Holiday Gingerbread Cupcakes Recipe

Ingredients

• 2/3 cup sugar
• 1/2 cup canola oil
• 2 egg whites
• 1 egg
• 1 cup unsweetened applesauce
• 1 cup molasses
• 1-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 2-1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1-1/3 cups reduced-fat whipped topping
•  
  TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling

  MAKES: 21 servings

  Directions

  1. In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Just before serving, top each cupcake with 1 tablespoon whipped topping. Yield: 21 cupcakes.

   

Calico Scrambled Eggs Recipe

Ingredients

• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 tablespoon butter
• 8 eggs
• 1/4 cup milk
• 1/8 to 1/4 teaspoon dill weed
• 1/8 to 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1/2 cup chopped fresh tomato
•  
  TOTAL TIME: Prep/Total Time: 20 min.

  MAKES: 4 servings

• Directions

• In a 12-in. nonstick skillet, saute green pepper and onion in butter until tender. Remove and set aside.
• In a large bowl, beat eggs with milk, dill, salt and pepper. Pour into the skillet; cook and stir gently over medium heat until eggs are nearly set. Add pepper mixture and tomato; cook and stir until heated through and the eggs are completely set. Yield: 4 servings.
•  

Classic Steak Recipe(Christmas Menu)

Ingredients

• 2 large carrots, sliced
• 2 tablespoons canola oil, divided
• 1 pound beef top round steak or sirloin steak
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• Hot cooked egg noodles
•  
  TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours

  MAKES: 4 servings

  Directions

  1. In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
  2. Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles. Yield: 4 servings.

Egg Scramble Recipe

Ingredients

• 1-1/2 cups diced peeled potatoes
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 2 teaspoons canola oil, divided
• 2 cups cubed fully cooked ham
• 16 eggs
• 2/3 cup sour cream
• 1/2 cup 2% milk
• 1 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese, divided
•  
  TOTAL TIME: Prep: 15 min. Cook: 20 min.

  MAKES: 10 servings

  Directions

  1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
  2. In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer.
  3. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth.
  4. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Yield: 10 servings.

   

Date-Nut Fruitcake Recipe(Christmas Cake)

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 1 cup flaked coconut
• 1 cup golden raisins
• 1 cup chopped dates
• 1 cup chopped pecans
• 2 tablespoons grated orange peel
• GLAZE:
• 1/3 cup sugar
• 3 tablespoons orange juice
• 1 tablespoon grated orange peel
•  
  TOTAL TIME: Prep: 20 min. Bake: 1 hour 25 min. + cooling

  MAKES: 16 servings

  Directions

  1. In a large bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in the coconut, raisins, dates, pecans and orange peel.
  2. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack.
  3. In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange peel. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely. Yield: 16 servings.

   

Hot Spiced Tea Recipe(Christmas Tea Party)

Ingredients

2 cinnamon sticks
6 to 12 whole allspice
1 teaspoon whole cloves
12 cups water
12 individual tea bags
1 cup packed brown sugar
1 cup cranberry juice
1/2 cup orange juice
1/4 cup lemon juice

TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 12 servings

Directions

1. Place cinnamon sticks, allspice and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag.
2. Place water and spice bag in a large saucepan; bring to a boil. Remove from the heat. Add tea bags; cover and steep for 5 minutes. Discard tea bags and spice bag. Stir in brown sugar until dissolved. Add juices; heat through. Serve warm. Yield: 3 quarts.

 

Whole Grain Florentine Egg Cups

Ingredients

    6 slices Roman Meal Bread

    4 eggs, beaten

    1/2 cup baby spinach leaves, chopped

    1/4 cup feta cheese, crumbled

    1/4 teaspoon fresh oregano leaves, chopped

    salt and pepper, to taste

 

• PREP 5 mins
• COOK 20 mins
• READY IN 25 mins
•  

  Directions

• Preheat oven to 350 F.
• Trim crusts from bread. Press gently into 6 muffin cups forming cups. Bake 20 minutes until golden brown; remove from oven.
• Spray medium skillet with nonstick cooking spray; heat over medium heat. Add eggs, spinach, cheese, oregano and salt and pepper. Cook, stirring occasionally, until desired degree of doneness.
• Fill bread cups with cooked egg and cheese mixture, dividing ingredients evenly. Top with oregano sprigs if desired.

Spicy stew with chicken and sweet potatoes

                                                                             

Ingredients 

 

Sleeps: 6

      1 teaspoon olive oil
    1 onion, chopped
    4 cloves minced garlic
    500 g sweet potatoes, peeled and diced
    1 orange pepper, seeded and diced
    500 g chicken breast cooked diced
    800 g canned tomatoes, diced
    50 cl of water
    1 teaspoon salt
    2 tablespoons chili powder

    1 teaspoon ground cumin
    1 teaspoon Dried oregano coffee
    1 teaspoon cocoa powder
    1 pinch of cinnamon powder
    1 1/2 tablespoons flour
    2 tablespoons water
    150 g of frozen corn
    450 grams of red beans, canned, rinsed and drained
    ¼ bunch chopped fresh coriander 

 Method of preparation

 Preparation time: 25minutes  Cooking time: 25minutes   Ready in :50minutes

    Heat the olive oil in a pan over medium heat. Add onion and garlic and cook, stirring, until onion is translucent, about 5 minutes. Add sweet potato, pepper, chicken, tomatoes and 50 ounces of water. Add salt, pepper, cumin, oregano, cocoa and cinnamon. Increase heat to medium-high and bring to boil. Whisk flour into 2 tablespoons of water and stir in couscous soup.
    Reduce heat to medium-low, cover and simmer until potatoes are tender but do not crash (10-20 minutes). Stir occasionally to prevent the vegetables from sticking.
    Once the potatoes are cooked, mix the corn and beans. Cook for a few minutes to warm, then add the coriander before serving.

Chocolate Zucchini Muffins

Ingredients Sleeps: 12

    3 eggs
    400 g of white sugar
    25 ounces of vegetable oil
    30 g unsweetened cocoa powder
    1 ½ teaspoon vanilla extract
    225 g of grated zucchini
    375 g flour

    1 ½ teaspoon yeast
    1 teaspoon salt
    1 pinch of cinnamon
    1 pinch of nutmeg
    1 pinch of clove powder
    1 pinch of cardamom powder 

 Method of preparation Preparation: 20 minutes

 Cooking: 25minutes

 Ready in: 45 minutes

 Method of preparation 

     Heat oven to 175 º C. Lightly grease or cover with parchment paper 2 sheets of 12 muffin cups.
    In a large bowl, beat eggs. Add sugar and oil. Add cocoa, vanilla, zucchini and mix well.
    Add the flour, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix well to make it fluffy.
    Pour batter into muffin cups to fill 2/3. Bake at 175 º C for 20-25 minutes. Remove from pan and cool on a rack. Store loosely covered.

Easy Cheesecake Pie Recipe

Ingredients

• 1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
• 1-1/2 cups coarsely crushed Oreos (about 12 cookies), divided
• 1 chocolate crumb crust (9 inches)
•  
  TOTAL TIME: Prep/Total Time: 5 min.

  MAKES: 8 servings

  Directions

  In a large bowl, combine cheesecake filling and 1-1/4 cups crushed cookies. Spoon into crust; sprinkle with remaining cookies. Chill until serving. Yield: 8 servings. 

Caprese Salad Kabobs Recipe

Ingredients

• 24 grape tomatoes
• 12 cherry-size fresh mozzarella cheese balls
• 24 fresh basil leaves
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• TOTAL TIME: Prep/Total Time: 10 min.

  MAKES: 12 servings
   

  Directions

  On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. Yield: 12 kabobs.

Jungle Float Recipe

Ingredients

• 3 tablespoons chocolate syrup
• 3 scoops chocolate or vanilla ice cream
• 1 cup chilled club soda
• Optional toppings: sliced banana, honey-roasted peanuts, cut-up peanut butter cups, animal crackers, whipped cream and maraschino cherries
•  
  TOTAL TIME: Prep/Total Time: 5 min.

  MAKES: 1 servings

   

  Directions

  Place 2 tablespoons chocolate syrup in a tall glass. Add ice cream and remaining chocolate syrup. Top with club soda. Garnish with toppings of your choice. Serve immediately. Yield: 1 serving.

Cilantro Tomato Bruschetta Recipe

Ingredients

• 1 loaf (1 pound) French bread, cut into 1-inch slices
• 1/2 cup olive oil, divided
• 1 tablespoon balsamic vinegar
• 3 small tomatoes, seeded and chopped
• 1/4 cup finely chopped onion
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded part-skim mozzarella cheese
•  
  TOTAL TIME: Prep/Total Time: 25 min.

  MAKES: 12 servings

   

  Directions

  1. Place bread on an ungreased baking sheet; brush with 1/4 cup oil. Bake at 325° for 10-12 minutes or until golden brown.
  2. Meanwhile, in a small bowl, whisk the vinegar and remaining oil. Stir in the tomatoes, onion, cilantro, salt and pepper. Spoon about 1 tablespoon onto each slice of bread. Sprinkle with cheese. Serve immediately. Yield: 12 servings.

Chicken Vegetable Potpie Recipe

Ingredients

• 2 medium carrots, sliced
• 1 medium potato, peeled and cubed
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup cubed cooked chicken
• 1/2 cup frozen peas, thawed
• Pastry for single-crust pie (9 inches)
• TOTAL TIME: Prep: 20 min. Bake: 50 min.

  MAKES: 2 servings
   

  Directions

• Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas.
• Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry.
• Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.

Molasses Cutouts Recipe

Ingredients

• 2/3 cup shortening
• 1-1/4 cups sugar
• 2 eggs
• 2 tablespoons buttermilk
• 2 tablespoons molasses
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• Confectioners' sugar icing and miniature chocolate chips and M&M's, optional
• TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.

  MAKES: 24 servings

   
   
  Directions
  
• In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and molasses. Combine dry ingredients; gradually add to the creamed mixture and mix well. Chill for several hours.
• On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with 5-in. cookie cutters dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until edges just begin to brown.
• Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.

Vegetarian Stuffed Peppers Recipe

Ingredients

• 6 large sweet peppers
• 2 cups cooked brown rice
• 3 small tomatoes, chopped
• 1 cup frozen corn, thawed
• 1 small sweet onion, chopped
• 1/3 cup canned red beans, rinsed and drained
• 1/3 cup canned black beans, rinsed and drained
• 3/4 cup cubed Monterey Jack cheese
• 1 can (4-1/4 ounces) chopped ripe olives
• 4 fresh basil leaves, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup meatless spaghetti sauce
• 1/2 cup water
• 4 tablespoons grated Parmesan cheese, divided
•  
  TOTAL TIME: Prep: 30 min. Cook: 3-1/2 hours

  MAKES: 6 servings

   

  Directions

  1. Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
  2. Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
  3. Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.

Prime Rib with Horseradish Sauce Recipe

Ingredients

    1 bone-in beef rib roast (4 to 6 pounds)
    1 tablespoon Daily Chef 100% Pure Olive Oil
    1 to 2 teaspoons coarsely ground pepper
    HORSERADISH SAUCE:
    1 cup (8 ounces) sour cream
    3 to 4 tablespoons prepared horseradish
    1 teaspoon coarsely ground pepper
    1/8 teaspoon Worcestershire sauce

TOTAL TIME: Prep: 5 min. Bake: 3 hours

MAKES: 6-8 servings

 

Directions

1. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 15 minutes.
2. Reduce heat to 325°. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.
3. Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 6-8 servings.

Antipasto Pizza Recipe

Ingredients

• 1 prebaked 12-inch pizza crust
• 3/4 cup pizza sauce
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup julienned roasted sweet red peppers
• 1/2 cup marinated quartered artichoke hearts, drained
• 1/4 pound thinly sliced hard salami, julienned
• 1/4 pound sliced deli ham, julienned
• 1/4 cup minced fresh basil
• TOTAL TIME: Prep/Total Time: 25 min.

  MAKES: 8 servings

  Directions

  1. Place crust on an ungreased pizza pan. Spread sauce over crust; sprinkle with 1 cup cheese. Top with red peppers, artichokes, salami and ham; sprinkle with remaining cheese.
  2. Bake at 450° for 10-12 minutes or until cheese is melted. Sprinkle with basil. Yield: 8 slices.