Soft Molasses Cookies

3/4 cup shortening (3/4 cup correct amount)
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon salt (see note below)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg

Directions:

1
Cream together shortening and brown sugar.
2
Stir in egg and molasses and mix well.
3
Fold in dry ingredients and stir.
4
Cover and chill till firm (1-2 hours).
5
Preheat oven to 350°.
6
Roll dough into small balls and roll in white sugar.
7
Place on lightly greased cookie sheet.
8
Bake at 350° for 9-10 minutes.
9
Leave on sheet one minute until set.
10
 

From: http://www.food.com/recipe/soft-molasses-cookies-63981

Grilled Vegetable Quesadilla

• 2 medium zucchini or yellow squash, cut lengthwise into 1/4"-thick slices
• 1 small onion, cut into 1/4"-thick slices
• 1 small red bell pepper, cut into thick strips
• 2 ounces fat-free cream cheese, softened
• 1 tablespoon chopped parsley or fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon ground cumin hot-pepper sauce
• 1 cup (4 ounces) shredded low-fat cheddar cheese
• 8 corn tortillas (6" diameter) (or flour)

Directions

1. Coat a grill rack or broiler pan with nonstick spray. Preheat the grill or broiler. Grill or broil the vegetables 6" from the heat for 3 to 4 minutes, or until tender. Remove and cut into bitesize pieces.
2. Meanwhile, in a medium bowl, combine the cream cheese, parsley or cilantro, lime juice, and cumin. Season with a few drops of hotpepper sauce to taste. Add the vegetables and Cheddar. Stir to mix.
3. Place 4 tortillas on a work surface. Spread 1/3 cup filling over each tortilla. Cover with the remaining tortillas. Press lightly to adhere. Coat lightly with nonstick spray. Grill or broil 6" from the heat for 1 to 2 minutes per side, or until the tortillas are golden and the filling is heated through. Cut each quesadilla into 4 wedges. 

Notes: Can be dairy free by subbing in dairy free cream cheese and cheddar cheese
From my friend Amanda who found it at: http://recipes.prevention.com/Recipe/GrilledVegetableQuesadillas.aspx 

Portuguese Chourico and Kale Soup

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed (I've used white beans too)
1 can diced tomatoes
1 pound diced chourico, casing removed (or spicy sausage worked when I didn't have this on hand)
1 quart chicken broth
Warm, crusty bread

Directions

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.
 

From: http://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe/index.html

Italian Chicken Pasta

1/2c olive oil
3T red wine vinegar
2tsp Italian seasoning
1/2t salt
1clove garlic
1/4t pepper
1large pepper (any color)
1 container crumbled Feta cheese
1box bowtie pasta, cooked (any pasta will work)
3c cooked and cup-up boneless chicken cooked with Italian seasoning

Combine frist 6 ingrediens in a large bowl. Add pepper, cheese, pasta and chicken. Stir well. Serve hot or cold.

Notes: Leave out the feta cheese for dairy free option.

Non-Alcoholic Sangria

Ingredients:

Servings: 8

4 cups cranberry-grape juice
1 cup orange juice
1/4 cup fresh lemon juice
1 pear, diced
1 apple, diced
3 cups carbonated lemon-lime beverage

Directions:

1 In a large pitcher, combine cranberry-grape juice, orange juice, fresh lemon juice, diced pear, and diced apple.
2 Refrigerate for a least 2 hours.
3 Just before serving, stir in the lemon-lime soda and some ice.

 

Notes: This is a fun drink for kids. Just add some red wine for an adult version.

From: http://www.food.com/recipe/non-alcoholic-sangria-260454

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Servings: 6-8

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot (can sub with other onions)
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil,
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Notes: We often eat this with tortilla chips.

From: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

Balsamic Roast Beef

Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Instructions

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another use.

Notes: I've added carrots and potatoes too which turned out yummy. 


From: http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/

Oatmeal Pumpkin Cookies

Ingredients:
2 cups flour
1 cup oats
1 tsp baking soda
1 tsp salt
1 cup margarine or butter softened
1 cup sugar
2 tsp cinnamon
1 egg
1 tsp vanilla
1 cup pumpkin (not pumpkin pie mix I've made that mistake!)
1 cup chocolate chips (optional)

Toppings
peanut butter(This topping is to die for!)
colored frosting (orange and green)
m&m's
reeces pieces
colored sugar crystals (green and orange)

Directions:
Preheat the oven to 350
In one bowl combine: flour, oats, baking soda, cinnamon and salt
In another bowl combine: cream margarine with mixer and gradually add sugar
Add egg and vanilla with the butter and sugar and mix well
alternate adding all dry ingredients, choc chips and pumpkin to the margarine mixture and mix all together
Drop 1/4 cup dough on lightly greased cookie sheets, shape them in to pumpkins with a stem up top
Bake 20-25 minutes

From my friend, Tanya. She grew up making these with her mom. They shaped them into pumpkins for Halloween.