Tuesday, February 27, 2007
1/4 cup shortening
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter softened
Preheat oven to 375 degrees. Grease one 8x8 inch pan. Cream together 3/4 cup sugar, shortening and egg. In a seperate bowl mix together flour, baking powder and salt. Stir into sugar misture, alternanting with milk. Stirn in blueberries. Pour into greased pan.
To make topping combine 1/2 cup sugar, 1/3 cup flour, cinnamon and butter. Stpring over cake batter. Bake for 25-30 minutes.
Monday, February 26, 2007
1 cup sugar
1/2 cup packed brown sugar
1 cup buttermilk
2/3 cup shortening
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup packed brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
1/2 tsp. nutmeg
Grease (not oil) and lightly flour bottom of a 13x9 inch pan. Blend all cake ingredients on low speed until moistened. Beat 3 minutes at medium speed. Pour into pan. In small bowl blend topping. Sprinkle over batter. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees and bake 30-40 minutes.
Friday, February 23, 2007
One of my new favorite things is Unsweetened Almond Breeze. It's kind of like soy milk, but almond based instead of soy-based, which means there's plenty of vitamins, and even some fiber (yay fiber!). And if you aren't a fan of soy milk or rice milk because they're kind of chalky tasting, this stuff isn't at all. And the best news - this is by far the lowest calorie dairy-substitute out there. Only 40 calories in a cup!! Most soymilk has about 120 or more, and even skim milk has 85ish. I know not everyone is nuts about calorie counting, but even if you're just concerned about good health, Almond Breeze is low in sugar and high in Vitamins A, D, E, & Calcium! I know what you're thinking - "Great, but what do you use this stuff for?" I'm glad you asked! Here are my ideas:
- I use it most often in smoothies. If I make a fruit smoothie, I use unsweetened vanilla instead of milk. I use about 6-8 ounces of the Breeze, plus about a cup or so of fruit (strawberries, blueberries, peaches, whatever), some low-sugar fruit juice to add a kick and some splenda to sweeten it up.
- If you make a coffee smoothie (YUM!), you can use the unsweetened chocolate flavor to make it much richer. Just throw 6ish cubes of ice in the blender with a cup of the Breeze, some splenda, and instant coffee crystals to taste (I use about a tablespoon). Sometimes I throw in a tablespoon of sugar-free pudding mix to thicken it some, which works wonderfully.
- You can also use the Breeze as coffee creamer or on your cereal. You can use the original flavor in cooking too, but I haven't tried much of that. (Here's more Breeze recipes.)
Wednesday, February 21, 2007
1 packet of taco seasoning
1 can corn
1 can black beans
1 can stew tomatoes
1 pkg. flour tortillas
1 bag Mexican mix cheese
Cook the ground beef or turkey and add the taco seasoning, as if you were making tacos. Follow the directions on the back of the taco seasoning mix. When meat is cooked, pour in corn, black beans, and tomatoes (all drained). Cook for 2-3 minutes until it gets warm. Spray a baking dish with nonstick spray. Put a layer of tortillas, a layer of mixture, a layer of tortillas, and a layer of mixture. Top with cheese. Bake in the oven at 350 degrees for 5-10 minutes until the cheese melts.
Friday, February 16, 2007
Spread graham crackers in bottom of a 9x13 inch pan.
1. 2 small boxes of instant French Vanilla Pudding
2. 1 cup confectioner sugar
3. 3 cups milk
4. 1 8 oz. cool whip container
5. 1 container of fudge chocolate frosting
Mix 1, 2, and 3 together with beater. Then fold in the cool whip. Pour 1/2 of mixture over graham crackers. Make another layer of graham crackers and use the rest of the mixture and spread out on top. Melt 1 container of fudge chocolate frosting in pan on low heat, until liquid. Then spread it over the graham cracker/mixture and refrigerate for 1/2 hour.
1 1/4 lbs. peeled leftover baked potatotes (or just bake them yourself in the microwave)
1/2 cup bell peppers (coarsely chopped)
3/4 cup grated cheddar cheese
1/4 cup sour cream
1/8 cup diced jalapenos
3/4 tblsp. seasoned salt
Peel skins off of baked potatoes. Slice potatoes lengthwise into quarters and coarsely chop. Coarsely chop bell peppers. Place potatoes, bell peppers, diced jalapenos, seasoned salt, cheddar cheese and sour cream in mixing bowl, and mix thoroughly with rubber spatula. Lightly coat bottom and sides of a baking pan with grease. Place mixture into the pan. Cover pan with aluminum foil and bake at 350 degrees F for 35 minutes.
Tip: Add more jalapenos for an extra kick.
1 (5 oz.) pkg. instant french vanilla pudding mix
2 cups milk
1 (14 oz.) can sweetened condensed milk
1 tblsp. vanilla extract
1 (12 oz.) container frozen whipped topping, thawed
1 (16 oz.) pkg. vanilla wafers
In a large mixing bowl, beat pudding mix and milk for 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.
I get compliments on this recipe every time I make it!
3-4 boneless, skinless chicken breasts, cut into 1 inch sized pieces
1 pint heavy whipping cream
1 onion, chopped
2 garlic cloves, chopped
5 slices of bacon
1/2 lb. bag of bowtie pasta
2 tblsp. italian seasoning
1 tsp. garlic salt
1/4 cup butter
1 tsp. basil
2 tsp. salt
2 tsp. pepper
Melt butter in saucepan, and add onion and garlic, italian seasoning and chicken. Stir often on medium heat, until chicken is almost cooked. Add garlic salt and basil. Stir. In another pan, place the bacon and cook it until somewhat crisp. Remove from pan, and lay aside to cool. Once bacon has cooled off, cut in 1 inch sized pieces. Use another pot for the pasta.
Once chicken is cooked, add heavy whipping cream and remaining ingredients while stirring. Whisk the egg in and do so quickly, so that the egg can be mixed in evenly without creating any egg chunks. Stir often, add bacon pieces to cream mixture and let it boil for 5 minutes.
Makes 5 servings
1 small bag of frozen tater tots (I prefer to use the tater rounds)
1 lb. sausage, cooked and crumbled
2 cups milk
1 cup sharp cheddar cheese, grated
1 tsp. salt
1 tsp. dry mustard (I use regular mustard)
Cook sausage and mix in bowl with milk, eggs, salt and mustard. Place in 9x13 casserole dish that has been sprayed with Pam. Put taters and cheese on top and bake for 35 minutes at 350 degrees F.
Tip: You can go ahead and cook the sausage and put it in the egg, milk, salt, and mustard mixture hours before you plan on baking it (refrigerate though!). Just make sure to add the cheese and taters only right before you bake it. That way it won't get soggy!
8oz cream cheese
1tsp italian seasoning(I use Pizza&Pasta Magic)
1c shredded mozzerella
8oz pizza sauce
1/4c diced bell pepper
sliced green onion(optional)
Preheat oven to 350degrees. Combine cream cheese and seasoning into bottom of mini baker(small baking dish if you don't have the stoneware)
combine Parmesan and mozzarella in small bowl, sprinkle half on top of cream cheese mixture
spread pizza sauce over cheese and cover with remaining cheese
bake for 15-20min until bubbly and hot and top with bell peppers and onions
I have usually had this served with sliced baguette pieces, but the original PC recipe says you can use many types of bread both soft or toasted. I loved it on that spinach bread Chez brought. :)
Butter and toast the buns at 325 degrees for about 20 minutes. They are great served with your favorite pasta.
My mom used to do this all the time when we were growing up. I'm not sure how well it would work for seeded buns but the plain jane white ones are great. You can also use garlic butter.
Thursday, February 15, 2007
1 lb. butter
1/4 cup minced garlic
1 cup whole grain mustard
1/4 cup chopped fresh thyme ( you can use dried thyme)
2 lemons, juiced
2 tblsp. Old Bay Seasoning
2 tblsp. Salt
2 tsp. freshly ground black pepper
3 cups panko bread crumbs (japanese bread crumbs) Do not substitute regular
1 (3-4 lb.) side of salmon, skin on, pin bones removed
Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old
Bay Seasoning, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. Crust the salmon while the butter is still soft, allowing a 1/4 inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).
Preheat oven to 425 degrees F.
Bake for approximately 10 minutes for a still slightly pink fish. Use 2 longf flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.
My sister in-law just made this recipe this last weekend, and it was great!
Tuesday, February 13, 2007
Take the strips of bacon, put them on a pan, and cook them in a 350 degree oven for 20-30min.
Your house won't stink of bacon all day, and they cook well without burning up, or being gross and floppy. Whatever you are serving your bacon next to, start it after throwing the strips in the oven.
Monday, February 12, 2007
1/2 cup hot water
1 pkg. (18-1/4 oz) chocolate cake mix
1 pkg. (3.9 oz) instant chocolate pudding mix
3/4 cup sour cream
1/2 cup vegetable oil
1-1/2 cups semisweet chocolate chips
3/4 cup whipping cream
1-1/2 cups semisweet chocolate chips
In a mixing bowl, dissove coffe granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.
This cake looks sooo good once it has the glaze on it. Great for entertaining or taking to a luncheon where you want something easy that looks pretty & yummy. (Taste of Home recipe)
Wednesday, February 7, 2007
1 cup chopped mushrooms (opt)
1 1/2 cups of white or brown slow-cooking rice
1 can cream of chicken soup (or, cream of mushroom will work too, if you don't have fresh mushrooms to add)
3 cans of water (from the cream of chicken can)
1 pkg Lipton onion soup mix
1 tsp. salt
1 tsp. pepper
Combine all ingredients together in the crock pot and stir. Heat on low for about 6 hours. Great for the on-the-go types, or Sunday dinner. Tasty too!
Tuesday, February 6, 2007
1 tsp. ground cinnamon
16 large marshmallows
3 tblsp. butter, melted
2 (8 oz.) cans refrigerated crescent rolls
1 cup powdered sugar
2 tblsp. milk
1/4 cup pecans, toasted and chopped (optional)
Combine sugar and cinnamon in a small bowl. Dip marshmallows in melted butter and
roll in cinnamon mixture. Separate crescent rolls into 16 triangles. Wrap 1 marshmallow with 1 triangle, pinching edges to seal. Repeat with remaining marshmallows and triangles. Place each roll in a lightly greased muffin pan cup. Bake at 375 degrees for 10-15 minutes or until golden. Stir together powdered sugar and milk to form a smooth glaze. Drizzle over warm rolls; sprinkle with pecans, if desired.
Monday, February 5, 2007
- 1 large vanilla pudding
- 8 oz. Cool Whip
- Fresh strawberries, blueberries, and bananas
Cut up yellow cake into small squares and place in the bottom of trifle bowl. Mix pudding (follow box directions) and pour half of pudding mixture over the cake. Spread cool whip on top. Slice strawberries, blueberries, and bananas and place on top of cool whip. Repeat another layer of cake, pudding mixture, cool whip, and fruit to decorate the top.
Wendi's Tip: Make sure the cake is all the way cooled. I have even made the cake the day before so I can guarantee that is isn't warm. It will fall apart if it's still warm and then the dessert turns into mush. Also, this is a pretty healthy and light dessert - using fat free milk and fat free or lite cool whip really helps... and you can't even taste the difference! And it is cute to use for the 4th of July..because of the colors of the fruit! Enjoy!
Saturday, February 3, 2007
4 slices bacon, cut into 1inch pieces
2tbsp vegetable or olive oil
1tbsp montreal steak seasoning(or favorite grill seasoning)
2lbs lean ground beef
1 med yellow onion, chopped
1 red bell pepper, chopped
4 cloves garlic, chopped
1tbsp chipotle chili powder(next to reg. chili powder on spice aisle)
28oz can of fire roasted tomatoes, crushed(muir glen makes a good one)
In a large, heavy bottom, pot: add oil and cook bacon on med. heat until tasty. Remove bacon pieces to paper towel, leave drippings in pot. Add ground beef, break up, and sprinkle grill seasoning on top. Mix it up and let cook for 3-5min.
Add onion, pepper, garlic, chili powder. Mix well and let cook until onions and peppers are tender. Aprox 10min. Deglaze pan with beer, scraping all the brown tasty pieces off the bottom of the pan and up into the mixture.
Add tomatoes, simmer for 10-1000 min, stirring occasionally. This can be eaten immediately or let it simmer for a few hours. Either way it's good!(Rachel Ray Recipe)
- ½ lb. ground beef or ground pork, browned with onion powder (onion powder optional)
- 1 can cheddar cheese soup
- 1 can diced tomatoes, drained (or 1 can tomato sauce)
- 1 can corn, drained
- 1 can Ranch style beans (or pinto beans), drained
- ½ can water
- Cover top with grated cheese
Combine in large casserole dish, sprinkle grated cheese over top, bake for 18-20 minutes at 425 or until cheese is melted and middle is bubbly. Gets even better when leftover for a day!
Don't tell your husband what the real name is (Pork & Noodle Casserole) or he will refuse to eat it. I had to give it a different name (Slop) so he would try it. :-)
Friday, February 2, 2007
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic
1 cup Italian dressing
Put meat in bag with spices and shake. Add 1 cup Italian dressing and marinate for at least 3 hours. Preheat oven to 500. Put pork loin in a pan and cover with foil. Bake for 10 minutes, then turn oven off. It's ready 4 hours later.
Kim's tips: This recipe makes a very moist tenderloin which is why I like it. The above is the original recipe from my mother-in-law. When I've followed the recipe in my own oven the tenderloin didn't get cooked completely (when checked with a meat thermometer). So I've increased the bake time to 15 minutes and that seems to help. Each oven may be different so yours may work fine with the original recipe, but I'd double check with a meat thermometer. If you check it and it's not done, just turn the oven back on to about 400 and bake again until it's done.
Kim's anecdote: If for some reason you turn the timer off after 10-15 minutes but accidentally leave the oven on and go work out for 30 minutes, you may come back to a half burnt pork loin. Don't worry....you can scrape off the burnt part on the outside and people will still eat it (or pretend anyway). Of course I've never done anything like that...I'm a perfect cook! Ha ha!
1 TBL. Red Wine Vinegar
2 TBL. Oil
1 lb Chicken Breasts (boneless, skinless of course)
Mil all ingredients except chicken in a large Ziplock bag. Add chicken, zip closed and shake to coat chicken. Place bag into refridgerator and let chicken marinate for at least 15 minunes or longer if possible. Remove chicken from bag and grill, broil, or fry until done. About 20 minutes total cooking time.
Myra's tip: Use the leftovers to make a great chicken salad!