Spinach with Masoor Dal recipe

12 oz or 340 g of spinach
3 tablespoon oil
1 cup chopped onion
1 cup chopped tomato
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder or to taste
1 teaspoon of garam masala powder
3/4 cup of masoor dal (520 oz or 150 g)
3/3 cup water or as needed
1/2 teaspoon of salt or to taste
A few cilantro leaves

For Seasoning:
2 teaspoon ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/4 teaspoon of asafoetida

Wash and chop the spinach and keep it aside.  To a pan on medium heat with 3 tablespoon of oil add the chopped onions and saute until it has turned light brown.  When the onions have turned light brown add the turmeric and chili powder and saute for 10 seconds, followed by the garam masala powder, saute again for 10 seconds, add the chopped tomatoes, ginger and green chilis and let it cook for 2 minutes or so until the tomatoes have turned soft. Next  next add the washed masoor dal and chopped spinach and cook for 15 minutes or so until the dal and spinach is cooked.  When the dal and spinach is cooked add salt and a little water mix and cook for 2 minutes so that the salt is dissolved.  Turn the heat off add some chopped cilantro leaves, transfer the prepared dish into a serving dish for seasoning.

For seasoning: To a pan on medium heat with 2 teaspoon of ghee add the mustard seeds and cumin seeds and wait for the cumin seeds to pop.  When the cumin seeds pop turn the heat off and add the asafoetida and add the seasoning to the prepared dish

Chicken Dorito Casserole

Ingredients:

3-4 BSCB baked

1 regular sized bag of original Doritos

1 can Cream of Mushroom

1 can Cream of Chicken

3/4 cup Milk

Shredded Cheese

Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker.

Step 2: Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375

Step 3: While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it. ;-)

Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.

Step 5: Chop Chicken breasts up and place a layer of chicken on top of Doritos.

Step 6: Add the creamy sauce on top of the chicken.

Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)

Step 8: Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.

And then serve this yummy (but certainly not low-fat or ‘healthy) casserole to all the Dorito lovers in your life and I promise that it will be gone in a few minutes…mine always is!

TUNA NOODLE CASSEROLE

1 bag (12 oz) egg noodles

1 can (10 1/4 oz) cream of mushroom soup (you can use cream of celery soup if desired)

1/2 cup mayonnaise

3/4 cup evaporated milk

1 cup cheddar cheese, divided

1/2 cup celery, chopped small

1/2 cup onion, chopped small

1 tsp black pepper

1 cup peas

12 oz can of tuna, drained

1/2 cup French fried onions (optional)

Directions:

1.Cook egg noodles according to directions. Drain water.

2.In a large bowl, combine the noodles, cream of mushroom, mayonnaise, evaporated milk, 1/2 cup cheddar cheese, celery, onion, black pepper, mixed veggies if using, and tuna.

3.Pour mixture into a large casserole dish.

4.Sprinkle remaining 1/2 cup of cheddar cheese on top of noodle mixture.

5.Bake in a preheated oven, 325, for about 30 minutes.Sprinkle on onions and bake 5 more minutes.

6.Remove from oven and serve!!

Bisquick sour cream biscuits

Ingredients:

2 cups Bisquick

1/2 cup butter, melted

1 cup sour cream (I used reduced fat)

Directions:

1

Preheat oven to 350.

2

Mix all ingredients together.

3

Pour into ungreased muffin cups about 2/3 full.

4

Bake for 15-20 minutes.

Canada's Best Carrot Cake with Cream Cheese Icing

Ingredients

2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) cinnamon

1 tsp (5 mL) baking soda

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) nutmeg

3/4 cup (175 mL) granulated sugar

3/4 cup (175 mL) packed brown sugar

3 eggs

3/4 cup (175 mL) vegetable oil

1 tsp (5 mL) vanilla

2 cups (500 mL) grated carrots

1 cup (250 mL) drained crushed canned pineapple

1/2 cup (125 mL) chopped pecans

Icing:

1 8 oz (250g) package cream cheese, softened

1/4 cup (60 mL) butter, softened

1/2 tsp (2 mL) vanilla

1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Preparation

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Cinnamon Roll Pancakes

Ingredients:

for the Pancakes:

4 cups all-purpose flour

8 tsps baking powder

2 tsp. salt

4 cups milk

4 tbsps vegetable oil

4 large eggs, lightly beaten

for the Cinnamon Filling

1 cup butter, melted

1 1/2 cup brown sugar, packed

2 tbsp ground cinnamon

for the Cream Cheese Glaze

1/2 cup butter

4 oz. cream cheese

1 1/2 cups powdered sugar

1 tsp. vanilla

Directions:

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make

it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Pistachio Pudding Dessert

Ingredients:

Pie crust :

1 stick butter

1 cup flour

1 cup chopped walnuts

Layer 1:

1 cup powdered sugar

1 (8oz) cream cheese

1 cup cool whip

Layer 2:

2 regular sized pkgs instant pistachio pudding mix

3 cups milk

Topping:

cool whip

chopped almonds

Directions:

1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.


2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.


3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.