Mango Quinoa Salad
From BiggestLoser.com
Ali Vincent's protein-loaded treat!
Season 5 champ Ali Vincent showed contestants this week how to make this delicious snack. Or you can have it with fish as a side dish for dinner or put it in a wrap.
2 cups cooked red quinoa (at room temperature or cold)
1 mango diced
1 handful of chopped cilantro
1 15-ounce can of black beans
1 red bell pepper chopped
6 green onions thinly sliced
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoons fresh lime juice
In a small bowl, combine vinegar, oil and lime juice. In a big bowl, combine all other ingredients. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.
Makes 6 servings
Per serving: calories 240; Total Fat 8g; Sat Fat 1g; Cholest 0mg; Sodium 10mg; Total Carb 34g; Fiber 7g; Sugars 9g; Protein 7g.
Friday, April 29, 2011
Friday, April 22, 2011
Chicken Cheese Steak Wrap
Chicken Cheese Steak Wrap
Rich taste without the fat
From BiggestLoser.com
1 small (4 ounces) boneless, skinless chicken breast
Olive oil cooking spray
¼ cup onion slivers
1 whole wheat flour, low-carb tortilla (7 1/2" diameter - 60 calories)
1 wedge (3/4 ounce) The Laughing Cow® Light cheese
1 tablespoon low-sodium ketchup
2 teaspoons sliced pickled hot chile peppers
Coat a medium nonstick skillet with cooking spray. Set it over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Place the onion and the reserved chicken in the pan. Cook, separating the chicken shavings with 2 wooden spoons or spatulas, for 2 minutes, or until evenly browned. Remove the pan from the heat. Set aside.
Meanwhile, place the tortilla between 2 damp paper towels. Microwave on low power in 10 second intervals, or until warmed.
Place the tortilla on a serving plate. Spread the cheese, leaving about 2" bare on one end, in an even strip (about 3" wide) running across the center of the tortilla. Top with the chicken mixture, the ketchup and peppers. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
Yield: 2 Servings
Per serving: Calories 122.3; Total Fat 3.1g; Sat Fat 0.2g; Cholesterol 32.5mg; Sodium 148.5mg; Total Carb 9.9g; Dietary Fiber 4.9g; Sugars 1.9g; Protein 16.4g.
Rich taste without the fat
From BiggestLoser.com
1 small (4 ounces) boneless, skinless chicken breast
Olive oil cooking spray
¼ cup onion slivers
1 whole wheat flour, low-carb tortilla (7 1/2" diameter - 60 calories)
1 wedge (3/4 ounce) The Laughing Cow® Light cheese
1 tablespoon low-sodium ketchup
2 teaspoons sliced pickled hot chile peppers
Coat a medium nonstick skillet with cooking spray. Set it over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Place the onion and the reserved chicken in the pan. Cook, separating the chicken shavings with 2 wooden spoons or spatulas, for 2 minutes, or until evenly browned. Remove the pan from the heat. Set aside.
Meanwhile, place the tortilla between 2 damp paper towels. Microwave on low power in 10 second intervals, or until warmed.
Place the tortilla on a serving plate. Spread the cheese, leaving about 2" bare on one end, in an even strip (about 3" wide) running across the center of the tortilla. Top with the chicken mixture, the ketchup and peppers. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
Yield: 2 Servings
Per serving: Calories 122.3; Total Fat 3.1g; Sat Fat 0.2g; Cholesterol 32.5mg; Sodium 148.5mg; Total Carb 9.9g; Dietary Fiber 4.9g; Sugars 1.9g; Protein 16.4g.
Sunday, April 17, 2011
Portobellos and Asparagus
Portobellos and Asparagus
From BiggestLoser.com
Mushrooms add meaty richness to this vegetable side dish
As the nutritionist for The Biggest Loser, Cheryl Forberg shared this recipe from her just-published Flavor First (Rodale, April 2011). She tells us this dish is super easy to prepare!
2 teaspoons canola or olive oil
3 cups sliced portobello mushrooms (about 2 large portobellos, stems and black gills removed)
2 tablespoons chopped shallots
3 cups 1 1/2-inch asparagus pieces, from about 1 pound (see note)
1 teaspoon low-sodium soy sauce
3 (1/2-ounce) slices nitrite-free turkey (or pork) bacon, cooked until crisp, drained well, and crumbled
1 tablespoon grated Parmigiano-Reggiano cheese
In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and cook for about 3 minutes, or until they just start to soften and release their liquid. Add the shallots and cook for another minute.
Add the asparagus and cook for 3 minutes longer, or until the asparagus is just crisp-tender.
Drizzle the soy sauce over the veggies and sprinkle with the bacon crumbles and cheese. Toss well and serve hot.
MAKES 4 (1/2-CUP) SERVINGS
Per serving: 60 calories, 1 g total fat (<1 g saturated), 20 mg cholesterol, 110 mg sodium, 7 g total carbohydrates (2 g sugars), 2 g fiber, 6 g protein
From BiggestLoser.com
Mushrooms add meaty richness to this vegetable side dish
As the nutritionist for The Biggest Loser, Cheryl Forberg shared this recipe from her just-published Flavor First (Rodale, April 2011). She tells us this dish is super easy to prepare!
2 teaspoons canola or olive oil
3 cups sliced portobello mushrooms (about 2 large portobellos, stems and black gills removed)
2 tablespoons chopped shallots
3 cups 1 1/2-inch asparagus pieces, from about 1 pound (see note)
1 teaspoon low-sodium soy sauce
3 (1/2-ounce) slices nitrite-free turkey (or pork) bacon, cooked until crisp, drained well, and crumbled
1 tablespoon grated Parmigiano-Reggiano cheese
In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and cook for about 3 minutes, or until they just start to soften and release their liquid. Add the shallots and cook for another minute.
Add the asparagus and cook for 3 minutes longer, or until the asparagus is just crisp-tender.
Drizzle the soy sauce over the veggies and sprinkle with the bacon crumbles and cheese. Toss well and serve hot.
MAKES 4 (1/2-CUP) SERVINGS
Per serving: 60 calories, 1 g total fat (<1 g saturated), 20 mg cholesterol, 110 mg sodium, 7 g total carbohydrates (2 g sugars), 2 g fiber, 6 g protein
Wednesday, April 13, 2011
Beef Stew
Beef Stew
From the Kitchen of Donna Rowell
Stew Meat
Pam
1 onion (minced)
Lawry's Beef Stew seasoning pkt
1 can Campbell's Beef Consomme
1 can beef broth (I usually use 1.5 to 2 boxes of broth, organic of course)
2 cups water
Potatoes, peeled and diced (as many as you want...I usually use 2-3 Large potatoes)
Carrots, peeled and diced (as many as you want...I usually use 1/2 to 3/4 of a bag of fresh carrots)
1 small bag of frozen peas
3T cornstarch + 1/4 cup of water
Directions:
For the stew I buy stew meat from Costco or I buy a round steak or even a chuck roast and cut up the meat into chunks. Then I spray my pan with Pam and add some olive oil and brown the meat with a cut up onion.
Next I add the Lawry's Beef Stew seasoning packet and add a can of Campbell's Beef Consomme and a can of beef broth and two cups of water and cover and cook for about an hour. Next I add cut up potatoes (when I am in a hurry I even use canned cut up potatoes) and carrots and cook till tender. If I need to, I add more water. Then I add frozen peas to the top and allow them to kind of "steam". Then I thicken with cornstarch ( I put about 1/4 cup of water with 3 T of cornstarch mixed together). Stir and thicken - allow to cook for 5 mins and serve...
Stephanie's Modifications:
***I now omit the beef consomme and add a box of beef broth in it's place....I just add a bit more cornstarch to help thicken it at the end. When all is said and done, I use three boxes of beef broth. I also use two of the Lawry's seasoning pkts. I am working on trying to make my own seasoning mix, but for now I still use these pkts b/c they've removed the msg and this brand has less bad stuff than the others.
From the Kitchen of Donna Rowell
Stew Meat
Pam
1 onion (minced)
Lawry's Beef Stew seasoning pkt
1 can Campbell's Beef Consomme
1 can beef broth (I usually use 1.5 to 2 boxes of broth, organic of course)
2 cups water
Potatoes, peeled and diced (as many as you want...I usually use 2-3 Large potatoes)
Carrots, peeled and diced (as many as you want...I usually use 1/2 to 3/4 of a bag of fresh carrots)
1 small bag of frozen peas
3T cornstarch + 1/4 cup of water
Directions:
For the stew I buy stew meat from Costco or I buy a round steak or even a chuck roast and cut up the meat into chunks. Then I spray my pan with Pam and add some olive oil and brown the meat with a cut up onion.
Next I add the Lawry's Beef Stew seasoning packet and add a can of Campbell's Beef Consomme and a can of beef broth and two cups of water and cover and cook for about an hour. Next I add cut up potatoes (when I am in a hurry I even use canned cut up potatoes) and carrots and cook till tender. If I need to, I add more water. Then I add frozen peas to the top and allow them to kind of "steam". Then I thicken with cornstarch ( I put about 1/4 cup of water with 3 T of cornstarch mixed together). Stir and thicken - allow to cook for 5 mins and serve...
Stephanie's Modifications:
***I now omit the beef consomme and add a box of beef broth in it's place....I just add a bit more cornstarch to help thicken it at the end. When all is said and done, I use three boxes of beef broth. I also use two of the Lawry's seasoning pkts. I am working on trying to make my own seasoning mix, but for now I still use these pkts b/c they've removed the msg and this brand has less bad stuff than the others.
Amanda Graber Monster Cookies
Amanda Graber Monster Cookies
Recipe from: "An Amish Gathering: Life in Lancaster County" By Beth Wiseman, Barbara Cameron, Kathleen Fuller
From the kitchen of Erica McNicoll
1.5 sticks butter
1 c white sugar
1 c brown sugar
4 eggs
1 lb crunchy peanut butter
2.5 t baking soda
1/4 c flour
4.5 c quick oats
powdered sugar
1. cream together 1.5 sticks butter, 1 c white sugar, 1 c brown sugar.
2. Add 4 eggs, 1 pound crunchy peanut butter.
3. Mix until blended. Add 2.5 t baking soda, 1/4 c flour, 4.5 c quick oats.
4.1/2 pound M&M's and 12 oz chocolate chips.
5. Dough will be stiff. Form teaspoon-sized balls and roll in powdered sugar.
6. Bake at 350 degrees for 10 minutes. Do not overbake.
Recipe from: "An Amish Gathering: Life in Lancaster County" By Beth Wiseman, Barbara Cameron, Kathleen Fuller
From the kitchen of Erica McNicoll
1.5 sticks butter
1 c white sugar
1 c brown sugar
4 eggs
1 lb crunchy peanut butter
2.5 t baking soda
1/4 c flour
4.5 c quick oats
powdered sugar
1. cream together 1.5 sticks butter, 1 c white sugar, 1 c brown sugar.
2. Add 4 eggs, 1 pound crunchy peanut butter.
3. Mix until blended. Add 2.5 t baking soda, 1/4 c flour, 4.5 c quick oats.
4.1/2 pound M&M's and 12 oz chocolate chips.
5. Dough will be stiff. Form teaspoon-sized balls and roll in powdered sugar.
6. Bake at 350 degrees for 10 minutes. Do not overbake.
Cheese Puffs...Basic Pâte à Choux (cream puff dough) Recipe
Basic Pâte à Choux (cream puff dough) Recipe
(paht-ah-shoo)
makes 20 medium puffs
From the Kitchen of Sherry Watkins
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
2. You can do the next step one of two ways:
• Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
• If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.
(paht-ah-shoo)
makes 20 medium puffs
From the Kitchen of Sherry Watkins
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
2. You can do the next step one of two ways:
• Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
• If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.
AMISH CINNAMON BREAD STARTER RECIPE
AMISH CINNAMON BREAD STARTER RECIPE
From the kitchen of Anna McElligott
Put 1 cup flour, 1 cup sugar, and 1 cup milk in a large Ziploc bag and following instructions below.
Day 1 Stir
Day 2 Stir
Day 3 Stir
Day 4 Stir
Day 5 Stir
Day 6 Stir
Day 7 Stir
Day 8 Stir
Day 9 Stir
Day 10 Stir
Day 11 Stir
Day 12 Stir
Day 13 Stir
Day 14 Stir
Day 15 Stir
Day 16 Stir
Day 17 Stir
Day 18 DO NOTHING
Day 19 Stir
Day 20 Stir
Day 21 Stir
Day 22 Stir and add 1 cup flour, 1 cup sugar, 1 cup milk. Stir again.
Day 23 Stir
Day 24 Stir
Day 25 Stir
Day 26 Stir
Day 27 Add 2 cups flour, 1 cup milk, 1 cup sugar. Stir.
You should have about 4 cups starter. Keep one for your next starter. Use other three to bake. Follow baking directions on the back of this page starting with Day 10. After you save another starter, follow the Day 1-10 instructions.
Amish Cinnamon Bread
(AKA Friendship Bread)
You should have received your starter in a large Ziploc bag. Store it on your countertop. DO NOT REFRIGERATE!!!!!!
Day 1: Do Nothing.
Day 2: Mush bag TWO times during the day.
Day 3: Mush bag TWO times during the day.
Day 4: Mush bag TWO times during the day.
Day 5: Mush bag TWO times during the day.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk.
Let out as much air as possible.
Seal bag & mush thoroughly.
Day 7: Mush bag TWO times during the day.
Day 8: Mush bag TWO times during the day.
Day 9: Mush bag TWO times during the day. Bag is growing!!
Day 10: Squeeze out the contents of the bag into a large bowl.
Add to the bowl: 1 cup flour, 1 cup sugar, 1 cup milk.
Stir thoroughly & measure out 1 cup starters into 4 Ziploc bags.
Give these bags and a copy of these instructions to enjoy.
Keep one for yourself if you want to try it again.
To the small amount in your bowl add the following and mix very well:
1 cup oil
3 eggs
2 cups flour
2 tsp. cinnamon
½ tsp. salt
1 LARGE box instant vanilla pudding mix
½ cup milk
1 tsp. vanilla
1 cup sugar
1½ tsp. baking POWDER
½ tsp. baking SODA
If desired 1 cup chopped nuts, bananas, chocolate chips, apples, etc.
Spray 2 loaf pans with cooking spray. Sprinkle pans with cinnamon and sugar.
Bake at 325 for one hour or until done. Tomorrow starts Day 1.
From the kitchen of Anna McElligott
Put 1 cup flour, 1 cup sugar, and 1 cup milk in a large Ziploc bag and following instructions below.
Day 1 Stir
Day 2 Stir
Day 3 Stir
Day 4 Stir
Day 5 Stir
Day 6 Stir
Day 7 Stir
Day 8 Stir
Day 9 Stir
Day 10 Stir
Day 11 Stir
Day 12 Stir
Day 13 Stir
Day 14 Stir
Day 15 Stir
Day 16 Stir
Day 17 Stir
Day 18 DO NOTHING
Day 19 Stir
Day 20 Stir
Day 21 Stir
Day 22 Stir and add 1 cup flour, 1 cup sugar, 1 cup milk. Stir again.
Day 23 Stir
Day 24 Stir
Day 25 Stir
Day 26 Stir
Day 27 Add 2 cups flour, 1 cup milk, 1 cup sugar. Stir.
You should have about 4 cups starter. Keep one for your next starter. Use other three to bake. Follow baking directions on the back of this page starting with Day 10. After you save another starter, follow the Day 1-10 instructions.
Amish Cinnamon Bread
(AKA Friendship Bread)
You should have received your starter in a large Ziploc bag. Store it on your countertop. DO NOT REFRIGERATE!!!!!!
Day 1: Do Nothing.
Day 2: Mush bag TWO times during the day.
Day 3: Mush bag TWO times during the day.
Day 4: Mush bag TWO times during the day.
Day 5: Mush bag TWO times during the day.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk.
Let out as much air as possible.
Seal bag & mush thoroughly.
Day 7: Mush bag TWO times during the day.
Day 8: Mush bag TWO times during the day.
Day 9: Mush bag TWO times during the day. Bag is growing!!
Day 10: Squeeze out the contents of the bag into a large bowl.
Add to the bowl: 1 cup flour, 1 cup sugar, 1 cup milk.
Stir thoroughly & measure out 1 cup starters into 4 Ziploc bags.
Give these bags and a copy of these instructions to enjoy.
Keep one for yourself if you want to try it again.
To the small amount in your bowl add the following and mix very well:
1 cup oil
3 eggs
2 cups flour
2 tsp. cinnamon
½ tsp. salt
1 LARGE box instant vanilla pudding mix
½ cup milk
1 tsp. vanilla
1 cup sugar
1½ tsp. baking POWDER
½ tsp. baking SODA
If desired 1 cup chopped nuts, bananas, chocolate chips, apples, etc.
Spray 2 loaf pans with cooking spray. Sprinkle pans with cinnamon and sugar.
Bake at 325 for one hour or until done. Tomorrow starts Day 1.
Cake Pops
Cake Pops
From www.ratedbymom.com
For pictures to go with the instructions click here
Materials:
1 box of white cake mix (and whatever ingredients you need to make the cake)
1 container of white frosting (I used whipped frosting, which is lighter, so I ended up using an entire XL container)
2 packages of candy melts (I used the pink ones from Michaels) They carry a variety of different colors, or you can buy the white ones and dye them to your liking. Only use gel food coloring to dye candy melts, as the liquid stuff won’t work.
1 bag of lollipop sticks (also from Michaels)
2 tb of shortening
sprinkles (optional)
large foam ring (found in the “wreath making” section at Michaels)
Step 1: Bake the Cake
You don’t need to do anything special. Just follow the instructions on the back of the box. Let it cool off completely before you work with it.
Step 2: Crumble the cake and mix in the frosting.
You really don’t need to over-think this part. Add half the can of frosting and start mixing. Keep adding more frosting to the mixture until it gets sticky enough to roll into a ball. I used a spatula to mix the cake and frosting together, but you can also use your hands to get the job done.
Step 3: Roll the cake/frosting mixture into balls.
Line a cookie sheet with wax paper. Next, take small portions of your cake/frosting mixture and use your hands to roll them into small balls and place them on the lined cookie sheet. The balls should be the size of a large gum ball. If you make them too big, they will fall off the stick during the candy coating process. Also, their circumference grows when you coat them with the candy, so start out making them smaller than you want your end product to be.
Step 4: Insert the lollipop sticks.
This is what makes the cake a pop! Prepare your candy melts using the directions on the back of the package. I used the microwave directions and melted the candies in a small round tupperware container. Follow the directions carefully. If you burn the candy melts they will taste really, really bad. Not that I would know or anything. *wink, wink* Dip one end of the lollipop stick into the candy melt and then insert the same end directly into the cake ball. After all the cake balls have lollipop sticks in them, put the cookie sheet in the fridge or freezer to set.
Step 5: Cover the cake pops with the candy coating.
You might need to re-heat your candy melts again. If the mixture still seems too thick, you can add a tablespoon or two of shortening to thin it out. I suggest putting the shortening in before you re-heat the candy melts. Carefully dunk the cake pop into the melted candy. Turn it around until it is completely covered. Then, take the cake pop out and gently turn it over and over until all the excess candy melt has dripped off. You only need a very thin layer of the candy melt.
Step 6: Stick the cake pops into a foam ring to dry and decorate them with sprinkles.
Stick the wet candy coated cake pop right into the foam ring. Before it dries, sprinkle it with whatever toppings you desire. If I could have done one thing differently, I would have purchased a larger foam ring. I ran out of drying room for my cake pops. I had to wait for them to dry before I could finish the rest of the batch. Place the foam ring full of cake pops in the fridge to harden.
Congratulations! You have just made cake pops!
Once your finished cake pops have hardened you can take them out of the foam ring and store them in a container. I used a cake pan to store mine in the fridge. I made them on a Thursday to take to a party on a Friday, and they totally held up. Look how gorgeous they turned out:
Michaels also sells small plastic baggies that you can tie over the tops of each cake pop to be used as party favors, or you can cover your foam ring in colored plastic wrap and use it to present your cake pops. I arranged my cake pops on a pretty plate and they looked great. It’s hard to go wrong with cake pops.
From www.ratedbymom.com
For pictures to go with the instructions click here
Materials:
1 box of white cake mix (and whatever ingredients you need to make the cake)
1 container of white frosting (I used whipped frosting, which is lighter, so I ended up using an entire XL container)
2 packages of candy melts (I used the pink ones from Michaels) They carry a variety of different colors, or you can buy the white ones and dye them to your liking. Only use gel food coloring to dye candy melts, as the liquid stuff won’t work.
1 bag of lollipop sticks (also from Michaels)
2 tb of shortening
sprinkles (optional)
large foam ring (found in the “wreath making” section at Michaels)
Step 1: Bake the Cake
You don’t need to do anything special. Just follow the instructions on the back of the box. Let it cool off completely before you work with it.
Step 2: Crumble the cake and mix in the frosting.
You really don’t need to over-think this part. Add half the can of frosting and start mixing. Keep adding more frosting to the mixture until it gets sticky enough to roll into a ball. I used a spatula to mix the cake and frosting together, but you can also use your hands to get the job done.
Step 3: Roll the cake/frosting mixture into balls.
Line a cookie sheet with wax paper. Next, take small portions of your cake/frosting mixture and use your hands to roll them into small balls and place them on the lined cookie sheet. The balls should be the size of a large gum ball. If you make them too big, they will fall off the stick during the candy coating process. Also, their circumference grows when you coat them with the candy, so start out making them smaller than you want your end product to be.
Step 4: Insert the lollipop sticks.
This is what makes the cake a pop! Prepare your candy melts using the directions on the back of the package. I used the microwave directions and melted the candies in a small round tupperware container. Follow the directions carefully. If you burn the candy melts they will taste really, really bad. Not that I would know or anything. *wink, wink* Dip one end of the lollipop stick into the candy melt and then insert the same end directly into the cake ball. After all the cake balls have lollipop sticks in them, put the cookie sheet in the fridge or freezer to set.
Step 5: Cover the cake pops with the candy coating.
You might need to re-heat your candy melts again. If the mixture still seems too thick, you can add a tablespoon or two of shortening to thin it out. I suggest putting the shortening in before you re-heat the candy melts. Carefully dunk the cake pop into the melted candy. Turn it around until it is completely covered. Then, take the cake pop out and gently turn it over and over until all the excess candy melt has dripped off. You only need a very thin layer of the candy melt.
Step 6: Stick the cake pops into a foam ring to dry and decorate them with sprinkles.
Stick the wet candy coated cake pop right into the foam ring. Before it dries, sprinkle it with whatever toppings you desire. If I could have done one thing differently, I would have purchased a larger foam ring. I ran out of drying room for my cake pops. I had to wait for them to dry before I could finish the rest of the batch. Place the foam ring full of cake pops in the fridge to harden.
Congratulations! You have just made cake pops!
Once your finished cake pops have hardened you can take them out of the foam ring and store them in a container. I used a cake pan to store mine in the fridge. I made them on a Thursday to take to a party on a Friday, and they totally held up. Look how gorgeous they turned out:
Michaels also sells small plastic baggies that you can tie over the tops of each cake pop to be used as party favors, or you can cover your foam ring in colored plastic wrap and use it to present your cake pops. I arranged my cake pops on a pretty plate and they looked great. It’s hard to go wrong with cake pops.
Wendy's Spicy Chicken Fillet Sandwich
Wendy's Spicy Chicken Fillet Sandwich
By: Todd Wilbur
There once was a time when Wendy's offered this sandwich for a "limited-time-only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast-food chain's menu. Now you can recreate the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.
6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Gather all ingredients
2. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken. 11. Flip the top half of each sandwich onto the bottom half and serve hot.
(http://www.topsecretrecipes.com)
Makes 4 sandwiches.
By: Todd Wilbur
There once was a time when Wendy's offered this sandwich for a "limited-time-only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast-food chain's menu. Now you can recreate the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.
6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Gather all ingredients
2. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken. 11. Flip the top half of each sandwich onto the bottom half and serve hot.
(http://www.topsecretrecipes.com)
Makes 4 sandwiches.
Wendy's Chili
Wendy's Chili
By: Todd Wilbur
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
(http://www.topsecretrecipes.com)
Makes about 12 servings.
Tidbits
For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.
By: Todd Wilbur
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
(http://www.topsecretrecipes.com)
Makes about 12 servings.
Tidbits
For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.
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