Recipes

Pancakes- Corn Cakes

Posted by on Jun 17, 2012 in Recipes | Comments Off on Pancakes- Corn Cakes

Corn Cakes

Pancakes- Corn Cakes
 
Author:
 
Ingredients
  • 2 ½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • ¾ cup milk
  • 3 Tbsp melted butter
  • ¾ cup all-purpose flour
  • ¾ cup yellow or white cornmeal
  • 1- 8oz package fresh mozzarella cheese, grated
  • 2 Tbsp chopped fresh chives
  • 1 tsp salt
  • 1tsp fresh ground pepper
Instructions
  1. Pulse the first 4 ingredients in a food processor 3 to 4 times or just until the corn is coarsely chopped.
  2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
  3. Spoon ⅛ cup batter for each cake onto a hot, lightly greased griddle or large non stick skillet to form 2-inch cakes. Don't spread or flatten cakes.
  4. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other side 2 to 3 minutes.
  5. I have made this before using canned corn, and they were tasty also.
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Soup- Gluten Free Corn Chowder

Posted by on Jun 3, 2012 in Recipes | Comments Off on Soup- Gluten Free Corn Chowder

Gluten Free Corn Chowder

 

Soup- Gluten Free Corn Chowder
 
Author:
Serves: 10-11 servings, 2½+ quarts
 
Ingredients
  • 2 C water
  • 2 C diced peeled potatoes
  • ½ C sliced carrots
  • ½ sliced celery
  • ¼ C chopped onion
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ C butter
  • ¼ C all-purpose flour
  • or substitute 2Tbsp of corn starch for the flour for gluten free
  • 2 C milk
  • 3 C (12ounces) shredded cheddar cheese
  • 2 cans (14-3/4 ounces each) cream style corn
  • 1 can while kernel corn
Instructions
  1. I do this whole thing in a pot on the stove or you can follow the microwave directions below.
  2. Place water in a 2-quart microwave-safe dish, cover and heat until boiling.
  3. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until veggies are crisp tender; set aside (do not drain.)
  4. Meanwhile, in a 3-quart dish, microwave butter on high for 50-60 seconds or until melted.
  5. Stir in flour until smooth.
  6. Gradually stir in milk. Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes.
  7. Add the cheese. Heat for 1 to 1-1/2 minutes or until the cheese is melted.
  8. Stir in the corn and reserved veggies.
  9. Cook on high for 2-3 minutes or until heated through. Yield 10-11 servings, 2-1/2+ quarts.

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Tart- Tomato Zucchini

Posted by on May 20, 2012 in Recipes | Comments Off on Tart- Tomato Zucchini

Tomato Zucchini Tart

 

Zuchinni and Tomato Tart

Tart- Tomato Zucchini
 
Author:
Serves: 6-8 servings
 
TIP: If you are watching calories, you can get by with a ¼ cup mayo and ¼ cup of cheese. I think this recipe would be great with sauteed sweet onions, or sauteed red pepper, or crisp bacon on it also.
Ingredients
  • ½ (15-oz) package of refrigerated pie crust, or make your own recipe.
  • 1 medium zucchini, thinly sliced about a ½ pound
  • 1-2 tsp of olive oil
  • 2 medium tomatoes, sliced- if using plum, use 3
  • ½ cup fresh basil chopped, or 1 tsp dried basil
  • ⅓ cup mayo or light mayo
  • ⅓ cup (about 1.5- oz) fresh grated Parmesan or Romano cheese
  • ½ tsp freshly ground pepper
Instructions
  1. Fit pie crust into a 9" tart shell, trim excess and prick bottom.
  2. Bake at 450 degrees for 9 to 11 minutes until lightly browned.
  3. Saute' zucchini in hot oil in a large skillet for a few minutes or until tender.
  4. Arrange zucchini on top of pie crust.
  5. Slice and arrange tomatoes on top.
  6. Stir together basil, mayo, and cheese.
  7. Drop by teaspoons over tomatoes and spread gently.
  8. Top with pepper.
  9. Bake an additional 10 to 15 minutes until heated and cheese mixture is slightly melted.
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Muffins- Blueberry, regular or gluten free

Posted by on May 18, 2008 in Featured Recipe, Recipes | Comments Off on Muffins- Blueberry, regular or gluten free

 

Award Winning Blueberry Muffins

Award Winning Blueberry Muffins

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Quiche- Lorraine

Posted by on Apr 22, 2012 in Recipes | Comments Off on Quiche- Lorraine

Quiche Lorraine

Quiche- Lorraine
 
Author:
Serves: 6-8 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 bottom pie crust
  • 6 slices of bacon
  • 1 small onion chopped
  • 4 eggs
  • 1⅓ C half and half
  • 3 slices of pasteurized Swiss cheese
  • 3 slices of regular hard Swiss cheese
  • Dash of nutmeg
  • 1 tsp butter
Instructions
  1. Mix and roll out a pie crust and form on the bottom of a pie shell (my favorite, or use a preformed store bought one).
  2. Prick bottom with a fork then bake at 425 degrees for 10 minutes.
  3. Meanwhile, cook and crumble 6 slices of bacon.
  4. Sauté in a small frying pan the chopped onion in 1 tsp of butter.
  5. Layer the slices of soft Swiss cheese with the hard Swiss cheese, and then grate together. (This works so much better that having a pile of soft cheese and a pile of hard cheese. The quiche sets up more uniformly this way.)
  6. Sprinkle ⅔ of the cheese on the bottom of the pie crust.
  7. Then sprinkle a little nutmeg on it.
  8. Layer the onion, bacon, and rest of Swiss cheese on top.
  9. Beat your eggs and half and half well and pour on top.
  10. Bake an additional 30-45 minutes until done.
  11. Let set for 5 minutes before serving.
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Dip- Apricot Fruit Dip

Posted by on Apr 8, 2012 in Recipes | Comments Off on Dip- Apricot Fruit Dip

Apricot Fruit Dip with Award Winning Apricot Walnut Bread

Apricot Fruit Dip with Award Winning Apricot Walnut Bread

Dip- Apricot Fruit Dip
 
Author:
Recipe type: Dip
Prep time:
Total time:
 
Apricot Fruit Dip with Award Winning Apricot Walnut Bread
Ingredients
  • 8 oz package of cream cheese
  • 6 oz of cool whip
  • 12 oz jar of apricot preserves
Instructions
  1. Softened cream cheese in the microwave.
  2. Beat with a spatula until smooth.
  3. Add cool whip, beat until smooth.
  4. Add preserves to taste, mix, and refrigerate until needed.
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