Tuesday, December 23, 2008

Warm Apple Cranberry Compote

Enjoy this easy, warm seasonal dessert!

Apple Cranberry Compote

Download this recipe card and the blank version
for your own apple recipe. on 4shared
or box.net

6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)

Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit.
Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

*I used canned cranberry and skipped the sugar.
I used Sandeman's Reserve Port and
served with Haggen Daas Vanilla Bean ice cream
& plain pound cake instead of sour cream.
I also used different kinds of apples and an asian pear.

This recipe card is made with these
products by Saxon Holt @SBE

Have a warm and yummy holiday!

Thanks Saxon Holt for the use of these graphics!

Tuesday, November 25, 2008

Mashed Sweet Potato with Nutmeg and Sour Cream

4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 350 degrees F

Rub the sweet potatoes with the oil and place in an
oven proof baking dish and roast potatoes until tender,
about 1 hour, turning once after 30 minutes.
When potatoes are cooked, set aside to cool for 10 minutes.
Cut the potatoes in half and squeeze the potato pulp
into a 3 quart saucepan. Set the flame to medium-low
and mash gently until smooth with a potato masher.
Add the salt, pepper, nutmeg, sour cream, and
butter and fold together until thoroughly combined.
Remove from the heat and serve immediately, or keep warm,
covered, until ready to serve.

Recipe courtesy Emeril Lagasse

on 4shared

Sunday, November 23, 2008

Pear and Cherry Buckle

1 (26-ounce) can cherry pie filling
2 (15-ounce) cans diced pears in syrup
1 teaspoon almond extract
1 (18.25-ounce) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19-ounce) packet maple and brown sugar instant oatmeal
1/4 cup sliced almonds
Whipped topping, for serving

Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.

In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.

Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.

Serve warm with whipped topping.

on 4shared 

Saturday, November 8, 2008

Invitations & Place Cards

Psst... I had to share these.....

Monday, November 3, 2008

Asian BBQ Pork

1 Pork Tenderloin
2 TBSP Soy Sauce
1 TBSP Hoisin Sauce (I like Iron Chef)
1-2 TBSP Asian or other Hot Chili Sauce,
1 clove garlic, 1/2 tsp Asian Five-Spice (or similar)
Combine all and cook in pan on high heat to brown.
Transfer to oven at 425, cook 25-30 minutes.

Hot Relish:
Asian or other Red Pear, diced
2 TBSP Chopped Dates or Raisins
1 Chile or other Hot Pepper, minced
1 TBSP Honey
Lemon Zest and/or 2 TBSP Lemon Juice
2 Scallions, finely Chopped
Optional: Chopped Walnuts & Fresh Chopped Mint
Sauteed lightly and serve over sliced pork


Pork Tenderloin
Asian or other Red Pear
Chile or other Hot Pepper

Cards made with Digital Kit Harvest Kitchen,
a collab by Saxon Holt & Tracey Monette at SBE

Monday, October 27, 2008

Harvest Mash

Mashed Sweet Potato & Butternut Squash

Medium Butternut Squash
Large Sweet Potato
Dash of Pumpkin Spice
Dash of White Pepper
Dash of Milk or Cream or Creamer
(I use Fat-Free Non-Dairy Hazelnut Coffee Creamer)

Microwave squash for 20 minutes.
First poke sharp knife into squash several times to prevent explosion.
Bake sweet potato till soft. Mash both together after discarding seeded area from squash.
Add spices and cream and mix till smooth. Bake covered until hot.

or box.net

Products by Ruth Davis/E-scapeandscrap

Pages by Katherine Lent

Thanks Ruth Davis for her generous use of her digital scrapbooking kit.

Best Chicken

Sauté Chicken breast with Lea & Perrins White Wine Worschershire, white wine, lemon juice,garlic, mushrooms & olives.
Serve over angel hair pasta or rice.
For variety use shitaki mushrooms, capers, green or black olives, hearts of palm, etc.

**To make extra quick, use pre-cut chicken breast tenderloins or thin cutlets.
Add in a tiny bit of olive oil in an non-stick pan. Use minced garlic or
garlic powder. To make more saucey, add chicken broth & flour or corn starch.

**Note: Use Lea & Perrins WHITE Wine Worschershire sauce for chicken,
not the original for beef!!

Wednesday, October 22, 2008

Angel Hair Pasta with Eggplant-Tomato Sauce

Angel Hair Pasta with Eggplant-Tomato Sauce
* or Zucchini

1 small eggplant or two large zucchinis
1 red bell pepper, sliced
angel hair pasta
2 large tomatoes, chopped
1 cup crumbled [low-fat] feta cheese
1/2 cup chicken broth

chopped fresh basil
chives, salt, pepper
crushed red pepper

Preheat grill or oven to med-high. Spray vegetables with with cooking spray.
Sprinkle with 1/2 tsp salt. Grill 2-3 minutes on each side Or roast at 425
for 10 minutes each side. Let cool and chop.

Cook pasta. Spray skillet and over med heat cook garlic, add tomatoes, till soft.
Add eggplant mixture, broth and herbs. Bring to boil.
Cook till thickened. Serve with pasta and sprinkle with cheese.


1 small eggplant
or two large zucchinis
1 red bell pepper
angel hair pasta
2 large tomatoes
crumbled [low-fat] feta cheese
chicken broth


These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements

Spicy Stir-Fry Chicken & Asparagus

web image by S. Wongkaew

Here's what I am making tonight!
Spicy Stir-Fry Chicken and Asparagus
from 'The New York Time Chicken Cookbook'

1 lb boneless chicken breast
1 large egg white
1 TBS cornstarch
Coarse salt to taste
1 TBS rice wine or dry sherry
1 TBS soy sauce
1/2 C chicken stock
Peanut or vegetable oil (about 6 TBS)
1 clove garlic, minced
1 TBS ginger, minced
3 scallions, sliced
3/4 lb asparagus, sliced on the bias in 1/2” pieces
1 TBS chili paste
1 tsp sesame oil
2 TBS fresh cilantro

Cut chicken into 1” cubes. Beat the egg white lightly and mix with half the cornstarch and
salt to form a smooth paste. Set aide.

In another bowl, mix the rice wine (or sherry) soy sauce, stock and remaining cornstarch
to form a smooth paste.

Toss the chicken into the egg mixture. Heat the oil in a wok or large sauté pan.
Fry the chicken cubes until golden and remove. Drain on paper towels. Pour off the oil,
leaving about one TBS in the pan.

Add garlic, ginger and scallions and stir-fry for one minute. Add asparagus and stir-fry
for two minutes or until bright green. Add the rice wine (or sherry) mixture and stir well.
Just before removing from heat, stir in the sesame oil. Sprinkle with cilantro and serve.

SHOPPING LIST: (assuming you have the basics)

1 lb boneless chicken breast
1/2 C chicken stock
1 TBS ginger, minced
3 scallions, sliced
3/4 lb asparagus, sliced on the bias in 1/2” pieces
1 TBS chili paste
1 tsp sesame oil
2 TBS fresh cilantro

Download this recipe card or a blank one on box.net

Spicy Stir-Fry Chicken & Asparagus, 4shared

Blank Poultry Recipe Card, 4shared

These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements

UPDATE: I did not find this to be as flavorful as I would have liked and certainly was not spicy. I didn't leave anything out, so do adjust seasonings to YOUR liking to avoid BLANDNESS!

Tuesday, October 21, 2008

Chicken Cacciatore

Tonight I am doing this in the crockpot...

Chicken Cacciatore:

Chicken Sampler Pack or
Broiler-Fryer, cut up
Onion, Garlic & Mushrooms, sliced
Jar of Sauce (I like Francesco Rinaldi)
Optional: Green Peppers & Black Olives

Simmer chicken in sauce in large pot.
Sauté onion, garlic & mushrooms
and add to pot. Add italian spices ask you like.

Simmer until cooked through. Serve with pasta.

Chicken Sampler Pack or
Broiler-Fryer, cut up
Onion, Garlic & Mushrooms, sliced
Jar of Sauce (I like Francesco Rinaldi)
Optional: Green Peppers & Black Olives

Recipe Card on 4shared

Friday, October 17, 2008

Spaghetti Squash Italian Style

Spaghetti Squash Italian Style
Great make ahead dish to heat up your evening meal!

Spaghetti Squash Italian Style

Spaghetti Squash
Zucchini, Tomato
Onion, Garlic
Basil, Oregano
Olive Oil

Tomato Sauce, Angel Hair Pasta

Wash well and poke holes in Spaghetti Squash with
a thin knife and microwave for 15-20 minutes.

In olive oil sauté chopped onion and minced
garlic, sliced mushrooms, chopped tomatoes,
quartered zucchini and fresh or dried herbs.
Cook together until almost done.

Meanwhile cook small amount of angel hair
until almost done as well. Slice open squash
and scoop out the seedy area in the middle.
With a fork shred out the spaghetti squash in
to a baking dish and add the pasta and
vegetable mixture. Mix together well.

*Add optional tomato sauce and or pasta.
I also added some leftovers to mine:
chicken, chopped
hearts of palm and black olives.

Cover with foil and bake for 15 minuted at 350F.

*If heating up from the refrigerator,
heat at 375F for 30-40 minutes or
until heated through. Remove foil
10 minutes before done to crisp
up the top a bit.

Spaghetti Squash
Zucchini, Tomato
*assuming that you have the basics spices & herbs in the house!

4x6 recipe card and this blank. 
Created by me with Harvest Memories
courtesy of Victoria Lipp at Snap2Scraps.

Download both here