Author: Cindy Randolph

Fried Cabbage

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 Fried Cabbage
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Course Side Dish
Cuisine American
Servings
people
Ingredients
  • 3-4 slices bacon depending on size of cabbage
  • 1/4 head cabbage thinly sliced or shredded
  • black pepper fresh ground, to taste
Course Side Dish
Cuisine American
Servings
people
Ingredients
  • 3-4 slices bacon depending on size of cabbage
  • 1/4 head cabbage thinly sliced or shredded
  • black pepper fresh ground, to taste
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Instructions
  1. Heat skillet to medium-high, 375-400F. Cook bacon until crispy, then remove and set on a plate with a paper towel. Keep the bacon grease in the pan.
  2. Add cabbage to skillet and fry until soft and tender, but not burnt. Note: the moisture in the cabbage will gradually cook out, and deglaze the pan in the process, so you may notice some color from that. Depends on the skillet you use - I used a stainless skillet.
  3. Shortly before done, add black pepper. I do not recommend adding salt, as the bacon has enough, but if you used low-sodium bacon or just plain want more salt, knock yourself out!
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Cindy’s Marinara Sauce

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 Cindy's Marinara Sauce
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Course Condiment
Cuisine American
Servings
servings
Ingredients
Course Condiment
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Roast the garlic. Preheat oven to 400F. Remove as much of the papery cover from the garlic head as you can. Cut the top of the garlic head so that each clove is exposed. Drizzle olive oil over the exposed cloves. Wrap the garlic head in foil so that it is complete covered but not compressed, and will sit upright on a baking sheet. Bake in the oven for 30-35 minutes or until it is soft.
  2. While garlic is roasting, cook the tomato sauce in a small pan just warm enough to simmer gently. Cook until reduced to 1/3-1/4 original volume.
  3. In large sauce pan, add olive oil and heat until the oil is hot and shimmering. Add chopped onion and cook until softened and just starting to brown. Add the roast garlic cloves and crush them slightly in the pan. Add crushed tomatoes.
  4. Add herbs to taste. You can use dried or fresh. I use 3-4 sprigs of thyme, about 2 sprigs of oregano, and around 6 basil leaves. You can always add more. after it has cooked for a few minutes. I did not chop the herbs because I blend the sauce once it's done cooking, but if you don't intend to blend, you should probably chop the herbs finely.
  5. Let simmer slowly, stirring frequently, for about 20-10 minutes. Taste a couple of times to see if you need more herbs. Salt and pepper to taste.
  6. The sauce is now ready to serve, unless you want to blend it until smooth.
  7. CAUTION: Blending hot items is NOT recommended, and can be dangerous, and the lid can pop off and hot liquids can fly around. And yes, they can burn! You should probably give the sauce a few minutes to cool before you blend. Depending on the size of your blender, you may need to blend it in two batches.
  8. Pour the sauce back into the sauce pan and rewarm before serving. I like to add the salt and pepper at this point, since now the tomatoes and herbs have had plenty of time to cook together.
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Nutrition Facts
Cindy's Marinara Sauce
Amount Per Serving
Calories 60 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Sodium 175mg 7%
Potassium 356mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 2g 4%
Vitamin A 10%
Vitamin C 13%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Peanut Butter Dip and Fruit Slices

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 Creamy Peanut Butter Dip and Fruit Slices
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Course Condiment
Cuisine American
Servings
Ingredients
Course Condiment
Cuisine American
Servings
Ingredients
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Instructions
  1. Mix all the ingredients in a bowl. Serve with sliced apples, pears, bananas, strawberries, or grapes.
  2. Store unused portion in the fridge.
Recipe Notes

From Jenny Sugar, POPSUGAR Fitness

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Ambrosia Salad

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 Ambrosia Salad
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Course Dessert, Side Dish
Cuisine American
Servings
servings
Ingredients
Course Dessert, Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Fold sour cream into Cool Whip in a large serving bowl.
  2. Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
  3. Serve immediately or refrigerate until serving.
Recipe Notes

Author: Trish - Mom On Timeout

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Candied Bacon

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 Candied Bacon
This is a really easy breakfast item because you can put it in the oven, set the timer and forget about it while you make everything else and pull it out just before sitting down so it's piping hot.
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Servings
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Instructions
  1. Preheat the oven to 325 degrees F.
  2. Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
  3. Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!
Recipe Notes

Recipe courtesy of Alex Guarnaschelli

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Ice Cream

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 Ice Cream
While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it’s not a necessity. Here’s how to make do without one: (Nutrition info for maple bourbon w/out bacon)
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. (and bourbon and maple syrup for maple bourbon ice cream) Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this. Place the cold mixture into the cold pan.
  3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
  4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
  5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.
Recipe Notes

Chocolate Ice Cream Variation: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.

Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips.

Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.

Maple Bourbon with Candied Bacon: After straining mixture in step 1, add 1 1/2 C maple syrup, 1/4 tsp. sea salt, and 4 Tbsp bourbon.  Stir until fully incorporated. Continue with recipe.  Add 4-5 strips of bacon or candied bacon, finely chopped, during the last mixing session. (Or have some to sprinkle on top)

**Chocolate Cherry Cordial:  (Haven't tested yet!!)  After straining mixture in step 1, add 1 cup semisweet chocolate chips, 4 Tbsp (booze, lots of options, maybe cherry flavor?), maybe substitute cherry extract for vanilla? Serve with maraschino cherries.  (If extract doesn't work, add ~5oz. of chopped cherries)

You can substitute 3/4 C milk and 1/4 C heavy cream in place of half and half

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Nutrition Facts
Ice Cream
Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 106mg 35%
Sodium 117mg 5%
Potassium 86mg 2%
Total Carbohydrates 39g 13%
Sugars 28g
Protein 3g 6%
Vitamin A 12%
Vitamin C 0.5%
Calcium 11%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Rice Enchilada Casserole

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 Chicken Rice Enchilada Casserole
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Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F.
  2. Mix rice, broth, enchilada & sauce together in a 3-quart casserole or square baking dish.
  3. Spread cheese on top, then lay the lightly salted and peppered on top.
  4. Bake for 1 1/4 hour, until liquid absorbed and chicken is done.
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Nutrition Facts
Chicken Rice Enchilada Casserole
Amount Per Serving
Calories 500 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.1g
Cholesterol 160mg 53%
Sodium 1243mg 52%
Potassium 21mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 39g 78%
Vitamin A 15%
Calcium 45%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Moussaka

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 Moussaka
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Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
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Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

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German Potato Salad

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 German Potato Salad
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Course Side Dish
Cuisine German
Servings
Ingredients
Course Side Dish
Cuisine German
Servings
Ingredients
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Instructions
  1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  2. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  3. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Recipe Notes

Recipe courtesy of Mary Nolan

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Beef Broth Brown Gravy

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 Beef Broth Brown Gravy
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Course Condiment
Cuisine American
Cook Time 10 minutes
Servings
Ingredients
Course Condiment
Cuisine American
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and worcestershire sauce.
  2. In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.
  3. Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again to make sure it's just right. Serve hot over your favorite meats or potatoes.
Recipe Notes

This recipe makes about 2 cups of gravy and can easily be doubled or even tripled if you use a large sauce pan.

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