Category Archives: Recipes

Pound Cake

Ingredients

1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
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Cabbage Rolls

Ingredients

2 Tablespoons vegetable oil
1 cup chopped yellow onion
1 medium head (about 2 pounds) green cabbage
1 pound ground beef
1/2 cup cooked rice (white or brown)
1/4 cup raisins (I use golden)
3/4 teaspoon salt
1 can (16 ounces) tomato sauce
1/2 cup beef broth
1/2 teaspoon paprika
sour cream, for serving (optional)

Directions

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil.

Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves.

Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don’t cut more than a third of the way into the leaf.

In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt.

With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet.

Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour.

Optional: Serve the cabbage rolls with a big dollop of sour cream.
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Potato “Muffins”

Ingredients

Potatoes
Butter

Optional
Cooked bacon
Cheese
Parsley
Green onion
Garlic

Directions

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Notes: Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat
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Crescent Roll Danish

Ingredients

1 8 oz package of Cream Cheese
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve

Icing

1 tsp vanilla extract
1/2 – 1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk

Directions

In a small bowl, blend Cream Cheese, sugar and lemon juice.

Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the “seamed” kind, roll it into a flat rectangle before you cut.

Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.

Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends

There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).

Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes (until deep golden brown)
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Black Pepper Chicken


4 servings

Ingredients

1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
1 red bell pepper, seeded and cut into strips
1-1/2 teaspoons freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
2 cloves garlic, peeled and finely minced
3 tablespoons lite soy sauce, divided (optional, coconut aminos, Tamari or Bragg Liquid Aminos)
3 tablespoons white vinegar, divided
1 tablespoon coconut palm sugar or honey
2 tablespoons olive oil

Directions

Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.

Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.

Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.

Spoon chicken over or alongside brown rice or quinoa.
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Salisbury Steak 2

Ingredients

1 (10 1/2 ounce) cans Campbellā€™s French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water

Directions

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.

Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties.

Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth.

Mix in ketchup, water, Worcestershire sauce and mustard powder.

Pour over meat in skillet.

Cover, and cook for 20 minutes, stirring occasionally.
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Four-Cheese Vanilla Bean Cheesecake

Ingredients

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
4 tablespoons butter, melted
1 (8-ounce) container mascarpone cheese, softened to room temperature
1 (6-ounce) log goat cheese, softened to room temperature
1 cup ricotta cheese
1 (8-ounce) package cream cheese, softened to room temperature
1-1/4 cup sugar
1 teaspoons pure vanilla extract
4 eggs
1 vanilla bean cut open lengthwise and seeds scraped

Directions

Preheat oven to 350 degrees. Stir together the graham cracker crumbs, light brown sugar, and the melted butter. Wrap the outside of a 9-inch springform pan with at least 2 1/2-inch sides in heavy foil. Place the crumbs in the pan and press on the bottom and about halfway up the sides of the pan. Bake for 10 minutes, then set aside on a wire rack to cool.

Reduce heat to 325 degrees. Beat all four cheeses on medium speed with a paddle attachment until soft and creamy. With the mixer running, slowly add the sugar until incorporated, about 3-4 minutes. Beat in the vanilla extract. Beat in the eggs, one by one until all the yellow has disappeared. Beat in the vanilla bean seeds. Pour the batter into the crust.

Place the springform pan in a larger roasting pan where it can sit flat and has some space around it. Pour boiling water into the roasting pan to a depth of about halfway up the sides of the springform pan. (Be careful not to pour water higher than the foil.) Place in oven and bake for 1 hour and 20-30 minutes or until set in the middle and light golden brown. Turn off oven and crack the door open with a wooden spoon and let the cheesecake sit in oven for 30 minutes. Carefully remove from oven and remove the foil from the cheesecake pan and let cool on wire rack to room temperature. Run a knife around edges to loosen the sides. Refrigerate for at least 5 hours or overnight before cutting.
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