Turkey and Bean Chili

From Everyday Food Magazine
Serves 8

*3 lb. ground turkey
*2 onions, chopped
*4 garlic cloves, minced
*1 jalapeno, seeded and minced
*3 tbsp chili powder
*3 tbsp cocoa powder
*4 tsp ground cumin
*2 28 oz. cans tomatoes in puree
*2 tbsp molasses
*salt
*3 15.5 oz. cans beans, drained and rinsed

Cook turkey in heavy 5 quart pot. Add onion, garlic and jalapeno, stirring until soft. Stir in chili powder, cocoa powder and cumin. Stir in tomatoes. Add molasses, 1 cup water, 4 tsp salt and bring to a boil. Reduce to simmer, partially covered, 30 minutes. Add beans, continue cooking 30 minutes more.

Potato Salad

From Linda

Dressing:
*3/4 cup mayo
*1 tbsp country-style dijon mustard

Mix well and add more mustard, if necessary. Should be tangy.

Salad:
*2 medium-sized potatoes boiled
*2-3 slices bacon
*2 baby dill pickles, diced
*2 green onions, chopped, mostly greens
*black pepper to taste (don't use salt)

Peel and cube potatoes, add bacon, pickles and onions. Add dressing to taste until everything is well-coated.

Peach Cobbler

From Emily

Combine in baking pan:
*1 1/4 cup flour
*1 cup sugar
*1 tsp salt
*1/8 tsp baking powder
*1/2-3/4 cup milk
*1 stick butter, melted

The batter should have the same consistency as pancake batter.
Next, combine in a saucepan over medium heat for 5 minutes (or until syrupy):
*1 bag of frozen peaches
*1/2 cup brown sugar
*1/2 stick butter
*2 tsp cinnamon

Spoon the peaches over the batter. Drizzle a little bit of the syrup over the batter too. Bake at 350 for 30-45 minutes, when toothpick comes out clean.

Tortilla de Patatas

*1 large potato, peeled and diced
*3 eggs
*1/2 onion, chopped
*3/4 cup olive oil
*salt

Heat oil in a nonstick frying pan and then fry the potatoes until almost soft. Add the onion and fry until all are soft. Drain the oil.

In a large bowl, whisk the eggs with a fork and add salt to taste. Add potatoes and onion and mix well. Heat a little oil in a frying pan on moderate heat and pour in the egg mixture. Once the bottom of the omelet has set, turn the heat down low and cover the pan. After 10 minutes, turn the omelet and continue frying until it has set all the way through.

Basic Applesauce

From Everyday Food Magazine

*3 lbs. apples, a combination of gala, golden delicious and mcintosh
*1 cinnamon stick
*3/4 cup water
*2 tsp lemon juice

Peel, core and cut apples into 1/2" think slices. In large saucepan, combine apples, cinnamon stick and water. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, 30 minutes. Remove from heat, discard cinnamon stick. Stir in lemon juice.

Puppy Chow

*9 cups Chex
*1 bag chocolate chips
*1/2 cup peanut butter
*1/4 cup butter
*1 tsp vanilla
*1 1/2 cup powdered sugar

In large bowl, measure cereal and set aside. Melt chocolate, peanut butter and butter in an uncovered pot and stir until smooth. Stir in vanilla. Pour mixture over cereal, stirring to evenly coat. Pour into brown paper grocery sack with powdered sugar, fold the top over and shake until the cereal is coated with sugar. Spread on wax paper to cool.

Tuna Salad in Avocado Halves

From Everyday Food Magazine
Serves 2
Time: 5 minutes

Drain a 6 oz. can of water-packed tuna. Combine in a small bowl with 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, chopped pecans and 1 finely chopped celery stalk. Season with salt and pepper.

Halve and pit an avocado. Fill each half with tuna salad.

Saucepan Brownies

From Jeannine

Preheat oven to 350. In a heavy 3 qt. saucepan over low heat, melt 2 sticks butter, 2 cups sugar and 2/3 cup cocoa. Remove from heat. Mix in 4 eggs, one at a time.

Stir together 2/3 cup flour, 1/2 tsp salt, 1/4 tsp soda and then add to saucepan.

Mix in 2 tsp vanilla, 2 cups good chocolate chips, 1/2 to 1 cup chopped nuts. Macadamia nuts are good for a special occasion.

Spread in a greased 13" x 9" x 2" pan. Bake 30 to 40 minutes, or until sides pull from pan and top begins to crack. Don't overbake.

Ghiradelli Brownies

*2 eggs
*3/4 cup sugar
*1 tsp pure vanilla extract
*1/2 cup butter, melted
*3/4 cup Ghiradelli Sweet Ground Chocolate and Cocoa
*2/3 cup flour
*1/4 tsp baking powder
*1/4 tsp salt
*1/2 cup walnuts, chopped
*1 cup semisweet chocolate chips

Preheat oven to 350. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Sweet Ground Chocolate with flour, baking powder and salt. Stir into a greased 8" square pan. Bake for 20-30 minutes.

Cherry Cake

From Linda

*2 cups powdered sugar
*2 1/2 cups flour
*1 cup butter, softened
*3 eggs
*1 1/2 tsp vanilla
*1 can sour pie cherries, drained

Cream butter and sugar, add eggs and vanilla. Add flour.

Spread about half of batter in greased 7" x 11" pan. Cover with drained cherries. Drop remaining batter on top by spoonfuls and spread a bit, does not have to cover.

Bake 45 minutes (or a little longer) at 375. If dark on top but not done in middle, turn oven to 350 or 325.

Dust with powdered sugar.

Cranberry-Avocado Salsa

From Everyday Food Magazine

*1 tbsp fresh lime juice
*2 tbsp honey
*1 jalapeno, minced
*1/4 cup onion, chopped
*2 ripe avocados, cut into pieces
*3/4 cup fresh cranberries, halved
*2 tbsp cilantro

In a large bowl, whisk together lime juice, honey, jalapeno and onion. Add avocado, cranberries and cilantro. Season with salt and pepper.

Buttermilk Thyme Drop Biscuits

From Everyday Food Magazine
Makes 8 large biscuits

*2 cups all-purpose flour
*1 tbsp chopped fresh thyme or 1 tsp dried
*1 tbsp baking powder
*3/4 tsp salt
*1/2 tsp baking soda
*4 tbsp cold, unsalted butter, cut into pieces
*1 cup buttermilk

Preheat oven to 425. In a large bowl, combine flour, thyme, baking powder, salt and baking soda. Using fork or fingers, incorporate butter into flour mixture until it resembles coarse meal.

Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tbsp more buttermilk.

Drop 8 mounds onto a non-stick baking sheet. Bake until golden brown, 15-20 minutes.

Pecan Pie Tarts

From Linda

Crust:
*1/2 cup butter
*4 oz. cream cheese, softened
*1 cup flour

Mix all ingredients and form into balls. Press into muffin cups.

Filling:
*1 egg
*3/4 cup brown sugar
*1 tbsp melted butter
*1 cup pecans
*1 tsp vanilla
*powdered sugar for garnish

Combine all ingredients and mix well. Fill the crusts. Bake at 400 for 18 minutes. Sprinkle with powdered sugar when cool. Filling should be bubbly and edges of crust just starting to brown.

Skillet Gnocchi with Chard and White Beans

From Eating Well Magazine
Serves 6
Time: 30 minutes

*1 tbsp, plus tsp olive oil, divided
*1 16 oz. package shelf-stable gnocchi
*1 medium yellow onion, thinly sliced
*4 cloves garlic, minced
*1/2 cup water
*6 cups chopped chard leaves
*1 15 oz. can diced tomatoes with Italian seasonings
*1 15 oz. can white beans, rinsed
*1/4 tsp freshly ground pepper
*1/2 cup shredded mozzarella cheese
*1/4 cup shredded parmesan cheese

1. Heat 1 tbsp oil in a large skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add remaining 1 tsp oil and onion to pan and cook, stirring over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until garlic is soft, 4 to 6 minutes. Add chard and cook, stirring, until starting to wilt. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Honey & Goat Cheese-Filled Fig Muffins

From Eating Well Magazine
Makes 1 dozen muffins
Time: 1 hour

*3/4 cup crumbled goat cheese
*2 tbsp honey
*1 tsp freshly grated lemon zest
*1 1/4 tsp vanilla extract, divided
*2 cups white whole-wheat flour
*1 1/2 baking powder
*1/2 tsp baking soda
*1/4 tsp salt
*2 large eggs
*1 large egg white
*3/4 cup packed brown sugar
*1 cup buttermilk
*1/3 cup extra-virgin olive oil
1 1/4 cup chopped dried figs
*3 tbsp turbinado (or granulated) sugar

1. Preheat oven to 425. Coat 12 muffin cups with cooking spray.
2. Thoroughly combine goat cheese, honey, lemon zest and 1/4 tsp vanilla in a small bowl and set aside.
3. Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, one minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
4. Spoon half the batter into the prepared muffin cups. Add one generous teaspoon of the reserved cheese filling to the center of each muffin and cover with the remaining batter (the filling should not be visible). Sprinkle muffins with sugar.
5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Black Bean and Salmon Tostadas

From Eating Well Magazine
Serves 4
Time: 25 minutes

*8 6-inch corn tortillas
*Olive oil
*6-7 oz. salmon (canned or fresh)
*1 avocado
*2 tbsp minced pickled jalapenos, plus 2 tbsp pickling juice
*2 cups shredded cabbage
*2 tbsp cilantro
*1 15 oz. can refried black beans
*2 tbsp prepared salsa
*2 scallions, chopped

1. Position racks in upper and lower thirds of oven; preheat to 375.
2. Brush tortillas on both sides with oil and place on baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
3. Heat black beans and salmon in microwave and spread on top of homemade tostadas. Pile cabbage, avocado, jalapenos, salsa and scallions on top.

Inside-Out Lasagne

Adapted from Eating Well Magazine
Serves 4
Time: 30 minutes

*1/2 lb. ground sausage
*8 oz. whole wheat fusilli
*1 tbsp extra virgin olive oil
*1 small onion, chopped
*3 garlic cloves, sliced
*8 oz. white mushrooms, pre-sliced
*1/2 tsp salt
*1/4 tsp freshly ground pepper
*1 14 oz. can diced tomatoes with Italian herbs
*8 cups baby spinach
*1 cup shredded mozzarella cheese

1. Cook pasta according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage until cooked through. Add onion and garlic and stir, 3 minutes. Add mushrooms, salt and pepper and cook until mushrooms release their liquid, 5 minutes.
3. Add tomatoes and spinach and increase temperature to high, stirring until spinach is wilted. Stir in mozzarella.
4. Toss the sauce with the pasta and serve into four bowls.