Ingredients
* 1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup
* 1/4 packed cup light brown sugar
* 1/3 cup finely chopped walnuts
* 16 won ton wrappers
* 1 egg, beaten
* 1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter
* Vegetable oil, for frying
Directions
In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.
Saturday, November 6, 2010
Sunday, October 10, 2010
No Bake Pineapple cheese balls
This is great for a party or as a snack (makes 34 balls) It's healthy too. Low fat, Low sodium, Low cholesterol and low calorie!
you will need:
1 package (8oz) reduced fat cream cheese, softened
1 can (8oz) crushed pineapple in juice, well drained
1 1/2 cups low fat fruit granola, finely crushed
Line cookie sheet with wax paper. Mix cream cheese and pineapple. Drop cream cheese mixture by slightly rounded teaspoonfuls into crushed granola. Roll cream cheese mixture on cookie sheet. shape into balls (you should have about 34 of them. refrigerate uncovered at least 1 hour until firm. after serving store any remaining balls covered in the refrigerator.
you will need:
1 package (8oz) reduced fat cream cheese, softened
1 can (8oz) crushed pineapple in juice, well drained
1 1/2 cups low fat fruit granola, finely crushed
Line cookie sheet with wax paper. Mix cream cheese and pineapple. Drop cream cheese mixture by slightly rounded teaspoonfuls into crushed granola. Roll cream cheese mixture on cookie sheet. shape into balls (you should have about 34 of them. refrigerate uncovered at least 1 hour until firm. after serving store any remaining balls covered in the refrigerator.
Monday, October 4, 2010
Coca Cola Cake
I think I'll be making this for Luke's 1st birthday
Ingredients for cake:
1 cup coke
1/2 cup buttermilk
1 cup butter, softenened
1 3/4 cups sugar
2 large eggs, slightly beaten
2 tsp vanilla extract
2 cups all purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 1/2 cups miniature marshmallows
Preheat oven to 350. Combine coke and buttermilk. Beat butter at slow speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla/ beat at low speed until blended.
Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coke mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13x9 inch pan.
Bake at 350 for 30 to 35 minutes. Remove from oven. Cool for 10 minutes.
Pour Classic Coke frosting over warm cake. (Sprinkle with toated pecans - optional)
Classic Coke Frosting (the best part)
1/2 cup butter
1/3 cup coke
3 tbsp unsweetened cocoa
1 16 oz pkg powdered sugar
1 tbsp vanilla extract
Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.
Ingredients for cake:
1 cup coke
1/2 cup buttermilk
1 cup butter, softenened
1 3/4 cups sugar
2 large eggs, slightly beaten
2 tsp vanilla extract
2 cups all purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 1/2 cups miniature marshmallows
Preheat oven to 350. Combine coke and buttermilk. Beat butter at slow speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla/ beat at low speed until blended.
Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coke mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13x9 inch pan.
Bake at 350 for 30 to 35 minutes. Remove from oven. Cool for 10 minutes.
Pour Classic Coke frosting over warm cake. (Sprinkle with toated pecans - optional)
Classic Coke Frosting (the best part)
1/2 cup butter
1/3 cup coke
3 tbsp unsweetened cocoa
1 16 oz pkg powdered sugar
1 tbsp vanilla extract
Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.
Sunday, October 3, 2010
Party Mix
My grandma would always make this around special holidays. Christmas especially. I know Chex now sells this in stores in the bag but nothing tastes better than homemade!
Ingredients
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Preparation Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Ingredients
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Preparation Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Wassail
I saw this packaged in the Christmas department at Ollie's the other day. Thought this fresh version might taste better!
You will need:
1 gallon apple juice
1/2 box of brown sugar
1/2 jar orange drink mix (tang)
1 tsp cinnamon
1 small can of Lemonade concentrate
4 cups water
1 orange, sliced
Throw it all in the crock pot and heat let orange an cloves float on top for added flavor. Wassail will stay good all day!
Sunday, June 20, 2010
LEMON LUSH
In honor of father's day I thought I'd share my husband's favorite recipe (he loves Lemon)
Crust:
1 1/2 cups flour
1 1/2 cups ground walnuts
1 1/2 sticks of butter
Filling:
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip
Topping:
2 small packages instant lemon pudding
3 cups cold milk
Crust:
Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9x13 pan.
Bake at 325°F for 30 minutes. Let cool.
Filling:
Mix well and spread over cool baked crust. Refrigerate.
Topping:
Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.
Top off with more Cool Whip and nuts, if desired.
Crust:
1 1/2 cups flour
1 1/2 cups ground walnuts
1 1/2 sticks of butter
Filling:
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip
Topping:
2 small packages instant lemon pudding
3 cups cold milk
Crust:
Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9x13 pan.
Bake at 325°F for 30 minutes. Let cool.
Filling:
Mix well and spread over cool baked crust. Refrigerate.
Topping:
Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.
Top off with more Cool Whip and nuts, if desired.
Wednesday, June 9, 2010
Chicken Enchilada Ring
2 C. coarsely chopped chicken
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream
Preheat oven to 375° F.
Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 10-14 minutes or until golden brown. The person who gave me this recipe told me 20-25 min but that was way too long and I ended up with a burnt ring.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.
version 2
Chicken Enchilada Ring
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
I make two rings and have one for the next day so it's an easy dish and everyone loves it
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream
Preheat oven to 375° F.
Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 10-14 minutes or until golden brown. The person who gave me this recipe told me 20-25 min but that was way too long and I ended up with a burnt ring.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.
version 2
Chicken Enchilada Ring
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
I make two rings and have one for the next day so it's an easy dish and everyone loves it
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