Ingredients:
4 pounds pork boneless loin roast
2 tablespoons vegetable oil
Pork Roast With Sherry Plum Sauce Recipe
Submitted by: Jenifer Milton jenifersrecipes (allrecipes.com)
Serves about 8
1 cup dry sherry
1 tablespoon ground mustard (dry)
2 tablespoons soy sauce
1 1/2 teaspoon dried thyme leaves
1 1/4 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
1/2 cup plum jam
Directions:
Trim excess fat from pork. Heat oil in skillet over medium high heat. Cook pork in oil, about 10 minutes, turning occasionally, until brown on all sides. Place pork in crockpot.
Mix remaining ingredients except jam; pour over pork.
Cook on low 7 to 9 hours or until pork is tender. Remove pork from crockpot. Cover and keep warm.
Skim fat from juices in crockpot. Stir jam into juices. Cover and cook on high about 15 minutes or until jam is melted. Stir. Serve sauce with pork.
Tuesday, February 26, 2008
Thursday, February 21, 2008
Ginger Beef Stir-Fry
Ginger Beef Stir-Fry
by: Taste of Home
”This quick stir-fry is so colorful and tasty,” reports Linda Murray of Allenstown, New Hampshire. TIP: “Vary the recipe by substituting chicken or other vegetables you have on hand,” Linda suggests. “The quickest version uses prepared veggies from our grocery store's salad bar.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 30 min.
Ingredients:
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh gingerroot
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin 2-inch strips
1 to 2 tablespoons vegetable oil
1 medium sweet red pepper, julienned
1-1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
Hot cooked rice, optional
2 tablespoons sesame seeds, toasted
Directions:
In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.
Nutrition Facts
One serving:1 cup beef mixture (prepared with reduced-sodium soy sauce and 1 tablespoon oil; calculated without rice)
Calories: 304
Fat:14 g
Saturated Fat:3 g
Cholesterol:64 mg
Sodium:368 mg
Carbohydrate:18 g
Fiber:4 g
Protein:26 g
Diabetic Exchange:3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
by: Taste of Home
”This quick stir-fry is so colorful and tasty,” reports Linda Murray of Allenstown, New Hampshire. TIP: “Vary the recipe by substituting chicken or other vegetables you have on hand,” Linda suggests. “The quickest version uses prepared veggies from our grocery store's salad bar.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 30 min.
Ingredients:
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh gingerroot
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin 2-inch strips
1 to 2 tablespoons vegetable oil
1 medium sweet red pepper, julienned
1-1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
Hot cooked rice, optional
2 tablespoons sesame seeds, toasted
Directions:
In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.
Nutrition Facts
One serving:1 cup beef mixture (prepared with reduced-sodium soy sauce and 1 tablespoon oil; calculated without rice)
Calories: 304
Fat:14 g
Saturated Fat:3 g
Cholesterol:64 mg
Sodium:368 mg
Carbohydrate:18 g
Fiber:4 g
Protein:26 g
Diabetic Exchange:3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
S'more Parfaits
S'more Parfaits
by: Taste of Home
Yield: 4 servings.
INGREDIENTS:
2 cups cold milk
1 package (3.9 ounces) instant chocolate fudge or chocolate pudding mix
2 cups coarsely crushed graham crackers (about 24 squares)
1 cup miniature marshmallows
4 tablespoons miniature semisweet chocolate chips
DIRECTIONS:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon 3 tablespoons each into four parfait glasses. Layer each with 1/4 cup cracker crumbs, 3 tablespoons pudding, 1/4 cup marshmallows and 1 tablespoon chocolate chips. Top with the remaining pudding and crumbs. Refrigerate for 1 hour before serving.
NUTRITIONAL FACTS
One piece equals:
218 Calories
5 g Fat
2 g Saturated Fat
3 mg Cholesterol
361 mg Sodium
40 g Carbohydrate
2 g Fiber
6 g Protein
Diabetic Exchanges:
2-1/2 starch, 1/2 fat.
TASTY TIP
~~Try banana pudding mix instead of chocolate, and substitute sliced bananas for the chocolate chips to create a completely different dessert.
by: Taste of Home
Yield: 4 servings.
INGREDIENTS:
2 cups cold milk
1 package (3.9 ounces) instant chocolate fudge or chocolate pudding mix
2 cups coarsely crushed graham crackers (about 24 squares)
1 cup miniature marshmallows
4 tablespoons miniature semisweet chocolate chips
DIRECTIONS:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon 3 tablespoons each into four parfait glasses. Layer each with 1/4 cup cracker crumbs, 3 tablespoons pudding, 1/4 cup marshmallows and 1 tablespoon chocolate chips. Top with the remaining pudding and crumbs. Refrigerate for 1 hour before serving.
NUTRITIONAL FACTS
One piece equals:
218 Calories
5 g Fat
2 g Saturated Fat
3 mg Cholesterol
361 mg Sodium
40 g Carbohydrate
2 g Fiber
6 g Protein
Diabetic Exchanges:
2-1/2 starch, 1/2 fat.
TASTY TIP
~~Try banana pudding mix instead of chocolate, and substitute sliced bananas for the chocolate chips to create a completely different dessert.
Saturday, February 16, 2008
Mou Shu Chicken Wraps
Mou Shu Chicken Wraps
by: Betty Crocker
"These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients."
Prep Time:35 min
Start to Finish:35 min
Makes:4 servings
Plum Sauce
1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar
Wraps
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup hoisin sauce
2 tablespoons grated gingerroot
3 tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or Old El Paso® flour tortillas (6 inches in diameter)
1. In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
3. Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.
Nutrition Information
1 Serving: Calories 515 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 840 mg; Total Carbohydrate 83 g (Dietary Fiber 7 g); Protein 23 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 18 %; Calcium 20 %; Iron 26 % Exchanges: 3 Starch; 2 Fruit; 2 Vegetable; 1 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
"These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients."
Prep Time:35 min
Start to Finish:35 min
Makes:4 servings
Plum Sauce
1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar
Wraps
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup hoisin sauce
2 tablespoons grated gingerroot
3 tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or Old El Paso® flour tortillas (6 inches in diameter)
1. In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
3. Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.
Nutrition Information
1 Serving: Calories 515 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 840 mg; Total Carbohydrate 83 g (Dietary Fiber 7 g); Protein 23 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 18 %; Calcium 20 %; Iron 26 % Exchanges: 3 Starch; 2 Fruit; 2 Vegetable; 1 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, February 15, 2008
Southern Fried Chicken with Corn on the Cob
Southern Fried Chicken with Corn on the Cob
by: Williams-Sonoma
Ingredients:
1 chicken, about 4 lb., cut into 10 serving pieces
Kosher salt, to taste, plus 2 tsp.
Freshly ground pepper, to taste, plus 1 tsp.
2 cups buttermilk
1 to 2 Tbs. Tabasco sauce
6 cups canola oil
1 1/2 cups all-purpose flour
1/2 tsp. paprika
4 ears of corn, shucked and boiled until tender
Directions:
Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.
In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F. Preheat an oven to 200°F. Line a baking sheet with paper towels.
In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.)
Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Serve with the corn. Serves 4.
by: Williams-Sonoma
Ingredients:
1 chicken, about 4 lb., cut into 10 serving pieces
Kosher salt, to taste, plus 2 tsp.
Freshly ground pepper, to taste, plus 1 tsp.
2 cups buttermilk
1 to 2 Tbs. Tabasco sauce
6 cups canola oil
1 1/2 cups all-purpose flour
1/2 tsp. paprika
4 ears of corn, shucked and boiled until tender
Directions:
Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.
In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F. Preheat an oven to 200°F. Line a baking sheet with paper towels.
In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.)
Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Serve with the corn. Serves 4.
Thursday, February 14, 2008
Pineapple Orange Drink
Pineapple Orange Drink
by:Taste oh Home
"Pineapple and cinnamon complement each other in this warm beverage from Roxanna Colon of Norco, Louisiana. "With pretty orange slices, this fruity drink is a favorite at holidays," she says."
SERVINGS: 9
CATEGORY: Beverages
TIME: Prep/Total Time: 15 min.
Ingredients:
6 cups water
3 cups orange juice
1/2 cup pineapple juice
3 tablespoons lemon juice
3/4 cup sugar
1 cinnamon sticks (3 inches)
1 medium navel orange, sliced, optional
Additional cinnamon sticks, optional
Directions:
In a large saucepan, combine the water, juices and sugar until sugar is dissolved; add the cinnamon stick. Heat through. Serve warm or transfer to a pitcher and chill until serving. Garnish with orange slices and cinnamon sticks if desired. Yield: about 2-1/4 quarts.
Nutrition Facts
One serving:(1 cup)
Calories: 110
Fat:0 g
Saturated Fat:0 g
Cholesterol:0 mg
Sodium:0 mg
Carbohydrate:28 g
Fiber:0 g
Protein:0 g
by:Taste oh Home
"Pineapple and cinnamon complement each other in this warm beverage from Roxanna Colon of Norco, Louisiana. "With pretty orange slices, this fruity drink is a favorite at holidays," she says."
SERVINGS: 9
CATEGORY: Beverages
TIME: Prep/Total Time: 15 min.
Ingredients:
6 cups water
3 cups orange juice
1/2 cup pineapple juice
3 tablespoons lemon juice
3/4 cup sugar
1 cinnamon sticks (3 inches)
1 medium navel orange, sliced, optional
Additional cinnamon sticks, optional
Directions:
In a large saucepan, combine the water, juices and sugar until sugar is dissolved; add the cinnamon stick. Heat through. Serve warm or transfer to a pitcher and chill until serving. Garnish with orange slices and cinnamon sticks if desired. Yield: about 2-1/4 quarts.
Nutrition Facts
One serving:(1 cup)
Calories: 110
Fat:0 g
Saturated Fat:0 g
Cholesterol:0 mg
Sodium:0 mg
Carbohydrate:28 g
Fiber:0 g
Protein:0 g
Breakfast Fruit Salad
Breakfast Fruit Salad
by: Taste of Home
"You need just two ingredients to stir up the citrusy dressing that's drizzled over this fruit medley. Teri Albrecht of Mt. Airy, Maryland says the refreshing salad is a lovely addition to a special brunch or buffet."
SERVINGS: 6
CATEGORY: Salads
TIME: Prep/Total Time: 15 min.
Ingredients:
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions:
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. Yield: 6 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 119
Fat:1 g
Saturated Fat:0 g
Cholesterol:1 mg
Sodium:16 mg
Carbohydrate:29 g
Fiber:3 g
Protein:2 g
by: Taste of Home
"You need just two ingredients to stir up the citrusy dressing that's drizzled over this fruit medley. Teri Albrecht of Mt. Airy, Maryland says the refreshing salad is a lovely addition to a special brunch or buffet."
SERVINGS: 6
CATEGORY: Salads
TIME: Prep/Total Time: 15 min.
Ingredients:
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions:
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. Yield: 6 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 119
Fat:1 g
Saturated Fat:0 g
Cholesterol:1 mg
Sodium:16 mg
Carbohydrate:29 g
Fiber:3 g
Protein:2 g
White Chocolate-Dipped Strawberries
White Chocolate-Dipped Strawberries
by: Betty Crocker
Prep Time:30 min
Start to Finish:1 hr
Makes:18 strawberries
1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.
by: Betty Crocker
Prep Time:30 min
Start to Finish:1 hr
Makes:18 strawberries
1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.
Saturday, February 9, 2008
No-Bake Chocolate Cheesecake
No-Bake Chocolate Cheesecake
by: Taste of Home
"Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal."
Yield: 12 servings
INGREDIENTS:
3/4 cup graham cracker crumbs
2 tablespoons reduced-fat margarine, melted
1 envelope unflavored gelatin
1 cup cold water
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 packages (8 ounces each) fat-free cream cheese
Sugar substitute equivalent to 1 cup sugar
1/2 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla extract
TOPPING:
2 cups fresh raspberries
1 ounce white candy coating
DIRECTIONS:
In a bowl, combine cracker crumbs and margarine; press onto the bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
In a mixing bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.
Arrange raspberries on top of cheesecake. In a heavy saucepan or microwave, melt white candy coating; stir until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
NUTRITIONAL FACTS
One piece equals:
227 Calories
7 g Fat
4 g Saturated Fat
7 mg Cholesterol
457 mg Sodium
30 g Carbohydrate
2 g Fiber
13 g Protein
Diabetic Exchanges:
2 starch, 1 very lean meat, 1 fat.
by: Taste of Home
"Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal."
Yield: 12 servings
INGREDIENTS:
3/4 cup graham cracker crumbs
2 tablespoons reduced-fat margarine, melted
1 envelope unflavored gelatin
1 cup cold water
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 packages (8 ounces each) fat-free cream cheese
Sugar substitute equivalent to 1 cup sugar
1/2 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla extract
TOPPING:
2 cups fresh raspberries
1 ounce white candy coating
DIRECTIONS:
In a bowl, combine cracker crumbs and margarine; press onto the bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
In a mixing bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.
Arrange raspberries on top of cheesecake. In a heavy saucepan or microwave, melt white candy coating; stir until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
NUTRITIONAL FACTS
One piece equals:
227 Calories
7 g Fat
4 g Saturated Fat
7 mg Cholesterol
457 mg Sodium
30 g Carbohydrate
2 g Fiber
13 g Protein
Diabetic Exchanges:
2 starch, 1 very lean meat, 1 fat.
Friday, February 8, 2008
Shakes (part 2)
Shakes
by: slimfast
Milk Chocolate Freeze
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop of Slim-Fast Optima® Chocolate Royale Shake Mix
2 tsp cocoa powder
3/4 cup fat-free milk, chilled
2 packets sugar substitute
1/4 tsp vanilla extract
10 ice cubes
Directions
Combine all ingredients in a blender and blend for 40 seconds.
1.
Transfer to a metal mixing bowl and place in freezer for about 2 hours.
2.
Remove frozen mixture from freezer and let sit 10 minutes.
3.
Transfer contents back to the blender and blend until smooth. Serve
4.
immediately.
Nutrition Facts
Serving Size: 1 shake
Calories: 181; Total Fat: 4.5g; Protein: 9g; Total Carbohydrates: 30g; Dietary Fiber: 5g; Cholesterol: 4mg; Calcium 43%
Orange Cream Shake
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop Slim-Fast® Optima French Vanilla Shake Mix
8 oz fat-free milk
6 oz diet orange soda
2 ice cubes
Directions
Blend all ingredients except the orange soda. Pour in tall glass, then stir in soda
and serve.
Nutrition Facts
Serving Size: 1 shake
Calories: 193; Protein: 10g; Total Carbohydrates: 30g; Dietary Fiber: 4g; Calcium 51%
by: slimfast
Milk Chocolate Freeze
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop of Slim-Fast Optima® Chocolate Royale Shake Mix
2 tsp cocoa powder
3/4 cup fat-free milk, chilled
2 packets sugar substitute
1/4 tsp vanilla extract
10 ice cubes
Directions
Combine all ingredients in a blender and blend for 40 seconds.
1.
Transfer to a metal mixing bowl and place in freezer for about 2 hours.
2.
Remove frozen mixture from freezer and let sit 10 minutes.
3.
Transfer contents back to the blender and blend until smooth. Serve
4.
immediately.
Nutrition Facts
Serving Size: 1 shake
Calories: 181; Total Fat: 4.5g; Protein: 9g; Total Carbohydrates: 30g; Dietary Fiber: 5g; Cholesterol: 4mg; Calcium 43%
Orange Cream Shake
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop Slim-Fast® Optima French Vanilla Shake Mix
8 oz fat-free milk
6 oz diet orange soda
2 ice cubes
Directions
Blend all ingredients except the orange soda. Pour in tall glass, then stir in soda
and serve.
Nutrition Facts
Serving Size: 1 shake
Calories: 193; Protein: 10g; Total Carbohydrates: 30g; Dietary Fiber: 4g; Calcium 51%
Shakes (part 1)
Shakes
by Slimfast
Strawberry Banana Shake
Recipe Summary
Servings: 2
Ingredients
1 can Slim-Fast Optima® Strawberries 'N Cream Shake
1 medium banana
6 ice cubes (about 3/4 cup)
Directions
In blender process all ingredients until smooth. Serve immediately.
Nutrition Facts
Serving Size: 1 shake
Calories 140; Calories From Fat: 25; Total Fat: 2.5g; Saturated Fat: 1g; Cholesterol: 5mg; Sodium: 100mg; Total Carbohydrates: 25g;
Dietary Fiber: 4g; Sugars 16g; Protein 6g; Vitamin A 20%; Vitamin C 60%; Calcium 25%; Iron 8%
Sunrise Shake
Recipe Summary
Servings: 1
Ingredients
1 can Slim-Fast® Optima French Vanilla Ready-to-Drink Shake, chilled
1/4 cup fresh or frozen peaches, cut into chunks
1/4 cup fresh or frozen strawberries
6 ice cubes
Directions
Blend all ingredients together in a blender for 40 seconds. Pour into a tall glass
and enjoy.
Nutrition Facts
Serving Size: 1 shake
Calories 209; Total Fat: 5g; Protein: 10.5g; Total Carbohydrates: 31g; Dietary Fiber: 6g; Calcium 51%
Chocolate Mint Shake
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop Slim-Fast® Optima Chocolate Royale Shake Mix
1 cup fat-free milk, chilled
1/4 tsp peppermint extract
4 ice cubes
Directions
Blend all ingredients together in a blender for 40 seconds. Pour into a tall glass
and enjoy.
Nutrition Facts
Serving Size: 1 shake
Calories 191; Calories from Fat: 6; Total Fat: 4.5g
by Slimfast
Strawberry Banana Shake
Recipe Summary
Servings: 2
Ingredients
1 can Slim-Fast Optima® Strawberries 'N Cream Shake
1 medium banana
6 ice cubes (about 3/4 cup)
Directions
In blender process all ingredients until smooth. Serve immediately.
Nutrition Facts
Serving Size: 1 shake
Calories 140; Calories From Fat: 25; Total Fat: 2.5g; Saturated Fat: 1g; Cholesterol: 5mg; Sodium: 100mg; Total Carbohydrates: 25g;
Dietary Fiber: 4g; Sugars 16g; Protein 6g; Vitamin A 20%; Vitamin C 60%; Calcium 25%; Iron 8%
Sunrise Shake
Recipe Summary
Servings: 1
Ingredients
1 can Slim-Fast® Optima French Vanilla Ready-to-Drink Shake, chilled
1/4 cup fresh or frozen peaches, cut into chunks
1/4 cup fresh or frozen strawberries
6 ice cubes
Directions
Blend all ingredients together in a blender for 40 seconds. Pour into a tall glass
and enjoy.
Nutrition Facts
Serving Size: 1 shake
Calories 209; Total Fat: 5g; Protein: 10.5g; Total Carbohydrates: 31g; Dietary Fiber: 6g; Calcium 51%
Chocolate Mint Shake
Recipe Summary
Servings: 1
Ingredients
1 heaping scoop Slim-Fast® Optima Chocolate Royale Shake Mix
1 cup fat-free milk, chilled
1/4 tsp peppermint extract
4 ice cubes
Directions
Blend all ingredients together in a blender for 40 seconds. Pour into a tall glass
and enjoy.
Nutrition Facts
Serving Size: 1 shake
Calories 191; Calories from Fat: 6; Total Fat: 4.5g
Bananas Foster
Bananas Foster
by: Williams-Sonoma Kitchen
Ingredients:
6 Tbs. (3/4 stick) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 tsp. cinnamon
4 ripe but still firm bananas, peeled, halved
crosswise and then lengthwise (into quarters)
1/4 cup dark rum
1 tsp. vanilla extract
Vanilla ice cream for serving
Directions:
In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.
In a small cup, stir together the rum and vanilla. Turn off the burner, then add the rum mixture to the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back from the pan as possible, keeping your face and hands away from the pan. The flame will be a faint blue but will be very hot. It should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.
Scoop vanilla ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 4 to 6.
by: Williams-Sonoma Kitchen
Ingredients:
6 Tbs. (3/4 stick) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 tsp. cinnamon
4 ripe but still firm bananas, peeled, halved
crosswise and then lengthwise (into quarters)
1/4 cup dark rum
1 tsp. vanilla extract
Vanilla ice cream for serving
Directions:
In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.
In a small cup, stir together the rum and vanilla. Turn off the burner, then add the rum mixture to the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back from the pan as possible, keeping your face and hands away from the pan. The flame will be a faint blue but will be very hot. It should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.
Scoop vanilla ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 4 to 6.
Thursday, February 7, 2008
White Chip Cookies
White Chip Cookies
by: Taste of Home
This quick recipe is perfect when you want to bake a small batch of cookies. —Taste of Home Test Kitchen
yields: 1 dozen.
ingredients
1 package (9 ounces) devil's food cake mix
2 tablespoons baking cocoa
1 egg
2 tablespoons cream cheese, softened
1 tablespoon milk
3/4 cup vanilla or white chips
Directions:
In a small mixing bowl, combine the dry cake mix, cocoa, egg, cream cheese and milk; mix well (batter will be thick). Stir in chips.
Drop by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 350° for 14-16 minutes or until a toothpick comes out clean
by: Taste of Home
This quick recipe is perfect when you want to bake a small batch of cookies. —Taste of Home Test Kitchen
yields: 1 dozen.
ingredients
1 package (9 ounces) devil's food cake mix
2 tablespoons baking cocoa
1 egg
2 tablespoons cream cheese, softened
1 tablespoon milk
3/4 cup vanilla or white chips
Directions:
In a small mixing bowl, combine the dry cake mix, cocoa, egg, cream cheese and milk; mix well (batter will be thick). Stir in chips.
Drop by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 350° for 14-16 minutes or until a toothpick comes out clean
Wednesday, February 6, 2008
Chocolate Satin Pie for Valentine's Day
Chocolate Satin Pie for Valentine's Day
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
1 1/2 c Undiluted evaporated milk
2 ea Egg yolks
2 c semi sweet Chocolate morsels
1 Prepared 8-inch Chocolate Crumb Crust
Whipped cream
Chopped nuts
Whisk together evaporated milk and egg yolks in 2-quart sauce pan. Hheat over mediun-low heat, stirring constantly, until mixture is very hot and thickens slightly. DO NOT BOIL.
Remove from heat. stir in morsels until chocolate is completely melted and mixture is very smooth. pour into crust. Chill until firm. Top with whipped cream and sprinkle with nuts.
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
1 1/2 c Undiluted evaporated milk
2 ea Egg yolks
2 c semi sweet Chocolate morsels
1 Prepared 8-inch Chocolate Crumb Crust
Whipped cream
Chopped nuts
Whisk together evaporated milk and egg yolks in 2-quart sauce pan. Hheat over mediun-low heat, stirring constantly, until mixture is very hot and thickens slightly. DO NOT BOIL.
Remove from heat. stir in morsels until chocolate is completely melted and mixture is very smooth. pour into crust. Chill until firm. Top with whipped cream and sprinkle with nuts.
Butterscotch Valentine's Day Apple Pie
Butterscotch Valentine's Day Apple Pie
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
2 c quick-cooking rolled oats
1/2 ts ground cinnamon
1/2 c margarine, melted
1/4 c brown sugar
FILLING:
4 ea large cooking apples
1/4 c water
1/4 c light corn syrup
1 x Apple juice
1/4 c brown sugar
2 tb cornstarch
1/2 ts salt
1/2 ts ground cinnamon
2 tb margarine
TOPPING:
1/2 c heavy cream
1/2 ts finely grated orange
1/4 c crushed peanut brittle
1 x rind
Combine oats, cinnamon, margarine and brown sugar in medium mixing bowl. Mix well.
Pat into 9-inch pie pan.
Bake in preheated 350F oven for 15 minutes., or until golden brown. Cool.
Peel, core and slice apples.
In a large saucepan, combine apples, water and corn syrup.
Cover and cook gently until apples are tender, but not mushy.
Drain off liquid, measure it and add apple juice to make 2/3 cup.
In another saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add margarine. Cook until thickened, stirring constantly. Fold in cooked apple slices.
Pour filling into baked and cooled pie crust. Cool before adding topping.
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
2 c quick-cooking rolled oats
1/2 ts ground cinnamon
1/2 c margarine, melted
1/4 c brown sugar
FILLING:
4 ea large cooking apples
1/4 c water
1/4 c light corn syrup
1 x Apple juice
1/4 c brown sugar
2 tb cornstarch
1/2 ts salt
1/2 ts ground cinnamon
2 tb margarine
TOPPING:
1/2 c heavy cream
1/2 ts finely grated orange
1/4 c crushed peanut brittle
1 x rind
Combine oats, cinnamon, margarine and brown sugar in medium mixing bowl. Mix well.
Pat into 9-inch pie pan.
Bake in preheated 350F oven for 15 minutes., or until golden brown. Cool.
Peel, core and slice apples.
In a large saucepan, combine apples, water and corn syrup.
Cover and cook gently until apples are tender, but not mushy.
Drain off liquid, measure it and add apple juice to make 2/3 cup.
In another saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add margarine. Cook until thickened, stirring constantly. Fold in cooked apple slices.
Pour filling into baked and cooled pie crust. Cool before adding topping.
Chocolate on Chocolate Valentines Pie
Chocolate on Chocolate Valentines Pie
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
1 c Sygar
8 tb Unsalted butter or margarine
1/4 c Cornstarch
2 Lg. Eggs
1 ts Vanilla extract
1 pk Semi-sweet chocolate chips (8 oz.)
1 c Chopped pecans
1 Unbacked 9" chocolate pie shell
Preheat oven to 350 degrees.
Combine sugar, butter, cornstarch, eggs, and vanilla extract in large bowl; mix well. Stir in chocolate chips and pecans.
Pour mixture into pie shell.
Bake until filling begins to pull away from sides of the crust (about 40 min.)
Cool completely on rack. Serve with a big dollop of whipped cream.
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
1 c Sygar
8 tb Unsalted butter or margarine
1/4 c Cornstarch
2 Lg. Eggs
1 ts Vanilla extract
1 pk Semi-sweet chocolate chips (8 oz.)
1 c Chopped pecans
1 Unbacked 9" chocolate pie shell
Preheat oven to 350 degrees.
Combine sugar, butter, cornstarch, eggs, and vanilla extract in large bowl; mix well. Stir in chocolate chips and pecans.
Pour mixture into pie shell.
Bake until filling begins to pull away from sides of the crust (about 40 min.)
Cool completely on rack. Serve with a big dollop of whipped cream.
Valentines Day Strawberry Marshmallow Supreme
Valentines Day Strawberry Marshmallow Supreme
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
1 9 inch grapham cracker pie shell
1 c Milk, scalded
12 Marshmallows, chopped
1 c Thick cream
1/2 c Chopped nuts
2 c Crushed strawberries, drained
To scalded milk, add marshmallow pieces. Let cool to lukewarm.
Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries.
Pour into pie shell and chill 8-12 hours.
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
1 9 inch grapham cracker pie shell
1 c Milk, scalded
12 Marshmallows, chopped
1 c Thick cream
1/2 c Chopped nuts
2 c Crushed strawberries, drained
To scalded milk, add marshmallow pieces. Let cool to lukewarm.
Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries.
Pour into pie shell and chill 8-12 hours.
Almost as Good as Sex Valentine's Day Cheesecake
Almost as Good as Sex Valentine's Day Cheesecake
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter; melted
Filling:
16 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries; fresh
Preheat oven to 350 degrees F.
For Crust:
Mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan.
For Filling:
Mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan.
Let cool and remove rim of pan.
For Topping:
Mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake.
Refrigerate for 4 hours or overnight.
Top with fresh raspberries just before serving.
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html
Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter; melted
Filling:
16 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries; fresh
Preheat oven to 350 degrees F.
For Crust:
Mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan.
For Filling:
Mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan.
Let cool and remove rim of pan.
For Topping:
Mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake.
Refrigerate for 4 hours or overnight.
Top with fresh raspberries just before serving.
Hot Cinnamon Candy (romantic candy recipes for Valentine's Day)
Hot Cinnamon Candy (romantic candy recipes for Valentine's Day)
from: http://www.angiesrealm.com/valentines_day/recipes/candy-recipes.html
Powdered Sugar (as much as is needed)
3 1/2 c Sugar
1 c corn Syrup
1 c Boiling Water
1 ts Red Food Coloring
1 T Cinnamon Oil
Sprinkle powdered sugar onto 2 cookie sheets, covering well to prevent candy from sticking to sheets.
Cook sugar, corn syrup, and water to 290ø F on a candy thermometer.
Add cinnamon oil and food color (be VERY careful of the fumes).
MIX WELL and pour evenly (and slowly) over sugared pans. Spread candy carefully.
WORK QUICKLY. Allow to cool. Sprinkle powdered sugar over top of candy.
Crack into pieces and enjoy.
from: http://www.angiesrealm.com/valentines_day/recipes/candy-recipes.html
Powdered Sugar (as much as is needed)
3 1/2 c Sugar
1 c corn Syrup
1 c Boiling Water
1 ts Red Food Coloring
1 T Cinnamon Oil
Sprinkle powdered sugar onto 2 cookie sheets, covering well to prevent candy from sticking to sheets.
Cook sugar, corn syrup, and water to 290ø F on a candy thermometer.
Add cinnamon oil and food color (be VERY careful of the fumes).
MIX WELL and pour evenly (and slowly) over sugared pans. Spread candy carefully.
WORK QUICKLY. Allow to cool. Sprinkle powdered sugar over top of candy.
Crack into pieces and enjoy.
Cinnamon-Apple Valentines Day Breakfast Popover
Cinnamon-Apple Valentines Day Breakfast Popover
from: http://www.angiesrealm.com/valentines_day/recipes/breakfasts.html
1/2 c All purpose flour
1/2 c Skim or 2% milk
1 tb Melted butter
1/8 ts Salt
4 Egg whites
Apple-Cinnamon Topping:
1 1/2 c Chopped apples
1/2 c Apple jelly
2 tb Water
1/8 ts Cinnamon
Heat oven to 400 degrees F.
Spray 8-inch square baking dish with nonstick cooking spray.
In medium bowl, beat flour and milk with wire whisk until well blended. Add butter, salt and egg whites; beat well. Pour into spray-coated dish.
Bake for 25 to 30 minutes or until puffed and golden brown.
For the Apple-Cinnamon Topping:
Meanwhile, in small saucepan combine the apples, Apple Jelly, water, and cinnamon and heat over low heat until jelly is melted and mixture is hot, stirring frequently.
Immediately after removing popover from oven, cut into fourths and serve with hot topping.
from: http://www.angiesrealm.com/valentines_day/recipes/breakfasts.html
1/2 c All purpose flour
1/2 c Skim or 2% milk
1 tb Melted butter
1/8 ts Salt
4 Egg whites
Apple-Cinnamon Topping:
1 1/2 c Chopped apples
1/2 c Apple jelly
2 tb Water
1/8 ts Cinnamon
Heat oven to 400 degrees F.
Spray 8-inch square baking dish with nonstick cooking spray.
In medium bowl, beat flour and milk with wire whisk until well blended. Add butter, salt and egg whites; beat well. Pour into spray-coated dish.
Bake for 25 to 30 minutes or until puffed and golden brown.
For the Apple-Cinnamon Topping:
Meanwhile, in small saucepan combine the apples, Apple Jelly, water, and cinnamon and heat over low heat until jelly is melted and mixture is hot, stirring frequently.
Immediately after removing popover from oven, cut into fourths and serve with hot topping.
Victorian Gingerbread Valentines
Victorian Gingerbread Valentines
from: http://www.techdirect.com/valentine/vrecipes.html
In Victorian times lovers declared their affections via words, songs, pictures and foods. One such food was gingerbread "life cakes" in the shape of hearts.
2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg
In large bowl, sift together flour, cinnamon, ginger, cloves and salt.
Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour.
Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decoratins or for a second batch of cookies.) Using hear-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container.
Makes about eight 4 1/2 inch cookies.
from: http://www.techdirect.com/valentine/vrecipes.html
In Victorian times lovers declared their affections via words, songs, pictures and foods. One such food was gingerbread "life cakes" in the shape of hearts.
2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg
In large bowl, sift together flour, cinnamon, ginger, cloves and salt.
Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour.
Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decoratins or for a second batch of cookies.) Using hear-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container.
Makes about eight 4 1/2 inch cookies.
Valentine's Day Cake
Valentine's Day Cake
from: http://www.techdirect.com/valentine/vrecipes.html
Cream together:
1/2 Cup of Crisco
1 1/2 Cups Sugar
Add 2 eggs - Beat Well
Sift 3 Times:
2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt
Fold In:
1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar - Quickly
Use 2, 9" Layer Pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes
Filling and Icing
Cook on low flame to pudding stage:
1 Cup Milk
1/4 Cup Flour
Dash of salt
Cream:
1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla
Add to pudding and beat well. Spead between layers and on top and sides. Sprinkle with coconut.
from: http://www.techdirect.com/valentine/vrecipes.html
Cream together:
1/2 Cup of Crisco
1 1/2 Cups Sugar
Add 2 eggs - Beat Well
Sift 3 Times:
2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt
Fold In:
1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar - Quickly
Use 2, 9" Layer Pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes
Filling and Icing
Cook on low flame to pudding stage:
1 Cup Milk
1/4 Cup Flour
Dash of salt
Cream:
1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla
Add to pudding and beat well. Spead between layers and on top and sides. Sprinkle with coconut.
Splendid Raspberry Spinach Salad
Splendid Raspberry Spinach Salad
from: http://www.techdirect.com/valentine/vrecipes.html
2 Tablespoons Raspberry Vinegar
2 Tablespoons Raspberry Jam
1/3 Cup Vegetable Oil
8 Cups Spinach, rinsed, stemmed and torn into pieces.
3/4 Cup coarsely chopped Macadamia nuts or toasted almond slices
1 Cup Fresh Raspberries
3 Kiwis, peeled and sliced
Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.
Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.
from: http://www.techdirect.com/valentine/vrecipes.html
2 Tablespoons Raspberry Vinegar
2 Tablespoons Raspberry Jam
1/3 Cup Vegetable Oil
8 Cups Spinach, rinsed, stemmed and torn into pieces.
3/4 Cup coarsely chopped Macadamia nuts or toasted almond slices
1 Cup Fresh Raspberries
3 Kiwis, peeled and sliced
Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.
Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.
Chocolate Surprise
Chocolate Surprise
from: http://www.techdirect.com/valentine/vrecipes.html
Blend together:
1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts
Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees. Cool
Cream together:
1 cup powdered sugar
1, 8 oz package of cream cheese
Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.
Mix well:
1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk
Spread on top of the second layer.
Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.
from: http://www.techdirect.com/valentine/vrecipes.html
Blend together:
1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts
Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees. Cool
Cream together:
1 cup powdered sugar
1, 8 oz package of cream cheese
Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.
Mix well:
1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk
Spread on top of the second layer.
Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.
Hearts-filled-with-Love Cookies
Hearts-filled-with-Love Cookies
from: http://www.techdirect.com/valentine/vrecipes.html
Fill these favorites with raspberry or strawberry jelly.
Sift together:
2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream together:
1 cup shortening
1 cup sugar
Stir in:
1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanilla
Chill overnight before using. Roll-out dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.
When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with 4X Confectioner's Sugar.
from: http://www.techdirect.com/valentine/vrecipes.html
Fill these favorites with raspberry or strawberry jelly.
Sift together:
2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream together:
1 cup shortening
1 cup sugar
Stir in:
1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanilla
Chill overnight before using. Roll-out dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.
When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with 4X Confectioner's Sugar.
Chocolate Covered Strawberries with Champagne
Chocolate Covered Strawberries with Champagne
from: http://www.techdirect.com/valentine/index.html
Even the non-cook will love this recipe.
Purchase your favorite Champagne and chill.
Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)
Chocolate dip: Buy a jar or Nutella, European chocolate hazelnut spread (available in specialty and grocery stores in Atlanta as well as Harry's.) Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream. Serve your Valentine. Men, you can do it!
from: http://www.techdirect.com/valentine/index.html
Even the non-cook will love this recipe.
Purchase your favorite Champagne and chill.
Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)
Chocolate dip: Buy a jar or Nutella, European chocolate hazelnut spread (available in specialty and grocery stores in Atlanta as well as Harry's.) Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream. Serve your Valentine. Men, you can do it!
Shortbread Hearts
Shortbread Hearts
by: Betty Crocker
Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:2 hearts (6 to 8 servings each)
1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon red food color
2 cups Gold Medal® all-purpose flour
1/4 cup sliced almonds
1/4 cup white baking chips
1 teaspoon shortening
Small candy hearts, if desired
1. Heat oven to 350°F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.
2. Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
3. Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.
4. Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts.
Nutrition Information
1 Serving: Calories 300 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 11 g); Cholesterol 45 mg; Sodium 110 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 4 %; Iron 12 % Exchanges: 1 Starch; 1 Fruit; 3 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:2 hearts (6 to 8 servings each)
1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon red food color
2 cups Gold Medal® all-purpose flour
1/4 cup sliced almonds
1/4 cup white baking chips
1 teaspoon shortening
Small candy hearts, if desired
1. Heat oven to 350°F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.
2. Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
3. Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.
4. Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts.
Nutrition Information
1 Serving: Calories 300 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 11 g); Cholesterol 45 mg; Sodium 110 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 4 %; Iron 12 % Exchanges: 1 Starch; 1 Fruit; 3 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Tuesday, February 5, 2008
HEART'S DESIRE PIZZAS
HEART'S DESIRE PIZZAS
by: Anna McElligott
Shape your favorite pizza dough into a heart, put your favorite sauce, toppings and cheese on and bake according to your dough instructions.
by: Anna McElligott
Shape your favorite pizza dough into a heart, put your favorite sauce, toppings and cheese on and bake according to your dough instructions.
CUPID'S KABOBS
CUPID'S KABOBS
by: Anna McElligott
1-1/2 cups cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 cup (8 oz.) cherry vanilla yogurt
1 carton (8 oz.) frozen whipped topping, thawed
Assorted fruit - seedless grapes, apple chunks, strawberry halves and/or pineapple chunks
Fresh mint sprigs (optional)
In a bowl, combine the milk and pudding mix; mix well. Let stand 2-3 minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end to resemble feathers on an arrow, and shape a pineapple piece into a "V" and put on the bottom to look like the point of an arrow. Serve with the dip. YIELD: 4 cups dip.
by: Anna McElligott
1-1/2 cups cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 cup (8 oz.) cherry vanilla yogurt
1 carton (8 oz.) frozen whipped topping, thawed
Assorted fruit - seedless grapes, apple chunks, strawberry halves and/or pineapple chunks
Fresh mint sprigs (optional)
In a bowl, combine the milk and pudding mix; mix well. Let stand 2-3 minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end to resemble feathers on an arrow, and shape a pineapple piece into a "V" and put on the bottom to look like the point of an arrow. Serve with the dip. YIELD: 4 cups dip.
HUGS 'N' KISSES COOKIES
HUGS 'N' KISSES COOKIES
by: Anna McElligott
1 pkg. (18 oz.) refrigerated sugar cookie dough
Red colored sugar, optional
Cut cookie dough into 1/4" slices. On a floured surface, roll each slice into a 6" rope. Cut half of the ropes in half width-wise. Form into X's on ungreased baking sheets; seal edges and flatten slightly. Shape remaining ropes into O's on ungreased baking sheets; seal the edges and flatten slightly. Sprinkle with sugar if desired. Bake at 350F for 8-10 minutes or until the edges are lightly browned. Cool for 3 minutes; remove from pans to wire racks to cool completely. YIELD: about 5 dozen.
by: Anna McElligott
1 pkg. (18 oz.) refrigerated sugar cookie dough
Red colored sugar, optional
Cut cookie dough into 1/4" slices. On a floured surface, roll each slice into a 6" rope. Cut half of the ropes in half width-wise. Form into X's on ungreased baking sheets; seal edges and flatten slightly. Shape remaining ropes into O's on ungreased baking sheets; seal the edges and flatten slightly. Sprinkle with sugar if desired. Bake at 350F for 8-10 minutes or until the edges are lightly browned. Cool for 3 minutes; remove from pans to wire racks to cool completely. YIELD: about 5 dozen.
CONVERSATION CUPCAKES
CONVERSATION CUPCAKES
by: Anna McElligott
Use your favorite cake mix to make cupcakes. Use paper liners, and after you pour the batter into the paper liners, take a 1/2" marble or a small foil-rolled ball and put it between the edge of the tin and the liner to form a heart. It will bake in this shape. Frost as desired.
by: Anna McElligott
Use your favorite cake mix to make cupcakes. Use paper liners, and after you pour the batter into the paper liners, take a 1/2" marble or a small foil-rolled ball and put it between the edge of the tin and the liner to form a heart. It will bake in this shape. Frost as desired.
Chocolate Chip Cookies
Chocolate Chip Cookies
by: Becky Hale
1 box of white cake mix
6 oz of semisweet chocolate chips
1/2 cup cooking oil
1/2 cup chopped pecans
1 egg
Mix all ingredients in a bowl until blended together
Drop by rounded teaspoon fulls on ungreased cookie sheet
Bake at 375 degrees for 7-10 mins or until golden brown
Makes 2 to 3 dozen cookies
by: Becky Hale
1 box of white cake mix
6 oz of semisweet chocolate chips
1/2 cup cooking oil
1/2 cup chopped pecans
1 egg
Mix all ingredients in a bowl until blended together
Drop by rounded teaspoon fulls on ungreased cookie sheet
Bake at 375 degrees for 7-10 mins or until golden brown
Makes 2 to 3 dozen cookies
Friday, February 1, 2008
Heart Brownie Cupcake
Heart Brownie Cupcake
I posted a link to the website because you really have to see this one and just how cute the cupcakes are!!!
***Perfect for Valentine's Day!***
I posted a link to the website because you really have to see this one and just how cute the cupcakes are!!!
***Perfect for Valentine's Day!***
Dill Dip
Dill Dip
by: Light & Tasty (Taste of Home)
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 5 min. + chilling
Ingredients:
1 cup (8 ounces) reduced-fat sour cream
1 cup fat-free mayonnaise
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1 tablespoon dill weed
3/4 teaspoon seasoned salt
Assorted vegetables
Directions:
In a bowl, combine the first six ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables. Yield: 2 cups.
Nutrition Facts
One serving:(2 tablespoons dip, calculated without vegetables)
Calories: 32
Fat:2 g
Saturated Fat:1 g
Cholesterol:7 mg
Sodium:175 mg
Carbohydrate:3 g
Fiber:0 g
Protein:1 g
Diabetic Exchange:1/2 starch
by: Light & Tasty (Taste of Home)
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 5 min. + chilling
Ingredients:
1 cup (8 ounces) reduced-fat sour cream
1 cup fat-free mayonnaise
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1 tablespoon dill weed
3/4 teaspoon seasoned salt
Assorted vegetables
Directions:
In a bowl, combine the first six ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables. Yield: 2 cups.
Nutrition Facts
One serving:(2 tablespoons dip, calculated without vegetables)
Calories: 32
Fat:2 g
Saturated Fat:1 g
Cholesterol:7 mg
Sodium:175 mg
Carbohydrate:3 g
Fiber:0 g
Protein:1 g
Diabetic Exchange:1/2 starch
Subscribe to:
Posts (Atom)
Posts
