Red Cabbage

This recipe uses a 2 lb head of red cabbage. Large cabbages are about 4 lbs so for a crowd, you can double this recipe.

Red Cabbage
Father Andrew’s Red Cabbage
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Red Cabbage
Father Andrew’s Red Cabbage
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Ingredients
Servings:
Instructions
  1. Sauté chopped onions in Butter and olive oil.
  2. Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
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Sauerbraten
Sauerbraten
Braised Brussel Sprouts
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Sauerbraten
Braised Brussel Sprouts
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Ingredients
Servings:
Instructions
  1. In a large frying pan melt the butter and add oil and heat on low add the Brussel sprouts to the melted butter and oil and coat the sprouts. Add instant onion add Cayenne pepper to the mixture and simmer for 10 minutes then add ¼ cup of water then they will get a little brown and crunchy add salt and then Hoisin Sauce coat the Brussel Sprouts and cook for 1 minute on low.
  2. Serve with Sauerbraten and noodles.
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Bangers and Mash

Here is a healthier version of the famous Irish dish, Bangers & Mash.

Bangers and Mash
Banger's and Mash
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Bangers and Mash
Banger's and Mash
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Ingredients
Mash
Servings:
Instructions
Bangers
  1. Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
  2. In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
  3. Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.
Mash
  1. Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese. *Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
    Mash
  2. Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.
Recipe Notes

Nutrition Per Serving

Calories 178
Fat 31 g
Carbohydrates 6g
Protein 15 g

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Beer Cheese Soup
Beer Cheese Soup
Beer Cheese Soup- Kathryn Raaker‘s Version
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Beer Cheese Soup
Beer Cheese Soup- Kathryn Raaker‘s Version
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Ingredients
Servings:
Instructions
Roux
  1. Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.
Soup
  1. Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce. Once all is combined, stir in the cheeses. Continue cooking until cheese is melted. Reduce heat and simmer 10 min. Serve in a Bread Bowl. Will serve 2 to 5 people.
Recipe Notes

Rather than getting one round loaf, purchase smaller bread bowls and serve individually.

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Mini Pineapple Upside Down Cakes

You will need two (2) 10 oz ramekins for this recipe

Mini Pineapple Upside Down Cakes
Pineapple upside down Cake –Miniatures
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PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Servings
2 servings
Servings
2 servings
Mini Pineapple Upside Down Cakes
Pineapple upside down Cake –Miniatures
Print Recipe
PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven 350°
  2. Pour 1 tsp butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
  3. In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over pineapple.
  4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.
Recipe Notes
Nutrition

8 g fat (5 g sat. Fat)
21 mg chol.
318 mg sodium
53 g carb.
1 g fiber
3 g protein

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A typical easy Mexican or South American Recipe

Empanada Sunburst
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Pie Crusts
Servings: people
Instructions
  1. Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  2. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  3. Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  4. Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
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Lighter Polish Cream Cheese Coffee Cake

People are always asking me for this recipe, so I’m sharing this version made with Splenda. Hope you enjoy it.

Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
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Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Ingredients
Main Ingredients
Filling:
Topping:
Servings: 9 x 13 pan
Instructions
Main Ingredients
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat Splenda, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
Filling
  1. Beat cream cheese, Splenda, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonful’s over cream cheese mixture.
  2. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes 50 minutes
Topping
  1. Mix walnuts, Splenda brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
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Collard Greens Sauteed
Collard Greens Sauteed
Sautéed Collard Greens
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Collard Greens Sauteed
Sautéed Collard Greens
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Ingredients
Servings:
Instructions
  1. Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
  2. Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
  3. In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
  4. Remove from heat, add vinegar, if desired, and stir.
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Rustic Apple Tarts

This recipe is courtesy Chef, Aaron McCargo from Fresenius Kidney Care. Check out their website for more healthy recipes.

Rustic Apple Tarts
Rustic Apple Cinnamon Filled Phyllo Pastries
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Servings
6 Servings
Servings
6 Servings
Rustic Apple Tarts
Rustic Apple Cinnamon Filled Phyllo Pastries
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Servings
6 Servings
Servings
6 Servings
Ingredients
In a Small Bowl:
Servings: Servings
Instructions
Apple mixture:
  1. Preheat oven to 350° F. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat. Turn off heat and set mixture aside.
Phyllo dough pastries:
  1. Lightly grease a large 6-muffin tin pan. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture. Fold excess phyllo dough over the apples in each muffin cup. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown. Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.
Recipe Notes
Nutritional Information:

Calories 280 cal, Total Fat 13 g,  Saturated Fat 8 g, Trans Fat 0 g,  Cholesterol 31 mg,  Sodium 97 mg,  Carbohydrates 38 g,  Protein 2 g,  Phosphorus 33 mg,  Potassium 177 mg, Dietary Fiber 4.9 g,  Calcium 44 mg

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Cooked Apples w/ Raisins & Pecans
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Servings
4 servings
Servings
4 servings
Cooked Apples w/ Raisins & Pecans
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Core, peel and slice apples. In a large skillet, melt butter and brown sugar. Add apple slices. Sprinkle with raisins, pecans and brown sugar. Cook for several minutes.
Option:
  1. Serve with a scoop of vanilla ice cream on top.
Lower calorie option:
  1. Omit butter and brown sugar. Spray skillet with cooking spray to brown Apples. Substitute Splenda or other sugar substitute in place of brown sugar.
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