Grilled Pineapple

Serves 8
Ingredients

For the marinade:
1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 TB Honey
1 tablespoon fresh lime juice

1 firm yet ripe pineapple
1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Sprinkle with the lime zest. Serve hot or warm.

Recipe source: Mayo Clinic

White Chili

2 c. cooked chicken, cut up
1 onion, chopped
4 c. chicken broth
2 tsp. garlic powder
2 tsp. oregano
2 tsp. cumin
1 tsp. cayenne pepper (optional)
1 can diced green chili
3 cans great northern beans
1-3 c. pepperjack cheese
1-2 c. sour cream

Cook onion in part of broth. Add the rest of the broth, chicken, spices, beans and green chili. Add desired amount of cheese and stir till melted. Add desired amount of sour cream last and heat through. Serve with tortilla chips (or rice, pasta or toast). (The amounts of pepperjack cheese &/or cayenne pepper would depend on how hot you like it. I usually add a smaller amount of the cheese for flavor but no cayenne pepper or it is too spicy hot. You can also cook the chicken and onion and then add the rest of the ingredients, with the sour being last just before serving.)

Pumpkin Muffins

1 1/2 cups whole wheat flour
3/4 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup honey

Topping:

1/2 cup chopped pecans 1/8 cup butter 1/2 cup brown sugar

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Spoon into muffin cups so they are about 2/3 full.
Sprinkle about 1 TB topping onto each muffin (or add topping after they are baked, before they cool).
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Snowman Soup

When it's so cold that you holler and whoop,
It's time to bring out the Snowman Soup!

Pour the packet in a mug. Add the Snowballs too.
And throw in the kisses from the snowman to you.

Now add some hot water and use the cane to stir it.
Sip slowly and soon you'll feel the warm winter spirit!

(Ingredients: 1 pkg. hot chocolate mix, candy cane,
chocolate kisses and miniature marshmallows.)

Southwest chicken salad

4 cups rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced, fresh cilantro

DRESSING:
3 Tbsp lime juice
3 Tbsp Olive oil
4 t. honey
2 t. ground cumin
1 t. salt
1 t. chili powder
1/2 t. coarsely ground pepper

Salads:
torn mixed salad greens and almonds
Pitas:
Whole wheat pita breads halved and lettuce leaves
Wraps:
Whole wheat tortillas and sliced ripe avocado

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.

Granola mix

10 cups old fashioned rolled oats
1 cup wheat germ
1/2 lb shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination
1 1/2 cups brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 t. salt
2 t. cinnamon
3 t. vanilla
Raisins or other dried fruits, if desired

Preheat oven to 300 degrees F. In a large bowl, combine oats,wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into 5 9x13 baking pans or cookie sheets with sides. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit if desired. Put in an airtight container. Store in a cool dry place. Makes about 20 cups.

Jordan's Avocado Creation

1 Avocado smashed w/fork (we like it a little chunky)
1/2 - 3/4 cup Salsa, depending on how spicy you'd like it.
1/3 can Enchilada sauce
1/2 can green chilies

Homemade Ice Cream

1 can sweetened condensed milk
1 can evaporate milk
1 pt. whipping cream
1 T. vanilla
3 T. lemon juice (1 lemon) - add this right before you mix it so it doesn't curdle the milk
2 c. sugar
2-3 c. mashed fruit (we usually do raspberry or strawberry)

Pour into freezer, add milk to within 3 to 4 inches of top of freezer (approx. 4 cups). We use an old-fashioned Rival, 5 qt. freezer and mix it in the wooden bin and gradually add ice and rock salt, alternating a little at a time. We have also made it in our Cuisinart ice-cream maker, but because it makes so much, we had to do it in two of the freezer bowls, and we don't think the consistency is quite as good as the old-fashioned one, but it still turns out and tastes good.

Kim Eves

Easy Oil Pastry

1 1/4 c. all purpose flour (or 1/2 wheat and 1/2 white),
1 Tablespoon Sugar,
1/4 teaspoon salt,
1/4 cup cooking oil,
3 Tablespoons milk.

In a medium bowl stir together flour, sugar and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball. Add a few drops of water and mix into dough. Roll out for pie or press dough firmly onto bottom and up sides of a 9-inch pie plate. Fill and bake as directed.

Submitted by Anna

Peanut Butter & Oatmeal Cookies

In a bowl stir, together 1 c. all purpose flour and 1/2 t. baking soda. Set mixture aside.

In a large mixing bowl beat 1/2 c. margarine with electric mixer on medium to high speed about 30 seconds or until softened. Add 1/2 c. peanut butter, 1/3 c. sugar and 1/3 c. packed brown sugar to margarine. Beat until thoroughly combined, scraping sides of bowl occasionally.

Add 2 egg whites and 1/2 t. vanilla. Beat until well combined. Add flour mixture then beat on low speed until combined.

Stir in 1 c. rolled oats. Add chocolate chips, if desired.

Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake at 350 for 8-10 minutes or till edges are golden. Remove cookies from cookie sheet and cool on a wire rack.

Makes about 36 cookies.

No Cholesterol

Crepes

1 c. flour*
1 egg
2 c. milk

Mix well. Heat a pan & spray with cooking spray between each crepe. Turn crepe when the edges start to pull away from the pan. Cook the other side for about 30 seconds and ENJOY!

Breakfast crepes with ham, eggs, cheese, spinach, tomatoes etc are great. You can also do yogurt with all the fruit you can think of. Dessert crepes are great too. We like Nutella with strawberries, bananas, and whipped cream. Another favorite is created by dusting the crepe with powdered sugar, squeeze juice from a lemon (enough but not too much!), and adding whipped cream. Delish!

*Whole wheat flour does NOT work!

Chicken and Broccoli Casserole

2-3 c. cooked Chicken, cut up
1 can cr. of chicken soup,
2-3 c. cut up broccoli, cooked
1 c. sour cream,
½ - 1 c. grated cheese

Combine chicken and broccoli in a large bowl to mix. Mix together soup and sour cream. (Do not dilute soup.) Pour over chicken and broccoli and mix until coated. Spread evenly in a casserole dish and top with grated cheese. Bake at 350 for 30 min. until heated through and cheese is melted. Portions of chicken and broccoli can be adjusted for casserole dish size and family size.

Submitted by Anna