by Marsha | Mar 27, 2011 | Breads, Desserts, Holidays, Vegetarian Recipes |
This bread is so good! It has a nice blend of spices along with chunks of apple and ginger that makes this bread something special. It smells so good cooking and fills the house with a wonderful aroma. My family loved it! 3 2/3 cup bread flour 2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 4 eggs 2 cups cooked sweet potato – mashed 1 cup apple -peel and chopped 1/3 cup canola oil 1 cup buttermilk 1/2 cup unsweetened applesauce 1/2 cup chopped candied ginger Preheat oven to 350 degrees F. Grease and flour 2 loaf pans(9x5x3 inch), set aside. Stir together dry ingredients, flour, soda, baking powder, cinnamon, nutmeg, and ground ginger with a wire whisk until well mixed; set aside. In a mixer bowl, beat eggs, sweet potato, buttermilk, applesauce and canola oil until blended. Blend in flour mixture until just mixed. (do not over beat). Fold in apples and candied ginger. Divide batter evenly between loaf pans and bake for 45-50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for 5 minutes before removing to wire rack to cool...
by Marsha | Jun 16, 2010 | Budget Friendly, Casseroles, Side Dishes, Vegetarian Recipes |
A friend of mine gave me this recipe years ago. This casserole is simple to put together and has a wonderful flavor. I get asked for the recipe every time I serve this dish so I decided it was time to put the recipe up for all to see. 1 large package of yellow (saffron) rice 2 cans mexicorn – drained 1 can cream of celery soup 1 1/2 cups shredded sharp cheddar cheese 1/2 cup milk 1/2 cup sour cream (i used lite sour cream) 1 1/2 cups bread crumbs or cracker crumbs 1/2 stick of butter- melted Cook rice according to package directions: Pour rice into 2 quart casserole dish that has been sprayed with cooking spray. Add the rest of the ingredients and stir to combine. Top with bread crumbs or cracker crumbs and drizzle with butter. Bake in a 350 degree oven for 25-30 min or until heated through. ~Marsha...
by Marsha | Jun 6, 2010 | Budget Friendly, Salads, Side Dishes, Summer, Vegetarian Recipes |
This cool refreshing salad is great anytime. Using Greek Yogurt helps keep this dish lighter than using a ton of mayonnaise without compromising the flavor. Make this dish the day before a cookout or family gathering to give the flavors time to combine. 8 oz small shell pasta (or any kind you like) 4 green onions cleaned and chopped (i think northerners call these scallions) 1 large celery rib, chopped 2 large boiled eggs, chopped 1/3 cup mayonnaise 2/3 cup Greek Yogurt 1 teaspoon salt 1/2 teaspoon ground coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon black pepper 1 to 1 1/2 cups grape tomatoes Cook macaroni according to package directions. Drain rinse and cool pasta. When pasta is cool combine all ingredients in a large bowl and stir to thoroughly combine. Cover and refrigerate. This dish is actually better if prepared a day in advance to let all the flavors marry. Serve plain or on a bed of salad...
by Marsha | May 11, 2010 | Budget Friendly, Side Dishes, Vegetarian Recipes |
6 Medium red potatoes 1 large onion chopped 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1 teaspoon chili powder salt & pepper to taste olive oil Wash and scrub potatoes well. Cut potatoes in half, cut each half in to thirds and place on large baking sheet. Chop onion and add to potatoes. Sprinkle spices over potatoes and drizzle with olive oil. Mix with your hands until well combined. Bake uncovered in a 350 degree oven approximately 25 min. or until fork tender. ~Marsha...
by Marsha | Nov 4, 2009 | Budget Friendly, Main Dishes, Side Dishes, Vegetarian Recipes |
This is a classic dish that I see almost every time I go out to eat. I wanted to be able to eat this wonderful soup at home as well so I threw on my apron and came up with this recipe. This soup is great as a side dish with sandwiches or can be served as a main dish. 5 Tablespoons butter 1 Tablespoon olive oil 1 small onion chopped 1/3 cup flour 1 cup milk 1 cup of half and half (feel free to us the fat-free version) 2 cups of chicken broth (low sodium) or Vegetable broth 1/2 teaspoon garlic powder 3 cups cooked and chopped broccoli 3 cups cheddar cheese salt and pepper to taste In a dutch oven or stew pot melt butter. Add olive oil and chopped onion. Cook over medium heat until onion is translucent. Using a whisk, stir in flour and cook for 2 minutes longer. Whisk in milk, half and half and chicken broth. Add garlic powder and broccoli and stir until mixture starts to thicken. Add cheese and season to taste. Continue cooking over medium heat until cheese has melted. Serve hot. ~Marsha...
by Marsha | Aug 4, 2009 | Breads, Holidays, Parties, Vegetarian Recipes |
These toasties are wonderful whether you are having a party or just a craving! They are quick and simple to make and you can refrigerate and reheat leftovers…if there are any. 4 whole wheat hoagie or 1 baguette 2 Tablespoons butter 1/2 cup chopped onion 1/2 cup chopped green or red bell pepper 1/2 cup grated zucchini squash 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 box chopped frozen spinach (thawed and squeezed dry) 8 oz low fat cream cheese (softened) Cut hoagie buns in half length wise and toast in a 375 degree oven for 5-8 minutes. Remove from oven and set aside. In a skillet, melt butter and add onion, bell pepper, zucchini, salt and garlic powder. Saute over medium heat until vegetables are done. Add spinach and cook another minute, just till spinach is heated through. Cool. In a mixing bowl, beat cream cheese until for 30 seconds, add spinach mixture and mix until just combined. Spread spinach mixture over bread, top with cheese and bake in 350 degree oven until heated and cheese is melted. Cut into slices if desired and serve warm. ~Marsha...
