Aunt Pam's Lemon Delight Dessert

A simple and delicious light lemon dessert on an almond cookie crust.

Ingredients:
2 cups flour
1 1/2 sticks (3/4 cup) butter, softened
1/2 cup slivered almonds
2 1/2 cups heavy whipping cream or 12 ounce container Cool Whip
2 envelopes Dr. Oetker Whip It (optional)
1 can sweetened condensed milk
1 6 ounce can (3/4 cup) frozen lemonade concentrate, thawed and undiluted
fresh finely grated lemon zest (optional)
fresh raspberries (optional)

Method:
Preheat oven to 350*. Use wrapper from one stick of butter to lightly grease the bottom and sides of a 13x9 inch baking dish. Blend flour and butter with a fork until well mixed and crumbly. Stir in almonds.

Press into the bottom of the prepared pan. Bake until light brown, about 15 to 20 minutes. Cool.

Whip cream. (Add "Whip It", if desired.) Fold in condensed milk. Fold in juice concentrate and gently stir until well mixed. Spread evenly over cooled crust. Lightly sprinkle with freshly grated lemon peel, if desired.

Chill until well set, 2 to 4 hours. Cut into squares and garnish with raspberries, if desired.
Makes 12 to 15 servings.

Notes: Aunt Pam Henderson was delightful and so his her lemon dessert! Pam used Cool Whip, but I like to use homemade whipped cream. (When "Whip It" is added to the cream, it stays firm and doesn't get soupy.) Whip It can be purchased anywhere German foods are sold. (In the international foods section of a grocery store and at some Cost Plus World Market stores.) For a "Key Lime" dessert, substitute frozen limeade for the lemonade and use lime zest instead of the lemon peel.

 

Tuscan Style Chicken & Pasta (With Gluten-Free Option)

This is a delicious mixture of pasta, chicken and veggies!

Ingredients:

12 ounces uncooked pasta (regular, whole grain or gluten-free)

1 tablespoon lemon or regular olive oil

2 cloves garlic, finely chopped

2 mini red peppers, finely chopped (1/2 cup)

2 spring (green) onions, chopped

2 cups chopped fresh tomatoes

1 teaspoon dried basil leaves
1 cup sliced mushrooms (optional)

3 cups baby spinach leaves

1 cup heavy cream

1/2 cup reserved pasta water

1 cup shaved or fresh grated Parmesan cheese

salt & pepper to taste 

6 slices bacon, cooked & chopped (or 1/3 cup real bacon crumbles)

1 pound cooked chicken breasts, chopped
Fresh lemon wedges for garnish, if desired
capers for garnish (optional)

Method:

Prep and chop all ingredients. Cook pasta in a large pot of salted water, according to package directions, until al dente. Drain and reserve 1/2 cup of pasta water. While pasta is cooking, add olive oil to a large skillet. Over medium heat, saute garlic, peppers and onion. Add tomatoes and basil. 

Add mushrooms and stir in spinach leaves. Add cream, pasta water, Parmesan cheese, salt and fresh ground pepper, to taste.

Stir in cooked pasta. Add chicken and bacon. Gently stir and simmer until heated through. Sprinkle individual plates of pasta with capers, if desired. (I love capers, but Greg hates them.) Serve with fresh lemon wedges to squeeze over pasta, as desired.(A little fresh lemon adds a nice finishing note to this dish.)  Makes 6 servings

Notes: This recipe was light and tasty! I used whole wheat spaghetti, but any type of noodle would work. I purchased two small roast chickens (two for the price of one) and divided them into several meals. The legs and thighs were served with mashed potatoes. (Serves 4) The white meat was divided into a 1 pound package and a 1/2 pound package, frozen for future use. The one pound package was used in this recipe, serving 6. The remaining 1/2 pound is being saved for a future recipe.

Coconut Chiffon Pie

This delicious pie is lighter than a custard or cream pie.

Ingredients:
1 envelope unflavored gelatin
4 tablespoons sugar
3 eggs, separated
1 cup milk
1 teaspoon vanilla
1/2 teaspoon coconut extract (optional)
1 envelope Dr. Oetker "Whip It" (optional)
2/3 cup flaked coconut
9 inch baked pie crust
whipped cream
additional 1/2 cup coconut (if desired)

Method:
Prepare pie crust. In a medium saucepan, mix gelatin with 2 tablespoons of the sugar. Beat egg yolks with milk. Blend with gelatin mixture and let stand for 1 minute. Stir over low heat ubtil the gelatin is completely dissolved. Add vanilla and coconut extracts. Pour into a large bowl and chill, stirring occasionally, just until the mixture mounds slightly when dropped from a spoon. Beat egg whites until soft peaks form. Add remaining sugar and Whip It, if desired.

Continue to beat until stiff. Fold egg whites, then coconut, into the gelatin mixture. Spread evenly into prepared crust. Chill until firm and completely set.

If desired, make toasted coconut. Preheat oven to 350*. Sprinkle additional coconut on a cookie sheet. Bake for 7 minutes, stirring once or twice. Cool completely. Garnish pie with whipped cream and toasted coconut. Makes 6 servings.

Notes: 
I think the pie would look more impressive if the entire pie were topped with the whipped cream and toasted coconut. Some like their pie without whipped cream, so I garnish individual servings, as each desires, with the cream and coconut.
I prefer a regular pastry crust, because it does not add any sweetness, but a crumb crust can be used instead. If the filling is spooned into dessert cups before it sets, you would not need a crust at all! (Fresh raspberries would pair nicely with the coconut chiffon.)

Perfect Pie Crust

Ingredients:

1 1/4 cups flour

1/4 teaspoon salt

1/3 cup of 1/2 butter & 1/2 shortening

3 - 4 tablespoons chilled water

Method:

Preheat oven to 450*. In a mixing bowl, sift together flour and salt. Using a pastry blender, or two knives, cut in butter and shortening until pieces are the size of small pies. Next, use your fingers to continue mixing until the flour resembles cornmeal. 

Sprinkle one tablespoon of the water over a part of the flour mixture and gently toss with a fork.  Push to side of bowl. Repeat until all of the flour is moistened. Form the dough into a ball. On a lightly floured surface, flatten the dough with your hands. Roll dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 9 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim dough to a 1/2 inch beyond the edge of the pie plate, folding under extra pastry around the edge. Use fingers to pinch dough into a scalloped edge. Generously prick the bottom and sides of dough with the tines of a fork. Bake for 10 -15 minutes, until light golden brown. Place on a rack to cool.

French Apple Pie

This is one of my favorite pies. I like the crumb 

topping and that the apples are not mushy.

Ingredients:

1/2 cup sugar

3 tablespoons flour 

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

6 cups (about 2 pounds) peeled & sliced Granny Smith apples

1/2 cup plumped raisins (optional)

2 teaspoons lemon juice

1 unbaked 9 inch pie crust
Streusel Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup butter
Icing:
1/2 cup powdered sugar
milk or water

Method:
To plump raisins, put them in a small saucepan and cover with just enough rum or brandy to cover. Bring to a boil over medium heat. Remove from heat and cool for 10 minutes. Drain any excess liquid and set aside. (Water can be used instead of the alcohol. If desired, add 1/2 teaspoon of rum or brandy extract to the water.) Mix sugar, flour, cinnamon and nutmeg in a bowl that can hold 7 to 8 cups. Peel and slice apples, removing core and seeds. Add apples, raisins and lemon juice and lightly toss. Set aside for 30 minutes or longer.

Preheat oven to 400*. Prepare pie crust. Carefully add apple mixture to pie crust. To prepare streusel topping, combine flour and sugar. Cut in butter until crumbly. Sprinkle evenly over the apples.

Place pie on a cookie sheet and place inside of oven. (This makes it easier to remove the pie, when it has finished baking.) Bake for 10 minutes. Reduce heat to 375* and continue baking for 35 minutes longer. (To prevent the top and crust from becoming too brown, after 25 minutes, a piece of aluminum foil can be placed on top of the pie.) To prepare icing, sift powdered sugar into a small bowl. Add just enough milk or water to make of drizzling consistency. (about 2 - 4 teaspoons) Remove foil and pie from oven. Drizzle with icing while still warm. Cool at least 10 minutes before serving. If desired, serve with whipped or ice cream.

Perfect Pie Crust

Ingredients:

1 1/4 cups flour

1/4 teaspoon salt

1/3 cup (1/2 butter & 1/2 shortening)

3 - 4 tablespoons chilled water

Method:

In a mixing bowl, sift together flour and salt. Using a pastry blender, or two knives, cut in butter and shortening until pieces are the size of small peas. Next, use your fingers to continue mixing until the flour resembles cornmeal. 

Sprinkle one tablespoon of the water over a part of the flour mixture and gently toss with a fork.  Push to side of bowl. Repeat until all of the flour is moistened. Form the dough into a ball. On a lightly floured surface, flatten the dough with your hands. Roll dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 9 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim dough to a 1/2 inch beyond the edge of the pie plate, folding under extra pastry around the edge. Use fingers to pinch dough into a scalloped edge. (Save leftover scraps of dough to make "crust cookies".)

 Notes: I like the raisins, but my husband, Greg, prefers the pie without raisins. When he was a child, his mother made "cookies" with leftover pieces of pie dough. As soon as the pie comes out of the oven, I place a tray of crust pieces, sprinkled with cinnamon  or colored sugar, in the preheated oven. Bake for 7 to 10 minutes. (Greg is delighted when I do this.)

Grandma Winifred Mehan's Spice Cake

 

This simple and tasty vintage recipe is from my 

English Grandma Winnie.

Cake Ingredients:

1 stick butter, softened

1 cup brown sugar

2 eggs

1 egg yolk

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon cloves

1/2 teaspoon nutmeg

1/2 cup flour

1/2 cup sour milk** (or 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar added. Let sit 5 minutes  or longer.)

Method:

Preheat oven to 350*. Grease and lightly flour a square baking pan. Cream the butter and brown sugar. Beat in 2 eggs and egg yolk. Sift together remaining ingredients. Add to creamed mixture. Stir in sour milk. Pour batter into prepared pan. Bake for 40 minutes or until a pick inserted into center of cake comes out clean. Prepare topping.

Topping Ingredients: 

1 egg white

1/2 cup brown sugar

1/2 cup chopped pecans or walnuts

Method:

Beat egg whites until stiff. Beat in brown sugar and stir in nuts. When cake comes out of the oven, spread the topping evenly on top. Broil for 1 minute or less. Serve warm or chilled. Serves 6.

**It was common for Grandma's generation to make use of everything, even sour milk. No worries, if your milk goes sour, you can make cake!

Notes: This simple cake is similar to gingerbread. My husband liked this cake served chilled, even though he doesn't normally like cloves or meringue. (The original recipe calls for 1 teaspoon cloves, which surprisingly is not overwhelming. If desired, reduce to 1/2 teaspoon.)

 

Watch carefully so that 
the topping doesn't burn.

Homemade Taco Seasoning

Homemade taco seasoning is easy to make and so much 

better than packaged seasonings that contain chemicals.

Ingredients:

2 teaspoons instant minced onion 
1/2 teaspoon ground cumin
1/2 teaspoon crushed dried red pepper 

1/2  teaspoon sea salt (optional)

1 teaspoon chili powder
1/2 teaspoon dried oregano leaves

½ teaspoon cornstarch 
½ teaspoon instant minced garlic (or garlic powder)

Method:

Combine all ingredients and use immediately or store for later use. (Mixture can be stored in a small container or a 6 inch square of aluminum foil, folded and sealed, to make airtight.) Label container or foil pouch: “Taco Seasoning”. 

To make taco meat: 
1 pound cooked ground beef, chicken, turkey, or pork, or 1 pound cooked shredded chicken.
1 portion of taco seasoning

Place meat in a skillet. Add ½ cup of water and taco seasoning mix. Cook over medium-low heat, simmering about 10 minutes, stirring occasionally.

I store prepared seasoning in small containers
to have on hand as needed.

Notes: This makes a nice seasoning black beans and for meat used in tacos, tostadas, nachos, taco salad, omelets, burritos and chimichangas.

Lemon Tea Bread

Here is a simple bread to serve with tea or coffee.

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk
1/2 teaspoon lemon extract

2 tablespoons lemon rind, divided

1 cup powdered sugar

2 tablespoons fresh lemon juice

Method: 

Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind and lemon extract. Spoon batter into greased and floured 8- x 4-inch loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Stir together powdered sugar and lemon juice until smooth. Add remaining lemon rind and spoon mixture evenly over top of bread, letting excess drip down sides.

Lemon-Almond Tea Bread: Stir 1/2 teaspoon lemon extract and 1/2 almond extract into batter. Proceed as directed.

Note: To make 3 mini loaves, use 6 inch loaf pans and bake for 45 minutes.

Cheesy Garlic Pull-Apart Bread Appetizer

This pull-apart bread is delicious and perfect for a party,

 watching the game or for dinner with a salad.

Ingredients:

1 oval loaf of bread

1/2 - 3/4 pound thinly sliced cheese (jack, provolone, swiss or cheddar.)

1 stick butter, softened

4 cloves garlic, minced (or 1 teaspoon garlic powder)

1/2 cup chopped spring (green) onions 

1/2 cup crumbled real bacon bits (optional)

Method:

Preheat oven to 200*. Line a baking sheet with foil. Make vertical slices in bread, one inch apart, being careful not to cut completely through the loaf. Next make horizontal slices, one inch apart, in the loaf. Place slices of cheese inside of all of the vertical and horizontal cuts into the bread.  Using a fork, thoroughly mix remaining ingredients. Spread the butter mixture over the top of the cheese filled loaf. 

Cover loaf with foil and bake in top third of oven for 20 minutes. Increase oven temperature to 250*. Remove loaf from oven. Remove foil covering loaf and return to oven for 20 more minutes. Serve hot or at room temperature.

Notes: I like the potency of fresh chopped garlic, but my husband prefers the muted flavor of garlic powder. I used an "Italian" loaf of bread, but any loaf, including Hawaiian can be used. Jack cheese worked well.

Cousin Brenda's Lime Jello Salad

Cousin Brenda's refreshing jello salad is a family

favorite, that she brings to all of our family meals. 

 Ingredients: 

2 (3 ounce) packages lime gelatin

2 cups hot water 
2 cups. small curd cottage cheese

6 tablespoons mayonnaise (or plain Greek yogurt) 

2 (8 ounce) cans crushed pineapple 
1 pint (2 cups) heavy whipping cream 

Method:

In a large bowl, dissolve gelatin in hot water. Mix well and set aside to cool. Add cottage cheese and mix. Add mayonnaise (or yogurt) and beat with whip or hand mixer on low setting. Add pineapple, including juice. Beat whipped cream and fold into jello mixture. Refrigerate, in bowl, until set, or pour into a mold or oblong glass dish.

Variations: 

Other flavors of jello, such as orange, raspberry or cherry can substituted for the lime gelatin.

Notes: Brenda's jello salad is a signature dish that she makes in honor of our Uncle, Phil Mehan.

It is a very special favorite of his! I like that it is not overly sweet and that it includes the nutrition of low-fat protein. Absolutely a recipe to share with future generations!

Grandpa Bob’s Favorite Chocolate Pie (With Dairy Free Option) ~ Family

In the late 1970's, I found this recipe in a magazine. The first 

time that I made it, I found out that it was my Dad's favorite pie.

Ingredients:
1 (9") baked pie shell or crumb crust (see recipes below)
1/2 cup unsweetened regular or dark cocoa powder
1 1/4 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk**
3 tablespoon butter**
1 1/2 teaspoons vanilla

sweetened whipped cream (optional)

1/8 cup mini chocolate chips (optional)

Method:
Combine cocoa, sugar, salt, cornstarch in a medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly until filling boils. Boil 1 minute. Remove from heat; blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. 

Cool. Chill 3 to 4 hours. If desired, garnish with whipped cream and a few mini chocolate chips.

Notes: If preferred, the filling can be added to a graham cracker crust, instead of a traditional pie crust. To make pudding, instead of pie, increase the milk to 3 ½ cups and pour the chocolate mixture into bowls. Press plastic wrap on top.  (For a 10 inch pie, increase the ingredients for the filling by 50%.)

Graham Cracker Crust

Ingredients:
! 1/2 cups finely ground graham crackers
1/3 cup sugar
6 Tablespoons butter**

Method:
Preheat oven to 375*. Place butter in medium microwave bowl. Microwave, for 25  second intervals, just until the butter is melted. Add graham crackers and sugar and mix until well blended. Press mixture into a 9 inch pie pan. Bake at 375* for 7 minutes. Cool.

**For a dairy free pie, or pudding, I use coconut milk, but any nut, hemp or flax milk will work. The butter may be omitted from the chocolate filling and coconut oil may be substituted for the butter in a crumb crust.

Perfect Pie Crust

Ingredients:

1 1/4 cups flour

1/4 teaspoon salt

1/3 cup of 1/2 butter & 1/2 shortening

3 - 4 tablespoons chilled water

Method:

Preheat oven to 450*. In a mixing bowl, sift together flour and salt. Using a pastry blender, or two knives, cut in butter and shortening until pieces are the size of small pies. Next, use your fingers to continue mixing until the flour resembles cornmeal. 

Sprinkle one tablespoon of the water over a part of the flour mixture and gently toss with a fork.  Push to side of bowl. Repeat until all of the flour is moistened. Form the dough into a ball. On a lightly floured surface, flatten the dough with your hands. Roll dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 9 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim dough to a 1/2 inch beyond the edge of the pie plate, folding under extra pastry around the edge. Use fingers to pinch dough into a scalloped edge. Generously prick the bottom and sides of dough with the tines of a fork. Bake for 10 -12 minutes, until light golden brown. Place on a rack to cool.

Potato Pie Lorraine

This "pie" includes the traditional flavors of a 

Quiche Lorraine, but it tastes like a baked potato.

Ingredients:

1 (10 inch) pie crust

2 cups mashed potatoes

1/2 cup cream or half & half

1 tablespoon butter, softened

3/4 cup cottage cheese

1/2 cup Greek yogurt (or sour cream)

2 eggs

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

fresh ground black pepper to taste

1 1/2 cup shredded Swiss cheese

1/2 cup chopped onion

12 - 16 ounces bacon, cooked crisp and crumbled

Method:

Preheat oven to 450*. Line an unpricked pie crust with foil and fill with dried beans or a second same size pie pan. Bake for 5 minutes. Remove foil and beans, or second pie pan. Bake 5 minutes longer. Remove from oven and reduce heat to 425*. Use an electric mixer to combine potatoes, cream and butter; set aside. Beat together cottage cheese, yogurt, eggs and spices until smooth. Add potato mixture to egg mixture and beat 1 minute more. Thoroughly stir in Swiss cheese, onion and bacon. Pour into pie crust. Bake in 425* oven for 45 - 60 minutes, or until a knife inserted near center comes out clean. (After 25 minutes, tent with foil to prevent the crust from getting too dark or burning. Makes 6 - 8 servings.

Notes: I used natural uncured bacon without hormones or nitrates. If you would like to skip the step of cooking the bacon, Costco carries crumbled real bacon, in bags, that can be stored in the refrigerator or freezer. (3/4 cup crumbled bacon equals 12 ounces uncooked bacon.)

Perfect Pie Crust

Ingredients:

1 1/4 cups flour

1/4 teaspoon salt

1/3 cup of 1/2 butter & 1/2 shortening

3 - 4 teaspoons chilled water

Method:

In a mixing bowl, sift together flour and salt. Using a pastry blender, or two knives, cut in butter and shortening until pieces are the size of small pies. Next, use your fingers to continue mixing until the flour resembles cornmeal. Sprinkle one tablespoon of the water over a part of the flour mixture and gently toss with a fork.  Push to side of bowl. Repeat until all of the flour is moistened. Form the dough into a ball. On a lightly floured surface, flatten the dough with your hands. Roll dough from the center to the edges, forming a circle about 14 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 10 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim dough to a 1/2 inch beyond the edge of the pie plate, folding under extra pastry around the edge. Use fingers to pinch dough into a scalloped edge. 

Carrot & Oat Breakfast Cookies

These cookies are good for breakfast, snacks and in a lunchbox.

Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all purpose or whole wheat flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1 1/2 cups quick oats
1 cup shredded cheddar cheese
1 cup shredded carrot
1/2 cup raisins

Method:
Preheat oven to 375*. Cream butter and sugar. Beat in egg and vanilla. Sift together flour, soda and spices. (Stir instead of sifting, if using whole wheat flour.) Stir into creamed mixture. Stir in remaining ingredients. Drop tablespoons of dough onto ungreased, or parchment lined, cookie sheets. Flatten dough on sheets.

Bake for 10 - 15 minutes. Makes 3 dozen. Store tightly covered in refrigerator, or loosely covered at room temperature.

Note: This recipe may be doubled. And yes, the kids can have cookies for breakfast, when the cookies are made with oats, whole wheat, carrots, cheese and raisins.

My Favorite Chocolate Chip Cookies

 These delicious morsels are a perfect mix of chocolate, cherries and almonds.

Ingredients:
1 cup (2 sticks) butter, softened
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour
2 cups semi-sweet or dark chocolate chips
1/2 - 3/4 cup chopped slivered almonds
1/2 - 3/4 cup chopped dried cherries (or cranberries)

Method:
Preheat oven to 325*. Use an electric mixer to cream first four ingredients. Add flour and mix well. Stir in chocolate chips, almonds and cherries. Place 1 1/2 inch balls of cookie dough onto ungreased, or parchment lined, baking sheets.

Ready to go into the oven.

Bake for 12 - 15 minutes. Cool for 5 minutes on baking sheets before transferring to racks to cool finish completely. Store in airtight containers in refrigerator.

Notes: These are my favorite cookies! The flavor is even better the day after they are baked.

Quick & Easy "Chili Rellenos" Casserole

 This casserole is one that my mother used to make.

Ingredients:
6 eggs, separated
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (7 ounce) can diced green chiles
1/4 pound (4 ounces) cheddar cheese, jack cheese, or Mexican cheese blend

Method:
Preheat oven to 325*. Beat egg whites until stiff. Beat yolks separately. Mix flour and spices with beaten yolks. Fold whites into yolk mixture. Pour half the batter into a greased 9 x 13 inch pan. Shake chiles in a sieve to remove any excess liquid. Layer over egg mixtures. Cover with cheese, reserving a small amount of cheese to sprinkle over the top layer of egg mixture. Pour remaining eggs over cheese layer. Bake for 20 minutes. Remove from oven and sprinkle with reserved cheese. Return to oven for 5 - 8 minutes.
Makes 6 servings.

 Baked casserole

Note: The original recipe called for 2 (4 ounce) cans of whole chiles, but I prefer the chopped chiles. If  you prefer to use whole chiles, rinse chiles and make a lengthwise slit in each one. Layer the chiles over the egg mixture.

Crunchy & Chewy Granola Squares (Gluten Free)

Chocolate dipped grain, fruit & nut granola squares.

Ingredients:
1 cup Organic Quinoa Ancient Blend (quinoa, amaranth & millet)  or plain quinoa
1 cup old fashioned oats
1/2 cup shredded coconut
2 tablespoons chia seeds (optional)
1/2 cup chopped almonds, pecans, peanuts or cashews
1/4 cup dried cranberries
1/4 cup raisins
1/4 teaspoon sea salt
1/2 cup almond, peanut or cashew butter
3/4 cup honey
1 tablespoon canola oil
3 tablespoons dark brown sugar
1 cup Hershey's Special Dark chocolate chips (or semi sweet chocolate chips) (Optional)
1 tablespoon butter flavor (or regular) shortening (Optional)

Method:
Preheat oven to 350*. Spread quinoa and oats on a baking sheet and bake in oven for 8 minutes. Grease the bottom and sides of a 9 x 13 inch glass pan. Add toasted grains to a large mixing bowl. Add coconut, chia seeds, nuts, cranberries and raisins to the grains and stir. In a medium saucepan, combine salt, nut butter, honey, oil and brown sugar. Bring to boil over medium heat. Remove from heat and pour over mixture in bowl. Stir until dry ingredients are evenly coated. Pour into greased baking dish. Press mixture to spread evenly in pan. Bake for 20 minutes. Remove from oven and cool for at least 2 hours. Cut into squares.

These granola squares taste great, just as they are, but, if desired, you can dip them in chocolate.
Line 2 baking sheets with parchment or waxed paper.
Place a bowl over simmering water in a saucepan. Add chocolate chips and shortening to bowl. Stir until melted and blended.

Dip bottoms of granola squares in melted chocolate and place on lined baking sheets. Place in refrigerator until the chocolate is cooled and hardened.

Remove from baking sheets and store in an airtight container. (Place sheets of waxed or parchment paper between layers of chocolate dipped granola squares.) Makes approximately 3 dozen.

Notes: Quinoa is a great addition to a healthy diet due to its anti-inflammatory qualities. Quinoa also adds small amounts of the beneficial  omega-3 fatty acid ALA. (alpha-linolenic acid)

Honey Apple Cornmeal Muffins

These muffins are perfect for breakfast, brunch, snack time or to add to a lunchbox.

Ingredients:
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup cornmeal
6 tablespoons butter, melted
2/3 cup milk
1/2 cup honey
2 eggs
1/2 cup raisins, plumped
1/2 cup diced unpeeled apple (approximately 1/2 a small or medium apple)

Method:
To plump raisins, place in a saucepan and add just enough water to cover. Bring to boil over medium heat. Remove from heat and strain water from raisins. Preheat oven to 400*. Into a large bowl, sift together flour, baking powder, salt and cinnamon. Stir in cornmeal. Combine butter, milk, honey and eggs and mix thoroughly with a fork. Add all at once to dry ingredients, stirring just enough, with the fork, to dampen flour mixture.  Fold in raisins and apple. Spoon batter into 18 regular sized greased or paper lined muffin cups. Bake for 15 - 20 minutes, until browned and toothpick inserted in center of muffin comes out clean. Makes 18 muffins. Store in an airtight container in the refrigerator. 

Note: If paper liners are used, cool muffins completely, before removing the paper, otherwise the wrappers will stick to the muffins. If you desire to serve warm muffins, bake in greased pan without paper liners.

Cinnamon Spiced Walnuts

These spiced nuts are nicely flavored and not overly sweet. 

They are great on salads, yogurt, ice cream, or just by themselves.

Ingredients:
1 cup sugar
5 tablespoons water
1 tablespoon cinnamon
1 teaspoon vanilla
4 - 5 cups walnut halves

Method:
Combine sugar, water, cinnamon and vanilla in a saucepan. Bring to a boil. Remove from heat. Add half of the walnut halves, stirring for a few minutes. Remove nuts from syrup and place on a rack with foil or waxed paper underneath. Add remaining walnut halves to syrup, stir and remove to rack. Separate and dry thoroughly, for about half an hour. Preheat oven to 350*. Transfer rack of nuts to a foil or parchment lined baking sheet. (If the rack will not fit inside of the baking sheet, remove the walnuts and place them directly onto the lined pan.) Bake for 10 minutes. Remove from oven and cool completely.  Store in a tightly covered container in the refrigerator.

Notes: I save any leftover cinnamon syrup to flavor oatmeal and french toast egg dip.