It’s from the More with Less cookbook and it’s SO delicious!
Blender Cranberry Salad
Dissolve over low heat:
1 envelope unflavored gelatin
1 c. cold water
Combine in blender (or food processor):
2 c. cranberries
1 unpeeled orange, seeded and quartered
1 apple, cored and quartered
1/2-3/4 c. sugar or honey
Blend only until orange peels are well chopped.
Add 1/4 c. nuts (optional)
Chill until firm
You could also omit the gelatin and water and serve as a relish.
I buy boneless skinless chicken thighs, and I pan fry them, much like stirfrying. While they are cooking, I chop:
head of bok choy
ummm… trying to think of what else I’ve thrown into veg soup…
When the chicken is done, I remove it to a plate, and throw the vegs into the pot, with the pan drippings from the chicken left in place, on the bottom of the pot. Stir fry for a bit, to – well – to stir fry the vegs, lol. The chicken stuff will turn very dark brown in the process. Add a bit of water to loosen the “stuff”, stir well. Add whatever amount of water you like.
Chop the chicken to your desired degree of fine-ness, and return to the pot. Add a good dash of cayenne. Bring to boil, and boil until it’s as cooked as you like.
We love it made this way. I don’t add any broth, because I just don’t like any of the processed/prepared ones, and good gosh, life’s too short and too busy for me to actually *make* broth!
As the weather has turned colder, I make a giant pot of this every MOnday, and we eat off it until the weekend. In the summer, I make a giant pot of stir fry, in almost the exact same way, without the addition of water, lol.
2 cups flour
1/2 t salt
1 1/2 t baking powder
1/2 t soda
1 cup sugar
1 egg, beaten
2 T marg. or butter, melted
1/2 cup orange juice
2 T hot water
1/2 cup pecan, optional
grated rind of one orange (more or less as desired)
1 1/2 Cup whole fresh or frozen cranberries (more or less as desired)
Combine dry ingredients
Mix liquids together
Combine until moist, add nuts, rind, and cranberries
Spray and flour 9 in. loaf pan
350 degrees for approximately 1 hour
2 tsp oil
1/4 tsp salt
Combine in a paper bag, fold over and staple or tape twice. Microwave on high 2-3 min or until there are no pops for 5 seconds.
Here is our hands-down, all-time favorite pancake recipe. The cook book has long since fallen apart, but is The Good Food Book by Jane Brody. If you use organic pumpkin, it will be even better. (Do a side by side taste test of organic pumpkin puree and regular. The regular has no taste!)
PUMPKIN-OAT PANCAKES (4 servings)
1/2 cup rolled oats
1 cup buttermilk
1 egg white
1 whole egg
1 T. oil
1/2 cup pumpkin puree
1/3 cup lowfat or skim milk
1/2 cup whole-wheat flour
1/3 cup all-purpose flour
2 T. wheat germ
1 T. sugar (or to taste)
1 t. baking powder
1/2 t. baking soda
1/4 t. cinnamon
1. In a large bowl, combine the oats and buttermilk, and let the mixture stand for about 15 minutes to soften.
2. Add the remaining “wet” ingredients, blending well.
3. In a small bowl, combine all the dry ingredients. Stir them into the wet ingredients, mixing them until the batter is fairly smooth. Add more milk if the batter is too thick.
4. For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.
1 cup flour
3 oz cream cheese
1 stick butter
you can blend it in your mixing bowl w/a pastry hook and just press it into your pie pan instead of rolling it out (of course, if you’re making a 2-crust pie, that won’t work for the top crust! 🙂
It’s buttery and oh so YUMMY!!!!
**Cherry Cheese Pie**
~1 graham cracker crust (the larger 10 inch crust…Keebler??…works best)
~8 oz. cream cheese, room temp
~1/4 cup sugar (optional…it makes it extra sweet)
~8 oz. container Cool Whip, thawed
~one can cherry pie filling
Beat cream cheese (and sugar if using) until fluffy. Add the container of cool whip and beat well. Spread into graham cracker crust. Allow to chill in frig for two hours. Take out and top with pie filling. Chill for another hour.