Balsamic Roasted Vegetables

1 small head broccoli, chopped
1 small head cauliflower, chopped
one yellow squash, halved and cut into 1/3" pieces
one zucchini, halved and cut into 1/3" pieces
3 med. carrots, peeled and chopped into 1/2" pieces
8 oz. whole mushrooms, cleaned and halved or quartered depending on size
one red onion, peeled and quartered
1 tsp. Paula Deen's house seasoning
2-3 T olive oil
2-3 T balsamic vinegar
cooking spray

Preheat oven to 425 degrees.  Add the veggies to a large bowl, sprinkle with seasoning, pour on the oil and vinegar and stir to combine.  Spray a baking sheet.  Place veggies on baking sheet and bake for 25 minutes.

*They are especially delicious with Baked Balsamic Chicken.

Grilled Asparagus

1 lb asparagus
 1-2 Tbsp olive oil
Sea salt

 Preheat your grill for high, direct heat. Prepare the asparagus by breaking or cutting off any tough bottom ends. Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle sea salt over them. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove from grill and serve.

Apple Butter Stack Cake

Mix: 1 c shortening
2 c sugar
3 eggs
¼ c milk
½ tsp vanilla

 Sift together: 4 c flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt

 Mix all together and chill. Roll to 1/16” on floured board. Cut, using a 9” pie plate. Bake in 10” cast iron skillet 10-12 minutes @ 450 degrees. Spread each layer with dark apple butter.

Faye Tieche

Cappuccino Trifle

Cappuccino Trifle

​ 2-1/2 cups cold milk

​  1/3 cup instant coffee granules

​  2 packages (3.4 ounces each) instant vanilla pudding mix

​  1 carton (16 ounces) frozen whipped topping, thawed, divided

​  2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed

​  1 ounce semisweet chocolate, grated

​  1/4 teaspoon ground cinnamon

​In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping.

​Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. 

Yield: 16-20 servings.

Sweet Potato Casserole

12-15 servings

2 L cans yams, drained
½ - 3/4 c packed brown sugar
3 eggs
1 tsp cinnamon
½ tsp nutmeg
½ c milk
1-2 Tbs vanilla
4-6 Tbs butter, softened
Optional: orange flavoring
Topping*

In mixer, mash up the yams till all lumps are gone, adding more milk if needed. Place in 9x13 pan, sprayed with Pam. Add topping, and bake at 325̊ for 30 minutes.

*Topping:
½ c butter, melted
1 c chopped pecans
8 oz box frosted flakes cereal, coarsely crushed

Mix all together and place on top of yams.

Crockpot Applesauce {Simple & Sugar Free!}

This recipe is one I found on Pinterest, and here is the link to the original recipe.  Since I was doubling it, I used a tablespoon of cinnamon.

8 apples
1/4 c. water
1 T lemon juice
1 T pure vanilla extract
1 tsp ground cinnamon
(If desired, add sweetener of your choice.)

Core and slice apples into 1" slices.  Just leave the peel on.
Place in a slow cooker.  Add the rest of the ingredients, stir a bit, and cook on low for 4 hours.

Use a potato masher to make chunky applesauce.  Puree in the blender if you prefer a smoother texture.

(On another site, I read that homemade crockpot applesauce would keep in the fridge for 5 days but could also be frozen for up to 3 months.)

Pasta e Fagioli

1 lb turkey sausage, diced (or ground beef)
1 TBSP extra virgin olive oil
1 C onion, chopped
3 tsp garlic, minced
 3 oz pancetta [Unavailable?  Try bacon!]
 4 C fat-free, low sodium chicken both
3 celery stalks, sliced 3 carrots, chopped
2 (14.5 oz) cans red kidney beans, drained and rinsed
2 (14.5 oz) cans white kidney beans (or great northern), drained and rinsed
2 (14.5 oz cans) low sodium diced tomatoes
2 (14.5 oz cans) low sodium tomato sauce
1 tsp dried oregano
1 tsp basil
½ tsp dried rosemary
1 TBSP parsley
1 bay leaf
1 pinch of red pepper flakes
½ C ditalini pasta
grated Parmesan or Romano cheese, etc,. for serving

 Directions: Brown the sausage. Saute the onion, garlic, and pancetta in EVOO until tender. Toss everything into a large 6 qt crockpot. Stir well and cover. Cook on low for 8 hours. During last hour, add the pasta. Serve with crusty French bread.
~Compliments of Barb G.