Chuck's Breakfast Muffies

Yes...you want to make these. Why? Because they are fantastic for breakfast! And, the best part? They are wheat-free!

Chuck's Breakfast Muffies

Mix together in a bowl:

1 cup brown sugar
2 eggs

Then mix in:

3/4 cup applesauce

Then mix in:

1-1/2 cup milk
2 tsp vanilla extract
1/2 tsp salt
1 Tbsp cinnamon

Then mix in:

3 cups oats quick oats
2 tsp baking soda

Let this mixture sit 20-30 minutes.

While you are waiting, preheat oven to 350*, place muffin/cupcake papers in muffin pan(s).

After the 30 minutes are up, fill muffin papers with 1/4 cup of the mixture/batter.

Top with your favorites: we like raisins and nuts. [You could also mix these into the batter, if desired.]

Bake for 30 minutes.

These muffins freeze well, and are delish warmed in the nuke a bit. :-)

Garbanzo Bean Soup

This soup is surprisingly delicious. Why surprising? Because, while we love garbanzo beans (or chickpeas) in hummus, tossed in a salad, or even playing a minor role in our beloved Indian dal, it is not a wow-ee type of ingredient. But, in this soup - and I think you will agree - the 'banzos have it.

Garbanzo Bean Soup

4 cans garbanzo beans, drained and rinsed (15 oz)
1 can stewed, diced tomatoes (15 oz)
1 can tomato sauce (15 oz)
4 cups veggie broth
1/2 sweet onion, diced
1 clove garlic, minced
3 tsp dried oregano
2 bay leaves
2-3 medium yellow/gold potatoes, diced (1/2")
1 lb ground turkey, browned
2 chicken breasts, parboiled, diced (1/2")

All ingredients go in a large crockpot and cook on high 4 hours, then low a couple more.

Easy-peasy-yummy.

Pasta Fagioli

Pasta Fagioli in the Crockpot~ just like Olive Garden

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.
Serve with a nice crisp green salad and some garlic bread! 
Enjoy

UPDATE: This recipe makes a LOT. Like, too much for my biggest crockpot. Below, I have made some modifications, for your cooking convenience.

Pasta Fagioli from the Birdhouse

1 lb ground meat (beef or turkey)
1 onion, diced
1 cup each carrots and celery, diced
2 cans (14.5 oz) diced/stewed tomatoes, any variety
1 can pinto beans, drained but not rinsed
1 can white beans, drained but not rinsed
1 24 oz. jar of your favorite spaghetti sauce
3/4 box veggie, beef, or chicken broth (32 oz)
3 tsp Italian seasoning
salt and pepper to taste
1 tsp tabasco (optional)
8 oz pasta

Prepare as above.

Banana Bread for Alex

"Mom, I'm coming over 
so you can bake me some banana bread...OK?"

Really?

*smirk*

Best Banana Bread

from Food.com

Cream together:
1 cup butter, softened
2 cups sugar

Add:
4 eggs, beaten
8 bananas, mushed
1 tsp vanilla
mix thoroughly, then...

Mix together in a separate bowl:
3 cups flour
2 tsp baking soda
1 tsp kosher salt

Add flour mixture gradually to creamed mixture.

Split batter into two loaf pans (greased).
Optional: sprinkle walnuts on top.

Bake in a 350* oven for 1 hour.

I think I like to take photos more than bake! 

Vegetarian Three-Bean Chili

An all-time favorite.

Vegetarian Three-Bean Chili
the 'tweaked' version

1 T veggie (or olive) oil
1 large yellow or sweet onion, chopped
1 medium green or red pepper, chopped
1 clove fresh garlic, minced
1 cup dried common brown lentils
3 cups water (or veggie broth)
2 28 oz. cans of stewed tomatoes
2 T chili powder
2 tsp cumin
1 tsp dried oregano
1/2 tsp kosher salt
1 tsp Spicy Mrs. Dash
1 can white beans
1 can kidney (or chili) beans
1 cup white mushrooms, sliced (or canned)
jalapeno pepper, minced (optional)

In soup pot saute onion, green pepper and garlic in oil about 3-5 minutes. Stir in lentils and water/broth, continue cooking until it comes to a boil. Stir in remaining ingredients except beans. Simmer 15-20 minutes to blend flavors, making sure lentils are soft. Stir in (drained and rinsed) beans and simmer 5 more minutes or so, until beans are heated.

Serve with shredded cheese and chips, or my favorite cornbread, if desired.

The un-tweaked recipe said it serves 8 people. However, I just can't leave well enough alone, and end up adding my own additions (mushrooms and extra spicy heat!). I always choose to use veggie broth as opposed to water to give more depth of flavor, as well as adding more beans (black is fun), just because it stretches farther. I always opt for Rotel instead of plain stewed tomatoes, as well, and usually more than is called for. One last optional item you can add is ground or shredded meat - which would change the name of this chili for sure!

Definitely double this to put in a large crockpot and transport to a potluck on a dreary day.
Perfect. 

Addicting Peanut Butter Bars

To continue with the peanut butter theme, here's another fab-o recipe that is an all-time favorite.

Peanut Butter Bars

1 C melted butter
1-3/4 C graham cracker crust
1 C peanut butter
2-1/3 C powdered sugar

topping:
1 C chocolate chips
3/4 C peanut butter

Mix together butter, graham cracker crumbs, peanut butter and sugar. Press into buttered 9x13 foil pan. For topping, melt chocolate chips and peanut butter in a saucepan and pour/spread over bars. Cool and cut into squares for serving.

Spicy Cole Slaw with Pecans

This recipe is courtesy of the awesome chef and Food Network personality Tyler Florence, who has always been a favorite of mine.

This salad/slaw was a huge hit at our Hanukkah celebration, and I was asked to post the recipe. I changed it up a bit to make it a little easier (read lazy); instead of the napa or savoy cabbage and shredded carrots, I use the ready-to-use cole slaw mix that comes in bags in the grocery produce section.

Spicy Cole Slaw with Pecans

1 bag cole slaw mix
1 granny smith apple, sliced thinly in small pieces
1/2 medium red onion, diced small
1 cup pecans, chopped (Tyler says to toast them, but I didn't)
(optional fresh mint for garnish)

dressing:
1 tbsp dijon mustard
1 tsp sugar
1 tsp ground chipotle (find on the spice aisle)
3/4 cup mayonnaise
juice of 1 lemon or about 2 tbsp

Mix all the dressing ingredients and add to the cabbage mix, apples, onion and pecans.

Tip: try spicing up your plain-ole, everyday sandwich by using sourdough bread, cold cuts, sliced cheeses, your favorite mustard and this slaw. Now that's a sandwich!

Enchilada Casserole

This recipe is so easy and always a hit with all ages. I like to serve it with chips & salsa, of course, and maybe a green salad with salsa-ranch dressing. You can add sour cream or guacamole on the side, if you like, but it's really not necessary. This casserole will be gone, gone, gone before you know it, regardless of your choice of sides!

Yummy Enchilada Casserole

1 medium onion, diced
2 lbs ground turkey, chicken or beef
3 10 oz. cans enchilada sauce, mild or medium
2 cans cream of mushroom soup (low sodium is preferred)
1 can diced green chilies
1 can black beans, rinsed
2-3 cups shredded cheese, I like the mexican-style
about 15 corn tortillas, cut into fourths

Brown up your meat along with the diced onion (drain off any grease). Set aside while you mix the canned items together in a mixing bowl until well incorporated. Assemble the rest of the ingredients and you are ready to layer.

In a 9x13 baker, ladle about 1/2 - 1 cup of the sauce mixture onto the bottom of the pan. Layer with the corn tortillas. Next comes the meat, sauce and cheese. Repeat until all your ingredients are gone! (I usually get two to three layers.) Top with a final layer of tortilla, a bit of shredded cheese and perhaps a sprinkling of cilantro, if you want.

Bake, covered, for 30-40 minutes in a 350 degree oven. I remove the foil for the last 5 minutes or so to brown the top a bit. Let the casserole rest for a bit prior to cutting it for service.

White Chicken Chili

~ready to 'slow cook'~

I love this...and, so does everyone else!  Super easy and great for potluck or a cold, winter evening. You can serve this with tortilla chips, sour cream or shredded jack cheese (or all of the above).

White Chicken Chili

1 medium onion, chopped
4 cloves garlic, minced
2 generous tsp ground cumin
2 generous tsp dried oregano
1/2 tsp ground red pepper
3 cans white beans
2 cans Rotel, original
1 7oz can diced green chilies
4 cups veggie broth
3 cups chopped cooked chicken
salt & pepper to taste

Throw all ingredients in a large crock pot and cook on low 7 hours or high 3-1/2 hours.

I boil the chicken (frozen tenderloins or boneless thighs, 3lb bag) in salted water then chop.

my cookin' buddy, Jeddy

Creamy Mexican Chicken Over Rice

Oh yes, I love Mexican inspired food!

cookin' chicken, again!

Creamy Mexican Chicken Over Rice

1/2 large yellow onion, diced
1 green bell pepper, diced
1 3lb. bag (frozen) chicken tenderloins, thawed
2 T taco seasoning
1 16oz. bottle prepared salsa
1 can chili beans (with sauce)
1 can Rotel, undrained
barely a pinch of red pepper flakes
2 T cilantro
black pepper to taste
1 8oz. block cream cheese

Saute onions and green pepper in oil until translucent.  Add thawed chicken and taco seasoning - cover and let cook for about 5 minutes or so. Add salsa, beans, Rotel, red pepper flakes, cilantro and black pepper.  Cover and simmer for about 10 minutes, or until chicken is cooked through.  Cut cream cheese into chunks and add, stirring until incorporated.  Let simmer another 5 - 10 minutes.
Serve over rice.

And, speaking of rice, I just purchased a rice cooker.  Yes, I went to an Asian Food Mart for the real deal. They had so many, and in every price range, too - all the way from $20 to $350!  I chose one that looked a lot like a good friend's rice cooker she brought to potluck frequently.

6 cup rice cooker

For the trial run, I put in the standard 1 cup white, long grain rice with 2 cups water. I added my favorite herb mix, just for fun and a bit of salt. Worked like a charm and boy, did those herbs smell good while it was cooking! Only took about a half an hour and it was perfect rice. The herbs kinda got everywhere inside the cooker (what in the world was going on in there??), but it tasted divine with a bit of the sauce from the Creamy Mexican Chicken over top. Did you know that rice is pretty filling?  *smile*

I am excited to use this new cooker for our Shabbat meals; I'm thinking of all kinds of possibilities to go with rice; red beans, lentil bolognese, veggie chili, Dal, veggie stews, etc., etc.! I'm thinkin' crock pots and rice cookers are a reluctant cook's best friends!

Thanksgiving at Our House

I guess there are many ways to celebrate Thanksgiving. I truly wanted to enjoy ours in a restaurant this year, but the cost was prohibitive and, to be honest, I wasn't very hopeful that the food would be all that great. So, here I am again, cooking Thanksgiving dinner.

I really shouldn't complain; Rob smokes the turkey (which is absolutely fabulous!) and I have the help of my bestie for the rest of the meal. This year, our good friend Barb is bringing the pies and mandatory whipped cream. Mmmmmm.....

Here is our very traditional menu:

Rob's Smoked Turkey & Cranberry Sauce

Sage Dressing & Giblet Gravy

Buttered Mashed Potatoes

Southern Yam Casserole

Standard Green Bean Casserole

Lisa's Challah

Deviled Eggs

Cheese-stuffed Celery

Pumpkin & Pecan Pies with Whipped Cream

Libations

Coffee, Tea & Soda

The day before the gluttonous holiday finds me doing as much ahead as possible.

Sage Dressing

1 12 oz. package Pepperidge Farm Herb Seasoned Stuffing
1 whole yellow onion, diced
5 or 6 stalks celery, diced
2 cups veggie broth
2 eggs, beaten
1 - 2 Tbsp sage
salt & pepper, to taste

Saute onions and celery in 2 Tbsp butter until translucent. Mix all ingredients together; bake in a covered baker 30 minutes at 350 degrees.

Homemade Whole Berry Cranberry Sauce

1 package of fresh cranberries from the produce section
1/4 cup water
the juice of one orange or three satsumas (or 2 to 4 oz. orange juice)
1 cup sugar

Combine all ingredients in a heavy saucepan and bring to boil.  Reduce heat and simmer for 10 minutes.  Transfer sauce to glass container/bowl and let cool.  Refrigerate until service.

The Famous Deviled Eggs

1 18-egg package of large or extra large eggs, hard boiled

In a food processor combine:
the yolks of all eggs (eggs cut in half lengthwise)
a large dollop of Salad Dressing
a large dollop of Mayonnaise
a large spoonful (or two) of sweet relish
a healthy squeeze of dijon or country-style mustard
2 tsp dried mustard powder
1 tsp cayenne pepper
black pepper to taste
barely a pinch of salt (trust me on this one)

Process until smooth; add in additional mayo/salad dressing if too dry. I use a small scoop to fill the egg white halves, then sprinkle with paprika as a garnish.  Refrigerate until service.

(For more information on Deviled Eggs, check this out!)

Southern Yam (or Sweet Potato) Casserole

5 or 6 large yams or sweet potatoes, scrubbed
1 egg
3/4 cup brown sugar
1/2 stick butter, melted
2 tsp cinnamon
1/2 cup heavy cream
1/2 cup chopped pecans
1/2 cup cold butter

Bake yams in a 425 degree oven, uncovered, until soft and mushy inside. Peel cooled yams and mash together with remaining ingredients (except pecans and cold butter). Pour mixture into casserole dish and top with pecans and pats of cold butter. Bake at 375 degrees for about 30 minutes, uncovered.

Challah Bread Pudding

This is the best!

Challah Bread Pudding

2-1/2 cups milk (2% or whole)
1/2 cup heavy cream
4 large eggs, lightly beaten
1 tsp cinnamon
1 tsp pure vanilla extract
1/4 tsp kosher salt
3/4 loaf challah; sliced, toasted & buttered
1 cup black or golden raisins, or craisins
1 pear or apple, peeled & diced
1/2 cup sugar (1/4 cup in the egg mixure, 1/4 cup sprinkled over top prior to baking)

Preheat oven to 375*

Cut toasted challah into bite sized pieces.  Mix together in large bowl milk, eggs, vanilla, cinnamon, sugar and salt.  Fold in challah, raisins, apple (or pear).  Dump mixure into stone baker (sprayed with cooking spray), and bake, uncovered, for 40 - 50 minutes.

Serve with heavy cream drizzled over top, or with whipped cream on the side.

Chicken Tortilla Casserole

This is another recipe I took and tweaked from Southern Living.  Those southerners really know how to make a covered dish, eh?

Chicken Tortilla Casserole

4 - 6 boneless chicken breasts or thighs
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can of chopped green chilies
1 small can of chopped olives
1 small can of whole kernel corn
1-1/2 cup salsa, any variety
corn tortillas, torn or cut into quarters
shredded (fiesta mix) cheese

Boil chicken and set aside to cool.  Chop up chicken into bite-size pieces.

Mix together soups, chilies, olives, corn and salsa.

Spray 9 x 13 baker with cooking spray and then layer casserole (tortillas, chicken, soup mixture, cheese) until you run out of ingredients, ending with cheese.

Bake at 350 degrees for about 45 minutes, or until it spills all over your oven.

[Just as a side note, you may have noticed the Pampered Chef spatula in the photo.  I will be posting later on some of their products that I absolutely love...their rubber spatulas are definitely one of them.]

Orange Sour-Cream Loaf

Time for a new (for me) recipe, Orange Sour-Cream Loaf, from the Don't Panic...It's In The Freezer! cookbook that I bought over a decade ago. A fab little cookbook with some really great ideas about cooking ahead. Each recipe features the single making, but then gives measurements for doubling, quadrupling and sextuplet'ing (is that even a word??).

Orange Sour-Cream Loaf

(This recipe makes enough for two 9x3 loaf pans.)

2 sticks butter (room temp)
2 cups granulated sugar
4 large eggs
2 T freshly grated orange peel
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sour cream

Cream butter and sugar with a mixer on high for 5 - 7 minutes, until fluffy.  Scrape sides of bowl, then add eggs, one at a time, beating after each.  Add orange peel.  Combine flour, baking powder, baking soda and salt in separate bowl. With mixer on low, add 1/2 cup flour mixture.  Without waiting for it to mix, add 1/3 cup sour cream.  Continue alternating flour and sour cream until ending with flour. Mix only until well blended.

Spray loaf pans with cooking spray or grease with butter. Split batter into loaf pans and smooth tops.  Bake at 350 degrees until pick inserted comes out clean, approx. 55 minutes.

can anyone bake without a KitchenAid??
Surely, I cannot!

The batter tasted pretty good!  I'm planning on preparing a simple orange glaze to drizzle over the top of the cooled loaves.

Orange Glaze

2 cups powdered sugar
1/4 cup fresh squeezed orange juice
freshly grated orange peel (optional)

Combine and whisk until smooth.  Drizzle over loaves.

THE Potato Casserole

This is THE best casserole for a potluck.  Yes, it has come from my kitchen, what seems like, hundreds of times - no one ever seems to tire of it!  I originally got the recipe from Southern Living, which used to publish a small monthly cookbook...you know, the kind at the checkout right next to the gossip rags? They don't publish them anymore, unfortunately, and the magazine itself just isn't the same for me.  Boo.

Anyway, I got some real gems from those mini-cookbooks and this is one of them.  As usual, I tweaked this recipe a bit - I know you are shocked.

Liz' Potluck Potato Casserole

2 packages refrigerated shredded hash browns (or 1 pkg regular and 1 pkg Mexican style)
1 medium yellow or sweet onion, diced small
1 can Cream of Potato Soup
1 can Cheese Soup (or Nacho Cheese Soup)
2 cups shredded cheese, I like cheddar/jack mix
pepper to taste (no salt for this one!)

In a 9 x 13 baker combine all ingredients and mix well. Cover with foil and bake at 450 degrees for one hour.

Pasta Chicken Salad

Prepared for Troy & Leslie's wedding vow renewal many years ago, now.  Great for a buffet or potluck.

Pasta Chicken Salad

5 cups cooked cubed chicken
2 cups green grapes, halved
1 2/3 cups sliced celery
7 oz. corkscrew pasta, cooked & drained
1/2 large cucumber, chopped
3 green onion, chopped

Dressing:
1/2 cup olive oil
1/4 cup sugar or honey
2 T white wine vinegar
1 tsp salt
1/2 tsp lemon juice
2 T minced fresh parsley

Combine all salad ingredients.  Just before serving pour dressing over salad and toss.

My Favorite Chicken Sesame Salad

I have been making this salad, an all-time favorite, since my daughter 'graduated' preschool. One of the parents brought it to share and it was absolutely devoured at the little party that followed our little ones marching around in their miniature graduation caps & gowns. All of the parents took the recipe home with them along with the snaps of their little grad, and it soon became a potluck star in my repertoire.

Chicken Sesame Salad

Mix dressing together:
1/2 cup olive (or veggie) oil
1/4 cup seasoned rice vinegar
seasoning packets from 2 packages Chicken Top Ramen
1/4 tsp sesame oil
pepper
4 - 6 T sugar

In a large bowl assemble:
Top Ramen noodles, 2 packages, broken into pieces
4 - 6 cups shredded cabbage
4 green onions, sliced thin
1/2 cup sliced almonds
1 - 2 T sesame seeds
2 - 3 cooked skinless chicken breast, chopped bite-sized

I have to admit that I have tweaked this recipe a bit, but that's no surprise.  It is better if left to sit dressed for about a half an hour prior to service to let the cabbage 'soften' a bit in the dressing (it really depends on how shredded your cabbage is, though.)  It has been just as popular vegetarian-style (sans chicken).

yep, she was the cutest
preschool grad ever!

Such a Lentil Soup

Alright, this is my go-to soup recipe when I'm not only broke, but on a short time schedule.  The original recipe is from a friend, but as usual, I've put my fingerprints all over it.  I did prepare it on the stove, then transferred it to a crock pot for service on Shabbat.

Simple Lentil Soup

Saute together in soup pot:

3 T olive oil
1 large onion, chopped
2 or 3 cloves garlic, minced or pressed
3 lg carrots, diced
3 stalks celery, diced

when veggies are soft, add:

1-1/2 cups regular, everyday brown lentils
8 cups veggie broth
1 t salt

Simmer 45 minutes to an hour, or until lentils are soft.

That's it.  And, it's good just like that.  But, yesterday I also added:

1 pkg turkey (polish) sausage, diced
1 can Rotel (I used original, mild)
fresh ground pepper
2 T my special herb mix

As soon as I added the herbs, the smell of it made my mouth water!  Into the crock pot the soup went and will be on low/warm until we are ready to eat.