Author Archives: Pat

Pumpkin Gingerbread

Pumpkin Gingerbread

Ingredients:

3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cloves

3/1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoon salt

1/2 teaspoon baking powder

Instructions:

1. Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans.

2. In large mixing bowl, combine sugar, oil and eggs;beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and clove.

3. In medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Recipe Submitted By Paula

Kale Chips

Kale Chips

Crispy baked Kale chips that are perfect for a NO guilt snack

Prep Time – 20 min

Cook Time – 15 min

Total Time – 35 min

Ingredients:

2 large bunches of Kale

1 tsp salt

1 tsp pepper

1 tsp olive oil spray

Instructions:

1.Preheat oven to 350

2.Line large baking sheet with parchment paper

3.Wash the Kale bunches and then dry with a paper towel

4.Cut out the large center vein, then tear leaves into bite size pieces, keep in mind the leaves will shrink quite a bit so make them larger pieces

5.Lay kale on baking sheet and spray with the olive oil spray and then sprinkle with salt & pepper

6.Bake for 10-15 minutes, or until leaves are crispy

Notes

Each serving is 0 points!!!!

Nutritional Info

Calories: 8 Total Fat: 0.8 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg

Sodium: 396.2 mg Total Carbs: 0.2 g Dietary Fiber: 0.1 g Sugars: 0 g Protein: 0 g

Recipe Submitted By MJ

Low Fat Banana Bread

Low Fat Banana Bread

Ingredients:

2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened applesauce

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Recipe Submitted by Susie

Authentic Polish Kielbasa & Sauerkraut

Authentic Polish Kielbasa & Sauerkraut

Ingredients:

Kielbasa

Sauerkraut

Quinoa

Chicken Broth

1/2 Onion

Butter

Dry Wine

Mustard

Instructions:

Prepare enough chicken broth to cook both the quinoa and the kielbasa & sauerkraut separately.

Cook the quinoa in the manner of a risotto, sautéing 1/2 onion in butter, add the quinoa, stir, add a little dry white wine and some caraway;

Then after the wine evaporates, add chicken broth and a pinch of Himalayan salt, and simmer covered for about 12 minutes until the broth is absorbed.

Then stir in some butter and white wine vinegar, cover and let stand for five minutes.

The sauerkraut is first drained and then added to a pot containing hot chicken broth and kielbasa.

Simmer for 12 minutes and then remove the kielbasa to the plate, drain the sauerkraut and serve immediately with the quinoa and sausage.

The choice of mustard is strictly ad libitum.

I like German Dusseldorfer Senf, or French’s Yellow Mustard.

Authentic Polish Kielbasa & Sauerkraut

Recipe Submitted by Paul

Mucho Mas Enchiladas

Mucho Mas Enchiladas

Ingredients:

2 Lbs Ground beef

2 Tsp Garlic Powder

2 Tsp Ground Comino

2 Tsp Salt

1 Tsp Pepper

1 1/2 Tbsp Gebhardt Chili Powder (using this specific brand really makes a difference)

1 Cup Flour

7 Cups Water

Vegetable Oil/ canola oil

36 count Corn Tortillas

American Cheese (best if you buy a block of cheese and shred yourself)

Large rectangle baking pan

Instructions:

1. In a big pot, cook and drain the ground beef.

2. Measure and put in a cup: garlic powder, ground comino, salt, pepper, chili powder (mix it all together in the cup) then add it to the cooked and drained meat and cook on medium heat.

3. In a bowl, mix 1 cup of flour and 2 cups of water with a wire whisk, make sure that there are no lumps.

4. Add flour mixture to meat (still on medium heat) and stir.

5. Add the rest of the water (5 cups) and cook over medium heat for 15-20 minutes, stirring constantly.

6. Get your shredded American cheese ( can be other types of cheese but American melts the best)

7. Keep your meat on low while you do the next step

8. Corn tortillas- in a pan warm up vegetable oil or canola oil then dip one tortilla at a time in the warm oil pan and stack them one on top of another on a plate… Best to use tongs to dip each one

9. In a large rectangle pan make rows of enchiladas by laying the corn tortilla flat, add meat and cheese to the center then roll and line up.

10. Add meat gravy and cheese on top of your rolled enchiladas

11. Put pan in the oven so that the cheese melts at 350 degrees for 10-15 minutes

Makes approximately 36 enchiladas if you don’t need that many cut the recipe in half .. If you need more.. Double or even triple the recipe!!!

Recipe Submitted By Janie

Big Bill’s BBQ Ribs

Big Bill’s BBQ Ribs

Ingredients:

1 slab Ribs

Marinade (Sweet Tang, see recipe)

BBQ Sauce (Grown Folk, see recipe)

Instructions:

Marinade slab of ribs for 2hrs, in roasting pan

Cover slab with BBQ sauce, and let it marinade for 1 hour

Preheat oven 375⁰ bake for 1 hour with pan covered

Serve and Enjoy!!

Big Bill’s Sweet Tang Marinade

Ingredients:

½ cup Braggs Apple Cider Vinegar

2 Fuji Apple

1 yellow apple

2 Tbsp. All Natural Honey

1 tsp. molasses

Instructions:

Peel and slice apples after removing core

In medium sauce pan add apples and other ingredients

Let cook on low fire until apples are soft, then remove apples and put aside for later.

Marinade can be used for ribs, chicken, beef or pork and it is soooo gooood!

Big Bill’s BBQ Sauce

Ingredients:

Cooked Apples from marinade

1 Tbsp. minced garlic

1 tsp. Teriyaki sauce

1 Tbsp. Cilantro

¼ tsp. Cayenne Pepper

½ cup Ketchup

¼ tsp. cinnamon

½ cup Cream Sherry

Instructions:

Put cooked apples in blender and pulse until apple look like a sauce (about 6 pulses should do it)

In medium bowl add blended apples and other ingredients, mix well.

Finished…

Now get a going and get a eaten’!

Recipe Submitted by Big Bill Hicks

Sim’s Personal Bread Recipe

Sim’s Personal Bread Recipe

Ingredients:

3 1/2 cups flour (in various combinations)

1 1/2 teaspoons salt

1 1/2 teaspoons instant yeast

1 1/2 cups water

Instructions:

Easiest:

Mix all of that together in a bowl, cover it and let ir rise for 3 hours.

Knead the crap out of it, then shape it into you loaf shape. I like round. I shape it on a board dusted with flour, and then let jot rise in a bowl or basket that has either been dusted with flour, corn meal, sprayed with oil, or lined with a floured cloth. All of these work a little different, and it kind of depends on what works best for you. Let it rise for an hour and an half.

I preheat my over to 500 degrees. I bake on either a pizza stone, or in a large dutch oven, depending on the bread shape, and how I want the crust to come out. So, as you preheat your over, preheat the thing that you are going to bake your bread in/on.

Take your pizza stone or dutch over out of the over. It should been hotter than you want to deal with, and you will hurt yourself badly. Remember later, that your baking scars are a mark of merit and worth. Be proud.

Carefully place your risen and shaped dough into, or on your pizza stone or dutch oven. This is your chance to get all fancy, scoring the top with a sharp serrated knife, or better still, a razor. make it pretty, people will be impressed.

In your are baking on a pizza stone, drop the heat to 450, and bake for 45 minutes. You can also place a small pirex or stoneware ramekin of water in the over to help develop a crustier load, or don’t, for a chewier crust.

In a dutch oven, bake for 30 minutes with the lid on, then reduce the temperature to 450, and do 15 with the lid off.

Let the bread cool on a rack for a few minutes. You will burn yourself again, taking it out, but the pain is nothing when in the presence of freshly baked bread.

 Fancy:

The night before you want to bake, take 1/2 cup of flour, and 1/2 of water, and 1/2 teaspoon of yeast, and mix them in a bowl. This will allow all kinds of delightful sciency things to happen, that develop flavor. Then, reduce your recipe by those amounts, and mix your pre-fermented glop back in.

In you are making whole wheat, rye, or some other more interesting kind of bread, consider doing this pre-ferment with that flour. For example, for rye bread, mix 1/2 cup of rye flour with 1/2 cup of water. and a half teaspoon of yeast/ 12-18 hours later, mix that with 3 cups of bread or all purpose flour, 1 cup of water, 1 teaspoon of yeast, and 1 1/2 teaspoons of salt (I use kosher). Also, throw in a couple teaspoons of toasted caraway seeds, because it is better that way. Then follow the basic instructions. You will be happy. Whole wheat, and even more interesting white bread use the same method, just without the seeds. Well, maybe sesame seeds, but, only if you are into that.

Also, you can pre-ferment more of your dough, for more interesting textures and flavors. You don’t even have to add the yeast in the pre-ferment. It is less predictable that way, but if you want predictable, you would not be making those awesome baker’s burn scars.

Recipe Submitted by Simeon

Crispy Baked Asparagus Fries

Crispy Baked Asparagus Fries

Sooooo deeeeelish the kids will eat it too!

 Ingredients:

1 pound asparagus, trimmed 1/2 cup flour 2 eggs, lightly beaten 3/4 cup panko breadcrumbs 1/4 cup grated parmesan salt and pepper to taste

 Directions:

Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper. Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

 Recipe Submitted by Bella

Coney Sauce For Hot Dogs

Coney Sauce For Hot Dogs

 Ingredients: 

1 & 1/4 Lbs.- Hamburger

1- Large Onion

1/2- C. Sugar

1/2- C. Chili Powder

1/2- C. Ketchup

1 & 1/2- C. Water

Instructions:

1). Chop Onion

2). Mix Hamburger & Onion in skillet

3). Brown Hamburger & Onion until Hamburger is done.

4). Drain.

5). Put mixture back in skillet and add remaining ingredients.

6). Simmer 1 hour, stirring occasionally.

7). Serve on Hot Dogs.

Can be frozen until ready to use.

Recipe Submitted by Dakota

Eric’s Heavenly Portobello Mushroom Appetizer

Eric’s Heavenly Portobello Mushroom Appetizer

Ingredients: 

Portobello Mushrooms

Pesto Sause

Fresh Mozzarella Cheese

Olive Oil

Kosher Salt & Pepper

Instructions:

Place pesto sauce upon the mushrooms

Place sliced mozzarella cheese on top of the pesto sauce

Drizzle olive oil over the mushrooms (feel free to use quite a bit)

Sprinkle with kosher salt and pepper

BBQ or Bake at 250 degrees for 15 minutes or until the cheese melts

(Great for left over steak…cut up steak into pieces and add to the top of the mushroom for an added perk)

Recipe Submitted by Eric