Sunday, January 21, 2007

POINTS® Value: 5
Servings:  10

Ingredients

1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 cup carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper(s), seeded, chopped (don’t touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste

Instructions

Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.

Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. 

Wednesday, December 27, 2006

Ingredients:

One pound of butter
1.5 cups dark brown sugar
1.5 cups white sugar
3 tsps vanilla
4 eggs
dash cinnamon
dash salt
2 tsps baking soda
4 cups flour
2 cups oatmeal
3 tbs ground flax seed
2 bags chocolate chips
2 cups crushed pecans
1.5 cups orange-flavored dried cranberries (Trader Joe’s)

Do the usual creaming. Mix in dry ingredients. Mix in additional “stuff.” Drop onto silicon baking sheets using a cookie dough scooper. Bake at 350 for 11 minutes.

[via Dee]

Wednesday, November 22, 2006

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups cranberries

Preheat oven to 350 degrees F.

In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.

Note: I normally make one with cranberry and one without.  They are both yummy!!!!

Monday, October 23, 2006

Yields: 9 1/2 cups or 8 first-course servings
Cook Time: about 35 minutes

Ingredients:

2 tablespoons margarine or butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 small garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 carton (32 ounces) chicken or vegetable broth (4 cups)
1 can (29 ounces) pure pumpkin (not pumpkin-pie mix)
1 can or bottle (12 to 15.2 ounces) carrot juice
1/2 cup roasted shelled pumpkin seeds (pepitas)

Directions:

1. In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.

2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.

3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup. 

Thursday, October 12, 2006

ingredients
1 16oz. can pumpkin
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger
2/3 cup water
3 cups sugar
3 large eggs
3/4 cup vegetable oil
4 cups self-rising flour

directions
Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time. Prep time: 15 minutes. Cooking time: 1 hr. to 1 hr. and 15 minutes. Makes 2 loaves.

Friday, October 06, 2006

This is THE MONTH of the PUMPKIN, peoples!

Filling Ingredients:

1 cup firmly packed brown sugar
1/4 cup sugar
1 (29-ounce) can pumpkin
1 (12-ounce) can evaporated milk
5 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Topping Ingredients:

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup cold Butter
1/2 cup chopped pecans

Garnish Ingredients:

Heavy Whipping Cream, whipped, sweetened, if desired
Ground cinnamon

Cooking Instructions:

Heat oven to 350°F.  Combine all filling ingredients in large bowl.  Beat at medium speed, scraping bowl often, until smooth.

Pour into greased 13x9-inch baking pan.  Bake for 25 to 30 minutes or until partially set.

Meanwhile, combine 3/4 cup flour and 1/2 cup brown sugar in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.  Stir in pecans.  Sprinkle topping over hot, partially baked pumpkin filling.  Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean.  Cool 30 minutes. Refrigerate until cooled completely (1 1/2 hours).

To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired.  Store refrigerated.

Yield: 15 servings