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Recipes
Marmalade Pistachio Brie Mini Tartlets
By Marlenew
TIPS: Marmalade can be substituted with: Apple butter, apricot or blackberry jellies, pumpkin butter, or hot p...
- 1 small wheel of brie cheese, rind removed, cut into 1/2-inch cubes
- 2 packages (15 count, each) Athens® Mini Fillo Shells
- 1/2 cup marmalade
- 1/4 cup shelled pistachios
- 1 orange for zest
Granola Chocolate Chip Cookies
By Marlenew
There are 2 options for freezing the cookies
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup sugar
- 1 cup brown sugar (I use dark brown)
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 cups flour
- 2 cups favorite granola
- 2 cups chocolate chips
Sweet Potato Bruschetta
By Marlenew
1. Preheat oven to 230C/450F (or a little higher if oven is not fan-forced)
- 1 large sweet potato, scrubbed and cut into 1-inch thick ‘coins’ (unpeeled)
- 2 tablespoons coconut or olive oil
- 1/2 red onion, peeled and chopped
- 1/2 cup cherry tomatoes, quartered
- 1/2 avocado, peeled and chopped
- a few sprigs of fresh basil leaves
- a drizzle of balsamic glaze
Rhubarb Cake
By Marlenew
Reheat oven at 350 degrees
- 4 cups sliced rhubarb
- 1 cup sugar
- sprinkle of cinnamon
- 4 Tablespoons frozen orange juice concentrate
- 1 yellow cake mix
- 1 pint whipping cream
- 9 x 13 greased, glass cake pan
Chicken and Rice Soup Recipe
By Marlenew
Nutritional Information Per serving: 114 calories, 10g of carbohydrates, 10g of protein, 4g of total fat, 1g of sa...
- 2 peeled carrots
- 1 stalk celery
- 1 small peeled onion
- 2 Tbsp. olive oil
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1/4 cup short-grain white rice
- 1 quart low-fat, reduced-sodium chicken broth
- 2 skinless, on the bone chicken breasts
- 1 cup cauliflower puree
- 1/2 cup carrot puree
- 1 Tbsp. cornstarch
- 2 Tbsp. room-temperature, reduced-fat cream cheese
- 1/4 cup freshly squeezed lemon juice
Royal Street Red Beans
By Marlenew
The Creole dish of red beans and rice has been part of our cuisine for centuries
- 1 lb. dried red beans
- 1 white onion, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 1 lb. andouille or smoked sausage, thinly sliced
- 1 ham hock, optional
- 3 bay leaves
- 1/2 tsp. Creole seasoning
- 1/2 tsp. Worcestershire sauce
- 6 cups water
- Green onions, for garnish
- Hot sauce or seasoned vinegar to taste, if desired
Kabocha Squash Roasted with Maple Syrup
By Marlenew
How to Make It Step Preheat the oven to 450°
- 3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges
- 3 tablespoons pure maple syrup
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated peeled fresh ginger
- 6 thyme sprigs, plus thyme leaves for garnish
- Kosher salt
Strawberry Shortcake Amish
By Marlenew
Instructions Make crumbs with the flour, baking powder, salt, sugar and shortening
- 2 2 2 cups flour
- 4 4 4 teaspoons baking powder
- 3/4 3/4 3/4 teaspoon salt
- 1 1 1 tablespoon sugar
- 1/3 1/3 1/3 cup shortening
- 2/3 2/3 2/3 cup milk
- 1 1 1 large egg (beaten)
Great Northern Bean Ham Soup Recipe
By Marlenew
In large pot, place garlic, onion, celery, carrot sand seasonings
- 1 tsp. minced garlic
- 1 medium onion, diced
- 2 ribs green celery, diced
- 2 large carrots, peeled and sliced
- 2 dried bay leaf
- 1 tsp. thyme, whole, crushed
- 6-8 cups vegetable broth or chicken broth
- 2 cans (15 ounce)Bush’s Great Northern Beans, drained
- 2 cups cubed cooked ham
- 1 can (14 ounce) diced tomatoes
- Salt and pepper to taste
Pumpkin Soup with homemade puree
By Marlenew
Roast Pumpkin 300 degreee for at least one hour if large roast 2 hours or more
- 6 Cups Pumpkin
- 6 Cups Vegetable Or Chicken Stock
- 1/2 cup Heavy Cream
- 1/3 cup Maple Syrup
- Dash Of Nutmeg
- Salt To Taste