Yield about 3 cups

INGREDIENTS:

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 (14-1/2-ounce) can stewed tomatoes, undrained

1 garlic clove

cayenne pepper (optional, adjust to heat level)

salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————————————–

Combine all ingredients in a blender; process 30 seconds, stopping once to scrape down sides.

Serve with tortilla chips.

This recipe was tested and developed using frozen strawberries that I keep in my freezer from my summer’s crop, adjust the sugar to taste start with one cup and add in more if needed, this has not been tested using Splenda so I cannot say if it would work

Plan ahead the sauce needs to cool in the refrigerator before using which will take about 5 hours or more

With amounts listed I got just over 4 cups, you can reduce the recipe by half if desired

INGREDIENTS:

24 large red ripe frozen strawberries, partially thawed then coarsely mashed (do not thaw completely just enough to mash with your hands)

1 cup sugar (more if desired)

1 tablespoon lemon juice

3 drops red food coloring, or as needed

3/4 cup cold water

4 tablespoons cornstarch

INSTRUCTIONS:—————————————-

Place the partially thawed mashed strawberries in a medium saucepan; add in sugar, then bring to a simmer over medium high heat stirring constantly.

Add in food coloring and lemon juice and continue simmering until a full boil, then continue boiling for about 3 minutes.

Meanwhile whisk the cornstarch with water until smooth and well combined.

Reduce heat to lowest setting; vigorously whisk in the cornstarch mixture until combined.

Continue cooking and mixing over low heat until thickened (about 3 minutes).

Remove from heat then cool to room temperature and refrigerate until cold.

Spoon over cheesecake or desired dessert.

Posted on www.recipezazz.com

This may be refrigerated for up to one week

Yield about 3 cups

INGREDIENTS:

3/4 cup orange juice

1/2 cup sugar

2 cups cranberries ( fresh or frozen)

2 cups orange marmalade

3/4 cup dried cranberries

1 tablespoon orange zest

1 to 2 teaspoons grated lemon peel

1/4 teaspoon ground cloves

INSTRUCTIONS:—————————————

In a medium saucepan over medium-high heat, stir orange juice and sugar until sugar is dissolved.

Add in remaining ingredients; bring to a boil, reduce heat to medium-low and simmer, stirring occasionally until mixture is reduced to about 3 cups (this should take around 15-17 minutes).

Cool to room temperature.

Place into a glass jar or bowl and refrigerate up to one week.

You will also find this recipe on www.recipezazz.com

For the best flavor and texture choose sugar pumpkins, roasting time will vary depending on the size of the pumpkin, plan ahead the puree must drain in the refrigerator for 24 hours

2-pound sugar pumpkin yields about 1-3/4 cups

INSTRUCTIONS:

Slice the pumpkin in half, then remove all the seeds.

Prick skin all over with a fork.

Place cut side down in a baking sheet.

Bake in a preheated 350 degrees F oven until the flesh is browned and tender (about 1 hour depending on the size of the pumpkin).

Allow to cool to room.

Scoop out the flesh, then puree in a food processor.

Place the puree in a colander then place the colander in a bowl.

Refrigerate 24 hours to allow all moisture to drain out.

Refrigerate in an airtight container for up to 2 days or freeze for up to 2 months.

You will also find this recipe on www.recipezazz.com

Yield 36 dumplings

INGREDIENTS:

1 (31/40 count) bag frozen shrimp, thawed and peeled
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon liquid honey
1/2 teaspoon each salt and fresh ground black pepper
1 package wonton wrappers

INSTRUCTIONS:—————————————

Process the shrimp by pulsing them in a food processor until finely chopped.

Add the remaining ingredients except for the wonton wrappers and pulse until well combined but not a puree.

Using a knife or cutter cut the wonton wrappers into circles (I use my biscuit cutter for this).

Place about 1 tablespoon of the filling in the center of a wrapper and moisten the edges with some water using your finger.

Fold the wrapper over the filling and seal the wrapper closed by pinching and crimping the edges together.

Repeat for remaining filling and wrappers.

Drop the dumplings into lightly simmering broth, or you can steam them in a bamboo steamer then serve with your favorite dipping sauce.

Step-by-step instructions for the perfect homemade pickled beets!

Yield 3 (1-litre jars)

INGREDIENTS:

20 large beets
4 cups white vinegar
2 cups distilled bottled water
2 cups sugar
1/3 cup pickling spice , tied in cheesecloth sachet
1/4 cup kosher salt (no substitutes!)

INSTRUCTIONS:———————————–

Wash and trim the beets. Simmer them in salted water until just barely fork tender (approx. 20 minutes depending on size) drain and quickly run under cold water.

While still warm gently rub with your hands to remove their skins.

Slice the beets as desired for pickling and set aside.

Combine the vinegar, water, sugar, pickling spice sachet and kosher salt in a large saucepan; bring to a gentle boil simmering for 15 minutes stirring frequently.

Meanwhile pack the beets into the sterilized jars leaving 1/2-inch of space from the top of the jars.

Remove the pickling spice pouch and carefully pour/ladle the hot liquid overtop of the beets covering the beets and filling the jars to within 1/4-inch of the rim.

Wipe the rims of the jars with a clean towel and place the sterilized lids on sealing them closed.

Process the filled jars in boiling water covering them completely, “cooking” them for 30 minutes. Carefully remove from the hot water and allow them to cool completely.

As they cool to room temperature you should hear the lids snapping shut with a “pop”, this means they are sealed tight.

Sealed jars can be stored in a cool dark place.

Any jars that don’t pop shut should be stored in the refrigerator.

Allow the beets to sit for at least one week to develop good flavour.

Photo courtesy of CoffeeB

About 160 calories with 4 grams of fat in one muffin

Yield 12 muffins

INGREDIENTS:

1-1/2 cups whole wheat flour (or use half white and whole wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger powder

1/2-3/4 cup brown sugar, packed (or to taste, or can use brown sugar Splenda)

1 large egg, slightly beaten

3 tablespoons vegetable oil

2 teaspoons vanilla

1/2 cup fat-free (or use low-fat milk)

1 (8 ounce) cans crushed pinapple, well drained

1-1/2 cups grated carrots (squeeze out some of the moisture with hands)

1/2 cup raisins

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.

In a small bowl whisk together egg, oil, milk and vanilla.

In a medium bowl mix the shredded carrots with the crushed pineapple.

Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.

Mix in the raisins and chopped nuts.

Bake for about 20-25 minutes,or until the muffins test done