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Holiday Cheesecake

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Preheat oven to 350 degrees.
Ingredients:
4 (8oz.) bars of cream cheese (softened)
5 eggs
1 1/2 pints sour cream
4 tsp. vanilla extract
Directions:
1. Mix all ingredients together. Mix well.
Ingredients for Crust:
1 1/2 cups graham cracker crumbs
3/4 stick margarine
3 tbs. sugar
Directions:
1.Mix all ingredients together.
2. In a 9 inch spring pan, layer graham cracker filling on the bottom of the pan. Make sure crumbs are spread evenly.
3. Pour cream cheese mixture on top of crumbs.
4. Bake for 1 hour. Turn off oven and let cake stay in oven until oven is cool.
*Important: Don’t open oven while baking. Only open when oven has completely cooled down.
5. You can use canned cherries, blueberries or pineapples on top. You can also leave it plain.
Keep refrigerated.

Popcorn Marshmallow Balls

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Ingredients:

2 tbsp. unsalted butter (extra for  dish)

1  (3.5-ounce package) plain microwave popcorn

1 (10-ounce) bag marshmallows

Directions:

1. Butter a 9-by-13-inch baking dish.

2. Pop the popcorn according to the package directions.

3. Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth.  (about 5 minutes)
4. Fold in the popcorn until coated.

5. You can press into the prepared dish and let sit for 10 minutes before cutting into bars, or roll into round ball shapes.

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Ingredients:

1/2 lb. turkey (8-10 slices)

8 pieces cooked bacon

2 avocados (sliced)

2 tomatoes (sliced thin)

8 slices multigrain bread (toasted)

mayonnaise (optional)

Directions:

On each sandwich (toasted bread) place 2 slices of turkey, 2 strips of cooked bacon, sliced tomato and avocado. (You can put mayonnaise on the sandwich, if you like.)
Makes 4 sandwiches.

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Ingredients:
4 red bell peppers (cut in half, seeds removed)
2 cups cooked brown rice (or rice of your choice)
1 1/2 cups fresh mozzarella (chopped)
1 (15-ounce) can diced tomatoes (drained)
1 (8 oz. can) peas (drained)
1/2 cup onion (chopped)
2 tsp. sea salt
olive oil
Directions:
Preheat the oven to 350 degrees F.
1. Cut red peppers in half and scoop out the seeds.
2. Brush pan with a tbs. of olive oil. Place peppers on baking pan.
3. In a large bowl, mix rice, mozzarella cheese, peas, onions, diced tomatoes and sea salt. Mix well. Add 2 tbs. of olive oil and mix again.
4. Stuff each pepper. You can brush a little olive oil on the pepper if you like.
5. Bake until the peppers are tender . (About 30 minutes.)

Oatmeal Cranberry Orange Cookies

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Ingredients:
1 stick butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1/2 cup apple sauce
2 tsp. orange extract
1 tsp. grated orange zest
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups of rolled oats
1 1/4 cups dried cranberries
Directions:
Preheat oven to 350 degrees.
1. In a mixing bowl, mix butter, white and brown sugar. Add eggs and apple sauce. Mix well.
2. Add orange extract and zest. Stir well.
3. In another bowl add flour, baking soda and cinnamon. Mix together.
4. Gradually add flour mixture to butter mixture. Stir as flour mixture is being added.
5. Add in oats and cranberries. Stir into batter.
6. On a greased ( a little butter) cookie sheet, add a rounded tbs. of cookie dough. Bake for 8-10 minutes. Watch they don’t burn on the bottom.
Let cookies cool, before eating.

Pumpkin Risotto

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Ingredients:
2 cans ( about 14 oz. each) reduced sodium chicken broth
1 tbs. butter
1 tbs. olive oil
1 1/2 cups Arborio rice
1/2 cup onion (chopped)
1/2 cup white wine
1 cup pumpkin puree
1/2 cup dried cranberries
1/4 cup pumpkin seeds (optional)
2 cups fresh spinach (chopped)
sea salt
Directions:
1. In a deep pot, put chicken broth and bring to a boil. Reduce heat to low and keep to the side.
2. In a large saucepan put oil and butter. Melt butter and add onion. Cooking for about 2 minutes and stir frequently.
3. Add rice. Keep stirring frequently, for 3 minutes.
4. Add wine and let simmer. Stir frequently, until liquid evaporates.
5. Stir in pumpkin. Add 1/2 cup of chicken broth. Keep stirring.
6. Reduce heat and continue stirring until liquid is absorbed. Continue to add broth, 1/2 cup at a time. Let each 1/2 cup of broth absorb before adding more broth.
7. Rice should be tender. Cook for about 20 to 25 minutes on a low-medium heat. Stir in dried cranberries, pumpkin seeds and spinach. Add sea salt for your desired taste. Cook for another 2 minutes and serve.
Serve warm.

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Ingredients:
Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Directions:
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cut in strips. Make criss cross shapes on top.  Pinch dough all around the pie plate. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

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Ingredients:
1 medium onion (chopped)
5 medium apples (chopped) * get a good apple
3 cups cooked wild rice
1 cup butter
1 loaf multi-grain bread (ends trimmed off) cut into small bite size pieces
1 1/2 cups raisins
1 1/2 cups chicken broth
1 cup chopped walnuts
3 tsp. poultry seasoning
2 tsp. fresh parsley (chopped)
sea salt and black pepper to taste
Directions:
Preheat oven to 350 degrees.
1. Butter a large baking dish.
2. Saute onions, walnuts, and apples in butter until soft in large saucepan.
3. Add remaining ingredients (except bread), and stir over a low heat for about 2 minutes.
4. Place chopped bread in a large buttered baking dish. Pour onion, walnut, rice mixture on top. Stir.
5. Bake for about 15 minutes, or until stuffing becomes a little crunchy.
Serve hot.

 

 

 

Thanksgiving Stuffed Sweet Potatoes

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Ingredients:
4 baked sweet potatoes
1 large zucchini (cut into bite size pieces)
1 cup sundried tomatoes in olive oil (chopped)
2 cloves of garlic (chopped)
1 tbsp. olive oil
sea salt and black pepper
Directions:
Bake sweet potatoes in a 400 degree oven for about 40-45 minus. (or until soft) Put an X on top of potato before baking.
In a skillet, put olive oil. Sauté garlic for a minute. Add zucchini. Stir frequently. Sprinkle with sea salt and black pepper.
When zucchini is tender, add sundried tomatoes. Stir together.
Cut open sweet potatoes and top with zucchini and sundried tomatoes. (see photo)
Serve hot.

Salami Omelette

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Ingredients:

3 eggs

4 slices of salami (thinly sliced)

1/4 cup fresh mozzarella (shredded)

1 tbsp. butter

sea salt and black pepper

*avocado and strawberries for garnish

Directions:

In a skillet, put butter. Once melted, crack open three eggs and add to the skillet.
Let cook for about 3 minutes.
Add salami and mozzarella on top. Sprinkle a pinch of sea salt and black pepper.
Cook until eggs are firm and mozzarella has melted. (approx. 3-4 minutes)
Slide omelette onto a dish and enjoy.