Recipes

Rhubarb Custard Pie
You will need:
3 eggs beat stiff
3 Tbsp milk
1/4 c. flour
2 c. sugar
3/4 tsp nutmeg
4 cups chopped rhubarb
Unbaked pie crust


Directions:
Preheat oven. Beat the eggs until stiff and add the milk. In a separate bowl mix dry ingredients (flour, sugar, nutmeg) and stir into egg mixture. Add rhubarb and stir until mixed. Pour into an unbaked pie shell and bake at 400 degrees for 50-60 minutes.

Fresh Peach Turnovers
You will need:
1 pound sliced fresh peaches
1 Tbsp lemon juice
zest of 1 whole lemon
3/4 c. sugar, plus some for dusting the turnovers
2 Tbsp water, divided
1/4 tsp nutmeg
pinch of salt
frozen puff pastry
1 egg

Directions:
To make the filling mix peaches, lemon juice, zest, 3/4 c. sugar, 1 Tbsp sugar, nutmeg, and salt in a heavy saucepan. Cook over medium heat until thick, 25-30 minutes. Stir occasionally to keep from burning to the bottom. Remove from heat.
When filling has returned to room temperature cut the pastry crust into 4 or 5 inch squares. Beat the egg and remaining water in a small bowl. Spoon 2-3 Tbsp of the filling into the middle of each pastry square. Dip your finger or a pastry brush into the egg mixture and run along the edges of the pastry squares. Fold the pastry square on the diagonal to make a triangle. While the edges are still damp from the egg mixture press the edges together to seal.
Place on a cookie sheet and brush the top of the turnover with the remaining egg mixture and dust with sugar. Bake at 400 degrees for 20-25 minutes or until tops are golden brown and flaky.

Grand Marnier Infused Chocolate Covered Strawberries
You will need:
2-3 Tbsp Grand Marnier
* large strawberries (whole)
16 ounces milk chocolate chips
2 Tbsp canola oil

Directions:
Fill a syringe with the Grand Marnier. Inject about a Tsp of Grand Marnier into each strawberry and set aside. In a double boiler melt the chocolate chips and canola oil stirring until well blended and smooth. Holding the stem and leaves, dip the strawberries into the melted chocolate. Lay on waxed paper and chill for half an hour to harden chocolate. ENJOY

50s Style Jello and Raspberry Mold
You will need:
1 package of raspberry jello
1 c. boiling water
1 Tbsp lemon juice
2 c. fresh raspberries minced or crushed
1 package unflavored gelatin
1/2 c. warm water
1 c. heavy cream
1.2 c. sugar
1 c. sour cream
1 Tsp vanilla

Directions:
Dissolve the raspberry jello in the boiling water. Add the lemon Juice and raspberries. Pour into a 6 c. mold and chill until firm. In a small bowl, soften the unflavored gelatin in the warm water. Heat the heavy cream with the sugar in a medium saucepan over low heat. When the sugar is just dissolved, add the softened gelatin, stirring until dissolved. Stir in the sour cream and vanilla. Cool slightly and spoon gradually over the congealed layer. Chill the entire mold until firm and unmold onto the desired serving plate or platter.

Zucchini Oatmeal Cookies
This is not my recipe, but I made them last night and they are very good. They were not the consistency that I usually expect from a cookie and turned out more like a cross between a drop cookie and a scone...delicious!
http://www.cooks.com/rec/doc/0,191,137189-233200,00.html

Easy Pulled Pork feeds 6-8 people.
You will need:
1 2-4 pound pork roast
1 can or bottle of root beer
water (optional)
1 bottle of commercial BBQ sauce (or a personal recipe if you prefer)
8-12 slider buns cut in half
**I strongly encourage the use of crock pot bags, they are made for the crock pot and are disposable so clean up is a breeze. I know that they aren't re-usable, but I usually make this for large groups and there is nothing worse after an evening of entertaining than hard scrubbing. **

Directions:
1. Place your roast in a slow cooker/crock pot on low temperature
2. Pour the root beer over the roast, I like to add about a cup of water at this point, but only to take
   out some of the sweetness of the root beer.
3. Cover and cook on low for about 8 hours. I like to check it after about 6 hours. If the roast is almost done, and will shred easily with two forks I will jump ahead to step 4.
4. Remove the roast and pour off the liquids in the crock pot.
5. Using two forks, shred the pork putting the  shredded pork back into the crock pot.
6. When the pork is all shredded, pour the BBQ sauce (I like a spicier sauce due to the sweetness of the root beer) over the pork and mix well with a spoon or tongs.
7. Simmer on low until you are ready to eat if the pork was not quite done. If the pork was completely cooked when you shredded it, place the cooker on the keep warm setting to bring the pork and sauce up to a tasty temperature without burning.

I like to serve the pulled pork as a serve yourself BBQ bar with potato rolls, pork, thin sliced red onions, and dill pickles. This way everyone can have what they want, and it's easy for me as the hostess.



Lemon Chicken Packet for One
This recipe is a variation of one from Six ingredients or less low carb cooking cookbook by Johnson & Hazen. I really really really love this cook book and if you like these recipes you should probably buy it.

You will need:
1 chicken breast half, skinned, boned
1 tablespoon fresh lemon juice
1 green onion, sliced
spices
     Choose one or a combination of the following:
            Tarragon
            Rosemary
            Italian Seasoning
            Lemon Pepper
      Salt and Pepper
Directions:
1. Preheat oven to 375 degrees.
2. Place chicken on a large square of aluminium foil
3. Pour lemon juice over chicken
4. sprinkle seasonings and green onion over the chicken
5. Make a tightly sealed packet with the aluminium foil.
6. Bake for 30-40 minutes


Oven Broiled Steak
My steak is never the same but some staples never change, this is my current recipe.

You will need:
1 large rib-eye steak. You don't have to use such a good cut, but I find that the better the steak the
       easier it is to make. I also find that 1 large steak will feed my husband and I, or makes good
       leftovers to put on a salad if it's just me.
Roadkill Grill seasoning, I picked this up at Christmas to give it a try and it really is good on most
       meats.
Worcestershire sauce
1-2 garlic cloves (I like a lot of garlic, only use one if you are not a fan of the strong garlic taste)

Note, growing up my mom used to marinate the steaks in Italian dressing all day while she was at
       work, this tenderizes the steak and gives it a nice flavor.
Directions:
1. Push the garlic through a garlic press, or mince two cloves by hand.
2. Rub garlic into both sides of the meat
3. Sprinkle Worcestershire sauce and seasoning over both sides of the steak.
4. Place in a baggie in the fridge for the afternoon (longer time won't hurt the steak one little bit)
5. Preheat the oven to Broil High setting
6. Cook on Broil pan for 3-5 minutes per side, I like mine medium rare so that they don't get too
    cooked as left overs, cook yours longer (especially on the first side) if you prefer a more well done
    steak.
7. Allow the steak to rest for a few minutes before eating (like long enough to make a side salad)
Note, if you are using the Italian dressing, skip steps 1-3 and just top off your baggie with the dressing.


Steak Caesar Salad
You will need:
Pre-packaged Caesar Salad, I leave the croutons out to make a lower carb salad
Half of a large Rib-eye steak, (leftovers from dinner the night before)

Directions:
1. Mix up the pre-packaged Caesar salad without the croutons
2. Heat up the left over steak (I like mine to be warm but not hot so that the lettuce doesn't wilt, but  
    that is a choice I make despite the food safety guidelines you may want to warm yours back up to
    the cooked temperature)
3. Slice the leftover steak into bite sized pieces and put on the salad
4. Toss and enjoy.



Squash Spaghetti
You will need:
1 yellow summer squash
1 zucchini squash
Olive Oil
Pasta Sauce of your choice
1 Link of Italian Sausage.

Directions:
1. Use a julienne peeler to make long thin strips of the squashes.
2. Brown Italian Sausage Link in olive oil about 7-10  minutes
3. Cut Sausage into bite sized pieces and stir into warming pasta sauce
4. Saute the squash strips in olive oil until crisp tender
5. Spoon pasta sauce and sausage over sauteed squash
6. Enjoy

Open Faced Italian Sausage Sandwich for One
You will need:
1 link Italian sausage
Half a red or yellow bell pepper
Sliced red onion (only as much as you would like on your sandwich, I like about half of one cut from
     the center of the onion.
One slice Sara Lee 45 calorie bread

Directions:
1. Brown sausage in oil about 7-10 minutes
2. Add Peppers and Onion to pan and saute until onions are translucent about 5 minutes.
3. Cut sausage in half lengthwise and put on slice of bread
4. Top with peppers and onions
I like to eat mine like a little soft shell taco, but it is also good with a fork as an open faced sandwich.