Site hosted by Angelfire.com: Build your free website today!
undefined
undefined

My Favorite Recipes!



Main Dishes
Black Bean Tart
Tracey & Ronnie's Pepper Pot-O-Rice
Stir Fry
Bruchetta Chicken

Salads
Waldorf Spinach Salad
Strawberry Spinach Salad

Side Dishes Squash Casserole
Creamy Hashbrown Casserole

Desserts
Chocolate Cheesecake Cupcakes
Tiny Cherry Cheesecakes
Berry Shortbreads

 
Main Dishes

Black Bean Tart

1 ready made pastry shell
1 large (19 oz) can black beans, rinced
2 tbsp sour cream (not light or the filling will be too runny)
1 tsp salt
1 can (10 oz) can corn or 1 package frozen corn
1 tbsp vegetable oil
1 cup chopped sweet red pepper
1/2 cup chopped green onions
1/4 tsp pepper
1 1/2 cups (6 oz) Monterey Jack or Mozzarella cheese, shredded
1/4 to 1/2 cup minced fresh cilantro or parsely*
1 to 2 jalapeno peppers, seeded and chopped*

* optional

Bake pastry shell according to package directions (350 degrees for 10 minutes or until golden brown). In blender combine 1 1/4 cup beans, sour cream and 1/2 tsp salt. Cover and process until smooth. Spread over crust. In a skillet saute corn, peppers, onions, cilantro, jalapenos and beans. Remove from heat when vegetables and beans are tender-crisp. Add cheese, pepper and salt. Mound over pureed beans. Bake @ 350 degrees for 20-25 minutes.

Back to the Top




Tracey & Ronnie's Pepper Pot-O-Rice!

1 pkg cheddar and broccoli flavor rice
398 ml kidney beans or black beans
1 cup frozen corn kernals
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 green pepper, chopped
1/2 cup shredded cheddar cheese

Prepare rice and sauce as directed on pkg but do not let stand. Stir in kidney beans, corn, chili powder and cumin. Place in baking dish. Sprinkle green pepper on top. Cover and bake at 375 degrees F for 25 minutes. Uncover, sprinkle with cheese. Bake 10 minutes longer or until peppers are tender-crisp.

Back to the Top




Stir Fry

1 pound lean sirloin steak (or boneless, skinless chicken) cut into thin strips
1 cup thinly sliced red pepper
2 cups trimmed snow peas
1 cup choped green onions
1 cup chicken broth
2 tbsp reduced sodium soy sauce
2 tsp reduced fat peanut butter
1 tbsp ginger root
1 tbsp corn starch
1 tsp sesame oil
1/2 tsp crushed red pepper flakes
4 cups cooked brown rice

Spray large nonstick wok with spray. Add beef and cook over high heat until beef is no longer pink, about 4 minutes. Remove beef from wok, set aside. Add red pepper, snow peas, and green onions to wok. Cook and stir until veggies are tender. Mix broth, peanut butter, soy sauce, ginger root, cornstarch, sesame oil and red pepper flakes in a bowl. Add to vegetables, along with beef. Stir until sauce thickens. Serve over rice.

Back to the Top




Bruchetta Chicken



1/2 cup flour
2 eggs lightly beaten
4 boneless, skinless chicken breast halves
1/4 cup grated Parmesan or mozzarella cheese
1/4 cup dry bread crumbs
1 tbsp butter or margarine, melted
2 large tomatoes, seeded and chopped
3 tbsp minced fresh basil
2 garlic cloves, minced
1 tbsp olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13 inch x 9 inch baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover, bake 5-10 minutes longer or until top is browned. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3 minutes or so until tomato mixture is heated through.

Back to the Top




Salads

Waldorf Spinach Salad

3/4 cup Pecan pieces, lightly toasted
1 cup Red apple, with peel, sliced into thin wedges
1 cup Orange, peeled, halved and sliced
1/2 cup Red onion, thinly sliced
2 x 285 g bag Spinach, torn into bite size pieces

Dressing:
1/4 cup reserved toasted pecan pieces
1/2 cup sugar
1 tsp dry mustard
1/8 tsp hot pepper sauce
1/2 cup white vinegar
1/2 cup cooking oil


Toast pecans in 350 degree oven until lightly browned (5 minutes). Reserve 1/4 cup for dressing. Place pecans, apple, orange, onion, and spinach in large salad bowl.

Dressing:
Combine reserved pecans, sugar, mustard, hot pepper sauce, vinegar and cooking oil in blender. Blend for 2 minutes until smooth. Pour over spinach mixture and toss to coat salad.

Strawberry Spinach Salad

Torn fresh spinach
Fresh strawberries
1/2 cup slivered almonds, toasted

Dressing:
1/4 cup vegetable oil
2 tbsp sugar
2 tbsp cider vinegar
1 tbsp chopped onion
1 tsp poppy seeds
1 tsp sesame seeds
1/4 tsp paprika
1/8 tsp worchestershire sauce

Combine dressing ingredients in blender, blend. Pour over salad and toss to coat.

Back to the Top




Sides

Squash Casserole

4 Acorn Squash
1/4 cup (60 mL) butter
2 large eggs
1 1/2 tsp (7 mL) salt

Sweet Pecan Topping
1/4 cup (60 mL) butter
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) flour
1/2 cup (125 mL) chopped pecans

Butter Topping
2 tbsp (30 mL) butter
salt and pepper

Cut squash in half, lengthwise. Discard seeds. Place cut side down on greased baking sheet with sides. Bake, uncovered 350 degrees for approx. 50 minutes or until tender OR place cut side down in 1 inch of water and 1 tsp of salt in a microwaveable dish. Cover with plastic wrap and cook on high for approx. 8 minutes. Pour off water, pierce flesh with fork and let stand 5-10 minutes, covered.

Scoop out pulp into saucepan. Mash pulp with butter, eggs, and salt using fork or food processor. Put in 3 L ungreased casserole dish.

Pecan Topping
Melt butter in saucepan. Stir in sugar, flour, and pecans. Sprinkle over top. Bake, uncovered, in 350 degree oven for about 30 minutes.

Butter Topping
Make indentations with back of spoon all over surface. Put dab of butter in each one. Sprinkle whole surface with salt and pepper. Bake, uncovered, in 350 degree oven for 30 minutes.

Creamy Hashbrown Casserole

1 pkg (32 ounces) frozen hashbrowns, thawed
1 pound chedder cheese, cubed
1 can (10 3/4 ounces cream of chicken soup
2 cups (16 ounces) sour cream
3/4 cup butter, melted, divided
3 tbsp onion
1/4 tsp paprika
2 cups cornflakes, slightly crushed

In large bowl combine hashbrowns, cheese, soup, sour cream, 1/2 cup butter and onion. Spread into a greased 13 x 9 x 2 inch baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter, sprinkle on top. Bake uncovered 350 degrees for 50 - 60 minutes or until heated through.

Back to the Top


Desserts

Chocolate Cheesecake Cupcakes

8 ounces cream cheese
1 egg
1/3 cup of sugar
pinch of salt
1 cup chocolate chips
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup salad oil
1 tsp. vinegar
1 tsp. vanilla

Put liners in muffin tins. Cream together cheese, egg, 1/3 cup sugar and salt. Stir in chocolate chips, set aside. In a large bowl combine flour, 1 cup sugar, cocoa, baking soda and 1/2 tsp salt. Add water, oil, vinegar and vanilla to flour mixture and mix well. Fill each muffin tin 1/3 full with chocolate batter mixture. Drop a large spoonful of cheese mixture on top. Bake in 350 degrees oven for 20 minutes or so or until chocolate cake part springs back when touched lightly. Cool before removing from tins.

Tiny Cherry Cheesecakes

1 cup flour
1/3 cup sugar
1/4 cup cocoa
1/2 cup cold butter
2 tbsp cold water

Filling
6 ounces cream cheese, softened
1/4 cup sugar
2 tbsp milk
1 tsp vanilla extract
1 egg
1 can cherry pie filling

In small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork unti dough forms a ball. Shape into 24 balls. Place in greased minature muffin cups; press dough onto the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg. beat on low just until combined. Spoon about 1 tbsp into each cup. Bake at 325 degrees for 15 to 18 minutes or until set. Cool on a wire rack for 30 minutes. Top with pie filling. Store in refrigerator.

Berry Shortbread

1 cup butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
1/3 cup seedless raspberry jam

Glaze
1 cup confectioners' sugar
2 to 3 tsp water
1/2 tsp almond extract

In a bowl, cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle make an indentation in the center. Fill with jam. Bake at 350 degrees for 14 to 18 minutes or until the edges are lightly browned. Put on wire racks to cool. Combine glaze ingredients; drizzle over cookies.

Back to the Top





























Back to Main Page