Free Recipes

"Bountiful Bean Soup"
Copyright 2009 Carolyn Leiter and Lizz Clements. This recipe may not be reprinted without permission.
  • 1/4 c. black turtle beans
  • 1/4 c. navy beans
  • 1/4 c. small red beans
  • 1/3 c. red lentils
  • 1/2 c. yellow split peas
  • 1/2 c. green split peas
  • 1/3 c. rice
  • 1/2 c. brown lentils
  • Salt and pepper to taste (1/8 or 1/4 teaspoons are recommended)
  • 1 medium onion, diced
  • 1 T. dried basil
  • 1 T. dried oregano
  • 1 c. dried chives
  • 3 cloves garlic
  • 1/4 c. dried parsley
  • 1 32-oz. can of beef stock
  • 1 tsp. chili powder
  • 3 qt. water
  • 1 ham hock
  • 1 29-oz can stewed tomatoes
  • 1 bay leaf (optional)
The beans used in this recipe are dried, not canned. To make the soup, rinse beans, peas, lentils, and rice and cover with water and soak overnight. The next day, drain and rinse your soaked beans. Return to pot. Add the 3 quarts water, ham hock and ham bone, if used, as well as the remaining ingredients. Cover and bring to a boil.

Reduce the heat and let the mix simmer for 2 hours or until the beans are tender.

Remove the bay leaf if you added it. Remove the meat from the bone and return it to the soup.

You are now ready to eat "Bountiful Bean Soup". It is especially delicious when served with a hearty, crusty bread and a salad. Be creative! For meat variations add Italian sausage, ground turkey, leftover chicken or turkey meat (all previously cooked meat), meat balls, roasts, etc.

For added vegetables try some diced carrots, parsnips, onions, turnips, tomatoes, celery, potatoes, or any of your leftover vegetables. This soup mix is a great way to clean out your refrigerator of leftovers!


"Pumpkin Bread"
Copyright 2009 Carolyn Leiter and Lizz Clements. This recipe may not be reprinted without permission.
  • 2/3 c. raisins
  • 3/4 c. sugar
  • 1/2 c. brown sugar
  • 1 tsp. salt (optional)
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 2 eggs
  • 1/2 c. canola oil
  • 1 c. canned pumpkin
  • 1/2 c. chopped walnuts
  • 1/2 tsp. vanilla
Preheat oven to 325 degrees. Grease two 9x4 inch loaf pans. In a medium-sized bowl, combine the wet ingredients. Using a fork, mix the wet ingredients thoroughly. In a separate bowl, combine all of the dry ingredients and mix well. Add the wet ingredients to the dry ingredients. Stir until just blended. Mixture will be stiff. Spoon into prepared pans. Bake for 60-70 minutes or until a toothpick inserted comes out clean. Let cool 5 minutes, then remove from pan. Finish cooling on a wire rack. Makes 2 loaves.


"White Chocolate Razzleberry Cookies"
Copyright 2009 Carolyn Leiter and Lizz Clements. This recipe may not be reprinted without permission.
  • 2 1/4 c. flour
  • 3/4 c. sugar
  • 3/4 c. brown sugar
  • 1/2 tsp. salt (optional)
  • 1 c. white chocolate chips
  • 3/4 c. dried raspberry infused cranberries or dried cranberries
  • 1/2 tsp. baking soda
  • 3/4 c. soft butter
  • 2 eggs
  • 2 tsp. vanilla
Preheat oven to 375 degrees. Mix all dry ingredients in a large mixing bowl. Use a spoon to mix the contents thoroughly. Add the butter, eggs, and vanilla. Mix with an electric mixer until thoroughly blended and creamy. Batter may be crumbly at first but just keep mixing! Using a spoon, drop walnut-sized balls of dough 2 inches apart on a parchment paper lined or lightly greased baking sheet. Form and flatten with your hands. Bake for 8 or 12 minutes or until edges are golden brown. Remove from oven. Let cool for several minutes. Using a spatula, remove the cookies from the pan and place on a cooling rack.

Makes approximately four dozen cookies.

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