Catherine's Recipe Box

Red Beet Brownies

noreply@blogger.com (Catherine) — Fri, 10 Feb 2012 19:56:00 +0000

Note: Prepare beets by boiling and then peeling. Puree in the food processor. Clean any surfaces that come in contact with beet juice IMMEDIATELY! Measure out beet puree and freeze any leftovers in 3/4 cup portions to use for later batches of this recipe.

Ingredients
3/4 cup of beet puree
4 ounces of good-quality chocolate chips
3/4 cup all-purpose flour
2 teaspoons baking powder
pinch salt
1 1/2 teaspoons vanilla extract
7 tablespoons butter, softened
1/3 cup sugar
2 eggs, room temperature

Directions

1) Preheat oven to 350F.
2) Melt chocolate in microwave by microwaving for 30 seconds at a time, stiring in between. When chocolate is smooth, set aside.

3) In a small bowl, whisk flour with baking powder and salt.
4) Cream butter and sugar together, add vanilla and eggs, one at a time, until the mixture is creamy.
5) Add melted chocolate, beet puree, and flour mixture. Mix until there are no lumps.
6) Pour batter into 8 x 8 greased baking pan (or 7 x 11) and bake for 30 minutes.
7) When a toothpick comes out clean, they are done. Let cool and cut with a plastic knife.

source: recipe provided by my CSA.

French Onion Soup

noreply@blogger.com (Catherine) — Mon, 06 Feb 2012 21:19:00 +0000

Note: Fair warning: This will make your house smell like onions for DAYS! This recipe is fancy, but inexpensive to make (especially if you make your own stock). Serve with a slice of crusty bread in the soup, top with your favorite cheese & broil for a minute or two. I started using seasoned croutons instead of bread which adds a nice touch.

Ingredients
3 lb onions, peeled and roughly chopped
1 Tbsp crushed garlic
4 Tbsp butter
2 Tbsp Apple Cider Vinegar
1/2 cup Apple Cider (or Apple Juice)
2 cups stock (turkey is fabulous, but use whatever you have!)
3 cups water
1/4 tsp ground pepper
1 1/2 tsp salt
1 tsp ground thyme
1 tsp coarsely ground rosemary (I used my mortar & pestle; I don't like little sticks of rosemary in my soup)

Directions
1) Caramelize onions and garlic in butter over medium-low heat. This will take about 45-60 minutes. Keep an eye on it, stirring as necessary. You do not want it to burn!!
2) De-glaze the pan with 2 Tbsp of apple cider vinegar. If you need more liquid to finish de-glazing the pan, add a little water, don't use more vinegar.
3) Add apple cider, stock, water, and all off the spices. Simmer for at least 30 minutes. You can also dump the caramelized onions and everything else in a crockpot on low for at least 4 hours or on high for at least 2 hours. The longer it simmers, the better the flavor will be.

Inspiration: http://www.simplebites.net/eat-well-spend-less-seasonal-soups-recipe-french-onion-soup/
http://thursdaynightsmackdown.com/2011/10/29/french-onion-soup-recipe/

Marianne's Dill Dip

noreply@blogger.com (Catherine) — Mon, 06 Feb 2012 20:56:00 +0000

Note: Dill is my mom's absolute favorite herb & this dip is a great way to feature DILL! This is a new favorite in our family (ps, I am not a dill lover, but I do love this dip!) I almost feel bad calling this a recipe considering the very short directions, but the ingredients are delightfully balanced, so here it is!

Ingredients
16oz Sour cream
1 cup mayonnaise
1 Tbsp lemon juice(fresh is best)
1 Tbsp dill weed (fresh chopped or from a tube)
1/2 tsp garlic powder (or equiv.)
1 1/2 tsp fresh grated lemon peel (optional)

Directions
Mix and chill.

source: my mommy. :-)

Roasted Wasabi Almonds

noreply@blogger.com (Catherine) — Tue, 27 Dec 2011 22:19:00 +0000

Note: I don't like anything Wasabi flavored, but my sister and mother say that these are addictive! I am super careful not to lick my fingers while making this. :-P

Ingredients
1 egg white
1 Tbsp water
1 Tbsp soy sauce

1 lb of Almonds (approx 3cups)

2 Tbsp wasabi powder (usually found in the international aisle near the soy sauce/asian food)
2 tsp kosher or sea salt (course)
2 tsp cornstarch

Directions
Preheat oven to 275deg. Line a baking sheet with parchment paper.

Combine the egg white, water, and soy sauce in a large bowl & whisk until foamy.

Add the almonds and stir to coat evenly.

In a separate smaller bowl, combine wasabi powder, salt, and cornstarch.

Add wasabi powder mixture to the almonds and toss until almonds are evenly coated.

Bake in a single layer for 30 minutes.

Remove from oven and stir. Return almonds to the oven and reduce temp to 200deg. Bake for an additional 20 minutes. Cool and store in an airtight container.

source: http://crockpot365.blogspot.com/2010/10/slow-cooker-roasted-wasabi-almonds.html and http://www.bluediamond.com/applications/recipes/?theView=recipeDetail&recipeid=23

Eggplant Chickpea Pitas

noreply@blogger.com (Catherine) — Mon, 10 Oct 2011 15:25:00 +0000

Note: This makes about 4-6 servings. It is a delicious and filling vegan meal. The filling mixture makes for great leftovers as well!

Ingredients
1 lb. eggplant, cut into 1/2 inch cubes
1 1/2 cups chopped onion (approx. one medium onion)
2 tbsp. cooking oil
2 cups cooked chickpeas or a can of cooked chickpeas
1/2 cup reserved liquid from cooking the beans (or from the can of beans)
1 tbsp. ground cumin
1 tbsp. lemon juice
4 tbsp. fresh mint, or 2tbsp dried mint

pita breads, sliced in half or quarters

Directions
1) On medium high, saute onion and eggplant in cooking oil for about 7-9 minutes or until the onion starts to brown.
2) Add the chickpeas, lemon juice, and cumin.
3) Add a a few tablespoons of the reserved bean liquid (or water if you forgot to save it) at a time while stirring. Allow the liquid to absorb. Do not let the mixture become dry.
4) Stir in the mint and remove from heat.
5) Serve the filling mixture in pita halves/quarters

source: http://www.thesimpledollar.com/2011/07/29/dinner-with-my-family-26-feta-and-chickpea-pita-sandwiches

Garlic-Herb Vinaigrette

noreply@blogger.com (Catherine) — Sat, 14 May 2011 18:03:00 +0000

Note: It's salad season! I dare you to make this and not love it. And the ingredients are so much better than what you will find in a bottle from the store.

Ingredients

1/2 cup apple cider vinegar
3 garlic cloves, minced
generous pinch of sea salt and black pepper
2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)
scant 1 1/2 cups extra virgin olive oil

Directions

1) Mix together all ingredients except the olive oil in the 2 cup container you will store it in.
2) Add the olive oil and shake.
3) Serve over your favorite salad or use as the base for a pasta salad!

Store in the refrigerator.

source: http://www.simplebites.net/three-homemade-salad-dressing-recipes-better-for-you-better-for-your-wallet/

Rich Double Chocolate Torte

noreply@blogger.com (Catherine) — Fri, 29 Apr 2011 19:10:00 +0000

Note: This is so rich and decadent! With the nut garnish, it also looks a lot more difficult than it is. Make sure you incorporate the eggs into the cake mixture very well or your cake will rise in very strange ways.

Ingredients
Cake
1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten

Glaze
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. dark chocolate, chopped

Garnish
2 tablespoons chopped toasted hazelnuts (filberts), walnuts or almonds

Directions

1)Grease 8-inch round cake pan.

2) In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined.

3) Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.

4) Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.

5) Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

6) Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. dark chocolate; stir until melted and smooth.

7) Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle nuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

source: http://www.pillsbury.com/recipes/chocolate-glazed-fudge-cake/bfb2a9aa-7dc5-4587-97d9-f2174b7ae35f/

Luscious Lemon Cheesecake

noreply@blogger.com (Catherine) — Fri, 29 Apr 2011 18:55:00 +0000

Note: This is easy and comes together quickly. Fresh lemon makes a difference!

Ingredients
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 Pre-Made Graham Cracker Pie Crust (6 oz.)

Directions
1) Beat together cream cheese, sugar, vanilla, lemon zest and juice until well blended. Add eggs and stir until incorporated.
2) Pour the mixture into the pie crust
3) Bake for 40 minutes in a preheated oven at 350 degrees. Cool and then refrigerate for at least 3 hours, overnight if possible. The longer it sits, the better the flavors will meld!

source: http://www.kraftrecipes.com/recipes/philadelphia-3-step-luscious-lemon-51354.aspx

Icebox Cinnamon Cookies

noreply@blogger.com (Catherine) — Mon, 27 Dec 2010 02:19:00 +0000

Note: We mainly call these Icebox cookies or Cinnamon Sticks. They are excellent for breakfast, lunch or dinner (especially if egg nog is present!).

Ingredients
3 1/2 cups flour
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp salt
1 cup butter or shortening
1 cup brown sugar (packed)
1 cup sugar
2 eggs
1 cup finely chopped walnuts

Directions
Sift or whisk flour, baking soda, cinnamon & salt together.

Work butter until soft & work in both sugars, add eggs which have been well beaten.

Mix in dry ingredients & nuts until well combined.

Divide dough in thirds. Make a long oval loaf of each third and wrap tightly in plastic wrap. Chill overnight or up to 3 days.

Cut loaf in half long way to make small cookies, leave loaf in one big piece for "plank sized" cookies.

Slice loaf in 1/4" pieces. Bake on a cookie sheet and bake @ 350. About 7 minutes for small cookies and 10 minutes for large cookies. Watch them, they should not be too brown.

Cool on a wire rack after removing them from the oven. Store in a airtight container until completely devoured.

source: family recipe!

Baked Pumpkin Oatmeal

noreply@blogger.com (Catherine) — Sun, 21 Nov 2010 20:46:00 +0000

Note: I made this for a church gathering and it was a big hit. It also reheated well as I made it the night before.

Ingredients
3 cups quick cooking oats
½ cup brown sugar
1 cup milk
2 tablespoons butter
2 eggs
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¾ cup canned pumpkin
¼ cup brown sugar (for the top)

Directions
In a large bowl mix together all ingredients except the ¼ cup brown
sugar for the top.
Spread into a greased 9×13 pan.
Sprinkle remaining ¼ cup brown sugar on top.
Bake at 350 for 20 minutes.
Serve with milk and enjoy!

source: http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html

Amazing Apple Muffins

noreply@blogger.com (Catherine) — Mon, 25 Oct 2010 16:22:00 +0000

Note: Amazing. That is the only way to describe these cakey muffins. Okay, "muffins". They are much more like cupcakes that just happen to have apples in them, so that makes them healthy, right? The batter turned out more like dough for me, but that might have been because I totally just mixed all the ingredients into one bowl and ignored the stepped process. I'll try to stick closer to the recipe next time to see if it ends up more batter-y. Sorry, no picture for now, but check out the picture on the source site if you like.

Ingredients
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup white sugar
2 eggs
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples

Cinnamon topping-
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
1) Pre-heat the oven to 375 degrees.
2) Prep a 12 cup muffin pan by greasing the cups or lining them with papers.
3) In a medium bowl mix together flour, baking powder, baking soda, and salt.
4) In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract.
5) Stir in apples and then gradually blend in the flour mixture.
6) Spoon the mixture into the prepared muffin pan.
7) To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin pan.
8) Bake for 20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.

source: http://blogchef.net/apple-muffins-recipe/

Kraft Mac and Cheese Pie

noreply@blogger.com (Catherine) — Wed, 13 Oct 2010 13:50:00 +0000

Note: This "pie" was easy to throw together and gave me some downtime while it was in the oven. It has the veggies and the protein all mixed right in, so no need for side dishes or lots of extras. It's great leftover, too.

Ingredients

1 pkg. (14 oz.) macaroni & cheese dinner (with sauce packet)

2 cups small broccoli florets (frozen or fresh)

4 eggs

1 cup of cubed or chopped ham (could be ham steak or deli meat, whatever you have!)

1/2 cup shredded cheese (cheddar or Monterey jack works)

Directions
1) Preheat oven to 350. Spray a 9in pie plate with cooking spray.
2) Cook macaroni noodles as directed. Steam broccoli in your preferred method
3) In a small bowl, beat eggs and stir in the cheese sauce.
4) When macaroni is cooked and drained, add cheese sauce mixture, ham, and broccoli. Mix well.
5) Spoon mixture into pie plate and top with shredded cheese
6) Bake for 30 minutes or until macaroni is set and the top is golden brown.

source: http://www.kraftrecipes.com/recipes/mac-n-cheese-pie-74466.aspx

Kraft's Taco Bake

noreply@blogger.com (Catherine) — Wed, 13 Oct 2010 13:39:00 +0000

Note: I had some mac and cheese on hand that just seemed too boring to make by itself. This was a super cheesy dinner and it was loved! Of course, I made some modifications....

Ingredients

1 pkg. (14 oz.) macaroni & cheese dinner (with cheese sauce packet)

1 lb. ground beef (or 1 cup cooked ground beef and 1 can of black beans)

1 pkg. taco seasoning

3/4 cup sour cream (or 6oz Plain Greek Yogurt)

1-1/2 cups shredded cheddar cheese, divided

1 cup salsa

Directions
1) Spray 8in square baking dish (or equivalent) with non-stick spray. Preheat oven to 400.
2) Prepare macaroni as directed. While macaroni is cooking, cook meat (and beans) with Taco seasoning as directed.
3) When the macaroni and cheese is finished, stir in the sour cream until well blended.
4) Spoon half the macaroni and cheese into the baking dish. Top with the meat mixture and a layer of 1cup of shredded cheese. Add a final layer of the rest of the macaroni and cheese.
5) Cover dish and bake for 15 minutes. Remove from oven and add a layer of salsa and the rest of the shredded cheese, bake for 5 more minutes uncovered.

source: http://www.kraftrecipes.com/recipes/taco-bake-63779.aspx?cm_mmc=eml-_-rbe-_-20100923-_-1017

Baked Egg Puffs

noreply@blogger.com (Catherine) — Thu, 30 Sep 2010 18:12:00 +0000

Note: This is less of a recipe and more like instructions! They are simple to put together and I had dinner on the table after about 5 minutes of prep work and 15 minutes in the oven. Serve with normal breakfast fare.

Ingredients
1 egg per egg puff
1 slice of ham or other deli meat per egg puff, thinly sliced
1 handful of shredded cheese (cheddar is my favorite, but any kind will work!)
Optional - your favorite omelet fillings

Directions
1) Preheat the oven to 375. It will probably take longer for the oven to heat than for you to put these together!
2) Take out your muffin tin and line one cup with ham per egg puff you are making. Spread them out if you are not using the whole pan.

3) Crack an egg into each lined cup. If you prefer scrambled, scramble up the egg before you pour it in.
*Optional Step* Put a few pieces of omelet fillings in each cup - a few pieces of pepper, mushroom or even more ham!
4) Top each cup with a handful of shredded cheese.
5) Bake for 15 to 17 minutes.
6) Let them cool for a little bit before taking them out of the tins. The fat in the ham should keep them from sticking, but you may need to run a butter knife around the edge of each puff.

source: http://www.lynnskitchenadventures.com/2010/09/baked-egg-cups.html

Mexican Lentils

noreply@blogger.com (Catherine) — Fri, 24 Sep 2010 18:55:00 +0000

Note: This was so delicious, quick to throw in the crockpot, and vegetarian to boot! Great for a quick, inexpensive meal.

Ingredients
1/2 cup rice
3/4 cup lentils*
1 can Rotel (or 1 15oz can of petite diced tomatoes + 1 4oz can of green chilies)
3 cups of water
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder

Directions
1) Rinse and drain lentils
2) Put all ingredients in your crockpot
3) Cook on high for 3 hours
4) Serve hot in a bowl or over tortilla chips "nacho style". Top with cheese and/or sour cream.
5) Dig in!

*When cooking lentils in the crockpot, they should be cooked on high for a short period of time. If you want to modify this recipe to cook on low for 8 hours, then pre-cook the lentils.

source: http://marriedtotheempire.blogspot.com/2010/08/lentil-rice-casserole-mexican-style.html

Banana Pancakes

noreply@blogger.com (Catherine) — Thu, 26 Aug 2010 12:35:00 +0000

Note: These were delicious! I have never had banana pancakes before and it was like having banana bread in the form of a pancake. Delish! This recipe made about 10 large pancakes (I used my ice cream scoop to portion out the batter), so double it if you need to.

Ingredients
2 bananas, mashed
1/2 cup milk
1 cups flour*
¼ tsp cinnamon
1 tsp baking powder
1 eggs
¼ tsp salt

*If your bananas were frozen, add another 1/2 cup of flour to account for the extra liquid that usually results from defrosting.

Directions

1) Beat together wet ingredients (mashed bananas, milk, and eggs) and add the dry ingredients. Mix until combined.

2) Heat your pan or skillet to medium heat (about 350 if you have an electric griddle) and cook as usual. I portion the batter with an ice cream scoop. After the batter has been on the skillet for about 15-30 seconds, this is the time to add in some chocolate chips, blueberries or whatever you like!
3)These do take a little longer than regular pancake batter because of the thickness. Try about 5 minutes on each side to start.

4) Serve with syrup, jam, apple butter, butter or your favorite toppings. Peanut butter would be good, too! Yum!

source: Modified from http://www.5dollardinners.com/2010/08/5-uses-for-brown-bananas.html

Sausage & Cheddar Pinwheels

noreply@blogger.com (Catherine) — Sat, 31 Jul 2010 18:23:00 +0000

Note: The dough was hard to roll out, so definitely err on the side of 1/2 cup of milk! You could always add more flour if it ends up too sticky.

Ingredients

3 c. flour
1 T. baking powder
1/2 t. salt
1/2 c. butter or margarine, cut into pieces
1/3 – 1/2 c. milk
1 lb. bulk pork sausage, cooked, drained and crumbled small
2 c. cheddar cheese, shredded

Directions

1) In a large bowl, combine flour, baking powder and salt.

2) Cut in butter or margarine until crumbly.

3) Add milk as need until a soft but not sticky dough forms. Knead dough one minute.

4) Divide dough in half and roll out. Top with half of the sausage and half of the cheddar.

5) Roll up jelly roll style and slice into pieces, about an inch thick.

6) Place onto a cookie sheet lined with foil and greased.

7)
Repeat steps 4-6 with the second half of dough and fillings.

8) Bake at 375 degrees for 15 – 18 minutes, until golden brown.

source: http://stolenmomentscooking.com/sausage-cheese-pinwheels/

Whole Wheat Cornbread Muffins

noreply@blogger.com (Catherine) — Thu, 17 Jun 2010 17:46:00 +0000

Note: I didn't do much but adjust the baking time. These were delicious and I keep saying I don't like cornbread. They weren't too sweet which is what turns me off to it sometimes.

Ingredients
1 cup cornmeal
1 cup whole wheat flour
1 t. baking powder
1 t. salt
2 eggs
2 T. honey
¼ cup melted butter
1 cup buttermilk (or substitute)

Directions

1) Stir together dry ingredients with a whisk.

2) Add eggs, honey, butter, and buttermilk and mix until combined.

3) Portion into a muffin tin with an ice cream scooper (seriously, this works great!)

4) Bake at 400 degrees for 10-15 minutes.

source: http://heavenlyhomemakers.com/cornbread-muffins

Breakfast Sandwiches

noreply@blogger.com (Catherine) — Fri, 16 Apr 2010 13:59:00 +0000

Note: These are a great quick breakfast when you need something you can hold in your hand. They take a whole 3-5 minutes to put together depending on your meat.

Ingredients
1 English Muffin or biscuit
1 Egg
Cheese (whatever kind you like. Cheddar or American work well)
Sausage, bacon, or ham (optional)
butter, for spreading

Directions
1) Crack an egg into a glass, microwave-safe custard dish*, and beat well.
2) Prepare the meat for the sandwich and toast your English muffin & butter it. Have the cheese at the ready!
3) Microwave the egg (cover it!) for 2 minutes on high. You will hear popping and sizzling - it's Okay!
4) Carefully remove the egg from the microwave with a pot holder - the glass is HOT!
5) Add cheese on top of the egg quickly so that it can melt.
6) Remove the egg from the custard cup carefully with a butter knife or a fork.
7) Assemble your sandwich and enjoy!

*If you don't have a custard dish, any microwave-safe glass dish will work as long as it is approximately the size of the English muffin/biscuit. A measuring cup might work.

source: This is all my own, save some research on cooking egg in the microwave.

Banana Chocolate Chip Bundt Cake

noreply@blogger.com (Catherine) — Fri, 16 Apr 2010 13:55:00 +0000

Note: The batter will be thick depending on how ripe and mushy your bananas are. Don't worry about it! It will bake up fine.

Ingredients

3 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 ripe bananas, mashed
1 cup butter, softened
1/4 cup heavy cream
1-1/2 cups sugar
4 eggs
1 tsp. vanilla
12-oz. pkg. chocolate chips (You can use about 3/4 of the package)

Directions
Preheat oven to 325 degrees F. Generously grease and flour a 12 cup bundt pan; set aside. In large bowl combine all ingredients except chocolate chips. Beat on medium speed for 2 minutes. By hand, stir in chocolate chips. Pour into prepared pan. Bake at 325 degrees F for 65-75 minutes or until cake is firm and set and begins to pull away from sides of pan.

Immediately set pan onto a dishtowel that has been soaked in water and gently wrung out. Let pan sit for 5 minutes, then turn out onto serving plate (this will make the cake come out of the pan without sticking). Cool completely before serving.

source: http://busycooks.about.com/od/cakerecipes/r/chocchipbancake.htm

Whole Wheat Crepes

noreply@blogger.com (Catherine) — Mon, 15 Mar 2010 02:45:00 +0000

Note: I didn't get a picture because they were gone SO FAST. Mike never had crepes before and I was going to make them this weekend whether I was out of all purpose flour or not! This recipe convinced me that whole wheat flour can do no wrong. They were light, smooth, rich, and everything a crepe should be. Other than the slightly-dark color, you would never know these were whole wheat. Seriously. I did modify this a bit, of course, but only because I knew I wanted them on the sweet side.

Ingredients
3 eggs
1 cup milk
1/4 cup water
1 1/4 cups whole wheat flour
1 tbsp sugar
1/2 tsp. salt
1 tsp. vanilla
2 T. melted butter
(butter for the pan)

Directions
1) Whisk all ingredients together VERY WELL.
2) (optional step) Refrigerate the batter for 30 minutes or more for a more tender crepe.
3) Heat pan over medium heat. When the pan is hot, butter it and add between 1/4c and 1/3c of batter to the pan, tilting to cover the pan.
4) Cook until the bottom of the crepe is lightly brown and speckled. Turn and cook the other side to a similar nice speckled golden brown.
5) Serve with whatever sounds good. You can do no wrong!

source: http://littlehouseinthesuburbs.com/2009/05/whole-wheat-crepes.html

Re-fried Beans

noreply@blogger.com (Catherine) — Fri, 12 Feb 2010 17:45:00 +0000

Note: These are really good. Mike didn't realize they weren't from a can. And I could eat more than just a little (the canned stuff is too smooth for me). No picture. Think about what re-fried beans look like. You probably don't want a picture.

Ingredients
1 pound of pinto beans (or black beans if you prefer)
Chicken bouillon
Cumin
chili powder

Directions

1) Soak and cook the beans as directed on packaging (if you use canned, skip this step)

Optional: When cooking the beans, add half a jalapeno and one onion to the water for more flavor.

2) Save the liquid used to cook the beans. You will need approximately 1/2 cup, maybe more.

3) Let the beans cool.

4) Put the beans in a food processor, 1 cup at a time. Add 1 tsp of bouillon, 1/2 tsp of cumin, 1/2 tsp of chili powder, and a splash or two of the bean liquid. Process until at the desired consistency. Add more liquid if necessary.

5) Repeat step 4 until all the beans are mushed up really good.

6) Serve warm or cold. Use in your favorite recipes or eat plain on chips! This freezes well.

inspiration: http://www.lynnskitchenadventures.com/2009/02/homemade-refried-beans.html

Creamy Pumpkin Dip

noreply@blogger.com (Catherine) — Thu, 11 Feb 2010 22:00:00 +0000

Note: I just had to make this after making the molasses spice cookies. It is an excellent pairing. It's not the most appetizing looking dip, (what dip is?) but it is delicious! Unless you are having a party, you might want to half this recipe. 4 cups is a lot of dip. Even if it is good enough to eat with a spoon....

Ingredients
8 ounces cream cheese, softened
2 cups confectioner's sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon ground ginger

* Or replace with:
*1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves

Directions
1) In a large mixing bowl, beat the cream cheese and confectioner's sugar until smooth.

2) Gradually add the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger.

3) Beat until smooth.

4) Refrigerate for an hour or so before serving.

Serve with gingersnap cookies, apples or pears, graham crackers, sweet breads... or anything!

Yield: 4 cups.

source: http://stretchmarkmama.blogspot.com/2008/11/pumpkin-pie-dip.html

Molasses Spice Cookies

noreply@blogger.com (Catherine) — Thu, 11 Feb 2010 21:00:00 +0000

Note: These are reminiscent of ginger snaps, except they are thinner and have a much darker flavor and color. Delicious! When you are rolling these, keep the dough (and your hands) as cold as possible. Keep the dough that you are not using in the freezer or it will be VERY STICKY.

Ingredients
2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
Granulated sugar, for rolling

Directions
1) Whisk together flour, baking soda, ginger, cinnamon , and salt.

2) In another bowl, beat the butter, sugar, and molasses. Add the egg and beat for one minute.

3) Blend in the flour mixture. A VERY soft dough will form.

4) Divide the dough in half and wrap in plastic. Freeze for 45 minutes or longer.

5) Shape teaspoonfuls into balls and roll in graulated sugar.

6) Place 2 inches apart on a parchment-lined baking sheet.

7) Bake at 350F for 9 to 11 minutes, until flattened and crackle-topped.

8) They will be soft when they come out of the oven. Allow them to cool. They will become crisp.

Makes 5 1/2 dozen cookies (probably more, though). Per cookie: 60 calories, 9g carbs, 1g protein, 10mg cholesterol, and 2g fat.

source: Parade Magazine, Dec 20, 2009 issue

Crazy Crust Pizza

noreply@blogger.com (Catherine) — Thu, 11 Feb 2010 00:00:00 +0000

Note: This is a really fun pizza recipe! Definitely different than all the ones I've seen out there. It also calls for a LOT less flour than my normal pizza recipe, so this is a great one for when you are low.

Ingredients
1 c flour
1 t salt
2 eggs
2/3 c milk
1 t oregano
1/8 t pepper

Your favorite toppings
1 c pizza sauce
1 c mozzarella cheese

You will need a pizza pan with sides (12" - 14") or a cookie sheet with sides.

Directions
1) Preheat the oven to 450F.

2) Prepare your toppings if necessary

3) Lightly grease/dust pan with flour (I use Baker's Joy spray).

4) Mix eggs and milk. Add flour, salt, oregano, and pepper. Mix until smooth - it will be BATTER not DOUGH!

5) Pour the batter into the pan, tilting batter to cover bottom.

6) Arrange topping over batter. Gently push into batter if possible.

7) Bake on low rack for 13-20 minute until golden brown.

8) Remove pizza from oven, drizzle pizza sauce and sprinkle with cheese.

9) Return to oven 5-10 min.

source: This is a recipe from Mike's mother. She thinks it might have been from an old Pillsbury cookbook, but I have not found any information about it.