1 loaf Italian bread (about 10-12 oz)
1/2 cups melted butter
2 garlic cloves, minced (or pressed if you have a garlic press)
1 Tbsp. fresh minced basil (we never use unless we have it on hand)
1/4 tsp. salt
Preheat oven to 375*. using serrated bread knife, cut into 1 inch thick slices. Place bread slices on cookie sheet. Place butter in microwave to melt. Add garlic and salt, mix well. Brush butter mixture on both sides of bread slices. Bake 13-15 minutes or until bread is crisp around the edges. Serve hot.
10/20/07
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add: 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add: 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
Pioneer Woman's Yummy Beef Sandwich
(I made these and they are now one of Jared's favs too!)
Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned
Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.
Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned
Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.
Green Bean Casserole
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash of pepper
4 cups cooked green beans
1 1/3 cup French's french fried onions
Mix soup, milk, soy sauce, pepper and beans and 2/3 cups onions in 1 1/2 qt. casserole.
Bake at 350 for 25 min. or until hot.
Stir.
Sprinkle with remaining onions. Bake 5 min. Serves 6.
1/2 cup milk
1 tsp. soy sauce
dash of pepper
4 cups cooked green beans
1 1/3 cup French's french fried onions
Mix soup, milk, soy sauce, pepper and beans and 2/3 cups onions in 1 1/2 qt. casserole.
Bake at 350 for 25 min. or until hot.
Stir.
Sprinkle with remaining onions. Bake 5 min. Serves 6.
Fresh Cream Cheese Peach Pie
1 (9 inch) baked and cooled pie crust
1 cup sugar
3 Tbsp. cornstarch
1 cup water
4 Tbsp. dry peach jell-o powder
1/2 cup sugar
1 (8oz.) pkg. cream cheese (room temp)
1 tsp. vanilla
4-5 fresh peaches, peeled and sliced
1 small carton cool whip
Mix first 3 ingredients in a saucepan. Boil until thick and clear, then add the jell-o. Let cool. Meanwhile, mix together sugar, cream cheese and vanilla. Cream until smooth and spread in the bottom fo the cooled pie crust. Combine the sliced peaches with the cooled jell-o mixture. Place on top of cream cheese mixture. Cover all with cool whip (or fresh whipped cream) and refrigerate a few hours before serving. Serves 8. Serving size: 1 slice, 526 cal., 23 g. fat,
1 cup sugar
3 Tbsp. cornstarch
1 cup water
4 Tbsp. dry peach jell-o powder
1/2 cup sugar
1 (8oz.) pkg. cream cheese (room temp)
1 tsp. vanilla
4-5 fresh peaches, peeled and sliced
1 small carton cool whip
Mix first 3 ingredients in a saucepan. Boil until thick and clear, then add the jell-o. Let cool. Meanwhile, mix together sugar, cream cheese and vanilla. Cream until smooth and spread in the bottom fo the cooled pie crust. Combine the sliced peaches with the cooled jell-o mixture. Place on top of cream cheese mixture. Cover all with cool whip (or fresh whipped cream) and refrigerate a few hours before serving. Serves 8. Serving size: 1 slice, 526 cal., 23 g. fat,
Raspberry Custard Ice Cream
1 container (6 oz.) fresh raspberries
1 1/4 cups sugar
1 1/2 tsp. lemon zest (2 fresh lemons)
1 3/4 cups milk
4 egg yolks
pinch of salt
6 drops red liquid food coloring
1 1/2 cups heavy cream
Follow Directions for Lemon Custard Ice-Cream, changing steps 2 and 4
2. In food processor, combine raspberries and 2 Tbsp. sugar. Puree until smooth, then force through a strainer (you should have 1/2 to 2/3 cup). Discard Solids. Stir together 2 Tbsp. sugar and the lemon zest in small bowl. Stir in raspberry puree and set aside.
4. Add raspberry mixture and food coloring to bowl, stirring well. Place wax paper on custard; refrigerate until chilled about 4 hours.
1 1/4 cups sugar
1 1/2 tsp. lemon zest (2 fresh lemons)
1 3/4 cups milk
4 egg yolks
pinch of salt
6 drops red liquid food coloring
1 1/2 cups heavy cream
Follow Directions for Lemon Custard Ice-Cream, changing steps 2 and 4
2. In food processor, combine raspberries and 2 Tbsp. sugar. Puree until smooth, then force through a strainer (you should have 1/2 to 2/3 cup). Discard Solids. Stir together 2 Tbsp. sugar and the lemon zest in small bowl. Stir in raspberry puree and set aside.
4. Add raspberry mixture and food coloring to bowl, stirring well. Place wax paper on custard; refrigerate until chilled about 4 hours.
Lemon Custard Ice-Cream
1 1/4 cups sugar
1 1/2 tsp. lemon zest (2 fresh lemons)
1/2 cup fresh lemon juice
1 3/4 cups milk
4 egg yolks
pinch of salt
1 1/2 cups heavy cream
1. If using a gel-canister ice-cream maker, freeze canister overnight.
2. Stir together 1/4 cup of the sugar and lemon zest in small bowl to evenly distribute zest. Stir in juice; set aside.
3. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in heavy, nonstick, medium saucepan. Stir in remaining 1 cup sugar. Cook over med-low heat, stirring constantly with rubber spatula/scraper, until thermometer reads 190*, about 15-20 minutes (do not let mixture boil), or until slightly thickened. Strain immediatelhy into bowl; stir in salt.
4. Add lemon mixture to bowl, stirring until sugar dissolves. Place wax paper directly on custard and refrigerate until chilled, about 4 hours.
5. To freeze, add cream to custard, stirring just to combine. Pour into ice-cream maker; process 30 minutes as per manufacturer's directions.
6. Scrap intoa 1-1/2 quart container; freeze to firm completely, about 2 hours.
yield: 8 servings per serving: 361 calories, 21g. fat, 0 g. fiber
1 1/2 tsp. lemon zest (2 fresh lemons)
1/2 cup fresh lemon juice
1 3/4 cups milk
4 egg yolks
pinch of salt
1 1/2 cups heavy cream
1. If using a gel-canister ice-cream maker, freeze canister overnight.
2. Stir together 1/4 cup of the sugar and lemon zest in small bowl to evenly distribute zest. Stir in juice; set aside.
3. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in heavy, nonstick, medium saucepan. Stir in remaining 1 cup sugar. Cook over med-low heat, stirring constantly with rubber spatula/scraper, until thermometer reads 190*, about 15-20 minutes (do not let mixture boil), or until slightly thickened. Strain immediatelhy into bowl; stir in salt.
4. Add lemon mixture to bowl, stirring until sugar dissolves. Place wax paper directly on custard and refrigerate until chilled, about 4 hours.
5. To freeze, add cream to custard, stirring just to combine. Pour into ice-cream maker; process 30 minutes as per manufacturer's directions.
6. Scrap intoa 1-1/2 quart container; freeze to firm completely, about 2 hours.
yield: 8 servings per serving: 361 calories, 21g. fat, 0 g. fiber
Fried Pork Chops with Roasted Veggies
4 medium sized red potatoes cut into wedges
1/4 cup olive oil
4 garlic cloves, minced
1 Tbsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
1 red onion, sliced
1 zuchinni, quartered
1 yellow squash, quartered
1/4 cup flour
1 1/2 tsp. tyme
1 Tbsp. cajun seasoning
4 pork chops
1 1/4 cup veg. oil
Toss together 1st 6 ingredients on a cookie sheet.
Bake at 400* for 20 min. Add onion and next 3 ingredients and bake, stirring occasionally, 15 minutes. Keep roasted veggies warm.
Stir together flour, thyme, and cajun seasoning in a shallow bowl. Dredge chops in flour mixtures.
Fry pork chops in hot veg. oil in a large skillet over med. heat. 3 min. on each side or until done.
1/4 cup olive oil
4 garlic cloves, minced
1 Tbsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
1 red onion, sliced
1 zuchinni, quartered
1 yellow squash, quartered
1/4 cup flour
1 1/2 tsp. tyme
1 Tbsp. cajun seasoning
4 pork chops
1 1/4 cup veg. oil
Toss together 1st 6 ingredients on a cookie sheet.
Bake at 400* for 20 min. Add onion and next 3 ingredients and bake, stirring occasionally, 15 minutes. Keep roasted veggies warm.
Stir together flour, thyme, and cajun seasoning in a shallow bowl. Dredge chops in flour mixtures.
Fry pork chops in hot veg. oil in a large skillet over med. heat. 3 min. on each side or until done.
Sour Cream Lemon Loaf
Beat together 1/2 cup sour cream, 1/2 cup veg. oil, 2 eggs, 2 tsp. grated lemon zest, 1 tsp. lemon juice; beat in a 16 oz. pound cake mix. Bake in greased 9x5" loaf pan at 350* for 1 hour. Next, stir together 1 tsp. lemon zest, 2 Tbsp. fresh lemon juice and 3/4 cup powdered sugar. Drizzle over loaf!
Banana Chocolate Chip Loaves
This one is a little bit different from the other recipe for banana choc. chip bread. It has peanut butter added!
Beat together: 1 cup sugar, 2 large eggs, 1/3 cup veg. oil, 1/2 cup buttermilk, 1 cup mashed ripe banana, and 1/4 cup creamy peanut butter; Beat in 2 cups flour and 1/2 tsp. baking soda. Stir in 1 cup mini chocoloate chips. Bake in 4 greased 3x6 inch loaf pans at 350* for 35 minutes.
Beat together: 1 cup sugar, 2 large eggs, 1/3 cup veg. oil, 1/2 cup buttermilk, 1 cup mashed ripe banana, and 1/4 cup creamy peanut butter; Beat in 2 cups flour and 1/2 tsp. baking soda. Stir in 1 cup mini chocoloate chips. Bake in 4 greased 3x6 inch loaf pans at 350* for 35 minutes.
Tex-Mex Rice
1 1/2 cups long grain brown rice
1 large onion chopped
2 cloves garlic, minced
16 oz. can tomatoes and juice
2 tsp. poultry seasoning
1 1/2 tsp. chili powder
1/2 tsp. cumin
Saute onion and garlic until slightly softenend. Drain tomatoes, reserving liquid. Add a bit of water to reserved liquid until you have 3 1/2 cups total liquid. Coarsely chop tomatoes and add to onions. Stir in seasoning, bring to a boil. Turn heat low and steam for 50-55 minutes. No peeking! (My Mom also adds fried bacon to this, I know it may sound strange, but it's really good!)
1 large onion chopped
2 cloves garlic, minced
16 oz. can tomatoes and juice
2 tsp. poultry seasoning
1 1/2 tsp. chili powder
1/2 tsp. cumin
Saute onion and garlic until slightly softenend. Drain tomatoes, reserving liquid. Add a bit of water to reserved liquid until you have 3 1/2 cups total liquid. Coarsely chop tomatoes and add to onions. Stir in seasoning, bring to a boil. Turn heat low and steam for 50-55 minutes. No peeking! (My Mom also adds fried bacon to this, I know it may sound strange, but it's really good!)
Pecan Pie
1-10" pie shell
1 1/2 cups brown sugar
4 Tbsp. melted butter
2 1/2 Tbsp. flour
5 large eggs
1 1/3 cup light corn syrup
1/4 cup molasses
1 1/2 tsp. vanilla
1 1/2 cups pecan pieces
Preheat oven to 350. Combine sugar, butter, flour and eggs in bowl and whisk together. Add the syrup, molasses and vanilla. Whisk until smooth. Arrange pecan pieces in bottom of shell and pour mix over them. Bake 50-60 minutes at 350 degrees or until fillng is set in middle.
1 1/2 cups brown sugar
4 Tbsp. melted butter
2 1/2 Tbsp. flour
5 large eggs
1 1/3 cup light corn syrup
1/4 cup molasses
1 1/2 tsp. vanilla
1 1/2 cups pecan pieces
Preheat oven to 350. Combine sugar, butter, flour and eggs in bowl and whisk together. Add the syrup, molasses and vanilla. Whisk until smooth. Arrange pecan pieces in bottom of shell and pour mix over them. Bake 50-60 minutes at 350 degrees or until fillng is set in middle.
Hearty Pasta and Bean Soup
8 oz. tubetti or ditalini pasta (about 2 cups, uncooked)
3 slices bacon, cut into 1/2 inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 cup packaged shredded carrots
1 can (14 1/2 oz.) chicken broth (1 3/4 cup)
1 can (14 1/2 oz.) petit-cut diced tomatoes
1 1/2 cups water
1 can (15-19 oz.) cannellini beans, rinsed and drained
1/2 cup loosely packd fresh parsley
1/4 cup freshly grated Romano cheese
1. Heat 3 quart covered saucepan with salted water to boiling over high heat. Add pasta and cook until al dente.
2. Meanwhile, cook bacon over med. heat 3 minutes, or until browned, stirring frequently. Add celery, onion and carrots; cover and cook 4-5 minutes or until veggies are tender, stirring occasionally. Add broth, tomatoes with their juice and water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta; stir into broth mixture. Stir in beans and parsley; hat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.
Yields: 9 cups, or 4 main dish servings. Each serving is 545 cal., 19 g. protein, 71 carbs, 20 g. fat, 9 g. fiber
3 slices bacon, cut into 1/2 inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 cup packaged shredded carrots
1 can (14 1/2 oz.) chicken broth (1 3/4 cup)
1 can (14 1/2 oz.) petit-cut diced tomatoes
1 1/2 cups water
1 can (15-19 oz.) cannellini beans, rinsed and drained
1/2 cup loosely packd fresh parsley
1/4 cup freshly grated Romano cheese
1. Heat 3 quart covered saucepan with salted water to boiling over high heat. Add pasta and cook until al dente.
2. Meanwhile, cook bacon over med. heat 3 minutes, or until browned, stirring frequently. Add celery, onion and carrots; cover and cook 4-5 minutes or until veggies are tender, stirring occasionally. Add broth, tomatoes with their juice and water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta; stir into broth mixture. Stir in beans and parsley; hat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.
Yields: 9 cups, or 4 main dish servings. Each serving is 545 cal., 19 g. protein, 71 carbs, 20 g. fat, 9 g. fiber
Teriyaki Meat Loaf
1 1/2 pounds of ground beef
1 (8oz.) can of water chestnuts, chopped
1 egg
1/2 cup orange juice
1/4 cup soy sauce
1 Tbsp. packed brown sugar
1/2 tsp. ground ginger
1 large clove garlic, crushed
1 (8oz.) can crushed pineapple in juice, undrained
Mix all ingredients except pineapple. Spread mixture evenly in ungreased loaf pan, 9x5x3 ". Cook uncovered in 350 degree oven for 1 hour. Drain. Spoon pineapple over meat loaf. Cook until meat loaf is fully cooked, about 30 minutes longer. 6 servings, 335 calories each
1 (8oz.) can of water chestnuts, chopped
1 egg
1/2 cup orange juice
1/4 cup soy sauce
1 Tbsp. packed brown sugar
1/2 tsp. ground ginger
1 large clove garlic, crushed
1 (8oz.) can crushed pineapple in juice, undrained
Mix all ingredients except pineapple. Spread mixture evenly in ungreased loaf pan, 9x5x3 ". Cook uncovered in 350 degree oven for 1 hour. Drain. Spoon pineapple over meat loaf. Cook until meat loaf is fully cooked, about 30 minutes longer. 6 servings, 335 calories each
Homemade Enchilada Red Sauce
1 clove garlic, minced
1 Tbsp. olive oil
1 small white onion, grated
1 can (28 oz.) pureed tomatoes
1 Tbsp. dark chili powder
Pinch of cinnamon
1 tsp. ground cumin
salt
Heat garlic in oil over medium heat. When it sizzles, add onion by grating it directly into the pot. Cook 2 min. Add tomatoes and seasonings. Bring to a boil, then reduce heat to low and keep warm until enchiladas are ready to top.
1 Tbsp. olive oil
1 small white onion, grated
1 can (28 oz.) pureed tomatoes
1 Tbsp. dark chili powder
Pinch of cinnamon
1 tsp. ground cumin
salt
Heat garlic in oil over medium heat. When it sizzles, add onion by grating it directly into the pot. Cook 2 min. Add tomatoes and seasonings. Bring to a boil, then reduce heat to low and keep warm until enchiladas are ready to top.
Easy Holiday Chocolate Truffles
1 (8oz.) pkg. Philly Cream Cheese, room temp.
3 cups powdered sugar
1 1/2 pkgs. (12 oz.) semisweet baking chocolates, or chocolate chips...melted
1 1/2 tsp. vanilla
Beat cream cheese in large bowl until smooth. Gradually add powdered sugar, until blended. Add melted chocolate and vanilla; mix well. Refrigerate for 1 hour. After at least 1 hour, shapt mixture into 1 inch balls (can roll in powdered sugar or nuts, etc.) Makes 5 dozen candies.
3 cups powdered sugar
1 1/2 pkgs. (12 oz.) semisweet baking chocolates, or chocolate chips...melted
1 1/2 tsp. vanilla
Beat cream cheese in large bowl until smooth. Gradually add powdered sugar, until blended. Add melted chocolate and vanilla; mix well. Refrigerate for 1 hour. After at least 1 hour, shapt mixture into 1 inch balls (can roll in powdered sugar or nuts, etc.) Makes 5 dozen candies.
Peanut Blossom Cookies
1 cup butter (2 sticks)
1 tsp. vanilla
1 cup sugar
1 cup brown sugar
2 large eggs
1 cup peanut butter
3 cups flour
1/2 tsp. salt
2 tsp. baking soda
Hershey Kisses, unwrapped
Mix butter and eggs; add vanilla and sugar and mix well. Add peanut butter and mix well. Add dry ingredients. Roll into small balls and then roll in a bowl of sugar until ball is fully coated in granulated sugar. Bake at 375 for 10 minutes. After baking, immediately place one unwrapped Hershey Kiss directly in center of cookie and press down lightly to make "blossom".
1 tsp. vanilla
1 cup sugar
1 cup brown sugar
2 large eggs
1 cup peanut butter
3 cups flour
1/2 tsp. salt
2 tsp. baking soda
Hershey Kisses, unwrapped
Mix butter and eggs; add vanilla and sugar and mix well. Add peanut butter and mix well. Add dry ingredients. Roll into small balls and then roll in a bowl of sugar until ball is fully coated in granulated sugar. Bake at 375 for 10 minutes. After baking, immediately place one unwrapped Hershey Kiss directly in center of cookie and press down lightly to make "blossom".
Oatmeal Superchip Cookies
2 sticks butter (1 cup), room temp.
3/4 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups flour
3 cups uncooked old-fashioned or quick oats
1 bag (11 1/2 oz.) semisweet chocolate mega-morsels or 1 bag (10oz) milk chocolate mini kisses
1. Heat oven to 350. Have cookie sheets ready.
2. In large bowl with mixer on high speed, beat butter, sugars eggs, vanilla, baking soda and salt until well-blended. Reduce mixer speed to low and beat in flour just until blended. Stir in oats and chocolate. Drop rounded Tbsps about 1 inch apart onto ungreased cookie sheets.
3. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, then remove to a wire rack to cool.
Per cookie: 149 cal., 20 carb., 1 g. fiber, 7 g. fat
3/4 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups flour
3 cups uncooked old-fashioned or quick oats
1 bag (11 1/2 oz.) semisweet chocolate mega-morsels or 1 bag (10oz) milk chocolate mini kisses
1. Heat oven to 350. Have cookie sheets ready.
2. In large bowl with mixer on high speed, beat butter, sugars eggs, vanilla, baking soda and salt until well-blended. Reduce mixer speed to low and beat in flour just until blended. Stir in oats and chocolate. Drop rounded Tbsps about 1 inch apart onto ungreased cookie sheets.
3. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, then remove to a wire rack to cool.
Per cookie: 149 cal., 20 carb., 1 g. fiber, 7 g. fat
10/19/07
Chocolate Peanut Butter Cookies
1 1/2 sticks (3/4 cup) butter, room temp
1 cup peanut butter
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup unsweetened cocoa
1 large egg
2 tsp. vanilla
1/2 tsp. baking soda
1 1/4 cups flour
1 cup peanut butter chips
1. Preheat oven to 375. Have cookie sheets ready.
2. In a large bowl mix on high speed butter and peanut butter until creamy. Add sugars, cocoa powder, egg, vanilla, and baking soda; beat until fluffy.
3. Reduce mixer speed to low and beat in flour just until blended (dough will be stiff) Stir or use your hand to add peanut butter chips. Roll rounded Tbsps into 1 1/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Flatten with a table fork, making crisscross designs.
4. Bake 8-10 minutes until tops look dry. Cool on cookie sheet 1 min., then remove to a wire rack to cool. Per cookie: 116 cal., 3 g. protein, 10 g. carb, 1 g. fiber, 7 g. fat
1 cup peanut butter
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup unsweetened cocoa
1 large egg
2 tsp. vanilla
1/2 tsp. baking soda
1 1/4 cups flour
1 cup peanut butter chips
1. Preheat oven to 375. Have cookie sheets ready.
2. In a large bowl mix on high speed butter and peanut butter until creamy. Add sugars, cocoa powder, egg, vanilla, and baking soda; beat until fluffy.
3. Reduce mixer speed to low and beat in flour just until blended (dough will be stiff) Stir or use your hand to add peanut butter chips. Roll rounded Tbsps into 1 1/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Flatten with a table fork, making crisscross designs.
4. Bake 8-10 minutes until tops look dry. Cool on cookie sheet 1 min., then remove to a wire rack to cool. Per cookie: 116 cal., 3 g. protein, 10 g. carb, 1 g. fiber, 7 g. fat
Warm Salsa Verde--Green Enchilada Sauce
12 Tomatillos, husked and halved
2 cloves garlic, minced
1 Tbsp. olive oil
1 small onion, minced or grated
1 (14 oz.) can chicken broth
1 tsp. cumin
salt
1 ripe avacado
fresh cilantro
1 jalapeno, seeded and minced
Place tomatillos in food processor (or blender) and pulse into a coarsely ground paste. Heat garlic in oil--medium heat. When it sizzles add onion. Add jalapeno. Hat through. Add tomatillos. Simmer 5 min. Add chicken broth and seasonings. Halve the avadacos and spoon out fruit. Use fork to mush into chunks. Add to sauce to thicken it. Return sauce to a boil. Reduce and keep warm until enchiladas are ready.
2 cloves garlic, minced
1 Tbsp. olive oil
1 small onion, minced or grated
1 (14 oz.) can chicken broth
1 tsp. cumin
salt
1 ripe avacado
fresh cilantro
1 jalapeno, seeded and minced
Place tomatillos in food processor (or blender) and pulse into a coarsely ground paste. Heat garlic in oil--medium heat. When it sizzles add onion. Add jalapeno. Hat through. Add tomatillos. Simmer 5 min. Add chicken broth and seasonings. Halve the avadacos and spoon out fruit. Use fork to mush into chunks. Add to sauce to thicken it. Return sauce to a boil. Reduce and keep warm until enchiladas are ready.
10/18/07
Jimmie Johnson's Guacamole
4 medium avacados, skin and pit removed
2 Tbsp. sour cream
2 Tbsp. hot sauce
1 -1 1/2 tsp. garlic salt
black pepper to taste
2 Tbsp. italian dressing
1 tsp. freshly squeezed lemon juice
1 tsp. grated parmesan cheese
Tortilla Chips for serving
In medium bowl mash avacado to desired smoothness. Stir in remaining ingredients. Sprinkle with parmesan cheese and refrigerate until serving.
1/2 cup is 246 cal. 23 g. fat, 3 g. protein, 11 g. carbs, 7 g. fiber
2 Tbsp. sour cream
2 Tbsp. hot sauce
1 -1 1/2 tsp. garlic salt
black pepper to taste
2 Tbsp. italian dressing
1 tsp. freshly squeezed lemon juice
1 tsp. grated parmesan cheese
Tortilla Chips for serving
In medium bowl mash avacado to desired smoothness. Stir in remaining ingredients. Sprinkle with parmesan cheese and refrigerate until serving.
1/2 cup is 246 cal. 23 g. fat, 3 g. protein, 11 g. carbs, 7 g. fiber
Carrot Cake Cookies
1 cup light brown sugar
1 cup granulated sugar
1/2 lb. (2 sticks) unsalted butter, room temp.
2 large eggs, room temp.
1 tsp. vanilla
1 1/2 cups flour, plus a little more for flattening cookies
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Filling
1. Heat oven to 350. In a mixer bowl combine the sugars and butter; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat on medium speed until well combined.
2. In large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger, stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots and raisins.
3. Chill dough in refrigerator for 30 minutes. Using a 1/2 oz. ice-cream scoop, drop dough onto baking sheets, leaving 2 inches between each cookie. Transfer to oven, and bake until brown and crisp, 10-12 minutes, rotating pan halfway through baking to ensure even color. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread about 2 tsp. cream-cheese filling on a cookie, using an offset spatula. Sandwich together with a second cookie. Refrigerate in an airtight container for up to 3 days.
Cream Cheese Filling
8 oz. cream cheese-room temp.
8 tbsp. (1 stick) unsalted butter, cut into pieces, room temp.
1 cup powdered sugar
1 tsp. vanilla
Place in mixing bowl. Beat cream cheese until soft. Gradually add the butter and continue beating until smooth and well blended. Sift in the powdered sugar and beat until smooth. Add vanilla and stir to combine.
1 cup granulated sugar
1/2 lb. (2 sticks) unsalted butter, room temp.
2 large eggs, room temp.
1 tsp. vanilla
1 1/2 cups flour, plus a little more for flattening cookies
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Filling
1. Heat oven to 350. In a mixer bowl combine the sugars and butter; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat on medium speed until well combined.
2. In large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger, stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots and raisins.
3. Chill dough in refrigerator for 30 minutes. Using a 1/2 oz. ice-cream scoop, drop dough onto baking sheets, leaving 2 inches between each cookie. Transfer to oven, and bake until brown and crisp, 10-12 minutes, rotating pan halfway through baking to ensure even color. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread about 2 tsp. cream-cheese filling on a cookie, using an offset spatula. Sandwich together with a second cookie. Refrigerate in an airtight container for up to 3 days.
Cream Cheese Filling
8 oz. cream cheese-room temp.
8 tbsp. (1 stick) unsalted butter, cut into pieces, room temp.
1 cup powdered sugar
1 tsp. vanilla
Place in mixing bowl. Beat cream cheese until soft. Gradually add the butter and continue beating until smooth and well blended. Sift in the powdered sugar and beat until smooth. Add vanilla and stir to combine.
Easy Manicotti
1 (15 oz.) container whole milk ricotta cheese
2 1/2 cups shredded mozzarella
1/4 cup shredded parmesan (fresh if possible)
8-10 manicotti shells, boiled and drained
1 jar Ragu Old World Style spaghetti sauce (I like tomato, onion, garlic)
garlic salt to taste
Preheat oven to 350. While manicotti shells are boiling, mix ricotta, 2 cups mozarella and parmesan. In a 9x13" glass baking dish, pour thin layer of Ragu sauce on bottom of dish. Sprinkle garlic salt over sauce. Stuff each shell to bursting capacity with cheese mixture and place in baking dish. Pour remainder of sauce over shells. Sprinkle garlic salt and 1/2 cup mozarella over top. Also, if you have any cheese mixture left over, put that on top. Cover with foil and bake for 35-40 minutes.
2 1/2 cups shredded mozzarella
1/4 cup shredded parmesan (fresh if possible)
8-10 manicotti shells, boiled and drained
1 jar Ragu Old World Style spaghetti sauce (I like tomato, onion, garlic)
garlic salt to taste
Preheat oven to 350. While manicotti shells are boiling, mix ricotta, 2 cups mozarella and parmesan. In a 9x13" glass baking dish, pour thin layer of Ragu sauce on bottom of dish. Sprinkle garlic salt over sauce. Stuff each shell to bursting capacity with cheese mixture and place in baking dish. Pour remainder of sauce over shells. Sprinkle garlic salt and 1/2 cup mozarella over top. Also, if you have any cheese mixture left over, put that on top. Cover with foil and bake for 35-40 minutes.
Milk Chocolate Custard Ice Cream
Makes: 10 Servings
1 3/4 cup whole milk
4 egg yolks
1 cup sugar
2 Tbsp. cocoa powder
pinch of salt
5 oz. milk chocolate, finely chopped
1 tsp. vanilla extract
1 1/2 cups heavy cream
1. If using gel-canister ice-cream maker, freeeze canister overnight.
2. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in a heavy, nonstick, medium-size saucepan. Stir in sugar and cocoa. Cook over medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 190., about 15-20 minutes (do not let boil), or until slightly thickened. Strain immediately into bowl; stir in salt.
3. Whisk in chocolate until incorporated. Stir in vanilla. Place wax paper onto custard; refrigerate until chilled, about 4 hours.
4. To freeze, add cream to custard, stirring to combine. Pour in ice-cream maker; process 30 minutes as per manufacturer's directions.
5. Scrape into a 1 1/2 quart container; freeze to firm completely, about 2 hours.
Per serving: 325 calories, 21 g. fat, 4 g. protein, 1 g. fiber, 32 g. carbs
1 3/4 cup whole milk
4 egg yolks
1 cup sugar
2 Tbsp. cocoa powder
pinch of salt
5 oz. milk chocolate, finely chopped
1 tsp. vanilla extract
1 1/2 cups heavy cream
1. If using gel-canister ice-cream maker, freeeze canister overnight.
2. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in a heavy, nonstick, medium-size saucepan. Stir in sugar and cocoa. Cook over medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 190., about 15-20 minutes (do not let boil), or until slightly thickened. Strain immediately into bowl; stir in salt.
3. Whisk in chocolate until incorporated. Stir in vanilla. Place wax paper onto custard; refrigerate until chilled, about 4 hours.
4. To freeze, add cream to custard, stirring to combine. Pour in ice-cream maker; process 30 minutes as per manufacturer's directions.
5. Scrape into a 1 1/2 quart container; freeze to firm completely, about 2 hours.
Per serving: 325 calories, 21 g. fat, 4 g. protein, 1 g. fiber, 32 g. carbs
Cream of Pumpkin Soup
1 1/2 cups = 145 calories = 1 g. fat You can substitute any winter squash for the pumpkin in the recipe. It may sound gross at first, since we're used to pumpkin being sweet not savory, but it is SO yummy!
1 med. onion, chopped
1 med. celery rib, chopped
1 med. carrot, peeled and chopped
1 med. potato, peeled and diced
16 oz. can of pumpkin (or you can use 1 1/2 cups fresh pumpkin or any winter squash)
3 cups chicken broth (reserve 1/2 cup)
3 Tbsp. Wondra flour
Salt and Pepper
Bay Leaf
Crushed marjoram
Crushed thyme
(I kind of just experiment with the seasonings, using different flavors)
1/4 cup light sour cream
1 cup skim evaporated milk
Cook onion and celery until tender. Add carrot, potato, pumpkin, 2 1/2 cups broth and all seasonings. Bring to a boil, then turn down, simmer 30 min. (You can puree in blender at this point if you want) Then, stir in flour, reserved broth (stir them together first). Bring back to a boil, stirring constantly. Turn heat to low. Stir in evaporated milk and light sour cream. Heat through, but don't boil. If you use bay leaf, be sure and remove it!
1 med. onion, chopped
1 med. celery rib, chopped
1 med. carrot, peeled and chopped
1 med. potato, peeled and diced
16 oz. can of pumpkin (or you can use 1 1/2 cups fresh pumpkin or any winter squash)
3 cups chicken broth (reserve 1/2 cup)
3 Tbsp. Wondra flour
Salt and Pepper
Bay Leaf
Crushed marjoram
Crushed thyme
(I kind of just experiment with the seasonings, using different flavors)
1/4 cup light sour cream
1 cup skim evaporated milk
Cook onion and celery until tender. Add carrot, potato, pumpkin, 2 1/2 cups broth and all seasonings. Bring to a boil, then turn down, simmer 30 min. (You can puree in blender at this point if you want) Then, stir in flour, reserved broth (stir them together first). Bring back to a boil, stirring constantly. Turn heat to low. Stir in evaporated milk and light sour cream. Heat through, but don't boil. If you use bay leaf, be sure and remove it!
Chicken in Lemon Marinade
2/3 cup olive oil or veg. oil
1/2 cup fresh lemon juice
1 Tbsp. Worcestershire sauce
1/8 tsp. hot sauce
1 small onion, grated
salt
pepper
celery salt (I use garlic salt)
6 chicken breasts
Combine 1st 6 ingredients in shallow dish or ziploc bag--add chicken. Cover or seal and chill for 4 hours, turning occasionally. Remove chicken from marinade--discard marinade. Grill for 12 min. on each side. (You can also broil them)
1/2 cup fresh lemon juice
1 Tbsp. Worcestershire sauce
1/8 tsp. hot sauce
1 small onion, grated
salt
pepper
celery salt (I use garlic salt)
6 chicken breasts
Combine 1st 6 ingredients in shallow dish or ziploc bag--add chicken. Cover or seal and chill for 4 hours, turning occasionally. Remove chicken from marinade--discard marinade. Grill for 12 min. on each side. (You can also broil them)
Easy Roasted Shallot Vinaigrette
1 Shallot, minced (1/4 shallot per person if increasing recipe)
4 Tbsp. extra-virgin olive oil (1 Tbsp. per person)
4 tsp. balsamic vinegar (1 tsp. per person)
Heat shallots in oil to infuse their flavor into oil (about 10 minutes) Allow oil to return to room temp. Mix in the vinegar with a whisk and toss with the salad greens.
(you can also substitue 1/2 clove of garlic per person in place of the shallot) Repeat recipe above infusing the garlic flavor into oil.
4 Tbsp. extra-virgin olive oil (1 Tbsp. per person)
4 tsp. balsamic vinegar (1 tsp. per person)
Heat shallots in oil to infuse their flavor into oil (about 10 minutes) Allow oil to return to room temp. Mix in the vinegar with a whisk and toss with the salad greens.
(you can also substitue 1/2 clove of garlic per person in place of the shallot) Repeat recipe above infusing the garlic flavor into oil.
Crockpot Sausage and Egg Casserole
You can also make this recipe without the crockpot. Just follow the direction below substituting a 9x13 baking dish instead. You can assemble it the night before, leave in the fridge overnight and bake in the morning using a 350 degree oven for 25-30 minutes.
1 dozen beaten eggs
14 slices of bread, crusts removed, cut into cubes
2 1/2 cups milk (skim is okay)
2 1/2 cups grated cheese
1 lb. sausage cooked and drained
salt and pepper to taste
2 tsp. dry mustard (optional)
Grease crock pot (or baking dish) with butter. Layer: bread, sausage, cheese, ending with cheese layer. Beat eggs, milk, salt and pepper. Pour over layers, turn on low, cook 8-12 hours (or in oven at 350 for 25-30 min.)
1 dozen beaten eggs
14 slices of bread, crusts removed, cut into cubes
2 1/2 cups milk (skim is okay)
2 1/2 cups grated cheese
1 lb. sausage cooked and drained
salt and pepper to taste
2 tsp. dry mustard (optional)
Grease crock pot (or baking dish) with butter. Layer: bread, sausage, cheese, ending with cheese layer. Beat eggs, milk, salt and pepper. Pour over layers, turn on low, cook 8-12 hours (or in oven at 350 for 25-30 min.)
Hot Turkey Sandwiches
This is perfect for after Thanksgiving when there is lots of turkey and gravy leftover!
2 Tbsp. butter
2 small carrots thinly sliced
1 med. onion chopped
1/4 cup sliced celery
Sliced cooked turkey
1 can chicken stock
2 Tbsp. flour
Cook veggies in butter. Sprinkle with flour and heat for a few seconds. Add can of chicken stock and stir until thickened into a gravy. Add sliced turkey. Serve open faced on slices of bread or leftover rolls.
2 Tbsp. butter
2 small carrots thinly sliced
1 med. onion chopped
1/4 cup sliced celery
Sliced cooked turkey
1 can chicken stock
2 Tbsp. flour
Cook veggies in butter. Sprinkle with flour and heat for a few seconds. Add can of chicken stock and stir until thickened into a gravy. Add sliced turkey. Serve open faced on slices of bread or leftover rolls.
Quick and Easy Homestyle Minestrone
1 lb. ground beef
1 med. onion, chopped
1 (14 1/2 oz.) can of beef broth
1/2 cup macaroni noodles
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 cups water
1 1/2 cups frozen veggies
1 (15.5 oz.) can kidney beans, rinsed
Cook meat and onions until tender. Drain. Add broth, tomatoes and water. Bring to a boil. Stir in mixed veggies, noodles and beans. Return to a boil. Reduce heat to med. Cook 10-15 minutes or until veggies and noodles are tender. Sprinkle each serving with parmesan cheese.
(Makes 4- 1 3/4 cup servings) 5 g. fat, 290 calories
1 med. onion, chopped
1 (14 1/2 oz.) can of beef broth
1/2 cup macaroni noodles
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 cups water
1 1/2 cups frozen veggies
1 (15.5 oz.) can kidney beans, rinsed
Cook meat and onions until tender. Drain. Add broth, tomatoes and water. Bring to a boil. Stir in mixed veggies, noodles and beans. Return to a boil. Reduce heat to med. Cook 10-15 minutes or until veggies and noodles are tender. Sprinkle each serving with parmesan cheese.
(Makes 4- 1 3/4 cup servings) 5 g. fat, 290 calories
Weight Watchers Breakfast Taco
I don't think this is an official WW recipe, but it's really low points!
2 corn tortillas
1 Tbsp. salsa
2 Tbsp. cheese
1/2 cup egg beaters
Top tortillas with salsa and cheese. Heat in the microwave until cheese is melted. Meanwhile coat a skillet with cooking spray. Scramble egg. Divide between tacos.
123 cal. 2 g. fat 13 g. carbs 13 g. protein 0 g. fiber (somehow I think corn tortillas have fiber, so doublecheck that!)
2 corn tortillas
1 Tbsp. salsa
2 Tbsp. cheese
1/2 cup egg beaters
Top tortillas with salsa and cheese. Heat in the microwave until cheese is melted. Meanwhile coat a skillet with cooking spray. Scramble egg. Divide between tacos.
123 cal. 2 g. fat 13 g. carbs 13 g. protein 0 g. fiber (somehow I think corn tortillas have fiber, so doublecheck that!)
Harvest Turkey Burgers
1 lb. ground turkey breast
2 Tbsp. chopped cilantro
coarse salt and freshly ground pepper
2 scallions, finely chopped
1/2 red bell pepper, finely chopped
1 carrot, shredded (1/2 cup shredded)
1/2 small zucchini, shredded
extra virgin olive oil
4 leaves of romaine
1 vine ripe tomato, sliced
1 cup light ranch
4 crusty rolls
Combine first 7 ingredients in a bowl and form into 4 large patties. Brush or drizzle patties with olive oil and cook 7 minutes on each side over med.-high heat. Serve on split crusty rolls with lettuce, tomato and light ranch dressing.
2 Tbsp. chopped cilantro
coarse salt and freshly ground pepper
2 scallions, finely chopped
1/2 red bell pepper, finely chopped
1 carrot, shredded (1/2 cup shredded)
1/2 small zucchini, shredded
extra virgin olive oil
4 leaves of romaine
1 vine ripe tomato, sliced
1 cup light ranch
4 crusty rolls
Combine first 7 ingredients in a bowl and form into 4 large patties. Brush or drizzle patties with olive oil and cook 7 minutes on each side over med.-high heat. Serve on split crusty rolls with lettuce, tomato and light ranch dressing.
Tuscan Chicken Stew
2 tsp. olive oil
1 med. onion chopped
1 T. garlic, minced
1-2 cans chicken broth
1 cup fresh parsley, chopped
1 lb. carrots, cut in chunks
2 (16 oz.) cans of white cannelinni beans
1-3 chicken breasts cut in chunks.
Cook chicken in oil until brown. Add onion. Cook until tender. Add carrots, cook 5-10 minutes. Add garlic--cook about 1 minute. Add chicken broth and beans. Bring to a boil, lower heat and simmer 10-15 minutes. Add parsley and cook 5 minutes.
1 med. onion chopped
1 T. garlic, minced
1-2 cans chicken broth
1 cup fresh parsley, chopped
1 lb. carrots, cut in chunks
2 (16 oz.) cans of white cannelinni beans
1-3 chicken breasts cut in chunks.
Cook chicken in oil until brown. Add onion. Cook until tender. Add carrots, cook 5-10 minutes. Add garlic--cook about 1 minute. Add chicken broth and beans. Bring to a boil, lower heat and simmer 10-15 minutes. Add parsley and cook 5 minutes.
Blender Wheat Pancakes
1 cup milk
2 eggs
2 tsp. baking powder
1 1/2 tsp. salt
2 Tbsp. honey or sugar
1 cup uncooked whole wheat kernels
2 Tbsp. oil
Put milk and wheat in blender. Blend on highest speed for 4-5 minutes until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle. 6-8 pancakes.
2 eggs
2 tsp. baking powder
1 1/2 tsp. salt
2 Tbsp. honey or sugar
1 cup uncooked whole wheat kernels
2 Tbsp. oil
Put milk and wheat in blender. Blend on highest speed for 4-5 minutes until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle. 6-8 pancakes.
Hawaiian Pork Chops
4 boneless pork chops
Salt and Pepper
1/3 cup chopped green peppers (we no likey!)
1/3 cup thinly sliced onion rings
1 (14oz.) can of beef broth
1 (8oz.) can unsweetened pineapple chunks
1/4 cup ketchup
2 T brown sugar
1 T cider vinegar
2 T corn starch
3 T cold water
(2-4 cups cooked rice)
Season and cook chops until golden brown--remove from pan and keep warm.
In same skillet--saute green peppers and onions for 2 minutes or until almost tender. Stir in broth, pineapple, ketchup, brown sugar and vinegar.
Bring to a boil. Return pork to pan and reduce heat; cover and simmer 6-10 minutes.
Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil and cook 1-2 minutes until thick.
Serve over rice.
1 Pork chop with 3/4 cup sauce is 250 cal., 1 g. fiber and 7 g. fat (not including rice)
Salt and Pepper
1/3 cup chopped green peppers (we no likey!)
1/3 cup thinly sliced onion rings
1 (14oz.) can of beef broth
1 (8oz.) can unsweetened pineapple chunks
1/4 cup ketchup
2 T brown sugar
1 T cider vinegar
2 T corn starch
3 T cold water
(2-4 cups cooked rice)
Season and cook chops until golden brown--remove from pan and keep warm.
In same skillet--saute green peppers and onions for 2 minutes or until almost tender. Stir in broth, pineapple, ketchup, brown sugar and vinegar.
Bring to a boil. Return pork to pan and reduce heat; cover and simmer 6-10 minutes.
Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil and cook 1-2 minutes until thick.
Serve over rice.
1 Pork chop with 3/4 cup sauce is 250 cal., 1 g. fiber and 7 g. fat (not including rice)
10/13/07
Warm Chocolate Cake with Vanilla Cream
Many of you will recognize this recipe from our old recipe exchange group. Definitely only a special occassion type of cake.
Cake:
3 1/2 cups Ghirardelli chocolate
5 1/4 sticks butter
21 oz. (Almost 5 cups) powdered sugar
10.5 oz flour (almost 2 1/2 cups)
12 egg yolks
12 whole eggs
Combine the chocolate and butter in a stainless bowl and place in a 200 degree oven and let melt until combined. Once melted, stir and set aside. In a separate bowl, whish the yolks and eggs together and set aside. Sift the flour and powdered sugar together and set aside. In the bowl with the melted chocolate, whisk in the eggs until fully incorporated. Using a spatula, fold in the flour/sugar mixture making sure all is incorporated.
Butter and flour a muffin pan. Knock off excess flour. Fill each muffin tin until almost full (it won't raise) Chill before you bake. Bake chilled cakes in a 375 degree oven for 10-12 minutes, you want a raw spot in the middle about the size of a quarter. Invert cakes on another cookie sheet to remove from tins. This batter will keep in fridge for 2 weeks. This makes 24 muffin sized individualized cakes...you can cut the recipe in half if needed.
Vanilla Cream
1 quart heavy cream
10 egg yolks
Cake:
3 1/2 cups Ghirardelli chocolate
5 1/4 sticks butter
21 oz. (Almost 5 cups) powdered sugar
10.5 oz flour (almost 2 1/2 cups)
12 egg yolks
12 whole eggs
Combine the chocolate and butter in a stainless bowl and place in a 200 degree oven and let melt until combined. Once melted, stir and set aside. In a separate bowl, whish the yolks and eggs together and set aside. Sift the flour and powdered sugar together and set aside. In the bowl with the melted chocolate, whisk in the eggs until fully incorporated. Using a spatula, fold in the flour/sugar mixture making sure all is incorporated.
Butter and flour a muffin pan. Knock off excess flour. Fill each muffin tin until almost full (it won't raise) Chill before you bake. Bake chilled cakes in a 375 degree oven for 10-12 minutes, you want a raw spot in the middle about the size of a quarter. Invert cakes on another cookie sheet to remove from tins. This batter will keep in fridge for 2 weeks. This makes 24 muffin sized individualized cakes...you can cut the recipe in half if needed.
Vanilla Cream
1 quart heavy cream
10 egg yolks
10 oz. sugar (a little over 2 cups)
2 vanilla beans
Scald cream with split vanilla beans. Whisk yolks and sugar until well incorporated (will get lighter) Temper hot cream and yolk mixture. Return to heat and stir constantly until correct thickness, will coat back of spoon. Strain and cool. Now you have 2 choices, you can chill this in your refrigerator and use it as a custard sauce (it will keep 1 week in refrgerator) or you can place the base in a machine and freeze for ice cream)
To assemble:
Ladle a spoonful of the custard sauce on plate.
Place hot chocolate fudge cake in center of sauce.
Lunch Kebabs for Kiddos
1/2 oz. cubed roasted deli turkey
1/2 oz. cubed cheese
1/4 cup grapes
6 dried apricots
Thread onto pretzel sticks or skewers for kids. Yum!
1/2 oz. cubed cheese
1/4 cup grapes
6 dried apricots
Thread onto pretzel sticks or skewers for kids. Yum!
Speedy Pork Dinner
4 pork loin chops 1/2" thick
1/2 cup broth
3 medium red potatoes, cut into quarters
4 small carrots, cut into 1 inch pieces
2 medium onions, cut into 1/4ths
salt and pepper
fresh parsley
Heat skillet on medium high heat. Brown pork 5 minutes or so in oil. Add broth, potatoes, carrots, onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat, cover and simmer 30 minutes until veggies are tender and pork is no longer pink. Sprinkle with parsley.
290 cal. 9 g. fat 4 g. fiber
1/2 cup broth
3 medium red potatoes, cut into quarters
4 small carrots, cut into 1 inch pieces
2 medium onions, cut into 1/4ths
salt and pepper
fresh parsley
Heat skillet on medium high heat. Brown pork 5 minutes or so in oil. Add broth, potatoes, carrots, onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat, cover and simmer 30 minutes until veggies are tender and pork is no longer pink. Sprinkle with parsley.
290 cal. 9 g. fat 4 g. fiber
Garlic Cube Steaks
1/3 cup fat-free egg product (or just a couple of eggs, slightly beaten)
2 large cloves garlic, crushed
15 fat-free (or regular) saltine crackers crushed (1/2 cup)
4 beef cube steaks
garlic salt
pepper
2 Tbsp. vegetable oil
1 medium onion, sliced
3/4 cup beef broth
2 tsp. cornstarch
2 Tbsp. fresh parsley
1. In a shallow dish mix egg product (eggs) and garlic.
2. In second dish place cracker crumbs.
3. Sprinkle both sides of cube steaks with garlic salt and pepper. Dip both sides into egg mixture, then coat with cracker crumbs.
4. In skillet, heat 1 Tbsp. oil over medium heat. Add beef; cook 2 minutes until brown. Turn beef (add remaining oil under each steak when you turn to prevent it from sticking) Cook about 2 minutes longer.
5. Add onion, reduce heat to low. Cover and cook 30 minutes until beef is tender.
6. Remove beef from skillet. In small bowl mix broth and cornstarch. Add to skillet, stirring constantly. Serve over beef, sprinkle with parsley.
2 large cloves garlic, crushed
15 fat-free (or regular) saltine crackers crushed (1/2 cup)
4 beef cube steaks
garlic salt
pepper
2 Tbsp. vegetable oil
1 medium onion, sliced
3/4 cup beef broth
2 tsp. cornstarch
2 Tbsp. fresh parsley
1. In a shallow dish mix egg product (eggs) and garlic.
2. In second dish place cracker crumbs.
3. Sprinkle both sides of cube steaks with garlic salt and pepper. Dip both sides into egg mixture, then coat with cracker crumbs.
4. In skillet, heat 1 Tbsp. oil over medium heat. Add beef; cook 2 minutes until brown. Turn beef (add remaining oil under each steak when you turn to prevent it from sticking) Cook about 2 minutes longer.
5. Add onion, reduce heat to low. Cover and cook 30 minutes until beef is tender.
6. Remove beef from skillet. In small bowl mix broth and cornstarch. Add to skillet, stirring constantly. Serve over beef, sprinkle with parsley.
Thai Beef Pitas
1 pound lean ground beef
2 medium sweet red peppers, seeded and thinly sliced
2 Tbsp. minced fresh ginger
3 cloves garlic, chopped
1 tsp. red pepper flakes
1/2 cup cilantro, chopped
3 Tbsp. smooth peanut butter
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves
1. Brown beef. Drain fat.
2. Add peppers, ginger, garlic and red pepper flakes. Cook over medium high heat, stirring often, until peppers are tender (5-6 min.)
3. Meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil. Stir into beef mixture. Remove from heat.
4. Cut pitas in half and line insides with lettuce leaves. Fill each with about 1/2 cup of the beef mixture and serve.
2 medium sweet red peppers, seeded and thinly sliced
2 Tbsp. minced fresh ginger
3 cloves garlic, chopped
1 tsp. red pepper flakes
1/2 cup cilantro, chopped
3 Tbsp. smooth peanut butter
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves
1. Brown beef. Drain fat.
2. Add peppers, ginger, garlic and red pepper flakes. Cook over medium high heat, stirring often, until peppers are tender (5-6 min.)
3. Meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil. Stir into beef mixture. Remove from heat.
4. Cut pitas in half and line insides with lettuce leaves. Fill each with about 1/2 cup of the beef mixture and serve.
Pasta E Fagioli
3 cloves garlic
2 Tbsp. extra virgin olive oil
1 carrot, peeled and finely chopped
1 medium onion, chopped
2 stalks celery, chopped
2 stems fresh rosemary left whole
salt and pepper to taste
3 cans chicken broth
1 can white cannellinni beans
1 cup ditallini pasta
grated parmesan cheese
Cook veggies in extra virgin olive oil until tender. Add broth, beans and pasta and bring to a boil. Boil for several minutes and then reduce to medium. Simmer until ready to serve. Sprinkle with parmesan cheese in bowls.
2 Tbsp. extra virgin olive oil
1 carrot, peeled and finely chopped
1 medium onion, chopped
2 stalks celery, chopped
2 stems fresh rosemary left whole
salt and pepper to taste
3 cans chicken broth
1 can white cannellinni beans
1 cup ditallini pasta
grated parmesan cheese
Cook veggies in extra virgin olive oil until tender. Add broth, beans and pasta and bring to a boil. Boil for several minutes and then reduce to medium. Simmer until ready to serve. Sprinkle with parmesan cheese in bowls.
Bisquick Chicken Nuggets
These are a dinner staple in our household.
1 cup bisquick
1/2 cup parmesan cheese
1 Tbsp. paprika
salt
2Tbsp. butter, melted
1 egg, slightly beaten
1. Cut up 2-4 chicken breasts into chunks.
2. Put dry ingredients in gallon sized ziploc bag.
3. Dip chicken chunks in egg and drop in ziploc bag. Shake until well coated.
4. Put on cookie sheet. Drizzle with melted butter.
Bake 450 for 15 minutes.
1 cup bisquick
1/2 cup parmesan cheese
1 Tbsp. paprika
salt
2Tbsp. butter, melted
1 egg, slightly beaten
1. Cut up 2-4 chicken breasts into chunks.
2. Put dry ingredients in gallon sized ziploc bag.
3. Dip chicken chunks in egg and drop in ziploc bag. Shake until well coated.
4. Put on cookie sheet. Drizzle with melted butter.
Bake 450 for 15 minutes.
Easy Parmesan Garlic Chicken
1/2 cup grated parmesan cheese
1 envelope italian salad dressing mix
6 boneless chicken breasts
1/2 tsp. garlic powder
1. Mix cheese, garlic powder and salad dressing mix.
2. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
3. Bake at 400. for 20-25 minutes or until chicken is cooked through. Makes 6 servings.
2 g. carbs per serving, 230 cal, 7 g. fat, 0 fiber
1 envelope italian salad dressing mix
6 boneless chicken breasts
1/2 tsp. garlic powder
1. Mix cheese, garlic powder and salad dressing mix.
2. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
3. Bake at 400. for 20-25 minutes or until chicken is cooked through. Makes 6 servings.
2 g. carbs per serving, 230 cal, 7 g. fat, 0 fiber
Honey Whole Wheat Bread
3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
1 Tbsp. salt
2 pkgs. yeast
2 1/4 cups very warm water
3-4 cups flour
Softened butter
Mix whole wheat flour, honey, shortening, salt and yeast in large bowl; add warm water. Blend on low speed, scraping bowl frequently, 1 minute. Beat on medium speed. Stir in enough of the flour, 1 cup at a time to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; and let rise in warm place until double, 40-60 minutes. Dough is ready if indentation remains when touched.
Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle 18x9 inches, on lightly floured surface. If dough shrinks, gently stretch into rectangle. Fold 9 inch sides crosswise into thirds, overlapping ends. Roll up tightly toward you, beginning at one of the open ends. Pinch edge firmly to seal. Preass each end with side of hand to seal; fold ends under loaf.
Place loaves, seam sides down, in 2 greased loaf pans, 9x5x3 or 8 1/2x41/2x2 1/2". Brush lightly with butter; sprinkle with whole wheat flour or crushed rolled oats if desired. Let rise until double, 35-50 minutes.
Heat oven to 375. Place loaves on low rack so that the tops of pans are in center of oven. Bake until loavs are deep golden brown and sound hollow when tapped, 40-45 minutes. Remove from pans; cool on wire rack.
2 loaves (20 slices each) 80 calories per slice
1/3 cup honey
1/4 cup shortening
1 Tbsp. salt
2 pkgs. yeast
2 1/4 cups very warm water
3-4 cups flour
Softened butter
Mix whole wheat flour, honey, shortening, salt and yeast in large bowl; add warm water. Blend on low speed, scraping bowl frequently, 1 minute. Beat on medium speed. Stir in enough of the flour, 1 cup at a time to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; and let rise in warm place until double, 40-60 minutes. Dough is ready if indentation remains when touched.
Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle 18x9 inches, on lightly floured surface. If dough shrinks, gently stretch into rectangle. Fold 9 inch sides crosswise into thirds, overlapping ends. Roll up tightly toward you, beginning at one of the open ends. Pinch edge firmly to seal. Preass each end with side of hand to seal; fold ends under loaf.
Place loaves, seam sides down, in 2 greased loaf pans, 9x5x3 or 8 1/2x41/2x2 1/2". Brush lightly with butter; sprinkle with whole wheat flour or crushed rolled oats if desired. Let rise until double, 35-50 minutes.
Heat oven to 375. Place loaves on low rack so that the tops of pans are in center of oven. Bake until loavs are deep golden brown and sound hollow when tapped, 40-45 minutes. Remove from pans; cool on wire rack.
2 loaves (20 slices each) 80 calories per slice
Jared's Favorite Oatmeal Cake
1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs, well beaten
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
Pour boiling water over oats and let stand until cool. Cream butter with sugars and eggs until fluffy. Add oats and water mixture, mix well. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased 9x13x2" pan. Bake at 350 for 35-45 min. or until cake tests done. Spread topping on baked cake while warm.
Topping: 1/2 cup butter, 1 cup brown sugar, 1 cup coconut, 1 cup nuts, 1 tsp. vanilla, 1/2 can sweetened condensed milk.
Melt butter, add sugar. Blend add remaining ingredients and spread on hot cake. Place under broiler for a minute or two if desired.
1 cup rolled oats
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs, well beaten
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
Pour boiling water over oats and let stand until cool. Cream butter with sugars and eggs until fluffy. Add oats and water mixture, mix well. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased 9x13x2" pan. Bake at 350 for 35-45 min. or until cake tests done. Spread topping on baked cake while warm.
Topping: 1/2 cup butter, 1 cup brown sugar, 1 cup coconut, 1 cup nuts, 1 tsp. vanilla, 1/2 can sweetened condensed milk.
Melt butter, add sugar. Blend add remaining ingredients and spread on hot cake. Place under broiler for a minute or two if desired.
Eleanor Rider's Baked Ziti
16 oz. ziti noodles (boiled and drained)
1 small onion
16 oz. cottage cheese
1/4 cup parsley flakes or fresh
1 lb. ground beef
salt and pepper
12 oz. mozzarella cheese (divided)
1 egg, slightly beaten
32 oz. spaghetti sauce, divided
Brown ground beef with chopped onion. Drain fat. Add all ingredients together except 1/2 of cheese and 1/2 of spaghetti sauce. pour into a greased 9x13" pan. Top with remaining sauce and cheese and bake at 350 for 45 min. to an hour.
1 small onion
16 oz. cottage cheese
1/4 cup parsley flakes or fresh
1 lb. ground beef
salt and pepper
12 oz. mozzarella cheese (divided)
1 egg, slightly beaten
32 oz. spaghetti sauce, divided
Brown ground beef with chopped onion. Drain fat. Add all ingredients together except 1/2 of cheese and 1/2 of spaghetti sauce. pour into a greased 9x13" pan. Top with remaining sauce and cheese and bake at 350 for 45 min. to an hour.
Cold and Creamy Peppermint Dessert
2 pints whipping cream
1 lb. crushed peppermint candy
2 cups mini marshmallows
2 cups walnuts or pecans, chopped
1 pkg. chocolate wafer cookies (like Mother's brand Chocolate Nut)
Crush wafers and spread in 9x13 inch pan. Crush peppermint (blender works well); whip cream and fold together with peppermint. Fold in nuts and marshmallows. Pour whipped cream mixture over crumbs and freeze overnight.
1 lb. crushed peppermint candy
2 cups mini marshmallows
2 cups walnuts or pecans, chopped
1 pkg. chocolate wafer cookies (like Mother's brand Chocolate Nut)
Crush wafers and spread in 9x13 inch pan. Crush peppermint (blender works well); whip cream and fold together with peppermint. Fold in nuts and marshmallows. Pour whipped cream mixture over crumbs and freeze overnight.
Texas Governor's Mansion Cowboy Cookies
3 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
3 sticks butter
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 Tbsp. vanilla
3 cups chocolate chips
3 cups oats
2 cups coconut
2 cups chopped pecans
Mix flour, baking powder, baking soda, cinnamon and salt. Beat butter and sugars. Add eggs and vanilla. Stir in flour mix until just combined. Add chips, oats and nuts. Bake 350 15-18 min.
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
3 sticks butter
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 Tbsp. vanilla
3 cups chocolate chips
3 cups oats
2 cups coconut
2 cups chopped pecans
Mix flour, baking powder, baking soda, cinnamon and salt. Beat butter and sugars. Add eggs and vanilla. Stir in flour mix until just combined. Add chips, oats and nuts. Bake 350 15-18 min.
Mississippi Mud Cake
Cake:
1 cup veg. oil
2 cups sugar
4 large eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1 Tbsp. vanilla
1 cup pecans
1 cup mini-marshmallows
Frosting:
12 Tbsp. butter (1 1/2 sticks)
1 lb. powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp. vanilla
1 cup pecans
Preheat oven to 350. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Sift flour, cocoa and salt and add to creamed mixture. Fold in vanilla and chopped pecans. Pour into greased 9x13" pan. Bake 30 minutes. Sprinkle marshmallows over hot cake and return to oven to melt them (10 min.)
Frosting: Melt butter, add sugar and cocoa, stir until smooth. Stir in milk, vanilla and pecans. Pour over warm cake. Let sit 2 hours before serving.
1 cup veg. oil
2 cups sugar
4 large eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1 Tbsp. vanilla
1 cup pecans
1 cup mini-marshmallows
Frosting:
12 Tbsp. butter (1 1/2 sticks)
1 lb. powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp. vanilla
1 cup pecans
Preheat oven to 350. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Sift flour, cocoa and salt and add to creamed mixture. Fold in vanilla and chopped pecans. Pour into greased 9x13" pan. Bake 30 minutes. Sprinkle marshmallows over hot cake and return to oven to melt them (10 min.)
Frosting: Melt butter, add sugar and cocoa, stir until smooth. Stir in milk, vanilla and pecans. Pour over warm cake. Let sit 2 hours before serving.
Shoney's Country Fried Steak
2 cups all-purpose flour
2 tsp. salt (I throw in some garlic salt too)
pepper
2 cups water
4 cubed steaks
veg oil
Dip steaks in water, dredge in flour, re-dip in water, re-dredge in flour. Freeze 2-3 hours until firm (so flour won't fall off) Fry in oil (oil should cover meat) until crispy brown (8-10 minutes) Serve with following gravy recipe.
Country Gravy:
1 1/2 Tbsp. butter
1/4 cup flour
2 cups chicken stock
2 cups whole milk
Salt
Pepper
Melt butter in pan, mix in flour to make roux. Add chicken stock, milk and seasonings until thick. Serve over fried steaks.
2 tsp. salt (I throw in some garlic salt too)
pepper
2 cups water
4 cubed steaks
veg oil
Dip steaks in water, dredge in flour, re-dip in water, re-dredge in flour. Freeze 2-3 hours until firm (so flour won't fall off) Fry in oil (oil should cover meat) until crispy brown (8-10 minutes) Serve with following gravy recipe.
Country Gravy:
1 1/2 Tbsp. butter
1/4 cup flour
2 cups chicken stock
2 cups whole milk
Salt
Pepper
Melt butter in pan, mix in flour to make roux. Add chicken stock, milk and seasonings until thick. Serve over fried steaks.
Beefy Pita Pockets
1/2 lb. extra lean ground beef
1 med. onion, minced
1/4 cup coarsely cracked wheat (crack whole, uncooked wheat kernals in blender for 30 seconds)
2 cups tomatoes (canned or fresh)
1 tsp. sugar or honey
1/2 tsp. oregano
1/2 tsp. salt
1 Tbsp. chopped fresh parsley
4 whole wheat pitas
Alfalfa sprouts or shredded lettuce
1 tomato chopped
Brown meat and onion. Stir in dry, uncooked cracked wheat. Add tomatoes, sugar, oregano salt and parsley. Simmer 20-30 min. stirring often until thickened. Spoon into pita bread and top with sprouts or lettuce and tomato.
1 med. onion, minced
1/4 cup coarsely cracked wheat (crack whole, uncooked wheat kernals in blender for 30 seconds)
2 cups tomatoes (canned or fresh)
1 tsp. sugar or honey
1/2 tsp. oregano
1/2 tsp. salt
1 Tbsp. chopped fresh parsley
4 whole wheat pitas
Alfalfa sprouts or shredded lettuce
1 tomato chopped
Brown meat and onion. Stir in dry, uncooked cracked wheat. Add tomatoes, sugar, oregano salt and parsley. Simmer 20-30 min. stirring often until thickened. Spoon into pita bread and top with sprouts or lettuce and tomato.
Gingerbread
2 1/2 cups sifted flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
1/2 cup butter
3/4 cup brown sugar
2 eggs
3/4 cup molasses
1 cup buttermilk
Preheat oven to 350. Grease and flour 9x13x2" pan. Sift flour and sift again with spices. Cream softened butter and sugar. Add eggs one at a time. Mix well, blend in molasses and dry ingredients, alternating with buttermilk. Mix well after each addition. Pour into pan. Bake for 35-40 minutes. Serve warm with fresh whipped cream.
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
1/2 cup butter
3/4 cup brown sugar
2 eggs
3/4 cup molasses
1 cup buttermilk
Preheat oven to 350. Grease and flour 9x13x2" pan. Sift flour and sift again with spices. Cream softened butter and sugar. Add eggs one at a time. Mix well, blend in molasses and dry ingredients, alternating with buttermilk. Mix well after each addition. Pour into pan. Bake for 35-40 minutes. Serve warm with fresh whipped cream.
No Bake Oatmeal Drop Cookies
2 cups sugar
1/2 cup milk
1/4 cup cocoa
Bring to a boil; boil 1 minute; remove from heat.
Add:
1 stick butter
1 cup peanut butter
4 cups dry quick oats
1 tsp. vanilla
Stir and drop by spoonfuls onto waxed paper, allow to set up.
1/2 cup milk
1/4 cup cocoa
Bring to a boil; boil 1 minute; remove from heat.
Add:
1 stick butter
1 cup peanut butter
4 cups dry quick oats
1 tsp. vanilla
Stir and drop by spoonfuls onto waxed paper, allow to set up.
Cream Cheese Frosting
1 (8oz.) pkg. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
4-4 1/2 cups powdered sugar (about 1 pound)
Beat cream cheese, butter and vanilla in bowl on medium. Add sugar gradually, beating until smooth.
1/4 cup butter, softened
1 tsp. vanilla
4-4 1/2 cups powdered sugar (about 1 pound)
Beat cream cheese, butter and vanilla in bowl on medium. Add sugar gradually, beating until smooth.
Banana Chocolate Chip Mini Bread
(This recipe requires 5 of those disposable small aluminum loaf pans)
1 1/2 sticks (3/4 cup) butter, softened
1 1/2 cups sugar
1 1/2 tsp. baking powder
3/4 tsp. each of baking soda and salt
3 large eggs
2 cups (about 4 large) mashed, very ripe bananas
3 cups flour
1 1/2 cups semisweet chocolate mini-chips
3/4 cup walnuts, chopped (optional)
1. Heat oven to 350. Coat insides of 5 small 5-3/4 x 3-1/4 x 2 inch disposable aluminum loaf pans with nonstick cooking spray.
2. Beat butter, sugar, baking powder, baking soda and salt in a large bowl on med. high speed 3 min. or until pale and fluffy. Add eggs 1 at a time, beating after each just until blended. Beat in bananas. Reduce speed to low and gradually add flour, beating just until blended. Stir in chocolate chips and nuts.
3. Place loaf pans on heavy cookie sheet. Divide batter evenly amongst pans. I've lost the cooking time...but I would guess less than 15 minutes.
These are perfect for giving away at holidays. Cool the loaves then wrap in saran wrap and raffia with little note.
1 1/2 sticks (3/4 cup) butter, softened
1 1/2 cups sugar
1 1/2 tsp. baking powder
3/4 tsp. each of baking soda and salt
3 large eggs
2 cups (about 4 large) mashed, very ripe bananas
3 cups flour
1 1/2 cups semisweet chocolate mini-chips
3/4 cup walnuts, chopped (optional)
1. Heat oven to 350. Coat insides of 5 small 5-3/4 x 3-1/4 x 2 inch disposable aluminum loaf pans with nonstick cooking spray.
2. Beat butter, sugar, baking powder, baking soda and salt in a large bowl on med. high speed 3 min. or until pale and fluffy. Add eggs 1 at a time, beating after each just until blended. Beat in bananas. Reduce speed to low and gradually add flour, beating just until blended. Stir in chocolate chips and nuts.
3. Place loaf pans on heavy cookie sheet. Divide batter evenly amongst pans. I've lost the cooking time...but I would guess less than 15 minutes.
These are perfect for giving away at holidays. Cool the loaves then wrap in saran wrap and raffia with little note.
Cristian's Honey of a Chili
Perfect for those fall chili cook offs at church!
1 lb. ground beef
1 Tbsp. veg oil
1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. chili powder
1 tsp. cumin
salt and pepper to taste
1/2 tsp. oregano
1 cup cooked wheat berries
1/2 tsp. crushed red pepper flakes
1 (28oz.) can undrained diced tomatoes
1 (15 1/2 oz.) can red kidney beans
1 (8 oz.) can tomato sauce
1/4 cup honey
2 Tbsp. red wine vinegar
Brown meat. Then, heat oil and cook onion and garlic for 3-5 minutes. Stir in chili powder, cumin, salt, oregano, crushed red pepper flakes. Stir in beef, then tomatoes, beans, honey and vinegar. Simmer until all flavors blend.
1 lb. ground beef
1 Tbsp. veg oil
1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. chili powder
1 tsp. cumin
salt and pepper to taste
1/2 tsp. oregano
1 cup cooked wheat berries
1/2 tsp. crushed red pepper flakes
1 (28oz.) can undrained diced tomatoes
1 (15 1/2 oz.) can red kidney beans
1 (8 oz.) can tomato sauce
1/4 cup honey
2 Tbsp. red wine vinegar
Brown meat. Then, heat oil and cook onion and garlic for 3-5 minutes. Stir in chili powder, cumin, salt, oregano, crushed red pepper flakes. Stir in beef, then tomatoes, beans, honey and vinegar. Simmer until all flavors blend.
Oven BBQ Chicken
1 (15 oz.) can tomato sauce
3/4 cup Ocean Spray cran-fruit sauce
3 Tbsp. brown sugar
1 tsp. chili powder
3 tsp. worcestershire sauce
1/3 cup vinegar
4-6 chicken cutlets
Preheat oven to 350. Combine all sauce ingredients. Heat to boiling; reduce heat and simmer 15 minutes. Arrange chicken in 9x13" baking dish. Pour sauce over chicken. Bake 1 hour, basting frequently.
3/4 cup Ocean Spray cran-fruit sauce
3 Tbsp. brown sugar
1 tsp. chili powder
3 tsp. worcestershire sauce
1/3 cup vinegar
4-6 chicken cutlets
Preheat oven to 350. Combine all sauce ingredients. Heat to boiling; reduce heat and simmer 15 minutes. Arrange chicken in 9x13" baking dish. Pour sauce over chicken. Bake 1 hour, basting frequently.
Pumpkin Silk Pie
Crust:
1 cup quick or old-fashioned uncooked oats
3/4 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar
Filling:
2-8oz. pkg. cream cheese, softened
1-16oz. can pumpkin (1 3/4 cups)
1 1/2 cups powdered sugar
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 cups cool whip
1/4 cup coarsely chopped pecans (optional)
Heat oven to 375. Lightly grease 9 inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12-15 minutes or until golden brown. Cool completely.
For filling: In large mixing bowl, combine first seven ingredients. Beat on med. speed until smooth, about 1-2 minutes. By hand, gently fold in whipped topping. Spread fillig into preapred crust. Top with pecans if desired. Chill at least 3 hours or overnight.
1/10 of pie is 470 cal., 30 g. fat, 2 g. fiber
1 cup quick or old-fashioned uncooked oats
3/4 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar
Filling:
2-8oz. pkg. cream cheese, softened
1-16oz. can pumpkin (1 3/4 cups)
1 1/2 cups powdered sugar
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 cups cool whip
1/4 cup coarsely chopped pecans (optional)
Heat oven to 375. Lightly grease 9 inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12-15 minutes or until golden brown. Cool completely.
For filling: In large mixing bowl, combine first seven ingredients. Beat on med. speed until smooth, about 1-2 minutes. By hand, gently fold in whipped topping. Spread fillig into preapred crust. Top with pecans if desired. Chill at least 3 hours or overnight.
1/10 of pie is 470 cal., 30 g. fat, 2 g. fiber
Skillet Lasagna
1 pound ground turkey
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
2 cups bottled pasta sauce
1/4 cup chopped fresh parsley
1 tsp. dried oregano
3/4 tsp. dried basil
1 pound large-curd cottage cheese (or ricotta)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4-6 OVEN READY lasagna noodles
1. Cook turkey, onion and garlic in nonstick skillet 8 minutes until no longer pink. Add 1 cup pasta sauce, parsely, oregano and basil; spread evenly in skillet. Spread cottage cheese over top. Sprinkle wtih half the mozzarell and Parmesan. Top with 4 or more noodles to cover cheese. Break up remaining noodles to fill any open areas. Pour remaining pasta sauce over top; gently press down noodles to moisten.
2. Cover and simmer 15 minutes until noodles are tender. Top with remaining mozzarella and Parmesan. Cover; simmer 2 minutes or until cheese is melted. let stand, covered 15 minutes before serving.
6 Servings...Per serving 529 cal., 44 g. carb, 3 g. fiber, 21 g. fat
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
2 cups bottled pasta sauce
1/4 cup chopped fresh parsley
1 tsp. dried oregano
3/4 tsp. dried basil
1 pound large-curd cottage cheese (or ricotta)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4-6 OVEN READY lasagna noodles
1. Cook turkey, onion and garlic in nonstick skillet 8 minutes until no longer pink. Add 1 cup pasta sauce, parsely, oregano and basil; spread evenly in skillet. Spread cottage cheese over top. Sprinkle wtih half the mozzarell and Parmesan. Top with 4 or more noodles to cover cheese. Break up remaining noodles to fill any open areas. Pour remaining pasta sauce over top; gently press down noodles to moisten.
2. Cover and simmer 15 minutes until noodles are tender. Top with remaining mozzarella and Parmesan. Cover; simmer 2 minutes or until cheese is melted. let stand, covered 15 minutes before serving.
6 Servings...Per serving 529 cal., 44 g. carb, 3 g. fiber, 21 g. fat
Seven Layer Magic Cookie Bars
So sinfully rich and delicious....
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 oz.) can of sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/3 cup flaked coconut
1 cup chopped walnuts or pecans
Preheat oven to 350. (325 for glass dish) In 13x9x2" baking pan, pour melted butter. Sprinkle crumbs over butter, pour milk evenly over crumbs. Top with remaining ingredients in order listed: press down firmly. Bake 25-30 min. or until lightly browned. Cool and cut into (24-36) bars.
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 oz.) can of sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/3 cup flaked coconut
1 cup chopped walnuts or pecans
Preheat oven to 350. (325 for glass dish) In 13x9x2" baking pan, pour melted butter. Sprinkle crumbs over butter, pour milk evenly over crumbs. Top with remaining ingredients in order listed: press down firmly. Bake 25-30 min. or until lightly browned. Cool and cut into (24-36) bars.
Daddy's Favorite Meatloaf
Many of you will recognize this from the LE Ward Cookbook! It's super yummy!
1 cup quick oats
2 eggs
1/3 cup ketchup
1 pkg. onion soup mix
1/2 cup water
2 Tbsp. Worcestershire sauce
1/2 tsp. pepper
1 cup frozen hash browns (southern style)
2 lbs. ground beef
Topping Glaze: 1/2 cup ketchup, 1/4 cup brown sugar, 2 Tbsp. mustard
Beat eggs lightly; stir in remaining ingredients except meat. Add meat, mix well. Pat into 9x5x3" loaf pan. Bake at 350 for 1 hour. Last 15 minutes pour glaze over meat loaf. Let stand 15 minutes before serving.
1 cup quick oats
2 eggs
1/3 cup ketchup
1 pkg. onion soup mix
1/2 cup water
2 Tbsp. Worcestershire sauce
1/2 tsp. pepper
1 cup frozen hash browns (southern style)
2 lbs. ground beef
Topping Glaze: 1/2 cup ketchup, 1/4 cup brown sugar, 2 Tbsp. mustard
Beat eggs lightly; stir in remaining ingredients except meat. Add meat, mix well. Pat into 9x5x3" loaf pan. Bake at 350 for 1 hour. Last 15 minutes pour glaze over meat loaf. Let stand 15 minutes before serving.
Holiday Caramels
1 1/3 cup Karo syrup
1/2 lb. butter
1 pint heavy cream
2 cups sugar
Nuts (optional)
Combine ingredients in heavy sauce pan on high heat--stirring constantly. Bring to a boil. Continue boiling for 7 minutes. Turn heat to medium, cook to soft ball stage (if you don't have a candy thermometer, put a dollop of mixture into a bowl of cold water, it should form a soft ball when ready...) Put in square buttered pan. Refrigerate for 2 hours. Warm to room temperature and cut and serve.
1/2 lb. butter
1 pint heavy cream
2 cups sugar
Nuts (optional)
Combine ingredients in heavy sauce pan on high heat--stirring constantly. Bring to a boil. Continue boiling for 7 minutes. Turn heat to medium, cook to soft ball stage (if you don't have a candy thermometer, put a dollop of mixture into a bowl of cold water, it should form a soft ball when ready...) Put in square buttered pan. Refrigerate for 2 hours. Warm to room temperature and cut and serve.
Texas Fudge Cake
2 sticks butter
4 Tbsp. cocoa
1 cup water
1/2 tsp. salt
2 cups sugar
2 cups flour
2 eggs, well-beaten
1 tsp. baking soda
1/2 pint sour cream
Combine flour, sugar salt and soda in large mixing bowl. Stir butter, cocoa, water together and heat to a boil. Pour in bowl with dry ingredients and mix well. Add beaten eggs. Stir sour cream before adding to mixture. Stir well. Pour into a large greased cookie sheet. Bake at 375 for 20 minutes. Ice while still warm.
Icing:
1 stick butter
2 Tbsp. cocoa
6 Tbsp. milk
1 lb. box/bag of powdered sugar (2 cups)
1 tsp. vanilla
Bring butter, cocoa, milk to a boil. Remove from heat. Pour into bowl and add remaining ingredients. Beat with a mixer. Pour over warm cake. Sprinkle with chopped nuts if you'd like.
4 Tbsp. cocoa
1 cup water
1/2 tsp. salt
2 cups sugar
2 cups flour
2 eggs, well-beaten
1 tsp. baking soda
1/2 pint sour cream
Combine flour, sugar salt and soda in large mixing bowl. Stir butter, cocoa, water together and heat to a boil. Pour in bowl with dry ingredients and mix well. Add beaten eggs. Stir sour cream before adding to mixture. Stir well. Pour into a large greased cookie sheet. Bake at 375 for 20 minutes. Ice while still warm.
Icing:
1 stick butter
2 Tbsp. cocoa
6 Tbsp. milk
1 lb. box/bag of powdered sugar (2 cups)
1 tsp. vanilla
Bring butter, cocoa, milk to a boil. Remove from heat. Pour into bowl and add remaining ingredients. Beat with a mixer. Pour over warm cake. Sprinkle with chopped nuts if you'd like.
Our Favorite Sugar Cookies
These cookies always come out big and fat and easy to decorate! We make them every Christmas.
1 cup butter
1 1/2 cups sugar
2 tsp. vanilla
3/4 tsp. salt
3 eggs, well beaten
1 cup sour cream
1 tsp. fresh lemon juice
1 1/2 tsp. baking soda
6 cups flour
Cream butter and sugar. Add vanilla, salt and eggs. Mix thoroughly. Add sour cream and soda. Mix. Add flour. Roll and cut into shapes. (Dough may be chilled for easier handling) Bake at 400 degrees for 7-8 minutes until lightly brown. Makes 4 dozen.
Icing
3 cups powdered sugar
1/4 cup soft butter
1 tsp. vanilla
Stir ingredients together and add enough hot water or milk until icing is of spreading consistency. Add food coloring.
1 cup butter
1 1/2 cups sugar
2 tsp. vanilla
3/4 tsp. salt
3 eggs, well beaten
1 cup sour cream
1 tsp. fresh lemon juice
1 1/2 tsp. baking soda
6 cups flour
Cream butter and sugar. Add vanilla, salt and eggs. Mix thoroughly. Add sour cream and soda. Mix. Add flour. Roll and cut into shapes. (Dough may be chilled for easier handling) Bake at 400 degrees for 7-8 minutes until lightly brown. Makes 4 dozen.
Icing
3 cups powdered sugar
1/4 cup soft butter
1 tsp. vanilla
Stir ingredients together and add enough hot water or milk until icing is of spreading consistency. Add food coloring.
Buttercream Frosting
3 Tbsp. butter, softened
2 cups sifted powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
Cream together butter and sugar. Add vanilla. Stir in milk under desired consistency.
2 cups sifted powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
Cream together butter and sugar. Add vanilla. Stir in milk under desired consistency.
Stuffed Chicken Rolls
1 (6oz.) pkg. stove top stuffing
2 eggs, lightly beaten
6 small chicken breasts pounded to 1/4"
1 (10 3/4 oz.) can cream of mushroom (or chicken) soup
1/2 cup milk
1 tsp. paprika
1. Combine stuffing mix and 1 cup of water. Let stand 5 minutes. Stir in eggs. Spread mixture over chicken to within 1/2 inch of edges. Roll chicken up from short end.
2. Place seam side down in 9x13" pan. Mix soup and milk and pour over chicken. Sprinkle with paprika.
3. Bake at 400 for 30 minutes.
2 eggs, lightly beaten
6 small chicken breasts pounded to 1/4"
1 (10 3/4 oz.) can cream of mushroom (or chicken) soup
1/2 cup milk
1 tsp. paprika
1. Combine stuffing mix and 1 cup of water. Let stand 5 minutes. Stir in eggs. Spread mixture over chicken to within 1/2 inch of edges. Roll chicken up from short end.
2. Place seam side down in 9x13" pan. Mix soup and milk and pour over chicken. Sprinkle with paprika.
3. Bake at 400 for 30 minutes.
Chicken and Corn Enchiladas
3 cups shredded cooked chicken (you can use that supermarket roasted chicken!)
1 1/2 cups chopped red onion
1 1/2 cups frozen corn, thawed
3/4 cup sour cream
1/2 cup chopped cilantro
1 tsp. cumin
2 cups grated Monterey Jack cheese
3 cups prepared salsa
3 cups enchilada sauce
16-6" corn tortillas
Oil baking dish. Mix first 6 ingredients and 1 cup of cheese. Mix salsa and enchilada sauce in a medium saucepan until warm. Dip tortillas in warm sauce until soft. Spoon 1/3 cup chicken filling into center of tortilla. Roll, place seam side down. Top with sauce and cheese. Bake 350 for 35 minutes.
1 1/2 cups chopped red onion
1 1/2 cups frozen corn, thawed
3/4 cup sour cream
1/2 cup chopped cilantro
1 tsp. cumin
2 cups grated Monterey Jack cheese
3 cups prepared salsa
3 cups enchilada sauce
16-6" corn tortillas
Oil baking dish. Mix first 6 ingredients and 1 cup of cheese. Mix salsa and enchilada sauce in a medium saucepan until warm. Dip tortillas in warm sauce until soft. Spoon 1/3 cup chicken filling into center of tortilla. Roll, place seam side down. Top with sauce and cheese. Bake 350 for 35 minutes.
Mom's Cheeseball
Jared's Moms recipe...
1 lb mild cheddar, grated
1 lb cream cheese (2 boxes)
1 clove garlic, crushed
1 TB grated onion
1 TB worchestershire sauce
about ½ cup finely chopped nuts
1. Mix all well and roll all into a ball (except nuts).
2. Roll ball in nuts.
3. Let flavors blend in fridge so make it the day before you want to serve it.
1 lb mild cheddar, grated
1 lb cream cheese (2 boxes)
1 clove garlic, crushed
1 TB grated onion
1 TB worchestershire sauce
about ½ cup finely chopped nuts
1. Mix all well and roll all into a ball (except nuts).
2. Roll ball in nuts.
3. Let flavors blend in fridge so make it the day before you want to serve it.
Jello Pear Salad
Okay, I have to admit I am not a big fan of Jell-O salads. However, Jared's Grandma makes this one whenever we visit and I LOVE it!
1 large pk jello (peach for peaches, lime for pears)
1 ½ cup boiling water
1 large can pears or peaches
8 oz low fat cream cheese
8 oz cool whip
Drain fruit and reserve juice. Add ½ juice to fruit and puree. Add cream cheese. Beat until smooth. Mix Fruit juice and water to jello. Pour into first mixture. Fold in cool whip. Refrigerate until set. (I think she uses a 9x13 pan)
1 large pk jello (peach for peaches, lime for pears)
1 ½ cup boiling water
1 large can pears or peaches
8 oz low fat cream cheese
8 oz cool whip
Drain fruit and reserve juice. Add ½ juice to fruit and puree. Add cream cheese. Beat until smooth. Mix Fruit juice and water to jello. Pour into first mixture. Fold in cool whip. Refrigerate until set. (I think she uses a 9x13 pan)
Teriyaki Chicken Kabobs
4 chicken breasts, cut in chunks
1/4 cup low-sodium soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 cup pineapple chunks
Marinate chicken chunks in first 6 ingredients (soy sauce-green onions) Cover and refrigerate for 3-4 hours. Drain meat and thread on skewers alternating meat, tomatoes, onions and pineapple. Broil for 5-7 minutes.
1/4 cup low-sodium soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 cup pineapple chunks
Marinate chicken chunks in first 6 ingredients (soy sauce-green onions) Cover and refrigerate for 3-4 hours. Drain meat and thread on skewers alternating meat, tomatoes, onions and pineapple. Broil for 5-7 minutes.
White Lightening Chili
This is one of Rachael Ray's recipes. I absolutely love it.
1 Tbsp. olive oil
2 lbs. ground turkey breast (I usually just use 1 lb. and it's enough meat for me)
1 large onion, chopped
1 jalapeno, seeded/minced
2 cloves garlic minced
2 Tbsp. ground cumin
Couple shakes of hot sauce
3 Tbsp. chopped fresh cilantro
2 cans chicken broth
1 can Cannelinni beans (white kidney beans)
Salt to taste
Crushed tortilla chips for topping (optional)
Cook turkey, onion, minced jalapeno seasings and cilantro. Reduce heat to medium and cook together for 5 minutes. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve. Top bowls with crushed tortilla chips.
1 Tbsp. olive oil
2 lbs. ground turkey breast (I usually just use 1 lb. and it's enough meat for me)
1 large onion, chopped
1 jalapeno, seeded/minced
2 cloves garlic minced
2 Tbsp. ground cumin
Couple shakes of hot sauce
3 Tbsp. chopped fresh cilantro
2 cans chicken broth
1 can Cannelinni beans (white kidney beans)
Salt to taste
Crushed tortilla chips for topping (optional)
Cook turkey, onion, minced jalapeno seasings and cilantro. Reduce heat to medium and cook together for 5 minutes. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve. Top bowls with crushed tortilla chips.
Gingerbread Cookie Kids
2 sticks butter, softened (1 cup)
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
3 1/3 cups all-purpose flour
1 1/2 cups quick or old fashioned, uncooked Quaker oats
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
Beat together butter and sugar until creamy. Add molasses and egg; beat well. Add combined flour, oats, spices, baking soda and salt; mix well. Divide dough into 2 portions for easier handling. Cover and chill 2 hours.
Heat oven to 350. Roll out dough to 1/4" thickness on lightly floured surface. Cut with 5 inch gingerbread men cookie cutter. Bake on ungreased cookie sheet 8-10 minutes or until cookies are set. Cool 1 minute on cookie sheet; remove to wire rack. Cook completely before decorating. Makes 20 1 inch cookies.
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
3 1/3 cups all-purpose flour
1 1/2 cups quick or old fashioned, uncooked Quaker oats
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
Beat together butter and sugar until creamy. Add molasses and egg; beat well. Add combined flour, oats, spices, baking soda and salt; mix well. Divide dough into 2 portions for easier handling. Cover and chill 2 hours.
Heat oven to 350. Roll out dough to 1/4" thickness on lightly floured surface. Cut with 5 inch gingerbread men cookie cutter. Bake on ungreased cookie sheet 8-10 minutes or until cookies are set. Cool 1 minute on cookie sheet; remove to wire rack. Cook completely before decorating. Makes 20 1 inch cookies.
Beef and Barley Soup
As a kid I loved beef and barley soup from a can, but let me tell you, the fresh version is WAY better!
2 Tbsp. vegetable oil
1 lb. boneless beef chuck, cut into 1 inch pieces (or buy beef stew chunks)
2 medium onions, sliced thin (2 cups)
3 medium carrots, sliced thin (1 1/2 cups)
3 ribs of celery (1/2 inch pieces)
2 1/4 cups beef broth (2-3 cans)
1 (8oz.) can chopped tomatoes, undrained
1 tsp. chili powder
1 tsp. ground allspice
salt and pepper to taste
3/4 cup barley
1. Brown beef in oil on at least 2 sides and remove to a plate.
2. Add the onions, carrots and celery to the pot drippings. Cook for 5 minutes, stirring often until beginning to soften.
3. Add broth, tomatoes, spices, stir to break up tomatoes and scrape brown bits off bottom of pan.
4. Bring to a boil. Return beef to pan and lower heat to low. Cover and simmer for at least 1 hour, stirring 1-2 times.
5. Stir in barley. Cover and simmer 40-45 minutes, adding more water as needed until meat and barley are tender.
2 Tbsp. vegetable oil
1 lb. boneless beef chuck, cut into 1 inch pieces (or buy beef stew chunks)
2 medium onions, sliced thin (2 cups)
3 medium carrots, sliced thin (1 1/2 cups)
3 ribs of celery (1/2 inch pieces)
2 1/4 cups beef broth (2-3 cans)
1 (8oz.) can chopped tomatoes, undrained
1 tsp. chili powder
1 tsp. ground allspice
salt and pepper to taste
3/4 cup barley
1. Brown beef in oil on at least 2 sides and remove to a plate.
2. Add the onions, carrots and celery to the pot drippings. Cook for 5 minutes, stirring often until beginning to soften.
3. Add broth, tomatoes, spices, stir to break up tomatoes and scrape brown bits off bottom of pan.
4. Bring to a boil. Return beef to pan and lower heat to low. Cover and simmer for at least 1 hour, stirring 1-2 times.
5. Stir in barley. Cover and simmer 40-45 minutes, adding more water as needed until meat and barley are tender.
10/12/07
Crunchy Baked Chicken
Preheat oven to 350.
Trick: Line baking pan with foil and put a cake cooling rack inside pan. Spray the foil and the rack with cooking spray.
8 chicken breasts
1/2 pkg. dry italian dressing mix (or ranch)
1/2 cup buttermilk
Finely crushed corn flakes
Combine sald dressing mix and buttermilk. Spread crushed corn flakes on wax paper. Dip chicken in buttermilk mixture. Coat in crumbs and lay on prepared rack. Bake 45 min.-1 hr.
Trick: Line baking pan with foil and put a cake cooling rack inside pan. Spray the foil and the rack with cooking spray.
8 chicken breasts
1/2 pkg. dry italian dressing mix (or ranch)
1/2 cup buttermilk
Finely crushed corn flakes
Combine sald dressing mix and buttermilk. Spread crushed corn flakes on wax paper. Dip chicken in buttermilk mixture. Coat in crumbs and lay on prepared rack. Bake 45 min.-1 hr.
Perfect Baked Potato
This may seem obvious to some, but I remember calling my Mom panicked my first year of college when I was cooking dinner for a boy and didn't know how long or what temp. to bake potatoes. So when I saw this little family circle tip, I had to keep it!
Heat oven to 425 degrees. Poke 3 holes into center of each of 4 (10 oz.) unpeeled russet potatoes. Place on center rack of oven. Bake 40-50 minutes or until tender.
Heat oven to 425 degrees. Poke 3 holes into center of each of 4 (10 oz.) unpeeled russet potatoes. Place on center rack of oven. Bake 40-50 minutes or until tender.
Chicken Crescent Calzones
From 1996-1998 I worked at an insurance company in Austin while Jared finished up school at UT. One of my good friends and co-workers there decided to enter the Pillsbury bake-off! She quickly became one of the finalists and competed to win the grand prize of 1 million dollars. She was sweet as could be. Her name is Margie Billingsley and she didn't win that year but she did get published by Pillsbury in their cookbook!
Here is her recipe (they had to use Pillsbury products of course!)
1 8oz. can Pillsbury Refrigerated Crescent Dinner Rolls
4-2 oz. slices oven-roasted chicken (from the deli)
4-1 oz. slices Monterey jack cheese
1- 8 oz. can of green giant mushroom pieces and stems, drained
1 egg, beaten
1/2 cup Progresso Plain Bread Crumbs
1 12 oz. jar chicken gravy
1/4 cup sliced green onions
1/4 tsp. paprika
Heat oven to 375. Spray cookie sheet with nonstick cooking spray. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to 6x5 inch rectangles. Top each rectangle to within 1/2 inch of endge with slice of chicken, slice of cheese and 1 Tbsp. of mushrooms. Reserve remaining mushrooms for gravy. Fold dough in half, forming a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on cookie sheet. Bake at 375 for 20-25 minutes or until deep golden brown. Meanwhile in medium saucepan, combine gravy and reserved mushrooms; coover over med. heat until hot, stirring occasionally. Serve gravy over calzones; sprinkle with onions and paprika!
Here is her recipe (they had to use Pillsbury products of course!)
1 8oz. can Pillsbury Refrigerated Crescent Dinner Rolls
4-2 oz. slices oven-roasted chicken (from the deli)
4-1 oz. slices Monterey jack cheese
1- 8 oz. can of green giant mushroom pieces and stems, drained
1 egg, beaten
1/2 cup Progresso Plain Bread Crumbs
1 12 oz. jar chicken gravy
1/4 cup sliced green onions
1/4 tsp. paprika
Heat oven to 375. Spray cookie sheet with nonstick cooking spray. Separate dough into 4 rectangles. Firmly press perforations to seal. Press each to 6x5 inch rectangles. Top each rectangle to within 1/2 inch of endge with slice of chicken, slice of cheese and 1 Tbsp. of mushrooms. Reserve remaining mushrooms for gravy. Fold dough in half, forming a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on cookie sheet. Bake at 375 for 20-25 minutes or until deep golden brown. Meanwhile in medium saucepan, combine gravy and reserved mushrooms; coover over med. heat until hot, stirring occasionally. Serve gravy over calzones; sprinkle with onions and paprika!
Mom's Swiss Steak Dinner
When Jared and I first got married Reynolds Wrap was celebrating it's 50th anniversary (or something like that) and had all these great recipes to use with aluminum foil. This one quickly became a standard favorite of our household.
2 1lb., 1-inch thick beef chuck steaks, trimmed (I use cubed steaks)
1 medium yellow onion, sliced in rings
1 (10 3/4 oz) can of cream of mushroom soup, undiluted
1 (14 1/2 oz.) can of stewed tomatoes with their juice
1 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
salt and pepper to taste
1/4 tsp. garlic powder
8 small, unpeeled red potatoes (about 3/4 lb.), quartered
1 pkg. (9oz.) frozen cut green beans, separated
1. Heat oven to 425. Line 13x9x2 inch pan with aluminum foil, leaving 1 1/12 inch overhang all around.
2. Cut steaks into 4 equal portions and place in prepared pan, topped with onion slices.
3. Whisk together soup, tomatoes with juice, worcestershire sauce, thyme, salt, garlic powder and pepper in a bowl until well blended. Pour over steaks and onions.
4. Cover pan with foil...roll edges to seal.
5. Bake in 425 for 45 minutes. Add potatoes and cook an additional 45 minutes. (Actually, I usually just add the potatoes and green beans at the beginning and bake 1 hour) Uncover pan; add green beans. Reseal foil and bake an additional 15 minutes or until beans are tender and steak is cooked through. Stir well before serving.
total meal is 582 calories, 27 g. fat 31 g. carbs, 5 g. fiber
2 1lb., 1-inch thick beef chuck steaks, trimmed (I use cubed steaks)
1 medium yellow onion, sliced in rings
1 (10 3/4 oz) can of cream of mushroom soup, undiluted
1 (14 1/2 oz.) can of stewed tomatoes with their juice
1 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
salt and pepper to taste
1/4 tsp. garlic powder
8 small, unpeeled red potatoes (about 3/4 lb.), quartered
1 pkg. (9oz.) frozen cut green beans, separated
1. Heat oven to 425. Line 13x9x2 inch pan with aluminum foil, leaving 1 1/12 inch overhang all around.
2. Cut steaks into 4 equal portions and place in prepared pan, topped with onion slices.
3. Whisk together soup, tomatoes with juice, worcestershire sauce, thyme, salt, garlic powder and pepper in a bowl until well blended. Pour over steaks and onions.
4. Cover pan with foil...roll edges to seal.
5. Bake in 425 for 45 minutes. Add potatoes and cook an additional 45 minutes. (Actually, I usually just add the potatoes and green beans at the beginning and bake 1 hour) Uncover pan; add green beans. Reseal foil and bake an additional 15 minutes or until beans are tender and steak is cooked through. Stir well before serving.
total meal is 582 calories, 27 g. fat 31 g. carbs, 5 g. fiber
Chicken Fajita Marinade
1/4 cup fresh lime juice
1 Tbsp. plus 1 tsp. vegetable oil
2 tsp. soy sauce
2 cloves of garlic, minced
2 tsp. chopped fresh cilantro
1 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. liquid smoke
2 tsp. vinegar
dash of garlic salt
chili pepper
cayenne pepper
Marinate chicken breasts overnight in ziploc bag with ingredients. Grill or broil with onions and peppers!
1 Tbsp. plus 1 tsp. vegetable oil
2 tsp. soy sauce
2 cloves of garlic, minced
2 tsp. chopped fresh cilantro
1 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. liquid smoke
2 tsp. vinegar
dash of garlic salt
chili pepper
cayenne pepper
Marinate chicken breasts overnight in ziploc bag with ingredients. Grill or broil with onions and peppers!
Chocolate Dipped Berries
Line 2 baking sheets with waxed paper. Rinse and dry 24 large strawberries. Melt 1 cup semisweet chocolate chips in microwave or place in top of double boiler over simmering water. Stir 1 tsp. vegetable oil into melted chocolate. Dip a berry, place on waxed paper; let stand so chocolate can harden. You can also crush vanilla wafers or use shredded coconut, crushed nuts, etc. to roll the berries in after you've dipped them.
Perfect Pecan Pie
1 cup Karo corn syrup
3 eggs, slightly beaten
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla
1 1/4 cup pecans (I like mine chopped up)
1 Deep Dish Pie Shell (unbaked)
Stir first five ingredients together, then mix in pecans. Pour into pie crust. Bake at 325 for 55-60 minutes.
3 eggs, slightly beaten
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla
1 1/4 cup pecans (I like mine chopped up)
1 Deep Dish Pie Shell (unbaked)
Stir first five ingredients together, then mix in pecans. Pour into pie crust. Bake at 325 for 55-60 minutes.
Light Rolls
Combine: 3 pkg. active dry yeast and 1/2 cup warm water
Heat: 1 1/2 cups milk in saucepan until warm. Mix with yeast mixture. Add pinch of salt, 1/2 cup oil, 1/4 cup sugar, 3 beaten eggs and 6 cups of flour. Mix. Let rises one time until doubled (1 hour) Punch down. Shape into rolls. Let rise 15 more minutes. Bake at 400 in greased pans. Makes about 2 dozen rolls.
Heat: 1 1/2 cups milk in saucepan until warm. Mix with yeast mixture. Add pinch of salt, 1/2 cup oil, 1/4 cup sugar, 3 beaten eggs and 6 cups of flour. Mix. Let rises one time until doubled (1 hour) Punch down. Shape into rolls. Let rise 15 more minutes. Bake at 400 in greased pans. Makes about 2 dozen rolls.
Quesadillas con Frijoles Refritos
1 cup fat-free refried beans
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with remaining softened tortillas and press to seal. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with remaining softened tortillas and press to seal. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
Chipotle Chicken Quesadillas
1 1/2 pounds boneless, skinless chicken breasts
Chipotle Marinade and Sauce:
1 (12oz.) bottle of chili sauce
4 Chipotle chiles in adobo (from 7oz. can), plus 1 Tbsp. sauce
1/4 cup fresh lime juice (about 2 limes)
1/3 cup molasses
1/3 cup packed brown sugar
1/2 cup vinegar
Quesadillas:
1 large sweet onion (1 pound), peeled
2 Tbsp. vegetable oil
16 fajita-sized flour tortillas
8 oz. pepper-jack cheese, shredded (about 2 cups)
Sour cream; optional
Ahhhh...I can't find the directions for these! Can we just wing it? I haven't made them in forever, but you just marinate the meat, grill it with the other ingredients and assemble into quesadillas that you fry on a skillet.
Chipotle Marinade and Sauce:
1 (12oz.) bottle of chili sauce
4 Chipotle chiles in adobo (from 7oz. can), plus 1 Tbsp. sauce
1/4 cup fresh lime juice (about 2 limes)
1/3 cup molasses
1/3 cup packed brown sugar
1/2 cup vinegar
Quesadillas:
1 large sweet onion (1 pound), peeled
2 Tbsp. vegetable oil
16 fajita-sized flour tortillas
8 oz. pepper-jack cheese, shredded (about 2 cups)
Sour cream; optional
Ahhhh...I can't find the directions for these! Can we just wing it? I haven't made them in forever, but you just marinate the meat, grill it with the other ingredients and assemble into quesadillas that you fry on a skillet.
Homemade Mac-n-Cheese
1 1/4 cups low-fat milk
2 Tbsp. all-purpose flour
1/4 tsp. salt
4 oz. reduced fat cheddar cheese
1/2 lb. elbow macaroni, cooked
In a large jar with tight-fitting lid, shake milk and flour together until completely mixed. (I just whisk them together in a bowl...) Pour into saucepan, and add salt. Bring to a boil over medium-high heat, whisking constantly, and cook 3 minutes. Stir in cheeses, whisking until melted and well combined. Pour cheese sauce over hot pasta.
2 Tbsp. all-purpose flour
1/4 tsp. salt
4 oz. reduced fat cheddar cheese
1/2 lb. elbow macaroni, cooked
In a large jar with tight-fitting lid, shake milk and flour together until completely mixed. (I just whisk them together in a bowl...) Pour into saucepan, and add salt. Bring to a boil over medium-high heat, whisking constantly, and cook 3 minutes. Stir in cheeses, whisking until melted and well combined. Pour cheese sauce over hot pasta.
Lemon Ice Box Pie
9 inch graham cracker pie crust
1 (14oz.) can of sweetened condensed milk
3 eggs, separated
1/2 cup lemon juice
1/3 cup sugar
Preheat oven 400. In a bowl, mix together sweetened condensed milk, egg yolks and lemon juice. Continue mixing until lemon juice is fully incorporated and mixture thickens. Pour into pie shell. using a mixer, beat egg whites until soft peaks form, then gradually add sugar and beat until stiff. Spread meringue over pie, making small peaks with your spatula. Bake until peaks brown. Serves 12.
1 (14oz.) can of sweetened condensed milk
3 eggs, separated
1/2 cup lemon juice
1/3 cup sugar
Preheat oven 400. In a bowl, mix together sweetened condensed milk, egg yolks and lemon juice. Continue mixing until lemon juice is fully incorporated and mixture thickens. Pour into pie shell. using a mixer, beat egg whites until soft peaks form, then gradually add sugar and beat until stiff. Spread meringue over pie, making small peaks with your spatula. Bake until peaks brown. Serves 12.
Whole Wheat Cereal
2 cups boiling water
1/2 tsp. salt
1 cup whole wheat
Thermos Method: Place wheat in 1 or 2 quart bottle. Add salt and boiling water. Screw on lid. Let sit overnight (10-12 hours) Reheat in microwave just before serving. Cover unused portion and store in fridge.
Conventional Method: Bring water and salt to a boil in small saucepan. Stir in wheat. Reduce heat to simmer. Cover and cook 45-60 minutes until kernals are tender and chewy.
I usually eat a big bowlful with a little milk and honey. I'm weird, I love it.
1/2 tsp. salt
1 cup whole wheat
Thermos Method: Place wheat in 1 or 2 quart bottle. Add salt and boiling water. Screw on lid. Let sit overnight (10-12 hours) Reheat in microwave just before serving. Cover unused portion and store in fridge.
Conventional Method: Bring water and salt to a boil in small saucepan. Stir in wheat. Reduce heat to simmer. Cover and cook 45-60 minutes until kernals are tender and chewy.
I usually eat a big bowlful with a little milk and honey. I'm weird, I love it.
Sweet Sausage Stuffing
1 lb. sweet italian sausage, casing removed
1 pkg. defrosted chopped frozen spinach (squeeze all the juice out of it til dry)
1/2 stick of butter
2 Tbsp. olive oil
1 med. onion chopped
2 cloves garlic, minced
handful of chopped fresh parsley
2-3 pinches of ground nutmeg
pepper
6 slices of bread, toasted and lightely buttered
1 egg
1/4 cup grated parmigiano reggiano cheese
Brown sausage. Drain fat. Put in a bowl with the spinach. Wipe out pan and return to heat. Melt butter and oil. Add onion and garlic and parsley until soft (3-5 minutes). Add sausage and spinach. Sprinkle with nutmeg and pepper. Dice up toasted, buttered bread and add to pan. Whisk together the egg with the cheese and pour over pan. Mush it all together and continue cooking a few minutes longer.
1 pkg. defrosted chopped frozen spinach (squeeze all the juice out of it til dry)
1/2 stick of butter
2 Tbsp. olive oil
1 med. onion chopped
2 cloves garlic, minced
handful of chopped fresh parsley
2-3 pinches of ground nutmeg
pepper
6 slices of bread, toasted and lightely buttered
1 egg
1/4 cup grated parmigiano reggiano cheese
Brown sausage. Drain fat. Put in a bowl with the spinach. Wipe out pan and return to heat. Melt butter and oil. Add onion and garlic and parsley until soft (3-5 minutes). Add sausage and spinach. Sprinkle with nutmeg and pepper. Dice up toasted, buttered bread and add to pan. Whisk together the egg with the cheese and pour over pan. Mush it all together and continue cooking a few minutes longer.
Goop and Gruel
I don't know if any of you remember that stuff they used to sell when we were kids called "slime"? But it is sort of like "springy" play-doh. It reminds me of that stuff flubber from the movie, only not see-through or gelatinously green! =)
Ingredients Needed:
Borax (laundry aisle of your local Wal-Mart)
White Glue
Water
Food Coloring (optional)
Ziploc Bag
1. Take 1 cup water and add to it 1 Tbsp. of Borax. Stir until completely dissolved.
2. Take 1/4 cup water and 1/4 cup white glue and mix together thoroughly.
3. In ziploc gag, add equal parts of the Borax solution to equal parts of the glue solution. 1/2 cup of each will make 1 cup of slime.
4. Add a couple of drops of food coloring.
5. Seal bag and knead mixture
6. Dig in and have fun. Remember to wash your hands after you play with it.
7. Keep your slime in the sealed bag in the fridge when not playing wit it to keep it longer.
Ingredients Needed:
Borax (laundry aisle of your local Wal-Mart)
White Glue
Water
Food Coloring (optional)
Ziploc Bag
1. Take 1 cup water and add to it 1 Tbsp. of Borax. Stir until completely dissolved.
2. Take 1/4 cup water and 1/4 cup white glue and mix together thoroughly.
3. In ziploc gag, add equal parts of the Borax solution to equal parts of the glue solution. 1/2 cup of each will make 1 cup of slime.
4. Add a couple of drops of food coloring.
5. Seal bag and knead mixture
6. Dig in and have fun. Remember to wash your hands after you play with it.
7. Keep your slime in the sealed bag in the fridge when not playing wit it to keep it longer.
Ali's Green Sauce
3 avacados, pitted and peeled
3 green tomatoes
4 fresh tomatillos, husks removed
3 cloves garlic, peeled
2 jalapeno peppers, seeded and halved
5 sprigs fresh cilantro
1 1/2 cups sour cream
salt to taste
Directions:
1. Place tomatoes, tomatillos, garlic and jalapenos in a saucepan and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until veggies are tender. Remove from heat, drain, and allow to cool.
2. Place avacados, the cooked veggies, sour cream, and cilantro in a blender or food processor and blend until smooth. Season to taste with salt. cover and refrigerate until ready to served with tortilla chips!
3 green tomatoes
4 fresh tomatillos, husks removed
3 cloves garlic, peeled
2 jalapeno peppers, seeded and halved
5 sprigs fresh cilantro
1 1/2 cups sour cream
salt to taste
Directions:
1. Place tomatoes, tomatillos, garlic and jalapenos in a saucepan and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until veggies are tender. Remove from heat, drain, and allow to cool.
2. Place avacados, the cooked veggies, sour cream, and cilantro in a blender or food processor and blend until smooth. Season to taste with salt. cover and refrigerate until ready to served with tortilla chips!
10/11/07
Pineapple Beef
I found this recipe in high school and it has been one of my standard favorites ever since! So tasty!
(4 servings 337 calories, 6 g. fat)
3/4 lb. top round beef steak
1-8oz. can pineapple rings
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
4 green onions-cut into 1/2 inch pieces
1 Tbsp. cornstarch
1 med. tomato cut into wedges
1 6 oz. pkg. frozen pea pods (thawed)
2 cups hot cooked rice
1. Partially freeze meat (easier to cut!) Cut on bias into strips.
2. Drain pineapple, reserving juice (cut rings into quarters)
3. In bowl, stir together pineapple juice, water, soy sauce, brown sugar, red pepper. Add meat and stir until coated. Cover and marinate 15 minutes. Drain and reserve the marinade.
4. Stir fry meat with onions.
5. For sauce, stir cornstarch into reserved marinade. Pour over meat and onions and cook (stirring constantly) until thick and bubbly. Add tomato quarters, pea pods and pineapple quarters. Cook and stir until heated through.
Serve over hot cooked rice! Yum!
(4 servings 337 calories, 6 g. fat)
3/4 lb. top round beef steak
1-8oz. can pineapple rings
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
4 green onions-cut into 1/2 inch pieces
1 Tbsp. cornstarch
1 med. tomato cut into wedges
1 6 oz. pkg. frozen pea pods (thawed)
2 cups hot cooked rice
1. Partially freeze meat (easier to cut!) Cut on bias into strips.
2. Drain pineapple, reserving juice (cut rings into quarters)
3. In bowl, stir together pineapple juice, water, soy sauce, brown sugar, red pepper. Add meat and stir until coated. Cover and marinate 15 minutes. Drain and reserve the marinade.
4. Stir fry meat with onions.
5. For sauce, stir cornstarch into reserved marinade. Pour over meat and onions and cook (stirring constantly) until thick and bubbly. Add tomato quarters, pea pods and pineapple quarters. Cook and stir until heated through.
Serve over hot cooked rice! Yum!
Mock Margaritas
1 (6oz.) can frozen lemonade, thawed
1 (6oz.) can frozen limeade thawed
1/2 cup sifted powdered sugar
3 1/4 cup crushed ice
1 1/2 cups club soda, chilled
Lime slices for garnish (optional)
Combine first 4 ingredients in large plastic container, stirring until sugar dissolves. Freeze mixture. Remove from freezer 30 minutes before serving. Spoon into blender; add club soda. cover and process until smooth. Pour into glasses (dipped in sugar or salt!) and garnish with lime.
1 (6oz.) can frozen limeade thawed
1/2 cup sifted powdered sugar
3 1/4 cup crushed ice
1 1/2 cups club soda, chilled
Lime slices for garnish (optional)
Combine first 4 ingredients in large plastic container, stirring until sugar dissolves. Freeze mixture. Remove from freezer 30 minutes before serving. Spoon into blender; add club soda. cover and process until smooth. Pour into glasses (dipped in sugar or salt!) and garnish with lime.
Spanish Potato Omelet
6 or 7 slices of bacon, cut into 1-inch pieces
1 medium potato, cut into 1/2-inch cubes
1 medium onion, chopped
6 eggs
3/4 tsp. salt
1/8 tsp. pepper
Parsley
Fry bacon in skillet over med heat until crisp. Remove bacon and drain, reserving 4 Tbsp. bacon fat in skillet. Cook and stir potato and onion in skillet until potato is golden brown and tender, about 10 minutes.
Beat eggs with salt and pepper. Stir bacon into potato mixture; add eggs. Cover and cook over low heat until eggs are set and light brown on bottom, about 10 minutes. Cut into wedges to serve; garnish with parsley.
4 servings; 200 calories per serving
1 medium potato, cut into 1/2-inch cubes
1 medium onion, chopped
6 eggs
3/4 tsp. salt
1/8 tsp. pepper
Parsley
Fry bacon in skillet over med heat until crisp. Remove bacon and drain, reserving 4 Tbsp. bacon fat in skillet. Cook and stir potato and onion in skillet until potato is golden brown and tender, about 10 minutes.
Beat eggs with salt and pepper. Stir bacon into potato mixture; add eggs. Cover and cook over low heat until eggs are set and light brown on bottom, about 10 minutes. Cut into wedges to serve; garnish with parsley.
4 servings; 200 calories per serving
Taco Pan Pizza
Makes 12 servings at 61 cents each!
1 egg
2 (8.5 oz.) boxes of corn muffin mix
1/4 cup milk
1 lb. ground beef
1 (1.25 oz.) pkg of taco seasoning mix
1 1/4 cups bottled mild chunky salsa
1 cup canned refried beans
1 cup monterey jack cheese
1 (8oz.) container sour cream
2 cups shredded lettuce
1 scallion, chopped
1. Heat oven to 400 degrees. Grease at 15x10x1 inch baking pan (I use a thick cookie sheet) Stir egg, corn muffin mix and milk in bowl. With damp fingers pan in pan.
2. Bake in 400* oven for 10 minutes or until edges are lightly browned.
3. Cook beef in skillet, breaking up chunks, 8-10 minutes, until no longer pink. Add seasoning mix and 3/4 cup salsa. Simmer, uncovered, 10 minutes.
4. Spread beans over corn bread. Sprinkle with 1/2 cup Jack cheese. Bake to melt cheese, 2 minutes. Top with beef, remaining cheese. Bake to melt cheese, 2 minutes. Spread with sour cream. Top with lettuce, scallion and remaining salsa.
371 calories, 18 g. fat, 37 g. carbs, 4 g. fiber
1 egg
2 (8.5 oz.) boxes of corn muffin mix
1/4 cup milk
1 lb. ground beef
1 (1.25 oz.) pkg of taco seasoning mix
1 1/4 cups bottled mild chunky salsa
1 cup canned refried beans
1 cup monterey jack cheese
1 (8oz.) container sour cream
2 cups shredded lettuce
1 scallion, chopped
1. Heat oven to 400 degrees. Grease at 15x10x1 inch baking pan (I use a thick cookie sheet) Stir egg, corn muffin mix and milk in bowl. With damp fingers pan in pan.
2. Bake in 400* oven for 10 minutes or until edges are lightly browned.
3. Cook beef in skillet, breaking up chunks, 8-10 minutes, until no longer pink. Add seasoning mix and 3/4 cup salsa. Simmer, uncovered, 10 minutes.
4. Spread beans over corn bread. Sprinkle with 1/2 cup Jack cheese. Bake to melt cheese, 2 minutes. Top with beef, remaining cheese. Bake to melt cheese, 2 minutes. Spread with sour cream. Top with lettuce, scallion and remaining salsa.
371 calories, 18 g. fat, 37 g. carbs, 4 g. fiber
Diana's Hot Rolls
My Mother-in-law, Diana, makes these for every dinner/holiday, etc. SO good!
Hot Roll Mix:
20 c. flour
1 c. powdered milk
1 1/4 c. sugar
1-2 Tbls. salt
Actual Rolls:
1 1/2 c. warm water
1 Tbl. yeast
1/4 c. oil
2 eggs
6 cups hot roll mix
Directions: Stir together flour, powdered milk, sugar and salt very thoroughly and use to make rolls. Dissolve yeast in warm water (add 1/2 tsp. sugar). Mix in the oil and eggs. Add 3 cups of flour and mix. Gradually add the rest of the flour. When it is too stiff for the mixer, knead the rest of the flour in. Let it rise until doubled in bulk--about 2 hrs. Form into 24 rolls. Let rise about 45 minutes. Bake at 375 degrees for 12 min.
Hot Roll Mix:
20 c. flour
1 c. powdered milk
1 1/4 c. sugar
1-2 Tbls. salt
Actual Rolls:
1 1/2 c. warm water
1 Tbl. yeast
1/4 c. oil
2 eggs
6 cups hot roll mix
Directions: Stir together flour, powdered milk, sugar and salt very thoroughly and use to make rolls. Dissolve yeast in warm water (add 1/2 tsp. sugar). Mix in the oil and eggs. Add 3 cups of flour and mix. Gradually add the rest of the flour. When it is too stiff for the mixer, knead the rest of the flour in. Let it rise until doubled in bulk--about 2 hrs. Form into 24 rolls. Let rise about 45 minutes. Bake at 375 degrees for 12 min.
My MIL's Pineapple-Banana Slush
Title: Mom's Pineapple-Banana Slush
Description:Ingredients:3 c. sugar6 cups water1 can orange concentrate (12 oz)1 can lemonade (12 oz)1 large can pineapple juice5 ripe bananas, mashed1 ½ cans water (18 oz)
Directions:
1. Boil sugar and 6 cups water.
2. Mix all ingredients and freeze.
Serve with sprite.
Description:Ingredients:3 c. sugar6 cups water1 can orange concentrate (12 oz)1 can lemonade (12 oz)1 large can pineapple juice5 ripe bananas, mashed1 ½ cans water (18 oz)
Directions:
1. Boil sugar and 6 cups water.
2. Mix all ingredients and freeze.
Serve with sprite.
Strawberry Freezer Jam
1 quart strawberries
4 cups sugar
1 box sure-jell fruit pectin
3/4 cup water
1. Use 1-2 cup plastic containers with tight fitting lids
2. Discard stems and crush strawberries (1 cup at a time, with a potato masher) Do not puree, jam should have bits of fruit in it.
3. Measure exact amount of prepared fruit into a large bowl.
4. Measure exact amount of sugar into separate bowl (do not reduce sugar and don't use sugar substitutes)
5. Stir sugar into prepared fruit and let stand 10 minutes, stir occasionally.
6. Stir pectin and 3/4 cup water in small saucepan. Pectin may start out lumpy. Bring to boil on high heat, stirring constantly. Boil 1 minute, sitring constantly. Remove from heat.
7. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy (about 3 minutes)
8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
9. Let stand at room temperature (about 24 hours) until set. If not set after 24 hours, refrigerate for up to 3 weeks until set. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.
7.
4 cups sugar
1 box sure-jell fruit pectin
3/4 cup water
1. Use 1-2 cup plastic containers with tight fitting lids
2. Discard stems and crush strawberries (1 cup at a time, with a potato masher) Do not puree, jam should have bits of fruit in it.
3. Measure exact amount of prepared fruit into a large bowl.
4. Measure exact amount of sugar into separate bowl (do not reduce sugar and don't use sugar substitutes)
5. Stir sugar into prepared fruit and let stand 10 minutes, stir occasionally.
6. Stir pectin and 3/4 cup water in small saucepan. Pectin may start out lumpy. Bring to boil on high heat, stirring constantly. Boil 1 minute, sitring constantly. Remove from heat.
7. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy (about 3 minutes)
8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
9. Let stand at room temperature (about 24 hours) until set. If not set after 24 hours, refrigerate for up to 3 weeks until set. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.
7.
Susan Sampson's Tortilla Soup
2 Tbsp. oil
1 onion, chopped
1 (4oz.) can of green chiles
2 cloves of garlic, minced
1 (14oz.) can diced tomatoes
1 can beef broth
1 can chicken broth
1 1/2 cups water
1 cup shredded chicken
1-5Tbsp. lime juice
Salt/Pepper
Toppings:
Diced Avacado
Chopped Cilantro
Shredded Cheese
Tortilla Chips
Saute onion, green chiles and garlic in oil until soft. Add tomatoes, broth and water. Simmer 15 minutes. Add chicken lime and salt and pepper. Simmer 5 minutes. Serve hot with toppings.
1 onion, chopped
1 (4oz.) can of green chiles
2 cloves of garlic, minced
1 (14oz.) can diced tomatoes
1 can beef broth
1 can chicken broth
1 1/2 cups water
1 cup shredded chicken
1-5Tbsp. lime juice
Salt/Pepper
Toppings:
Diced Avacado
Chopped Cilantro
Shredded Cheese
Tortilla Chips
Saute onion, green chiles and garlic in oil until soft. Add tomatoes, broth and water. Simmer 15 minutes. Add chicken lime and salt and pepper. Simmer 5 minutes. Serve hot with toppings.
Baked Garlic
When Jared and I were dating, he always took me to this quaint little Italian restaurant in Austin called "Romeo's" They always served whole heads of baked garlic on crusty slices of bread as an appetizer. As soon as I found this "recipe" I had to do it! So yummy! Don't be scared if you've never had it, the flavor is really mellow. You can also stir the baked garlic up with butter and spread it on your bread that way! Um, YUM!
1 head of garlic per serving
olive oil
fresh thyme
Preheat oven to 350. Slice off the tops of the garlic heads, exposing the cluster of cloves. Brush with olive oil, sprinkle with thyme. Place in baking pan and bake 45min. until golden brown and bubbly. Great spread on chicken, grilled veggies, toast/butter/cheese!
1 head of garlic per serving
olive oil
fresh thyme
Preheat oven to 350. Slice off the tops of the garlic heads, exposing the cluster of cloves. Brush with olive oil, sprinkle with thyme. Place in baking pan and bake 45min. until golden brown and bubbly. Great spread on chicken, grilled veggies, toast/butter/cheese!
Easy Peach Cobbler
1 stick butter
1 cup sugar
1 cup flour
1/8 tsp. salt
3/4 cup milk
3 cups peeled and sliced fresh peaches
Preheat oven to 350. Melt stick of butter in a warm 8x8 inch casserole dish. Mix together sugar, flour and salt. Add to the butter and stir, adding milk. Lay peaches over batter. Do not stir. Bake for 1 hour.
1 cup sugar
1 cup flour
1/8 tsp. salt
3/4 cup milk
3 cups peeled and sliced fresh peaches
Preheat oven to 350. Melt stick of butter in a warm 8x8 inch casserole dish. Mix together sugar, flour and salt. Add to the butter and stir, adding milk. Lay peaches over batter. Do not stir. Bake for 1 hour.
Cookie Mix in a Jar
I think Cristian is the one who gave this to me one Christmas!
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/4 cup oatmeal
1/2 cup brown sugar
1/2 cup white sugar
1 cup M&M's or Chocolate Chips
Layer those ingredients in a cute little mason jar...tie up with some cloth and rafia and a little tag with the following instructions:
Makes 18 large cookies. Preheat oven to 350 degrees. In a medium bowl combine 1/2 cup of butter, 1 egg , 1/2 tsp. of vanilla and the contents of the cookie mix jar. Bake for 10-12 minutes.
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/4 cup oatmeal
1/2 cup brown sugar
1/2 cup white sugar
1 cup M&M's or Chocolate Chips
Layer those ingredients in a cute little mason jar...tie up with some cloth and rafia and a little tag with the following instructions:
Makes 18 large cookies. Preheat oven to 350 degrees. In a medium bowl combine 1/2 cup of butter, 1 egg , 1/2 tsp. of vanilla and the contents of the cookie mix jar. Bake for 10-12 minutes.
Cilantro-Lime Vinaigrette
I'm a cilantro-aholic, any recipe I find with cilantro becomes a fast favorite. It is one of those things you either love or you hate depending on your taste buds, so be forewarned, this is cilantro city!
1 cup packed fresh cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 tsp. salt
1/2 tsp. pepper
Pinch of minced garlic
Puree together in blender or food processor until smooth (I serve it on Romaine & Tomato Salad)
1 cup packed fresh cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 tsp. salt
1/2 tsp. pepper
Pinch of minced garlic
Puree together in blender or food processor until smooth (I serve it on Romaine & Tomato Salad)
Buttermilk Buckwheat Pancakes
1 cup buckwheat flour
2 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. each ground cinnamon, nutmeg, and cloves
1 egg
1 cup 1% buttermilk
1 Tbsp. butter, melted
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk, and butter; stir into dry ingredients just until mostened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Yield: 4 servings (1 serving = 2 pancakes, 195 calories, 6 g. fat. 31 g. carb, 3 g. fiber)
2 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. each ground cinnamon, nutmeg, and cloves
1 egg
1 cup 1% buttermilk
1 Tbsp. butter, melted
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk, and butter; stir into dry ingredients just until mostened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Yield: 4 servings (1 serving = 2 pancakes, 195 calories, 6 g. fat. 31 g. carb, 3 g. fiber)
Butternut Squash Rolls
1 Tbsp. active dry yeast
1/4 cup warm water (110-115 degrees)
1 tsp. sugar
2/3 cup warm fat-free milk (110-115 degrees)
1 cup cooked and mashed butternut squash
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tsp. salt
2 cups whole wheat flour
2-2 1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. Beat on med speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surace; divide into 20 pieces. Shape each peice into a ball. Place 2 in. apart on baking sheets coated with non-stick cooking spray. With a sharp knife make shallow slashes on tops of rolls (one slash down middle). Cover and let rise until doubled, about 45 minutes.
Bake at 400 degrees for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 20 rolls
1/4 cup warm water (110-115 degrees)
1 tsp. sugar
2/3 cup warm fat-free milk (110-115 degrees)
1 cup cooked and mashed butternut squash
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tsp. salt
2 cups whole wheat flour
2-2 1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. Beat on med speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surace; divide into 20 pieces. Shape each peice into a ball. Place 2 in. apart on baking sheets coated with non-stick cooking spray. With a sharp knife make shallow slashes on tops of rolls (one slash down middle). Cover and let rise until doubled, about 45 minutes.
Bake at 400 degrees for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 20 rolls
10/10/07
Jared's (Emeril's) Ka-Bam Kabobs
(Use any veggies you choose for the kabobs, but I will give you the "official" recipe and you can tweak it with your own favorite veggies like we do...)
8 oz. button mushrooms
1 med. yellow onion, peeled and quartered
1 large green or red bell pepper cut in 1 inch pieces
1 1/2 lbs. beef sirloin, fat trimmed and cut into 1 inch pieces
1 Tbsp. Baby Bam (recipe below)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 Tbsp. balsamic vinegar
2 Tbsp. vegetable oil
1 Tbsp. chopped garlic
Wood or Metal Skewers
Baby Bam Recipe:
3 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. fresh ground pepper
1 tsp. ground oregano
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. celery salt
Combine all ingredients in a bowl and stir well. Store in airtight container for up to 3 months. You can sprinkle it into everything...soups, sauces, pizza, hamburgers, etc. You can also add a tsp. of cayenne for a little heat.
Place meat in large bowl. Add the Baby Bam and the worcestershire sauce, soy sauce, balsamic vingegar, vegetable oil and garlic. Cover tightly and refrigerate at least 2 hours and up to 4 hours.
Preheat oven to 450 and place oven rack in the top position. Line with aluminum foil.
Remove meat from fridge and thread meat and veggies onto skewers alternating in a pattern. Place on baking sheet and and bake for 10 minutes for medium (longer for well-done)
8 oz. button mushrooms
1 med. yellow onion, peeled and quartered
1 large green or red bell pepper cut in 1 inch pieces
1 1/2 lbs. beef sirloin, fat trimmed and cut into 1 inch pieces
1 Tbsp. Baby Bam (recipe below)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 Tbsp. balsamic vinegar
2 Tbsp. vegetable oil
1 Tbsp. chopped garlic
Wood or Metal Skewers
Baby Bam Recipe:
3 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. fresh ground pepper
1 tsp. ground oregano
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. celery salt
Combine all ingredients in a bowl and stir well. Store in airtight container for up to 3 months. You can sprinkle it into everything...soups, sauces, pizza, hamburgers, etc. You can also add a tsp. of cayenne for a little heat.
Place meat in large bowl. Add the Baby Bam and the worcestershire sauce, soy sauce, balsamic vingegar, vegetable oil and garlic. Cover tightly and refrigerate at least 2 hours and up to 4 hours.
Preheat oven to 450 and place oven rack in the top position. Line with aluminum foil.
Remove meat from fridge and thread meat and veggies onto skewers alternating in a pattern. Place on baking sheet and and bake for 10 minutes for medium (longer for well-done)
Chicken Linguine Alfredo
8 oz. linguine
1 1/4 lb. chicken breast strips
2 1/2 cups light alfredo sauce (recipe below)
1/3 cup shredded fresh Parmesan cheese
2 Tbsp. chopped fresh parsley
1. Cook Linguine; keep warm in pot off to side
2. Make alfredo sauce:
2 tsp. butter
2 Tbsp. finely chopped shallots
1 clove garlic, crushed
2 cups (1 pint) fat-free half & half
3 Tbsp. flour
1/2 cup light sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
Melt butter. Add shallots and garlic. Cook 1 min.
In med. bowl, beat half & half and flour with wire whisk. Add to pan. Heat to boiling, whisking frequently. Beat in sour cream with whisk. Reduce heat to low and cook 1-2 minutes. Stir in cheese and salt and pepper. Serve over linguine or favorite pasta.
3. Fry up chicken slices.
4. Add chicken, alfredo sauce and linguine together; stir to mix; garnish with cheese and parsley
SERVE IMMEDIATELY!
1 1/4 lb. chicken breast strips
2 1/2 cups light alfredo sauce (recipe below)
1/3 cup shredded fresh Parmesan cheese
2 Tbsp. chopped fresh parsley
1. Cook Linguine; keep warm in pot off to side
2. Make alfredo sauce:
2 tsp. butter
2 Tbsp. finely chopped shallots
1 clove garlic, crushed
2 cups (1 pint) fat-free half & half
3 Tbsp. flour
1/2 cup light sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
Melt butter. Add shallots and garlic. Cook 1 min.
In med. bowl, beat half & half and flour with wire whisk. Add to pan. Heat to boiling, whisking frequently. Beat in sour cream with whisk. Reduce heat to low and cook 1-2 minutes. Stir in cheese and salt and pepper. Serve over linguine or favorite pasta.
3. Fry up chicken slices.
4. Add chicken, alfredo sauce and linguine together; stir to mix; garnish with cheese and parsley
SERVE IMMEDIATELY!
Rich and Chewy Oatmeal Cookies
1 1/2 cups packed brown sugar
1 cup peanut butter
6 Tbsp. butter, softened
3 eggs, slightly beaten
1 3/4 tsp. baking soda
1 tsp. vanilla extract
3 3/4 cups Quick Oats
1 cup M&M's
Preheat oven to 350. Beat sugar, peanut butter, and butter until creamy. Add eggs, baking soda and vanilla; mix well. Blend in oats and M&M's. Drop by 1/4 cup measure several inches apart onto ungreased cookie sheet. Bake 10-12 minutes. Let stand 5 minutes before removing to racks to cool. Makes 2 dozen 4 inch cookies.
1 cup peanut butter
6 Tbsp. butter, softened
3 eggs, slightly beaten
1 3/4 tsp. baking soda
1 tsp. vanilla extract
3 3/4 cups Quick Oats
1 cup M&M's
Preheat oven to 350. Beat sugar, peanut butter, and butter until creamy. Add eggs, baking soda and vanilla; mix well. Blend in oats and M&M's. Drop by 1/4 cup measure several inches apart onto ungreased cookie sheet. Bake 10-12 minutes. Let stand 5 minutes before removing to racks to cool. Makes 2 dozen 4 inch cookies.
Creamy Vinaigrette Salad Dressing
1/4 cup olive oil
1/3 cup balsamic vinegar
1/4 cup light sour cream
salt and pepper to taste
Put in jar or tupperware container and shake vigorously!
1/3 cup balsamic vinegar
1/4 cup light sour cream
salt and pepper to taste
Put in jar or tupperware container and shake vigorously!
Chicken Potpie (variation)
2 Tbsp. butter
6 Tbsp. flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked chicken, cubed
1 (10 oz) pkg. frozen mixed veggies
1 Tbsp. chopped fresh parsley
salt & pepper to taste
Mashed Potato Topping:
2 lbs. potatoes, milk, butter, salt, pepper
1. Start by peeling the potatoes then cubing them. Boil in hot salted water. Drain. Mash with milk, butter, salt and pepper to desired consistency and taste.
2. Heat oven to 375. In a large saucepan mix the butter, flour, chicken broth and milk. Bring to a boil over medium heat, whisking costantly. Reduce heat to low and simmer for 5 minutes.
3. Stir in chicken, veggies, parsely, salt/pepper. Put into 3 quart baking dish. Top with mashed potatoes, spread evenly over top. Bake in oven until potatoes are golden and crispy on top!
6 Tbsp. flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cooked chicken, cubed
1 (10 oz) pkg. frozen mixed veggies
1 Tbsp. chopped fresh parsley
salt & pepper to taste
Mashed Potato Topping:
2 lbs. potatoes, milk, butter, salt, pepper
1. Start by peeling the potatoes then cubing them. Boil in hot salted water. Drain. Mash with milk, butter, salt and pepper to desired consistency and taste.
2. Heat oven to 375. In a large saucepan mix the butter, flour, chicken broth and milk. Bring to a boil over medium heat, whisking costantly. Reduce heat to low and simmer for 5 minutes.
3. Stir in chicken, veggies, parsely, salt/pepper. Put into 3 quart baking dish. Top with mashed potatoes, spread evenly over top. Bake in oven until potatoes are golden and crispy on top!
Saucy Beef with Broccoli
1 Tbsp. cornstarch
1/2 cup beef broth
1/4 cup additional beef broth
2 Tbsp. reduced sodium soy sauce
1 Tbsp. brown sugar
1 garlic clove, minced
1 tsp. fresh ginger
1/2 lb. lean boneless beef sirloin steak cut into 1/4" strips
2 tsp. canola oil
2 cups fresh broccoli florets
8 green onions cut into 1" pieces
Combine 1st 7 ingredients in a bowl. Stir-fry meat in 1 tsp. oil 1-2 minutes. Remove from pan, keep warm. In same pan stir fry broccoli in remaining oil 4-5 min. until crisp-tender. Add onions, stir fry 1-2 minutes. Return beef to pan. Stir cornstarch mixture into pan, cook 1-2 minutes until thickened. Reduce heat to low; cover and cook 5-6 minutes until meat and veggies are tender. Serve over rice!
1/2 cup beef broth
1/4 cup additional beef broth
2 Tbsp. reduced sodium soy sauce
1 Tbsp. brown sugar
1 garlic clove, minced
1 tsp. fresh ginger
1/2 lb. lean boneless beef sirloin steak cut into 1/4" strips
2 tsp. canola oil
2 cups fresh broccoli florets
8 green onions cut into 1" pieces
Combine 1st 7 ingredients in a bowl. Stir-fry meat in 1 tsp. oil 1-2 minutes. Remove from pan, keep warm. In same pan stir fry broccoli in remaining oil 4-5 min. until crisp-tender. Add onions, stir fry 1-2 minutes. Return beef to pan. Stir cornstarch mixture into pan, cook 1-2 minutes until thickened. Reduce heat to low; cover and cook 5-6 minutes until meat and veggies are tender. Serve over rice!
10/9/07
Cynthia's Lemon Squares
Crust:
2 cups flour
1/2 cup confectioners sugar
2 sticks (1 cup) cold, unsalted butter, cut up
1 tsp. vanilla
1/4 tsp. salt
Filling:
2 cups sugar
2 Tbsp. cornstarch
5 large eggs, at room temp.
1 Tbsp. freshly grated lemon peel
1/2 cup fresh lemon juice
2 Tbsp. unsalted butter, melted
1/2 tsp. salt
Garnish: Confectioners Sugar
1. Heat oven to 350. Line a 13x9x2" pan with foil, letting foil extend 2 inches past end of pan.
2. Crust: Put flour, confectioners sugar, butter, vanilla and salt in food processor; pulse until small crumbs form. With lightly floured fingers, pat over bottom of prepared pan. Bake 18 minutes until pale golden.
3. Filling: Beat sugar and cornstarch in a large bowl with mixer to blend. Beat in eggs 1 at a time, beating well after each. Add lemon peel and juice, butter and salt; beat until well blended. Pour over crust. Bake 20-25 minutes until set. Cool completely. Refrigerate 1 hour.
4. Dust with confectioners sugar. Lift foil by ends to a cutting board. Cut into 24 squares.
208 cal., 28 carbs, 0 fiber, 10 g. fat
2 cups flour
1/2 cup confectioners sugar
2 sticks (1 cup) cold, unsalted butter, cut up
1 tsp. vanilla
1/4 tsp. salt
Filling:
2 cups sugar
2 Tbsp. cornstarch
5 large eggs, at room temp.
1 Tbsp. freshly grated lemon peel
1/2 cup fresh lemon juice
2 Tbsp. unsalted butter, melted
1/2 tsp. salt
Garnish: Confectioners Sugar
1. Heat oven to 350. Line a 13x9x2" pan with foil, letting foil extend 2 inches past end of pan.
2. Crust: Put flour, confectioners sugar, butter, vanilla and salt in food processor; pulse until small crumbs form. With lightly floured fingers, pat over bottom of prepared pan. Bake 18 minutes until pale golden.
3. Filling: Beat sugar and cornstarch in a large bowl with mixer to blend. Beat in eggs 1 at a time, beating well after each. Add lemon peel and juice, butter and salt; beat until well blended. Pour over crust. Bake 20-25 minutes until set. Cool completely. Refrigerate 1 hour.
4. Dust with confectioners sugar. Lift foil by ends to a cutting board. Cut into 24 squares.
208 cal., 28 carbs, 0 fiber, 10 g. fat
Taco Salad
1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 tsp. canola oil
1 med. onion, chopped
3 cloves garlic, minced
1 pound ground turkey (93% lean)
2 large plum tomatoes diced
1 (14oz.) can kidney beans, rinsed
2 tsp. ground cumin
2 tsp. chili powder
1/4 cup chopped fresh cilantro
8 cups shredded lettuce
1/2 cup cheddar cheese
1. Combine salsa and sour cream in large bowl.
2. Heat oil in a large skillet over med. heat. Add onion and garlic and cook, stirring often, until soft (2 min) Add turkey and cook, about 5 minutes. Add tomatoes, beans, cumin and chili powder; stirring until tomatoes start to break down. Remove from heat, stir in cilantro and 1/4 cup salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide lettuce among 4 plates, top with turkey mixture and cheese.
356 calories, 14 g. fat, 26 carbs, 10 g. fiber
1/4 cup reduced-fat sour cream
1 tsp. canola oil
1 med. onion, chopped
3 cloves garlic, minced
1 pound ground turkey (93% lean)
2 large plum tomatoes diced
1 (14oz.) can kidney beans, rinsed
2 tsp. ground cumin
2 tsp. chili powder
1/4 cup chopped fresh cilantro
8 cups shredded lettuce
1/2 cup cheddar cheese
1. Combine salsa and sour cream in large bowl.
2. Heat oil in a large skillet over med. heat. Add onion and garlic and cook, stirring often, until soft (2 min) Add turkey and cook, about 5 minutes. Add tomatoes, beans, cumin and chili powder; stirring until tomatoes start to break down. Remove from heat, stir in cilantro and 1/4 cup salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide lettuce among 4 plates, top with turkey mixture and cheese.
356 calories, 14 g. fat, 26 carbs, 10 g. fiber
Pumpkin Cookies
Mix well:
1 cup vegetable oil
3 cups sugar
2 eggs
2 tsp. vanilla
1 (15oz.) can pumpkin
Add and then mix well:
4 cup flour
2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. nutmeg
Then fold in (optional)
Chocolate Chips
Raisins
Nuts
Bake 10 minutes, 375.
1 cup vegetable oil
3 cups sugar
2 eggs
2 tsp. vanilla
1 (15oz.) can pumpkin
Add and then mix well:
4 cup flour
2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. nutmeg
Then fold in (optional)
Chocolate Chips
Raisins
Nuts
Bake 10 minutes, 375.
Perfect Turkey Gravy
5 Tbsp. butter
1/2 cup flour
1 pkg. (32 oz.) chicken broth
1. Melt butter in a large saucepan over med-low heat. Add flour; cook 3 minutes, stirring. Whisk in broth.
2. Increase heat to med.-high; bring mixture to a boil, stirring constantly. Reduce heat to low; let simmer 15 minutes, stirring.
3. At this stage you can either serve it (skip to last line of recipe) or let it cool completely and transfer it to a covered container and store in the refrigerator for up to 3 days.
4. When ready to serve, reheat gravy, add pan juices from turkey, and heat to boiling. Thin gravy with more broth or water if it's too thick. Makes 5 cups.
1/2 cup flour
1 pkg. (32 oz.) chicken broth
1. Melt butter in a large saucepan over med-low heat. Add flour; cook 3 minutes, stirring. Whisk in broth.
2. Increase heat to med.-high; bring mixture to a boil, stirring constantly. Reduce heat to low; let simmer 15 minutes, stirring.
3. At this stage you can either serve it (skip to last line of recipe) or let it cool completely and transfer it to a covered container and store in the refrigerator for up to 3 days.
4. When ready to serve, reheat gravy, add pan juices from turkey, and heat to boiling. Thin gravy with more broth or water if it's too thick. Makes 5 cups.
Banana Buttermilk Toffee Cake (from a mix!)
Butter and flour a 13x9 inch pan. In a large mixing bowl, beat 1 yellow cake mix, 3 large eggs, 1 cup buttermilk, 1 cup mashed ripe banana, 1/2 cup firmly packed brown sugar, 1/2 cup vegetable oil, and 1/2 tsp. ground cloves on low speed just until moistened. Beat at medium speed for 2 minutes. Fold in 1 cup toasted pecans, pour into pan. Bake 35-38 minutes at 350.
In small saucepan, melt 3 Tbsp. each of butter and packed brown sugar. Add 3 Tbsp. heavy cream and simmer 1 minute. Remove from heat; whisk 2/3 cup confectioners sugar and 1/2 tsp. vanilla extract until smooth. Spread glaze over cake; sprinkle with 3/4 cup chopped milk chocolate butter toffee bars and 1/2 cup chopped toasted pecans.
In small saucepan, melt 3 Tbsp. each of butter and packed brown sugar. Add 3 Tbsp. heavy cream and simmer 1 minute. Remove from heat; whisk 2/3 cup confectioners sugar and 1/2 tsp. vanilla extract until smooth. Spread glaze over cake; sprinkle with 3/4 cup chopped milk chocolate butter toffee bars and 1/2 cup chopped toasted pecans.
Basic Butter Cake
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup whole milk
1 1/2 tsp. vanilla extract
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) softened butter
3 large eggs
1. Preheat oven to 350. Grease 13x9 metal baking pan, or 3 8-inch or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper combine flour, baking powder, and salt. In cup mix milk and vanill; set aside.
3. In large bowl, with mixwer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pan(s). Bake 40-45 min for 13x9" pan, 23-25 min. for 8 & 9 " layers, or utnil toothpick inserted in center of cake comes out clean.
2 tsp. baking powder
1/4 tsp. salt
3/4 cup whole milk
1 1/2 tsp. vanilla extract
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) softened butter
3 large eggs
1. Preheat oven to 350. Grease 13x9 metal baking pan, or 3 8-inch or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper combine flour, baking powder, and salt. In cup mix milk and vanill; set aside.
3. In large bowl, with mixwer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pan(s). Bake 40-45 min for 13x9" pan, 23-25 min. for 8 & 9 " layers, or utnil toothpick inserted in center of cake comes out clean.
Rich Chocolate Cake with Vanilla Buttercream Frosting
2 cups flour
1 cup unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/3 cup milk
2 tsp. vanilla extract
2 cups sugar
1 cup butter (2 sticks) softened
4 large eggs
1. Preheat oven to 350. Grease a 13x9 metal baking pan, or three 8-inch round or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper, combine flour, cocoa, baking powder, baking soda and salt. In 2 cup liquid measuring cup, mix milk and vanilla; set aside.
3. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pans. Bake 40-45 min. for 13x9" pan, 30-35 min. for 8 and 9 inch layers, or until toothpick inserted in center of cake comes out clean.
Vanilla Buttercream Frosting
1 (16oz.) pkg. confectioners' sugar
1/2 cup (1 stick) softened butter
1 1/2 tsp. vanilla extract
4-6 Tbsp. milk
In large bowl, with mixer at med-low speed, beat sugar, butter, vanilla, and 4 Tbsp. milk until blended. Increase speed to med-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in more milk as needed for easy spreading consistency.
1 cup unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/3 cup milk
2 tsp. vanilla extract
2 cups sugar
1 cup butter (2 sticks) softened
4 large eggs
1. Preheat oven to 350. Grease a 13x9 metal baking pan, or three 8-inch round or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper, combine flour, cocoa, baking powder, baking soda and salt. In 2 cup liquid measuring cup, mix milk and vanilla; set aside.
3. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pans. Bake 40-45 min. for 13x9" pan, 30-35 min. for 8 and 9 inch layers, or until toothpick inserted in center of cake comes out clean.
Vanilla Buttercream Frosting
1 (16oz.) pkg. confectioners' sugar
1/2 cup (1 stick) softened butter
1 1/2 tsp. vanilla extract
4-6 Tbsp. milk
In large bowl, with mixer at med-low speed, beat sugar, butter, vanilla, and 4 Tbsp. milk until blended. Increase speed to med-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in more milk as needed for easy spreading consistency.
Mini Turkey Meatloaves with Ketchup Glaze
1 lb. ground turkey
1/2 small onion, finely chopped
1 packet (1 oz.) instant plain oatmeal
1 large egg
2/3 plus 1/4 cup ketchup, divided
1/4 cup lowfat milk
1 Tbsp. worchestershire sauce
2 Tbsp. brown sugar
Heat oven to 375. In large bowl, combine turkey, onion, oatmeal, egg, 2/3 cup ketchup, milk and worchestershire sauce. Divide and shape mixture into 4 loaves. Place in baking pan. In small bowl, blend together 1/4 cup ketchup and brown sugar. Brush over loaves. Bake 35-40 minutes or until 160 degrees internal temp. Let cool 10 min. Makes 4 servings. 304 cal, 11 g. fat, 29g. carb
1/2 small onion, finely chopped
1 packet (1 oz.) instant plain oatmeal
1 large egg
2/3 plus 1/4 cup ketchup, divided
1/4 cup lowfat milk
1 Tbsp. worchestershire sauce
2 Tbsp. brown sugar
Heat oven to 375. In large bowl, combine turkey, onion, oatmeal, egg, 2/3 cup ketchup, milk and worchestershire sauce. Divide and shape mixture into 4 loaves. Place in baking pan. In small bowl, blend together 1/4 cup ketchup and brown sugar. Brush over loaves. Bake 35-40 minutes or until 160 degrees internal temp. Let cool 10 min. Makes 4 servings. 304 cal, 11 g. fat, 29g. carb
Mongolian Beef
This is what I always order at Chinese restaurants (that or beef and broccoli) so I was so excited to find this recipe that makes this dish taste better than what you get from delivery!
1 Tbsp. cornstarch
3/4 cup chicken broth
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. Hoison sauce
2 tsp. sesame oil
1 pound boneless beef top sirloin steak, cut into thin strips
1 Tbsp. olive oil, divided
5 green onions, cut into 1 inch pieces
2 cups hot cooked rice
In small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoison sauce and sesame oil; set aside. In large skillet or wok, stir-fry beef in 1 1/2 tsp. hot olive oil until no longer pink. Remove and keep warm.
In same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes until crisp-tender. Stirl cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve over rice.
4 servings 1/4 cup beef mixture with 1/2 cup rice mixture is 372 calories, 16 g. fat, no fiber!
1 Tbsp. cornstarch
3/4 cup chicken broth
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. Hoison sauce
2 tsp. sesame oil
1 pound boneless beef top sirloin steak, cut into thin strips
1 Tbsp. olive oil, divided
5 green onions, cut into 1 inch pieces
2 cups hot cooked rice
In small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoison sauce and sesame oil; set aside. In large skillet or wok, stir-fry beef in 1 1/2 tsp. hot olive oil until no longer pink. Remove and keep warm.
In same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes until crisp-tender. Stirl cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve over rice.
4 servings 1/4 cup beef mixture with 1/2 cup rice mixture is 372 calories, 16 g. fat, no fiber!
Perfect Pancakes
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. sugar
2 cups milk
2 eggs
In large bowl, combine dry ingredients. In separate bowl, combine milk and eggs. Gently stir egg mixture into first bowl until JUST combined. Ladle out those flapjacks!
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. sugar
2 cups milk
2 eggs
In large bowl, combine dry ingredients. In separate bowl, combine milk and eggs. Gently stir egg mixture into first bowl until JUST combined. Ladle out those flapjacks!
Slow-Cooked Pulled Pork
1 med. onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 Tbsp. paprika
2 Tbsp. Worchestershire Sauce
2 Tbsp. mustard
salt/pepper
4 lb. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns
1. In 4-6 qt. slow-cooker stir first 9 ingredients together until combined. Add pork to sauce and turn to coat well.
2. Cover and simmer on low setting for 8-10 hours until pork is tender.
3. Wtih tongs, transfer pork to large bowl. Turn setting on slow-cooker to high, cover and heat sauce to boiling to thicken and reduce slightly.
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover and heat on high until heated through.
5. Serve meat on sandwich buns (by itself or with pickles, etc.)
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 Tbsp. paprika
2 Tbsp. Worchestershire Sauce
2 Tbsp. mustard
salt/pepper
4 lb. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns
1. In 4-6 qt. slow-cooker stir first 9 ingredients together until combined. Add pork to sauce and turn to coat well.
2. Cover and simmer on low setting for 8-10 hours until pork is tender.
3. Wtih tongs, transfer pork to large bowl. Turn setting on slow-cooker to high, cover and heat sauce to boiling to thicken and reduce slightly.
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover and heat on high until heated through.
5. Serve meat on sandwich buns (by itself or with pickles, etc.)
Dinner in a Pumpkin
1 small to med. pumpkin
1 onion chopped
2 Tbsp. olive oil
1-2 lb. ground beef
2 Tbsp. soy sauce
1 (8oz.) can water chestnuts
2 Tbsp. brown sugar
1 can cream of mushroom soup
1 1/2 cups cooked rice
1. Cut off top of pumpkin. Clean it out!
2. Preheat oven to 350. In large skillet, saute onions in oil until tender.
3. Add meat, brown, drain fat.
4. Add soy sauce, brown sugar, soup...simmer 10 minutes.
5. Add cooked rice and water chestnuts.
6. Spoon mixture into clean pumpkin shell. Replace top, put on cookie sheet and into the oven for 1 hour or until the meat of pumpkin is tender.
7. Put pumpkin on plate and serve.
You can scoop out the cooked pumpkin as your vegetable. Seriously y'all it's GOOD!
1 onion chopped
2 Tbsp. olive oil
1-2 lb. ground beef
2 Tbsp. soy sauce
1 (8oz.) can water chestnuts
2 Tbsp. brown sugar
1 can cream of mushroom soup
1 1/2 cups cooked rice
1. Cut off top of pumpkin. Clean it out!
2. Preheat oven to 350. In large skillet, saute onions in oil until tender.
3. Add meat, brown, drain fat.
4. Add soy sauce, brown sugar, soup...simmer 10 minutes.
5. Add cooked rice and water chestnuts.
6. Spoon mixture into clean pumpkin shell. Replace top, put on cookie sheet and into the oven for 1 hour or until the meat of pumpkin is tender.
7. Put pumpkin on plate and serve.
You can scoop out the cooked pumpkin as your vegetable. Seriously y'all it's GOOD!
Creme Brulee
1/2 vanilla bean
2 cups half-and-half
2 eggs
2 egg yolks
1/3 cup sugar
12 tsp. turbinado sugar (such as Sugar in the Raw)
1. Heat oven to 325. Place six 4-6oz. ramekins in a 13x9x2" roasting pan/dish.
2. Wiht tip of sharp paring knife, slit open vanilla bean and scrape out seeds. Place seeds in a small, heavy-bottomed saucepan with half and half, saving bean for another use. Heat just until small bubbles appear at the edge of the pan. Remove from heat.
3. In a medium-size bowl, whisk together eggs, egg yolks and sugar. Whisk a small amount of warm half and half into egg mixture. Whisk egg mixture back into half and half in saucepan. Return to medium low heat and cook 7-8 minutes, stirring, until mixture coats the back of a spoon.
4. Divide mixture evenly among ramekins. Place baking pan in oven. Pour hot water halfway up side of ramekins. Bake at 325 for 18-22 minutes or until custard is set but still jiggly in centers. Remove ramekins from baking pan; cool completely. Refrigerate until just before serving.
5. To serve: Remove ramekins from refrigerator. Heat broiler. Sprinkle each ramekin with 2 tsp. turbinado sugar. Run under broiler for 2-3 minutes (depending on your oven) watch carefully so as not to burn sugar. Cool slightly and serve.
Per serving: 224 calories, 11 g. fat, 6 g. protein, 22 g. carbs, o g. fiber
2 cups half-and-half
2 eggs
2 egg yolks
1/3 cup sugar
12 tsp. turbinado sugar (such as Sugar in the Raw)
1. Heat oven to 325. Place six 4-6oz. ramekins in a 13x9x2" roasting pan/dish.
2. Wiht tip of sharp paring knife, slit open vanilla bean and scrape out seeds. Place seeds in a small, heavy-bottomed saucepan with half and half, saving bean for another use. Heat just until small bubbles appear at the edge of the pan. Remove from heat.
3. In a medium-size bowl, whisk together eggs, egg yolks and sugar. Whisk a small amount of warm half and half into egg mixture. Whisk egg mixture back into half and half in saucepan. Return to medium low heat and cook 7-8 minutes, stirring, until mixture coats the back of a spoon.
4. Divide mixture evenly among ramekins. Place baking pan in oven. Pour hot water halfway up side of ramekins. Bake at 325 for 18-22 minutes or until custard is set but still jiggly in centers. Remove ramekins from baking pan; cool completely. Refrigerate until just before serving.
5. To serve: Remove ramekins from refrigerator. Heat broiler. Sprinkle each ramekin with 2 tsp. turbinado sugar. Run under broiler for 2-3 minutes (depending on your oven) watch carefully so as not to burn sugar. Cool slightly and serve.
Per serving: 224 calories, 11 g. fat, 6 g. protein, 22 g. carbs, o g. fiber
Strawberry Pretzel Surprise
Crust:
2 cups crushed pretzels (4 cups uncrushed)
6 Tbsp. unsalted butter, melted
3 Tbsp. sugar
Filling and Topping:
1 (8oz.) pkg. cream cheese
1 cup sugar
1 (10oz.) pkg. frozen whipped topping, thawed
2 (3 oz. each) pkgs. strawberry jell-o
2 cups boiling water
1 (16oz.) pkg. frozen strawberries, thawed
1. Heat oven to 350.
2. Crust: Mix together crushed pretzels, melted butter and sugar. Coat a 13x9x2 inch pan with nonstick cooking spray. Pat the pretzel mixture into the bottom of the dish. Bake at 350 for 10 min. Cool completely.
3. Filling and Topping: In a large bowl, beat the cream cheese and sugar until smooth. Fold in thawed whipped topping (cool whip). Spread mixture over cooled crust.
4. In a large bowl, dissoved jell-o in the boiling water. Stir in thawed strawberries. Place over a large bowl of ice water and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
5. Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours. To serve, cut itno 16 squares.
2 cups crushed pretzels (4 cups uncrushed)
6 Tbsp. unsalted butter, melted
3 Tbsp. sugar
Filling and Topping:
1 (8oz.) pkg. cream cheese
1 cup sugar
1 (10oz.) pkg. frozen whipped topping, thawed
2 (3 oz. each) pkgs. strawberry jell-o
2 cups boiling water
1 (16oz.) pkg. frozen strawberries, thawed
1. Heat oven to 350.
2. Crust: Mix together crushed pretzels, melted butter and sugar. Coat a 13x9x2 inch pan with nonstick cooking spray. Pat the pretzel mixture into the bottom of the dish. Bake at 350 for 10 min. Cool completely.
3. Filling and Topping: In a large bowl, beat the cream cheese and sugar until smooth. Fold in thawed whipped topping (cool whip). Spread mixture over cooled crust.
4. In a large bowl, dissoved jell-o in the boiling water. Stir in thawed strawberries. Place over a large bowl of ice water and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
5. Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours. To serve, cut itno 16 squares.
Marinated Pork Roast
1/4 cup reduced sodium soy sauce
1/4 cup grated onion
1 Tbsp. canola oil
1 tsp. lemon juice
3 garlic cloves, minced
3/4 tsp. ground ginger
1 boneless whole pork loin (2 1/2 lb.)
1/4 cup chicken broth
1/4 cup honey
1 Tbsp. brown sugar
In a large ziploc bag, combine first 6 ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.
Drain and discard marinade. Place roast on a rack in a shallow, foil-lined roasting pan. Bake, uncovered, at 350. for 25 minutes.
In a small bowl, combine chicken broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brust with remaining honey mixture. Bake 10-20 minutes longer or until meat thermometer reads 160*. Let stand 10 minutes before slicing.
3 oz. meat is 227 cal., 9 g. fat, 10 g. carb., no fiber
1/4 cup grated onion
1 Tbsp. canola oil
1 tsp. lemon juice
3 garlic cloves, minced
3/4 tsp. ground ginger
1 boneless whole pork loin (2 1/2 lb.)
1/4 cup chicken broth
1/4 cup honey
1 Tbsp. brown sugar
In a large ziploc bag, combine first 6 ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.
Drain and discard marinade. Place roast on a rack in a shallow, foil-lined roasting pan. Bake, uncovered, at 350. for 25 minutes.
In a small bowl, combine chicken broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brust with remaining honey mixture. Bake 10-20 minutes longer or until meat thermometer reads 160*. Let stand 10 minutes before slicing.
3 oz. meat is 227 cal., 9 g. fat, 10 g. carb., no fiber
Orzo with Peas
1 1/2 cups uncooked orzo pasta
1 cup frozen peas, thawed
3 Tbsp. unsalted butter
1 tsp. fresh oregano, chopped
1/2 cup crumbled feta cheese
2 tsp. fresh lemon juice
1/2 tsp. grated lemon zest
salt/pepper
1. Bring 3 quart pot of water to boil. Lightly salt water, add orzo. Cook for 9 min. stirring occasionally. Stir in peas and return to a boil; boil 1 min. then drain.
2. Toss orzo and peas with butter and oregano, stirring until butter is melted. Stir is cheese, lemon juice, zest, salt and pepper. Serve warm.
221 cal, 10 g. fat, 25 g. carb, 2 g. fiber (makes 6 equal servings)
1 cup frozen peas, thawed
3 Tbsp. unsalted butter
1 tsp. fresh oregano, chopped
1/2 cup crumbled feta cheese
2 tsp. fresh lemon juice
1/2 tsp. grated lemon zest
salt/pepper
1. Bring 3 quart pot of water to boil. Lightly salt water, add orzo. Cook for 9 min. stirring occasionally. Stir in peas and return to a boil; boil 1 min. then drain.
2. Toss orzo and peas with butter and oregano, stirring until butter is melted. Stir is cheese, lemon juice, zest, salt and pepper. Serve warm.
221 cal, 10 g. fat, 25 g. carb, 2 g. fiber (makes 6 equal servings)
Shannon's Sweet Chili Mac
2 pounds ground beef
2 large onions, chopped
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 tsp. pepper
1 tsp. oregano
1 (28oz.) can whole tomatoes
1 (28oz.) can tomato sauce
1 (16oz.) can red kidney beans, drained and rinsed
1/2 cup packed brown sugar
1 pound elbow macaroni
Garnish: cheddar cheese, sour cream, etc.
1. Brown beef, onion and garlic about 10 min.
2. Add seasonings. Cook 2 minutes. Drain liquid from tomatoes into pot; roughly chop tomatoes using kitchen shears and add. Fill can with water and add to pot along with tomato sauce, beans and brown sugar. Bring to a boil. Lower heat and simmer, uncovered for 30-35 minutes.
3. Let stand 10 minutes
4. Serve over cooked elbow macaroni (or just stir it in!) Garnish with cheese/sour cream.
2 large onions, chopped
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 tsp. pepper
1 tsp. oregano
1 (28oz.) can whole tomatoes
1 (28oz.) can tomato sauce
1 (16oz.) can red kidney beans, drained and rinsed
1/2 cup packed brown sugar
1 pound elbow macaroni
Garnish: cheddar cheese, sour cream, etc.
1. Brown beef, onion and garlic about 10 min.
2. Add seasonings. Cook 2 minutes. Drain liquid from tomatoes into pot; roughly chop tomatoes using kitchen shears and add. Fill can with water and add to pot along with tomato sauce, beans and brown sugar. Bring to a boil. Lower heat and simmer, uncovered for 30-35 minutes.
3. Let stand 10 minutes
4. Serve over cooked elbow macaroni (or just stir it in!) Garnish with cheese/sour cream.
Perfect Bake Sale Brownies
Makes: 24
3/4 cup butter (1 1/2 sticks)
1 cup packed brown sugar
2 cups (12 oz.) semisweet chocolate chips
3 large eggs, at room temperature
1 Tbsp. vanilla
2 tsp. baking powder
2 cups flour
Decoration: Confectioner's Sugar
1. Heat oven to 350* Line a 13x9 inch baking pan with foil, letting foil extend about 2 inches above pan at narrow ends.
2. Melt butter in a saucepan over med. heat. Add brown sugar and cook, stirring until sugar dissolves. Remove from heat, add 1 1/2 cups choc. chips and stir until melted and smooth.
3. Add eggs, vanilla and baking powder; stir briskly until well blended. Add flour and remaining 1/2 cup chocolate chips; stir until blended. Spread evenly in prepared pan.
4. Bake 25 minutes or until a toothpick comes out clean from center.
5. Remove from pan by lifting foil by endes to a cutting board. Cut into 2 inch squares and sprinkle with confectioners sugar.
202 cal., 27 carb., 10 g. fat, 0 fiber per brownie
3/4 cup butter (1 1/2 sticks)
1 cup packed brown sugar
2 cups (12 oz.) semisweet chocolate chips
3 large eggs, at room temperature
1 Tbsp. vanilla
2 tsp. baking powder
2 cups flour
Decoration: Confectioner's Sugar
1. Heat oven to 350* Line a 13x9 inch baking pan with foil, letting foil extend about 2 inches above pan at narrow ends.
2. Melt butter in a saucepan over med. heat. Add brown sugar and cook, stirring until sugar dissolves. Remove from heat, add 1 1/2 cups choc. chips and stir until melted and smooth.
3. Add eggs, vanilla and baking powder; stir briskly until well blended. Add flour and remaining 1/2 cup chocolate chips; stir until blended. Spread evenly in prepared pan.
4. Bake 25 minutes or until a toothpick comes out clean from center.
5. Remove from pan by lifting foil by endes to a cutting board. Cut into 2 inch squares and sprinkle with confectioners sugar.
202 cal., 27 carb., 10 g. fat, 0 fiber per brownie
Pumpkin Pancakes
Makes: 8 servings (16 pancakes)
2 cups flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cups milk
1/2 cup canned pumpkin
1 egg
2 Tbsp. veg. oil
1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in a bowl.
2. Mix together milk, pumpkin, egg, and oil in small bowl.
3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy!
4. Heat griddle over med. heat...Pour 1/4 cup batter onto griddle (or skillet) for each pancake; flatten slightly with back of spoon to 4-5 inch diameter. Cook until bubbles form on surface and begin to burst. Cook 30 seconds on other side and serve! (Yummy with maple syrup and crushed pecans!)
2 cups flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cups milk
1/2 cup canned pumpkin
1 egg
2 Tbsp. veg. oil
1. Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger in a bowl.
2. Mix together milk, pumpkin, egg, and oil in small bowl.
3. Add pumpkin mixture to flour mixture; stir just until moistened; batter may be lumpy!
4. Heat griddle over med. heat...Pour 1/4 cup batter onto griddle (or skillet) for each pancake; flatten slightly with back of spoon to 4-5 inch diameter. Cook until bubbles form on surface and begin to burst. Cook 30 seconds on other side and serve! (Yummy with maple syrup and crushed pecans!)
Harvest Corn Chicken Chowder
I can't even tell you how much I love this!
1/2 cup chopped onion
1/2 cup red pepper (I don't use)
2 garlic cloves, minced
1 Tbsp. olive oil
1 cup cubed fully cooked ham
2 cups water
2 cups cubed red potatoes
1 1/2 cups fresh or frozen corn
1 tsp. chicken bouillon (you can substitute 2 cans of chicken stock for the 2 cup water and bouillon...that's what I do)
3/4 tsp. dried thyme
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 cup cubed cooked chicken breast
1 (12oz) can fat-free evaporated milk
3/4 cup 1% milk, divided
1/4 cup flour
In a large sauce pan, saute the onion, pepper and garlic in oil until tender. Add ham; cook and stir for 2 min. Stir in the water, potatoes, corn, bouillon (or chicken broth) and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 min. oe until potatoes are tender.
Add chicken; heat through. Stir in evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 min. or until thickened.
Makes 5 servings.
1 1/3 cup equals 306 cal., 6 g. fat, 39 carb, 3 g. fiber
1/2 cup chopped onion
1/2 cup red pepper (I don't use)
2 garlic cloves, minced
1 Tbsp. olive oil
1 cup cubed fully cooked ham
2 cups water
2 cups cubed red potatoes
1 1/2 cups fresh or frozen corn
1 tsp. chicken bouillon (you can substitute 2 cans of chicken stock for the 2 cup water and bouillon...that's what I do)
3/4 tsp. dried thyme
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 cup cubed cooked chicken breast
1 (12oz) can fat-free evaporated milk
3/4 cup 1% milk, divided
1/4 cup flour
In a large sauce pan, saute the onion, pepper and garlic in oil until tender. Add ham; cook and stir for 2 min. Stir in the water, potatoes, corn, bouillon (or chicken broth) and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 min. oe until potatoes are tender.
Add chicken; heat through. Stir in evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 min. or until thickened.
Makes 5 servings.
1 1/3 cup equals 306 cal., 6 g. fat, 39 carb, 3 g. fiber
Banana Mini-Chip Muffins
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup (1 1/2 sticks) softened butter
1/3 cup sugar
1/3 cup brown sugar
1 tsp. vanilla extract
3 med. ripe bananas
1 large egg
2 cups mini choc. chips
Preheat oven to 350.
Combine flour, baking powder, and salt in med. bowl. Beat butter, sugars, and vanilla in large bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture; stir in morsels. Spoon batter evenly into prepared cups, filling 2/3 full.
Bake 15-20 min.
Makes 48 mini muffins.
2 tsp. baking powder
1/2 tsp. salt
3/4 cup (1 1/2 sticks) softened butter
1/3 cup sugar
1/3 cup brown sugar
1 tsp. vanilla extract
3 med. ripe bananas
1 large egg
2 cups mini choc. chips
Preheat oven to 350.
Combine flour, baking powder, and salt in med. bowl. Beat butter, sugars, and vanilla in large bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture; stir in morsels. Spoon batter evenly into prepared cups, filling 2/3 full.
Bake 15-20 min.
Makes 48 mini muffins.
Whoopie Pies
Cakes:
2 cups all purpose flour
2/3 cup cocoa
1 1/2 tsp. baking soda
1 stick butter (1/2 cup) softened
1 cup firmly packed brown sugar
1 large egg
1 tsp. vanilla
1 cup buttermilk
White Crystal Sugar
Filling:
3/4 stick butter (6 Tbsp.) softened
2 cups confectioner's sugar
1 jar (7 1/2 oz.) marshmallow creme
2 tsp. vanilla
1. Heat oven to 350. Grease 2 large baking sheets. In a med. bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 min. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture. Mix until smooth, occasionally scraping sides of bowl.
2. With a Tablespoon, spoon mounds of batter, 2 inches apart onto baking sheets. Sprinkle half with Crystal Sugar. Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
3. To make filling, in a med. bowl, beat filling ingredients together on high speed until fluffy.
4. Spread filling in between 2 cakes, putting sugared cake on top. Enjoy
2 cups all purpose flour
2/3 cup cocoa
1 1/2 tsp. baking soda
1 stick butter (1/2 cup) softened
1 cup firmly packed brown sugar
1 large egg
1 tsp. vanilla
1 cup buttermilk
White Crystal Sugar
Filling:
3/4 stick butter (6 Tbsp.) softened
2 cups confectioner's sugar
1 jar (7 1/2 oz.) marshmallow creme
2 tsp. vanilla
1. Heat oven to 350. Grease 2 large baking sheets. In a med. bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 min. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture. Mix until smooth, occasionally scraping sides of bowl.
2. With a Tablespoon, spoon mounds of batter, 2 inches apart onto baking sheets. Sprinkle half with Crystal Sugar. Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
3. To make filling, in a med. bowl, beat filling ingredients together on high speed until fluffy.
4. Spread filling in between 2 cakes, putting sugared cake on top. Enjoy
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