Orange Cream Cheese Bread

Orange Cream Cheese Bread - (from the just a pinch recipe club)

1-8 oz	package cream cheese, softened
1/2 c	shortening
1 2/3 c	granulated sugar
2	eggs
2 1/4 c	all-purpose flour
1 tsp	salt
1 Tbsp	baking powder
1 c	milk
1/2 c	chopped walnuts
2 Tbsp	grated orange peel
1/4 c	orange juice

Directions

1

 Combine cream cheese and shortening, creaming well.

2

 Gradually add sugar, beating until light and fluffy.

3

 Add eggs, beating well after each addition.

4

 Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

5

 Stir in walnuts and orange peel.

6

 Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

7

 Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

8

 Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.

Adding A Bit of Sweetness to Your Life

Once again, I have asked Dawn Beals to address some alternative food options for those of you who prefer the organic or may have food allergies that need to be addressed.  Thanks Dawn for giving us insight to these products.  The products that Dawn writes about today are available at Cascio's!  

With the holiday season fast approaching, most of us are opening up our recipe boxes and pulling out favorite cookie recipes while visions of chocolate chips and pumpkin rolls dance in our heads. This year, when stocking up on baking supplies, instead of reaching for that five pound bag of Domino Sugar, think about trying some natural sweeteners as an alternative.  Have you heard of Agave?   No, not 100% Blue Agave Tequila.  Although, I did hear that Don's interested in opening a liquor store once privatization goes through.  Maybe in the room where the fruit baskets are assembled.  Truly a one stop shopping experience!  But I digress...

The agave I'm talking about is a yummy product already available on Cascio's shelves.  It's Wholesome Sweeteners Organic Raw Blue Agave and one of my favorite sweeteners.  I try to avoid refined sugar whenever possible and agave is a delicious alternative with lots of benefits. 

It's a natural sweetener, extracted from the heart of the agave plant.  The flavor of raw agave is very sweet with undertones of molasses.  Because it has a low glycemic index (GI), it is absorbed slowly into the body, preventing spikes in blood sugar.  If you're familiar with glycemic index then you know that the higher the glycemic index the bigger the impact on blood sugar.  Table sugar has a GI of 92, raw agave has a GI of 27!

Agave easily replaces sugar in most recipes.  Just be sure to reduce the amount called for by 25%.  Yes, I said reduce!  Agave is 25% sweeter than table sugar so it's not only good for you but you save calories too! 

Check out my recipe for Agave Nectar Margarita's - who knows you may soon be able pick up the tequila at Cascio's too (just kidding)!

Another natural sweetener available at Cascio's is Brown Rice Syrup by either Lundberg or Sweet Cloud.  The flavor is very mild and buttery and can be used to replace refined sugar for baking or desserts.  When substituting for sugar, use 1 1/4 cup rice syrup for one cup sugar, using 1/4 cup less of another liquid in the recipe.  Although you use a little more syrup than sugar, it's digested slower giving you more energy over a longer period of time.  Many vegans prefer brown rice syrup to refined sugar because sugar is sometimes refined using bone char from animals. Like all sweeteners, brown rice syrup has both calories and carbohydrates.  However, it is usually organic, always natural and one of the healthiest sugar substitutes available.  I've used it for years and love the taste and thick, honey-like consistency.  When baking, using liquid sweeteners instead of sugar takes a little getting used to but it's worth the effort.  The flavors and benefits will have you hooked in no time!  Try my Rice Crispy Treats with brown rice syrup for a unique alternative to the usual marshmallow base.

Agave Nectar  Margarita

2 ounces silver tequila           

1 ounce fresh lime juice

1 ounce agave nectar

Directions:

1 Place all ingredients in a drink shaker.

2 Add ice.

3 Shake to cool and mix the ingredients.

4 Add salt to the rim of a glass if you'd like and then pour in the drink.

5 Enjoy.

Rice Crispy Treats with Brown Rice Syrup

Ingredients:

1 teaspoon light olive oil

1 cup brown rice syrup

2 tablespoons almond butter            (or peanut butter)

2 teaspoons vanilla extract

6 cups dry natural brown crispy rice cereal

1/2 cup peanuts            (optional)

1/2 cup raisins (optional) or 1/2 cup currant            (optional)

1/2 cup unsweetened carob chips            (optional)

1/2 cup chopped almonds            (optional)

Directions:

1 Put oil in a large pot and heat.

2 Add rice syrup and nut butter. Stir and heat until bubbles form.

3 Turn off heat and add vanilla extract.

4 Add cereal and mix well. Stir in any optional items and mix lightly.

5 Put mixture into a 9 x 13 pan. With slightly wet hands, press mixture flat.

6 Let set to room temperature. Slice and serve.

Simple Crock Pot Chicken

6 boneless, skinless Chicken Breasts
3 cans of chicken broth
1 jar of artichoke hearts in water
1 can cream of chicken soup
2 cans of sliced mushrooms 
1/2 c.chopped onion
1/2 c. chopped celery
garlic (to your taste)
salt and pepper (to your taste)
1/3 c. of instant tapioca

Add all ingredients to crock pot. Cook on low for 7 hours.

Serve over noodles or rice.

Easy and delicious!


Recipe created by Jodi Brougher

Sweet Potato and Brussels Sprouts

6 strips bacon (or more if you like), cut into 1 inch strips
1 onion , sliced
2 pounds brussels sprouts
salt and freshly ground pepper to taste
3 medium sweet potatoes, peeled and sliced thin
1/3 - 1/2 cup maple syrup
3 tablespoons unsalted butter

Directions

Cook bacon in skillet until crisp. Remove and drain on paper towels. Reduce heat and add onion. (keep some of the bacon grease in the pan) Cook until translucent.

In another skillet, add brussels sprouts and a splash of water. Cook, stirring frequently until slightly soft. Add in the potato slices, browning each side and continue to steam. Add salt, and pepper. If you like extra crunch you can add some pecans or walnuts.

In another bowl, whisk together maple syrup and melted butter.

When you are ready to serve add brussels sprouts, sweet potato slices, bacon, and maple syrup together and serve.

You can also add everything but the bacon and bake at 400 for a while, it soaks in all the flavors.

Thank you Jessica Lehman

Swedish Chicken

4 Chicken breasts (deboned)
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1/2 bag of frozen green peas
8 oz sour cream
Dried Beef
Center Cut Bacon

Line an 8x8 pan (I use Pyrex) w/ one layer of dried beef. Take each chicken breast and wrap it in slices of bacon. Lay each chicken breast in pan on top of the dried beef. In a bowl, combine soups, sour cream and peas and mix well. Heat oven to 300 degrees; pour soup mixture over chicken and spread evenly. Cover and bake for two hours. Watch for overflowing as the mixture will bubble!!

Serve with fresh steamed rice and your choice of a side of veggies or fruit. 
Thank you Margery Welker

Apple Walnut Pancakes

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 egg whites
1 egg, lightly beaten
2 cups fat-free milk
2 tablespoons canola oil
1 medium apple, peeled and chopped
1/2 cup chopped walnuts
Maple syrup

In a large bowl, combine the flours, brown sugar, baking powder and
salt. Combine the egg whites, egg, milk and oil; add to dry
ingredients just until moistened. Fold in apple and walnuts. 
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
spray; turn when bubbles form on top. Cook until the second side is
golden brown. Serve with syrup. Yield: 18 pancakes


Thank you Carla Harrold

Eggplant Bake

Ingredients:
1 medium egg plant, peeled
2 tsp.sea salt
3/4 cup bread crumbs
3 tsp. garlic salt
1/2 tsp. pepper
2-3 eggs beaten
3 T. olive oil
1 medium onion, chopped
1 cup mushrooms, sliced
3-4 large tomatoes, diced (save seeds and juice)
1 cup shredded mozzarella cheese

Directions:
* Cut eggplant into slices about 1/4 inches thick. Put into a colander that is on a plate and sprinkle the eggplant with salt. Let stand for 30 minutes. Rinse under cold water and dry slightly with a paper towel.
* Combine breadcrumbs, garlic salt, and pepper in a bowl. In another bowl add the eggs and beat. Coat the eggplant in egg and then dip into the breadcrumb mixture.
* Place 2 T. of the olive oil in a skillet. Cook the eggplant on each side until lightly brown. (If you have extra eggplant you can do up to this step and put it in a air tight container and freeze it to make this dish again later.)
*Place eggplant in an ungreased 13x9 baking dish.
*Using the same skillet add the remaining 1 T. of olive oil and saute the onions and mushrooms until the onion is tender. Spread over the eggplant.
*Add the tomatoes including the seeds and juice
* Bake uncovered at 350 degrees for 25 minutes
* Top with cheese and bake uncovered for another 25-30 minutes until golden brown

Serves:6-8

Thank you Joel Landis

Taco Stew

1 lb. ground beef or turkey
2 cans corn
2 cans tomato sauce
2 cans diced tomatoes
2 cans dark kidney beans
2 packets taco seasoning
Tortillas Chips
Sour cream
Shredded cheese


Add all 6 cans of vegetables to your crock pot juices and all. Stir in 1 packet os taco seasoning. Set to Low
Brown meat and add other packet of seasoning to it.
Add meat to crock pot
Let everything warm for about 1-2 hours

To serve, crush tortillas chips in a bowl, top with stew, add a dollop of sour cream and sprinkle with shredded cheese. ENJOY!


Thank you Beth Petrillo

Chicken, Tomato, Basil & Pasta Salad

1 (1-pound) package Rigatoni
1/4 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
2 1/2 cups cooked, shredded rotisserie chicken
2 cloves garlic, smashed
1 cup torn basil leaves
1 pint cherry tomatoes, halved
1 small white onion, sliced
1 tablespoon fresh lemon zest
Natural Fine Sea Salt
Freshly ground black pepper
5 ounces mozzarella, torn

Cook pasta in a large pot of salted, boiling water for al dente texture. Drain and rinse with cold water. In a small bowl, pour vinegar and slowly whisk in olive oil to create the dressing. In a large serving bowl, combine pasta, chicken, garlic, basil, tomato, onion, lemon zest, salt and pepper. Toss well. Top with torn mozzarella and drizzle with vinaigrette to serve.


Thank you Carla Harrold

Snow! You kiddin' me? (Tomato, Onion, Gorgonzola Salad)

As I type this it is October 28, 2011.  The picture you are looking at has been taken at 11 a.m. on a Saturday morning.  Somerset County is getting their first blast of winter.  I can hardly believe it.  But take a look at that table, I am guessing we already have about 6 inches of snow piled up.  I know for me personally one of the worst times I was ever out in bad weather was on a November 14th about 27 years ago. I remember the date as it was my brother's birthday.  My husband was a groomsman in his cousin's wedding in Pittsburgh.  We had to drive downtown to attend a rehearsal.  We never made it. It was snowing and blowing so hard we just couldn't get there, but we spent many unpleasant hours on the PA turnpike.  Interestingly, the next day (wedding day) the weather was fine and not a flake of snow in sight. I am thinking that is how this one will go too.  In the meantime, tonight is trick-or-treat.  How many goblins and ghosts will make their way to my front stoop........and do I need to shovel them a path for them to get here?

I am sharing with you a recipe from a very good customer.  She was kind enough to give me the recipe and a photograph of her own dish.  Sincere thanks to Kami Hearn.   I have to admit that I have not personally made this salad yet, but I will be making it some time this week, it looks amazing.  Thanks Kami for sharing.  I encourage any of the readers of this blog who have recipes they love to share them with me.  A picture also helps so much.  Enjoy! 

Tomato, Onion Gorgonzola Salad

Garden Medley tomato's or grape, cherry (any kind works) sliced or cut in quarters
1 tbsp red wine or balsalmic vinegar
2 tbsp olive oil
Crumbled gorganzola cheese to taste
1 tsp dryed basil
Salt & pepper
A few slivers of a sweet onion

Living Gluten Free

Today I am giving this blog space to a dear friend Dawn Kiehl Beals.  Dawn has been living a Gluten-Free lifestyle for quite a while now, and I have enjoyed her treats just as much as any of my friends who bake traditional foods.  I have asked Dawn to guest blog for me in addressing the Gluten-Free concept.  I hope you enjoy her writings.  Thanks Dawn!  

Gluten Free.  Is it just the newest catch phrase?  It seems like every one is jumping on the band wagon.  Kraft Marshmallows - Now Gluten Free!!  Interesting, but weren't they always just made of sugar?  For most people, it's just another gimmick for companies to promote their products.  However, for those of us with a gluten intolerance, finding gluten free or GF on a label is vital information. 

To understand how to live gluten free you first have to know what gluten is and where it can be found.  Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It's also used as a food additive in the form of a flavoring, stabilizing or thickening agent.  Gluten intolerance can range from a mild allergy to full-blown celiac disease.  Allergies to gluten can cause common problems like inflammation, congestion, skin problems, acid reflux and constipation.  Ignoring these issues will cause wear and tear on your body that can lead to a higher risk of death from heart disease and cancer. 

The bad news is that gluten is found in most if not all processed foods.  The good news is that you can learn to live gluten free and still enjoy a healthy diet, full of delicious choices.  In fact, with a little creativity you can even create "gluten free" versions of your favorite treats.  The first thing you need to do when you or your doctor makes the decision for you to go gluten free is to become an educated label reader.  Wheat and other various forms of gluten are hidden in lots of products with deceiving names like dextrin.  It's found in all breads and pastries, most fast foods, canned soup and even beer. 

The easiest way to start is with a diet of fresh meats, fruits, vegetables and brown rice.  Gluten free doesn't have to be flavor free.  (Try my Crunchy Nut Chicken for a mouth full of texture and taste.)  Once you begin to feel better (and you will!) you can begin to add in pre-packaged gluten free products.  A wide variety of these products are now not only readily available at Cascio's but also very tasty.  Check out Sam Mills Corn Pasta if you're craving spaghetti or Bob's Red Mill Gluten Free Pancake Mix if you want high, fluffy pancakes like Mom used to make.  After you're an established GF, you may want to try your hand at creating your own combination of starches and gluten free flours for breads, pie crusts, cookies and other gluten free treats. 

I've been GF for over 17 years and thanks to all of the companies currently focusing on this "market", it's easier to go gluten free today than it ever was before.  By the way, I'm not only GF but DF, SF, PF and EF too!  What are you free from?  Changing the way you eat may very well free you from many of the aches and pains currently keeping you up at night and give you a healthier tomorrow!

Crunchy Nut Chicken

1-cup raw or roasted nuts (any combination - I use cashews, almonds and pecans)

1 clove garlic

1 thin slice ginger root

1-teaspoon salt

1-teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon black pepper

6 boneless skinless chicken breasts

1/3-cup butter (or dairy free substitute)

Place the nuts, garlic and ginger root in blender/food processor; cover and blend until finely ground.  Mix nut mixture, salt, paprika, cumin and pepper.  Dip chicken into butter or dairy free substitute; roll into nut mixture.  Place chicken in an ungreased oblong pan, 13 x 9 x 2 in.  Cook uncovered in 375-degree oven until thickest pieces are done, 55 to 60 minutes.  (I double the spices because I love the flavors and extra spiciness.  You can also make extra nut mixture to ensure the chicken is really covered.)