Turkey & Wild Rice Casserole

Taken from Realistic Eats

2 cups wild rice

1T olive oil and cooking spray

1 lb. fresh sliced mushrooms

2 carrots sliced

3 stalks of celery sliced

1/2 onion chopped

2 tsp salt

1/4 tsp pepper

3 cups cooked turkey diced

2 tsp dried sage
1/2 cups slivered almonds

3 cups chicken stock - reduced sodium and fat

1 1/2 cups light cream

2 T sherry or lemon juice

1/4 cup dried cranberries

Cook rice according to package directions. Let cool.

In a large skillet or dutch oven heat oil and saute all of the vegetables until tender. Then add all of the remaining ingredients and simmer until slightly thickened.

Spray a 13x9 casserole dish with cooking sprat. Preheat oven to 350. Place rice in bottom of casserole dish and then top with the meat mixture. Cover and bake for 20 minutes and then uncover and and cook another 10-15 minutes until thickened.

Ramos House Pancakes

4 eggs
2 cups buttermilk
2 cups sour cream
2 cups flour
1 tbsp baking powder
1 tbsp baking powder
1 tsp salt
2 tbsp sugar
8 oz butter, melted

In a large mixing bowl, combine eggs, buttermilk, sour cream, melted butter and sugar. Whisk well and set aside. Sift together flour, baking soda and baking powder. Pour wet ingredients into the dry. Whisk together. Pour batter in circles on a hot griddle.

Chex Muddie Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
   

Potatoes Supreme

These are the most unhealthy potatoes ever but they are really good.

8-9 potatoes cooked and cooled overnight
1/2 cup butter
2 cups sour cream
2 cups grated cheddar cheese
1/3 cup minced onion
1/2 tsp salt
1/4 tsp pepper

Run potatoes through Cuisinart grater. Mix in all other ingredients. Place in baking dish. Cook at 350 for 35 minutes.

Samoa Cookies

1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips

Place each shortbread cookie in rows on parchment paper. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.

Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat.

Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.

Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely.

Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.

Store in airtight container.

Apple Cake

Taken from Made by Melissa

3-5 Granny Smith Apples
1/2 cup finely chopped walnuts
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour, divided
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Preheat oven to 350 degrees. Peel and finely chop apples. In the bowl of a stand mixer or a large mixing bowl, combine oil, sugar, eggs and vanilla. Beat of medium speed until well mixed, at least 3-5 minutes. Add 1 cup of flour, cinnamon, nutmeg and baking soda, mix well. Add second cup of flour and mix until just blended, this will make the batter very thick. Fold in apples and walnuts.

Grease and flour a bundt or tube pan. Pour batter into pan, bake 50-60 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack for 10-15 minutes. Run a knife along the edges of the cake and remove from pan by flipping onto another wire rack or plate, invert onto a wire rack and cool completely.

Risotto Primavera

Taken from Paved With Good Intentions

1/2 pound asparagus
5-6 cups homemade chicken stock
1/2 teaspoon saffron strands, crumbled
2 tablespoons butter
3 tablespoons olive oil
1 medium red onion, diced
1 smallish carrot, diced
2 small zucchini, diced
1/2 teaspoon salt
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup thawed frozen peas
1/2 cup Parmesan cheese, plus extra for the table
Salt and pepper to taste

Cut off the tips of the asparagus and dice the top half of the stalks (discard the rest), and set the diced asparagus aside.

Bring the stock to a steady simmer in a saucepan. Add saffron to stock.

Melt 2 tablespoons of the butter with the olive oil in a heavy-bottomed saucepan. Add the onion and cook for about 6 minutes, until its golden.

Add the carrot and cook for 5 minutes more. Add the zucchini, diced asparagus, and ½ teaspoon salt, and cook for about 5 minutes more.

Add the rice and stir until it is coated with the oil. Add the wine and cook, stirring, until it has evaporated, about 3 minutes. Now slowly add enough simmering stock to cover the rice, and cook, stirring, until it has evaporated. Keep adding, stirring, and evaporating for about 20 minutes, until the rice is soft on the outside and still has a bit of a bite at the center. Remove the pan from the heat, and add the peas and cheese. Taste for salt and pepper, and serve with extra cheese for people to add to their own taste.

Serves 4.