Cranberry Jello Salad

 

Ingredients

• 1 (20 oz) can crushed pineapple, undrained
• Juice and zest of 1 orange
• 2 (3 oz each) packages raspberry gelatin
• 1 (14 oz) can whole berry cranberry sauce
• 1 medium apple, finely chopped
• 2/3 cup chopped walnuts or pecans

Preparation

1. Open pineapple and drain, reserving the juice. Pour juice into a 4-cup measuring container.
2. Add orange juice to pineapple juice, then add enough cold water to measure 3 cups. Pour liquid into a large saucepan.
3. Place over high heat, bring to a boil, then remove from heat immediately.
4. Whisk in gelatin until completely dissolved, 2 minutes.
5. Add cranberry sauce and stir; mixture should be starting to thicken.
6. Pour mixture into a large bowl and chill until slightly thickened, 15-30 minutes.
7. Stir in pineapple, apples, orange zest, and walnuts or pecans. Pour into serving bowl or mold and chill until completely firm, about 4 hours.

Lemon Ricotta Cake

 

Lemon Ricotta Cake

Ingredients:

For the Cake:

• 1/2 cup olive oil

• 3 large eggs

• 1 cup granulated sugar

• 3 lemons, zest only

• 1 lemon, juice only

• 1 cup whole milk ricotta

• 2 tablespoons full fat yogurt (I use sour cream)

• 1.25 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon pure Vanilla extract

Directions:

1. Spray a 10 inch pan with baking spray. *you can also use a 9" spring form pan.

2. In a large mixing bowl combine the oil, sugar, vanilla and lemon zest. Using an electric mixer beat the ingredients on medium speed until combined.

3. Add in the eggs one at a time and beat until they are fluffy and pale yellow in color.

4. Add in the ricotta and yogurt and beat until combined.

5. Add in the flour and finally the baking powder. Beat until the dry ingredients are just fully incorporated. Do not over mix.

6. Pour the batter into the prepared pan

7. Bake @ 350* for 35-45 minutes or until the cake is set in the middle and golden brown.

8. Cool for one hour. Decorate with lemon slices and dust with confectioners sugar as desired.

Old Fashioned Italian Fig & Almond Cookies

 

Old Fashioned Italian Fig & Almond Cookies

Ingredients:

2 large eggs

1 tablespoon cold water

2 teaspoons vanilla extract

2-3/4 cups all-purpose flour

1-1/2 cups confectioners’ sugar

3 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons cold butter, cubed

8 ounces dried figs (about 1-1/3 cups)

3 tablespoons unblanched almonds

2 tablespoons apricot preserves

4 teaspoons orange juice

Ingredients for Glaze:

1 cup confectioners’ sugar

2 tablespoons 2% milk

1/2 teaspoon vanilla extract

Instructions for cookie mix:

1. In a small bowl, whisk eggs, cold water, and vanilla until blended.

2. Place flour, confectioners’ sugar, baking powder and salt in a food processor; pulse until blended.

3. Add butter; pulse until crumbly.

4. While pulsing, add egg mixture just until combined.

5. Divide dough in half.

6. Shape each into a disk; cover.

7. Refrigerate 1 hour or until firm enough to roll.

Instructions for cookie filling:

1. Wipe the food processor clean.

2. Add figs and almonds; pulse until chopped.

3. Add preserves and juice; pulse until combined.

Instructions:

1. Preheat oven to 350°.

2. On a lightly floured surface, roll each portion of dough into a 10×8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.

3. Spread about 2 tablespoons filling down center of each strip.

4. Fold dough over filling; pinch edges to seal.

5. Roll each gently to shape into a log; cut crosswise into 1-in. pieces.

6. Place 1 in. apart on parchment paper-lined baking sheets.

7. Bake until light brown, 10-12 minutes.

8. Remove from pans to wire racks to cool completely.

Instructions for cookie Glaze:

1. In a small bowl, mix glaze ingredients until smooth.

2. Drizzle over cookies. Let stand until set.

Spinach Ricotta Stuffed Chicken

____ Ingredients:_____

- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese (can use whole milk cottage cheese if desired)
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth

_____Directions:_____

1. Preheat your oven to 375°F.
2. In a bowl, mix together the ricotta cheese, spinach, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Cut a pocket into the side of each chicken breast. Stuff the ricotta mixture evenly into each pocket.
4. Secure the pockets with toothpicks if necessary.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and sear each side until golden, about 3-4 minutes per side.
6. Pour chicken broth into the skillet around the chicken breasts. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
7. Let the chicken rest for a few minutes before serving.

Cherry Cheesecake Lush

 Ingredients:

• 1 c. Vanilla Wafer Crumbs
• 1 c. Pecans, Finely Chopped
• 1 Stick Butter (1/2 cup), Melted
• 8 oz. Cream Cheese, Softened
• 1 c. Powdered Sugar
• 16 oz. Whipped Topping, Divided
• 2 Boxes Cheesecake Flavored Pudding, Small
• 3 c. Milk
• 1 Can Lucky Leaf Cherry Pie Filling
• 1/2 c. Pecans, Chopped

Instructions:

1. Start by preheating your oven to 350°. In a medium-sized mixing bowl, blend the vanilla wafer crumbs, finely chopped pecans, and melted butter until combined.
2. Transfer this mixture to a 9×13 inch baking pan, pressing it evenly to form the crust. Bake for 15 minutes, then allow it to cool.
3. In another bowl, mix the softened cream cheese, powdered sugar, and 1 1/2 cups of whipped topping. Stir until the mixture is smooth and creamy. Spread this evenly over your cooled crust.
4. Next, whisk together the cheesecake pudding mix, milk, and 1 cup of whipped topping until it’s smooth. Layer this over the cream cheese mix in your pan.
5. For the cherry layer, gently spread 1 can of Lucky Leaf Cherry Pie Filling over the pudding layer. Top this with the remaining whipped topping and sprinkle with 1/2 cup of chopped pecans.
6. Refrigerate your Cherry Cheesecake Lush Dessert for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set  
     

Olive Oil Cake

 1 3/4 flour, 1 t. baking powder, 1/2 t. salt, 1 1/4 cups sugar + 2 T. sugar, 3 large eggs, 1/4 - 1/2 t. lemon juice, 3/4 cup extra virgin olive oil, 3/4 cup milk.

Using a stand  or hand mixer, whisk dry ingredients. Add wet ingredients and mix well but do not over mix. You will know you have over mixed if batter starts becoming lumpy.

Preheat oven 325 Spray a 9-inch glass baking dish and pour batter in. (Note: metal non-stick pans only causes the cake to crack and/or split in the center.)  Bake for 40 - 45 minutes. 

Let cool and enjoy with whipped cream or fresh fruit on top.

This recipe came from a friend I went to high school with years ago: Cheryl Chilson.  She noted for those that want to use a sugarfree version to use Splenda: 1/2 cup + 3 T.

Bran Muffins

1 cup boiling water, 1 3/4 cups All Bran cereal (Bran Buds), 1 t. cinnamon, 1 t. vanilla extract, 1 cup raisins, 1 cup granulated maple sugar, 1/2 cup sunflower seed oil, 2 1/2 cups whole wheat flour, 1 1/4 t.baking soda, 3/4 t. baking powder, 1 1/2 t. salt, 1 large egg, 1 cup buttermilk, 3/4 cup orange juice.

Place All Bran cereal in a large mixing bowl and pour boiling water over and stir. Add raisins and continue to stir.  Add granulated maple sugar and sunflower seed oil and  vanilla extract, stir to combine. Add cinnamon, baking soda, baking powder and salt. Stir to combine. Set aside.  In another smaller bowl beat the egg and add both buttermilk and orange juice beating together. Empty into the large bowl with cereal mixture and blend.  Add the whole wheat flour and stir to combine.  Once combined empty into a glass bowl that has a rubber sealing lid.  Place in fridge and leave overnight (24 hours).  The next day you can make the muffins.  The batter will be thick. Grease either regular muffin pans or a mini muffin pan. Fill full to top (can be mounded) and bake @ 375 degrees. See below for times to bake.

Regular muffins about (12 - 14) take about 35 - 40 minutes to bake. Makes about 36 - 38 Mini muffins and takes about 16 minutes to bake.  Cool and refrigerate in a air tight container. Kept refrigerated they stay fresh a couple weeks. Can also be frozen in freezer bags.  Enjoy!  Note: for those that do not want sugar a good substitute is 1 T. Munkfruit.