Tuesday, November 25, 2008

Pizza Quesidillas

I make pepperoni pizza and often have leftover pepperoni and bottled spaghetti sauce (that's what I use as pizza sauce. I like Prego traditional best!) This is a great way to use the extra stuff. We all love these!

Flour tortillas
Mozzarella and/or Cheddar Cheese
Pepperoni (you can use canadian bacon or sausage if you like that better)

Heat pepperoni til sizzling. Set aside. Place tortilla in skillet, add cheese and pepperoni and fold over. Cook til cheese melts. Dip in pizza or spaghetti sauce.

You could get fancy and use leftover roasted veggies, too!

Monday, November 24, 2008

Butternut Squash Casserole

Ok, I know we have an over abundance of pumpkin and squash/sweet potato recipes on here but here is just one more! I first had this at our church "Super Saturday" holiday party two years ago and I was in HEAVEN! I got the recipe from Martha, the lady that made it and I haven't made it until yesterday for our Thanksgiving celebration with Kelly's family! It was a hit! I love the egg and vanilla in this and the crunchy, sweet topping! I'll be making it again for our Dale Thanksgiving this Thursday! Hope you all like it as much as I do!

1 butternut squash cut in half, seeds removed, baked until soft (375 for 1 hour)
3/4 C sugar
3/4 C butter, melted
2 eggs
1 t vanilla
1 can evaporated milk

1 C Rice Krispies
2 T melted butter
1/2 C light brown sugar
1/2 C chopped pecans

After squash is baked, scoop out and mash (I put in food processor)
Add butter, egg, vanilla, and milk. I used unsalted butter and then added a teaspoon salt. Pour into a greased 9 x 13 pan. Bake at 375 for 1 hour. Sprinkle topping on last 10 minutes and raise heat to 400.

Note: Bake squash face down and use a little olive oil to prevent sticking. You should get 2 Cups squash. If you have more, up the ingredients and use it!

Friday, November 21, 2008

Mom's Pumpkin Bars

These are so yummy I just have to make them at least once each Autumn. I had forgotten how GOOD they make your house smell while they are baking!! They taste somewhat like pumpkin pie with a toasted, nutty, crunchy topping that is wonderful! Serve with a big dollop of soft whipped cream and you're in heaven.

1 c flour
1/2 c oats
1/2 c brown sugar
1/2 c butter, softened

-Mix and press in bottom of a 9x13 pan. Bake at 350 for 15 minutes.

2 c pumpkin
1 can evaporated milk
2 eggs
3/4 c sugar
1/2 t salt
1/4 t ground cloves
1 t cinnamon
1/2 t ginger

-Mix well and pour over crust. Bake another 30 minutes.

1/2 c nuts, chopped (pecans)
1/2 c brown sugar
2 T butter, softened

-Mix and sprinkle on top. Put back in oven again for another 30 minutes.

My little Chef Boyardee

Thursday, November 13, 2008

Yummy Dinner

I don't know what else to call this! It's a simple concoction that I came up with a couple years ago and has always been a huge hit with my family. It sounds basic and boring, but so good! (healthy too!)

1 lb ground beef
1 onion, chopped
4 red potatoes, sliced thinly
4 carrots, peeled and sliced thinly
2 c shredded green cabbage
1/2 c water
salt & pepper to taste (I put A LOT in for good flavor!)

-In a large skillet with a lid, brown beef with onions. Add the rest of ingredients and mix well. Cover with lid and let simmer for 20 minutes or so, stirring occasionally, until veggies are tender.

-When serving, I top each plate with a pat of butter. My boys always like to add ketchup to theirs. Serve with some rolls and you've got dinner!

Wednesday, November 12, 2008

Creamy Corn Chowder

I don't know about you, but these cold, wintry days make me crave hot, soothing soups and stews. I made this soup a couple nights ago and really enjoyed it. I got it from my crock-pot cookbook and it is fairly simple to make. It's not super low-fat, but you could make it that way by using lite sour cream, lite half-n-half or milk, and lite cream of chicken. This makes a lot. My big oval crock pot was just about full (I'm not sure what size it is), so you'll have plenty of leftovers. My kids love the bacon in it.

1 lb bacon
4 c diced potato (peeled)
2 c chopped onion
2 c sour cream
2 1/2 c milk or half-n-half
2 cans cream of chicken soup
2 c frozen corn (or more if you like)
Thinly sliced green onions (optional)

-Cook bacon strips until crisp. Drain, crumble, then set aside.
-Put potato, onion, and a small amount of water in a pot. Cook 15 minutes or until tender, stirring occasionally. Drain. Transfer veggies to a 5 qt. crock pot and add all but 1/2 c of crumbled bacon.
-Stir in sour cream, milk, soup, and corn. Cover and cook on low for 2 hours. Sprinkle green onions and reserved bacon on each serving.
-Serves 12.

Monday, November 10, 2008

Black Bean Enchiladas

1 large onion, chopped
1 medium green pepper, chopped
2 T chicken broth
2 cans (15 oz each) black beans, rinsed and drained, divided
1 1/2 cups picante sauce, divided
12 four tortillas (6 inch) I used bigger ones, and it made 7 large
2 medium tomatoes, chopped
1/2 c shredded reduced-fat cheddar cheese
1/2 c shredded reduced-fat mozzarella cheese
3 cups shredded lettuce
6 T fat-free sour cream

In a non-stick skillet, cook and stir onion and green pepper in broth (or just use oil) for 2-3 minutes or til tender. Mash one can of black beans. Add to the skillet with 3/4 c of picante sauce and remaining beans. Heat through.

Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down in a 9x13 pan coated with Pam. Combine tomatoes and the rest of picante sauce; spoon over enchiladas.

Cover and bake 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each plate and top with 2 enchiladas Garnish with sour cream.

I actually didn't make this low fat. I used regular cheese, and used more. I put some inside each enchilada. I used a little more picante sauce, too. These are really fast, and good. My kids even liked them!

Saturday, November 8, 2008

Black Bean Soup with Sweet Potatoes

I got this recipe from Fine Cooking Magazine and all I have to say is Mmmmmmmm! We made this for dinner tonight and I think it's the best black bean soup I've ever had! It is a "do again" for sure! So healthy and delicious!

2T vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, chopped
1 1/2 t ground coriander
1 t ground cumin
freshly ground pepper
2 quarts lower-sodium chicken broth
4 (15 oz,) cans black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced (small)
sour cream or plain yogurt
8 paper thin sliced limes
cilantro garnish

Heat oil over medium heat, in large pot.
Add onions, cook until soft.
Add garlic, coriander, cumin, 1/4 t pepper and stir 30 seconds.
Add broth, beans, sweet potatoes, 3/4 t salt, bring to boil over high heat.
Reduce heat, simmer uncovered, stirring occasionally, until potatoes are tender (15 min.)
Using slotted spoon, set aside 3 Cups beans and potatoes.
Puree remaining soup in blender.
Return solids to soup and season to taste with S & P
Serve with dollop of sour cream and lime, cilantro.

Tuesday, November 4, 2008

Pumpkin Spiced Bread Pudding

If you love bread pudding or pumpkin pie then you'll love this! So comforting on a chilly autumn day! Recipe is from Good Things Utah but I altered it slightly. You can never have too many pumpkin recipes, right?

5 cups canned pumpkin puree
2 large whole eggs
2 egg yolks
3 cups heavy cream
¼ cup brown sugar
1 ¼ cups sugar
¾ t cinnamon
¼ t nutmeg
¼ t cloves, ground
1 c half-and-half
10 cups Croissants, cubed into 2-inch squares, or french bread

-In a mixing bowl, mix pumpkin with all the eggs, heavy cream, brown sugar, ¼ cup of granulated sugar, cinnamon, nutmeg, and cloves. Set aside.

-In a sauce pan, combine 2 tablespoons of water and remaining 1 cup of granulated sugar and heat over high heat.

-As sugar melts, swirl pan often to ensure even melting. Do not stir because it will slow down the melting process and cause the sugared water to brown unevenly. Cook for 3 to 4 minutes, or until sugar has a deep caramel color. Remove from the heat and carefully whisk ¼ cup of the half-and-half cream into the caramel until well combined, then whisk in the remaining ¾ cup of half-and-half.

-Pour caramel mixture into a 9x13 casserole dish. Top with half the croissant cubes, then pour half of the pumpkin mixture over the top. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.

-Set aside to let sit for about 30 minutes. Preheat oven to 350. Bake bread pudding for 30 to 45 minutes, or until pudding is set. Remove from oven and let cool. Serve bread pudding in wedges or squares and top with cinnamon flavored fresh whipped cream.

-Serves 12-15.