Brenda's Chocolate Frosting

This recipe frosts one layer cake or 12 cupcakes. Double for a double layer cake.

1 oz. Unsweetened chocolate square
1 1/2 Tab. Margarine or butter
1 1/4- 1 1/2 cups powdered sugar
1/8 cup hot (boiling) water
dash salt
1/2 tea. Vanilla extract

Melt chocolate and butter together. Stir together. Stir in water until thoroughly combined. Add powdered sugar, beginning with 1 cup, and combine. Looking at the texture, judge whether you need to add 1/4-1/2 cup more powdered sugar. Add salt and vanilla and check consistency to judge whether you need to add more powdered sugar, 1 Tab. at a time.

Balsamic-Glazed Chickpeas and Mustard Greens

Balsamic-Glazed Chickpeas and Mustard Greens
source

10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.

Pennsylvania Dutch Chicken Pot Pie

Everyone thinks that "Chicken Pot Pie" is a meal that is served in a pie crust of some sort. This is not true. Those are "meat pies". Chicken pot pie is actually a Pennsylvania Dutch dish and is more of a soup or stew.

4-5 chicken breasts
1 cup chopped onion
1 tsp celery seed
3 large potatoes, peeled and cut into bite sized chunks
4 carrots, peeled and sliced into 1/4 inch slices
1/2 tsp garlic powder
2 Tbsp chopped fresh parsley or dried parsley flakes
5 chicken bouillon cubes
1 package Annie's Dumplings
1-2 cans Cream of Chicken soup

Fill a large dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken. Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be easily removed from the bones.
When chicken is done, remove from the pot, reserving all of the stock.
Remove chicken from bones and cut into small chunks and set aside.
Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together. Add the Cream of Chicken soup.
Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
When all is finished, add the chicken once again, to heat through, and serve. 

modified from the recipe: Just a Pinch

Spicy Mushroom Rice

source

4 c. of cooked white rice
10 oz. white or button mushrooms
2 T. butter
1 shallot, sliced
1-3 jalapeno, diced
1/4 c. Marsala wine
1 T. soy sauce
1 t. salt
1/4 t. fresh ground black pepper

Start by melting the butter in a large skillet over medium-high heat.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the shallot, jalapeno, salt and pepper and let cook for another minute or two.
Deglaze the skillet with the Marsala wine and let reduce for 2 minutes.
Add the soy sauce and stir, then add the cooked rice.
Stir together and then season with more salt and pepper to taste if needed.

Slow Cooker Smoky BBQ Pulled Pork Sandwiches


3 pounds pork roast ( 3-4 pound pork shoulder butt roast (can have bone-in) )
3 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons black pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1/3 cup liquid smoke
16 ounces (or more) barbeque sauce
8 hamburger buns

Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner). Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl. Rub all over the roast, covering all sides. Place lid on slow cooker and cook on low for 8-10 hours (or high 5-6 hours). Shred meat when finished and add bottle of BBQ sauce. Serve on buns and enjoy!

source: My Recipe Magic
 

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce - Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!
source

8 Chicken breasts
salt and black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
2 cup chicken broth
1 cup heavy cream
2/3 cup julienned sun dried tomatoes in olive oil, drained
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Preheat oven to 400 degrees F.
Season chicken breast with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil.

Middle Eastern Chickpea Burgers

Image
Photo by Leo Gong.


Makes 17 patties

2 cups cooked chickpeas, or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 tablespoons finely diced red bell pepper
1/4 cup loosely packed minced fresh flat-leaf parsley

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.

Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.

Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.

Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.

Prep Time: 15 minutes o Cook Time: 25 minutes

source: The Cancer Fighting Kitchen, Rebecca Katz

Pear, Walnut and Ricotta Crostini

Pear, Walnut, and Ricotta Crostini
source
1 1/4 cups ricotta cheese
Pear slices
Walnut pieces
Coarse salt and ground pepper
Honey

Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.

Hot Artichoke Parmesan Dip



2 cups grated parmesan cheese
2 14oz. cans artichoke hearts
2 cups mayonnaise
salt, pepper to taste

Drain, rinse and chop artichokes into smaller pieces. Combine all ingredients including a little salt and pepper. Reserve 1/4 cup of the cheese for the top. Bake in an oven safe dish at 375 degrees for 25 minutes or until hot and bubbly. Serve with crackers or thinly sliced baguettes.

source: Hip to Save

Chocolate Pie

1 Pie Crust, Baked And Cooled
1 1/2 cup Sugar
1/4 cup Cornstarch
1/4 tea. Salt
3 cups Whole Milk
4 whole Egg Yolks
6-1/2 ounces Bittersweet Chocolate, Chopped Finely
2 tea. Vanilla Extract
2 Tab. Butter
Whipped Cream

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.
Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; make sure you watch it!) The second it starts to bubble and thicken like pudding, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
Cut into slices and serve with whipped cream!

source: Pioneer Woman

Mediterranean Salad

In medium bowl, mix:
2 medium oranges, peeled and cut into 1" pieces (I used 1 can of drained mandarin slices instead)
2/3 c. finely chopped red bell pepper
1/2 c. thinly sliced fresh spinach (I just used the whole bag)
2 tbsp. halved pitted Kalamata olives or ripe olives
1 can (15 oz) great northern beans, rinsed and drained 

Dressing: combine in tightly covered container, shake well, pour over salad and toss.
3 tbsp red wine vinegar
2 tbsp olive or veg oil
1/8 tsp pepper
1 clove garlic, finely chopped

Optional: add crumbled feta, blue cheese or Gorgonzola

source: Betty Crocker cookbook


Kale and Chickpea Salad

1 bunch kale, stems removed
2 tablespoons fresh parsley or cilantro
2 tablespoons olive oil
1 clove garlic, chopped
1 lemon, juiced

1 can chickpeas, rinsed and drained
salt and pepper, to taste

Romano or Parmesan cheese, grated to taste

Put kale, parsley or cilantro olive oil, garlic and lemon juice in a blender or food processor and process until finely chopped. In a bowl, combine the blended mixture with the chickpeas and add salt, pepper and grated cheese to taste and mix well. 

slightly modified from the recipe at Wishful Chef

Almond Flour German Pancake

2 Tbsp Margarine or oil

dry ingredients:
1/4 tsp Salt
1/4 tsp Baking Soda 
1 Tbsp Sugar
2/3 cup Almond Flour 

wet ingredients:
1/4 tsp Lemon Juice
2 Eggs
1/3 cup Almond Milk, Unsweetened
1/2 tsp Vanilla

Preheat oven to 400°F Melt margarine or oil in a 9-inch pie dish in the oven while it preheats. 
In a medium bowl, mix the dry ingredients.
In a small-medium bowl, whisk the eggs and mix in the almond milk, and other flavorings. 
Remove the pie plate from the oven and tip the dish to cover the bottom and the bottom corner edge with the oil. 
Quickly pour the liquid into the dry mix and whisk thoroughly but quickly. Immediately pour into the hot greased pie dish and put into the hot oven. 
Bake about 12 minutes or until set in the middle.

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