Trust me we don’t serve this soup for breakfast, but sometimes I just need to share a tasty dish that I feel my guests will love as much as we do. After all, if you’ve eaten a James Manning House breakfast you probably believe me when I say this is good and easy to make. 2 c. cooked chicken breast (cut into pieces)
½ c. onion, chopped coarsely
2 cloves garlic, minced through a press
1 T. olive oil
2 c. chicken broth
1 c. white wine, dry or table wine
1 can (15.5 oz.) great northern beans, drained
1 can (15.5 oz.) cannellini beans, drained
1 c. frozen corn (white is best)
1 can (15.5 oz .) creamed corn
6-8 oz. Colby jack shredded cheese
1 t. salt
1 t. white pepper
1 t. parsley
Add diced green chilies to your taste (I like just enough for color)
Extra cheese for garnish
In a 6 qt. Stockpot, sauté the onion and garlic in the olive oil. Stir in the chicken broth and add the chopped chicken. Bring to a boil, then reduce heat to a simmer. Meanwhile, mash the drained cannellini beans. Stir in the mash and all other ingredients, except the cheese. Simmer the chili for approx. 15 minutes (or pour all into a crock pot on low for 4 hours). Stir in the cheese and heat until melted. Garnish as desired.
It’s January, winter is a time we all seem to need some comfort food to warm our bellies and our souls. To quote Oprah, “I love bread!”. The other day I was in the mood for beef stew and, of course, that requires tasty, crusty bread. Remember bread machines, the “hot” food appliance of the nineties? If you don’t have time to knead, rise and bake by hand…….
1 package yeast
2 ¼ c. bread flour (I prefer King Arthur)
¾ c. whole wheat flour
½ t. salt
4 T. sugar
½ t. cinnamon
¼ t. nutmeg
2/3 c. warm applesauce
1 T. unsalted butter
½ c. warm unsweetened apple juice
½ c. apple, peeled and chopped fine
Put all ingredients in bread machine pan, in order as listed in your instruction guide, or as listed above. (some machines prefer the yeast added after dry ingredients) Use the white bread setting on your machine and press start. This bread is not suitable for the delayed timer mode.
If you have the time and love to make bread, you can mix the dough and hand knead until smooth and silky, about 10-15 minutes. Let rise until double in size, about 1-1/2 hour. Shape into two loaves. Let rise a second time, until double, about 45 min. Bake at 350 degrees, about 40 minutes.
4 c. leftover home-fries
¼ c. corn flake crumbs
½ c. finely chopped onion
1 Tbsp. Olive oil
½ c. chopped mushrooms
½ c. finely chopped broccoli
¾ c. skim milk
¾ c. spinach and herb dip
1-1/4 c. shredded mozzarella cheese
2 T. melted butter
1 c. small curd cottage cheese
¼ c. King Arthur gluten free flour
½ t. baking soda
½ t. salt
1 t. freshly ground pepper
Directions: Spray a 9×13 baking dish with cooking spray. Spread potatoes evenly in the bottom and slightly mash down. Sprinkle the corn flake crumbs on top. Sauté the onion until translucent. Add broccoli and mushrooms and continue sautéing until soft and cooked. Spread this vegetable mixture on top of potato mixture.
In a large bowl, beat the six eggs. Add the remaining ingredients and stir until well combined. Pour the egg combination over the vegetables and potatoes and gently spread to the corners. Refrigerate at least 3 hours or overnight.
Take the frittata out of the refrigerator and let stand on counter for 15 minutes. Meanwhile, preheat oven to 350 degrees. Bake for one hour or eggs are browned and solid. Serves 12.
Variations can be made by changing vegetables; I like to use spinach or kale from the garden.
Blend the butter and egg into the cake mix and press into a greased and floured 9x13x2” pan. Use the back of a tablespoon to pat this mixture evenly over the bottom and 1” up the sides of the pan.
1 large can pumpkin
3 eggs, lightly beaten
½ c. brown sugar
¼ c. white sugar
2/3 c. evaporated milk
1 ½ tsp. Cinnamon
½ tsp. Ginger
½ tsp. Ground cloves
¾ cup cake mix
½ cup white sugar
¼ cup butter, softened
½ -1 cup nuts, chopped, optional
Gently mix the pumpkin, eggs, sugars, milk, and seasonings. Pour over unbaked mixture. Blend the reserved cake mix with sugar and butter. Roll into walnut sized balls and place over the pumpkin mixture. Sprinkle with nuts if desired. Bake at 350 for 55 minutes.
Serves 18, 2 x 3” squares. Prep time 20-30 min. Can freeze.
Crust: 3 cups all-purpose flour 1-1/2 t. salt ¾ + 1/3 c. butter flavor Crisco 7-1/2 T. very cold water Directions: Put the flour, salt and Crisco in a food processor. Pulse to mix. While pulsing, slowly add the water continuing to pulse until a ball is formed. (if needed, add 1-2 additional tablespoons of water to form the ball) Remove the dough from the processor and refrigerate for a minimum of 2 hours.
Apple Pie Filling: 8 to 10 large baking apples, peeled and sliced 1 cup white sugar 4 T. flour 2 t. cinnamon Directions: Place apple slices in a large bowl. Whisk dry ingredients to mix in a small bowl. Sprinkle the sugar mixture on the apples and toss to coat. Allow to sit for 20 minutes.
Butter Crust Topping: 1 c. granulated sugar ½ c. flour 1 c. butter (or margarine), softened Directions: Combine sugar, and flour. Mix in butter until well combined.
Assembly: Roll out chilled crust on a lightly floured surface and place in a jelly roll pan (15 ½” x 10 ½” x 1”) bringing the crust up the sides. Pour the apple filling on the crust and spread evenly. Drop the butter crust topping by teaspoons over the filling and gently spread covering as much filling as possible.
Bake at 350 F for 90 minutes or until the top is golden.
These are delicious and so easy to make. September is a time for apple cider fresh from the orchard. It’s always fun to stop, kids pop out of cars, smiles are on all the adult faces. This year we thought we’d see the smiles on the faces of our family by purchasing our own cider press and pressing our own apples. The cider was so sweet and refreshing and the family gathering around was priceless! You don’t need to go to this extreme for your cider.
1 quart of cider 1 bottle of champagne (to your taste) 1 T. cinnamon 2 T. sugar
Mix cinnamon and sugar in a shallow flat rimming dish. Pour water into another flat rimming dish, enough to be 1/8 to 1/4 inch deep. (I used refrigerator containers). Dip the champagne flutes into the water then the cinnamon sugar mix. Pour about half the glass full of champagne and top with cider.
While this recipe may not be on the diet list, it is a favorite among our guests. It’s a sin to share, as the danish are so quick and easy to make. (You’ll know I’m not slaving all day in the kitchen!) It is also great to take along to a brunch party for a special treat as it makes a big pan.
Spread one pkg. of rolls on the bottom of a 9” x 13” greased pan. Beat the cream cheese, sugar, egg, and extracts until smooth. Spread batter on top of rolls. Spread the second package of rolls on top, sealing to the sides of the pan.
Bake at 350 degrees for 30 minutes or until golden in color.
Mix 2 T. milk and 1 cup of powdered sugar. Spread over hot, baked Danish as a glaze. Cool. Cut into desired shapes, (we like triangles). Makes about 24.
3 Ripe Bananas, mashed 1/3 c. melted butter 3/4 c. granulated sugar 1 egg, beaten 2 T. non-fat sour cream 1 t. vanilla 1 t. baking soda ¼ t. salt 1 ½ c. flour For streusel: 2 T. ground cinnamon ¼ c. of sugar
Preheat oven to 350 degrees F. Grease a 9” x 5” loaf pan, and flour.
In a medium bowl mix dry ingredients. Set aside. In a large bowl, combine butter, sugar and egg, and beat by hand until well mixed. Blend in sour cream and vanilla. Add mashed bananas and mix until blended. Add flour mixture and stir just until combined, taking care not to overmix. Mix the streusel ingredients in small bowl, set aside.
Pour half the batter into the greased loaf pan and spread evenly. Sprinkle about two-thirds of the streusel over the batter in the loaf pan. Slowly add the remainder of the batter, trying to pour evenly. Sprinkle the remainder of the streusel over the top.
Bake for 50-60 minutes. Can be checked for doneness by inserting a toothpick in the center, and it comes out clean.
6 c. rhubarb, cut into 1” pieces
1 T. candied ginger, finely chopped
½ c. sugar
2 T. agave nectar or honey
2/3 c. ginger ale
¼ c. fresh strawberries, cut up (added for color)
Zest of one lemon
Juice of ½ lemon
Combine all ingredients in a saucepan. Cover and cook over medium low heat for approximately ten minutes, stirring 2-3 times during cooking. Cool. Store in refrigerator.
May be eaten warm or cold. Great topped with whipped cream and a sprig of mint.
6 large eggs 1/2 c sour cream, mixed with 1 T. Spinach and Herb Dip Mix
3/4 c. cheddar cheese, divided
2 t. butter
2 t. olive oil
1 c. sliced mushrooms, coarsely chopped
1/3 c. red pepper, chopped
1/4 c. chopped onion
3/4 c. fresh broccoli crowns, chopped
1/2 t. sea salt 1/2 t. fresh ground pepper
Directions: Mix the sour cream and dip mix (I prefer Tastefully Simple) in a small bowl, and set aside. Preheat oven to 350 degrees F. Spray a 10″ deep dish, pie plate with cooking spray; set aside.
Melt the butter and oil in a skillet on medium high heat. Add the chopped vegetables and mushrooms. Saute for approximately five minutes, stirring occasionally. Turn off heat and cover pan.
Whisk eggs and sour cream mix in mixing bowl, beating for about one minute. Stir in 1/2 c. of cheese. Spread the vegetables in the pie plate, and pour the egg mixture over top. Bake for 30 minutes. Sprinkle remaining cheese on top of frittata and return to oven for 5 minutes.