Jess's Recipes

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning. Yield:  2 loaves; 12 servings per loaf (serving size: 1 slice) 3 1/3 cups all-purpose flour (about 15 ounces) 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 cups granulated sugar 1/2 cup egg substitute 1/2 cup canola oil 1/2 cup low-fat buttermilk 2 large eggs 2/3 cup water 1 (15-ounce) can pumpkin Cooking spray 1/3 cup chopped pecans Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at ...

From Allrecipes.com Homemade Tomato Sauce II Prep Time: 20 Minutes Cook Time: 2 Hours INGREDIENTS: 4 tablespoons vegetable oil 1 large onion, chopped 1 (28 ounce) can crushed tomatoes 2 cups water 1 (6 ounce) can tomato paste 3 leaves fresh basil leaves 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon ground black pepper Nutrition Information Servings Per Recipe: 6 DIRECTIONS: 1.In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil. Amount Per Serving Calories: 158 Total Fat: 9.6g Cholesterol: 0mg Sodium: 846mg Total Carbs: 17.8g Dietary Fiber: 4.1g Protein: 3.8g Jess' cooking notes: I used fresh instead of canned tomatoes and added fresh thyme and oregano from the garden. I also added a teaspoon or so of sugar as well as sal...

4 tomatoes 1 C. cooked, shelled edamame 2 ears of corn, cooked (grilled is better) 1 diced mango 3/4 cup finely diced red onion 1 minced jalapeno no seeds 1 clove crushed garlic chopped cilantro S & P to taste   Make a few hours in advance for flavors to combine in the fridge.

2 to 3 T olive oil 1 T minced shallot or green onion (I would add more) 2 to 3 cloves garlic minced (again I would add more) 2 green zucchini julienned 2 yellow squash julienned Heat oil, add shallot or onion and garlic and saute until soft. Add veggies, cook until al dente. Season to taste with salt & pepper.

1 1/2 C edamame (shelled) one 15 oz. can black beans drained one 15 oz. can black eyed peas drained 1/2 cup chopped red onion 2 cups celery, sliced very thin 1 tsp finely chopped garlic 1/2 cup chopped cilantro 1 1/2 tsp salt 1/4 tsp pepper 1 1/2 tsp ground cumin 1/2 cup olive oil Cook edamame & drain. Heat oil on pan, add cumin. Bring cumin to one shade darker to bring out the flavor. Add garlic, cilantro, salt & pepper. Put beans, onions, celery in large bowl. Add olive oil mixture, stir and serve at room temperature or chilled. Goes well with guacamole and corn chips.

This will never be made by Jess..... 1 1/2 C Cucumbers 1 C Mayo 2 T onion 1 T heavy cream 1 T lemon juice 1 tsp wasabi 1/2 clove garlic Process till creamy 0 pts for 1/12 of recipe