Savory Chili Recipes for Main Course

Everyone loves a spicy dish to eat for lunch or dinner. Fussy eaters will find the interest to finish their meal if the dish is appetizing and delicious. Hence, you should make a delightful treat that comes with a truly satisfying taste. If you have finicky children who take long to eat, you should consider preparing a spicy dish. For instance, chili recipes make a fabulous dish to entice your children and other fussy eaters. Aside from the great taste of the dish, everyone will love the nutritive value of the chili. The combination of the other ingredients gives the chili dish the exciting savory aroma and an irresistible taste that everyone would love. Hence, the dish is certainly worth a try.

Here is a truly scrumptious recipe for chili that comes with pinto beans. You should try making the dish for a healthy main course or as a heavy snack. You will love the ease in making the recipe; moreover, the simple cooking procedure makes the dish ideal for any amateur cooks.

Chili Pinto Bean
Chilies are ideal to mix with different ingredients such as pork, pepper and beans. This particular recipe is a great treat because the whole procedure in cooking takes only a little less than an hour. Thus, you should try preparing this pinto bean dish for a quick lunch or even as a heavy and nutritious snack.

Ingredients:
8 oz. dried beans (pinto)
2 to 3 cans (14 oz.) of diced tomatoes
3 pieces of seeded and sliced green bell pepper
2 tablespoons of vegetable oil
4 cups of chopped onions
3 cloves of garlic, minced
1/4 cup of chopped fresh parsley
3 tablespoons of butter
3 pounds of ground beef (lean)
1/4 cup of chili powder
Black pepper and salt
1 teaspoon of ground cumin

Procedure:
Pour the beans into a bowl and rinse them. Then, put some more water and keep the beans refrigerated overnight. Afterwards, drain the beans and put them in a large kettle. Add in more water and boil the pinto beans. After a few minutes, you can reduce the heat and let the mixture simmer. Once the beans are tender, add the tomatoes and reduce the heat. Simmer the mixture for another 4 to 5 minutes. Then, turn off the heat and set aside.

Next, heat the cooking oil in a medium skillet. Put in the bell pepper and onions and cook for minutes until the ingredients become tender. Mix in the garlic and the parsley. Stir the mixture for a while and reduce the heat.

Use another skillet to melt the butter. Next, brown the ground beef and stir. When the beef is brown, place it in the large skillet with onions and bell pepper. Put a small amount of chili powder and continue cooking for 10 more minutes. Put the mixture in the kettle and add some salt, cumin and pepper. Cover the kettle and simmer the mixture for a few more minutes. Remove the cover and cook for 10 more minutes, with the kettle uncovered. Afterwards, remove the dish from heat and serve in bowls.

This pinto bean recipe with chili is ideal when served with rice or bread. The family will surely appreciate the wonderful taste of the dish. Hence, try cooking the recipe now for that truly tasty treat for everyone.

For more information on food and recipes, please visit: Chili Recipe and Best Chili Recipe.

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Delicious Old Fashion Bread Recipes

These are perfect to enjoy or give as gifts. Old fashion Gingerbread to Pineapple Carrot Bread you and your friends and family will love them! While some people think of gingerbread only at the holidays, it is a good healthy bread and we enjoy it year round. The Pineapple Carrot Bread is a delicious sweet bread and is perfect for brunches, gifting, and holiday breads from Easter to Christmas.

GINGERBREAD

2 1/4 cups unsifted all-purpose flour

3/4 cup sugar

1 tsp soda

1/2 tsp baking powder

2 tsp ginger

1 tsp cinnamon

1/4 tsp ground cloves

14 tsp salt

3/4 cup soft margarine

3/4 cup water

1/2 cup dark molasses

Place the flour, sugar, soda, baking powder, spices and salt in a mixing bowl; mix together well. Add the margarine, water, and molasses. Mix at low speed of an electric mixer until well blended, about a minute. Pour the batter into a lightly greased 10-inch cast iron skillet or a 9-inch square baking pan. Bake at 350 degrees for 30 to 40 minutes or until the gingerbread springs bakc when lightly touched in the center.

Best served warm.

Yield: 12 servings

PINEAPPLE CARROT BREAD

2 1/4 cups all-purpose flour

1 pkg active dry yeast

1 can (8-oz) crushed pineapple in its own juice

1/4 cup granulated sugar

1/4 cup butter

1/2 tsp salt

1 egg

1 tsp vanilla extract

1/2 cup shredded carrot

Lightly greased an 8-inch loaf pan and set aside.

In a large mixing bowl stir together the 1/4 cup of the flour and the yeast; set aside.

Drain the pineapple and reserve 1/3 cup of juice. In a saucepan, heat and stir reserved pineapple juice, sugar, butter, and salt just until warm (120-130 degrees) and butter is almost melted. Add to the flour and yeast mixture. Add the egg and vanilla extract. Using an electric mixer on low speed, beat the mixture for less than a minute, scraping down sides of bowl. Increase speed to high and beat for 3 minutes.

Stir the pineapple and carrot into the mixture. Using a wooden spoon or silicone spatula, stir in the remaining 2 cups of flour. This batter will be sticky. Spoon into the prepared pan. Cover and let rise in a warm place until almost double. This will take about 45 to 60 minutes depending on heat.

Preheat oven to 375 degrees a few minutes before ready to bake.

Bake at 375 degrees for 35 to 40 minutes or until golden brown, covering with a piece of foil the last ten minutes or so if it starts to get too brown.

Remove bread from the pan to a wire rack to cool completely.

Yield: 1 loaf of about 16 slices.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For her 'sweet' recipes visit http://ladybugssweettreats.blogspot.com

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Potato Recipes and Fun Facts

ByMichelle D Smith

The lowly and humble potato is one of the few vegetables that have the most versatility of use, in food dishes. But rarely does it get any recognition for its all around usefulness. Potatoes are delicious anyway you cook them, boiled, baked or fried, and can be used in more ways than can be explained here. There are vast amounts of potato recipes available online and everyone seems to have a favorite one of their own, so I would like to share my "Spiced Coconut Potato" recipe with you.

The Spiced Coconut Potato recipe can serve three to four people. It's an Asian dish popular throughout the Philippines. You can use regular potatoes or sweet potatoes, although most potato recipes in the Philippines use sweet potatoes. Either way, you will surely enjoy this tasty dish as much as I do.

Spiced Coconut Potato recipe

Ingredients

• 1lb Potato, peeled and sliced
• 1 Onion, chopped
• 3 crushed, Garlic Cloves
• 1 tsp freshly grated Root Ginger
• 1 tsp Ground Turmeric
• 2 Large Chillies, finely chopped or ground
• Salt and Pepper
• 1 tbsp Soy Sauce
• 8oz. Coconut Milk
• 12oz. Water
• 1 tbsp Lemon Juice

Directions

1. Scrub your potato and then boil it or cook it in the microwave. If you plan on cooking it in the microwave (it only takes five minutes), then prick it several times with a fork to make holes. Put the potato on a plate then cook it at full power for 5 minutes, then take the potato out and let it cool under running water. Peel and slice the potato into small pieces and place to the side until needed.

2. Next place all the ingredient into a large saucepan, do not add the potato yet. Stir occasionally while you bring the content to a boil, and then reduce to a simmer for approximately 5 minutes.

3. Add the sliced potato and mix it well, let it simmer for approximately 20 minutes and then serve it hot. This dish is usually served with white rice, or as a type of soup meal with bread.

Fun Potato Facts Most people don't realize how important potatoes are. It is the number one most important and vital non-cereal crop worldwide, and ranked fourth overall crop in the world. In the United States it is second only to dairy products. Potatoes in the USA are the largest in the world, and the biggest ones can weigh a whopping 18 pounds. One potato that big could make over 70 medium fries at McDonalds. Potatoes are here to stay. They are eco friendly, cheap and very easy to grow even in adverse conditions. This makes them an ideal nutritious crop in developing countries.

For those old enough to remember Live Aid in 1985 there was a harrowing video played to the tune of 'Drive' (..who's gonna take you home tonight?) by The Cars. There were children to weak to walk and emotional scenes of grieving parents burying tiny coffins. At the end there was a lingering shot of a baby girl, flies around her eyes, staring at the camera - apparently hours from death. 20 years later at Live 8 Bob Geldof introduced a beautiful young lady to the crowd....Same person.

I felt the tears rolling down my face. What it meant was someone's contribution had saved her life.

I decided to turn my (now very large) collection of potato recipes into a book and give all the proceeds to Save The Children or any other charity that could help save lives.

By the way don't confuse me with a professional cook. I'm just a bloke who spent a lot of time prating about in the kitchen. There were times when I didn't write a potato recipe down for a few days after I cooked it....... so if you follow the potato recipe to the letter and it doesn't quite work out...don't tell anyone.

1000 Potato recipes are available in the "Four Potatoes and a Recipe" book.

All the money from each "Four Potatoes and a Recipe" book goes to Save the Children.
Michelle Smith

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Turkey Recipes - Adding Fruits to Turkey for a Sweet Thanksgiving Dinner

Since we have been trying different turkey recipes for our Thanksgivings, we're coming up with a new one for the coming holiday - fruit-glazed and fruit-tasting turkey. This may be more on the sweet side, but everyone will find this something other than the same old turkey. The ones we've tried the previous years were more on the savory side using fresh herbs and vegetables from our garden. Adding this fruit-glazed turkey recipe this year can add a bit of sweetness to our Turkey dish. My eldest daughter has already called it our sweet Thanksgiving dinner.

Fruit-Glazed Turkey

Ingredients
12 pounds turkey1 pack (14 ounces) of unseasoned stuffing cubes1 medium onion, chopped1 medium red apple, chopped1 celery rib, chopped1 cup raisins1 cup turkey or beef broth1 cup butter, melted1 tablespoon poultry seasoning

For the Fruit Glaze
2 cans crushed pineapple, unsweetened1 can mandarin oranges1/2 teaspoon ground cloves

For the Gravy
3-4 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper

Directions

Put together first eight ingredients then stuff into the turkey. Place remaining stuffing in a greased baking dish and refrigerate. Skewer the turkey openings and tie to join the drumsticks together. Place turkey with the breast side up on a rack in a roasting pan, and bake at 325

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Stunning Cholesterol Lowering Recipes

ByPaul Heitman

If you are in the process of lowering your cholesterol levels, no doubt one of the things you are doing is changing your diet to a healthier one. Changing your diet is the best and most effective way to improve your cholesterol. Of course, when making big changes to your diet it is important to have new and tasty meals to eat.

When you switch from unhealthy foods to healthy foods the transition can be a little tough. That's why it is so important to make meals that are not only good for you, but that you enjoy. When you eat foods that you like it is easier to stick to a diet of healthy options that will improve your cholesterol.

Cholesterol Lowering Recipes

So, in the spirit of keeping your arteries healthy here are a few cholesterol lowering recipes that will help you to stay on the healthy track.

Grilled Salmon with Dijon Sauce

Salmon is one of the best foods for heart health. By adding salmon into your diet you can totally change your cholesterol levels. Just make sure that you are grilling or baking your fish to keep maximum health.

Ingredients:

4 salmon fillets


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Casserole Recipes - Tasty Beef Stew Recipes With Fruits

You will love these fruity beef stew dishes. The mild sweetness of fruits married to the well and earthy flavors of herbs and vegetables added a zest of life to the old and customary taste of beef stew. Apples, apricots, dates, raisins, prunes or dried plums are responsible for the large portion of fruit flavors in these recipes. Perhaps the ingredients sound unusual, but once you are successful with your first one, you will realize it is not that hard to do.

Try these tasty beef stew with fruit recipes and expand your own palate.

Beef Casserole with Fresh Fruits

Ingredients

2 tablespoons of olive oil1 kg lean beef, diced2 large onions, thinly sliced2 medium carrots, peeled and sliced3 garlic cloves, crushed1 tablespoon tomato paste1 tablespoon-heaped flour1/2 teaspoon chili powder1 lemon zest plus 1 tablespoon juice1 1/2 cups beef stock

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Delicious Butterscotch Recipes - Nut Rolls and Banana Butterscotch Bread

These delicious sweet breads with a good cup of coffee or your other favorite hot beverage are perfect for breakfast, snacking, brunch, the office, etc. The Butterscotch Nut Rolls are perfect for breakfast since you can quickly put them together the night before since they need to set overnight and all you have to do is pop them in the oven come morning. If you would like to try something new with banana bread, make this Banana Butterscotch Bread which has butterscotch chips among its ingredients. Both of these recipes make great hostess gifts, or special occasion gifts. Tuck some into a pretty basket with a packet of coffee and a pretty kitchen towel for a gift that is sure to be appreciated. If you wish, you can bake the banana butterscotch in miniature loaf pans to give as gifts or party favors. Personally, I love anything butterscotch so these are some of my favorites.

BUTTERSCOTCH NUT ROLLS

These rolls are so good. No one will ever guess how easy they were to make!

1 pkg frozen round roll dough
1 box (4-serving size) butterscotch cook and serve pudding mix
1 cup brown sugar
1 tsp ground cinnamon
1 stick butter, melted
coarsely chopped pecans

The night before serving for breakfast: Drop the frozen rolls around the bottom of a Bundt pan (not a tube pan). In a small bowl combine the pudding mix, cinnamon, and brown sugar; sprinkle over the rolls. Pour the melted butter over the rolls and the pudding mixture. Sprinkle with amount of chopped pecans you prefer. Cover the pan with foil and a moist towel. Let set overnight.

Next morning: Bake the rolls at 300 degrees for 20-25 minutes.

BANANA BUTTERSCOTCH BREAD

1 3/4 cups flour
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed ripe bananas
3/4 cup granulated sugar
2 eggs
1/2 cup melted butter
1/4 cup milk
6-oz butterscotch chips
1 cup chopped pecans

Preheat oven to 325 degrees.

Grease and flour a 9-inch loaf pan; set aside.

In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In a smaller bowl combine the bananas, sugar, eggs, and melted butter until well combined. Add the banana mixture to the flour mixture alternately with the milk, beating well. Stir in the butterscotch chips and the 2/3 cup of the chopped pecans.

Spoon the batter into the prepared loaf pan. Sprinkle with the remaining chopped pecans. Bake at 325 degrees for 1 hour and 20 minutes.

Cool in pan on a wire rack for 3 minutes. Remove from pan and cool completely on the wire rack.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

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Yummy Old Fashion Recipes For the Holidays and More - Pumpkin Pudding, Christmas Pickles, Wassail

While some of these recipes are certainly considered 'holiday recipes,' there is no reason you can't enjoy them year-round. For instance, pumpkin is a very healthy food yet it is often set aside for just Thanksgiving and Christmas. This Pumpkin Chiffon Pudding with Coconut should be enjoyed as a healthy dessert year-round. The pickles are just as good at your Fourth of July picnic as they are at Christmas. The Pineapple Wassail should be enjoyed more than once or twice a year.

PUMPKIN CHIFFON PUDDING WITH COCONUT
This is a little different way to enjoy that healthy pumpkin. Now that I am diabetic I have updated my use of this recipe by replacing the sugar with Splenda granulated. No need to hunt for unsweetened coconut since you use fresh grated! But here is the original recipe for those of you who can still enjoy sugar.

1 cup sugar
2 tbsp butter
2 large eggs, separated
2 tbsp flour
3 cups cooked, mashed pumpkin
1 tsp vanilla
1/2 cup grated fresh coconut

In a large bowl cream the sugar, butter, an egg yolks. Add the flour, pumpkin, vanilla and mix together well. Beat the egg whites until stiff and gently fold into the pumpkin mixture. Pour into a lightly greased 9-inch square baking dish or pan. Sprinkle the coconut over the top. Bake at 350 degrees for 30 minutes.

Serves 6

CHRISTMAS PICKLES
1-gallon of dill pickles
2-oz Tabasco sauce
3 garlic cloves. chopped
5 lb granulated sugar

Drain pickle juice and discard.

Slice the pickles lengthwise and place back in the jar. Add the Tabasco sauce and the garlic. Add approximately 1 1/2 pounds of the sugar. Screw lid tightly back on the jar. Gently tip the jar back and forth several times to allow the sugar, garlic, and Tabasco to blend. Leave sitting out a room temperature for a week. As the sugar dissolves, add more until all the sugar has been used. Tip jar each time you add sugar so it can mix in. By the time all the sugar has dissolved, the pickles will be bright green and crisp.

PINEAPPLE FLAVORED WASSAIL
6 cups apple cider or apple juice
1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 (18-oz) can unsweetened pineapple juice
1 small can frozen orange juice, diluted according to container directions
1 orange sliced into thin rings

In a large saucepan heat the cider and cinnamon stick to boiling. Cover, reduce the heat and simmer for 5 minutes.

After 5 minutes are up, remove the lid and add the nutmeg, honey, lemon juice and peel, pineapple juice, and the orange juice. Simmer another 5 minutes.

To serve, arrange the orange slices on the top and serve in a heat-proof punch bowl.

Yield: 16 servings of 1/2 cup or 8 servings of 1 cup.

Note: A crockpot or slow cooker is a great way to keep the Wassail warm, if desired. Just pour the hot wassail into the cooker and set on the Keep Warm setting. This also makes a good chilled beverage during the warmer weather.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com

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Recipes for the Simplest Homemade Pancakes From Scratch

Have you tried making pancakes from what is available in your pantry, or do you always have to shop for the most imported ingredients? One of the easiest and simplest breakfasts to cook is a pancake. The following recipes are the easiest and simplest versions of pancakes from scratch. Each brings a taste of simplicity arising from the tradition of using up dairy products, fats and eggs and mix them altogether to make pancakes.

The Little Girl Pancakes

Ingredients

2 cups all-purpose flour2

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A Brief Background on Meatloaf and Terrine Recipes

ByZynthia Vaughn

Terrine is a lovely French recipe made of forcemeat. Forcemeat is similar to a meatloaf, in the manner in which it is made. The dish is a combination of ground and lean meat emulsified in fat. This is just a rather imaginative way of preparing this type of dish. It used to be made by commoners but overtime, it has become one of the most popular items served many upscale restaurants.

You will find this dish in chicken, pork, beef or fish varieties. Chicken liver is also a common ingredient found in terrine recipes, and is known throughout the world as pate. In fact, a pate is a type of terrine.

These dishes are either warm or cold, depending on the preparation. It is quite normal, however, to serve it at room temperature. A sauce may complement its savory taste, but it is typically served plain.

You can also prepare this fantastic dish with vegetable, cheese and fruits for some variety.

Similarly, the word "terrine" refers to the kitchen ware used to cook the dish. This also serves as the mold of the loaf. This would be the same earthenware used to bake meatloaf.

Common terrine recipes are seasoned and marinated with a variety of herbs and spices. Additionally, alcohol is used to enhance the flavour of the forcemeat. To prepare terrine recipes, combine ingredients and marinate them for several hours. Marinating overnight is also a good idea. There will be instances when marinating is not part of the procedure. This is true with fruit and vegetable terrine recipes.

After leaving the mixture to marinate, mix them once again. This ensures all ingredients are evenly distributed. At this point, the mixture may now be poured into the earthenware. You may grease it yourself or line it greaseproof paper. The loaf is then covered and placed in a large pan with water. This cooking method, also known as bain-marie, allows terrine recipes to evenly bake without any chance of getting burnt.

Once it is done, the dish is then removed from the pan and then cooled. It is then refrigerated for one or two days. With this type of recipe, you are required to place something heavy on top of it while it is in the fridge. This ensures that no air pockets will form, which will help keep the loaf smooth.

Various catering consultancy firms are aware of the popularity of terrine dishes, as these are often requested during parties and events. Over the years, there have been hundreds of variations on this French delicacy created. What used to be plain pates has evolved into a more complex marriage of different ingredients.

Seafood is one ingredient preference of many chefs today. Pates used to be popular terrine choices, but meatloaf recipes are now being enjoyed by a large majority today. Even dessert recipes have been derived from this basic French cooking method.

Figuring out what to serve with this French dish can be tricky. It is protein rich, and is best served as an appetizer rather than as a meal in itself. You may pair this with a hearty soup or a pastry, and then finish it off with a light dessert.

Zynthia Vaughn is a housewife who would rather cook and is at this point searching for the best terrine recipes for the coming Christmas. The writer's sister works for a catering consultancy in Suffolk and was recommended a great choice of holiday food selection.

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Low Sodium Recipes - Baked Lemon Herb Chicken With Fresh Mushroom Stuffing Recipe

ByDebbie Benson

This is a very moist and flavorful baked lemon herb chicken recipe. The mushrooms help keep the stuffing moist and the flavorful green onions (scallions), celery, fresh lemon juice, lemon zest and olive oil, make this recipe very flavorful. No salt is added. A salt free lemon herb seasoning is used, so this would be a more heart healthy, chicken recipe especially good for a low sodium diet. Using fresh lemon is a low sodium tip that helps food taste more salty. If you like chicken and the flavors of fresh lemon and fresh mushrooms, you will enjoy this healthy chicken recipe.

Lemon-Herb Chicken With Fresh Mushroom Stuffing

1 whole chicken 3 to 3 1/2 pounds (broiler-fryer size)

2 Tablespoons olive oil, divided

1/4 cup finely chopped green onion

1/2 cup finely chopped celery

1/2 pound (8 ounces) fresh mushrooms, cleaned and thinly sliced

1 Tablespoon Lemon-Herb seasoning, (preferably a salt-free seasoning), divided

1 teaspoon fresh lemon zest (lemon rind, yellow part only), finely grated

1/4 cup fresh lemon juice, divided

1 cup soft or fresh bread crumbs

Remove giblets and neck from inside chicken. Rinse chicken inside and out with cold water, pat dry with paper towels and set aside. In large non-stick skillet, heat 1 Tablespoon of the olive oil over medium low heat. Add green onion and celery and gently cook until softened, then add mushrooms, and cook until tender. Stir in 2 teaspoons of salt free lemon herb seasoning, lemon zest, 2 Tablespoons of the lemon juice (1/2 of it), and the bread crumbs. Stir well to combine but don't make a mush. Turn off the heat and let stuffing cool a bit.

Place chicken on a rack in a roasting pan. Stuff with the mushroom stuffing. Don't pack it in, just lightly spoon it into the bird. Truss the chicken, (this will make a nicer presentation), but not absolutely necessary. In a small bowl, combine the remaining olive oil, lemon juice, and lemon-herb seasoning. Brush this mixture all over the chicken. Bake at 350 F for 1 1/2 to 2 hours or until done. Serves 4 - 6.

Note: You can double the stuffing recipe and bake half of it or all of it in a dish, covered with foil or a lid along side the chicken for about 45 minutes, remove the cover and bake another 15 minutes or until lightly browned on top.

Pan drippings for a sauce: Skim off the excess fat. Add some water (up to a cup) or dry white wine or even add more fresh lemon juice with some water to the pan and bring the drippings to a simmer with a little more lemon-herb seasoning and perhaps some freshly ground white or black pepper. Scrape up the fond (browned bits at the bottom of the pan) and let the liquid reduce to intensify the flavors. Serve on the side.

Serving suggestions: Slice the chicken and serve with some of the stuffing and some of the sauce. Serve with rice, or pasta like orzo, with minced fresh parsley, sprinkled over all. A fresh green salad would also go well with this chicken recipe. Fresh lemon wedges, (optional), served on the side.

And now for more low sodium tips, recipes and information I invite you to sign up for our FREE Season It Newsletter when you visit Benson's Gourmet Seasonings at http://BensonsGourmetSeasonings.com

Get more free information about low sodium, including a low sodium diet, low sodium cooking tips, salt free seasonings, salt substitutes and low sodium recipes. You'll learn how you can use seasonings, fresh herbs, fresh fruits & vegetables, olive oil, nuts, vinegars, wine and different cooking techniques to flavor your food without adding salt and sugar. You'll find out how to get more flavor than you ever thought possible.

From Debbie Benson owner of Benson's Gourmet Seasonings with over 30 years experience promoting salt free seasonings. Loving to cook and being salt free most of my life by choice, I have learned a lot of tips and tricks to create flavor without salt and sugar that seems to be in everything these days.

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Holiday Recipes - Affordable But Dazzling Menu for Christmas

Prepping for your holiday meals can take a lot of time, and you probably have started making a list. Christmas season only happens once a year, so much more than the usual party fried chicken, this elegant but affordable menu will dazzle up your holiday meals with new taste, presentation and festive colors without spending too much. If you're growing your own herbs, this is your chance to use them for a touch of greenery in your holiday meals.

Smoked Fish and lemon Primavera Pasta

Ingredients

600 grams linguine, cooked1 piece large smoked Bangus, flaked1 cup red tomatoes, halved12 spears of asparagus, cut into 1 inch (blanched)

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Recipes for Yummy Cranberry Breads - Glazed Berry Nut and Upside Down Raisin Muffins

Whether to enjoy with friends over coffee, give as gifts, breakfast on the go, loved ones lunchboxes, etc, tasty sweet breads are always a hit. Try these breads featuring delicious tangy healthy cranberries for a real treat. The Glazed Cranberry-Nut Tea Bread is a tasty combination of cranberry, orange, and pecans with an orange glaze; yummy! The Upside Down Muffins combine the tartness of cranberries with the sweetness of raisins.

GLAZED CRANBERRY-NUT TEA BREAD
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup orange juice
3/4 cup coarsely chopped pecans, toasted
3/4 cup sweetened dried cranberries
2 tsp grated orange peel
Glaze, optional (recipe follows)

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch pan; set aside.

In a large mixer bowl beat the butter and sugar together at medium speed of electric mixer until fluffy. Add the egg beating until blended in.

Combine the flour, baking powder, salt, and baking soda together and add to the butter mixture alternately with the buttermilk and orange juice. Begin and end the alternating process with the flour. Stir in the pecans, cranberries, and orange peel. Pour the batter into the prepared pan.

Bake bread at 350 degrees for 55 to 60 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. If desired, use toothpick to poke some holes in the top and pour the following glaze over the still warm bread. Remove from the pan to a wire rack to cool.

Glaze:
1/2 cup powdered sugar
1 tsp grated orange peel
2 tbsp freshly squeezed orange juice

Combine all the ingredients in a small bowl, stirring with a whisk until smooth. Pour over the warm bread.

CRANBERRY UPSIDE DOWN RAISIN MUFFINS
1 cup cranberries
1/2 cup butter, melted
1/2 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1/4 cup raisins
1 egg
1 cup low-fat milk

Preheat oven to 400 degrees.

Lightly grease or spray with nonstick cooking spray, 12 muffin cups.

Cut cranberries in half; divide evenly among the 12 prepared muffin cups. Spoon 1 teaspoon of the melted butter into each of the cups, over the berries. Divide the brown sugar evenly over the berries and butter.

In a large mixing bowl stir together the flours, baking powder, granulated sugar, salt, and raisins.

In a smaller mixing bowl, beat the egg; mix in the milk and remaining butter. Add egg mixture to the flour mixture, stirring just until moistened. Spoon the batter evenly over the berries, etc in the muffin cups.

Bake at 400 degrees approximately 30 minutes until golden brown. Allow the muffins to sit in the pan on a wire rack for a few minutes until the bubbling stops. Carefully turn muffins out and serve upside down.

Enjoy!

For more of Linda's dessert and sweet recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic recipes visit her at http://diabeticenjoyingfood.blogspot.com

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