If you like garlic, this is the salad for you. Warning, Listerine will not help you after eating this.
Ingredients
4 hands full of fresh green beans (I went to the produce section and literally grabbed four hands full)
2 cloves garlic, minced
1 large slice of red onion, minced
1/2 of a red bell pepper, minced
1/2 of a green bell pepper, minced
olive oil
red wine vinegar
salt
pepper
Place a large pot with salted water on the stove to begin boiling. Snap the ends off of the green beans and rinse them in cold water. When the water is boiling, place the beans in the water, return to a boil, and let boil for five minutes. Remove the beans from the boiling water to a colander and rinse with cold water to stop the cooking process. Pat the beans dry.
In a large bowl, toss all of the vegetables together. Drizzle with olive oil and red wine vinegar. Sprinkle with salt and pepper to taste. Refrigerate for at least four hours before serving. The longer it marinates, the more flavorful it becomes. Serve cold.
Wednesday, December 31, 2008
Stuffed Mushrooms
These turn out rather elegant! They make an excellent appetizer. I also think the stuffing would be phenomenal used in stuffed chicken breasts.
Ingredients
24 large mushrooms
10 oz. frozen spinach, thawed and squeezed of all moisture
4 oz. cream cheese
1 tub of crumbled feta cheese
1/2 cup chopped green onions
2 cloves of garlic
1 teaspoon salt
1 teaspoon pepper
splash of Tabasco
grated Parmesan cheese
non-stick cooking spray
Preheat oven to 350.
Remove mushroom stems and discard. Clean and dry the mushrooms and place them in a single layer in a 13x9 inch baking dish sprayed with non-stick cooking spray.
In a food processor, pulse all ingredients except for the mushrooms and the Parmesan cheese. Pulse until smooth. Top each mushroom cap with a portion of the spinach mixture, putting them back into the baking dish when stuffed. Sprinkle all of the stuffed mushrooms with Parmesan cheese.
Bake for about 15-20 minutes, remove from oven to serving dish, and serve hot.
Ingredients
24 large mushrooms
10 oz. frozen spinach, thawed and squeezed of all moisture
4 oz. cream cheese
1 tub of crumbled feta cheese
1/2 cup chopped green onions
2 cloves of garlic
1 teaspoon salt
1 teaspoon pepper
splash of Tabasco
grated Parmesan cheese
non-stick cooking spray
Preheat oven to 350.
Remove mushroom stems and discard. Clean and dry the mushrooms and place them in a single layer in a 13x9 inch baking dish sprayed with non-stick cooking spray.
In a food processor, pulse all ingredients except for the mushrooms and the Parmesan cheese. Pulse until smooth. Top each mushroom cap with a portion of the spinach mixture, putting them back into the baking dish when stuffed. Sprinkle all of the stuffed mushrooms with Parmesan cheese.
Bake for about 15-20 minutes, remove from oven to serving dish, and serve hot.
Tuesday, December 23, 2008
Mexican-Style Pork Chops with Garlic Potatoes
This is SPICY. The pork chops and potatoes come out very tender and EXTREMELY flavorful.
Ingredients
1/2 Tablespoon ground cumin
1 teaspoon ground red pepper (cayenne)
1/2 Tablespoon onion powder
1/2 Tablespoon black pepper
1/2 Tablespoon garlic powder
2 thick, center cut pork chops, trimmed of all visible fat
3 Tablespoons olive oil, divided
2 large baking potatoes, cut into cubes
4 cloves garlic, minced
salt
Rinse the pork chops with water, pat dry. In a pie pan, mix together the cumin, red pepper, onion powder, black pepper, and garlic powder. Coat the pork chops on all sides with the spice mixture. Sprinkle with salt to your taste preference. Let set at room temperature for about 20-30 minutes.
In a large bowl, toss together the potatoes, garlic, and 1 Tablespoon of olive oil. Sprinkle with salt to your taste preference.
Preheat oven to 400. Spray a 2-quart casserole dish with non-stick cooking spray.
In a skillet, heat the remaining 2 Tablespoons of olive oil on medium high heat. Place the pork chops into the hot oil and sear on both sides until golden brown.
Place the pork chops into the middle of the prepared baking dish. Surround the pork chops with the potatoes. Cover with foil.
Bake for 20 minutes covered. Remove foil and set it aside. Bake for an additional 20 minutes uncovered. Reduce heat to 375, cover with the saved sheet of foil, and bake for an additional 10 minutes. Potatoes should be tender.
Ingredients
1/2 Tablespoon ground cumin
1 teaspoon ground red pepper (cayenne)
1/2 Tablespoon onion powder
1/2 Tablespoon black pepper
1/2 Tablespoon garlic powder
2 thick, center cut pork chops, trimmed of all visible fat
3 Tablespoons olive oil, divided
2 large baking potatoes, cut into cubes
4 cloves garlic, minced
salt
Rinse the pork chops with water, pat dry. In a pie pan, mix together the cumin, red pepper, onion powder, black pepper, and garlic powder. Coat the pork chops on all sides with the spice mixture. Sprinkle with salt to your taste preference. Let set at room temperature for about 20-30 minutes.
In a large bowl, toss together the potatoes, garlic, and 1 Tablespoon of olive oil. Sprinkle with salt to your taste preference.
Preheat oven to 400. Spray a 2-quart casserole dish with non-stick cooking spray.
In a skillet, heat the remaining 2 Tablespoons of olive oil on medium high heat. Place the pork chops into the hot oil and sear on both sides until golden brown.
Place the pork chops into the middle of the prepared baking dish. Surround the pork chops with the potatoes. Cover with foil.
Bake for 20 minutes covered. Remove foil and set it aside. Bake for an additional 20 minutes uncovered. Reduce heat to 375, cover with the saved sheet of foil, and bake for an additional 10 minutes. Potatoes should be tender.
Monday, December 22, 2008
Three A Day Salad
This salad is flavor and nutrient packed. It's got it all, including three of your five daily servings of fruits and veggies, and the added bonus of heart healthy almonds. And, using the Sweet and Sour Dressing recipe, if made with the healthy version, the dressing has heart healthy olive oil. What's not to love?
Ingredients
2 cups (2 hands full) of lettuce mix (with carrots, romaine, iceberg, and radishes)
1 small apple, cored and cubed
1/2 cup green grapes, cut in half
1 Tablespoon dry roasted, unsalted sliced almonds
1 oz. sharp cheddar cheese
2 Tablespoons Sweet and Sour Salad Dressing (see Blog Archives or use the search feature)
Place lettuce on plate or in salad bowl. Top with apples, grapes, and cheese. Drizzle dressing over salad. Sprinkle with almonds. Serve and enjoy!
Ingredients
2 cups (2 hands full) of lettuce mix (with carrots, romaine, iceberg, and radishes)
1 small apple, cored and cubed
1/2 cup green grapes, cut in half
1 Tablespoon dry roasted, unsalted sliced almonds
1 oz. sharp cheddar cheese
2 Tablespoons Sweet and Sour Salad Dressing (see Blog Archives or use the search feature)
Place lettuce on plate or in salad bowl. Top with apples, grapes, and cheese. Drizzle dressing over salad. Sprinkle with almonds. Serve and enjoy!
Traditional Baked Hoagie
I'm a Pittsburgh native, and hoagies are a staple-food there. Goodness, high school marching bands sell them as fund raisers! This is my favorite version, baked in the oven.
**Buy your bread from the bakery.
**Buy your meat from the deli, custom cut to thin but not too thin.
Ingredients
one hoagie roll, cut in half but not separated
3 slices hard salami
2 slices beef bologna
3 slices Virgina baked ham
4 slices of mild banana pepper rings
1 thin slice of red or sweet onion
1 slice of provolone cheese
mayonnaise or my recipe for Sweet and Sour Salad Dressing (see Blog Archives or use Search at top left corner)
lettuce
tomato
Preheat oven to 400.
Place open hoagie roll on ungreased cookie sheet. Layer with, in order, salami, bologna, ham, pepper rings, onion sliver, and provolone.
Bake for about 7-8 minutes or until cheese is melted and everything is heated through.
Pile on the lettuce and tomato and serve with either mayonnaise or the Sweet and Sour Dressing drizzled over it all.
**Buy your bread from the bakery.
**Buy your meat from the deli, custom cut to thin but not too thin.
Ingredients
one hoagie roll, cut in half but not separated
3 slices hard salami
2 slices beef bologna
3 slices Virgina baked ham
4 slices of mild banana pepper rings
1 thin slice of red or sweet onion
1 slice of provolone cheese
mayonnaise or my recipe for Sweet and Sour Salad Dressing (see Blog Archives or use Search at top left corner)
lettuce
tomato
Preheat oven to 400.
Place open hoagie roll on ungreased cookie sheet. Layer with, in order, salami, bologna, ham, pepper rings, onion sliver, and provolone.
Bake for about 7-8 minutes or until cheese is melted and everything is heated through.
Pile on the lettuce and tomato and serve with either mayonnaise or the Sweet and Sour Dressing drizzled over it all.
Spicy Cappicola Baked Hoagie
Yeah, sounds easy, right? Well, hoagies can get messed up! It's all about the combination of meat, cheese, and veggies. If you mix certain things, they just simply taste funny. Here is my husband's favorite homemade version.
**Buy your bread from the bakery.
**Buy your meat from the deli, custom cut to thin but not too thin.
Ingredients
one hoagie roll, cut in half but not separated
3 slices spicy cappicola ham
3 slices hard salami
3 slices of Virgina baked ham
4 slices of mild banana pepper rings
1 thin slice of red or sweet onion
1 slice of provolone cheese
mayonnaise or my recipe for Sweet and Sour Salad Dressing (see Blog Archives or use Search at top left corner)
lettuce
tomato
Preheat oven to 400.
Place open hoagie roll on ungreased cookie sheet. Layer with, in order, cappicola, salami, ham, pepper rings, onion sliver, and provolone.
Bake for about 7-8 minutes or until cheese is melted and everything is heated through.
Pile on the lettuce and tomato and serve with either mayonnaise or the Sweet and Sour Dressing drizzled over it all.
**Buy your bread from the bakery.
**Buy your meat from the deli, custom cut to thin but not too thin.
Ingredients
one hoagie roll, cut in half but not separated
3 slices spicy cappicola ham
3 slices hard salami
3 slices of Virgina baked ham
4 slices of mild banana pepper rings
1 thin slice of red or sweet onion
1 slice of provolone cheese
mayonnaise or my recipe for Sweet and Sour Salad Dressing (see Blog Archives or use Search at top left corner)
lettuce
tomato
Preheat oven to 400.
Place open hoagie roll on ungreased cookie sheet. Layer with, in order, cappicola, salami, ham, pepper rings, onion sliver, and provolone.
Bake for about 7-8 minutes or until cheese is melted and everything is heated through.
Pile on the lettuce and tomato and serve with either mayonnaise or the Sweet and Sour Dressing drizzled over it all.
Wednesday, December 17, 2008
Breakfast Casserole
If there is one recipe that should be a staple food at every breakfast gathering, THIS is it (well, maybe besides my Mom's French Toast Casserole recipe, see Blog Archives).
This is a recipe that you make the night before your breakfast. If you are serving it at a dinner party, like I did, make it the morning of. It needs at least eight hours to sit so the bread soaks up the egg mixture.
Ingredients
1 lb. regular bulk sausage, lightly browned, blotted with paper towels to remove excess grease, and crumbled (a food processor is good for crumbling)
4 cups of bread, cubed (I prefer using unsliced Italian bread from the grocer's deli)
2 cups finely shredded cheddar cheese
10 eggs
4 cups 2% milk
1 teaspoon dry ground mustard
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
butter-flavored cooking spray
Spray 13x9-inch baking dish with butter-flavored cooking spray. Arrange bread evenly in baking dish. Sprinkle with the cheese.
In a large bowl, slightly whisk the eggs. Add milk, whisking until smooth. Add the mustard, salt, onion powder, and pepper, whisking just until combined. Pour this evenly over the bread in the baking dish.
Sprinkle sausage evenly over the top of the entire mixture. Press down slightly on entire mixture. Cover and chill over night, or at least for eight hours.
One hour before your party or meal, preheat oven to 325. Allow the dish to sit out while oven is preheating.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for about 20-30 minutes. Check the middle with a butter knife to ensure eggs are setting. If it's runny, it needs more time. If the sausage is getting to dark, cover with foil again.
Keep covered with foil until ready to serve to retain the heat. Serve hot and enjoy!
This is a recipe that you make the night before your breakfast. If you are serving it at a dinner party, like I did, make it the morning of. It needs at least eight hours to sit so the bread soaks up the egg mixture.
Ingredients
1 lb. regular bulk sausage, lightly browned, blotted with paper towels to remove excess grease, and crumbled (a food processor is good for crumbling)
4 cups of bread, cubed (I prefer using unsliced Italian bread from the grocer's deli)
2 cups finely shredded cheddar cheese
10 eggs
4 cups 2% milk
1 teaspoon dry ground mustard
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
butter-flavored cooking spray
Spray 13x9-inch baking dish with butter-flavored cooking spray. Arrange bread evenly in baking dish. Sprinkle with the cheese.
In a large bowl, slightly whisk the eggs. Add milk, whisking until smooth. Add the mustard, salt, onion powder, and pepper, whisking just until combined. Pour this evenly over the bread in the baking dish.
Sprinkle sausage evenly over the top of the entire mixture. Press down slightly on entire mixture. Cover and chill over night, or at least for eight hours.
One hour before your party or meal, preheat oven to 325. Allow the dish to sit out while oven is preheating.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for about 20-30 minutes. Check the middle with a butter knife to ensure eggs are setting. If it's runny, it needs more time. If the sausage is getting to dark, cover with foil again.
Keep covered with foil until ready to serve to retain the heat. Serve hot and enjoy!
Brown Sugar Cinnamon Topping
My daughter and I hosted her Daisy Troop's December meeting. We made the theme "Christmas Breakfast" and turned it into a holiday breakfast feast, complete with the girls wearing their favorite Christmas pajamas. I served waffles in the shape of Hello Kitty and her friends (waffle iron sold at Target), pancake puffs (cast iron skillet sold at Bed, Bath, and Beyond), breakfast casserole (recipe above this one), and a fresh fruit tray (strawberries, fresh pineapple, orange slices, red grapes, green grapes, and cheese squares).
The pancake puffs are a delicious pain to make. I fight with the skillet every time. I would not have survived on the prairie with just cast iron skillets! In any event, I played around with the pancake puffs, trying new flavors, toppings, and centers. I hit upon a center that we LOVED. Here it is, in all it's ease.
Ingredients
2 teaspoons brown sugar
1 teaspoon sugar substitute
1/2 teaspoon cinnamon
**Very important, specifically use a half tablespoon and a half teaspoon when making brown sugar and cinnamon pancake puffs. Anything else will make a mess - trust me, I've made quite a few.
If making pancake puffs, drop batter by the HALF TABLESPOON into each well-greased cup. Spoon brown sugar mixture on top of batter using a half teaspoon. Drop another half tablespoon of batter on top of the brown sugar mixture. Cook until bubbley, flip, and then cook until browned on both sides. (I use a butter knife and fork to flip them, those chop sticks don't work for me.) When serving, drizzle white icing (I melt store-bought and drizzle it) on top and them sprinkle with remaining brown sugar mixture.
This topping is also delicious for pancakes and waffles. Simply sprinkle onto batter once you have spooned it into the skillet or waffle iron.
The pancake puffs are a delicious pain to make. I fight with the skillet every time. I would not have survived on the prairie with just cast iron skillets! In any event, I played around with the pancake puffs, trying new flavors, toppings, and centers. I hit upon a center that we LOVED. Here it is, in all it's ease.
Ingredients
2 teaspoons brown sugar
1 teaspoon sugar substitute
1/2 teaspoon cinnamon
**Very important, specifically use a half tablespoon and a half teaspoon when making brown sugar and cinnamon pancake puffs. Anything else will make a mess - trust me, I've made quite a few.
If making pancake puffs, drop batter by the HALF TABLESPOON into each well-greased cup. Spoon brown sugar mixture on top of batter using a half teaspoon. Drop another half tablespoon of batter on top of the brown sugar mixture. Cook until bubbley, flip, and then cook until browned on both sides. (I use a butter knife and fork to flip them, those chop sticks don't work for me.) When serving, drizzle white icing (I melt store-bought and drizzle it) on top and them sprinkle with remaining brown sugar mixture.
This topping is also delicious for pancakes and waffles. Simply sprinkle onto batter once you have spooned it into the skillet or waffle iron.
Pancake and/or Waffle Batter
Yet another pancake/waffle recipe. Yes, we eat a lot of pancakes and waffles...they're a food group according to my daughter.
Makes about 5 pancakes. Waffles amounts will vary depending on the iron.
Ingredients
1 cup flour
1/4 cup Cream of Wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
1 egg
1 cup 2% milk
3 Tablespoons butter, melted
Crisco shortening (just a dab when cooking each batch...if you're going to eat a pancake, cook it right)
blueberries or chocolate chips (optional)
In a large bowl, toss together all of the dry ingredients. In a separate bowl, whisk together all of the wet ingredients. Combine the wet and dry ingredients, whisking until smooth.
Preheat a large skillet to medium heat or a waffle iron to the manufacturer's specified heating.
If making pancakes, using a pastry brush, brush a small amount of shortening onto the hot skillet. Using a soup ladle, drop batter into the oil. (If using blueberries or chocolate chips, drop them on top of the pancake batter in the skillet at this time and press them down slightly so they stay in place.) When the tops turn bubbly, flip the pancakes. Try to flip them only once or they become hard. Cook until golden brown. Turn down heat if they cook too quickly.
If making waffles, spray the waffle iron each time before filling with batter with cooking spray. This seems to work best to avoid sticking. Depending on the size of waffles (Belgium, regular, cartoon characters), using a soup ladle, fill the "grooves" in the waffle iron about 2/3 full (so as to avoid overflow). Cook according to manufacturer's suggestions (some have lights - mine, I have to peek). It usually takes about two minutes, give or take, for the waffles. If using blueberries or chocolate chips, mix them into the batter and ensure even distribution as you drop the batter into the waffle iron.
Serve hot and enjoy!
Makes about 5 pancakes. Waffles amounts will vary depending on the iron.
Ingredients
1 cup flour
1/4 cup Cream of Wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
1 egg
1 cup 2% milk
3 Tablespoons butter, melted
Crisco shortening (just a dab when cooking each batch...if you're going to eat a pancake, cook it right)
blueberries or chocolate chips (optional)
In a large bowl, toss together all of the dry ingredients. In a separate bowl, whisk together all of the wet ingredients. Combine the wet and dry ingredients, whisking until smooth.
Preheat a large skillet to medium heat or a waffle iron to the manufacturer's specified heating.
If making pancakes, using a pastry brush, brush a small amount of shortening onto the hot skillet. Using a soup ladle, drop batter into the oil. (If using blueberries or chocolate chips, drop them on top of the pancake batter in the skillet at this time and press them down slightly so they stay in place.) When the tops turn bubbly, flip the pancakes. Try to flip them only once or they become hard. Cook until golden brown. Turn down heat if they cook too quickly.
If making waffles, spray the waffle iron each time before filling with batter with cooking spray. This seems to work best to avoid sticking. Depending on the size of waffles (Belgium, regular, cartoon characters), using a soup ladle, fill the "grooves" in the waffle iron about 2/3 full (so as to avoid overflow). Cook according to manufacturer's suggestions (some have lights - mine, I have to peek). It usually takes about two minutes, give or take, for the waffles. If using blueberries or chocolate chips, mix them into the batter and ensure even distribution as you drop the batter into the waffle iron.
Serve hot and enjoy!
Friday, December 12, 2008
Yogurt-Based Parfait
We were hooked on these for so long, and I was buying it in such quantity, that a young man running the register at the grocery store asked me what I was always making. I explained it, and now he is hooked, too!
Ingredients
1-6 oz. container of lowfat yogurt
1/2 cup lowfat cottage cheese
1 teaspoon sugar substitute
1/2 cup berries, your choice, in any combination
In a small bowl mix together the yogurt, cottage cheese, and sugar substitute. Sprinkle with berries. Serve and enjoy.
Great as breakfast or a nighttime snack.
Ingredients
1-6 oz. container of lowfat yogurt
1/2 cup lowfat cottage cheese
1 teaspoon sugar substitute
1/2 cup berries, your choice, in any combination
In a small bowl mix together the yogurt, cottage cheese, and sugar substitute. Sprinkle with berries. Serve and enjoy.
Great as breakfast or a nighttime snack.
Peanut Butter Banana Shake
My childhood friend, who now lives in Florida, taught me this recipe. We used to make this at her house, and to this day I love the peanut butter/banana combo.
Ingredients
12 oz. milk or vanilla soymilk
1 banana
1 Tablespoon smooth peanut butter
Toss everything into a blender and blend on high until smooth.
Ingredients
12 oz. milk or vanilla soymilk
1 banana
1 Tablespoon smooth peanut butter
Toss everything into a blender and blend on high until smooth.
Quick and Easy Orange Shake
This tastes so fresh and fruity! For someone (me) who HATES the taste of yogurt, this is one way I can sneak it into my diet.
Ingredients
1-12 oz. can of diet orange soda
1-6 oz. container of orange yogurt
1 single-serving can or container of mandarin oranges, drained of juice
2 cups of crushed ice
Place everything in a blender and blend on high until everything looks smooth. Serve in a tall glass.
Ingredients
1-12 oz. can of diet orange soda
1-6 oz. container of orange yogurt
1 single-serving can or container of mandarin oranges, drained of juice
2 cups of crushed ice
Place everything in a blender and blend on high until everything looks smooth. Serve in a tall glass.
Thursday, December 4, 2008
Chicken Cacciatore
Yet another easy crock pot dish!
Ingredients
4 skinless, boneless chicken breasts, trimmed of all fat
2 Tablespoons extra virgin olive oil
1/4 cup flour
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 small onion, sliced into strips
1 cup mushrooms, sliced
2 cloves garlic, minced
1 Tablespoon Italian seasoning
1/4 teaspoon salt
2 cans tomato sauce
8 oz. fettuccine or any type of pasta, cooked according to package directions
Spray large crock pot with non-stick olive oil cooking spray.
In medium skillet, heat olive oil. While this is heating, put chicken breasts and flour into a resealable plastic bag. Toss until coated. Place chicken in skillet and cook until browned on both sides. Place in crock pot.
Place red pepper, green pepper, onion, and mushrooms on top of chicken in crock pot. Sprinkle with Italian seasoning, salt, and minced garlic. Pour in tomato sauce and lightly mix to get seasonings into the tomato sauce.
Simmer on low for about 4-6 hours. Serve over top of fettuccine.
Ingredients
4 skinless, boneless chicken breasts, trimmed of all fat
2 Tablespoons extra virgin olive oil
1/4 cup flour
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 small onion, sliced into strips
1 cup mushrooms, sliced
2 cloves garlic, minced
1 Tablespoon Italian seasoning
1/4 teaspoon salt
2 cans tomato sauce
8 oz. fettuccine or any type of pasta, cooked according to package directions
Spray large crock pot with non-stick olive oil cooking spray.
In medium skillet, heat olive oil. While this is heating, put chicken breasts and flour into a resealable plastic bag. Toss until coated. Place chicken in skillet and cook until browned on both sides. Place in crock pot.
Place red pepper, green pepper, onion, and mushrooms on top of chicken in crock pot. Sprinkle with Italian seasoning, salt, and minced garlic. Pour in tomato sauce and lightly mix to get seasonings into the tomato sauce.
Simmer on low for about 4-6 hours. Serve over top of fettuccine.
Monday, December 1, 2008
Chicken Stuffed Shells
Okay folks, this is a tried-and-true recipe from the head of all cooks, my Mom. This recipe can feed a crowd, and the crowd will be so happy afterward!
Ingredients
6-8 chicken breast halves
1 large onion, sliced into quarters
1 garlic clove, minced
1 box large shells
2 boxes chicken-flavored stuffing mix
1 cup mayonnaise
2 cans cream of chicken soup
2 cups shredded mozzarella
2 cups shredded provolone or pizza cheese blend
cooking spray
Simmer the chicken in a large stock pot with the onion and garlic for about two hours. Allow to cool. Skin the chicken, remove all of the bones, and then shred the chicken. Strain the broth and set aside.
Make both the stuffing and the noodles according to their packaging directions.
Preheat oven to 350. Spray a large baking dish, preferably a lasagna-sized pan, with cooking spray.
In a large bowl, combine the cooked stuffing, mayonnaise, and chicken. Stuff the cooked shells with the chicken mixture. As you stuff the shells, line them in a single layer in the baking dish.
Make the two cans of soup using the reserved broth. Pour this mixture over the shells in the baking dish. Sprinkle the cheeses evenly over the top.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 30 minutes.
Ingredients
6-8 chicken breast halves
1 large onion, sliced into quarters
1 garlic clove, minced
1 box large shells
2 boxes chicken-flavored stuffing mix
1 cup mayonnaise
2 cans cream of chicken soup
2 cups shredded mozzarella
2 cups shredded provolone or pizza cheese blend
cooking spray
Simmer the chicken in a large stock pot with the onion and garlic for about two hours. Allow to cool. Skin the chicken, remove all of the bones, and then shred the chicken. Strain the broth and set aside.
Make both the stuffing and the noodles according to their packaging directions.
Preheat oven to 350. Spray a large baking dish, preferably a lasagna-sized pan, with cooking spray.
In a large bowl, combine the cooked stuffing, mayonnaise, and chicken. Stuff the cooked shells with the chicken mixture. As you stuff the shells, line them in a single layer in the baking dish.
Make the two cans of soup using the reserved broth. Pour this mixture over the shells in the baking dish. Sprinkle the cheeses evenly over the top.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 30 minutes.
Friday, November 28, 2008
Slow-Cooked Pork Chops with Apples and Onions
This recipe makes the most tender and flavorful pork chops, and the biggest bonus, it's a crock pot dish!
Ingredients
3 thick, center cut pork chops, rinsed, patted dry, and trimmed of all visible fat
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons canola oil
1 medium sweet onion, sliced into thin strips
1 large tart cooking apple, such as Jonagold, Winesap, or Goldrush, peeled, cored, and thinly sliced
1/2 cup apple cider
1 can chicken broth
1 Tablespoon Dijon mustard
1 bay leaf
cooking spray
Spray crock pot with cooking spray.
In medium frying pan, heat the canola oil. While oil is heating, place pork chops, flour, salt, and pepper in a Ziploc bag. Shake until pork chops are well-coated. Remove the pork chops from the bag, placing carefully in frying pan. Discard bag. Brown the pork chops on each side. Remove to crock pot. Do not clean the pan!
Place the onions in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot, on top of the pork chops. Do not clean pan!
Place the apples in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot on top of the onions.
Pour the apple cider and chicken broth over everything in the crock pot. Add the Dijon mustard and stir to mix everything well. Toss the bay leaf on top.
Cook on low for 8 hours.
Serve with the apples, onions, and broth poured over top of a pork chop. The leftovers of this dish are awesome too, even more flavorful than when first made.
Ingredients
3 thick, center cut pork chops, rinsed, patted dry, and trimmed of all visible fat
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons canola oil
1 medium sweet onion, sliced into thin strips
1 large tart cooking apple, such as Jonagold, Winesap, or Goldrush, peeled, cored, and thinly sliced
1/2 cup apple cider
1 can chicken broth
1 Tablespoon Dijon mustard
1 bay leaf
cooking spray
Spray crock pot with cooking spray.
In medium frying pan, heat the canola oil. While oil is heating, place pork chops, flour, salt, and pepper in a Ziploc bag. Shake until pork chops are well-coated. Remove the pork chops from the bag, placing carefully in frying pan. Discard bag. Brown the pork chops on each side. Remove to crock pot. Do not clean the pan!
Place the onions in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot, on top of the pork chops. Do not clean pan!
Place the apples in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot on top of the onions.
Pour the apple cider and chicken broth over everything in the crock pot. Add the Dijon mustard and stir to mix everything well. Toss the bay leaf on top.
Cook on low for 8 hours.
Serve with the apples, onions, and broth poured over top of a pork chop. The leftovers of this dish are awesome too, even more flavorful than when first made.
Thursday, November 27, 2008
Holiday Sweet Potatoes
This recipe is a single serving on any regular day, however on a holiday it could feed two since there are so many other dishes to try!
Ingredients
1 large sweet potato, scrubbed clean and dried
2 Tablespoons unsalted butter, divided
3 Tablespoons half and half or milk
2 teaspoons brown sugar
1/4 cup pecans or walnuts
Preheat oven to 350.
Wrap cleaned sweet potato in foil. Make a tray out of another piece of foil and place the wrapped potato on this. (This is to protect your oven against the juices dripping and making a smelly mess.) Place in the oven and bake for two hours. It's done when it is soft enough to squeeze.
Remove from oven and from foil. Leave the oven on! Either peel the skin off of the potato or scoop out the insides, whichever happens to be easier at the time. Place the potato pulp in a mixing bowl.
In mixing bowl, add one Tablespoon of the butter and the half and half or milk to the potato pulp. Beat with a mixer on medium speed until well mixed and smooth. Add more half and half/milk if necessary (this all depends on the size potato you are using). Add more butter if you like your potatoes more buttery.
Spray a small baking dish (I use a loaf pan) with butter flavor baking spray. Spread the potato mixture in the dish. Sprinkle the brown sugar and nuts evenly over the top of the potato mixture. Cut the remaining Tablespoon of butter into small pieces and scatter over the top of the nuts/brown sugar mixture.
Place in oven until the butter is melted. Remove and serve hot. Enjoy!!
**If making this for a crowd, I would make four times this recipe and use an 8X8-inch baking dish.
Ingredients
1 large sweet potato, scrubbed clean and dried
2 Tablespoons unsalted butter, divided
3 Tablespoons half and half or milk
2 teaspoons brown sugar
1/4 cup pecans or walnuts
Preheat oven to 350.
Wrap cleaned sweet potato in foil. Make a tray out of another piece of foil and place the wrapped potato on this. (This is to protect your oven against the juices dripping and making a smelly mess.) Place in the oven and bake for two hours. It's done when it is soft enough to squeeze.
Remove from oven and from foil. Leave the oven on! Either peel the skin off of the potato or scoop out the insides, whichever happens to be easier at the time. Place the potato pulp in a mixing bowl.
In mixing bowl, add one Tablespoon of the butter and the half and half or milk to the potato pulp. Beat with a mixer on medium speed until well mixed and smooth. Add more half and half/milk if necessary (this all depends on the size potato you are using). Add more butter if you like your potatoes more buttery.
Spray a small baking dish (I use a loaf pan) with butter flavor baking spray. Spread the potato mixture in the dish. Sprinkle the brown sugar and nuts evenly over the top of the potato mixture. Cut the remaining Tablespoon of butter into small pieces and scatter over the top of the nuts/brown sugar mixture.
Place in oven until the butter is melted. Remove and serve hot. Enjoy!!
**If making this for a crowd, I would make four times this recipe and use an 8X8-inch baking dish.
Thursday, November 13, 2008
BBQ Pork Chops
This would be super served with the Macaroni and Cheese recipe.
Ingredients
4 thick-cut pork chops, all fat removed
olive oil
salt
pepper
onion powder
2 cloves garlic, minced
1 bay leaf
2 cups water
your favorite BBQ sauce
Preheat oven to 350.
Rinse pork chops and pat dry. Place pork chops in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, onion powder, and garlic. Using your hands, massage the oil and spices into the pork chops so that they are covered evenly.
Place pork chops on a rack in a roasting pan. Pour water into bottom of pan. Drop the bay leaf into the water. Bake for 2 hours or until tender and internal temperature is 160.
Remove the pork chops to an 8x8 baking dish sprayed with spray cooking oil. Pour BBQ sauce over pork chops until well coated. Cover with foil (to avoid splashing). Return to oven and bake for another 30 minutes, or until sauce is heated.
***This would also work for country ribs.
Ingredients
4 thick-cut pork chops, all fat removed
olive oil
salt
pepper
onion powder
2 cloves garlic, minced
1 bay leaf
2 cups water
your favorite BBQ sauce
Preheat oven to 350.
Rinse pork chops and pat dry. Place pork chops in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, onion powder, and garlic. Using your hands, massage the oil and spices into the pork chops so that they are covered evenly.
Place pork chops on a rack in a roasting pan. Pour water into bottom of pan. Drop the bay leaf into the water. Bake for 2 hours or until tender and internal temperature is 160.
Remove the pork chops to an 8x8 baking dish sprayed with spray cooking oil. Pour BBQ sauce over pork chops until well coated. Cover with foil (to avoid splashing). Return to oven and bake for another 30 minutes, or until sauce is heated.
***This would also work for country ribs.
Potato Soup
This is a sinful recipe. Loosen your belt before eating.
To my Dearest Childhood Friend in Florida, I've added some extra spices to make it more like my mom's potato soup recipe.
Ingredients
3 large potatoes, peeled and cubed
2 Tablespoons butter
1 small yellow onion, diced
1 cup milk
3/4 cup half and half
2 Tablespoons flour
1 can low sodium chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground celery seed (optional)
1 teaspoon garlic powder (optional)
2 teaspoons onion powder (optional)
1/2 Tablespoon dried parsley flakes (optional)
Boil potatoes until soft. Drain.
Melt butter in large pan (like a large soup pot). Add onions and saute until soft, do not brown.
In a 2-cup measuring cup, whisk together milk, half and half, and flour. Pour into pot with onions and bring to a boil. Add potatoes and stir until thickened. Add chicken broth and stir, bring to a boil. Lower heat. Add salt, pepper, celery seed, garlic powder, onion powder, and parsley flakes. Stir until well combined.
Serve hot, topped with cheddar cheese and bacon bits.
To my Dearest Childhood Friend in Florida, I've added some extra spices to make it more like my mom's potato soup recipe.
Ingredients
3 large potatoes, peeled and cubed
2 Tablespoons butter
1 small yellow onion, diced
1 cup milk
3/4 cup half and half
2 Tablespoons flour
1 can low sodium chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground celery seed (optional)
1 teaspoon garlic powder (optional)
2 teaspoons onion powder (optional)
1/2 Tablespoon dried parsley flakes (optional)
Boil potatoes until soft. Drain.
Melt butter in large pan (like a large soup pot). Add onions and saute until soft, do not brown.
In a 2-cup measuring cup, whisk together milk, half and half, and flour. Pour into pot with onions and bring to a boil. Add potatoes and stir until thickened. Add chicken broth and stir, bring to a boil. Lower heat. Add salt, pepper, celery seed, garlic powder, onion powder, and parsley flakes. Stir until well combined.
Serve hot, topped with cheddar cheese and bacon bits.
Macaroni and Cheese
My neighbor made this for a potluck and wow!! This is the #1 favorite for us now, kid-tested and highly approved by my picky little one. So good with chili in the winter.
As an added note, I tried to make this using fat free for everything and it was not good. Don't waste your time, I promise. I now use 2% cheeses, 2% milkfat cottage cheese, and light sour cream. I do use the whole wheat or protein-infused pastas, however that is your choice as far as your taste preferences.
Ingredients
1 1/2 cups cottage cheese
1 1/2 cups sour cream
2 eggs
1 lb. (16 oz.) pasta (elbows, ziti, penne, or a combination of)
24 oz. cheddar (I use 12 oz. each of 2% cheddar and 2% sharp cheddar)
Preheat oven to 375. Spray 2-quart baking dish.
Cook pasta according to package directions.
In large bowl whisk eggs. Add cottage cheese and sour cream, mixing until smooth. Stir in cooked pasta and cheddar cheese(s). Spread evenly in baking dish.
Bake for 40 minutes or until lightly browned. Serve hot.
***I personally use the food processor for mixing the eggs, cottage cheese, and sour cream. Once pulsed, I place it into a large bowl to stir in the pasta and cheddar cheese(s). It makes it smoother.
As an added note, I tried to make this using fat free for everything and it was not good. Don't waste your time, I promise. I now use 2% cheeses, 2% milkfat cottage cheese, and light sour cream. I do use the whole wheat or protein-infused pastas, however that is your choice as far as your taste preferences.
Ingredients
1 1/2 cups cottage cheese
1 1/2 cups sour cream
2 eggs
1 lb. (16 oz.) pasta (elbows, ziti, penne, or a combination of)
24 oz. cheddar (I use 12 oz. each of 2% cheddar and 2% sharp cheddar)
Preheat oven to 375. Spray 2-quart baking dish.
Cook pasta according to package directions.
In large bowl whisk eggs. Add cottage cheese and sour cream, mixing until smooth. Stir in cooked pasta and cheddar cheese(s). Spread evenly in baking dish.
Bake for 40 minutes or until lightly browned. Serve hot.
***I personally use the food processor for mixing the eggs, cottage cheese, and sour cream. Once pulsed, I place it into a large bowl to stir in the pasta and cheddar cheese(s). It makes it smoother.
Creamy Basil Chicken
This is a great crock pot recipe.
Ingredients
2 cups sliced mushrooms (use fresh only)
2 red peppers, sliced into strips
1 medium sweet onion, sliced into strips
4 oz. cooked bacon, chopped (I use turkey bacon)
6 cloves garlic, minced
2 Tablespoons crushed tapioca
4 skinless, boneless chicken breasts
1 cup chicken broth
1/4 cup white wine
1 lb. asparagus spears
1/3 cup heavy cream (you could also use plain Coffeemate or half and half, I do)
1/2 cup fresh basil
1 cup orzo pasta
2 Tablespoons grated Parmesan cheese
In crock pot, stir together mushrooms, peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture. Pour broth and wine over all. Cook on high 3-3 1/2 hours. Time this carefully!
After the 3-3 1/2 hours, snap off and discard woody bases from asparagus spears. Stir in asparagus, cream, and the basil. Cover and cook for 30 minutes more. At the same time, prepare 1 cup (four servings) of orzo according to package directions.
Spoon over cooked orzo. Garnish with Parmesan cheese.
***Do not overcook during the first 3-3 1/2 hours or the veggies will be mushy.
Ingredients
2 cups sliced mushrooms (use fresh only)
2 red peppers, sliced into strips
1 medium sweet onion, sliced into strips
4 oz. cooked bacon, chopped (I use turkey bacon)
6 cloves garlic, minced
2 Tablespoons crushed tapioca
4 skinless, boneless chicken breasts
1 cup chicken broth
1/4 cup white wine
1 lb. asparagus spears
1/3 cup heavy cream (you could also use plain Coffeemate or half and half, I do)
1/2 cup fresh basil
1 cup orzo pasta
2 Tablespoons grated Parmesan cheese
In crock pot, stir together mushrooms, peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture. Pour broth and wine over all. Cook on high 3-3 1/2 hours. Time this carefully!
After the 3-3 1/2 hours, snap off and discard woody bases from asparagus spears. Stir in asparagus, cream, and the basil. Cover and cook for 30 minutes more. At the same time, prepare 1 cup (four servings) of orzo according to package directions.
Spoon over cooked orzo. Garnish with Parmesan cheese.
***Do not overcook during the first 3-3 1/2 hours or the veggies will be mushy.
Chicken Broccoli Noodle Bake
Umm, comfort food for the cold weather. I came up with this one for one of our holiday gatherings.
Ingredients
2 Tablespoons extra virgin olive oil
5 cloves garlic, minced
4 skinless, boneless chicken breasts, cubed
1-12 oz. bag yolk-free egg noodles
4 cups fresh broccoli florets
2-10 3/4 oz. cans cream of mushroom soup
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1 1/2 cups shredded Parmesan cheese (reserve 1/2 cup for garnish)
1 Tablespoon dried parsley (garnish)
All at the same time:
In frying pan, saute chicken in olive oil until no longer pink and very lightly browned. Add garlic and saute about one more minute, until aromatic.
Cook egg noodles according to package directions.
Steam broccoli.
Preheat oven to 350. Spray a 13x9-inch pan with spray cooking oil.
In large bowl combine soup and milk with wire whisk. Whisk in salt, pepper, onion powder, and 1 cup Parmesan cheese, mixing well. Add chicken, broccoli, and noodles to soup mixture and stir until well-coated.
Spread evenly into baking dish. Garnish with remaining Parmesan cheese and parsley. Cover with foil.
Bake until heated through and cheese is melting, about 30-40 minutes.
Ingredients
2 Tablespoons extra virgin olive oil
5 cloves garlic, minced
4 skinless, boneless chicken breasts, cubed
1-12 oz. bag yolk-free egg noodles
4 cups fresh broccoli florets
2-10 3/4 oz. cans cream of mushroom soup
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1 1/2 cups shredded Parmesan cheese (reserve 1/2 cup for garnish)
1 Tablespoon dried parsley (garnish)
All at the same time:
In frying pan, saute chicken in olive oil until no longer pink and very lightly browned. Add garlic and saute about one more minute, until aromatic.
Cook egg noodles according to package directions.
Steam broccoli.
Preheat oven to 350. Spray a 13x9-inch pan with spray cooking oil.
In large bowl combine soup and milk with wire whisk. Whisk in salt, pepper, onion powder, and 1 cup Parmesan cheese, mixing well. Add chicken, broccoli, and noodles to soup mixture and stir until well-coated.
Spread evenly into baking dish. Garnish with remaining Parmesan cheese and parsley. Cover with foil.
Bake until heated through and cheese is melting, about 30-40 minutes.
Double Chocolate Crinkle Cookies
It's about time for holiday baking. These little cookies are perfect for your holiday gatherings. I took these to a "girl's night" scrapbooking party and came home with an empty plate. They taste like mini brownies.
Ingredients
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 oz. unsweetened chocolate, melted and cooled
1/2 cup dark chocolate chips
1/2 cup powdered sugar
Combine flour, baking powder, and salt. Set aside.
In large mixing bowl, beat butter and sugar until well blended. Beat in eggs. Add melted chocolate and continue beating until smooth. Gradually beat in flour mixture. Stir in chocolate chips. Cover and chill 1-2 hours or until the dough is easy to handle.
When dough is ready, preheat oven to 350.
Coat your hands with powdered sugar (so dough doesn't stick). Shape dough into 1-inch balls. Roll each dough ball in powdered sugar. Place on ungreased cookie sheet, spacing 1-inch apart.
Bake 10-12 minutes or until edges are set and tops are crackled. Cool on wire rack.
Makes about 3 dozen cookies.
Ingredients
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 oz. unsweetened chocolate, melted and cooled
1/2 cup dark chocolate chips
1/2 cup powdered sugar
Combine flour, baking powder, and salt. Set aside.
In large mixing bowl, beat butter and sugar until well blended. Beat in eggs. Add melted chocolate and continue beating until smooth. Gradually beat in flour mixture. Stir in chocolate chips. Cover and chill 1-2 hours or until the dough is easy to handle.
When dough is ready, preheat oven to 350.
Coat your hands with powdered sugar (so dough doesn't stick). Shape dough into 1-inch balls. Roll each dough ball in powdered sugar. Place on ungreased cookie sheet, spacing 1-inch apart.
Bake 10-12 minutes or until edges are set and tops are crackled. Cool on wire rack.
Makes about 3 dozen cookies.
Sweet and Sour Kielbassi
Sick of the meatballs with the grape jelly sauce (ick) at every holiday party? Try something different. The folks in southwestern PA love their kielbassi, and this dish makes it taste yum! This is a large potluck-sized recipe, so cut in half for smaller parties.
Ingredients
2 large cans pineapple chunks (do NOT drain)
2 jars chili sauce
1 cup brown sugar
6 lb. kielbassi
Preheat oven to 350. Spray baking dish with cooking spray - if using full recipe, use a lasagna-sized pan. Half could go in a 13x9 baking dish. Or, you could use a large crock pot, also sprayed with cooking spray.
Combine chili sauce, brown sugar, and pineapple chunks (with their juice) in a large bowl. Slice kielbassi into bite-sized chunks and toss with sauce mixture.
Pour into baking dish of choice. Bake at 350 for 2-3 hours. Crock pot, on low for about 5-6 hours. Serve hot.
Ingredients
2 large cans pineapple chunks (do NOT drain)
2 jars chili sauce
1 cup brown sugar
6 lb. kielbassi
Preheat oven to 350. Spray baking dish with cooking spray - if using full recipe, use a lasagna-sized pan. Half could go in a 13x9 baking dish. Or, you could use a large crock pot, also sprayed with cooking spray.
Combine chili sauce, brown sugar, and pineapple chunks (with their juice) in a large bowl. Slice kielbassi into bite-sized chunks and toss with sauce mixture.
Pour into baking dish of choice. Bake at 350 for 2-3 hours. Crock pot, on low for about 5-6 hours. Serve hot.
Spinach Artichoke Dip
This is a crowd favorite. Guaranteed, you will be asked for a copy of this recipe!
Ingredients
1-8 oz. cream cheese, softened
1 cup mayonnaise (use real mayo, not Miracle Whip)
1 package veggie dip/soup mix
1-10 oz. frozen chopped spinach, thawed and well-drained
1-14 oz. can artichoke hearts, drained and chopped
1-12 oz. shredded mozzarella cheese
4 cloves garlic, peeled and minced
spray cooking oil
Preheat oven to 350. Spray 2-quart baking dish with spray cooking oil.
Using a food processor, combine cream cheese, mayonnaise, and soup/dip mix, pulsing until well mixed. Add spinach and pulse. Add garlic and artichoke hearts and pulse. Lastly, add mozzarella and pulse lightly.
Spread into the sprayed 2-quart baking dish. Bake for 30 minutes or until lightly browned at edges.
Best served with an unflavored version of any of the following: melba toasts, Ritz crackers, pita chips, or bagel chips.
***Can also be heated in a crock pot, on low, stirring often. Watch closely for burning against the sides. Spray the crock pot with cooking spray before use.
***My aunt and uncle have adapted this recipe to include chicken to serve as a meal. I haven't tried it yet because I keep forgetting, but it sounds divine!
Ingredients
1-8 oz. cream cheese, softened
1 cup mayonnaise (use real mayo, not Miracle Whip)
1 package veggie dip/soup mix
1-10 oz. frozen chopped spinach, thawed and well-drained
1-14 oz. can artichoke hearts, drained and chopped
1-12 oz. shredded mozzarella cheese
4 cloves garlic, peeled and minced
spray cooking oil
Preheat oven to 350. Spray 2-quart baking dish with spray cooking oil.
Using a food processor, combine cream cheese, mayonnaise, and soup/dip mix, pulsing until well mixed. Add spinach and pulse. Add garlic and artichoke hearts and pulse. Lastly, add mozzarella and pulse lightly.
Spread into the sprayed 2-quart baking dish. Bake for 30 minutes or until lightly browned at edges.
Best served with an unflavored version of any of the following: melba toasts, Ritz crackers, pita chips, or bagel chips.
***Can also be heated in a crock pot, on low, stirring often. Watch closely for burning against the sides. Spray the crock pot with cooking spray before use.
***My aunt and uncle have adapted this recipe to include chicken to serve as a meal. I haven't tried it yet because I keep forgetting, but it sounds divine!
8-Layer Dip
This is one to play around with, to suit your taste buds, by omitting ingredients or adding others.
Ingredients
1 - 16 oz. can vegetarian refried beans
1 Tablespoon chili powder
1 cup light sour cream
1 cup salsa (mild or medium)
1 cup shredded lettuce (for ease, they sell this bagged in the produce section)
1 cup shredded cheddar, sharp, 2%, or Mexican
1/2 cup finely diced onion
1 tomato, finely diced
1 small can sliced, pitted, black olives
Mix beans and chili powder. Spread onto the bottom of a 9-inch pie plate. Spread sour cream over the bean mixture. Then spread the salsa over the sour cream. Sprinkle the onions over the salsa and then the cheese over the onions. Next in layering is lettuce, then olives, then tomatoes.
Chill until ready to serve.
Serve with tortilla chips.
Ingredients
1 - 16 oz. can vegetarian refried beans
1 Tablespoon chili powder
1 cup light sour cream
1 cup salsa (mild or medium)
1 cup shredded lettuce (for ease, they sell this bagged in the produce section)
1 cup shredded cheddar, sharp, 2%, or Mexican
1/2 cup finely diced onion
1 tomato, finely diced
1 small can sliced, pitted, black olives
Mix beans and chili powder. Spread onto the bottom of a 9-inch pie plate. Spread sour cream over the bean mixture. Then spread the salsa over the sour cream. Sprinkle the onions over the salsa and then the cheese over the onions. Next in layering is lettuce, then olives, then tomatoes.
Chill until ready to serve.
Serve with tortilla chips.
Balsamic Viniagrette
This is my hubby's recipe, so the garlic is strong!! If you are not a fan of garlic, try using half the first time.
Ingredients
4 cloves garlic, peeled
1 cup olive oil
1/2 cup balsamic vinegar
2 Tablespoons Dijon mustard
1/4 teaspoon pepper
Toss everything into a blender and blend well.
***For a sweeter taste, switch the balsamic vinegar for apple cider vinegar.
Ingredients
4 cloves garlic, peeled
1 cup olive oil
1/2 cup balsamic vinegar
2 Tablespoons Dijon mustard
1/4 teaspoon pepper
Toss everything into a blender and blend well.
***For a sweeter taste, switch the balsamic vinegar for apple cider vinegar.
Wednesday, October 22, 2008
French Toast Casserole
A guaranteed crowd-pleaser, just in time for holiday brunches! This is a staple food at my mom's house. She NEVER hosts a holiday breakfast without it. While it may seem complicated, the whole idea of this dish is to make regular french toast into a casserole. It's all the same stuff, just baked in a pan!
**This dish is assembled the night before serving and baked the morning it is to be served.
Ingredients
one loaf of regular-sized bakery bread, preferably french (not the long, skinny baguettes)
10 eggs
4 cups 2% milk
cinnamon (for sprinkling on top)
butter (for dotting on top)
canola oil spray
The night before...
Spray a 13x9-inch baking dish with canola spray. Slice the bread evenly into thick slices and then into cubes. Line the baking dish with bread cubes making sure they end up even across the top. In separate bowl, whisk together the eggs and milk. Pour evenly over the top of the bread in the baking dish and then press down. This should be enough to ensure that every piece of bread gets coated. There should be egg mixture pooling in the bottom of the pan. That will soak up into the bread by morning. Sprinkle with cinnamon, to your taste. Cut small pats of butter and place them randomly on top of the bread. Cover and refrigerate overnight.
In the morning...
Preheat oven to 325. Cover with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes. Ensure that eggs are set and it is beginning to turn golden brown. Do not overcook, as the edges will become hard.
Serve it right out of the oven. Top it just as you would french toast, with warm maple syrup, powdered sugar, butter, fruit topping, etc.
**This dish is assembled the night before serving and baked the morning it is to be served.
Ingredients
one loaf of regular-sized bakery bread, preferably french (not the long, skinny baguettes)
10 eggs
4 cups 2% milk
cinnamon (for sprinkling on top)
butter (for dotting on top)
canola oil spray
The night before...
Spray a 13x9-inch baking dish with canola spray. Slice the bread evenly into thick slices and then into cubes. Line the baking dish with bread cubes making sure they end up even across the top. In separate bowl, whisk together the eggs and milk. Pour evenly over the top of the bread in the baking dish and then press down. This should be enough to ensure that every piece of bread gets coated. There should be egg mixture pooling in the bottom of the pan. That will soak up into the bread by morning. Sprinkle with cinnamon, to your taste. Cut small pats of butter and place them randomly on top of the bread. Cover and refrigerate overnight.
In the morning...
Preheat oven to 325. Cover with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes. Ensure that eggs are set and it is beginning to turn golden brown. Do not overcook, as the edges will become hard.
Serve it right out of the oven. Top it just as you would french toast, with warm maple syrup, powdered sugar, butter, fruit topping, etc.
Monday, October 20, 2008
Apple Crisp Oatmeal
A very nice alternative to the everyday boring bowl of oatmeal.
Ingredients
1 medium Jonagold or any tart apple, peeled, cored, and sliced very thin
cinnamon to taste
1 teaspoon brown sugar
1 teaspoon sugar substitute
1 teaspoon flour
1/4 Tablespoon butter
1 teaspoon lemon juice
1/2 cup Quaker quick oats
3/4 cup 2% or skim milk, divided
Place apple slices into an over-sized coffee mug or large soup bowl. Mix with cinnamon, brown sugar, sugar substitute, flour, and lemon juice. Make sure apples are completely coated with mixture. Place 1/4 Tablespoon butter on top of mixture. Cook in microwave on high for one minute and 30 seconds.
Remove from microwave, top with oats and a 1/2 cup of milk. Cook in microwave on high for one minute and 30 seconds.
Remove from microwave and stir. Top with remaining 1/4 cup of milk, adding more if necessary, and stir to mix it all.
Ingredients
1 medium Jonagold or any tart apple, peeled, cored, and sliced very thin
cinnamon to taste
1 teaspoon brown sugar
1 teaspoon sugar substitute
1 teaspoon flour
1/4 Tablespoon butter
1 teaspoon lemon juice
1/2 cup Quaker quick oats
3/4 cup 2% or skim milk, divided
Place apple slices into an over-sized coffee mug or large soup bowl. Mix with cinnamon, brown sugar, sugar substitute, flour, and lemon juice. Make sure apples are completely coated with mixture. Place 1/4 Tablespoon butter on top of mixture. Cook in microwave on high for one minute and 30 seconds.
Remove from microwave, top with oats and a 1/2 cup of milk. Cook in microwave on high for one minute and 30 seconds.
Remove from microwave and stir. Top with remaining 1/4 cup of milk, adding more if necessary, and stir to mix it all.
Garlicky Lemon Chicken
If there is one recipe you try from this blog, THIS IS IT. This recipe makes chicken so moist and flavorful. This is also a good recipe to substitute with a 5-7 lb. turkey breast instead of the chicken.
Ingredients
1 Tablespoon salt
5 Tablespoons lemon juice, divided
1 5-pound roasting chicken
4 Tablespoons butter, softened
6 dried bay leaves
2 lemons, quartered
4 cloves of garlic, finely minced
2 Tablespoons dried parsley
1/4 cup sweet onion, very finely minced
2 cups water
freshly ground black pepper, to taste
Rinse chicken in cool water and place on paper towels. Remove insides (if using roaster). Pat dry. Loosen skin on chicken. Combine 1 Tablespoon salt and 3 Tablespoons lemon juice. Rub salt/lemon mixture all over chicken and under skin. Place in gallon-sized storage bag. Allow to marinate for at least 24 hours, turning over from time to time to distribute the marinade.
***The next day......allow yourself about 3-4 hours for prep and cook time.
Set out butter to soften. Preheat oven to 425.
Rinse all of the marinade off of the chicken. Pat dry with paper towels. Place in a roasting pan breast side up.
Mince the garlic and onions. Mix with the parsley. Combine the softened butter and 2 Tablespoons lemon juice with the garlic, parsley, and onion mixture. Rub this mixture all over the chicken, including under the skin and inside the chicken. Stuff the inside with the bay leaves and lemon quarters. Pour the two cups of water around the outside of the chicken - not on top of the chicken (don't want to rinse off the yummy flavors). Sprinkle freshly ground black pepper, according to your taste, over the outside of the chicken.
Place roasting pan, uncovered, in preheated oven. Baste after 45 minutes.
Cover and reduce heat to 375. Basting every 30 minutes, allow to cook for an additional 90 minutes. The chicken will be golden brown.
At this point, I turned down the oven to about 250 and kept the chicken warm, still basting it so it didn't dry out, until I was ready to serve it.
Excellent served with broccoli and either Jasmine rice or whole wheat egg noodles.
Ingredients
1 Tablespoon salt
5 Tablespoons lemon juice, divided
1 5-pound roasting chicken
4 Tablespoons butter, softened
6 dried bay leaves
2 lemons, quartered
4 cloves of garlic, finely minced
2 Tablespoons dried parsley
1/4 cup sweet onion, very finely minced
2 cups water
freshly ground black pepper, to taste
Rinse chicken in cool water and place on paper towels. Remove insides (if using roaster). Pat dry. Loosen skin on chicken. Combine 1 Tablespoon salt and 3 Tablespoons lemon juice. Rub salt/lemon mixture all over chicken and under skin. Place in gallon-sized storage bag. Allow to marinate for at least 24 hours, turning over from time to time to distribute the marinade.
***The next day......allow yourself about 3-4 hours for prep and cook time.
Set out butter to soften. Preheat oven to 425.
Rinse all of the marinade off of the chicken. Pat dry with paper towels. Place in a roasting pan breast side up.
Mince the garlic and onions. Mix with the parsley. Combine the softened butter and 2 Tablespoons lemon juice with the garlic, parsley, and onion mixture. Rub this mixture all over the chicken, including under the skin and inside the chicken. Stuff the inside with the bay leaves and lemon quarters. Pour the two cups of water around the outside of the chicken - not on top of the chicken (don't want to rinse off the yummy flavors). Sprinkle freshly ground black pepper, according to your taste, over the outside of the chicken.
Place roasting pan, uncovered, in preheated oven. Baste after 45 minutes.
Cover and reduce heat to 375. Basting every 30 minutes, allow to cook for an additional 90 minutes. The chicken will be golden brown.
At this point, I turned down the oven to about 250 and kept the chicken warm, still basting it so it didn't dry out, until I was ready to serve it.
Excellent served with broccoli and either Jasmine rice or whole wheat egg noodles.
Saturday, October 18, 2008
Roadkill
There's not any better name for this dip. It's completely sinful, stuffed with cholesterol, and unfortunately rather tasty. Great for football season. Guys love this, ladies cringe at it, and personal trainers would torture you for eating this.
Ingredients
1 pound extra lean ground beef
1 pound regular ground sausage
5 cans nacho cheese soup
Brown ground beef in large skillet until no longer red. Drain. Transfer to a food processor. Pulse until crumbly. Pour into a large crock pot. Repeat this process with the ground sausage.
Pour nacho cheese soup over the meats in the crock pot. Mix well. Cook on low for 1-2 hours or until heated through, stirring often to avoid burning.
Serve with tortilla chips.
Also good topped with salsa and/or sour cream when serving, not when cooking.
Ingredients
1 pound extra lean ground beef
1 pound regular ground sausage
5 cans nacho cheese soup
Brown ground beef in large skillet until no longer red. Drain. Transfer to a food processor. Pulse until crumbly. Pour into a large crock pot. Repeat this process with the ground sausage.
Pour nacho cheese soup over the meats in the crock pot. Mix well. Cook on low for 1-2 hours or until heated through, stirring often to avoid burning.
Serve with tortilla chips.
Also good topped with salsa and/or sour cream when serving, not when cooking.
Oatmeal Chocolate Chip Cookies
During his business travels, my husband fell in love with the Doubletree Hotel's chocolate chip cookies. Now I must admit, they're mighty tasty! I'm not like the Neiman-Marcus cookie-stalker from a couple of years ago! The Doubletree lists their ingredients right on the bag they serve them in so I figure they're willing to have folks experiment, right? I did, and this is what I came up with.
PS...My husband says these don't taste the same, so Doubletree, your secret is still safe. Who cares, they go over really well at parties!
Ingredients
2 sticks of unsalted butter, softened (use ONLY real butter)
1 cup packed light brown sugar
1/3 cup sugar
2 eggs
dash of cinnamon
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
2 1/2 cups quick oats
1-12 oz. package dark chocolate chips
1 cup walnuts
Preheat oven to 350.
Beat butter, brown sugar, and sugar until creamy and smooth. Add eggs, cinnamon, and vanilla, continue beating until smooth. Add flour and baking soda, continue beating until smooth. Stir in oats, then chocolate chips, then walnuts. Batter will be stiff.
Drop by tablespoons full onto a cookie sheet. Bake 11-12 minutes or until lightly browned.
**These are BEST when served warm. Eat them right out of the oven or warm a cookie in the microwave for about 8 seconds before eating. A tall, cold glass of milk should definitely accompany this treat.
PS...My husband says these don't taste the same, so Doubletree, your secret is still safe. Who cares, they go over really well at parties!
Ingredients
2 sticks of unsalted butter, softened (use ONLY real butter)
1 cup packed light brown sugar
1/3 cup sugar
2 eggs
dash of cinnamon
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
2 1/2 cups quick oats
1-12 oz. package dark chocolate chips
1 cup walnuts
Preheat oven to 350.
Beat butter, brown sugar, and sugar until creamy and smooth. Add eggs, cinnamon, and vanilla, continue beating until smooth. Add flour and baking soda, continue beating until smooth. Stir in oats, then chocolate chips, then walnuts. Batter will be stiff.
Drop by tablespoons full onto a cookie sheet. Bake 11-12 minutes or until lightly browned.
**These are BEST when served warm. Eat them right out of the oven or warm a cookie in the microwave for about 8 seconds before eating. A tall, cold glass of milk should definitely accompany this treat.
Apple Topping
Fall means apple-picking time for our family. I've discovered that they taste great on or in just about anything. Use this simple topping for french toast, pancakes, waffles, even pork chops (seriously, I tried it and it's surprisingly good).
Ingredients
1 large Jonagold, Jonathon, or any tart apple, peeled, cored, and finely diced
1/2 Tablespoon of butter
Melt butter in frying pan. Add apples add saute until soft. Top your meal and enjoy!
Ingredients
1 large Jonagold, Jonathon, or any tart apple, peeled, cored, and finely diced
1/2 Tablespoon of butter
Melt butter in frying pan. Add apples add saute until soft. Top your meal and enjoy!
Hubby's Chili
Ingredients
1 pound extra lean ground beef
3-15 oz. cans of beans, red, kidney, black or a combination of, drained and rinsed
3-15 oz. cans tomato sauce
4 cloves of garlic, minced
1 small diced onion
4 Tablespoons chili powder
1/4 teaspoon ground red pepper
4 teaspoons cumin
Saute ground beef in skillet sprayed with cooking spray. Cook until no longer red. Drain and put into a large pot or crock pot. Wipe out skillet, spray again, place onion in skillet, and saute until softened. Add garlic and saute until aromatic. Add to beef in crock pot. Add all other ingredients to crock pot. Simmer on high until heated through, about 2-3 hours.
We serve this with tortilla chips, shredded cheddar cheese, and sour cream.
1 pound extra lean ground beef
3-15 oz. cans of beans, red, kidney, black or a combination of, drained and rinsed
3-15 oz. cans tomato sauce
4 cloves of garlic, minced
1 small diced onion
4 Tablespoons chili powder
1/4 teaspoon ground red pepper
4 teaspoons cumin
Saute ground beef in skillet sprayed with cooking spray. Cook until no longer red. Drain and put into a large pot or crock pot. Wipe out skillet, spray again, place onion in skillet, and saute until softened. Add garlic and saute until aromatic. Add to beef in crock pot. Add all other ingredients to crock pot. Simmer on high until heated through, about 2-3 hours.
We serve this with tortilla chips, shredded cheddar cheese, and sour cream.
Chicken Tortilla Soup
Credit goes to my scrapbooking buddy, "H", for introducing me to this one. It has become a family favorite for us, and I have often served it at gatherings with no leftovers to speak of!
Ingredients
4 small cans of chicken broth (I add this last because I often use less)
1 cooked chicken, shredded and deboned (See bottom for an alternative)
2 cans of yellow corn, drained (I use one can)
1 can of black beans, drained and rinsed (I use two cans)
1-16 oz. jar of mild chunky salsa
2 small cans of tomato sauce
1 medium onion, chopped
Toppings (optional)
tortilla chips
shredded colby-jack cheese
sour cream
Mix all ingredients in a large crock pot, adding chicken broth last. Add enough broth to desired consistency. Either cook on high for 3-4 hours or let simmer on low for about 6-8 hours.
To serve, ladle soup into a large bowl. If desired, top with crushed tortilla chips, shredded cheese, and/or a dollop of sour cream.
***My Chicken Alternative
I start this recipe in the morning - the house smells so good all day! I use four skinless, boneless chicken breasts. Trim them of all visible fat and skin and place in the crock pot with some water, onion powder, and garlic powder. Cook on high for about 4 hours. Remove from crock pot and set aside to cool enough to work with. Wipe out the crock pot and assemble the soup. Shred the chicken and add to soup. Cook on high for 3-4 hours.
Ingredients
4 small cans of chicken broth (I add this last because I often use less)
1 cooked chicken, shredded and deboned (See bottom for an alternative)
2 cans of yellow corn, drained (I use one can)
1 can of black beans, drained and rinsed (I use two cans)
1-16 oz. jar of mild chunky salsa
2 small cans of tomato sauce
1 medium onion, chopped
Toppings (optional)
tortilla chips
shredded colby-jack cheese
sour cream
Mix all ingredients in a large crock pot, adding chicken broth last. Add enough broth to desired consistency. Either cook on high for 3-4 hours or let simmer on low for about 6-8 hours.
To serve, ladle soup into a large bowl. If desired, top with crushed tortilla chips, shredded cheese, and/or a dollop of sour cream.
***My Chicken Alternative
I start this recipe in the morning - the house smells so good all day! I use four skinless, boneless chicken breasts. Trim them of all visible fat and skin and place in the crock pot with some water, onion powder, and garlic powder. Cook on high for about 4 hours. Remove from crock pot and set aside to cool enough to work with. Wipe out the crock pot and assemble the soup. Shred the chicken and add to soup. Cook on high for 3-4 hours.
Chocolate Chip Cookies
This is one of two cookie recipes I use when I go to potlucks. I have written this one out at least a dozen times!! Kudos to a family friend from way back in the past for this one! Grandma Froma has helped to keep this one alive!! In this one, I have changed NOTHING! :-)
Ingredients
2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 small box instant vanilla pudding (the secret ingredient)
2 eggs
1-12oz. package chocolate chips (I use dark chocolate chips)
1 cup walnuts (optional - a HUGE no no in my house due to my little gal's allergies)
Preheat oven to 350.
Mix flour and soda in separate bowl.
In another bowl combine butter, sugar, pudding mix, and vanilla and beat until smooth. Beat in eggs. Add flour mixture gradually, mixing well. Stir in chips and walnuts (if using).
Drop by tablespoons full onto an ungreased cookie sheet. Bake 11 minutes or until golden brown.
Makes about 3-4 dozen, depending on how big you make them.
**I guarantee these will NOT last long.
Ingredients
2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 small box instant vanilla pudding (the secret ingredient)
2 eggs
1-12oz. package chocolate chips (I use dark chocolate chips)
1 cup walnuts (optional - a HUGE no no in my house due to my little gal's allergies)
Preheat oven to 350.
Mix flour and soda in separate bowl.
In another bowl combine butter, sugar, pudding mix, and vanilla and beat until smooth. Beat in eggs. Add flour mixture gradually, mixing well. Stir in chips and walnuts (if using).
Drop by tablespoons full onto an ungreased cookie sheet. Bake 11 minutes or until golden brown.
Makes about 3-4 dozen, depending on how big you make them.
**I guarantee these will NOT last long.
Sweet and Sour Salad Dressing
This is by far the MOST requested recipe I have ever made. I must give credit to my aunt for this recipe. I make a salad with this dressing for every single party we have. Also, my husband has requested we keep a bottle of this in stock at ALL times.
True to form, though, I have changed ingredients to suit us. Warning, I use A TON of garlic.
Ingredients
1/4 of a sweet onion (NEVER use a red onion)
3 cloves garlic
1 cup oil (NEVER use straight olive oil - the best choice is one of the heart healthy versions with canola, olive, and soy)
3/4 cup sugar substitute
1/2 cup white vinegar
1/2 teaspoon ground celery seed
1 teaspoon dry ground yellow mustard
Toss everything in a blender and blend well. Serve chilled. Keeps very well in the refrigerator for a couple of weeks.
**I use this dressing over a salad with a combination of romaine lettuce, 2% shredded cheddar cheese or low fat feta cheese, diced red onions, diced red peppers, cherry tomatoes, cucumbers, dried cranberries, and dry roasted, unsalted almonds.
True to form, though, I have changed ingredients to suit us. Warning, I use A TON of garlic.
Ingredients
1/4 of a sweet onion (NEVER use a red onion)
3 cloves garlic
1 cup oil (NEVER use straight olive oil - the best choice is one of the heart healthy versions with canola, olive, and soy)
3/4 cup sugar substitute
1/2 cup white vinegar
1/2 teaspoon ground celery seed
1 teaspoon dry ground yellow mustard
Toss everything in a blender and blend well. Serve chilled. Keeps very well in the refrigerator for a couple of weeks.
**I use this dressing over a salad with a combination of romaine lettuce, 2% shredded cheddar cheese or low fat feta cheese, diced red onions, diced red peppers, cherry tomatoes, cucumbers, dried cranberries, and dry roasted, unsalted almonds.
Oatmeal Pancakes
Kid-tested and approved. This is my daughter's favorite pancake recipe!!
Ingredients
1/4 cup unsweetened applesauce
3/4 cup organic 1% milk
1 organic egg
1 teaspoon vanilla
1/2 teaspoon salt
1 Tablespoon baking powder
1/8 cup sugar in the raw
3/4 cup quick oats
3/4 cup white all-purpose flour
oil, for greasing the frying pan
Using a wire whisk, mix all wet ingredients in a medium bowl. Add dry ingredients one at a time, whisking between each. Batter should be slightly thick so that they are fluffy.
Heat large skillet to medium heat. Using a brush, brush a small amount of oil onto the hot skillet. Using a ladle, ladle batter onto hot pan. Cook pancakes over medium heat until bubbly on one side. Flip once! They are done when golden brown.
I serve these with warm sugar free maple syrup. Yum!
Makes about 6-9 pancakes.
Ingredients
1/4 cup unsweetened applesauce
3/4 cup organic 1% milk
1 organic egg
1 teaspoon vanilla
1/2 teaspoon salt
1 Tablespoon baking powder
1/8 cup sugar in the raw
3/4 cup quick oats
3/4 cup white all-purpose flour
oil, for greasing the frying pan
Using a wire whisk, mix all wet ingredients in a medium bowl. Add dry ingredients one at a time, whisking between each. Batter should be slightly thick so that they are fluffy.
Heat large skillet to medium heat. Using a brush, brush a small amount of oil onto the hot skillet. Using a ladle, ladle batter onto hot pan. Cook pancakes over medium heat until bubbly on one side. Flip once! They are done when golden brown.
I serve these with warm sugar free maple syrup. Yum!
Makes about 6-9 pancakes.
Friday, October 17, 2008
Iced "Sweet" Tea for One
Ingredients
2 tea bags
3 tablespoons sugar substitute
16 oz. (2 cups) boiling water
1 lemon wedge
Boil water, remove from stove. Add sweetener to boiling water and stir until dissolved. Add tea bags. Let steep for three hours. Fill a large cup (at least a 32 oz. cup) half way with ice cubes. Pour tea over ice, drop in the lemon wedge, stir and enjoy!
My Additional Chatter:
**Even easier, I use the hot water dispenser on my water cooler. You could do this at the office!
**I make this first thing in the morning so I can have this with lunch or as my afternoon pick me up.
2 tea bags
3 tablespoons sugar substitute
16 oz. (2 cups) boiling water
1 lemon wedge
Boil water, remove from stove. Add sweetener to boiling water and stir until dissolved. Add tea bags. Let steep for three hours. Fill a large cup (at least a 32 oz. cup) half way with ice cubes. Pour tea over ice, drop in the lemon wedge, stir and enjoy!
My Additional Chatter:
**Even easier, I use the hot water dispenser on my water cooler. You could do this at the office!
**I make this first thing in the morning so I can have this with lunch or as my afternoon pick me up.
Easiest Alfredo Sauce Ever
Ingredients
2 tablespoons butter
1/4 cup low fat grated parmesan cheese
1/2 to 3/4 cup half and half or 2% milk
dash of black pepper (optional)
dash of garlic powder or 2 cloves minced garlic (optional)
**Warning, I love garlic in my cooking, so I double what most recipes call for!!
In a small saucepan, melt the butter. Add 1/2 cup of the half and half or milk and whisk. Add the grated parmesan and whisk until smooth. If the sauce is too thick, add more half and half or milk gradually until sauce is at the consistency preferred. If adding pepper or garlic, add according to your taste preference and whisk until smooth.
**If using real minced garlic...melt the butter, add the minced garlic and saute for about two minutes. Then add the half and half or milk, then the parmesan cheese, and then the pepper.
Toss with the noodles of your choice and serve. (We use linguine or egg noodles.)
Makes enough for 2-2 oz. servings of pasta.
2 tablespoons butter
1/4 cup low fat grated parmesan cheese
1/2 to 3/4 cup half and half or 2% milk
dash of black pepper (optional)
dash of garlic powder or 2 cloves minced garlic (optional)
**Warning, I love garlic in my cooking, so I double what most recipes call for!!
In a small saucepan, melt the butter. Add 1/2 cup of the half and half or milk and whisk. Add the grated parmesan and whisk until smooth. If the sauce is too thick, add more half and half or milk gradually until sauce is at the consistency preferred. If adding pepper or garlic, add according to your taste preference and whisk until smooth.
**If using real minced garlic...melt the butter, add the minced garlic and saute for about two minutes. Then add the half and half or milk, then the parmesan cheese, and then the pepper.
Toss with the noodles of your choice and serve. (We use linguine or egg noodles.)
Makes enough for 2-2 oz. servings of pasta.
Apple Oatmeal Cake
Ingredients
3/4 cup water
1/2 cup Quaker quick oats
1/4 teaspoon salt
1/3 cup packed dark brown sugar
1/2 cup unsweetened applesauce
1/8 cup vegetable oil
1/2 cup all-purpose white flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 large egg whites
1 tablespoon butter
1 large Jonagold or any tart apple, peeled, cored, and finely diced
8x8-inch pan sprayed with cooking spray
Bring the water to a boil in a medium-size saucepan over medium heat. Stir in the oats. When the liquid returns to a boil, stir in the salt. Reduce the heat and simmer 3 to 4 minutes, stirring constantly until the oats are soft and the water is almost completely absorbed. Remove from heat and stir in the brown sugar, applesauce, and oil.
Heat oven to 350 and spray the pan. Melt butter in frying pan, add apples, and cook until softened.
Stir the eggs into the oat mixture and mix well. Add, one at a time, mixing well with each addition, the flour, baking soda, and cinnamon. Add the apples and stir just until moistened. Spread in the prepared pan, making sure the apples are evenly distributed.
Bake 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Best served warm. Great as breakfast or a snack. True to my roots, I warmed a piece in a bowl and poured a little milk over it. Ooooh....
3/4 cup water
1/2 cup Quaker quick oats
1/4 teaspoon salt
1/3 cup packed dark brown sugar
1/2 cup unsweetened applesauce
1/8 cup vegetable oil
1/2 cup all-purpose white flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 large egg whites
1 tablespoon butter
1 large Jonagold or any tart apple, peeled, cored, and finely diced
8x8-inch pan sprayed with cooking spray
Bring the water to a boil in a medium-size saucepan over medium heat. Stir in the oats. When the liquid returns to a boil, stir in the salt. Reduce the heat and simmer 3 to 4 minutes, stirring constantly until the oats are soft and the water is almost completely absorbed. Remove from heat and stir in the brown sugar, applesauce, and oil.
Heat oven to 350 and spray the pan. Melt butter in frying pan, add apples, and cook until softened.
Stir the eggs into the oat mixture and mix well. Add, one at a time, mixing well with each addition, the flour, baking soda, and cinnamon. Add the apples and stir just until moistened. Spread in the prepared pan, making sure the apples are evenly distributed.
Bake 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Best served warm. Great as breakfast or a snack. True to my roots, I warmed a piece in a bowl and poured a little milk over it. Ooooh....
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