Mini Mocha Meringues (Gluten Free)

These meringues are light and tasty "grown up" 

coffee treats. Very low calorie, low fat, 

low carb, low sugar and gluten free.

Ingredients:
1/4 cup sugar
1 tablespoon instant expresso (or coffee) powder
1/8 teaspoon cream of tartar
2 large egg whites
4 ounces semisweet chocolate chips
1 teaspoon shortening

Method:
Preheat oven to 240*. Line baking sheets with parchment paper.
In a large mixing bowl, whisk together sugar, coffee powder and cream of tartar. Add egg whites and whisk to mix. Set the bowl over, but not in, a saucepan of simmering water. Cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch. (Approximately 3 - 5 minutes.)
Remove from heat. Use an electric mixer, beat on low speed, gradually increasing the speed to high, until soft, glossy peaks form. (Approximately 5 - 7 minutes.)

Spoon the egg white mixture into a pastry bag fitted with a 3/4 inch star tip. Pipe 1 inch wide stars onto the parchment lined baking sheets.

 Bake  until the meringues are just set on the outside. (Approximately 25 - 35 minutes.) Slide the parchment with cooked meringues onto wire racks to cool completely. Use a spatula to remove the cooled meringues from the parchment paper.
Place chocolate chips and shortening in a small microwaveable bowl. Heat and stir, at 30 second intervals, until the chocolate is melted. Dip the meringue tops into the melted chocolate. Let excess drip off , then return to parchment, to set, for about 20 minutes. Makes about 80 mini meringues.

Notes:
"Grandma Winifred's English Chess Tarts" calls for 4 egg yolks. This recipe is a good way to use the leftover egg whites, instead of throwing them away.

Toasted Coconut & Chocolate Chip Scones

Scones are easy to make! They are perfect with 

coffee or tea. Serve at breakfast, brunch or "tea time."

Ingredients:
1 cups shredded coconut
2 1/4 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking power
1/4 teaspoon salt
6 tablespoons cold butter
1 egg, lightly beaten
3/4 cup heavy (whipping) cream
1 cup semisweet chocolate chips
additional cream
addition sugar

Method:
Preheat oven to 400*. Spread coconut on baking sheet. Bake 5 minutes, or until golden brown, stirring once, after 3 minutes. Cool slightly. Transfer toasted coconut to a food processor. Process until finely ground. Set aside.
In a large bowl sift together flour, sugar, baking powder and salt. Using two knives (or a pastry blender) cut in butter until mixture resembles coarse crumbs. Use your fingers to continue mixing butter into flour a bit more, but still crumbly. Make a well in center of mixture and set aside.
In a medium bowl, combine egg and cream. Add all at once to dry ingredients. Using a fork, stir just until moistened. Add toasted coconut and chocolate chips. Stir just until mixed in.
Turn dough out onto a lightly floured board or waxed paper. Knead dough by folding and gently pressing it for 10 - 12 strokes, or until dough is partly smooth. Pat dough into a 10 x 4 inch rectangle, about 1 1/2 inches thick.. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
Place rectangles 2 inches apart on an ungreased or parchment lined baking sheet. Brush rectangles with additional cream. Sprinkle tops with additional sugar.
Bake 13 to 15 minutes or until bottoms are a golden brown. (Over baking will cause the scones to become dry.) Remove scones from baking sheet and serve warm or at room temperature.
Makes 12.

Notes:  I made a batch to share with family for Easter Brunch and they were a big hit.  Sometimes scones can be dry, but these were moist and flavorful.

Three Cheese Pizza Bread With Chicken Sausage & Kale (Or Spinach)

This pizza is both gourmet and rustic. (Spinach 
and garlic are two of my favorite pizza toppings.)

Ingredients:
10 - 12 kale leaves with stems removed (to substitute spinach, see notes)
2 tablespoons extra virgin olive oil
1 pound chicken sausage (casings removed)
1 1/2 cups of fresh ricotta cheese
4 cloves garlic, chopped and sauteed
1 1/4 cups grated parmesan cheese (not powdered)
2 tablespoons finely chopped fresh thyme (or 1 teaspoon dried thyme leaves)
pepper
4 square ciabatta rolls, split, or 1 14 - 16 inch loaf cut into 4 sections
3/4 pound mozzarella or fontina cheese

Method:
In a large pot, bring a few inches of water to a boil. Add the kale and boil for 3 minutes. Drain the kale, then plunge into a bowl of cold water to stop the cooking. Shake, then pat with paper towels. Chop finely and set aside.
Preheat oven to 400*. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook, crumbling, until browned, about 5 minutes.
Meanwhile, in a bowl, combine the ricotta, 1/4 cup parmesan, garlic, remaining tablespoon of oil, thyme and ground black pepper to taste. Spread the cheese mixture upon the bread slices, then evenly top with the sausage, kale, mozzarella and remaining parmesan. Bake until golden and bubbly, about 10 minutes. Makes 8 pieces of pizza bread.

Notes:
To substitute spinach for the kale, chop about 4 cups of spinach leaves and quickly wilt, while stirring, in a frying pan over medium heat.

Grandma Kathy’s Mexican Pie

Mexican pie is a crust-less quiche that even "real" men like.

Ingredients:
1 pound ground beef
"Homemade Taco Seasoning" 
1/2 cup water
½ cup chopped onion (or 2 teaspoons dried minced onion)4 ounces diced mild green chiles
1 cup shredded cheddar or jack cheese
1 ¼ cups milk
¾ cup biscuit mix
3 eggs

Method:
Heat oven to 400*. Lightly grease a 10 inch pie plate. Cook beef  until browned. Drain fat. Stir in taco seasoning. and water. Bring to a boil; then simmer for 10 minutes. Spread in pie plate. Sprinkle with onions, chiles and cheese. Put remaining ingredients in blender or bowl and beat until smooth. Pour into pie plate. Bake 25 – 30 minutes, or until knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting and serving. Serves 6.

Homemade Taco Seasoning:
2 teaspoons instant minced onion or 1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon crushed dried red pepper (optional)
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves or ¼ teaspoon ground oregano
½ teaspoon cornstarch
½ teaspoon instant minced garlic or garlic powder

Combine all ingredients.

Notes:  Even people who do not like quiche, tend to like Grandma Kathy's Mexican Pie. This simple family recipe has been a favorite for several generations.

Lisa's Super Simple Artichoke Dip (Family)

This simple & delicious recipe is my sister Lisa's 

favorite appetizer and dish to bring to "potluck" gatherings.

Ingredients:

1 8 ounces artichoke hearts cut up (marinated in water or brine, not oil). 

1  cup real mayo

1  cup finely grated Parmesan cheese

2 (4 ounce) cans diced Ortega green chilies, drained

1 small can of chopped black olives, drained

3-4 chopped green onions (lower "white" portion)

Method:

Mix all the ingredients in an oven safe dish and bake at 350 degrees for 20 minutes. Serve with tortilla chips, toasted sliced baguettes or veggies.

Note: Even though my husband does not like mayo, he liked this delicious dip and didn't even taste the mayonnaise.

Crockpot Beef Burgandy (Includes Oven Method)

This recipe makes a very flavorful stew, with melt in your 

mouth tender pieces of beef.

Ingredients:
2 tablespoons soy sauce
2 tablespoons flour
1 - 2 pounds stew meat
1 tablespoon dehydrated onion (or 1 sliced onion)
1 - 2 cloves garlic, minced (or 3/4 teaspoon garlic powder) 
1 teaspoon dried thyme (or 1/4 teaspoon ground thyme)
fresh ground pepper to taste (about 1/2 teaspoon)
1 cup red wine (or 1 cup grape juice + 1 tablespoon red wine or balsamic vinegar)
3/4 cup dried shiitake mushrooms, rinsed and drained (or 1 cup fresh sliced preferred variety of mushrooms)
4 carrots (optional)

 Crockpot Method:
 Blend soy sauce and flour in crockpot. Cut meat into 1 1/2 inch cubes. Add to soy sauce mixture, gently stirring to coat the meat cubes. Add dehydrated onion, garlic, thyme, pepper and wine. Stir gently to mix. (If using fresh onion slices, add later with other vegetables.) Cover and cook on low for 2 hours.
Add mushrooms. (If desired, also add carrots and onion slices.) Stir gently, cover and continue to cook on low heat for 2 -3, until meat and vegetables are tender. Serve with rice, noodles or potatoes.

Oven Method: 
Preheat oven to 325*. Blend soy sauce and flour in a 2 1/2 - 3 quart baking dish. Cut meat into 1 1/2 inch cubes. Add to soy sauce mixture, gently stirring to coat the meat cubes. Add dehydrated onion (or onion slices), garlic, thyme, pepper, wine and dried mushrooms. (If using fresh mushrooms, add later.)  Add carrots, if desired. Stir gently to mix. Cover tightly and bake for 1 hour. 
Stir gently and if using fresh mushrooms, add now. Cover and continue to bake for 1 1/2 - 2 hours, or until meat and vegetables are tender. 

Notes: 
I prefer the crockpot method, but if you do not have a crockpot, the oven method works well.
See my recipe for "Cheddar Bay Biscuits". They are super easy and go well with this stew.

Dark Chocolate and Pumpkin Swirl Loaf (Cake)

I found this recipe in my Better Homes and Gardens Magazine.
It is impressive, tasty and so simple to make.

Ingredients:

nonstick spray

13/4 cups all-purpose flour

2 teaspoons pumpkin pie spice (or 3/4 teaspoon each cinnamon, ginger & nutmeg)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

11/4 cups granulated sugar

1/2 cup unsalted butter (melted)

1/2 cup buttermilk

2 teaspoons vanilla

1 cup solid pack pumpkin

3 ounces dark chocolate (melted)

2 tablespoons unsweetened cocoa powder

11/2 cups powdered sugar

1 teaspoon orange peel (finely shredded)

2 tablespoons milk (or orange juice)

Method:

1. Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
3. In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
4. Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
5. Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
6. Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
7. In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.
   

Note: I use orange juice concentrate to give the icing extra flavor. Extra pumpkin can be used to make organic pumpkin dog biscuits or pumpkin pie creme brulee.

Nutrition Facts Per serving:

341 calories., 12 grams fat  216 mg sodium, 

55 grams  net carbs.,4 grams protein.