Lowfat and refreshing! I made these this morning and they were pretty simple. The glaze may need a little more liquid added I've found I'll let you decide.
you will need
3/4 cup butter
3/4 granulated sugar
2 teaspoons grated fresh lemon zest (approx. 1 large lemon)
1 egg
2 1/4 cup flour
1/4 teaspoon salt
glaze
2 cups powdered sugar
2 tablespoons lemon juice (I added a little more)
2 tablespoons water
1/4 cup coarse white sparking sugar
1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. add lemon zest and egg; beat until well blended. on low speed gradually beat in flour and salt until well blended.
2. Heat oven to 350f. On floured surface roll dough to 1/8 thick. Cut with snowflake cookie cutters (or star cookie cutters) Place on ungreased cookie sheets 2 inches apart.
3. Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks cool completely about 10 mintues.
4. In small bowl mix powdered sugar, lemon juice and water. Spread glaze on cookies, sprinkle tops with coarse sugar and allow to dry. Store in airtight container.
makes 6 dozen cookies
Thursday, December 17, 2009
Peppermint swirls
These are so easy and yummy once baked they look like peppermint candies
You will need:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon peppermint extract (a little more if you like it a little more minty)
1/4 teaspoon red food coloring
2 tablespoons granulated sugar
1. heat oven to 350F. In a large bowl beat butter powdered sugar and vanilla with mixer on medium speed or mix with spoon. Stir in flour. Divide dough in half. stir in peppermint extract and food color into one half of dough. Divide each color dough in half.
2. On surface generously sprinklied with flour, shape each into rope 12 inches long. place 2 ropes, 1 red and 1 white side by side. twist ropes repeat with remaining 2 pieces of dough.
3. Cut twisted ropes into 1/2 inch pieces; shape each into ball. On ungreased cookie sheet, place balls about 1 inch apart. Flatten to about 1/4 inch thickness with greased bottom of glass dipped in granulated sugar.
4. Bake 7 to 9 minutes or until set. Removed from cookie sheet to cooling rack. Cool
Makes about 4 dozen cookies.
You will need:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon peppermint extract (a little more if you like it a little more minty)
1/4 teaspoon red food coloring
2 tablespoons granulated sugar
1. heat oven to 350F. In a large bowl beat butter powdered sugar and vanilla with mixer on medium speed or mix with spoon. Stir in flour. Divide dough in half. stir in peppermint extract and food color into one half of dough. Divide each color dough in half.
2. On surface generously sprinklied with flour, shape each into rope 12 inches long. place 2 ropes, 1 red and 1 white side by side. twist ropes repeat with remaining 2 pieces of dough.
3. Cut twisted ropes into 1/2 inch pieces; shape each into ball. On ungreased cookie sheet, place balls about 1 inch apart. Flatten to about 1/4 inch thickness with greased bottom of glass dipped in granulated sugar.
4. Bake 7 to 9 minutes or until set. Removed from cookie sheet to cooling rack. Cool
Makes about 4 dozen cookies.
Sunday, December 13, 2009
Classic Christmas cookies
this recipe makes 3-4 dozen
You will need:
assorted Christmas cookie cutters
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 pound (2 sticks) unsalted butter at room temperature, cut into 1 inch pieces
2 eggs
1. in a medium mixing bowl, sift together the flour, baking powder and salt. Set the bowl aside.
2. In a large mixing bowl. put the butter and, with your hands or a rubber spatula, mash it to soften until it is smooth and not lumpy. Add the sugar and, still using your hands or the spatula, blend it with the butter until the mixture looks like light yellow colored mashed potatoes., about 2 minutes. One at a time break each egg into the butter mixture and mix until completely blended in. Add the flour mixture and continue mixing until a smooth dough forms , 2 to 3 minutes more. gather the dough into a ball, wrap it in plastic wrap and put it into the regfrigerator for at least 1 hour (or as long as overnight).
3. Before baking position a rack in the center of the oven and preheat the oven to 350f. Line a cookie sheet with parchment paper.
4. remove the dough from the refrigerator and unwrap it dust a work surface with flour. Roll the dough out until it is 1/2 inch thick.
5. using cookie cutters of your choice, cut out the dough and put the cut out pieces on the lined cookie sheet when the cookie sheet is full bake the cookies until golden brown 12 to 15 minutes. remove the cookie sheet to a wire rack to cool.
6. repeat with remaining dough and another cool, lined cookie sheet.
When the cookies have cooled to room temp. decorate them as you like and let them dry completely store in air tight container in the refrigerator for up to 2 weeks
You will need:
assorted Christmas cookie cutters
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 pound (2 sticks) unsalted butter at room temperature, cut into 1 inch pieces
2 eggs
1. in a medium mixing bowl, sift together the flour, baking powder and salt. Set the bowl aside.
2. In a large mixing bowl. put the butter and, with your hands or a rubber spatula, mash it to soften until it is smooth and not lumpy. Add the sugar and, still using your hands or the spatula, blend it with the butter until the mixture looks like light yellow colored mashed potatoes., about 2 minutes. One at a time break each egg into the butter mixture and mix until completely blended in. Add the flour mixture and continue mixing until a smooth dough forms , 2 to 3 minutes more. gather the dough into a ball, wrap it in plastic wrap and put it into the regfrigerator for at least 1 hour (or as long as overnight).
3. Before baking position a rack in the center of the oven and preheat the oven to 350f. Line a cookie sheet with parchment paper.
4. remove the dough from the refrigerator and unwrap it dust a work surface with flour. Roll the dough out until it is 1/2 inch thick.
5. using cookie cutters of your choice, cut out the dough and put the cut out pieces on the lined cookie sheet when the cookie sheet is full bake the cookies until golden brown 12 to 15 minutes. remove the cookie sheet to a wire rack to cool.
6. repeat with remaining dough and another cool, lined cookie sheet.
When the cookies have cooled to room temp. decorate them as you like and let them dry completely store in air tight container in the refrigerator for up to 2 weeks
Cheesecake balls
1. Bake a regular cheesecake following the instructions of your favorite cheesecake recipe. (The Serendipity cookbook has a great one!) or use a ready made one to save time!
2. Once the cheesecake has set use a cookie or ice cream scoop to mold the cheesecake into a round ball shape.
3. Dip the cheesecake in chocolate (We've used both white, milk, and dark chocolate before, and then in your favorite topping...Nuts, Oreos, chocolate chips, etc.)
4. Place on a baking sheet, for ease of eating you can put a lollipop stick in the middle and place in the fridge to harden. (You can also wait for the first layer to harden a little and then drizzle another type of chocolate on top!)
2. Once the cheesecake has set use a cookie or ice cream scoop to mold the cheesecake into a round ball shape.
3. Dip the cheesecake in chocolate (We've used both white, milk, and dark chocolate before, and then in your favorite topping...Nuts, Oreos, chocolate chips, etc.)
4. Place on a baking sheet, for ease of eating you can put a lollipop stick in the middle and place in the fridge to harden. (You can also wait for the first layer to harden a little and then drizzle another type of chocolate on top!)
oreo balls
All you need are 3 ingredients.
1 package of oreos
1 package of cream cheese (softened)
1 package of almond bark or other melting chocolate
First you dump all the oreos into a food processor and grind em up until super fine...it'll look like dirt when you're done
Then toss in that hunk of cream cheese and dig in with your hands...I've found no other way that works on this. You really have to work for awhile to get it all incorporated.
Then roll out the mixture into inch sized balls and lay on wax paper covered cookie sheet. Pop em in the freezer for 10-15 minutes.
While your "balls" are freezing melt the chocolate the way you choose (I did microwave). Drop the balls into the chocolate, coat well, shake off excess, and put back onto wax paper covered cookie sheet. Once complete, pop 'em back into the freezer for a while to harden.
1 package of oreos
1 package of cream cheese (softened)
1 package of almond bark or other melting chocolate
First you dump all the oreos into a food processor and grind em up until super fine...it'll look like dirt when you're done
Then toss in that hunk of cream cheese and dig in with your hands...I've found no other way that works on this. You really have to work for awhile to get it all incorporated.
Then roll out the mixture into inch sized balls and lay on wax paper covered cookie sheet. Pop em in the freezer for 10-15 minutes.
While your "balls" are freezing melt the chocolate the way you choose (I did microwave). Drop the balls into the chocolate, coat well, shake off excess, and put back onto wax paper covered cookie sheet. Once complete, pop 'em back into the freezer for a while to harden.
Peppermint snowballs
Ingredients
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 teaspoon peppermint extract (recommended: McCormick)
1/3 cup crushed peppermint candies, plus more for garnishing
1 cup powdered sugar, divided
Directions
Preheat the oven to 350 degrees F.
Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
As the cookies cool, they will flatten slightly.
Variation: Peppermint Candy Cane Twists
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 cup all-purpose flour
1/2 teaspoon peppermint extract (recommended: McCormick)
1/2 teaspoon red food coloring
Preheat the oven to 375 degrees F.
Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.
Yield: 24 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes per batch
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 teaspoon peppermint extract (recommended: McCormick)
1/3 cup crushed peppermint candies, plus more for garnishing
1 cup powdered sugar, divided
Directions
Preheat the oven to 350 degrees F.
Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
As the cookies cool, they will flatten slightly.
Variation: Peppermint Candy Cane Twists
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 cup all-purpose flour
1/2 teaspoon peppermint extract (recommended: McCormick)
1/2 teaspoon red food coloring
Preheat the oven to 375 degrees F.
Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.
Yield: 24 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes per batch
Mandel Kakor (Swedish Almond butter cookies) or Mandel Gubbar
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 oz almond extract
3 tablespoons heavy cream
1 egg beaten
swedish pearl sugar or cake decorating sprinkles
1. preheat oven to 350F
2. combine butter and sugar in a large bowl. using a mixer at medium high speed beat until light. Add flour, baking powder and salt; beat well. add almond extract and heavy cream. mix well.
3. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. flatten each ball into a 4 inch circle . Refrigerate 10 mintues.
4. Place dough rounds onto baking sheet. brush tops with beaten egg. sprinkle pearl sugar on top.
5. Bake 20 minutes remove from oven. Decrease temp to 300F
6 cut each round into 10 slices, then cut each slice in half except short ends. return to oven and bake 20 minutes for crispy cookies or 10 minutes for more chewier cookies makes about 70 cookies.
1 cup granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 oz almond extract
3 tablespoons heavy cream
1 egg beaten
swedish pearl sugar or cake decorating sprinkles
1. preheat oven to 350F
2. combine butter and sugar in a large bowl. using a mixer at medium high speed beat until light. Add flour, baking powder and salt; beat well. add almond extract and heavy cream. mix well.
3. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. flatten each ball into a 4 inch circle . Refrigerate 10 mintues.
4. Place dough rounds onto baking sheet. brush tops with beaten egg. sprinkle pearl sugar on top.
5. Bake 20 minutes remove from oven. Decrease temp to 300F
6 cut each round into 10 slices, then cut each slice in half except short ends. return to oven and bake 20 minutes for crispy cookies or 10 minutes for more chewier cookies makes about 70 cookies.
Saturday, July 18, 2009
Christmas Popcorn cake
This week is Christmas in July around our house so I thought I'd share a christmas recipe
You will need:
8 cups popped popcorn
10 oz. assorted gum drops
2 cups salted peanuts
1/2 cup butter or margarine (1 stick)
1/2 cup canola oil
1lb marshmellows
1. In a large bowl combine popcorn, gum drops and 2 cups salted peanuts.
2. In a medium saucepan, melt together 1/2 cup butter, 1/2 cup canola oil and marshmellows. Stir together until blended.
3. Pour over popcorn mixture and carefully stir until evenly coated.
4. Lightly pack into a buttered angel food or bundt cake pan.
5.Let cool completely, about six hours. Remove from pan and sprinkle with colored sugar. To Serve slice thinly.
You will need:
8 cups popped popcorn
10 oz. assorted gum drops
2 cups salted peanuts
1/2 cup butter or margarine (1 stick)
1/2 cup canola oil
1lb marshmellows
1. In a large bowl combine popcorn, gum drops and 2 cups salted peanuts.
2. In a medium saucepan, melt together 1/2 cup butter, 1/2 cup canola oil and marshmellows. Stir together until blended.
3. Pour over popcorn mixture and carefully stir until evenly coated.
4. Lightly pack into a buttered angel food or bundt cake pan.
5.Let cool completely, about six hours. Remove from pan and sprinkle with colored sugar. To Serve slice thinly.
Orange Soda Cake cones
18 ice-cream cones with flat bottoms
2 cups Gold Medal® all-purpose flour
1 cup sugar
1/2 cup shortening
1/2 cup finely crushed orange-flavored hard candy
1 cup orange-flavored soda pop
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated orange peel
2 eggs
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Additional finely crushed orange-flavored hard candy, if desired
9 orange candy cane sticks or plastic straws
1. Heat oven to 350ºF. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches.
2. Beat flour, sugar, shortening, 1/4 cup of the crushed candy, the soda pop, baking powder, baking soda, salt, orange peel and eggs in medium bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into cones, filling each to within about 1/4 inch of top.
3. Bake 20 to 23 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack. Cool completely, about 1 hour.
4. Stir together frosting and remaining 1/4 cup crushed candy; spread over cupcakes. Sprinkle with additional candy. Cut or break candy sticks in half; insert into each frosted cupcake cone.
2 cups Gold Medal® all-purpose flour
1 cup sugar
1/2 cup shortening
1/2 cup finely crushed orange-flavored hard candy
1 cup orange-flavored soda pop
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated orange peel
2 eggs
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Additional finely crushed orange-flavored hard candy, if desired
9 orange candy cane sticks or plastic straws
1. Heat oven to 350ºF. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches.
2. Beat flour, sugar, shortening, 1/4 cup of the crushed candy, the soda pop, baking powder, baking soda, salt, orange peel and eggs in medium bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into cones, filling each to within about 1/4 inch of top.
3. Bake 20 to 23 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack. Cool completely, about 1 hour.
4. Stir together frosting and remaining 1/4 cup crushed candy; spread over cupcakes. Sprinkle with additional candy. Cut or break candy sticks in half; insert into each frosted cupcake cone.
Root Beer Float Cake
Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Root Beer-Spiced Whipped Cream
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons crushed hard root beer candies
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter; set aside. Pour remaining batter into pan.
3. Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.
4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. In chilled small bowl, beat spiced whipped cream ingredients on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.
High Altitude (3500-6500 ft): Make cake mix following High Altitude directions for 13x9-inch pan on box.
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Root Beer-Spiced Whipped Cream
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons crushed hard root beer candies
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter; set aside. Pour remaining batter into pan.
3. Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.
4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. In chilled small bowl, beat spiced whipped cream ingredients on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.
High Altitude (3500-6500 ft): Make cake mix following High Altitude directions for 13x9-inch pan on box.
Wednesday, June 3, 2009
Peanut butter dream bars
Serves 8
Calories per serving: 157
1/2 cup low-calorie thin chocolate wafers, finely ground in a food processor
1/2 cup old-fashioned oats
1/3 cup confectioners’ sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
1/4 cup creamy reduced-fat peanut butter
1 1/2 ounces reduced-fat cream cheese, room temperature
2 teaspoon pure vanilla extract
2 tablespoons semisweet chocolate chips, melted
1. Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.
2. Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.
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3. Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.
4. Spread the chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.
Calories per serving: 157
1/2 cup low-calorie thin chocolate wafers, finely ground in a food processor
1/2 cup old-fashioned oats
1/3 cup confectioners’ sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
1/4 cup creamy reduced-fat peanut butter
1 1/2 ounces reduced-fat cream cheese, room temperature
2 teaspoon pure vanilla extract
2 tablespoons semisweet chocolate chips, melted
1. Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.
2. Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.
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3. Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.
4. Spread the chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.
Vanilla Cupcakes Low cal
Makes 12 cupcakes
Calories per serving: 204
For the frosting
3 large egg whites
1 cup sugar
Pinch salt
3/4 teaspoon vanilla extract
Finely grated zest of 1/2 lemon
For the cupcakes
1 1/4 cup all-purpose flour
1/2 cup finely ground almonds
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 1/4 cups peeled zucchini, finely grated
1. Preheat the oven to 350 degrees.
2. To make the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
3. Remove the bowl from the heat. Using a handheld electric or standing mixer set on high, beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes. Blend in the lemon zest until smooth — once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
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4. To make the cupcakes: Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.
5. In a bowl, whisk together the flour, almonds and baking powder; set aside. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld or standing mixer until thick and light-colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated.
6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
7. Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.
Calories per serving: 204
For the frosting
3 large egg whites
1 cup sugar
Pinch salt
3/4 teaspoon vanilla extract
Finely grated zest of 1/2 lemon
For the cupcakes
1 1/4 cup all-purpose flour
1/2 cup finely ground almonds
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 1/4 cups peeled zucchini, finely grated
1. Preheat the oven to 350 degrees.
2. To make the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
3. Remove the bowl from the heat. Using a handheld electric or standing mixer set on high, beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes. Blend in the lemon zest until smooth — once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
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Steak With Cauliflower "Mashed" Potatoes
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4. To make the cupcakes: Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.
5. In a bowl, whisk together the flour, almonds and baking powder; set aside. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld or standing mixer until thick and light-colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated.
6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
7. Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.
Southwestern Turkey Burgers With Sweet Potato Fries
Serves 4
Calories per serving, turkey burger: 342
Calories per serving, sweet potato fries: 89
For the sweet potato fries
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime
For the turkey burger
1 1/3 pounds lean ground turkey
1 4-ounce can diced green chiles, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
2–3 spritzes canola oil in a mister
3 ounces 50%-reduced-fat pepper-jack cheese, cut into thin slices
4 whole-wheat Kaiser rolls
Romaine lettuce leaves
Tomato, sliced
Red onion, sliced
1/2 avocado, sliced
1. For the sweet potato fries, preheat the oven to 425 degrees.
2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
4. Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook.
5. Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute.
6. Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
7. To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.
Calories per serving, turkey burger: 342
Calories per serving, sweet potato fries: 89
For the sweet potato fries
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime
For the turkey burger
1 1/3 pounds lean ground turkey
1 4-ounce can diced green chiles, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
2–3 spritzes canola oil in a mister
3 ounces 50%-reduced-fat pepper-jack cheese, cut into thin slices
4 whole-wheat Kaiser rolls
Romaine lettuce leaves
Tomato, sliced
Red onion, sliced
1/2 avocado, sliced
1. For the sweet potato fries, preheat the oven to 425 degrees.
2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
4. Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook.
5. Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute.
6. Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
7. To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.
Low Cal Cookies and Cream Milkshake
Serves 4
Calories per serving: 169
1 pint low-fat chocolate ice cream, slightly softened
2 packages low-calorie chocolate wafers (about 30 total)
1/3 cup low-fat (1-percent) milk
1 teaspoon pure vanilla extract
In a blender, place the ice cream, chocolate wafers and 1-percent milk. Add the pure vanilla extract and blend until most of the wafers are broken, leaving a few larger chunks. Pour into 4 glasses and enjoy.
You can always change the vanilla extract to another flavored extract such as peppermint or almond!
Calories per serving: 169
1 pint low-fat chocolate ice cream, slightly softened
2 packages low-calorie chocolate wafers (about 30 total)
1/3 cup low-fat (1-percent) milk
1 teaspoon pure vanilla extract
In a blender, place the ice cream, chocolate wafers and 1-percent milk. Add the pure vanilla extract and blend until most of the wafers are broken, leaving a few larger chunks. Pour into 4 glasses and enjoy.
You can always change the vanilla extract to another flavored extract such as peppermint or almond!
Banana Cake
Ingredients
1 1/2 cup sugar
1/2 cup solid vegetable shortening
2 eggs, separated
2 or 3 bananas, mashed
1 teaspoon baking soda
1 cup sour milk or buttermilk
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Directions
Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.
1 cup sugar
1/2 cup solid vegetable shortening
1/2 cup butter
1 large package banana (if you can't find it vanilla works well too) pudding, not instant
1 cup milk
1 teaspoon vanilla
Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.
1 1/2 cup sugar
1/2 cup solid vegetable shortening
2 eggs, separated
2 or 3 bananas, mashed
1 teaspoon baking soda
1 cup sour milk or buttermilk
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Directions
Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.
1 cup sugar
1/2 cup solid vegetable shortening
1/2 cup butter
1 large package banana (if you can't find it vanilla works well too) pudding, not instant
1 cup milk
1 teaspoon vanilla
Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.
Chocolate Brownie With Raspberries and White Chocolate Chips
Serves 9
Calories per serving: 291
1 heaping cup fresh raspberries
2 cups butternut squash, peeled and finely grated
1/2 cup white chocolate, chopped into small chunks
1 cup ground almonds
1 1/4 cups sugar
3 large eggs
1/4 cup self-rising flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Cocoa powder, for garnish
1. Preheat the oven to 400 degrees.
2. Line the pan with parchment paper. A big square placed over the top is enough, if you then cut into each corner to make a neat pleat. It's also a good idea to dot a tiny bit of oil on the base and sides to help the paper stick down.
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3. Add the eggs and sugar into a large bowl, and using a handheld or standing mixer, beat on medium-high speed 4 to 5 minutes, until pale, fluffy and quadrupled in size.
4. Add the grated butternut squash and the flour, ground almonds, cocoa powder, salt and baking powder. Beat until well incorporated. Pour half of this mixture into the prepared pan. Scatter the raspberries and chocolate chips over the top. Top with remaining batter.
5. Bake for 20 minutes until just cooked.
6. Let cool in the pan for 20 minutes and garnish with sifted cocoa powder before serving.
Calories per serving: 291
1 heaping cup fresh raspberries
2 cups butternut squash, peeled and finely grated
1/2 cup white chocolate, chopped into small chunks
1 cup ground almonds
1 1/4 cups sugar
3 large eggs
1/4 cup self-rising flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Cocoa powder, for garnish
1. Preheat the oven to 400 degrees.
2. Line the pan with parchment paper. A big square placed over the top is enough, if you then cut into each corner to make a neat pleat. It's also a good idea to dot a tiny bit of oil on the base and sides to help the paper stick down.
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Healthy Potato Skins
Skinny Down-Home Chicken Pot Pie
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
3. Add the eggs and sugar into a large bowl, and using a handheld or standing mixer, beat on medium-high speed 4 to 5 minutes, until pale, fluffy and quadrupled in size.
4. Add the grated butternut squash and the flour, ground almonds, cocoa powder, salt and baking powder. Beat until well incorporated. Pour half of this mixture into the prepared pan. Scatter the raspberries and chocolate chips over the top. Top with remaining batter.
5. Bake for 20 minutes until just cooked.
6. Let cool in the pan for 20 minutes and garnish with sifted cocoa powder before serving.
Skinny Down home Chicken pot pie
Serves 6
Calories per serving: 372
3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breasts cut into small cubes
2 boneless, skinless chicken thighs cut into small cubes
1 bay leaf
Recipes From This Episode
Healthy Potato Skins
Chocolate Brownie With Raspberries
and White Chocolate Chips
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Main "Cook Yourself Thin" Site
2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
6 sheets of phyllo dough
1 tablespoon olive oil, for brushing
1. Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.
2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.
4. Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.
5. Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.
Calories per serving: 372
3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breasts cut into small cubes
2 boneless, skinless chicken thighs cut into small cubes
1 bay leaf
Recipes From This Episode
Healthy Potato Skins
Chocolate Brownie With Raspberries
and White Chocolate Chips
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
6 sheets of phyllo dough
1 tablespoon olive oil, for brushing
1. Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.
2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.
4. Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.
5. Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.
Monday, May 18, 2009
Sweet Potato Fries
2 sweet potatoes (about 1 lb each)
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime
1. For the sweet potato fries, preheat the oven to 425 degrees.
2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt (sometimes they don't need more salt so taste before adding more salt) Then spinkle with the juice of 1/2 a lime.
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime
1. For the sweet potato fries, preheat the oven to 425 degrees.
2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt (sometimes they don't need more salt so taste before adding more salt) Then spinkle with the juice of 1/2 a lime.
Sunday, May 17, 2009
Uptown Banana Pudding Cheesecake
Uptown Banana Pudding Cheesecake
Prep: 15 min., Bake: 1 hr., Cook: 1 min., Chill 8 hrs.
Yield
Makes 10 to 12 servings
Ingredients
1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue
Preparation
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
Prep: 15 min., Bake: 1 hr., Cook: 1 min., Chill 8 hrs.
Yield
Makes 10 to 12 servings
Ingredients
1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue
Preparation
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
Wednesday, May 13, 2009
Mint Chocolate Cupcakes & Iced Cappuccino Delight
Mint Chocolate Cupcakes
Makes 12 cupcakes
Calories per serving: 336
For the cupcakes
2 large eggs
3/4 cup sugar
1 heaping cup peeled and finely grated sweet potato
1/2 cup finely ground almonds
3/4 cup plain flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1 tablespoon Dutch process cocoa powder
2 teaspoon baking powder
3/4 cup dark chocolate chips or mint chocolate bar cut into chunks
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For the icing
2 cups confectioners' sugar
2 ounces unsalted butter, room temperature
1/2 teaspoon green food coloring
1 teaspoon peppermint extract
2 tablespoons cold water
For the top
Shavings of dark chocolate
1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.
2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed.
3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.
4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.
5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.
6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.
7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.
Iced Cappuccino Delight
Serves 4
Calories per serving: 110
For the cappuccino
1 cup coffee, cooled, or 2 shots espresso
1 cup skim milk
3 tablespoons fat-free plain Greek yogurt
5 tablespoons fat-free chocolate syrup
1 cup ice
For the whipped cream
1/2 cup heavy cream
1 teaspoon confectioners' sugar
1. For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired.
2. For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.
3. For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.
Makes 12 cupcakes
Calories per serving: 336
For the cupcakes
2 large eggs
3/4 cup sugar
1 heaping cup peeled and finely grated sweet potato
1/2 cup finely ground almonds
3/4 cup plain flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1 tablespoon Dutch process cocoa powder
2 teaspoon baking powder
3/4 cup dark chocolate chips or mint chocolate bar cut into chunks
Recipes From This Episode
Mushroom and Spinach Quiche With Potato Crust
Eggplant Stacks
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Main "Cook Yourself Thin" Site
For the icing
2 cups confectioners' sugar
2 ounces unsalted butter, room temperature
1/2 teaspoon green food coloring
1 teaspoon peppermint extract
2 tablespoons cold water
For the top
Shavings of dark chocolate
1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.
2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed.
3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.
4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.
5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.
6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.
7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.
Iced Cappuccino Delight
Serves 4
Calories per serving: 110
For the cappuccino
1 cup coffee, cooled, or 2 shots espresso
1 cup skim milk
3 tablespoons fat-free plain Greek yogurt
5 tablespoons fat-free chocolate syrup
1 cup ice
For the whipped cream
1/2 cup heavy cream
1 teaspoon confectioners' sugar
1. For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired.
2. For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.
3. For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.
Carrot Cake
Serves 9
Calories per serving: 310
For the cake
1 orange
3/4 cup golden raisins
3 large eggs
1 1/4 cups light brown sugar
1 lemon
2 1/2 cups carrots, finely grated
1 cup self-rising flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup ground almonds
1/4 cup walnuts, roughly chopped
For the icing
3 cups confectioners’ sugar
1/4 cup full-fat cream cheese
1 teaspoon fresh lemon juice
Finely grated zest of 1/2 lemon
1. Preheat the oven to 350 degrees.
2. Line the base of an 8-inch-square pan with parchment paper. Lightly brush a little vegetable oil over the base and sides.
3. Grate the zest of the orange and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.
4. Using a handheld or standing mixer, whisk the eggs and sugar with the orange zest for five minutes until pale and full of air. Add the grated carrot and beat to incorporate.
5. Slowly add in the spices, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.
6. Using a spatula, mix in the raisins and walnuts, along with any orange juice left in the bowl, until they are evenly distributed.
7. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the cake and removed comes out clean.
8. Remove from the oven. Cool in the pan for 15 minutes, and then remove from the pan. Chill in refrigerator for an hour once cooled.
9. To make the icing: In a large bowl, beat the first cup of sugar with the cream cheese, using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. Refrigerate at least a half hour. Ice all over the top of the cold cake, slice into 9 portions and serve.
Calories per serving: 310
For the cake
1 orange
3/4 cup golden raisins
3 large eggs
1 1/4 cups light brown sugar
1 lemon
2 1/2 cups carrots, finely grated
1 cup self-rising flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup ground almonds
1/4 cup walnuts, roughly chopped
For the icing
3 cups confectioners’ sugar
1/4 cup full-fat cream cheese
1 teaspoon fresh lemon juice
Finely grated zest of 1/2 lemon
1. Preheat the oven to 350 degrees.
2. Line the base of an 8-inch-square pan with parchment paper. Lightly brush a little vegetable oil over the base and sides.
3. Grate the zest of the orange and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.
4. Using a handheld or standing mixer, whisk the eggs and sugar with the orange zest for five minutes until pale and full of air. Add the grated carrot and beat to incorporate.
5. Slowly add in the spices, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.
6. Using a spatula, mix in the raisins and walnuts, along with any orange juice left in the bowl, until they are evenly distributed.
7. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the cake and removed comes out clean.
8. Remove from the oven. Cool in the pan for 15 minutes, and then remove from the pan. Chill in refrigerator for an hour once cooled.
9. To make the icing: In a large bowl, beat the first cup of sugar with the cream cheese, using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. Refrigerate at least a half hour. Ice all over the top of the cold cake, slice into 9 portions and serve.
Sesame Peanut Noodles
Serves 6
Calories per serving: 308
For the noodles
8 ounces whole-wheat spaghetti
For the dressing
2 tablespoons rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup peanut butter
2 tablespoons grated ginger
1 tablespoon dark sesame oil
1 teaspoon brown sugar
1 lime
1/2 cup hot water
For assembling
1/2 bag store-bought coleslaw mix
1/2 cup red pepper
1/2 cup cilantro, chopped
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1/2 lime, squeezed
1/2 cup apple
1/2 cup jicama
1 teaspoon toasted sesame seeds
2 scallions, julienne
1/2 cup dry-roasted peanuts, for garnish
Cilantro, chopped, for garnish
Lime wedges, for garnish
1. Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.
2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.
3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.
Calories per serving: 308
For the noodles
8 ounces whole-wheat spaghetti
For the dressing
2 tablespoons rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup peanut butter
2 tablespoons grated ginger
1 tablespoon dark sesame oil
1 teaspoon brown sugar
1 lime
1/2 cup hot water
For assembling
1/2 bag store-bought coleslaw mix
1/2 cup red pepper
1/2 cup cilantro, chopped
Recipes From This Episode
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Carrot Cake
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Main "Cook Yourself Thin" Site
1/2 lime, squeezed
1/2 cup apple
1/2 cup jicama
1 teaspoon toasted sesame seeds
2 scallions, julienne
1/2 cup dry-roasted peanuts, for garnish
Cilantro, chopped, for garnish
Lime wedges, for garnish
1. Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.
2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.
3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.
Low Cal Mac N Cheese
Serves 4
Calories per serving: 517
2 cups multigrain elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cup skim milk, warmed for 1 minute in the microwave, or heated on stove
8 ounces low-fat sharp cheddar cheese, shredded (about 2 1/4 cups)
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
Pinch of pepper
Pinch of freshly grated nutmeg
1/4 cup Panko crumbs or whole-wheat bread crumbs
Recipes From This Episode
Sauteed Spinach With Grilled Turkey Sausage
and Red Pepper & Rosemary Cornbread
Red Velvet Cupcakes
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
1. Preheat the broiler.
2. Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
3. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
4. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.
5. Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.
Calories per serving: 517
2 cups multigrain elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cup skim milk, warmed for 1 minute in the microwave, or heated on stove
8 ounces low-fat sharp cheddar cheese, shredded (about 2 1/4 cups)
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
Pinch of pepper
Pinch of freshly grated nutmeg
1/4 cup Panko crumbs or whole-wheat bread crumbs
Recipes From This Episode
Sauteed Spinach With Grilled Turkey Sausage
and Red Pepper & Rosemary Cornbread
Red Velvet Cupcakes
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
1. Preheat the broiler.
2. Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
3. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
4. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.
5. Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.
Red Velvet Cupcakes
Makes 12 cupcakes
Calories per serving: 212
For the cupcakes
3 large eggs
3/4 cup sugar
1/2 cup raw beets, peeled and finely grated
1 cup white flour
1/2 cup ground almonds
2 teaspoon baking powder
1 teaspoon red food coloring
2 teaspoon cocoa powder
1/3 cup buttermilk
1/4 teaspoon salt
For the icing
1 1/2 cups confectioners’ sugar
4 teaspoons water
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 medium egg white
Small pinch salt
1. Preheat the oven to 350 degrees. Line a 12-hole muffin tray with cupcake liners.
2. In a large mixing bowl, add the eggs, sugar and salt, and using a handheld or standing mixer, beat on medium-high for about 5 minutes, until pale and doubled in size.
3. Add the grated beets, flour, ground almonds, cocoa powder and baking powder. Stir to combine.
4. Add the buttermilk and food coloring, and beat again to make sure that all the ingredients are well-incorporated.
5. Spoon batter into the cupcake liners, taking care not to fill more than two-thirds of the way up or it will overflow when cooking.
6. Bake for 30 minutes.
7. While the cupcakes are cooking, make the icing: Prepare a double boiler.
8. Place all the ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.
9. Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes.
10. The mixture is ready to use when it has formed stiff peaks.
11. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.
Calories per serving: 212
For the cupcakes
3 large eggs
3/4 cup sugar
1/2 cup raw beets, peeled and finely grated
1 cup white flour
1/2 cup ground almonds
2 teaspoon baking powder
1 teaspoon red food coloring
2 teaspoon cocoa powder
1/3 cup buttermilk
1/4 teaspoon salt
For the icing
1 1/2 cups confectioners’ sugar
4 teaspoons water
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 medium egg white
Small pinch salt
1. Preheat the oven to 350 degrees. Line a 12-hole muffin tray with cupcake liners.
2. In a large mixing bowl, add the eggs, sugar and salt, and using a handheld or standing mixer, beat on medium-high for about 5 minutes, until pale and doubled in size.
3. Add the grated beets, flour, ground almonds, cocoa powder and baking powder. Stir to combine.
4. Add the buttermilk and food coloring, and beat again to make sure that all the ingredients are well-incorporated.
5. Spoon batter into the cupcake liners, taking care not to fill more than two-thirds of the way up or it will overflow when cooking.
6. Bake for 30 minutes.
7. While the cupcakes are cooking, make the icing: Prepare a double boiler.
8. Place all the ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.
9. Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes.
10. The mixture is ready to use when it has formed stiff peaks.
11. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.
Buffalo Chicken Salad
Ingredients:
Serves 4
Calories per serving: 480
2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon dark brown sugar
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup whole-wheat bread crumbs or Panko bread crumbs
1 teaspoon vegetable oil
1 ounce crumbled blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons nonfat or low-fat buttermilk
1/4 teaspoon black pepper.
Recipes From This Episode
Turkey Chili Crunch
Roasted Peach Crisp
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
1 head romaine lettuce, chopped
6 celery stalks, thinly sliced
1. Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.
2. Put the bread crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.
3. While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.
Serves 4
Calories per serving: 480
2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon dark brown sugar
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup whole-wheat bread crumbs or Panko bread crumbs
1 teaspoon vegetable oil
1 ounce crumbled blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons nonfat or low-fat buttermilk
1/4 teaspoon black pepper.
Recipes From This Episode
Turkey Chili Crunch
Roasted Peach Crisp
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
1 head romaine lettuce, chopped
6 celery stalks, thinly sliced
1. Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.
2. Put the bread crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.
3. While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.
Roasted Peach Crisp
Ingredients:
2 ripe peaches, halved and pitted
2 tablespoons honey
1 large egg white
2 tablespoons sugar
2 teaspoons vegetable oil
1/4 teaspoon salt
Pinch of ground cardamom
1/3 cup slivered almonds
1/4 cup old-fashioned oats
1. Preheat oven to 425 degrees.
2. Arrange the peaches, cut side up, in a small glass or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30 to 40 minutes.
Recipes From This Episode
Turkey Chili Crunch
Buffalo Chicken Salad
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
3. Meanwhile, whisk together egg white, sugar, oil, salt and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.)
4. Transfer each peach half to an individual serving dish. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately.
Serves 4
Calories 179
2 ripe peaches, halved and pitted
2 tablespoons honey
1 large egg white
2 tablespoons sugar
2 teaspoons vegetable oil
1/4 teaspoon salt
Pinch of ground cardamom
1/3 cup slivered almonds
1/4 cup old-fashioned oats
1. Preheat oven to 425 degrees.
2. Arrange the peaches, cut side up, in a small glass or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30 to 40 minutes.
Recipes From This Episode
Turkey Chili Crunch
Buffalo Chicken Salad
All "Cook Yourself Thin" Recipes
Main "Cook Yourself Thin" Site
3. Meanwhile, whisk together egg white, sugar, oil, salt and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.)
4. Transfer each peach half to an individual serving dish. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately.
Serves 4
Calories 179
Oven baked chicken parmesan
Ingredients:
6 small boneless skinless chicken breast halves (1 1/2 pounds)
1-2 packets shake n bake Parmesan crusted seasoned coating mix
2 cups spaghetti sauce (any flavor you like)
1 1/2 cups shredded mozzarella cheese
1 tsp. dried oregano leaves
3 cups hot cooked spaghetti
4 1/2 cups hot steamed broccoli
Preheat oven to 400. Coat chicken with coating mix as directed on package.
Place in single layer in 13 x 9 inch baking pan.
Bake 20 minutes or until chicken is cooked through (170 degrees). Top evenly with the spaghetti sauce and cheese; sprinkle with oregano. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti along with broccoli.
Makes 6 servings
Nutrition facts per serving:
11g total fat, 4.5g sat. fat, 1000mg sodium, 40g Carbs, 39g protein
420 calories.
6 small boneless skinless chicken breast halves (1 1/2 pounds)
1-2 packets shake n bake Parmesan crusted seasoned coating mix
2 cups spaghetti sauce (any flavor you like)
1 1/2 cups shredded mozzarella cheese
1 tsp. dried oregano leaves
3 cups hot cooked spaghetti
4 1/2 cups hot steamed broccoli
Preheat oven to 400. Coat chicken with coating mix as directed on package.
Place in single layer in 13 x 9 inch baking pan.
Bake 20 minutes or until chicken is cooked through (170 degrees). Top evenly with the spaghetti sauce and cheese; sprinkle with oregano. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti along with broccoli.
Makes 6 servings
Nutrition facts per serving:
11g total fat, 4.5g sat. fat, 1000mg sodium, 40g Carbs, 39g protein
420 calories.
Tuesday, May 12, 2009
Root Beer
Ingredients:
5 gallons water
3 oz root beer extract
9 cups sugar
5lbs dry ice
combine water, then extract, then sugar, and last ice. Makes 5 gallons of root beer. Stir until bubbling stops
5 gallons water
3 oz root beer extract
9 cups sugar
5lbs dry ice
combine water, then extract, then sugar, and last ice. Makes 5 gallons of root beer. Stir until bubbling stops
Orange Slush
Ingredients:
1 cup milk
1 cup water
1/2 large can orange juice (about 6oz.)
1/2 cup sugar
1 teaspoon vanilla
12-14 ice cubes
Blend all in a blender until ice is chopped
1 cup milk
1 cup water
1/2 large can orange juice (about 6oz.)
1/2 cup sugar
1 teaspoon vanilla
12-14 ice cubes
Blend all in a blender until ice is chopped
Ruby Christmas Slush
Ingretients:
2 (6oz) cans frozen Orange Juice concentrate, thawed and undiluted
4 1/2 cups water
2 (46oz) cans red fruit punch
1 (46oz) can unsweetened pineapple juice
1 (48oz) bottle cranapple juice
2 (33.8oz) bottles ginger ale, chilled
combine thawed orange juice concentrate and water, mixing well. Stir in fruit punch, pineapple juice and cranapple juice. Freeze in a large container, stirring occasionally. Remove from freezer 3 1/2 hours before serving, stirring occasionally as mixture thaws. Stir in ginger ale just before serving
Yields: about 2 1/4 gallons
2 (6oz) cans frozen Orange Juice concentrate, thawed and undiluted
4 1/2 cups water
2 (46oz) cans red fruit punch
1 (46oz) can unsweetened pineapple juice
1 (48oz) bottle cranapple juice
2 (33.8oz) bottles ginger ale, chilled
combine thawed orange juice concentrate and water, mixing well. Stir in fruit punch, pineapple juice and cranapple juice. Freeze in a large container, stirring occasionally. Remove from freezer 3 1/2 hours before serving, stirring occasionally as mixture thaws. Stir in ginger ale just before serving
Yields: about 2 1/4 gallons
Wednesday, May 6, 2009
Apple Dip
Ingredients:
1 (8oz) cream cheese
1/2 cup confectioner's sugar
1/2 cup dark brown sugar
1/2 cup chopped walnuts
1 tsp. Vanilla
Granny smith apples, cut up
mix cream cheese, sugars, walnuts and vanilla; chill. serve with cut up apples
1 (8oz) cream cheese
1/2 cup confectioner's sugar
1/2 cup dark brown sugar
1/2 cup chopped walnuts
1 tsp. Vanilla
Granny smith apples, cut up
mix cream cheese, sugars, walnuts and vanilla; chill. serve with cut up apples
Tuesday, March 24, 2009
Chocolate Mocha Heath Cloud Brownies
Ingredients:
1 box of brownies using the "cake like Brownies" method. Usually this means just adding one extra egg bake according to directions
4 tablespoons instant coffee (dissolve in one table spoon hot water)
1 1/3 cup milk
1 small package chocolate pudding
1 small package vanilla pudding
2 cups cool whip
2 king size packages of heath bars
mix together and then crumble up the heath bars on top
1 box of brownies using the "cake like Brownies" method. Usually this means just adding one extra egg bake according to directions
4 tablespoons instant coffee (dissolve in one table spoon hot water)
1 1/3 cup milk
1 small package chocolate pudding
1 small package vanilla pudding
2 cups cool whip
2 king size packages of heath bars
mix together and then crumble up the heath bars on top
Layered Ice Cream Cake
makes a 9 x 13 pan
Ingredients:
24 ice cream sandwiches (if you shop at walmart they have a variety of flavors Banana split and peanut butter)
8oz. cool whip
1 bottle of chocolate syrup such as Hershey's
1 bottle of caramel syrup such as Smucker's
2 king size candy bars such as butterfinger's, chopped
1st layer 12 ice cream sandwiches
2nd layer half of cool whip
3rd layer half of butterfinger bars, squeeze 1/2 of caramel & chocolate over that
4th layer rest of ice cream sandwiches
5th cool whip
6th rest of butterfinger, caramel & chocolate
you can freeze this and eat it little by little!
Easy to make ahead for a party.
Ingredients:
24 ice cream sandwiches (if you shop at walmart they have a variety of flavors Banana split and peanut butter)
8oz. cool whip
1 bottle of chocolate syrup such as Hershey's
1 bottle of caramel syrup such as Smucker's
2 king size candy bars such as butterfinger's, chopped
1st layer 12 ice cream sandwiches
2nd layer half of cool whip
3rd layer half of butterfinger bars, squeeze 1/2 of caramel & chocolate over that
4th layer rest of ice cream sandwiches
5th cool whip
6th rest of butterfinger, caramel & chocolate
you can freeze this and eat it little by little!
Easy to make ahead for a party.
Tater tot casserole
Ingredients:
2lbs ground turkey cooked seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom soup
2 cans evaporated milk
2 cans cream of chicken soup
Brown meat and place in large casserole dish. Cover with tater tots. Mix soup & milk together. Pour over top. Bake at 350 for 1 hour.
2lbs ground turkey cooked seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom soup
2 cans evaporated milk
2 cans cream of chicken soup
Brown meat and place in large casserole dish. Cover with tater tots. Mix soup & milk together. Pour over top. Bake at 350 for 1 hour.
Friday, March 20, 2009
Banana Split brownie cake
Ingredients:
Brownie:
1/2 cup - butter or margarine, softened
3 oz - unsweetened chocolate
1 cup - all-purpose flour
3/4 teaspoon - baking powder
1/2 teaspoon - salt
3 - eggs
1 1/2 cups - Domino® Granulated Sugar
1 1/2 teaspoons - vanilla
Topping:
1 cup - strawberry spreadable fruit preserves
1 quart - banana split ice cream (4 cups), slightly softened
2 - bananas, sliced
2 cups - hot fudge topping, warmed
1 cup - pineapple spreadable fruit preserves
Whipped cream, if desired
Chopped pecans, if desired
Maraschino cherries with stems, if desired
quick tip:
This is a perfect dessert when you're serving a crowd or planning a birthday party, but make a day ahead so it has plenty of time to freeze.
Instructions »
Preheat oven to 350°F. Generously grease 13x9-inch baking pan.
Melt butter and chocolate in medium saucepan over low heat; cool. Combine flour, baking powder and salt in small bowl; set aside. Beat eggs in large bowl until light and fluffy. Gradually add sugar, 2 tablespoons at a time, beating until mixture is thick. Add vanilla. Gradually add melted chocolate mixture to egg mixture. Stir in flour mixture just until blended. Spread evenly into prepared pan.
Bake 15-20 minutes or until edges slightly pull away from the sides of the pan. Cool completely.
Drizzle strawberry preserves over top of cooled brownie. Top with vanilla ice cream, spreading until smooth. Arrange bananas over ice cream. Drizzle with half the hot fudge topping. Cover; freeze until firm, 6 hours or overnight. Spread with strawberry ice cream. Drizzle with pineapple preserves. Cover; freeze until firm, 6 hours or overnight.
To serve, drizzle with remaining half of hot fudge topping. Garnish each serving with whipped cream, chopped pecans and a maraschino cherry, if desired.
Makes 20 servings.
Brownie:
1/2 cup - butter or margarine, softened
3 oz - unsweetened chocolate
1 cup - all-purpose flour
3/4 teaspoon - baking powder
1/2 teaspoon - salt
3 - eggs
1 1/2 cups - Domino® Granulated Sugar
1 1/2 teaspoons - vanilla
Topping:
1 cup - strawberry spreadable fruit preserves
1 quart - banana split ice cream (4 cups), slightly softened
2 - bananas, sliced
2 cups - hot fudge topping, warmed
1 cup - pineapple spreadable fruit preserves
Whipped cream, if desired
Chopped pecans, if desired
Maraschino cherries with stems, if desired
quick tip:
This is a perfect dessert when you're serving a crowd or planning a birthday party, but make a day ahead so it has plenty of time to freeze.
Instructions »
Preheat oven to 350°F. Generously grease 13x9-inch baking pan.
Melt butter and chocolate in medium saucepan over low heat; cool. Combine flour, baking powder and salt in small bowl; set aside. Beat eggs in large bowl until light and fluffy. Gradually add sugar, 2 tablespoons at a time, beating until mixture is thick. Add vanilla. Gradually add melted chocolate mixture to egg mixture. Stir in flour mixture just until blended. Spread evenly into prepared pan.
Bake 15-20 minutes or until edges slightly pull away from the sides of the pan. Cool completely.
Drizzle strawberry preserves over top of cooled brownie. Top with vanilla ice cream, spreading until smooth. Arrange bananas over ice cream. Drizzle with half the hot fudge topping. Cover; freeze until firm, 6 hours or overnight. Spread with strawberry ice cream. Drizzle with pineapple preserves. Cover; freeze until firm, 6 hours or overnight.
To serve, drizzle with remaining half of hot fudge topping. Garnish each serving with whipped cream, chopped pecans and a maraschino cherry, if desired.
Makes 20 servings.
Sparkling Lemonade
Ingredients:
3 cups - water
1/2 cup - freshly squeezed lemon juice
3/4 cup - Domino® Granulated or Superfine Sugar
Lemon slices
Tip: 2 -3 large lemons yield about 1/2 cup lemon juice.To extract the most juice from lemons, roll and press them on the counter top to soften them before juicing. To keep from diluting the lemonade with ice cubes, make the ice cubes out of lemonade.
Instructions »
Combine all ingredients except lemon slices in 2-quart pitcher; mix well. Pour into tall ice-filled glasses. Garnish with lemon slices.
Makes 4 servings.
3 cups - water
1/2 cup - freshly squeezed lemon juice
3/4 cup - Domino® Granulated or Superfine Sugar
Lemon slices
Tip: 2 -3 large lemons yield about 1/2 cup lemon juice.To extract the most juice from lemons, roll and press them on the counter top to soften them before juicing. To keep from diluting the lemonade with ice cubes, make the ice cubes out of lemonade.
Instructions »
Combine all ingredients except lemon slices in 2-quart pitcher; mix well. Pour into tall ice-filled glasses. Garnish with lemon slices.
Makes 4 servings.
Tuesday, March 3, 2009
Key Lime Cheesecake (TCF)
Maybe I should change my name to cheesecake LOL
this is made with standard lime juice since key limes are hard to find. If you can find Key limes bear in mind that they are more tart, and use only half as much juice.
Springform pan ready?
Ingredients:
1 3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 (8oz) packages cream cheese, softened
1 teaspoon vanilla
1/2 cup lime juice (about 5 limes or just use the bottled version)
3 eggs
whipped cream
1. Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and about one half of the way up the sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
3. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth.
4. Add the lime juice and eggs and continue to beat until smooth and creamy.
5. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning a light brown, its done. Remove from oven and allow it to cool.
6. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on the top.
this is made with standard lime juice since key limes are hard to find. If you can find Key limes bear in mind that they are more tart, and use only half as much juice.
Springform pan ready?
Ingredients:
1 3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 (8oz) packages cream cheese, softened
1 teaspoon vanilla
1/2 cup lime juice (about 5 limes or just use the bottled version)
3 eggs
whipped cream
1. Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and about one half of the way up the sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
3. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth.
4. Add the lime juice and eggs and continue to beat until smooth and creamy.
5. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning a light brown, its done. Remove from oven and allow it to cool.
6. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on the top.
Pear Praline Pie
this is made on the grill really neat recipe
Ingredients:
1/4 cup all purpose flour
1/2 teaspoon grated lemon rind
1/2 teaspoon ground ginger
4 fresh pears, unpealed and sliced
1 (15oz) package refrigerated pie crust
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted
Stir together first three ingredients in a large bowl; add pear slices, and toss. Fit 1 piecrust into a 9 inch deep dish pieplate according to package directions. Arrange pear mixture in piecrust.
Combine brown sugar, chopped pecans, and melted butter, stirring until blended; spoon evenly over pear mixture. top with remaining piecrust; fold edges under and crimp. Cut several slits in top of pie with a sharp knife.
Light 1 side of grill; place pie on other side. Cook, covered with grill lid, over medium heat (300-350) 1 hour and 30 minutes
Ingredients:
1/4 cup all purpose flour
1/2 teaspoon grated lemon rind
1/2 teaspoon ground ginger
4 fresh pears, unpealed and sliced
1 (15oz) package refrigerated pie crust
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted
Stir together first three ingredients in a large bowl; add pear slices, and toss. Fit 1 piecrust into a 9 inch deep dish pieplate according to package directions. Arrange pear mixture in piecrust.
Combine brown sugar, chopped pecans, and melted butter, stirring until blended; spoon evenly over pear mixture. top with remaining piecrust; fold edges under and crimp. Cut several slits in top of pie with a sharp knife.
Light 1 side of grill; place pie on other side. Cook, covered with grill lid, over medium heat (300-350) 1 hour and 30 minutes
Caramel soaked french toast
Is your mouth watering yet?
Ingredients:
1 1/2 cups firmly packed brown sugar
3/4 cup butter (1 1/2 sticks)
1/4 cup plus 2 tablespoons light corn syrup
10 slices french bread
4 large eggs
2 1/2 cups milk or half and half
1 tablespoon vanilla
1/4 teaspoon salt
3 tablespoons sugar
1 and 1/2 teaspoons ground cinnamon
1/4 cup butter melted
Combine first 3 ingredients in a medium saucepan. cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly pour syrup mixture evenly into a lightly greased baking dish 13x9 size. Then place bread slices on top of caramel sauce.
Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours (could be less that sounds like a long time to me).
Combine 3 tablespoons sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread. Bake uncovered at 350 for 45-50 minutes or until golden and bubbly. Serve immediately. Serves 10.
Note: If you don't have french bread this will work with sliced regular bread (wheat, white) you need a total of twelve slices stacked like your going to make six sandwiches.
Ingredients:
1 1/2 cups firmly packed brown sugar
3/4 cup butter (1 1/2 sticks)
1/4 cup plus 2 tablespoons light corn syrup
10 slices french bread
4 large eggs
2 1/2 cups milk or half and half
1 tablespoon vanilla
1/4 teaspoon salt
3 tablespoons sugar
1 and 1/2 teaspoons ground cinnamon
1/4 cup butter melted
Combine first 3 ingredients in a medium saucepan. cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly pour syrup mixture evenly into a lightly greased baking dish 13x9 size. Then place bread slices on top of caramel sauce.
Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours (could be less that sounds like a long time to me).
Combine 3 tablespoons sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread. Bake uncovered at 350 for 45-50 minutes or until golden and bubbly. Serve immediately. Serves 10.
Note: If you don't have french bread this will work with sliced regular bread (wheat, white) you need a total of twelve slices stacked like your going to make six sandwiches.
Friday, February 20, 2009
Best Loved Chocolate Cheesecake
Ingredients:
Quick chocolate crumb crust (recipe follows)
3 packages (8oz each) cream cheese
1 1/4 cups sugar
1 container (8oz) sour cream
2 teaspoons vanilla extract
1/2 cup cocoa
2 tablespoons all purpose flour
3 eggs
Quick chocolate drizzle (recipe follows)
1. Prepare quick chocolate crumb crust. Heat oven to 450.
2. Beat Cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended.Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
Quick chocolate crumb crust (recipe follows)
3 packages (8oz each) cream cheese
1 1/4 cups sugar
1 container (8oz) sour cream
2 teaspoons vanilla extract
1/2 cup cocoa
2 tablespoons all purpose flour
3 eggs
Quick chocolate drizzle (recipe follows)
1. Prepare quick chocolate crumb crust. Heat oven to 450.
2. Beat Cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended.Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
3. Bake 10 minutes. Reduce oven temperature to 250, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick chocolate drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in the refrigerator.
Quick Chocolate Crumb crust:
Combine 1 cup chocolate wafer crumbs and 1/4 (1/2 stick) butter or margarine; press onto bottom of 9 inch springform pan. Makes 1 (9 inch) crust
Quick Chocolate Drizzle
Place 1/2 cup Semi sweet chocolate chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted.
3. Bake 10 minutes. Reduce oven temperature to 250 (without opening the door cold air can make cheesecake crack); continue baking 40 minutes. Remove from oven to wire rack. With knife,
Easy Chocolate Lover's Cheesepie (Cheesecake)
Ingredients:
3 packages (8oz each) cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups (12 ounce package) mini semi-sweet chocolate chips, divided
1 pie crust either graham or chocolate cookie crust
2 tablespoons whipping cream
1. Heat oven to 450.
2. Beat cream cheese and sugar in a large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.
3. Bake 10 minutes. Without opening oven door, reduce temperature to 250, continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
4. Place remaining 1/3 cup chips and whipping cream in small microwave safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over the top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; Refrigerate leftover cheesepie.
3 packages (8oz each) cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups (12 ounce package) mini semi-sweet chocolate chips, divided
1 pie crust either graham or chocolate cookie crust
2 tablespoons whipping cream
1. Heat oven to 450.
2. Beat cream cheese and sugar in a large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.
3. Bake 10 minutes. Without opening oven door, reduce temperature to 250, continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.
4. Place remaining 1/3 cup chips and whipping cream in small microwave safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over the top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; Refrigerate leftover cheesepie.
Thursday, February 19, 2009
Chocolate Berry Shortcake
Ingredients:
2 cups baking mix (such as jiffy)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon ground nutmeg
3/4 cup low fat vanilla yogurt
3 tablespoons honey
2 tablespoons vegetable oil
2 cups sliced strawberries
1 tablespoon sugar
1 1/2 cups sweetened whipped cream or nondairy whipped topping
1. Preheat oven to 425. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well. Add yogurt, honey and oil, stirring until a soft dough forms.
2. Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart, forming 6 shortcakes. Bake until a toothpick inserted in centers comes out clean, about 15 minutes. Place baking sheet on wire rack and cool for 20 minutes.
3. Combine strawberries and sugar ina small bowl. Slice each shortcake in half horizontally; place bottom halves on individual plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves. Serve Immediately.
2 cups baking mix (such as jiffy)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon ground nutmeg
3/4 cup low fat vanilla yogurt
3 tablespoons honey
2 tablespoons vegetable oil
2 cups sliced strawberries
1 tablespoon sugar
1 1/2 cups sweetened whipped cream or nondairy whipped topping
1. Preheat oven to 425. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well. Add yogurt, honey and oil, stirring until a soft dough forms.
2. Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart, forming 6 shortcakes. Bake until a toothpick inserted in centers comes out clean, about 15 minutes. Place baking sheet on wire rack and cool for 20 minutes.
3. Combine strawberries and sugar ina small bowl. Slice each shortcake in half horizontally; place bottom halves on individual plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves. Serve Immediately.
Baked Mozzarella Sticks
Ingredients:
2 Packages (5oz each) string cheese
1/2 cup all purpose flour
1/4 cup cornstarch
2 large egg whites
2 tablespoons water
1 1/2 cups bread crumbs
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter melted
Marinara sauce
1. Remove cheese from packages; cut each cheese stick in half crosswise.
2. Combine flour and cornstarch in a shallow dish. Beat egg whites with water in another shallow dish until well mixed. Combine bread crumbs, oregano and salt in a third shallow dish.
3. Coat cheese with flour mixture. Dip into egg white mixture, being sure to coat thoroughly, including ends. Coat with bread mixture. Dip into egg whites and bread crumbs a second time, being sure ends are coated. Place on ungreased baking sheet. Freeze at least 1 hour.
4. Preheat oven to 400 degrees. Drizzle cheese sticks with melted butter. Bake until crumbs just begin to brown, 5-7 minutes. Serve warm with marinara sauce.
2 Packages (5oz each) string cheese
1/2 cup all purpose flour
1/4 cup cornstarch
2 large egg whites
2 tablespoons water
1 1/2 cups bread crumbs
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter melted
Marinara sauce
1. Remove cheese from packages; cut each cheese stick in half crosswise.
2. Combine flour and cornstarch in a shallow dish. Beat egg whites with water in another shallow dish until well mixed. Combine bread crumbs, oregano and salt in a third shallow dish.
3. Coat cheese with flour mixture. Dip into egg white mixture, being sure to coat thoroughly, including ends. Coat with bread mixture. Dip into egg whites and bread crumbs a second time, being sure ends are coated. Place on ungreased baking sheet. Freeze at least 1 hour.
4. Preheat oven to 400 degrees. Drizzle cheese sticks with melted butter. Bake until crumbs just begin to brown, 5-7 minutes. Serve warm with marinara sauce.
Sweet & Sour Meatballs
Ingredients:
1 lb lean ground beef
1lb ground pork or turkey
1/2 cup seasoned bread crumbs
1 large egg
2 tablespoons soy sauce, divided
1/2 teaspoon dry mustard
1 jar (12oz) grape jelly
1 jar (12oz) tomato-based chilli sauce
makes 12 servings
1. Preheat oven to 400 degrees. Coat a 15-x10-x1 inch baking sheet with cooking spray.
2. Mix ground beef, pork, bread crumbs, egg, 1 tablespoon soy sauce and mustard in a large bowl. Shape into 1 inch balls using a small ice cream scoop.
3. Place meatballs on prepared baking sheet.
4. Bake meatballs until browned and cooked through, about 10 minutes.
5. combine remaining soy saucem grape jelly and chilli sauce in 2 quart baking dish.
6. Add cooked meatballs to sauce in baking dish and gently mix to coat with sauce. Cover and bake until heated through, about 10 minutes.
1 lb lean ground beef
1lb ground pork or turkey
1/2 cup seasoned bread crumbs
1 large egg
2 tablespoons soy sauce, divided
1/2 teaspoon dry mustard
1 jar (12oz) grape jelly
1 jar (12oz) tomato-based chilli sauce
makes 12 servings
1. Preheat oven to 400 degrees. Coat a 15-x10-x1 inch baking sheet with cooking spray.
2. Mix ground beef, pork, bread crumbs, egg, 1 tablespoon soy sauce and mustard in a large bowl. Shape into 1 inch balls using a small ice cream scoop.
3. Place meatballs on prepared baking sheet.
4. Bake meatballs until browned and cooked through, about 10 minutes.
5. combine remaining soy saucem grape jelly and chilli sauce in 2 quart baking dish.
6. Add cooked meatballs to sauce in baking dish and gently mix to coat with sauce. Cover and bake until heated through, about 10 minutes.
Hot Artichoke Dip
Ingredients:
1 package (8oz) cream cheese
1 can (14oz) artichoke hearts, drained and chopped
1/2 cup Mayonnaise
1/2 cup Grated Parmesan cheese
2 tablespoons finely chopped fresh basil or 1 tablespoon dried Basil leaves
2 tablespoons finely chopped red onion
1 clove garlic, minced
1/2 cup chopped tomato
1. Mix cream cheese and all remaining ingredients with electric mixer on medium speed until well blended.
2. Spoon into 9 inch pie plate or quiche dish.
3. Bake at 350 degrees for 25 minutes. Serve with assorted cut up vegetables or baked pita bread wedges
to make pita wedges: take 3 split pita breads into 8 triangles. Place on cookie sheet. Bake at 350 degrees for 10-12 minutes until crisp.
1 package (8oz) cream cheese
1 can (14oz) artichoke hearts, drained and chopped
1/2 cup Mayonnaise
1/2 cup Grated Parmesan cheese
2 tablespoons finely chopped fresh basil or 1 tablespoon dried Basil leaves
2 tablespoons finely chopped red onion
1 clove garlic, minced
1/2 cup chopped tomato
1. Mix cream cheese and all remaining ingredients with electric mixer on medium speed until well blended.
2. Spoon into 9 inch pie plate or quiche dish.
3. Bake at 350 degrees for 25 minutes. Serve with assorted cut up vegetables or baked pita bread wedges
to make pita wedges: take 3 split pita breads into 8 triangles. Place on cookie sheet. Bake at 350 degrees for 10-12 minutes until crisp.
Individual Cherry Cobblers
Ingredients:
1/2 teaspoon almond extract
1 can (21oz) cherry pie filling
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons cold butter, cut into small pieces
1/2 cup buttermilk
makes 4 servings
1. Preheat oven to 400 degrees. Stir almond extract into cherry pie filling. Divide filling among four 6 ounce custard cups.
2. Combine flour, sugar baking powder and baking soda in a small bowl. Cut in butter with pastry blender (or fork) until coarse crumbs form. Stir in buttermilk until a soft dough forms. Divide dough evenly onto cherry filling. Sprinkle each with alomonds.
3 Place filled custard cups in baking pan with sides. Bake until topping is browned and filling is bubbly, 20-25 minutes. Serve warm
If you don't have buttermilk around, use 1 1/2 teaspoons vinegar or lemon juice plus enough milk to measure 1/2 cup. Let stand 5 minutes before using.
1/2 teaspoon almond extract
1 can (21oz) cherry pie filling
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons cold butter, cut into small pieces
1/2 cup buttermilk
makes 4 servings
1. Preheat oven to 400 degrees. Stir almond extract into cherry pie filling. Divide filling among four 6 ounce custard cups.
2. Combine flour, sugar baking powder and baking soda in a small bowl. Cut in butter with pastry blender (or fork) until coarse crumbs form. Stir in buttermilk until a soft dough forms. Divide dough evenly onto cherry filling. Sprinkle each with alomonds.
3 Place filled custard cups in baking pan with sides. Bake until topping is browned and filling is bubbly, 20-25 minutes. Serve warm
If you don't have buttermilk around, use 1 1/2 teaspoons vinegar or lemon juice plus enough milk to measure 1/2 cup. Let stand 5 minutes before using.
Chocolate Malt Cheesecake
I know yet another cheesecake recipe!
Ingredients:
***Crust***
1/3 cup unsalted butter melted
1 cup graham cracker crumbs
1/4 cup sugar
***Filling***
3 packages (8 ounce size) cream cheese, softened
1 can (14 ounce size) sweetened condensed milk
1 cup semi-sweet chocolate chips, melted
3/4 cup chocolate malt powder
4 eggs
1 teaspoon vanilla
Directions:
Combine crust ingredients. Pat firmly in bottom and 1/2 inch up the side of a 9 inch springform pan; chill. To make filling, beat cheese until fluffy; add remaining ingredients and blend thoroughly. Pour into prepared crust. Bake at 300 degrees F for 65 minutes or until filling shakes only slightly near center when moved. Cool; chill thoroughly. Garnish with confectioners' sugar and chocolate curls, if desired.
Ingredients:
***Crust***
1/3 cup unsalted butter melted
1 cup graham cracker crumbs
1/4 cup sugar
***Filling***
3 packages (8 ounce size) cream cheese, softened
1 can (14 ounce size) sweetened condensed milk
1 cup semi-sweet chocolate chips, melted
3/4 cup chocolate malt powder
4 eggs
1 teaspoon vanilla
Directions:
Combine crust ingredients. Pat firmly in bottom and 1/2 inch up the side of a 9 inch springform pan; chill. To make filling, beat cheese until fluffy; add remaining ingredients and blend thoroughly. Pour into prepared crust. Bake at 300 degrees F for 65 minutes or until filling shakes only slightly near center when moved. Cool; chill thoroughly. Garnish with confectioners' sugar and chocolate curls, if desired.
Fiesta Taco Pie
Ingredients:
4 cups white corn torilla chips (really any torilla chips will work)
1 egg white, beaten
1 pound lean ground beef (turkey works well too!)
3/4 cup chopped onion
1 clove garlic, minced
1 can (15oz) red kidney beans, drained
1/2 cup salsa
1-2 teaspoons chilli powder (or taco seasoning)
3/4 teaspoon salt
2 cups shredded cheddar cheese
2 cups shredded iceburg lettuce
1 medium tomato, diced
Sour cream and guacamole (optional)
1. Preheat oven to 400 degrees. Coat a 10 inch glass pie plate with coooking spray. Crush torilla chips into small pieces.
2. Mix tortilla chips with egg white and press evenly into the pie plate to form a crust. bake until crisp, about 15 minutes.
3. Brown the meat (beef or turkey), onion and garlic in a medium nonstick skillet over medium high heat. Mix in the kidney beans, salsa, chili powder and salt. Simmer 10 minutes.
4. Stir 1/2 cup shredded cheddar into the meat mixture; pour the mixture into the baked crust. Top with the remaining cheddar, lettuce and tomato. Serve with Sour cream and guacamole, if desired. Extra salsa is also nice to have on the side
4 cups white corn torilla chips (really any torilla chips will work)
1 egg white, beaten
1 pound lean ground beef (turkey works well too!)
3/4 cup chopped onion
1 clove garlic, minced
1 can (15oz) red kidney beans, drained
1/2 cup salsa
1-2 teaspoons chilli powder (or taco seasoning)
3/4 teaspoon salt
2 cups shredded cheddar cheese
2 cups shredded iceburg lettuce
1 medium tomato, diced
Sour cream and guacamole (optional)
1. Preheat oven to 400 degrees. Coat a 10 inch glass pie plate with coooking spray. Crush torilla chips into small pieces.
2. Mix tortilla chips with egg white and press evenly into the pie plate to form a crust. bake until crisp, about 15 minutes.
3. Brown the meat (beef or turkey), onion and garlic in a medium nonstick skillet over medium high heat. Mix in the kidney beans, salsa, chili powder and salt. Simmer 10 minutes.
4. Stir 1/2 cup shredded cheddar into the meat mixture; pour the mixture into the baked crust. Top with the remaining cheddar, lettuce and tomato. Serve with Sour cream and guacamole, if desired. Extra salsa is also nice to have on the side
Brownie Bottom cheesecake
A springform pan is a must for this recipe. If you make cheesecakes alot this type of pan is a must! This is the original recipe however I omit making the brownie part from scratch rather opting to use a box mix. Its alot easier, and alot less messy.
Ingredients:
1/2 cup (1 stick) butter
4 squares unsweetened baking chocolate such as Baker's
2 1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 packages (8oz each) Cream cheese
1/2 cup sour cream
1. melt butter and chocolate in 3 quart heavy sauce pan over low heat , stirring constantly; cool. Blend in 1 1/2 cups sugar.
2. Add 2 of the eggs, 1 at a time, mixing on low speed after each edition until blended. Blend in milk and 1 teaspoon vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch springform pan. Bake at 325 for 25 minutes.
3. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs 1 at a time, mixing on low speed after each addition, just until blended Blend in sour cream; pour over brownie bottom (filling will come to almost the top of the pan).
4. Bake at 325 for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving . Drizzle with assorted ice cream toppings, if desired.
Note: This is a very rich desert. Great with coffee, just make sure the slices of cake are small because its so rich.
Ingredients:
1/2 cup (1 stick) butter
4 squares unsweetened baking chocolate such as Baker's
2 1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 packages (8oz each) Cream cheese
1/2 cup sour cream
1. melt butter and chocolate in 3 quart heavy sauce pan over low heat , stirring constantly; cool. Blend in 1 1/2 cups sugar.
2. Add 2 of the eggs, 1 at a time, mixing on low speed after each edition until blended. Blend in milk and 1 teaspoon vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch springform pan. Bake at 325 for 25 minutes.
3. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs 1 at a time, mixing on low speed after each addition, just until blended Blend in sour cream; pour over brownie bottom (filling will come to almost the top of the pan).
4. Bake at 325 for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving . Drizzle with assorted ice cream toppings, if desired.
Note: This is a very rich desert. Great with coffee, just make sure the slices of cake are small because its so rich.
Chicken Breast Wellington
Ingredients:
2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10oz.) fresh spinach, rinsed
1/2 teaspoon salt
6 skinless boneless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets) thawed
1 egg white, beaten
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar
1. Preheat oven to 400 degrees. Melt butter in large skillet; add two cloves garlic and cook 30 seconds. Add spinach and salt; cook, covered, 2-3 minutes. Drain well.
2. Place Chicken breasts between sheets of plastic wrap; pound with meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Divide among breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.
3. Spread pastry sheets on lightly floured board. Cut each sheet in half, to create six 10x5 inch sheets. Place one chicken roll near end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry. Press edges to seal. Place seam sides down on ungreased jelly-roll pan.
4. Brush rolls with egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown, about 35 minutes.
5. Meanwhile puree the peppers, oil and vinegar and remaining garlic clove in blender; serve sauce with chicken.
2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10oz.) fresh spinach, rinsed
1/2 teaspoon salt
6 skinless boneless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets) thawed
1 egg white, beaten
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar
1. Preheat oven to 400 degrees. Melt butter in large skillet; add two cloves garlic and cook 30 seconds. Add spinach and salt; cook, covered, 2-3 minutes. Drain well.
2. Place Chicken breasts between sheets of plastic wrap; pound with meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Divide among breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.
3. Spread pastry sheets on lightly floured board. Cut each sheet in half, to create six 10x5 inch sheets. Place one chicken roll near end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry. Press edges to seal. Place seam sides down on ungreased jelly-roll pan.
4. Brush rolls with egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown, about 35 minutes.
5. Meanwhile puree the peppers, oil and vinegar and remaining garlic clove in blender; serve sauce with chicken.
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