Wednesday, October 24, 2012

Asian Lettuce Wraps

1 lb. extra lean ground turkey
2 stalks celery, chopped fine
1 crown broccoli, chopped fine
1-2 cloves garlic, chopped fine
1 can water chestnuts, chopped fine
1-2 tsp. grated fresh ginger root
2-3 Tbsp. soy sauce
2 tsp. sugar
1/8 - 1/4 tsp. red pepper flakes
1/4 peanuts, chopped
lettuce leaves (butter lettuce works the best, but iceberg is also fine)
Thai peanut sauce
Cilantro (optional)

Brown turkey with cooking spray. Add vegetables and rest of ingredients and simmer a few minutes. Wrap a few Tablespoons of mixture in lettuce leaves with a little cilantro and peanut sauce. Yum!

*I left out the red pepper flakes. The Thai peanut sauce was very spicy for us, so we just used a little bit with each serving.

Thursday, October 18, 2012

Corn and Squash Soup


12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional


In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts).Nutritional Facts1 serving (1-1/4 cups) equals 381 calories, 26 g fat (11 g saturated fat), 53 mg cholesterol, 1,021 mg sodium, 29 g carbohydrate, 6 g fiber, 9 g protein.

Friday, October 5, 2012

Chocolate Cobbler

Thank you Wenonah for this recipe!

Old Fashioned Chocolate Cobbler
1 cup flour
3/4 cup sugar
2 T. cocoa
2 tsp baking powder
¼ tsp salt
½ cup milk
2 T butter, melted
1 tsp vanilla
½ cup chopped pecans
1cup brown sugar, packed
¼ cup cocoa
1 ¾ cup very hot water (hot tap water ok)

Heat oven to 350 degree 9x9 in pan, ungreased

In bowl, mix flour, sugar, 2 T. cocoa, baking powder and salt. In small bowl mix milk, butter and vanilla; add to flour mixture and stir with fork until mixed and smooth; stir in nuts and then spread the dough evenly in ungreased 2 qt pan. Sprinkle with brown sugar and ¼ cup cocoa. Pour hot water over batter; DO NOT STIR.
Bake 40 minutes, Serve warm, topped with ice cream or Cool Whip.