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
10/9/07
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
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