Archive | September 2014

Cream Cheese Snowball


1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours


Spicy Roasted Cauliflower



1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 tablespoon lime juiced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper


Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime juice, chili powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.

5lace the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

Let the cauliflower cool for 10 minutes before cutting it into wedges

Pumpkin Crunch Cake


1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 t. cinnamon
1/2 t. salt
1 box yellow cake mix
1 c. pecans, chopped
1 c. butter, melted
Whipped topping

Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish.

Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Top with a dollop of whipped topping.

Spaghetti Squash Lasagna


1 spaghetti squash
1 lb Italian sausage or any choice of meat
2 cups of your favorite pasta sauce
2 tablespoons fresh basil
½ cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping)
Olive oil
salt & pepper

Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds. Brush with oil, season with salt and pepper, and place in baking dish with a little water in the bottom of the dish, as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork

While squash is roasting, brown Italian sausage in large skillet over medium heat. Remove sausage from the pan drain and set aside.
Add sauce to the pan and simmer. Add the sausage back into the sauce.

In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.

When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles.

Put a layer of the sauce into the squash, followed by a layer of the cheese mixture, and repeat the layers until filled (overfilling is fine as long as it stays on top of the squash, ending with a layer of red sauce and mozzarella on top.

Turn the oven to broil and put them back in to brown the cheese.

Spaghetti Squash Primavera


1 spaghetti squash
1 med zucchini sliced thin
1/2 cup cut broccoli florets
1 small onion diced
1/2 red pepper julienne cut
1 lg stalk celery julienne cut
1 lg carrot julienne cut
salt & pepper to taste
20 pitted & halved kalamata olives
1 can of chic peas
Olive oil
2 tbsp butter
3 tbsp minced onion
1 clove minced garlic
6 oz can tomato paste
1 tbsp basil
1 cup vegetable broth

Cut squash in half, remove seeds and steam it or bake it until tender. Set aside to cool.
Meanwhile, in a large frying pan sauté the red pepper, onion, carrot, zucchini and broccoli in olive oil until tender.
Scrape out the squash with a fork and mix into the veggie/olive sauté.
In a small sauce pot, melt butter and add minced onion and garlic. Cook on low heat until onion and garlic are tender then add tomato paste and basil. Raise heat to med and caramelize the paste until a brownish red. Add the broth to the paste (add more if too thick). Simmer and stir for 10 mins and cover the veggie sauté.
Mix into the squash mixture.

Baked Pork Chops and Potatoes


6 boneless pork chops
1/3 cup flour
2 1/4 teaspoon salt
1 teaspoon white pepper
2 tablespoons shortening
3/4 pound red potatoes, sliced thin or cubed
3/4 pound white or yellow onions, sliced thin
2 cups brown gravy

Combine the flour, salt and pepper. Dredge the pork chops in the seasoned flour. Melt shortening in a heavy skillet. Add floured pork chops. Cook until golden on both sides.

Grease the bottom of an ovenproof cooking pan. Place the sliced or cubed potatoes evenly across the pan. Top with sliced onions. Cook over medium heat for about 10 minutes. Arrange the pork chops on top of the potatoes and onions. Pour brown gravy over chops and bake in a hot, 300-degree oven for 1 hour or until the potatoes are done and the chops are tender. Makes 6 servings.

Sugarless Apple Pie


2 refrigerated pie crusts, unbaked
4 apples, cored, peeled and sliced
1/3 cup orange juice, unsweetened
1 cup water, divided
1 teaspoon cinnamon
1 envelope unflavored gelatin
1 ½ teaspoons sugar substitute
Sweetening mist (recipe below)

In a saucepan, combine apples, orange juice, 2/3 cup of the water and cinnamon. Cook until apples are tender.

Combine gelatin with remaining 1/3 cup water. When gelatin has dissolved, add to apple mixture along with the sugar substitute. Stir until blended.

Place filling in unbaked crust and add top crust. Cut several slits in top crust or cut top crust into strips and make a lattice top.

Sweetening mist: In a spray bottle, combine 1 teaspoon sugar substitute with 1/3 cup water. Shake to dissolve. Spray mist lightly on top of baked pie. Makes 8 servings.