BIZZY BAKES

The recipe was adapted from Cooks.com. The idea of adding nuts to the stuffing appealed to me.  Nutty Cornbread Stuffing Ingredients: a recipe of your own favorite cornbread 1/2 pound sausage (mild) 2 cups chopped celery 2 cups chopped onion 1 cup chopped green pepper 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 c. toasted chopped walnuts (opt.) 1/3 cup. chopped parsley 2 eggs, slightly beaten 1/2 teaspoon dried sage 1 1/2 cups vegetarian broth (I added some later - it was drier than I would have like it.) Method: Bake cornbread and cool. Saute sausage until browned. Lift out with slotted spoon. Save drippings in skillet . Chop all vegetables. Saute in sausage drippings until tender crisp. Crumble cornbread into large bowl. Thoroughly combine with sage, thyme and pepper. Add cooked sausage and vegetables. Gradually add broth and eggs, tossing lightly with fork. Bake at 350 degrees for 30 - 40 minutes. Linked to:    Full Plate Thursday       Glu...

This is a nice change from mashed potatoes served from the pot after being boiled.  I added some vegetables to the original recipes to give it some personality.  As a potato lover, I knew, I would like this and was happy to see that others did also.  The cream cheese makes a major difference.  The creaminess and added flavor makes the dish. Mashed Potato Bake Ingredients 5 pounds potatoes, peeled and quartered 1 cup shredded carrots 1 onion, diced 1 package (8 ounces) reduced-fat cream cheese, cubed 1 cup (8 ounces) reduced-fat sour cream 1/4 cup fat-free milk 1 teaspoon onion salt 1/4 teaspoon salt dash pepper Method: Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, mash the potatoes.  I user a ricer and it does a magnificent job. Add the remaining ingredients; beat until blended.  Transfer to a round. baking dish coated with cooking spray....

This is another Donna Hay recipe from My Sweet and Savory.  I was going through a bok choy stage, putting it into one dish after another.  That period came to an end but I still like bok choy and should use it more often. .  This should have been a no brainer since I made a similar recipe, not too long ago.  I was captivated by using bok choy in a stir fry.  In that one, the bok choy was sliced into small pieces.  Here, we used it quartered.  I was correct, making this went smoothly and I was able to enjoy my dinner, without a hitch. It was the before I got bok choy into my kitchen that was interesting.  Both my hubby and my daughter called from the grocery, last Friday, asking me if I wanted anything.  I told hubby about the bok choy.   Shortly after, he returned the call to tell me, the store had no bok choy and should he go searching other stores.  No problem, I figured, I would ask my daughter to pick it up.  She gla...

For a long period of time, I have been collecting magazine recipes and while I have made a few, I have not made a dent in the many, I want to make.  I am dedicating this week to those magazines that share such gems with us.  Most of the recipes come from Cooking Light, a magazine that has become near and dear to me, in recent years.  It is easy to find interesting recipes that appeal to us here. Monday - Zucchini Walnut and Feta Cakes - Cooking Light  Broccoli Mango Salad   Tuesday - Yorkshire Pudding - WWDH Veggie Burgers- Vegetarian Times Wednesday -  Grilled Apple and Cheddar Sandwiches Thursday - Crispy Cauliflower Cakes - Cooking Light  Quinoa Salmon Meat(less)balls Friday - Chicken, Sweet Potatoes, Spinach Kugel Saturday - Chulent For more weekly menu plans - Please check out the other menus at Menu Plan Monda y Photos from Bing Images.

Do you remember those potatoes, onions and cheese, I always have on hand?  I also keep frozen broccoli for immediate use.  These are the ingredients, I had to work with and the final results say, they were used well. Using the skillet to boil the potatoes saves a pot and time.  I am always looking for tips to make my life easier and to save time. Baked Hash Brown Omelet (inspired by Hungry Jack) Ingredients: 3 potatoes, diced 1 tablespoon butter or olive oil 1 chopped onion 1 cup broccoli, diced 5 eggs 1/4 cup milk 1 1/2 cups shredded sharp cheddar cheese Method: Preheat oven to 400°. Spray a baking pan with cooking spray. In a skillet with depth, add water and boil.  Add diced potatoes. After 3 minutes, add broccoli and let that cook along with potatoes.  When potatoes begin to soften, remove from skillet. Using same skillet, add olive oil or butter.  When it heats, add the chopped onion and cook until it softens. Whisk together eggs ...

Written in the past and copied here from My Sweet and Savory. I love Tuesday nights when I cook with our Donna Hay group. Now, that I have cooked a number of her recipes, I feel confident, in them. Each one is good and easy to make, just right for me. The other members of the group reiterate this thought. This week Gaye selected the baked chicken dish with a delicious risotto. I have never made risotto in the oven and was leery of the results, especially when I took the baking pan out to see what appeared to be almost all liquid. I mixed it and put it back in the oven for another ten minutes. It seemed somewhat watery but this time, when I mixed it together, it thickened up. Two more minutes with the chicken and peas and it was creamy and delicious. What a wonderful combination this is. My husband thought the lemon was too strong but I think, if you like lemon, it will be just right. You can cut it down, if in doubt about the taste. I thought it was fine. Of course, when I...

I will be bringing over the remaining Donna Hay recipes in the next few weeks.  I hadn't realized just how many we had made and in reading my reviews of the recipes, I find that I liked almost all of them . Cannellini and Fresh Tomato Broth, page 80 in Off the Shelf is my choice for this week's recipe. Soup has been waiting to be made in my house and each soup recipe, calls my name. This is another easy Donna Hay recipe which I made weeks ago so that I would have it, for this week.  I enjoy cooking from Donna Hay's books with interesting recipes that are made with ease and with ingredients that are found in most stores. I also have found, subbing ingredients is easy to do. This soup was good but I didn't find it to be the best tomato soup, I have made. I would make it again but more likely, I would go to another one of my tomato soup recipes. I added Parmesan cheese sprinkled on top to the recipe and it gave it additional flavor. Cannellini and Fresh To...