Goodies from Scratch

Ingredients:

• 4 whole boneless, skinless chicken breasts, cooked and cut in 1" piece (reserve 1/4 cup broth chicken was cooked in )
• 10  six inches flour tortillas, cut in strips about  1/2" wide by 2" long
• 2 medium-sized onions, chopped
• 1 tsp canola oil
• 10.75 oz can fat-free chicken broth
• 10.75 oz can 98% fat-free cream of mushroom soup
• 2  four oz mild green chilies, chopped
• 1 egg
• 1 cup low-fat cheddar cheese, grated

Directions

1. Pour reserved chicken broth in slow cooker sprayed with non-fat cooking spray,
2. Scatter half the tortilla strips in bottom of slow cooker
3. Mix remaining ingredients together, except the second half of the tortilla strips and cheese.
4. Layer half the chicken mixture into the cooker, followed by the other half of the tortilla, followed by the rest of the chicken mix.
5. Cover. Cook on low 4-6 hours or on high 3-5 hours. 
6. Add the cheese to the top of the dish during the last 20-30 minutes of cooking.
7. Uncover and allow casserole to rest 15 minutes before serving.  

Ingredients


1 3/4 pounds diced chicken breast meat

2 green bell peppers, diced

2 red bell peppers, diced

1 onion, diced

1/2 cup frozen corn kernels

4 (15 ounce) cans kidney beans with liquid

2 (14.5 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2 cups water

2 teaspoons chili powder

1 tablespoon dried parsley

1 teaspoon garlic powder

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

Directions

1.Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

Ingredients:
1/2 lb. cooked bacon
2 bags broccoli
2 tsp apple cider vinegar
1 med red onion finely, chopped
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup mayonnaise

Directions:
Prepare in large skillet bacon and fry until crisp. Drain on a paper towel, crumble and set aside. In a large bowl, combine broccoli, raisins, sunflower seeds and red onion. In a small bowl, stir together mayonnaise, sugar and vinegar. Spoon over broccoli mixture; toss to coat. Sprinkle bacon over salad and toss. Cover and refrigerate 3 hours or overnight.

Ingredients
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn
2 cups water
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper

Directions
In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through. Yield: 5 servings.

Note: to enhance the flavor, add a ham shank to the ingredients.

Nutrition Facts: 1 serving (1 each) equals 242 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 745 mg
sodium, 23 g carbohydrate, 5 g fiber, 20 g protein.
Hamburger Garden Soup published in Taste of Home Ground Beef Cookbook , p145

1 cup water
1/2 lb. fresh cranberries
1 3/4 cups sugar
1/2 tsp. grated orange rind

In a saucepan, boil water and sugar for 5 minutes, stirring until sugar dissolves.
Add washed cranberries; reduce heat and simmer over low heat for 5 minutes, without stirring. Add orange rind.

Cool to set; store in refrigerator.

Makes about 2 cups.

1 cup sugar
1/3 cup water
1 tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
16 ounces nuts

Any type of nuts may be used, cashews, pecans, almonds, hazelnuts, etc. Each type of nut after being coated will have a slightly different taste.

Spray a cookie sheet with Pam cooking spray. In a medium saucepan combine sugar, water and cinnamon. Bring to a boil. Boil for 2 minutes stirring occasionally. Remove from heat. Stir in vanilla, salt and nuts. Using a slotted spoon, place nuts on prepared cookie sheet. Separate each nut with a fork. Allow to dry 3 hours, turning once half way through drying. Dry about 3 hours. Store in an airtight container.

Ingredients:


4 eggs

1 1/2 c. sugar

3/4 c. oil

16 oz. pumpkin



Blend these 4 ingredients together.



Mix together in separate bowl:

2 c. flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda



Add dry mixture to blended wet ingredients.

Pour into greased 9 x 13 baking pan.

Bake in preheated 350 degree oven for 25-30 mins.



Cream cheese icing:

Blend 1 pkg. softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla.

Spread evenly over cooled bars.

Canola oil cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
2 Tsp cornmeal
1/2 tsp - 1 tsp. pepper
2 medium zucchinis, cut into 1/2-inch -by- 3 inch sticks
2 egg whites, lightly beaten

Preheat oven to 475 degrees. Coat large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper. Dip zucchini pieces in egg whites and coat with the flour mixtures. Place the zucchini on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zuchinni and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 more minutes.

Ingredients:

• 4 eggs
• 1 1/2 c. sugar
• 3/4 c. oil
• 16 oz. pumpkin

Blend these 4 ingredients together.


Mix together in separate bowl:

• 2 c. flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda

Add dry mixture to blended wet ingredients.

Pour into greased 9 x 13 baking pan.

Bake in preheated 350 degree oven for 25-30 mins.


Cream cheese icing:

Blend 1 pkg. softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla.

Spread evenly over cooled bars.

When we are not in Alabama for Thanksgiving, I make our traditional dinner:

• Ham
•  Senator Russell's Sweet Potatoes
•  broccoli and cheese
•  oyster stuffing
•  pecan pie.

Last year, I added Congealed Strawberries to our desert menu.  This recipe was one of DH's favorite desert when he was growing up. I was fortunate enough to have his grandmother's collection of family favorite's recipes.  My mother-in-law compiled the recipes into a book, when her mother passed away. 

Although my family loves the traditional dishes, I want to add something new to our traditional meal this year. That is why I am so thankful that Kim is hosting Tried and True Thanksgiving Recipes Week (Nove 9-13). Here's her agenda for the week.

• Monday- Appetizers. Do you have a little something something while you're waiting for the bird to cook?
• Tuesday- Sides. Hot or Cold. I'm looking forward to this one as I'm always on the look out for a new side to try.
• Wednesday- Main dish. Yes I know that most of us cook a turkey and call it done. But do you fry it, roast it, season it, smoke it? I wanna know. I'm always up for change there too. Oh and some of you may even cook a ham or beef. Let us know.
• Thursday- Dessert. In my family everyone has a favorite pie so we usually end up with 5-6 pies.
• Friday- Thanksgiving Traditions! Yes on this day I want to know what it is you always do on Thanksgiving.The memories you've made. This is the day to get nostalgic! There is always memories associated with food. Share them!

-= Ingredients =-
• 
  
  1 large pkg strawberry jello
  
  
  
• 
  
  1 Cup hot water ; (boiling point)
  
  
  
• 
  
  1 16 ounce frozen sliced strawberries
  
  
  
• 
  
  1 large can crushed pineapple ; (well drained)
  
  
  
• 
  
  2 packages plain gelatin (Knox orginal gelatin)
  
  
  
• 
  
  4 bananas sliced ; (optional-pour lemon juice on banana slices and let it soaked ; for a few minutes-drain well. The lemon will keep from ; turning brown)
  
  
  
• 
  
  1 Cup chopped nuts
  
  
  
• 
  
  1 pint Reduced fat sour cream
  
  
  
-= Instructions =-

1. 
   
   Combine jello with ¾ cups of hot water. Stir until powder dissolved.
   
   
   
2. 
   
   Add the partially thawed strawberries. Mix well. Add the well drained pineapple. Mix well.
   
   
   
3. 
   
   Combine 1/2 cup of cold water and 2 bags of plain gelatin. Stir until powder dissolved. Add to mixture. Mix well.
   
   
   
4. 
   
   Add sliced bananas and nuts. Mix well.
   
   
   
5. 
   
   Put in the fridge until partially set or thickened. Spoon ½ of the mixture into a mold or a salad bowl. Then spread the sour cream evenly all over the top. Follow the remainder of the strawberry mixture. Chill.
   
   
   

When we are not in Alabama for Thanksgiving, I make our traditional dinner:

• Ham
•  Senator Russell's Sweet Potatoes
•  broccoli and cheese
•  oyster stuffing
•  pecan pie.

Although my family loves the traditional dishes, I want to add something new to our traditional meal this year. That is why I am so thankful that Kim is hosting Tried and True Thanksgiving Recipes Week (Nove 9-13). Here's her agenda for the week.

• Monday- Appetizers. Do you have a little something something while you're waiting for the bird to cook?
• Tuesday- Sides. Hot or Cold. I'm looking forward to this one as I'm always on the look out for a new side to try.
• Wednesday- Main dish. Yes I know that most of us cook a turkey and call it done. But do you fry it, roast it, season it, smoke it? I wanna know. I'm always up for change there too. Oh and some of you may even cook a ham or beef. Let us know.
• Thursday- Dessert. In my family everyone has a favorite pie so we usually end up with 5-6 pies.
• Friday- Thanksgiving Traditions! Yes on this day I want to know what it is you always do on Thanksgiving.The memories you've made. This is the day to get nostalgic! There is always memories associated with food. Share them!

I would put the ham in the oven, after warming the side dishes. Once in awhile, I would I add a roasted turkey to our meal. If my sister, mom, and brother-in-law joins us, I would forget the turkey and have a  roasted duck, instead.

When we are not in Alabama for Thanksgiving, I make our traditional dinner:

•  Ham
•  Senator Russell's Sweet Potatoes
•  broccolli and cheese
•  oyster stuffing
•  pecan pie.

Although my family loves the traditional dishes, I want to add something new to our traditional meal this year. That is why I am so thankful that Kim is hosting Tried and True Thanksgiving Recipes Week (Nove 9-13). Here's her agenda for the week.

• Monday- Appetizers. Do you have a little something something while you're waiting for the bird to cook?
• Tuesday- Sides. Hot or Cold. I'm looking forward to this one as I'm always on the look out for a new side to try.
• Wednesday- Main dish. Yes I know that most of us cook a turkey and call it done. But do you fry it, roast it, season it, smoke it? I wanna know. I'm always up for change there too. Oh and some of you may even cook a ham or beef. Let us know.
• Thursday- Dessert. In my family everyone has a favorite pie so we usually end up with 5-6 pies.
• Friday- Thanksgiving Traditions! Yes on this day I want to know what it is you always do on Thanksgiving.The memories you've made. This is the day to get nostalgic! There is always memories associated with food. Share them!
  

We usually have a big breakfast to hold us off until lunchtime around 2:00. However, this year, I am going to make Double-Apple Coffee Cake for our morning appetizer.

1. 
   
   Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a small bowl stir together the 2/3 cups all-purpose flour, the 1/2 cup whole wheat flour, baking soda, 1 teaspoon baking soda, and salt. set aside.
   
   
   
2. 
   
   In a large bowl, combine the apples and egg produce; stir in granulated sugar, 1/4 cup nuts, and applesauce. Stir in flour mixture. Pour into prepared pan.
   
   
   
3. 
   
   For topping, stir together brown sugar. 1 tablespoon all-purpose flour, 1 tablespoon whole wheat flour, 1/2 teaspoon cinamon, Cut in margarine until mixture resemble coarse crumbs. Stir in 1/4 cup nuts. Sprinkle topping over batter in pan.
   
   
   
4. 
   
   Bake in a 350 degrees oven for 25 to 30 minutes or until a wooden toothpick inserted near centet comes out clean. Cook in pan for 10 minutes. Serve warm.
   
   
   

3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
3/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups Corn Chex® cereal
1 1/2 cups Rice Chex® cereal
1 1/2 cups Wheat Chex® cereal
1/2 cup mixed nuts
1/2 cup bite-size pretzels
1/2 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

• In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
• Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 5 minutes. Store in airtight container.
  
• Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased 13x9-inch pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
  
  

Ingredients
2 cups corn cereal squares

2 cups whole wheat cereal squares or whole wheat cereal squares with mini graham crackers

1-1/2 cups fat-free oyster crackers

1/2 cup broken sesame snack sticks

2 tablespoons butter, melted

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup bite-size fruit-flavored candy pieces


Preparation:

• Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray.
• Place cereals, oyster crackers and sesame sticks in prepared pan; mix lightly.
• Combine butter, cinnamon and nutmeg in small bowl; mix well. Drizzle evenly over cereal mixture; toss to coat.
• Bake 12 to 14 minutes or until golden brown, stirring gently after 6 minutes. Cool completely. Stir in candies.

• 6 sheets phyllo dough (14 inches x9 inches)
• 1 package( 10 ounces) frozen chopped spinach, thawed and squeezed dry.
• 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
• 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 1-1/2 cups (12 ounces) fat-free cottage cheese
• 4 eggs
• 1-1/2 teaspoon dried parsley flakes
• 3/4 teaspoon salt
• 6 egg whites
• 1-1/2 cups fat-free milk
  
  Directions:

Layer three phyllo sheets in a 13-in x 9-in x2- in baking dish coated with cooking spray; lightly spraying the top of each sheet with cooking spray.

In a large bowl, combine the spinach, cheese, 2 eggs, parsley flakes and salt; spread over phyllo dough. Top with remaining phyllo sheets. Lightly spraying the top of each sheet with cooking spray. Using a sharp knife, cut into 12 squares. Cover and chill for an hour. In a small mixing bowl, beat the egg whites, milk and remaining eggs until blended, pour over casserole. Cover and refrigerate overnight.

Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees for 40-50 minutes or until a knife is inserted near the center comes out clean and top is golden brown. Let stand for 10 minutes before cutting.

Yield: 12 servings.

• 
  

• 1 cup chopped walnuts

1. In a microwave-safe bowl, melt the chocolate and butterscotch chips, stir until smooth. Stir in granola and walnuts.
2. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm.