| Italian White Bean Soup |
[Dec. 23rd, 2007|10:40 pm] |
2 16-oz. cans, white (navy or northern) beans, with liquid
2 c. vegetable broth
1 c. spaghetti sauce, any flavor
1 14.5-oz. can, diced tomatoes, with liquid
2 large cloves, garlic, minced
1 tsp. dried basil
1/2 tsp. dried rosemary or Italian seasoning blend
1/4 tsp. red pepper flakes
grated Parmesan cheese and croutons, for garnish
Place all ingredients into soup pot and heat through. Makes 4 servings. Top each serving with grated Parmesan cheese and croutons. Double or triple recipe to feed a crowd. |
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| Bandito Lasagna |
[Dec. 16th, 2007|10:39 pm] |
1 10.5-oz. bag corn chips (like Fritos), crushed (reserve 1/4 cup for topping)
2 Tbsp. canola oil
1 medium onion, diced
2 1/2 cups, rehydrated texturized vegetable protein (TVP) or 8 veggie burgers (like Boca), coarsely chopped
2 packets taco seasoning mix
2 cans tomatoes with peppers and onions (like Ro-Tel), any flavor
3 c. shredded Cheddar cheese or Mexican cheese blend
1 16-oz. can corn, drained
1 16-oz. can black beans, drained
1 16-oz. container cottage cheese
sliced jalapeno peppers, black olives, diced onion, etc. for topping
Heat oven to 350. Spray a 13 x 9 pan with non-stick cooking spray and place all the crushed corn chips -- except the reserved ones -- in an even layer on the bottom. Heat oil in a skillet and cook onion until it's tender, then add the TVP or chopped veggie burgers and both packets of taco seasoning; stir to mis. Place the burger mixture on corn chips and top with both cans of tomatoes, followed by half the cheese, then the corn, then the black beans. Top with the remaining cheese. Spread the cottage cheese on top, then sprinkle the remaining corn chips on top and add the additional topping ingredients. Bake for 30-45 minutes, until bubbly. Allow lasagne to cool for 15 minutes before cutting and serving with guacamole, additional cheese, chopped onion, black olives, etc. Makes 6 servings. |
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| Florentine Soup |
[Dec. 9th, 2007|10:38 pm] |
1/2 c. chopped mushrooms
1/2 c. chopped onion
2 Tbsp. butter
3 1/4 c. half & half, divided
salt and black pepper, to taste
1 tsp. garlic powder
dash, nutmeg
1 Tbsp. chopped chives
1 8-oz. pkg. cream cheese
1 10-oz. pkg. chopped spinach, thawed & drained (put in a kitchen towel and squeeze out excess liquid)
1/2 c. sour cream
Cook mushrooms and onions in butter, then add the half & half and all the seasonings and simmer. Cook until soup thickens, about 5 minutes. Add the spinach and cream cheese and heat and stir until blended and heated through. Mix in the sour cream. If needed, add a little milk to get the desired consistency. Makes 6 servings. |
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| Dixie Caviar |
[Dec. 2nd, 2007|10:37 pm] |
2 (15.8-oz.) cans black-eyed peas, rinsed and drained
2 cups frozen whole kernel corn
2 medium tomatoes, finely chopped
1 medium-size green bell pepper, finely chopped
1 small sweet onion, finely chopped
4 green onions, sliced
1 to 2 jalapeño peppers, seeded and minced
1 to 2 garlic cloves, minced
1 cup Italian dressing
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Tortilla chips
Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 24 hours; drain. Spoon mixture into a serving bowl. Stir in cilantro, and top with sour cream. Serve with tortilla chips. Garnish, if desired, with a sprig of cilantro. |
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| Pumpkin Spice Snack Cake |
[Nov. 25th, 2007|10:35 pm] |
1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup Mayonnaise
3 eggs
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. milk
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)
Heat oven to 350. Grease a 13x9-inch baking pan; set aside. Beat cake mix, pumpkin, mayonnaise and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan.
Bake for about 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat together the cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Store any leftovers in refrigerator. |
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| So-Easy Stuffing & Egg Bake |
[Nov. 18th, 2007|10:33 pm] |
1 tsp. oil
2 cups sliced fresh mushrooms
6 eggs
1 cup milk
1/4 cup Mayonnaise
1 pkg. (6 oz.) Stuffing Mix (like StoveTop, or use about 4 cups of leftover)
1 tomato, thinly sliced
1 green onion, sliced
1/2 cup Shredded Cheddar Cheese
Heat oven to 350. Heat oil in medium skillet on medium-high heat and spray a 1 1/2-quart casserole with non-stick cooking spray. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Set aside. Beat eggs, milk and mayo in large bowl with wire whisk until well blended. Stir in stuffing mix. Spoon mixture into casserole dish; top with mushrooms, tomatoes and onions. Bake for 35 minutes. Sprinkle with cheese and bake an additional 15 minutes or until cheese is melted and center is set. Let stand 10 min. before serving. |
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| Easy Cheesy Potato Chowder |
[Nov. 11th, 2007|07:33 pm] |
3 cups milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns (the kind that are diced into cubes, not the shredded kind -- although those would work OK, too)
1 cup shredded sharp Cheddar cheese
1/4 cup thinly sliced green onions
2 Tbsp. bacon-flavor bits
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently. Ladle into six soup bowls and top each with with the cheese, bacon-flavor bits and onions. |
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| Mocha Voodoo |
[Nov. 4th, 2007|07:32 pm] |
2 cups half-and-half
6 ounces semisweet chocolate, chopped
1/2 cup spiced rum, such as Captain Morgan's
2 tablespoons sugar
2 cups strong brewed coffee with chicory, or espresso
Whipped cream or whipped topping for serving
Ground cayenne pepper for serving
In a 3-quart saucepan with tall sides over medium-low heat, warm the half-and-half until steaming hot but not boiling. Reduce the heat to low and add the chocolate, rum, sugar, and coffee. Using an immersion blender or a wire whisk, blend the ingredients in the saucepan over very low heat until well blended and frothy. Pour into warm mugs, top with whipped cream, and sprinkle a pinch of cayenne over each cup. Serve immediately. Makes 4 servings. |
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| Key Lime Tofu Cheesecake |
[Oct. 28th, 2007|07:31 pm] |
1 (11 to 12 ounce) box no-bake cheesecake mix
2 tablespoons sugar
1/3 cup margarine or butter, melted
1 (12 ounce) package silken firm tofu
5 tablespoons fresh or bottled lime juice
2 tablespoons fresh lime zest
Make crust with crumb mixture from cheesecake mix, sugar and melted margarine until crumbs are well moistened. Press firmly against sides of pie plate first, then press remaining crumbs firmly on bottom. Blend filling mixture with silken tofu, lime juice and lime zest in food processor or blender until smooth and creamy. Filling will be thick. Spoon into crust. Refrigerate at least one hour before cutting. Makes 8 servings.
Other flavors: Substitute orange juice and orange zest or lemon juice and lemon zest for the lime juice and lime zest. |
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| Ginger Orange Tofu Teriyaki |
[Oct. 21st, 2007|07:30 pm] |
1/4 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons honey
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon orange zest
2 tablespoons orange juice
1 pound firm tofu, cut across in 1/4 inch slices
Heat oven to 400. In a 6 x 9-inch baking dish, combine the soy sauce, rice wine vinegar, honey, garlic, ginger, orange zest and orange juice. Whisk until the honey is dissolved. Lay the tofu slices in the baking dish, overlapping slightly as necessary. Spoon sauce on top of the tofu. Bake for 30 minutes, or until the tofu is lightly browned and somewhat firmer. Serve the tofu cutlets fanned out on each plate, accompanied by your favorite stir-fry vegetables and steamed rice. Makes 4 servings. |
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