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Ellen on WMGO Radio

By on Jun 20, 2013 in Z. Miscellaneous |

Listen below to Ellen’s honorable mention on Canton’s local WMGO Radio from Wednesday, June 19, 2013.     Cooking with Ellen, WMGO, 19 June 2013

Psalm 68:5

By on Jun 16, 2013 in Z. Miscellaneous |

Father of the fatherless and protector of widows is God in his holy habitation.

Thanksgiving Sweet Potatoes

By on Nov 9, 2011 in E. - Sides -, e. Vegetables |

3 large sweet potatoes, peeled and cubed 2 teaspoons cinnamon 1 teaspoon nutmeg ¼ cup brown sugar ½ stick light butter     Boil sweet potatoes. When potatoes are soft enough to pierce with a fork, drain and place in the bowl of an electric mixer. Add other ingredients and beat on medium-high until smooth. Place in greased baking dish and top with chopped nuts, marshmallows, brown sugar, or other topping of choice. Bake 10 minutes to brown the top. To make the day before your holiday, simply cover finished potatoes with aluminum foil and refrigerate. Heat at 350 degrees until warm when ready to enjoy. Picture: Sweet Potatoes by Petr Kratochvil

Pumpkin Spice Cake

By on Nov 2, 2011 in G. - Desserts -, g. Cakes |

Mix sugar, oil, vanilla, and pumpkin. Beat in eggs 1 at a time. Add dry ingredients slowly. Stir in nuts. Spread batter into greased and floured 12 x 18 inch baking pan. Bake for 30 minutes. Top with cream cheese icing or glaze.

Salty Pumpkin Seeds

By on Oct 19, 2011 in A. - Appetizers -, a. Finger Foods |

2 cups raw whole pumpkin seeds 2 tablespoons vegetable oil 1 tablespoon salt   Preheat oven to 325 degrees. Spread pumpkin seeds on a medium baking sheet lined with aluminum foil. Drizzle with oil. Sprinkle with salt. Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly toasted.

Sweet Treat Pumpkin Seeds

By on Oct 19, 2011 in A. - Appetizers -, a. Finger Foods |

4 cups pumpkin seeds, rinsed and dried 1/3 cup light butter, melted 2 tablespoons brown sugar (can use Splenda brown sugar blend) 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup white sugar, divided   Preheat oven to 350 degrees. Combine pumpkin seeds, light butter, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10×15 inch jelly roll pan lined with aluminum foil.   Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

Ellen’s Cheese & Chicken Enchiladas

By on Oct 11, 2011 in D. - Main Dishes -, d. Chicken |

6 chicken breasts, cooked and chopped 1 teaspoon olive oil 1 onion, minced 1 (14 ounce) can diced tomatoes – zesty chili style ½ teaspoon garlic powder 2 cups fresh spinach 1 cup cheddar cheese 1 cup mozzarella cheese 24 ounce carton light sour cream ¼ teaspoon black pepper ¼ teaspoon salt ½ teaspoon diced, dried jalapeno peppers 18 whole wheat tortillas   In a large skillet, saute onion in olive oil until translucent. Add chicken, tomatoes, garlic powder, spinach, cheeses, sour cream, pepper, salt, and jalapeno peppers. Saute in skillet on medium heat until hot throughout. Spoon about 1/4-1/3 cup mixture into each tortilla, rolling tortillas up. Place enchiladas in a 9×13 inch baking dish and top with extra cheese if desired. Or, wrap individual (or 2, 3, or 4 enchiladas, depending on your family’s needs) tortillas in aluminum foil (I wrap 3 enchiladas in aluminum foil...

Chicken Enchilada Dip

By on Sep 28, 2011 in A. - Appetizers -, a. Dips |

In a bowl, mix together cream cheese and chicken. Mix in all other ingredients, seasoning to taste. Cover and chill for at least 2 hours. Serve with crackers, pita chips, or veggies. Watch me cook this recipe on: http://titancast.titantv.com/p/wcbi/s/WCBI-Simple-Cooking-92811/12GI2P1L.aspx