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Recipes
Chipotle Tomato Egg Skillet
By raegrifftie
In an 8-inch skillet, heat olive oil over medium-low heat
- 2 teaspoons olive oil
- 1/4 cup diced red onion
- 1 1/2 cups diced or stewed tomatoes with juices
- 1 teaspoon chipotle powder
- 1/4 teaspoon sea salt
- 3/4 cup cooked brown rice
- 1 tablespoon minced cilantro
- 2 eggs
Dutch Oven Peach Cobbler
By raegrifftie
Directions Preheat oven to 350 degrees F
- 2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
- 1 pint fresh blueberries, optional
- 1/2 cup baking mix (recommended: Bisquick)
- 1/3 cup sugar
- Ground cinnamon
- 2 1/4 cups baking mix (recommended: Bisquick)
- 1/4 cup sugar
- 1/4 cup (1/2 stick) butter, melted
- 1/2 cup milk
- Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)
Mom's Cole Slaw
By raegrifftie
Basic recipe is pepper cabbage, 'creamed' version is coleslaw
- 1 firm head of cabbage
- 1 red bell pepper
- 1 green bell pepper
- 1/2 cup cider vinegar
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
Cheese-and-Bean Enchiladas
By raegrifftie
Preheat oven to 400°. Place onion in a sieve; rinse with hot water
- 1 (10-ounce) bag frozen chopped onion
- 1 (16-ounce) can fat-free refried beans with mild green chiles (such as Taco Bell) $
- 2 cups (8 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided $
- 12 (6-inch) corn tortillas
- 1 (19-ounce) can enchilada sauce $
- 2 tablespoons low-fat sour cream $
- 2 tablespoons chopped ripe olives $
- 6 tablespoons minced fresh cilantro $
Smoke Stack Cheesy Corn Bake
By raegrifftie
This recipe is credited to Fiorella's Jack Stack Barbecue in Kansas City, MO
- 2 tablespoons butter or 2 tablespoons margarine
- 4 teaspoons flour
- 1/8 teaspoon garlic powder
- 3/4 cup milk
- 1 1/2 cups sharp American cheese, shredded
- 1 (3 ounce) package cream cheese, cut up
- 3 (10 ounce) packages frozen whole kernel corn, thawed
- 3 ounces diced ham
Slow Cooker Rice Pudding
By raegrifftie
1. Coat the insert of a 3-quart or larger slow cooker with a thin layer of butter
- Unsalted butter
- 7 cups whole milk, plus more as needed
- 2 cups long-grain white rice
- 3/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 1 cup raisins (optional)
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Lemon Pudding Cake
By raegrifftie
Preheat oven to 325 degrees F (160 degrees C)
- 3 tablespoons (43 grams) butter, room temperature
- 3/4 cup (170 grams) granulated sugar, divided
- 2-3 fresh lemons, zested and juiced (about 1 tablespoon zest and 1/2 cup juice)
- 3 large eggs, separated
- 1/4 cup (30 grams) all-purpose flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup (235 ml) milk
- 1/8 teaspoon cream of tartar
- 2 quarts (about 2 liters) boiling water
Black Bean Soup
By raegrifftie
1. Sort and wash beans; place in a large bowl
- 1 pound dried black beans
- 4 cups fat-free, less-sodium chicken broth
- 2 cups chopped onion
- 1 cup water
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 serrano chile, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- Cilantro sprigs (optional)
Heirloom Tomato Salad
By raegrifftie
Preparation Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges
- 8 to 10 small tomatoes, a variety of colors if possible
- 2 cloves garlic, finely minced
- 1/4 cup diced sweet onion or purple onion
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 to 1 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground black pepper
Rustic Bread and Tomato Salad
By raegrifftie
Drain two cans of tomatoes and place in a large bowl
- 2 cans Tomatoes, diced, Italian seasoned
- 1/3 cup Olive Oil
- 1/3 cup Red Wine Vinegar
- 1/3 Red Onion, sliced
- 1/3 cup Basil, julienned
- 1/4 cup Parmesan Cheese, shredded
- 4 cups day old or dry bread, chopped or torn
- Salt and Pepper