Halloween Candy Cookies

This wonderful cookie recipe is a fun way to use some of the leftover candy from Halloween, if there is any leftover! If there isn't leftovers, buy regular size candy bars and cut them up; this recipe is well worth the little bit of time that it takes. This is basically a buttery-rich chocolate chip cookie recipe that has been expanded and chopped up candy bars are added instead of chocolate chips. What a treat for the family. Blessings...

Recipe:

3-2/3 cups unbleached all-purpose flour
1-1/2 tsp. baking powder
1-1/4 tsp. baking soda
3/4 tsp. salt
1 cup butter, softened
1-1/4 cups firmly packed light brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla extract
2 to 3 cups chopped candy bits (such as Butterfingers, Baby Ruth's, Heath Bars, Reese's Peanut Butter Cups, Snickers, etc.) 3 cups is best!

1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla.
3. Reduce speed to low, gradually add flour mixture and mix just until combined. You will need to stop the mixer in order to scrape the bowl because the dough is thick and heavy.
4. Stir in the candy bits using a large spoon.
5. Preheat the oven to 350 degrees.
6. Drop dough by tablespoons onto parchment-lined baking sheet. Bake 13 to 15 minutes. Cool on baking sheet 2 minutes to set cookie. Transfer to a wire rack to cool completely.

Yield: about 4 dozen cookies
Per cookie (using jelly beans): 100 calories according to the recipe publisher. It would be impossible to do a calorie count because of the variety of candy available; just enjoy!

This recipe came from a 2013 newspapers insert called, "Relish Magazine".

Pineapple-Carrot Gelatin Salad

Cool, easy, and refreshing; what could be a tastier addition to the dinner menu? And, children usually love gelatin. So, if you have children or grandchildren, this recipe might be a helpful way to get a little more of the good stuff, like pineapple and carrots, down them. Blessings...

Recipe:

1 pkg. (3 oz.) orange gelatin
1 cup boiling water
Scant 1 cup pineapple juice
1 tbsp. fresh lemon juice
1/2 cup crushed, drained pineapple
1/2 cup finely shredded carrot, about 1 medium carrot

1. Dissolve gelatin in boiling water in a 5" x 9" loaf pan.
2. Add pineapple and lemon juice; stir. Refrigerate until partially set, 45 minutes to 1 hour.
3. Stir in crushed pineapple and carrots.
4. Chill until firm, about another hour.

Yield: 8 servings
67 calories per serving
less than 1 gm. fiber

Tip: One 20-oz. can crushed pineapple, drained, will yield enough juice for this recipe. The remaining pineapple can be used up in a variety of ways, such as a carrot salad, or coleslaw.

Pineapple Coleslaw

Let's face it; cabbage is generally not a favorite food of most people, especially children. The addition of drained, crushed pineapple in this recipe sweetens the coleslaw without adding extra sugar and calories. The taste so refreshing and naturally sweet! This is a very pleasant change from traditional coleslaw recipes, and it works well with any menu. Blessings...

Recipe:

2 cups finely shredded cabbage
1 cup unsweetened crushed pineapple, drained
1/3 cup shredded carrot
1/4 teaspoon celery seed
1/3 cup mayonnaise

1. Combine cabbage, pineapple and carrot in a salad bowl.
2. Whisk together celery seed and mayonnaise and stir into salad. Serve chilled

Yield: 4 to 5 servings
1/2 cup = 48 calories
1/2 cup = 1 gm. fiber

Tip: To lower the calories, I use half low-fat mayonnaise and half fat-free plain yogurt in place of regular mayonnaise. My calorie count is based on the low fat ingredients.

This recipe was adapted from a "Taste of Home" recipe.

Pumpkin-Maple Dip

This wonderful dip, with the fall-flavors of pumpkin, maple syrup and spice, comes from a monthly food-insert in our local newspaper called, "Dash". The dip is wonderful with slices of apple for a simple dessert, but would be equally good for snacking. This is a fun, kid-friendly recipe for any aged "kid". Blessings...

Recipe:

4 oz. low-fat cream cheese, room temperature
1/2 cup canned pure pumpkin
1/4 cup Greek vanilla yogurt
3 tbsp. maple syrup (honey would work)
2 tbsp. peanut butter
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
pinch salt
ground peanuts for garnish if desired

1. In a food processor or blender, combine all the ingredients and process until smooth.
2. Serve with sliced apple or pear, graham crackers, or sweet potato chips.

Yield: 1-2/3 cups
27 calories per tablespoon

Easy Cream of Vegetable Soup

This very easy recipe was created using frozen vegetables when there was no fresh broccoli to make the Cream of Broccoli Soup posted on 4/19/2013. I've updated the recipe making the soup more flavorful without added calories, yet, it is mild enough to be kid-friendly. Blessings...

Recipe:

1 tbsp. olive oil
2 tbsp. chopped green onion
2 tbsp. chopped yellow onion
2 cans (14.5 oz. each) chicken broth (3-1/2 cups)
1 cup peeled, diced potato
2 12-oz. pkgs. broccoli, cauliflower and carrots, thawed (3 cups)
2 cups 1% milk
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. savory
1/8 tsp. Tabasco sauce
1/4 tsp. ground nutmeg

1. Warm olive oil over low heat in a large saucepan; add onion and saute until soft, but not brown, about 5 minutes.
2. Add broth, potato, thawed vegetables, salt, pepper and savory. Heat to boiling. Lower heat; cover and simmer for about 8 minutes or until vegetables are very tender. Set pot aside and allow mixture to cool for 30 minutes. Cooling the mixture makes pureeing simpler.
3. Puree vegetable-broth mixture in small batches in a blender until smooth; return to a soup pot.
4. Add milk, Tabasco sauce and nutmeg. Heat over medium-low flame, don't boil, and adjust seasoning if needed.

Yield: 8 cups
84 calories per cup
2 gms. fiber

Red Lobster's Cheddar Biscuits, posted on 9/26/2013, would be wonderful alongside this soup.

Pajaro Valley Coleslaw Crunch

This wonderful salad recipe is another of those that goes back to the days when we lived in the Aptos/Santa Cruz area. I got this recipe from a lady at church and have no idea where it comes from, but I do know that this type of salad was very popular in the 1980's and I saw many variations of it. The recipe feeds a crowd, so it is great for potlucks and barbecues. I also make it a main dish salad by adding chopped cooked chicken; we love it. Blessings...

Recipe: 

1 head cabbage
8 green onions
4 tbsps. sesame seeds
1 cup cashews
2 pkgs. ramen noodles, chicken flavor
Chopped cooked chicken, if desired to make it a main dish salad

1. Chop cabbage into bite-sized pieces. Slice onions and add to cabbage. Add sesame seeds and cashews.
2. Break uncooked noodles into small pieces and add to salad. (I put the noodles in a plastic bag and gently use a meat mallet on them to break them into small pieces.)

Dressing:

1 cup peanut oil
6 tbsps. apple cider vinegar
4 tbsps sugar, dissolved in vinegar
seasoning packets from noodles

Mix in blender or whisk together, and toss with cabbage using the amount desired.

Yield: 10 - 12 servings
Calories for the dressing: 81 per tablespoon

Sandy's Favorite Homemade Sausage Recipe

When my niece and I were in a recipe group together, she posted this very tasty and simple sausage recipe. I've made the recipe a few times now using ground turkey breast with very good results. We love the flavor of the sausage in recipes and alongside eggs for breakfast. And, that is saying a great deal where my husband, the pork lover is concerned. Any type of ground meat can be used in this recipe, so I certainly will use ground pork another time. I've used the sausage in Sausage Cheese Balls, posted on 1/30/2014 and in Sausage Lentil Soup, posted on 1/31/2014. Blessings...

Recipe:

3 pounds ground meat
2 tsps. ground ginger
3 tsps. rubbed sage or poultry seasoning
1/2 tsp. cayenne pepper
3 tsps. salt

Use hands to mix all ingredients together well. My niece freezes the mixture in 1 pound pkgs. for use later.

For 1 pound of ground meat:

3/4 tsp. ground ginger
1 tsp. rubbed sage or poultry seasoning (I used sage)
1/8 tsp. (slightly rounded) cayenne pepper
1 tsp. salt

Slow Cooker Southwestern Beans and Rice

This savory slow cooker version of beans and rice is very good as is, or it can be served as a filling for burritos. For a burrito filling, mix some of the bean mixture with some rice and tuck it inside a flour tortilla topped with a dollop of sour cream. Yummy! The ham hocks add a wonderful smoky flavor but provide very little meat, so, if you prefer not to mess with them, you might like to add 1/2 teaspoon liquid smoke instead. Either way, the recipe is full-flavored, and very easy to prepare. Blessings...

Recipe:

2 ham hocks
1 can (15 oz.) pinto beans, rinsed and drained (black beans are also very good)
1 can (10 oz.) diced tomatoes with green chilies
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/4 tsp. ground cumin
1/8 tsp. crushed red pepper
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. dried cilantro, crushed and added to the slow cooker or 1 tablespoon fresh chopped cilantro sprinkled over dish at serving time.
Hot cooked rice

1. Combine all of the ingredients in the slow cooker except the fresh cilantro, if using, and the rice.
2. Cover and cook on low setting for 7 to 8 hours, or on high for 4 to 5 hours.
3. Remove the ham hocks during the last hour of cooking and cut off the meat; return to the slow cooker. Taste and add salt if needed. Serve over rice.

Yield: 3 cups
3/4 cup = 139 calories without rice
7 gms. fiber
Note: Calorie count includes 2 to 3 ounces ham from ham hocks.

Berry Yogurt Scones

Different kinds of breads for breakfast, whether served with fruit and tea on an early workday morning, or alongside an egg dish being enjoyed with guests on the weekend, are such a wonderful change of pace. This recipe is adapted from one that I cut out of a Better Homes and Gardens magazine years ago. The original recipe was made with fruit yogurt and was difficult to work with because the dough was very sticky. Greek yogurt is thick and causes the dough to be much denser and sturdier. The addition of dried fruit adds great flavor and a bit of fiber. Fresh fruit, unless it is a hard fruit like apple, would not stand up to the kneading of the dough.  Blessings...

Recipe:

2-1/2 cups biscuit mix such as Bisquick

1/4 cup sugar, plus 1 teaspoon for sprinkling on top

1 beaten egg

1/2 cup vanilla 2% Greek yogurt
2 tablespoons butter, melted
1/2 cup dried blueberries or cranberries

1. Combine biscuit mix and 1/4 cup sugar.

2. Stir together egg, yogurt, berries and butter.

3. Combine the two just until mixture comes together.

4. Scrape dough out of bowl onto smooth work surface. Dough will be very thick and dense. Knead 8-10 times so that dough is well combined and forms a smooth mass.

5. Gather dough up and place on an ungreased baking sheet. Pat into a 6" circle and sprinkle with 1 teaspoon of sugar. Cut into 6 wedges.

6. Bake in a 425 degree oven for 20-25 minutes rotating pan halfway through baking time. If the scones are already browning, cover them with foil for the last 10 minutes of baking.

Yield: 6 servings
317 calories each
2 gms. fiber
Note: I have found that the best way to tell if a scone is done is to use a sharp knife and cut through one horizontally. If it still appears sticky or doughy, give it another minute or two.

Pineapple Beets

Generally speaking, beets are probably not thought about much when we are planning our weekly menus. For years the only thing I did with a can of beets was to make Pickled Beets, a dish I remember from growing up. But, when I came across this version in a Taste of Home cookbook, my mind was changed forever. The addition of pineapple and a sweet-and-sour sauce really dress up a can of ho-hum beets. Of course, if you would like to cook fresh beets and slice them, that would work wonderfully well. Blessings...

Recipe:

2 tbsp. packed brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can (8 oz.) pineapple tidbits, undrained (1 cup with juice)
1 can (16 oz.) sliced beets, drained (1-3/4 cups)
1 tbsp. fresh lemon juice
1 tbsp. butter, opt.

1. In a saucepan, combine brown sugar, cornstarch and salt; add pineapple and juice and bring to a boil, stirring constantly until thick, about 2 minutes.
2. Add the beets, lemon juice and butter, if using; cook over medium heat for 5 minutes, stirring occasionally.

Yield: 2-1/4 cups, 4 servings
105 calories, without butter, per serving
1 gm. fiber

Best Baked Custard

Yesterday was a very difficult day for my husband and I due to a medical procedure that he had to have. Thankfully, there was nothing to remove and no lab tests to wait on for results. So, as I'm looking at the doctor, I'm wondering to myself, "what's the problem with my husband's digestive system then?" The doctor suggests my husband may be lactose intolerant. Oh, dear, this is not good for this man, at all! So, on the way home we pick up some lactose-free milk and I don't think another thing about it until I walk into my kitchen and begin thinking about meals. Second, oh, dear. There isn't much that doesn't have lactose in it when I start thinking things through and take a look at packaging in the fridge and the pantry. My husband is discouraged, and I'm thinking, "how can I make this lactose-free week a bit better?" Custard. One of my husband's favorite comfort foods is baked custard, and thankfully, the recipe was very simple to adjust with the substitution of the lactose-free milk.

If you like baked custard, this recipe from Betty Crocker's cookbook is simple, basic and fast. Blessings...

Recipe:

3 eggs, slightly beaten
1/3 cup sugar
dash salt
1 tsp. vanilla extract
2-1/2 cups milk, scalded (see note)
Nutmeg

1. Heat oven to 350 degrees.
2. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into six 6-oz. custard cups. Sprinkle with nutmeg.
3. Place cups in baking pan, 13 x 9 x 2-inches; pour very hot water into pan to within 1/2-inch of tops of cups.
4. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
Remove cups from water. Serve custard warm or chilled.

Yield: 6 servings
124 calories per serving
Note: Normally I use 1% milk, so that is how I figured the calorie count.

Jello and Cottage Cheese Salad

This very old-fashioned fruit-and-cottage cheese gelatin salad recipe has a wonderful creamy texture due to the addition of a package of Dream Whip topping. Dream Whip topping, in- and-of-itself, is also very old-fashioned; you just rarely even hear of this product being used anymore. I find Dream Whip at Walmart, but not in my regular market, if that is of help to you who might want to give this recipe a try. We love this salad that is almost dessert-like in flavor and texture. Blessings...

Recipe:

1 envelope Dream Whip topping from a 2.6 oz. package or 2 cups whipped topping
1 cup cottage cheese (I use 2%)
1 pkg. (3 oz.) orange gelatin
1 can (11 oz.) Mandarin oranges, drained well
1 can (8 oz.) crushed pineapple in juice, drained well

1. Prepare the Dream Whip according to package directions.
2. Mix cottage cheese and dry gelatin together; add pineapple and oranges.
3. Fold the cottage cheese mixture into the whipped Dream Whip.
4. Pour into a 8 x 8-inch square pan and refrigerate for several hours or overnight.

Yield: 9 servings
112 calories per serving using Dream Whip
no fiber
Note: One envelope of Dream Whip prepared according to package directions equals 2 cups of topping. Two cups of whipped topping, such as Cool Whip, is a good substitution. I'm sure whipping cream would also work, but the calorie count would soar.

Savory Drop Biscuits

These delicious little biscuits are filled with cheddar cheese, mild green chilies and spices that make them a perfect accompaniment with  savory soups and stews. Here they are served alongside Vegetarian Black Bean soup, recipe posted 10/8/2014. Blessings...

Recipe:

2-1/2 cups biscuit/baking mix
1 cup (4 oz.) shredded cheddar cheese
1 can (4 oz.) chopped green chilies, drained
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
2/3 cup milk (I use 1%)

1. In a medium bowl, combine the first six ingredients; mix well.
2. Stir in milk just until moistened.
3. Drop by tablespoon 2 inches apart onto lightly greased baking sheets.
4. Bake in a 450 degree oven for 10 to 12 minutes or until golden brown. Cover with foil if they begin to brown too quickly. Serve warm.

Yield: 24 biscuits
69 calories each
no fiber

Vegetarian Black Bean Soup

Another black bean soup recipe? Yes, this is the third recipe that I make regularly, and I want to share with you because it is so easy. It doesn't have to be made with vegetable broth, of course. I use chicken broth because we like the flavor much better, and we are not vegetarians. The biscuits that we ate alongside the soup are full of cheese and mild green chilies making them a perfect accompaniment for this meal. I will post the recipe for the biscuits tomorrow. Blessings...

Recipe:

1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 oz.) vegetable or chicken broth, divided
2 cans (15 oz. each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 tsp. dried thyme
1/2 tsp. ground cumin
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 to 1/2 tsp. hot pepper sauce (I use 1/4 tsp. keeping the soup mild in flavor)
2 green onions, sliced

1. In a saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 3 to 4 minutes or until onion is tender.
2. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20 to 25 minutes to blend flavors. Test potatoes with a fork to make sure they are tender.
3. Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Yield: 5-3/4 cups
164 calories per cup
7 gms. fiber

This is another favorite recipe from a "Taste of Home" cookbook.

Cranberry-Pecan Pound Cake

Fall is here and with it comes fresh, seasonal, delicious cranberries in the produce department of the market. This lovely, buttery-rich pound cake is studded with toasted pecan pieces and chopped cranberries; perfect for the upcoming holidays or, for my family, anytime.

This recipe comes from the January 1990 edition of "Bon Appetit" magazine, with a few adaptions from me. Blessings...

Recipe:

1 cup chopped pecans (broken into small pieces, not finely chopped, 3-1/2 ounces)
1-1/2 cup cranberries
2 cups sugar
1 cup butter, room temperature
5 large eggs
1/4 cup light sour cream
1/4 cup orange juice or brandy (calorie count is done with orange juice)
2 tsp. vanilla extract
1 tsp. grated orange peel
1-1/4 cups unbleached flour
1 cup cake flour
1/2 tsp. salt
Powdered sugar for dusting, if desired

1. Grease and flour a 2-1/2 quart tube cake pan or two 8-1/2 x 4-1/2-inch loaf pans.
2. Place pecans on cookie sheet and bake until lightly colored and fragrant in a 350 degree oven, about 8 to 10 minutes. Cool.
3. Coarsely chop cranberries.
4. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, scraping sides of bowl once. Beat in eggs 1 at a time. Beat in sour cream, then orange juice or brandy, vanilla and orange peel.
5. Sift unbleached flour, cake flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all flour has been added. Mix by hand until just combined.
6. Fold in pecans and cranberries. Pour batter into prepared cake pan(s). Tap pan on counter to release any air bubbles.
7. Bake until tester inserted in center comes out clean, rotating pan(s) halfway through baking time, about 50 to 55 minutes for loaf pans and about 1 hour for tube pan.
8. Cool cake in pan 10 minutes. Turn out onto rack and cool completely. Store in an airtight container for up to 3 days. Cake can be frozen up to 1 month. Dust with powdered sugar, if desired, before serving.

Yield: 20 servings
262 calories per serving
1 gm. fiber
Note: The flavor of the cake is best the day after baking.

Fruit Bran Muffins

Bran muffins are a favorite of mine, and this recipe from Better Homes and Gardens "75 Years of All-Time Favorites" cookbook is no exception. What sets this recipe apart from other recipes, is the addition of fresh fruit rather than raisins. That isn't to say that raisins couldn't be used; my favorite addition is cut-up dried apricots in place of the fresh fruit. So, be creative and use whatever your family will like. These muffins are great on their own with a bowl of fruit for breakfast, but would be equally good alongside a brunch casserole or quiche. Blessings...

Recipes: 

1-1/2 cups whole bran cereal, such as All-Bran Original
1 cup milk (I use 1%)
1 egg
1/4 cup cooking oil
1 cup unbleached all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. finely shredded lemon peel
1/4 tsp. salt
1/2 cup chopped dried apricots.
The recipe is written for 1 cup fresh fruit ( such as chopped, peeled apples, apricots, nectarines, peaches, or plums; halved dark sweet cherries; whole blueberries or raspberries; or chopped bananas)

1. Lightly grease 12 muffin cups or line with paper bake cups.
2. In a small mixing bowl combine bran cereal and milk; let stand 3 minutes or until liquid is absorbed. Stir in egg and oil; set aside.
3. In a separate bowl stir together flour, sugar, baking powder, soda, cinnamon, lemon peel, and salt.
4. Add bran mixture all at once, stirring just until moistened (batter will be thick). Fold in fruit.
5. Fill prepared muffin cups two-thirds full of batter. Bake in 400 degree oven 20 to 25 minutes or until toothpick comes out clean.

Yield: 12 muffins
140 calories each according to the cookbook
4 gms. fiber each according to the cookbook
3 gms. fiber each using 1/2 cup dried apricots

Broccoli Cheddar Quiche

My friend, Patti, and I got together for our monthly catching-up-with-each-other-time today. We shared this Broccoli Cheddar Quiche and some wonderful late-harvest peaches from her yard, while we enjoyed our visit together.

This quiche is mild in flavor and works well for brunch or dinner, and it is very kid-friendly. Our little granddaughter thoroughly enjoyed it when I made it a few years ago for brunch on Thanksgiving weekend. Blessings...

Recipe:

Pastry for a 10-inch one-crust pie
1/2 lb. bacon, crisply fried and crumbled
1 cup grated medium cheddar cheese (4 ounces)
1 cup diced fresh broccoli
1/3 cup minced onion
1-2 tsps. butter
4 eggs
1 cup whipping cream
1 cup half-and-half
1 few grinds white pepper
1/2 tsp. nutmeg


1. Line 10-inch pie plate or 10-inch quiche dish with pastry. Make high fluted edge and set aside.
2. In small frying pan over low heat, melt butter. Add onion and fry until golden in color, remove pan from heat.
3. Heat oven to 425 degrees.
4. Carefully spread cooked onion in pie plate.
5. Sprinkle bacon, cheese and broccoli pieces over onion.
6. Whisk together last 5 ingredients in a medium-sized bowl until well combined. Carefully pour cream mixture into pie plate.
7. Bake 15 minutes. Lower oven temperature to 300 degrees; cover quiche with foil to prevent over-browning and bake another 30 minutes, or until knife inserted in center comes out clean. Remove quiche from oven and let rest for 10 minutes before cutting.

Yield: 6 to 8 main dish servings