Black Bean Soup

Ingredients:
2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight, drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
Salt and pepper, to taste

Procedures:
Saute onions and garlic in butter until transparent.

Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours.

Remove ham bone and bay leaf.

Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Serve in soup bowls garnished with sliced jalapeno.

Source: Set It & Forget It Crock Pot Recipes

White Pizza

Ingredients:
1 pre-made Pizza shell, 12"
(or pizza dough rolled out to 12")
2 tablespoons Olive oil
4 teaspoons Garlic; chopped fine
2 tablespoons Basil, fresh; OR
2 teaspoons Basil, dried
2 medium Tomato; thinly sliced
1/4 pound Mozzarella; grated, or to-taste
1/4 pound Provolone; grated, or to-taste
1/4 cup Romano; grated
2 teaspoons Oregano, dried

Procedures:
Brush crust with olive oil, sprinkle with garlic and basil.

Arrange tomato slices over crust and top with grated mozzarella, provolone, and Romano cheeses.

Bake in a hot preheated oven (425 to 450 degrees F) 12 to 15 minutes or until cheese has melted and crust is lightly browned. Sprinkle with oregano.

For best results, bake on parchment paper directly on pizza stone or oven tiles

Makes: 1 Pizza

Source: 212 Hot & Delicious Pizza Recipes

Banana Toffee Crépes

Ingredients:
1 stick of butter
1 can of sweetened condensed milk
1/2 cup of light brown sugar
2 tbsp of light corn syrup
4 bananas, sliced
Whipped cream
Juice of one lemon
Chocolate shavings, for garnish
8 basic crepes (recipe below)

Procedures:
First, make crépes. Cover and keep warm. If you made your crépes ahead of time, wrap them in foil and reheat in a 325 degrees F oven for about 10 minutes or until warmed.

Combine butter, syrup, condensed milk and brown sugar in a medium saucepan over medium low heat. Stir until butter melts and sugar dissolves. Raise heat and bring to a low boil. While stirring constantly, simmer for 8-10 minutes. The mixture will thicken and turn a light caramel color.

Slice and peel bananas. Toss banana slices lightly with lemon juice.

Lay first crépe flat on serving plate. Spread 1/4 cup of crépe filling across the crépe and layer 6-8 slices of bananas on top. Fold in half and then again in quarters. Top with whipped cream and chocolate shavings. Repeat with remaining crépes and serve immediately.

Serves: 8 person

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Basic Crépe Batter

3/4 cup of all-purpose flour
1 tbsp of melted butter
1 1/4 cups of skim milk
2 eggs
3/4 tsp of salt

Combine all ingredients into a blender and mix until well blended.

Refrigerate batter for at least 30 minutes.

Place a pan on a medium-hot burner.  Once hot, brush with a little butter or oil.

Pour 2-3 tablespoons of batter onto pan.  Swirl the batter until it covers the bottom of the pan.

Cook for 1-2 minutes on the first side until golden brown, then flip and cook another 15-30 seconds on the other side.

Makes 8-10 crépes


Source: The Essential Guide To Crépes

Spicy Buffalo Wings

Ingredients:
50 Chicken wing pieces
1/4 pound Margarine
1/4 cup Hot sauce
1 pinch Cayenne pepper
1 pinch Garlic salt
Oil/fat for deep frying
Black pepper
1 dash Paprika
Celery sticks
Blue Cheese Dip

Procedures:
Deep fry the wing pieces (in small batches) in hot oil at 385 degrees F for 10 minutes.  Drain on paper towels; sprinkle with black pepper while draining.

While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt paprika, and cayenne.

Once chicken is drained, toss  with the sauce.  Serve with celery sticks and Blue Cheese Dip.

Makes: 50 wings

Source: The Ultimate Chicken Wing Cookbook

Chocolate Truffles

Ingredients:
3 cups semi-sweet chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract

Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars

Procedures:
In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm.

Shape into 1-inch balls; roll in any of the listed coatings.

Chill 1 hour or until firm. Store tightly covered at room temperature.

Source: Delicious Candy Recipes

Cherry Cheesecake

Ingredients:
1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine, Melted
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 each Large Eggs
1 teaspoon Vanilla
21 oz Cherry Pie Filling (1 can)

Procedures:
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust.

Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Top with pie filling just before serving.

Makes: 1 Cake

Source: Cheesecake Lovers Cookbook

Stuffed Shells

Ingredients:
2 boxes (2lbs) dry jumbo shells (for stuffing)
meat sauce (store bought or homemade)

Filling:
1 large container (16oz) ricotta cheese
1 cup mozzarella cheese, chopped into 1 inch pieces
1 cup Parmesan/Romano or four cheese mix, shredded
1 egg
1/4 cup bread crumbs
1 small bag of chopped frozen spinach (thawed for at least half hour so not frozen solid)

Procedures:
Preheat the oven to 350°F.

Mix all the filling ingredients in a big bowl stir until well blended.

Boil water and make the shells al dente.

Drain, cool and stuff the shells with the mix.

Bake in a baking dish with sauce for approximately 1/2 hr or until cheese starts to melt.

Serves: 6-8 person

Source: Cooking With Berna

Slow Oven Beef Stew

Ingredients:
2 lbs beef stew meat, cubed
4 carrots, cleaned and cut coarse
6 red potatoes, cleaned and halved
2 celery stalks, cleaned and cut medium coarse
1 small can (10 oz) stewed tomatoes
1/2 tablespoon sugar
1 tablespoon salt
2 tablespoons tapioca
1/4 teaspoon black pepper
1 slice stale bread, cut into small cubes

Procedures:
Arrange meat and vegetables in heavy Dutch Oven. In large bowl, mix together remaining ingredients, then pour over meat and vegetables. Cover tightly and bake in 250 degrees F (low) oven for 5 hours.

Slow cooking really tenderizes the meat and the tapioca is a great old fashioned style thickener. If you've never tried tapioca before, this is a good way to introduce yourself to its unique quality.

Source: Memory Lane Meals

Hostess Cupcakes

Ingredients:

Chocolate Cupcakes:
1 1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten

Filling:
4 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. pure vanilla extract
3 Tbsp. heavy cream
1 cup marshmallow creme

Chocolate Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp. unsalted butter
1 tsp. pure vanilla extract

Icing:
4 Tbsp. butter, softened
1 Tbsp. milk
1 cup powdered sugar
1/4 tsp. vanilla

Procedures:
Preheat the oven to 350 degrees F with the rack in the center position.

Spray muffin tins with non-stick cooking spray.

Start by preparing the cupcakes.  Place sugar and 1 cup of water in a medium saucepan. Bring to a boil, stirring frequently until the sugar dissolves. Transfer to a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

In a separate bowl, sift together the flour, baking soda, baking powder and salt.

Using an electric mixer add the eggs to the chocolate mixture, beating on medium speed until well combined.  Next, slowly mix in the dry ingredients on low speed until the batter becomes smooth.

Pour the batter evenly between the prepared muffin tins. Fill each muffin half way and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 25 minutes, then transfer to a rack and let cool completely.

To prepare the filling, Use a mixer to cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners' sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Cover and refrigerate until ready to use.

Next, make the chocolate ganache that goes on top of the cupcake. Place the chocolate in a stainless-steel bowl. Use a medium saucepan to heat the cream and 1 tablespoon butter until it just begins to boil, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let stand until cool.

Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top; then squeeze some of the cream filling into it.

Spoon a tablespoon of the chocolate ganache onto each cupcake and lightly spread with a spatula or a knife. Chill for at least 10 minutes.

Meanwhile, use an electric mixer to beat the remaining 4 Tbsp. butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe the trademark curly-q design across the top of each cupcake.

Serves: 18

Low Fat Chocolate Cake

Ingredients:
3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla extract
1 tablespoon vinegar
2 tablespoons confectioners sugar

Procedures:
Preheat the oven to 350 degrees F.  Spray a 13x9-inch baking pan with nonstick cooking spray.

In a medium bowl, combine the flour, cocoa, baking soda and salt.

In a large bowl, with an electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla and vinegar until fluffy, about 2 minutes.

With the mixer on low speed, gradually add the flour mixture; stir until just combined (do not over mix).  Add 2 cups of water and stir until just smooth.

Pour the batter into the pan.  Bake until a toothpick inserted in the center comes out clean.  About 40 minutes.

Cool completely in the pan on a rack.  Dust with the confectioners sugar and serve.

Source: Low Fat Recipe Secrets

Chocolate Walnut Fudge

Ingredients:
1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

Procedures:
Butter an 8x8 inch dish.

Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan.

Refrigerate several hours until firm.

Makes: 1 - 8x8 inch dish

Source: Delicious Candy Recipes

Chocolate Peanut Butter Bars

Ingredients:
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter
1 3/4 cups powdered sugar
6 oz. chocolate chips

Procedures:
Mix brown sugar and peanut butter until well blended.

Add powdered sugar and 1/4 cup of melted butter.

Place peanut butter mix into a square pan.

Melt chocolate chips and 1/4 cup of butter in microwave, stirring every 30 seconds.

Pour chocolate mix over peanut butter and spread evenly.

Chill until firm before cutting into bars.

Source: Memories Made In The Kitchen

Raisin and Walnut Quick Bread

Ingredients:
3/4 cup milk or buttermilk
2 cups plain, white flour or whole wheat flour
1/2 cup raisins
1 egg
1/2 cup brown sugar
1/4 cup walnuts
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon oil

Procedures:
In a large bowl, add the ingredients in the following order:

1. Add 3/4 cup milk or buttermilk. Ensure that the milk is at room temperature.
2. Then add 2 cups of flour. For a healthier version use whole wheat flour instead of plain white flour.
3. Add 1/2 cup of raisins or sultanas.
4. Add 1 egg. Ensure that the egg is at room temperature.
5. Add 1/2 cup brown sugar.
6. Add 1/4 cup walnuts. 
7. Add 1 1/2 teaspoons baking soda to the mixture.
8. Add 1/4 teaspoon salt.
9. Add 1 teaspoon oil.

Mix the ingredients thoroughly till you get a smooth and even texture, one that is not too wet and not too dry. If the mixture is too wet, add a small amount of flour till you achieve the right consistency. And vice versa, add a little milk if the mixture is slightly dry.

Form the dough into a loaf.  Place the dough mixture into a suitable oven dish, and bake at 350 degrees F till golden brown. It should take approximately 20 minutes cooking time for the mixture to bake depending on your oven.

Let the Raisin and Walnut Quick Bread cool on a wire rack.  Slice and add your favorite toppings - butter or jam if desired.

Source: Master the Art of Bread Making

Black Cat Cupcakes

Ingredients:
1 1/4 cup Oreo cookie crumbs
18 1/4 oz reduced fat chocolate cake mix
24 pieces Halloween Oreo cookies
16 oz reduced fat milk chocolate frosting
Black string licorice
Jelly beans
Semisweet chocolate chips

Procedures:
Preheat oven to 350 degrees F.

Prepare 24 - 2 1/2" muffin cups with cooking spray and flour; set aside.

Prepare cake mix according to package directions; stir in cookie crumbs.

Spoon batter into prepared muffin cups. Bake for 25 minutes.

Remove from pans; cool on wire rack.

Frost cupcakes with remaining frosting.

Decorate each cupcake with 2 jelly beans as eyes and 6 licorice pieces as whiskers.  Cut and Oreo in half and use them as ears.

Place 3" piece licorice string on back half of each cupcake for tail.

Servings: 24 cupcakes

Source: Spooky Fun Halloween Recipes

Spicy Barbecue Wings

Ingredients:
1/2 pound chicken wings
oil for deep frying

Spicy Barbecue Sauce:
1/2 cup ketchup
1/2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper

Procedures:
In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes.

In a fry pan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on paper towels.

Once all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.

Serves: 4 person

Source: The Ultimate Chicken Wing Cookbook

Almond Butter Chocolate Chip Cookies

Ingredients:
1 cup unsalted almond butter, stirred well
1 large egg
3/4 cup Stevia
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3 ounces 90% dark cocoa, broken into small pieces

Procedures:
Preheat oven to 350 degrees.

In a medium bowl, stir together first five ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoon-fulls onto parchment paper lined baking sheets.

Bake for 10 to 12 minutes or until lightly brown. Let cool on baking sheet for five minutes. Removed to a wire rack and let cool for 15 more minutes.

Source: Comfort Foods and Tailgate Treats

Blackberry Swirl Coffeecake Recipe

Ingredients:

2 Cups multi grain baking mix
1/4 Cup sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla
1 Egg
1/2 Cup sour cream
1/2 Cup milk
1/3 Cup blackberry preserves

Topping:
1/4 Cup multi grain baking mix
2 Tablespoons sugar
1 Teaspoon cinnamon
1 Tablespoon soft butter
1/2 Cup chopped nuts

Procedures:
Preheat oven to 375 degrees F degrees.

Grease a 9 inch square baking pan

In a large bowl combine all coffee cake ingredients except for the preserves; beat until smooth. Spread batter in greased pan.

Dot top with the preserves; swirl lightly into batter.

Combine all topping ingredients except butter and nuts together in a small bowl.

Cut in the butter until crumbly with a pastry cutter and then stir in the nuts; sprinkle over the coffee cake batter.

Bake 30 to 35 minutes or until a pick comes out clean.

Makes 1 cake

Source: How to Survive Inflation with the Rising Cost of Food

Easy Cheesy Chicken Enchiladas

Ingredients:
2 large Chicken Breasts (cooked & shredded)
1 1/2 cups of your Favorite Salsa
2 tsp lime juice
1 cup chicken broth
1 tbsp tomato Paste
1/2 tsp cumin
2 Tablespoons Chili Powder
Dash of Tabasco sauce.
6 six-inch corn tortillas
2 cups shredded Cheddar Cheese

Procedures:
Preheat oven to 350°.

In a bowl combine chicken, 1/2 cup of the salsa and the lime juice.

In a small saucepan, add chicken broth, the remaining salsa, tomato paste, cumin, Tabasco sauce and chili powder. Stir until blended and heat over medium heat. Simmer for 5 minutes.

Pour half of the sauce into a 9-inch square baking dish.

Spoon one-sixth of the chicken mixture into the center of each tortilla.

Sprinkle 1 1/2 tablespoon of the cheese over the chicken mixture.

Loosely roll the tortillas and place in dish seam-side down, over the sauce.

Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until hot and bubbly about 25 minutes

Source: Cookin's No Joke

Garlic Shrimp Scampi

Ingredients:
3 tablespoons chicken broth, low fat
2 tablespoons dry white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 1/2 lbs jumbo shrimp, peeled, deveined
2 lemons, cut into wedges

Procedures:
In a large shallow dish, stir together the broth, wine, salt, oregano, pepper and garlic.

Add the shrimp and turn them to coat them well.  Cover with plastic wrap.  Marinate in the refrigerator for 1 1/2 to 2 hours.  Do not marinate longer than 2 hours or the shrimp will become tough.

Preheat the broiler.  Remove the shrimp from the dish, reserving the marinade.

Thread the shrimp onto skewers, leaving a small space between each.

Brush the shrimp with the reserved marinade.  Broil 4 inches from the heat for 2 minutes.  Turn the shrimp over, brush with the marinade and broil for 1-3 minutes more or until the shrimp are no longer pink.

Serve with lemon wedges.

Serves: 4 person

Source: Low Fat Secret Recipes

Savory Slow-Roasted Baked Chicken

Ingredients:
1 whole large roasting chicken
salt and pepper to taste

Basting Sauce:

1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)

Procedures:
Preheat oven to 275 degrees F.

In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.

Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.

Put in 275 degree oven for 30 minutes, removing cover and basting twice.

After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.

Remove from oven and let stand 5 minutes before carving.

Serves: 4 person

Source: Memory Lane Meals