Ingredients
Directions
Beat the sugar, oil, and eggs together. Stir in the pumpkin and then the rest of the ingredients. Mix well and pour into 2 greased loaf pans. Bake 1 hour @ 350 degrees.
I found this recipe in the Penzey spice magazine and have made it several times and shared it with others. It has become a favorite recipe for Mexican flavored beans. I really love this recipe. The credit for it goes to Chris Kraft of Tucson, AZ. It is a delicious combination of flavors that really works. This recipe introduced me to epazote, a Mexican herb. Apparently it has been used in Mexican cuisine for thousands of years and dates back to the Aztecs. It is said to relieve the gassiness that can be created from eating beans. Not sure if it works, but I have been adding it to some of my Mexican dishes and soups and do enjoy the flavor it adds. Also I have made this without the bacon, creating a vegetarian version of these frjioles.
Ingredients
Directions
Place the beans in a large pot with 7 cups of the water. Boil for 5 minutes. Remove from heat and let sit, covered for 1 to 3 hours. Pour off the cooking water, rinse the beans and add 7 cups of fresh water, epazote, garlic and half of the chopped onion. Simmer until beans are tender, about 1 1/2 hour.
Add the salt for the last 30 minutes.
Roast the chili peppers in a 400 degree oven until the skin browns and bubbles. Let cool, peel off the skin, discard the skin and seeds, and chop the peppers. Set aside. While the beans are simmering, fly the bacon until almost crisp. Remove the bacon from the frying pan and drain the fat from the pan. Add the olive oil and when the oil is hot, add the remaining 1/2 of onion, tomato, garlic, and roasted pepper. Cook for 1 minutes. Now add to the beans along with the bacon and cilantro. Simmer for 5 more minutes.
Ingredients
Directions
In a large bowl, combine all of the above ingredients and blend thoroughly.
Now for the fun part, choose 1 1/2 cups of an item or combination of items from the list below or anything of your choosing. Also you can divide the batter and add different ingredients to each portion.
Drop cookies by level tablespoonfuls onto a greased cookie sheet. Bake @ 350 degrees for about 8 to 10 minutes or until lightly browned around edges. Remove from baking sheet immediately.
This is another of those oldie but goodie favorite recipes. It was given to me by my son’s best friend’s mother. Easy to understand why they spent so much time at his house.
Ingredients
Directions
Melt butter in a 13×9 inch pan. Sprinkle brown sugar evenly over butter. Next arrange pineapple slices over that. Place one cherry in center of each pineapple ring. Arrange pecans around pineapple. Carefully pour cake batter evenly over fruit. Bake as directed on cake mix or until toothpick comes out clean when inserted in middle. Invert pan onto plate, let pan set for a few minutes before removing. Serve warm with whipped cream.
This is everyone’s favorite recipe and a must serve at Thanksgiving at our house. No recipe collection would be complete without it. There are many variations, but I still like this original recipe the best. I have a cute story regarding this dish. One of my daughters has Tunisian relatives. She had house guests from Tunisia and served them green bean casserole. They raved over it and wanted to know the ‘secret’ for the wonderful sauce. Being the smart woman that she is, she just winked and said, “Oh, it is an old family recipe and my mother would kill me if I shared it”.
Ingredients
Directions
Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole. Bake at 350 degrees for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes more.
Ingredients
Directions
To make the mop, combine the apple cider, shallots and jalapeno a small saucepan. Bring to a boil and cook over medium-high heat until about 1 cup of liquid remains. Then add ketchup, vinegar, tomato paste, brown sugar, salt and pepper. Again bring to a boil and then remove from heat. At this point you can refrigerate mop until ready to use.
Let ribs stand at room temperature for 20 to 30 minutes. Season with salt and pepper. Heat grill to medium indirect heat (on my Weber gas grill, I turn off middle burner and only burn the 2 side burners). Place ribs on grill, rib side down. Baste ribs frequently with the mop throughout the grilling time. It should take 1 1/2 to 2 hours. They are done when the meat is very tender and pulls back from the ends of the bones. Stop basting during the last 10 minutes of cooking.
Ingredients
Directions
Make a spinach mixture by combining the spinach, ricotta, mozzarella, Parmesan, eggs,
1 1/2 teaspoon of the fennel, nutmeg and 1/4 cup of the parsley. Fill each pasta shell with 1 heaping teaspoon of the spinach cheese mixture. Arrange in a greased 9 x 13 inch baking dish. Heat the spaghetti sauce, tomato sauce, sugar, remaining fennel and parsley. Pour over stuffed shells. Sprinkle with additional Parmesan. Bake for 30 to 40 minutes until bubbly.
Ingredients
Directions
Combine lettuce, cheese, craisins, cashews, and fruit in large bowl. Comibine the sugar, salt, mustard, poppy seeds, onion, and lemon juice in a blender. Slowly add the oil to the blender while blending (can also shake dressing ingredients in shaker). Just before serving, toss salad with dressing.
I love homemade granola and this is my favorite recipe. You can vary the ingredients to your liking, but this is my favorite combination.
Ingredients
Directions
Mix all dry ingredients together in a large roasting pan. Mix honey and oil together and pour over dry ingredients. Stir. Bake at 300 degrees for 1 hour, stirring every 15 minutes.
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