Recent Recipes
Page 4
- 3/4 cups lentils
- 1 cup brown rice
- 4 cups cups water
- 1 pkg sloppy joe seasoning
- 1 tsp garlic powder
- 1 Tbsp minced onions
- 1/2 can tomato paste
- 6 Tbsp ketchup
- Bbq sauce to taste
- Combine lentils, rice, water and seasoning in the slow cooker. Cook on high for 4 hours. Add water if necessary.
- When they are desired consistency, add sauces to taste.
- Serve on hamburger buns.
Published: Thursday, January 2nd, 2014
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- 4 cups vegetable broth
- 2 cups tomato broth
- 1 15 oz can small Great Northern beans, drained and rinsed
- 1/2 cup uncooked brown rice
- 1/2 cup finely chopped onion
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, chopped
- 8 cups coarsely chopped fresh spinach
- Finely shredded Parmesan cheese
- 1 cups mushrooms, sliced
- Combine broth, beans, rice, onion, basil, salt, pepper, and garlic in a slow cooker.
- Cook on low-heat setting 5 to 7 hours.
- Just before serving, stir in spinach.
- Sprinkle with mushrooms and Parmesan cheese.
Published: Sunday, December 15th, 2013
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Makes about 2 dozen cookies
- 1 cup oatmeal
- 1 cup flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 8 Tbsp butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg
- 1/2 cup dark chocolate chips
- 1/4 cup pomegranate seeds
- Preheat the oven to 350 F.
- Beat butter, both sugars, and vanilla until creamy.
- Stir in the egg.
- Add flour, oatmeal, baking powder, baking soda, salt, and cinnamon until just combined.
- Gently Stir in the chocolate chips and pomegranate seeds.
- Scoop out cookie dough in tablespoon sized balls and place on a greased cookie sheet.
- Bake for 8-10 minutes.
- Cool on wire racks.
Published: Sunday, December 15th, 2013
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Add honey and rosemary to taste.
- 1 french baguette, sliced
- olive oil
- 1 4 oz container ricotta cheese
- 2 Tbsp honey
- 1 Tbsp rosemary
- Preheat oven to 450.
- Mix together ricotta, honey and rosemary.
- Coat one side of each slice with olive oil using a pastry brush.
- Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
- Spoon ricotta mixture on bread, olive oil side up.
Published: Monday, October 28th, 2013
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