Spiced grated apples

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Tried something new this year while canning apples to add to our muffins and oatmeal through the winter.

Makes appx 4 pints
6 lbs apples
3/4 c sugar
1 t cinnamon
1 t ground ginger
1/2 t nutmeg
1/4 t ground cloves
2 t citric acid

Line a colander with clean cotton towel and place over big bowl. Wash, core and shred apples using food processor. Put apples into towel, sprinkle 1/4 sugar and spices, and then gently mix, then and strain well. You’ll prob have 2-3 cups liquid. Pour the juice into stockpot, add remaining sugar and bring to a boil. Then add in apples and stir to coat. Boil for 3 minutes. Remove from heat. Add 1/2 t citric acid to each pint jar, pack well with apple mixture. Leave 1/2″ headspace. Process 25 minutes.

Peanut Butter Filled Chocolate Cupcakes

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IMG_0872We needed a last minute dessert and these were amazing.

Filling:
  • 1 – 1¼ c powdered sugar
  • ¾ c creamy peanut butter
  • 4 Tbsp unsalted butter, at room temperature
  • ½ tsp vanilla extract
Cake:
  • 1⅔ cups all-purpose flour
  • ¾ c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c sour cream
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 8 Tbsp unsalted butter, at room temperature
  • 1½ c sugar
  • 2 large eggs
  1. Preheat oven to 350°. Line 24 cupcake tins with a double layer of paper liners.
For filling
  1. combine powdered sugar, peanut butter, butter and vanilla in bowl. Beat on medium speed until well combined and mixtue is dry yet holds together. Roll into 1-inch balls, place baking sheet and chill in freezer while you make batter (10 minutes).
For Batter
  1. combine flour, cocoa powder, baking soda and salt in a medium bowl with whisk. In a liquid measuring cup, stir together sour cream, milk and vanilla. In large bowl, beat butter and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. With mixer on low speed, alternately add dry ingredients and sour cream mixture, beginning and ending with dry ingredients. Mix just until incorporated.
  2. Into liners, spoon a tablespoon or two of batter. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. Bake for 13-22 minutes, or until toothpick comes out clean. Cool in pans for 5-10 minutes, then transfer to wire rack and cool completely before frosting.

Peanut Butter Cream Cheese Frosting:

3-ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract Beat cream cheese and peanut butter in an electric mixer until smooth. Add sugar, milk and vanilla, and beat, starting on low speed and gradually increasing to medium-high speed, until smooth.

Trisha Yearwood’s Crockpot Mac and Cheese

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8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Sweet Potato, Corn and Black Bean Tacos with Honey and Lime

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One of those recipes that every single person enjoyed. YAY!

honey-lime-sweet-potato-black-bean-corn-tacos3-alt-colorsrgb

 

  • 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
  • 4 Tbsp olive oil, divided
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp ground coriander
  • 1/8 – 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 small yellow onion, diced (1 cup)
  • 1 clove garlic, minced
  • 1 (14.5) oz can black beans, rinsed and drained
  • 1 cup frozen yellow corn, thawed and drained
  • 3 Tbsp honey
  • 3 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro
  • Corn or flour tortillas
  • Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo
  • Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
  • Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
  • Recipe Source: Cooking Classy

Spring Vegetable Soup

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IMG_8660

2 tablespoons olive oil
2 medium carrots, diced (about 1 cup)
1 large leek, trimmed and diced (about 2 cups)
1 celery stalk, diced (about 2/3 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
5 cups unsalted chicken stock
1 pound very small red potatoes, quartered
1 cup frozen green peas
1 cup (1 1/2-inch) slices asparagus
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 cups fresh baby spinach
1 teaspoon fresh thyme
1/4 cup torn fresh basil
1/2 ounce Parmesan cheese, shaved

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.

2. Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 1 minute. Ladle soup into bowls; top evenly with cheese.

Berry Quinoa Avocado Salad with Lime Poppyseed Vinagrette

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This is one of those salads you want to eat every day for the rest of your life.

berry-avocado-quinoa-and-kale-salad-srgb.
Dressing
    • 1/4 cup olive oil
    • 1/4 cup canola oil
    • 1 tsp lime zest
    • 3 1/2 Tbsp fresh lime juice
    • 2 1/2 Tbsp honey
    • 1 tsp dijon mustard
    • 1/4 tsp salt
    • 2 tsp poppy seeds
Salad
  • 2 cups cooked quinoa (about 2/3 cup dry)
  • 1 cup sliced almonds, toasted
  • 9 oz baby kale or baby spinach
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 2 medium avocados, peeled, cored and diced
  • 5 oz feta cheese, crumbled

Directions

  • In a blender or mason jar combine all dressing ingredients except poppy seeds. Blend until well combined (or cover and shake if using a mason jar). Pour into a container and stir in poppy seeds. Store in refrigerator.
  • For the salad toss all ingredients together in a large salad bowl. Pour dressing over top and toss. Serve immediately after adding dressing.
  • Recipe and photo source: Cooking Classy

Butternut squash, chickpea and lentil stew

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This was SO GOOD. From ambitious Kitchen.

IMG_8558

  • 1 teaspoon olive or coconut oil
  • 1 white onion, chopped
  • 6 cloves of garlic, crushed
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • sea salt and freshly ground black pepper, to taste
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (28 oz) diced tomatoes
  • 3 cups organic vegetable broth
  • 1 pound butternut squash, diced large (can also use sweet potatoes or acorn squash)
  • 1 cup green lentils, rinsed well
  • juice of 1/2 a lemon
  • 1/3 cup chopped cilantro
  • a few basil leaves, chopped
  1. Heat the oil in a medium pot over medium heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  2. Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, and lentils. Bring to a boil, then cover, reduce heat and simmer for 15-20 minutes or until butternut squash is tender and lentils are fully cooked.
  3. Stir in lemon, red pepper flakes, cilantro, and basil. Taste and adjust seasonings as necessary. Garnish with extra cilantro and greek yogurt, if desired. I like serving mine with spinach. Makes 6 servings – about 1 1/2 cups each.

six servings (about 1.5 cups each) = 260 calories, 2.1 g fat, 16.5 fiber, 14 protein

 

Julie Allen’s canned spaghetti sauce

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One full batch makes about 26 quarts

21 onions
24 cloves garlic
1.5 cups olive oil
1 heaping bushel tomatoes
1 1/3 cup parsley flakes
1/2 cup plus 2 T sugar
3/4 c salt
7 1/2 teaspoons oregano
7 1/2 teaspoons basil
4 bay leaves
2 T celery salt
10 – 12 oz cans tomato paste

Scald, peel and squish tomatoes into a very large (VERY LARGE) pot. Dice onions and garlic. Sautee onions and garlic in olive oil until translucent. Add to tomatoes. Add all other ingredients except tomato paste. Simmer for 2 hours. Add tomato paste to thicken after 2 hours. Ladle into hot quart jars (1/2″ head space). Process for 30 minutes (quarts) or 25 minutes (pints).

Savory Pumpkin Pizza

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Pulled up Pinterest looking for a new pizza idea for last night and we found a winner!

pumpkin pizza

This Savory Pumpkin Pizza was a HIT.

one ready to bake pizza dough
1 cup pumpkin puree
1 sweet onion, dice
1 tsp. sugar
2 cloves garlic, minced
2 tsp. dried thyme OR oregano
salt and pepper to taste
1/2 cup freshly grated parmesan cheese (opt for the fresh – its totally worth it)
2 cups freshly grated havarti OR asiago cheese
optional: 1 cup arugala or spinach

Chop your onion finely, and carmelize in a bit of olive oil. When it’s almost done, add the sugar and keep stirring for a few minutes. Remove from heat and add the pumpkin, garlic, thyme OR oregano. Mix well to combine. Add salt and pepper to taste, stir in parmesan cheese. Use this mixture to top your rolled out pizza dough. If using arugala or spinach, place that on pumpkin mixture, then top with havarti or asiago. Bake on pizza stone at 475 until done.

picture and adapted recipe idea from lovelolablog

Quinoa Enchilada Casserole

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  • quinoa enchilada
  • 1 cup quinoa
  • 1 (10-ounce) can mild enchilada sauce
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  • Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  • In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  • Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  • Serve immediately, garnished with avocado and tomato, if desired.

*Seriously you’ll want to double this, it’s SO GOOD

Recipe and photo from Damn Delicious

Pizza Bianca

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Start with this dough recipe:
3 – 3 1/2 cups of flour
1/4 cup olive oil
1 tsp. salt
1 T. sugar
1 cup of cold water
1 T of yeast

Let rise until double, or all day long. Separate into two balls.
GENEROUSLY cornmeal the surface of a pizza peel (if you’re using a pizza stone, or spray a pan if you’re not) and pull out the dough to a circle, leaving good side crusts. You’ll drizzle on more olive oil, sprinkle kosher salt and fresh or dried rosemary. Bake for 14-16 minutes at 475-500. If you like visuals like me (these are not my pretty pics, but honestly, it comes out just this pretty!) …

BEFORE…
pizzabianca before

and AFTER…

pizzabiancaafter

We like to sprinkle the top with fresh grated parm and asiago cheeses, too. SO SO GOOD.

from Life in Grace Blog

Empanadas

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Makes 12, in about an hour

1.5 c AP flour
.5 cup masa harina, fine cornmeal flour or more AP flour
1 1/2 t baking powder
1 t salt
1/2 cup plus 2 T solid shortening, lard or vegetable oil
2 1/2 c cooked and well seasoned beans
2 c grated or crumbled queso fresco, Monterey Jack or cotija cheese
up to 1/2 c milk

Preheat oven to 450. Mix together masa harina, flour, baking powder and salt. Add 1/2 c shortening. Preferable to do in food processor, but I used kitchen aid. Then add 1/2 c cold water, just enough for dough to form ball. Dough will be dry-ish. Knead for a minute or so until smooth.

Divide dough into 12 pieces, roll into balls, and cover with damp towel to rest for 20 miutes. (you can refrig dough overnight, but let come to room temperature before using) Roll each ball into 6″ circle, adding flour if necessary.

Place a couple tablespoons beans in center of each circle, then sprinkle cheese before folding each circle over. Seal seam with a few drops of water and press with tines of fork to close. Put on ungreased baking sheet and brush lightly with milk (optional). Bake about 20 minutes, until dough is golden and hot. Serve hot or at room temp.

VARIATIONS:
Corn and cheese: use corn, lightly mashed, instead of beans
Roasted Red peppers and cheese: sub beans with roasted red peppers
Veggie: use 3 cups any thick or rich vegetable dish to fill.

7 layer dip

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On the bottom of a 9×13 pan, spread, in order:

1 can of refried beans
1 cup of sour cream (premixed with 1 package taco seasoning or 1 T bulk taco seasoning)
guacamole (or 2 avocados smashed in with 1 1/2 t lemon or lime juice and 1/3 c chopped cilantro)
chopped tomatoes or salsa
green onions
shredded cheddar or mexican blend cheese
chopped olives