Roasted Red Bell Pepper Soup

Ingredients

• Servings: 6
• 3 red bell peppers
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• salt and pepper to taste

Recipe

• preheat oven to broil.
• place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. then peel the skin off the peppers and discard the stem and all the seeds. chop the peppers and set aside.
• in a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• next, add the chicken broth and the beans, stirring well. using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Tofu Chocolate Cake

Ingredients

• Servings: 12
• 3/4 cup all-purpose flour
• 1 1/4 cups ground almonds
• 3/4 cup packed brown sugar, divided
• 1/2 cup butter
• 1 1/2 pounds tofu
• 2/3 cup vegetable oil
• 1/2 cup orange juice
• 1/2 cup chocolate liqueur
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon almond extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 325 degrees f (165 degrees c). lightly grease a 9 inch springform pan.
• in a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. knead in the butter to form a dough. press the dough firmly into the bottom of the prepared pan.
• using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. blend until smooth and creamy. spread the batter in an even layer over the prepared crust.
• bake for 1 hour and 15 minutes in the preheated oven. allow cake to cool to room temperature, then refrigerate overnight. this cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.

sara's awesome pumpkin bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons spice
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups pumpkin puree
• 2/3 cup vegetable oil
• 3 eggs, beaten

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease two 9x5 inch loaf pans.
• mix together flour, sugar, baking soda, pie spice, salt and baking powder. add pumpkin, oil and eggs; mix well.
• pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
• allow to cool for 15 minutes before removing from pans.

Swiss Carrot Cake

Ingredients

• Servings: 12
• 5 egg yolks
• 1 1/4 cups white sugar
• 1 1/2 cups finely chopped almonds
• 2 cups grated carrots
• 1 lemon, zested and juiced
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 5 egg whites
• 1 pinch salt
• 1 lemon, juiced
• 1 cup confectioners' sugar, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square baking dish or 9 inch bundt pan.
• in a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. in a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. fold egg whites into the carrot batter. pour into the prepared cake pan.
• bake for 50 minutes, or until a small knife inserted into the center comes out clean. for icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. pour over the cake while warm or cooled. if making in a bundt pan, remove from the pan before glazing.

pavlova

Ingredients

• Servings: 1
• 4 egg whites
• 1 cup white sugar
• 1 pinch salt
• 1 tablespoon malt vinegar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 150 degrees f (65 degrees c). line a baking sheet with parchment paper. trace around a 9 or 10 inch round pan the paper to make a guide for spreading the meringue.
• in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar and salt. when mixture is stiff and sugar and salt appear to be dissolved, add the vinegar and vanilla.
• spread mixture parchment paper, using the circular guide.
• bake in the preheated oven for 1 hour.

Cocoa Blueberry Cake

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/4 cups milk
• 1 pint fresh blueberries

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour an 8 inch square baking dish.
• in a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. in a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. mix in the dry ingredients using an electric mixer on low speed until smooth. pour half of the batter into the prepared pan. mix blueberries into the other half, then pour into the pan.
• bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.

sweet and spicy chocolate cake

Ingredients

• Servings: 12
• 1 1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 cup chopped dried apricots
• 1 cup boiling water
• 5 ounces almond paste
• 3/4 cup white sugar
• 4 eggs
• 2/3 cup whole milk
• 3 ounces bittersweet chocolate, chopped
• 2/3 cup finely chopped crystallized ginger
• 3/4 cup unsalted butter, melted

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan. sift together flour, cocoa, and baking powder.
• soak chopped apricots in boiling water for 1 to 2 minutes. drain, and pat dry with paper towels.
• in a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. beat in eggs one at a time; beat for 2 minutes after each addition. continue beating for about 10 minutes; mixture should look thick and creamy.
• mix in milk, and then flour mixture. mix only to combine the dry with the wet ingredients. do not overbeat. fold in apricots, chocolate, crystallized ginger, and melted butter. transfer batter to prepared loaf pan.
• bake in preheated oven for about 1 hour, until done. cool for 10 minutes in pan. remove from pan, and place on a wire rack to cool completely.

Mom's Mozzarella Chicken For Drew

Ingredients

• Servings: 4
• 1/2 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 cup minced onion
• 1/2 cup chicken broth
• 4 cups spaghetti sauce
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large skillet over medium high heat. saute chicken breasts for 4 to 5 minutes each side, or until white. add pepper, garlic, onion and broth. cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
• stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. serve hot.

chicken and artichokes

Ingredients

• Servings: 4
• 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 4 tablespoons butter
• 1/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 3 tablespoons
• 1/4 teaspoon dried rosemary
• 1 (14 ounce) can artichoke hearts, drained

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• sprinkle chicken with salt, pepper and paprika to taste. melt butter or margarine in heavy skillet and brown chicken on all sides. remove to covered 9x13 inch casserole.
• add mushrooms to pan drippings and saute. add flour and gradually add stock or broth and . season with rosemary; deglaze skillet.
• arrange artichoke hearts among the chicken pieces and pour sauce over all. cover and bake at 375 degrees f (190 degrees c) for 40 minutes or until tender.

Pina Colada Cake Iv

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 2 (5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) package cream cheese, softened
• 2 (12 ounce) containers frozen whipped topping, thawed
• 1 (29 ounce) can crushed pineapple, drained
• 1 (7 ounce) package flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 32 mins Ready Time: 1 hr 8 mins


• prepare and bake cake mix according to package directions for a 9x13 inch pan. cool cake completely. prepare vanilla pudding according to package directions.
• spread vanilla pudding over cake. in a large bowl, beat cream cheese until smooth, then fold in whipped topping. spread over pudding. distribute crushed pineapple evenly over top, then sprinkle with coconut.

Chocolate Zucchini Cake Ii

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 3/4 cups white sugar
• 2 eggs
• 1/2 cup sour milk
• 1/4 cup unsweetened cocoa powder
• 1 cup semisweet chocolate chips
• 2 cups zucchini, finely diced

Recipe

• preheat oven to 350 degrees f (175 degrees c), grease and flour a 9x13 inch pan.
• cream butter, oil and sugar until light and fluffy. add eggs, vanilla and sour milk. beat until smooth.
• mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. beat well. stir in diced zucchini.
• pour into a 9x13 inch pan and sprinkle top with chocolate chips. bake at 350 degrees f (175 degrees c) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Moroccan Lentil Salad

Ingredients

• Servings: 5
• 1/2 cup dry lentils
• 1 1/2 cups water
• 1/2 (15 ounce) can garbanzo beans, drained
• 2 tomatoes, chopped
• 4 green onions, chopped
• 2 minced hot green chile peppers
• 1 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• salt to taste

Recipe

• place lentils and water in a pot. bring water to boil, reduce to simmer. cook for 30 minutes or until tender.
• in a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. toss well. chill for 20 minutes. serve chilled.

pear preserves cake

Ingredients

• Servings: 1
• 1 cup butter, softened
• 2 cups white sugar
• 5 egg yolks
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1 cup pear preserves
• 5 egg whites
• 3 cups white sugar
• 1 1/2 cups milk
• 1 1/2 cups white sugar
• 3/4 cup butter, softened

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 (9 inch) pans. sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. toss pecans in 1/2 cup flour; set aside.
• in a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. beat in the yolks one at a time. dissolve baking soda in buttermilk. beat in the flour mixture alternately with the buttermilk. fold in the pecan mixture and the pear preserves.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pan.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• make frosting: in a large saucepan, combine 3 cups sugar and milk. cook over low heat, stirring frequently, until sugar is dissolved. remove from heat and set aside. place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. remove from heat and carefully stir in butter. gradually pour syrup mixture into milk mixture in saucepan. cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees f/ 115 degrees c). remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. spread immediately on cooled cake.

bannock

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1/4 cup butter, melted
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• measure flour, salt, and baking powder into a large bowl. stir to mix. pour melted butter and water over flour mixture. stir with fork to make a ball.
• turn dough out on a lightly floured surface, and knead gently about 10 times. pat into a flat circle 3/4 to 1 inch thick.
• cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. use two lifters for easy turning. may also be baked on a greased baking sheet at 350 degrees f (175 degrees c) for 25 to 30 minutes.

Amazin' Raisin Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 cup mayonnaise
• 1/3 cup milk
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 3 cups apple - peeled, cored, and chopped
• 1 cup raisins
• 1 cup coarsely chopped walnuts
• 2 cups heavy cream
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch pans.
• in large bowl with mixer at low speed, beat together flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves, scraping bowl frequently, for 2 minutes. batter will be thick. sir in the chopped apples, raisins and walnuts.
• spread batter into prepared pan. bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pans on wire racks for 10 minutes. remove and cool on wire racks.
• in a large bowl, whip the cream and confectioners' sugar until stiff peaks form. fill and frost the cake.

yummy veggie omelet

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 4 eggs
• 2 tablespoons milk
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 ounces shredded swiss cheese

Recipe

• melt one tablespoon butter in a medium skillet over medium heat. place onion and bell pepper inside of the skillet. cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• while the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• shred the cheese into a small bowl and set it aside.
• remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. coat the skillet with the butter. when the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. using a spatula gently fold one edge of the omelet over the vegetables. let the omelet cook for another two minutes or until the cheese melts to your desired consistency. slide the omelet out of the skillet and a plate. cut in half and serve.

Nana's Mashed Turnip

Ingredients

• Servings: 6
• 1 large turnip, peeled and cubed
• 3 white potatoes, peeled and cubed
• 1/4 cup milk
• 3 tablespoons unsalted butter
• 1 teaspoon white sugar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. cook 25 to 30 minutes, until tender. remove from heat, and drain.
• mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. season with salt and pepper. mash until slightly lumpy.
• transfer turnip mixture to a small baking dish. dot with remaining butter. cover loosely, and bake 15 minutes in the preheated oven. remove cover, and continue baking about 8 minutes, until lightly browned.

Black Bean Cigars

Ingredients

• Servings: 12
• 24 frozen potato rounds, thawed and mashed slightly
• 1 large tomato, diced
• 1/4 cup chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) container sour cream
• 2 cups shredded colby-jack cheese
• 1/2 cup picante sauce
• 1/2 tablespoon chili powder
• 1 pinch cayenne pepper
• 12 (8 inch) flour tortillas

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat the oven to 425 degrees f (220 degrees c). coat a 9x13 inch baking dish with cooking spray.
• in a large bowl, mix together the potato rounds, tomato, cilantro, black beans, sour cream, shredded cheese, picante sauce, chili powder and cayenne pepper. spoon about 1/3 cup of the mixture into each tortilla, and roll up. place filled tortillas seam side down in the prepared baking dish. spray the tops of the tortilla rolls with cooking spray. cover the dish with aluminum foil.
• bake for 15 minutes in the preheated oven, remove foil, and continue baking for another 15 minutes, or until golden. let stand for 5 minutes to set before serving.

Hush Puppies I

Ingredients

• Servings: 2
• 2 quarts vegetable oil for frying
• 3 cups cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups milk
• 1/2 cup water
• 1 egg, beaten
• 1 small onion, minced

Recipe

• heat vegetable oil to 365 degrees f (185 degrees c).
• in a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. mix in egg and chopped onion.
• shape the batter into small balls, approximately 1 tablespoon each.
• use a long handled spoon to gently slide the hush puppies into the hot oil. cook 8 or 10 at a time, until golden brown. remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. serve hot.

apple downside-up cake

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 2 medium sized apples, sliced
• 2 cups buttermilk baking mix
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 egg
• 2/3 cup milk

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in the 9 inch pan over the stovetop. remove from heat. sprinkle the brown sugar over the melted butter. arrange the apple slices over the brown sugar.
• in a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. add the egg and milk, beat with an electric mixer until smooth. spoon batter over the apples.
• bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. invert cake a serving plate while still hot. serve with ice cream or whipped topping.