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.