Sunday, September 23, 2007

Bran Muffins

5 cups whole wheat flour
1 ½ cups bran cereal (I use All Bran)
2 tsp baking SODA
2 tsp salt
2 cups brown sugar
4 eggs, beaten
1 cup oil
1 Quart buttermilk

Mix, place in muffin tins, cook 400 for 20 minutes

Tip: I had to buy 2 quart buttermilk, so instead of letting it go bad, I doubled the recipe and froze some. You might have to buy 2 bags of whole wheat flour.

La Madeline's Tomato Soup

4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).

Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Taco Soup

1 lb ground Turkey or Lean Beef
1 large onion, chopped (I buy frozen chopped onions, cuz I hate chopping them myself)
1 pkg Hidden Valley Ranch dry dressing mix
1 pkg Taco seasoning mix
1 can pinto beans
1 can chili hot beans
1 can whole kernel corn (drain)
1 can stewed Rotel tomatoes (Mexican flavor)
1 can stewed tomatoes (I usually tear these up a little b/c I hate big chunks of tomatoes)

Brown meat and onion on skillet, drain. In larger pot, add all ingredients (meat too) and simmer.

Serve w/ chips and cheese.

This is a great recipe to double and freeze.

White Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterrey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

Wednesday, September 19, 2007

Sun Dried Tomato Crostini

Loaf of French bread, bias sliced
7 oz. jar sun dried tomatoes (drain/dice tomatoes but reserve the oil)
1/2 pkg (4 oz) cream cheese
4-6 oz. feta or goat cheese
1 Tbsp milk
1/2 cup diced onions
3 Tbsp diced olives OR 1 Tbsp capers
2 cloves garlic, minced

In a small bowl, mix sun dried tomatoes, onions, olives & garlic.
In separate bowl, beat softened cream cheese, feta/goat cheese & milk until smooth.
Spread reserved oil on slices of bread and toast (I put mine in the broiler).
Spread cheese mix on top of toasted bread and top with tomato mixture.

Great for parties!

Tuesday, September 18, 2007

Easy Shrimp Pasta

2 Tbsp. Balsamic Vinaigrette Dressing
1/2 lb. shrimp, cleaned (about 10 large)
3/4 cup chopped tomatoes (about 1 medium)
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
1/4 lb. (4 oz.) fettuccine, cooked, drained
2 Tbsp. Shredded Parmesan Cheese

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.
PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Thursday, September 6, 2007

Cherry Pie

This is one of our favorites, and it is super easy!

2 cans tart, pitted cherries in water (but DO drain them!)

1 1/3 cups sugar

1/3 cup flour

2 Tbsp butter

1/8 tsp. almond extract (this is optional; if you don't like it, you don't have to use it!)

2 refrigerated pie crusts (I love Pillsbury, one box has the two you will need)

Line pie plate with one pie crust. In a bowl, mix together cherries (after draining off the water), sugar and flour. Pour into pie crust. Place butter in dollops on top of cherries, and sprinkle almond extract. Top with remaining pie crust, either whole or in a lattice top. Place foil around the edge of pie (covering crust about 2 inches).

Bake at 425 for 25 minutes. Remove foil and bake 10-15 minutes more. Cool a bit and enjoy!