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.

Apple Pie Bars

These were a big hit!
Makes 15 bars

2 1/4 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 egg
1/4 cup + 2 Tablespoons sugar
3 Tablespoons flour
2 teaspoons cinnamon
6 1/2 cups cooking apples, cored and thinly sliced

Preheat oven to 350 degrees F.

In a mixing bowl, combine 2 cups flour, 1/2 cup sugar, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in egg until combined. Press half of this crust mixture into an ungreased 9"x9" or 8"x8" pan.

In a large bowl, stir together remaining ingredients except the apples. Add apples and toss to combine. Layer evenly over crust in baking pan.

Sprinkle with remaining crust mixture.

Bake for 45 to 50 minutes or until the upper crust is lightly golden. Cool and cut into bars. If it necessary to eat the bars right away, they may be cut while still hot, but will be slightly runny.

Pilaf Stuffed Acorn Squash

I've always enjoyed this recipe, and when I made it the other evening, Chris thought it was a perfect autumn dinner. It's quick and easy, not to mention economical, and of course, very tasty.

Serves 4

2 acorn squash
1 pkg Uncle Ben's wild rice & chicken rice mix
1 Tablespoon butter
2 1/3 cups water
1/4 cup dried cranberries
1/4 cup slivered almonds
salt to taste
1 cup shredded cheddar cheese

Heat oven to 400 degrees.

With sharpest knife, cut squash into somewhat even halves. Place cut side down on a jelly roll pan or 9" x 13" dish, and add about 1/2" water. Bake for 40 to 50 minutes, or until tender. You may need to add a little more water while baking.

While squash are baking, prepare rice mix as directed on package, using 1 tablespoon butter and 2 1/3 cups water. When rice is done cooking, stir in cranberries, slivered almonds and 3/4 cup cheese.

When squash is done cooking, turn cut side up, and sprinkle with salt. After you make these a few times, you will have an idea how much is enough. You are not scooping out the soft squash, and it does need salt!

Spoon rice mixture into squash halves and sprinkle with remaining cheese.

Bake for 3 to 5 minutes longer, or until the cheese is melted.

South of the Border Enchiladas

Lydia with really impressed with these!

Serves 8 - 10

1 can (28 0z) whole tomatoes, undrained
1 large onion or two medium onions, halved

2 teaspoons minced garlic
2 Tablespoons dried cilantro
2 teaspoons honey
1/8 teaspoons cayenne pepper
3 cups cooked pinto beans, rinsed and drained
2 cups ricotta cheese
1 large bell pepper
1 1/2 teaspoons ground cumin
1 pkg 8" flour tortillas
1 cup Mexican cheese blend, or half cheddar half Monterey Jack

Heat oven to 375 degrees. Grease 9" by 13" baking dish.

Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Pour into a 3 quart pot and add the honey, cayenne pepper, and 1 Tablespoon cilantro. Cook over medium heat 3 minutes, stirring occasionally. Remove from heat. In baking dish, spread enough tomato sauce to cover the bottom.

Combine beans, ricotta cheese, bell pepper, cumin, remaining 1 Tablespoon cilantro and 1/2 cup cheese. Spoon about 1/3 cup down the center of a tortilla, and roll up, placing seam side down in baking dish. When tortillas are filled, pour remaining tomato sauce over them. Sprinkle with remaining cheese.

Bake uncovered for 20 to 25 minutes or until tomato sauce is bubbly and cheese is thoroughly melted.

Mushroom Stroganoff

Serves 4-6

1 (8 oz pkg) spinach fettuccine
2 Tablespoons butter
1 Tablespoon olive oil
2 (8 oz) pkgs sliced fresh mushrooms -- I used the baby bellas
1 heaping Tablespoon minced garlic
1 large or 2 medium onions, chopped
1/4 cup flour
1/2 teaspoon ground black pepper
2 1/2 cups vegetable broth
2 Tablespoons tomato paste (optional)
1 cup sour cream

Cook pasta according to package directions. Drain, and keep warm.

Melt butter with oil in 3 quart pot until sizzling. Add mushrooms, onion and garlic. Cook over
medium heat until mushrooms are tender. (about 7 minutes).

Stir flour and pepper into mushrooms. Cook for one minute. While stirring, slowly add tomato paste and vegetable broth. Stirring constantly, bring to a boil and boil 1 minute. If it becomes too thick before boiling, add a little more veggie broth.

Stir in sour cream, and continue cooking until heated through, about 1 to 2 minutes. Do not boil.
Serve mushrooms over fettuccine.

I thought the spinach fettuccine was pretty with the mushrooms, but any pasta would be tasty.

Mexican Manicotti

We served this for company and everyone had seconds!
I doubled this recipe and did not double the meat. I think it would have been just as good if I had left the meat out altogether. No one would have noticed.

Serves 8

1 pound ground turkey
1 (16 oz) can refried beans
1 (4 oz.) can chopped green chilies
2 1/2 teaspoons chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 package manicotti shells
2 1/2 cups water
1 (19 oz) can enchilada sauce
1 (16 oz) jar picante sauce
2 cups sour cream
1 cup shredded Monterey Jack or Mexican cheese
1/4 cup sliced green onions
sliced olives -- optional

In a bowl, combine, combine the uncooked turkey, beans, green chilies, chili powder, cumin and oregano. Spoon into uncooked manicotti shells. This can be somewhat complicated. It works best if you use a pastry bag or a regular plastic bag with a hole in the corner. You don't want to spend all day on this part! Arrange the shells in a greased 9" by 13" baking dish. Combine water, picante sauce and enchilada sauce, and pour over the shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Touch the shells and if they are not yet soft, bake another 15 minutes. Uncover. Spread sour cream over the top and sprinkle with cheese, green onions and olives. Continue baking another 5 to 10 minutes or until the cheese is melted.

Lemon Doodles

My sister Lydia's comment on these is: "These are GOOD!"

Makes about 4 dozen

2 1/2 cups whole wheat flour
1 1/2 cups sugar or Florida crystals
3/4 cup flaked coconut
1 cup butter, softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon lemon juice
1/2 teaspoon grated lemon peel

Preheat oven to 400 degrees.

In large mixing bowl, combine all ingredients. Beat at low speed, scraping bowl often, until well mixed. Drop rounded spoonfuls of dough 2 inches apart onto ungreased (or silpat-lined) cookie sheets. Bake for 7 to 10 minutes, or until edges are lightly browned. Removed immediately from trays. Cool some to save for later!

White Bean, Sausage & Kale Soup

I put this together in just a few minutes this morning before heading out for the day. It cooked in the crock pot all morning, and the house smelled so good when we returned! It was the perfect soup for a cool, rainy day.


Serves 10

16 oz. hot and spicy bulk pork sausage
1 large carrot
2 14.5 oz cans diced tomatoes - plain or with Italian seasonings
8 cups chicken broth
1 1/2 lbs. torn kale
2 14.5 cans great northern white beans

Stovetop directions:
In a medium pot cook sausage well. Add tomatoes, carrot, and chicken broth. Bring to a boil. Add kale and cook until tender. Stir in beans, and heat thoroughly before serving.

Crockpot directions:
Cook sausage well in a frying pan. Meanwhile, add all the other ingredients to a crockpot. Add sausage. Cover. Cook on high for 3-4 hours.