Sunday, December 30, 2007
Wednesday, December 26, 2007
Peppermint Ice Cream Cake
3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
(I used a box mix cake)
3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened (I used mint chocolate chip)
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed
Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.
16 servings (serving size: 1 slice)
CALORIES 251(24% from fat); FAT 6.8g (sat 3.3g,mono 2.1g,poly 0.4g); PROTEIN 4.3g; CHOLESTEROL 19mg; CALCIUM 63mg; SODIUM 207mg; FIBER 1.7g; IRON 1.6mg; CARBOHYDRATE 44.4g
1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
2 cups fat-free, less-sodium chicken broth
Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.
Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.
Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.
Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.
Thursday, December 20, 2007
3. Combine coffee granules with hot water, stir until the granules are dissolved.
Sunday, December 16, 2007
These are just a Christmas classic. My mom always made these at Christmas when I was growing up so I just associate them with the holiday. I used the classic recipe from Hershey's and a nice bag or pre-unwrapped Hershey's Kisses - a most excellent creation!
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
This recipe came from All Recipes and I've been making them at Christmas for years. I like them because they are different from your typical Christmas cookie fare, but still seasonal thanks to the gingerbread flavor. The butterscotch morsels make them very sweet.
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
PREHEAT oven to 350 degrees F.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Aside from a nice chewy chocolate chip cookie, monster cookies are my absolute favorite. Peanut butter, chocolate chunks, M&Ms - how can you go wrong? There are many variations of this recipe and you can really add any mix-ins you like, but I prefer to limit mine to chocolate! The recipe I use came from a friend many years ago, so I'm not really sure where it originated. It's a great one though!
1 cup packed brown sugar
2/3 cup white sugar
3/4 tsp. vanilla extract
3/4 tsp. corn syrup
1 1/4 tsp. baking soda
1/3 cup butter
1 cup peanut butter
3 cups rolled oats
2/3 cup chocolate chunks (I use 1 1/2 cups)
2/3 cup plain M&Ms (I use 1 1/2 cups)
1 cup shortening
Friday, December 7, 2007
Thursday, December 6, 2007
3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons (1 packet) chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
**I made this in the crockpot, so I just browned the beef with the onion then tossed all the other ingredients into the crockpot where it cooked on low all day.
Monday, December 3, 2007
Cool 1 minute before removing from cookie sheet onto wire rack. About 5 dozen.
Tuesday, November 27, 2007
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 cup semisweet chocolate chips
Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes.
Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through.
Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to12 minutes. Top the pizza with basil, cut and serve.
6 apples - peeled, cored and sliced (I used 4 Granny Smith)
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk (I used skim)
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.
Monday, November 19, 2007
1cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
3 boneless skinless chicken breasts
3/4 cup crushed baked Doritos (I chopped them in my food processor)
Spray a baking dish with non-stick cooking spray and preheat oven to 350. Dip chicken in egg wash and coat in Doritos. Bake for 25 minutes or until cooked through. (My chicken breasts were large so I baked them for 35 minutes.)
Monday, November 12, 2007
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
2 1/2 tsp. Baking Powder
2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 1/2 C. Brown Sugar
3/4 C. (1 1/2 sticks) Butter, softened
1 tsp. Vanilla Extract
2 Large Eggs
1 C. Pumpkin Puree
2 Tbsp. Maple Syrup
1/2 C. Chocolate Chips
Preheat oven to 350 degrees and grease a 15"x10" jelly roll pan/ cookie sheet. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin and maple syrup. Beat in flour, baking powder, cinnamon and salt until well combined and moist. Stir in chocolate chips. Spread batter into the prepared pan.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool a little. Cut into bars and remove to a rack to cool.
2 cups sliced carrots
1 onion, chopped
2 cloves garlic, minced
2 (14 oz.) cans vegetable broth
2 (14 oz.) cans Italian style diced tomatoes, undrained
18 oz. can cannellini beans, rinsed and drained
1 tsp. dried basil leaves
1/8 tsp. pepper
Half of a large bag of frozen mini meatballs
1/2 cup grated Parmesan cheese
Tuesday, November 6, 2007
I made these Reese's Peanut Butter Bars last year for Joe's department Christmas party and apparently they've made me famous. Joe's co-workers ask him all the time when I'll be making them again, so when Joe told me he had a department meeting this week I decided to whip them up. These are super simple (they don't even require baking) but taste incredible - just like Reese's Peanut Butter Cups. I also made brownies (just from a mix - I was short on time) for Joe's co-workers who didn't like peanut butter. I'm campaigning for wife of the year ;)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.
Thursday, November 1, 2007
6 bacon slices (I used turkey bacon)
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
6 servings (serving size: about 1 cup)
CALORIES 293(31% from fat); FAT 10g (sat 4.8g,mono 3.3g,poly 0.7g); PROTEIN 12.2g; CHOLESTEROL 31mg; CALCIUM 214mg; SODIUM 720mg; FIBER 4.7g; IRON 0.2mg; CARBOHYDRATE 41.4g
Thursday, October 25, 2007
2 cups sugar
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
32 servings (serving size: 1 slice)
CALORIES 152(30% from fat); FAT 5g (sat 1.2g,mono 2.5g,poly 1.1g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 137mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 26.5g
Tuesday, October 23, 2007
Monday, October 15, 2007
I left out the raspberries because Joe was set on a regular apple pie. Joe did the apple peeling, coring and slicing for me while I made the crust. The crust came together quickly and easily, but I must have done something wrong because when I rolled it out it would not stay together. Pieces kept breaking off and it was unusable. I chucked the batch of dough and tried again, this time adding more water as I thought perhaps my first crust was too dry. This crust worked better - it was still a little fragile but held up when I put it in the pan. The pie came out delicious - sweet and juicy with a nice flaky crust. The filling was a little liquidy, but it did not make the crust soggy, so no harm! Joe enjoyed a big piece with vanilla ice cream right after it was baked, and then had some more for breakfast the next morning. I will definitely use this recipe again!
½ teaspoon of Cinnamon
Gather pastry into a ball. Place on plastic wrap and flatten, then completely cover with plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
2.5 lbs ground beef
1 tsp olive oil
1 ¾ tsp onion powder
1 ½ tsp salt
1 tsp mild paprika
½ tsp hot or Hungarian paprika
1 tsp chili powder
1 ½ tsp ground cinnamon
1 tsp ground cumin
1tsp all spice
¾ tsp celery seed
½ tsp black pepper
½ tsp ground nutmeg
½ tsp garlic powder
¼ tsp oregano
½ tsp crushed red pepper
½ tsp ground clove
1 oz unsweetened chocolate
Brown ground beef in olive oil, then add water, spices and tomato paste. Simmer for 2 hours, stirring occasionally and replacing water as needed. Add chocolate and continue simmering for 1 hour, stirring occasionally and replacing water as needed. Serve over pasta or rice.
Wednesday, October 10, 2007
1/2 cup flour seasoned with salt and pepper
1 tablespoon vegetable oil
1 (14 1/2 oz.) can of Italian stewed tomatoes
1/2 cup red wine
1 to 2 pounds potatoes, cut in large chunks
3 cloves garlic minced
1 tsp each of oregano, cumin and chili powder
1/2 c. BBQ sauce
1/4 c. salsa
2 c. frozen corn
l tsp. salt
1/8 tsp pepper
2 Tb. flour or cornstarch mixed with a little cold water, optional
Combine salt, pepper, and flour; toss with beef and brown beef in 1 Tbsp. of oil in skillet. When browned on all sides, remove from pan and set aside. (I didn't bother browning the beef before putting it in the crockpot and it turned out fine.) Place potatoes in the bottom of the slow cooker. Combine all ingredients except corn and cook on LOW for 7 to 9 hours, or HIGH for 3 1/2 to 4 1/2 hours, Add corn during the last hour (I put the corn in for the entire time and it was fine). If it is too thin, thicken with cornstarch and water mixture.
Tuesday, October 9, 2007
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional) (I didn't use)
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup red wine or water
1 tablespoon beef flavored bouillon
Thursday, October 4, 2007
1 pound lean ground beef
1/2 cup prepared spaghetti sauce, divided
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese, divided
1/4 cup onion, finely chopped
1 egg, beaten
1/2 teaspoon Italian seasoning (I use a few good shakes of garlic powder, basil and oregano)
Heat oven to 375°F. Using your hands, mix together beef, half the spaghetti sauce, bread crumbs, half the Parmesan cheese, onion, egg and Italian seasoning in a medium mixing bowl. Shape into loaf and place in an 12x8x2-inch baking dish. Top with remaining spaghetti sauce and cheese. Bake 40 to 45 minutes or to desired doneness. During baking time, if desired, use a baster to remove excess grease from pan.