Super Frosting*

This is a good and serviceable frosting for any cake, or perhaps even as a fruit salad binder. You can change this up for whatever flavor or color you wish.

This is made carb-friendly by using sugar free whipped cream and sugar free pudding.

INGREDIENTS:

• 1 -   3oz pkg. sugar free pudding of your choice.
• 1 tub of sugar free whipped cream, defrosted.
• 1 - 8 oz pkg. of cream cheese

INSTRUCTIONS:

1. Place softened cream cheese in a mixer and whip.
2. Add the pudding mix and mix until well blended.
3. Add the whipped cream and mix gently until fully incorporated. 
4. Store in fridge until ready to use, where it will stiffen up some. Store your frosted cake in the fridge too. 

SERVINGS: Enough for a full size cake.

NOTES: Add any flavorings you wish, and even some minced fruit or nuts or chocolate bits to the batter. Use food colorings if desired for special occasions. I believe you can use cocoa powder and melted chocolate as well as a flavoring. 

SOURCE: Sherry Peyton

Angel Food Cake Supreme*

Angel food cake, with a tiny bit of work, can be pretty darn good for a diabetic. It is easy to swap out the sugar and there is only one cup of flour in the entire thing, so the carbs work out decently.

This looks hard, but turns out pretty easy and the cake is so utterly versatile, that you can work it up nearly any way you like. I'm going to try chocolate for sure.!

INGREDIENTS:

• 1cup cake flour (I used 1/2 c cake flour, 1/2 c spelt with no discernable difference)
• 3⁄4cup sugar (use your favorite sugar substitute (I use Truvia and Xylitol)
• 2tablespoons sugar (again, substitute your favorite sugar substitute)
• 12large egg whites, MUST be room temperature
• 1 1⁄2teaspoons cream of tartar
• 1⁄4teaspoon salt
• 3⁄4cup sugar (I used half and half as in the above)
• 1 1⁄2teaspoons vanilla
• 1⁄2teaspoon almond extract

INSTRUCTIONS:

1. I always use a two piece angel food cake pan.
2. Heat oven to 375°.
3. Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
4. Combine the extracts in a small bowl; set aside.
5. Beat egg whites, cream of tartar and salt until it forms peaks.
6. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
7. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
8. Beating on LOW, add flour mixture and extracts slowly.
9. Make sure you fold in the sides and bottom of your mixing bowl.
10. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
11. Move a knife through batter to remove air pockets.
12. Bake 30-35 minutes or until top springs back when touched lightly with finger.
13. Invert pan onto a tin funnel to cool completely.
14. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
15. Then firmly spank the sides of your pan.
16. You could use a knife but this sometime tears the sides of the cake.
17. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
18. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
19. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
20. SERVES: 12
21. NOTES: add any extract that you wish. I think you can finely chop some fruit of your choice, coconut, etc for the batter, just fold in at the end. The toppings can be anything as well from purees or real frostings, to slices of fruit, zests, etc. Works for every holiday. Also the cake will slice easily and wrap for the freezer. 

SOURCE: Food.com

Cuban Picadillo

This is a really nice little entree that all ages can enjoy. It's comfort food for sure.

While the list of ingredients is a bit strange, they all go together perfectly.

Hope you enjoy.

INGREDIENTS:

• 1 lb ground pork
• 1 lb lean ground beef
• 2 T water
• 1/2 tsp baking soda
• salt and pepper
• 1 green pepper, cut into 2 inch pieces
• 1 onion, cut into 2 inch pieces
• 2 T vegetable oil
• 2 T dried oregano
• 2 T cumin
• 1 tsp cinnamon
• 6 garlic gloves, minced
• 1 14.5 oz can whole tomatoes, drained and chopped course
• 3/4 C dry white wine
• 1/2 C beef broth
• 1/2 C raisins or 2 T brown sugar
• 3-4 large bay leaves
• 1/2 C pimento-stuffed green olives, chopped course
• 1 T red wine vinegar
• hard boiled eggs

Instructions

1. Chop onion and green pepper. Mix beef and pork with water, baking soda, 1/2 tsp salt and 1/4 tsp pepper in bowl. Set meat aside.
2. Heat oil in large pan on medium-high heat and add chopped vegetables, oregano, cumin, cinnamon and 1/4 tsp salt. Cook until veggies are soft and beginning to brown. Add garlic and cook until fragrant, then add tomatoes and white wine. Scrape up any brown bits until pot is almost dry.
3. Stir in broth, raisins and bay leaves. Reduce heat to medium-low and add meat in chunks. Stir occasionally using fork to break apart meat.
4. When meat is cooked through, discard bay leaves and add olives and red wine vinegar. Season with additional salt and pepper.
5. Serve over white rice and garnish with chopped hard boiled egg.

SERVES; 6

NOTES: You can use other meats, such as chorizo. 

SOURCE: Dangerously Delicious

Chile de Arbol Salsa

This is a versatile recipe, and one that you can tone down, beef up, or alter as you wish.

In some circles, this is made without tomatoes but most recipes call for it. This is the sort of thing one puts on tacos and scrambled eggs.

Think of it as sriracha sauce for Mexicans!

INGREDIENTS:

•  Btw 5-20 dried chile de arbols, just stems removed.
• 1 tsp oil
• 2/3 c chopped onions
• 2 cloves garlic smashed
• 1 15 oz can of whole tomatoes, including juice
• 1 5 oz can of tomato sauce
• 1/3 cilantro
• 4 tomatillos

INSTRUCTIONS:

1. Place the oil in a saute pan and heat up and add the chiles, stirring constantly until they darken and are fragrant. Remove from pan.
2. Add the onions and saute until softened.
3. Add the garlic and swirl around until fragrant.
4. Roast the tomatillos whole in a 450 degree oven until they are blackened at least in spots and soft. 
5. Chop cilantro roughly.
6. Place all ingredients in a food processor and whir until smooth. You may want to strain at this point, or not as you prefer. Add salt as needed to balance the flavors.
7. Store in the fridge for a couple of weeks, Freeze if you desire.

SERVES: 2 cups

NOTES: You are free to omit the tomatillos if you desire, tone down the chiles if you must with less hot ones but it will affect the taste somewhat. You can use fresh roma tomatoes instead of canned and if so, you can roast them with the tomatillos. Also roast the onion in chunks in that case. 

SOURCE: Inspired by Muy Bueno

Corn Pudding Extravaganza

I was inspired by a recipe that treated this as a side. Since I already have a spectacular corn pudding of sorts located here or here, I at first was about to go on by, but the use of cornbread intrigued me, and well, add some meat and you have a meal.

You should understand that this recipe can be altered in many ways to make it your own or to fit the time of year.

So explore and let me know of your great adjustments!

INGREDIENTS:

• 1/2 C each of chopped onions, celery, sweet red pepper, mushrooms. 
• 3 Hatch chiles or Anaheim, or Poblano, roasted, peeled and seeded, chopped
• 1 lb of kielbasa or other sausage of your choice, sliced into bite-size rounds.
• 2 cloves garlic
• salt, pepper, red pepper flakes
• 6 eggs
• 3 c cornbread (homemade please) crumbled
• 1 1/2 c cream

INSTRUCTIONS: 

1. Saute the onions, celery, sweet pepper and mushrooms in about 2 tbsp of olive oil until softened and translucent. 
2. Add the garlic, grated and stir in, just letting it become fragrant.
3. Add the chiles and kielbasa and toss gently. 
4. Cover and set aside.
5. Put the eggs in a large bowl and whisk until mixed. Pour in the cream and then add the cornbread, stirring until the cornbread is soaked. 
6. Add salt, pepper and about 1 tsp red pepper flakes
7. Add the sauteed vegetables.
8. Butter a 8 x 11 or so casserole dish.
9. Pour in the pudding mixture.
10. Place in a pre-heated 375 oven in a water bath, covered with foil,  for about 60 minutes, or until set. Take the foil off in the last 10 minutes or so if you want to brown the top a bit. 

SERVES: 6

NOTES: In addition to switching out for other vegetables (asparagus, broccoli, etc), consider adding about 1 1/2 c of grated cheese to the batter before baking. Breakfast sausage would work with this, as would Italian sausage, bacon, ham, etc. I would prefer to spicy meat rather than not for this. 

SOURCE: Inspired by Cooking NYTimes

Pizzazzy Pizza Dip

This is simply a wonderful dip, and easy to do.

It works well with crackers or bread, and won't last long with company.

Enjoy it.

INGREDIENTS:

• 1 8 oz pkg. cream cheese, room temp
• 1/3 c finely chopped onions
• 1/3 c finely chopped sweet pepper
• 1/3 c finely chopped mushrooms
• 1/2 c diced pepperoni
• 2 c mozzarella cheese, shredded
• 1/2 Parmesan cheese, shredded
• 1 5 oz can of tomato sauce
• 1/2 tsp each of powdered garlic and red pepper flakes
• salt and pepper
• 1 tsp dried oregano

INSTRUCTIONS:

1. Place cream cheese in a mixer and whip until smooth. 
2. In a saute pan, add onions, sweet pepper and mushrooms and saute in a tbsp olive oil, until softened. 
3. Add to the cream cheese, and mix, loosening with a bit of milk if needed.
4. Spread this in the bottom of a 8 x 8 baking dish.
5. To this add the diced pepperoni.
6. In a small saucepan, add the tomato sauce and dried herbs and spices. Cook down until thickened.
7. Spread a thin layer of this over the pepperoni, reserving whatever is left for another occasion. 
8. Top with the cheeses.
9. Bake in a 350 oven for about 15 minutes, or until cheese has melted. 
10. Serve with bread or crackers or raw veggies.

SERVES: 8

NOTES: You can omit, or add various other vegetables that you like on your pizza. Just saute them in place of what I have listed. Also vary the cheeses in whole or part as you desire. 

SOURCE: Adapted from various other cream cheese recipe dips by Sherry Peyton

Caprese Pasta Casserole

Casseroles are some of my most favorite dishes because they can often be made ahead and then just popped into the oven for the final cooking.

This is one of those and can be varied quite a bit. As you know, a caprese salad consists of tomatoes, fresh mozzarella, and basil primarily.

This one encompasses all that and adds a bit more which can be easily varied to meet your tastes and time constraints.

With a salad and crusty bread, it makes an inviting meal for both family and friends.

Enjoy!

INGREDIENTS:

• 8-10 oz of your favorite pasta (linguine is a good choice but you can do other tubular kinds or shapes.
• 2 c of cooked chicken, shredded 
• 1 1/2 c your favorite sauce. 
• 1/2 c pesto sauce
• 15 or so cherry tomatoes, halved
• 1 lb of fresh mozzarella
• 1/2 c freshly grated Parmesan or Asagio cheese
• 1/2 c fresh chiffonade of basil

INSTRUCTIONS:

1. Cook the pasta as usual, draining and setting aside (this can be done in the morning and held until assembly later. 
2. Make your sauce if necessary and pesto. These as well can be kept until ready to assemble. Note that the pesto can be frozen, so don't be afraid to make more than you need. 
3. When ready, in a large bowl, add the chicken, cooked pasta and enough of the sauce to mix well and so that all is nicely coated. It should be quite wet but not swimming in the sauce. 
4. Dab spoonfuls of the pesto over the top, and then lightly smooth across the sauce, don't worry if it mixes in a bit here and there. 
5. Scatter the halved tomatoes across the top. 
6. Either slice, or use pieces of mozzarella evenly across the top as well. I used nine cubes of fresh mozzarella on mine. 
7. Scatter the cheese over this and then the chiffonade of basil. 
8. Can be held for a couple of hours like this until ready to bake. 
9. Bake in a 350 oven for about 40 minutes, or until mozzarella is nicely melted out, and casserole is bubbly. 

SERVES: 6

NOTES: You can make this without any meat or substitute any you wish, including ground beef or pork, shredded pork, bacon, etc. You can use any cheese you prefer, though I would use mozzarella as the base, but you might add some Romano instead of the Parmesan. 

SOURCE: Adapted from Yummly

Green Chile Lasagna

I picked this recipe up on Facebook and just had to try it.

It turned out every bit as good as I thought it might. In fact, my husband, named it, "keeper" after a couple of bites.

It's a bit of work to make it, unless you use previously prepared ingredients, but making your own is so worth it.

Try it and see if you like it as much as we did.

INGREDIENTS:

• 4 c shredded chicken of your choice. Buy it already roasted, or do your own. I did 4 boneless chicken thighs simmered in stock with carrots, celery, onion, peppercorns and garlic and then let cool and diced. 
• 2 c Salsa Verde commercial or homemade
• 4 c of shredded cheeses of your choice
• 3/4 c sour cream
• 3 green chiles, roasted, seeded and diced
• lasagna noodles (about 9)
• ricotta cheese (15 oz)
• 1 egg
• 1 tsp cumin
• 1 tbsp chile powder

INSTRUCTIONS:

1. Place shredded chicken in a large bowl. 
2. Add 1 c of the salsa verde, the sour cream, green chiles and set aside.
3. Cook lasagna noodles if necessary (I used no boil)
4. Add the cumin and chile powder to the ricotta cheese and the egg and stir until combined.
5. Place 1/3 of the chicken mixture into a lasagna pan. Top with 3 lasagna noodles or whatever mostly covers the first layer. 
6. Add a 1/3 of the ricotta mixture, smoothing thinly over the top. Then add 1/3 or so of the cheeses. Repeat three times, ending with cheese on the top.
7. Cook at 375 for about 45 minutes uncovered or until top is browned here and there and casserole is bubbly. 
8. Served with chopped lettuce and chopped tomato.

SERVES: 6

NOTES: You can vary this substantially, but using other cheeses. Also if you make your own salsa verde, the heat can be adjusted depending on whether you use jalapenos or Serrano chiles for instance. You can use crema, (homemade or store bought) in place of the ricotta. If you do, omit the egg). 

SOURCE: Adapted from 12 Tomatoes