Friday, February 26, 2010
Wednesday, February 24, 2010
- 1/3 cup flaxseed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- (I added 1/2 teaspoon cinnamon)
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened(I used full fat cream cheese)
- 3 tablespoons butter, softened
- 1/2 cup packed brown sugar(I used 3/4 cup brown sugar and no honey)
- 1/4 cup honey(I decided not to use honey)
- 1 large egg
- 1 large egg white
- 1 cup mashed cooked sweet potato
- Cooking spray
- 1/2 cup powdered sugar
- 1 tablespoon water(after mixing glaze you can add more water a tiny bit at a time, if you want a thinner consistency)
- 1/8 teaspoon vanilla extract
PreparationPreheat oven to 350°.
Place flaxseed in a clean coffee grinder or blender; process until coarsely ground. Lightly spoon flour into dry measuring cups; level with a knife. Combine flaxseed, flour, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Beat cream cheese and the next 5 ingredients (cream cheese through egg white); stir in sweet potato. Add to the flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Tuesday, February 23, 2010
I am not a big chili eater but my husband loves it and I was reading somewhere that one cup in a restaurant can have upwards of 600 calories. I decided to see if I could create one with alot less calories and have it be just as good. Well the result was a low calorie chili that he loved enough to eat three nights in a row (I am proud of myself). I made cornbread with honey butter and the meal was complete.
Monday, February 22, 2010
Saturday, February 20, 2010
Friday, February 19, 2010
- 16 wonton wrappers
- 1 egg, beaten to blend
- 1 cup chocolate peanut butter mixture from above
- Vegetable oil, for frying (you need very little)
- Nonstick vegetable oil spray
- Powdered sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-peanut butter mixture into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-peanut butter mixture.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 1inch. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.
Thursday, February 18, 2010
4 cups (2 lb.) ricotta cheese (I substituted 1lb of cooked ground beef for 1lb ricotta)
2 cups (8 oz.) shredded mozzarella cheese, divided(I put all of the mozzarella and parmesan cheese in the manicotti, instead of saving half to top)
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)(I did not use nutmeg)
2 cups spaghetti sauce
Cook pasta according to package directions; drain. Cool. Heat oven to 350°F. Grease 13x9x2-inch glass baking dish. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, pepper, salt and nutmeg; spoon into cooled pasta tubes. Arrange filled pasta in single layer in prepared dish. Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake 35 minutes or until hot and bubbly.
Wednesday, February 17, 2010
Tuesday, February 16, 2010
Monday, February 15, 2010
Friday, February 12, 2010
Last Christmas I had bought some cookie cutters that included heart shaped cutters to make sandwich style cookies. I had never made that type of cookie before, but I always love the way they look with the smaller shaped cut out in the top layer. Since my daughter was going to a Valentine's Day party this week, I decided to try and figure out a recipe that I could use with these new cookie cutters. I looked online at a lot of different Linzer cookie recipes. They sounded wonderful, but I started to think about other ideas and flavors that I could use. Then I thought...chocolate and peanut butter...I love that combination! I started searching for a peanut butter cut-out cookie recipe. I found one that was simple to make. It ended up being a nice dough to work with also. For the filling I chose to use a pre-made frosting from a tub(keepin' it easy). My daughter and I both thought they were fun and easy to make. Yummy too! For another idea, try using sugar cookie dough with vanilla frosting and sprinkles. My changes/additions are in bold italic.
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1/3 cup 2% milk
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- I added 1/2 teaspoon salt
- 1 tub of chocolate frosting(I used chocolate fudge)
- In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart in ungreased baking sheets.
- Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
- I used a big heart cutter for the bottom layer and a big heart and a smaller heart cutter to make the top layer.
- I sprinkled the top layer with a little bit of white sugar before baking.
- For best results bake the top layer and bottom layer separately. The top layer bakes much faster. I baked the top layer for 5 minutes and the bottom layer for 7 minutes.
- Once cooled, assemble the cookies by spreading a thin layer of frosting between the two layers.
peanut butter dough recipe courtesy of Taste of Home
Thursday, February 11, 2010
Wednesday, February 10, 2010
Tuesday, February 9, 2010
Monday, February 8, 2010
Sunday, February 7, 2010
Saturday, February 6, 2010
Friday, February 5, 2010
A few days ago I went to a Pampered Chef party where they served Mexican Chicken Lasagna as the recipe for the night. It is basically just a enchilada casserole(which I've made before) but one of the ingredients was cream cheese which I have never put in my enchiladas. I thought they were great! I very nice twist to a basic enchilada recipe. I searched for and found the actual recipe on recipezaar.com. The original is made in the microwave using one of their special microwavable dishes(a deep ceramic oblong dish with a lid). I baked mine in the oven using a standard 9X13 pan. This is a very rich and cheesy recipe, which I love, but I know not everyone has the same love for cheese that I do. You can always cut the cream cheese and shredded cheese amounts in half.
- 1/4 cup fresh cilantro leaves, lightly packed(I left the cilantro out)
- 1 (8 ounce) package cream cheese
- 2 cups monterey jack cheese, shredded, divided(I like using half cheddar, half jack)
- 1 medium onion (about 2/3 cup chopped)(I used half this much)
- 1 (28 ounce) can enchilada sauce
- 12 (6 inch) corn tortillas
- 3 cups cooked chicken (diced or shredded)
- fresh cilantro leaves, chopped (optional)
- Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
- To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
- Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.(I baked mine at 375 for 35 minutes, using a glass 9X13 pan)
Thursday, February 4, 2010
Wednesday, February 3, 2010
Every 5 weeks I get to make cookies for one of our church's group get-togethers. I like having the opportunity to try new recipes. Not that I am baking up some strange recipe to bring to them, but considering my husband prefers the choice of either oatmeal or chocolate chip cookies, I don't always get the chance to try anything new. I have never had magic layer bars, but they sounded so good that I had to try them. They were indeed...fantastic! Another one of those recipes that keep drawing you back to them throughout the day. And what an easy recipe. This would be very hard to mess up.
1/2 cup butter or margarine, melted(I like salted for this recipe)
1 cup crushed graham crackers(crushed into crumbs)
1 cup flaked, sweetened coconut
6 oz chocolate chips, equals 1 cup(I used semi-sweet since it didn't specify)
6 oz butterscotch chips
1(14) can sweetened condensed milk
1 cup nuts, chopped(I used pecans)
Pour melted butter in a 9X13 baking pan. Sprinkle graham cracker crumbs over the top. Next layer coconut and chips in order given. Pour condensed over the top. Top with nuts. Bake at 350 for 25 minutes.
Recipe courtesy of recipezaar.com