• 1 cup flour, sifted (1/2 white; 1/2 whole wheat)
    1/2 cup oatmeal, uncooked
    1 cup brown sugar, packed
    1 teaspoon cinnamon
    1/2 cup chilled butter
    1/2 cup chopped nuts (optional)
    About 3 quarts sliced apples
    3 tablespoons corn starch
    1/2 teaspoon cinnamon
    2 tablespoons lemon juice

    Preheat oven to 375ºF.  Prepare two 8-inch square pans by spraying with cooking spray.  (Alternately, use one 9 x 13 pan.)

    In a mixing bowl combine the flour, oatmeal, brown sugar and cinnamon.  Mix well.  Drop in the cold butter and cut in using a pastry blender until nice and crumbly.  Stir in the nuts, if using.  Set mixture aside

    In a large mixing bowl, combine the apple slices, cornstarch, 1/2 teaspoon of cinnamon and lemon juice.  Toss to combine.  Divide apple mixture between the two prepared pans.  It’s okay if the apples mound up a bit over the edges of the pan.

    Carefully, divide the crumb mixture between the two pans.  Just sprinkle it all over the apples evenly.

    Place the two pans onto a more sturdy baking sheet and pop in the oven for 1 hour.

    Serve warm or at room temperature.

    To freeze, allow to cool completely.  Then cover with heavy duty foil, place in a large freezer bag, label and freeze.  To serve, pop into a 375ºF from frozen, foil removed, for about 35 minutes, or until hot throughout.

  • 4 large eggs — beaten until smooth
    2 teaspoons chopped parsley
    1/2 teaspoon dried Italian spice blend (I used Penzey’s Tuscan Sunset)
    1/2 teaspoon grey salt
    1/2 teaspoon garlic powder
    1/3 cup olive oil
    1 cup biscuit mix (Bisquik Heart Smart)
    4 cups zucchini — grated and squeezed to remove excess moisture
    1/2 cup cheddar cheese — grated (or mozarella)
    1/4 cup Parmesan cheese
    Marinara sauce — for dipping

    To the eggs add, parsley, spice blend, salt, garlic powder, oil & biscuit mix.

    Mix well.

    Add remaining ingredients, stir until mixed.

    Pour into a greased 9×13 pan.

    Bake 350f oven for 40-45 minutes or until golden.

    Cut into squares.

    Serve warm or cool with marinara sauce for dunking in.


  • 8 to 10 slices thick-cut bread
    1/4 cup butter, melted
    4 eggs
    1/3 cup sugar
    2/3 cup milk
    1 teaspoon vanilla
    1/4 teaspoon cinnamon
    pinch of salt

    Preheat oven to 350ºF.

    Cut the thick bread slices into thirds so you have 3 sticks per slice of bread.

    Combine remaining ingredients in a mixing bowl, beat well to combine.

    Dip bread sticks into the egg mixture one at a time, and place on a baking sheet that has been sprayed with cooking spray.

    Bake in a 350º oven for about 30 minutes. Flip the sticks over halfway through baking time to crisp both sides.

    **To freeze, allow to cool completely before wrapping well in a freezer bag. To reheat, pop in a 350 oven for about 8 minutes to refresh. Alternatively, they can be reheated in a microwave for a minute or two, but they will lose their crispness.

  • 12 large pasta shells — cooked (12 to 18)
    1 lb ground beef
    3 tablespoons taco seasoning
    1/2 cup water
    1 onion — chopped
    1 1/2 cups salsa — divided
    1 cup grated cheese — divided
    28 ozs. tomato sauce
    chili powder — to taste
    green onions — for garnish

    Brown ground beef and drain.

    Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.

    Mix together remaining salsa, tomato sauce,and chili powder.

    Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.

    Fill each shell with the ground beef mixture and place in pan.

    Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.

    Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).

    If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.


  • 12 pieces of chicken (I used wings)
    3 large limes — juice and zest of
    8 ounces liquid honey
    1 tablespoon grated fresh ginger
    1 garlic clove — crushed (optional)

    Combine lime juice, lime zest, honey, ginger, and garlic in a large ziploc bag.

    Add chicken and combine well.

    Squeeze out as much air as possible and freeze.

    Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts.

    Transfer chicken to a roasting pan and bake at 350 for 25-30 minutes (40-45 minutes for bone-in chicken), or until chicken is cooked through.

    You can also cook this chicken on the BBQ/grill if desired.

About The Recipe Trove

December 2017
S M T W T F S
« Aug    
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Archives