucepan and cook on low heat until reduced to 2 1/2 cups. Cool to room temperature.

Blend whiskey, paste, extracts, and cooled cream until smooth. Store covered or bottled in the refrigerator for no more than 2 weeks.

NOTES
1 batch = 4 1/4 cups or 34 1-ounce shots

Mulled Wine
Recipe from: Mel & Steve Lorenz

INGREDIENTS

2 cups water
sweetener equivalent to 1/2 cup sugar
4 cinnamon sticks
6 whole cloves
1 fresh whole nutmeg
2 oranges, thinly sliced
1 bottle red wine

DIRECTIONS
Combine 2 cups of water with the sweetener and spices in a saucepan and bring to a boil. Boil for 5 minutes. Add the orange slices, remove pan from the heat and let sit for 15 minutes. Stir in the wine. Reheat gently over low heat, never allowing to boil. Serve hot, in heated glasses.

 

NOTES

Not exactly low carb :grin: It tastes great on a cold day.
Makes 8 servings

Flavored Vinegars (page 1)
Recipe from: Mel & Steve Lorenz

 

Jalapeno Garlic Vinegar
INGREDIENTS
2 jalapeno peppers, slit
2 cloves garlic, split and peeled
wine or apple cider vinegar
pint jar, sterilized

DIRECTIONS
Cut a few small slits in 2 jalapeno peppers, and place in a sterilized pint jar with 2 cloves split peeled garlic. Heat wine or apple cider vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks.

Strain vinegar, discarding peppers and garlic. Pour vinegar into a clean sterilized jar. Seal tightly.

Use in dressing for taco, tomato and onion salads, or when making salsa.

Blueberry Vinegar
INGREDIENTS
2 cups white wine vinegar
1 pint blueberries

DIRECTIONS
Put the vinegar into a medium, non-reactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a boil). Stir in the blueberries and cook for 1 minute.

Pour the mixture into a sterilized 1-quart Mason jar and allow to cool to room temperature, 10 to 15 minutes.

Place a sterilized seal on top of the jar, screw on the ring, and shake a few times to mix. Store the jar out of direct sunlight and away from heat for 5 days, shaking it periodically, while the mixture steeps (the vinegar will absorb most of the pigment from the fruit). Strain the contents through a fine sieve into a 4-cup glass measuring cup. Discard the fruit residue and rinse the sieve. Rinse the Mason jar and return the strained vinegar to the jar.

Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse the measuring cup, place the sieve on top, and pour in the vinegar a bit at a time, allowing it to drip into the measuring cup. Transfer the vinegar to flasks, bottles, or cruets.

NOTES
The vinegar should be ready to use immediately,with a shelf life of at least 1 year.
Yield: 2 cups

Flavoured Vinegars (page 2)
Recipe from: Mel & Steve Lorenz

 

Sage Caraway Vinegar
INGREDIENTS
1 cup packed fresh sage leaves plus sprigs for garnish, rinsed and spun dry
1 1/2 teaspoons caraway seeds, bruised with a rolling pin
1 3/4 cups cider vinegar

1/4 cup water

DIRECTIONS
Put the sage leaves in a very clean 1-qt glass jar and bruise them with a wooden spoon. Add the caraway seeds, the vinegar, and the water and let the mixture steep, covered with the lid, in a cool dark place for 4 days to 2 weeks.

Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the sage sprigs and seal the jars with the lids.

Yield: 2 cups.

Chive Blossom Vinegar
INGREDIENTS
2 cups white vinegar
2 cups fresh packed chive blossoms

DIRECTIONS
Bring vinegar just to boil, but do not boil. Pour over chive blossoms. Let stand in rock or large glass bowl or bottle in cool, dark place one week. Strain vinegar, discard blossoms. Transfer to bottles and add sprig of fresh chive blossom to each bottle. Flavorful and pretty pink color.

Flavoured Vinegars (page 3)

Recipe from: Mel & Steve Lorenz

 

Hearty Herbed Vinegar
INGREDIENTS
2 tablespoons celery seed
1/3 cup parsley flakes
1 teaspoon black peppercorns
1 tablespoon granulated sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard seed
3 whole cloves
1 bay leaf
3 cups white vinegar

DIRECTIONS
Measure first 9 ingredients into a quart bottle. Add vinegar. Cover. Let stand 2 weeks in cool place. Strain through double layer of cheesecloth before using. To use same day, bring mixture to a boil Remove from heat. Let stand 2 hours. Strain. Keeps at least 1 year. Make 1-1/2 pints.

Mustardy Lemon Pepper Vinegar
INGREDIENTS
1 liter white wine vinegar
2 lemons
50 grams white grain of mustard seed
40 grams black pepper

DIRECTIONS

The grain of mustard seed and the black pepper must be crushed. Get the lemon slices out of the peel and chop it into little pieces. After this, you must cover the grain of mustard seed, the pepper and the lemon pieces with vinegar. Now take it to a dark and cool place. After four weeks, the vinegar is ready. But before you can use it, you must filter the vinegar and pour it into bottles.

NOTES

This hot special vinegar has an intense lime-mustard taste and could be especially used for hot salads.

Flavoured Vinegars (page 4)

Recipe from: Mel & Steve Lorenz

Cherry Vinegar
INGREDIENTS
1 cup tart (pie) cherries, pitted
2 cups white wine vinegar or rice vinegar

DIRECTIONS
Puree cherries with vinegar. Transfer to stainless steel or enamel bowl and cover with plastic wrap. Set in a cool place for 7 to 10 days.

Strain through a coffee filter-lined sieve. Pour vinegar into sterilized bottles.

NOTES

Use to marinate chicken or pork before BBQ or sprinkle it on fruit or salads for an unusual flavor. Its delightful taste and sparkling color make it a natural hostess gift.
Yield: 2 1/2 cups.

Raspberry Vinegar
INGREDIENTS
6 cups white wine vinegar
1 pint red raspberries, plus 1/2 pint (optional) for decoration

DIRECTIONS
In a medium, non-reactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Put 1 pint of the raspberries into a fine sieve fitted over a sterilized
1/2-gallon clamp jar. Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.

Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently. Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While
steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.

Strain the mixture through a fine sieve into a large batter bowl (with a handle or into a large, non-reactive saucepan. Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan. Pour in the vinegar a bit at a time, allowing it to drip into the receptacle.

Transfer the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.

NOTES

The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
Yield: 6 cups

Variation:  For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thyme in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week
before using or shipping.

Flavoured Vinegars (page 5)
Recipe from: Mel & Steve Lorenz

 

Cranberry Vinegar
INGREDIENTS
6 cups white wine vinegar
4 cups fresh cranberries, coarsely chopped, plus 1/2 pint for decoration (optional)

DIRECTIONS
In a medium, non-reactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Put 1 pint of the cranberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar. Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.

Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently. Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While
steeping, the vinegar will take on a cranberry hue and the fruit will lose most of its color.

Strain the mixture through a fine sieve into a large batter bowl (with a handle) or into a large, non-reactive saucepan. Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan. Pour in the vinegar a bit at a time, allowing it to drip into the receptacle.

Transfer the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole cranberries on a wooden skewer and put the skewer into the container before filling.

 

NOTES
The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
Yield: 6 cups

Spiced Vinegar
INGREDIENTS
5 cups malt vinegar
2 sticks cinnamon
12 whole cloves
4 blades mace
15 whole allspice
8 peppercorns

DIRECTIONS
Place vinegar and spices in the top of a double boiler over cold water. Bring water to boil, remove from heat and allow the spices to steep in the warm vinegar for 2 hours. Strain, bottle and use as needed.

NOTES

Spice Hot Pads
Recipe from: Mel & Steve Lorenz

 

INGREDIENTS
4 cinnamon sticks
2 tablespoons cloves
1 cup raw rice

DIRECTIONS
Crush the cinnamon sticks and cloves. Mix with the uncooked rice. Place in a cloth bag, about 7" x 7". Sew up the open end. Use as a hot pad, the scent will come out when a hot dish is placed on the
mat. You can substitute herbs (herbal tea works well) for the spices. If you want to be more fancy, carefully sew seams across the pad, so you end up with a crisscross or chessboard pattern. This will make the pad less floppy and easier to use.

NOTES
You can also use feed corn or lentils instead of rice, for an even more frugal gift. Cut back on the spices, and these make excellent heating pads. You can heat them up in the microwave and put them in your bed in the winter.

Bath Salts
Recipe from: Mel & Steve Lorenz

INGREDIENTS

6 cups coarse sea salt
3 cups Epsom salts (soothes tired muscles and reduces inflammation)
1 cup baking soda (alleviates dry skin and softens water)
few drops essential oils (to your own taste)
few drops food coloring (optional)

DIRECTIONS
In a large bowl, mix the sea salt, Epsom salts, and baking soda to combine. Add a few drops of your favorite essential oil, and stir to distribute the oil evenly throughout the mixture. Add a few drops of
food coloring, if you want to, until you achieve the desired shade.

If you intend to present the bath salts as gifts, be sure to store them in a stoppered or capped container with a pretty label to keep out moisture.

NOTES

Coal Miners Pie

Recipe from: Marc Wildman

 

INGREDIENTS

1lb ground beef (can be made with ground sausage)

2 large onions diced

1 can tomato sauce

1 green pepper diced

1 can corn (or green beans) drained

1 box corn bread mix

 

DIRECTIONS

Preheat oven to 400

 

Brown beef. Add onions, peppers and corn and simmer until all are tender.

Add tomato sauce, simmer 3-5 minutes

 

Make corn bread mixture and pour over top.

 

Bake 20 minutes or until cornbread is light brown. Serve with apple sauce.

 

NOTES

Lazy Lunch

Recipe from: Linda Ciciriello

 

INGREDIENTS

1 pound of meat of your choice

Lipton's Onion Soup Mix (1 pkg)

Powdered or minced garlic (1/4 tsp)

Hot Hungarian paprika (1/4 tsp)

Parsley (1 tbs)

Cream of WHATEVER soup (2 cans)

1 can water (use cream of WHATEVER soup can, do not try to buy/look for canned water :grin:

 

DIRECTIONS

Preheat oven to 400

 

Brown meat.

 

Mix two cans of WHATEVER soup and 1 can of water very well! Set aside.

 

Mix all the dry ingredients and set aside.

 

Place the browned meat in a 9 X 13 baking pan and spread soup over top.  Sprinkle all the dry ingredients over the soupy mess and cover tightly with aluminum foil.  Pop in the oven for 35 to 45 minutes and serve over rice or noodles (pasta too!)

 

NOTES

This is great with either boneless, skinless chicken tenderloins or breast and boneless pork is good too... MMMMMMMMMMmmm good!!!

Lazy Dessert

Recipe from: Linda Ciciriello

 

INGREDIENTS

1 store bought angel food cake

1 can of any kind of pie filling or pudding (cherry or blueberry work well)

1 container, or any cool whip type product

 

DIRECTIONS

Slice off the top inch of the cake. Pull out a "tunnel" 1 to 2 inches deep all the way around the cake

and fill with your choice of goodies and replace the top.  Spread the cool whip like icing and it looks as though you've really gone out of your way!  Save a few teaspoons of the "goop" and drizzle over the top for looks. It's not too awful in the fat department either. Enjoy!

 

 

NOTES