Friday, November 13, 2009

Healthy(er) Pumpkin Bread

2/3 cup unsweetened apple sauce
1 1/3 cup brown sugar
2 cups pumpkin
4 eggs
1 2/3 cup whole wheat flour
1 2/3 cups oat bran
2 teaspoon salt
2 teaspoon cloves
1/2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup buttermilk

Topping (optional)

- 2 tablespoons butter
- 2 tablespoons flour
- 5 tablespoons brown sugar

- Cream apple sauce, sugar, pumpkin and eggs
- Add dry ingredients alternating with buttermilk
- Pour into greased loaf pans
- Use a pastry cutter or two knives to mix topping ingredients until mixture forms small crumbs
- Top loaves with topping mixture
- Bake at 350 for 35-40 minutes

Yield: 2 loaves

- Don't over mix!
- You can substitute cooked squash, zucchini or mashed banana for pumpkin.
- You can also make this as muffins or in two 9x9 baking pans
- This is fat free, high fiber and (without the topping) has half the sugar of regular pumpkin bread.

Submitted by Amy

Sunday, October 25, 2009

Butter Nut Squash Whole Wheat Pancakes

I somehow ended up with WAY more cooked butternut squash than we could eat at one meal.  I started thinking how sweet it is and how it has the same consistency as pumpkin puree.  Next I'm going to try substituting the squash in a pumpkin bread recipe because these pancakes turned out SO yummy!


1 1/2 cup whole wheat flour
1 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon pumpkin pie spice
1 cup cooked butternut squash
1 cup plus 1/2 cup buttermilk
2 eggs
2 Tablespoons vegetable oil
2 Tablespoons brown sugar

- In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.  Mix well.
- In a separate bowl combine squash, 1 cup buttermilk, eggs, oil and brown sugar.  Mix well.
- Make a well in the center of the dry ingredients and slowly pour in the wet ingredients.  Fold until just combined.  Do not over stir.
- If mixture is too think use the extra 1/2 cup of buttermilk to thin out batter.
- Pour 4" pancakes onto a medium-hot griddle or pan and cook until bubbles begin to rise to the surface.  Turn and cook until golden-brown.

- To get the 1 cup of butternut squash split a whole butternut squash down the middle and roast in a 350 degree oven for approximately 45 minutes or until soft all the way through.  Scoop out cooked squash and store in an airtight container in the refrigerator until ready to use.
- White flour may be used if it's all you have.
- Dark brown sugar gives these pancakes a better flavor than light brown sugar but use whatever you have on hand.

Submitted by Amy

Saturday, October 24, 2009

Perfect Hard Boiled Egg


- Put eggs in cold water and bring to boil.
- After water comes to a boil start timer for 4.5 minutes.
- Take off heat
- Let eggs sit in the hot water for another 3 minutes
- Immediately drain and run under cold water.

Eggcellent, non-green, fluffy yolks!

Submitted by AmyB

Wednesday, October 21, 2009

Pumpkin Dip

8 oz. cream cheese, softened
15 oz can of pumpkin
16 oz box powdered sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Nilla Wafers
Ginger Snaps
Graham Crackers

- Mix all ingredients.
- Serve with Nilla Wafers, Ginger Snaps and Graham Crackers.

- You could also add 1/4 to 1/2 tsp of ground cloves if you like that flavor.

Submitted by Ann

Tuesday, October 13, 2009

Monkey Bread

There are many monkey bread recipes out there.  Here's the super easy one we use... it is loved SO much it's often referred to as Jesus In A Pan.

2 rolls refrigerated biscuit dough
1/3 cup melted margarine
1/2 cup cinnamon sugar (mixed to your taste)
1 cup powdered sugar (for icing)
1/2 teaspoon vanilla (for icing)
2-4 tablespoons milk (for icing)

- Preheat oven to 350 degrees
- Arrange biscuits in a grid on a cutting board
- Use a pizza roller to cut biscuits in quarters
- Spray casserole dish with non-stick cooking spray
- Arrange half of cut biscuits in a single layer in casserole dish
- Use a pastry brush to coat biscuits with melted margarine
- Sprinkle 1/2 of cinnamon sugar mixture over biscuits
- Arrange remaining cut biscuits in a second layer in casserole dish
- Top with remaining butter and cinnamon sugar mixture
- Cook at 350 degrees for approximately 30 minutes
- Serve warm with icing

To make icing
- Add vanilla to powdered sugar
- Add milk 1/2 tablespoon at a time until icing is of desired consistency

- You can use kitchen scissors to cut biscuits into quarters but using a pizza roller is fastest.
- After about 30 minutes check monkey bread every 2 minutes (turn on oven light, don't open oven door) and remove from oven when the top is golden brown.

Submitted by Amy
- Cook monkey bread in center of oven.  Too close to the top and it will brown but still be mushy in the middle.
- Do not use more than two layers of biscuit dough or it will not cook all the way through.  If you need more, make a second pan.

Thursday, October 8, 2009

Tortilla Soup

1 cup minced onion
1 cup minced carrot
1 cup minced celery
2 cloves minced garlic
3 tbs vegetable oil
10 cups chicken stock (or broth)
1 rotisserie chicken - meat removed and shredded
3 cups prepared fresh salsa
1 bag tortilla chips

- In a heavy bottom dutch oven or stock pot heat oil.
- Sauté onion, carrot and celery in hot oil until onions are translucent.
- Add garlic.
- Add 10 cups chicken stock and bring to a boil.
- Reduce heat to a simmer
- Add chicken meat and all the juices from the rotisserie pan.

To serve
- Spoon 1/2 cup fresh salsa into bottom of soup bowl.
- Ladle chicken soup over fresh salsa.
- Top with crumbled tortilla chips.
- Serve immediately.

- Fresh Salsa can be found in the Deli section of your grocery store.  It is sometimes called pico de gallo.  It is mostly chopped tomatoes, peppers, chilies, onion and spices and is chunky, not saucy.
- Make sure to combine the salsa and soup right before serving or the tomatoes will get mushy,
- It is not important to have exactly one cup each of onion, celery and carrot.  It is more important that you have equal parts of each.

Submitted by Amy

Sunday, August 30, 2009


1 large block Velveeta
1 can Rotel
1 small onion
1 shot beer

- Cut the block of Velveeta into approx. 1" cubes.
- Mince the onion.
- Slowly melt the Velveeta, onion, beer and Rotel together in a saucepan over medium heat.

-  I used to make this recipe with just the cheese and rotel but got the most compliments when I added minced onion and a shot of hard cider.  I like it better with beer but the cider adds a little sweetness that's pretty nice.
- Don't use low fat or generic Velveeta, it messes up the texture.

Submitted by Amy

Sunday, August 23, 2009

Quinoa and Black Bean Salad

1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

- Rinse quinoa in a fine sieve under cold running water until water runs clear.
- Put quinoa in a pot with 2-1/4 cups water.
- Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
- Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
- While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
- Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
- In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Submitted by Rachel

Tuesday, August 4, 2009

Southern Chicken Salad

2 1/2 - 3 Cups diced cooked Chicken
1/2 Cups diced Celery
3-4 Tbsp finely chopped Red Onion
1/4 - 1/2 Cup Mayo (more or less to taste)
2 Tsp Lemon Juice
Splash of Pickle Juice or 2 - 3 Tbsp of Sweet Relish
Dash of Pepper
Dash of Creole or Cajun Seasoning Mix
Salt to taste

- Mix all ingredients and serve chilled.

Submitted by Emilie

Chocolate Chip Delight

1 tube (16.5 oz.) refrigerated chocolate chip cookie dough
1 package (8 oz.) cream cheese, softened
1 cup confectioners sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 oz.) instance chocolate pudding mix
1 package (3.4 oz.) instant vanilla pudding mix
chopped nuts and chocolate curls, optional

- Let cookie dough stand at room temperature for 5-10 minutes to soften.
- Press into ungreased 9x13 baking pan.
- Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and confectioners sugar until smooth.
- Fold in 1 3/4 cup whipped topping.
- Spread over cookie crust.
- In a large bowl, whisk milk and both pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
- Spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with nuts and chocolate curls if desired.
- Cover and refrigerate for 8 hours or overnight until firm.

Yield: about 15 servings
Prep: 35 minutes plus chilling

Submitted by Julie

Sunday, March 29, 2009

Black Bean Pizza

6 to 8 ounces of shredded Mozzarella cheese
1 can black beans
Chopped, drained tomatoes
1 pre-made pizza crust (or make your own)

- Spread HALF the cheese over the prepared crust.
- Top with beans that have been rinsed and drained.
- Add the remaining cheese and top with chopped tomatoes.
- Bake at 425 degrees until hot and lightly browned.

- For a lower-fat/calorie version use reduced fat cheese.
- This recipe tastes great on a Boboli pizza crust.

Submitted by Carol

Sunday, March 22, 2009

Dill Lime Chicken

4 chicken breast halves
¼ cup lime juice
¼ tsp. salt
Dash of pepper
½ tsp. dried dill weed
1 tsp. minced dried onion
1 Tbsp. olive oil or 2 Tbsps. melted butter

- Combine all ingredients in a zip-lock bag to make a marinade
- Add chicken and turn to coat well with marinade
- Refrigerate for at least one hour - longer is better.
- Grill over medium heat.

Submitted by Carol

Wednesday, March 18, 2009

Hamburger Taco Pie

1 lb hamburger or ground turkey
onions --diced (however many you want)
1 pkg taco seasoning
1 can diced or stewed tomatoes
1 can kidney beans, drained
1 can sliced black olives
1 can corn, drained
1 small can of green chiles
Grated cheese (your choice)
Cornmeal mix (make cornmeal bread recipe according to directions on box)

- In a large skillet, cook hamburger and onions then add taco seasoning and tomatoes and mix well.
- Simmer a few minutes and then stir in the rest of ingredients, one at a time.
- Put in a large casserole dish.
- Top with cornmeal mix. Bake at 400 for 30-40 minutes.

Submitted by Terry

Sunday, March 8, 2009

Easy BBQ

5-8 lbs of meat
2 large bottles BBQ sauce

- Put the meat in your crock pot.
- Cover with 1 entire bottle BBQ sauce.
- Cook on low for 6-10 hours.
- Pull meat out of cooking juices. Shred with fork and add additional BBQ sauce.

- This works well with chicken, pork and beef (I use a pot roast when making BBQ beef).
- My favorite BBQ sauce is Sweet Baby Ray's. I always get great compliments when I use it and have never heard a complaint.
- If you'd like to take a little more time you can cook down the juices with some BBQ sauce and add them back into the meat for a more flavorful sauce.
- Check out your crock pot times less for chicken, more for beef, pork is kind of in the middle.
- This makes a great shredded BBQ for sandwiches, on salads, in wraps and on tacos.

Monday, February 16, 2009

Easy Pot Pie

1 package pre-made pie crust (two pieces)
2-3 cups cooked and cubed chicken
1 bag frozen mixed veggies
1 can cream of chicken soup
Salt and pepper

- Thaw pie crust according to package directions.
- Put one pie crust round in the bottom of your pie pan.
- In a bowl combine veggies, chicken, soup and salt and pepper (to taste)
- Pour veggie/chicken mix into pie crust.
- Top with second pie crust and pinch edges to seal.
- Bake at 350 for 30 minutes or until top is golden brown.

Submitted by Amy

Monday, February 9, 2009

Egg Salad

This is a "to taste" recipe. The ingredients vary depending on how spicy and how wet you like your egg salad. Check out the Hints at the bottom for low fat suggestions.

6 hard boiled eggs
Old Bay

- Peel and rinse the eggs.
- Separate the egg whites from the yolks.
- In one bowl use a pastry cutter to chop the egg whites. Set aside.
- In another bowl mash the egg yolks and blend with mayonnaise until smooth. Use approximately 3/4 cup of mayo with six egg yolks. More or less depending on how wet you like your egg salad.
- Add 1-2 tablespoons of Old Bay. More or less depending on how spicy you like your egg salad.
- Stir the egg yolk mixture into the chopped egg whites.
- Enjoy!

- For lower fat egg salad try using only three egg yolks with six egg whites.
- Low fat mayo can also be used.

Wednesday, January 14, 2009

Christopher's Corn Dog Muffins

2 Boxes Jiffy Muffin Mix
2 eggs
2/3 cup milk
1/3 cup melted margarine
6 hot dogs - cut in thirds

- Make the muffin mix according to the package directions
- Add 1/4 cup melted margarine to the mix
- Spray muffin tins with non-stick cooking spray
- Spoon muffin mix into the bottom of each muffin cup
- Press one hot dog piece into the muffin mix
- Spoon remaining muffin mix over hot dog making sure each hot dog piece is covered in mix
- Cook at 400 degrees for 15 minutes or until golden brown
- Remove from oven and immediately brush tops of muffins with remaining melted margerine
- Serve to happy children

Yield: 18 muffins

Submitted by Amy

Monday, January 12, 2009

Chicken, Ham & Rice Casserole

2 c. cooked white or brown* rice
1 c. cubed ham, cooked
2 c. cubed chicken, cooked
1 can cream of mushroom soup
1 cup sour cream
Worcestershire sauce
1/2 c. grated cheddar cheese
1 c. bread crumbs

- Combine all ingredients except bread crumbs and cheese.
- Top with bread crumbs then cheese and bake at 350° for 30 min. (closer to 45 min. for brown rice).

Submitted by Terry