Recipes from Bluesbaby

Cheese Sauce

2012-01-29T08:07:00.005-06:00

Make your own cheese sauce mix to store in your pantry for instant sauces.
from http://busycooks.about.com/od/homemademixes/r/cheesesaucemix.htm

Prep Time: 15 minutes

Ingredients:

1/3 cup dehydrated cheese powder (American cheese)
3 Tbsp. nonfat dry milk powder
3 Tbsp. dehydrated butter powder or flakes
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. onion powder

Preparation:

Combine all ingredients in a small bowl and mix thoroughly with wire whisk. Store in tightly closed container in the refrigerator.

To make cheese sauce, combine 1 cup hot tap water with 1/2 cup Cheese Sauce Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 cup cheese sauce.

Super Skinny Skins

2012-01-28T08:44:00.004-06:00

Super Skinny Skins from Hungry Girl Happy Hour
Don't you miss the days of shoving hot, cheesy, AWESOME potato skins in your face? Good news, people. They're baaa-aaak! Thanks to your close, personal pal HG, you can chew these formerly evil snacks, sans guilt!

Ingredients:
3 medium-sized potatoes
1/2 cup shredded fat-free cheddar cheese
2 tbsp. Betty Crocker Bac-Os Bits
1/4 cup chopped chives (optional)

Directions:
Preheat oven to 375 degrees. Prep potatoes by washing & drying to remove dirt and piercing them several times with a fork to prevent bursting while cooking. Place potatoes on a microwave-safe plate. Microwave for 4 minutes. Turn potatoes over and return to microwave for 4 more minutes. Allow to cool for a few minutes. Cut potatoes in half lengthwise. Using a fork, gently scrape out the bulk of the flesh. Place potato skins on a baking dish spritzed with nonstick spray. Cook for 8-10 minutes, depending on how crispy you like your potato skins. Evenly distribute cheese and bacon bits onto potato skins. Turn off oven, but return skins to the oven until the cheese has melted (for crispy crunchy cheese, leave the oven on). Remove and top with chives. Cut skins in half. Serve with fat-free sour cream and/or salsa. Makes 3 servings.

Serving Size: 4 pieces
Calories: 146
Fat: <1g
Sodium: 281mg
Carbs: 25g
Fiber: 4g
Sugars: 1.3g
Protein: 10g

*2 Points

Boozy Brownies

2012-01-27T07:11:00.006-06:00

Boozy Brownies
from http://baking.about.com/od/brownies/r/boozy.htm

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 80 minutes

Ingredients:

1 (21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
1/4 cup bourbon
1 cup butter
3 Tablespoons rum
2 cups powdered sugar
1 cup semi-sweet chocolate chips
1 Tablespoon solid vegetable shortening
Preparation:

Bake brownies according to package directions.
Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.

Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.

German Chocolate Pie

2012-01-26T09:47:00.000-06:00

German Chocolate Pie
From http://www.pecanshed.com/recipes.asp

1 package (6 oz.) semi-sweet chocolate morsels
1/4 cup margarine
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup PECAN SHED chopped PECANS
1 cup flaked coconut
1 unbaked deep-dish pastry shell

Melt chocolate and margarine in microwave on HIGH for 1 1/2 minutes or until melted, stir until blended, gradually add milk. Mix sugar, cornstarch, and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Blend in PECAN SHED PECANS and coconut. Pour into pastry shell. Bake at 375 degrees for 45-50 minutes or until top is puffed and browned. Filling will be soft but will set while cooling. Cool at least four hours before serving.

Bacardi Rum Cake

2012-01-25T07:06:00.007-06:00

From http://baking.about.com/od/bundtcakes/r/bacardirum.htm
Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 12 to 16 servings

Ingredients:

---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin:
*I use milk for added nutritional value. Water may be used instead.

I have made this Bacardi Rum Cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully. Also, many of these cakes have been shipped to soldiers overseas. They got there just fine. Even one woman wrote to say she baked hers in canning jars and then shipped them to her husband overseas.

Shake and Bake

2012-01-24T07:04:00.002-06:00

Wow I haven't used Shake and Bake for years but this is worth trying

From http://busycooks.about.com/od/homemademixes/r/shakebakemix.htm
Make your own meat coating mix, or Shake 'n Bake, to control flavors and sodium.
Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

4 cups flour
4 cups finely crushed saltine crackers
1/4 cup salt (going to be using a garlic salt and pepper mix instead)
2 Tbsp. sugar
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. pepper
3 Tbsp. paprika
1/4 cup vegetable oil
Preparation:

Mix all dry ingredients together well. Drizzle oil over mixture and mix thoroughly until oil is well distributed and particles are fine. Store mix, refrigerated, in a tightly covered container. Adjust spices and salt level to your taste and nutritional needs.
Shake and Bake Chicken

Preheat oven to 350 degrees. Place 1 cup Homemade Shake and Bake Coating Mix in a shallow bowl. Rinse chicken or fish; pat dry. Dip chicken or fish into beaten egg, buttermilk, milk, or salad dressing to coat, then dip into Homemade Shake and Bake Coating Mix. Place on baking sheet and bake at 350 degrees. Bake 20-30 minutes for boneless chicken or fish strips. Bake one hour for bone-in chicken pieces, until meat thermometer reads 160 degrees.

User Review

Taco Seasoning Mix

2012-01-23T13:47:00.014-06:00

I need to play with these to find the right combo for my palate

This is what I found to be my favorite. I used chicken this time.

Prep Time: 10 minutes

Ingredients:

3 T instant minced onion
2 T chili powder (I used two kinds)
2 t paprika
1/2 t crushed dried red pepper flakes
1/2 t dried marjoram
1 t garlic powder
1 T garlic salt & pepper
2 T cornstarch
2 t ground cumin
1 pkt Splenda

Preparation:

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 T equals 1.25-oz. pkg. purchased taco seasoning mix.

To make Taco Filling:

Brown 1 lb. lean ground beef in large skillet over medium heat; drain grease. Add 1/2 cup water & 2 T Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. Makes enough filling for 10 to 12 tacos.

From http://busycooks.about.com/od/homemademixes/r/tacoseasonmix.htm
Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1/4 cup instant minced onion
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. crushed dried red pepper flakes
1-1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1 Tbsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin

Preparation:

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.
To make Taco Filling:

Brown 1 lb. lean ground beef in large skillet over medium heat; drain grease. Add 1/2 cup water and 2 Tbsp. Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 to 10 tacos.

or from http://www.cooks.com/rec/view/0,1649,151186-252197,00.html
HOMEMADE TACO SEASONING MIX
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

or
from http://savorysweetlife.com/2011/10/taco-seasoning/
An easy homemade taco seasoning spice blend for 1-pound of ground beef
Ingredients
1 tablespoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika
1 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Instructions
Mix all the spices together and use it to season one pound of ground beef before cooking.

or
1 tbs chili powder
1/4 tsp garlic powder or granulated
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp dried oregano
1/2 tsp paprika
2 tsp ground cumin
1 tsp coarse salt

Freezer meals and planning ahead

2012-01-23T12:46:00.000-06:00

For those of you who know me well, it's no surprise that I love to cook, but cook for just one. That being said, there are lots of ways to cope. Most involve planning ahead. Even though I love to cook, I don't do it all the time. Sometimes I just want to throw something together. Unless you eat a lot of prepackaged foods that are expensive and full of things that are not good for you, you have to make those things yourself.

Yesterday I had such a cooking session. I started by chopping an onion (which goes into most everything I cook.) Next I sauteed the onion along with a few Italian Sausages I had stored in the freezer. The sausages went into some marinara (one into a bun for lunch) and the other two in some corning ware for another meal or two this week.

That same pan with the onions was de-glazed with chicken stock and used for a roasted chicken dinner I made in the oven. Start with high heat (400 degrees) and after 20 minutes turn down to 325 for an hour basting with butter in 10 minutes after reducing temperature and then with pan drippings 3-4 times during cooking. Turn the bird over into the juices with the brown side and revealing the white underside to finish the last 15 minutes. This makes it all juicy.

A rack is useful but not necessary. Cut Carrots and potatoes go under there nicely but I had some rolls, cranberry sauce, and broccoli planned as side dishes last night.

Left over chicken will become both taco meat and served in gravy on toast or with mashed potatoes this week. Once the chicken is chilled I will slice and shred.

I freeze taco meat in single serving size portions for those nights I just need food now. The liquid I store separately so I can handle the chicken more easily and remove the remaining chicken fat before making gravy with the pan juices.

While the chicken is roasting you have lots of time in between to make side dishes and clean up the kitchen. Today I am making a ham (I had the butcher cut it in half, so part goes to the freezer) while roasting some sweet potatoes and doing the chicken slicing (for the gravy) and shredding to cook with some taco seasonings.

Hmm maybe I'll have time to make more taco seasoning. Look for that recipe tomorrow.

One woman's explanation of doing this on a large scale for months at a time, for a family
http://www.aturtleslifeforme.com/2011/06/freezer-meals-on-cheap.html

Pumpkin & Cream Bread (low calorie)

2012-01-22T19:54:00.001-06:00

From http://www.sundaybaker.net/2011/09/pumpkin-cream-bread-low-calorie.html

More great recipes here http://www.sundaybaker.net/2011/12/favorite-posted-recipes-of-2011.html

Pumpkin & Cream Bread (low calorie)

The ribbon of cream cheese is a tasty addition. There are about 46 calories per slice.

Pumpkin and Cream Bread
Yield: 2 loaves (14 slices each)

Batter:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg

Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract

1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.

2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.

3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.

4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.

One serving (2 slices) = about 100 calories

Rib Rubs

2012-01-15T20:31:00.000-06:00

As opposed to the pork rub I previously posted here:
http://bluesbabys-rants.blogspot.com/2010/01/rib-rub.html

This Rub is for Beef Ribs found here
http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

Beef Rib Rub Recipe

Makes about half a cup
Preparation time: 10 minutes

Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

About the black pepper. Lately I've been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.

About the chile powders. I'm looking for complexity with two different flavors and two different levels of heat. Most chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I'm after a kiss of heat. Chipotle has better flavor though.

Do this
1) Mix the ingredients together in a bowl.

2) Lightly oil the meat with vegetable oil. Many of the flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Spread the rub generously on beef brisket, not so thick on other, thinner cuts. You can apply it just before cooking or let it marinate on the meet overnight.

Heck, I've left meat sit under this stuff for days. Fact is it doesn't penetrate a lot, but every little bit helps.

Greek Burger

2012-01-09T23:49:00.000-06:00

Greek Burger from http://www.hamburger-recipes.com/greek-burger.html

Had this version of burger but used ground round. There was a special I couldn't pass up and was looking for something to keep it from being another dry burger. I had nothing on the bun but Vadailia Onion BBQ Sauce because I was having a salad as my side so lettuce tomato and onion were in it. I also used no bouillon cube. I would do it again!

This Greek Burger is the real thing. If you enjoy Greek food you must try it.

If you have already visited my Burger Making Tips page, are experienced in burger making or are a regular visitor to Hamburger Recipes.com please ignore the (links) below.

(A note on my measuring units)

Serves 4

For The Patties:
1lb/500g ground mutton or lamb(if you don't have beef will do)
(how to grind your own meat)
1/2 handful black olives finely chopped
1/2 handful crumbled feta cheese
2 pinches dried oregano
a little pepper, fresh ground black is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter mutton or beef bouillon/stock cube dissolved in 2 to 3 tablespoons water

For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
a few thin slices of cucumber
1/2 cup 50/50 mixture of mayonnaise and natural unsweetened yoghurt to which 1 crushed clove of garlic is added

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat).
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties (how to mold patties).

Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C (when is my patty cooked?).

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread the mayonnaise/yoghurt/garlic mixture liberally on the bottom halves of the rolls, add a few slices of cucumber, the patties and the other halves of the rolls.

Spumoni Chunk Cookies

2012-01-04T19:28:00.000-06:00

Spumoni Chunk Cookies

I keep finding more to try today

From http://www.bettycrocker.com/recipes/spumoni-chunk-cookies/9756c6be-cfd0-4189-8e4a-18d9c48c1e52

Prize-Winning Recipe 2009! Cherries, chocolate and pistachios transform sugar cookie mix into a flavorful "spumoni" burst.

Prep Time 35 Minutes
Total Time 50 Minutes
Makes 2 dozen

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup dried cherries, coarsely chopped
1 cup semisweet chocolate chunks
1 cup salted dry-roasted pistachio nuts, coarsely chopped

Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart.

Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

Makes 2 dozen cookies

Oh So Good Chocolate Cherry Cookies

2012-01-04T19:26:00.000-06:00

Oh So Good Chocolate Cherry Cookies

From http://www.bettycrocker.com/recipes/oh-so-good-chocolate-cherry-cookies/82de9020-668d-4877-a915-49dcedce78b7?MLE=0

Looking for a chocolate dessert using Betty Crocker® double chocolate chunk cookie mix? Then check out these delicious cherry filled cookies.
Prep Time 1 Hr 10 Mins
Total Time 1 Hr 30 Mins
Makes 36 cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/4 cup almonds, finely chopped
1 cup semi sweet chocolate chips (from 12-oz. bag)
1/4 cup whipping cream
36 maraschino cherries, from 2 jars, drained, pat dry

Heat oven to 350°F. In a large bowl, stir cookie mix, oil, water and egg until soft dough forms.

Stir in almonds.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.

Place 1 cherry on each cookie.

Bake 8 to 10 minutes. Cool 1 minute before removing from cookie sheet.

Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on HIGH 30 to 45 seconds; stir until smooth. Spoon generous teaspoon on each cookie and spread over cookie. Allow chocolate to set until firmed; about 30 minutes.

Makes 36 cookies

Chocolate Marshmallow Cookie Treats

2012-01-04T19:22:00.001-06:00

More of the I want to try these varieties

Chocolate Marshmallow Cookie Treats

From http://www.bettycrocker.com/recipes/chocolate-marshmallow-cookie-treats/90642687-95f3-47d8-95ad-8f3669052470

Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.
Prep Time 20 Minutes
Total Time 1
Makes 18 cookies

1 pouch Betty Crocker® double chocolate chunk cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
18 large marshmallows
1 cup hot fudge topping
Betty Crocker® candy sprinkles

Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes.
Cut marshmallows in half using serrated knife.
Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly.
Cool; place cookies on cooling racks.

Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.

Makes 18 cookies

or

Chocolate-Marshmallow Pillows

From http://www.bettycrocker.com/recipes/chocolate-marshmallow-pillows/1ac8085a-c216-4998-81e6-118f7f4e3d23

Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

Prep Time 45 Minutes
Total Time 1:05 Hr:Mins
Makes 2 dozen Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half

Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.

On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 7 minutes.

Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie.

Bake 1 to 2 minutes longer or just until marshmallows begin to soften.

Cool 2 minutes; remove from cookie sheets to cooling racks.

Cool completely, about 15 minutes.

Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.

Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Makes 2 dozen cookies

Chocolate Snowballs

2012-01-04T19:18:00.000-06:00

I didn't get to try these yet but still want to make them

http://www.bettycrocker.com/recipes/chocolate-snowballs/d8abaa4c-e2d1-4a50-ac7c-5bfb287ec02b

Chocolate Snowballs

Wrap up the fun with a chocolate twist on traditional Russian tea cakes. Surprise! There's chocolate in the center of each cookie.

Prep Time 20 Minutes
Total Time 1 Hr
Makes About 5 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup Gold Medal® all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds
1 t almond extract
60 Hershey's® Kisses® Brand milk chocolates, unwrapped
3/4 cup powdered sugar

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.

Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.

Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Makes About 5 dozen cookies

Robin's Pumpkin Bars

2012-01-04T09:56:00.001-06:00

2 cps All purpose flour
1 1/2 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 beaten eggs
1 can 16oz pumpkin
1 cup cooking oil
1/2 cream cheese frosting

in a large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in eggs, pumpkin and oil till combined. Spread batter in an ungreased 15 x 10 x1 inch baking pan. (I use a 13" x 9")

bake at 350F 25-30 minutes until toothpick comes clean.

cool and frost.

cream cheese frosting

beat 2 3oz packages of cream cheese, 1/2 cup butter or margarine, and 2 tsp vanilla until light and fluffy. Gradually add 2 cups sifted powder sugar beat well. Gradually beat in 2 1/2- 2 3/4 cup additional sifted powder sugar to reach spreadability.

OR buy a can of canned cream cheese frosting

Help with Cooking

2012-01-03T17:26:00.005-06:00

A helpful How to site outside the usual ones for those pesky questions:
http://www.helpwithcooking.com/

Enter ingredients find recipes to fit
http://allrecipes.com/Search/Ingredients.aspx

5-Minute Broccoli with Feta Cheese and Kalamata Olives

2012-01-02T16:22:00.000-06:00

5-Minute Broccoli with Feta Cheese and Kalamata Olives

Healthy Steaming is one of our Healthiest Way of Cooking methods that makes broccoli taste great as well as retaining its wonderful flavor. You will also be benefiting from the health-promoting sulfur compounds found in cruciferous vegetables like broccoli.

Prep and Cook Time: 5 minutes

Ingredients:
1 lb broccoli
3 TBS crumbled feta cheese
6 kalamata olives, sliced or chopped

Mediterranean Dressing
3 TBS extra virgin olive oil
2 tsp lemon juice
2 medium cloves garlic
Sea salt and pepper to taste

Optional:

1/2 red onion sliced, add to steamer with stems or 2 minutes before florets
5 drops tamari soy sauce
2 TBS sunflower seeds
1/2 medium red onion, sliced (cook with the stems)
Directions:

Fill the bottom of the steamer with 2 inches of water.

While steam is building up in steamer, cut broccoli florets into quarters. Peel stems and cut into 1/4-inch pieces. Let florets and stems sit for 5 minutes to bring out their hidden health benefits.

Chop or press garlic and let sit for at least 5 minutes.

Steam stems for 2 minutes before adding the florets.

Transfer to a bowl. For more flavor, toss broccoli with the remaining ingredients and any of the optional ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)

Serves 2

Nutcracker Sweets

2011-12-18T17:58:00.000-06:00

Falling Snow
from http://www.parents.com/holiday/christmas/recipes/nutcracker-sweets/?page=4
To make these snowflakes:

1. Fold wonton wrappers into quarters and cut out designs with scissors.
2. Open; place on cookie sheet lined with foil.
3. Spray lightly with vegetable oil and sprinkle with sugar.
4. Bake at 350°F until they begin to brown, 5 to 8 minutes.
5. Cool on a wire rack.

Snow Cones
from http://www.parents.com/holiday/christmas/recipes/nutcracker-sweets/?page=3
To make these frosty trees:

1. Spread vanilla frosting or low-fat cream cheese on a sugar cone.
2. Roll in sweetened flaked coconut.
3. Turn upside down.
4. Refrigerate 5 minutes on wax paper.
5. Roll white spice drops in blue sugar to coat; cut star shapes and place on tree.
6. Decorate with mini M&M's or nonpareils (countrykitchensa.com), attaching them with frosting or cream cheese.

Jumbo Devil's Food Cookies

2011-12-18T17:01:00.001-06:00

from http://www.parents.com/recipe/cakes/jumbo-devils-food-cookies/

Yield: 3 dozen cookies
Prep: 10 mins
Chill: 15 mins
Bake: 13 mins to 14 mins 350°F per batch

Going to try these smaller for Christmas Cookies

Ingredients
1 box (18.25 ounces) Devils food cake mix
1/3 cup unsweetened cocoa powder
1/4 cup water
1/4 cup (1/2 stick) butter, melted
2 eggs
1 cup crispy rice cereal
1 cup fluffy marshmallow topping

Make It
1. Heat oven to 350 degrees F. Butter and flour 2 large light-colored baking sheets (not nonstick).
2. Place cake mix, cocoa, water, butter and eggs in large bowl. On low speed, beat until combined, 1 minute. On medium, beat 2 minutes. Add cereal. On low, beat just until combined. Lightly stir in marshmallow topping, leaving mixture marbled. Refrigerate, covered, 15 minutes.
3. Using greased tablespoon, spoon slightly heaping tablespoons of dough, about 2 inches apart, onto prepared baking sheets. Refrigerate remaining dough in between batches.
4. Bake in 350 degree F oven for 13 to 14 minutes, until puffed and set in center. Let cool on baking sheet 1 minute. With metal spatula, carefully remove cookies to rack. Let cool.
5. Clean baking sheets. Butter and flour sheets; repeat with remaining dough. Makes 3 dozen cookies.

White Bark Balls

2011-12-17T09:23:00.002-06:00

Published: December 19, 2007 http://www.nytimes.com/2007/12/19/dining/191grex.html
1 1/2 cups Rice Krispies

1 cup crunchy peanut butter

1 cup confectioners’ sugar

2 tablespoons butter or margarine, at room temperature

12 ounces white chocolate

Colored sugar for sprinkling (optional).

1. In a medium bowl, combine Rice Krispies, peanut butter, confectioners’ sugar and butter or margarine. Mix until very well combined. Firmly compress into balls 1 1/2 inches in diameter. Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.

2. Line a baking sheet with waxed paper and set aside. In a double boiler over medium-low heat, melt white chocolate until completely smooth. Remove from heat and pour chocolate into a wide, shallow bowl. Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork. Transfer to waxed paper. If desired, sprinkle tops of cookies with colored sugar.

3. Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container. Store at room temperature for up to three days, or refrigerated for up to three weeks.

Yield: 3 dozen cookies.

Supernatural Brownies

2011-12-16T09:19:00.000-06:00

Supernatural Brownies

Published: April 11, 2007 http://www.nytimes.com/2007/04/11/dining/111brex.html
Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998)

Related
Recipe: French Chocolate Brownies (April 11, 2007)

Recipe: New Classic Brownies (April 11, 2007)

Time: About 1 hour

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Yield: 15 large or 24 small brownies.

Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

Hungry Girl Pecan Roll

2011-12-15T00:47:00.000-06:00

Pecan You Dig It? from http://www.hungry-girl.com/chew/show/2165
Imagine sinking your teeth into a sweet, sticky, spiral-shaped bun studded with pecans. Now imagine that the treat you're chewing is guilt-free. QUIT IMAGINING THINGS! That bun is REAL, and the recipe is right here...

Ingredients:
Filling
1/4 cup brown sugar (not packed)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 1/2 tsp. cinnamon
1/8 tsp. salt

Buns
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative!)

Topping
3 tbsp. fat-free or light caramel dip (like the kinds by Marzetti)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 tbsp. sugar-free pancake syrup
1 tbsp. brown sugar (not packed)
3 tbsp. chopped pecans

Directions:
Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray and set aside.

To make filling, combine brown sugar with butter in a small microwave-safe bowl. Microwave for 10 seconds, or until butter has mostly melted. Mix in cinnamon and salt. Set aside.

Lay dough on a dry surface with the short sides on the left and right and the long sides on the top and bottom. Roll or stretch out dough into a large rectangle of even thickness. Evenly spread filling onto dough, leaving a 1-inch border around all edges.

Tightly roll up dough from the bottom, forming a log. Pinch the long seam to seal. Gently turn so the seam side is down. Cut log widthwise into 8 equally sized buns. Place a bun in each of the 8 sprayed muffin cups, spiral side up. Set aside.

In a medium microwave-safe bowl, combine all topping ingredients except pecans. Microwave for 30 - 45 seconds, until butter has mostly melted. Add pecans and mix well. Evenly distribute topping among buns, about 1 tbsp. each.

Bake in the oven until golden brown, 12 - 15 minutes.

Let cool slightly. Gently remove buns from pan while still warm. Enjoy!

MAKES 8 SERVINGS

HG Alternative! If you can't find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then just pinch/seal up the perforations for a seamless sheet.

Serving Size: 1 bun (1/8th of recipe)
Calories: 169
Fat: 7.5g
Sodium: 323mg
Carbs: 23.5g
Fiber: 0.5g
Sugars: 10.5g
Protein: 2g

White Chocolate Chip Spice Cookies

2011-12-14T17:07:00.005-06:00

from http://www.parents.com/recipe/cookies/white-chocolate-chip-spice-cookies/
white-chocolate-chip spice cookies
Makes: 36 servings

Yield: 36 cookies
Prep: 15 mins
Bake: 14 mins 350°F per batch.

Ingredients
1 box (18.25 ounces) spice cake mix
2 eggs
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons all-purpose flour
1 cup white chocolate chips
1/2 cup chopped walnuts
Melted white chocolate chips to drizzle, if desired

Make It
1. Heat oven to 350 F. Line 2 baking sheets with nonstick foil. Set aside.

2. In a large bowl, combine cake mix, eggs, melted butter and flour with a wooden spoon. When ingredients are completely blended, stir in chocolate chips and chopped nuts.

3. Drop dough onto prepared baking sheets by rounded tablespoons, about 12 cookies per sheet. Bake at 350 F for 14 minutes. Cool on baking sheets for 2 minutes. Remove cookies to rack and cool completely. Repeat with remaining cookie dough.

4. Once cookies have cooled, if desired, transfer melted chips to heavy-duty plastic bag. Snip off corner; drizzle over cookies.

nutrition facts
Servings Per Recipe 36 Calories(kcal)125 Protein(gm)2 Carbohydrate(gm)14 Fat, total(gm)7 Cholesterol(mg)23 Saturated fat(gm)3 Sodium(mg)118 Percent Daily Values are based on a 2,000 calorie diet

HAYSTACK NO BAKE COOKIES

2011-12-13T20:48:00.002-06:00

1 c. butterscotch chips or chocolate or peanut butter
1/2 c. peanut butter
1/2 c. peanuts
2 c. chow mein noodles

Into 2 quart dish microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mein noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on counter.

White Chocolate Cherry Almond Shortbread Cookies

2011-12-11T17:52:00.003-06:00

White Chocolate Cherry Almond Shortbread Cookies

I added more cherry liquid and almond extract to bump up the flavor because that's how we do it around here.

It's a shortbread cookie which means the dough is super dry. Don't be worried. This is normal. It should look like this:

It will all come together when you knead it into a ball. Look at those beautiful chunks of white chocolate and cherries.

Then you make really small balls and flatten them with the bottom of a glass.

Dip them in melted white chocolate and sprinkles and you're done!

White Chocolate Cherry Almond Shortbread Cookies
Source: adapted from BHG

1/2 cup maraschino cherries, drained and finely chopped (reserve 2 Tablespoons of liquid from cherries)
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
2 teaspoons almond extract
2 drops red food coloring
2 teaspoons shortening
White nonpareils, sprinkles, and/or red edible glitter (optional)

Directions:
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well reserving 2 Tablespoons of cherry liquid for later.

2. In a large bowl, combine flour and sugar. Using a pastry blender (or 2 forks), cut in the butter until mixture resembles fine crumbs. You could also use a food processor here or use your Kitchen Aid Mixer. Stir in drained and chopped cherries and 4 ounces (2/3 cup) of the chopped white chocolate. Stir in the 2 Tablespoons reserved cherry liquid, almond extract, and food coloring. Mixture will be very dry and look like crumbs. Don't worry. That's normal. Using your hands, knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. The cookies do not spread much so make sure your balls are well formed. Having slightly damp hands helps here. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Do not overbake! Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. You could also do this in the microwave, melting in 30 second intervals stirring in between. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in sprinkles and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 48 cookies.

Storage: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

PECAN FINGER COOKIES

2011-12-10T15:49:00.001-06:00

PECAN FINGER COOKIES
Printed from COOKS.COM

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup finely chopped pecans
Additional confectioners' sugar

In a mixing bowl, cream together butter and sugar until light. Whisk flour and salt together. Gradually add to creamed mixture. Stir in chopped pecans.
Shape tablespoonfuls into 2 inch fingers and place 2 inches apart on ungreased baking sheets.

Bake at 350°F for 15-18 minutes or until lightly browned.

Roll cookies in confectioners' sugar while still warm. Cool on wire racks.

Yield: about 4 dozen

Choco-Pistachio Pinwheels

2011-12-08T17:12:00.001-06:00

Choco-Pistachio Pinwheels
from http://www.parents.com/recipe/cookies/choco-pistachio-pinwheels/
Makes: 40 servings

Yield: 40 pinwheels
Prep: 20 mins
Bake: 11 mins to 12 mins 350°F

Ingredients
1 16 1/2 ounce tube refrigerated sugar cookie dough
3 tablespoons instant pistachio pudding
2 tablespoons finely chopped pistachios
6 drops green food coloring
1/4 cup unsweetened cocoa powder
2 tablespoons light-brown sugar

Make It
1. Divide cookie dough in half. Into one half knead in the pistachio pudding, chopped pistachio nuts and green food coloring. Shape into a small rectangle; wrap in plastic and refrigerate for 1 hour.

2. Into the remaining dough, knead in the cocoa powder and the brown sugar. Shape into a small rectangle, wrap in plastic and refrigerate 1 hour

3. Roll out the pistachio dough between 2 sheets of waxed paper to a 12 x 8-inch rectangle. Repeat with the chocolate dough.

4. Remove top sheet of waxed paper from the chocolate dough. Remove the top sheet of waxed paper from the pistachio dough and place on top of the chocolate dough. Peel off the top sheet of waxed paper. Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll. Wrap in plastic and refrigerate for 2 hours.

5. Heat oven to 350 degrees F.

6. Cut dough into 1/4-inch-thick slices. Place on ungreased baking sheets and bake at 350 degrees F for 11 to 12 minutes.

7. Remove from baking sheets and cool completely on a wire rack.

nutrition facts
Servings Per Recipe 40 Calories(kcal)65 Protein(gm)1 Carbohydrate(gm)9 Fat, total(gm)3 Cholesterol(mg)4 Sodium(mg)65 Percent Daily Values are based on a 2,000 calorie diet

Popcorn Seasonings

2011-12-03T22:38:00.000-06:00

Homemade Popcorn Flavoring

To start, pop 4 cups of plain popcorn,

then add one of these seasonings!

Movie Cinema Popcorn
Melt pure butter and add salt to
taste.

Cheddar Cheese
Mix together 3 tbsp melted butter,
1/4 cup cheddar cheese powder,
3/4 tsp mustard powder, 1/4 tbsp
cayenne pepper, salt and pepper to
taste.

Exotic Indian
Mix together 1 tsp of curry
powder, 1/4 tsp ground tumeric,
3/4 tsp ground ginger and a tiny
pinch of cayenne pepper.

Pizza
Mix together 3 tbsp grated
Parmesan cheese, 1 tsp ground,
dried oregano and 1/2 tsp dried
tomato powder.

Salt & Vinegar
Spritz 4 cups of popped, salted
popcorn with 1/4 cup of malt
vinegar.

Spicy Hot
Mix together 1/2 tsp chili powder
with 1/4 tsp dried crushed red
peppers. Add more chili powder
if you desire.

Cajun Spice
Mix 1 tsp paprika, 1/2 tsp garlic salt,
1/2 tsp red pepper, 1/2 tsp white
pepper, 1/2 tsp black pepper,
1/2 tsp garlic powder, 1/4 tsp
oregano and 1/4 tsp thyme.

Salty & Sweet
Heat together 1 cup of sugar and 1
cup of light corn syrup in a sauce
pan and stir continuously until mix
boils. Allow to boil for one
minute then add 1 cup of peanut
butter. Stir until peanut butter is
melted, then toss in homemade
popcorn. Spread on a baking sheet
and bake in oven for 10 minutes at
300ºF. Sprinkle with kosher salt
when done.
Finish by putting popcorn in a cellophane
bag and tie with a holiday ribbon.

Want a custom gift tag?

Old Fashioned Soft Gingerbread

2011-12-02T18:38:00.001-06:00

Old Fashioned Soft Gingerbread

ingredients
1/2 c white sugar
1/2 c butter
1 egg
1 c molasses
2 1/2 c all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1 c hot water

Directions
1. Preheat oven to 350 degrees F. Grease and flour a 9 inch
square pan.
2. In a large bowl, cream together the sugar and butter. Beat
in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt,
cinnamon, ginger, and cloves. Blend into the creamed
mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in
the center comes out clean. Allow to cool in pan before
serving.

tip Wrap in parchment paper and a ribbon to give as a gift, or
serve it with Egg Nog ice cream for the perfect holiday treat

Chex Caramel Crunch

2011-12-01T11:10:00.000-06:00

Yield: 15 cups snack

Ingredients
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
6 cups popped popcorn
2 cups pretzel sticks
1 cup honey-roasted peanuts
1/2 c packed brown sugar
1/2 c light corn syrup
1/4 c margarine or butter (do not use spread or tub products)
1/2 t vanilla

Directions:
Heat oven to 350 F. Mix cereals, popcorn, pretzels and peanuts in large bowl; set aside. Heat brown sugar, corn syrup and margarine to boiling in 1-quart saucepan over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture inbowl, stirring until evenly coated. Spread in large ungreased roasting pan. Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper to cool Store in airtight container.

MICROWAVE DIRECTIONS:
Mix cereals, popcorn, pretzels and peanuts in large microwavable bowl; set aside. Microwave brown sugar, corn syrup, margarine and vanilla in large bowl uncovered on High 2 minutes or until boiling, stirring after 1 minute. Pour over cereal mixture in bowl, stirring until evenly coated. Microwave 5 to 6 minutes, stirring after every minute. Spread on waxed paper to cool.

Important:
Because microwaves cook differently, times are approximate.

High Altitude (3500 - 6500 ft.)-- Oven Directions: no changes

Microwave Directions: Microwave 4 minutes, stirring after 2 minutes; then microwave 7 - 8 minutes, stirring every 2 minutes.

Nutrition Facts based on 1/2 cup servings
Yield: 15 cups snack
Approximate Nutrient Content per serving:
Calories: 120
Calories From Fat: 36
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 160mg
Total Carbohydrates: 19g
Protein: 2g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Mini Pumpkin Pies

2011-11-20T20:08:00.002-06:00

Complete with pictures
http://www.wikihow.com/Make-Mini-Pumpkin-Pies

Cran-Pistachio Cookies

2011-11-14T11:52:00.001-06:00

I got these originally in a Betty Crocker newsletter last year. They were the only cookies we had to make again before Christmas. My friend liked them without the cranberries.
http://www.bettycrocker.com/recipes/cran-pistachio-cookies/e36c24c7-851f-4785-8a9e-13672ef9d97c

Cran-Pistachio Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped (I use Wonderful brand usually in produce department)
1/2 cup dried cranberries, chopped (or more to taste)

DIRECTIONS
1 Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
3 Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

Pork Piccata

2011-11-13T08:19:00.000-06:00

From http://www.parents.com/recipe/pork/pork-piccata/
Makes: 4 servings
Prep: 10 mins
Cook: 8 mins

Ingredients
8 thin boneless skinless pork cutlets (about 1-1/2 to 2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
3 tablespoons capers
2 tablespoons lemon juice
1 tablespoon butter
They say "Mashed potatoes and peas, and lemon wedges and chopped parsley for garnish", optional but I think some angel hair pasta with a butter and herb sauce or even some fettuccine would be good with a big salad.

Make It
1. Season both sides of pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.
2. Heat oil in a large skillet over medium-high heat. Add pork and saute for 2 minutes per side. Remove pork to a plate and keep warm.
3. Add broth and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Stir in the capers and lemon juice. Return the pork to the skillet and simmer gently for about 1 to 2 minutes, until pork is heated through. Whisk in the butter.
4. Serve with mashed potatoes and peas, and garnish with lemon and parsley, if desired.

Almost Better Than Sex Cake

2011-10-23T08:25:00.002-05:00

OMG Last night we had Canadian Thanksgiving Dinner (yes I know it was almost two weeks ago. We had this amazing dessert.

Found a recipe here http://www.cdkitchen.com/recipes/recs/163/Almost_Better_Than_Sex_Cake60742.shtml

This is the one we had but there are variations that sound great too here
http://www.cdkitchen.com/recipes/cat/163/
http://allrecipes.com/Search/Recipes.aspx?WithTerm=better%20than%20sex%20cake

Ready in: 1-2 hrs ?
Looks easy to me
Serves/Makes: 16

INGREDIENTS:
1 box german chocolate cake mix, plus ingredients to prepare
1 cup semisweet chocolate chips
1 can (14 ounce size) sweetened condensed milk
caramel topping
12 ounces Cool Whip (we had low fat and you couldn't tell)
3 heath bars, crushed

PREPARATION:
Heat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.

Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

NUTRITION:
352 calories, 14 grams fat, 55 grams carbohydrates, 4 grams protein per serving.

Brownie Pumpkin Cheesecake

2011-10-22T15:34:00.000-05:00

Recipe by
BettyCrocker

Prep Time: 15 minutes
Total Time: 4 hours 10 minutes
Servings: 12 servings

Ingredients

Brownie Base
1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips, melted

Directions

1 Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

2 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.

3 Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.

4 Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.

Quick Peanut Butter-Fudge Truffle Bars

2011-10-21T15:35:00.002-05:00

From http://quick-dish.tablespoon.com/2011/10/22/peanut-butter-fudge-truffle-bars/

Ingredients
2 (17.5 oz.) pouches Betty Crocker Peanut Butter Cookie Mix
1 (5.6 oz./12 count) bag Pillsbury Sweet Moments Cocoa Fudge Escape Bite-Sized Brownies
1 cup semi-sweet chocolate chips
2 heaping Tbsp creamy peanut butter

Directions
1 Preheat oven to 350 degrees. Mix one pouch of peanut butter cookie mix according to package directions. Press dough into lightly greased 9x13" pan.

2 Cut each of the Sweet Moments Bite-Sized Brownies in half to make 24 pieces. Place the pieces evenly on top of the peanut-butter dough.

3 Mix the second pouch of peanut butter cookie mix according to package directions. Place a gob of dough on each brownie piece, then fill in with the rest of the dough. Press dough to form the top layer.

4 Bake bars at 350 degrees for 25 to 30 minutes, until a toothpick comes out clean and the edges are golden brown. Cool completely on a cooling rack.

5 In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high for 20 seconds. Remove and mix. Return to the microwave and melt on high another 20 to 25 seconds, until mixture can be stirred smooth and is drizzle consistency. Drizzle liberally over bars.

Spiderweb Deviled Eggs

2011-10-18T11:25:00.000-05:00

Spiderweb Deviled Eggs

From http://rock-ur-party.tablespoon.com/2011/10/22/trick-a-treat-deviled-spiderweb-eggs/
Prep Time: 15 min
Total Time: 2 hrs 40 min
Serving Size: 24 servings

Ingredients
2 teaspoons black gel or paste food color
12 eggs
6 tablespoons chipotle mayonnaise
2 tablespoons finely chopped celery
2 tablespoons sweet pickle relish
1/8 teaspoon salt
1/8 teaspoon pepper
chopped chives (garnish)
food grade gloves (to protect hands from food dye)

Directions
1In 5 qt dutch oven or stock pot, combine 8 cups of water with black food color. Put eggs in a single layer, cover and bring to boil. Remove from heat and let stand for 15 minutes.
2Using a slotted spoon, place eggs on paper towels. Place colored water in fridge to cool. Use the end of a wooden spoon to tap each egg in several places to slightly crack shell. The more places you crack, the more webbing the egg will have.
3Place eggs back into cooled colored water and let sit for 2 to 3 hours.
4When done, peel eggs and cut length-wise. Using a teaspoon, scoop out the egg yolks and set whites aside. Mash yolks with the remaining ingredients. Fill each egg white with yolk mixture.
5Garnish with chives. Serve, or cover and refrigerate.

Blazing Noodles with Steak

2011-10-11T19:27:00.003-05:00

Blazing Noodles with Steak from Sir Crazy

Makes 4 servings

Ingredients:
2 Tbsp. Canola oil
12 oz. Flank Steak, sliced ¼" x 1"
4 oz. Carrot julienne cut
4 oz. Scallion (white part only) 1½ " long
4 oz. Snap peas
2 oz. Fresno pepper ¼" sliced rings
2 cups Blazing sauce (See recipe below)
16 oz. Toi San - Wheat noodles/Fettuccini
1 Tbsp. Cornstarch
1 Tbsp. Water
½ cup Basil julienne 1/8” cut

Directions:
Note: Depending on the size of your home wok you may have to split this recipe in half.
In a cold wok, add the canola and heat the oil to a light smoke.
Add the sliced flank steak and sear on all sides. Cook the flank steak about 75%.
Add all of vegetables to the wok. Cook everything for 1 minute, stirring constantly.
Add the Blazing sauce and bring to a hard boil for approximately 1 minute, making sure that the steak is fully cooked at this point.

Stir / toss - in the noodles and bring the sauce to a second boil for 1 minute.
Mix the Cornstarch and water together.
Add cornstarch water to thicken the sauce. Bring to boil
Once the sauce has thickened: Remove from heat and toss in the julienne basil making sure to evenly distribute the basil.

Blazing Sauce
Ingredients:
1½ cups Chicken Broth
1 tsp Mushroom Soy sauce
1 Tbsp Sugar
1 Tbsp Garlic, chopped
1 Tbsp Oyster sauce
2 Tbsp Fish sauce
1 Tbsp Chili paste
½ Tbsp Sriracha hot sauce

Directions:
In a medium sized mixing bowl combine all ingredients
Using a whisk, combine all ingredients thoroughly. Transfer into a storage container, cover well, and refrigerate

Lemon Diamonds

2011-09-17T18:28:00.006-05:00

Lemon Diamonds
From http://www.parents.com/recipe/cookies/lemon-diamonds/

Ingredients
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1/2 tablespoon confectioners sugar
4 eggs
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup freshly squeezed lemon juice

Make It
1. Heat oven to 350 degrees F.
2. Beat together flour, butter and the 1/2 cup confectioners sugar in a small bowl with electric mixer until well blended. Press into bottom of 13 x 9 x 2-inch baking pan.
3. Bake in 350 degree F oven for 25 to 30 minutes or until lightly golden.
4. Beat eggs, granulated sugar, baking powder, salt and lemon juice in small bowl until smooth. Pour over hot crust.
5. Bake 15 minutes more or until bubbly and lightly browned. Cool completely in pan on wire rack. Dust lightly with remaining confectioners sugar. Cut into diamonds, about 2-1/2 x 1-1/2 inches. Use small spatula to lift the diamonds out of the pan. Store airtight at room temperature. If desired, dust again with confectioners sugar before serving. Makes 40

Homade 100 calorie packs

2011-09-16T09:15:00.000-05:00

I love Hungry Girl but have trouble finding recipes on their website so when this was posted for do it yourself 100 calorie packs I just have to repost it here so I can get back to it.

From http://www.hungry-girl.com/newsletters/raw/1581

14 almonds
PER SERVING (about 14 whole unsalted nuts): 100 calories, 9g fat, 0mg sodium, 3g carbs, 2g fiber, 0.5g sugars, 3.5g protein -- PointsPlus® value 3*

25 pistachios
PER SERVING (about 25 dry-roasted unsalted nuts): 100 calories, 8g fat, 0mg sodium, 5g carbs, 1.75g fiber, 1g sugars, 3.5g protein -- PointsPlus® value 3*

16 Popchips
PER SERVING (about 16 chips, average of all flavors): 100 calories, 3.25g fat, 235mg sodium, 16g carbs, 1g fiber, 1g sugars, 1g protein -- PointsPlus® value 3*

15 Guiltless Gourmet Tortilla Chips
PER SERVING (about 15 chips, average of all flavors): 100 calories, 2g fat, 156mg sodium, 17.5g carbs, 1.5g fiber, 0g sugars, 1.5g protein -- PointsPlus® value 2*

12 hard pretzel sticks (not rods)
PER SERVING (about 12 small plain sticks, average): 100 calories, 0g fat, 460mg sodium, 23g carbs, 1g fiber, 1g sugars, 2g protein -- PointsPlus® value 3*

19 hard pretzel twists
PER SERVING (about 19 mini twists, average): 100 calories, <0.5g fat, 400mg sodium, 20.5g carbs, <1g fiber, <0.5g sugars, 1.5g protein -- PointsPlus® value 2*

5 cups 94% fat-free microwave popcorn
PER SERVING (about 5 cups popped corn, average): 100 calories, 0.5g fat, 204mg sodium, 22g carbs, 4g fiber, 0g sugars, 2.5g protein -- PointsPlus® value 2*

13 Quaker Quakes Rice Snacks
PER SERVING (about 13 mini cakes, average of all flavors): 100 calories, 2g fat, 223mg sodium, 19.5g carbs, 0g fiber, 3.5g sugars, 1.5g protein -- PointsPlus® value 3*

4 Hershey's Milk Chocolate Kisses
PER SERVING (about 4 pieces): 100 calories, 5.5g fat, 15mg sodium, 10.5g carbs, <0.5g fiber, 9g sugars, 1g protein -- PointsPlus® value 3*

4 teaspoons mini semi-sweet chocolate chips
PER SERVING (about 4 tsp., average): 100 calories, 5.25g fat, 5mg sodium, 12g carbs, 0.5g fiber, 10.5g sugars, 1g protein -- PointsPlus® value 3*

27 Reese's Pieces
PER SERVING (about 27 pieces): 100 calories, 4.75g fat, 38mg sodium, 12g carbs, 0.5g fiber, 10g sugars, 2g protein -- PointsPlus® value 3*

45 mini marshmallows
PER SERVING (about 45 mini marshmallows, average): 100 calories, 0g fat, 25mg sodium, 25.5g carbs, 0g fiber, 18g sugars, 0.5g protein -- PointsPlus® value 3*

1/4 cup sweetened dried cranberries
PER SERVING (about 1/4 cup, average): 100 calories, <0.5g fat, 1mg sodium, 26.5g carbs, 2.5g fiber, 21.5g sugars, 0g protein -- PointsPlus® value 3*

25 jelly beans (like Jelly Belly)
PER SERVING (about 25 small jelly beans, average): 100 calories, 0g fat, 14mg sodium, 25g carbs, 0g fiber, 20g sugars, 0g protein -- PointsPlus® value 3*

HG's Super 100-Cal Snack Mixes!

Using your newfound knowledge, make your own mixes! Or try out ours...

Jelly Bean 'Stach Snack
PER SERVING (10 small jelly beans + 15 pistachios): 100 calories, 4.75g fat, 7mg sodium, 13g carbs, 1g fiber, 8.5g sugars, 2g protein -- PointsPlus® value 3*

Candy 'Mallow Popcorn
PER SERVING (9 Reese's Pieces + 8 mini marshmallows + 2 1/2 cups 94% fat-free microwave popped corn): 100 calories, 1.5g fat, 120mg sodium, 19.5g carbs, 2g fiber, 6.5g sugars, 2g protein -- PointsPlus® value 3*

Chocolatey Caramel Crunch Mix
PER SERVING (2 tsp. mini semi-sweet chocolate chips + 6 Quaker Caramel Corn Quakes): 100 calories, 2.5g fat, 130mg sodium, 17g carbs, <0.5g fiber, 8.5g sugars, 1g protein -- PointsPlus® value 3*

Berry Nutty Twist Mix
PER SERVING (1 1/2 tbsp. sweetened dried cranberries + 5 almonds + 5 mini pretzel twists): 100 calories, 3g fat, 105mg sodium, 16g carbs, 1.5g fiber, 8g sugars, 1.5g protein -- PointsPlus® value 3*

Slow Cooker Lasagna

2011-09-15T18:38:00.000-05:00

From http://www.bettycrocker.com/recipes/slow-cooker-lasagna/23546794-7262-47be-9ca4-e12c900399a1/?p=1

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Makes 8 servings

Faux Fried Onions and Jalepenos

2011-09-14T10:43:00.001-05:00

From http://www.hungry-girl.com/newsletters/raw/1397
Stacked & Flavor-Packed

There's no excuse for super-greasy deep-fried foods when you've got a box of Fiber One and a blender handy. Thanks to HG subscriber Linda for inspiring us with her easy onion-string idea -- you rock, L!

Ingredients:
1 cup Fiber One bran cereal (original)
1/2 tsp. seasoned salt (like the kind by Lawry's)
1/4 tsp. garlic powder
1/8 tsp. black pepper
1 jumbo sweet onion
5 fresh jalapeno peppers
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. fat-free ranch dressing
3 tbsp. fat-free sour cream
1 1/2 tsp. green pepper sauce (like the kind by Tabasco)

Directions:
Preheat oven to 375 degrees.

In a blender or food processor, grind cereal to a breadcrumb-like consistency. Pour crumbs into a plastic container with an airtight lid or a large sealable plastic bag. Add seasoned salt, garlic powder, and black pepper. Cover container/seal bag and shake to mix thoroughly. Set aside.

Slice the ends off the onion and remove the outer layer. Cut onion in half, and slice into very thin strips. Separate individual pieces and place in a large bowl. Set aside.

Handling the jalapenos carefully (wash your hands often -- or wear gloves -- and don't touch your eyes), slice off the tops. Cut jalapenos into rings, and then remove the seeds (or don't, if you like things really spicy).

Add jalapenos to the bowl with the onion, and cover the veggies with egg substitute. Toss to coat, and then drain excess egg substitute.

Transfer the eggy veggies to the container/bag with the cereal crumbs. Cover/seal and shake until veggies are coated with the crumb mixture. (They may not be perfectly coated -- this is OK.)

Spray a large baking sheet (use two, if needed) with nonstick spray, and spread out crumb-coated veggies on the sheet. Mist the veggies with nonstick spray.

Bake in the oven until crispy, about 17 - 20 minutes, and then allow to cool slightly. Meanwhile, combine ranch dressing, sour cream, and green pepper sauce in a small bowl, and mix well.

Plate your crunchy goodies and dunk them into the creamy sauce. YUM!

MAKES 3 SERVINGS

Serving Size: 1/3rd of recipe (1 1/3 cups crispy veggies plus 2 tbsp. sauce)
Calories: 175
Fat: 1.25g
Sodium: 612mg
Carbs: 43g
Fiber: 12g
Sugars: 11.5g
Protein: 8.5g

PointsPlus® value 5*

Compares to Chili's version

Serving Size: 1/3rd of an order
Calories: 343
Fat: 29g
Sodium: 596mg
Carbs: 16g
Fiber: 2g
Sugars: n.a.
Protein: 2.5g

PointsPlus® value 9*

Lo cal Onion Rings

2011-09-13T10:36:00.004-05:00

From http://www.hungry-girl.com/newsletters/raw/1398
Lord of the Onion Rings 2.0

PER SERVING (entire recipe): 155 calories, 1g fat, 515mg sodium, 41g carbs, 16g fiber, 7g sugars, 9g protein -- PointsPlus® value 4*

Originally, we were pretty laid back about the amount of spices in this recipe. These days, we're not taking any chances. No one likes under-seasoned onion rings...

Ingredients:
1 large onion
1/2 cup Fiber One bran cereal (original)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste

Directions:
Preheat oven to 375 degrees.

Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices, and separate into rings. Set aside.

Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with spices and transfer to a plate.

Fill a small bowl with egg substitute. Prepare a baking sheet (or two, if you have a lot of rings) by spraying with nonstick spray. Set aside.

Pop-Up Tip! For this next step, try using tongs or a fork to dip the rings into the egg substitute and cereal crumbs -- it'll keep your fingers from getting eggy & crumb-covered. (Don't pierce the rings with the fork; just balance them on it.)

One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).

Bake in the oven for 20 - 25 minutes, carefully flipping rings over about halfway through. Enjoy!

MAKES 1 SERVING

HG FYI! You'll only need about 1/4 cup egg substitute to coat your rings, but using 1/2 cup makes it soooo much easier.

Diet Soda Cake

2011-09-12T09:50:00.000-05:00

Diet Soda Cake

From http://www.hungry-girl.com/show/more-surprises-shockers-and-swaps-diet-soda-cake-recipe

PER SERVING (1/12th of cake, 1 slice): 171 calories, 3.5g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein -- PointsPlus® value 5*

Prep:
10 minutes

Cook:
35 minutes

Ingredients

One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda
Directions

Preheat oven to 350 degrees.

Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

Enjoy!

MAKES 12 SERVINGS
HG FYI: Yellow cake mix + diet cream soda is the best flavor combo for this recipe! Runners-up include lemon cake mix + diet lemon-lime soda and

Red Hot Apple Pie in a Mug

2011-09-11T09:52:00.008-05:00

Red Hot Apple Pie in a Mug
From http://www.hungry-girl.com/show/more-surprises-shockers-and-swaps-red-hot-apple-pie-in-a-mug-recipe

PER SERVING (entire recipe): 140 calories, 0.5g fat, 44mg sodium, 47g carbs, 3.5g fiber, 24.5g sugars, 0.5g protein -- PointsPlus® value 5*

Prep: 5 minutes

Cook: 5 minutes

Cool: 10 minutes

Ingredients

1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 - 15 pieces Red Hots Cinnamon Flavored Candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers
2 tbsp. Fat Free Reddi-wip (or more!)
Dash cinnamon

Directions

Put apple cubes in a microwavable cup or mug. Top with Red Hots -- the more you use, the hotter your pie in a mug will be! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for an additional 1 - 2 minutes, until apple cubes are soft.

Meanwhile, place graham crackers in a plastic bag and thoroughly crush through the bag; set aside.

Once cup or mug is cool enough to handle, mix contents well. Allow to cool for about 10 minutes.

Top with most of the crushed graham crackers followed by the whipped topping. (Use a double serving, if you like!)

Sprinkle with cinnamon and remaining crushed grahams. Voila!

MAKES 1 SERVING

Try it without the red hots but add 3 caramels instead

Chocolate-Peanut Butter Dream Bars

2011-09-10T18:25:00.001-05:00

Chocolate-Peanut Butter Dream Bars
From http://www.parents.com/recipe/brownies/chocolate-peanut-butter-dream-bars/

Nutrition Facts
Servings Per Recipe 25
Amount Per Serving
Calories 302
Carbohydrate(gm)29
Fat, total(gm)20
Percent Daily Values are based on a 2,000 calorie diet

Ingredients
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1 box (18.2 ounces) brownie mix
1/2 cup chopped dry-roasted peanuts
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioner's sugar
3 tablespoons milk
1 1/2 cups heavy cream
1 tablespoon light corn syrup
3/4 cup semisweet chocolate chips
Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish

Make It
1. Heat oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil. In small bowl, combine graham cracker crumbs and granulated sugar. Mix in melted butter. Press crumb mixture into prepared pan. Bake until golden, about 5 to 7 minutes. Cool on wire rack.

2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs). Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350 degrees F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.

3. With electric mixer in medium bowl, beat cream cheese until smooth. Add peanut butter and confectioners sugar; beat until just blended (it will look lumpy). Add milk; beat lightly to loosen mixture. In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture. Spread mousse evenly over cooled brownie. Refrigerate 1 hour.

4. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling. Remove from heat; add corn syrup and chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Pour glaze over chilled mousse and spread to cover completely. Return to refrigerator for at least 1 hour.

5. Run a small knife around inside of pan and lift out brownie. Heat knife under hot running water and trim edges. Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide. Cut each strip into 5 pieces about 1-1/2 inches square. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.

Green Eggs and Ham

2011-09-09T13:04:00.007-05:00

From http://www.delish.com/recipefinder/green-eggs-ham-frittata-recipe

Serves: 6
Total Time: 30 min
Oven Temp: 450

Ingredients

8 large eggs
1 1/2 teaspoon(s) dried dill
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) extra-virgin olive oil
2 leeks, white and light green parts only, diced
1 bag(s) (5-ounce) baby spinach, chopped
1/2 cup(s) diced ham
1/2 cup(s) shredded havarti or Muenster cheese

Directions

Position rack in upper third of oven; preheat to 450°F.
Whisk eggs, dill, salt, and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Exchanges: 1 vegetable, 1 1/2 medium-fat meat, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin A (63% daily value), Folate (24% dv), Vitamin C (17% dv), Iron (15% dv).

Sliders

2011-09-08T12:57:00.000-05:00

From www.hungry-girl.com

Turkey Club Sliders
PER SERVING (entire recipe, 4 sliders): 288 calories, 7g fat, 1,194mg sodium, 34g carbs, 8g fiber, 5.5g sugars, 28.35g protein

These super-delicious, miniature club sandwiches make us smile -- make them soon, and you'll be grinning too!

Ingredients:
2 slices center-cut bacon or turkey bacon
3 slices light bread
2 tsp. fat-free mayonnaise, divided
2 medium iceberg lettuce leaves
3 oz. thinly sliced reduced-sodium turkey breast (about 6 slices)
2 large tomato slices

Directions:
Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, break or cut in half and set aside.

Toast bread slices. Lay one slice flat on a clean dry surface. Spread with 1 tsp. mayo. Top with 1 lettuce leaf, half of the turkey (about 3 slices), and 1 tomato slice.

Place a second slice of toasted bread on top of the tomato layer. Top with remaining lettuce leaf and turkey, followed by bacon halves and remaining tomato slice.

Spread remaining 1 tsp. mayo onto one side of the remaining bread slice, and place bread mayo-side down on top of sandwich.

Carefully slice sandwich into quarters, so you are left with 4 squares. Dig in!

MAKES 1 SERVING

HG Alternative: Bake and thinly slice your own skinless lean turkey breast; you'll save about 450mg sodium this way.

*****************************************************

Philly Cheesesteak Sliders
PER SERVING (entire recipe, 3 sliders): 295 calories, 8.5g fat, 653mg sodium, 21g carbs, 3g fiber, 3.5g sugars, 33g protein

One of the easiest ways to make three perfect slider buns? Cut up a hot dog bun! This version is beefy, cheesy, and Philly-licious!

Ingredients:
1/4 cup thinly sliced onion
1/4 cup sliced mushrooms
1/2 tsp. chopped garlic
4 oz. thinly sliced raw lean filet beefsteak (see HG Tip!)
Dash each salt and black pepper
1 light hot dog bun
1 slice fat-free American cheese

Directions:
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion, mushrooms, and garlic. Stirring often, cook until slightly browned, 3 - 4 minutes. Remove from the skillet and set aside.

Remove skillet from heat, re-spray with nonstick spray, and bring to medium-high heat. Add beef and season with salt and pepper. Cook for about 1 minute per side, flipping gently, until fully cooked. Remove beef from the skillet and set aside.

Split open the hot dog bun without separating the halves. Pile veggies onto one side and top with the beef. Tear cheese into 2 strips, and evenly place over the beef. Gently close the sandwich to keep filling from escaping.

Remove skillet from heat, re-spray with nonstick spray, and return to medium-high heat. Carefully place sandwich in the skillet with one of the bun's flat sides down. Cook until cheese has melted and bun is lightly browned, about 1 minute per side, flipping carefully and pressing down with a spatula to seal.

Using a serrated knife, evenly slice into 3 pieces. Eat up!

MAKES 1 SERVING

HG Tip! Slightly freeze the beef before slicing it -- this will make thinly slicing it easier!

HG Alternative: Can't locate any 80-calorie light hot dog buns? No worries. Just get the lowest-calorie buns you can find and adjust the calorie count of this recipe accordingly!

Onion Rings

2011-09-07T12:57:00.009-05:00

From http://www.wikihow.com/Make-Homemade-Onion-Rings

1 large onion
Frying oil
1 cup sifted flour
2 teaspoons salt
1 1/2 teaspoons baking powder
1 egg
2/3 cup milk
1 tablespoon vegetable oil

My friend adds bread crumbs to the flour

Peel the onion and slice it 1/4-inch (6.35mm) thick. Separate the onion rings.

Add the onion rings to a bowl of ice water and let stand for 30 minutes.

Place the rings onto paper towels to dry.

Sift flour, salt and baking powder into a mixing bowl and set aside.

Separate the egg.

Add the egg yolk to a small bowl and lightly beat.

Add the beaten egg yolk, milk and 1 tablespoon of vegetable oil to the flour mixture.

Add the egg white to another mixing bowl and beat until stiff.

Fold the egg white into the batter. Fold the egg white into the batter. Do this gently.

Preheat 1-inch of vegetable oil to 375ºF/190ºC.

Dip the onion rings in the batter. Carefully place the dipped rings in the hot oil.

Cook the onion rings until golden.

Remove the onion rings using tongs or a similar long-handled implement. Drain the onion rings on paper towels. Once drained, they're ready to serve with the rest of your meal.

Yangzhou Fried Rice

2011-09-06T12:11:00.003-05:00

Yangzhou Fried Rice
From http://www.chinesefooddiy.com/cookbooks.htm

Serves 4 to 6

Ingredients:

6 tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water

Directions:

Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.

*This is a very flexible recipe. You may vary it with leftover turkey, duck, or lobster.

Beef Burgers with Red Onion Marmalade and Blue Cheese

2011-09-05T12:59:00.000-05:00

This sounds amazing but I am headed to a cookout so it will have to wait for another day.
From http://www.kitchendaily.com/recipe/beef-burgers-with-red-onion-marmalade-and-blue-cheese-142923/

ONION MARMALADE
3 tablespoons butter
3 red onions, cut in half then cut into 1/4 inch slices
1/2 cup sugar
1 cup dry red wine
1/4 cup red wine vinegar
Sea salt and freshly ground black pepper

AIOLI
1 garlic clove
2 large egg yolks
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 cup grapeseed oil

BURGERS
2 pounds prime ground chuck
1 tablespoon olive oil
4 large brioche burger buns (available at Trader Joe's)
8 oz. Stilton blue cheese, sliced
3 cups baby arugula

Directions

To make the marmalade: Melt the butter in a large sauté pan over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Reduce the heat to low and continue cooking until the onions are tender, about 10 minutes.

Sprinkle the sugar over the onions. Add the wine and vinegar and bring to a simmer.

Simmer until the liquid has evaporated and the mixture becomes slightly syrupy, about 10 minutes. Season the marmalade to taste with salt and pepper. Keep warm until serving. Meanwhile, make the aioli: Finely chop the garlic clove in a food processor. Add the yolks, vinegar, and mustard and blend until smooth, about 1 minute. With the machine running, slowly add the oil in a thin steady stream until the aïoli is thick and creamy. Season the aïoli to taste with salt and pepper.

To make the burgers: Using a 4-inch-diameter ring mold, form the ground meat into four 8-ounce patties on a baking sheet lined with waxed paper. Cover and refrigerate for at least 1 hour. Flatten the patties so they are slightly larger than the diameter of the buns.

Preheat the barbecue over medium-high heat. Drizzle the patties with a little oil and sprinkle with salt and pepper. Grill the patties, oiled side down, until browned on the bottom, about 3 minutes.

Turn the patties over and top with the cheese. Cook for an additional 3 to 4 minutes for medium-rare doneness. If necessary, close the grill to help melt the cheese.

Using a serrated knife, split the buns in half. While the burgers are cooking, brush the cut sides of the buns lightly with olive oil and grill, oiled side down, until lightly toasted with grill marks, about 1 minute. Remove the buns and burgers from the grill and allow the burgers to rest for 3 minutes.

Mound the arugula over the bun bottoms. Spoon the aïoli atop the arugula. Place the burgers atop the arugula and aïoli. Top with a generous amount of the red onion marmalade, and then the bun tops.

Serve immediately and enjoy.

I Can't Believe It's Not Potato Salad!

2011-09-04T14:23:00.000-05:00

I Can't Believe It's Not Potato Salad!
From http://www.hungry-girl.com/show/hungry-grill-i-cant-believe-its-not-potato-salad-recipe

PER SERVING (2/3 cup): 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein -- PointsPlus® value 2*

Prep: 25 minutes
Cook: 10 minutes
Chill: Several hours

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika

Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!

MAKES 10 SERVINGS

Pepper Onion Relish

2011-08-26T10:44:00.000-05:00

oil
1-2 cloves garlic, minced
3 Red, green, yellow sweet peppers cut into Julienne strips or chopped
2 Large onions, thinly sliced
rosemary sprig
3 Tablespoons red wine vinegar

in a large skillet heat 1 tablespoon of the oil over medium heat.
Add garlic, sweet peppers, onion, and rosemary sprig;
cover and cook for 10 to 15 minutes or until tender, stirring occasionally.
Stir in vinegar.
Remove from heat.
Serve cold or keep warm.

Homade Instant Oatmeal

2011-08-26T06:06:00.000-05:00

From http://www.thesimpledollar.com/2008/05/09/making-your-own-homemade-oatmeal-packets-a-visual-guide-and-cost-analysis/

The Basic Recipe
All you really need to make your own basic oatmeal packets at home are instant (ready to eat in one minute) oatmeal, salt, and sealable baggies to store them in – you might also want sugar or another sweetener if you wish to pre-sweeten the oatmeal.

The procedure is really easy. Just add 1/4 of a cup of the oats and a pinch of salt (1/8 of a teaspoon if you must measure it) to each baggie. Out of that container there, you’d get about 48 bags. I also like to pre-add a bit of sugar to it – about 1/2 of a teaspoon. You can choose to add none at all or add another sweetener like Splenda at your own discretion.

These will result in basic oatmeal packets very similar to the “regular” oatmeal packets sold by Quaker Oats. If you like the basic oatmeal with no changes, this is a very cheap route to go – since you can re-use the baggies, the only recurring cost over a realistic timeframe is the oatmeal itself – a bag of sugar and a canister of salt will last you effectively forever with this recipe.

Flavoring It Up
Of course, I like to flavor it up.

On the left are the ingredients for cinnamon-raisin packets. On the right are ingredients for blueberries & cream packets – dried blueberries and fat-free non-dairy creamer. Why not powdered milk? It tends to potentially mold and have other bad effects if left in baggies for too long – Coffee Mate is an excellent substitute.

For my cinnamon-raisin packets, I just add about 1/4 of a teaspoon of cinnamon and about two dozen raisins to each bag. For the blueberry packets, I add a tablespoon of the creamer and about a dozen and a half blueberries. Perfect.

The nice part is you can basically make anything you want if you’re making your own packets. You can experiment as your heart desires – any dried fruit pieces, any seasonings you can find – anything. I’ve actually made batches of cranberry oatmeal using dried cranberries in the past – I love it, but it’s not something you see sold on store shelves.

Adding the ingredients yourself make for tastier packets. The pre-mixed packets that Quaker sells seem to use low-quality versions of the added ingredients. For example, the dried blueberries in this packet are way better than the blueberries used in the Quaker Oats packets, resulting in a much tastier blueberry oatmeal.

Storing the packets is easy, too. Just stuff the baggies into the oat canister. That’ll hold 80% of the baggies – just sit the rest next to them and eat those first. Problem solved.

I Like It Thicker
One thing I don’t like about the Quaker Oats packet in the stores is that the oatmeal is almost always too thin. Personally, I like thick oatmeal, the kind that reminds me of the stuff my great grandma used to make at her house.

Since you’re making your own baggies, you can make it nice and thick, too. All you have to do is puree some of the dry oatmeal in your handy-dandy blender.

Put in about a quarter of a cup at a time and put it on puree for about ten seconds. You end up with oatmeal powder.

Then, just add a tablespoon of this powder to each baggie to make it thicker. I actually add two tablespoons to each baggie – that makes it really, really thick – just how I like it!
Here’s the bowl of thick blueberries and cream oatmeal I had for breakfast this morning:

I just dumped the baggie into the bowl (saving the baggie for reuse, of course), added about a quarter of a cup of skim milk, and microwaved it for about sixty seconds. Nice and thick and warm and delicious.

Cost Analysis
I wound up making 42 baggies with this batch. Normally, one would make 48 baggies out of a normal-sized canister of instant oatmeal, but I pureed enough of the oatmeal to make only 42.

15 of the baggies were blueberries and cream and 27 were cinnamon-raisin.
Unsurprisingly, there were a lot of ingredients left over:

I used all of the oatmeal and all of the blueberries, but I still had almost a full container of salt, an almost full container of cinnamon, an almost full container of sugar, a 2/3 full container of Coffee Mate, half a box of raisins, and 58 Glad baggies.

This means that if I were to make a second batch, I’d only need to replace the oatmeal and the blueberries. Since I can reuse the baggies and I have enough salt and sugar to last effectively forever, those are sunk startup costs – after that, you just need to replace oatmeal and the flavorings when you need to – and most of the flavorings will last for multiple batches.

The cost per homemade packet during the first run is $0.46 per packet. The cost would have been $0.43 per packet had I not ground up some of the packets to thicken some of the others. We’ll figure up costs for future runs in a minute.

What about the time cost? It took me about thirty minutes of mindless work to make these packets. I spent the entire time making them on the phone with my mother – I just conversed with her while my hands were busy with… well, busywork. Thus, I don’t consider the time sink to be significant.

The cost per packet for Quaker Oats is $0.30 per packet. Yep, the prepackaged ones are cheaper at first. But let’s keep looking.

Batch 2 and Future Batches – Less Expensive
The kicker with making your own packets is that they get cheaper on future runs. You don’t have to buy the sugar, the salt, or the baggies any more. Let’s say I made another identical batch to the one above – 42 packets. Using what I have on hand, I only have to repurchase the oats – $2.99 – and the blueberries – $3.29. The second homemade batch has a cost per packet of $0.15 – way cheaper than the prepared packets. In fact, averaging the two costs ends up with an average cost per homemade packet after two runs being almost identical to the cost of buying prepared packets – $0.30. If I had not ground up some of the oatmeal to make thicker packets, it would have been cheaper – $0.28 per packet.

Runs beyond the second further reduce the cost. And when you consider the flexibility of your homemade packets – and the fact that they taste far better – it becomes a pretty clear bargain after a while.

Reducing the Costs
Even more important, I didn’t optimize my ingredient purchases very well. A bit of optimization shaves off a lot of the cost.

The biggest way to save more money is to buy a giant canister of the oatmeal rather than a fairly small canister. Buying the oatmeal in bulk cuts down on the cost per packet significantly. Similar logic applies to some of the ingredients – if you particularly like blueberries in your oatmeal, for instance, buying them in bulk cuts down on costs, too.
Also, re-use the baggies. There’s no reason not to here – you’re only storing dry ingredients in them. Use them again.

Another tip – buy snack-sized baggies instead of sandwich baggies. I bought sandwich baggies in the example above because the store’s baggie selection was small – snack baggies are cheaper, easier to store, and hold an oatmeal packet easily.

All of these tips can trim the cost significantly, particularly on future batches.

Conclusion
If you or your family eat a lot of oatmeal, making your own packets is a cost-saver over the long haul – plus they make for tastier packets. In our house, I eat oatmeal four to five times a week, plus my son eats it twice a week and my wife perhaps once a week. That makes eight packets a week. In ten weeks, homemade packets become cheaper per packet. In twenty weeks, we’re now saving, on average, a dime for every packet we’ve eaten – $16. After that, it’s just gravy – another $1 or so each week saved while eating better oatmeal packets.

The key, though, is that your family eats a lot of oatmeal. If they don’t, then making your own packets probably won’t be cost-effective for you.

Gratin of Potatoes with Onions & Garlic

2011-08-25T08:21:00.000-05:00

Modified from http://npofoods.com/recipe/gratin-of-potatoes-onions-chef-niemers-organic-polish-sausage/
because I like this with ham on top or on the side not sausages.

Gratin of Potatoes with Onions & Garlic

For 6 people

½ cup - diced onions
3 Tb - Butter
3 cups - Diced raw potatoes
4 ea - eggs beaten
1 ¾ cups- Heavy whipping cream
3 cloves- Minced garlic
½ cup - Grated Gruyere cheese

1. Cook the onions & garlic in the butter until the onions are translucent.

2. Par cook the potatoes in salted boiling water for 7 minutes – Drain

3. Spray a baking dish with a oil spray.

4. Place some of the onions and potatoes on bottom of baking dish.

5. Pour over the eggs & cream.

6. Place the remainder of the potatoes and onions in the baking dish.

7. Add the grated cheese.

8. Bake at 400 degrees for 25 – 35 minutes or until nicely brown.

Crabmeat Salad Nests

2011-08-12T18:00:00.000-05:00

From http://www.womansday.com/Recipes/Crabmeat-Salad-Nests-Recipe.html
Recipe Ingredients

8 frozen mini fillo-dough shells, thawed
Crabmeat Filling:
12 ounces crabmeat, picked over (2 cups)
5 medium red radishes, finely chopped (1/2 cup)
1 medium scallion, finely chopped (1/4 cup)
1/3 cup low-fat mayonnaise
1/4 cup finely chopped fresh cilantro (not for me, maybe romaine)
1/2 teaspoon freshly grated lime peel
2 teaspoons fresh lime juice
1/2 teaspoon dark Oriental sesame oil
1/4 teaspoon hot-pepper sauce
Recipe Preparation

Mix all the ingredients until well blended. Just before serving, spoon rounded tablespoons into room-temperature shells (nests).
Thaw a 16-ounce package fillo (phyllo, filo) pastry as directed on package. Heat oven to 375°F. Have ready a mini-muffin (1 1/4-inch cups) pan. Unwrap pastry sheets (leaves) as directed. Carefully remove 1 sheet to work surface. Lightly spray with nonstick cooking spray. Top with another sheet, spray and continue until there’s a stack of 5 sheets. Using a 2 3/4-inch round cookie cutter, cut out 20 rounds through all layers. Press rounds gently into muffin cups. Prick bottoms with a fork. Fill each w
Remove 1 sheet frozen puff pastry from a 17 1/4-ounce package. Thaw as directed on package. Heat oven to 400°F. On a lightly floured surface, roll out puff pastry to a 15-inch square. Cut pastry in 24 rounds as directed for fillo shells and proceed as directed, pressing pastry into muffin cups and adding foil balls.

Shrimp Taco with Cucumber Salad

2011-08-09T17:37:00.005-05:00

Recipe Ingredients

Salad
2 cups sliced Kirby cucumbers
1⁄2 cup sliced radishes
1⁄4 cup torn cilantro leaves (not going to be in mine)
2 Tbsp rice-wine vinegar
Tacos
8 corn tortillas
24 peeled raw jumbo shrimp (about 1 lb)
1 Tbsp Caribbean jerk seasoning
2 cups thinly shredded green cabbage
1 ripe mango, peeled and diced
1⁄4 cup sliced red onion
1⁄4 cup chopped cilantro (not going to be in mine)
2 Tbsp light mayonnaise
1 Tbsp rice-wine vinegar
Recipe Preparation

Salad: Combine ingredients in a bowl. Set aside.
Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.

Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; sauté 3 minutes or until cooked through. Remove to a plate.
Toss remaining taco ingredients in a bowl until blended.

To assemble the Tacos: Top each tortilla with about 1⁄2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

Creamy Shrimp Rolls

2011-08-08T17:34:00.005-05:00

From http://www.womansday.com/Recipes/Creamy-Shrimp-Rolls-Recipe.html

Recipe Ingredients

3 Tbsp mayonnaise
1 Tbsp whole-grain mustard
1/4 cup cornichons, chopped, plus 1 Tbsp brine Black pepper
1 lb cooked, peeled and deveined large shrimp, coarsely chopped
2 tsp chopped fresh tarragon
4 hot dog buns
4 pieces romaine or green-leaf lettuce
Potato chips, for serving
Recipe Preparation

In a large bowl, whisk together the mayonnaise, mustard, brine and 1/4 tsp pepper.
Add the shrimp, cornichons and tarragon and toss to combine.
Line the buns with the lettuce and top with the shrimp mixture. Serve with potato chips, if desired.

Red Velvet Cake with Cream Cheese Frosting

2011-08-07T15:50:00.000-05:00

From The Way the Cookie Crumbles:

Red Velvet Cake with Cream Cheese Frosting (from Apple a Day, who adapted it from www.saveur.com)

Makes 1 8-inch 3-layer cake

After making this recipe a few times, I’m finding that it’s actually too moist from all that oil. A number of commenters have agreed. When I make the recipe now, I often reduce to the oil to 1 to 1¼ cups.

For the cake:
2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder* (we used 2 tablespoons)
1 teaspoon salt
2 eggs
1½ cups vegetable oil* (we used 1 cup of safflower oil)
1 cup buttermilk
2 tablespoons (1 oz.) red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar

For the frosting:
12 ounces cream cheese, softened* (we used 18 ounces)
12 ounces butter, softened
1½ teaspoons vanilla extract
3 cups confectioners’ sugar
1½ cups chopped pecans (optional)

1. For the cake: Preheat oven to 350°.

2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

4. Divide batter evenly between 3 greased and floured 8″ round cake pans.

5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25-30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.

4. Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting. Press pecans into the sides of the cake, if desired. **Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.

5. Chill for 2 hours to set frosting.

Three Pepper Steak

2011-08-06T10:45:00.005-05:00

Three Pepper Steak

Modified from Allergy Free Mom.com

Mix the following with a wire whisk in a bowl, and set aside:

1 tbsp. Rumford corn starch
1/3 cup packed brown sugar
1 tsp. sesame oil
1 tbsp. wheat-free tamari (omit for soy allergy and replace with 2 tsp. kosher salt)
1 tsp. garlic powder
1 cup water

Meanwhile, begin preheating a cast-iron skillet to high heat. It’s important with this recipe to do ensure the proper temperature. To test if the skillet is hot enough, I place an opened hand about an inch above the inside of the skillet. If the heat is unbearable after 5 seconds, it’s ready. If you test by using this method, please do NOT touch the skillet!

Roughly chop the following ingredients while your skillet is heating:

1 cup onion
½ cup each red, yellow, and green bell pepper
Thinly slice one cup of beef sirloin, and have two teaspoons of grape seed oil or other compatible high-heat oil nearby.

Once your skillet is ready, evenly add in the sliced sirloin. Add in the two teaspoons of oil, and turn to coat the skillet. Do not stir. Do not reduce heat. Next add in your chopped vegetables and cook for 3 minutes; then stir. Cook for another 3 minutes, stir once more, and pour in the liquid. Make sure you whisk the liquid again just before adding it. Cook for two more minutes, stirring often. Serve over steamed rice.

Serves four

Food to Candy

2011-08-03T18:24:00.008-05:00

From http://npofoods.com/2011/01/

5 Foods You Never Thought to Candy

Posted by pderk at 5:09 pm

Candied corn? Check. Candied ginger? Check. Candied citrus peel? Check. Yawn, snooze. Candy fanatics, check it out. There are some far more interesting foods you can candy in your kitchen, and they might surprise you. From the crazy-trendy candied bacon to the old-school (kind of unbelievable) candied potatoes, once you learn to master these candying skills, you’ll be one step closer to celebrity chef status.

Bacon

If you’ve fallen victim to the $5 bacon cupcake – you just had to try it – save yourself the dough next time and DIY! The key is in the candy, my friend. Just bake it and forget it (until you eat it, that is). Put candied bacon on your cupcakes and sweets, in an Elvis-inspired peanut butter sandwich, or straight on a plate for the perfect midnight nosh.

1 teaspoon olive oil
¾ cup packed light brown sugar
1 teaspoon ground spice of choice (try cumin, chili powder or cinnamon)
1 pound sliced bacon

1. Preheat oven to 350°F. Line a baking pan with foil, and place a broiler rack on top of the pan. Coat the rack with oil.
2. Mix sugar and spices in a large bowl. Add bacon and press mixture onto each bacon slice. Place bacon slice on oiled rack in a single layer, sprinkling with any remaining sugar mixture.
3. Bake until bacon is nice and crispy, about 20 minutes. Transfer to towels to drain, then transfer to a dish to cool completely.

Jalapenos

There’s something downright devilish about foods that are as sweet as they are hot. Use candied jalapenos to make a killer sub sandwich, for your next Fish Taco Friday, or for a kicked up Mexican salad.

1 ½ cups water
1 cup sugar
4 jalapenos, cut into rounds, seeds discarded

1. Combine water and sugar in a small pot. Heat over medium until a syrup forms, whisking occasionally. Add jalapenos and heat about 4 minutes. Remove and transfer to rack or plate to cool and dry.
2. Repeat until all peppers are used; discard remaining syrup.

Potatoes

Candied potatoes? Kind of. Mashed potatoes create a no-bake cookie meets old-time candy in these rolled up potato candies. Let us know when you’ve made them—and send us a sample.

1 cup mashed potatoes
1 bag powdered sugar
1 cup peanut butter

1. Beat sugar into potatoes in a large bowl until well mixed. Roll out with a rolling pin on a piece of wax paper until about pizza dough thickness and size.
2. Cover surface with peanut butter. Roll up dough to make a peanut butter-filled log. Wrap in plastic and refrigerate 2 hours, until firm. Slice and serve!

Sage

For the fancy pants-chef in you: Candied sage is the ultimate gourmet garnish for jazzing up fish, pastas and even savory desserts. Look at you go.

1 bunch (10 to 20 leaves) fresh sage leaves
1 egg white, lightly beaten
Superfine sugar, as needed (about ¼ cup)

1. Wash leaves and blot dry, being careful to keep them intact.
2. Drop each leaf to coat in egg white, then coat thoroughly in sugar. Shake off excess. Place on a rack to dry completely.

Candied flowers

Now you’re really fancy. Top off a wedding cake, make a super citrus salad, or just show someone you love them with these crystallized beauties.

Small bunch edible flowers (about 10 to 20)
1 egg white, lightly beaten
Superfine sugar, as needed (about ½ cup)

1. Use a paintbrush to gently paint egg wash onto flowers. Coat both sides. Holding flowers over a bowl, gently sprinkle sugar over entire flower to coat, letting excess shake off.
2. Place on a rack to dry completely, away from moisture and light (may take about 12 hours to completely dry).

Brandy Chicken

2011-08-02T13:01:00.006-05:00

This sounds good but the website is not complete. It purports to have thousands of recipes but instead has only links to a few sites.
http://freerecipesforchicken.info/index.html

4 chicken breast halves

salt and pepper
8 ounces sliced mushrooms
2 teaspoons olive oil
2 teaspoons butter
1/3 cup apple brandy, such as Apple Jack or Calvados
4 green onions, chopped
1/2 cup whipping cream or heavy cream
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme
Preparation:

Flatten chicken; place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in size. Sprinkle with salt and pepper. In a large heavy skillet, heat olive oil and butter over medium heat. Add chicken breasts. Cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add green onions and apple brandy and cook for another minute, until chicken is cooked through and mushrooms are tender. Add cream and thyme; simmer until thickened. Taste and add salt and pepper if needed.

Busy Day Barbeque Brisket Slow Cooker

2011-08-01T14:42:00.001-05:00

From allrecipe.com

Prep Time: 10 Min
Cook Time: 8 Hrs
Ready In: 8 Hrs 10 Min

Ingredients

1 tablespoon dried thyme leaves
1 tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed of fat
1/2 teaspoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 cups barbeque sauce

Directions

Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

Brownie Bites with Fluffy Peanut Butter Frosting

2011-07-24T17:00:00.000-05:00

Brownie Bites with Fluffy Peanut Butter Frosting
frosting found at Allrecipes

Brownie Bites
1 boxed brownie mix (I think chocolate cupcakes would be yummy too)
1 cup Reeses Peanut Butter chips (optional)

Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Make brownie mix according to package directions. Add peanut butter chips if desired. Pour into paper lined mini muffin pans filling each cup about 3/4 full. Bake 14-18 minutes at 350 degrees or until toothpick comes out clean. Cool.

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Frost brownie

30 Days of Hot Dogs

2011-07-23T15:04:00.003-05:00

Going to Taste of Sun Prairie so I won't get to try these today. Do you eat your hot dogs the same old way every time? I confess, for me it's usually chili cheese dogs, the works, or Chicago Style (but not how they list it here (emerald green relish, sport (hot) peppers, pickle spears, mustard, onions, tomatoes, celery salt, steamed dog, on a steamed poppy seed bun.)

http://www.foodnetwork.com/hot-dog-calendar/package/index.html

Homade Tortilla Chips

2011-07-22T14:34:00.004-05:00

Recently I discovered gourmet tortilla chips but not wanting to pay $5 for a 12 oz bag I am experimenting with these recipes

From http://whatscookingamerica.net/Appetizers/TortillaChips.htm
Homemade Baked Tortilla Chips Recipe

Recipe Type: Appetizer, Corn Tortillas, Flour Tortillas
Yields: makes many
Prep time: 20 min
Bake time: 7 min

Ingredients:

Flour tortillas, corn tortillas, and/or wheat tortillas*
Nonstick cooking spray (I like to use the olive oil spray)
Seasoning of your choice (optional)**

* I like to use a mixture of different types of tortillas

** Salt, seasoning salt, garlic salt, paprika, chili powder, or cayenne pepper. NOTE: I usually make my chips without any seasoning.

Preparation:

Preheat oven to 400 degrees F.

Lay the tortillas out on a cutting board, spray with the nonstick olive oil spray on both sides. If using a seasoning, sprinkle on both sides now.

Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.

Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.

Tortilla Nutritional Information - 8 to 9-inch each

Flour Tortillas
Calories 120
Fat Grams 3.5 grams
carbohydrate Grams 19 grams

Low-Carb Corn Tortillas
Calories 70
Fat Grams 2.5
carbohydrate Grams 10

Corn Tortillas
Calories 30
Fat Grams 1.5 grams
carbohydrate Grams 30 grams

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Homemade Baked Tortilla Chips
From http://www.twopeasandtheirpod.com/homemade-baked-tortilla-chips-recipe/

ingredients:
1 small package of white corn tortillas, taco size, cut into triangles
Cooking spray-we use a canola oil spray
Salt-to taste

directions:
1. Preheat the broiler to high. Put corn tortilla triangles on a large baking sheet. Don't overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

2. Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

3. Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes, or until chips are golden brown and crisp. Make sure you don't go too far while the chips are in the oven. They will bake quickly!

4. Cool and serve with guacamole, salsa, or eat them plain.

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Baked Tortilla Chips
From http://www.food.com/recipe/baked-tortilla-chips-107922

1 (12 ounce) package corn tortillas
1 tablespoon oil
3 tablespoons lime juice
1 teaspoon cumin
1 teaspoon chili powder

Directions:
Prep Time: 3 mins
Total Time: 18 mins
1 Cut each tortilla into 8 wedges and place in a single layer on cooking sheet (s).
2 Combine oil and lime juice in a mister and spray each wedge to slighly moisten.
3 Combine cumin and chili powder and sprinkle on wedges.
4 Bake 7 minutes at 350°F, rotate pan (s) and bake approximately 7 minutes more, until crisp but not brown.

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From http://www.food.com/recipe/homemade-baked-chips-tortilla-or-pita-124908

10 -12 flour tortillas
vegetable oil (or spray)
spices

Directions:
Prep Time: 1 mins
Total Time: 11 mins
1 Cut tortillas into 8 wedges.
2 Brush or spray baking sheet with oil.
3 Arrange tortilla wedges in a single layer on the baking sheet and brush or spray lightly with oil.
4 Sprinkle with seasonings: salt or seasoned salt, chili powder, cinnamon sugar, etc.
5 Bake at 325 until crisp and lightly browned, approximately 10 minutes.

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From http://www.food.com/recipe/easy-homemade-tortilla-chips-57071

1 (14 ounce) package corn tortillas
non-fat cooking spray (butter flavored)
popcorn salt

Directions:
Prep Time: 15 mins
Total Time: 18 mins
1 Preheat oven to 425 degrees.
2 Lightly spray cookie sheet and set aside.
3 Spray each tortilla shell lightly on each side; sprinkle lightly with popcorn salt.
4 Using kitchen scissors (or knife), cut into one inch wide strips (if using for tortilla soup) or cut into wedges (if using to dip with).
5 Put on cookie sheets in one layer, laying as close to each other as possible without overlapping.
6 Bake at 425 degrees for just a few minutes (3 to 4 minutes watching closely for burning) till they turn a very light brown.
7 Remove and enjoy hot or cold.

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Need to find more flavor combos once we find the best chip cooking directions

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Chili Tortilla Chips
From http://www.foodnetwork.com/recipes/ellie-krieger/chili-tortilla-chips-recipe/index.html

Total Time: 20 min
Cook 20 min
Yield: 72 chips

Directions
Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.

Per serving (6 chips): Calories 80; Fat 3 g (Saturated 0 g); Cholesterol 0 mg; Sodium 106 mg; Carbohydrate 13 g; Fiber 2 g; Protein 2 g

or try this combination of seasonings
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chili powder
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Pinch cayenne pepper
Toss well bake as above.

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Baked Tortilla Chips

From http://www.foodnetwork.com/recipes/food-network-kitchens/baked-tortilla-chips-recipe/index.html

Total Time: 25 min
Prep 10 min
Cook 15 min
Yield: 4 to 6 servings

Ingredients
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt

Directions
Preheat the oven to 350 degrees F.

Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

50 After School Snacks

2011-07-21T13:59:00.000-05:00

After school snacks can be served in summer too. I think most of these sound great for grown ups too.
http://www.foodnetwork.com/recipes-and-cooking/50-after-school-snacks/index.html

Bruchetta with Chicken

2011-07-18T14:11:00.003-05:00

1 lb chicken cutlets-boneless, skinned
1/2 c balsamic vinegar
6 cloves of garlic pressed, divided into thirds
salt
pepper
6 plum tomatoes chopped
1/4 c red onion chopped
1 T chiffonade fresh basil
small loaf Italian Bread, sliced lengthwise, 30 crostini or round crackers,
melba toasts, or bruschetta slices
4 T butter Softened
1 T (or more) fresh grated Parmesan

Directions
Wash chicken filets, dry.
Cut into small cubes.
Place cubes in a bowl, add in 1/2 of vinegar, 2 garlic cloves, salt and pepper, lime juice and let marinate in refrigerator for at least 1 hour.

Marinate tomatoes in remaining vinegar, 2 cloves garlic, red onion, basil, salt, and pepper for 1 hour.

Preheat oven at 350 F. Spread both sides of bread with butter mixed with remaining garlic. Sprinkle with Parmesan. Place on aluminum foil. Bake 10-15 minutes. Cool before cutting into smaller pieces.

Saute (or grill) chicken for 5 minutes or until golden brown, constantly stirring.
Remove from heat, mix into tomato mixture.

Place mixture on toast or crackers and garnish with finely chopped basil. Serve.

My note: a curl of mozzarella, Romano, or asiago on top makes this even prettier.

Country Bob's Meatloaf

2011-07-18T13:01:00.000-05:00

Country Bob's Meatloaf
From http://www.countrybobs.com/recipes/item/viewall/id/42

Ingredients :
1 1/2 lbs lean hamburger
1/4 cup chopped onions
12 crushed saltine crackers
2 eggs, beaten
1 T Country Bob's Seasoning Salt
1/4 tsp pepper
3/4 cup Country Bob's All Purpose Sauce (or may substitute Spicy)
1/4 cup milk

Recipe Method :
Mix all ingredients together, place in baking dish, shape in loaf, pour a little more Country Bob's All Purpose Sauce on top and bake at 350 degrees for one hour.

Greek-Style Skillet Supper

2011-07-17T13:08:00.000-05:00

From http://www.mccormick.com/Recipes/Main-Dish/Greek-Style-Skillet-Supper.aspx
Makes 6 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
1 pound ground beef
1/2 cup chopped onion
2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Garlic Powder
1 can (14 1/2 ounces) reduced sodium beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups uncooked penne pasta
1 1/2 cups frozen leaf spinach or cut green beans, thawed
3/4 cup crumbled feta cheese, divided

1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.

2. Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.

3. Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes.

per serving
Calories: 333
Fat: 13 g
Carbohydrates: 31 g
Cholesterol: 61 mg
Sodium: 625 mg
Fiber: 3 g
Protein: 23 g

Sausage Frittata Delight

2011-07-13T23:28:00.002-05:00

Sausage Frittata Delight
You will need:
2 Tablespoon butter or margarine
1 clove garlic, minced
1/2 Cup sliced green onions
6 eggs, lightly beaten
1/4 Cup milk
1 Teaspoon chopped fresh basil
1/4 Teaspoon coarse ground pepper
1 (12 ounce) Jones All Natural Sausage Roll
1 small zucchini, thinly sliced
1 large tomato, thinly sliced
1/2 Cup crumbled tomato-basil flavored Feta cheese
Directions:
In a 10-inch cast-iron or oven-proof skillet over medium heat, melt butter and lightly saute garlic; set aside. In a mixing bowl, combine green onion, eggs, milk, basil and pepper, stir until blended. Pour egg mixture into oven-proof skillet with garlic. Bake at 350°F for 8 to 10 minutes or until eggs are partially set. Meanwhile, in another skillet, lightly brown sausage, stirring frequently to crumble; drain well. Remove other skillet from oven. Spoon prepared sausage over partially set egg. Arrange zucchini and tomato slices on top. Sprinkle with cheese. Return to oven and bake an additional 10 to 15 minutes or until knife inserted in center comes out clean.
Makes 6 servings.

or

1 Tablespoon butter or margarine
1/3 Cup shallots or sweet onions, chopped
8 Jones All Natural Golden Brown Links
cut into 1/4 inch slices
6 Large eggs, lightly beaten
1/4 Cup milk or half and half
1 Cup diced cooked potatoes or thawed frozen hash brown potatoes
1/2 Cup bottled roasted red pepper strips, drained
1/2 teaspoon salt
1/4 Teaspoon coarse ground pepper
3/4 Cup shredded sharp cheddar cheese

Directions:
In a 10-inch cast-iron or oven-proof skillet over medium heat, melt butter and add shallots, cook 1 minute. Add sausage; cook 3 minutes or until sausage is heated through and shallots are tender.

In a mixing bowl, beat eggs with milk, add remaining ingredients except cheese, stir until blended. Stir egg mixture into cooked sausage mixture. Cook 8 to 10 minutes or until bottom of eggs is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to the bottom of the pan. After the bottom has browned but center is still wet, top with cheese and place skillet under broiler or in a hot oven to finish cooking. If skillet is not ovenproof wrap handle in aluminum foil.

Makes 4 servings.

Sprinkle with cheese. Return to oven and bake an additional 10 to 15 minutes or until knife inserted in center comes out clean.
Makes 6 servings.

BBQ RUM RIBS

2011-07-12T23:26:00.000-05:00

From http://www.recipelink.com/mf/31/38870

4 pounds spareribs
1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic, crushed
1 cup brown sugar, packed
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup Worcestershire sauce
Dash pepper

Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings.

Combine all ingredients for the sauce and pour over ribs. Marinate at room temperature for 1 hour.

Bake at 350 for 30 minutes, basting with sauce, or grill 30 minutes, turning and basting.

BEEFEATER PIE

2011-07-11T22:21:00.000-05:00

Printed from COOKS.COM

1 (6 oz.) pkg. onion and garlic croutons
1/2 c. hot water
2 eggs
1 lb. extra lean ground beef
1 1/2 c. shredded cheddar cheese
1/4 c. barbeque sauce
1 tsp. instant minced onion
2 lg. tomatoes

From a 6 oz. pkg. of onion and garlic croutons set aside 1 cup croutons. In small bowl add 1/2 cup hot water and 1 egg to remainder of package. Stir to combine. Press crouton mixture into greased 9 inch pie pan. Combine 1 lb. lean ground beef, 1 cup shredded cheddar cheese, 1/4 cup barbeque sauce, 1 egg, 1 tsp. minced onion and 1 cup croutons. Press into crouton crust. Place 6 thick tomato slices on top. Bake at 400 degrees for 25 to 30 minutes. Top with 1/2 cup cheddar cheese. Bake for 2 minutes longer. Serves 6

Spicy Beef

2011-07-10T13:45:00.001-05:00

From http://www.juliashealthyitalian.com/2011/07/spicy-beef.html#more

Spicy beef has a sweet, hot and juicy flavor thanks to the sauces, garlic, hot and sweet peppers. The moment this marinated beef hits the pan the intense aromas of garlic and hot peppers come together to fill your senses.

Split open some crunchy Italian bread and the juices will run down your arm as you eat it. Its heaven!! For a healthier option ( although I prefer the first) you may serve it over quinoa or rice, both which will catch the juices and compliment the spicy flavor nicely.

You can make this as spicy or not as you like, just use more or less hot peppers. If your not sure about the amount of heat in your little peppers, use less and you can add crushed red pepper flakes in the end to dial up the heat to your liking. I read once that hot foods increase your metabolism. So this can almost be classified as diet food if you put enough of the hot stuff !

Since there's lots of cutting involved, I made a big batch of this so I wouldnt have to do it again any time soon. I cooked some and froze some for a meal at another time. It freezes beautifully. Just toss it into a zip top bag after its marinated. It will keep in the freezer for up to 6 weeks. Normally I dont freeze anything with veggies, but this recipe is okay. Your not looking for crisp peppers in this recipe. They should be cooked down and soft, so go ahead and freeze them. If you want to give this recipe a try without the freeze for another time option, just cut the recipe in half and you'll have a dinner for 6 (or 4 with leftovers).

The success of this recipe is all in the cutting. the thinner the better. My dear friend Lenore introduced this recipe to me. Her grandmother would take a huge london broil, toss it in the freezer for 30 minutes which makes it easier to slice, then would go at it until each meat ribbon was so thin you could see through it. It took me about 40 minutes to cut 5 lbs of beef, so you"ll want to do this when you have some time. I've cut corners and cut the beef thicker at times and the dish was not as good. Take your time and cut thin, you will be handsomely rewarded : )

Ingredients:
5 lbs of steak, shoulder steak or better cuts of meat
5 green peppers
5 skinny hot peppers, jalapeno or any hot pepper will work well too. Use more or less to your taste*
10 garlic cloves
2 tbsp sesame oil
1/4 cup soy sauce
1/2 cup teriyaki sauce, I used very very teriyaki which has sesame seeds in it
1/4 cup low sodium beef broth

Instructions:

On a large cutting board trim fat from steak, feed to dog.
Slice long strips of steak and set aside on cutting board until
you have thinly sliced the whole steak.
Take each long slice and fold in half.
Cut again into really thin ribbons this time.
Toss into large bowl.
Once all the steak has been sliced and cut again into ribbons,
get going on the rest of the ingredients.

Mince 10 cloves of garlic into the bowl. Stir.
Cut 5 peppers into thin strips, toss into bowl and mix.
Add soy, broth and teriyaki to meat, stir well.
Cut hot peppers into ringlets, toss in and stir.
Since I made 5 lbs, I cooked this in 2 batches in an enormous pan.
If you half this recipe you may still need to consider making it in
2 batches unless you have a 15 inch skillet like mine.
Warm 1 tbsp at a time of the sesame oil and cook half of whatever
size batch you make for 10 minutes.

Servings: 12

Gooey Potatoes

2011-07-09T13:34:00.001-05:00

From http://www.the-girl-who-ate-everything.com/2009/04/gooey-potatoes.html
by Ryan and Heidi Clark

1 (2lb) bag of frozen cubed hash browns (I have used shredded too. It's just personal preference.)
2 cups sour cream
2 cups shredded sharp cheese, + ½ cup for topping
2 cans cream of chicken soup
Small bunch of green onions, sliced
Corn flakes

Preheat oven to 350 degrees.

Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl.

Add the hash browns and mix together thoroughly.

Mix the remaining 1/2 cup of cheese with 2 cups of corn flakes which have been lightly crushed. Reserve for later.

Cover and bake potatoes at 350⁰ for 30-35 minutes. (*I cook mine a little longer just to make sure they are done. There is nothing worse than crunchy potatoes. )

Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes

BEEF AND BROCCOLI STIR FRY WITH WHOLE GRAIN BROWN RICE

2011-07-08T13:09:00.002-05:00

BEEF AND BROCCOLI STIR FRY WITH WHOLE GRAIN BROWN RICE

From http://www.unclebens.com/Recipe/Detail?r_id=3502

INGREDIENTS
nonstick cooking spray
2 cups broccoli florets blanched
2 Tbsp. soy sauce
2 cloves garlic minced
1/2 lb. beef sirloin steak thinly sliced
4 green onions thinly sliced
1 cup UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice

INSTRUCTIONS
1. In a large skillet, spray with non-stick spray and sauté the beef until browned.
2. Add the garlic, green onion, broccoli and soy sauce; sauté for 1 minute.
3. Add the rice and water (according to package directions), bring to a simmer, cover and cook for 10 minutes.

Calories 204
Total Fat 3g
Sat Fat 1g
Sodium 552mg

Blue Cheese Potato Salad

2011-07-07T13:32:00.000-05:00

From http://www.the-girl-who-ate-everything.com/2011/07/blue-cheese-potato-salad.html
Source: adapted from Allrecipes

6 slices bacon
2 pounds red new potatoes
1/4 cup olive oil
3 tablespoons red or white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled
1-2 tablespoons blue cheese salad dressing (optional) note: if you use dressing it's no longer an egg-free potato salad)

1. Place bacon in a large, deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Cook longer if potatoes are bigger. Drain and cool potatoes. Dice potatoes, leaving the skins on.

3. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat. It's great served warm, room temperature, or chilled. Best served the same day. Makes 5 Servings.

*Note:
You may want to toss in the bacon right before serving so that it doesn't get mushy.

Grilled Bruschetta Chicken

2011-07-05T13:28:00.002-05:00

From http://www.the-girl-who-ate-everything.com/2009/04/grilled-bruschetta-chicken.html

Source: adapted from Kraft Foods

4 small boneless skinless chicken breast halves
1/2 cup KRAFT Sun-Dried Tomato dressing, divided
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.

Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.

Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

or from http://www.skinnytaste.com/2011/05/grilled-chicken-bruschetta.html

Grilled Chicken Bruschetta

Ingredients:
3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz part skim mozzarella, diced
1.25 lbs (8 thin sliced) chicken cutlets

Directions:

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.

Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Gina's Weight Watcher Recipes
Servings: 4 •
Serving Size: 4 oz chicken + tomatoes •
Old Points: 5 pts • Points+: 6
Calories: 236.8 •
Fat: 8.5 g •
Protein: 32.4 g •
Carb: 6.8 g •
Fiber: 1.3 g •
Sugar: 0.5 g
Sodium: 182.9 mg (without the salt)

Maryland English Crab Muffin

2011-07-04T13:18:00.002-05:00

From http://www.squidoo.com/english-muffin-crab-melts

Ingredients:
1 Pound Maryland Back fin Crab Meat
8 Ounce Cheez Whiz
1 1/2 Stick Soft Butter
1 Tablespoon Old Bay
4 Tablespoons Mayonnaise
1/2 Tsp garlic powder ( can use 1 Teaspoon Garlic Salt if you dont have garlic powder, just makes it a little bit more salty)
2 Teaspoon Lemon Juice
1 Package English Muffins

or from http://www.bluecrab.info/forum/index.php?topic=915.0

Crabbies

1 stick butter or margarine, at room temperature

1 1/2 tablespoons mayonnaise

1 5-ounce jar Old English sharp cheddar cheese spread

1 6-ounce can shredded crabmeat

6 English muffins, halved

Garlic salt to taste

Mix all ingredients together. Spread each English muffin half evenly with the mixture. Put in freezer for 10-15 minutes.

Cut each half into 8 wedges. Put the wedges on a cookie sheet, avoiding crowding. Broil about 5 minutes, or until lightly browned. Serve hot.

or from http://www.recipes.name/Baked_Goods/Recipe/Sunburst_Crab_Muffins.htm

Sunburst Crab Muffins

1/2 lb Maryland crabmeat; (8 ozs)

3 English muffins

Butter or margarine; - for spreading 1 md Stalk celery

1/4 c Mayonnaise

2 ts Lemon juice

1/8 ts Lemon and pepper seasoning

1/8 ts Seafood seasoning

1/4 c Sliced almonds; optional

1 pk Frozen asparagus spears;

- 10 oz; cooked 3 American cheese slices;

- 1 oz each Paprika for garnish Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. Split, toast and butter English muffins. Finely chop celery. In a bowl, mix celery, mayonnaise, lemon juice, seasonings and almonds, if used. Gently mix in Crabmeat. Arrange muffin halves on cookie sheet. Divide asparagus spears among muffin halves. Cover with crab mixture. Cut each cheese slice diagonally into quarters. Place two triangles on each sandwich. Sprinkle paprika over top of each. Bake at 400 degrees until cheese melts and becomes bubbly, about 15 minutes. Formatted for you by: Bill Webster -----

BLT PINWHEELS

2011-07-03T13:16:00.000-05:00

From http://www.bakespace.com/recipes/detail/BLT-Pinwheels%2B/42669/

INGREDIENTS
Servings: Approx 20 to 30
Preparation Time: 30 Minutes
3 oz Osacar Mayer Real Bacon Bits
1 Large Tomato, Finely Chopped
1 1/2 Cup Shredded lettuce
1 Large package Cream Cheese
2 to 3 Tablespoons Mayo
1 Package Ranch Seasoning
1/3 Cups Chives Finely Chopped
1/2 Cup Sharp Chedder Shredded
4-6 Flour Tortilla's

DIRECTIONS
In a Medium sized bowl add Cream Cheese and Mayo, cream together well.

Add Ranch Seasoning, Bacon Bits, Chives & Shredded Chedder, Mix well. Add additional Mayo if you feel that it is too thick and not spreadable.

You do not want it overly moist or it will make the pinwheels soggy.

Spread a nice layer of Cream Cheese Mixture onto Flour Tortilla.

Place a fine layer of shredded lettuce.

Add a fine layer of chopped tomatoes.

Roll very tightly place in baking pain.

Repeat above steps until all ingredients are used.

Cover & Place in refrigerator.

15 to 20 minutes before serving, remove from refrigerator and slice into 1 inch portions, onto glass serving plate. Yummie.

I usually will have left over shredded lettuce & in that case I will place a layer onto the glass plate and set the Pinwheels onto the glass plate as it makes for a nice presentation.

Cajun Herb & Spice Rub

2011-07-02T17:29:00.001-05:00

From http://www.fritolay.com/recipes/recipe/cajun-herb-and-spice-rub

Cajun Herb & Spice Rub

Description:
We use a real recipe with all-natural ingredients to make our new Cajun Herb & Spice flavor. That’s right – now you can create the flavor of these chips in your home.

Ingredients:
2 tablespoons OLD BAY® Seasoning
2 tablespoons paprika
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons chili powder
Cayenne pepper to taste
1 tablespoon oregano
½ tablespoon thyme (dry)
Salt to taste
1 tablespoon vegetable oil

Instructions:
Combine ingredients and blend well. This mix will yield ½ cup of seasoning (covers 4 medium chicken breasts).
Rub the mixture on both sides of the chicken breasts and let it rest for 5 minutes.
Heat a large sauté pan and add the oil.
Add the chicken and sauté on both sides until done (approximately 10 minutes per side). Alternatively, you can grill the chicken until cooked through. Serve immediately.

OLD BAY is a trademark owned by Old Bay, Inc.

Slow Roasted Tomato and Jalapeño Ketchup with Roasted Potatoes

2011-06-25T00:08:00.002-05:00

Slow Roasted Tomato and Jalapeño Ketchup with Roasted Potatoes
From http://www.frolic-blog.com/frolic/slow-roasted-tomato-and-jalape%C3%B1o-ketchup.html

Ketchup

3 lbs fresh tomatoes on the vine

2 large sweet onions
6 cloves garlic
1 jalapeño pepper
2 T. canola oil
Salt
Fresh ground pepper
¼ cup balsamic vinegar
¼ cup red wine vinegar
1 T. brown sugar
1 ½ tsp. cumin seeds
½ tsp. fresh ground pepper

Preheat oven to 300. Quarter the tomatoes and place them on a baking sheet. Peel and quarter the onions and place on another baking sheet. Slice the jalapeño pepper in half and discard the seeds in the middle. Place on baking sheet with the onions. Peel garlic cloves and place them on the baking sheet with the onions and pepper. Drizzle canola oil over both baking sheets and season with salt and pepper. Lightly toss vegetables with your hands to make sure they are all coated and seasoned. Place both baking sheets in the oven and roast at 300 for 90 minutes.

Pour tomatoes, onions, pepper and garlic into a large stock pot. Add vinegars and sugar.

Place the cumin seeds and the fresh ground pepper in a small skillet. Turn the heat to medium and toast until fragrant, about 1 minute. Add the seeds and pepper to the stock pot.Using an immersion blender, puree all the ingredients until completely smooth. (If you don’t have an immersion blender, you can use a regular blender or a food processor. Just be careful transferring the hot vegetables!) Turn the heat for the stock pot to medium high and bring to a boil. Reduce the heat to low and let simmer, uncovered, for 90 minutes. Season with salt and pepper to taste.

If you like a chunkier ketchup, let it cool at this point. If you want a smooth, more traditional ketchup, force ketchup through either a food mill or a sieve, until there is a only a small amount of a tomato paste left. Discard the paste. Let ketchup cool completely before chilling it overnight in the refrigerator.

*If you aren’t a fan of jalapeños, leave them out. It will still be delicious.

Makes about 3 cups.

Roasted Potatoes

2 large russett potatoes

Olive oil
Salt and pepper

Cut potatoes into 4 or 5 thick slices, then cut each slice into 4 or 5 pieces lengthwise. Toss with some olive oil and salt and pepper and roast at 450 for about 40 minutes, or until crispy and golden brown.

Avocado & Lime Black Bean Salsa

2011-06-24T06:06:00.000-05:00

From http://www.fritolay.com/recipes/recipe/avocado-and-lime-black-bean-salsa
Avocado & Lime Black Bean Salsa
Prep time: 10 minutes

Ingredients:
2 avocados, pitted, peeled and mashed
2 green onions, chopped
1 can black beans, drained and rinsed
1 cup sour cream
2 limes, for juice and zest
1 cup shredded cheddar cheese
1 jar TOSTITOS® Salsa

Instructions:
Sprinkle mashed avocado with lime juice. Layer avocado and beans on the bottom of a serving dish. Mix onions, sour cream, cheese and salsa together. Spoon mixture over avocado and black beans and serve immediately with TOSTITOS® Hint of Lime Tortilla Chips.

Hot Olive & Artichoke Dip

2011-06-23T12:03:00.001-05:00

From http://www.fritolay.com/recipes/recipe/hot-olive-and-artichoke-dip
Hot Olive & Artichoke Dip

Description:
Submitted by Ree, author behind Confessions of a Pioneer Woman. A mother and pioneer from the frontier, Ree shares her flavor of country and STACY'S® Pita Chips bi-weekly here and on her site.

Ingredients:
1 14-ounce can artichoke hearts
10 black olives
1 8-ounce package cream cheese
1 cup real mayonnaise
1 egg
1/4 cup diced red onion
1/4 cup grated Parmesan cheese
3 dashes Worcestershire sauce
salt and pepper to taste
Cayenne pepper for spice
STACY'S® Simply Naked® Pita Chips

Instructions:
Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small oven safe casserole dish. Bake at 350 for 20 to 25 minutes, or until hot and bubbly. Serve immediately with STACY’S® SIMPLY NAKED® Pita Chips. Delicious!

Walking Taco

2011-06-22T17:37:00.003-05:00

From http://www.fritolay.com/recipes/recipe/walking-taco

Walking Taco

Ingredients:
4 cups cooked, diced chicken – prefer rotisserie
1.25 oz pack taco seasoning mix
1 cup water
1 jar TOSTITOS® All Natural Chunky Salsa
Individual Bags of Sun Chips (one for each serving)
Shredded Cheddar to Taste

Instructions:
In a medium heavy bottomed sauce pot over medium heat, combine all ingredients, simmer for 8-10 minutes.

To Build:
1 individual bag of SUNCHIPS® Garden Salsa Multigrain Snacks
½ cup chicken chili mixture
2 Tablespoons shredded cheddar cheese

Open the bag of SUNCHIPS®, put in chicken mixture, sprinkle cheddar cheese to taste.

Bacon Chocolate Cupcakes with Caramel CRACKER JACK® Popcorn Frosting

2011-06-21T23:56:00.001-05:00

Ingredients:
For Cup Cakes:
12 slices bacon, crisped and chopped fine
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup water
1 cup buttermilk
1/2 cup vegetable oil
2 Tablespoons unsweetened cocoa powder, for dusting
1 box of CRACKER JACK® Original Caramel coated Popcorn and Peanuts

For Caramel Frosting:
1/2 cup butter
1 cup brown sugar, firmly packed
1/4 cup Milk
2 cups Confectioner's sugar, sifted

Bacon Chocolate Cupcakes with Caramel CRACKER JACK® Popcorn Frosting
http://www.fritolay.com/recipes/recipe/bacon-chocolate-cupcakes

Instructions:
For Cup Cakes:
Preheat oven to 375 degrees.
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, water, buttermilk and oil. Stir just until blended. Mix in the bacon. Spoon the batter into the prepared cups. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan, set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with caramel frosting and Cracker Jack® popcorn.

For Caramel Frosting:
Melt butter in saucepan. Add brown sugar and milk and boil on low heat for 2 minutes constantly stirring. Bring to room temp, slowly add confectioner sugar and milk and beat until thick enough to spread. If icing becomes too stiff, add a little hot water.

Irresistible Mud Bars

2011-06-20T17:37:00.001-05:00

Irresistible Mud Bars

http://www.justapinch.com/recipe/cookin4me/irrestable-mud-bars/cake?source=fork_FB_mud_bars#

Recipe Rating: (5)

Categories: Cakes, Chocolate

Serves: Makes 36 bars

Prep Time: 20 Min

Cook Time: 25 Min

Ingredients

1/3 cup butter only

5 oz block baking chocolate, melted

1 c bisquick mix

3/4 c granulated sugar

1 Tbsp vanilla extract

2 eggs

1 1/2 c marshmallows, mini

1 Tbsp butter (for frosting)

3/4 c sour cream

1 1/3 c powdered sugar

Directions

1 Heat Oven to 350.

Grease and Flour 9" Square pan

2 In 2 qt saucepan, Melt butter 1/3 c. *2 1/2 oz choc. low heat, only til melted, stir frequently.

set aside to cool. (use only 1/2 the Chocolate bar)

NOTE:use 1/2 in the Frosting 1/2 in the bar batter.

3 In a Medium bowl; Add Bisquick, Sugar,Vanilla, Eggs with the Chocolate. Blend with electric mixer on low only about 30 seconds. then Beat on Med. for 1 more minute.

"DO NOT OVER BEAT".

4 Spread batter in Greased and Floured pan.

5 Bake: 20-25 minutes or til toothpick inserted in the center comes out clean.

Remove from oven.

6 IMMEDIATELY: Spread with Marshmallows. Cover this and let stand till marshmallows are softened. @ Slightly Melted stage, Cool about 1 hr.

7 Frosting:

In a 2 qt. saucepan, Melt the remaining 2 1/2 oz of Chocolate with 1 TBS butter, cool to warm stage. Stir in Sour cream, & Pdr sugar, beat till smooth.

8 SPREAD: over the Marshmallows evenly, Place in Refer to cool for about 2 hrs.

Cut into bars.

Cut Usually 6X6 = makes 36 Bars

No Crust Dutch Apple Pie

2011-06-07T16:42:00.001-05:00

Since I am not fond of pie crust unless it is very good crust, this sounds great!

From http://creativejuicesdecor.blogspot.com/2011/06/no-crust-french-apple-pie.html

Ingredients:
(thanks to Betty Crocker for helping me with this one)

6 cups sliced apples (about 6 medium)
1 1/4 tsp. ground cinnamon
1/4 teaspoon ground nutmeg
1/4 c milk
2 tbsp. butter (softened)
2 eggs
1 cup bisquick baking mix
Nut Streusel (recipe written out below)

Heat oven to 325°. Grease pie plate. Mix apples, cinnamon and nutmeg: turn into pie plate. Beat remaining ingredients except Streusel in blender on high speed for 15 seconds. Pour into pie plate. Sprinkle with Nut Streusel. Bake 1 hour (error on overcooking than undercooking!) or until knife inserted in center comes out clean.

Nut Streusel:

3 Tbsp. firm butter
1 cup Bisquick baking mix
1/2 c chopped nuts
1/3 cup packed brown sugar
Optional – 1/3 cup oatmeal (I adore oatmeal with my apples!)
if you add oatmeal just dab a little more butter on the top of the pie before placing in oven.
Cut butter into remaining ingredients until crumbly.
8 servings

See, isn’t that easy!! Yey! Maybe not my healthiest recipe but I can’t win them all!

Coolers

2011-06-06T19:12:00.003-05:00

Bubbly Cranberry Cocktail

Makes 20 servings
Amount Per Serving
Calories 22.4
Total Carbs 5.8 g

Ingredients
2 cup Juice Drink, cranberry cocktail, 10% juice
6 oz Juice, grapefruit, unsweetened, frozen concentrate, 6 fl ounce can , 1- 6oz can
18 oz cold water, 3- 6 oz cans of water
1 tsp ground coriander
2 tsp grated orange peel
50 oz champagne, 2 bottles chilled (or dry white wine)
1 medium oranges, cut into thin slices

Directions
1 Mix together the cranberry juice, grapefruit concentrate, water, coriander, and orange peel. Refrigerate until ready to serve.
2 Once ready to serve, stir in the champagne if desired
3 Place the orange slices on top.

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Strawberry, Ginger Ale, and Wine Slush

Makes 6 servings
Serving Size: 1 cup
Amount Per Serving
Calories 34.6
Total Carbs 1.7 g

Ingredients
4 cup frozen unsweetened strawberries
12 fl oz diet ginger ale soda
1 cup white wine, dry (or maybe sparkling)

Directions
1 Place all of the ingredients in a blender and process until smooth. Pour into a plastic container with a lid.
2 Cover and freeze for at least 8 hours. Break up with a fork and scrape into glasses.

Go to Party Recipes

2011-06-03T11:03:00.006-05:00

Silver Lake Salsa
4 tomatoes, chopped
2-3 avocadoes, chopped
1 red onion, chopped
1 can black beans
1 can whole kernel corn
1 cup zesty italian dressing
Jalepeno minced fine, optional

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Fruit dip
mix I jar of Marshmallow cream
1 package of strawberry cream cheese
Dip cut up green apples.
To die for!

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1 box Betty Crocker cake mix (any kind you like)
2 cans fruit pie filling (any kind you like)
1 stick butter, melted

Mix cake mix and melted butter in medium size bowl (it will be chunky and crumbly). Place the pie filling in your crockpot and top with the cake mixture. Put on lid and cook on low for 2 hours. My favorite is blueberry pie filling with a white cake mix (I mix 1 tsp of cinnamon in with the cake mix, too). Cherry with a chocolate cake mix is good,

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Club Mini Crackers Snacks

3/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dillweed
1 package Ranch dressing mix
2 or 3 boxes Club Mini Crackers (original flavor)

Put crackers in a plastic container that has a lid.

Combine oil, garlic salt, dillweed and dry dressing in a jar. Shake well to mix thoroughly.

Pour over crackers and put lid on.

Shake well to coat crackers.

Let set for at least 2 hours, shaking container well every 30 minutes.

These can be made days ahead and stored in an airtight container.

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Apple Snickers Salad -Very easy
cool whip
one box of vanilla pudding mix
diced apples
diced snickers
Mix all together

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Veggie Dip

1 package Good Seasons dry Italian salad dressing mix
1/2 cup mayonnaise (MUST use mayo)
1/2 cup sour cream
1 tablespoon lemon juice

Mix together at least 1 hour before serving.

NOTE: Also good on baked potatoes

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pms brownies....
1 choc box cake mix(unmade just the dry pwder)
1 box choc instant pudding
1 bag choc chips

make pudding as dirrected on the box
add the dry cake mix, blend
add choch chips
spread in a 13x9 inch pan
bake at 350 for 40 min

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Easiest salad ever but everyone loves...
cucumbers quartered and sliced,
cherry tomatoes halved
cubes of mozzarella cheese
toss with a homemade Italian dressing (or bottled if short on time)

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Mississippi Mud
In 9x13 pan grahamcracker crust baked and cool.
Mix 2 c.10 x sugar
8 oz cream cheese
8 oz cool whip
pour on cool crust.
Then make lg choco instant pudding.
pour on top of cream cheese mixture.
Then cover with 8 oz cool whip.
freeze this makes a cold desert for hot days.

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smores bars
made with a cake mix
1/2 cup butter
2 eggs
press in bottom of 9x13 pan
top with broken graham crackers
chocolate chips
mini marshmellows
then more broken graham crackers
chocolate chips
mini marshmellows
bake 350 for approx 25-35 mins
let cool
cut into small squares ( very rich )
store in air tight container

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Elephant ear cheesecake recipe
preheat oven to 350 degrees

ingredients:

2 tubes of crescent rolls
2 8oz packages of cream cheese
1 tsp vanilla extract
1 1/2 cup sugar
1 stick butter melted
cinnamon and sugar to sprinkle on top

Mix cream cheese, sugar and vanilla.

Take one tube of crescent rolls and
place in the bottom of a 9x13 pan,
pinch seams together.
Spread cream cheese mixture on top of that.
Take the other tube of crescent rolls and
place on top of the cream cheese mixture,
pinch seams together.
Pour melted butter over everything and
sprinkle with cinnamon and sugar.
Bake at 350 degrees for about 15 to 20 minutes
depending on your oven.

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1 pkg of brnd Jimmy Dean "Hot" sausage,
1 can of Mexican Rotel
1 brick of cream cheese

Blend and keep in crock pot and serve with scoops chips!
It will be GONE .. Promise!

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pumpkin cookies
one spice cake mix
one large can of pumpkin
mix together make as cookies or bread
easy on you and none have every come back

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breadstick crackers...wrapped in bacon,
sprinkled with brown sugar and chili powder,
baked, turned over and baked until crisp.

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Cream Cheese Cracker Spread...
Block of Cream Cheese+1pk Budding Beef (chopped)+1 bundle green onion (chopped) +1 tsp garlic powder= An awesome cracker spread.

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cracker dip, cover the bottom of a dish with cream cheese, (warm the cream cheese first), put a layer of apricot jam over it, and then sprinkle on some slivered almonds and put in the fridge to sit! Ritz crackers are the best:)

100 Ways to make Bacon

2011-05-31T10:18:00.002-05:00

http://www.endlesssimmer.com/2009/08/18/100-ways-to-use-a-stick-of-bacon/

Of course in my family the Go To Dish is Bacon Spaghetti with BLT's running a close second

but I say add bacon to this recipe for Buffalo Potatoes
found here http://pegasuslegend-whatscookin.blogspot.com/2011/05/buffalo-baked-potatoes.html

Since we are all big potato fans here, I decided to try this on our baked potatoes! These were delicious!

Here's the recipe:
4 baking potatoes
Aluminium foil
KC Masterpiece Marinade
3 tablespoons of melted butter
garlic powder
salt and pepper to taste
1 bottle of ranch or blue cheese dressing, or sour cream
Optional: shredded cheddar cheese and bacon bits, jalepeno's, olives.

First slice potatoes in a fan shaped slices without cutting through the potatoes. Place a small piece of foil big enough to wrap around each potato on a cutting board. Place potato on foil. Brush the tops of each potato with melted butter. Sprinkle with a little garlic powder. Pour a generous amount of buffalo sauce over the potato, add a few tablespoons of dressing of choice. Sprinkle with salt and pepper. Wrap tightly and bake in the oven for around 1 hour on 400 degree hot oven.
Note: (if your in a hurry you can microwave the potatoes for around 5 minutes uncut first) they will be cooked in around 1/2 hour less time.

Options: You can add more dressing after they are cooked to your taste. If using cheese and bacon, add 5 minutes before the potato is cooked, open foil add the cheese, rewrap for those last few minutes to melt the cheese.

or add it to

Buffalo Home Fries recipe found here
http://pegasuslegend-whatscookin.blogspot.com/2011/05/buffalo-home-fries.html

4 potatoes peeled and thinly sliced par boiled for 10 minutes and drained
1/4 cup of hot sauce or more depending how hot you want them
1/4 teaspoon garlic powder, salt and pepper
extra virgin olive oil

In a large heavy fry pan, add enough olive oil to coat the bottom of the pan, on medium high heat. When oil is hot add sliced potatoes, brown on one side. Turn, continue browning them on this side. Add the hot sauce and spices, saute until coated and flavors have seeped into the potatoes evenly. Cook till crispy.
Serve as breakfast potatoes with side dishes such as eggs or with your favorite meat dish for dinner.

Bacon chocolate chip cookies and candied bacon

2011-05-30T09:30:00.001-05:00

Found http://www.peterandrewryan.com/baking/2009/02/bacon-chocolate-chip-cookies-and-candied-bacon/

bacon chocolate chip cookies and candied bacon
candied bacon
1 pckg thick cut bacon (about 10 strips)
brown sugar for sprinkling

chocolate chip cookies
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
12 oz toll house semi-sweet chocolate morsels

1. make the candied bacon: preheat the oven to 350 F. lay bacon on a parchment covered baking sheet so they are not overlapping. sprinkle about 2 tsp brown sugar evenly on each strip of bacon. bake for 12 minutes, remove from oven, flip bacon and drag it through the syrupy liquid that’s collected on the baking sheet. put the bacon back in the oven for another 12-15 minutes, until it is fully cooked and very dark (mahogany). remove the strips from the sheet and cool on a wire rack. after they have cooked, chop them or quickly food process into tiny pieces.

2. make the cookies: combine flour, baking soda and salt in a small bowl. beat butter, both sugars and vanilla in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. stir in morsels and bacon pieces.

3. spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375 F for 9-11 minutes. i tend to go a little under 9 minutes so they come out just underdone. remove to cooling racks or eat immediately with a tall glass of cold milk.

REMINDER! there’s still time to enter to win a copy of artisan bread in 5 minutes a day or another cookbook of your choice! tell your friends!

Orange Stir-Fried Chicken

2011-05-27T08:24:00.000-05:00

From http://www.tablespoon.com/recipes/orange-stir-fried-chicken-recipe/2/

Prep Time: 15 minutes
Total Time: 57 minutes
Servings: 4 servings

Ingredients

1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1 garlic clove, finely chopped
1 pound boneless skinless chicken breast, cut into 1/4-inch strips
1/2 cup orange juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 cups thinly sliced fresh mushrooms (8 ounces)
1 medium carrot, coarsely shredded (1/2 cup)
4 cups hot cooked rice
Directions

1 Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.

2 Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.

3 Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.

4 Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.

Easy Fried Rice or Pork

2011-05-26T08:14:00.005-05:00

From http://www.tablespoon.com/recipes/easy-fried-rice-recipe/1/

Easy Vegetarian Fried Rice

Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 1 bowl-full

Ingredients

1 egg, whisked
1/2 cup cooked brown rice
1 cup (or more) mixed veggies (bell peppers, onions, bean sprouts) chopped small
1 tsp. oil (I use EVOO and guess the amount)
splash toasted sesame oil (for flavour)
2 tsp. black bean sauce (guess the amount depending on your personal taste)
Directions

1 Preheat non-stick frying pan over medium heat.

2 Chop mixed veggies into small pieces (I like to use bell peppers, frozen green peas, green onions and bean sprouts).

3 Pour your oils into preheated pan (EVOO first because sesame oil will burn easily). Swirl to coat bottom of pan.

4 When oil is hot, add in vegetables and stir-fry until crisp-tender.

5 When veggies are crisp-tender, push to side of pan and add whisked egg to empty space, stirring constantly until scrambled and cooked through.

6 When egg is completely cooked, mix in with the veggies and stir all together.

7 Turn head to low and add in brown rice, stirring to combine.

8 Add black bean sauce and heat through. Serve hot from pan.

9 This is a great, satisfying and healthy vegetarian meal!

Easy Pork Fried Rice

From http://www.tablespoon.com/recipes/easy-pork-fried-rice-recipe/2/

Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

1 tablespoon vegetable oil
8 medium green onions, sliced (1/2 cup)
1 clove garlic, finely chopped
1 1/2 cups water
1/2 cup barbecue sauce
1 tablespoon soy sauce
1 cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups uncooked instant rice
1 barbecued pork tenderloin, cooked and cubed
Directions

1 Heat oil in 10-inch skillet over medium-high heat. Cook onions and garlic in oil about 2 minutes, stirring occasionally, until onions are crisp-tender.

2 Stir in water, barbecue sauce, soy sauce and vegetables. Heat to boiling; remove from heat. Stir in rice and pork. Cover and let stand about 5 minutes or until liquid is absorbed.

3-Ingredient Pulled Pork

2011-05-25T11:44:00.002-05:00

From http://www.tablespoon.com/recipes/3-ingredient-pulled-pork-recipe/1/

Prep Time: 5 minutes
Total Time: 6 hours
Servings: 8 Servings

Ingredients

1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
1 (12 ounce) can of root beer
1 (18 ounce) bottle of barbecue sauce
8 hamburger buns
Directions

1 Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.

2 After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Meatballs and Spaghetti Sauce slow cooker

2011-05-23T17:55:00.001-05:00

Meatballs and Spaghetti Sauce
Fix-It and Forget-It Big Cookbook, page 308

Makes 6-8 servings
Prep Time: 35 minutes
Cooking Time: 6-8 hours
Ideal Slow Cooker Size: 4-quart

Ingredients for Meatballs:
1½ lbs. ground beef
2 eggs
1 cup bread crumbs
oil

Ingredients for Sauce:
28-oz. can tomato puree
6-oz. can tomato paste
10¾-oz. can tomato soup
¼-½ cup grated Romano or Parmesan cheese
1 tsp. oil
1 garlic clove, minced
sliced mushrooms (either canned or fresh), optional

1. Combine ground beef, eggs, and bread crumbs. Form into 16 meatballs. Brown in oil in skillet.
2. Combine sauce ingredients in slow cooker. Add meatballs. Stir together gently.
3. Cover. Cook on Low 6-8 hours. Add mushrooms 1-2 hours before sauce is finished.
4. Serve over cooked spaghetti.

Tender Barbecued Chicken Slow Cooker

2011-05-22T18:56:00.003-05:00

Tender Barbecued Chicken
Fix-It and Forget-It Big Cookbook, pg 382

Makes: 4-6 servings
Prep. Time: 10 Minutes
Cooking Time: 8-10 Hours
Ideal Slow Cooker Size: 6-Quart

3-4 lb. broiler chicken
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
18-oz. bottle barbecue sauce
3/4 cup cola-flavored soda

1. Place chicken in slow cooker.

2. Top with onion and lemon.

3. Combine barbecue sauce and cola. Pour into slow cooker.

4. Cover. Cook on Low 8-10 hours, or until chicken juices run clear.

5. Cut into serving-sized pieces and serve with barbecue sauce. Slice any leftovers and use in sandwiches.

Grilled Steak with Feta

2011-05-21T18:59:00.001-05:00

Prep Time: 30 minutes
Total Time: 8 hours 30 minutes
Servings: 8 servings

Ingredients

Greek Marinade
1/2 cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon packed brown sugar
3 tablespoons olive or vegetable oil
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cloves garlic, finely chopped
Steak
1 boneless beef sirloin steak, about 1 inch thick (2 lb)
2 medium red onions, cut into 1/2-inch slices
1 package (4 oz) crumbled feta cheese (1 cup)
Chopped fresh parsley, if desired
Directions

1In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
2Heat gas or charcoal grill. Remove beef onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over from medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
3Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.

Grilled Garlic Steak Salad

2011-05-19T08:10:00.001-05:00

From http://www.tablespoon.com/recipes/grilled-garlic-steak-salad-recipe/1/

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

Spicy Garlic Dressing
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
Salad
1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
1 large red or yellow bell pepper, cut into strips
1 cup sliced mushrooms (3 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens

Directions

1 Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.

2 Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.

3 Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.