Quick & Easy 2

By Raquel Haggard

Another cookbook from Aunt Purple's Cooking. This book includes appetizers, soups, salads, main dishes and desserts. This book contains over 245 recipes and each includes the nutritional information.

• Language: English
• Publisher: Raquel Haggard
• Release date: Aug 20, 2022
• ISBN: 9781005582845

Raquel Haggard

Aunt Purple is the Jesus loving, all the time cooking, sometimes crafting, Fiesta collecting, Texas living, happy wife of a smoking, grilling guru.

Book preview

Quick & Easy 2

By Raquel Haggard

Aunt Purple’s Cooking

Copyright © 2022 Raquel Haggard

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold

or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Amazon.com and purchase your own copy. Thank you for respecting the hard work of this author.

Other titles by this author include Slow Easy; Solos, Duets & Trios; Ya Want Fries With That?; What a Crock!, Souper Duper, RV Favorites and many more, all available at Smashwords.com.

The key to quick and easy meals is kitchen timesavers. Pre-cooked meat can really help you speed up meal time. For instance, if I need one half pound of cooked sausage for a meal, I cook the entire pound and freeze half. The next time I need a 1/2 pound of sausage it is already cooked for me! The same with bacon. I also like to cook whole chickens (see my Slow Easy book), remove the meat from the bone and freeze that meat until I need it.

I like to use light or low fat products but if you prefer fat free or regular products, feel free to substitute those instead.

Here’s another secret. Taco seasoning you make yourself is much tastier than store-bought packages. Here’s my recipe:

Taco Seasoning

1 1/2 tsp. Chili powder

3/4 tsp. Garlic powder

1/2 tsp. Chipotle powder

1/2 tsp. salt

dash chili & lime powder

1/4 tsp. cayenne

1 tsp. cumin

1 tsp. Splenda

1 tsp. onion powder

2 tsp. smoked paprika

Mix in small cup.

Table of Contents

Snacky Snacks

Soups

Salads/Sides

Main Event

Sweets for the Sweet

Snacky Snacks

Pumpkin Butter

¼ c. brown sugar, packed

2 TB sugar

½ c. water

½ tsp allspice

¼ tsp ginger

¼ tsp cloves

¼ tsp nutmeg

½ tsp cinnamon

1 ½ c. pumpkin

Mix the two sugars, water, allspice, ginger, cloves, nutmeg, and cinnamon in a 4-cup glass measure.  Microwave on High 3 minutes; stir.  Add pumpkin and microwave on High for 5 minutes.  Let cool and refrigerate.  Keeps several weeks in refrigerator or can be frozen.  Use as you would apple butter.

Yield: 2 cups, 16 servings. Per serving (about 2 Tablespoons)= 23 Calories; trace Fat (1.5% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium.

Better Than Anything Chex Mix

6 c. chocolate Chex cereal

4 c. peanut butter Chex cereal

2 c. corn Chex cereal

5 TB butter

¾ c. packed brown sugar

¼ c. corn syrup

¼ tsp baking soda

1 c. plain M&Ms

1 c. mini peanut butter cups

½ c. caramel bits

½ c. milk chocolate chips

Place all Chex cereals in large bowl and set aside. In a smaller, microwave safe bowl, add butter, brown sugar, and corn syrup. Microwave 2 minutes, stirring after 1 minute. Stir in baking soda until dissolved. Pour mixture over cereal and fold until coated evenly. Microwave bowl of cereal mix for 2-3 minutes, stirring every minute. Spread on lined cookie sheet to cool for 10 minutes. Sprinkle M&Ms and peanut butter cups over cereal. In a small microwave safe bowl, melt caramel bits for 1-2 minutes, stirring after 1 minute. Drizzle over cereal mixture. In another small bowl, microwave chocolate chips and drizzle over cereal mixture. Allow to cool and set, can refrigerate for a couple hours. Break into pieces and enjoy. Store in airtight container or Ziplock back. Becomes gummy in the refrigerator so do not refrigerate after hardening the chocolate.

Yield: 24 servings. Per serving= 271 Calories; 11g Fat (33.8% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 164mg Sodium.

Orange Cranberry Chex Mix

6 c. cinnamon Chex

2 c. Blueberry Kashi cereal

2 c. Wheat Chex

½ c. Craisins

¼ c. frozen orange juice concentrate

2 TB water

1 TB brown sugar

Preheat oven to 250⁰. Combine cereals in a bowl and set aside. Combine orange juice concentrate, water and brown sugar in measuring cup and microwave 30 seconds. Pour mixture over cereals and toss to combine. Spread on cookie sheet and bake 30 minutes, tossing/stirring every 10 minutes. Cool and store in an airtight container.

Yield: 10 servings. Per serving (about 1 cup) =186 Calories; 1g Fat (3.4% calories from fat); 3g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 255mg Sodium.

Peanut Butter Power Snacks

1/3 cup chunky peanut butter

1 cup All Bran cereal

3 TB honey

1/3 cup chocolate whey protein powder

Knead ingredients together. Form into 6 sticks and wrap individually in wax paper. Store in an airtight container. They make power-packed breakfasts in a flash.

Yield: 6 servings. Per serving= 167 Calories; 8g Fat (38.2% calories from fat); 9g Protein; 20g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 99mg Sodium

Cinnabites

32 wonton wrappers

12.4 oz reduced fat cinnamon rolls, Pillsbury

15 pecan halves

Preheat oven to 350⁰. Place wonton wrappers in mini muffin pan. Cut each cinnamon roll into fourths and place a fourth in each wonton wrapper. Bake for 10 minutes at 350⁰. Remove from oven and drizzle with 1/4 tsp of icing. Top each shell with a pecan half. Serve immediately.

Yield: 32 bites. Per bite= 65 Calories; 2g Fat (26.4% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 131mg Sodium.

Frosted Cinnamon Rolls

5 to 6 cups all-purpose flour

18 oz yellow cake mix

2 pkgs quick-rise yeast

2 ½ c. warm water (120⁰-130⁰)

¼ c. butter, melted

1/3 c. packed brown sugar

1/3 c. Splenda or Stevia

2 TB ground cinnamon, or to taste

FROSTING:

4 TB butter, softened

2 c. powdered sugar

1 ½ tsp vanilla extract

2-3 TB skim milk

In a large bowl, combine 4 cups flour, cake mix, yeast and warm water. When smooth add enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease to. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 400⁰. Punch dough down. Turn onto lightly floured surface; divide in half. Roll each portion into a 14x10 rectangle. Brush with butter; sprinkle with sugars and cinnamon. Roll up jelly-roll style, starting with long side. Cut each roll into 12 slices; place cut side down in two greased 13x9 pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400⁰ for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in medium bowl, crem the butter, powdered sugar, vanilla and enough milk to achieve desired consistency. Frost warm rolls.

Yield: 12 cinnamon rolls. Per serving= 551 Calories; 13g Fat (21.5% calories from fat); 8g Protein; 100g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 365mg Sodium.

Soft Pretzels

1 c. + 2 TB water 70-80⁰, divided

3 c. all purpose flour

3 TB brown sugar

1 ½ tsp active dry yeast

2 quarts water

½ c. baking soda

Coarse salt

In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; if needed, add 1 to 2 tablespoons water or flour. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-inch rope; form into pretzel shape. Preheat oven to 425⁰. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining water; sprinkle with salt.

Yield: 8 pretzels. Per pretzel= 193 calories, 1g fat, 0 chol, 380 mg sodium, 41g carbs, 5g sugars, 1g fiber, 5g protein

Apple Sausage Puffs

½ lb. pork sausage

1 apple finely chopped

4 oz. light cream cheese

2 tubes reduced fat crescent rolls

Brown sausage and apples together, drain and stir in cream cheese. Unroll one tube of crescent rolls, separate into eight triangles. Place one tablespoon of sausage mix on long sides and roll up starting with the long side, pinch seams to seal. Repeat with the other crescent rolls. Bake at 375⁰ for 10-12 minutes.

Yield: 16 servings. Per serving= 181 Calories; 12g Fat (61.3% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 368mg Sodium.

Wheat Crackers

2 cups whole wheat flour

1 cups all-purpose flour

3/4 tsp salt

3 TB extra virgin olive oil

1 cup water

2 TB water

2 tsp Italian Seasoning

Preheat the oven to 350⁰. In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 tsp salt. Pour in the oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Yield: 150 crackers. Per serving (10 crackers)= 109 Calories; 3g Fat (24.8% calories from