Year Round Recipes

[Anna Michele]

http://chobani.com/community/blog/20...puff-pastries/

[Anna Michele]

Slow Cooker BBQ Chicken Cobb Salad: http://www.sixsistersstuff.com/2013/...obb-salad.html

[Anna Michele]

What 200 Calories of various Foods looks like.

[Anna Michele]

[Anna Michele]

[Anna Michele]

[Anna Michele]

Bake potatoes in oven at 350 degrees for an hour (or use a microwave which is How I did it)
Take out of oven, let cool for about 15-20 minutes and
Cut in half.
Let cool another 15-20 minutes.
Scoop out potato (leave some in the skin) (and save the insides for making something else at another time)
Lightly salt and pepper the inside.
Put melted margarine/butter in skin.
Top with mozzarella cheese, cheddar cheese, bacon bits (I made my own by dicing up bacon and cooking til nice and crisp) and green onion.
Bake at 450 degrees for about 15-20 minutes until heated through and melted.
Serve with sour cream
https://www.facebook.com/photo.php?f...type=1&theater

[Anna Michele]

https://www.facebook.com/photo.php?f...type=1&theater

[Anna Michele]

Crockpot Applesauce


Ingredients
8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.) (I filled the crockpot, using about 20 small apples)
1 strips of lemon peel - use a vegetable peeler
1 tsp fresh lemon juice
3 inch cinnamon stick
5 tsp light brown sugar (unpacked) - or agave
Directions
1. Peel, core and chop the apples.

2. Add the sugar, lemon peel, lemon juice and cinnamon stick.

3. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4. Can and process as you would other recipes or keep refrigerated up to 3 weeks.

[Anna Michele]

Crock Pot Baked Apples
Posted by Alee

Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 45 minutes
Yield: 6 apples
Serving Size: 1 apple


Crock-Pot Baked Apples

Ingredients
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine or butter
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)

Instructions
In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus.
Fill the apples with the filling and place them in the crock-pot.
Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
If you don’t have a crockpot, you can use a 7x11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn.
If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt.
You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.


Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium.

Weight Watchers® Points Plus: 5

[Anna Michele]

Parmesan Baked Potatoes


Ingredients
6 small potatoes, scrubbed and cut in half
¼ cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)
Directions

Preheat oven to 400 degrees.

Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings.

Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

[Anna Michele]

Cheese Sauce for Cheese Fries and Nachos



Ingredients

8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
1 tablespoon corn starch
1 (12-ounce) can evaporated milk
2 teaspoons Franks Red Hot or other hot sauce

Procedures

1

Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

[Anna Michele]

Cornish Pastry

Original recipe makes 6 pasties Change Servings

• 2 1/8 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• 1 teaspoon baking powder
  
• 1/2 cup butter, diced
  
• 1/2 cup water
  
• 1 1/4 pounds rump roast, cubed
  

• 1 onion, chopped
  
• 2 potatoes, peeled and diced
  
• 2 small carrots
  
• salt and pepper to taste
  
• 2 tablespoons milk
  
  

Directions

1. In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
2. Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
3. Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
4. Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.

Red Wine Gravy
Ingredients

1 cup red wine
2 tablespoons cold butter, cut up
Coarse salt


Directions

1.
Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

2.
Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt;

[Anna Michele]

https://www.facebook.com/RecipesFill...89795471083259

What's the cheapest recipe you can think of that you make?

[Anna Michele]

Ingredients
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.