Grandma's Spaghetti - O How I Miss It

Fry up meat with onion and garlic
Put tomato paste in big pot
Put in a can of tomatoes
Put in water up to half the pan
Put in diced green peppers
Put in salt and italian seasoning (a bay leaf too)
then boil for an hour


I HOPE THIS IS RIGHT, DAVE EXPLAINED IT TO ME. IF YOU HAVE CHANGES LET ME KNOW :)

Cafe Rio rice

Café Rio Rice

6 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Slow cooker Chicken Taco Soup

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 12 fluid ounce chicken broth
  
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

I used one can of rotel instead of one of the cans of diced tomatoes. Also you could put fresh cilantro on top!

Breakfast Cookies

Ellie Krieger breakfast cookies
Ingredients

* 3/4 cup whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter
* 1/4 cup canola oil
* 1/4 cup dark brown sugar
* 3 tablespoons granulated sugar
* 1 egg
* 1/4 cup (1 small jar) strained carrot baby food
* 1 teaspoon vanilla extract
* 1/2 cup rolled oats
* 1/2 cup bran cereal flakes
* 1/3 cup raisins
* 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Wassail

1 qt water
3 sticks cinnamon
5 cloves
1 cup sugar
¾ t ginger
1 t allspice

Bring those to a boil then simmer for 10 minutes. Remove cloves and cinnamon then add juices:

1 12oz can orange juice concentrate
1 6 oz can lemonade concentrate
2 qt apple juice or cider

Serve Warm
This is very good

Nutrition Facts Per Serving:

• Servings: 12 servings
• Calories 179
• Total Fat (g) 7
• Saturated Fat (g) 4
• Cholesterol (mg) 23
• Sodium (mg) 331
• Carbohydrate (g) 19
• Fiber (g) 1
• Protein (g) 9
• Vitamin A (DV%) 0
• Vitamin C (DV%) 0
• Calcium (DV%) 0
• Iron (DV%) 0

Diabetic Exchanges

• Other Carbohydrates (d.e.) 1.5
• Fat (d.e.) 1.5

3/4	cup finely crushed graham crackers
2	tablespoons butter, melted
1	8-ounce package reduced-fat cream cheese (Neufch��tel)
1/2	cup sugar or sugar substitute equivalent to 1/2 cup sugar*
1/2	cup fat-free milk
2	teaspoons vanilla
1/2	teaspoon finely shredded orange peel
2	8-ounce packages fat-free cream cheese
1	15-ounce can pumpkin
1	teaspoon pumpkin pie spice
1	envelope unflavored gelatin
1/4	cup orange juice

1. For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

2. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

*Test Kitchen Tip: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro.Exchanges: 1 other carbo., 1.5 fatCarb choices: 1

Make-Ahead Directions: Prepare as directed through step 5. Cover and chill for up to 24 hours. Serve as directed in step 6.

Rotini Greek Salad

3 cups uncooked Rotini
1 cup Roma tomatoes, quartered
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/3 cup sliced black olives
1/3 cup crumbled feta cheese
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Salt and Freshly ground black pepper

Directions:
1. Cook pasta according to package directions, drain, rinse with cold water; drain again. In large bowl combine pasta, tomatoes, onion, bell pepper, olives and cheese.

2. For vinaigrette, in small bowl whisk together vinegar, oil, basil and oregano. Season to taste with salt and pepper. Add to pasta mixture; toss to combine. Refrigerate, covered, to chill.


(I used whole wheat pasta, and it was great! Also I added more olives and onions!)

Gooey Coconut Dream Bars

Ingredients

Makes 20 bars

FOR THE CRUST

3 cups graham cracker crumbs (from about 20 crackers)
3/4 cup unsalted butter, melted
1/4 teaspoon coarse salt ( I haven't ever included it when I have made this and it turned out fine.)

FOR THE TOPPING
1 cup semisweet chocolate chips
2 cups sweetened flaked coconut
1 3/4 cups plus 2 tablespoons sweetened condensed milk

Directions

1. Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
2. To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
3. To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
4. Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
5. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

Café Rio Chicken
5 Lbs Chicken Breast, boneless, skinless
1 Small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp Cumin
3 Cloves Garlic, minced

Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and our over shredded chicken to keep moist.

Café Rio Pork
1 Large Pork Roast
1 Bottle Honey BBQ Sauce
1 Tbs Honey
1 Liter Coca Cola

Place all ingredients in crockpot and cook on low all night. In the morning, take the pot roast out, leaving the juice in the crockpot, shred the roast. Place shredded meat back into crockpot and leave on low temp. until serving.

Café Rio Tomatillo Salad Dressing
1 Cup Buttermillk
1 Cup Mayo
1 Pckg. Dry Buttermilk Ranch dressing mix
2 Tomatillos (husked)
2 Jalapenos
½ Bunch cilantro
Juice from ½ Fresh Lime
1 Clove Garlic

Puree all ingredients in blender for 30 seconds. Refrigerate until chilled.

Pico de Gallo
4 Fresh Tomatoes, chopped
1 White Onion, chopped
¼ Bunch Cilantro
2 Cloves Garlic, minced
½ Tsp Lime Juice
1 Tsp Salt
½ Tsp Pepper

Combine all ingredients together in a medium bowl. Refrigerate until chilled.

NILLA Apple Crisp

Prep Time:

20 min

Total Time:
55 min

Makes:
12 servings, 1/2 cup each

4 large Granny Smith apples (2 lb.), peeled, thinly sliced(*I used Gala apples 6 of them)

1/2 cup packed brown sugar, divided

2 tsp. ground cinnamon, divided

1/3 cup old-fashioned or quick-cooking oats

1/4 cup (1/2 stick) cold margarine

25 Reduced Fat NILLA Wafers, crushed (about 1 cup crumbs)

1-1/2 cups thawed COOL WHIP LITE Whipped Topping (I paired it with Vanilla Ice Cream)

HEAT oven to 350°F. Toss apples with 1/4 cup brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch sq. baking dish.

COMBINE oats, remaining brown sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.

BAKE 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.

Roast chicken

Emeril's Garlic Smeared Rosemary Roast Chicken

1 free-range chicken, about 3 1/2 pounds
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1/3 cup Roast Garlic Puree, recipe follows

Preheat oven to 425ºF.

Rinse chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil and season inside and out with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1¼ hours, until chicken is almost cooked through. Remove chicken from the oven and schmear the 1/3 cup roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through. Remove from the oven, set aside to rest briefly, then carve and serve.

Yield: 4 servings

Roast Garlic Puree

Recipe courtesy of Emeril Lagasse and Martha Stewart Living Omnimedia, Inc.

10 heads of garlic (about 1 1/2 pounds)
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet. Drizzle the oil over the garlic and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, 1 hour to 1 hour and 15 minutes.

Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

Healthy Hot Cocoa

Dark Is Key
In one study, just 6 weeks of a daily dose of cocoa made skin smoother, better hydrated, and less sun sensitive. And 12 weeks did even more. All thanks to the skin-boosting antioxidants in cocoa, called flavonols. But it’s got to be dark chocolate, according to Wechsler. "Skip cocoa mixes, which don't have the same flavonol levels, and go for the real thing: dark, unadulterated cacao powder that contains 70 percent or more cacao," she writes in her new book, The Mind-Beauty Connection. Here's her to-die-for recipe (actually, it’s her husband Harry's!):

Harry's Super Simple, Healthy Hot Cocoa
The secret to this easy recipe? Heat it slowly. Slow heat helps release the antioxidants.

Ingredients
1 1/2 teaspoons unsweetened cocoa powder with 70% or more cacao (such as Scharffen Berger natural cocoa powder or Ghirardelli unsweetened cocoa)
2 teaspoons sugar
Pinch of salt
1 cup skim or low-fat milk

Combine all ingredients in a saucepan and heat gently (do not let it boil), stirring frequently, until cocoa is just beginning to steam. Pour into a mug and enjoy.

Ruth's Sugarless Raw Almond Cookies

Yield: 12 cookies, 4 servings

½ cup raw almonds, unsoaked

¼ cup raw walnuts, unsoaked

Dash salt

½ cup pitted medjool dates, unsoaked

¼ teaspoon almond extract

¼ cup raisins or dried cherries, unsoaked, (optional)

¼ cup ground almonds

(1 cup raw almonds, unsoaked – Place in a food processor fitted with the S blade and process until finely ground. Store in a sealed container. Ground almonds will keep for one month in the refrigerator or 3 months in the freezer. Yield – 1 ¼ cup)

Place the almonds, walnuts, and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t over process: you should still see chunks of almonds and walnuts. Add the raisins, if desired and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.

Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until sticks together. Roll into a 1-inch ball and flatten slightly to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the ground almonds, and place on a plate. Chill at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or 3 month in the freezer.

Variations:

For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips, and add 1 teaspoon orange zest, if desired. Although these cookies aren’t totally raw, they are much healthier than the traditional version.

For Schoolboy Cookies: Omit the raisins, and press a small square of dark chocolate onto the top of each cookie.

For Lemon Cookies: Replace the almond extract with lemon extract and add 1 teaspoon lemon zest.

Chocolate Oat Cake

Heat oven:350

1/2 C. butter

1 C. oats

1/2 C. semi-sweet chocolate chips

Mix these 3 ingredients in a large bowl. Pour:

1 1/4 C. boiling water over and let stand for 20 min. Stir, then mix in:

1 1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

1 C. brown sugar

3 eggs

Mix well. Pour into greased 9x13 pan and bake for 35-40 min.

Optional topping:

6 Tbs butter

3/4 C. brown sugar

1/2 C. light cream

Mix over medium heat and bring to a boil. Let boil 2 to 3 minutes.

Add 1/2 C. chopped pecans and

1/2 C. coconut

Pour over hot cake. Broil lightly.

Lemon-Coconut Squares

Prep Time:
10 min

Total Time:
3 hr 40 min

Makes:
20 servings, one square each.

35 NILLA Wafers, finely crushed (about 1-1/3 cups)

1 cup sugar, divided

1/4 cup (1/2 stick) butter or margarine, melted

1 tsp. grated lemon peel

2 eggs

1/4 cup lemon juice

2 Tbsp. flour

1/2 tsp. CALUMET Baking Powder

1/4 tsp. salt

1/3 cup BAKER'S ANGEL FLAKE Coconut

PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min.

BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.

BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.

LeNell's Yogurt Smoothie

Yogurt
Frozen fruit
Frozen cranberries
Dried goji berries (cause their so healthy)
Freshly cut AleVera goop
Blend and drink

LeNell's Great Bread

Finally I made “the best” bread

In Bosch bowl with hook

Add
6 cups warm water
2 T salt
2/3 c. honey
2/3 c. oil
9 c. whole wheat flour

While mixing on speed 1 add
2 eggs
2 ½ T. saf-instant yeast
When motor bears down turn to speed 2
While mixing on speed 2
Add approximately 6 more cups of wheat flour until dough pulls away from side of bowl

BE CAREFUL NOT TO ADD TOO MUCH FLOUR
Let knead for 8 min.
With oil on hands make pretty loaves and put in bread pans
I like to roll out a couple of them and spread butter, brown sugar, cinnamon and nuts
Roll it back up into a loaf
Put a dish towel over them and put into a warm oven 180. Make sure oven is off.
Let rise until double

Bake 350 for 30 to 35 min. Makes 6 loaves

Take one to a neighbor and freeze the rest!!

Bruce’s Favorite Oatmeal Chocolate Chip Cookies

Make’s 5 doz.

Cream
2 sticks butter
1 c. brown sugar
1c. white sugar

Add
2 eggs
1 t vanilla

Mix
2 c. flour
½ t. salt
1 t. baking powder
1 t. baking soda

Add dry ingredients w/ cream ingredients. Also add
2 ½ c. oatmeal ( blend oatmeal to be more fine)
Add
11/2 c. nuts
2 c. chocolate chips
Do not over stir
Bake 375 for 10 min.

LeNell’s Corn Bread

(healthy and moist)

Mix dry ingredients
3 c. wheat flour
11/2 c. corn meal ( I ground popcorn)
3 t. baking soda
1 ½ t. salt

Mix
3 eggs
1 c. (heaping) sugar
¾ c. applesauce
½ c. oil
Mix the two together. Don’t over stir
Bake 350 22 to 26 min
I sprinkle sugar on top before baking

Grammy’s raisin cookies

(Always keep a batch in the freezer)

Boil
2 c. raisins in 2/3 c. water
Till raisins are tender.
Cream well
1 c. sugar
1 cube butter
2 eggs
Add 1 t. (generous) vanilla
Mix dry ingredients
2 c. wheat flour
½ t. salt
2 t. cinnamon
1 t. nutmeg
½ t. cloves
1 t. baking soda
½ t. baking powder
1c. instant oats or blended old fashioned oats

Mix dry ingredients to cream mixture
Add raisins with the extra liquid
Add nuts
The dough should not be too sticky add extra flour until the dough will hold well into a ball
Bake at 375 for 9 min.

By LeNell