2 eggs, room temperature, lightly beaten
2 3/4 C flour
1 1/2 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp salt
2 1/2 C peeled and chopped Granny Smith apples
1 tsp lemon juice
1 1/2 C sugar
1 C oil2 tsp. vanilla
1 C chopped pecans, toasted, optional
powdered sugar, optional
1. Preheat oven to 350 degrees. Grease and lightly flour a 10 inch Bundt pan.
2. In a medium bowl, combine flour, cinnamon, baking soda and salt. Set aside. In another bowl toss apples with lemon juice. Set aside.
3. In a large bowl, stir together sugar, oil, eggs and vanilla. Beat with electric mixer on medium speed for 2 minutes. Add the flour mixture and beat on low speed just until combined. Fold in the the apples and pecan (if using). The batter will be thick. Spoon into prepared pan.
4. Bake for 1 hour or until toothpick inserted in the center comes out clean. Coll cake in pan on a wire rack for 15 minutes. Carefully remove cake from pan. Cook the cake thoroughly on wire rack.
5. Cover and store cake in fridge. Until ready to serve. Sprinkle with powdered sugar if desired.
2 pounds tiny new potatoes
3 medium carrots, cut into bite-size pieces
2 Tbsp. fresh chives, snipped
1 Tbsp. fresh oregano, snipped
1 Tbsp. fresh parsley, snipped
2 Tbsp. fresh rosemary, snipped
1 tsp. fresh sage, snipped
3 cloves garlic, minced, optional
2 Tbsp. butter, melted
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1. Preheat oven to 400 degrees. Spray a 9×13 pan with cooking spray.
2. Wash and quarter potatoes, place in prepared pan and add carrots.
3. In a small bowl, toss together chives, oregano, parsley, rosemary, sage, garlic (is using), butter and oil. Drizzle mixture over potatoes and carrots and toss gently to coat. Sprinkle with salt and pepper.
4. Bake, uncovered for 30 minutes. Stir vegetables. Bake, uncovered for and additional 15-20 minutes or until potatoes are tender.
2 medium onions
4 whole cloves
4 C water
2 (10 1/2 oz.) cans condensed chicken broth
3 medium leeks, white portion only, sliced
3 medium carrots, sliced
1 tsp salt
1 tsp marjoram
1/2 tsp celery seed
1/2 tsp ground nutmeg
1/4 tsp. white pepper
1 medium head cauliflower, broken into florets and thinly sliced
1 Tbsp. cornstarch
1/2 C heavy whipping cream
2 egg yolks, beaten
1/2 pound Swiss cheese, cut into strips
1. Quarter 1 onion; stuff the cloves into the second onion. In a large saucepan, combine, combine water and broth; add onions, leeks, carrots and seasonings. Bring to a boil. Reduce heat and simmer for 15 minutes. Add cauliflower and simmer, uncovered for 30 minutes or until vegetables are tender. Remove from heat.
2. In a small bowl, combine cornstarch and cream until smooth, stir in egg yolks. Stir a small amount of hot soup into the cream mixture. Return all cream mixture into the soup pot, stirring constantly. Simmer, uncovered, for 15 minutes. Discard the whole onion.
3. Ladle soup into individual, oven proof dishes. Top with cheese strips. Broil about 4-6 inches away from heat for 3-5 minutes or until cheese is bubbly. Serve immedietly.
1 C uncooked spiral or shell pasta
32 frozen Italian meatballs, thawed. (about 1 pound)
2 (14 1/2 oz.) cans chicken broth
1 (28 oz.) can diced tomatoes, undrained
1 1/2 C frozen slice carrots, thawed
1 (16 oz.) can kidney beans, rinsed and drained
1 (14 oz.) jar meatless spaghetti sauce
1 (4 1/2 oz.) sliced mushrooms, drained
1 C frozen peas
1. Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup pot. Bring to a boil; cover and simmer for 5 minutes. Drain pasta and add to the soup; heat through..
2 (14 1/2 oz.) cans diced tomatoes
2 (10 3/4 oz.) cans condensed tomato soup, undiluted
2 1/2 C water
1 (3 1/2 oz.) pkg. sliced pepperoni
1 medium red pepper chopped
1 medium green pepper, chopped
1 C sliced fresh mushrooms
2 garlic cloves, minced
1/2 tsp. sage
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste
10 slices French bread, toasted
1 1/2 C (6 oz.) shredded mozzarella, shredded
1. In a large soup pot, bring tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender.
2. Ladle into individual, ovenproof bowls. Top with a slice of bread and sprinkle with cheese. Broil for 4 inches from the heat source until the cheeseks melted and bubbly.
1 1/2 pounds ground beef
8 C water
2 (14 1/2 oz.) cans Italian stewed tomatoes
2 C diced carrots
1 1/2 C diced celery
1 C chopped onion
1 (8 oz.) can tomato sauce
1 envelope onion soup mix
1 Tbsp. sugar
1 1/2 tsp. Italian seasoning
2 cloves garlic, minced
2 bay leaves
1 tsp pepper
3 C cooked elbow macaroni
1 (15 oz.) can garbanzo beans
1/2 C green or red pepper, chopped
1. In a large soup pot, cook beef over medium heat until no longer pink; drain. Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for one hour.
2. Stir in macaroni, beans and peppers., heat through. Discard bay leaves before serving
6 celery stalks, chopped
4 medium carrots, sliced
2 C peeled cubed potatoes
5 C water
3 C cooked corned beef, diced
2 C cooked cabbage, chopped
1 tsp. dill weed
1 tsp salt
1 tsp seasoned salt
1/2 tsp white pepper
1. In a large stock pot, combine celery, carrots, potatoes and water and bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until vegetables are tender.
2. Stir in remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. vegetable oil
2 pounds stew meat, cut into 1″ cubes
2 C water
1 (14 1/2 oz.) can stewed tomatoes
1 (10 oz.) can diced tomatoes with green chilis, undrained
1 (10 3/4 oz.) can condensed tomato soup, undiluted
1 (10 1/2 oz.) can beef broth
1 (10 1/2 oz.) can chicken broth
1 Tbsp. Worcestershire sauce
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 tsp lemon-pepper seasoning
1/2 tsp hot sauce
10 (6″) corn tortillas
shredded cheddar cheese, sour cream and sliced green onions, optional
1. In a Dutch oven or large soup pot, saute onion and garlic in oil until onion is tender. Add the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until beef is tender.
2. Tear tortillas into bite-size pieces; add to soup. Simmer uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions, if desired.
2 Tbsp. unsalted butter
1/4 C red bell pepper, diced1/4
1/2 C onion, diced
1/2 C celery, diced
1 C potato. diced
2 C tomatoes, seeded and diced
1 1/2 C corn kernels
2c chicken or vegetable broth
2 tsp Old Bay Seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 C red pepper flakes
1/2 C green peas
1 1/2 tsp lemon juice
1. In a large pot over medium heat, melt the butter. Add the peppers and onion and cook for 4 minutes. Add the celery and cook for 3 minutes.
2. Stir in potato, tomatoes, corn, Old Bay, salt, pepper and red pepper. Bring to a simmer and let it cook for 25 minutes. Add peas and cook another 10 minutes.
3. Adjust seasonings if necessary and stir in lemon juice.
1 Tbsp. unsalted butter
1 medium onion, chopped
1 clove garlic, minced
1 small celery stalk, chopped
1 medium butternut squash, peeled, seeded and cubed
4 C chicken broth
1/2 tsp. dried marjoram, crumbled
1 bay leaf
1/2 tsp pepper
1 C buttermilk
parsley sprigs, optional
1. In a large heavy saucepan over medium heat, melt butter. Add onion, garlic and celery and saute for 5 minutes or until onion is softened.
2. Add squash, stock, marjoram, bay leaf and pepper and bring to a boil. Reduce heat and simmer, covered, 20 minutes or until squash is tender when pierced by a fork. Remove from heat, remove bay leaf and let cool 5 minutes.
3. Transfer the soup in 4 batches to a blender or food processor, cover and puree until smooth. Return to pan, stir in buttermilk and cook until heated through. Do not boil. Ladle into bowls and top with sprigs of parsley if desired.