Making and Canning Grape Jelly

So last Friday night I got together with my aunt and two cousins to make Grape Jelly.  I'm not going to write out the recipe (use the recipe on the pectin) but I will show the pictures.  It was quite the experience and I think I can can now. 

First you must remove the grapes from the vines (these grapes came from my aunt's garden)

 

 

Next step is to wash the grapes

Next you must pop the grapes and seperate the inside from the skin...

Insides:

Skins:

Always make time to stop to drink some wine...

We then must proceed to boiling the insides and straining them....

Next comes the horrible task of chopping the skins...

Drain the skins and now we finally get to start making the Jelly for the jars...

We had to measure out 3/4 of a recipes for the remaining grapes.

Finally we get to put it in jars...

And the finished product.... 36 cups of jelly at 2:30am

Plain and Simple Pasta

I bought some garlic pasta seasoning at the Renaissance festival.  I thought I would share the way I used it and the link to the website.


Pat the Garlic Lady

I bought the Ghetti Garli seasoning.  I cooked linguine noodles, tossed them with olive oil and the seasoning.  It was a wonderful side dish to meatballs and a vegetable.  You could also buy a Parmesan seasoning at the grcoery store.  I'm excited to find other ways to use this seasoning.

I also purchased Garli Garni but I haven't tried it yet. 

Scotch Eggs

For many years I have been going to the Renaissance Festival and I always have to get a Scotch Egg.  So a few years ago, I thought I wonder if I could make these.  And to my surprise my grandma gave me the Taste of Homes 2010 annual cookbook which had a recipe for them.  I think they are a little healthier than the deep fried eggs at the Renaissance Festival but just as delicious.  You can make a white sauce, a cheddar cheese sauce, or a honey mustard sauce to top them with otherwise they are good plain.  These eggs are a hit every time I make them.

Ingredients

• 1 pound bulk pork sausage
• Salt and pepper to taste
• 6 hard-cooked eggs
• 1 egg, lightly beaten
• 3/4 cup crushed cornflakes

Directions

• Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes. 

Yield: 6 servings.

Bread Machine Garlic Bread

I substituted the parsley flakes for a combo of Italian seasoning and Oregano.  Use more Italian Seasoning than Oregano.  Oregano is a powerful spice.  I used two fresh cloves of garlic instead of garlic powder.

16 Servings

Prep: 5 min. Bake: 3-4 hours

Ingredients

• 1 cup warm water (70° to 80°)
• 1 tablespoon butter, melted
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 4-1/2 teaspoons dried parsley flakes
• 2 teaspoons garlic powder
• 3 cups bread flour
• 2 teaspoons active dry yeast

Directions

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds).
• http://www.tasteofhome.com/Recipes/Bread-Machine-Garlic-Bread

Low fat Chicken Stuffed Shells

This is super easy and can be made the night before.  I added chopped mushrooms and onions to thicken the mix up.  If you do this you will have more mix than shells.  Based on the mix you could probably make extra and freeze it then thaw and stuff the shells to cut down on the cut time for the next meal.

Ingredients:
24 each pasta shells, jumbo, cooked
3 each chicken breasts
1 c. fat free sour cream
2 cans cream of chicken soup, reduced fat
1/2 tsp celery powder
2 tbsp margarine
1/4 c. bread crumbs

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup, and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shells.  Place 1 tsp. bread crumbs in casserole dish, drizzle with melted margarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree over for 25 minutes.

Tacos in Pasta Shells

These are great to make or bring as appetizers.  You could even top with a little shredded lettuce.

Ingredients:
1 1/4 lbs lean ground beef
1 (3oz) pkg. cream cheese
1 tsp. salt
1 tsp chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 c taco sauce
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 1/2 c. crushed tortilla chips
1 c. sour cream
Onions for garnish

1. In a large skillet, brown beef over medium heat until no longer pink; drain.  Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes

2. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Toss cooked shells in butter.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in a 9 x 13 inch baking dish; pour taco sauce over shells.  Cover with foil and bake in preheated oven for 15 minutes

5. Remove dish from oven and top with cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

6. Top with sour cream and onions; serve.

"Healthified" Zucchini Bread

I really like this recipes because it cuts a lot of calories out of the traditional zucchini bread and it tastes very similar to the traditional zucchini bread.  This is a super moist bread and is great for a quick breakfast.  It also freezes really well.  I make several batches and freeze this bread.  It is great if you need to bring a dish to pass.  Take it out of the freezer the night before and it is ready to go.  I also grate and freeze zucchini in the summer and then make this bread in the winter.

2 1/2 c. grated zucchini (2 med.)
1 c. unsweetened applesauce (replaces some of the oil)
1/2 c. canola oil (this is a healthy oil)
3/4 c. fat free egg product (egg beaters) or 3 eggs
2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp baking powder
1/2 c. chopped walnuts or pecans (optional)

1. Heat over to 350 degree.  Spray the bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended.  Stir in all remaining ingredients except walnuts until well blended.  Stir in walnuts.  Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Loosen sides of loaves from pans; remove from pans to cooling racks.  Cool completely, about 1 hr.

Jell-O Poke Cake

I love this recipes especially in the summer.  It is a very light and fluffy cake that isn't too sweet.  It is a very popular recipe among my friends.  You could use any flavor cake mix and pair the right flavor Jell-O for a variation to this recipe. 

Ingredients:
1 box white cake mix
1 c. boiling water
1 pkg. (3oz) Strawberry Jell-O (or any flavor)
1 tub (8oz) Cool Whipped topping, thawed

Directions:
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved; pour over cake. Refrigerate 3 hours.

FROST cake with COOL WHIP. Refrigerate 1 hour.

Margarita Chicken

This is another favorite from the Food Network.  It is a little summer chicken.  It would also be good chopped up in salad.  I wasn't able to find the frozen margarita mix so I used the liquid kind from the liquor store.


Ingredients:
4 boneless skinless chicken breast
1 can (10 oz) frozen margarita mix, thawed
2/3 c. tequila
1/2 c. fresh cilantro
2. tbsp chicken seasoning


Rinse chicken and pat dry, set aside.
In a small bowl, combine the remaining ingredients.  Place the chicken and marinade in large resealable plastic bag.  Squeeze out the air and seal.  Let marinate in the refrigerate for 1 to 2 hours.  (I marinated it over night)
Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking.  Remove the chicken from the refrigerate and let sit at room temperature for 30 minutes.
Place chicken on hot oiled grill and cook 5 to 10 minutes per side or until done.


Indoor: Preheat over to 350 degrees.  Prepare chicken breasts as directed.  Roast chicken breasts in preheated over for 35 to 40 minutes.

Baked Oatmeal

This is great for mornings when you are in a rush and need something to eat in the car.  I cut the recipe in half and used a 9X9 or 8x8 pan. 

For a Healthier, Daily Version: decrease sugar to 2 cups, baking powder to 2 tsp., omit the butter completely and add 2-3 tbsp. flax seed.  When fresh fruit is in season, top the oatmeal with the fruit instead of baking it in. Also, it's delicious with thawed crushed (previously frozen) strawberries (no sugar added) on top.

2 1/2 cup brown sugar4 tsp. baking powder1 tsp. salt1 tsp. cinnamon1/4 cup butter, melted6 eggs3 cups milk9 cups rolled oats (NOT quick oats)2 cups dried or fresh fruit- blueberries, raspberries, wineberries, ground cherries (increase sugar by 1/4 cup since these are a bit sour), chopped peaches, apples, raisins or any combination

Using a large bowl, combine ingredients in the order listed above, stirring after each addition or so. Spread into a greased 9 x 13 inch baking dish and bake at 350 degrees for 20-30 minutes, until the edges begin to brown. Do not over bake.

It is best right out of the oven, but reheats well in the microwave. Can be eaten cold or warmed, with or without milk poured over it.

Winter Fruit Salad with Lemon Poppyseed Dressing

I had this recipe at a work functions and I fell in love with it.  The homemade dressing is amazing.  It is really simple to made and can be used on any type of salad.  I also omitted the pear and added more apple.

Dressing:
1/2 c. sugar
1/2 c. lemon juice
2 tsp. diced onion
1 tsp. Dijon-style prepared mustard
1/2 tsp. salt
2/3 c. vegetable oil
1 tbsp. poppy seeds

1 head romaine lettuce, torn into bite-size pieces
4 oz. shredded Swiss cheese
1 c. cashews
1/4 c. dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced

1. In a blend or food processor, combine sugar, lemon juice, onion, mustard, and salt.  Process until well blended.  With machine still running add oil in a slow steady stream until mixture is think and smooth.  Add poppy seeds and process just a few seconds more to mix.

2. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and pear.  Toss to mix then pour dressing over salad just before serving and toss to coat. 

Chinese Cole Slaw

This is one of my sister's favorite recipes.  She requests it all time.  I personally am not a fan of it but I don't like cole slaw.  I do like the dressing this goes on it.  I thought I would share it and you can decide for yourself.

1 bag Cole slaw
2 bunches of green onions
1 c. sunflower seeds
1 c. slivered almonds
1 pkg. Ramin Soup crushed

Dressing:
3 tbsp sugar
3 tbsp vinegar
3 tbsp oil
Seasoning package from Chicken Ramin Soup

Mix the first four ingredients together set aside.  Mix dressing ingredients together.  Pour dressing on one hour ahead of serving.  Mix crushed soup in just before serving.

Turkey Mac Casserole

I got this recipe from Betty Crocker.  I was looking for recipes to use zucchini in since I had a lot of it this year.  This is an amazing recipe.  It has an awesome flavor and there are lots of variations to it.  It is a good way to get veggies in your dinner.  I couldn't taste the zucchini in the casserole.  This recipe could be made ahead of time, put in the fridge and bake when you are ready to eat. 

Substitute or additions:
Add a can of mushrooms when browning the turkey
Add onions when browning the turkey
Substitute broccoli for the zucchini
Try different kinds of cheese on the top
Try different shaped noodles

Casserole
4 oz (1 c) uncooked elbow
1 lb ground turkey breast
3/4 tsp garlic pepper blend
3 medium zucchini, chopped (about 3 cups)
2 tbsp chopped fresh basil or 2 tsp dried basil leaves
1 (10 oz) container light Alfredo sauce

Topping
1/4 c. Italian style bread crumbs (or mix plain bread crumbs with Italian seasoning)
2 tbsp grated Romano cheese
1 tsp margarine or butter, melted

1. Heat over to 350 degrees.  Spray 2 1/2 quart casserole dish with cooking spray.  Cook macaroni to desired doneness as directed on package.  Drain.

2. In large skillet, cook and stir turkey and garlic pepper blend over med-high heat for 6-8 minutes or until turkey is no longer pink.

3. Add cooked macaroni, zucchini, basil, and Alfredo sauce; mix well.  Spoon mixture into sprayed casserole dish.  In a small bowl, combine all topping ingredients; mix well.  Sprinkle over casserole. 

4. Bake at 350 for 30-40 minutes.

Manicotti

*** Please note the ingredient amounts for this recipe are to make 4 dishes with 4 servings each.  It will make 28 shells. ****

Who doesn't like some good Italian food?!?!  The mixture that goes in the shells is very versatile.  You could stuff jumbo shells or use it in lasagna.  Something else to try with this recipe is a homemade red sauce.  Since this recipes makes so many shells, some can be frozen for another time.  I added ground beef to this recipe to make it a like hearty.

48 oz of cottage cheese
2 eggs, lightly beaten
3 c. shredded mozzarella cheese ( about 12 oz)
1 c. shredded Parmesan cheese
1/2 tsp. salt
2 - 8 oz boxes of manicotti (about 14 shells), uncooked
Red sauce or spaghetti sauce (amount depends on how saucy you want it)

1. Mix cottage cheese, eggs, mozzarella, Parmesan, salt, and pepper in a large bowl.  With your fingers or a spoon, stuff filing into manicotti shells

2. Spread 1/2 c. of red sauce in the bottom of each baking dish.  Place eight or nine manicotti in each dish.  Divide remaining red sauce evenly over the four dishes of manicotti.  If you want to freeze this recipe, do it at this point, then thaw and bake.

3. Bake at 350 degrees for 45 minutes or until the noodles are tender.

Baked Chicken Cordon Bleu

This is another recipes that freezes well.  The first time I tried it I couldn't wait to have the leftovers for lunch the next day.  I loved the flavor of the ham with the chicken. 

4 boneless, skinless chicken breast (6 oz each)
1/4 tsp salt
1/4 tsp pepper
4 thin slices prosciutto or deli ham
1/2 c. shredded Asiago cheese
1/4 c. seasoned bread crumbs

Flatten chicken to 1/4-inch thickness; sprinkle with salt and pepper.  Top each with prosciutto and cheese.  Roll up and tuck in ends; secure with toothpicks. If you want to freeze this recipes, do it at this point.  Thaw and follow the baking instructions below.

Transfer to an 9 x 13 baking pan coated with cooking spray.  Sprinkle with bread crumbs.  Bake, uncovered at 350 degrees for 35-45 minutes or until juices run clear. 

Pizza Spaghetti Casserole

I love this recipes.  It really tastes like pizza.  I haven't tried it with Italian sausage but I have tried it with regular and turkey pepperoni.  It is a very hearty recipes and is great for leftover.  This recipes also freezes really well.  Add some garlic or cheese bread as a side.

Base:
1lb. spaghetti noodles, cooked and cooled
1/2 c. milk
2 eggs
4 oz cheddar cheese
6 oz mozzarella cheese
3/4 tsp. garlic salt

Topping:
1 -32 oz jar spaghetti sauce
1 - 14 ox jar pizza sauce
6 oz cheddar chesse
6 oz mozzarella cheese
Optional: Pepperoni and/or Italian sausage

Mix milk, eggs, cheddar and mozzarella cheese, and garlic salt in with the cooked spaghetti.  Mix well. Put into a greased 9x13 pan.  Bake at 400 degrees for 15 minutes.  Mix all topping ingredients together and spread on top of spaghetti mixture.  Top with additional ingredients like pepperoni.  If you want to freeze this recipe do it at this point and then thaw it in the fridge and bake.  Bake at 350 degrees for 35 minutes.  Let it sit for 10 minutes to set and serve.

Homemade Chicken Strips

These are super easy and healthy.  You can add variety by adding different seasonings to the bread crumbs.  I have used Parmesan Garlic seasoning.  You can also make or fine fun dipping sauces to give it variety.  This is an easy week night meal.  Sweet Potato Fries goes really well with these chicken strips.

4 boneless, skinless chicken breasts
2 or 3 eggs, beaten
1 1/2 or 2 cups plain bread crumbs

Cut the chicken in to strips
Dip in egg
Cover in bread crumbs
Place in a pan
Bake at 350 for 30 minutes

BBQ Chicken Pizza

Again this recipes is a huge hit.  The flavors are so bold and distinct in this pizza.  I rarely make it on the grill.  I just use the broil option on the oven.  I broil the bottom side of the crust before I start adding toppings.  Once you put it back in the over to melt the cheese, watch it closely, it will burn quickly.


1 small onion, very thinly sliced
1 tsp. canola oil
1 10 oz package prebaked thin, plain or whole-wheat Italian Pizza crust like Boboli
1/4 cup tangy BBQ sauce
8 oz cooked chicken breast, thinly sliced
1.5 oz shredded Gouda cheese (1/2 cup shredded cheese)
1/4 cup chopped fresh cilantro

Heat grill to med-high.  In non stick skillet over med-high heat, or in a skillet set over the grill, cook onion in hot oil for 5 minutes or until lightly browned.  Season with salt to taste.  Spread crust with BBQ sauce.  top with sauteed onion and chicken slices, then sprinkle with cheese.  Place pizza over direct heat on grill for 1 to 2 minutes, or until crust is lightly charred.  Move to the side of the grill indirectly, with cover down, for 5 minute, or until cheese is melted and chicken is hot.  Sprinkle with cilantro.

Makes: 4 servings

Chicken Stuffed Shells

I also added chopped mushrooms and onions.  This recipe can be prepared a day or two ahead of time and baked when you are ready to serve it.

24 pasta shells, jumbo
3 chicken breasts
1. cup sour cream
2 cans cream of chicken soup
1/2 tsp. celery powder
2 tbsp. margarine
1/4 cup bread crumb

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shell.  Place 1tsp. bread crumbs in casserole dish, drizzle with melted maragarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree oven for 25 minutes.

Yields 4 servings

Homemade BBQ Sauce

I have made this BBQ sauce several times.  It does have a little kick and I think it is the Worcestershire sauce so you could cut back on that a little.  It is wonderful with meatballs and would work with mini meatball as an appetizer.

2 cups ketchup
1 cups red wine vinegar
1 cups Worcestershire sauce
1 cups packed brown sugar
1 tbsp minced onion
1/2 tbsp dry mustard 

Mix all together and pour on whatever you would use store bought BBQ store.

Spiced Chai Mix

This cool weather reminded me of this recipe.  It is definitely a fall recipes.  I'm not a coffee drinker and I get tried of hot cocoa in the winter.  I went in search of a chai tea recipes.  I got this from the Taste of Homes annual cookbook.  I prefer to spend about $20 on the ingredients and get many cups of tea instead of buying the pre-made chai tea mixes.  I mix up a batch or two and store it in a Ziploc bag.  For a thinker tea mix with milk.

3 cups nonfat dry milk powder
1 1/2 cups sugar
1 cup unsweetened instant tea
3/4 cup vanilla powdered nondairy creamer
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom (I found this at Target)
1/2 tsp ground cloves

Optional Garnish:
Whipped Cream

In a food processor, combine all dry ingredients; cover and process until powdery.  Store the mix in an airtight container in a cool dry place for up to 6 months.
To prepare 1 serving: Dissolve 3 tbsp of mix in 3/4 cup boiling water; stir well.  Dollop with whipped cream if desired. 
Yield: about 5 cups mix (26 servings)

French Onions

This recipe is a huge hit.  The cooking time varies depending on the size of the onions.  I have made it several times and I have passed on the recipe to many people.  The serving size and ingredient amounts depend on how many onions you are making.  I always the onions in a dish so in case the tin foils fails you don't have a big mess in the oven.  I usually get these ready as soon as I walk in the door from work and let them cook while do other stuff or get the rest of dinner ready. 

Ingredients:
Sweet Onions
Butter
Beef Bouillon cube
Mozzarella cheese

Directions:
Peel and hollow out a hole in the center of the onion large enough for the Beef Bouillon cube to fit in.  The hole should go to almost to the bottom of the onion but not through it. (Hopefully that makes sense)

Put the bouillon cube in the bottom of the hole and then pack with butter.  Wrap in 2 layers of tin foil and bake at 400 for 3 hours.  The onions should be mushy and there will be lots of juice.  Open the tin foil and top with cheese, put back in the oven and melt cheese. 

BBQ Shredded Chicken

This is a recipe I got a few years ago from a college friend (thanks Ashley).  Love this recipe because it is so easy, you can put it in the crockpot and leave it all day, and it tastes a little different than just plain BBQ sauce.  There are no measurements for this recipes.  You mold it to your liking and the amount of people you are feeding.  My one tip is go easy on the apple cider vinager... it can be over powering... so add as you taste it.

Chicken breasts
BBQ sauce
Apple Cider vinegar
BBQ seasoning
Brown sugar--just sprinkle.


I don't measure anything. It all depends on how many people you are serving. I put it in the crockpot in the morning and then shred the ck'n when I get home. I add more bbq to taste!

Eggs in Basket

This recipe was a huge hit.  Very cute and tasty.  I used frozen hash browns because I didn't have my food processor and I wasn't going to hand grate all the potatoes I needed.  This is another recipe from the Food Network compliments of Sunny Anderson.  It would be a very fun recipe for Easter brunch but it is a little on the putzy side.

Ingredients:

3 large russet potatoes, peeled (or a bag of frozen hash browns)
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped (or Ham)
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone (or shredded cheddar cheese)

Directions:
Special equipment: jumbo sized 6-cup muffin tin

Heat the oven to 350 degrees F.


1. In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
2. Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
3. Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
4. Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
5. Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
6. Top the eggs with crispy prosciutto and serve immediately.

Serves 6
http://www.foodnetwork.com/recipes/eggs-in-baskets-recipe/index.html

Mexican Pizza

I got this recipe from Sandra Lee on the Food Network.  It is a different spin on Tacos.  The only thing I didn't different is used Taco Seasoning in the ground beef.  One hint is to have all the toppings cut before you get started with the tortillas.  It moves along fast and the tortillas are ready quickly.  I used the boil option on my stove instead of baking or grilling the tortillas.  It makes them crispy.


Ingredients:


1/4 cup sour cream
1/4 cup salsa 
1 1/4 pounds ground beef
4 garlic-herb wraps or any large tortilla
2 cups shredded Mexican blend cheese
1 (16-ounce) can refried black beans
1/2 red onion, diced
2 cups lettuce, shredded
1 tomato, diced


Directions:
1. Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking.


2. In a small bowl, stir to combine the sour cream and salsa; set aside.
3. Brown the ground beef in a skillet. Set aside to cool.
4. Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes.
5. Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings.


INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed.


Serves 4

White Chocolate Macadamia Nut Cookies

This was my first attempt at Macadamia Nut cookies and they turned out really well.  I made them for my cabin neighbors and they brought back the empty container and said they weren't very good cookies, I better make some more.  Haha!  This is a very light and fluffy cookie that is good for dipping in milk.

Ingredients:

1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate
 
Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.


Bake for 10 minutes in the preheated oven, or until golden brown.

Grasshopper Ice Cream Cake

This is a recipe my boss makes for us at work all the time.  It is a big hit and super easy to make.

Ingredients:
1 pack of Oreo cookies
1/2 cup butter ( 1 stick)
Chocolate Syrup
1/2 gallon Mint Chocolate Chip Ice Cream
1 container cool whip


Smash Oreos in a baggie or put them in a blender. Then combine the cookie crumbs with 1 stick of melted butter until cookies are wet and equally covered. Press into a "lightly" buttered 9x13 cake pan and then cover with chocolate syrup. I put a good layer on so the entire thing is covered. Then add mint chocolate chip ice cream - you'll want it softened so it will spread easily and the top with cool whip.  Freeze for at least 1-2 days before serving.

Zucchini Quiche

Here is an old Lindfors family recipe... just kidding.... I have no idea where my Grandma got this recipe but it is one my dad loves during the summer.  My parents garden is always full of zucchini so we have to find ways to use it all.  I have never personally made this recipe but I have watch my Grandma making many times and I have eaten it many times.

Ingredients:
1 clove Garlic (Minced)
2 TBLS Butter or Margarine
3 or 4 Medium Zucchini
1TBLS Dill Weed
1 Container Crescent Roll Dough
2 or 3 Eggs Beaten
Salt and Pepper to taste
1 Cup Cubed Monterey Jack Cheese
Chopped Parsley and Dill Weed


Directions:
Sauté garlic in butter for 1 minute. Add Zucchini and sauté about 5 minutes, add dill weed, stirring well. Press dough in to a pie pan forming a crust. Layer in the zucchini in to the crust, then pour in the eggs, salt and pepper to taste. Top with cheese sprinkle with parsley and dill weed. Bake 35 to 40 minutes at 350.

Breading for fish

Here's one for all the people who like to eat fresh fish.... Quantities vary depending on how much fish you are frying.

Ingredients:
1 part Shore Lunch
2 parts Panko bread crumbs


Egg(s) little cold water


Flour with a little pepper and Lawry's seasoning salt (I have also used Lemon pepper seasoning)

Directions:
1. Dip fish in flour mixture
2. Dip fish in egg(s)
3. Dip fish in bread crumbs/shore lunch mixture
4. Fry fish
5. Eat yummy fish

Lazy Man's Lasagna

This is a classic recipe from our scrapbooking weekends.  Our fearless leader made this for us once, and it has been requested several times since. 


1 lb hamburger, browned
8 oz curly noodles, cooked
8 oz shredded mozzarella cheese
32 oz jar spaghetti sauce
16 oz cottage cheese
Parmesan cheese


1.Combine hamburger and sauce.
2. Combine noodles, cottage cheese and mozzarella cheese.
3. Layer 1/3 beef mixture on bottom of crock pot, then 1/2 noodle mixture. Repeat and end with beef mixture on top. Sprinkle with parmesan cheese. Cover and cook on low for 3 hrs. Serve with bread and your meal is complete.

Beer Bread

The credit for this one goes to my sister.  She found this recipe and shared it with the family.  It is the easiest bread to make and great for a last minute appetizer with dip.  It tastes very similar to Pampered Chefs or Tastefully Simples beer bread mixes and much cheaper.

3 Cups Self Rising Flour
1/2 Cup Sugar
1 can of beer


Mix together, put in a greased loaf pan. Bake at 350 for 45 minutes.
Enjoy!

Easy Batter Fruit Cobbler

This is a super easy recipe.  I made this as a dessert when I had friends over.  It was yummy served warm with frozen yogurt.  I used blueberries but any fruit would work.


Ingredients

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar


Directions
1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Easy Summer Pasta with Sausage

I made this recipe a few months ago when I had a couple of girlfriends over for dinner.  It was just a random recipe I picked that looked good (my friends love being test subjects).  It turned out awesome.  I used a Newman's Own Garlic Parmesan dressing and used turkey sausage instead of regular sausage.  I don't normally like peppers or tomatoes but I had no problem eating them in this dish.  Served with some rolls or bread... makes for a good meal. 

Ingredients
1 pound Spaghettini (or Other Long Pasta Of Your Choice)
1 whole Orange Or Yellow Pepper
2 whole Medium Ripe Tomatoes
4 whole Green Onions
1 pound Sausage Meat (turkey Sausage Works Great Too)
½ cups Basil Parmesan Salad Dressing (or Another Oil Based Dressing Of Your Choice)
½ cups Sliced Black Olives
1 cup Crumbled Feta
Salt And Pepper, to taste


Preparation Instructions
1. Prepare pasta according to package directions.
2. Chop up the pepper and tomatoes. Slice the green onions diagonally.
3. Meanwhile, brown the sausage in a skillet.
4. Once the meat is cooked, add the dressing and let it simmer.
5. Place the cooked pasta in a large serving dish. Layer the peppers, tomatoes, olives and green onions on top.
6. Add the sausage over the vegetables and finish off by sprinkling the feta over the meat.
7. Salt and pepper to taste.