White Chocolate Cranberry Bars

We enjoyed these bars, but they seemed just a little too sweet.  I'd recommend using less sweetener in the cranberries.  Chris told me I could make them again, as he finished the last of them.

Yield: 16 bars

1/2 C butter, softened
1/2 C granulated sugar
1/4 C packed brown sugar
1 C flour
1 C quick oats
1/4 t baking soda
1/4 t salt
1 C white chocolate or vanilla chips
1 1/2 C fresh or frozen whole cranberries
2/3 C light corn syrup (since I had it on hand I used it, but next time I'd use agave or honey)
1/2 C water
1 t vanilla

Preheat oven to 350 degrees F.

Cream together butter, granulated sugar and brown sugar until fluffy.  Stir together flour, oats, baking soda and salt; gradually add to butter mixture, until it is the consistency of coarse crumbs.  Stir in chips.

Reserve a scant 1 1/2 C of the mixture of  the crumb topping.  Firmly press remaining mixture evenly into greased 8" square pan.  Bake 15 minutes or until set.

Meanwhile, in medium saucepan, combine cranberries, corn syrup and water.  Cook over medium heat, stirring occasionally, until boiling.  Reduce heat, and simmer 15 minutes, stirring occasionally.  Remove from heat.  Stir in vanilla.  Spread evenly over baked layer.  Sprinkle reserved crumb topping evenly over the top, pressing in as needed.

Bake 15 to 20 minutes or until set.  Cool completely in pan on  wire rack.  Cut into bars.

Sausage & Black Beans

This may not make the most attractive presentation on the table, but it is a new addition to the wonderful comfort food category, not to mention being very easy.

Serves 8-12

1 lb bulk sausage -- I used mild or sweet Italian

1 qt chicken broth

2 15-oz cans black beans, rinsed and drained

2 14 1/2-oz cans hominy, rinsed and drained

2 10 1/2-oz cans diced tomatoes with jalepenos or green chilies

4 cups frozen diced hash browns (Southern style)

1 green pepper, chopped

1 onion, chopped

1 heaping T minced garlic

1 T oregano

1 t chili powder

Brown sausage in frying pan, breaking sausage into small pieces. Add to crockpot with remaining ingredients. Stir. Cover and cook on low for 5 hours, or high for 2-2 1/2 hours. Add more chicken broth if you think it gets too dry.

It is also good with a little Mexican cheese sprinkled on top when serving.

Summer Chicken Enchiladas

These were quick and easy.

Serves 4-6

16 oz taco or enchilada sauce

1/2 C water

1 1/2 C shredded cooked chicken

2 C shredded cheddar or mexi blend cheese

1 1/2 C plain yogurt

1 medium zucchini, quartered and sliced

1 4-oz can diced green chilies

package tortillas (6 inch corn tortillas would be ideal, but I used the 8 inch flour because it was all I had)

Preheat oven to 400 degrees.

Add water to taco sauce. Spread 1/2 C or so over the bottom of a shallow baking dish.

Combine chicken, 1 C of the cheese, yogurt, zucchini and chilies. Spread about 1/4 C or so (more if using larger tortillas) down the center of each tortilla. Roll up the tortilla and place seam side down in the baking dish.

Pour remaining taco sauce over the enchiladas and spread to cover evenly. Edges that don't get sauce will be dry and crunchy. Sprinkle with the remaining cheese.

Cover and bake for 20 minutes, or until thoroughly heated and cheese is melted.

These would be great with sour cream, guacamole, sliced olives and fresh cilantro.

Rich and Easy Cookie Bars

Almost more of a candy bar. These didn't last long!

Makes 2 to 3 dozen.

1/2 C butter

1 1/2 C graham cracker crumbs

1 (14 oz) can condensed milk

2 C (12 oz pkg) chocolate chips

1 C grated coconut

1 C pecans, or other nuts

Preheat oven to 350 degrees.

Meanwhile, melt the butter in a 9x13" pan in the oven. Remove from oven. Stir graham crackers into butter and press onto bottom of pan. Pour condensed milk evenly of crust. Sprinkle with chocolate chips, coconut, and pecans; press down firmly.

Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars when cool.

Garden Medley

This was a great side dish, and quick and easy to prepare. I liked it so much it would have been fine for me as a main course! It would also be a great alternative to mashed potatoes for Thanksgiving dinner.

Serves 6

6 small red potatoes, quartered

16 baby carrots, halved lengthwise

1 small onion, cut into wedges

1/2 C chicken broth

1 1/4 t seasoned salt

2 medium zucchini, chopped

2 T minced fresh parsley

Preheat oven to 400 degrees.

In a greased 2 quart baking dish, combine potatoes, carrots, onion, broth and 1 t seasoned salt. Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Continue baking 10-15 or until the veggies are tender. Sprinkle with parsley.

Zucchini Tortilla Casserole

Serves 12

4 medium tomatoes, chopped (about 2 1/2 C)
2 small zucchini, julienned
6 green onions, chopped
1 30 oz can black beans, or about 4 C, drained and rinsed
1 29 oz can enchilada sauce
1 pkg taco seasoning mix
2 C sour cream
1 C chicken broth or milk
12 6-inch corn tortillas, halved
4 C cheese, Jack, cheddar, Mexi-blend
1 T cilantro

Preheat oven to 375.

Grease one 9x13" and one 9x9" dish.

In medium bowl combine tomatoes, zucchini, onions, and beans.

Set aside 3/4 C enchilada sauce. With a wire whisk, beat remaining enchilada sauce, taco seasoning mix, chicken broth, and sour cream until smooth.

Spread a thin layer over the bottom of both baking dishes. Arrange half (8 in 9x13", 4 in 9x9") tortilla pieces over sauce, overlapping as necessary. Spoon half of vegi-bean mixture over tortilla pieces, followed by 1 1/3 C cheese, and half sauce mixture. Repeat layers, ending with reserved enchilada sauce, and cover baking dishes with foil.

Bake for 30 to 35 minutes, until thoroughly heated. Uncover, and sprinkle with reserved cheese. Continue baking 5 minutes or until cheese is melted. Sprinkle with cilantro.

Indian Cauliflower

This was great and a lentil rice pilaf really complimented it.
Serves 4-5

1/4 C butter
1T ground cumin
1 T ground coriander seed
2 T finely chopped fresh gingerroot
2 t minced garlic
1 t turmeric
1/2 t salt
1/2 C chicken broth
1 head (about 6 C) cauliflower, cut into 2 inch pieces
1 15-oz can (2 C) garbanzo beans, drained
1 can chopped green chilies
1 C peas
1/2 C sour cream
2 T chopped fresh cilantro

Melt butter in a 12 inch skillet until sizzling; add spices and salt. Cook over medium high heat 1 to 2 minutes, stirring constantly, until spices begin to brown. Add chicken broth, cauliflower, garbanzo beans and chilies. Stir to coat.

Pour mixture into crock pot. Cook on low for 3 to 4 hours or until cauliflower is tender. Fifteen minutes before serving, increase heat to high and add peas and sour cream. Continue cooking until peas are heated through. Sprinkle with cilantro when serving.

Pumpkin Dip

This is a great dip to serve with apples and pears, but you can also use it as a spread for pumpkin bread.

2 C powdered sugar
8 oz cream cheese
2 C or a 15 oz can pumpkin puree
1 1/2 t Thanksgiving Pumpkin Spice mix

Whip together sugar and cream cheese. Add remaining ingredients.

Enjoy!

Thanksgiving Pumpkin Spice Mix

Makes about 1/4 cup

Combine:
3 T ground cinnamon
3 t ground nutmeg
1 1/2 t ground ginger
1 1/2 t ground cloves

I multiplied this several times to have the mix on hand.

Broccoli Cheese Tarts

Great appetizers!
Makes 18 tarts

18 wonton skins
1 T butter, melted
1 egg
1 t flour
3/4 C broccoli
1/4 pimento, drained
1 C shredded cheddar cheese
1/4 t onion powder
1/4 thyme
1/8 t pepper

Preheat oven to 350 degrees.

Brush one side of each wonton skin with butter. Carefully press wonton skins, buttered side up, into greased muffin cups.

In a medium bowl, beat together egg and flour. Mix in onion powder, thyme, and pepper. Stir in remaining ingredients. Spoon into wonton lined cups.

Bake for 15 to 20 minutes or until filling is set and wonton skins are golden brown. Remove immediately from pans and serve warm.

Weeknight Rigatoni

Lately my weekdays have been busy, and if Abigail needs me to pay attention to her in the evenings, it's handy if dinner can be quick and easy. This was just that.

8-10 servings

16 oz box rigatoni pasta
4 stalks celery, chopped
2 carrots, shredded (1 C)
16 oz pkg sour cream
1 package dip mix
1 1/2 C cheddar cheese
1 1/2 jack cheese
1/2 C parmesan cheese
3/4 C milk
1 T basil
1/2 t black pepper
2 T butter
1/2 C Italian bread crumbs

Preheat oven to 375 degrees.

Cook pasta until tender; drain.

Combine pasta and remaining ingredients except for butter and bread crumbs. Pour into one 9"x13" or two 8"x8" ungreased baking dishes.

Melt butter, and mix with bread crumbs. Sprinkle over pasta.

Bake for 25 to 30 or until hot and bubbly.

Apple Cheddar Bread

Makes about 4 mini loaves (2" x 4") or 1 large (5"x 9")

1/4 C butter
2/3 C sugar
2 eggs
1/4 C applesauce
2 apples, chopped
1/2 C grated cheddar cheese
1/2 C walnuts (optional)
2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add applesauce and mix well. Gently stir in apples, cheese and walnuts. Combine remaining ingredients in a separate bowl. Slowly add dry ingredients to rest of batter and stir just until moistened.

Pour into greased loaf pans. If using smaller pans, I find it helpful to use a very large cookie scoop.

Bake until a toothpick inserted in the center comes our clean, 25 minutes or so for smaller loaves, and 50 minutes for a large loaf. Cool in pans 1 or 2 minutes before removing to cooling rack.

Mocha Nut Cookies

This recipe is a real winner. It was a good thing I doubled it for a party, or they would have all been gone in a flash!
Makes about 5 dozen

1 C butter, softened
1/2 C sugar
2 t vanilla
1 3/4 C flour
1/3 baking cocoa
2 T instant coffee granules
1 C finely chopped walnuts
powdered sugar

Preheat oven to 325 degrees.

In mixing bowl, cream butter and sugar until light and fluffy. Add vanilla, coffee, cocoa, flour one at a time, beating well after each addition. Stir in walnuts. Dough will be stiff.

Drop rounded 1 inch balls 2 inches apart onto ungreased baking sheets. A small cookie scoop works really well.

Bake for about 14 minutes or until set. Cool on pans for a couple minutes before removing to wire racks.

Optional:
While still warm, roll cookies in powdered sugar.

Grits and Sausage Breakfast

Serves about 6

16 ounces bulk sausage, cooked and crumbled
3 cups water
3/4 cup grits
2 cups cheddar cheese
2/3 cup evaporated milk, or regular milk
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon hot sauce
2 large eggs, beaten

Preheat oven to 350 degrees.

Boil water in medium pot and slowly stir in grits. Cover; reduce heat to low. Continue cooking, stirring occasionally, until done. Remove from heat.

Add 1 1/2 cups cheese, milk, and seasonings. Stir until cheese is melted. Add the sausage and eggs; stir well.

Pour into greased 8" square baking dish.

Bake for 1 hour. Top with remaining cheese and bake for 5 or so minutes or until cheese is melted. After removing from the oven, let it set for about 10 minutes before serving.

Pumpkin Chocolate Chip Muffins

Makes about 24 muffins

3 cups flour
3/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 1/4 cups pumpkin
1 3/4 cups milk
1/4 cup melted butter
1/4 cup vegetable oil
1 cup chocolate chips
1 cup chopped nuts

Preheat oven to 400 degrees.

Combine dry ingredients in a medium bowl.

Combine wet ingredients in a large bowl. Stir in chocolate chips and nuts. Add dry ingredients and stir just until moistened.

Fill greased muffin cups nearly full. I use a large cookie scoop, which makes it easy and mess-free.

Bake 20 minutes, or until lightly browned. Cool in pan for 5 minutes, then transfer to cooling rack.

These are best served warm!

Broccoli Cheddar Soup

A creamy, cheesy, filling soup for a winter day.

Serves 5 or 6

6 Tablespoons butter
1 medium onion
1 teaspoon minced garlic
1/4 cup flour
2 cups half and half
3 cups chicken broth
1/2 pound fresh broccoli
2 cups carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar cheese

Saute onion and garlic in butter until onion is tender. Stir in flour; a paste will form. Continue cooking and stirring over medium heat for about 2 minutes. Stirring constantly, slowly add half and half and then the chicken broth. Simmer for 20 minutes.

Add broccoli and carrots.
Timesaving tip: If you to not have a mandoline to julienne your carrots, you may be able to find "matchstick" carrots in your grocery store.

Cook over low heat until the veggies are tender and soup has thickened, 25 minutes to 1 hour, stirring occasionally. When soup is thickened, add the cheese. Stir until well blended. Serve when cheese has melted.

If soup gets too thick, you can thin it with extra milk or chicken broth.

Banana Bars with Toasted Frosting

Chris really liked these!
Makes 48 bars

Bars:
1 cup sugar
3/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sour cream or yogurt
2 eggs
2 large (1 cup) ripe bananas
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting:
1/4 cup butter
2 cups powdered sugar
3 oz. cream cheese, softened
1 teaspoon vanilla
1 Tablespoon maple syrup (optional)
1/2 cup chopped pecans, toasted OR
2/3 cup toasted coconut

Preheat oven to 375 degrees.

Cream together butter, sugars, sour cream (or yogurt) and eggs in a large mixing bowl. Add bananas and vanilla and mix well. Add remaining bar ingredients and beat until well mixed.

Spread batter in a greased (10"x15") jelly roll pan. The Pampered Chef bar pan is perfect.

Bake 20 to 25 minutes, or until a toothpick comes out clean.

For frosting, melt the butter in a 1 quart pot over medium heat. Continue cooking, stirring constantly until butter just starts to golden (5-6 minutes). Butter will bubble and foam. Remove from heat and cool.

Combine cooled toasted butter, powdered sugar, cream cheese, vanilla, and maple syrup in a small bowl. Beat until smooth.

Spread frosting over bars. Sprinkle with pecans or coconut. Cut into bars.

I couldn't find my coconut, so the bars are plain with the frosting in the photo. =)

Impossibly Easy Greek Pie

The roasted red peppers make this quiche very tasty.
Makes 6 servings

1/2 pound bacon, cooked and crumbled
1/4 cup sliced leeks
half of a 7 ounce jar roasted red bell peppers, chopped
1/2 cup crumbled feta cheese
3/4 cup Bisquick
1 cup milk
1 1/2 teaspoons dried basil
3 eggs

Preheat oven to 400 degrees.

Grease 9 inch pie plate.

Combine bacon, leeks, peppers and cheese in pie plate. In a mixing bowl, whisk together the Bisquick, eggs, milk, and basil. Pour over combination in pie plate.

Bake 25 to 30 minutes or until set.

Cool at least 5 minutes before cutting.

Banana Mini Morsel Bars

This is a great recipe to use when the bananas get very ripe.
Makes 6 dozen bars

2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2/3 cup granulated sugar or Florida crystals
2/3 packed brown sugar
1 teaspoon vanilla
3 very ripe medium bananas
1 large egg
1 cup (half of a 12-oz package) mini chocolate chips

Preheat the oven to 350 degrees.

Grease a 15 by 10 inch jelly roll pan.

In a large mixing bowl, cream together butter and sugars. Add vanilla, egg, and bananas, beating well after each addition. Add salt and baking powder and mix well. Slowly add flour, and mix thoroughly. Stir in chocolate chips. Spread into pan.

Bake 20 to 30 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Cool in pan and cut into bars.

Pumpkin Cookies

These were really good. I usually only eat cookies when they're hot out of the oven, but these were good cool. =)
Also, the whitish spots in the photo are NOT mold, of course. They are melted green and blue chocolates...
Makes about 4 dozen cookies

2 cups flour
2 cups oats
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 Tablespoons molasses
1 cup pumpkin
1 egg
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup raisins
3/4 cup M&M baking bits (optional - they are very good with out chocolate)

Preheat oven to 350 degrees.

Grease baking sheets or line with parchment paper or silicone mats.

Cream butter and sugars in a large mixing bowl. Add molasses, pumpkin, egg, and vanilla, beating well after each addition. Add cinnamon, salt and baking soda. Mix well. Gradually add flour and then oats. Stir in walnuts, raisin and M&Ms.

With cookie scoop, drop onto baking sheets.

Bake for 9 minutes, or until cookies are lightly browned. Cool on baking sheet for 5 minutes; remove to wire racks to cool completely.