VANILLA POUND CAKE

3 sticks butter, softened
1 8oz cream cheese, softened
3c sugar
2t vanilla
1/8t almond extract
6 eggs
3c flour
1t baking powder
1/2t salt


Preheat oven to 300* With a mixer, cream butter, cream cheese, sugar, vanilla, and almond extract. Beat in eggs one at a time. Sift and add flour, baking powder, and salt. Grease and flour baking pans. Bake for 70-90min until done.

SWEET COCONUT-BUTTERNUT SOUP (Super Healthy Kids)

 

3c butternut squash, peeled and cubed
3c sweet potatoes, peeled and cubed
***NOTE: You can use any combination- acorn, butterkin, pumpkin, etc For an added layer of flavor you can roast the cubes in a 400* oven for 15min before adding to soup pot.

1 onion, chopped
2c (1 can) chicken broth
1/4c butter (or coconut oil)
2c (1 can) coconut milk or whole milk
2t cinnamon
1/2t cumin (optional)
2T shredded coconut, (optional) garnish

Over med-high heat melt butter in soup pot and cook onion until soft and brown. Add squash and sweet potatoes. Saute for 2-3min. Add chicken broth and simmer covered for 1-4 hours on low. Blend until smooth with immersion blender or potato masher. Add coconut milk, cinnamon, and cumin. Cook for 30 min and serve with sprinkled coconut, if desired.

COWBOY CROCKPOT CASSEROLE (Family Fresh Meals)

• 1lb ground beef, browned
• 1 onion, diced
• 4-5 small red potatoes, sliced
• sliced mushrooms (optional)
• 1 can corn, drained
• 1 can dark red kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can cream of mushroom soup
• salt and pepper
• 1t Mrs. Dash
• 1c shredded cheddar cheese

Put all ingredients (except cheese) into crockpot and stir. Cook on high 4hrs or low 7-8hrs. Top with cheese last 30 min of cooking time/

SPAGHETTI SQUASH AU GRATIN

Prep: 45 minutes   Cook: 30 minutes 

• 1 medium spaghetti squash
• 1 onion, diced
• 2T butter
• 3/4c plain greek yogurt or sour cream
• 2 cloves garlic, minced
• 1 1/3c sharp white cheddar cheese
• 1t salt
• 1/2t black pepper
• 1/4t nutmeg

Preheat oven to 375*.Cut squash lengthwise, scoop out seeds, and place face-down on a baking sheet with a 1/2 inch of water. Bake for 45 minutes. 

While squash is baking, caramelize onions and butter in a cast iron skillet. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork. Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.

CHOCOLATE PIE

• chocolate cookie or baked pie crust
• 3 egg yolks
• 1 1/2c sugar
• 3T cornstarch
• 1/2c cocoa powder
• 1/2t salt
• 3c milk
• 1T butter
• 1 1/2t vanilla or other extract
• 1c whipped cream

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently. Pour mixture into a large saucepan and cook over medium heat, stirring constantly until boiling. Remove from heat. Stir in butter and vanilla extract. Cool slightly, then pour into pie crust. Refrigerate and top with whipped cream when serving.

ITALIAN CROCK-POT CHICKEN AND VEGETABLES

My family calls this one pizza chicken because that is the first thing that comes to mind when you lift the lid!

• 4-5 chicken breasts (frozen or fresh)
• 1 onion, chopped
• 1 zucchini or yellow squash, chopped
• fresh spinach, 2 handfuls
• sliced mushrooms
• bell peppers, sliced
• 1 jar spaghetti sauce
• seasonings of your choice (I use oregano, garlic powder, and red wine. Can also use cajun seasoning.)

Put all ingredients into crock pot and cook on low for 6 hours. Serve over pasta or rice and top with cheese if desired.

• pasta or rice of your choice
• cheese for topping (shredded or parmesan)

BOURBON AND CIDER-GLAZED MEATBALLS

MEATBALLS: (Makes 18)
1 lb ground turkey
1/2T fresh sage, chopped
1/2T fresh rosemary, chopped
1/2t garlic powder
1/4t salt
1/8t black pepper
1/2T dried onion flakes
1 egg

GLAZE:
1 1/2c apple cider
1/4 c bourbon
3″ sprig rosemary

Brown meatballs in a pan with oil to brown outside. Pour glaze over and heat until ready to serve.

GENERAL TSO'S CROCK POT MEATBALLS

MEATBALLS:
1lb ground turkey, chicken, or beef
2T minced ginger
1 onion, diced
1t garlic powder
1/4c panko breadcrumbs
1 egg

Make meatballs and fry lightly in a pan of oil to brown outside or bake for 10-12min and put into crock pot.

SAUCE: (You can buy Iron Chef's General Tso's pre-made sauce in a bottle, too.)
1t sesame oil
2T rice wine vinegar
2T dry sherry
3T soy sauce or tamari
1/4c water
3T honey
2t corn starch
1/4c scallions, chopped
4-5 small dried red chili peppers, chopped (optional)

Pour sauce over and heat on low until ready to serve.

Or you can just leave them in pan and cooked until cooked through and simmer with sauce for 5 min before serving.

CROCK-POT COCONUT CHICKEN (The Recipe Critic)

4-5 chicken breasts (I always use frozen) or 6 boneless chicken thighs
1/2c light coconut milk
2T brown sugar
3T soy sauce
2t minced garlic
1/4t cloves
6T shredded coconut

Place chicken in crock pot. Stir together remaining ingredients in a bowl and poor over chicken. Cook on low for 4-5 hours and serve over rice.

CHEESEBURGER SOUP (The Recipe Critic)

• 1 lb ground beef
• 1 lb bacon, cooked and crumbled (optional)
• ¾c chopped onion
• ¾c shredded carrots
• ¾c diced celery
• 2 tomatoes, diced (optional)
• sliced mushrooms (optional)
• peppers, diced (optional)
• 1t dried basil
• 1t dried parsley flakes
• 4T butter, divided
• 4c chicken broth
• 4c peeled and diced potatoes
• ¼c all purpose flour
• 2c shredded cheddar cheese
• 2c milk
• ¾t salt
• ½t pepper
• ¼c sour cream

Instructions

1. Brown the ground beef in 3quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, carrots, celery, tomatoes, mushrooms, peppers, parsley, and basil. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3T) and add the flour. Cook and stir until bubbly. Stir in milk and heat until thick. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, salt, and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon. Remove from heat and stir in sour cream.