Monday, December 29, 2014

Stuffing Waffles w/Turkey and Gravy ala ~DKBB~

Stuffing Waffles w/Turkey and Gravy ala ~DKBB~

Here’s an ingenious use for leftover stuffing, turkey and gravy!

Leftover stuffing (cooked* or uncooked)
Chicken broth
1 egg, beaten
  • Warm the leftover stuffing up a bit.
  • Add egg; add chicken broth as desired to make mixture pliable and mixable.
  • Heat your waffle iron; place a ball of the mixture on each section of the waffle iron; close the waffle iron and cook (4 to 7 minutes should do it).
  • The “waffles” may not hold together real well, but they will be crispy and hot.
  • Place thinly sliced turkey on each waffle and top with hot turkey gravy.
  • You can add cranberries as a garnish if you desire.
* Cooked stuffing will require a bit more chicken broth to make it pliable and mixable.

Saturday, December 27, 2014

Quinoa Breakfast Hash Browns ala ~DKBB~

Quinoa Breakfast Hash Browns ala ~DKBB~
(adapted from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming)

1/3 cup quinoa (I used a tri-color blend of quinoa for mine, but any kind will work)
2/3 cup water
(or you can use leftover cooked quinoa)
3 cups peeled and grated raw potato (or 3 cups thawed shredded hashbrowns)
2 large eggs
¼ cup onion, minced -and/or-
¼ cup green pepper, minced -and/or-
1 small can green chilies* (well drained­) -and/or-
2 to 4 Tbsp. crumbled cooked bacon -and/or-
2 to 4 Tbsp. crumbled cooked chorizo or sausage
1 teaspoon fine grain sea salt
½ teaspoon pepper
2 Tbsp. butter (or you can use bacon grease)
2 green chopped onions (for garnish)
  • Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes.  After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes.  Gently fluff the quinoa with a fork and allow the quinoa to cool. (Or, skip all this if you are using leftover quinoa.)
  •  In a large bowl, mix the cooked quinoa with the eggs, grated potato, pepper, and salt.  Heat a large skillet over medium heat and melt butter (or bacon grease) in the pan. Scoop ⅓ -½ cup of the mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture. 
* If you choose to use green chilies and/or chorizo, you might want to use Southwestern Style Egg Beaters (instead of 2 eggs).

Wednesday, December 24, 2014

Mom's Million Dollar Fudge ala ~DKBB~

Mom’s Million Dollar Fudge ala ~DKBB~
(original recipe from Lyola Brown)

This was a Christmas tradition, and a Christmas favorite, in my house when I was growing up. It is a tradition in my house now as well. Enjoy!

4 cups sugar
1 can evaporated milk
1 cube (1/2 cup) butter

Cook the above ingredients in a heavy pan for 8 to 10 minutes, making sure all the sugar has dissolved.

1 large Hershey bar (the really big kind – use either regular milk chocolate or Special Dark chocolate)
16 to 18 oz. semi-sweet chocolate chips
1 jar (7 oz.) marshmallow cream
  • Break the Hershey into small pieces in a large bowl.
  • Add chocolate chips and marshmallow crème to bowl (you can add chopped nuts here, if desired).
  • Pour the heated mixture over all the ingredients in the large bowl and stir until all is melted (this will take a while).
  • When all has cooled a bit, pour into a large greased pan (11x7 works, or 9x13).
 When completed cooled, cut into small squares. Store in refrigerator.

Tuesday, December 16, 2014

Tater Tot Casserole ala ~DKBB~

Tater Tot Casserole ala ~DKBB~

1½ to 2 lbs. hamburger
½ onion, chopped
1 can cream of celery soup
1 can cream of mushroom soup
½ to ¾ cup milk
½ to 1 package crisp tater tots
  • Preheat oven to 375° F.
  • Brown hamburger with onions, adding salt and pepper to taste, drain.
  • Combine soups and milk, mixing well.
  • In large casserole dish, layer hamburger, soup mixture, and tater tots, then repeat layers, ending with tater tots.
  • Bake uncovered for 1 hour. 

Pork Chops w/Honey-Balsamic Glaze ala ~DKBB~

Pork Chops with Honey-Balsamic Glaze ala ~DKBB~
(original recipe by Nicole Clayton on

4 bone-in pork loin chops
½ tsp. crushed red pepper
½ tsp. salt
½ tsp. pepper
2 tbsp. olive oil

½ cup balsamic vinegar (Wildly Delicious Fine Foods Black Heat Hot Spice Balsamic Vinegar)
½ cup honey
2 tsp. dried minced onion
2 garlic cloves, minced
1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed
⅛ tsp. salt
⅛ tsp. pepper
¼ cup butter, cubed
  • Sprinkle pork chops with crushed pepper flakes, salt, and pepper (both sides).
  • In a large skillet, heat oil over medium heat; add pork chops; cook for 5 -7 minutes per side or until meat reaches desired doneness (for medium, a meat thermometer should read 160°). Remove from pan and keep warm.
  • In the same skillet, whisk the vinegar, honey, minced onion, garlic, rosemary, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 6 – 8 minutes or until slightly thickened, stirring occasionally.
  • Remove from heat and whisk in butter until melted.

Sunday, December 14, 2014

Kick-It-Right Chili ala ~DKBB~

Kick-It-Right Chili ala ~DKBB~
(original recipe by Vickie Grover of Corvallis, OR)

2 Tbsp. olive oil
1 onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 lb. ground beef
1 can (15.5 oz.) red kidney beans, drained and rinsed
1 can (15.5 oz.) black beans, drained and rinsed
1 can (14.5 oz.) stewed tomatoes
1 small can green chilies
1 cup water
¼ cup tomato paste
¼ cup honey
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
¼ to ½ tsp. hot sauce
Shredded cheese, sliced scallions, corn chips (all optional)
  • Sauté the onion, green pepper, and garlic until tender in the olive oil in a small pan.
  • Brown the hamburger in a larger pan.
  • Combine the remaining ingredients in a large bowl and mix well.
  • Place the hamburger and sautéed veggies in the bottom of a slow cooker; pour the mixed remaining ingredients on top. Cook on Low for 4 to 6 hours, stirring occasionally.
  • Serve with shredded cheese, scallions, and/or corn chips as garnishes (if desired).
This is a sweet version of chili; adding more hot sauce will give it more of an edge; less hot sauce will keep in very mild.

Friday, December 12, 2014

Hawaiian Chicken with Fruit & Veggie Kabobs ala ~DKBB~

Hawaiian Chicken with Fruit &Veggie Kabobs ala ~DKBB~
(original recipe from Cooking Light January 2011)

¾ cup pineapple juice
1 small can crushed pineapple
5 Tbsp. ketchup
5 Tbsp. lower-sodium soy sauce
3 to 4 tsp. minced (peeled) ginger
5 garlic cloves, minced or chopped
½ to 1 tsp. crushed red pepper (or to taste)

4 (6 oz.) skinless, boneless chicken breasts
Cooking spray (for grill pan)

Pineapple (and any other fruit you’d like) cut in chunks to fit on skewers
Veggies (green peppers, onions, and any other veggies you’d like) cut in chunks to fit on skewers
  • Combine first 7 ingredients to create marinade.
  • Place ¼ cup marinade in a zip-loc bag with the chicken breasts and seal the bag. Chill 4 or more hours.
  • One hour before you are ready to grill the chicken, toss ¼ cup of remaining marinade with veggies/fruits in zip-loc bag and chill. After 1 hour, remove veggies/fruit from bag and place on prepared skewers.
  • When you are ready to grill the chicken and the skewers (using either a grill pan [sprayed with cooking spray] on the stove or a charcoal or gas grill), remove chicken from the bag, discarding marinade that remains in the bag. Sprinkle chicken with salt and pepper. Place it (and the skewers) on grill (or grill pan) and baste it with 2 Tbsp. of reserved marinade. Cook 6 minutes. Turn chicken over; salt, pepper, and baste, cook 6 minutes. 
  • Cook fruit/veggie kabobs to desired texture/doneness.
Serve with cooked rice.

Saturday, November 15, 2014

Spinach-Mushroom Scrambled Eggs ala ~DKBB~

Spinach-Mushroom Scrambled Eggs ala ~DKBB~
(original recipe by Rachelle McCalla in December 2014 Taste of Home)

4 eggs
4 egg whites
¼ cup half & half (or cream)
¼ tsp. salt
¼ tsp. pepper
1 cup thinly sliced fresh mushrooms
1 cup fresh baby spinach, chopped
2 to 4 Tbsp. shredded cheese (your choice…I used Italian blend)
  • In a bowl, whisk eggs, egg whites, half & half (or cream), salt, and pepper until well blended.
  • In a nonstick skillet, melt butter over medium-high heat; add mushrooms; cook and stir 3 to 4 minutes until tender; add spinach; cook and stir until spinach is wilted; reduce heat to medium.
  • Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains.
  • Sprinkle cheese over eggs, cover for 1 minute to melt.
Serves 4.

Friday, November 14, 2014

Italian Burritos ala ~DKBB~

Italian Burritos ala ~DKBB~
(original recipe by Donna Holter in December 2014 Taste of Home)

1 lb. lean ground beef
¼ cup diced green pepper
½ onion, diced
½ to 1 clove garlic, minced
1 small can mushroom stems & pieces,
   chopped and divided
2 cups marinara sauce, divided
¼ tsp. garlic salt
¼ tsp. white pepper
¼ tsp. Italian seasoning
½ to ¾ cup shredded Italian cheese
8 whole wheat tortillas 
  • Preheat oven to 375°.
  • In large skillet, cook beef, onion, and green pepper over medium heat, breaking into small crumbles; drain.
  • Stir in 1 cup marinara sauce, garlic powder, Italian seasoning, ½ of the mushrooms, and cheese.
  • Spoon filling (⅓ to ½ cup) onto center of each tortilla; fold bottom and sides of tortilla over filling and roll up; place in baking dish or on baking sheet coated with cooking spray.
  • Bake 10 to 15 minutes or until bottoms are light brown.
  • While the burritos are baking, combine the remaining 1 cup of marinara sauce with the remaining mushrooms and heat thoroughly. Spoon over burritos to serve.

Thursday, October 30, 2014

Weeknight Cabbage Kielbasa Skillet ala ~DKBB~

For a quick and easy weeknight dinner, give this a try...I think you'll be pleasantly surprised!

Weeknight Cabbage Kielbasa Skillet ala ~DKBB~
(original recipe by Beverly Batty in Dec 2014/Jan 2015 Simple & Delicious)

1½ tsp. cornstarch
¼ cup cider vinegar (or for more of a kick, use BLACK HEAT hot spice balsamic vinegar by Wildly Delicious Fine Foods)
1 tbsp. honey
1 tsp. Dijon mustard (or for more of a kick, use horseradish mustard)
¼ tsp. salt
¼ tsp. white pepper
1 tbsp. canola oil
1 pkg. (14 oz.) smoked kielbasa, sliced
2 medium potatoes, diced (you can use red potato unpeeled or russet potatoes peeled)
½ large sweet onion, sliced
½ cup red pepper, chopped
4 bacon strips, cooked and crumbled (or 4 tbsp. real bacon bits)
1 tbsp. canola oil
½ cup water
1 cube beef bouillon
1 pkg. (14 oz.) coleslaw mix
  • In a bowl, whisk the first 6 ingredients together until smooth. Set aside.
  • In a skillet, heat 1 tbsp. canola oil over medium-high heat; add in kielbasa, potatoes, onion, red pepper, and bacon; cook and stir 3 to 5 minutes or until kielbasa is lightly browned.
  • Dissolve beef bouillon in water, then add to skillet, bringing all to a boil; reduce heat and simmer, uncovered, 6 to 8 minutes, or until potatoes are almost tender.
  • Add coleslaw, cook covered 4 to 6 minutes more, or until coleslaw is tender, stirring occasionally.
  • Stir cornstarch mixture and add to skillet; bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens.

Thursday, July 31, 2014

Bacon-Pepper Stuffed Squash ala ~DKBB~

Bacon-Pepper Stuffed Squash ala ~DKBB~
(original recipe from
2 quarts water
1 tsp. salt, divided
2 medium summer squash (yellow or zucchini)
2 Tbsp. finely chopped onion
3 Tbsp. chopped pepper (any kind, but hot ones are better)
2 Tbsp. butter, divided
1 Tbsp. all-purpose flour
¼ cup milk
½ cup shredded cheddar cheese, divided
4 Tbsp. crumbled cooked bacon, divided
1/8 tsp. pepper
¼ cup dry bread crumbs
  • In a Dutch oven, bring water and ½ tsp. salt to a boil; add squash; cover and cook for 8-10 minutes or until crisp-tender; drain.
  • When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell; invert shells on paper towel.
  • In a saucepan, sauté onion and peppers in 1 Tbsp. butter.
  • Stir in flour until blended; gradually add milk; bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add ¼ cup cheese, 2 Tbsp. bacon, pepper, and remaining salt.
  • Drain reserved squash pulp and stir into bacon mixture; spoon into shells.
  • Place in lightly greased baking dish or dishes.
  • Melt remaining butter; toss with bread crumbs; sprinkle over squash.
  • Bake uncovered at 375° for 20 minutes.
  • Sprinkle with remaining cheese and bacon, and bake 5-10 minutes longer or until cheese is melted. 

Sunday, June 8, 2014

Slow Cooker Gems for Busy Summer Days

Here are a couple of slow cooker recipes for those too-busy days of summer:

Asian Pork Wraps ala ~DKBB~
(original recipe by Andrew Devito in the April/May 2014 Taste of Home)

1 boneless pork shoulder roast, 3 to 4 lbs.
1 medium onion, chopped
1 cup water
1 cup sweet-and-sour sauce
¼ cup cooking sherry
¼ cup soy sauce (I use “lite” or “reduced sodium”)
1 envelope onion soup mix
1 Tbsp. minced fresh gingerroot
3 cloves garlic, minced
1 pkg. Asian chopped salad or 1 small cabbage, shredded
Flour tortillas, 6-inch, warmed
1 small onion, chopped, for garnish if desired
  • Place roast and medium chopped onion in slow cooker.
  • In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, gingerroot, and garlic until blended; pour over pork roast.
  • Cook, covered, on low 6 to 8 hours or until meat is very tender.
  • When cool enough to handle, shred pork with two forks.
  • Place the leftover sauce the pork cooked in into a serving bowl or decanter.
  • To serve, spoon about 1/3 cup shredded pork into the center of a tortilla, top with about ¼ cup of the Asian chopped salad (or shredded cabbage); use the sauce and the chopped small onion as garnishments as desired.
  • Fold the bottom of the tortilla over the filling; fold in both sides to close.

Slow Cooker Mushroom Chicken & Peas ala ~DKBB~
(original recipe by Jenn Tidwell in the April/May 2014 Taste of Home)

4 boneless chicken breast halves
1 envelope onion mushroom soup mix
1 cup water
½ lb. sliced baby portabello mushrooms
1 medium onion, chopped
4 cloves garlic, minced
½ to 1 tsp. white pepper
2 cups fresh or frozen peas
  • Place chicken breasts in slow cooker. Sprinkle with soup mix, pressing into chicken to help seasonings adhere.
  • Add water, mushrooms, onion, garlic, and white pepper.
  • Cook, covered, on low 3 to 4 hours or until chicken is tender.
  • Stir in peas and cook, covered, until peas are tender (about 10 minutes for frozen peas, longer for fresh).

Sunday, February 23, 2014

A Great Spaghetti Dinner

Slow-Cooked Spaghetti Sauce ala ~DKBB~
(original recipe by Shelley McKinney in Taste of Home Best of Quick Cooking 2009)

½ lb. ground beef
½ lb. bulk Italian sausage
1 medium onion, chopped
¼ to ½ cup garlic snapes, chopped (optional)
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 to 2 cans (4 oz. each) mushroom pieces
1 bay leaf
1 Tbsp. brown sugar
4 garlic cloves, minced (use 3 garlic cloves if also using garlic snapes)
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried thyme
1 tsp. salt
  • Brown hamburger and sausage until meat is no longer pink; drain.
  • Sauté onion and garlic snapes in a small amount of olive oil.
  • Combine remaining 11 ingredients in crock pot and stir well.
  • Add in browned meat and sautéed onion and garlic snapes, stirring well.
  • Cover and cook on low for 7 to 8 hours or until heated through; discard bay leaf.
  • Serve over hot spaghetti.  

Oregano Herb Bread for the Bread Machine
 ala ~DKBB~
(original recipe from The Big Book of Bread Machine Recipes)

1⅔ cups water (a little hotter than the hottest tap water)
3 Tbsp. olive oil
⅔ tsp. sugar
¾ tsp. salt
¼ to ½ tsp. garlic powder (optional)        
1¾ tsp. parsley, dried
1¾ tsp. thyme, dried
1⅓ Tbsp. oregano, dried
3½ cups bread flour
½ cup dry milk powder
2 tsp. yeast 

Makes 1 large loaf.
  • Place all ingredients in the order listed in the bread machine. Set machine to Basic cycle, Medium crust. 
  • Bread is delicious cut into strips, buttered and sprinkled lightly with garlic salt, then baked in the oven at 425° for 10 minutes.
Leftover bread makes fantastic croutons!

Monday, January 27, 2014

Mexicali Hamburger Casserole ala ~DKBB~

Mexicali Hamburger Casserole ala ~DKBB~
(original recipe from Better Homes & Gardens)

1½ lb. lean ground beef
½ small onion, diced
½ each of at least 4 different peppers, diced (red, green, yellow, orange, Anaheim, pablano, pasidlla…whatever floats your boat)
½ to 1 small can green chilies, drained (optional)  
½ to 1 small can sliced olives, drained (optional)
1 can Mexican-style diced tomatoes, drained
12 oz. pkg. frozen whole kernel corn, thawed
1 cup shredded pepperjack cheese
½ cup all-purpose flour
½ cup yellow cornmeal
1 Tbsp. sugar
1¼ tsp. baking powder
½ tsp. salt
¼ tsp. turmeric
¼ tsp. cumin
¼ tsp. coriander
½ tsp. dried cilantro
⅔ cup milk
1 egg, beaten
2 Tbsp. cooking oil
  • Preheat oven to 350 degrees F.
  • In medium to large skillet cook and brown beef with peppers and onion; drain off fat.
  • Stir undrained tomatoes, thawed corn,  hamburger, peppers and onions (and green chilies and/or sliced olives) together.
  • Pour all into greased 2- to 3-qt. baking dish and top with ⅔ cup shredded cheese.
  • For corn bread topping: in medium bowl combine flour, cornmeal, sugar, baking powder, salt, and spices. Stir in egg, milk, and oil. Evenly spread on beef mixture and sprinkle with remaining cheese.
  • Bake, uncovered, 35 to 40 minutes or until topping is set. Let stand 5 minutes.

Friday, January 24, 2014

Instant Mini Pot Pies ala ~DKBB~

Instant Mini Pot Pies ala ~DKBB~
(original recipe from a Campbell’s Soup ad)

1 can cream of whatever* soup
8 oz. frozen mixed vegetables (about 1½ cups), thawed
1½ cups diced meat (ham, turkey, or chicken), optional
¼ cup diced peppers (your choice), sautéed
1 pkg. refrigerated biscuits (large size, 8 biscuits)
½ cup shredded cheddar cheese (optional)
Herbs/spices to taste:
Garlic salt
Cracked pepper
Tumeric (just a dash of this)
*cream of chicken or cream of chicken w/mushroom (for meat version), cream of celery, broccoli, or asparagus (for veggie or meat version), cheddar cheese (for shredded cheddar cheese version)
  • Heat oven to 350° F.
  • Spray muffin cups in large-muffin pan (6-muffin size).
  • Mix together soup, thawed veggies, meat, sautéed peppers, and herbs/spices.
  • Using a rolling pin and a bit of flour, roll 6 of the biscuits into large, flat rounds; place 1 each in the 6 muffin cups to create the pot pie crust.
  • Fill each cup with the soup/veggie mixture; if you are using the cheddar soup, sprinkle the top of each filled cup with shredded cheddar cheese and/or mix it with the soup/veggie mixture.
  • Peel apart the remaining two muffins (as best you can) and use them as the “top” for the filled tins.
  • Cook for 17 to 19 minutes or until biscuits are golden; let cool in the pan on a wire rack for 5 minutes.
You can freeze the leftover individual pot pies and warm them up in the oven later.

Thursday, January 23, 2014

Red Quinoa and Black Rice ala ~DKBB~

Red Quinoa and Black Rice ala ~DKBB~

You can substitute any color of rice or quinoa to make this healthful dish, which works as a vegetarian main course (esp. if you include the black beans) or hearty side dish.

1/2 c. short-grain black rice
1 c. red quinoa, rinsed well
1 bay leaf
¼ tsp. kosher salt plus more
1 can black beans, rinsed well (optional)
4 tbsp. extra-virgin olive oil, divided
1 small onion, finely chopped
Any number of any / many types of peppers, diced
3 large garlic cloves, minced
2 to 3 tsp. cumin seeds
3 tbsp. fresh lemon juice
⅛ to ¼ c. chopped fresh cilantro
¼ c. chopped flat-leaf parsley (optional)
2 tbsp. 1" pieces chives or chopped green onions
Freshly ground black pepper
1 avocado, peeled, pitted
  • Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
  • Meanwhile, combine quinoa, bay leaf, ¼ tsp. salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  • Heat 2 tbsp. oil in a large skillet over medium heat. Add peppers and onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice and black beans; mix well. Stir in remaining 2 tbsp. oil, fresh lemon juice, cilantro, and parsley. Season to taste with salt and pepper.
  • Cut avocado (diced or into wedges). Serve salad with chopped green onions and avocado for garnish.

Wednesday, January 15, 2014

Borscht ala ~DKBB~

Borscht ala ~DKBB~
(original recipe from Serving Up The Harvest by Andrea Chesman)

I grow beets in my garden or buy them at farmers' markets and freeze a lot of them for use in the winter. I love to make borscht on cold winter nights.

6 medium-size beets, tops and roots trimmed to 1 inch
1 medium-size onion, diced
2 medium-size russet potatoes, peeled and diced
3 cups vegetable broth
2 Tbsp. chopped fresh dill (plus additional for garnish)
2 Tbsp. fresh lemon juice, or to taste
Salt to taste
Freshly ground pepper and/or white pepper to taste (I prefer white pepper)
Sour cream or plain yogurt for garnish (topped with the extra chopped dill)

To prepare the beets:
  • Preheat oven to 400°F.
  • Wash the beets but do not peel.
  • Divide beets between 2 large sheets of heavy-duty aluminum foil and fold each to form a well-sealed packet.
  • Roast beet packets for 50 to 60 minutes, until beets are easily pierced with a fork.
  • Remove from the oven, open the packets, and let cool.
  • When the beets are cool enough to handle, peel and cut into shoestrings.

To prepare borscht:
  • Combine onion, potatoes, broth, and dill in medium saucepan.
  • Bring to a boil, then reduce the heat and simmer until potatoes are completely tender, about 20 minutes.
  • Cool briefly.
  • Mash the potatoes in the broth.
  • Stir in the beets and season with lemon juice, salt, and pepper.
  • Serve hot or chilled, garnishing each bowl with a dollop of sour cream or plain yogurt and a sprinkle of chopped dill.

Serves 4 to 6.

NOTE: If you like, chop the beet greens and steam them until they are tender (3 to 5 minutes); stir the greens into the broth along with the beets.

Tuesday, January 7, 2014

Southwest Black Bean & Corn Quinoa

Southwest Black Bean & Corn Quinoa ala ~DKBB~
(original recipe by Lindsay McSweeney in the Feb/Mar 2014 Simple & Delicious magazine)

2 Tbsp. canola oil
1 medium onion, diced
1 medium red pepper, diced
1 celery rib, diced
2 tsp. chili powder
⅛ tsp. cumin
⅛ tsp. turmeric
⅛ tsp. coriander
¼ tsp. salt
¼ tsp. pepper
2 cups vegetable broth
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 oz.) black beans, rinsed and drained
Dried cilantro (or you can use fresh minced) to taste
  • In a large skillet, heat oil over medium heat; add onion, red pepper, celery, and seasonings; sauté and stir 5 to 7 minutes or until veggies are tender.
  • Stir in vegetable stock and frozen corn; bring to a boil.
  • Stir in quinoa; reduce heat and simmer, covered, 12 to 15 minutes or until liquid is absorbed.
  • Add black beans and cilantro, heat through, stirring occasionally.
  • Garnish with fresh cilantro if desired.
  • Serve with warm corn tortillas.

Monday, January 6, 2014

Spice Cake Bars with Salted Caramel Icing

Spice Cake Bars with Salted Caramel Icing ala ~DKBB~
(original recipe by Ellen Hartman in Feb/Mar 2014 Simple & Delicious magazine)

1 package spice cake mix (regular size)
3/4 cup butter, melted
1/3 cup evaporated milk
1/8 to 1/4 tsp. allspice (depending on your desire for strong flavor)
1 egg (warmed to room temperature and slightly beaten)
  • Preheat oven to 350° F.
  • Grease a 13x9-inch pan.
  • In a large bowl, combine cake mix, butter, milk, allspice, and egg; beat on low speed for 30 seconds, then on  medium for 2 minutes. Batter will be thick.
  • Transfer to prepare pan.
  • Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on wire rack.
1/3 cup packed brown sugar
1/3 cup evaporated milk
1/4 cup butter, cubed
2 cups powdered sugar
1 tsp. vanilla extract
1/2 to 1 tsp. sea salt (use a salt mill for big grains)
  • In a large saucepan, combine brown sugar, milk, and butter over medium heat; bring to a boil, stirring occasionally.
  • Reduce heat, simmer, uncovered, for 3 minutes.
  • Remove from heat; stir in powdered sugar and vanilla; immediately spread icing over cake; sprinkle with sea salt.
  • Cool completely before serving. Cut into bars. Store in airtight container.