Easy Family Recipes
Almond-Cheese Butter
- 4 tbsp. butter, softened
- 3 oz Brie/Camenbert
- 3 oz cream cheese
- 2 tbsp. parsley, chopped
- 1/4 cup almonds, slivered and toasted
- 1 tbsp. brandy (optional)
- Blend all ingredients in a food processor until smooth - about 2 minutes. Spoon onto plastic wrap and shape into a log. Freeze. Slice off a disk and use on meat, pasta, bread, etc when cooking.
Apple Pumpkin Soup
Makes 4 servings
- 1 large onion, chopped
- 15 oz canned pumpkin
- 1 c. water
- 2 c. apple cider
- 1/4 c. brown sugar
- 4 cubes chicken bouillon
- 1 apple, chopped and unpeeled
- salt, to taste
- 2 tsp. white pepper
- 1 inch ginger, peeled and chopped
- Sour cream
- Saute onion lightly in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, salt, white pepper, and ginger to the pot. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with sour cream.
Baked Beets
Makes 6 servings
- 6 whole beets
- Butter, salt, and pepper to taste
- Top and tail the scrubbed beets and wrap each one firmly in aluminum foil. Bake for 2 hours at 350 degrees F, until softened through. Skin, slice and serve with butter, salt and pepper.
Baked Custard
Makes 6 servings
- 3 eggs, beaten
- 3 c. milk
- 1/2 c. sugar
- 1 tsp. vanilla essence
- 1/2 tsp. ground nutmeg
- Preheat oven to 300 degrees F. Mix the eggs, milk, sugar, and vanilla until smooth and then pour into six 3-inch custard cups. Dust with a pinch of nutmeg. Stand the cups in an 8x11-inch glass baking dish filled halfway with water. Bake for 1 hour and 15 minutes, or until knife comes out clean when inserted in center.
Chicken and Black Bean Quesadillas
Makes 3 servings
- 1 1/4 cups chicken, cooked and sliced
- 1 cup black beans, rinsed and drained
- 1/4 cup salsa
- 1/2 cup Jack cheese , shredded
- 3 flour tortillas, 8 in.
- 1 tbsp butter, melted
- Preheat oven to 375�F. Mix beans, salsa and cheese and spread 1/3 of mixture on the lower half of each tortilla. Top each with 1/3 of the chicken. Fold down the upper half of each tortilla to cover the filling. Brush tortillas with melted butter. Bake quesadillas on a baking sheet until heated and cheese is melted. Serve with pico de gallo, more salsa, sour cream, and guacamole.
Firecrackers
Makes 6-8 servings
- 2lb ground beef
- 2 cloves garlic, diced
- 1 large onion, chopped
- 2 tbsp chilli powder
- 2 tsp ground cumin
- 1 tsp salt
- 15 oz. canned chilli beans
- 4-6 flour tortillas, halved
- 1 1/2 cups Jack cheese
- 1 1/2 cups cheddar
- large can tomatoes
- Fry up the beef, onions, and garlic and then drain. Stir in the chili powder, cumin and salt and simmer for 10 minutes, covered. Pour into a casserole pan and then layer the beans, tortillas, and cheeses over top. Cover with tomatoes. Chill overnight and then bake uncovered for 1 hour at 350 degrees F.
Healthy Bean Dip
Makes 6-8 servings
- 1 can fat-free refried beans
- 1/2 cup chopped, drained tomato
- 1/2 cup chopped red onion
- 1 cup salsa
- 1 cup fat-free mozzarella-cheddar cheese, grated
Topping:
- 1 cup mashed avocado mixed with 1 tbsp lime juice and 1/4 cup cilantro, chopped
- 1/3 cup light sour cream
- 1/4 cup fat-free mozzarella-cheddar cheese, grated
- Layer ingredients in a quiche pan in the order listed. Bake, uncovered, at 350 degrees F until cheese bubbles. Let cool and top with toppings in order listed. Serve with baked pita chips.
|