Cranberry Apple Relish

1-cup of coconut sugar
1/2cup of water
1/2 fresh squeeze orange
1- tablespoon spoon of orange rind
2-3 apples you choose what type
1- tablespoon ground ginger for crystallized ginger
1/4 teaspoon allspice
1/4 teaspoon of cinnamon
1/2 cup of golden raisins" optional
Combine your sugar, water, orange rind ,cut cranberries...
in half ,medium size metal pot.
Add Apples ,spices, bring to a boil
2 minutes
.. lower heat for about 10 minutes until thicken

Cracker Barrel Hash Brown Casserole Recipe

 

Ingredients

1 (2 pound) package frozen hash browns
8 ounces sour cream
1 can cream of chicken soup
1/2 cup margarine or even butter works very well also
1/2 cup chopped onion
2 cups grated Colby cheese (personal note–I prefer sharp cheddar)

Directions



Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. One great thing The Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal.

broccoli cheese bites

Broccoli Cheese Bites
16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
1 1/2 cup of grated cheddar cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs
Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 375F for 25 minutes, turning the patties after the first 15 minutes. 


http://www.staceysnacksonline.com/2011/01/broccoli-bites-for-kids.html

Homemade Cottage Cheese

Homemade Organic Cottage Cheese Recipe

Makes about 2 cups

Ingredients

• 1 gallon organic skim milk
• 3/4 cup distilled organic white vinegar
• 1 1/2 teaspoons sea salt
• 1/2 cup organic half-and half-or heavy cream

Directions

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

 (recipe from: 

ByzantineFlowers)

Corn and Black Bean Salad

8 ServingsPrep: 15 min. + chilling

Ingredients

• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 large tomatoes, finely chopped
• 1 large red onion, finely chopped
• 1/4 cup minced fresh cilantro
• 2 garlic cloves, minced
• 
  DRESSING:
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 2 tablespoons canola oil
• 1-1/2 teaspoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper

Directions

• In a large bowl, combine the first six ingredients. In a small bowl,
• whisk the dressing ingredients; pour over corn mixture and toss to
• coat. Cover and refrigerate for at least 1 hour. Stir before
• serving. Serve with a slotted spoon. Yield: 8 servings.
• 
  

Nutrition Facts: 2/3 cup equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 326 mg sodium, 21 g carbohydrate, 4 g fiber,

Potluck Potato Casserole

1.5 cups sour cream

1.1/4 cups shredded cheddar

1/2 cup chicken broth

2 tbsp minced fresh onion

5 tsp melted butter

1/2 tsp freshly ground black pepper

1/4 tsp salt

1/8 tsp red pepper

1 (30) oz package frozen hash browns, thawed

1 (10.75 oz) can cream of chicken soup

cooking spray

1 cup coarsely crushed cornflakes

2 Tbsp chopped fresh parsley

1.  Preheat oven to 350 degrees

2.  Combine first 10 ingredients in a large bowl, spread evenly into a 13x9 baking dish coated with spray.  Sprinkle cornflakes over mixture.

3.  Bake at 350 degrees for 1 hour or until bubbly.  Sprinkle with fresh parsley.  Yield 10 servings.

**I switch off ingredients--I use Cream of Celery or Cream of Onion soup; I thrown in southwest seasoning blends to kick it up; I've thrown in Ranch dressing when low our out of sourcream.

Pickled Beets

Ingredients

• 1 bunch (4 or 5) beets
• 1/4 cup cider vinegar
• 1 Tbsp sugar
• 1 Tbsp olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper

Method

1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.
2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.
3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
Serves four.

Mexican Bean Salad

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutritional Information

Amount Per Serving  Calories: 334 | Total Fat: 14.8g | Cholesterol: 0mg

Egg Fried Rice

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil
• 1/2 onion, finely chopped
• 1/2 cup green beans
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper

Directions

1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3. Stir in the cooked rice, mix well and sprinkle with pepper.

Italian-Style Pasta Toss

2 packages of cheese tortellini
cubed cheddar/provolone/mozzarella cheese
chopped red and green bell peppers
1 small onion, thinly sliced
sliced black olives
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley

Dressing:
1/2 cup olive oil
1/4 cup wine vinegar
2-4 cloves garlic, minced
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp pepper


cook tortellini according to package directions.  Drain and rinse with cold water.  For salad, in a bowl, toss pasta, cubed cheese, bell peppers, onions, olives, Parmesan cheese, and parsley.


For dressing, in a screw-top jar combine oil, vinegar, garlic, basil, oregano, and pepper.  Cover and shake well.  Pour over salad..  Toss to coat.  Cover: chill 4-24 hours.

Mozzarella Salad

I stole (and slightly adapted) this recipe from a friend---quick, easy and yummy!!

--Fresh mozzarella, diced
--bell pepper, diced into larger pieces
--grape tomatoes
--black olives
--Italian dressing
--oregano, seasoned to taste