1 C. butter
1 C. water
1/4 C. cocoa powder
2 C. flour
1 3/4 C. sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 C. sour cream
-Preheat oven to 350
1. Add butter, water and cocoa powder to small saucepan and bring to a boil. Remove from heat.
2. Combine dry ingredients in medium mixing bowl, add in cocoa mixture and mix well. Stir in sour cream until smooth. Pour into cookie sheet and bake for 20-25 minutes. Set aside on wire rack while making frosting:
1/2 C. butter
1/4 C. milk
3 Tbsp. cocoa powder
3 1/2- 3 3/4 C. powdered sugar
2 tsp. vanilla extract
1. Melt butter in small saucepan on medium heat. Add milk and cocoa then bring to a boil. Remove from heat. Stir in powdered sugar and vanilla until smooth (may take a few minutes). Carefully pour over warm cake. Let cool and serve!
Sunday, October 23, 2011
Sunday, October 2, 2011
Peach Bread Pudding
2-3 fresh peaches, peeled, pitted & diced
4 C. French bread, torn into small pieces
1 14oz can sweetened condensed milk
4 eggs, beaten
1 C. hot water
4 Tbsp. butter, melted
1 1/2 tsp. cinnamon
1 tsp. vanilla
-Preheat oven to 325 and grease a 9x13"dish
1. Toss all ingredients in large bowl until well mixed. Let sit 5 minutes before pouring into baking dish. Bake uncovered for 1 hour or until golden brown and an inserted knife comes out clean. Set aside to cool while making caramel sauce.
Sauce:
1 stick butter
3/4 C. brown sugar
2 tsp. vanilla
2 Tbsp. agave or honey
1. Heat butter in small saucepan on medium heat until melted. Add remaining ingredients and bring to a boil. Let simmer, stirring often, for about 5 minutes until thick. Let sit for a minute or two before drizzling over bread pudding and serving. Serves 4-8.
4 C. French bread, torn into small pieces
1 14oz can sweetened condensed milk
4 eggs, beaten
1 C. hot water
4 Tbsp. butter, melted
1 1/2 tsp. cinnamon
1 tsp. vanilla
-Preheat oven to 325 and grease a 9x13"dish
1. Toss all ingredients in large bowl until well mixed. Let sit 5 minutes before pouring into baking dish. Bake uncovered for 1 hour or until golden brown and an inserted knife comes out clean. Set aside to cool while making caramel sauce.
Sauce:
1 stick butter
3/4 C. brown sugar
2 tsp. vanilla
2 Tbsp. agave or honey
1. Heat butter in small saucepan on medium heat until melted. Add remaining ingredients and bring to a boil. Let simmer, stirring often, for about 5 minutes until thick. Let sit for a minute or two before drizzling over bread pudding and serving. Serves 4-8.
Autumn Couscous
1 Tbsp. olive oil
1 C. pearl couscous
1 C. broth
1 C. water
1/4 tsp. black pepper
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 Gala apple, cored and diced
1/3 C. craisins
1/4 C. toasted nuts (sliced almonds, pecans, etc.)
1. Heat oil on medium heat in medium skillet. Saute couscous for 3 minutes until golden brown. Add liquids and herbs and bring to a boil. Reduce heat and let simmer for about 10 minutes, stirring occasionally, until liquid is gone.
2. Remove from heat and stir in diced apple and craisins. Let cool while making dressing:
Easy Vinaigrette Dressing:
1 Tbsp. apple cider vinegar
1 Tbsp. agave or honey
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
3. Toss couscous with dressing and mix well; top with nuts. *Serves 2-4.
*Serves 2 as an entree and 4 as a side dish.
p.s. To toast nuts simply heat them on a cookie sheet in the oven or in a saute pan on the oven until golden.
1 C. pearl couscous
1 C. broth
1 C. water
1/4 tsp. black pepper
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 Gala apple, cored and diced
1/3 C. craisins
1/4 C. toasted nuts (sliced almonds, pecans, etc.)
1. Heat oil on medium heat in medium skillet. Saute couscous for 3 minutes until golden brown. Add liquids and herbs and bring to a boil. Reduce heat and let simmer for about 10 minutes, stirring occasionally, until liquid is gone.
2. Remove from heat and stir in diced apple and craisins. Let cool while making dressing:
Easy Vinaigrette Dressing:
1 Tbsp. apple cider vinegar
1 Tbsp. agave or honey
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
3. Toss couscous with dressing and mix well; top with nuts. *Serves 2-4.
*Serves 2 as an entree and 4 as a side dish.
p.s. To toast nuts simply heat them on a cookie sheet in the oven or in a saute pan on the oven until golden.
Saturday, August 20, 2011
Mexican Lasagna
1 lb ground meat
1 Tbsp olive oil
1 small onion, finely diced
2 cloves garlic, finely chopped
1 serrano pepper, seeded and diced
Salt and pepper
1/2-1 tsp paprika
1 tsp chili powder
1/2 can black beans, drained and rinsed
1/2 C. cooked white or brown rice
1 can tomato sauce (regular size, not the large can)
4 corn tortillas
1/3 C. sour cream
1/2 C. cheese
1/3 C. chopped olives
1/3 C. water
1. Heat oil in large pan on medium heat. Saute onion, garlic and serrano pepper until onion becomes translucent (about 5 minutes). Add meat and season with salt, pepper, paprika and chili powder. Once meat is cooked drain if necessary.
2. Add tomato sauce, beans and rice and simmer for 15 minutes.
3. Preheat oven to 350.
4. Add half of the meat mixture to a 8x8" greased dish, top with tortillas, spread with sour cream, top with remaining meat mixture, cover with cheese and finish by topping with olives and pouring water over the lasagna. Cover with foil and bake for 30 minutes. Let sit 5-10 minutes before serving.
p.s. Diced tomatoes and/or avocados give a nice cool and refreshing taste to this yummy dish; enjoy!
1 Tbsp olive oil
1 small onion, finely diced
2 cloves garlic, finely chopped
1 serrano pepper, seeded and diced
Salt and pepper
1/2-1 tsp paprika
1 tsp chili powder
1/2 can black beans, drained and rinsed
1/2 C. cooked white or brown rice
1 can tomato sauce (regular size, not the large can)
4 corn tortillas
1/3 C. sour cream
1/2 C. cheese
1/3 C. chopped olives
1/3 C. water
1. Heat oil in large pan on medium heat. Saute onion, garlic and serrano pepper until onion becomes translucent (about 5 minutes). Add meat and season with salt, pepper, paprika and chili powder. Once meat is cooked drain if necessary.
2. Add tomato sauce, beans and rice and simmer for 15 minutes.
3. Preheat oven to 350.
4. Add half of the meat mixture to a 8x8" greased dish, top with tortillas, spread with sour cream, top with remaining meat mixture, cover with cheese and finish by topping with olives and pouring water over the lasagna. Cover with foil and bake for 30 minutes. Let sit 5-10 minutes before serving.
p.s. Diced tomatoes and/or avocados give a nice cool and refreshing taste to this yummy dish; enjoy!
Pasta Carbonara
4-6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
1 Tbsp butter
1-2 tsp dried parsley
Salt and pepper
2-3 large eggs
1/4 C. grated Parmesan
4 servings of spaghetti pasta ( I just grab a big handful of pasta)
1. Begin cooking pasta as directed on packaging.
2. While pasta is cooking beat eggs with Parmesan, salt, and pepper in separate bowl and set aside.
3. Heat butter in a medium pan on medium/low heat. Saute garlic with bacon and parsley until garlic is beginning to brown (2-3 minutes). Drain cooked pasta and add to pan, remove pan from heat and slowly pour in egg mixture. Toss pasta evenly and quickly to avoid the eggs scrambling. Serve immediately and enjoy!
p.s. This is such an easy and quick dinner! You can jazz it up by adding sliced olives, mushrooms or even diced tomatoes!
2 cloves garlic, finely chopped
1 Tbsp butter
1-2 tsp dried parsley
Salt and pepper
2-3 large eggs
1/4 C. grated Parmesan
4 servings of spaghetti pasta ( I just grab a big handful of pasta)
1. Begin cooking pasta as directed on packaging.
2. While pasta is cooking beat eggs with Parmesan, salt, and pepper in separate bowl and set aside.
3. Heat butter in a medium pan on medium/low heat. Saute garlic with bacon and parsley until garlic is beginning to brown (2-3 minutes). Drain cooked pasta and add to pan, remove pan from heat and slowly pour in egg mixture. Toss pasta evenly and quickly to avoid the eggs scrambling. Serve immediately and enjoy!
p.s. This is such an easy and quick dinner! You can jazz it up by adding sliced olives, mushrooms or even diced tomatoes!
Friday, August 12, 2011
Tomato Basil Toast
1 loaf artisan Italian bread, sliced (firm crusts are best)
4-6 Roma tomatoes, diced
Handful fresh basil, chopped
1 Tbsp capers(optional)
Salt & pepper
Mozzarella, thinly sliced
Olive oil
-Heat oven to 350
1. Lay bread slices on large cookie sheet. Brush with olive oil.
2. In medium bowl mix tomatoes, basil, capers, salt and pepper. Top each slice of bread with desired amount of tomato mixture. Then top each with a slice of mozzarella cheese.
3. Bake in oven 8-10 minutes until cheese is melted and beginning to brown. Let cool for a moment then serve!
Mom's Pizza Sauce
1 large can tomato sauce
1 small can tomato paste
1 Tbsp red wine vinegar
1/4-1/2 tsp black pepper
3/4-1 tsp garlic powder
1 Tbsp dried oregano
1 Tbsp dried basil
Pinch of salt
1. Combine all ingredients in a medium-sized bowl and stir until well blended and smooth. Use immediately or store, covered, in the refrigerator for up to 3-5 days.
1 small can tomato paste
1 Tbsp red wine vinegar
1/4-1/2 tsp black pepper
3/4-1 tsp garlic powder
1 Tbsp dried oregano
1 Tbsp dried basil
Pinch of salt
1. Combine all ingredients in a medium-sized bowl and stir until well blended and smooth. Use immediately or store, covered, in the refrigerator for up to 3-5 days.
Friday, August 5, 2011
Quinoa-Pinto Bean Burgers
8 hamburger buns
1 can pinto beans, drained & rinsed
3/4 C. uncooked quinoa (+1 1/2 C. water)
1 green onion, diced
1 tomato, diced
2 cloves garlic, finely minced
1 serrano pepper, seeded & diced
1/4 C. salsa
1/2 C. cornmeal or flour
Olive oil
1. Cook quinoa just as you would rice; it takes about 15 minutes.
2. While quinoa is cooking combine all ingredients in a medium bowl and mash a bit. Add cooked quinoa. Divide mixture into 8 parts and form into patties.
3. Heat a large pan on medium heat, drizzle with oil and cook burgers about 10 minutes on each side or until golden brown. Serve on buns.
p.s. You can serve these with your usual burger toppings; they are super yummy and a nice alternative to the usual burgers. Also, you can substitute brown rice for the quinoa if you'd like.
1 can pinto beans, drained & rinsed
3/4 C. uncooked quinoa (+1 1/2 C. water)
1 green onion, diced
1 tomato, diced
2 cloves garlic, finely minced
1 serrano pepper, seeded & diced
1/4 C. salsa
1/2 C. cornmeal or flour
Olive oil
1. Cook quinoa just as you would rice; it takes about 15 minutes.
2. While quinoa is cooking combine all ingredients in a medium bowl and mash a bit. Add cooked quinoa. Divide mixture into 8 parts and form into patties.
3. Heat a large pan on medium heat, drizzle with oil and cook burgers about 10 minutes on each side or until golden brown. Serve on buns.
p.s. You can serve these with your usual burger toppings; they are super yummy and a nice alternative to the usual burgers. Also, you can substitute brown rice for the quinoa if you'd like.
Monday, August 1, 2011
Potato Avocado Salad with Lime
4 medium potatoes, cubed (I did peel mine but you don't have to)
1 avocado, peeled, pitted, and sliced into small cubes
Juice of 1 lime
1-2 Tbsp olive oil
1-2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder OR 1/4 onion, finely diced (any onion will do)
1. Boil potatoes 15 minutes or until tender, drain and set aside in medium bowl to cool. While potatoes are cooling combine remaining ingredients, except avocado, in a small bowl and set aside.
2. Once potatoes are cool add in avocados and toss with dressing until well coated. Serve immediately or let cool in the refrigerator for 1-2 hours before serving.
1 avocado, peeled, pitted, and sliced into small cubes
Juice of 1 lime
1-2 Tbsp olive oil
1-2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder OR 1/4 onion, finely diced (any onion will do)
1. Boil potatoes 15 minutes or until tender, drain and set aside in medium bowl to cool. While potatoes are cooling combine remaining ingredients, except avocado, in a small bowl and set aside.
2. Once potatoes are cool add in avocados and toss with dressing until well coated. Serve immediately or let cool in the refrigerator for 1-2 hours before serving.
Friday, July 29, 2011
Crumb-top Muffins
Crumb-top:
5 Tbsp. butter, cold and cut into pieces
1/2 C. all-purpose flour
1/2 C. brown sugar, packed
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1. Combine all dry ingredients together in small bowl, add butter and toss to coat. Use your fingers to work the mixture into lumpy crumbs. Set aside.
Muffins:
-Preheat oven to 350 and line a muffin pan with paper cups or spray well with non-stick spray
1 stick butter, melted and set aside to cool
2 large eggs
3/4 C. milk
1 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. white sugar (you can reduce this to 1/3 C.)
1/4 C. brown sugar, packed
1 Tbsp. baking powder
1/4 tsp. ground allspice
1/4-1/2 tsp. ground cinnamon
Pinch of salt
1. In medium-large bowl combine butter, eggs, milk and vanilla and whisk until blended. Combine remaining ingredients in separate bowl and add in. Whisk until batter is mixed well and a little lumpy. Divide batter among 12 muffin cups.
2. Spoon crumb mixture over muffins and gently press down. Bake 20-25 minutes until tops are golden and/or an inserted knife comes out clean. Let cool on a wire rack for 5-10 minutes before removing muffins from pan. Enjoy!
5 Tbsp. butter, cold and cut into pieces
1/2 C. all-purpose flour
1/2 C. brown sugar, packed
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1. Combine all dry ingredients together in small bowl, add butter and toss to coat. Use your fingers to work the mixture into lumpy crumbs. Set aside.
Muffins:
-Preheat oven to 350 and line a muffin pan with paper cups or spray well with non-stick spray
1 stick butter, melted and set aside to cool
2 large eggs
3/4 C. milk
1 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. white sugar (you can reduce this to 1/3 C.)
1/4 C. brown sugar, packed
1 Tbsp. baking powder
1/4 tsp. ground allspice
1/4-1/2 tsp. ground cinnamon
Pinch of salt
1. In medium-large bowl combine butter, eggs, milk and vanilla and whisk until blended. Combine remaining ingredients in separate bowl and add in. Whisk until batter is mixed well and a little lumpy. Divide batter among 12 muffin cups.
2. Spoon crumb mixture over muffins and gently press down. Bake 20-25 minutes until tops are golden and/or an inserted knife comes out clean. Let cool on a wire rack for 5-10 minutes before removing muffins from pan. Enjoy!
Monday, July 25, 2011
Mango Upside Down Cake
3-4 mangoes, peeled and cut into strips
1 stick butter
3/4 C. brown sugar (packed)
1. In small saucepan melt together butter and brown sugar on medium heat. Add mangoes and simmer for 5 minutes, stirring often. Remove mangoes with slotted spoon and set aside. Allow butter and sugar to continue to simmer for about 3 minutes or until it becomes a syrup. Remove from heat and set aside.
1 stick butter, softened
3/4 C. white sugar (you can reduce the amount to 1/2 C. if you'd like)
2 large eggs
1 tsp. vanilla extract
1 2/3 C. all-purpose flour
2 tsp. baking powder
Pinch of salt
3/4 C. milk
-Preheat oven to 350
2. In medium bowl beat together butter and sugar until mixed, it will be lumpy. Add in eggs and vanilla and mix in until blended.
3. Add 1 cup of the flour, 1 tsp of the baking powder, the salt and half of the milk and beat until blended. Add in remaining flour, baking powder and milk and mix until blended.
4. Line a round 8" cake pan with non-stick spray and parchment paper which you will also spray with non-stick spray. Layer mango slices on the bottom of the cake pan and carefully, and slowly, cover with cake batter.
5. Bake for 30-35 minutes until top is a light golden color and an inserted knife comes out clean. Let cool on a wire rack for 20-30 minutes and invert onto a serving plate. Heat up the syrup on medium heat until warm and pour over cake. Serve cake warm or cool; enjoy!
p.s. You don't want to beat the batter too much because when you do you force the air out of it causing your cake to be more dense; the recipe for this cake should result in a light, fluffy cake. Also, if you don't have parchment paper that is just fine, just grease your cake pan quite a bit more than usual. Another tip when trying to remove cakes from their pans is to take a knife and run it around the side edge and then bang the pan a few times on the table, this helps to loosen the bottom of the cake and will help it come out better if you aren't using parchment paper.
1 stick butter
3/4 C. brown sugar (packed)
1. In small saucepan melt together butter and brown sugar on medium heat. Add mangoes and simmer for 5 minutes, stirring often. Remove mangoes with slotted spoon and set aside. Allow butter and sugar to continue to simmer for about 3 minutes or until it becomes a syrup. Remove from heat and set aside.
1 stick butter, softened
3/4 C. white sugar (you can reduce the amount to 1/2 C. if you'd like)
2 large eggs
1 tsp. vanilla extract
1 2/3 C. all-purpose flour
2 tsp. baking powder
Pinch of salt
3/4 C. milk
-Preheat oven to 350
2. In medium bowl beat together butter and sugar until mixed, it will be lumpy. Add in eggs and vanilla and mix in until blended.
3. Add 1 cup of the flour, 1 tsp of the baking powder, the salt and half of the milk and beat until blended. Add in remaining flour, baking powder and milk and mix until blended.
4. Line a round 8" cake pan with non-stick spray and parchment paper which you will also spray with non-stick spray. Layer mango slices on the bottom of the cake pan and carefully, and slowly, cover with cake batter.
5. Bake for 30-35 minutes until top is a light golden color and an inserted knife comes out clean. Let cool on a wire rack for 20-30 minutes and invert onto a serving plate. Heat up the syrup on medium heat until warm and pour over cake. Serve cake warm or cool; enjoy!
p.s. You don't want to beat the batter too much because when you do you force the air out of it causing your cake to be more dense; the recipe for this cake should result in a light, fluffy cake. Also, if you don't have parchment paper that is just fine, just grease your cake pan quite a bit more than usual. Another tip when trying to remove cakes from their pans is to take a knife and run it around the side edge and then bang the pan a few times on the table, this helps to loosen the bottom of the cake and will help it come out better if you aren't using parchment paper.
Saturday, July 16, 2011
Creamy Chicken Enchiladas
4 chicken breasts
1 Tbsp. olive oil
2 cloves garlic, minced
1 onion, finely diced
1 serrano pepper, seeded & diced
1 large tomato, diced
1/2 C. sour cream
1 C. shredded cheese
1/2 C. water
4 large tortillas or 8 small tortillas
1/2 can olives, drained & sliced
19oz can green enchilada sauce
-Preheat oven to 375
1. Season chicken with salt & pepper and cook thoroughly. Remove from pan and shred.
2. Add oil, garlic, onion, serrano pepper and tomato to pan and cook on medium heat until onion is translucent. Add shredded chicken, sour cream, 1/2 C. cheese and water to pan and simmer 15 minutes.
3. Divide mixture evenly among tortillas. Pour 1/3 of the enchilada sauce on the bottom of a 9x13" pan, add enchiladas and cover with remaining sauce. Top with remaining cheese and olives. Cover with foil and bake for 30 minutes covered then remove foil and bake another 5 minutes uncovered. Let sit 5-10 minutes before serving.
1 Tbsp. olive oil
2 cloves garlic, minced
1 onion, finely diced
1 serrano pepper, seeded & diced
1 large tomato, diced
1/2 C. sour cream
1 C. shredded cheese
1/2 C. water
4 large tortillas or 8 small tortillas
1/2 can olives, drained & sliced
19oz can green enchilada sauce
-Preheat oven to 375
1. Season chicken with salt & pepper and cook thoroughly. Remove from pan and shred.
2. Add oil, garlic, onion, serrano pepper and tomato to pan and cook on medium heat until onion is translucent. Add shredded chicken, sour cream, 1/2 C. cheese and water to pan and simmer 15 minutes.
3. Divide mixture evenly among tortillas. Pour 1/3 of the enchilada sauce on the bottom of a 9x13" pan, add enchiladas and cover with remaining sauce. Top with remaining cheese and olives. Cover with foil and bake for 30 minutes covered then remove foil and bake another 5 minutes uncovered. Let sit 5-10 minutes before serving.
Chinese Lemon Chicken
8-10 chicken breast tenders, chopped
1 Tbsp. rice wine vinegar
1 Tbsp. honey
2 tsp. chopped fresh ginger or 1/4 tsp. ginger powder
4 Tbsp. cornstarch
1 egg
Salt & pepper
Vegetable oil (for frying)
1. Combine chicken with rice wine vinegar, honey and ginger in large bowl. Toss to coat well and marinate covered in the refrigerator for at least 1 hour.
2. Add a little water to the cornstarch to make a paste and then beat in the egg and add to chicken. Toss well.
3. Heat oil in large pan on medium heat until small bubbles begin to appear at the bottom. Fry chicken in oil until golden. Remove and drain on paper towels.
*While frying chicken cook sauce:
Lemon Sauce:
1 C. chicken broth
4 Tbsp. lemon juice
4 Tbsp. sugar
2 Tbsp. soy sauce
2 Tbsp. cornstarch
2 tsp. lemon zest
1. Add all ingredients to medium saucepan and bring to a boil, stirring often. Let boil 2 minutes then remove from heat and toss half of the sauce with the fried chicken and serve the remaining sauce on the side. Serve and enjoy!
p.s. We just ate this with rice but it would be great with stir fry veggies or even pasta!
1 Tbsp. rice wine vinegar
1 Tbsp. honey
2 tsp. chopped fresh ginger or 1/4 tsp. ginger powder
4 Tbsp. cornstarch
1 egg
Salt & pepper
Vegetable oil (for frying)
1. Combine chicken with rice wine vinegar, honey and ginger in large bowl. Toss to coat well and marinate covered in the refrigerator for at least 1 hour.
2. Add a little water to the cornstarch to make a paste and then beat in the egg and add to chicken. Toss well.
3. Heat oil in large pan on medium heat until small bubbles begin to appear at the bottom. Fry chicken in oil until golden. Remove and drain on paper towels.
*While frying chicken cook sauce:
Lemon Sauce:
1 C. chicken broth
4 Tbsp. lemon juice
4 Tbsp. sugar
2 Tbsp. soy sauce
2 Tbsp. cornstarch
2 tsp. lemon zest
1. Add all ingredients to medium saucepan and bring to a boil, stirring often. Let boil 2 minutes then remove from heat and toss half of the sauce with the fried chicken and serve the remaining sauce on the side. Serve and enjoy!
p.s. We just ate this with rice but it would be great with stir fry veggies or even pasta!
Saturday, July 9, 2011
All-Ages Pasta Salad
2 boxes spiral pasta, cooked, drained and cooled
1 broccoli crown, finely chopped
2 tomatoes, diced
1 can olives, drained & sliced
1 pkg. mini pepperoni's
4-6 string cheese sticks, sliced
2 green onions, diced
2 bottles Caesar Parmesan or Creamy Italian dressing
1. Toss all ingredients, except dressing, together in large bowl. Add 1 bottle of dressing and mix well. Cover and refrigerate 2-4 hours or overnight. Slowly add remaining dressing just before serving.
p.s. When adding the remaining dressing be sure to add it slowly and taste the salad as you go because you may not need to use the entire bottle. Also, this recipe is for large gatherings; for smaller get-togethers I would cut the recipe in half.
1 broccoli crown, finely chopped
2 tomatoes, diced
1 can olives, drained & sliced
1 pkg. mini pepperoni's
4-6 string cheese sticks, sliced
2 green onions, diced
2 bottles Caesar Parmesan or Creamy Italian dressing
1. Toss all ingredients, except dressing, together in large bowl. Add 1 bottle of dressing and mix well. Cover and refrigerate 2-4 hours or overnight. Slowly add remaining dressing just before serving.
p.s. When adding the remaining dressing be sure to add it slowly and taste the salad as you go because you may not need to use the entire bottle. Also, this recipe is for large gatherings; for smaller get-togethers I would cut the recipe in half.
Perfect-for-Me Chocolate Chip Cookies
1 stick butter, softened
1/2 C. white sugar
1/2 C. brown sugar, packed
1 egg
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. hot water
1/4 tsp. salt
1 1/2 C. all-purpose flour
3/4 C. chocolate chips
-Preheat oven to 350
1. Cream butter and sugars together with hand mixer on low setting until blended but still a little lumpy.
2. Add egg and vanilla, mix until blended.
3. Dissolve baking soda with hot water in small bowl and blend into batter.
4. Stir in flour and chips with a spoon until just blended.
5. Drop dough by spoonfuls onto ungreased cookie sheets and bake 10-13 minutes until edges are golden. Let sit on cookie sheets for 2 minutes before removing them to wire racks to cool. Serve!
-Makes 20-24 cookies
1/2 C. white sugar
1/2 C. brown sugar, packed
1 egg
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. hot water
1/4 tsp. salt
1 1/2 C. all-purpose flour
3/4 C. chocolate chips
-Preheat oven to 350
1. Cream butter and sugars together with hand mixer on low setting until blended but still a little lumpy.
2. Add egg and vanilla, mix until blended.
3. Dissolve baking soda with hot water in small bowl and blend into batter.
4. Stir in flour and chips with a spoon until just blended.
5. Drop dough by spoonfuls onto ungreased cookie sheets and bake 10-13 minutes until edges are golden. Let sit on cookie sheets for 2 minutes before removing them to wire racks to cool. Serve!
-Makes 20-24 cookies
Hummus
3 cloves garlic, finely minced
1/4-1/2 C. plain yogurt
Juice of 1/2 a lemon
1-2 tsp. olive oil
Pinch of salt
Pinch of black pepper
1 can chickpeas, or garbanzo beans, drained & rinsed
Ground paprika
1. Combine all ingredients, except paprika, in a food processor and blend until smooth. Add additional yogurt and/or olive oil if needed.
2. Pour hummus into a serving bowl, sprinkle with paprika and serve immediately or let chill in the refrigerator for about an hour.
p.s. Hummus is delicious when eaten with pita bread, carrot sticks, cucumber sticks and/or tomatoes. You can also spread it on sandwiches or wraps instead of the usual condiments for a delightfully different taste!
p.s.s. I've been searching for a hummus recipe for quite some time! This recipe was originally in a magazine and after getting it from a family member I just made a few little adjustments and am quite happy with it. :)
1/4-1/2 C. plain yogurt
Juice of 1/2 a lemon
1-2 tsp. olive oil
Pinch of salt
Pinch of black pepper
1 can chickpeas, or garbanzo beans, drained & rinsed
Ground paprika
1. Combine all ingredients, except paprika, in a food processor and blend until smooth. Add additional yogurt and/or olive oil if needed.
2. Pour hummus into a serving bowl, sprinkle with paprika and serve immediately or let chill in the refrigerator for about an hour.
p.s. Hummus is delicious when eaten with pita bread, carrot sticks, cucumber sticks and/or tomatoes. You can also spread it on sandwiches or wraps instead of the usual condiments for a delightfully different taste!
p.s.s. I've been searching for a hummus recipe for quite some time! This recipe was originally in a magazine and after getting it from a family member I just made a few little adjustments and am quite happy with it. :)
Campfire Banana Boats
1 banana per person
Mini Marshmallows
Butterscotch chips
Chocolate chips
Heavy duty foil
1. Cut each banana down the middle but not through the bottom peel. Stuff each banana with mini marshmallows, butterscotch and chocolate chips. Wrap each banana with foil and set on campfire coals for about 10 minutes. Unwrap carefully and enjoy!
p.s. You can do this in the oven also. Follow the same steps and cook at 350 for 10-20 minutes or until the chips are melted. You can also opt to not wrap them in foil and just place them in a baking dish.
p.s.s. We had these a few times growing up as FHE treats but they make a great, and easy, dessert for just about any occasion (especially camping)!
Mini Marshmallows
Butterscotch chips
Chocolate chips
Heavy duty foil
1. Cut each banana down the middle but not through the bottom peel. Stuff each banana with mini marshmallows, butterscotch and chocolate chips. Wrap each banana with foil and set on campfire coals for about 10 minutes. Unwrap carefully and enjoy!
p.s. You can do this in the oven also. Follow the same steps and cook at 350 for 10-20 minutes or until the chips are melted. You can also opt to not wrap them in foil and just place them in a baking dish.
p.s.s. We had these a few times growing up as FHE treats but they make a great, and easy, dessert for just about any occasion (especially camping)!
Monday, May 2, 2011
Baked Beans
2 lbs. dry pinto beans
6-8 slices bacon, cooked and crumbled
1-2 C. ketchup
2 Tbsp.-1/4 C. brown sugar
2 Tbsp.-1/4 C. mustard
1-2 Tbsp. chili powder
1 serrano pepper, diced (keep the seeds if you want more spice)
1 onion, finely diced
Salt
A few cups of water
1. Rinse beans and place in a large bowl and cover with water. Let soak overnight then drain and rinse them before placing them in a crock pot.
2. Combine all ingredients in a large crock pot and cook on low heat for up to 10 hours or on high heat for up to 6 hours. Check them every 1-2 hours and adjust seasonings to your liking. Serves quite a few; I made this for a bbq that had about 40 people in attendance.
p.s. A few tips: Soak beans for at least 10-12 hours. Don't add salt to the pot until the beans are nearly done and if your beans are taking a long time to get tender you can add about 1 tsp of baking soda to help the process speed up a bit. Also, you can add as much water as you like while they are cooking if you prefer saucy beans.
p.s.s. Using canned beans (6 cans, drained and rinsed) is a little bit easier and takes less time (about 4 hours on high in the crock pot). Start with the smallest measurement of ingredients and adjust to your liking during the cooking process.
6-8 slices bacon, cooked and crumbled
1-2 C. ketchup
2 Tbsp.-1/4 C. brown sugar
2 Tbsp.-1/4 C. mustard
1-2 Tbsp. chili powder
1 serrano pepper, diced (keep the seeds if you want more spice)
1 onion, finely diced
Salt
A few cups of water
1. Rinse beans and place in a large bowl and cover with water. Let soak overnight then drain and rinse them before placing them in a crock pot.
2. Combine all ingredients in a large crock pot and cook on low heat for up to 10 hours or on high heat for up to 6 hours. Check them every 1-2 hours and adjust seasonings to your liking. Serves quite a few; I made this for a bbq that had about 40 people in attendance.
p.s. A few tips: Soak beans for at least 10-12 hours. Don't add salt to the pot until the beans are nearly done and if your beans are taking a long time to get tender you can add about 1 tsp of baking soda to help the process speed up a bit. Also, you can add as much water as you like while they are cooking if you prefer saucy beans.
p.s.s. Using canned beans (6 cans, drained and rinsed) is a little bit easier and takes less time (about 4 hours on high in the crock pot). Start with the smallest measurement of ingredients and adjust to your liking during the cooking process.
Friday, April 22, 2011
Italian Baked Cauliflower
1 head of cauliflower, chopped
1 Tbsp. extra-virgin olive oil
1-2 tsp. dried basil
1 tsp. onion powder
1 tsp. garlic powder
Salt & pepper
1. Preheat oven to 375.
2. Toss all ingredients in a large bag until well mixed and coated. Pour into greased 8x8" baking dish and cover with foil.
3. Bake for 20 minutes, stir and then bake for another 15-20 minutes until tender. Serves 4 as a side and 2 as a more focal point of an entree.
p.s. I did add some grated Parmesan to half of the dish and broiled it for a minute or two until the cheese was melted and my hubby really liked it. :)
1 Tbsp. extra-virgin olive oil
1-2 tsp. dried basil
1 tsp. onion powder
1 tsp. garlic powder
Salt & pepper
1. Preheat oven to 375.
2. Toss all ingredients in a large bag until well mixed and coated. Pour into greased 8x8" baking dish and cover with foil.
3. Bake for 20 minutes, stir and then bake for another 15-20 minutes until tender. Serves 4 as a side and 2 as a more focal point of an entree.
p.s. I did add some grated Parmesan to half of the dish and broiled it for a minute or two until the cheese was melted and my hubby really liked it. :)
Friday, April 15, 2011
Butternut Squash & Spinach Over Rice
1 C. wild rice
2 C. water
1 Tbsp. butter
Salt & pepper
1 tsp. dried oregano
1/2 tsp. dried basil
1. Heat water to boiling, add remaining, cover and reduce heat to low. Cook for 45-55 minutes until water is absorbed.
1/2 butternut squash, peeled and cubed (scoop out seeds also)
2 cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 Tbsp coconut or olive oil
Salt & pepper
Dried thyme
1-2 C. baby spinach leaves
1/2 C. water or broth
1. While rice is cooking heat oil in large skillet on medium heat. Saute garlic, onion and squash until onion is translucent and squash is beginning to brown (about 7-10 minutes). Add water (or broth) and seasonings, cover and reduce heat to medium/low and simmer until squash is tender (about 15-20 minutes).
2. Add spinach and stir well. Cover and let simmer another 5 minutes until spinach is wilted. Serve over wild rice.
-Serves about 4
2 C. water
1 Tbsp. butter
Salt & pepper
1 tsp. dried oregano
1/2 tsp. dried basil
1. Heat water to boiling, add remaining, cover and reduce heat to low. Cook for 45-55 minutes until water is absorbed.
1/2 butternut squash, peeled and cubed (scoop out seeds also)
2 cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 Tbsp coconut or olive oil
Salt & pepper
Dried thyme
1-2 C. baby spinach leaves
1/2 C. water or broth
1. While rice is cooking heat oil in large skillet on medium heat. Saute garlic, onion and squash until onion is translucent and squash is beginning to brown (about 7-10 minutes). Add water (or broth) and seasonings, cover and reduce heat to medium/low and simmer until squash is tender (about 15-20 minutes).
2. Add spinach and stir well. Cover and let simmer another 5 minutes until spinach is wilted. Serve over wild rice.
-Serves about 4
Tuesday, March 29, 2011
Butternut Squash Oven-Baked Fries
1/2 butternut squash, peeled, seeded and sliced into "fries"
Olive oil
Salt
1. Preheat oven to 375 and let baking sheet sit in oven while it's heating. This helps the squash to not get mushy.
2. Toss squash with the oil and place on baking sheet and top with salt. Bake for 10 minutes, flip fries and bake another 10 minutes until tender. Let cool for a minute and then serve!
p.s. These are super easy and I think they're more yummy than sweet potato fries!
Olive oil
Salt
1. Preheat oven to 375 and let baking sheet sit in oven while it's heating. This helps the squash to not get mushy.
2. Toss squash with the oil and place on baking sheet and top with salt. Bake for 10 minutes, flip fries and bake another 10 minutes until tender. Let cool for a minute and then serve!
p.s. These are super easy and I think they're more yummy than sweet potato fries!
Creamy Butternut Squash Pasta
1/2 butternut squash, peeled, seeded and cubed
2 cloves garlic, finely chopped
2 Tbsp butter
1/2-1 tsp dried sage
Salt & pepper
1 C. Almond milk
2-3 Tbsp flour
1/3-1/2 C. water
1/2 box of fun pasta (shells, rotini, etc)
1. Melt butter in large skillet on medium heat and cook garlic for 1-2 minutes until beginning to brown. Add squash and season with salt & pepper. Cover and cook on med-low heat until tender, about 10 minutes. Add milk, sage and flour/water mixture (shake flour in ziploc bag with water first). Bring to a boil then reduce heat, cover and simmer while pasta cooks, stirring occasionally.
2. Drain cooked pasta and add to skillet with sauce and toss to coat well. Serves about 4.
p.s. You can use regular milk if you would like. I recently made quite a few changes to my diet and no longer use regular milk. You can also top your pasta with grated Parmesan if you would like.
2 cloves garlic, finely chopped
2 Tbsp butter
1/2-1 tsp dried sage
Salt & pepper
1 C. Almond milk
2-3 Tbsp flour
1/3-1/2 C. water
1/2 box of fun pasta (shells, rotini, etc)
1. Melt butter in large skillet on medium heat and cook garlic for 1-2 minutes until beginning to brown. Add squash and season with salt & pepper. Cover and cook on med-low heat until tender, about 10 minutes. Add milk, sage and flour/water mixture (shake flour in ziploc bag with water first). Bring to a boil then reduce heat, cover and simmer while pasta cooks, stirring occasionally.
2. Drain cooked pasta and add to skillet with sauce and toss to coat well. Serves about 4.
p.s. You can use regular milk if you would like. I recently made quite a few changes to my diet and no longer use regular milk. You can also top your pasta with grated Parmesan if you would like.
Sunday, March 20, 2011
Oven-Fried Tomatoes
2 under-ripe tomatoes, cut into 1/2" slices
1/2 C. flour
2 eggs
1/4 C. bread crumbs
1/4 C. cornmeal
Dried parsley
Dried thyme or basil
Salt & pepper
1/4 C. grated Parmesan (optional)
1. Heat oven to 350 and spray a baking sheet with non-stick spray. Place flour, eggs and bread crumbs in 3 separate bowls. Add salt & pepper to flour, beat eggs well, add cornmeal and herbs to bread crumbs (and cheese if you'd like).
2. Dip each slice of tomato in flour, egg and then breadcrumbs and be sure to coat them well and then place them on the baking sheet.
3. Bake for 15-20 minutes until golden brown then flip them and bake for an additional 10-15 minutes until golden. Serve.
p.s. These are delicious and so easy to make! You can serve them with sour cream and/or guacamole if you would like.
1/2 C. flour
2 eggs
1/4 C. bread crumbs
1/4 C. cornmeal
Dried parsley
Dried thyme or basil
Salt & pepper
1/4 C. grated Parmesan (optional)
1. Heat oven to 350 and spray a baking sheet with non-stick spray. Place flour, eggs and bread crumbs in 3 separate bowls. Add salt & pepper to flour, beat eggs well, add cornmeal and herbs to bread crumbs (and cheese if you'd like).
2. Dip each slice of tomato in flour, egg and then breadcrumbs and be sure to coat them well and then place them on the baking sheet.
3. Bake for 15-20 minutes until golden brown then flip them and bake for an additional 10-15 minutes until golden. Serve.
p.s. These are delicious and so easy to make! You can serve them with sour cream and/or guacamole if you would like.
Lemon-Almond Quinoa
1 C. Quinoa
2 C. water
Salt & pepper
1/4-1/2 tsp. chili powder
1 clove garlic, finely chopped OR 1/2 tsp. garlic powder
1 tsp. dried parsley
Handful of slivered almonds
Juice of 1/2 lemon
1. Bring quinoa, water, chili powder and garlic to a boil. Reduce heat, cover and simmer 15 minutes or until water is absorbed.
2. OPTIONAL: While quinoa is cooking toast almonds by placing them in a pan over medium heat. Stir them constantly until they are browning then set them aside in a medium sized bowl.
3. Combine all ingredients in medium mixing bowl and mix well. Serve warm.
p.s. You don't have to toast the almonds if you don't want to; I didn't toast mine because I don't particularly care for that extra crunch.
p.s.s. For more information about quinoa check this out:
http://www.wholehealthmd.com/ME2/dirmod.asp?nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=D18F2C4462B74726B0C2D1FD8A8A65B8&tier=2
You can buy quinoa at just about any store but I prefer to buy it at stores such as Sunflower Market or Whole Foods Market; you'll find it in the bins and it is usually about $3.49 per pound but is often on sale for $1.99 a pound. It's a great food that is just as easy to cook as rice but is far better nutritionally. I love it!
2 C. water
Salt & pepper
1/4-1/2 tsp. chili powder
1 clove garlic, finely chopped OR 1/2 tsp. garlic powder
1 tsp. dried parsley
Handful of slivered almonds
Juice of 1/2 lemon
1. Bring quinoa, water, chili powder and garlic to a boil. Reduce heat, cover and simmer 15 minutes or until water is absorbed.
2. OPTIONAL: While quinoa is cooking toast almonds by placing them in a pan over medium heat. Stir them constantly until they are browning then set them aside in a medium sized bowl.
3. Combine all ingredients in medium mixing bowl and mix well. Serve warm.
p.s. You don't have to toast the almonds if you don't want to; I didn't toast mine because I don't particularly care for that extra crunch.
p.s.s. For more information about quinoa check this out:
http://www.wholehealthmd.com/ME2/dirmod.asp?nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=D18F2C4462B74726B0C2D1FD8A8A65B8&tier=2
You can buy quinoa at just about any store but I prefer to buy it at stores such as Sunflower Market or Whole Foods Market; you'll find it in the bins and it is usually about $3.49 per pound but is often on sale for $1.99 a pound. It's a great food that is just as easy to cook as rice but is far better nutritionally. I love it!
Saturday, March 19, 2011
Banana Nut French Toast
1/2 C. Agave nectar (or 3/4 C. sugar)
2 large bananas, peeled and sliced
6 slices of French bread
3 eggs
1 C. milk
1 tsp vanilla extract
1/2-1 tsp ground cinnamon
Handful of sliced almonds
1. Combine butter and agave and pour into large baking dish. Cover bottom of pan with banana slices. Top banana with French bread slices.
2. In small bowl beat eggs then add remaining ingredients and mix well. Slowly pour over bread. Carefully push bread down with fork or spatula to absorb liquids then top with almonds. Cover and refrigerate at least 2 hours before baking.
3. Bake for 45-50 minutes at 350 or until golden brown. Let sit 5-10 minutes before serving.
p.s. I let this sit overnight in the refrigerator before baking and it was amazing!
Tuesday, February 15, 2011
Shrimp Scampi with Pasta (for 2)
1/2 lb. pasta noodles
1/2 lb. shrimp, peeled
2 cloves garlic, minced
1 scallion, finely chopped
2-3 Tbsp. butter
1-2 Tbsp. olive oil
Juice of 1/2 a lemon
1/4-1/2 C. sparkling white grape juice or broth
Salt & pepper
Parsley
1. Begin boiling water to cook noodles and cook according to directions on the package.
2. In large skillet heat 1 Tbsp butter with 1 Tbsp olive oil on medium heat. Saute garlic and scallion for 4-5 minutes or until scallions are translucent.
3. Add shrimp and season with salt and pepper. Cook 3-5 minutes until shrimp are pink, remove from pan.
4. Add sparkling white grape juice or broth, lemon juice and 1-2 Tbsp butter and bring to a boil. Return shrimp to pan and continue to cook for another minute or two.
5. Toss pasta with shrimp and sauce, garnish with parsley and serve immediately.
p.s. Scampi is meant to be rather buttery so you can increase the amount of butter you use if you would like, I simply chose to decrease the amount a bit. This dinner is quick and light and perfect for a romantic evening with your sweetheart!
1/2 lb. shrimp, peeled
2 cloves garlic, minced
1 scallion, finely chopped
2-3 Tbsp. butter
1-2 Tbsp. olive oil
Juice of 1/2 a lemon
1/4-1/2 C. sparkling white grape juice or broth
Salt & pepper
Parsley
1. Begin boiling water to cook noodles and cook according to directions on the package.
2. In large skillet heat 1 Tbsp butter with 1 Tbsp olive oil on medium heat. Saute garlic and scallion for 4-5 minutes or until scallions are translucent.
3. Add shrimp and season with salt and pepper. Cook 3-5 minutes until shrimp are pink, remove from pan.
4. Add sparkling white grape juice or broth, lemon juice and 1-2 Tbsp butter and bring to a boil. Return shrimp to pan and continue to cook for another minute or two.
5. Toss pasta with shrimp and sauce, garnish with parsley and serve immediately.
p.s. Scampi is meant to be rather buttery so you can increase the amount of butter you use if you would like, I simply chose to decrease the amount a bit. This dinner is quick and light and perfect for a romantic evening with your sweetheart!
Friday, January 21, 2011
Brown Rice with Seasoned Tomatoes
3/4 C. brown rice
1 1/2 C. water
1 Tbsp. butter
1 tsp. dried oregano
1 tsp. dried parsley
1 tomato, washed and sliced
Salt & pepper
1-2 cloves garlic, finely chopped
1. Bring water and butter to a boil in small pot, add rice, oregano and parsley. Cover, reduce heat to low and let simmer 45 minutes or until cooked.
2. While rice is finishing heat a small pan on medium heat. Season tomato slices with salt, pepper and chopped garlic. Cook slices for 2-3 minutes on each side.
3. Serve rice with tomato slices on top.
p.s. You can also broil the tomato slices rather than cook them on stove, it will add a little bit of a crisp to the edges of the tomato.
1 1/2 C. water
1 Tbsp. butter
1 tsp. dried oregano
1 tsp. dried parsley
1 tomato, washed and sliced
Salt & pepper
1-2 cloves garlic, finely chopped
1. Bring water and butter to a boil in small pot, add rice, oregano and parsley. Cover, reduce heat to low and let simmer 45 minutes or until cooked.
2. While rice is finishing heat a small pan on medium heat. Season tomato slices with salt, pepper and chopped garlic. Cook slices for 2-3 minutes on each side.
3. Serve rice with tomato slices on top.
p.s. You can also broil the tomato slices rather than cook them on stove, it will add a little bit of a crisp to the edges of the tomato.
Tuesday, January 4, 2011
Minestrone
2 cloves garlic, finely chopped
1/2 onion, diced
1 Tbsp olive oil
1 carrot, peeled and diced
2 tomatoes, diced
1 can white beans, drained & rinsed
2 cans vegetable broth (or chicken broth) + 2 cans water
1/2 pkg frozen spinach, thawed
1 C. uncooked pasta
1. Heat oil in large pot, add garlic and onion and cook until garlic is beginning to brown.
Add carrot and cook another minute.
2. Add tomatoes, beans, broth and water. Bring to a boil, reduce heat and let simmer for up to an hour covered.
3. Add spinach and pasta and continue to simmer another 15 minutes or until pasta is cooked and ready to eat. Enjoy!
p.s. I used salt, pepper, parsley and bay leaves to season the soup also but you don't have to use those things if you don't want to or don't have them.
1/2 onion, diced
1 Tbsp olive oil
1 carrot, peeled and diced
2 tomatoes, diced
1 can white beans, drained & rinsed
2 cans vegetable broth (or chicken broth) + 2 cans water
1/2 pkg frozen spinach, thawed
1 C. uncooked pasta
1. Heat oil in large pot, add garlic and onion and cook until garlic is beginning to brown.
Add carrot and cook another minute.
2. Add tomatoes, beans, broth and water. Bring to a boil, reduce heat and let simmer for up to an hour covered.
3. Add spinach and pasta and continue to simmer another 15 minutes or until pasta is cooked and ready to eat. Enjoy!
p.s. I used salt, pepper, parsley and bay leaves to season the soup also but you don't have to use those things if you don't want to or don't have them.
Subscribe to:
Comments (Atom)
