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Recipes
Three Cheese Egg Bake in Ham Cups (baked in muffin tin)
By á-47
Preheat oven to 400 degrees
- 12 slices (1/8" thick) Black forest ham
- 3/4 cup whipped cream cheese
- 2 cups Real Egg Product
- 1/3 cup milk
- 1/4 tea. salt
- 1 Tbsp. finely chopped fresh basil
- 1/2 cup chopped grape tomatoes
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Sweet Potato and Chipotle Soup
By á-47
In a large Dutch Oven heat 1 tablespoon oil over medium-high
- 2 Tbsp olive oil
- 1 med. onion, chopped
- salt and pepper
- 2 tea. ground cumin
- 2 garlic cloves, minced
- 4 med. sweet potatoes (2#), peeled and cut into 1 inch cubes
- 1/2 to 1 chipotle chile in adobo, chopped
- 7 cups chicken broth
- sour cream, for serving
Meatballs - w/ ranberry/chile sauce
By á-47
Combine sauces in a large saaucepan
- 1 can jellied carnberry sauce
- 1 12 oz. bottle chili sauce
- 1 2# bag frozen, pre-cooked cocktail-size meatballs
Strawberry or Apricot Hand Pies
By á-47
In a food processor, pulse together cream cheese, butter, cream
- 8 Tbsp. (4 oz) cream cheese, softened
- 8 Tbsp. (1 stick) butter, softened
- 1/4 cup heavy cream
- 1 Tbsp. sugar
- 1/4 tea. salt
- 1 cup flour, plus more for dusting
- 1/3 cup strawberry or apricot jam
- 3/4 cup strawberries (6-8) or chopped apricots (about2)
- 1 egg, beaten
- 1 1/2 Tbsp. raw (turbinado) sugar
Apple Spice Cake
By á-47
Preheat oven to 350 degrees
- 2 Granny Smith apples, peeled, cored and diced
- 1 1/4 cup flour
- 3/4 cup sugar
- 1 1/2 tea. baking powder
- 1/2 tea. salt
- 1/8 tea. cloves
- 1/4 tea. pumpkin pie spice
- 1/2 t3ea. cinnamon
- 1/2 cup butter
- 1 Tbsp. vanilla
Acorn Squash - Chile-Roasted Acorn Squash
By á-47
Preheat oven to 400 degrees
- 2 large acorn squash
- 1 1/2 Tbsp. minced canned chipotle chiles
- 2 about 2 tea. salt
- 7 Tbsp. oil
- 6 Tbsp. packed brown sugar
Muffin - basic mix with several variations
By á-47
Cheesy Herb Berry Crumble Lemon Coconut Zucchini Dill Carrot Cumin Bacon Maple
- BASIC MUFFIN MIX
- 2 cups 2 cups flour
- 2 2 tea. baking powder
- 3/4 3/4 tea. salt
- 2/3 cup 2/3 cup buttermilk
- 2/3 cup 2/3 cup vegetable oil
- 2 2 eggs
- Mix-in and toppings
- CHEESY HERB: To the dry ingredients stir in 1/2 cup grated Gruyere, 1/3 cup grated Parmesan and 1 Tbsp. each chopped fresh thyme, tarragon and chives. Before baking: top each muffin with 1/2 tbsp. grated Gruyere and a pinch of fresh thyme leaves.
- LEMON COCONUT: To dry ingredients stir in 1 cup unsweetened coconut flakes. To the wet ingredients whisk in 3/4 cup sugar and 4 tea. lemon zest. Before baking top each muffin with 1 Tbsp. unsweetened coconut flakes, pressing to adhere.
- ZUCCHINI DILL: To the wet ingredients stir in 1 cup grated zucchini, 1/4 cup chopped fresh dill and 1/2 cup crumbled feta. Before baking top each muffin with 2 thin zucchini slices brushed with vegetable oil; sprinkle with pepper.
- CARROT CUMIN: To the dry ingredients whisk in 1 tea. ground cumin. To the wet ingredients stir in 1 cup (lightly packed) finely grated peeled carrot and 1 Tbsp. orange zest.
- p of each muffin with pure maple syrup.
- FRUIT PUNCH: to the dry ingredients stir in 2/3 cup chocolate-covered raisins, 1/3 cup dried cranberries, 1/3 cup dried cherries and 1/3 cup chopped crystallized ginger. Before baking, top each muffin with 1 tea. chopped crystallized ginger.
Taco Soup
By á-47
In a large saucepan over medium heat, saute ground beef, yellow onions and crushed garlic 5 minutes, or until bee i...
- 1/2 to 1 lb. lean ground beef
- 1 large yellow onion, peeled and minced
- 2 cloves garlic, peeled and crushed
- 1 pkg. Hidden Valley ranch dressing mix
- 2 cans (15 oz each) ranch-style beans with jalapenos
- 2 cans (10 oz. each) mild diced tomatoes with green chiles, like Ro-Tel
- 2 can (29 oz each) Mexican style hominy, rinsed and drained
Mac N Cheese - Stovetop with 4 Cheeses and Herbs
By á-47
In a large cast-iron skillet, melt butter over medium heat
- 1/4 cup butter
- 1/4 cup flour
- 3 1/2 cups whole milk
- 1 1/2 t3a. salt
- 1/2 tea. dry ground mustard
- 1/2 tea. lemon zest
- 1/4 tea. Worcestershire
- 1/4 tea. crushed red pepper
- 1 cup shredded fontina cheese
- 1 cup shredded Gruyere cheese
- 1 cup shredded extra-sharp white cheddar cheese
- 1 cup grated Parmesan cheese
- 1 (16 oz) pkg. orecchiette pasta, cooked
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh tarragon
- 1 Tbsp. chopped fresh thyme
Ham Glaze (made for Easter)
By á-47
Brush ham with glaze. Cover with foil and bake 45 minutes
- 1/2 cup orange marmalade
- 1/3 cup brown sugar
- 1/2 spicy brown mustard
- 2 Tbsp. cider vinegar
- 1 tea. Worcestershire