NEED:
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained
In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.
ENJOY!
Wednesday, September 30, 2009
Delicious Gluten-Free Pancakes
NEED:
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 tablespoons canola oil
2 cups water
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.
Serve immediately with condiments of your choice.
ENJOY!
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 tablespoons canola oil
2 cups water
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.
Serve immediately with condiments of your choice.
ENJOY!
Tuesday, September 29, 2009
Crème Caramel Squares
My friend Donna, in Newfoundland, came across this is a Kraft Cookbook. Sounds wonderful.
NEED:
1-1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1 package (8 oz.)Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
1 tub (8 oz.)Whipped Topping, thawed, divided
1 package (3.4 oz.) Vanilla Flavor Instant Pudding
1 package (3.4 oz.) Butterscotch Instant Pudding
1/3 cup caramel ice cream topping
MIX graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
BEAT cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup whipped topping. Spread over crust.
BEAT each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining whipped topping.
Refrigerate 4 hours. Drizzle with caramel topping just before serving.
ENJOY!
NEED:
1-1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1 package (8 oz.)Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
1 tub (8 oz.)Whipped Topping, thawed, divided
1 package (3.4 oz.) Vanilla Flavor Instant Pudding
1 package (3.4 oz.) Butterscotch Instant Pudding
1/3 cup caramel ice cream topping
MIX graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
BEAT cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup whipped topping. Spread over crust.
BEAT each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining whipped topping.
Refrigerate 4 hours. Drizzle with caramel topping just before serving.
ENJOY!
Monday, September 28, 2009
Fastest Cheesecake
NEED:
8 ounce package AND 3 ounce package cream cheese, softened
14 oz. can sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 9" graham cracker or chocolate cookie pie crust
In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour.
**can be served after one hour..but if you want a really great cheesecake..chill over night. It's well worth the wait.**
8 servings
ENJOY!
8 ounce package AND 3 ounce package cream cheese, softened
14 oz. can sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 9" graham cracker or chocolate cookie pie crust
In medium bowl beat cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, beating constantly. When half of the milk has been added, add the lemon juice and beat until smooth. Add remaining sweetened condensed milk until mixture is smooth. Pour into graham cracker crust and chill at least one hour.
**can be served after one hour..but if you want a really great cheesecake..chill over night. It's well worth the wait.**
8 servings
ENJOY!
Crockpot Chicken Rice Soup
NEED:
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
3 (14 oz.) cans ready to serve chicken broth
1 (14 oz. ) can ready to serve vegetable broth
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 oz. pkg. sliced fresh mushrooms
1/2 cup long grain rice
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender.
Serves 8
ENJOY!
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
3 (14 oz.) cans ready to serve chicken broth
1 (14 oz. ) can ready to serve vegetable broth
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 oz. pkg. sliced fresh mushrooms
1/2 cup long grain rice
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender.
Serves 8
ENJOY!
Easiest Fudge in the World
NEED:
1 (12-ounce) package semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.
Makes about 2 pounds candy.
ENJOY!
1 (12-ounce) package semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.
Makes about 2 pounds candy.
ENJOY!
Skillet Spaghetti
NEED:
28-oz. jar pasta sauce
1-1/2 cups water
12 oz. spaghetti pasta, broken in half
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
In 12" skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat. Add spaghetti and stir well, making sure spaghetti is under the sauce, completely covered in it. If necessary, you can add another 1/4 cup of water.
Bring to a boil again, cover, reduce heat to low, and simmer for 20-25 minutes, stirring frequently. You may add more water or tomato sauce if the mixture appears to be too dry. Cook until spaghetti is al dente. Top with cheese and serve immediately.
Serves 4
ENJOY!
28-oz. jar pasta sauce
1-1/2 cups water
12 oz. spaghetti pasta, broken in half
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
In 12" skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat. Add spaghetti and stir well, making sure spaghetti is under the sauce, completely covered in it. If necessary, you can add another 1/4 cup of water.
Bring to a boil again, cover, reduce heat to low, and simmer for 20-25 minutes, stirring frequently. You may add more water or tomato sauce if the mixture appears to be too dry. Cook until spaghetti is al dente. Top with cheese and serve immediately.
Serves 4
ENJOY!
Wednesday, September 23, 2009
Diced Baked Potatoes
I like things you can throw together and toss in the oven then pull out and serve.
This is one of those and makes a great side dish.
NEED:
5 to 6 medium potatoes ( the number depends on how many servings you need )
1/4 cup diced onion
2 tablespoons of Olive Oil
1 Tablespoon of butter
1/2 cup of Shredded Cheese - flavor of your choice
Salt, pepper, and garlic powder.
Oven at 350 degrees
Place diced potatoes and onion in a large bowl. Use salt, pepper and garlic powder to taste. Blend in softened butter, olive oil and cheese and place in sprayed baking dish. Cover and bake for 50 minutes. Uncover and bake 10 more minutes to brown lightly.
ENJOY!
This is one of those and makes a great side dish.
NEED:
5 to 6 medium potatoes ( the number depends on how many servings you need )
1/4 cup diced onion
2 tablespoons of Olive Oil
1 Tablespoon of butter
1/2 cup of Shredded Cheese - flavor of your choice
Salt, pepper, and garlic powder.
Oven at 350 degrees
Place diced potatoes and onion in a large bowl. Use salt, pepper and garlic powder to taste. Blend in softened butter, olive oil and cheese and place in sprayed baking dish. Cover and bake for 50 minutes. Uncover and bake 10 more minutes to brown lightly.
ENJOY!
Arangini (Italian Stuffed Rice Balls)
NEED:
3 3/4 cups water
1 1/3 cups uncooked brown rice or white rice
2 cloves garlic (or 1 teaspoon of jarred garlic)
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped (can use browned ground meat)
4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic( if you used the cloves) and bay leaf, and allow to cool.
In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.
**that is the classic recipe, however, I like to make my rice balls just a bit larger and make an indention in the center and place the meat and cheese mixture in it. Then carefully push the side up to cover the mixture and press the ball of rice together and deep fry.**
ENJOY!
3 3/4 cups water
1 1/3 cups uncooked brown rice or white rice
2 cloves garlic (or 1 teaspoon of jarred garlic)
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped (can use browned ground meat)
4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic( if you used the cloves) and bay leaf, and allow to cool.
In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.
**that is the classic recipe, however, I like to make my rice balls just a bit larger and make an indention in the center and place the meat and cheese mixture in it. Then carefully push the side up to cover the mixture and press the ball of rice together and deep fry.**
ENJOY!
Squash Casserole
NEED:
1 butternut squash small to medium size
1/4 to 1/2 cup brown sugar..do not pack
1/2 teaspoon salt
1 1/2 tablespoon butter
1 egg
mini marshmallows
Cut squash in half and remove seeds. If you only want to make half the squash, wrap the other half in plastic wrap and store in refidgerator. The squash will remain good ( it its fresh) for a week.
Dice the squash into one inch pieces and place in sauce pan with about 2 inches of lightly salted water. Bring to a boil and then lower temperature and simmer until squash is soft when pierced with a fork.**do not allow to boil dry..add water as needed** This takes approximately 20 minutes.
Drain and place in a mixing bowl. With a heavy whisk or large spoon mash the squash until fairly smooth. Add the brown sugar,butter and egg and mix until well blended.
Pour into a baking dish that has been sprayed with cooking spray.
Bake for 40 minutes at 350 degrees. Top with mini marshmallows ( just enough to make a single layer) return to oven for an additional 10 minutes.
You can make this a head and place in the refidgerator until ready to bake. Do not add the marshmallows until baked. You can store this in the refridgerator for about 24 hours before baking.
ENJOY!
1 butternut squash small to medium size
1/4 to 1/2 cup brown sugar..do not pack
1/2 teaspoon salt
1 1/2 tablespoon butter
1 egg
mini marshmallows
Cut squash in half and remove seeds. If you only want to make half the squash, wrap the other half in plastic wrap and store in refidgerator. The squash will remain good ( it its fresh) for a week.
Dice the squash into one inch pieces and place in sauce pan with about 2 inches of lightly salted water. Bring to a boil and then lower temperature and simmer until squash is soft when pierced with a fork.**do not allow to boil dry..add water as needed** This takes approximately 20 minutes.
Drain and place in a mixing bowl. With a heavy whisk or large spoon mash the squash until fairly smooth. Add the brown sugar,butter and egg and mix until well blended.
Pour into a baking dish that has been sprayed with cooking spray.
Bake for 40 minutes at 350 degrees. Top with mini marshmallows ( just enough to make a single layer) return to oven for an additional 10 minutes.
You can make this a head and place in the refidgerator until ready to bake. Do not add the marshmallows until baked. You can store this in the refridgerator for about 24 hours before baking.
ENJOY!
Broccoli and Sausage Focaccia
In a hurry? This is a great fast dinner everyone will love.
NEED:
2 tablespoons olive oil
8 ounces sweet Italian turkey or pork sausage, casings removed
1 onion, thinly sliced
1 (13.2 oz.) tube Italian bread dough
2 tablespoons finely grated Parmesan
1 cup chopped broccoli, thawed or cooked, patted dry
In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.
Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.
Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.
**Be creative. You can take this simple recipe and use your favorite toppings and make something great.**
ENJOY!
NEED:
2 tablespoons olive oil
8 ounces sweet Italian turkey or pork sausage, casings removed
1 onion, thinly sliced
1 (13.2 oz.) tube Italian bread dough
2 tablespoons finely grated Parmesan
1 cup chopped broccoli, thawed or cooked, patted dry
In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.
Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.
Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.
**Be creative. You can take this simple recipe and use your favorite toppings and make something great.**
ENJOY!
Monday, September 21, 2009
Ham and Red-Eyed Gravy
I grew up with Red-Eyed gravy and I love it. Hope you will too.
NEED:
2 tablespoons unsalted butter
12 ounces smoked ham, sliced 1/4 inch thick
1/3 cup strongly brewed coffee
Pepper
In a large frying pan (it should be big enough to accommodate ham, even more than one slice, in a single layer), melt butter over medium-high heat. Once butter foams, add ham and cook until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.
Pour coffee into pan and cook, stirring and scraping bottom of pan to release browned bits, until liquid is reduced by about half and just slightly thickened, 2 to 4 minutes. (Gravy will still be thin.) Season with pepper to taste, pour over ham and serve hot.
You can serve with a side of mashed potatoes for dinner or eggs and hashbrowns for breakfast.
ENJOY!
NEED:
2 tablespoons unsalted butter
12 ounces smoked ham, sliced 1/4 inch thick
1/3 cup strongly brewed coffee
Pepper
In a large frying pan (it should be big enough to accommodate ham, even more than one slice, in a single layer), melt butter over medium-high heat. Once butter foams, add ham and cook until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.
Pour coffee into pan and cook, stirring and scraping bottom of pan to release browned bits, until liquid is reduced by about half and just slightly thickened, 2 to 4 minutes. (Gravy will still be thin.) Season with pepper to taste, pour over ham and serve hot.
You can serve with a side of mashed potatoes for dinner or eggs and hashbrowns for breakfast.
ENJOY!
Sunday, September 20, 2009
Dinner Party
This past week I had a couple over for dinner. Nothing fancy, just basic food for the 4 of us. I like to find out what people like or more importantly what they don t like and cook accordingly. Also, I don t really want to spend a lot of time in the kitchen so I planned for most of this meal to be done in the oven and all finish at once so all I needed to do was plate it and serve it.
This takes just a bit of planning and saves you a lot of time.
My menu was
baked pork steaks
meatloaf
baked potatoes
stuffing
squash casserole
Texas Roadhouse green beans
All but the green beans went in the oven. All baked at 350 degrees. You need to plan what pans you will be using and while the oven is cold place them on the oven rack to make sure they fit. You need to leave some space around the pans for heat distribution.
Earlier I had diced half a butternut squash and boiled it until soft. I mashed it up and added brown sugar and butter, place the mixture in a baking dish that had been sprayed with cooking spray and placed it in the fridge.
You can also make the meatloaf ahead of time and refidgerate and wash and wrap your baked potatos ahead also.
One hour and fifteen minutes before your serving time place the meatloaf and the potatoes at the back of the oven rack.
Now prepare your pork steaks and stuffing. Place them on the oven rack in front of the other two items. The oven rack should be in the center of the oven.
By placing the first two items in a bit earlier it gives them a bit of added cooking time as the temperature of the oven is just slightly lower than you would normally use.
Keep in mind the squash is already cooked and you are merely baking it to heat it through. If there is not enough room on the center rack, you can place in on the next rack down, which is what I did.
Now, set your oven timer for one hour.
The Texas Roadhouse Green are made with canned beans, so place those in a pan on low and go enjoy your company.
Everything will finish at once and Bingo there is dinner.
You can do this with a great many meals. The trick..pans that all fit in the oven and knowing your cooking times and cooking temperatures. A slight adjustment up or down and starting the longer cooking items first saves you a lot of hassles.
Hope you found this useful.
**By searching the blog you can find recipes for the above items.**
This takes just a bit of planning and saves you a lot of time.
My menu was
baked pork steaks
meatloaf
baked potatoes
stuffing
squash casserole
Texas Roadhouse green beans
All but the green beans went in the oven. All baked at 350 degrees. You need to plan what pans you will be using and while the oven is cold place them on the oven rack to make sure they fit. You need to leave some space around the pans for heat distribution.
Earlier I had diced half a butternut squash and boiled it until soft. I mashed it up and added brown sugar and butter, place the mixture in a baking dish that had been sprayed with cooking spray and placed it in the fridge.
You can also make the meatloaf ahead of time and refidgerate and wash and wrap your baked potatos ahead also.
One hour and fifteen minutes before your serving time place the meatloaf and the potatoes at the back of the oven rack.
Now prepare your pork steaks and stuffing. Place them on the oven rack in front of the other two items. The oven rack should be in the center of the oven.
By placing the first two items in a bit earlier it gives them a bit of added cooking time as the temperature of the oven is just slightly lower than you would normally use.
Keep in mind the squash is already cooked and you are merely baking it to heat it through. If there is not enough room on the center rack, you can place in on the next rack down, which is what I did.
Now, set your oven timer for one hour.
The Texas Roadhouse Green are made with canned beans, so place those in a pan on low and go enjoy your company.
Everything will finish at once and Bingo there is dinner.
You can do this with a great many meals. The trick..pans that all fit in the oven and knowing your cooking times and cooking temperatures. A slight adjustment up or down and starting the longer cooking items first saves you a lot of hassles.
Hope you found this useful.
**By searching the blog you can find recipes for the above items.**
Thursday, September 17, 2009
Strawberry Blueberry Cheesecake Muffins
This is ultra easy because you are going to start with a mix.
NEED:
Strawberry Cheesecake Muffin mix..any brand
Blueberries
Muffin tin to make 6 muffins.
The strawberries in the mix have been dried. So, to change the texture add about 1/ 3 cup of fresh blueberries. The juice from the fresh berries adds great extra flavor and moisture.
Follow the instructions on the package and then blend in the blueberries with a spoon.
Bake as directed. Cool completely on rack before serving.
ENJOY!
NEED:
Strawberry Cheesecake Muffin mix..any brand
Blueberries
Muffin tin to make 6 muffins.
The strawberries in the mix have been dried. So, to change the texture add about 1/ 3 cup of fresh blueberries. The juice from the fresh berries adds great extra flavor and moisture.
Follow the instructions on the package and then blend in the blueberries with a spoon.
Bake as directed. Cool completely on rack before serving.
ENJOY!
Killer Dark Chocolate Brownies
You can use regualr brownie mix if you like. I happen to be a fan of dark chocolate and it made this extra rich tasting.
NEED:
1 box of Brownie Mix ( Dark chocolate or regular)
1 cup mini marshmallows
1/4 cup chopped walnuts ( optional )
3/4 cup raspberry jam or preserves - lightly whipped with electric mixer
Make brownie mix as directed and blend in the marshmallows and nuts.
Grease or spray with cooking spray an 8 x 8 or 9 x 9 baking pan.
Pour 1/2 the batter and spread evenly in the pan. Top with raspberry mix and top that with the remaining brownie mix.
*** you will not taste a lot of the raspberry but it adds a bit of "something" to the dark chocolate and adds moisture to the brownies***
Bake at 350 degrees for 25 to 30 minutes. Done when inserted toothpick comes out clean.
Remove from oven and cool on wire rack. Cool completely before cutting.
The marshmallow makes these the richest tasting brownies you will ever have.
ENJOY!
NEED:
1 box of Brownie Mix ( Dark chocolate or regular)
1 cup mini marshmallows
1/4 cup chopped walnuts ( optional )
3/4 cup raspberry jam or preserves - lightly whipped with electric mixer
Make brownie mix as directed and blend in the marshmallows and nuts.
Grease or spray with cooking spray an 8 x 8 or 9 x 9 baking pan.
Pour 1/2 the batter and spread evenly in the pan. Top with raspberry mix and top that with the remaining brownie mix.
*** you will not taste a lot of the raspberry but it adds a bit of "something" to the dark chocolate and adds moisture to the brownies***
Bake at 350 degrees for 25 to 30 minutes. Done when inserted toothpick comes out clean.
Remove from oven and cool on wire rack. Cool completely before cutting.
The marshmallow makes these the richest tasting brownies you will ever have.
ENJOY!
Monday, September 14, 2009
Simple Shortbread Cookie
NEED:
3/4 cup butter, softened
1/4 cup sugar
2 cups all purpose flour
Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.
Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.
ENJOY!
3/4 cup butter, softened
1/4 cup sugar
2 cups all purpose flour
Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.
Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.
ENJOY!
Rhubarb Shortbread Squares
NEED:
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
4 cups diced fresh or frozen rhubarb
1 1/4 cups sugar
1/4 cup water
1/8 teaspoon salt
2 envelopes unflavored gelatin
1/3 cup cold water
4 drops red food coloring (optional)
1 cup whipping cream, whipped
In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack.
In a saucepan, bring the rhubarb, sugar, water rand salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours.
Fold in whipped cream. Spread over crust.
Cover and refrigerate for 3 hours or until set. Cut into squares.
ENJOY!
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
4 cups diced fresh or frozen rhubarb
1 1/4 cups sugar
1/4 cup water
1/8 teaspoon salt
2 envelopes unflavored gelatin
1/3 cup cold water
4 drops red food coloring (optional)
1 cup whipping cream, whipped
In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack.
In a saucepan, bring the rhubarb, sugar, water rand salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours.
Fold in whipped cream. Spread over crust.
Cover and refrigerate for 3 hours or until set. Cut into squares.
ENJOY!
Scones
NEED:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
ENJOY!
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
ENJOY!
Thursday, September 10, 2009
Peanut Butter 'Cranwich' with Almonds
NEED:
1/4 cup dried cranberries
3 tablespoons Creamy Peanut Butter
1/8 teaspoon ground cinnamon
1 slice Seven Grain Bread or other multi grain bread, toasted
1 tablespoon slivered almonds, toasted
Combine cranberries, peanut butter and cinnamon in small bowl. Spread on toasted bread.
Sprinkle with toasted almonds.
Serve
ENJOY!
1/4 cup dried cranberries
3 tablespoons Creamy Peanut Butter
1/8 teaspoon ground cinnamon
1 slice Seven Grain Bread or other multi grain bread, toasted
1 tablespoon slivered almonds, toasted
Combine cranberries, peanut butter and cinnamon in small bowl. Spread on toasted bread.
Sprinkle with toasted almonds.
Serve
ENJOY!
Southwestern Breakfast Burritos
NEED:
1/4 cup drained, rinsed Black Beans
1/4 cup drained Diced Tomatoes
2 tablespoons chopped fresh cilantro
No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Southwestern Style (1-1/2 cups = 12 oz)**can use 1 1/2 cup beaten eggs
4 whole wheat flour tortillas (8 inch)
1/4 cup shredded Pepper Jack or sharp Cheddar cheese (1/4 cup = 1 oz)
4 lime wedges
Combine beans, tomatoes and cilantro in small bowl; set aside.
Spray medium nonstick skillet with cooking spray; heat over medium heat. Add Egg Beaters. Cook without stirring until edges and bottom begin to set. Lift cooked portion and gently turn to scramble. Continue cooking until set.
Wrap tortillas between two damp paper towels. Heat tortillas in microwave on HIGH about 30 seconds or until just heated through and pliable.
Spoon cooked Egg Beaters evenly down center of each tortilla. Top each with equal amounts of bean mixture and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style.
Serve immediately with a wedge of lime for added flavor.
ENJOY!
1/4 cup drained, rinsed Black Beans
1/4 cup drained Diced Tomatoes
2 tablespoons chopped fresh cilantro
No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Southwestern Style (1-1/2 cups = 12 oz)**can use 1 1/2 cup beaten eggs
4 whole wheat flour tortillas (8 inch)
1/4 cup shredded Pepper Jack or sharp Cheddar cheese (1/4 cup = 1 oz)
4 lime wedges
Combine beans, tomatoes and cilantro in small bowl; set aside.
Spray medium nonstick skillet with cooking spray; heat over medium heat. Add Egg Beaters. Cook without stirring until edges and bottom begin to set. Lift cooked portion and gently turn to scramble. Continue cooking until set.
Wrap tortillas between two damp paper towels. Heat tortillas in microwave on HIGH about 30 seconds or until just heated through and pliable.
Spoon cooked Egg Beaters evenly down center of each tortilla. Top each with equal amounts of bean mixture and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style.
Serve immediately with a wedge of lime for added flavor.
ENJOY!
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