HARVEST GRILLED APPLES
This comes from My First for Women, and can be viewed online here. Makes 12 servings.
Ingredients
12 medium baking apples (Golden Delicious or Granny Smith)
3/4 cup brown sugar
3/4 quick oats
1/4 cup Kikkoman® Soy Sauce
4 teaspoons butter, softened
3/4 cup raisins
3/4 cup chopped pecans
1/2 cup apple juice
Directions
Combine brown sugar, oats, soy sauce, butter, raisins and chopped pecans in a bowl, set aside. Wash and dry apples. Core apples to remove seeds ½ inch from the bottom, making sure not to puncture the bottom of the apples. Tops of apples should be at least 1 inch open. Fill each cavity with the oat mixture. Place apples in a 9x13 Hefty EZ Foil pan. Pour apple juice over the apples, cover with foil to seal the tray. Place on the grill (325°F). Cook until apples are soft but not mushy, about 45 minutes. Spoon juice over the apples and serve with ice cream if desired.
GARDEN VEGETABLE LASAGNA
This comes from Family Time, and starts off, "Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night." Makes 8 servings (about 1 1/4 cups each). Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 container (15 ounces) ricotta cheese
8 ounces shredded mozzarella cheese (about 2 cups)
2 eggs
4 medium carrots, shredded (about 2 cups)
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
9 lasagna noodle, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
grated Parmesan cheese
Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.
Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.
Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.
Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.
BUTTERMILK SPICE LAYER CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING
This comes from The Baker Chick. I recently signed up for her newsletter, and absolutely love it! (Hint: You might want to sign up, too!) Anyway, the baker chick writes, "This cake is super moist and also a little dense at the same time. It tastes amazing right out of the fridge and it seems like the longer the flavors sit the better the whole thing tastes. (I should know because I’m still whittling away at this 3 days later.) The spices are super present and bold and the creamy frosting is the perfect touch. I may have found a new fall favorite!" It yields one 8 - 9 inch cake.
To view this online, click here. Cake was adapted from The Food Network.
Ingredients
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, room temperature
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Pinch of salt
1 cup buttermilk, room temperature
For the Frosting:
2 sticks plus 3 tablespoons of butter, softened
16 oz of cream cheese, softened
1 teaspoon vanilla extract
3/4 cup brown sugar
3-4 cups powdered sugar
Instructions
Preheat the oven to 350 degrees F. Lightly grease and flour 2 (8-inch) cake pans and line with parchment.
In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, baking powder, spices and salt.
Alternately add the flour mixture and the buttermilk to the batter, starting and ending with the flour, mixing well.
Pour the batter evenly into the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Cool on wire racks and then invert onto parchment paper. Use a serrated knife to slice each cake in half and set aside. (You can refrigerate the baked cakes before slicing them as well until you are ready to frost.).
For the Frosting:
In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese until silky smooth. Add the brown sugar and vanilla and mix on high until fluffy, 2 mins. Add the powdered sugar, 1/2 cup at a time until frosting is thick, smooth and spread-able. (I like a stiffer frosting so always use the maximum powdered sugar.)
Fill and frost your cake as desired.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 – 10 oz. package tofu crumbles
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
ANGEL HAIR PASTA
I had something similar to this at a restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
1/4 C water
3 medium to large tomatoes
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
1 T oregano
1 lb. angel hair pasta
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.)
In veggie pot, heat 1/4 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.)
Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
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