Chocolate Cherry Fruitcake

This is a great recipe for any holiday gathering and it is quick to whip up with impressive results. Baked in smaller individual pans it is great for gift giving. This is definite must try recipe I make this every year for the Christmas desert table and throughout the year.

 

 

Chocolate Cherry Fruitcake

16 servings

 

 

For the bread~

1 pkg. Nut or date quick bread mix

1 cup coarsely chopped pecans or walnuts

1 (10-oz.) jar maraschino cherries, drained (save juice), cut in half

3/4 cup miniature chocolate chips

3/4 cup water

1/4 cup of the maraschino cherry juice (if not 1/4 cup add water to make the amount)

1 teaspoon almond extract

1 Tablespoon oil

1 egg

 

 

For the Glaze~

1.4 cup miniature chocolate chips

2 teaspoons oil

Preheat oven to 350 degrees. Grease and flour the bottom of 8x4 or 9x5- inch loaf pan. In a large bowl combine all fruit cake ingredients. Stir by hand until mix is moistened.  Pour into prepared pan. Bake at 350 degrees for 65 - 70 minutes or until toothpick inserted into the center comes out clean.. Cool 15 minutes in the pan. Then remove to cool completely. 

 

 

In a small sauce pan over low heat, melt the chocolate chips and oil, stirring until smooth. Drizzle over cooled fruitcake. Allow glaze to set in the refrigerator. Then wrap well in plastic wrap or foil and store in the refrigerator up to two weeks or freeze for three months.

Dirty Rice with Squash & Chard

Dirty Rice with Squash & Chard

2  teaspoon canola oil
1 large onion, chopped
3 stalks celery, chopped
1 green pepper,seeded, chopped
3 cloves garlic, chopped
6 ounces vegetarian sausage crumbles, thawed
1 1/2 bunch green onions, chopped
1 teaspoon chili powder
1/4 teaspoon cayenne powder
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rubbed sage
1/4 cup vegetable broth
3 cups cooked brown rice
2 cups cooked butternut squash, cubed
1 large bunch cooked Swiss chard

1. Heat oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and saute until onion is soft. Add garlic, green onions and spices and cook for one more minute.
2. add the sausage crumbles and stir to break it up. Cook for two or three minutes or until browned. if it sticks use some vegetable broth in the skillet.
3. add cooked rice, squash and vegetable broth. Stir and cook until most of the liquid is gone and squash is heated through. Add salt and pepper to taste.
4. Serve rice mixture in a bowl topped with the Swiss chard.

Mexican Casserole

We were going to have burritos and corn salad but Collin was flipping through this cookbook today

and found this

so needless to say the burritos and corn salad went out the window - we are having Mexican Casserole, fried corn and mixed baby greens salad. And the boy gets to cooking-

in the end he has this - Mexican Casserole

and this - Fried Corn

 and our plates look like this. A delightfully, yummy meal.

Mexican Casserole

serves 6

4 teaspoons olive oil, divided

1 cup chopped onion

2 garlic cloves, minced

1 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 (12-ounce) package meatless crumbles

48 baked tortilla chips divided

cooking spray

1 (15ounce) can pinto beans, rinsed and drained (we used back beans)

1 Tablespoon line juice

2 cups chopped seeded plum tomatoes

1/4 teaspoon salt

1 cup (4ounce) shredded jack cheese (we we used Christian Cheese,vegetable cheddar)

2 tablespoons fat free sour cream

2 tablespoons chopped green onions

1/4 cup sliced ripe olives

1. Preheat oven to 375 degrees.

2. Heat 2 teaspoons oil in a large nonstick skillet oer medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic; cook1 minute. Stir in chili powder and next three ingredients; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11x7-inch baking dish coated with cooking spray; top with crumbles mixture.

3. Heat remaining 2 teaspoons of oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.

4. Combine tomato and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

Handy Mixes

The following are really handy to have in the kitchen. I always keep them at hand for quick uses and it is far more cheaper to make a mix to keep in your cupboard than to purchase them from the supper market shelf.

Taco Seasoning Mix
12 teaspoons chili powder
9 teaspoons cumin
10 teaspoons paprika
6 teaspoons onion powder
5 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Five Spice Powder
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground anise
1 tablespoon ground fennel
1 Tablespoon ground cloves
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Onion Soup Mix
3/4 cup dry minced onions
4 teaspoons onion powder
1/3 cup beef bouillon powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Use 2 Tablespoons to 1 cup boiling water simmer 15 minutes.

Cream Soup Base
2 cups dry milk
1 1/4 cups cornstarch
1/4 cup chicken bouillon powder
2 Tablespoons dried minced onion
1 teaspoon dried  thyme leaves
1 teaspoon dried basil leaves
This is casserole consistency, add more water for a soup base. To use add add 1/3 cup of mix to 1 1/4 cup of boiling water.
Seasoned Rice Mix
1 cup broken spaghetti
2 cups uncooked white rice
1/4 cup dried parsley flakes
6 Tablespoon instant chicken or beef bouillon powder
2 Tablespoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
Combine 1 cup mix, 2 Tablespoons butter and 2 cups water brought to a boil. cover and reduce heat. Simmer for 15-20 minutes, until rice is tender.

Chocolate Syrup
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Mix the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve the sugar. Boil for 3 minutes, add the salt and the vanilla extract. Pour into a pint jar, store covered in the refrigerator. This keeps well for up to 3 months.