Reesie's Cranberry Orange Muffin

2 1/4 C. flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C sugar
1 egg
1/2 C milk
1/2 C sour cream
1/3 C canola oil
1 1/2 C fresh cranberries, chopped
1 T grated orange peel

Heat oven to 375 degrees. Combine flour baking powder, soda, salt in a medium bowl. Make a well in the center. 

In another bowl, mix sugar & egg. Add in milk, sour cream, and oil. Blend well. Pour the mixture into the dry ingredients. Mix batter until just moistened. Fold in cranberries & orange zest. 

Prepare muffin tins with liners. Fill muffin tins 3/4 full. Bake 15-18 minutes. 

Options: 

1. Mix in 3/4 C. of chopped walnuts or pecans at the same time you fold in the cranberries.
2. Glaze after the muffins are out of the oven while still a bit warm. For the glaze, just mix 1/2 C powdered sugar, 1 T orange juice, 1 tsp orange zest.

Serving Suggestion:

1. Serve as part of brunch spread. 
2. This tastes really good with vanilla ice cream. 

Reesie's Dirty Southwestern Rice

·         1 lb.  ground beef

·         1 lb. ground sausage

·         ½ medium onion, diced

·         ½ medium green pepper, diced

·         ½ medium red pepper, diced

·         1 - 14.5 oz. can diced tomatoes 

·         1 T. green chilis, chopped

·         1 – 6 oz. can sliced black olives, drained

·         1 tsp. chili powder

·         1 pkt. Taco seasoning

·         1/3 c. beef stock

·         1 – 7 oz. box Zatarain’s Black Bean & Rice

·         4 oz. cheddar cheese, shredded

Steps

1.      Prepare rice according to directions on the box.

2.      Brown ground beef and sausage in a large frying pan over medium heat. Add onions and peppers to the meat. Cook until the meat is done and the vegetables are still a little crunchy.

3.      Reduce heat to low and mix in the seasonings, tomatoes, beef stock. Add in the cooked rice and black olives. Mix together and warm with the other ingredients.

4.      Sprinkle with cheese and you are ready to serve.

Suggestions

1.      Cook rice in beef stock to add more flavor.

2.      If you like a more tomatoey flavor, add in a couple of spoonfuls of salsa at the end.

3.      Serve with tortilla chips. Top with sour cream.

4.      Break up taco chips and sprinkle on top right before serving.

Reesie's Turkey Veggie Lasagna

1 lb. ground mild Italian turkey sausage
1 lb. ground turkey
1/2 c. Asiago cheese
1 1/2 c. mozzarella cheese
2 c. Italian blend cheese
1/2 c. Parmesan cheese
24 oz. jar Pioneer Woman Spaghetti Sauce, Garden Blend
4 oz. tomato paste
4-5 larger mushrooms
1/2 green pepper, diced
1/3 onion, diced
2 handfuls of spinach
2 tsp. minced garlic
small can sliced black olives
4-5 artichoke hearts, chopped
Oven ready lasagna noodles
1 tsp. Italian seasoning

Preheat oven to 350 degrees. Saute green pepper, onions & garlic for about 10 minutes. Saute ground turkey and turkey sausage in a large frying pan, add the spinach until wilted. Once done, mix together in the pan the meat, the cooked vegetables, the artichoke hearts and black olives, the spices and sauce. 

In a 9x13 pan, spread a little bit of the sauce on the bottom. Layer the noodles so none of them overlap. Spread a third of the sauce. Sprinkle with a third of the cheese. Layer more noodles. Repeat sauce and cheese, then one last layer of noodles. Top the entire thing with the remaining sauce and cheese. Place a layer of parchment paper on top (this will keep the cheese from sticking to the foil). Cover with foil. Bake for 60 minutes. 

Serving suggestions:

• Serve with a side salad. A Cesar salad would be wonderful.
• Garlic bread would be a nice addition.  

Reesie's potato casserole

2 stalks celery, chopped 
1/4 C. onion, chopped 
4 potatoes chopped 
1/2 cup frozen peas 
1/8tsp. rosemary 
1/8 tsp. mrs.Dash 
1 can cream of mushroom soup 
1cup milk 
1/4 cup bread crumbs 
1/8 tsp. salt 
1/8 tsp. pepper
1/2 cup asiago cheese
one cup cheddar & swiss cheese 

Preheat oven at 375 degrees. Spray a smaller casserole dish (8x11 rectangle). 

Quarter and thickly slice potatoes. Mix the potatoes in a bowl with the onion, celery, peas, soup, milk & spices. Spread the mixture into the prepared dish. Sprinkle asiago cheese, then the bread crumbs. Top with the cheddar & swiss mixture. 

Cover with aluminum foil and bake for 45 minutes. 

Serving suggestions:
- Add crumbled cooked bacon to the top after it is done cooking. Also sprinkle with some chopped green onions or chives. 
- Serve alongside with any meat, like a pork loin or some chicken. 
- Serve at your brunch. 

Reesie's Potstickers

4 large shiitake mushrooms
1 large carrot
1/3 head of cabbage
1/3 onion
8 oz. can bamboo shoots
handful parsley, chopped
1 lb. turkey sausage
1 tsp. Heinz 57 sauce
1/2 tsp sesame oil
1 tsp soy sauce
1/4 tsp chili powder
2 T bread crumbs
1/4 tsp ginger powder
1/2 tsp Mrs. Dash
Package of round dumpling wraps (you can find these next to the egg roll wrappers)

Using a food processor, chop all of the veggies finely. In a medium bowl, mix your turkey sausage with all spices and other ingredients, including your chopped veggies. You may be tempted to use an egg as a binder, but do not do that. 

Put 1 T. of the mixture in the center of a wrapper. Using your finger, rub water on the top moon of the circle. Pinch together so you have a half circle. Check out some videos online if you need help in folding these. 

In a large frying pan, warm up 2 T of oil over medium low heat. Place the potstickers, in a single layer, making sure not to crowd them. You may need to split these up in batches to cook. Once the potstickers are golden brown on the bottom, put 2/3rd cup of water in the pan and cover. Steam for 5-6 minutes then remove the lid. Let the rest of the water cook off. Remove potstickers and let them drain for a bit. 

Serving Suggestions:
- Serve with a dipping sauce. You can buy plum or sweet & sour sauce. Or try a mustard - honey or spicy. BBQ sauce might be a surprising option!
- You could have these as part of a meal. Stir fry would be a delicious option. 

Reesie's roasted carrot soup

2 cups low sodium  chicken broth 
2cups ramen broth 
1/2 medium onion 
3cloves garlic, peeled  
5 large carrots, peeled & cut into large sticks 
2 small potatoes, peeled & cut into cubes 
1tsp. chili powder 
2 tsp. ginger powder 
1 tsp. lemon juice 
1 can unsweetened coconut  cream  

Put all of the chopped vegetables (carrots, garlic, onion, potatoes) onto a cookie sheet lined with parchment paper. Drizzle some canola oil on top and sprinkle with the chili powder. Roast in a 350 degree oven for 20 minutes. 

In a large saucepan over medium heat, mix together the broths, ginger and your roasted vegetables. Cook on the stove until vegetables are soft. Using an immersion blender, blend the soup in the pan until it is creamy. Add in the lemon juice and the coconut cream. Stir together until well blended. 

Serving Suggestions
1. Serve with oyster crackers on the side. 
2. Top with toasted pumpkin seeds for a garnish. 
3. Serve with a nice hearty toasted bread or roll. 

Tips
1. The ramen broth is usually found in the aisle with the other asian ingredients. If you cannot find it, feel free to substitute with a vegetable or chicken broth. 
2. Roasting the vegetables and the peeled garlic cloves add to the flavor, so don't skip the step. 

Reesie's Roasted Vegetable and Chicken Soup

1 can garbanzo beans, rinsed and drained
Spinach, 2-3 handfuls, saute until wilted
Leftover rotisserie chicken, skinless and boneless
Roasted vegetables (brussels sprouts, 1/3 chopped onion, 3 medium carrots - cut in sticks, 1/2 zucchini - cut in sticks)
2 small stalks celery, diced 
2 T. frozen peas
2 C. Prepared quinoa 
2 tsp. minced garlic
2 T. better than bouillon roasted chicken paste
3 C. chicken stock
4 C. water
1 tsp. Penzey's Sunny Paris spice blend
1 tsp. Natures Seasoning spice blend
Dash of chili powder - give it a slight kick

Add all the ingredients to a large stock pot. Simmer on medium low on the stove for at least an hour. 

Serving Suggestions
1. Serve with a slice of toasted marble rye.
2. Serve with a grilled cheese.
3. Serve with oyster crackers. 
4. Or sprinkle with a little bit of cheese before serving.