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Recipes
Cabbage Lentil Vegetable Soup-Slowcooker
By MJH
Minutes to Prepare: 30 Minutes to Cook: 480 Number of Servings: 20 Freezes well
- Garlic powder, 1 tbsp
- Pepper, black, 1 dash
- Cabbage, fresh, 1 head, large
- Carrots, raw, 4 large
- Tomato Juice, low salt, 16 oz
- Canned Tomatoes,28 oz size, 2 cans
- Water, 8 cups
- Dried Lentils, 2 cups
- Yellow or orange sweet pepper, 1
- Sweet Red Onion, 1 large
- Snow peas, fresh, 2 cups
Creamy Broccoli and Apple Slaw
By MJH
Serves 4 Per Serving: Calories 201, Fat 15, Sat Fat 2 g Cholesterol 7 mg, Sodium 471 mg, Prote
- 1/2 cup plain low-fat yogurt
- 1/4 cup mayonnaise
- 1 tablespoon cider vinegar
- 1 small shallot, finely chopped
- Kosher salt and black pepper
- 1/2 bunch broccoli, finely chopped (3 cups)
- 1/2 apple, finely chopped
- 1/4 cup dried cranberries
- 2 tablespoons toasted pine nuts
Swiss and Salami Dip
By MJH
Combine all ingredients in cooking pot; mix thoroughly
- 8 thick slices salami, chopped
- 8 oz. softened cream cheese
- 1/2 cup mayonnaise
- 1/4 teaspoon Dijon mustard
- 1 1/2 cups Swiss cheese shredded
- 2 green onions, copped
Bread and Butter Pudding from Raglan Road - Downtown Disney
By MJH
Butter ovenproof dish. Remove crusts from bread; butter on both sides and cut into quarters
- 12 slices medium-sliced white bread
- 3 ounces salted butter, at room temp
- 2 ounces raisins
- 1/2 pint cream
- 1/2 pint milk
- 4 egg yolks
- 3 ounces super-fine sugar
- Sauce of choice for serving
Chicken Soup with Potato Dumplings
By MJH
MAKES: 5 servings
- DUMPLINGS:
- 1/4 cup chopped onion
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cubed cooked chicken
- 2 celery ribs, chopped
- 2 medium carrots, sliced
- 1/4 teaspoon dried sage leaves
- 1-1/2 cups biscuit/baking mix
- 1 cup cold mashed potatoes (with added milk)
- 1/4 cup milk
- 1 tablespoon chopped green onion
- 1/8 teaspoon pepper
- 3-4 slices cooked bacon (optional)
Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
By MJH
Pumpkin and chocolate together are surprisingly delicious
- CRUST:
- 1 package (9 oz.) chocolate wafer cookies
- 1/2 cup melted unsalted butter
- FILLING:
- 3 packages (8 oz. each) cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon flour
- 4 large eggs, at room temperature
- 1 cup canned pumpkin
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup maple syrup
- Zest of 2 medium oranges
- 2 teaspoons pumpkin pie spice
- TOPPING:
- 6 tablespoons store-bought caramel topping
- 1/8 teaspoon table salt
- 1/2 cup coarsely chopped toasted pecans
- Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish
Bruschetta with White Beans, Sun-Dried Tomatoes and Basil
By MJH
For the beans: Rinse the beans well and then put in a 1-quart saucepan
- FOR THE BEANS:
- 3/4 cup cannelloni beans
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, peeled
- 1 bay leaf
- 1/2 teaspoon salt
- FOR THE BRUSCHETTA AND TOPPING:
- 1 small baguette, sliced into thick pieces
- 1 tablespoon thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon chili flakes
- 8 to 10 basil leaves
- 1/3 cup oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick
- 2 tablespoons chopped fresh parsley
- Lemon juice
- Salt and fresh black pepper
- 2 ounces ricotta salata cheese, grated large
Mixed Berry Pudding Cake
By MJH
Even though the batter starts out on the bottom, the fluffy cake ends up on top of the berries
- Nonstick cooking spray
- 1 1/2 cups loose-pack frozen blueberries
- 1 1/2 cups loose-pack frozen red raspberries
- 1/2 cup fresh cranberries
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 3/4 cup boiling water
- 1/3 cup sugar
- 1/2 cup sliced almonds, toasted (optional)
Low-Fat Amaretto Raisin Ice Cream
By MJH
Place raisins, 1/2 cup amaretto and 1/2 teaspoon cinnamon in a small saucepan
- 1 cup California Raisins
- 1/2 cup + 1 tablespoon amaretto, divided
- 3/4 teaspoon cinnamon, divided
- 1 quart fat-free half-and-half
- 1 cup sugar
- 1 teaspoon each almond extract and vanilla extract
Cranberry-Studded Pumpkin Scones
By MJH
Preheat oven to 425 degrees F Scone Directions: Line a baking sheet with parchment paper (or lightly grease with a ...
- Scone Ingredients:
- 1 1/2 1 1/2 1/2 cups all purpose flour
- 1 1 1 cup pastry flour
- 10 10 10 tbsp sugar
- 1 1 1 tbsp baking powder
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp ground cinnamon
- 1/2 1/2 1/2 tsp ground nutmeg
- 1/4 1/4 1/4 tsp ground allspice
- 1/4 1/4 1/4 tsp ground ginger
- 6 6 6 tbsp cold butter
- 1/2 1/2 1/2 cup fresh cranberries, roughly chopped
- 1/2 1/2 1/2 cup pumpkin purée
- 3 3 3 tbsp half-and-half
- 1 1 1 egg
- Icing Sugar Glaze:
- 1 1 1 cup icing sugar, plus 1 tbsp
- 2 2 2 tbsp whole milk
- Spiced Icing:
- 1 1 1 cup icing sugar
- 2 2 2 tbsp blackstrap molasses
- 2 2 2 tbsp whole milk
- 1/4 1/4 1/4 tsp cinnamon
- 1/8 1/8 1/8 tsp nutmeg
- 1 1 1 pinch ginger
- 1 1 1 pinch allspice
- Tips & Substitutions:
- to 3 not keen on fresh cranberries, or don’t have access to fresh ones, you could always substitute in an equal amount of dried cranberries or raisins, and reduce the amount of sugar in the recipe by 3 tbsp.
- Go ahead and substitute brown sugar for granulated sugar if you wish.