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.
Both of them are so good. Especially for the holidays. And they make great gifts. Happy baking! And drinking of course! (the cook has to have a sample or three!)
Chocolate crust recipes follows
1 ¾ cups semi sweet chocolate chips, divided
1 cup whipping cream
¼ cup + 2 Tablespoon Kahlua, divided
24.oz cream cheese, softened
1 cup sugar
1/3 cup cocoa
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Prepare chocolate crust.
In microwave safe bowl, place ¾ cup chocolate chips. Microwave on high for 1 minute or until chips are melted, stir. Add ¼ cup whipping cream dn ¼ cup Kahlua, stil until blended. set aside.
In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat until blended. Add eggs, one at a time, beating well after each. Stir in vanilla dn reserved chocolate mixture. Pour over prepared crust. Bake 10 minutes at 400. Decrease to 275 and bake 45 minutes. Remove from oven to cool; loosen cake from rim of pan and remove. In microwave safe bowl, place remaining chocolate chips. Microwave on high 1 minute or until melted, stir. Stir in ¼ cup whipping cream and 2 tablespoons kahlua; blend well. Spread on top of cake. Refrigerate 6 hours. AT serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of whipped cream refrigerate leftover cake.
Mix 1 ½ cups chocolate wafer crumbs, ¼ cup melted butter and 2 tablespoons sugar. Press onto bottom and part way up sides of 9 inch springform pan. Freeze 5 minutes. Bake at 350 for 10 min.
Pumpkin Kahlua Marbled Cheesecake
3/4 cup ginger snap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup melted unsalted butter
1 lb. cream cheese, softened
1 cup sugar
1 (1 lb.)can pumpkin
1/2 teaspoon pumpkin pie spice
1/2 cup kahlua
In bowl, mix gingersnap and graham cracker crumbs with powdered sugar and butter. Press onto bottom and part way up sides of 8 inch spring form pan. Bake at 350 F, 5 min. Cool.
In bowl, beat cream cheese until smooth and light. Slowly beat in sugar until light. Add eggs, 1 at a time, beating well after each addition.
Transfer 1 cup mixture to separate bowl; blend in pumpkin, pie spice and Kahlua. Pour half of pumpkin into prepared crust. Top with half of cheese mixture. Repeat layers. Draw knife through mixture to marble.
Place on baking sheet; bake 350 F, 45 min. Let stand in turned off oven 1 hour. Cool, then chill.
2 pkgs Mori-Nu Silken Tofu-firm (light or regular)
3/4 cup Honey
3 tsp Vanilla
1/2 cup Cocoa Powder
In a food processor whip tofu until smooth. Heat honey 90 seconds in microwave on medium high. Pour honey over cocoa powder-stir until smooth. Add vanilla. Add chocolate mixture to tofu and continue blending for one minute. Pour into pre-made pie shell or custard cups and chill for 1 to 2 hours.