TEXAS CAKE
by: Pamela Collins
“a sheet cake to ice while it’s hot”
CAKE
2 cups flour 2 eggs
2 cups sugar 1 tsp. vanilla
1 stick butter 1 tsp. cinnamon
½ cup oil 1 tsp. soda
1 cup water ½ cup buttermilk
4 tblsp. Cocoa
Mix flour and sugar. Bring to a boil butter, oil, water and cocoa. Add this to the flour mixture.
Add eggs, vanilla, cinnamon, soda and buttermilk. Pour onto cookie sheet with sides and bake at 350 degrees for 20 minutes.
ICING
1 stick butter 1 tsp vanilla
6 tblsp. milk 1 box powered sugar
4 tblsp. cocoa 1 cup chopped nuts (I use walnuts)
Bring butter, milk and cocoa to a rapid boil. Remove from heat and add remaining ingredients. Spread on cake immediately upon removing it from the oven.
Monday, December 8, 2008
Vanilla Butter Rollouts
Vanilla Butter Rollouts
by: Taste of Home
Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling.
SERVINGS: 42 (Yields about 7 dozen)
TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
Ingredients:
1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup milk
3 teaspoons vanilla extract
Colored frosting and sugar, optional
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned.
For frosting, in a large mixing bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread or drizzle over cookies. Decorate with colored frosting and sugar if desired.
Nutrition Facts
One serving:(2 each)
Calories: 182
Fat:9 g
Saturated Fat:5 g
Cholesterol:32 mg
Sodium:173 mg
Carbohydrate:25 g
Fiber:0 g
Protein:2 g
Holiday Surprise Sugar Cookies
Holiday Surprise Sugar Cookies
by: Betty Crocker
Prep Time: 1 hour 15 min
Total Time: 1 hour 45 min
Makes: 4 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 tablespoons Gold Medal® all-purpose flour
Red and green food colors
16 thin rectangular crème de menthe candies, cut into thirds
Assorted Betty Crocker® colored sprinkles, sugars, decors and decorating gels
1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use.
2. On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. (Dip cutter or knife in flour for easier cutting.)
3. On ungreased cookie sheet, place half the cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired.
4. Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.
Variation
Instead of the crème de menthe candies, use one of the following in each cookie:
Piece of a milk chocolate candy bar (1.55 ounces), separated into small rectangles, each cut into thirds (larger baking or candy bars will be too thick)
Small round chocolate-covered creamy mint
1/4 teaspoon toffee bits.
Special Touch
Surprise someone special with a box of these holiday cookies.
Nutrition Information:
1 Cookie: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Wednesday, December 3, 2008
Fiesta Chicken With Rice And Beans Recipe
Fiesta Chicken With Rice And Beans Recipe
by: cdkitchen.com
Ingredients:
1 can (15 ounce size) tomato sauce
2 cans (14.5 ounce size) diced tomatoes with mild green chilies, undrained
1 cup long-grain rice
1 can (14.5 ounce size) chicken broth
1 can (15 ounce size) pinto beans, undrained
1 pound boneless skinless chicken thighs or breasts
1 package (1 ounce size) chicken taco seasoning mix
Directions:
Combine tomato sauce, tomatoes, rice, broth, beans, chicken and seasoning mix in slow cooker.
Cook on LOW setting for 8 hours or on HIGH setting for 4 hours. Stir before serving.
by: cdkitchen.com
Ingredients:
1 can (15 ounce size) tomato sauce
2 cans (14.5 ounce size) diced tomatoes with mild green chilies, undrained
1 cup long-grain rice
1 can (14.5 ounce size) chicken broth
1 can (15 ounce size) pinto beans, undrained
1 pound boneless skinless chicken thighs or breasts
1 package (1 ounce size) chicken taco seasoning mix
Directions:
Combine tomato sauce, tomatoes, rice, broth, beans, chicken and seasoning mix in slow cooker.
Cook on LOW setting for 8 hours or on HIGH setting for 4 hours. Stir before serving.
Chicken Enchilada Quiche
Chicken Enchilada Quiche
by: Betty Crocker
Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 8 servings
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky salsa, if desired
Serve with...
Salsa, Guacamole, and Sour Cream
1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.
2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.
Substitution
Use 1 1/2 cups leftover cooked chicken or turkey for the canned chicken.
Special Touch
Garnish the quiche with sprigs of fresh cilantro.
Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 280); Total Fat 31g (Saturated Fat 14g, Trans Fat 1/2g); Cholesterol 180mg; Sodium 1260mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 5g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 35%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 5 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Monday, December 1, 2008
Candy Cane Cake
Candy Cane Cake
by: Betty Crocker
Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 12 servings
Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Decoration
Crushed candy canes or crushed hard peppermint candies, if desired
1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.
Sunday, November 23, 2008
Classic Sugar Cookies (Cookie Exchange Quantity)
Classic Sugar Cookies (Cookie Exchange Quantity)
by: Betty Crocker
Prep Time: 2 hours 0 min
Total Time: 4 hours 30 min
Makes: 8 dozen 3-inch cookies
3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Decorator’s Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
Food colors, as desired
Decorations
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired
1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
High Altitude (3500-6500 ft) Bake 6 to 7 minutes.
Did You Know
You can divide this recipe in half for a smaller batch of cookies.
Success
Roll dough to an even thickness by rolling over two wooden dowels or rulers. Use dowels or rulers in the desired thickness, and place them on opposite sides of the dough.
Nutrition Information:
1 Cookie: Calories 100 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 9g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time: 2 hours 0 min
Total Time: 4 hours 30 min
Makes: 8 dozen 3-inch cookies
3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Decorator’s Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
Food colors, as desired
Decorations
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired
1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
High Altitude (3500-6500 ft) Bake 6 to 7 minutes.
Did You Know
You can divide this recipe in half for a smaller batch of cookies.
Success
Roll dough to an even thickness by rolling over two wooden dowels or rulers. Use dowels or rulers in the desired thickness, and place them on opposite sides of the dough.
Nutrition Information:
1 Cookie: Calories 100 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 9g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, November 21, 2008
Homemade Turkey Soup
Homemade Turkey Soup
from:Taste of Home
SERVINGS: 8-10 (about 2 quarts)
TIME: Prep: 30 min. Cook: 2 hours 35 min.
Ingredients:
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions:
Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through.
Nutrition Facts
One serving:(1 cup)
Calories: 136
Fat:3 g
Saturated Fat:1 g
Cholesterol:21 mg
Sodium:367 mg
Carbohydrate:20 g
Fiber:1 g
Protein:7 g
from:Taste of Home
SERVINGS: 8-10 (about 2 quarts)
TIME: Prep: 30 min. Cook: 2 hours 35 min.
Ingredients:
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions:
Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through.
Nutrition Facts
One serving:(1 cup)
Calories: 136
Fat:3 g
Saturated Fat:1 g
Cholesterol:21 mg
Sodium:367 mg
Carbohydrate:20 g
Fiber:1 g
Protein:7 g
Chicken (or turkey) 'n' Dressing Casserole
Chicken 'n' Dressing Casserole
from: Taste of Home
"This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.
Ingredients:
4 cups cubed cooked chicken or turkey
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste
DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled corn bread
1/2 cup chicken broth
1 egg, beaten
GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk
Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.
Nutrition Facts
One serving:(1 each)
Calories: 367
Fat:15 g
Saturated Fat:7 g
Cholesterol:112 mg
Sodium:850 mg
Carbohydrate:30 g
Fiber:2 g
Protein:27 g
from: Taste of Home
"This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.
Ingredients:
4 cups cubed cooked chicken or turkey
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste
DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled corn bread
1/2 cup chicken broth
1 egg, beaten
GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk
Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.
Nutrition Facts
One serving:(1 each)
Calories: 367
Fat:15 g
Saturated Fat:7 g
Cholesterol:112 mg
Sodium:850 mg
Carbohydrate:30 g
Fiber:2 g
Protein:27 g
Red Bell Pepper Dip
Red Bell Pepper Dip
from: Kim McManus
1 Large Red Bell Pepper
1 8oz Cream Cheese (soften)
1 package Ranch Dressing mix
Blend all ingredients together and enjoy!
from: Kim McManus
1 Large Red Bell Pepper
1 8oz Cream Cheese (soften)
1 package Ranch Dressing mix
Blend all ingredients together and enjoy!
Wednesday, November 19, 2008
Chicken w/ Hot Peanut Sauce
Chicken w/ Hot Peanut Sauce
From the Kitchen of: Dee Villacres
makes 2 serving
1 1/2 tsp peanut oil
1 1/2 tsp each minced fresh garlic
and minced pared ginger root
(actually I just use the kind in the jar)
1/2 cup prepared chicken broth or I use the better
than bullion veggie broth
2 tbls dry sherry
3 tbls smooth or crunchy peanut butter
3 tsp each soy sauce and rice wine vinegar
1 tsp sesame oil
dash each ground and crushed red pepper
4 ounces skinned and boned cooked chicken breast, thinly sliced
2 cup cooked vermicelli
1 1/2 tsp minced scallion (green onion)
In small saucepan heat peanut oit over high heat; add galic and ginger root
and saute briefly, about 30 seconds. Add remaining ingredients except chicken, vermicilli, and scallion, and bring to a boil. Reducee heat to low and cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes; add chicken and stir to combine. Serve over hot vermicelli and sprinkle with scallion.
I also use over chicken wings or as a dip w/ chicken skewers...enjoy!
From the Kitchen of: Dee Villacres
makes 2 serving
1 1/2 tsp peanut oil
1 1/2 tsp each minced fresh garlic
and minced pared ginger root
(actually I just use the kind in the jar)
1/2 cup prepared chicken broth or I use the better
than bullion veggie broth
2 tbls dry sherry
3 tbls smooth or crunchy peanut butter
3 tsp each soy sauce and rice wine vinegar
1 tsp sesame oil
dash each ground and crushed red pepper
4 ounces skinned and boned cooked chicken breast, thinly sliced
2 cup cooked vermicelli
1 1/2 tsp minced scallion (green onion)
In small saucepan heat peanut oit over high heat; add galic and ginger root
and saute briefly, about 30 seconds. Add remaining ingredients except chicken, vermicilli, and scallion, and bring to a boil. Reducee heat to low and cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes; add chicken and stir to combine. Serve over hot vermicelli and sprinkle with scallion.
I also use over chicken wings or as a dip w/ chicken skewers...enjoy!
Wednesday, November 5, 2008
Corn Casserole (2)
Corn Casserole
by: Sharon Sundeen
can whole kernal corn (partially drained)
1 can cream-style corn
1 stick butter (melted)
8 oz sour cream
1 box Jiffy cornbread mix
1 cupt grated monterey jack cheese
1 small can chopped green chilies
Mix all ingredients together and pour into greased 13 X
casserole dish. Bake at 350 degrees for 45-50 minutes
by: Sharon Sundeen
can whole kernal corn (partially drained)
1 can cream-style corn
1 stick butter (melted)
8 oz sour cream
1 box Jiffy cornbread mix
1 cupt grated monterey jack cheese
1 small can chopped green chilies
Mix all ingredients together and pour into greased 13 X
casserole dish. Bake at 350 degrees for 45-50 minutes
Pumpkin Gooey Cake
Pumpkin Gooey Cake
by: Paula Dean, shared by Carolyn Schroder
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
by: Paula Dean, shared by Carolyn Schroder
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
CORONADO CASSEROLE
CORONADO CASSEROLE
by: Linda
Here's a "use up that left over Thanksgiving turkey" recipe that my family really loves ...
15 oz. can Tomato Sauce w/Spices
1 Cup Chicken Broth
1-1/2 cup Chopped Onion
4 oz. can Diced Green Chiles
1-2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Oregano
2 cups Cooked Boned Turkey (leftover) or Chicken
3 cups Cooked Rice
1 cup Sour Cream
1-1/2 cups Grated Sharp Cheese
1 cup Velveeta
1-1/2 cups Corn Chips
Combine tomato sauce, broth, 3/4 cup onions, chiles, spices. Cook over low heat about 10 minutes. Add meat.
Stir together rice and sour cream. Spoon into a shallow 2-quart casserole dish. Sprinkle with cheddar. Pour meat sauce over all. Top with Velveeta and remaining onions. Sprinkle with chips.
Bake @ 350 degrees for 25 minutes.
Serves 6-8
by: Linda
Here's a "use up that left over Thanksgiving turkey" recipe that my family really loves ...
15 oz. can Tomato Sauce w/Spices
1 Cup Chicken Broth
1-1/2 cup Chopped Onion
4 oz. can Diced Green Chiles
1-2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Oregano
2 cups Cooked Boned Turkey (leftover) or Chicken
3 cups Cooked Rice
1 cup Sour Cream
1-1/2 cups Grated Sharp Cheese
1 cup Velveeta
1-1/2 cups Corn Chips
Combine tomato sauce, broth, 3/4 cup onions, chiles, spices. Cook over low heat about 10 minutes. Add meat.
Stir together rice and sour cream. Spoon into a shallow 2-quart casserole dish. Sprinkle with cheddar. Pour meat sauce over all. Top with Velveeta and remaining onions. Sprinkle with chips.
Bake @ 350 degrees for 25 minutes.
Serves 6-8
Double Tomato Brushetta
Double Tomato Brushetta
by: Jennifer Tilney
INGREDIENTS:
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
DIRECTIONS:
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
by: Jennifer Tilney
INGREDIENTS:
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
DIRECTIONS:
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
Taco Soup
Taco Soup
by: Amanda Pringle
1 lb ground beef
1 can Ranch Style Beans
1 can pinto beans
1 can kidney beans
1 can black beans
1 can corn
pkg ranch dressing
pkg taco seasoning
This is a dump soup...so just put it all in a pot and let it cook, even the meat, no need to brown it before hand. I add a little water, just about a can full. You can also add rotel or anything you think sounds good. This is delicious and easy, great for a fast meal on a cold night. I like to top it with shredded cheese and make some corn bread to serve with it!
by: Amanda Pringle
1 lb ground beef
1 can Ranch Style Beans
1 can pinto beans
1 can kidney beans
1 can black beans
1 can corn
pkg ranch dressing
pkg taco seasoning
This is a dump soup...so just put it all in a pot and let it cook, even the meat, no need to brown it before hand. I add a little water, just about a can full. You can also add rotel or anything you think sounds good. This is delicious and easy, great for a fast meal on a cold night. I like to top it with shredded cheese and make some corn bread to serve with it!
Pumpkin Mousse
Pumpkin Mousse
from: Light & Tasty
SERVINGS: 4
TIME: Prep/Total Time: 15 min.
Ingredients:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
Nutrition Facts
One serving:2/3 cup mousse with 2 tablespoons whipped topping
Calories: 95
Fat:0 g
Saturated Fat:0 g
Cholesterol:2 mg
Sodium:351 mg
Carbohydrate:19 g
Fiber:1 g
Protein:4 g
Diabetic Exchange:1/2 starch, 1/2 fat-free milk.
from: Light & Tasty
SERVINGS: 4
TIME: Prep/Total Time: 15 min.
Ingredients:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
Nutrition Facts
One serving:2/3 cup mousse with 2 tablespoons whipped topping
Calories: 95
Fat:0 g
Saturated Fat:0 g
Cholesterol:2 mg
Sodium:351 mg
Carbohydrate:19 g
Fiber:1 g
Protein:4 g
Diabetic Exchange:1/2 starch, 1/2 fat-free milk.
Caramel Pretzels
Caramel Pretzels
by: April Rodgers
You will need
square pretzels
Rollos candy
toasted pecans
On a microwavable safe plate put a single layer of square pretzels. Place one Rollo candy on each. Microwave for 30 sec. Push 1/2 toasted pecan into Rollo and let cool. These are sooo good.
by: April Rodgers
You will need
square pretzels
Rollos candy
toasted pecans
On a microwavable safe plate put a single layer of square pretzels. Place one Rollo candy on each. Microwave for 30 sec. Push 1/2 toasted pecan into Rollo and let cool. These are sooo good.
Old Time Chicken Divan
Old Time Chicken Divan
by: Ellen Elizabeth Jackman
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS:
2 heads broccoli, cut into florets
1/4 cup butter
1/4 cup all-purpose flour
3 tablespoons sherry
2 cups chicken broth
1/2 cup heavy cream 1/2 teaspoon salt
1 pinch ground black pepper
2 cooked chicken breast halves - bones and skin removed, cut
into 1/4 inch slices
1/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
3. Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
4. Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
5. Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.
by: Ellen Elizabeth Jackman
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS:
2 heads broccoli, cut into florets
1/4 cup butter
1/4 cup all-purpose flour
3 tablespoons sherry
2 cups chicken broth
1/2 cup heavy cream 1/2 teaspoon salt
1 pinch ground black pepper
2 cooked chicken breast halves - bones and skin removed, cut
into 1/4 inch slices
1/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
3. Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
4. Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
5. Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.
Egg Casserole
Egg Casserole
by: Lisa Keller
We generally eat this every morning. I make a full batch and then reheat it in the mornings to make our time go more smoothly. Recipe can be split in half or thirds and placed in a smaller pan to meet your needs. Perfect for guests or potlucks, too.
5 cups Egg Beaters (equivalent to 20 eggs)
1 ½ lbs Shredded Mexican 4-Cheese or cheeses of your choice
1 lb Sour Cream
2 cans diced Green Chiles
2 lbs of any of meat (cooked): bacon, sausage, ground beef, ham
Bake in greased 9x13 pan at 400 degrees for 1 hour or until top is browned. Sometimes, I put in sautéed onions and peppers if I have any left over from a previous meal. I’ll also add some other seasonings, like Konriko Greek Seasoning or Tony Chachere’s Salt Free Seasoning or salt and pepper. Change the ingredients and seasonings as you wish. Every combination I have tried has worked, as long as it is stirred thoroughly. I recently put in asparagus and spinach instead of the chiles and added Italian seasoning.
Lower fat version:
6 cups Egg Beaters (equivalent to 24 eggs)
9 oz (~2 Cups) Shredded Mexican 4-Cheese or cheeses of your choice
1 lb Sour Cream, Fat Free!!!
2 cans diced Green Chiles
17 Banquet (frozen) pre-cooked turkey sausage links or Jones “Light” sausage links, chopped
or whatever will give you about 7 blocks of protein = 49g or a little less than 1lb of meat (precooked weight)
Spice/Seasoning
Total recipe = 40 blocks total protein => 1 Cup, uncooked = 4 blocks protein
You can make w/ in muffin tins, mini-fluted pans, mini-loaf pans, or in the 9x13 and divide as appropriate. Have fun!
This also freezes well.
by: Lisa Keller
We generally eat this every morning. I make a full batch and then reheat it in the mornings to make our time go more smoothly. Recipe can be split in half or thirds and placed in a smaller pan to meet your needs. Perfect for guests or potlucks, too.
5 cups Egg Beaters (equivalent to 20 eggs)
1 ½ lbs Shredded Mexican 4-Cheese or cheeses of your choice
1 lb Sour Cream
2 cans diced Green Chiles
2 lbs of any of meat (cooked): bacon, sausage, ground beef, ham
Bake in greased 9x13 pan at 400 degrees for 1 hour or until top is browned. Sometimes, I put in sautéed onions and peppers if I have any left over from a previous meal. I’ll also add some other seasonings, like Konriko Greek Seasoning or Tony Chachere’s Salt Free Seasoning or salt and pepper. Change the ingredients and seasonings as you wish. Every combination I have tried has worked, as long as it is stirred thoroughly. I recently put in asparagus and spinach instead of the chiles and added Italian seasoning.
Lower fat version:
6 cups Egg Beaters (equivalent to 24 eggs)
9 oz (~2 Cups) Shredded Mexican 4-Cheese or cheeses of your choice
1 lb Sour Cream, Fat Free!!!
2 cans diced Green Chiles
17 Banquet (frozen) pre-cooked turkey sausage links or Jones “Light” sausage links, chopped
or whatever will give you about 7 blocks of protein = 49g or a little less than 1lb of meat (precooked weight)
Spice/Seasoning
Total recipe = 40 blocks total protein => 1 Cup, uncooked = 4 blocks protein
You can make w/ in muffin tins, mini-fluted pans, mini-loaf pans, or in the 9x13 and divide as appropriate. Have fun!
This also freezes well.
Oven Grilled Veggies
Oven Grilled Veggies
by: Kathy Gurule
1 yellow squash
1 zuccinin
1 bunch fresh asaragus
1 purple onion
1 red bell pepper
2 Tbsp. olive oil
Heat oven to 375. Wash all veggies and cut into chunk size pieces. Spread olive oil in the bottom of a 13x9 glass baking pan. Put veggies into pan and stir to coat with oil. Season with salt and pepper. Bake for 30 minutes stirring halfway through. Enjoy!
by: Kathy Gurule
1 yellow squash
1 zuccinin
1 bunch fresh asaragus
1 purple onion
1 red bell pepper
2 Tbsp. olive oil
Heat oven to 375. Wash all veggies and cut into chunk size pieces. Spread olive oil in the bottom of a 13x9 glass baking pan. Put veggies into pan and stir to coat with oil. Season with salt and pepper. Bake for 30 minutes stirring halfway through. Enjoy!
Tuesday, October 28, 2008
Butterfly Cake
Butterfly Cake
by: Betty Crocker
Here is another cute cake recipe in the shape of a butterfly.
Again, looks fairly easy, but have to see the diagram to create.
Click here to see the recipe.
Kitty Cat Brownies
Kitty Cat Brownies
by: Betty Crocker
This recipe is sooooo cute and looks super easy, but you have to see all of the diagrams to make it!
So click here to see the recipe!!!
Wednesday, October 22, 2008
Italian Wedding Soup
Italian Wedding Soup
by: Brienna Drnec
1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups low sodium chicken broth
3 large carrots chopped
1 small head escarole washed,trimmed and cut into 1/2 inch strips
1 1/2 teaspoons dried oregano
1 1/4 cups acini de pepe pasta ( I felt even 1/2 cup would have been plenty!)
In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon parmesan, 1 tablespoon parsley, 1/4 teaspoon each of salt and pepper.
Form into 1-inch balls(about 45) and place on a baking sheet and refrigerate while preparing soup.
Combine broth, carrots, escarole, oregano in slow cooker. Gently add the meatballs. Cover and cook on low for 6 hours. Stir in pasta last 20 min of cook time.
Stir in remaining salt and pepper sprinkle each serving with parmesan and parsley. 8 servings
by: Brienna Drnec
1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups low sodium chicken broth
3 large carrots chopped
1 small head escarole washed,trimmed and cut into 1/2 inch strips
1 1/2 teaspoons dried oregano
1 1/4 cups acini de pepe pasta ( I felt even 1/2 cup would have been plenty!)
In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon parmesan, 1 tablespoon parsley, 1/4 teaspoon each of salt and pepper.
Form into 1-inch balls(about 45) and place on a baking sheet and refrigerate while preparing soup.
Combine broth, carrots, escarole, oregano in slow cooker. Gently add the meatballs. Cover and cook on low for 6 hours. Stir in pasta last 20 min of cook time.
Stir in remaining salt and pepper sprinkle each serving with parmesan and parsley. 8 servings
Sunday, October 19, 2008
Scarecrow and Spider Cupcakes
Scarecrow and Spider Cupcakes
by: Betty Crocker
Prep Time:30 min
Start to Finish:50 min
Makes:16 cupcakes
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces
1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders.
Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.
Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.
High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.
Nutrition Information
1 Serving: Calories 350 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 7 g); Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 66 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 4 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Bake ahead and freeze the unfrosted cupcakes for up to 3 months, then frost and decorate when needed. Frozen cupcakes are also easier to frost!
Success
Black string licorice is easier to work with when it’s slightly warm. Soften in the microwave on Medium (50%) for 5 to 10 seconds.
by: Betty Crocker
Prep Time:30 min
Start to Finish:50 min
Makes:16 cupcakes
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces
1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders.
Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.
Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.
High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.
Nutrition Information
1 Serving: Calories 350 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 7 g); Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 66 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 4 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Bake ahead and freeze the unfrosted cupcakes for up to 3 months, then frost and decorate when needed. Frozen cupcakes are also easier to frost!
Success
Black string licorice is easier to work with when it’s slightly warm. Soften in the microwave on Medium (50%) for 5 to 10 seconds.
Wednesday, October 15, 2008
Chocolate Chip Banana Muffins
Chocolate Chip Banana Muffins
From Kristine Schellhaas
By: allrecipes.com
SUBMITTED BY: Lois Gordon
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
INGREDIENTS
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
(I made as banana loaves, took about 15 minutes longer)
From Kristine Schellhaas
By: allrecipes.com
SUBMITTED BY: Lois Gordon
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
INGREDIENTS
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
(I made as banana loaves, took about 15 minutes longer)
Monday, October 13, 2008
Slow Cooker Sweet Potato Casserole
Slow Cooker Sweet Potato Casserole
by: allrecipes.com
Prep: 30 mins
Cook: 4 hr.
Ready in: 4 hr., 30 mins
Ingredients
2 (29 ounce) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted
Cooking Instructions
Lightly grease a slow cooker.
In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.
In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.
Nutritional Information per Serving
Calories 408cal Total fat 14g Cholesterol 78mg Sodium 133mg
Carbohydrates 66g Fiber 4g
by: allrecipes.com
Prep: 30 mins
Cook: 4 hr.
Ready in: 4 hr., 30 mins
Ingredients
2 (29 ounce) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted
Cooking Instructions
Lightly grease a slow cooker.
In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.
In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.
Nutritional Information per Serving
Calories 408cal Total fat 14g Cholesterol 78mg Sodium 133mg
Carbohydrates 66g Fiber 4g
Sunday, October 12, 2008
Caramel Apple Bars
Caramel Apple Bars
by: Betty Crocker
Prep Time:20 min
Start to Finish:50 min
Makes:36 bars
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm.
***Store covered in refrigerator.
Nutrition Information
1 Serving: Calories 145 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 130 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1/2 Starch; 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet
by: Betty Crocker
Prep Time:20 min
Start to Finish:50 min
Makes:36 bars
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm.
***Store covered in refrigerator.
Nutrition Information
1 Serving: Calories 145 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 130 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1/2 Starch; 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet
Thursday, October 9, 2008
Pulled Pork Roast Sandwiches (crock pot)
Pulled Pork Roast Sandwiches
from: Alicia Rankin
onions
pork roast
ginger ale
favorite bbq sauce
I put one onion cut up on the bottom of the crockpot then put the pork in then top with more onions. Then pour in one cup on ginger ale. I know it sounds weird but it made it taste so good. The recipe said to cook it for 8-10 hours then take it out and shred then put it back in with the bbq sauce for another 4 hours, but I cooked it for 8 shredded it and put it back in for another 1 1/2 hours. It came out so good.
from: Alicia Rankin
onions
pork roast
ginger ale
favorite bbq sauce
I put one onion cut up on the bottom of the crockpot then put the pork in then top with more onions. Then pour in one cup on ginger ale. I know it sounds weird but it made it taste so good. The recipe said to cook it for 8-10 hours then take it out and shred then put it back in with the bbq sauce for another 4 hours, but I cooked it for 8 shredded it and put it back in for another 1 1/2 hours. It came out so good.
Wednesday, October 8, 2008
Dill Carrot (pickled carrots)
DILL CARROT RECIPE
by: Mary Hyatt
Put in 1 pint jar :
2 slices onion
1 clove garlic (whole)
Fill with carrot slices
Bring to a Boil:
½ cup vinegar
½ cup water
1 tsp salt
1 tsp dill seed
½ tsp sugar
¼ tsp cayenne pepper
Pour over carrots,
Let cool a little before putting in refrigerator.
ENJOY!!!
by: Mary Hyatt
Put in 1 pint jar :
2 slices onion
1 clove garlic (whole)
Fill with carrot slices
Bring to a Boil:
½ cup vinegar
½ cup water
1 tsp salt
1 tsp dill seed
½ tsp sugar
¼ tsp cayenne pepper
Pour over carrots,
Let cool a little before putting in refrigerator.
ENJOY!!!
Crock Pot Turkey
Crock Pot Turkey – Carolyn Schroder
1 can chicken broth
1 cube butter or margerine
1 butterball boneless turkey roast (it's in the frozen section its looks like a little ball)
throw it in there and it'll break apart all day
we serve it with stuffing and thanksgiving type foods
1 can chicken broth
1 cube butter or margerine
1 butterball boneless turkey roast (it's in the frozen section its looks like a little ball)
throw it in there and it'll break apart all day
we serve it with stuffing and thanksgiving type foods
Stuffed French Bread
Stuffed French Bread – Monica Burgeson
(I alter this and use turkey burger and red peppers for a healthier version)
1 French bread loaf
1lb Lean ground beef
1 md can of black olives
1 can of cheddar cheese soup
1 bell pepper
Graded cheese
Worchester sauce
1. Cut french bread in half and remove as much of the bread on the inside that you can - careful not to break through the outer crust. Keep the inside of the bread
2. Brown hamburger and slice green pepper
3. Mix hamburger (drained), olives, inside pieces of bread, soup over low heat - add worchester to taste
4. Place mixture inside bread, put the two open ends together and sprinkle graded cheese on top. Wrap the bread in aluminum foil and bake for 15-20 minutes at 350 degrees.
(I alter this and use turkey burger and red peppers for a healthier version)
1 French bread loaf
1lb Lean ground beef
1 md can of black olives
1 can of cheddar cheese soup
1 bell pepper
Graded cheese
Worchester sauce
1. Cut french bread in half and remove as much of the bread on the inside that you can - careful not to break through the outer crust. Keep the inside of the bread
2. Brown hamburger and slice green pepper
3. Mix hamburger (drained), olives, inside pieces of bread, soup over low heat - add worchester to taste
4. Place mixture inside bread, put the two open ends together and sprinkle graded cheese on top. Wrap the bread in aluminum foil and bake for 15-20 minutes at 350 degrees.
Oven Tomato Pork Chops
Oven Tomato Pork Chops – Monica Burgeson
Place pork chops in baking dish and cover with a can of tomato soup - bake for 25 min. at 350 degrees. Then add a can of chopped tomatoes and bake another 20-25 minutes.
Place pork chops in baking dish and cover with a can of tomato soup - bake for 25 min. at 350 degrees. Then add a can of chopped tomatoes and bake another 20-25 minutes.
Crock Pot Roast Roast
Crock Pot Roast Roast – Monica Burgeson
For a good roast, combine 1/2 cup ketchup, 1/3 cup brown sugar and a can of coke and soak a roast in the mixture in the crock pot for 6-8 hours
For a good roast, combine 1/2 cup ketchup, 1/3 cup brown sugar and a can of coke and soak a roast in the mixture in the crock pot for 6-8 hours
Chicken Chili
Chicken Chili – Amy Rice
Prep: 25 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Ingredients
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4 cups reduced-sodium chicken broth
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a small fresh jalapeño chile pepper, seeded and finely chopped*
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground white pepper
1 clove garlic, minced
2 tablespoons chopped tomato (optional)
2 tablespoons sliced green onion (optional)
2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
Directions
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.
Prep: 25 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Ingredients
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4 cups reduced-sodium chicken broth
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a small fresh jalapeño chile pepper, seeded and finely chopped*
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground white pepper
1 clove garlic, minced
2 tablespoons chopped tomato (optional)
2 tablespoons sliced green onion (optional)
2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
Directions
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.
Pot Roast
Pot Roast – Jessica Pinkerton
3 1/2 pounds boneless beef bottom round or chuck shoulder roast
8 new red potatoes
1/2 pound peeled baby carrots
4 whole peeled garlic cloves
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, DISSOLVED IN 2 tablespoons water
Chopped parsley -- for garnish
In slow cooker, place potatoes, carrots and garlic. Rub beef with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW for 8-9 hours or until beef and vegetables are tender. Remove pot roast; trim fat.
Arrange roast and vegetables on serving platter; cover and keep warm. Just before serving, carve roast across grain into thin slices.
For gravy, strain cooking liquid; skim fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to boil; cook and stir 1 minute or until thick. Garnish with parsley; serve with gravy.
3 1/2 pounds boneless beef bottom round or chuck shoulder roast
8 new red potatoes
1/2 pound peeled baby carrots
4 whole peeled garlic cloves
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, DISSOLVED IN 2 tablespoons water
Chopped parsley -- for garnish
In slow cooker, place potatoes, carrots and garlic. Rub beef with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW for 8-9 hours or until beef and vegetables are tender. Remove pot roast; trim fat.
Arrange roast and vegetables on serving platter; cover and keep warm. Just before serving, carve roast across grain into thin slices.
For gravy, strain cooking liquid; skim fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to boil; cook and stir 1 minute or until thick. Garnish with parsley; serve with gravy.
Paprika Chicken
Paprika Chicken – Jessica Dickson
6-8 chicken breast
4 cups potatoes
4 cups onion
3 tbsp Virgin Olive Oil
1 cup Chicken broth
Paprika
Salt
Pepper
Cut onions into rings and potatoes into quarters.
Sprinkle (I use a lot) chicken with paprika, salt, and pepper.
Alternate layers of onions and potatoes and Chicken 3 times.
Drizzle with olive oil. Add chicken broth, and add salt and pepper to taste. Cook for 6-8 hours.
6-8 chicken breast
4 cups potatoes
4 cups onion
3 tbsp Virgin Olive Oil
1 cup Chicken broth
Paprika
Salt
Pepper
Cut onions into rings and potatoes into quarters.
Sprinkle (I use a lot) chicken with paprika, salt, and pepper.
Alternate layers of onions and potatoes and Chicken 3 times.
Drizzle with olive oil. Add chicken broth, and add salt and pepper to taste. Cook for 6-8 hours.
Lettuce Wraps
Lettuce Wraps – Carolyn Schroder
Ground turkey, chicken or beef
Onions (white or yellow)
Carrots
Bean Sprouts
Soy Sauce
Teriyaki Sauce
Brown meat of choice and onions. Drain meat. Add shredded carrots, bean sprouts and soy and teriyaki to taste. Simmer for about 10 minutes.
Use iceburg or butter lettuce and serve with rice and meat rolled in lettuce like tacos.
Ground turkey, chicken or beef
Onions (white or yellow)
Carrots
Bean Sprouts
Soy Sauce
Teriyaki Sauce
Brown meat of choice and onions. Drain meat. Add shredded carrots, bean sprouts and soy and teriyaki to taste. Simmer for about 10 minutes.
Use iceburg or butter lettuce and serve with rice and meat rolled in lettuce like tacos.
Pulled Pork Roast Sandwiches
Pulled Pork Roast Sandwiches – Chris McNicoll
Pork Roast
Onions
Water
BBQ Sauce
Rolls
Put pork roast, onions and enough water to cover roast in crock pot. Cook on LOW for 8 hours.
Drain pork roast and mix with bbq sauce.
Serve on warm rolls
Pork Roast
Onions
Water
BBQ Sauce
Rolls
Put pork roast, onions and enough water to cover roast in crock pot. Cook on LOW for 8 hours.
Drain pork roast and mix with bbq sauce.
Serve on warm rolls
Never Fail Brisket
Never Fail Brisket – Amy Rice
(3-5 lb.) brisket, trimmed (one that will fit in pot)
1 can cream of mushroom soup
1 pkg. onion soup mix
Water to cover
Trim fat off brisket. Place in crock pot, cover with soups and enough water that meat is just covered.
Cook on high until starts to bubble (30 minutes to 1 hour). Turn to low and cook 6 to 8 hours or until meat sticks tender with fork.
(3-5 lb.) brisket, trimmed (one that will fit in pot)
1 can cream of mushroom soup
1 pkg. onion soup mix
Water to cover
Trim fat off brisket. Place in crock pot, cover with soups and enough water that meat is just covered.
Cook on high until starts to bubble (30 minutes to 1 hour). Turn to low and cook 6 to 8 hours or until meat sticks tender with fork.
Pot Roast
Pot Roast – Brandi Picou
3lb chuck roast
1 onion- thinly slices
1c. chardonnay
3-4 bullion cubes
1 can cream of mushroom soup
2 cloves garlic
3 bay leaves
water
salt
garlic/black pepper blend
Sprinkle roast generously with salt and garlic pepper blend. Put in crock pot. Put the remaining ingredients in crock pot (add water last, adding enough to cover the roast) and cook on low for 8 hours.
3lb chuck roast
1 onion- thinly slices
1c. chardonnay
3-4 bullion cubes
1 can cream of mushroom soup
2 cloves garlic
3 bay leaves
water
salt
garlic/black pepper blend
Sprinkle roast generously with salt and garlic pepper blend. Put in crock pot. Put the remaining ingredients in crock pot (add water last, adding enough to cover the roast) and cook on low for 8 hours.
Tangy Beef Stew
Tangy Beef Stew – Erica McNicoll
1 lg onion cut into 1 inch pieces
1 lb boneless beef chuck cut into 1 inch cubes
1 Tbsp. ground ginger
¼ t. salt
3 med. Sz. Carrots 1 inch chunks
2 lg celery cut into 1” pieces
1 large beef bullion cube
2 cups water
2 Tbsp. red wine vinegar
¼ Cup raisins
¼ t. black pepper
2 Tbsp. cornstarch
Cooked Egg noodles (optional)
Layer onions, beef, ginger, salt, carrots, and velery in slow cooker. Add bullion cube, water, vinegar, and rasins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.
Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles if desired.
1 lg onion cut into 1 inch pieces
1 lb boneless beef chuck cut into 1 inch cubes
1 Tbsp. ground ginger
¼ t. salt
3 med. Sz. Carrots 1 inch chunks
2 lg celery cut into 1” pieces
1 large beef bullion cube
2 cups water
2 Tbsp. red wine vinegar
¼ Cup raisins
¼ t. black pepper
2 Tbsp. cornstarch
Cooked Egg noodles (optional)
Layer onions, beef, ginger, salt, carrots, and velery in slow cooker. Add bullion cube, water, vinegar, and rasins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.
Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles if desired.
Cugina Family Marinara
Cugina Family Marinara – Jen Pribaz
2 cans of tomatoes (Organic Muir Glen are the best!) -either diced or crushed
1 can of tomato paste and an equal amount of water
Olive oil (some people like "classico" versus extra virgin - I haven't decided) -a couple T's -?4
Basil, Parsley -(?palm-full of each)
Salt -(small palm-full)
Pepper
Garlic - 2 Cloves (either half and take out (optional) or mince and leave in - I leave it in)
1 t. of Sugar - to cut the acidity of the tomatoes
Put all ingredients in the crock pot and stir until paste blends. Set on high (with lid) for at least 4 hours or until thickened. At this point you can decide if it needs more oil, or spices. If the sauce tastes like "hot tomatoes" then you need to add accordingly. Set to low until dinner with lid cocked to let air out.
Optional: sauce generally comes out better when simmered with meat. My grandmother uses salt pork - not the healthiest choice.
2 cans of tomatoes (Organic Muir Glen are the best!) -either diced or crushed
1 can of tomato paste and an equal amount of water
Olive oil (some people like "classico" versus extra virgin - I haven't decided) -a couple T's -?4
Basil, Parsley -(?palm-full of each)
Salt -(small palm-full)
Pepper
Garlic - 2 Cloves (either half and take out (optional) or mince and leave in - I leave it in)
1 t. of Sugar - to cut the acidity of the tomatoes
Put all ingredients in the crock pot and stir until paste blends. Set on high (with lid) for at least 4 hours or until thickened. At this point you can decide if it needs more oil, or spices. If the sauce tastes like "hot tomatoes" then you need to add accordingly. Set to low until dinner with lid cocked to let air out.
Optional: sauce generally comes out better when simmered with meat. My grandmother uses salt pork - not the healthiest choice.
Rick’s Bayless Taco de Tinga
Rick’s Bayless Taco de Tinga – Jen Pribaz
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, cut into ½ cubes
2 pounds meat, into 1-inch pieces [skinless chicken thighs OR boneless pork shoulder OR boneless beef chuck]
One 28-ouce can diced tomatoes in juice (preferably fire-roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced ¼ inch thick
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion, sliced ¼ inch thick (optional)
Salt
4 ounces fresh Mexican chorizo sausage, casing removed (about ½ cup) (optional) (skip if using beef)
24 corn tortillas or tostadas
1 cup crumbled Mexican queso fresco or other fresh cheese
2 large avocados, pitted flesh scooped from the skin and cut into 1/2-inch pieces for serving
Spread the potatoes over the bottom of a slow cooker and top with the meat. In a large bowl, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion, and 1 ½ teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (The dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so.)
When you are ready to eat, fry the optional chorizo in a medium (8-inch) skillet until thoroughly done, about 4 minutes. Uncover the tinga and spoon off the fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces—right for wrapping in tortillas. (If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.) Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, fresh crumbled cheese and avocados for making soft tacos or serve on a tostada.
No Slow Cooker?
Lay the meat in a medium-large (4- to 6- quart; 10- to 12-inch-diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the tomato mixture, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until meat is completely tender. Complete dish as described.
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, cut into ½ cubes
2 pounds meat, into 1-inch pieces [skinless chicken thighs OR boneless pork shoulder OR boneless beef chuck]
One 28-ouce can diced tomatoes in juice (preferably fire-roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced ¼ inch thick
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion, sliced ¼ inch thick (optional)
Salt
4 ounces fresh Mexican chorizo sausage, casing removed (about ½ cup) (optional) (skip if using beef)
24 corn tortillas or tostadas
1 cup crumbled Mexican queso fresco or other fresh cheese
2 large avocados, pitted flesh scooped from the skin and cut into 1/2-inch pieces for serving
Spread the potatoes over the bottom of a slow cooker and top with the meat. In a large bowl, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion, and 1 ½ teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (The dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so.)
When you are ready to eat, fry the optional chorizo in a medium (8-inch) skillet until thoroughly done, about 4 minutes. Uncover the tinga and spoon off the fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces—right for wrapping in tortillas. (If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.) Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, fresh crumbled cheese and avocados for making soft tacos or serve on a tostada.
No Slow Cooker?
Lay the meat in a medium-large (4- to 6- quart; 10- to 12-inch-diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the tomato mixture, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until meat is completely tender. Complete dish as described.
Sweet & Sour Hawaiian Chicken
Sweet & Sour Hawaiian Chicken – Sharon Anderson
This recipe was originally handed down from my 97 years young grandmother. She would serve it every year at her Christmas luncheon she hosted for the “gals only”. I have adapted it into a crock pot recipe. It can also be cooked in the oven at 350 degrees for 1 hour. Serve with brown or white steamed rice.
Skinless chicken breasts, thighs and legs. (as many as you like.)
1-2 cans of sweet and sour sauce with pineapple
1 large red bell pepper chopped
1 large green bell pepper chopped
Place skinless chicken in a crock-pot that has been sprayed with Pam. Pour the sauce over the chicken. Sprinkle the chicken with the chopped bell peppers. Place on low and cook for approximately 6-8 hours.
When serving, spoon the sauce from the crock-pot on top of each piece of chicken and serve with steamed rice. Yummy!
This recipe was originally handed down from my 97 years young grandmother. She would serve it every year at her Christmas luncheon she hosted for the “gals only”. I have adapted it into a crock pot recipe. It can also be cooked in the oven at 350 degrees for 1 hour. Serve with brown or white steamed rice.
Skinless chicken breasts, thighs and legs. (as many as you like.)
1-2 cans of sweet and sour sauce with pineapple
1 large red bell pepper chopped
1 large green bell pepper chopped
Place skinless chicken in a crock-pot that has been sprayed with Pam. Pour the sauce over the chicken. Sprinkle the chicken with the chopped bell peppers. Place on low and cook for approximately 6-8 hours.
When serving, spoon the sauce from the crock-pot on top of each piece of chicken and serve with steamed rice. Yummy!
Mexican Crock Pot Chicken
Mexican Crock Pot Chicken – Casey Wallace
4-6 pieces skinless, boneless chicken breasts (OK if frozen)
1 can Rotel chilies
1 packet of taco seasoning
Place chicken in crock pot. In a small bowl, mix Rotel (don't drain) with taco seasoning.
Pour on top of chicken and cook on high for 4-6 hours.
With your choice of added toppings (I recommend shredded cheese, lettuce and sour cream), serve in tortillas, or on top of lettuce for a tasty taco salad, or on top of tortilla chips for some delicious nachos!
4-6 pieces skinless, boneless chicken breasts (OK if frozen)
1 can Rotel chilies
1 packet of taco seasoning
Place chicken in crock pot. In a small bowl, mix Rotel (don't drain) with taco seasoning.
Pour on top of chicken and cook on high for 4-6 hours.
With your choice of added toppings (I recommend shredded cheese, lettuce and sour cream), serve in tortillas, or on top of lettuce for a tasty taco salad, or on top of tortilla chips for some delicious nachos!
Round Eye Roast
Round Eye Roast – Erika Cuevas
1 eye round roast (size depends on your need for your family)
1 can sliced mushrooms
1 onion
1 envelope of Lipton Beefy Onion soup
4-5 potatoes (again, number depends on family size)
1-2 cups baby carrots
Season roast with garlic salt and pepper. Place roast , peeled potatoes, carrots, mushrooms and sliced onion in crock pot.
Empty contents of Lipton Beefy Onion soup packet into crock pot. Cook on low all day or if cooking for less time cook on high.
Once roast is cooked, remove from crock pot and cut into thin slices with electric knife. Place roast slices back in crock pot. Let sit for 15-20 minutes or until ready to serve.
1 eye round roast (size depends on your need for your family)
1 can sliced mushrooms
1 onion
1 envelope of Lipton Beefy Onion soup
4-5 potatoes (again, number depends on family size)
1-2 cups baby carrots
Season roast with garlic salt and pepper. Place roast , peeled potatoes, carrots, mushrooms and sliced onion in crock pot.
Empty contents of Lipton Beefy Onion soup packet into crock pot. Cook on low all day or if cooking for less time cook on high.
Once roast is cooked, remove from crock pot and cut into thin slices with electric knife. Place roast slices back in crock pot. Let sit for 15-20 minutes or until ready to serve.
Vegetable Lentil Soup
Vegetable Lentil Soup – Allie Whalen
1 can (14 1/2 oz) vegetable broth
1 can (14 1/2 oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
1/2 cup thinly sliced carrots
1/2 cup lentils (any variety), rinsed and sorted
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 T chopped fresh basil
1/2 cup croutons or shredded cheese (optional)
Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock pot; mix well.
Cover; cook on LOW 8 hours or on HIGH 4 hours, or until lentils and vegetables are tender.
Ladle into bowls. Sprinkle on basil and croutons, if desired.
1 can (14 1/2 oz) vegetable broth
1 can (14 1/2 oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
1/2 cup thinly sliced carrots
1/2 cup lentils (any variety), rinsed and sorted
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 T chopped fresh basil
1/2 cup croutons or shredded cheese (optional)
Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock pot; mix well.
Cover; cook on LOW 8 hours or on HIGH 4 hours, or until lentils and vegetables are tender.
Ladle into bowls. Sprinkle on basil and croutons, if desired.
Tuesday, October 7, 2008
Chicken Soup (crockpot)
Chicken Soup Recipe
by: cdkitchen.com
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
Serves/Makes: 8
Ingredients:
3 pounds cubed chicken breast
4 cups chicken broth
4 cups water
4 cloves garlic, diced
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried marjoram or basil
1 teaspoon dried, chopped bay leaves
6 ounces noodles
Cooking spray
Directions:
Spray skillet with cooking spray. Brown garlic, onion and chicken briefly. Place in crockpot. Add all other ingredients except noodles to crockpot. Cover and cook on LOW for 5 to 6 hours. Add the noodles. Cook on HIGH for 1/2-hour, or until noodles are cooked.
Note: You can also cook the noodles separately and just add them to the crockpot right before you are ready to serve the soup.
by: cdkitchen.com
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
Serves/Makes: 8
Ingredients:
3 pounds cubed chicken breast
4 cups chicken broth
4 cups water
4 cloves garlic, diced
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried marjoram or basil
1 teaspoon dried, chopped bay leaves
6 ounces noodles
Cooking spray
Directions:
Spray skillet with cooking spray. Brown garlic, onion and chicken briefly. Place in crockpot. Add all other ingredients except noodles to crockpot. Cover and cook on LOW for 5 to 6 hours. Add the noodles. Cook on HIGH for 1/2-hour, or until noodles are cooked.
Note: You can also cook the noodles separately and just add them to the crockpot right before you are ready to serve the soup.
Thursday, October 2, 2008
Taco Chowder (crockpot)
Taco Chowder Recipe
by: cdkitchen.com
Serves/Makes: 13
Ingredients:
1 pound ground beef
1 package (1 1/4 oz. size) taco seasoning
1 can (28 oz. size) diced tomatoes, not drained
2 cans (16 oz. size) fat-free refried beans
1 can (14 1/2 oz. size) fat-free beef broth
1 can (15 oz. size) light red kidney beans, not drained
1 can (15 1/4 oz. size) whole kernel golden sweet corn, not drained
Directions:
Spray crock pot with nonfat cooking spray.
In crock pot, mix together the ground beef, taco seasoning, tomatoes, refried beans, beef broth, kidney beans, and corn.
Cover and cook on high for 4 to 5 hour or on low for 8 to 10 hours.
Sprinkle chowder lightly with fat-free cheddar cheese or crushed baked tortilla chips.
by: cdkitchen.com
Serves/Makes: 13
Ingredients:
1 pound ground beef
1 package (1 1/4 oz. size) taco seasoning
1 can (28 oz. size) diced tomatoes, not drained
2 cans (16 oz. size) fat-free refried beans
1 can (14 1/2 oz. size) fat-free beef broth
1 can (15 oz. size) light red kidney beans, not drained
1 can (15 1/4 oz. size) whole kernel golden sweet corn, not drained
Directions:
Spray crock pot with nonfat cooking spray.
In crock pot, mix together the ground beef, taco seasoning, tomatoes, refried beans, beef broth, kidney beans, and corn.
Cover and cook on high for 4 to 5 hour or on low for 8 to 10 hours.
Sprinkle chowder lightly with fat-free cheddar cheese or crushed baked tortilla chips.
Slow Cooker Vegetable Minestrone
Slow Cooker Vegetable Minestrone
by: Betty Crocker
Prep Time:15 min
Start to Finish:8 hr 35 min
Makes:12 servings
4 cups vegetable broth or Progresso® chicken broth (from 32-oz carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 ounces)
2 garlic cloves, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired
1. Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)
by: Betty Crocker
Prep Time:15 min
Start to Finish:8 hr 35 min
Makes:12 servings
4 cups vegetable broth or Progresso® chicken broth (from 32-oz carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 ounces)
2 garlic cloves, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired
1. Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)
Thursday, September 18, 2008
Chocolate Chip-Banana Muffins
Chocolate Chip-Banana Muffins
by: Betty Crocker
Prep Time:10 min
Start to Finish:25 min
Makes:12 muffins
1 egg
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3. Bake about 15 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Use 14 medium muffin cups. Decrease sugar to 1/4 cup.
Nutrition Information
1 Serving: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 11g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:10 min
Start to Finish:25 min
Makes:12 muffins
1 egg
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3. Bake about 15 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Use 14 medium muffin cups. Decrease sugar to 1/4 cup.
Nutrition Information
1 Serving: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 11g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Thursday, August 14, 2008
Strawberry Cheesecake Pie
Strawberry Cheesecake Pie
by: Taste of Home
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted
1 tablespoon sugar
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
Directions:
In a bowl, combine the strawberries, almonds and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set. Yield: 8 servings.
Nutrition Facts
One serving:(prepared with a reduced-fat graham cracker crust, fat-free cream cheese, fat-free milk and sugar-free pudding mix)
Calories: 189
Fat:6 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:311 mg
Carbohydrate:25 g
Fiber:1 g
Protein:9 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.
by: Taste of Home
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted
1 tablespoon sugar
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
Directions:
In a bowl, combine the strawberries, almonds and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set. Yield: 8 servings.
Nutrition Facts
One serving:(prepared with a reduced-fat graham cracker crust, fat-free cream cheese, fat-free milk and sugar-free pudding mix)
Calories: 189
Fat:6 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:311 mg
Carbohydrate:25 g
Fiber:1 g
Protein:9 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.
Tuesday, August 12, 2008
Zucchini Appetizers
Zucchini Appetizers
by: Betty Crocker
Prep Time:15 min
Start to Finish:40 min
Makes:4 dozen appetizers
3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten
1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.
High Altitude (3500-6500 ft) Heat oven to 375ºF.
Nutrition Information
1 Serving: Calories 40 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 100 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 0% Exchanges: 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:15 min
Start to Finish:40 min
Makes:4 dozen appetizers
3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten
1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.
High Altitude (3500-6500 ft) Heat oven to 375ºF.
Nutrition Information
1 Serving: Calories 40 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 100 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 0% Exchanges: 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, August 8, 2008
Spinach-Stuffed Shells
Spinach-Stuffed Shells
by: Taste of Home
Here’s a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It’s easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 25 min.
Ingredients:
15 uncooked jumbo pasta shells
1 envelope white sauce mix
1 cup (8 ounces) 4% cottage cheese
1/2 cup shredded mozzarella cheese
1 egg white
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon shredded Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside.
In a small bowl, combine the cottage cheese, mozzarella, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11-in. x 7-in. x 2-in. baking dish.
Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce. Cover and bake at 375° for 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.
***I made this recipe and added a half a can of artichoke hearts to the spinach mixture.....it was really tasty!
by: Taste of Home
Here’s a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It’s easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 25 min.
Ingredients:
15 uncooked jumbo pasta shells
1 envelope white sauce mix
1 cup (8 ounces) 4% cottage cheese
1/2 cup shredded mozzarella cheese
1 egg white
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon shredded Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside.
In a small bowl, combine the cottage cheese, mozzarella, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11-in. x 7-in. x 2-in. baking dish.
Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce. Cover and bake at 375° for 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.
***I made this recipe and added a half a can of artichoke hearts to the spinach mixture.....it was really tasty!
Basil Pork Chops
Basil Pork Chops
by: Taste of Home
These tender, glazed chops sent in by Lisa Gilliland of Fort Collins, Colorado, get great flavor from a little brown sugar, chili powder and dried basil. The fast-cooking entree is sure to make a regular appearance at your dinner table.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons vegetable oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
Directions:
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear. Yield: 4 servings.
Nutrition Facts
One serving:(1 each)
Calories: 152
Fat:8 g
Saturated Fat:1 g
Cholesterol:14 mg
Sodium:312 mg
Carbohydrate:14 g
Fiber:0 g
Protein:6 g
by: Taste of Home
These tender, glazed chops sent in by Lisa Gilliland of Fort Collins, Colorado, get great flavor from a little brown sugar, chili powder and dried basil. The fast-cooking entree is sure to make a regular appearance at your dinner table.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons vegetable oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
Directions:
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear. Yield: 4 servings.
Nutrition Facts
One serving:(1 each)
Calories: 152
Fat:8 g
Saturated Fat:1 g
Cholesterol:14 mg
Sodium:312 mg
Carbohydrate:14 g
Fiber:0 g
Protein:6 g
Thursday, August 7, 2008
Strawberry Raspberry Trifle
Strawberry Raspberry Trifle
by: Taste of Home
A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. "It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest," she notes from her home in Jefferson.
SERVINGS: 14
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 whole strawberries, quartered
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving. Yield: 14 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 170
Fat:3 g
Saturated Fat:2 g
Cholesterol:1 mg
Sodium:289 mg
Carbohydrate:32 g
Fiber:3 g
Protein:4 g
Diabetic Exchange:1 starch, 1 fruit.
by: Taste of Home
A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. "It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest," she notes from her home in Jefferson.
SERVINGS: 14
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 whole strawberries, quartered
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving. Yield: 14 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 170
Fat:3 g
Saturated Fat:2 g
Cholesterol:1 mg
Sodium:289 mg
Carbohydrate:32 g
Fiber:3 g
Protein:4 g
Diabetic Exchange:1 starch, 1 fruit.
Wednesday, July 23, 2008
Tuesday, July 22, 2008
Zucchini Bars
Zucchini Bars
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 40 min
Makes:24 bars
2/3 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 cup Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup shredded zucchini, drained
1/2 cup chopped nuts
Spice Frosting
3/4 cup powdered sugar
1 tablespoon butter or margarine, softened
1/8 teaspoon ground cloves
3 to 4 teaspoons milk
1. Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
2. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.
Nutrition Information
1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 75 mg; Total Carbohydrate 14 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Simplify
In a hurry? Pick up a container of Betty Crocker® cream cheese ready-to-spread frosting rather than preparing the spice frosting. It's delicious and so quick!
Variation
Turn these fall favorites into Christmas bars! Sprinkle with red and green decorator sugar, and add 1/2 cup chopped dried cranberries to the recipe.
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 40 min
Makes:24 bars
2/3 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 cup Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup shredded zucchini, drained
1/2 cup chopped nuts
Spice Frosting
3/4 cup powdered sugar
1 tablespoon butter or margarine, softened
1/8 teaspoon ground cloves
3 to 4 teaspoons milk
1. Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
2. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.
Nutrition Information
1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 75 mg; Total Carbohydrate 14 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Simplify
In a hurry? Pick up a container of Betty Crocker® cream cheese ready-to-spread frosting rather than preparing the spice frosting. It's delicious and so quick!
Variation
Turn these fall favorites into Christmas bars! Sprinkle with red and green decorator sugar, and add 1/2 cup chopped dried cranberries to the recipe.
Sunday, July 20, 2008
Raspberry-Lemon Fruit Dip
Raspberry-Lemon Fruit Dip
by: Betty Crocker
One great taste with only three ingredients can lighten up offerings for either an appetizer or dessert buffet.
Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (1 tablespoon dip and 3 fruit pieces each)
1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries
1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.
High Altitude (3500-6500 ft) No changes.
Nutrition Information
1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 30 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 20 %; Calcium 2 %; Iron 0% Exchanges: 1/2 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
One great taste with only three ingredients can lighten up offerings for either an appetizer or dessert buffet.
Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (1 tablespoon dip and 3 fruit pieces each)
1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries
1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.
High Altitude (3500-6500 ft) No changes.
Nutrition Information
1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 30 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 20 %; Calcium 2 %; Iron 0% Exchanges: 1/2 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, July 18, 2008
Chicken Florentine Casserole
Chicken Florentine Casserole
by: Renee Hill
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bites, I prefer to use real bacon that I break up
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
by: Renee Hill
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bites, I prefer to use real bacon that I break up
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Sunday, July 13, 2008
Loose Meat on a Bun, Restaurant Style (dairy free)
Loose Meat on a Bun, Restaurant Style
SUBMITTED BY: ROBINROCKINGBIRD
allrecipes.com
"This is how they make loose meat sandwiches in the restaurants. They are always moist and savory."
PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr 15 Min
3 pounds ground beef or sirloin
1/4 cup minced onion
3 tablespoons Worcestershire sauce
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12 hamburger buns, split
DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.
SUBMITTED BY: ROBINROCKINGBIRD
allrecipes.com
"This is how they make loose meat sandwiches in the restaurants. They are always moist and savory."
PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr 15 Min
3 pounds ground beef or sirloin
1/4 cup minced onion
3 tablespoons Worcestershire sauce
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12 hamburger buns, split
DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.
Saturday, July 12, 2008
So-Easy Lemon Bars
So-Easy Lemon Bars
by: Pillsbury
Prep Time: 15 Min
Total Time: 1 Hr 35 Min
Makes: 36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar
DIRECTIONS
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.
by: Pillsbury
Prep Time: 15 Min
Total Time: 1 Hr 35 Min
Makes: 36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar
DIRECTIONS
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.
Friday, July 11, 2008
Mac-N-Cheese Deluxe
Mac-N-Cheese Deluxe
by: Deanne Hoff
2 cups elbow macaroni
2 cups small curd cottage cheese
1 cup sour cream
1 slightly beaten egg
¾ tsp salt
Dash pepper
8 oz cheddar cheese (I use almost 3 cups)
Cook mac, drain, mix all ingredients, 9 x 13 casserole dish, bake @ 350 degrees for 40-45 minutes.
I top with extra grated cheese
**My modifications: I also add garlic and onion powder and I use 2 cups of sour cream. The only other change I make is that I mix all of the cheese into the pasta instead of saving some for the top. :)
by: Deanne Hoff
2 cups elbow macaroni
2 cups small curd cottage cheese
1 cup sour cream
1 slightly beaten egg
¾ tsp salt
Dash pepper
8 oz cheddar cheese (I use almost 3 cups)
Cook mac, drain, mix all ingredients, 9 x 13 casserole dish, bake @ 350 degrees for 40-45 minutes.
I top with extra grated cheese
**My modifications: I also add garlic and onion powder and I use 2 cups of sour cream. The only other change I make is that I mix all of the cheese into the pasta instead of saving some for the top. :)
Friday, July 4, 2008
Patriotic Gelatin Salad
Patriotic Gelatin Salad
from: Taste of Home
Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Columbus, Ohio
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract
Directions:
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.
Yield: 16 servings.
Nutrition Facts
One serving:1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream)
Calories: 69
Fat:3 g
Saturated Fat:2 g
Cholesterol:11 mg
Sodium:84 mg
Carbohydrate:5 g
Fiber:0 g
Protein:5 g
Diabetic Exchange:1/2 starch, 1/2 fat.
from: Taste of Home
Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. —Sue Gronholz, Columbus, Ohio
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract
Directions:
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.
Yield: 16 servings.
Nutrition Facts
One serving:1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream)
Calories: 69
Fat:3 g
Saturated Fat:2 g
Cholesterol:11 mg
Sodium:84 mg
Carbohydrate:5 g
Fiber:0 g
Protein:5 g
Diabetic Exchange:1/2 starch, 1/2 fat.
Wednesday, July 2, 2008
Patriotic Taco Salad
Patriotic Taco Salad
from: Taste of Home's Holiday & Celebrations Cookbook
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 20 min.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings. *Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
from: Taste of Home's Holiday & Celebrations Cookbook
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 20 min.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings. *Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
Bananas Foster (crockpot)
Bananas Foster Recipe
Submitted by: katesrecipes
by: cdkitchen.com
Serves/Makes: 4
Ingredients:
4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut
Directions:
Layer sliced bananas in the bottom of a slow cooker. Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.
Submitted by: katesrecipes
by: cdkitchen.com
Serves/Makes: 4
Ingredients:
4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut
Directions:
Layer sliced bananas in the bottom of a slow cooker. Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.
Tuesday, July 1, 2008
Dilled Pot Roast (crockpot)
Dilled Pot Roast Recipe
Submitted by: Kandi, Mississippi , USA
by:cdkitchen.com
Serves/Makes: 6
Ingredients:
3 1/2 pounds beef pot roast
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried dill weed, divided
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 cup dairy sour cream
Directions:
Sprinkle both sides of meat with salt, pepper, and half of the dill weed. Place in slow cooking pot. Add water and vinegar.
Cover and cook on low 7 to 9 hours or until tender.
Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in remaining dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.
Submitted by: Kandi, Mississippi , USA
by:cdkitchen.com
Serves/Makes: 6
Ingredients:
3 1/2 pounds beef pot roast
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried dill weed, divided
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 cup dairy sour cream
Directions:
Sprinkle both sides of meat with salt, pepper, and half of the dill weed. Place in slow cooking pot. Add water and vinegar.
Cover and cook on low 7 to 9 hours or until tender.
Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in remaining dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.
Patriotic and Therapeutic Strawberry Preserves (crockpot)
Patriotic and Therapeutic Strawberry Preserves Recipe
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
by:cdkitchen.com
Ingredients:
1 1/2 quart red, ripe strawberries
5 cups sugar
1/3 cup lemon juice
Directions:
Wash and remove stems from strawberries. Place in crockpot. Stir in sugar and lemon juice. Cover and cook on HIGH for 2 1/2 hours, stirring twice.
Uncover, and cook additional 2 hours, or until preserves have thickened. Stir occasionally. Store preserves in sealed container in refrigerator for up to 2 weeks, or in freezer for up to 2 months.
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
by:cdkitchen.com
Ingredients:
1 1/2 quart red, ripe strawberries
5 cups sugar
1/3 cup lemon juice
Directions:
Wash and remove stems from strawberries. Place in crockpot. Stir in sugar and lemon juice. Cover and cook on HIGH for 2 1/2 hours, stirring twice.
Uncover, and cook additional 2 hours, or until preserves have thickened. Stir occasionally. Store preserves in sealed container in refrigerator for up to 2 weeks, or in freezer for up to 2 months.
Red, White and Blue Shortcake Stars
Red, White and Blue Shortcake Stars
Celebrate with strawberry, blueberry and whipped cream shortcakes, family fun for patriotic holidays or any occasion.
by: Betty Crocker
Prep Time:15 min
Start to Finish:1 hr 25 min
Makes:12 servings
1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3 cups Original Bisquick® mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar
1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.
Nutrition Information
1 Serving: Calories 460 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 750 mg; Total Carbohydrate 72 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 84 %; Calcium 12 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours.
Substitution
Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!
Success
Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning.
Celebrate with strawberry, blueberry and whipped cream shortcakes, family fun for patriotic holidays or any occasion.
by: Betty Crocker
Prep Time:15 min
Start to Finish:1 hr 25 min
Makes:12 servings
1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3 cups Original Bisquick® mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar
1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.
Nutrition Information
1 Serving: Calories 460 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 750 mg; Total Carbohydrate 72 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 84 %; Calcium 12 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours.
Substitution
Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!
Success
Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning.
Red, White and Blue Cookies
Red, White and Blue Cookies
Show your colors rolled up in an easy buttery cookie.
by: Betty Crocker
Prep Time:1 hr 10 min
Start to Finish:2 hr 20 min
Makes:6 dozen cookies
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups Gold Medal® all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars
1. Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2. Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3. Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Information
1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 20 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Show your colors rolled up in an easy buttery cookie.
by: Betty Crocker
Prep Time:1 hr 10 min
Start to Finish:2 hr 20 min
Makes:6 dozen cookies
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups Gold Medal® all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars
1. Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2. Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3. Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Information
1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 20 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Stars and Stripes Cake
Stars and Stripes Cake
Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together.
by: Betty Crocker
Prep Time:10 min
Start to Finish:2 hr
Makes:12 servings
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Nutrition Information
1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g, Trans Fat 4g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together.
by: Betty Crocker
Prep Time:10 min
Start to Finish:2 hr
Makes:12 servings
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Nutrition Information
1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g, Trans Fat 4g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
4th of July Trifle
4th of July Trifle
by: Julia Jezowski
Ingredients:
Vanilla Pudding (you can use instant)
Whipping Cream (whipped)
ANgel Food Cake (broken into pieces)
strawberries (cut up)
blueberries
Directions:
You will layer these ingredients into the clear class bowl. First put a layer of angel food cake, after that leayer some vanilla pudding, then comes strawberries. Next put more angel food cake, then vanilla pudding, and then blueberries. Repeat until you reach the top! For your last layer put the angel food cake, then whipped cream and on the top, we usually make a flag with the strawberries and blueberries. It is a family favorite!
by: Julia Jezowski
Ingredients:
Vanilla Pudding (you can use instant)
Whipping Cream (whipped)
ANgel Food Cake (broken into pieces)
strawberries (cut up)
blueberries
Directions:
You will layer these ingredients into the clear class bowl. First put a layer of angel food cake, after that leayer some vanilla pudding, then comes strawberries. Next put more angel food cake, then vanilla pudding, and then blueberries. Repeat until you reach the top! For your last layer put the angel food cake, then whipped cream and on the top, we usually make a flag with the strawberries and blueberries. It is a family favorite!
Easy Flag Cake
Easy Flag Cake
from: Rebecca McGuigan
2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping
Serves 12
Mix up and bake your favorite cake mix or recipe. Let cool.
Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.
from: Rebecca McGuigan
2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping
Serves 12
Mix up and bake your favorite cake mix or recipe. Let cool.
Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.
Monday, June 30, 2008
Watermelon Lemonade with Kiwifruit Splash
Watermelon Lemonade with Kiwifruit Splash
Want to wow friends with a non-alcoholic beverage? Here's one that will do just that!
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 10 min
Makes:12 servings (1 cup each)
4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water
1. Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2. Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.
Nutrition Information
1 Serving: Calories 190 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars ncg); Protein 1g Percent Daily Value*: Vitamin A 12%; Vitamin C 78%; Calcium 2%; Iron 4% Exchanges: 3 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead
Blend the watermelon the day before and store in the fridge.
Special Touch
Garnish each drink with a slice of watermelon and kiwifruit. If you like, moisten rims of the glasses and dip in coarse sugar crystals, then fill with watermelon lemonade.
Success
Don't worry if you find a few seeds in your watermelon. Seedless watermelons actually do have a few seeds; however, they are usually small and edible and will be virtually undetectable by the time you blend the mixture.
Want to wow friends with a non-alcoholic beverage? Here's one that will do just that!
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 10 min
Makes:12 servings (1 cup each)
4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water
1. Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2. Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.
Nutrition Information
1 Serving: Calories 190 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars ncg); Protein 1g Percent Daily Value*: Vitamin A 12%; Vitamin C 78%; Calcium 2%; Iron 4% Exchanges: 3 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead
Blend the watermelon the day before and store in the fridge.
Special Touch
Garnish each drink with a slice of watermelon and kiwifruit. If you like, moisten rims of the glasses and dip in coarse sugar crystals, then fill with watermelon lemonade.
Success
Don't worry if you find a few seeds in your watermelon. Seedless watermelons actually do have a few seeds; however, they are usually small and edible and will be virtually undetectable by the time you blend the mixture.
Pesto and Feta Quiche
Pesto and Feta Quiche
by: Renee Hill
Pre-heat oven to 400
1 uncooked pie crust, store bought or homemade
1/2 cup diced mushrooms
4 tablespoons pesto
5 heaping tablespoons feta crumbles
3 eggs
1/2 cup half and half
1 tablespoon flour
salt and pepper to taste
Saute mushrooms in olive oil with a little bit of garlic, set aside
Place pie crust in pie pan
spread pesto on the crust then sprinkle with feta cheese
in separate bowl mix eggs, half and half, flour, and salt and pepper, add mushrooms last.
Pour egg mixture over crust
Place in oven and bake for 30 minutes or until done
by: Renee Hill
Pre-heat oven to 400
1 uncooked pie crust, store bought or homemade
1/2 cup diced mushrooms
4 tablespoons pesto
5 heaping tablespoons feta crumbles
3 eggs
1/2 cup half and half
1 tablespoon flour
salt and pepper to taste
Saute mushrooms in olive oil with a little bit of garlic, set aside
Place pie crust in pie pan
spread pesto on the crust then sprinkle with feta cheese
in separate bowl mix eggs, half and half, flour, and salt and pepper, add mushrooms last.
Pour egg mixture over crust
Place in oven and bake for 30 minutes or until done
Tuesday, June 24, 2008
Spinach, Chicken And Wild Rice Soup (crockpot)
Spinach, Chicken And Wild Rice Soup Recipe
Submitted by: mary-beth
by: cdkitchen.com
Serves/Makes: 6
Ingredients:
3 cups water
1 can (14 ounce size) reduced-sodium chicken broth
1 can (10 3/4 ounce size) condensed cream of chicken soup
2/3 cup uncooked wild rice - rinsed and drained
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach
Directions:
In a 3 1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme and pepper.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
To serve, stir in chicken and spinach.
Calories 216; Fat 4g; Fiber 2g; Cholesterol 64mg; Sodium 397mg; Carbohydrate 19g; Protein 26g.
Submitted by: mary-beth
by: cdkitchen.com
Serves/Makes: 6
Ingredients:
3 cups water
1 can (14 ounce size) reduced-sodium chicken broth
1 can (10 3/4 ounce size) condensed cream of chicken soup
2/3 cup uncooked wild rice - rinsed and drained
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach
Directions:
In a 3 1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme and pepper.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
To serve, stir in chicken and spinach.
Calories 216; Fat 4g; Fiber 2g; Cholesterol 64mg; Sodium 397mg; Carbohydrate 19g; Protein 26g.
Wednesday, June 18, 2008
Potato Chowder (crockpot)
Potato Chowder Recipe
Submitted by: wings4Christ
by: cdkitchen.com
Serves/Makes: 8
Ingredients:
2 cups potatoes -- cut into 1/2-inch cubes
1 large carrot -- diced
1 cup chopped leek -- white part only
1 clove garlic -- minced
4 cups chicken broth
1/2 cup pearl barley
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 ounces Canadian bacon -- cut in 1/4" pieces
1/2 cup evaporated skim milk
1/4 cup fat free half-and-half
Directions:
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon.
Cover and cook on LOW for 6 hours or until vegetables and barley are tender.
Stir in evaporated milk and half and half; heat through, uncovered, about 10 minutes.
Submitted by: wings4Christ
by: cdkitchen.com
Serves/Makes: 8
Ingredients:
2 cups potatoes -- cut into 1/2-inch cubes
1 large carrot -- diced
1 cup chopped leek -- white part only
1 clove garlic -- minced
4 cups chicken broth
1/2 cup pearl barley
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 ounces Canadian bacon -- cut in 1/4" pieces
1/2 cup evaporated skim milk
1/4 cup fat free half-and-half
Directions:
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon.
Cover and cook on LOW for 6 hours or until vegetables and barley are tender.
Stir in evaporated milk and half and half; heat through, uncovered, about 10 minutes.
Tuesday, June 17, 2008
Favorite Barbecue Chicken
Favorite Barbecue Chicken
SUBMITTED BY: Amanda Anne
by: allrecipes.com
"A not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs."
PREP TIME 5 Min
COOK TIME 35 Min
READY IN 40 Min
Original recipe yield: 2 servings
INGREDIENTS
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
DIRECTIONS
Preheat grill for medium-high heat.
Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
SUBMITTED BY: Amanda Anne
by: allrecipes.com
"A not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs."
PREP TIME 5 Min
COOK TIME 35 Min
READY IN 40 Min
Original recipe yield: 2 servings
INGREDIENTS
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
DIRECTIONS
Preheat grill for medium-high heat.
Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Friday, June 13, 2008
Mexican Chicken Stew (crockpot)
Mexican Chicken Stew Recipe
Submitted by: Shiloh, Washington USA
cdkitchen.com
Serves/Makes: 4
Ingredients:
3 boneless chicken creasts, cut tnto 1" cubes
1 onion, coarsely chopped
1 green bell peppers, coarsely chopped
2 cups zucchini, thickly sliced
1 1/2 cup plum tomatoes, chopped
1/2 cup frozen corn
1 can low sodium chicken broth
1 tablespoon chili powder
1/2 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon garlic powder
Directions:
Place onion in the bottom of a crockpot. Cover with chicken and then vegetables.
Stir spices into broth and pour over.
Cook on low 8-10 hours or on high 4-5 hours.
Submitted by: Shiloh, Washington USA
cdkitchen.com
Serves/Makes: 4
Ingredients:
3 boneless chicken creasts, cut tnto 1" cubes
1 onion, coarsely chopped
1 green bell peppers, coarsely chopped
2 cups zucchini, thickly sliced
1 1/2 cup plum tomatoes, chopped
1/2 cup frozen corn
1 can low sodium chicken broth
1 tablespoon chili powder
1/2 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon garlic powder
Directions:
Place onion in the bottom of a crockpot. Cover with chicken and then vegetables.
Stir spices into broth and pour over.
Cook on low 8-10 hours or on high 4-5 hours.
Thursday, June 12, 2008
Mixed Bean Chili (crockpot)
Mixed Bean Chili Recipe
Submitted by: granny2
cdkitchen.com
Serves/Makes: 6
Ingredients:
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning
1 jar salsa
10 ounces frozen corn
1 sweet potato, cubed
Directions:
Dump it all in the crockpot and cook on low for 6-8 hours.
Submitted by: granny2
cdkitchen.com
Serves/Makes: 6
Ingredients:
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning
1 jar salsa
10 ounces frozen corn
1 sweet potato, cubed
Directions:
Dump it all in the crockpot and cook on low for 6-8 hours.
Tuesday, June 10, 2008
Fabulous Turkey Breast (crockpot)
Fabulous Turkey Breast Recipe
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
CDKitchen .com
Serves/Makes: 4
Ingredients:
1 boneless turkey breast (2-4 pound size)
1 tablespoon olive oil
2 teaspoons freshly ground pepper
2 teaspoons salt
2 teaspoons rosemary
2 teaspoons garlic powder
2 teaspoons chili powder
2 medium potatoes, thinly sliced
2 cups broccoli florets
Directions:
Mix all spices. Rub turkey breast with olive oil. Using hands, rub spices onto turkey breast. Place sliced potatoes into crockpot. Place turkey breast on top of potatoes. Place broccoli on top of potatoes and turkey breast. Cook on HIGH for 4-5 hours.
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
CDKitchen .com
Serves/Makes: 4
Ingredients:
1 boneless turkey breast (2-4 pound size)
1 tablespoon olive oil
2 teaspoons freshly ground pepper
2 teaspoons salt
2 teaspoons rosemary
2 teaspoons garlic powder
2 teaspoons chili powder
2 medium potatoes, thinly sliced
2 cups broccoli florets
Directions:
Mix all spices. Rub turkey breast with olive oil. Using hands, rub spices onto turkey breast. Place sliced potatoes into crockpot. Place turkey breast on top of potatoes. Place broccoli on top of potatoes and turkey breast. Cook on HIGH for 4-5 hours.
Monday, June 2, 2008
Fresh Fruit Tart
Fresh Fruit Tart
by: Betty Crocker
Prep Time:25 min
Start to Finish:1 hr 15 min
Makes:12 servings
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 18 minutes.
Nutrition Information
1 Serving: Calories 360 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 490mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 4
by: Betty Crocker
Prep Time:25 min
Start to Finish:1 hr 15 min
Makes:12 servings
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 18 minutes.
Nutrition Information
1 Serving: Calories 360 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 490mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 4
Sunday, June 1, 2008
Minestrone Macaroni
Minestrone Macaroni Recipe
Submitted by: Devorah, Minnesota , USA
(cdkitchen.com)
Serves/Makes: 12
Ingredients:
1 pound ground beef, cooked
2 cans (14 1/2 oz. size) Italian diced tomatoes, not drained
2 1/4 cups low sodium beef broth
1 1/2 cup uncooked elbow macaroni
1 can (16 oz. size) kidney beans, rinsed and drained
1 can (15 oz. size) garbanzo beans, rinsed and drained
1 can (14 1/2 oz. size) cut green beans, drained
Directions:
Spray a crock pot with nonfat cooking spray. In cooker mix together the COOKED beef, tomatoes and beef broth. Cover and cook on high for 1 1/2 hours.
Add the macaroni and cook until tender (15 to 20 minutes). Stir in all the beans and heat through.
Submitted by: Devorah, Minnesota , USA
(cdkitchen.com)
Serves/Makes: 12
Ingredients:
1 pound ground beef, cooked
2 cans (14 1/2 oz. size) Italian diced tomatoes, not drained
2 1/4 cups low sodium beef broth
1 1/2 cup uncooked elbow macaroni
1 can (16 oz. size) kidney beans, rinsed and drained
1 can (15 oz. size) garbanzo beans, rinsed and drained
1 can (14 1/2 oz. size) cut green beans, drained
Directions:
Spray a crock pot with nonfat cooking spray. In cooker mix together the COOKED beef, tomatoes and beef broth. Cover and cook on high for 1 1/2 hours.
Add the macaroni and cook until tender (15 to 20 minutes). Stir in all the beans and heat through.
Friday, May 30, 2008
Easy Chicken Santa Fe (crockpot)
Easy Chicken Santa Fe Recipe
Submitted by: bakinglover
(cdkitchen.com)
Serves/Makes: 8
Ingredients:
2 cans (15 ounce size) black beans
1 can (15 ounce size) corn
1 cup thick & chunky salsa
1 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon salt
6 skinless boneless chicken breasts
8 ounces nonfat cream cheese
1 cup fat-free cheddar cheese
hot cooked rice
Directions:
In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salsa. Mix cumin through salt together in a small bowl; rub into chicken. Place seasoned chicken breasts on top of corn/bean mixture in slow cooker. Pour remaining salsa over chicken.
Cover and cook on high heat setting 2 1/2-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.
Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over hot rice. Top with shredded cheese.
Submitted by: bakinglover
(cdkitchen.com)
Serves/Makes: 8
Ingredients:
2 cans (15 ounce size) black beans
1 can (15 ounce size) corn
1 cup thick & chunky salsa
1 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon salt
6 skinless boneless chicken breasts
8 ounces nonfat cream cheese
1 cup fat-free cheddar cheese
hot cooked rice
Directions:
In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salsa. Mix cumin through salt together in a small bowl; rub into chicken. Place seasoned chicken breasts on top of corn/bean mixture in slow cooker. Pour remaining salsa over chicken.
Cover and cook on high heat setting 2 1/2-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.
Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over hot rice. Top with shredded cheese.
Sunday, May 25, 2008
Oatmeal-Chocolate Chip Cookies
Oatmeal-Chocolate Chip Cookies
by: Betty Crocker
Makes:3 1/2 dozen cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know?
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Storage
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
by: Betty Crocker
Makes:3 1/2 dozen cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know?
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Storage
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Saturday, May 24, 2008
Hot And Sour Chicken (crockpot)
Hot And Sour Chicken Recipe
Submitted by: Jezebelle, Canada
(cdkitchen.com)
Serves/Makes: 4
Ingredients:
4 chicken breast halves, skinned and boned
1 cup low sodium chicken broth
1 package Hot and Sour soup mix
Directions:
Put chicken breasts in the crockpot; add soup mix.
Pour broth over all and cook on low for 5 to 6 hours.
Serve with rice or noodles.
Submitted by: Jezebelle, Canada
(cdkitchen.com)
Serves/Makes: 4
Ingredients:
4 chicken breast halves, skinned and boned
1 cup low sodium chicken broth
1 package Hot and Sour soup mix
Directions:
Put chicken breasts in the crockpot; add soup mix.
Pour broth over all and cook on low for 5 to 6 hours.
Serve with rice or noodles.
Beef Fajitas
Beef Fajitas
By: Betty Crocker
"Old El Paso® Favorite Recipe! Marinate beef steak strips in a kicky lime mixture before cooking. Then serve in warm tortillas with onions, peppers, salsa and guacamole."
Prep Time:25 min
Start to Finish:55 min
Makes:4 fajitas
Marinade
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons chili powder
2 cloves garlic, finely chopped
Fajitas
3/4 lb lean boneless beef top round steak, slightly frozen, cut into thin strips
1 onion, thinly sliced
1 red or green bell pepper, cut into strips
1 teaspoon cornstarch
1/4 cup cold water
1/3 cup guacamole
4 Old El Paso® flour tortillas for burritos (from 11.5-oz package), heated
1/3 cup Old El Paso® salsa (any variety)
1. In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
2. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
3. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.
High Altitude (3500-6500 ft): After adding vegetables, cook about 5 minutes or until vegetables are crisp-tender.
Nutrition Information
1 Serving: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 600mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 8g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 60%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Serve With
Serve fajitas with fresh pineapple or mango slices.
By: Betty Crocker
"Old El Paso® Favorite Recipe! Marinate beef steak strips in a kicky lime mixture before cooking. Then serve in warm tortillas with onions, peppers, salsa and guacamole."
Prep Time:25 min
Start to Finish:55 min
Makes:4 fajitas
Marinade
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons chili powder
2 cloves garlic, finely chopped
Fajitas
3/4 lb lean boneless beef top round steak, slightly frozen, cut into thin strips
1 onion, thinly sliced
1 red or green bell pepper, cut into strips
1 teaspoon cornstarch
1/4 cup cold water
1/3 cup guacamole
4 Old El Paso® flour tortillas for burritos (from 11.5-oz package), heated
1/3 cup Old El Paso® salsa (any variety)
1. In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
2. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
3. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.
High Altitude (3500-6500 ft): After adding vegetables, cook about 5 minutes or until vegetables are crisp-tender.
Nutrition Information
1 Serving: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 600mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 8g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 60%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Serve With
Serve fajitas with fresh pineapple or mango slices.
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