Author: Anne Marie

Marla’s Maple Pork

Serves: 6 Servings

Source: Crazy Plates

Serves: 6 Servings
Source: Crazy Plates

Ingredients:

  • 1 1/2 pounds of pork tenderloin
  • 1/2 cup pure maple syrup
  • 2 tablespoons each reduced sodium soy sauce and ketchup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons of grated orange zest
  • 1 teaspoon Worcestershire sauce
  • 2 cloves of garlic, minced

Instructions:

  1. Trim pork of all visible fat.Place pork in a large, heavy duty resealable plastic bag. Whisk together all remaining ingredients in a medium bowl. Pour over pork in bag. Seal and allow to marinade in refrigerator for at least 1 hour.
  2. Transfer pork and marinade to a small roasting pan or baking dish. Roast uncovered at 350° for 45 minutes. Pork should be still slightly pink in the middle.
  3. Let pork stand for 10 minutes before slicing. Slice thinly and drizzle with extra sauce.

Spinach Salad With Candied Pecans, Pears And Brie

Serves: 8 Servings

Source: Rose Reisman

Serves: 8 Servings
Source: Rose Reisman

Ingredients:

Candied Pecans

  • 1/3 cup pecans
  • 3 Tbsp icing sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg

Salad

  • 8 cups baby spinach leaves
  • 1 cup diced radicchio
  • 1 large ripe pear, peeled, cored and diced
  • 2 oz brie, diced

Dressing

  • 2 Tbsp thawed orange juice concentrate
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp minced garlic
  • 1/2 tsp liquid honey
  • 1/2 tsp Dijon mustard

Instructions:

  1. Preheat oven or toaster oven to 350°F. Spray baking sheet or toaster oven pan with vegetable spray.
  2. To make the candied pecans, rinse the pecans with cold water. Drain, but do not
    let dry. In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg. Dip the pecans in this mixture to coat well. Spread on the prepared baking sheet. Bake for 15 minutes. Cool and chop
  3. To make the salad, in a large bowl, combine the spinach, radicchio, pear and brie.
  4. To make the dressing, in a small bowl, whisk together the orange juice concentrate,
    olive oil, vinegar, garlic, honey and mustard. Pour over the salad and toss to coat.
    4.Garnish with the candied pecans and chicken (if using).

Banana Muffins

Serves: 12

Source:

Serves: 12
Source:

Ingredients:

  • 3 bananas
  • 3/4 cups white sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 1/3 cup of canola oil or melted margarine

Instructions:

  1. Preheat oven to 375 degrees.
  2. Mash bananas. Add sugar and slightly beaten egg to bananas.
  3. Blend in sugar until it dissolves. Add canola oil.
  4. Combine dry ingredients and blend with banana mixture until the texture is fairly smooth.
  5. Spoon into prepared muffin tins and bake for 18 to 20 minutes or until golden brown.

Scalloped Potatoes

Serves: 8

Source:

Serves: 8
Source:

Ingredients:

  • 8 medium potatoes, thinly sliced
  • 1 large onion, chopped
  • 2 tablespoons all purpose flour
  • salt and pepper to taste
  • 2 cups hot milk
  • 1 cup shredded low fat cheddar cheese

Instructions:

  1. Preheat oven to 350 degrees. Spray 13 x 9 baking dish with non stick coating.
  2. Arrange one-third of the potatoes over bottom; sprinkle with half of the onion, then half of the flour. Season with salt and pepper. Repeat layers; arrange remaining potatoes over top. Pour hot milk over.
  3. Sprinkle with cheese. Bake uncovered for one hour or until the potatoes are tender and lightly browned.

Oatmeal Fruit Chews

Serves: 4 Dozen

Source:

Serves: 4 Dozen
Source:

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter and 3/4 cups canola margarine (total 1 1/4 cups)
  • 1 cup white sugar
  • 2/3 cup brown sugar, lightly packed
  • 1 egg
  • 1/4 cup honey and 1/4 cup of milk
  • 1 teaspoon vanilla
  • 1 cup each candied cherries, raisins, coconut
  • 3/4 cups each chopped dates, and chopped nuts

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine flour, oats, baking soda, and salt. Cream butter and margarine with white sugar, brown sugar, egg, milk, honey, and vanilla on medium speed of an electric mixer until mixture is light and creamy.
  3. Gradually add dry ingredients until smoothly blended. Stir in fruit, raisins, coconut, dates, and nuts. Mix well.
  4. Drop dough by tablespoonfuls onto an ungreased cooked sheet,leaving room for the cookies to spread.
  5. Bake 9 to 11 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.

Slice’n Bake Fruitcake Cookies

Serves: 8 Dozen

Source: Chatelaine, November 2006

Serves: 8 Dozen
Source: Chatelaine, November 2006

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup icing sugar
  • 1/2 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 cup raisins
  • 1/2 cup chopped red and green glacé cherries

Instructions:

Combine flour, baking soda, and salt in a bowl. Place butter in a large bowl and gradually mix in icing and white sugar with an electric mixer. Beat until butter sugar mixture is light, about 2 minutes. Beat in egg and vanilla. Stir in flour mixture, raisins, and cherries.

Divide dough in three portions. Place each portion on a large piece of wax paper, and shape into a log about 12 inches long. Refrigerate until firm for at least 4 hours or up to 5 days. Dough can be frozen for up to a month. When ready, slice dough into 1/4 inch slices and bake on a parchment lined cookie sheet for 7 to 10 minutes. Remove from cookie sheet and cool on rack.

Spinach Salad with Sugared Pecans

Serves: 8

Source:

Serves: 8
Source:

Ingredients:

  • SUGARED PECANS
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups pecan halves
  • DRESSING
  • 1/2 cup of white wine vinegar or white balsamic vinegar
  • 1/3 cup of olive oil
  • 1/4 cup brown sugar
  • 1/4 teaspoon each of salt, pepper, and cinnamon
  • SALAD INGREDIENTS
  • 14 ounces of fresh spinach
  • 2 ripe pears, thinly sliced
  • 1 small red onion, chopped

Instructions:

  1. In a non-stick pan, combine pecans and brown sugar and heat over medium heat until pecans are caramelized. Stir constantly.
  2. Combine white wine vinegar, olive oil, brown sugar, salt, pepper, and cinnamon.
  3. Combine spinach, red onion, and pears.
  4. Toss with dressing and sprinkle with pecans.

Black Bean and Rice Salad

Serves: 6

Source:

Serves: 6
Source:

Ingredients:

  • DRESSING
  • 1/2 cup olive oil
  • 3 tablespoons orange juice
  • 2 tablespoons red wine or balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1teaspoon chili powder
  • 2 – 3 drops of Tabasco or Hot Sauce
  • salt and pepper to taste
  • 3 cups cooked rice (1 cup raw)
  • 2 – 15 ounce cans black beans, rinced
  • 1 cup red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup green onion, chopped
  • 1/4 cup parsley or cilantro, chopped

Instructions:

  1. In a medium bowl, whisk together olive oil, orange juice, red wine vinegar, garlic, cumin, and chili powder.
  2. In a large bowl, combine cooked rice, black beans, red and green peppers, green onions, and parsley.
  3. Toss with half of the dressing to coat and refrigerate. Add additional dressing before serving.

Rosemary Mustard Marinade for Chicken

Serves: Marinade sufficient for 1 pound of meat.

Source:

Serves: Marinade sufficient for 1 pound of meat.
Source:

Ingredients:

  • 1/2 cup dijon mustard
  • 1/3 cup lemon juice
  • 2 teaspoons honey
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts

Instructions:

  1. In a shallow baking dish, combine mustard, lemon juice, honey,rosemary, and pepper.
  2. Add chicken and marinate for 20 minutes.

Shortcakes

Serves: 6

Source: Everyday Food

Serves: 6
Source: Everyday Food

Ingredients:

  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1 tablespoon white sugar
  • Topping
  • 2 tablespoons of cream
  • 2 tablespoons of white sugar

Instructions:

  1. Preheat oven to 450°.
  2. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon of sugar.
  3. Add 1 1/4 cups of cream and mix until just moistened.
  4. Turn dough onto a floured surface and pat into a 3/4 inch thick round.
  5. Cut out 8 rounds. Brush tops with cream and sprinkle with sugar.
  6. Bake for 15 to 20 minutes or until golden brown. Transfer to wire rack to cool.