Whole Wheat Carot Cake Muffins

In my quest to learn to cook with food storage, I tried the following recipe. Cory and Adam really liked it.

2 C. brown sugar
1 c. oil
3 eggs (powdered)
1 c. dried carrots
1 small can crushed pineapple, drained
3 c. whole wheat flour
1 t. salt
1 T. baking soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, chopped


Before you begin, add 2 cups cold water to dried carrots and let sit for 20 minutes. Also, soak the raisins in warm water for 10 minutes.


Grease muffin pans. Beat together brown sugar, oil, and eggs. Stir in carrots and pineapple. Blend dry ingredients together, then combine with wet ingredients. Add vanilla, raisins, and nuts. Pour into pans and bake at 350 for 20 minutes. Makes 24 muffins.

Giada's Breakfast Tart

Butter, for greasing the pan
Flour, for dusting the pan
1 9 inch pie crust
1 egg white, lightly beaten
2 teaspoons vegetable oil
3 ounces pancetta, cut into pieces
5 eggs, lightly beaten
1/2 cup mascarpone cheese
2 cups shredded Grugere cheese
3 green onions, sliced
1/2 tsp salt
1/2 tsp pepper

(The store was out of mascarpone, so I just used low fat cream cheese. The pancetta didn't look that great, so I just used bacon).

Preheat oven to 400. Butter and flour the bottom and sides of the tart/pie pain. With tines of fort, prick the pastry. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow to cool for about 10 minutes.

In a medium skillet, heat the oil over medium high heat. Add the pancetta and cook, stirring frequently, until brown and crispy. Drain on paper towel.

In a medium bowl, combine the beaten eggs, mascarpone, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the crust and bake until the mixtrue has set and the top is golden, about 18-20 minutes. Cool and serve.

Orange Cranberry Cookies

Mix together:
1 cube butter
1 cup minus 2 Tbl butter shortening
2 cups white sugar
1/2 cup brown sugar
2 Tbl orange juice
1 Tbl vanilla
1-2 tsp orange extract
Orange zest

Add 2 eggs
Add 3-4 cups flour, 1 1/2 tsp baking soda, 1 1/2 tsp salt
Blend then add:
1 pkg white chocolate chips
1 cup craisens (dried cranberries)

Bake 375 for 10 min.

Wolf's Tasty Puffed Corn Treat

1 bag of butter flavored corn puffs
1 1/3 cube butter or margarine
2/3 cup sugar
2 TBSP water
1 tsp vanilla

Melt butter in pan. Add sugar and water. Bring to boil. Boil fast for 4 minutes while continually stirring. Remove from heat. Add vanilla. Empty puffs into large bowl and pour syrup on top. Mix well. Spread on cookie sheet and bake at 225 for 10 minutes. Remove and cool.

Turkey Cranberry Wreath

2 packages refrigerated crescent rolls

1/2 cup mayo

2 T Dijon mustard

1/2 tsp black pepper

2 cups cooked turkey, chopped

1/2 cup celery, sliced

3 T fresh parsley, snipped

1/2 cup dried cranberries

4 oz Swiss cheese, shredded (1 cup)

1/4 walnuts, chopped

1 egg white

Preheat oven to 375. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large baking stone. Corners of wide ends will touch. Arrange remaining 8 trianges in center, matching wide ends to outer triangles. Seal seams.

Combine mayo, mustard, turkey, black pepper, celery, parsley, cranberries, and cheese in large bowl. Mix and scoop filling over seams of dough, forming a circle.

Sprinkle walnuts over filling. Beginning in center, lift one triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

Beat egg white lightly and brush over dough. Bake 25-30 minutes or until golden brown.

Kelli's Stuffed Mushrooms

4 pkgs button mushrooms, washed and stems removed
1 1/2 lbs Sweet Italian turkey sausage
1 pkg Neufatchel cheese
1/4 cup plain breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup chopped Italian parsley
2 cloves garlic
Pinch salt and pepper

Preheat oven to 400 degrees. Cook sausage in a saute pan. In separate bowl, combine all other ingredients. When sausage is cooked, take off of heat and add cheese mixture, using the heat of the pan to combine easily.

Stuff each mushroom cap with a scoop of the sausage and cheese mixture. Place in glass 9x13 pan and bake for 30-40 minutes.

Giada's Fusilli with Spicy Pesto

For the pesto:

1 cup toasted walnuts
2 cloves garlic
1 (2 inch) jalapeno pepper, stemmed and seeds removed
2 cups grated Asiago cheese
2 tsp salt
1 tsp black pepper
3 oz baby spinach
3 oz arugula
1/4 cup extra virgin olive oil

In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.

Bring a large pot of salted water to boil over high heat. Add 1 pound of fusilli pasta and cook until al dente. Drain and reserve about 1 cup of pasta water. Toss pasta, water, and pesto. Garnish with extra Asiago cheese.