Need a new yummy recipe? You've come to the right spot. We hope you find some delicious new foods to make!

Tuesday, January 27, 2009

Cristi's Sesame Savoy Chinese Salad

Sweet Potato Muffins

Sweet Potato Muffins

1 cup THRIVE Sweet Potatoes

1/2 cup apple juice concentrate

1/2 cup milk (using THRIVE Instant Milk )

1/4 cup oil

1 egg (using THRIVE Whole Eggs )

1/2 cup honey, warmed

2 1/2 cups THRIVE Flour

1 Tbs. THRIVE Baking Powder

1/2 tsp. THRIVE Baking Soda

1/2 tsp. THRIVE Salt

2 tsp. cinnamon

1 cup chopped pecans

1 cup butterscotch chips


Soak sweet potatoes in 1 cup hot water until soft, about 10 minutes, drain. Puree sweet potatoes, apple juice concentrate, milk, oil, egg and honey in blender. Mix dry ingredients together. Combine wet and dry ingredients. Mixture will be kind of thick and sticky. Spoon mixture into muffin cups. Bake at 400º for 15 minutes.

From the Meridian Magazine

Saturday, January 24, 2009

Spinach Dip

1 box 9oz frozen chopped spinach
3/4 cup light sour cream
1/2 cuo light mayo
2 Tbsp. milk
1 Tbsp. chopped green onion
1/2 tsp season salt
1/2 tsp dried dill weed

Cook spinach as directed on package, cool and squeeze to drain. In medium bowl stir sour cream, mayo and milk until well mixed. Add spinach and reamining ingredients; mix well. Cover and refrigerate until serving time.

I like to take a french loaf or a bread bowl and hollow it out. Then fill the spinach dip in it and take the bread cut it up and serve it around on a tray.

Tuesday, December 16, 2008

Peppermint Brittle

2 lbs white chocolate
30 small peppermint candy canes

Line a large pan with foil.
Melt white choclate in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until choloate is melted and smooth.
Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour.

Break into pieces by slamming pan on counter.

Vegetable Filled Manicotti & Savory French Bread

12 to 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced
One quarter cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
One half cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded

1. Cook manicotti shells al dente.
2. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly.
3. Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well.
4. Gently stuff each shell with cheese/vegetable mixture.
5. Place filled manicotti shells on top of spaghetti sauce.
6. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese.
7. Bake at 350 for about 20 - 25 minutes.

*The Skinny: You can substitute low fat cottage cheese for the ricotta and low fat mozzarella to cut down on some fat and calories.

Savory French Bread
1 package dry yeast (one quarter ounce)
One half cup warm water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
One half tsp. garlic powder
One half cup cold water
2 Tbsp. sugar
3 cups all-purpose flour

1. Combine dry yeast and warm water and mix, set aside.
2. Meanwhile, combine olive oil, basil, oregano, and garlic powder in a saucepan and heat until warm.
3. Combine flour and sugar and mix with yeast mixture and olive oil mixture.
4. Stir well to create dough.
5. Place on lightly floured surface and knead for several minutes.
6. Allow to sit for 30 minutes to rise.
7. Place on a greased baking sheet, brush with olive oil and bake for 25 minutes at 375 degrees.

*Make sure that your yeast is not out of date or else you may not get the rise that you need.
The Skinny: Not much to do here.

Peanut Butter Crunch Brownies

1box (19.5 oz) Pillsbury® Brownie Classics Traditional fudge brownie mix
1/2cup vegetable oil
1/4cup water
3cups semisweet chocolate chips
1bag (14 oz) caramels, unwrapped
1/4cup water
2cups slightly broken pretzels (4 1/2 oz)*
1/4cup butter or margarine, melted
1cup powdered sugar
1jar (18 oz) crunchy peanut butter
2cups Reese's® Puffs® cereal, slightly broken*

1. Heat oven to 350°F (325°F for dark pan). Grease 13x9-inch pan with cooking spray or shortening.** In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.

2. In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.

3. In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.

4. In small microwavable bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.

Wednesday, December 3, 2008

Veggie Casserole

Okay, so I know all Blanches eat a lot of meat, but I don' this is a main dish for me...maybe if you added chicken, it could become a little more Blanche friendly...SUPER EASY!

16 oz of veggie medley (califlower, broccoli, and carrots)---freezer bag is easiest, but you could be more adventurous and use the real stuff---just pre-steam it.

1 can cream of mushroom soup

1/3 cup sour cream

1 cup mozzerella cheese

1/2 cup french fried onions

Mix and bake 350 F for 45 mins and then sprinkle some more french fried onions over the top with maybe a bit of shredded cheese for prettiness...

serves 2 for main dish, 4 for side dish

Saturday, November 29, 2008

Chili Pie with Cornmeal Crust

Rich, hearty chili in a cornbread bowl -- a doubly delicious dish.

1 pound lean ground beef or turkey
2 garlic cloves, crushed
1/3 cup chopped red bell pepper
1 tablespoon vegetable oil
2 cups canned crushed tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon salt
Cayenne pepper to taste
2 1/2 cups canned pink or red kidney beans, rinsed and well drained
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and thinly sliced
1/4 cup ice water

1. For the filling: Brown the meat with the garlic and bell pepper in the oil in a large skillet over medium heat, breaking up the meat with your spoon as you stir.

2. Add the tomatoes and seasonings and cook for 5 minutes or until the mixture has thickened slightly.

3. Reduce the heat to low, add the drained beans, and cook for 5 more minutes, stirring frequently. Spoon the mixture into a 1 1/2-quart casserole or baking dish and let it cool while you prepare the crust.

4. For the pastry: Heat the oven to 400. Sift together the flour, cornmeal, and salt into a medium bowl.

5. Cut in the butter until the mixture looks like, well, coarse meal. Add the water and toss the dough lightly with a fork until it begins to come together.

6. Lightly gather it together some more, then press it into a disk. On a floured surface, roll it out until it's about 1/4 inch thick and slightly larger than your casserole.

7. Place the rolled-out dough on top of the casserole, as you would for a pie. Trim the edges, leaving a 1/2-inch overhang, turn them under, and flute.

8. Cut large slits into the crust to let the steam escape. If you're up to it, you can decorate the crust with any dough scraps.

9. Bake for 30 minutes or until the crust is well browned.

Serves 4.

Curried Pumpkin-Apple Soup

Serve this scrumptious dish as a first course on Thanksgiving Day or as dinner's main event on a chilly evening. The curry gives it a subtly exotic flavor, while the apple and honey add a touch of sweetness.

2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1/2 large apple, peeled, cored, and chopped
2 teaspoons mild curry powder
3 cups chicken broth
1 1/2 cups solidly packed pumpkin mash or canned pumpkin
1/4 teaspoon salt, plus more to taste
1 whole bay leaf
1/3 cup heavy cream
2 to 3 tablespoons honey or maple syrup
Sour cream and chives, for garnish (optional)

1. Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more.

2. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth.

3. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally.

4. After 5 minutes, stir in the heavy cream and 2 tablespoons of honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot.

For a pretty -- and tasty -- touch, garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives. Makes 6 servings.

Easy Sweet and Sour Meatballs

Store bought or homemade small meatballs (enough to fill a Crock-Pot)
Oil for browning meatballs
1 lb. grape jelly
1 jar chili sauce

1. Brown the meatballs in skillet with a little oil.
2. Mix jelly and chili sauce in a medium-sized saucepan until it boils.
3. Add the meatballs to the Crock-Pot and pour sauce over top. Cook on low for 2 to 6 hours.

Apricot Lemon Chicken

With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.

2 pounds of boneless breast of chicken
1 lemon, quartered
1 teaspoon Kosher salt (or a 1/2 teaspoon of regular salt)
1 teaspoon brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available)

1. Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.
2. Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours.
3. Serves 6.

Saucy Apricot-Glazed Chicken

This is a slow-cooker rendition of the ever-popular chicken glazed with a mixture of apricot preserves, Russian dressing and dry onion soup mix that's usually baked in the oven. Serve over wild rice or white rice; or try basmati or jasmine rice, cooked on top of the stove.

1 cup good-quality chunky apricot preserves
3/4 cup bottled Russian dressing
1 1.15-oz. envelope dry onion soup mix
12 skinless, boneless chicken breast halves, trimmed of fat (about 3 1/2 to 4 lbs.)

1. In a medium bowl, mix together apricot preserves, dressing and dry onion soup mix until well blended. Arrange three of the chicken breast halves in the bottom of a 3 1/2-quart electric slow cooker. Spoon a fourth of the apricot mixture on top. Add three or more layers of chicken with the apricot mixture in between and on top. 2. Cover and cook on the High heat setting for 1 hour. Reduce the heat setting to Low and continue cooking, covered, 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Serve the sauce over the chicken. Makes 8 to 10 servings.

Winter Squash Soup

Creamless, but creamy, this soup will keep your family warm on snowy days.

4 pounds acorn or butternut squash
4 tart apples
2 tbsp. butter
2 onions, chopped
6 cups chicken broth
1 1/2 tsp. salt
4 ounces plain yogurt

1. Cut the squash in half. Peel, seed, and cut the meat into 1-inch chunks. Peel, core and chunk the apples. In a soup pot, melt the butter. Add the onions and cook until the onions are soft. Add the squash, apples, chicken broth, salt and pepper. Bring to a boil, cover, and simmer for 20 to 30 minutes, stirring now and then, until the squash is tender.
2. Take the pot off the heat and let the mixture cool slightly. Ladle into food processor or blender (in batches) and process until the soup is smooth. Return to the pot, reheat and serve topped with plain yogurt.

Makes 6 to 8 servings.

Turkey Chili

This healthier version of chili is sure to make everyone's tummy happy.

1 cup green pepper, chopped
1-1/4 cups chopped onion
2 garlic cloves, minced
3 tbsp. oil
Two 14 oz. cans kidney beans
One 28 oz. can stewed tomatoes
1 cup red wine
3 cups cooked turkey, cubed
1 tbsp. chili powder
1 tbsp. chopped cilantro
1 tsp. crushed red pepper
1/2 tsp. salt

1. In a 3-quart saucepan over medium-high heat, saute green pepper, onion and garlic in oil 5 minutes or until vegetables are tender-crisp. Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.
2. Increase heat and bring mixture to boil; reduce heat and simmer, uncovered, 25 minutes. To serve, ladle into bowls and garnish with raw onion or fresh cilantro, if desired.
Makes 6 servings.

Heavenly Ham Casserole

6 med potatoes, sliced thin
1 med. onion chopped
1 lb. ham, cubed
1 cup cheese, shredded (cheddar)
1 can cream of mushroom soup

Put 1/2 potatoes, then 1/2 onion, then 1/2 ham and cheese, repeat with rest of potatoes/onions/ham/cheese.
Spread soup over top so air doesn't get to potatoes if possible. Sprinkle with paprika.
Cook on low for 8-10 hours.

I got this from

Friday, November 28, 2008

Pancakes (Putting the "cake" back into panCAKES!)

These are the yummiest pancakes hands down. I hope you'll give these a try!

1/2 cup butter, melted
2 eggs
1 1/2 cups milk
1-2 T. lemon juice from concentrate
1-2 tsp. Madagascar vanilla
2 cups flour
1/3 cup sugar
1 tsp. salt
4 tsp. baking powder

Whisk wet ingredients in medium size bowl. Add remaining dry ingredients, making sure baking powder is on top. Gently stir until mixed. Leave for 2-3 minutes while heating griddle--mixture should be spongy. Spread (it won't pour) onto griddle. Makes about 12 medium size pancakes.

Healthy Honey Banana Muffins

These muffins are the perfect part of a healthy breakfast or snack.

1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. round nutmeg
1/4 tsp. salt
2 eggs, lightly beaten
1 cup mashed ripe bananas
1/2 cup unsweetened applesauce
6 T. honey
1/2 cup golden raisins (optional)

Ina large bowl combine the first 5 ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins.

Coat muffin cups with nonstick cooking spray;fill two-thirds full with batter. Bake at 375 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

substitutions for a missing ingredient

have you ever started or wanted to make something, went down the list of ingredients and found you were missing something in your cupboard?
here are a few substitutions for you.

* 1 teaspoon baking powder = 1/4 tsp. baking soda and 1/2 tsp. cream of tartar

* 1 Cup buttermilk = 1 cup regular 2% or 1% milk into which 1 Tbls. white vinegar or lemon juice has been stirred OR 1 Cup plain yogurt

* 1 Cup sour cream = 1/3 Cup butter and 2/3 Cup buttermilk

* 1 tsp. Allspice = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves

* 1 Cup firmly packed brown sugar = 1 cup granulated sugar plus 1/4 Cup molasses

* 1 Tbls dry active yeast = 1 package ( 1/4 oz.) dry active yeast

* 1/2 tsp. baking soda = 2 teaspoons baking powder

* 1 Cup honey = 3/4 cup maple syrup plus 1/2 cup granulated white sugar

pumpkin chocolate chip cookies

These yummy cookies are super fast to make and a perfect treat for the season! Plus they'll make your house smell absolutely delicious!

You will need:
1 C. shortening
1 C. butter or margarine
2 C. sugar
15 oz pumpkin
2 eggs
2 tsp vanilla
4 C flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda3
1/2 tsp pumpkin spice {or} 2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp allspice
12 oz chocolate chips

Cream together shortening, butter and sugar. Next add pumpkin, eggs and vanilla. Mix well. Lastly, add dry ingredients and chocolate chips. Mix well. Spoon onto ungreased cookie sheet and bake for 10-12 minutes at 350.

Thursday, November 27, 2008

Turkey leftovers ideas

Have a bunch of turkey you couldn't get family and friends to take? Well here is some things to do with the left overs. Take some turkey and you can make Deep-dish Turkey Pot Pie or make a Turkey Soup. Or you can make a Shepard's Pie with the leftover veggies, turkey and mashed potatoes with gravy. Try the BBQ Chicken Mac but with the turkey instead. Don't be afraid to experiment with leftovers. If you find a way of making a left over meal out of the turkey let us know.

Thanksgviving Blessings

I will start posting turkey leftovers tonight. Have a safe and happy Thanksgiving.