Full Recipe Book
Davis County Girl Scout
Silver Award Project
Created by Troop 2112 Cadettes.
2023
Resourceful recipes on a limited
budget
Purpose of this cookbook
Three Cadettes from Troop 2112 created this cookbook to help
address the issue of food waste in their community. They created this cookbook as part of their
Silver Award Project to provide a service to the patrons of local food banks
and pantries. This book will be
distributed locally.
In addition, they have created a Pinterest Board with recipes
and resources. This opens up their
recipes and resources to the World Wide Web.
https://www.pinterest.com/FoodPantryRecipes
Through
a lot of research, they determined that much of the wasted food comes from
items that are received from food banks and pantries. This problem happens because many times,
people receive items they just don’t know how to use. Some of the items that
local residents have mentioned have gone to waste include: lentils, dried
beans, canned fruit, canned vegetables, and canned meats.
They have tried to include recipes that utilize budget
friendly items, pantry staples and those hard-to-use items that people
receive. They have also tested out many
of the recipes. Thank you for reading their book and happy cooking!
Breakfast
Recipes
Overnight
Oats
1/3 cup oats
1/3 cup milk
1/3 cup water
½ banana (smashed)
Directions:
The night before you want to eat your oats, combine all of the ingredients into a bowl or jar. Let sit in the fridge overnight and enjoy. You can also add other fruits, nuts, or even granola before you eat it.
Easy
Granola Recipe
2 cups
rolled oats
1/2 cup
chopped nuts (e.g., almonds, walnuts)
1/4 cup
honey or maple syrup
2
tablespoons vegetable oil
Pinch of
salt
Directions:
1.
Preheat your oven to 325°F (163°C).
Line a baking sheet with parchment paper or lightly grease it.
2.
In a mixing bowl, combine the rolled oats and
chopped nuts.
3.
In a separate microwave-safe bowl or
on the stovetop, warm the honey or maple syrup for about 20-30 seconds until it
is runny.
4.
Pour the warmed honey or maple syrup
over the oats and nuts. Add a pinch of salt for flavor.
5.
Stir everything together until the
oats and nuts are well coated with the sweet syrup mixture.
6.
Spread the mixture evenly on the
prepared baking sheet.
7.
Bake
for 20-30 minutes stirring every 5- 10 minutes until lightly browned and
toasted. Allow to cool before storing in
an airtight container.
Baked Ham and Cheese
Omelet
8 large eggs (or
use 4 whole eggs and 6 egg whites)
1 cup whole or
2% milk
½ teaspoon seasoned
salt
8 ounces diced
cooked ham (or substitute with cooked bacon or sausage)
1 cup grated cheddar
cheese
3 tablespoons very finely diced sweet onion (or 1 tsp garlic powder)
Directions:
1.
Beat eggs, milk,
and seasoned salt together in a large bowl.
Stir
in ham, cheese, and onion.
2.
Pour egg mixture
into a greased 8-inch-square baking dish.
3.
Bake at 350°F for
40-45 minutes, or until the eggs are set and a knife inserted in the center
comes out clean.
4. Cut into squares and garnish with fresh herbs, if desired.
Spread 2 Tbsp peanut butter in the middle of a whole-grain wrap (Tortilla). Top with sliced banana and (optional) apple slices, and roll up. Dress it up with a little cinnamon or nutmeg and a drizzle of honey or maple syrup.
Peach
Oatmeal
1
cup oats
1 1/3 cup water
1
can peaches (with juice), cut into small pieces
1/2
tsp cinnamon
1/2
tsp vanilla
4
tsp sweetener of choice
Directions: In a pot, add oats, water and peaches with juice. Cook on low until oats are soft. Remove from heat. Add cinnamon, vanilla and sweetener.
Pumpkin pie bread
1 ¾ cup all-purpose flour
½ cup granulate white sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla
15 oz can pumpkin pie mix
⅓ cup vegetable oil
¼ milk
1 egg
Directions:
1. Preheat oven to 350 degrees F. Line a
standard sized loaf pan with parchment paper or lightly greased foil.
2. In a large bowl, whisk together flour,
sugar, baking soda, baking powder, cinnamon, and pumpkin pie spice.
3. Create a well in the center of the flour
mixture. Add the pumpkin pie mix, oil, milk, and eggs and whisk until smooth.
4.Pour batter into the prepared loaf pan and
bake for 50-55 minutes or until a toothpick is inserted into the center of the
bread and comes out with only a few moist crumbs.
5.Cool in pan for 10 minutes then remove and
cool completely on a wire rack. Slice and serve!
2
cups quick-cooking oats
2
tablespoons brown sugar
2
tablespoons honey
1
tablespoon butter
1/4
cup slivered almonds (or other nuts)
2
tablespoons raisins
Directions:
In
a large nonstick skillet, toast oats over medium heat until
golden brown. Remove and set aside. In the same skillet, cook and stir the
brown sugar, honey and butter over medium-low heat until bubbly, 1-2 minutes. Stir
in the almonds, raisins and oats until coated. Cool. Store in an airtight
container.
Lunch/Dinner
Recipes
Chicken and
Dumplings
6 cups water
2 cans mixed vegetable
1-2 cans of chicken
4 chicken bouillon cubes
1 ½ tsp poultry seasoning
– optional
½ tsp celery seed-
optional
½ tsp pepper
(Optional- add a can of
cream of chicken soup to the broth)
Directions:
1. Prepare dumplings and set aside (see
below for directions.)
2. Boil the water and add the bouillon,
chicken and veggies.
3. Taste the broth and adjust
seasonings.
4. Turn the heat so the broth is slowly
simmering.
5. Scoop out small rounded scoops of the
dough with a teaspoon and drop them into the soup. Just let them rest on top- don’t push them
down.
6. Put the lid on and let it slowly
simmer for 20 minutes. DO NOT LIFT THE
LID!
Dumplings (this makes a lot! Feel free to cut it in half)
¼ cup vegetable oil
1 cup milk
2 ½ cups flour
1 TBS baking powder
1 tsp salt
1 tsp sugar
Directions for dumplings- In a big bowl, mix the oil and milk. Add the other ingredients. Mix it until it forms a stiff batter. Set aside to use later.
1 pound pasta
2 cans mixed vegetables (e.g., peas,
carrots, corn)
1 can diced tomatoes
1 can tomato sauce
Salt and pepper to taste
Directions:
1. Cook pasta
according to package instructions.
2. Drain the
mixed vegetables and diced tomatoes.
3. In a large
pot, combine the cooked pasta, mixed vegetables, diced tomatoes, and tomato
sauce.
4. Heat the
mixture over medium heat until warmed through, stirring occasionally.
5.
Season with salt and pepper to taste.
Bean and Rice Casserole
2-4 cups cooked rice
2 cans of mixed beans (e.g., black
beans, kidney beans)
1 can diced tomatoes
1 can corn
1 cup shredded cheese (optional)
Salt and pepper to taste
Optional- Add taco seasoning to the mixture before baking
Directions:
1.
Preheat the oven to 350°F (175°C).
2. In a large
mixing bowl, combine the cooked rice, mixed beans, diced tomatoes, and corn.
3. Transfer the
mixture to a baking dish.
4. If desired,
sprinkle shredded cheese on top.
5. Bake for
20-25 minutes or until the cheese is melted and the casserole is heated
through.
6. Season with
salt and pepper to taste before serving.
1 pound pasta- cooked
2 cans tuna in water, drained
1 can mixed vegetables (e.g., peas,
carrots, corn)
1 can cream of mushroom soup
1 can of water (fill up empty soup can)
Salt and pepper to taste
Directions:
1. In a large
mixing bowl, combine the cooked pasta, drained tuna, drained mixed vegetables,
cream of mushroom soup, and one can of water.
2. Transfer the
mixture to a baking dish.
3. Bake at
350°F (175°C) for 20-25 minutes or until heated through.
4. Season with
salt and pepper to taste before serving.
Cheesy
Chicken and Rice Casserole
3 cups
cooked rice
1 can cream
of mushroom soup
1 can water (fill up empty soup can)
1 can chicken, drained
1 cup
shredded cheese
1 tsp garlic
powder
Salt and
pepper to taste
Optional- Add a drained can of peas.
Directions:
1.
In a large mixing bowl, combine the
cooked rice, cream of mushroom soup, water, seasonings, chicken and half of the
shredded cheese.
2.
Transfer the mixture to a greased baking
dish.
3.
Sprinkle the remaining shredded cheese
on top.
4.
Bake at 350°F (175°C) for 20-25
minutes or until heated through.
5.
Serve with a veggie side or salad.
Egg
and Veggie Fried Rice
3 cups
cooked rice
6 eggs
1-2 cans mixed vegetables (e.g., peas,
carrots, corn)
Soy Sauce to taste
Garlic powder
and pepper to taste
Directions:
1. In a large
skillet, scramble the eggs until fully cooked.
2.
Add the mixed vegetables and cooked rice to
the skillet.
3.
Stir-fry until everything is well
mixed and heated through.
4.
Season with soy sauce, garlic powder
and pepper to taste.
1 box macaroni
2 cans condensed cheddar cheese soup
Salt and pepper to taste
Optional- add a can of drained veggies
Directions:
1.
Cook macaroni according to package instructions.
2.
In a separate pot, heat the condensed
cheddar cheese soup until warm.
3.
Serve the cheese sauce over the cooked
macaroni.
4.
Season with salt and pepper to taste.
Chili Con Carne
1 can of chili beans and sauce
1 can of stewed or diced tomatoes
1 can of red kidney beans or baked beans
Directions:
Mix all ingredients together and heat well. Try serving this dish with toast
and carrot sticks. If available - add precooked chopped meat or precooked
hamburger and 1 fried onion.
Tuna Fried Rice
2
cans of tuna in oil
3
C. cooked rice
2
handfuls of green peas/carrots
3
tbs. Soy Sauce
Directions:
1.
Heat 3-6 tbs oil
in a large pan or wok.
2.
Add Tuna, Rice
Veggies and stir fry until everything is hot.
3.
Remove from heat
and stir in soy sauce to taste.
2
cups of rice
2
large cans of red kidney beans
1
small can of 'little white beans'
1 48 oz. jar of spaghetti sauce
Directions: Cook rice. Add rest of ingredients
and simmer until it's hot or until you're ready to eat. Season to taste with
chili and garlic powder. Stir and add a little water as needed.
Chicken Stir-Fried
Ramen
1 (3-oz.) package chicken flavor ramen
soup mix
½ cup chopped onion
1½ tbsp vegetable oil
1 can cooked chunk chicken, drained
¼ cup of canned peas or mixed vegetables
Directions:
Cook the ramen noodles separately according to package directions, reserving
the flavoring packet for use below. Drain and keep warm. While cooking the
noodles, sauté the onion in a large frying pan until onion is soft. Add drained,
chunked chicken and heat until warmed through. Stir in the contents of the
ramen soup flavoring packet, and combine until mixed. Add the cooked, drained
ramen noodles and peas. Toss until coated.
Chicken or Tuna Pasta Primavera
1 ½ C Pasta
1 10.75oz Cream of Mushroom
¾ c Milk
¼ c Parmesan Cheese
1/8 tsp Black pepper
1/8 Tsp Garlic powder
1 Can 15 oz vegetable of choice
1 Can 10oz Chicken or Tuna
Directions:
1. Cook pasta until al
dente according to the instructions on the box
2. In a medium saucepan,
mix together cream of mushroom soup, milk, parmesan cheese, pepper, and garlic
powder
3. Bring sauce to a boil
and then reduce to low and simmer for 10 minutes stirring occasionally
4. Drain and rinse canned
vegetables and pour them into the sauce
5. Drain, rinse, and shred
the chicken and add to the sauce
6. Stir in drained pasta and heat through.
Tomato Pasta
2 cups of cooked pasta
1 can of tomatoes
1 pinch of black pepper
2 tbsp of butter
Directions: Cook pasta until soft. In another pot add 1 can of tomatoes and 2 tbsp of butter and a pinch of black pepper and heat until the butter melts. Add pasta and tomatoes together.
Canned chicken sandwich melts
1 loaf of Bread
2 cans, 12.5 oz each chicken breast in water,
well drained
¾ cup real mayo, or to taste
*Johnny’s seasoning, to taste (see recipe for
making your own seasoning below)
1 large tomato, diced
6 oz mild cheddar cheese, finely shredded or a
slice of cheese on top.
Sriracha hot chili sauce to taste, or your
favorite hot sauce (optional)
*You can make your own Johnny’s seasoning
easily:
1 ½ Tbsp sea salt
1 Tbsp paprika
1 tsp freshly ground pepper
1 tsp garlic powder
Directions:
1.
Drain canned chicken well and transfer
to a large mixing bowl, then break it up lightly with a fork.
2.
Stir in ¾ cup mayo or to taste along
with Johnny’s seasoning to taste (I used a little more than ¼ tsp seasoning).
3.
Add diced tomatoes, and shredded
cheddar cheese. Stir to combine
4.
Spread generously over good sliced
bread and bake uncovered on a cookie sheet at 350˚F for 8 minutes. Garnish with
fresh cilantro and fresh tomatoes if desired. Serve and enjoy!
1 can tomato soup
1 can of milk or water
1 cup of cooked pasta of choice
½ cup shredded cheese
Directions:
1.
Heat soup and
water or milk.
2. Add cheese to soup. Stir in cooked pasta. Enjoy!
Easy
pasta and beans
3
cups uncooked pasta
1
tsp olive oil
4
garlic cloves, minced
1/4
tsp crushed red pepper
1
can diced tomatoes
1
can garbanzo beans
1
tsp salt
1.
Cook pasta according to directions.
2.
Heat large skillet over medium heat,
add oil and garlic, Sauté until golden.
Add salt and red pepper. Cook for
one minute.
3.
Add half of the beans and smash until
a paste forms.
4.
Add 1/4 -1/2 cup pasta water to soften
garbanzo paste.
5. Add remaining beans and canned tomatoes to form the sauce and simmer for 2-3 minutes. Combine with cooked pasta and mix well. Serve and enjoy!
Pulled pork sandwiches
1 can pork, or more (or canned chicken)
BBQ sauce, your choice
Hamburger buns, or bread of your choice
Dill pickle slices, optional, as desired
Cheese, optional, as desired
Directions:
1.
Open and drain a can of pork or
chicken. Place meat in a saucepan and scrape off and discard any fat. Break up meat
with sturdy spoon and place on medium heat.
2.
Once the meat is heated through, add
BBQ sauce as you desire and stir that in. Stir often until heated through.
3.
Serve on hamburger buns or bread of
your choice, with optional cheese and or pickles.
4. Serve it and enjoy!
Side
Dish/Appetizer Recipes
2 cans mixed beans, drained (such as black beans,
kidney beans)
1 can of corn, drained
1 can diced tomatoes
Lime juice or vinegar to taste
Garlic powder to taste
Directions:
1.
Drain
and rinse the beans and corn.
2.
Combine
all ingredients in a large bowl. Season
to taste.
3.
Serve
with chips or as a side dish.
Tuna Macaroni Salad
2 ½ cups of macaroni
1 can of tuna
1 can of cream of mushroom
soup
Directions:
Cook macaroni according to package directions.
Add tuna and mushroom soup to cooled macaroni. Salt and Pepper to taste. Tuna
may be replaced with any other canned or flaked meat. You can
substitute another creamed soup – such as cream of celery.
1
can cream of mushroom soup
1
can green beans
Directions:
Mix
in a pan. Heat and serve. Great with
garlic bread.
German
Potato Salad
2
cans potatoes, drained
1
small onion, diced
¼
cup oil and ¼ cup vinegar
Directions:
Cook
onion in oil. Add potatoes and warm though.
Add vinegar. Serve warm or cold.
Mixed vegetable casserole
1 can of mixed vegetables
1/4 cup plain sour cream or Greek yogurt
1- 11 oz can cream of mushroom
salt/pepper
1 cup shredded mozzarella cheese
32 whole wheat crackers, crumbled (approximately – adjust according to taste)
Directions:
1.Preheat the oven to 350 degrees.
Mix the can of vegetables together in a
casserole dish.
2.Add in the sour cream/Greek yogurt, cream of
mushroom, salt/pepper, and ½ cup of the shredded cheese.
3.Mix together.
4.Top the casserole with the remaining cheese
and the cracker crumbs.
5.Serve and enjoy!
Bacon and pea salad
1 cup mayonnaise
½ teaspoon black pepper
3 cans of peas, drained
1 small red onion, thinly
sliced
1 pound bacon, cooked and
crumbled
8 ounces Monterey jack
cheese, cubed
16 oz noodles-cooked
Directions:
1. In large mixing bowl,
whisk together mayonnaise, vinegar and black pepper to form dressing.
2. Add peas, onion, bacon, noodles and cheese. Stir to coat. Chill 20 minutes before serving.
Soup
Recipes
Bean and Barley
Soup
2 cups of water
1 can of tomatoes
1 cup of barley
1 can of beans (any kind)
1 can of mixed vegetables
Place tomatoes, water and barley in a large pot. Bring to a boil, then reduce heat and
simmer until barley is tender (one hour or less.) Add beans and mixed vegetables. Heat and serve.
If available, you can add one beef or chicken bouillon cube, and/or onion or garlic powder or flakes, and/or pepper - when cooking the tomatoes, water and barley.
Bean
and Vegetable Soup
2 cans mixed
beans (e.g., black beans, kidney beans)
2 cans mixed
vegetables (e.g., peas, carrots, green beans)
(Canned potatoes are really good in
this.)
2 cans diced
tomatoes
2-4 cups
beef or chicken broth (or water)
Salt and
pepper to taste
Directions:
1.
Combine the mixed beans, mixed
vegetables, and diced tomatoes in a large pot with the water or broth.
2.
Heat over medium heat until the soup
is heated through.
3.
Season with salt and pepper to taste. Optional- Add
extra spices you have on hand.
Carrot Soup
4 cups of sliced carrots, cooked
1 large onion, chopped
4 teaspoons garlic, minced
1 teaspoon extra virgin olive oil
1 teaspoon black pepper
1 ½ cup vegetable broth, no sodium or low sodium
2 ½ cups water
2 tablespoons paprika
Directions:
1. In a large pot over
medium heat, add olive oil and onions.
2. Cook until the onions
are translucent, 3-4 minutes, but do not let them brown.
3. Add the carrots,
garlic, black pepper, and paprika and stir together.
4. Cook for 30 seconds,
just until garlic becomes fragrant.
5. Add the vegetable stock
and water. Cover and simmer for 15 more minutes until the carrots are very
tender.
6. Blend when the carrots are tender.
7. Ladle the soup into bowls and enjoy.
1
tablespoon butter
1
tablespoon garlic (or 1 tsp garlic powder)
1
can veggies (potatoes, peas, carrots, corn, beans)
1
can crushed or diced tomatoes
1
cup cooked pasta (elbow is great!)
2
cups water (can add another 1/2 cup)
½
teaspoon herbs such as oregano
Directions:
1.
Heat butter in a pot and sauté garlic for a minute or two.
2.
Sauté the veggies for another minute or two.
3.
Add tomatoes and cook for 3-4 minutes.
4.
Pour in water and cook on low heat until everything is heated thoroughly. Add in cooked pasta and seasonings.
Lentil
Stew
1 ½ cups dried brown
lentils
6 cups of water
1 tsp salt
¼ tsp pepper
3 TBS olive oil (or other
oil)
1 can of tomatoes
1 onion-chopped (or 1 tsp
onion powder)
1 TBS minced garlic (or 1
tsp garlic powder)
½ tsp dried basil or
Italian seasoning (optional but recommended)
Directions:
1. Rinse lentils. Add lentils and water to a large pot and
simmer for about an hour.
2. Heat oil in a skillet. Add the onions and garlic. Sauté for a few minutes until fragrant. Add the tomatoes and seasonings. Heat and add the lentils along with the
amount of water from the cooking water you would like.
3. Simmer all together for a few minutes
then serve with crackers, bread, rice or alone.
5 Ingredient White Chicken Chili
6
cups chicken stock
3 to 4 cups
cooked shredded chicken (about 2 large cans of chicken)
2 (15-ounce)
cans white beans of your choice, rinsed and drained
1 jar salsa
verde
2
teaspoons ground cumin
Optional
toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red
or green onions, sour cream, crumbled tortilla chips, fresh jalapeño slices
Combine
ingredients. Stir together chicken stock, shredded
chicken, beans, salsa and cumin in large stockpot.
Bring to a
simmer. Cook on high heat until the soup reaches a
simmer. Reduce heat to medium-low and continue simmering for 5 minutes.
Serve. Serve
immediately, garnished with lots of your favorite toppings.
Dessert
Recipes
Peach Crisp
2 cans sliced peaches -
drained
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats
Directions:
1. Preheat the oven to 350 degrees.
2. Arrange peaches evenly in an 8x8-inch
baking dish sprayed with cooking oil.
3. Mix flour, brown sugar, butter,
cinnamon, and salt in a bowl using a pastry cutter (or clean hands) until
crumbly.
4. Fold oats into flour mixture.
5. Sprinkle mixture evenly over peaches,
pressing down lightly.
6. Bake in the preheated oven until
crispy and golden brown on top, about 30 minutes. Enjoy by itself or with ice
cream.
No Bake Peanut Butter and Oatmeal
Cookies
1 c peanut butter
½ c honey
3 c rolled oats (instant or quick)
½ c raisins
Directions: Line a 8x8 pan with foil. Spray lightly with
non-stick spray. Melt peanut butter and honey together until smooth. You can do
this by microwaving the mixture in a microwave-safe bowl for one minute, then
checking and stirring. If it’s not easy to stir together, put it back in the
microwave for another minute. If you prefer, you can heat it on a stove top
until mixed. Next, stir in oats and raisins until coated. Press evenly into pan
with your hands (you can also form balls). Refrigerate until cool.
Pocket Apple Pies
4 whole wheat tortillas
1 large apple, peeled and chopped
¼ teaspoon cinnamon
2 tablespoons brown sugar
1/8 teaspoon nutmeg
2 tablespoons low-fat or skim milk
Sugar (or Splenda)
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Spray baking sheet
with
non-stick cooking spray.
2. In a small bowl, stir together brown sugar, cinnamon and
nutmeg.
3. Warm tortillas in microwave for 30 seconds.
4. Place each tortilla on a plate. Place ¼ cup of apple on
each tortilla,
leaving a ½ inch between the apple and the edge of the
tortilla.
5. Sprinkle 1 teaspoon of the brown sugar mixture over the
fruit.
6. Brush the edges of the tortilla with milk. Fold tortilla
in half, forming a semicircle. Press edges together.
7. Place tortillas on baking sheet and make small slashes to
allow steam to escape.
8. Brush the tops of the pies with milk and sprinkle with
sugar or Splenda®.
9. Bake for 12 minutes or until lightly brown.
10. Serve warm or cold.
Serves 6 to 8
¼ cup honey
1/3 cup peanut butter
½ cup powdered milk
Mix ingredients together and shape into balls.
Refrigerate until firm.
Jello Dessert
1 small package of jello
(any flavor)
1 can of fruit – peaches
or pears work best
Directions:
Drain the juice from the fruit and save. Place Jello powder in a bowl and stir
in 1 cup of boiling water until dissolved. Add cold water to the fruit juice
until you have one cup. Add to Jello mix and stir. Place in fridge until almost
set, then add the fruit and mix in. Return to fridge to finish setting process.
Optional: Cool whip or marshmallows mixed in after Jello sets or Cool whip or
ice cream dabbed on top.
Black bean fudge brownies
1- 15-oz can black beans
3 large eggs
3 Tbsp flavorless oil, like canola or
sunflower
1 tsp vanilla
¼ cup unsweetened cocoa powder
⅔
cup sugar
½ tsp baking powder
¼ tsp salt
½ tsp finely ground or instant coffee optional
½ cup semi-sweet chocolate chips
Wets:
Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into
a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and
vanilla.
Dries:
In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and
coffee (if using). Add the dry ingredients to the wet ingredients, then stir in
chocolate chips.
Bake:
Grease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter
and bake for 30 to 40 minutes, or until the edges are visibly cooked and the
center doesn’t jiggle much when you shake the pan (a toothpick may still come
out a little gooey, that’s fine!)
* Allow brownies to cool before cutting. Serve
and enjoy!
Cranberry sauce crumble cake
1 cup sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
1-1/4 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 can whole-berry cranberry sauce
Topping:
¼ cup all-purpose flour
¼ cup sugar
¼ teaspoon vanilla extract
2 tablespoons cold butter
Directions:
1. Preheat oven to 350° F In a bowl, cream the
sugar, butter and vanilla; whisk for 3 minutes. Add eggs, 1 at a time, beating
well after each addition.
2.Combine dry ingredients; add to batter
alternately with sour cream.
3.Mix well.
Spoon cranberry sauce over batter. Top with remaining batter.
4.For topping, combine flour, sugar, and
vanilla; cut in butter until crumbly. Sprinkle over batter.
5.Bake at 350° until a toothpick inserted in
the center comes out clean, 45-60 minutes. Cool in pan on a wire rack for 15
minutes; remove sides of pan. Serve or
put in fridge!
Pear tart
2 tablespoons butter, softened
½ cup sugar
¾ teaspoon ground cinnamon
¾ cup all-purpose flour
1/3 cup finely chopped walnuts
Filling
1 package (8 ounces) reduced-fat cream cheese
¼ cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) sliced pears, drained and
thinly sliced
¼ teaspoon ground cinnamon
1.
Preheat oven to 425°. Beat butter,
sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom
and up side of a 9-in. fluted tart pan with a removable bottom coated with
cooking spray.
2.
For filling, beat cream cheese and ¼
cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange
pears over top. Mix cinnamon and remaining sugar; sprinkle over pears.
3.
Bake 10 minutes. Reduce oven setting
to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack.
Refrigerate at least 2 hours before serving.
4.
Serve and enjoy!
BASICS:
How to Cook Rice and Beans
How to
cook rice
1 cup rice
(white or brown)
2 cups water
Pinch of
salt (optional)
Directions:
1. Measure the
Rice: Use a measuring cup to measure 1
cup of rice.
2. Rinse the
Rice: Rinse the rice in a fine-mesh strainer under cold running water. This
step helps remove excess starch and can result in fluffier rice. You can skip
this step if you prefer.
3.
Combine Rice and Water: In a
medium-sized saucepan, add the rinsed or unrinsed rice. Add 2 cups
of water to the saucepan.
4. Add Salt
(Optional): If desired, add a pinch of
salt to the rice and water. Salt is optional but can enhance the flavor of
rice.
5. Bring to a
Boil: Place the saucepan on the stovetop over high heat. Allow the rice and water to come to a
full boil.
6. Reduce to
Simmer: Once the water is boiling, reduce the heat to low. Cover the saucepan
with a tight-fitting lid.
7. Simmer and
Cook: Let the rice simmer for about 18-20 minutes for white rice or 40-45
minutes for brown rice. Do not lift the lid while the rice is
cooking. This helps trap steam and cook the rice evenly.
8. Check for
Doneness: After the
recommended cooking time, remove the saucepan from the heat. Let the rice
sit, covered, for an additional 5-10 minutes. This resting time allows the rice
to finish cooking through steam.
9. Fluff and
Serve: After resting time, uncover the
saucepan. Use a fork
to fluff the rice gently. Your rice is now ready to serve as a
side dish or as a base for other recipes.
1 cup dried beans (e.g., black beans,
pinto beans, kidney beans)
Water
Salt (optional)
Directions:
1. Sort and
Rinse the Beans: Spread the dried beans
on a clean surface (such as a baking sheet) and remove any debris, damaged
beans, or small stones. Rinse the beans thoroughly under cold
running water in a colander or strainer.
2. Soak the
Beans (Optional): Soaking the beans can reduce cooking
time and make them easier to digest. While soaking is optional, it is required
for some beans like kidney beans, which may contain toxins when raw. To soak the beans, place them in a
large bowl and cover them with water. Allow them to soak overnight. After
soaking, drain and rinse the beans before cooking.
3. Cook the
Beans: In a large pot, add the soaked or
unsoaked beans. Cover the beans with about 3-4 cups of
water for every cup of dried beans. If desired, you can add a pinch of
salt, but it is optional. Salt can be added later to taste.
4. Bring to a
Boil: Place the pot on the stovetop over
high heat and bring the beans and water to a boil.
5. Reduce to a
Simmer: Once the water is boiling, reduce the
heat to low. Cover the pot with a lid and let the
beans simmer.
6. Cook the
Beans: The cooking time varies depending
on the type of beans, but it typically takes around 1 to 1.5 hours for most
varieties. Check the beans occasionally and add
more water if needed to ensure they are always submerged.
7. Check for
Doneness: To check if the beans are done, take
a few beans and test their tenderness by biting into one. They should be soft
and cooked through but not mushy. Cooking times can vary, so it is
essential to taste and adjust as needed.
8. Drain and
Serve: Once the beans are cooked to your
desired tenderness, remove them from the heat. Drain
the beans in a colander or strainer. They
are now ready to be used in your favorite recipes, as a side dish, or as a base
for various dishes.
Create a
Casserole From Your Pantry
Serves 6 to 8
Select food(s) from each category or choose
your family favorites.
~Grain - select ONE
2 cups dry pasta (elbow macaroni, penne, spiral, bow
tie)
1 cup dry long-grain white or brown rice
4 cups dry medium or wide noodles
~Protein - select
ONE
2 cups cooked ground meat
2 cups cooked and diced chicken, turkey, ham, beef,
pork, or tofu
2 cups chopped cooked egg
2 (6 to 8-ounce) cans fish or seafood, flaked
2 cups canned, rinsed or cooked dried beans (kidney,
pinto, black, etc.)
~Vegetable - select
ONE
1 (10 to 16-ounce) package frozen, thawed
and drained: spinach, broccoli, green beans or peas
1 to 2 cans, drained and rinsed: mixed vegetables,
carrots or corn
2 cups sliced fresh zucchini, kale,
tomatoes, potatoes or squash
~Sauce - select ONE
1 can condensed cream soup (mushroom, celery, cheese, or
chicken) mixed with milk or water to make 2 cups; or 2 cups white pasta
sauce
1 (14.5-ounce) can diced tomatoes with juice
~Seasoning - select
ONE or MORE
¼ to ½ cup chopped celery, onion or olives
1 - 2 teaspoons mixed herbs (basil, thyme, marjoram,
tarragon)
Pepper and spices to taste
~Topping - select
ONE or MORE
2 Tablespoons grated Parmesan cheese
¼ to ½ cup shredded Swiss, cheddar, or Monterey Jack
cheese
¼ to ½ cup bread, cracker or cereal crumbs
~Directions-Wash hands. Cook grains according
to package directions.
Spray a 2 to 2½ quart casserole dish
with non-stick cooking spray, then combine all ingredients in dish,
except topping.
Cover and bake at 350°F for about 50 to 60
minutes or until internal temperature reaches 165°F and casserole is
steaming hot throughout.
Add toppings, if desired and place in
oven uncovered for about 10 minutes.
