recipe

Homemade Brownie Mix

March 26, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Homemade Brownie

There is no reason to buy expensive pre-made brownie mix when you can mix up your own. By making your own you can monitor the ingredients that you and your family eat, and save some money along the way.

Ingredients:

1 1/2 cup sugar
3/4 cup cocoa powder
3/4 cup all-purpose flour
3/4 cup chocolate chips
1/2 cup chopped nuts (pecans or walnuts), optional
3/4 cup butter, softened
3 eggs, slightly beaten

Directions:

Combine all dry ingredients (sugar, cocoa powder, all-purpose flour, chocolate chips, and nuts) in a bowl and mix to combine.
Store ingredients in a heavy duty zip top bag, glass or plastic container.
Print or write recipe on large mailing labels and attach to containers:
1 batch Brownie Mix
3/4 cup butter, softened
3 eggs, slightly beaten
Preheat oven to 325 degrees. In large mixing bowl, mix butter and eggs. Add the Brownie Mix and mix until all ingredients are combined. Turn mixture into a lightly greased 9×122 inch pan. Bake for 30-40 minutes. Cool then cut into squares.

Pork Souvlaki (Greek Pork Kabobs)

February 25, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Serves 8

Ingredients:

2 lbs. Lean Pork, cut into 1 inch cubes
2 Bell Peppers, cored, seeded and cut into 1 1/2 inch pieces
1 Medium Onion, peeled and cut into six wedges
16 Cherry Tomatoes, whole

Marinade:
2 Oranges, juiced
4 T. Extra Virgin Olive Oil
3 cloves Garlic, minced
2 t. Fresh Thyme, chopped
2 t. Coriander Seeds, crushed
Salt, to taste
Pepper, to taste

Directions:

Combine marinade ingredients in a large zip top bag, add pork pieces and marinate for at least 2 hours in refrigerator.
Remove pork from marinade, reserving liquid.
Alternate pork with onion, pepper, and tomatoes on skewers to make kabobs, leaving a small space between each ingredient for even cooking.
Brush vegetables with reserved marinade.
Broil in oven four to five inches from heat, or on outdoor grill.
Turn to ensure even cooking until pork is thoroughly cooked, about 10 to 15 minutes.
Garnish with orange slices and fresh thyme.

Lamb Souvlaki (Greek Lamb Kabobs)

Serves 8

Ingredients:

2 lbs. Boneless Leg of Lamb, cut into 1 inch cubes
2 Bell Peppers, cored, seeded and cut into 1 1/2 inch pieces
1 Medium Onion, peeled and cut into six wedges

Marinade:
1/4 cup Dry Red Wine
1/4 cup Extra Virgin Olive Oil
3 T. Fresh Lemon Juice
1 Small Onion, grated
3 cloves Garlic, minced
1 t. Salt
1 t. Dried Oregano
1/4 t. Dried Thyme
1/4 t. Black Pepper

Directions:

Combine marinade ingredients in a large zip top bag, add lamb pieces and marinate for at least 3 hours in refrigerator.
Remove lamb from marinade, reserving liquid.
Alternate lamb with vegetables on skewers to make kabobs, leaving a small space between each ingredient for even cooking.
Brush vegetables with reserved marinade.
Broil in oven four to five inches from heat or on outdoor grill.
Turn to ensure even cooking until lamb is thoroughly cooked, about 10 to 15 minutes.
Serve with Pita Bread and Tzatziki Sauce.

Spanakopita (Greek Spinach and Cheese Casserole)

Serves 4

Ingredients:

1 large Onion, chopped
3 cloves Garlic, minced
3 T. Olive Oil
2 pounds Frozen Chopped Spinach, thawed
2 Eggs, beaten
1/2 cup Ricotta Cheese
1 cup Feta Cheese, crumbled
1/4 cup Dried Parsley (or 1/2 cup Fresh Parsley)
Salt and Pepper to taste
1/4 cup Olive Oil
8 sheets Filo Dough

Directions:

Preheat oven to 350 degrees.
Heat 3 Tablespoons olive oil in a large skillet, add onion and garlic and saute until soft and translucent, but not browned.
Drain thawed spinach, then to pan with onions and garlic. Combine ingredients and cook until moisture is removed, about 5 minutes.
Allow mixture to cool.
Combine eggs, ricotta cheese, feta cheese, parsley, salt, and pepper in a bowl. Add the cooled spinach mixture, and stir to combine.
Oil bottom and sides of a 9 inch baking dish.
Place one layer of phyllo dough in pan, brush oil on phyllo with a pastry brush. Add 3 more layers of phyllo dough, brushing each with oil after they are added. The phyllo will hang off the edge of your pan on 2 sides.
Add the spinach mixture to the baking dish.
Layer the 4 remaining phyllo sheets to the dish, brushing each layer with oil after it is added.
Fold the phyllo dough that has been hanging over the edge of the pan to the top of the Spanakopita. Brush top with remaining oil.
Bake in preheated oven for 30 to 40 minutes, until golden brown.
Cut into squares and serve warm.

Baklava

February 9, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Ingredients:

1/2 pound Phyllo Pastry Sheets
3/4 cups melted Butter
1/2 pound Walnuts, chopped fine
1/3 cup Sugar
1/2 t. Cinnamon
1/4 t. Cloves

Ingredients for Syrup:
2 cups Sugar
1 cup Water
Juice of one lemon, or to taste

Directions:

Butter 9×13 inch baking pan. Place one phyllo pastry sheet in pan and brush with more melted butter. Layer second phyllo sheet on top of first and brush with more melted butter. Repeat until you have six buttered phyllo sheets.
Combine walnuts, sugar, cinnamon and cloves.
Sprinkle 1/2 of the walnut mixture over phyllo sheets.
Layer six more phyllo pastry sheets, buttering between each addition, sprinkle with the remaining walnut mixture, then end with six more phyllo sheet brushed with melted butter between each.
Brush top with remaining melted butter, and trim any edges needed with a sharp knife.
Cut on the diagonal to create diamond shaped pieces, then sprinkle with water.
Bake at 325 degrees for about 45 minutes, or until golden brown.

For Syrup:

Boil sugar, water, and lemon juice for about 10 minutes to create a syrup.
Pour hot syrup over freshly baked baklava, and allow to stand for a few hours for syrup and flavors to mingle before serving.

Tzatziki Sauce (Greek Yogurt and Cucumber Sauce)

February 6, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Ingredients:

2 cups Plain Yogurt
1 Medium Cucumber (peeled and diced)
1 Clove Garlic (minced)
2 t. Extra Virgin Olive Oil
1 T. White Vinegar
1 T. Fresh Dill Weed (chopped)
1 t. Fresh Mint Leaves (chipped)
Pinch of Salt (or to taste)

Directions:

Combine all ingredients and refrigerate to allow flavors to mingle.

Note: Serve with Souvlaki or makes a healthy dip for vegetables or pita bread.

Pita Bread

Makes 12

Ingredients:

2 1/3 cups Bread Flour
1/3 envelope Active Dry Yeast
2/3 t. Salt
2 T. Extra Virgin Olive Oil
1 3/4 cups Water

Directions:

Combine flour, yeast and salt in a bowl.
Add oil and enough water to the ingredients in the bowl and mix to make a soft dough.
Turn dough out onto floured surface and knead for about 10 minutes (until smooth and elastic).
Cut into 12 equal sized pieces and roll out to 6-7 inch rounds.
Place rounds on floured trays, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Preheat oven to 475 degrees then place oiled baking sheets in oven to preheat pans.
Place round on preheated pans and sprinkle with water.
Bake for about 5 minutes or until lightly browned.
Serve warm.

Baked Tortilla Chips

February 3, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Tortilla Chips

With the price of groceries going up steadily, why not make your own Tortilla Chips? Additionally they are baked to reduce fat, and since you are making them from scratch you can control the quality of ingredients. This is such a quick and easy recipe that anyone can do.

Ingredients:

1 package of 6 inch Corn Tortillas
1 T. Olive Oil
Salt

Directions:

Preheat oven to 400 degrees.
Line 2 baking sheets with nonstick foil or parchment paper.
Brush both sides of the tortillas with olive oil using a pastry brush. Then cut tortillas into quarters.
Bake tortilla pieces in a single layer on prepared baking sheets until chips are crisp and golden, about 12 to 16 minutes.
Serve immediately with your favorite salsa or dip.

Homemade Cranberry Sauce

February 3, 2009 By Patti 10 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Have you ever wanted to make homemade cranberry sauce instead of serving the stuff that is shaped like a can? It can really be done fast and easy. Additionally it is healthy, since you can choose the ingredients that go into your cranberry sauce.

Print Recipe

5 from 4 votes

Homemade Cranberry Sauce

Making homemade cranberry sauce is easier and quicker than most people would think. After you try this recipe, you'll never go back to the canned variety.

Prep Time5

Cook Time10

Total Time15

Course: Condiments

Cuisine: American

Servings:

Author: Patti

Ingredients

12 ounces of fresh cranberries
1 orange for zest and juice
1/2 cup water
1/2 cup sugar

Instructions

Zest the orange with a zester or grater. Set the zest aside.
Squeeze the juice from the orange you just grated. Measure your juice. If you are not able to get 1/2 cup of juice from your orange, add water to make up any small difference. Set aside juice.
Go through your cranberries. You will want to remove any that look bad and remove any stems that are still attached. Rinse your cranberries and set them aside.
Pour orange juice and water into a 2 quart saucepan. Add sugar and cook on medium heat until the sugar is completely dissolved.
Add cranberries to the saucepan. Stir berries into the liquid mixture a few times. Cover saucepan with a lid leaving a small gap for steam to escape.
Cook for 10 to 12 minutes. At this point some of the berries will look whole and some will be cooked down.
Remove your cranberry sauce from the heat and add the orange zest (reserving some for garnish). Stir to combine the zest into the cranberry sauce.
Your homemade cranberry sauce can be served immediately or made the day before and refrigerated until ready to serve.
Garnish with remaining orange zest before serving.

Guacamole

February 2, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Fresh Guacamole

Serves 4

Guacamole is a healthy dip that is easily made and very versatile. It is great for a dip served with chips or vegetables, or as a spread on sandwiches or in a great morning omelet. Although avocados are high in fat, they contain good fat that is important to our health. This recipe is highly customizable to your (and your family’s taste).

Ingredients:

2 ripe Hass avocados
2 T. finely chopped onion
1/4 t. salt
1 T. lime juice (more if it will not be eaten immediately)

Directions:

Choose 2 ripe avocados.
Peel avocados by cutting them in half (there will be a large seed in the middle to cut around). Then, twist the halves to separate them. The seed can be removed with a tablespoon. Spoon out avocado meat into a bowl. Mash the avocado with a fork or a potato masher. This will create a creamy, yet chunky starter to the dip. Sprinkle with lime juice (to preserve the color) and stir.
Add salt and chopped onion to the mashed avocados mixture. These amounts can be altered to fit your taste. At this point you have an easy guacamole dip. This can be customized by adding salsa or chopped tomatoes to taste.
Serve immediately, or store with plastic wrap on the surface of the guacamole.