Marinated Tomatoes

Mushrooms (sliced)
3 Tbsp green onions
5 lg tomatoes

Marinate~
1 tsp. curry
1 tsp. sugar
1/2 C oil
1/4 C vinegar
1 crushed garlic clove
1 tbsp parsley
salt and pepper

Make dressing and shake well.  Marinate veg for several hours before serving.

Spinach Salad

Dressing~
1 garlic clove (halved)
2 tbsp cider or red wine vinegar
1 tsp sugar
1 tsp salt
1 tsp dry mustard
1/2 tsp pepper
6 tbsp olive oil

8 C spinach
1 hard boiled eggs grated
8 slices of bacon (crumbled)
2 or 3 green onions chopped fresh mushrooms (sliced)

Beat dressing and refrigerate.  Add dressing (remove garlic) just before serving.

Apple Yogurt Cake

DAVID ROCCO’S APPLE YOGURT CAKE

Author: Janice

Recipe type: Dessert

Prep time:  20 mins

Cook time:  60 mins

Total time:  1 hour 20 mins

Serves: one 8-inch cake

 

INGREDIENTS

• 1⅓ cups (150 grams) all-purpose flour
• ¼ tsp cinnamon
• ¼ tsp salt
• ½ cup (115 grams) granulated sugar
• ⅞ cup (200 grams) unsalted butter, melted, plus a little extra for buttering the pan
• 2 large eggs
• ½ cups (125 mL) yogurt (I used 2.5% fat yogurt)
• 2 apples, peeled, cored, and thinly sliced
• zest of 1 lemon
• ⅓ cup (75 grams) granulated sugar (for the topping)

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter an 8-inch cake round.
2. In a medium bowl, whisk together the flour, cinnamon, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup of sugar and the melted butter until it has lightened.
4. Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
5. Reduce the mixer speed to low and add the flour mixture alternately with the yoghurt, beginning and ending with the flour.
6. Stir in the sliced apples and the lemon zest, and pour the batter in the prepared pan.
7. Sprinkle the ⅓ cup sugar evenly over the top of the cake.
8. The original recipe suggests a baking time of 40 minutes, but I think it needs to bake for over one hour (until a tester inserted into the center (not through an apple if possible!) comes out clean.
9. Let cool completely before serving.

Peanut Butter Fudge (TWO ingredients!!!!!)

Foolproof Peanut Butter Fudge {2 ingredients!}

yield: 25 PIECES

ingredients:

• 1 (16.3-oz.) container creamy peanut butter, or about 1-3/4 cups
• 1 (1-lb.) container vanilla frosting

preparation:

Line a 9" x 9" pan with foil and set aside.

Add peanut butter and vanilla frosting to a medium sized microwave-safe bowl. Do not stir. Microwave for 1 minute, then stir until combined and completely smooth. Pour into prepared pan and spread evenly. Place in refrigerator until firm. Remove the fudge from the pan using the foil, and then cut fudge into squares.

This fudge is very creamy, with a texture that is a bit softer than traditional fudge. It's oh so good! The fudge freezes well, too. Just place it in an airtight container with layers of fudge separated by wax paper.

Glynis' Better Butter Chicken

The Better Butter Chicken
Fragrant Indian butter chicken.
It's the star of India! A real jewel. A gem of a recipe. Our healthier rendition of this popular
ethnic dish doesn't use gobs of butter and tons of heavy cream, so you can save those precious
calories for dessert.
2 tbsp butter
1 ½ cups chopped onions
2 tbsp minced garlic
1 tbsp grated gingerroot
1 ½ tsp chili powder
¾ tsp each ground coriander and ground turmeric
½ tsp each ground cinnamon and ground cumin
1 can (28 oz/796 mL) no-salt-added diced tomatoes, drained
1 ½ cups reduced-sodium chicken broth
1 tbsp brown sugar
¼ tsp each salt and freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up (see tip)
1/3 cup 1/t cup light (5olo) sour cream
1 tbsp minced fresh cilantro
Hot cooked basmati rice (optional)
* Melt butter in a deep, 1O-inch skillet over medium heat. Add onions and garlic. Cook slowly,
stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, coriander,
turmeric, cinnamon and cumin. Cook 1 more minute. Add tomatoes, chicken broth, brown sugar,
salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
* Add cut-up chicken and sour cream. Simmer, uncovered, for 5 more minutes. Remove from
heat and stir in cilantro. Serve over hot basmati rice, if desired.
MAKES 5 SERVINGS
PER SERVING 297 calories, 1 0.5 g total fat (5 g saturated fat), 33 g protein, 18 g
carbohydrate,4 g fiber, 102 mg cholesterol, 395 mg sodium
Recipe Tip: Using a store-bought rotisserie chicken makes this recipe much tastier than using
plain, cooked chicken breast. The combination of dark meat and light meat makes it absolutely
scrumptious! Remove all of the skin from the chicken, discard the wings and cut the meat from
the thighs and breasts into large chunk. Don't shred or cut the rneat too-small, or the finished dish
won't look very appealing.
Note from Glynis: I used chicken thighs instead of the whole cooked chicken and they worked

Pumpkin Crisps

COPYCAT TRADER JOE'S PUMPKIN CRANBERRY CRISPS

 

SAVE PRINT

If you've tried these crackers from TJ's, you might just want to marry me for figuring this out. If you haven't tried them you're going to flip, they're so.... good!

Author: Chris Scheuer

Recipe type: Appetiser

INGREDIENTS

• ½ cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup dried cranberries
• 1 teaspoon baking soda
• ½ cup rolled oats
• ¼ cup sunflower seeds
• ¼ cup flax seed
• 1½ teaspoons fresh rosemary (or 1 teaspoon dried)
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon dried thyme
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• 1 cup buttermilk
• 3 tablespoons brown sugar
• 3 tablespoons pumpkin puree*

INSTRUCTIONS

1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper. Generously spray 4 8-ounce glass Mason-type jars with cooking spray. Set aside.
2. In a large bowl combine the flour and dried cranberries. Rub mixture with your fingers to separate dried cranberries, till there are no large clumps. Add baking soda, oats, sunflower seeds, flax seed, spices, salt and pepper. Stir to combine.
3. Combine buttermilk, brown sugar and pumpkin purree. Stir till well blended. Add the wet ingredients to the flour mixture and stir, just until flour disappears.
4. Spoon the batter into prepared jars, filling ⅔ full. Bake for 25-28 minutes until golden and springy to the touch. A toothpick inserted in the center should come back clean or with just a few crumbs. Allow to cool in jars for 10 minutes then remove by inverting and gently shaking jar. Cool completely on a wire rack.
5. When the loaves are cooled, place in freezer for 1 hour. This will help you to slice the crackers nice and thin.
6. Preheat oven to 300˚F. Cut loaves into ⅛-inch slices and place slices on prepared sheet pans. Bake for 20-25 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container or freeze in zippered bags.
7. Yield: 5-6 dozen

Warm Spinach Salad

Spinach Salad with Warm Dressing by Nicole Lachner

 100% would make it again     

1 of 1+ ADD PIC

RATING

4.50 / 5.00 rating by 6 people

TIMES

Prep time: 0:05 Overall time: 0:10

SERVINGS

2 to 4 servings scale / convert

INGREDIENTS

1 md. shallot, diced
3 cloves garlic, crushed
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup honey
Olive oil, to taste
1 bunch spinach
1/2 cup pecans
1/2 cup bacon bits
8 sm. white mushrooms

INSTRUCTIONS

Warm balsamic vinegar, Dijon mustard and honey in a saucepan over low heat. Add shallots and garlic to sauce; mix and stir over warm heat until shallots and garlic are soft. Add olive oil to even the taste of the balsamic vinegar and stir until emulsified.

Wash spinach and garnish with bacon bits, pecans and mushrooms (pecans taste best browned under 400°F heat).

Spoon over warm sauce and serve immediately.