Garlic-herbed Cream Cheese Spread

Note: This spread may be prepared in advance and stored in the refrigerator for up to 4 weeks if sealed in an airtight container. This is like the expensive french cream cheese spread, but better!

8 ounces whipped butter
2 ( o-ounce) packages cream cheese, softened
2 cloves garlic
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon dill 1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon black pepper

Blend the butter and cream cheese in a food processor until smooth and fluffy, frequently stopping the motor to scrape the sides. Add the garlic, oregano, basil, dill, marjoram, thyme, and pepper and continue to beat until well combined. Place in a covered container and refrigerate for at least 12 hours, to allow the flavors to mellow.

Mormon Split Pea Soup

2 cups dry green split peas
8 cups cold water
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons salt
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 pound ground pork
3/4 teaspoon ground sage
3/4 teaspoon salt
1/8 pepper
3 medium potatoes,peeled and diced (3 cups)

Rinse split peas. In large kettle or Dutch oven combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram, and 1/4 teaspoon pepper. Bring to boiling; cover and simmer till peas are tender, about 1 hour. Do not drain. Meanwhile, combine ground pork, sage, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly. Shape into twenty-four 1-inch balls. Drop balls and potatoes into soup mixture; return soup to boiling. Cover; simmer 20 minutes longer. Season to taste, Mrs. Dash and garlic, too. Serves 10 to 12 servings* It didn't seem to make that much! :)

Unstuffed Pepper Soup-Yum!

1-1/2 pounds ground beef
3 large green peppers, chopped
1 large onion, chopped
2 cans (14-1/2 ounces each)beef broth
2 cans (10-3/4 ounces each)condensed tomato soup, undiluted
1 can (28 ounces) crushed tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained*
1-1/2 cups cooked rice.
In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings (about 2-1/2 quarts).
* I didn't use them!

Quick Pickles-Egyptian Style

For a small jar use:
3 pickles
1/2 cup white vinegar
1/2 teaspoon dry red pepper
1 Tablespoon fresh garlic, chopped
1/2 teaspoon salt.

Slice pickles and pack into jar. Add red pepper, garlic, salt and vinegar. The rest of the jar is hot water. Leave it sit until jar is cool. Put into refrigerator for one day; then enjoy!

Recipe from Nellie

5 ideas for Kidney Beans

5 ideas for kidney beans
This inexpensive go-to is versatile, virtually fat-free, and brimming with fiber and protein. See what a 15 or 19-ounce can of the popular legume rinsed and drained, can easily become. From a good food magazine.

Vegetable Curry
In 4 qt. saucepan, heat 4 c. water to boiling. Add 1 pkg. (12oz.) fresh broccoli/cauliflower-floret mix, cook 4 minutes or just until tender. Drain in colander. Dry saucepan. In same pan, toast 1 tsp. curry powder on medium 30 seconds. Stir in beans, 1/4 c. chutney, 1/4 c. water, 1/1/2 tsp. grated peeled fresh ginger, and 1/4 tsp. salt, and cook 2 minutes. Stir in broccoli mix. Spoon over rice. Serves 4.

2. Avocado Quesadillas
Divide 4 Tbsp. salsa, 1 c. shredded pepper Jack cheese, beans, and 1 avocado, sliced, on half of each of 4 burrito-sized tortillas. Fold in half; press to flatten slightly. Heat 12-in. skillet on medium; add 2 quesadillas. Cook 8 minutes or until golden on both sides. Repeat. Serve with salsa. Serves 4.

3. Sun-Dried Tomato Dip
In food processor with knife blade attached, finely chop 1/3 c. oil-packed sun-dried tomatoes with 1 Tbsp. oil from tomatoes. Add beans, 1/4 c. grated Parmesan, and 2 Tbsp. water, and blend until smooth. Add 1/3 c. fresh basil leaves; pulse until combined. Serve with pita chips. Makes 1-3/4 cup.

4. Falafel
In food processor, pulse beans, 1 egg, 1/3 c. packed fresh parsley, 1/4 c. seasoned dried bread crumbs, 3/4 tsp. ground cumin, and 1/4 tsp. each salt and pepper until blended. Place 3 Tbsp. crumbs on plate. Shape bean mixture in 8 (2-1/4-in.) patties; coat with crumbs. Spray 12-in. skillet with nonstick spray, heat on medium. Add patties; cook 9 minutes. Serves 4.

5. Minestrone
In 4-qt. saucepan, combine beans, 4 c. vegetable broth, 1 can (14.5 oz.) diced tomatoes with onion and garlic, and 1/4 tsp. Italian seasoning; cover and heat to boiling. Stir in 1 bag (16 oz.) frozen Italian vegetables; cover and cook 6 minutes or until tender. Serve with grated Parmesan. Serves 4.

Mary's Famous Broccoli Salad

This is one of those recipes of mine that's been around for so long, no one knows for sure where it came from, but everyone loves it. So go ahead. Feel free to call it your own and let it make you famous, too.

5 cups chopped fresh broccoli
1/2 cup golden raisins
1/4 cup chopped red onion
1 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 crumbled cooked bacon slices, cooked and crumbled
3/4 cup sunflower seeds (or other nuts)

Toss the broccoli, raisins and onion in a large bowl. In a small bowl, whisk together the mayonnaise, vinegar, sugar and pepper. Toss the dressing with the broccoli mixture. Refrigerate until ready to serve. Just before serving, toss with the bacon and sunflower seeds. Serves 8 as a side dish, 5 or 6 as the main course.

Zucchini Quiche

3 cups grated zucchini
1/2 cups green onions, chopped* also used red onions, sliced very thin
1/2 cup Italian cheese, grated
2 Tbsp. parsley
1/2 tsp. garlic powder * I used more!
4 eggs, slightly beaten
1 cup Bisquick
1/2 tsp. oregano
1/2 c. oil
1/2 cup black olives, sliced thin
Mix all ingredients well. Pour into greased 9x12 pan. Bake 25 to 30 minutes at 350.
Check to see if done. Watch so it doesn't over brown.
SO good!

Balsamic-Garlic Chicken Breasts

Makes 4 servings
4 (6-oz.) skinned and boned chicken breasts
1 tsp. salt
1 tsp. pepper
2 Tbsp. butter
1 Tbsp. vegetable oil
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tbsp. fresh lemon juice
3 garlic cloves, chopped
1- 1/2 tsp. honey

1. Sprinkle chicken breasts with salt and pepper.
2. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 to 7 minutes on each side or until done. Remove chicken, and keep warm.
3. Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce.

Provencal Lentil Salad

This is such a tasty salad. You can serve it right away, but it gets better with time. Make it a day before you plan to serve it to let the flavors develop.

1/2 cup lentils, picked over, rinsed and drained
1/2 onion, halved
1 garlic clove, slightly crushed
1 bay leaf
1 red bell pepper, seeded and finely diced
1/2 red onion, chipped
2 tablespoons chopped flat-leaf parsley
2 teaspoons extra virgin olive oil
2 teaspoons white-wine vinegar
1 teaspoon chopped sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In a large pot of boiling water, cook the lentils with the onion quarters, garlic and bay leaf until the lentils are just tender, 20-30 minutes. Drain, discarding the onion, garlic and bay leaf.
2. Transfer the lentils to a medium bowl and toss withe the bell pepper, red onion, parsley, oil, vinegar, sage, salt and black pepper. Cool to room temperature before serving.

Easy Chocolate Mousse

Cool Whip, thawed
Cocoa powder, like Hershey's Baking Cocoa

Simply sift cocoa powder, to taste, into the Cool Whip and stir to combine. keep adding cocoa it is as chocolaty as you like. Spoon into parfait glasses or dessert cups and refrigerate until it sets. Top with a dollop of whipped ream. Don't tell a soul how easy this is. It is so decadent your guests will think you worked on it for hours. Serves: 1 to 100.

Cranberry and Walnut Barley with Honey

The hearty chewy texture of barley is a nice morning alternative to oatmeal.
3/4 cup water
1/4 cup uncooked hulled barley
1 tablespoon dried cranberries
2 tablespoons chopped walnuts
1 teaspoon honey
Bring water to a boil. Add barley and simmer covered 45 minutes. Stir in cranberries, walnuts,and honey.

Fresh Corn and Avocado Salsa

Fresh Corn and Avocado Salsa
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)
Preparation Instructions
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Morning Glory Muffins - Yum, Yum!

1 egg
2 egg whites
1/2 cup applesauce
1/4 cup vegetable oil
1 tablespoon vanilla extract & 1 tablespoon molasses
1-1/2 cups all-purpose flour & 2 tablespoon flaxseed
1/2 cup whole wheat flour
1 cup white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins-soaked in 1/4 cup water for 20 mins.*save water and add to batter
Preheat oven to 375 F. Lightly oil 18 muffin cups or coat with nonstick cooking spray. In a medium bowl, whisk together egg, egg whites, applesauce, oil, vanilla ,molasses and *raisin water. In a large bowl, stir together flours, flaxseed, sugar, cinnamon, baking powder, baking soda. Stir in the carrots, apples and raisins. Stir in applesauce mixture until just combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed. I used my cupcake pans, worked fine!

Beet, Carrot, and Cabbage Slaw

Slaw
3 medium red or yellow beets, shredded
3 medium carrots, shredded
1 head cabbage, shredded
1/2 red onion, shredded
Dressing
1/4 cup white wine vinegar
2 Tbsp. Dijon mustard
1 tsp. honey
1 small shallot, minced
1 tsp. fresh thyme, chopped
salt and fresh-ground black pepper
1/4 cup olive oil
Place the beets, carrots, cabbage, and onion in a large bowl. In a small bowl combine the vinegar, mustard, honey, shallot, thyme, and salt and pepper to taste. Whisk to combine. Slowly add the olive oil in a steam, whisking constantly to emulsify. Pour the dressing over the slaw. Toss to coat. Refrigerate 1 hour before serving.

Asian Cucumber Salad

3 medium cucumbers, peeled, seeded, sliced
1 Tbsp. kosher salt
3 Tbsp. rice wine vinegar
3 Tbsp. toasted sesame oil
1/2 tsp. sugar
1/4 tsp. hot red pepper flakes
1 1/2 Tbsp. sesame seeds, toasted in a skillet until golden brown
Toss the cucumbers with the salt and place in a colander in the sink to drain for 45 minutes to 1 hour. Whisk the vinegar, sesame oil, sugar, and hot pepper flakes until blended and the sugar is dissolved. Rinse the cucumbers and pat them dry with paper towels. Toss the cucumbers with the dressing. Top with the sesame seeds and serve immediately.

Blueberry Ginger Muffins

6 Tbsp. unsalted butter, melted
1 cup packed light brown sugar, plus extra for topping
1/2 cup milk
1 large egg
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups all purpose flour
1/4 cup chopped crystallized ginger
1 1/2 cups blueberries
Preheat the oven to 350* and prepare a muffin tin with paper liners or nonstick spray.
Mix the butter, brown sugar, milk, and egg until well blended. Add the baking powder, cinnamon, and salt; mix well. Gently fold in the flour until just combined. Very gently fold in the Ginger and blueberries. Divide the batter among the prepared muffin cups. Top each muffin with 1/4 teaspoon of brown sugar. Bake 25 minutes or until a knife or tester inserted comes out clean. This recipe makes 9 large or 12 smaller muffins.

Blueberry Ginger Muffins

Easy Applesauce Bundt Cake

1-1/4 cups whole wheat flour
1-1/4 cups unbleached all-purpose flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon and ginger
1/2 cup butter
1 cup brown sugar
1 tbsp. unsulfured molasses
1 egg
1/2 cup apple juice
16 oz. applesauce
* Preheat the oven to 350*. Grease and flour a 12-cup bundt pan or substitute a 13x9 inch pan, baking time will vary. In a small bowl, combine the whole wheat flour, all purpose flour, baking powder, soda, salt, cinnamon, and ginger. Whisk to remove any lumps. In a large mixing bowl, combine the butter and brown sugar and beat until thoroughly combined. Add the molasses and egg and mix well. Pour in the dry ingredients, apple juice and applesauce. Beat until just combined. Bake 55 to 65 minutes or until a knife inserted comes out clean. Drizzle the Citrus Glaze over the cake while the cake is still warm.
Citrus Glaze
2 cups powdered sugar
1 orange zest and juice
In a small bowl, combine the powdered sugar and the orange juice and zest. Mix well.

Tuna Pasta Salad with Dill and Capers

1 Tbsp. Dijon mustard
3 Tbsp. olive oil
1 tsp. white wine vinegar
1 lemon, zest only
1 bunch dill fronds, chopped
1/4 tsp. celery salt
Pinch of sea salt and fresh ground black pepper
Salad
1 8-oz. can tuna, drained
1 cup small pasta shells, cooked
1/2 small red onion, diced
2 Tbsp. capers
In a medium bowl, whisk the Dijon mustard, olive oil, vinegar, lemon zest, dill, clery salt, salt, and pepper until well combined. Add the tuna, pasta, onion and capers. Stir lightly to combine. Refrigerate to chill, or serve immediately.

Cranberry Cake with Vanilla Sauce

Cranberry Cake with Vanilla Sauce

4 tablespoons margarine, melted
¾ cup sugar
¾ cup light brown sugar
2 cups all-purpose flour
1and1/2 teaspoons baking soda
1 (12 ounce) can fat-free evaporated milk
2 cups chopped fresh cranberries or 1-1/2 cups dried cranberries
½ cup chopped walnuts

Vanilla Sauce
1/3 cup sugar
1/3 cup fat-free evaporated milk
3 tablespoons margarine
1 teaspoon vanilla extract

Preheat the oven to 350*. Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray. In a large mixing bowl, beat the margarine, sugar, and brown sugar. In another bowl, mix together the flour and baking soda. Gradually add the flour mixture to the margarine mixture alternately with the milk, mixing thoroughly after each addition. Fold in the cranberries and walnuts, if desired. Pour the batter into the prepared baking pan. Bake for 20 to 25 minutes, or just until the top springs back when touched. Cut into squares, and serve warm with the Vanilla Sauce.

Vanilla Sauce: In a small saucepan, combine the sugar, evaporated milk, and margarine, and bring to a boil. Boil for 4 to 5 minutes, or until slightly thickened. Remove from the heat and mix in the vanilla. Serve warm over the Cranberry Cake.

I usually cut the cake into squares and drizzle it with the Vanilla Sauce –makes 30 to 35 squares and true confessions—I use butter. Enjoy!