Broccoli Potato Cheese Patties

My daughter is serious about feeding her 14-month old fresh, healthy food. She can find these ingredients at the local Farmers Market.

This recipe was a big hit with the toddler. The baby loves broccoli and can feed herself these delicious patties. The rest of the family requested them too.

Broccoli & Cheese Patties
1 Russet Potato, peeled and cubed

1 Cup Broccoli Florets

1/2 Cup Cheddar Cheese, shredded

3 Tbsp Panko or Bread Crumbs

1/2 Tsp Salt

1 Large Egg

1/8 Tsp Garlic Powder

1/8 Tsp Onion Powder

1/2 Cup Panko or Bread Crumbs

1 Tbsp Canola or Vegetable Oil or Olive Oil

1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 


2. Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.

3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.

4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.

5. Place the remaining 1/2 cup of panko in a separate bowl.

6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.
*
7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.

8. Pan-fry for 3-4 minutes on each side until golden.

9. Serve with ketchup, sour cream or any favorite dipping sauce.

*At this point, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.

(Makes 12 Patties)

Sharing Dessert is Half the Fun

Meeting at Arcadia Farms to discuss the Historymakers program are Zona Lorig, Joan Robinson, Ruth McLeod and Pat Faur. When it was learned that two new chairs for the Historymakers Gala and for the Historymakers Recognition Program have been selected and accepted, we celebrated with two yummy dessert - Apple Dessert with ice cream and a Chocolate Torte.
Make your own luscious chocolate dessert from Tastes & Treasures cookbook, page 101.

Brownie Puddle

Brownie Tart
3/4 cup (1 1/2 sticks) unsalted butter
3 ounces semisweet chocolate
1/2 cup baking cocoa
1/2 cup sugar
3 eggs
2 teaspoons vanilla
3 ounces cream cheese, softened
1/2 cup all-purpose flour
Pinch of salt
1 unbaked (9-inch) tart shell

Ganache
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
1 teaspoon light corn syrup

Assembly
4 ounces pecan pieces, toasted

For the brownie tart, preheat the oven to 350 degrees. Melt the butter and chocolate in large heatproof bowl over simmering water. Beat in the baking cocoa. Add the sugar, eggs and vanilla and mix well. Mix the cream cheese, flour and salt in a bow. Add to the chocolate mixture and mix well. Pour into the unbaked tart shell. Bake for 20 minutes.

For the ganache, heat the cream in a small saucepan over medium heat until the cream begins to simmer around the edge. Remove from the heat and add the chocolate and corn syrup. Let stand for 5 to 7 minutes and stir until smooth.

To assemble, poke holes in the tart with the handle of a wooden spoon and pour some of the ganache into the holes. Let stand until cool. Glaze with the remaining ganache and sprinkle with the pecans. Let stand until set before serving.

Serves 8

Spinach Cake Mini Muffins

Feeding a toddler healthy foods can be a challenge. These muffins are easy to make with wonderful ingredients.

Tastes & Treasures cookbook has recipes for Blueberry muffins and Sour Cream muffins. They can also be made into "mini muffins".

Spinach Cake Muffins

Ingredients
1/2 Cup Unsweetened Applesauce

1 Large Egg

2 Tsp Vanilla Extract

1 Cup Fresh Spinach, packed

1/3 Cup Sugar

2 Tbsp Vegetable, Olive or Canola Oil

1 1/2 Cups All Purpose Flour

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

Directions
1. Preheat oven to 350 F.

2. Place the first 6 ingredients in a food processor and puree
3. Place the remaining ingredients in a separate bowl and combine.

4. Pour the spinach puree in a large mixing bowl.

5. Slowly mix the dry ingredients into the wet until combined.

6. Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.

7. Bake for 12 minutes.


Note: Freezes well in plastic baggies.

Makes 24 mini muffins

Vegetable & Nut Salad

Arizona weather gives us two growing seasons and the lettuce and peppers are looking mighty fine now in my garden. Here is a recipe to use the bounty from nature.

Vegetable & Nut Salad

1 pkg (10 oz) salad greens OR pick your own

1 red pepper, chopped

1 cup cooked fresh corn

1 cup shredded cabbage

1/2 cup sliced cucumbers, halved

1/2 cup slivered almonds, toasted

1/4 cup Light Asian Toasted Sesame Dressing

Combine all ingredients and enjoy. The red pepper in this colorful salad is an excellent source of vitaminC and teams up with the lettuce to provide vitamin A.

Makes 6 servings, about 1 1/3 cup each.

How to Toast Nuts: Toasting nuts adds crunch and intensifies flavor. To toast nuts in the oven, spread nuts in a single layer in shallow baking pan. Bake at 350 for 10 - 15 minutes or until golden brown, stirring occasionally.

Nutrition information: 120 calories, 6 g total fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 110 mg sodium, 15 g carbohydrates, 4 g fiber, 4 g sugars, 4 g protein.

Cookbook Makes Great Bridal Shower Gift

Want to have a more personal Wedding Shower gift? With all these brides and grooms registering at big box stores, it is hard to give something they will remember years later.

Tastes & Treasures Cookbook is a wonderful solution. By writing an inscription inside the front cover, signing and dating it, your gift will be a useful memory of Arizona history and Arizona recipes from historic places throughout our State. You can always add those pots and pans from Bed Bath and Beyond, but give the cookbook in place of a card. Your gift will last much longer.

Jacinda Johnston and Andrew Fischer will tie the knot in April. Congratulations to them.

Pumpkin Chocolate Chip cookies

GREAT PUMPKIN COOKIES page 162 in Tastes & Treasures cookbook

Ingredients

8 oz (2 sticks) butter, at room temperature

1 cup granulated sugar

1 cup brown sugar, gently packed

2 cups all-purpose flour

1 cup oats

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp vanilla

1 egg

1 cup solid-pack pumpkin

2 cups semi-sweet or white chocolate chips

Directions

1. Preheat oven to 350 F. Line two sheet pans with parchment paper. (The paper can be reused- just place the cookies in a different spot or turn the paper over)

2. In the bowl of an electric mixer place the butter & beat on medium speed until creamy, about 1 minute. Turn off the mixer, scrape the bowl with a rubber spatula and add the sugars. Beat on medium speed until light and fluffy, about 3 minutes.

3. Meanwhile place the flour, oats, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Gently stir with a whisk to combine.

4. Stop the mixer and scrape the bowl. Turn the mixer on low speed; add the eggs and vanilla, beating until incorporated.

5. Add the flour in thirds, alternating with the pumpkin. (flour-pumpkin-flour-pumpkin-flour) After you have added the last of the flour, mix until just combined; do not over mix. Turn off the mixer and scrape the bowl.

6. Place a small (walnut) sized scoop of dough 1-2 inches apart on the prepared pans. You can also scoop the cookie dough with a tablespoon and place it on the sheet pans.

7. Bake for about 10-12 minutes, or until light brown.

8. Remove cookies from the oven, allowing them to cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.

Note:

* ½ t nutmeg (fresh ground, if possible) gives an added taste.

* You can add craisins, semi-sweet chocolate chips, raisins or nuts for variety.

* Makes about 6 dozen bite sized cookies.

* Store cookies in an airtight container. Freezes well.

Cinnamon Rolls

Historic El Chorro is famous for it's Sticky Buns - delicious and finger-licking good. The recipe is on page 78 in Tastes & Treasures cookbook. They are worth going to the Lodge to enjoy but also check out the newly renovated buildings. It now has plenty of outdoor seating. Perfect patios with big blue umbrellas for the Arizona sun and cozy fireplaces for the evening chill. You can purchase a copy of the cookbook from your waiter.

The calories in these famous Sticky Buns might scare you away. So here's a scaled down version for those of us working off those extra pounds we gained over the Holidays.

Ingredients:
Filling
1/4 cup brown sugar (not packed)
1 tbsp. light whipped butter or light buttery spread
1 1/2 tsp. cinnamon
1/8 tsp. salt

Buns
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Topping
3 tbsp. fat-free or light caramel dip

2 tbsp. light whipped butter or light buttery spread

2 tbsp. sugar-free pancake syrup
1 tbsp. brown sugar (not packed)
3 tbsp. chopped pecans

Directions:
Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray and set aside.

To make filling, combine brown sugar with butter in a small microwave-safe bowl. Microwave for 10 seconds, or until butter has mostly melted. Mix in cinnamon and salt. Set aside.

Lay dough on a dry surface with the short sides on the left and right and the long sides on the top and bottom. Roll or stretch out dough into a large rectangle of even thickness. Evenly spread filling onto dough, leaving a 1-inch border around all edges.

Tightly roll up dough from the bottom, forming a log. Pinch the long seam to seal. Gently turn so the seam side is down. Cut log widthwise into 8 equally sized buns. Place a bun in each of the 8 sprayed muffin cups, spiral side up. Set aside.

In a medium microwave-safe bowl, combine all topping ingredients except pecans. Microwave for 30 - 45 seconds, until butter has mostly melted. Add pecans and mix well. Evenly distribute topping among buns, about 1 tbsp. each.

Bake in the oven until golden brown, 12 - 15 minutes.

Let cool slightly. Gently remove buns from pan while still warm. Enjoy!

MAKES 8 SERVINGS

Thanks to Hungry Girl for the lower calories/fat recipe.