1 1/2 cups of coconut flour
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1 cup of oats, not instant
1 cup of light brown sugar
2 tablespoons of almond milk
1 teaspoon of vanilla extract
1 cup of brown sugar
1 large egg
1/2 cup of softened salted butter
Directions: Preheat oven to 325 degrees. In a mixer, add peanut butter, butter, egg, almond milk, vanilla extract, and light brown sugar, and oats and mix on low speed. Next, add flour, & baking soda and mix the ingredients, if needed, add a little more almond milk in teaspoonfuls. Roll each peanut butter ball and placed on a lightly greased cookie sheet. With a fork, gently criss cross the ball and flatten with cross look for the peanut butter balls. Bake for 11 minutes or until golden brown. Yields/makes 2 dozen medium sized oatmeal peanut butter balls.
Creamy Pesto Tortellini with capers and sun-dried tomatoes
9 ounces of fresh three cheese tortellini
1/2 cup of sun-dried tomatoes
1/2 tsp. nutmeg
extra Romano and Parmesan cheese
1 Tbs. capers
1 to 1 1/2 cups of pesto sauce
Directions: Cook pasta according to package directions, drain after cooked. Add pesto, capers, nutmeg and black pepper as well as sun-dried tomatoes to the pasta. Stir in 1 cup of pesto sauce, add extra virgin olive oil if need be, top with cheese.
Red Velvet Cake
4 tablespoons cocoa powder
1 ounce liquid red food coloring
3/4 cup water
1 yellow cake mix, with pudding in the mix
1 teaspoon vanilla extract
1 teaspoon butter
4 tablespoons buttermilk
1 tablespoon white vinegar
Directions: Preheat oven to 325°. In a large bowl, mix cocoa powder, red food coloring, and part of the water to form a paste. Next, add all of the other ingredients except the white vinegar. Blend for 2 1/2 to 3 minutes with a mixer on medium speed. Then add the vinegar and mix with a spatula. Pour the batter into a bunt or round cake pan, and bake for approximately 35 minutes. This recipe can be made into cupcakes as well.
Apple Cinnamon and Walnut Cookies
½ cup shortening
1 1/3 cups packed brown sugar
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup chopped California walnuts
1 cup apples – peeled, cored and finely diced
1 cup raisins
¼ cup milk
1 ½ cups sifted confectioners’ sugar
1 tablespoon butter
½ teaspoon vanilla extract
2 ½ tablespoons half-and-half cream
How comfortable they seemed to be with their fate, here in this happy kitchen, none of these werewolves wanted the same fate for their friend.-Bella
9 cups rice cereal, such as Chex brand
1/4 cup butter or margarine
1 cup chocolate chips, semisweet, or a combination of 1/2 cup chocolate chips and 1/2 cup peanut butter chips 1/2 cup smooth peanut butter, not crunchy 1 teaspoon vanilla extract 1 1/2 cups powdered sugar Directions: Place the cereal in a large zip-seal bag. Next, microwave the chocolate chips, peanut butter, and butter or margarine for about 1 minute. If the mixture hasn’t melted, stir and place in microwave for another 20 to 30 seconds. Once melted, stir in the vanilla extract. Pour the chocolate chip–peanut butter mixture over the cereal; then add the powdered sugar and shake. Spread the mixture on waxed paper to cool.
Kevin, you are such a gourmand.-Pam, The Office TV Show I cooked my way through Julia Child’s Cookbook and now I am half way through the Twilight Cookbook. Last night, I cooked Edward’s Cornflake Chicken.-Kevin Malone, The Office TV Show
Edward’s Cornflake Chicken
10 drumsticks, washed
3 cups of cornflake cereal, crushed
¼ cup of vegetable oil
Salt and pepper to taste
Directions: Heat oven to 425 degrees. Remove skin off of drumsticks and wash and dry chicken thoroughly and pat dry with paper towels. In a large baking dish, pour oil and dip and roll chicken in the oil. In a large plastic sealed type bag, place 3 cups of cornflake cereal, salt and pepper to taste and seal. Make sure all air is out of the bag, and crush cornflakes with a wooden spoon or a rolling pin. Next, take drumsticks one at a time and place in the crushed cornflakes, reseal plastic bag and shake until chicken is thoroughly coated with the crushed cornflakes. Place chicken drumsticks in an ungreased 8 x 11.5 baking dish and bake for forty five minutes, uncovered. Serves 10.
½ cup of cocoa powder
1 teaspoon of baking soda
½ teaspoon of salt
6 Tablespoons of butter, melted
1 cup of sugar
2 cups of flour
1 teaspoon of vanilla extract
Directions: Preheat oven to 350 degrees . In a medium sized bowl, add melted butter, 2 eggs, cocoa powder, sugar, vanilla extract, salt, and baking powder. Mix. Slowly add in the flour. Mix well. Divide the dough in half. Take dough ball and make two dough balls, flour your hands if you like and take each dough ball and place on a lightly floured well and form each dough ball into slightly flat logs of size 12 inches x 2 inches on the baking pan.
Halloween Caramel Corn
½ cup of dark caro syrup
1 cup of light or dark brown sugar
1 cube of butter
½ teaspoon of baking soda
1 Tablespoon of Torani Flavored Pumpkin Pie Spice
½ teaspoon of salt
1 teaspoon of vanilla extract
2 quarts or 8 cups of popped popcorn
Optional: nuts and candy corns candies
Directions in a large pot, melt, butter, add salt, brown sugar and caro syrup, pumpkin pie spice (liquid) and stir till it bowls, stir. Turn off heat and add baking soda and vanilla extract, stir again. Next, add popcorn to the large pot and coat the popcorn. Next, have a cookie sheet sprayed with butter flavored spray and add the popcorn to the cookie sheet and press flat. Bake in a 250 degree oven, stirring occasionally, every ten minutes for thirty minutes. Allow to cool, and walla, Halloween Caramel Corn. Enjoy!
Cornbread and Butter
1 cup of milk
2 Tablespoons of honey or maple syrup
⅔ cup of corn meal
¾ cup of flour
1 Tablespoon of baking powder
1 teaspoon of salt
3 Tablespoons of melted butter or margarine
Jam or Jelly
Directions: In a large bowl, beat egg until light and frothy. Add milk, honey, corn meal, flour, and baking powder. Next, grease an 8-inch baking pan with butter, cooking spray, or margarine. Pour the cornmeal mixture into the pan and bake for 20 minutes at 425 degrees. When warm, but cooled down, serve with jam, jelly, or butter.
Chocolate or Cinnamon Graham Crackers
Marshmallows (mini or regular size)
Hershey's Chocolate bar or chocolate chips.
Get two graham cracker squares and break along a perforated line. Place marshmallow and chocolate in the middle. Bake in the oven at 350 degrees on a baking pan with aluminum foil till golden brown, but not burnt. Option, may use a little butter or margarine, if needed.
1 cup of sugar
1 teaspoon of almond extract
1 cube of butter
3 cups of flour
3 teaspoon of baking powder
Directions: In a bowl, blend sugar, eggs, butter, and almond extract. Add baking powder and flour. Continue to mix, add flour a cup at a time, use a spatula to blend mixture. With your hands, mold the dough first into a ball and then into a loaf. Place loaf on a greased baking sheet. Sprinkle with colored sprinkles after you have flatten with your hands. In a preheated 350 degree oven, bake for 20 minutes, take out and cut with a sharp knife, into diagonals cookies about ¾ inch thick. Bake on the side for an additional 10 minutes, can do this on both sides for extra crunchy biscotti cookies.
Nosy Neighbor Cookies
1/2 cup of margarine
3/4 cup of confectioner’s sugar (powdered sugar)
1 Tablespoon of vanilla extract
1 1/2 cups of flour
1/8 teaspoon of salt
Chocolate pieces, peanut butter chips, nuts, cherries.
Directions: Heat oven to 350 degrees. Thoroughly mix together margarine, vanilla, sugar, and three drops of food coloring (any color). Add flour and salt and work until dough can hold together.
Mold dough by Tablespoonfuls around a few chocolate pieces, nuts, or cherries. Place cookie dough on a baking sheet approximately 1 inch apart for 10 minutes or until light brown. When cooled, in a plastic bag, shake powdered sugar all over the cookies.
1 container, 15 ounces of ricotta cheese
1 package, 8 ounces of shredded mozzarella cheese, and 1/3 cup parmesan cheese
1 jar, 28 ounces of Spaghetti Sauce
1 can of tomato sauce, 8 ounces
½ of a 16 ounce box of uncooked lasagna noodles.
Optional: 1 box of frozen chopped spinach, 1 cup of sliced mushrooms, or 1 cup shredded zucchini
Spices to season with: basil, oregano, garlic, parsley, and fenugreek.
Directions: Preheat oven to 350 degrees. Combine ricotta cheese, egg, and parmesan-mozzarella cheese combination as well as the seasonings in a bowl, mix well. Next, spray the bottom of a 9x13 inch pan and place part of the cooked lasagna noodles. Once the noodles are in the pan, start layering with the ricotta mixture, spaghetti sauce, tomato sauce, and remaining noodles. (May add optional ingredients at this time as well). Cover with aluminum foil and bake for 75 minutes in a 350 degree oven. Allow to cool 10 to 15 minutes before serving.
Visions of Pasta with Broccoli and Artichokes
1 pound of bow tie pasta
Fresh broccoli, washed and halved
8-10 Pepperoni, cut into 1 inch slivers
1 jar artichoke hearts,
½ cup of sun dried tomatoes, cut into fourth with cooking scissors
3 green onions, diced
1 Tablespoon of red-wine vinegar
¼ teaspoon of salt and pepper
¼ cup of parmesan cheese
Directions: in a large pot, bring 4 to 6 quarts of water to a rolling boil, add a little salt or about a teaspoon of olive oil to the water, if desired. Next, add bow tie pasta to the boiling water, stir gently, boil uncovered for 7 minutes, then add broccoli and cook for an additional 5 minutes. For more “al dente” pasta, reduce cooking time from 12 minutes to 9 minutes. Remove from heat, and drain. In a bowl, add cooked pasta, broccoli, and the other ingredients, the pepperoni slivers, diced artichoke hearts, cut sun dried tomatoes, diced green onions, and the red-wine vinegar as well as the parmesan cheese. May add more parmesan cheese if desired for flavoring and salt and pepper to taste. May serve Pasta with Broccoli and Artichokes hot or chilled. 440 calories per serving, serves 6.
5-7 corn tortillas
1 can of traditional refried beans
½ cup of shredded cheddar cheese
½ cup of shredded Monterey jack cheese
1 diced tomato
Optional: guacamole, avocado slices
Optional: sliced black olives
Hot or mild sauce
Directions: on a greased pan, place four tortillas. Spread refried beans onto a corn tortilla and top with cheddar and Monterey jack cheese. Bake in the oven at 350 degrees for about four to six minutes, or until cheese has melted and tortilla is crisp and beans are warm. Add toppings such as shredded lettuce, diced tomatoes, corn, or sliced olives to your Tostado.
Taco Soup (Mexico)
1 ½ pounds of hamburger (browned and drained, salt and pepper to taste as well as onion flakes, about 1 Tbs.)
1 can corn, not drained
1 can kidney beans, juice as well
1 large can of Mexican or Italian stewed tomatoes
1 can of tomato soup
1 package of taco seasoning mix
Directions: cook the hamburger meat with a little seasoning and drain. In a large pot, add can of corn, kidney beans, stewed tomatoes, can of tomato soup, and 1 can of water as well as the taco seasoning mix. Combine all of the ingredients along with the cooked hamburger meat and simmer for 45 minutes.
1 cup chopped sweet pepper, green and red. If you can find a yellow or orange pepper, they have a tendency to be sweeter tasting.
½ cup chopped onion
2 medium jalapeno peppers, seeded and finely chopped. Or can purchase canned jalapenos, already chopped, 2 Tablespoons.
1 Tablespoon vegetable oil
2 Roma tomatoes, diced
3-4 sprigs of fresh cilantro
¼ teaspoon of salt
2 cups of cooked brown or white rice
1-15 ounce can of garbanzo beans, drained
1 cup shredded Monterey Jack cheese.
Chiles Rellenos Soufflé (Mexico)
½ pound of Cheddar Cheese grated
½ pound of Monterey Jack cheese, grated
4 Eggs slightly beaten
3 (4 ounce) cans of whole green Chilies
2 cups of Milk
1 cup of Flour
2 teaspoons of salt
1 teaspoon of pepper
Directions: Butter (or use cooking spray) 2 quart casserole, and set aside. place drained, cleaned Chiles, reserving the liquid. Mix all of remaining ingredients, including the reserved Chile liquid in a bowl.
Mexican Style Corn Bake
1 pound of ground beef
2 cans (14.5 ounces each) of Canned Diced Tomatoes
1 can (15 ounces) of Canned Corn, drained
1 Tablespoon of Chili Powder
1 Package of Corn Muffin Mix
Directions: In a skillet, brown meat; drain. Next, add the canned tomatoes and corn as well as chili powder. Season to taste with salt and pepper. Pour into a 2-quart baking dish. Prepare the muffin mix according to the package directions. Spread the muffin mixture evenly over the cooked meat and bake at 400 degree for 25 minutes or until golden.
1/4 cup chopped onion
1 tablespoon butter
2 cups Monterey jack cheese, shredded
1 pound white Cheddar cheese, shredded
2 tablespoons chopped olives
2 tablespoons chopped jalapeno chilies
1 teaspoon salt
12 corn tortillas
Directions: cook onion in butter until tender in a frying pan. In a separate skillet, fry tortillas in oil until soft, but not crisp-drain. Add cheeses, olives, chilies, and seasonings to the tortillas and fold in half. Place in a greased shallow baking dish and bake at 350 degree for 20 minutes, or until cheese has melted. Add Enchilada Sauce to taste.
3 pound whole fryer chicken, cut into pieces and washed
½ cup of Extra-Virgin Olive Oil
¼ cup of flour for dredging
Garlic, 2 cloves, minced
2 Tablespoons of chopped fresh parsley
Dash of garlic salt, to taste
1 pinch of thyme
2 sage leaves, or 2 teaspoons of sage spice
1 sprig of rosemary
1 small can of Italian Stewed Tomatoes, chopped
1 small can of tomato sauce
1 jar of button mushrooms or 1 container of fresh mushrooms, washed and sliced
Directions: Cut and wash chicken pieces. Next, dredge the washed chicken pieces in flour to coat lightly. In a deep-frying pan, heat the oil over medium-high heat. Add uct pieces of chicken, sprinkle with garlic salt, cook until chicken has browned. Once browned, add the herbs and spices, as well as the tomato sauce, chopped tomatoes, and mushrooms. Cook on high heat for thirty minutes or until chicken is completely cooked.
Aunt Rose’s Tallerina
3 Tablespoons shortening
1 Onion, minced
1 Pound ground round
1 Can, (26 ounce) tomato soup
1 (15-ounce) Can tomato sauce
1 Cup cold water
2 Tablespoons salt
2 Cups uncooked broad egg noodles
2 Cups canned corn
1 Can, (6 ounce) ripe pitted olives
1 Cup grated cheddar cheese
1 can, (4 ounces) mushrooms, pieces and stems preferred.
Directions: Melt shortening in a large pot on medium; add onions and cook until brown. Next, add meat and cook thoroughly. Add tomato soup, tomato sauce, noodles, water, and salt. Cover and cook over low heat for 10 minutes. Remove pot from stove and add corn, mushrooms, and part of the cheddar cheese. Stir and then pour mixture into a baking dish 1 x 8 ½ inches. Cover with remaining cheese, and bake at 350° for 50 minutes.
Wedged Tomato Salad with Fresh Mozzarella
4 red ripe vine tomatoes- cut into wedges
6 slices of Fresh mozzarella
½ cup of Balsamic Vinegar
¼ cup of Extra Virgin Olive Oil
1 Tablespoon of granulated sugar
Indian Malabar Peppercorns, twist shaker two times around
Dash of sea salt
1/2 teaspoon of Herbs De Provence
¼ teaspoon of Thyme
¼ teaspoon of Basil
¼ teaspoon of Rosemary
Directions: In a medium sized bowl, place tomato wedges, balsamic vinegar, sugar, extra virgin olive oil and all ingredients together, toss. Marinate the ingredients by placing in the refrigerator. There are many different varieties of tomatoes that make this salad tasty. You may use Grape Tomatoes, which are intensely sweet, however, they are smaller than a traditional ripe vine tomato and therefore don’t need to be cut into wedges. The Campari Tomato can be cut into slices or wedges and is the perfect balance of sweetness and acidity.