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.
10/13/07
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
Bursting Blueberry Pancakes
Makes: Approx. 24 pancakes
1 cup milk
4 Tbsp. (1/2 stick) unsalted butter
2 large eggs
1 1/4 cup all purpose flour
1 Tbsp. plus 2 tsp. sugar
4 tsp. baking powder
pinch of salt
2 1/2 cups fresh or frozen blueberries
1. In small saucepan, heat the milk and butter over low heat until the butter melts. Stir to combine, then set aside to cool to room temp.
2. In a large bowl, lightly beat the eggs with a fork. Add the cooled milk mixture and beat well.
3. In another mixing bowl, combine flour, sugar, baking powder and salt; whisk to mix well. Gradually add to the milk and eggs and stir with a spoon until batter is JUST combined. Do NOT overmix. Stir in blueberries.
4. Ladle 1/4 cup amounts onto a medium-high heat griddle. Cook about 1 minute or until bubbles on each pancake break and remain open. Turn and cook for 15-30 seconds longer.
Per pancake: 65 calories, 3 g. fat, 9 g. carb, o g. fiber
1 cup milk
4 Tbsp. (1/2 stick) unsalted butter
2 large eggs
1 1/4 cup all purpose flour
1 Tbsp. plus 2 tsp. sugar
4 tsp. baking powder
pinch of salt
2 1/2 cups fresh or frozen blueberries
1. In small saucepan, heat the milk and butter over low heat until the butter melts. Stir to combine, then set aside to cool to room temp.
2. In a large bowl, lightly beat the eggs with a fork. Add the cooled milk mixture and beat well.
3. In another mixing bowl, combine flour, sugar, baking powder and salt; whisk to mix well. Gradually add to the milk and eggs and stir with a spoon until batter is JUST combined. Do NOT overmix. Stir in blueberries.
4. Ladle 1/4 cup amounts onto a medium-high heat griddle. Cook about 1 minute or until bubbles on each pancake break and remain open. Turn and cook for 15-30 seconds longer.
Per pancake: 65 calories, 3 g. fat, 9 g. carb, o g. fiber
Tortellini Minestrone
1 1/4 lbs. Italian turkey sausage links, casing removed
1 large onion, chopped
2 garlic cloves, minced
6 1/2 cups reduced-sodium beef broth
1 (14 1/2 oz.) can of diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
1 tsp. italian seasonings
2 cups sliced zucchini
2 cups frozen cheese tortellini
1/4 cup minced fresh parsley
2 Tbsp. freshly grated parmesan cheese
In a large saucepan, cook the sausage, onion and garlic over med. heat until meat is no longer pin; drain. Add the broth, tomatoes, carrots, celery, ketchup and italian seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until veggies are tender.
Add the zucchini; cook 5-7 minuts longer or until crisp-tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, un-covered, for 5 minutes or until tortellini is tender. Sprinkle with cheese.
1 1/2 cups is 247 calories, 8 g. fat, 27 g. carbs, 3 g. fiber
1 large onion, chopped
2 garlic cloves, minced
6 1/2 cups reduced-sodium beef broth
1 (14 1/2 oz.) can of diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
1 tsp. italian seasonings
2 cups sliced zucchini
2 cups frozen cheese tortellini
1/4 cup minced fresh parsley
2 Tbsp. freshly grated parmesan cheese
In a large saucepan, cook the sausage, onion and garlic over med. heat until meat is no longer pin; drain. Add the broth, tomatoes, carrots, celery, ketchup and italian seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until veggies are tender.
Add the zucchini; cook 5-7 minuts longer or until crisp-tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, un-covered, for 5 minutes or until tortellini is tender. Sprinkle with cheese.
1 1/2 cups is 247 calories, 8 g. fat, 27 g. carbs, 3 g. fiber
Amazing Whole Wheat Pizza Crust
1 tsp. white sugar
1 1/2 cups warm water (110*F)
1 Tbsp. active dry yeast
1 Tbsp. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough oout onto a survace floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth (about 10 minutes!) Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, (about 1 hour)
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise about 45 minutes, until doubled.
4. Preheat the oven to 425*. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top with your favorite toppings. (P.S. I just stretch the dough out onto a cookie sheet and roll the edges over to make a thicker edge crust!)
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden on the edges, and the cheese is melted on top.
1 1/2 cups warm water (110*F)
1 Tbsp. active dry yeast
1 Tbsp. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough oout onto a survace floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth (about 10 minutes!) Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, (about 1 hour)
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise about 45 minutes, until doubled.
4. Preheat the oven to 425*. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top with your favorite toppings. (P.S. I just stretch the dough out onto a cookie sheet and roll the edges over to make a thicker edge crust!)
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden on the edges, and the cheese is melted on top.
Chipotle Chicken and Beans
This has strange ingredients, but tastes really good!
3/4 cup water, divided
1/2 cup reduced sodium chicken broth
1/2 cup uncooked longrain rice
6 boneless/skinless chicken breasts
1/4 tsp. salt
3 bacon strips, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 cup whole-berry cranberry sauce
4 1/2 tsp. finely chopped chipotle peppers in adobo sauce (canned)
1 1/2 tsp. fresh lime juice
1 (15 oz.) can of black beans (rinsed and drained)
1 (15 oz.) can of white kidney or cannellini beans (rinsed and drained)
In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each checken breast widthwise into six strips. Sprinkle with salt. In a large skillet coated with nonstick spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 tsp. drippings. In the drippings, saute onino and garlic until tender. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken juices run clear. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
For WW: This should be divided into 6 equal servings and 1 serving is 7 points
3/4 cup water, divided
1/2 cup reduced sodium chicken broth
1/2 cup uncooked longrain rice
6 boneless/skinless chicken breasts
1/4 tsp. salt
3 bacon strips, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 cup whole-berry cranberry sauce
4 1/2 tsp. finely chopped chipotle peppers in adobo sauce (canned)
1 1/2 tsp. fresh lime juice
1 (15 oz.) can of black beans (rinsed and drained)
1 (15 oz.) can of white kidney or cannellini beans (rinsed and drained)
In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each checken breast widthwise into six strips. Sprinkle with salt. In a large skillet coated with nonstick spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 tsp. drippings. In the drippings, saute onino and garlic until tender. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken juices run clear. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
For WW: This should be divided into 6 equal servings and 1 serving is 7 points
8/2/07
Cinnamon Ornaments
3/4 cup applesauce
1 bottle (4.12 oz) ground cinnamon
Mix applesauce with cinnamon to form a stiff dough. Roll dough to 1/4-inch thickness. Cut with cookie cutters. Make hole in top of ornament with skewer or straw. Carefully lay ornaments on rack to dry. Let dry 1-2 days or until thoroughly dry, turning occasionally. Hang with decorative thread or ribbon. May be decorated with decorator paste. Makes 12-15 ornaments.
1 bottle (4.12 oz) ground cinnamon
Mix applesauce with cinnamon to form a stiff dough. Roll dough to 1/4-inch thickness. Cut with cookie cutters. Make hole in top of ornament with skewer or straw. Carefully lay ornaments on rack to dry. Let dry 1-2 days or until thoroughly dry, turning occasionally. Hang with decorative thread or ribbon. May be decorated with decorator paste. Makes 12-15 ornaments.
Banana Pudding
I know banana pudding isn't hard to make but I have had several people ask me for this recipe. It can be lightened up a little by adding sugar free pudding, fat free sweetened condensed milk, skim milk, and fat free cool whip. I did this and I really couldn't tell the difference.
1 Package instant banana cream pudding (the big one)
3 c. cold milk
1 14oz. can sweetened condensed milk
1 T. vanilla
1 12 oz. tub cool whip
1 box vanilla wafers
4 to 5 bananas, sliced
Mix together pudding and milk until slightly thickened. Add sweetened condensed milk and vanilla. Fold in half of the cool whip. In a 9 x 13 pan place vanilla wafers on bottom and up sides of dish. Add half of the sliced bananas. Spread half of pudding mixture onto bananas. Repeat with wafers, bananas, and the rest of pudding mixture. Top with the rest of the cool whip. Refrigerate for several hours. Garnish with vanilla wafers.
1 Package instant banana cream pudding (the big one)
3 c. cold milk
1 14oz. can sweetened condensed milk
1 T. vanilla
1 12 oz. tub cool whip
1 box vanilla wafers
4 to 5 bananas, sliced
Mix together pudding and milk until slightly thickened. Add sweetened condensed milk and vanilla. Fold in half of the cool whip. In a 9 x 13 pan place vanilla wafers on bottom and up sides of dish. Add half of the sliced bananas. Spread half of pudding mixture onto bananas. Repeat with wafers, bananas, and the rest of pudding mixture. Top with the rest of the cool whip. Refrigerate for several hours. Garnish with vanilla wafers.
7/31/07
Lemon Slush
1 12oz. can frozen lemonade concentrate
4 c. sprite
ice
Place ingredients in a blender and blend unitl smooth. This is a really tart slush. If you prefer you can cut the concentrate in half.
4 c. sprite
ice
Place ingredients in a blender and blend unitl smooth. This is a really tart slush. If you prefer you can cut the concentrate in half.
7/30/07
Italian Grilled Potatoes
6 medium potatoes
salt and pepper
1 1/4 cups Italian dressing, divided
Cut potatoes diagonally into 1/4 " thick slices. Sprinkle with salt and pepper. Place in ziploc bag with 3/4 cup italian dressing--shaking to coat.
Coat food rack with vegetable cooking spray; place on grill over med/hi. Grill with lid on 20 min. or until tender (turning and basting occasionally)
salt and pepper
1 1/4 cups Italian dressing, divided
Cut potatoes diagonally into 1/4 " thick slices. Sprinkle with salt and pepper. Place in ziploc bag with 3/4 cup italian dressing--shaking to coat.
Coat food rack with vegetable cooking spray; place on grill over med/hi. Grill with lid on 20 min. or until tender (turning and basting occasionally)
Swiss Steak
4-6 cubed steaks
1 can cream of mushroom soup (10 oz.)
1 can stewed tomatoes with juice (14 oz.)
8 unpeeled red potatoes (quartered)
1 med. yellow onion, sliced in rings
1 Tbsp. Worchestershire sauce
1 can green beans
Season to taste.
Heat oven to 425*. Line a 13x9" pan with aluminum foil. Place steaks in pan and top with onion slices. Whisk together soup, tomatoes with juice, worcestershire sauce, and seasonings in bowl until well-blended. Pour over steaks and onions. Cover pan with foil. Bake for 45 minutes. Add potatoes, re-seal, and bake additional 45 minutes. Add green beans and bake 15 minutes. (Truthfully, I just dump it all in and cook it 1 hour and it all works out just fine without any fuss!) Tastes great served with a salad and some rolls, etc.
1 can cream of mushroom soup (10 oz.)
1 can stewed tomatoes with juice (14 oz.)
8 unpeeled red potatoes (quartered)
1 med. yellow onion, sliced in rings
1 Tbsp. Worchestershire sauce
1 can green beans
Season to taste.
Heat oven to 425*. Line a 13x9" pan with aluminum foil. Place steaks in pan and top with onion slices. Whisk together soup, tomatoes with juice, worcestershire sauce, and seasonings in bowl until well-blended. Pour over steaks and onions. Cover pan with foil. Bake for 45 minutes. Add potatoes, re-seal, and bake additional 45 minutes. Add green beans and bake 15 minutes. (Truthfully, I just dump it all in and cook it 1 hour and it all works out just fine without any fuss!) Tastes great served with a salad and some rolls, etc.
Ginger Chicken with Scallions
olive oil
1 lemon
4 quarter sized slices of ginger (unpeeled)
4 chicken breasts
1 Tbsp. cornstarch
1/2 cup chicken broth
3 cloves garlic (chopped)
1 c. sliced scallions
1/2 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. salt and pepper
1. Grate zest from 1/2 the lemon. Cut the remaining half into paper thin slices. Mince ginger.
2. Cook chicken in 2 tsp. olive oil until golden. Remove and cover.
3. In a small bowl, dissolve cornstarch in broth.
4. Add 2 tsp. olive oil to skillet. Cook lemon zest, ginger, garlic and scallions 1 minute.
5. Add cornstarch mixture and bring to a boil. Return chicken, lemon slices, sugar, red pepper flakes, and pepper. Return to boil. Cover, reduce the heat to low, simmer until chicken is cooked through. 5 minutes
6. Season with salt. Serve hot, with equal amounts of scallions and sauce.
1 lemon
4 quarter sized slices of ginger (unpeeled)
4 chicken breasts
1 Tbsp. cornstarch
1/2 cup chicken broth
3 cloves garlic (chopped)
1 c. sliced scallions
1/2 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. salt and pepper
1. Grate zest from 1/2 the lemon. Cut the remaining half into paper thin slices. Mince ginger.
2. Cook chicken in 2 tsp. olive oil until golden. Remove and cover.
3. In a small bowl, dissolve cornstarch in broth.
4. Add 2 tsp. olive oil to skillet. Cook lemon zest, ginger, garlic and scallions 1 minute.
5. Add cornstarch mixture and bring to a boil. Return chicken, lemon slices, sugar, red pepper flakes, and pepper. Return to boil. Cover, reduce the heat to low, simmer until chicken is cooked through. 5 minutes
6. Season with salt. Serve hot, with equal amounts of scallions and sauce.
Old Fashioned Lemonade
12 large lemons
8 cups cold water
1 1/4 cups superfine sugar
1 lemon, sliced for garnish
1. Microwave lemons for 10 secons. Cut in half and juice; you should have roughly 3 cups of juice.
2. In a large pitcher or pot, combine lemon juice, cold water and sugar. Stir to dissolve sugar.
3. Refrigerate for at least 1 hour or up to a day before. Stir before serving. Garnish with sliced lemons if desired.
8 cups cold water
1 1/4 cups superfine sugar
1 lemon, sliced for garnish
1. Microwave lemons for 10 secons. Cut in half and juice; you should have roughly 3 cups of juice.
2. In a large pitcher or pot, combine lemon juice, cold water and sugar. Stir to dissolve sugar.
3. Refrigerate for at least 1 hour or up to a day before. Stir before serving. Garnish with sliced lemons if desired.
7/27/07
Make Your Own Instant Oatmeal
(Okay, personally, this is not worth it to me, I'll just buy the ready-made packets, but if you are feeling particularly industrious, you go girl!)
3 cups Quick oats
salt
sugar
powdered milk
ziploc storage bags
Blend 1 cup of oats in a blender (1/2 cup at a time) until powdery.
Into each ziploc bag put:
2 Tbsp. of above powdered oats
1/4 cup of regular quick oats
1 tsp. powdered milk
1/8 tsp. salt
a pinch of sugar if you wish
This will make 8-10 packets.
To cook the oatmeal:
Dump the packet into a bowl and add 3/4 cup boiling water. Let stand for 2 minutes.
For Different Flavors:
Brown Sugar/Cinnamon
To each packet add 1 Tbsp. brown sugar and 1/4 tsp. cinnamon.
Apple/Cinnamon
To each packet add 2 Tbsp. dried apples and 1/4 tsp. cinnamon
Raisin and Brown Sugar
1 Tbsp. packed brown sugar and 1 Tbsp. raisisns
3 cups Quick oats
salt
sugar
powdered milk
ziploc storage bags
Blend 1 cup of oats in a blender (1/2 cup at a time) until powdery.
Into each ziploc bag put:
2 Tbsp. of above powdered oats
1/4 cup of regular quick oats
1 tsp. powdered milk
1/8 tsp. salt
a pinch of sugar if you wish
This will make 8-10 packets.
To cook the oatmeal:
Dump the packet into a bowl and add 3/4 cup boiling water. Let stand for 2 minutes.
For Different Flavors:
Brown Sugar/Cinnamon
To each packet add 1 Tbsp. brown sugar and 1/4 tsp. cinnamon.
Apple/Cinnamon
To each packet add 2 Tbsp. dried apples and 1/4 tsp. cinnamon
Raisin and Brown Sugar
1 Tbsp. packed brown sugar and 1 Tbsp. raisisns
Quick Key Lime Pie
2 eggs
1 egg yolk
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh lime juice (key limes if you can find them)
2 Tbsp. water
1-2 drops green food coloring (optional)
1 tsp. grated lime peel
1 ready-made graham cracker crust (it would probably taste better with a homemade graham cracker crust)
1 cup whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
In a large mixing bowl beat eggs and yolk with wire whisk until combined.
Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring (if desired) and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350* for 20 minutes until almost set in the center. Cool on wire rack for 1 hour. Refrigerate for at least 4 hours.
Chill small mixing bowl and beaters of electric mixter.
In chilled bowl beat cream, sugar, and vanilla on medium speed until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices.
1 egg yolk
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh lime juice (key limes if you can find them)
2 Tbsp. water
1-2 drops green food coloring (optional)
1 tsp. grated lime peel
1 ready-made graham cracker crust (it would probably taste better with a homemade graham cracker crust)
1 cup whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
In a large mixing bowl beat eggs and yolk with wire whisk until combined.
Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring (if desired) and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350* for 20 minutes until almost set in the center. Cool on wire rack for 1 hour. Refrigerate for at least 4 hours.
Chill small mixing bowl and beaters of electric mixter.
In chilled bowl beat cream, sugar, and vanilla on medium speed until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices.
7/26/07
Muddy Buddies
1 6oz. pkg (or 1 cup) semi-sweet chocolate chips
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups kellog's crispix cereal
1 cup powdered sugar
In a large microwave-safe bowl, melt chocolate for 1 minute. Stir and heat 30 seconds longer or until melted completely when stirred. Stir in peanut butter and peanuts. Gently stir in crispix cereal until evenly coated. Place powdered sugar in a 2 gallon ziploc bag. Add coated cereal to sugar and close bag (I usually fold the sides of the bag down first so I can roll them back up and not have it be all messy) Gently toss cereal mixture until evenly coated. Store in airtight container in refrigerator. 16 servings.
If you haven't tried these...they are divine! (Kellog's calls them "sweet minglers" but we always called them muddy buddies)
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups kellog's crispix cereal
1 cup powdered sugar
In a large microwave-safe bowl, melt chocolate for 1 minute. Stir and heat 30 seconds longer or until melted completely when stirred. Stir in peanut butter and peanuts. Gently stir in crispix cereal until evenly coated. Place powdered sugar in a 2 gallon ziploc bag. Add coated cereal to sugar and close bag (I usually fold the sides of the bag down first so I can roll them back up and not have it be all messy) Gently toss cereal mixture until evenly coated. Store in airtight container in refrigerator. 16 servings.
If you haven't tried these...they are divine! (Kellog's calls them "sweet minglers" but we always called them muddy buddies)
Teriyaki Chicken Kabobs
4 chicken breasts
1/4 cup soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger (or fresh)
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 c. pineapple chunks
Cut chicken in chunks. Marinate in soy sauce, water, honey, ginger, garlice and green onions. Cover and refrigerate for at least 3-4 hours. Drain meat, threat on skewere, alternating chicken, tomatoes,onions and pineapples. Broil 5-7 minutes.
1/4 cup soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger (or fresh)
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 c. pineapple chunks
Cut chicken in chunks. Marinate in soy sauce, water, honey, ginger, garlice and green onions. Cover and refrigerate for at least 3-4 hours. Drain meat, threat on skewere, alternating chicken, tomatoes,onions and pineapples. Broil 5-7 minutes.
Egg Nog Cream Cheese Dip (for fruit)
16 oz. cream cheese, softened
1 jar (7oz.) marshmallow creme
1/4 cup Braum's egg nog
1 1/2 tsp. vanilla extract
1/2 tsp ground nutmeg
In a mixing bowl, combine cream cheese, marshmallow creme, egg nog, vanilla and nutmeg. Beat until smooth. Place dip in serving bowl, then place serving bowl in the middle of a large platter. Arrange fruit decoratively on the platter surrounding the dip.
1 jar (7oz.) marshmallow creme
1/4 cup Braum's egg nog
1 1/2 tsp. vanilla extract
1/2 tsp ground nutmeg
In a mixing bowl, combine cream cheese, marshmallow creme, egg nog, vanilla and nutmeg. Beat until smooth. Place dip in serving bowl, then place serving bowl in the middle of a large platter. Arrange fruit decoratively on the platter surrounding the dip.
Cranberry Meatballs
Meatballs:
1 1/2 lbs. lean ground beef
1/2 lb. ground sausage
2 Eggs
2 slices of bread, crumbled
1/2 tsp. garlic powder
1 tsp. salt
1 Med. Onion, chopped
1/3 cup ketchup
6 Tbsp. parsley, chopped and divided
Sauce:
1-16oz. can while cranberry sauce
3/4 cup chili sauce
3 Tbsp. brown sugar
1 Tbsp. lemon juice
1 Tbsp. fresh rosemary, chopped
Meatballs: Heat oven to 350* Mix beef, sausage, eggs, crumbled bread, garlic powder, salt, onion, ketchup and 4 tbsp. chopped parsley. Blend well in a large bowl. Form into small, evenly sized balls and place on a large baking dish with sides.
Sauce: Mix cranberry sauce, chili sauce, brown sugar, lemon juice, rosemary, and remaining 2 Tbsp. chopped parsley. Heat in a saucepan over low heat until cranberry sauce melts. Pour over raw meatballs and bake 45 minutes at 350*
1 1/2 lbs. lean ground beef
1/2 lb. ground sausage
2 Eggs
2 slices of bread, crumbled
1/2 tsp. garlic powder
1 tsp. salt
1 Med. Onion, chopped
1/3 cup ketchup
6 Tbsp. parsley, chopped and divided
Sauce:
1-16oz. can while cranberry sauce
3/4 cup chili sauce
3 Tbsp. brown sugar
1 Tbsp. lemon juice
1 Tbsp. fresh rosemary, chopped
Meatballs: Heat oven to 350* Mix beef, sausage, eggs, crumbled bread, garlic powder, salt, onion, ketchup and 4 tbsp. chopped parsley. Blend well in a large bowl. Form into small, evenly sized balls and place on a large baking dish with sides.
Sauce: Mix cranberry sauce, chili sauce, brown sugar, lemon juice, rosemary, and remaining 2 Tbsp. chopped parsley. Heat in a saucepan over low heat until cranberry sauce melts. Pour over raw meatballs and bake 45 minutes at 350*
Cheesy Rice--Kid Pleaser!
1 1/2 cups uncooked white rice
3 cups water
1 tsp. salt
1 1/2 cups shredded Monterey Jack Cheese (about 6 oz.)
1/2 cup grated Parmesan Cheese
1/4 cup butter, softened
Heat rice, water and salt to boiling, stirring once or twice. Reduce heat, cover and simmer 14 minutes (do not lift lid, or stir!) Remove from heat. Fluff rice slightly with fork. Cover and let steam 5-10 minutes. Stir in cheeses and butter. (This is a dish kids love! I sometimes add some peas to it for a little more nutrition!)
3 cups water
1 tsp. salt
1 1/2 cups shredded Monterey Jack Cheese (about 6 oz.)
1/2 cup grated Parmesan Cheese
1/4 cup butter, softened
Heat rice, water and salt to boiling, stirring once or twice. Reduce heat, cover and simmer 14 minutes (do not lift lid, or stir!) Remove from heat. Fluff rice slightly with fork. Cover and let steam 5-10 minutes. Stir in cheeses and butter. (This is a dish kids love! I sometimes add some peas to it for a little more nutrition!)
Sausage Bread
1 recipe pizza dough
8 oz. mild Italian sausage-browned
8 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano
2 cloves garlic-mashed and minced
melted butter
Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or just your favorite. Shape dough into a rectangle about 8x12" Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400* for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1 inch slices.
Serves 6
8 oz. mild Italian sausage-browned
8 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano
2 cloves garlic-mashed and minced
melted butter
Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or just your favorite. Shape dough into a rectangle about 8x12" Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400* for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1 inch slices.
Serves 6
Oatmeal Dinner Rolls
2 cups water
1 cup quick-cooking oats
3 Tbsp. butter
1 pkg. active dry yeast (1/4 oz.)
1/3 cup warm water (110*-115*)
1/3 cup packed brown sugar
1 Tbsp. sugar
1-1/2 tsp. salt
1-3/4 to 5-1/4 cups all-purpose flour
In a saucepan, bring water to a boil. Add oats and butter. Cook and stir for 1 minute. Remove from heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour) Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in 2-9 inch round baking pans, coating with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350* for about 20-25 minutes, or until golden brown. Remove from pan to wire racks. Yields: 1 1/2 dozen
1 roll= 172 calories, 33 carbs, 4g. protein, 2 g. fat, 1 g. fiber
1 cup quick-cooking oats
3 Tbsp. butter
1 pkg. active dry yeast (1/4 oz.)
1/3 cup warm water (110*-115*)
1/3 cup packed brown sugar
1 Tbsp. sugar
1-1/2 tsp. salt
1-3/4 to 5-1/4 cups all-purpose flour
In a saucepan, bring water to a boil. Add oats and butter. Cook and stir for 1 minute. Remove from heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour) Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in 2-9 inch round baking pans, coating with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350* for about 20-25 minutes, or until golden brown. Remove from pan to wire racks. Yields: 1 1/2 dozen
1 roll= 172 calories, 33 carbs, 4g. protein, 2 g. fat, 1 g. fiber
Applescotch Pie
3 cups thinly sliced pared tart apples (about 4 medium)
1 cup packed brown sugar
1/4 cup water
1 Tbsp. fresh lemon juice
1/4 cup all-purpose flour
2 Tbsp. granulated sugar
3/4 tsp. salt
1 tsp. vanilla
3 Tbsp. butter
Pastry for 9-inch two-crust pie
Mix apple slices, brown sugar, wtaer and lemon juice in saucepan. Cover and cook over medium heat just until apples are tender...about 5 minutes.
Mix flour, granulated sugar and salt. Stir into apple mixture. Cook, sirring constantly, until syrup thickens, about 2 minutes. Remove from heat; stir in vanilla and butter.
Heat oven to 425*. Prepare pastry. Turn apple mixture into pastry-lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2-3" strips of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40-45 minutes until crust is golden brown.
6 servings: 630 calories per serving!!?
1 cup packed brown sugar
1/4 cup water
1 Tbsp. fresh lemon juice
1/4 cup all-purpose flour
2 Tbsp. granulated sugar
3/4 tsp. salt
1 tsp. vanilla
3 Tbsp. butter
Pastry for 9-inch two-crust pie
Mix apple slices, brown sugar, wtaer and lemon juice in saucepan. Cover and cook over medium heat just until apples are tender...about 5 minutes.
Mix flour, granulated sugar and salt. Stir into apple mixture. Cook, sirring constantly, until syrup thickens, about 2 minutes. Remove from heat; stir in vanilla and butter.
Heat oven to 425*. Prepare pastry. Turn apple mixture into pastry-lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2-3" strips of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40-45 minutes until crust is golden brown.
6 servings: 630 calories per serving!!?
Betty Crocker Lemon Meringue Pie
1 1/2 cups sugar
1/3 cup plus 1 Tbsp. cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten
3 Tbsp. butter
2 tsp. grated lemon zest
1/2 cup fresh lemon juice
2 drops yellow food coloring (optional)
9 inch baked pie shell
Pie Meringue (recipe below)
Heat oven to 400*. Mix sugar and cornstarch in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon zest, lemon juice and food coloring. Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake until delicate brown, about 10 minutes. Cool away from draft. Refrigerate any remaining pie.
6 servings: 480 calories per serving
Meringue
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/4 tsp. vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
(You can also make a LIME Meringue pie by decreasing cornstartch to 1/3 cup and omit butter. Substitue lime zest and 1/4 lime juice...and add green food coloring instead of yellow)
1/3 cup plus 1 Tbsp. cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten
3 Tbsp. butter
2 tsp. grated lemon zest
1/2 cup fresh lemon juice
2 drops yellow food coloring (optional)
9 inch baked pie shell
Pie Meringue (recipe below)
Heat oven to 400*. Mix sugar and cornstarch in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon zest, lemon juice and food coloring. Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake until delicate brown, about 10 minutes. Cool away from draft. Refrigerate any remaining pie.
6 servings: 480 calories per serving
Meringue
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/4 tsp. vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
(You can also make a LIME Meringue pie by decreasing cornstartch to 1/3 cup and omit butter. Substitue lime zest and 1/4 lime juice...and add green food coloring instead of yellow)
Mykin's Pumpkin Bread
2 1/2 c. sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
3 1/3 c. flour
2 c. cooked pumpkin
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
1 c. water
4 eggs
Combine sugar with all wet ingredients first. Then add all dry ingredients. Blend through. Bake in one large loaf pan for 1 hour or 4-5 small loaf pans for 35-45 min. Then glaze.
Glaze
1/2 c. sugar
2 Tbsp. water
1 tsp. vanilla
Heat until dissolved. Glaze with pastry brush.
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
3 1/3 c. flour
2 c. cooked pumpkin
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
1 c. water
4 eggs
Combine sugar with all wet ingredients first. Then add all dry ingredients. Blend through. Bake in one large loaf pan for 1 hour or 4-5 small loaf pans for 35-45 min. Then glaze.
Glaze
1/2 c. sugar
2 Tbsp. water
1 tsp. vanilla
Heat until dissolved. Glaze with pastry brush.
7/25/07
Quesadillas Con Frijoles Refritos
We are having this super-easy and tasty meal for lunch today. You can sneak other veggies in this dish too when your kids aren't looking!
1 cup fat-free refried beans
2 tablespoons hot salsa, plus more for dipping
12 6-inch corn tortillas1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1/3 cup chopped scallions
3/4 cup finely grated Monterey Jack cheese (3 ounces)
1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Combine refried beans and 2 tablespoons salsa in a small bowl.
3. Place a tortilla directly on a stovetop burner (gas or electric), set at medium, and toast, turning frequently with tongs, until softened, about 30 seconds. Wrap in a kitchen towel to keep warm while you soften the remaining tortillas in the same manner. (I just microwave mine all at the same time wrapped in paper towels and they are just fine)
4. Lay 6 of the softened tortillas on the prepared baking sheet. Divide the bean mixture among these tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with the remaining softened tortillas and press to seal. 5. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
NUTRITION INFORMATION: Per serving: 237 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 38 g carbohydrate; 10 g protein; 6 g fiber; 354 mg sodium; 186 mg potassium.
1 cup fat-free refried beans
2 tablespoons hot salsa, plus more for dipping
12 6-inch corn tortillas1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1/3 cup chopped scallions
3/4 cup finely grated Monterey Jack cheese (3 ounces)
1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Combine refried beans and 2 tablespoons salsa in a small bowl.
3. Place a tortilla directly on a stovetop burner (gas or electric), set at medium, and toast, turning frequently with tongs, until softened, about 30 seconds. Wrap in a kitchen towel to keep warm while you soften the remaining tortillas in the same manner. (I just microwave mine all at the same time wrapped in paper towels and they are just fine)
4. Lay 6 of the softened tortillas on the prepared baking sheet. Divide the bean mixture among these tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with the remaining softened tortillas and press to seal. 5. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
NUTRITION INFORMATION: Per serving: 237 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 38 g carbohydrate; 10 g protein; 6 g fiber; 354 mg sodium; 186 mg potassium.
7/23/07
Five Spice Turkey and Lettuce Wraps
I'm watching what I eat and this is a super-healthy meal!
1/2 cup water
1/2 cup instant brown rice
2 tsp. sesame oil
1 lb. 93% lean ground turkey
1 Tbsp. minced fresh ginger
1 lg. red bell pepper, finely diced
1 8oz. can of water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 Tbsp. Hoison sauce (check asian food aisle in market)
1 tsp. 5 spice powder
1/2 tsp. salt
2 Heads boston lettuce, leaves separated
1/2 cup chopped cilantro
1 large carrot, shredded (I use the pre-shredded kind)
1. Bring water to boil. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from heat.
2. Meanwhile, heat oil--add turkey and ginger--cook 6 minutes. Stir in cooked rice, bell pepper, water chestnuts, broth and hoison sauce, five spice powder and salt--cook 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leavs and top with cilantro and carrot and roll up into wraps.
285 calories, 11 g. fat, 24 g. carbs, 5 g. fiber, 26 g. protein (from Eating Well . Com)
1/2 cup water
1/2 cup instant brown rice
2 tsp. sesame oil
1 lb. 93% lean ground turkey
1 Tbsp. minced fresh ginger
1 lg. red bell pepper, finely diced
1 8oz. can of water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 Tbsp. Hoison sauce (check asian food aisle in market)
1 tsp. 5 spice powder
1/2 tsp. salt
2 Heads boston lettuce, leaves separated
1/2 cup chopped cilantro
1 large carrot, shredded (I use the pre-shredded kind)
1. Bring water to boil. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from heat.
2. Meanwhile, heat oil--add turkey and ginger--cook 6 minutes. Stir in cooked rice, bell pepper, water chestnuts, broth and hoison sauce, five spice powder and salt--cook 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leavs and top with cilantro and carrot and roll up into wraps.
285 calories, 11 g. fat, 24 g. carbs, 5 g. fiber, 26 g. protein (from Eating Well . Com)
Quick Salsa
2 14.5 oz cans of diced tomatoes
small yellow onion, diced
3 garlic cloves minced
Large handful of cilantro, chopped fine
Salt and Pepper to taste
2 Tbsp. sugar
1 1/2 tsp. salt
1 Jalapeno, minced
1 lime
Put all ingredients into a blender and puree to desired consistency. I play around with this and sometimes add a splash of vinegar...or cook it (it changes it's taste a bit) or use fresh tomatoes, etc.
small yellow onion, diced
3 garlic cloves minced
Large handful of cilantro, chopped fine
Salt and Pepper to taste
2 Tbsp. sugar
1 1/2 tsp. salt
1 Jalapeno, minced
1 lime
Put all ingredients into a blender and puree to desired consistency. I play around with this and sometimes add a splash of vinegar...or cook it (it changes it's taste a bit) or use fresh tomatoes, etc.
Homemade Tortilla Chips
4 Corn Tortillas
1 Tsp. Canola Oil
Salt to Taste (I use coarse kosher salt)
1. Preheat oven to 400*. Lightly oil 2 baking sheets.
2. Lightly brush one side of each tortilla with 1/4 tsp. oil and sprinkle with salt.
3. Stack tortillas and cut into 8 wedges. Arrange on baking sheets. Bake until crisp (8-10 minutes)
Per chip: 8 calories 0 g. fat 2 g. carb
1 Tsp. Canola Oil
Salt to Taste (I use coarse kosher salt)
1. Preheat oven to 400*. Lightly oil 2 baking sheets.
2. Lightly brush one side of each tortilla with 1/4 tsp. oil and sprinkle with salt.
3. Stack tortillas and cut into 8 wedges. Arrange on baking sheets. Bake until crisp (8-10 minutes)
Per chip: 8 calories 0 g. fat 2 g. carb
7/10/07
Turkey Mini Meatloaves
Our little 18 month old foster son ate almost 3 of these! He loved them! Good way to sneak in veggies!
1 lb. 93% lean ground turkey breast
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red pepper (we didn't use this)
1/2 cup uncooked whole wheat couscous (I didn't have any more of this, so I used bread crumbs and it came out just fine)
1 large egg, lightly beaten
2 tbps. worchestershire sauce
1 tbsp. dijon mustard (I'm not a mustard fan, so I didn't use it)
salt, pepper and 1/4 c. bbq sauce
1. Preheat oven to 400*. Generously spray a nontick muffin pan with cooking spray (yields 12).
2. Gently mix turkey, zucchini, onion, pepper, couscous, egg, worcestershire sauce, mustard pepper and salt in a large bowl, preferably with your hands without overworking it. Equally divide the mixture among the muffin cups. Spread bbq sauce on each loaf (I put a little in the mixture too!)
3. Bake until the meatloaves are cooked through...about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.
(This dish served with the healthy mac and cheese recipe below, a salad and fresh fruit makes a super-healthy dinner!)
1 lb. 93% lean ground turkey breast
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red pepper (we didn't use this)
1/2 cup uncooked whole wheat couscous (I didn't have any more of this, so I used bread crumbs and it came out just fine)
1 large egg, lightly beaten
2 tbps. worchestershire sauce
1 tbsp. dijon mustard (I'm not a mustard fan, so I didn't use it)
salt, pepper and 1/4 c. bbq sauce
1. Preheat oven to 400*. Generously spray a nontick muffin pan with cooking spray (yields 12).
2. Gently mix turkey, zucchini, onion, pepper, couscous, egg, worcestershire sauce, mustard pepper and salt in a large bowl, preferably with your hands without overworking it. Equally divide the mixture among the muffin cups. Spread bbq sauce on each loaf (I put a little in the mixture too!)
3. Bake until the meatloaves are cooked through...about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.
(This dish served with the healthy mac and cheese recipe below, a salad and fresh fruit makes a super-healthy dinner!)
Healthy Mac & Cheese
Okay, I tried this last night and it is SO yummy. You have to eat it right away, while it's warm and fresh, and it tastes almost afredo-sauce-like! With no butter!? It may seem like more of a hassle, but it comes together quickly and easily and so much tastier/healtheir than traditional mac and cheese.
2 cups uncooked whole-wheat elbow noodles
1 (10 oz.) pkg. of frozen chopped broccoli (I used 14 oz. pkg. and use Bird's eye, it gives you good chopped broccoli, and not all those woody little stems and no tops!)
1 3/4 cups low-fat milk, divided
3 tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground white pepper (I just used black)
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded parmesan cheese (I just used 1 cup shredded italian blend cheeses...and forgot the cheddar/parmesan combo.)
1 tsp. dijon mustard (I didn't use it)
1. Bring large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli to the pot and boil 4-5 additional minutes.
2. Heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk remaining 1/4 cup milk, flour, garlic powder, salt and pepper in small bown until combined. Add the flour mixture to the simmering milk. Return to a simmer and cook, whisking continuously, until the mixture is thickened (2-3 minutes). Remove from heat and whisk in cheese.
3. Drain pasta and broccoli and add to the cheese sauce. Return to heat and cook, stirring through until heated (about 1 minute...I didn't do that!)
2 cups uncooked whole-wheat elbow noodles
1 (10 oz.) pkg. of frozen chopped broccoli (I used 14 oz. pkg. and use Bird's eye, it gives you good chopped broccoli, and not all those woody little stems and no tops!)
1 3/4 cups low-fat milk, divided
3 tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground white pepper (I just used black)
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded parmesan cheese (I just used 1 cup shredded italian blend cheeses...and forgot the cheddar/parmesan combo.)
1 tsp. dijon mustard (I didn't use it)
1. Bring large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli to the pot and boil 4-5 additional minutes.
2. Heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk remaining 1/4 cup milk, flour, garlic powder, salt and pepper in small bown until combined. Add the flour mixture to the simmering milk. Return to a simmer and cook, whisking continuously, until the mixture is thickened (2-3 minutes). Remove from heat and whisk in cheese.
3. Drain pasta and broccoli and add to the cheese sauce. Return to heat and cook, stirring through until heated (about 1 minute...I didn't do that!)
2/13/07
Mini-Meatball Soup
Okay, I've been neglecting this place because I haven't been in a cooking "mood" lately. But I'm starting to feel like getting in some steaming, hearty soups before the last bit of cold weather leaves us. I went to a Grand Opening of a Tuesday Morning store and found 2 Rachael Ray cookbooks for $10... this recipe came out of her first one and it's pretty tasty and the kids like it!
1 pound lean ground beef
1 egg
1/2 cup Italian bread crumbs
1/3 cup grated Parmigiano Reggiano cheese
1 tsp. garlic powder
1/2 med. spanish onion, chopped, plus 1/4 cup onion minced
Freshly ground pepper and salt to taste
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 tbsp. extra-virgin olive oil
2 pinches ground nutmeg
3--15oz. cans chicken broth
1/2 cup ditalini noodles
A handful of chopped fresh parsley
Preheat oven to 375*F or a nonstick skillet to medium/hi heat.
Combine meat, egg, bread crumbs, cheese, garlic powder, the miched onion, salt, and pepper. Form 1/2 inch mini meatballs and place on a nonstick cookie sheet or drop into preheated nonstick skillet and cover pan with loose foil. Bake or cook onthe stovetop for 12 minutes to brown balls. If you are using stovetop method, give the pan a shake every now and then to rotate the balls and brown them evenly.
While meatballs are cooking, saute chopped carrot, celery, onion, and garlic in olive oil over medium heat in a soup pot or deep frying pan. Sprinkle vegetables with nutmeg, salt and pepper. Cook 5 minutes. Add broth and trun heat up to high. When broth boils, drop in ditalinin. Reduce heat to simmer. Cook 8-10 minutes until pasta is al dente. Drop in meatballs and parsley and serve with crusty bread and a salad.
1/3/07
World Famous Chicken Enchilada Dip
I got this recipe from my friend Marisa and it is very easy and very yummy!
2 0r 3 chicken breast, boiled and shredded
2 cans rotel
2 8oz. pkg. cream cheese
2 c. grated cheddar cheese
cilantro, as much as you like
3 -4 green onions, optional
Add all ingredients into a mirowave safe bowl. Mix together and heat in microwave until cream cheese and cheddar cheese are melted together. Serve with tortilla chips.
2 0r 3 chicken breast, boiled and shredded
2 cans rotel
2 8oz. pkg. cream cheese
2 c. grated cheddar cheese
cilantro, as much as you like
3 -4 green onions, optional
Add all ingredients into a mirowave safe bowl. Mix together and heat in microwave until cream cheese and cheddar cheese are melted together. Serve with tortilla chips.
Carmel Pecan Roll-Ups
I was looking through my recipes the other day and found this one. I had forgotten about it. I made it for breakfast and it is delicious.
8 oz. cream cheese
1/4 c. powder sugar
2 T. melted butter
1 c. brown sugar
1/3 c. maple syrup
1/4 c. melted butter
1/2 c. chopped pecans
2 tubes Hungary Jack Biscuits
Combine 8 oz. soft cream cheese, 1/4c. powder sugar, 2 T. melted butter.
In separate bowl combine 1 c. brown sugar, 1/3 c. maple syrup, 1/4 c. melted butter, and 1/2 c. chopped pecans.
Roll out biscuits into 4 inch circles. Place 2 T. cream cheese filling in the middle and roll up like a burrito. Place in greased cake pan and pour brown sugar mixture over top. Bake at 350 degrees for about 20 or until golden brown.
8 oz. cream cheese
1/4 c. powder sugar
2 T. melted butter
1 c. brown sugar
1/3 c. maple syrup
1/4 c. melted butter
1/2 c. chopped pecans
2 tubes Hungary Jack Biscuits
Combine 8 oz. soft cream cheese, 1/4c. powder sugar, 2 T. melted butter.
In separate bowl combine 1 c. brown sugar, 1/3 c. maple syrup, 1/4 c. melted butter, and 1/2 c. chopped pecans.
Roll out biscuits into 4 inch circles. Place 2 T. cream cheese filling in the middle and roll up like a burrito. Place in greased cake pan and pour brown sugar mixture over top. Bake at 350 degrees for about 20 or until golden brown.
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