Split Pea Soup

Ingredients:

2 cups (1 bag) split peas
8 cups water
1 - 1/2 cups cubed ham steak
1/2 tsp. minced garlic
1 medium onion, finely chopped
2 medium carrots, peeled and diced
1 - 2 Tbsp. olive oil
1 pinch oregano

Directions:

Cut up ham steak, onion, and carrots as listed above.

Heat olive oil in large stock pot. Saute ham and vegetables. Add garlic.

Rinse peas, drain. Add peas and water to stock pot. Mix and bring to a boil.

Reduce heat and simmer covered, until peas are tender.

Remove from heat and using a potato masher, gently mash the peas until the soup has a thick consistency.

Southwestern Lasagna

Ingredients:

9 uncooked lasagna noodles
1 lb ground beef
1 pkg taco seasoning
15 oz ricotta cheese
1 can chopped green chilis
2 eggs
30 oz spaghetti sauce
2 tsp cumin
1 can corn
1 can black beans (drained and rinsed)
3 cups Mexican blend cheese

Directions:

Heat oven to 375. Spray 13x9 pan. Cook noodles as directed on their box. Drain and rinse them with cold water.

In large skillet, brown beef. Drain and add taco seasoning and water as directed on its pkg. Simmer 5 minutes. Add beans and corn, stir to combine.

In small bowl, combine ricotta cheese, eggs and chilis. Mix well. In a medium bowl, mix spaghetti sauce and cumin.

To assemble, place 3 noodles on bottom of greased pan. Spoon 1/3 of the ricotta mix, 1/3 of each of the beef mixture, sauce, and cheese. Repeat the layers 2 more times.

Bake 40-50 minutes uncovered. Let stand 10 minutes.

Sweet Jalapeno Chicken

Ingredients:

4 large breasts
1 bell pepper (I used 1/2 green and 1/2 yellow)
2 medium onions
1 can (14.5 oz) diced tomatoes with jalapenos
3 Tbsp. olive oil
2-3 Tbsp jalapeno pepper jelly
1/2 tsp. crushed red peppers
salt and pepper

Directions:

1. Cut chicken breasts across the grain into thin strips (1/4 inch thick). Set aside.
2. Thinly slice peppers and onions.
3. In a large skillet, heat 2 Tbsp olive oil over medium heat. Add onions and peppers, stirring frequently until onions are translucent and soft. Remove and set aside.
4. Put remaining 1 Tbsp. olive oil in pan and add chicken pieces. Cook chicken over medium heat until slightly brown. Salt and pepper to taste.
5. Add jalapeno pepper jelly to chicken and stir to coat.
6. Return cooked onions and peppers to the skillet with chicken. Also add the can of tomatoes. Stir to combine.
7. Cover and simmer over medium-low until hot throughout.

Dubliner Au Graten Potatoes

Ingredients:

8 medium sized potatoes (I used Yukon Gold)
4 cups Dubliner cheese, grated
1/4 cup butter
2 1/2 Tbsp Wondra flour
2 cups milk
1/2 tsp. garlic powder
1 Tbsp. chopped, dehydrated onions

Direction:

1. Preheat oven to 350 degrees. Grease an 11 x 15 glass casserole pan.
2. Bring a large pot of water to a boil.
3. Peel and rinse, then thinly slice the potatoes (1/4 in thick).
4. In a large saucepan, melt butter over medium-low heat. Once melted, add flour while stirring to combine.
5. Increase stove temperature to medium and add the milk, onions, and garlic powder. Stir constantly until slightly thickened.
6. Add 2 cups of grated cheese and stir until cheese is completely melted.
7. Once potatoes are cooked (firm but not crunchy) put them into prepared casserole dish.
8. Pour sauce over potatoes and gently mix to coat.
9. Sprinkle remain grated cheese over potatoes. Place in oven and bake until sauce is bubbly and cheese is slightly brown.

Cream Cheese Frosting

Cream Cheese Frosting

Ingredients:

1 8oz reduced-fat cream cheese (Neufchatel), softened
1/2 cup butter, softened
2 tsp. vanilla
4 cups powdered sugar
2-4 tsp. fat-free milk

Direction:

In a medium bowl, beat cream cheese, butter, and vanilla with an electric mixer. Beat on medium speed until light and fluffy.

Gradually add the powdered sugar, beating well. If necessary, add milk a little at a time to reach the consistency that you need.

Apple, Gorgonzola, and Walnut Pizza

Makes 4 large flatbreads

Ingredients:

1 batch of your favor pizza dough (I used Trader Joe's)
2 apples, sliced thinly (Granny Smith=tart, Gala=sweet)
1 cup gorgonzola cheese crumbles
1/3 cup candied walnuts, broken into pieces
¼ cup extra virgin olive oil
shaved or shredded parmesan cheese
1 cup baby arugula leaves
flour, for dusting

Directions:

If using cold, refrigerated dough, let the dough balls relax and warm up on the counter for 30 minutes before trying to roll or stretch it out (it’s hard to work cold dough.) If using room-temp pizza dough, you may proceed to the next step.

Dust surface of dough and work surface with flour. Divide dough into 4 equal pieces. Using your hands, carefully stretch each ball into a long, thin, oval shape. The thinner you can get the dough without tearing it, the better. You can use rolling pin if your dough is still chilly. If the dough is difficult to stretch or roll, let it sit for 10 minutes. Repeat with remaining dough balls. Cover loosely with a towel.

About 20 minutes before you start baking preheat your oven and your baking sheet or stone. Use the preheating temp. suggested for the dough you are using.

You will cook 2 pizzas at a time. (I recommend gently pricking the dough's surface with a fork in a few places. This will help prevent the dough from puffing up too much.)

Remove the hot baking sheet or stone from the oven and set your flatbreads on it, side by side. You will need to work quickly and carefully. Brush the surface with olive oil. Lay apple slices out on the flatbread, sprinkle gorgonzola cheese crumbles on top, and top with candied walnut pieces. Bake in the oven for 7-10 minutes until the top and bottom of flatbread are golden brown. Watch them carefully, as they can start to burn! Remove and repeat for remaining 2 flatbreads.

Optional: Top with baby arugula leaves and some parmesan cheese.

Oatmeal Jam Bars

Ingredients:

3/4 cup butter (softened)
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 (10 oz) jar fruit preserves, any flavor

Directions:

1. Preheat oven to 400 degrees.
2. Grease 9x13 glass baking pan.
3. In a large bowl, cream butter and brown sugar together until smooth.
4. In a separate bowl combine flour, oats, salt, and baking powder. Add to the creamed mixture.
5. Press half of the mixture into the bottom of the prepared baking pan.
6. Spread the jam over the bottom crust.
7. Sprinkle remaining mixture over the jam layer.
8. Bake at 400 degrees for 20-25 minutes or until lightly browned.
9. Allow to cool before cutting into squares. Enjoy!

Source: My mother.

Corn Spoon Bread

Ingredients:

1/2 cup butter (melted)
1 pkg. Jiffy corn muffin mix
2 eggs
1 can creamed corn
1 can whole kernel corn
1 cup low fat sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Grease 8x8 glass pan.
3. Combine butter and corn in prepared baking dish.
4. Stir in sour cream.
5. Beat eggs in a separate bowl. Then add to baking dish along with corn muffin mix. Stir well.
6. Bake for 45 minutes or until center is firm and top is golden brown.
7. Serve hot. Enjoy!

Source: GGma (Martha Allen)