Monday, October 26, 2009
Oh my, soooo good!
The boys had fun helping, mostly by sprinkling with Halloween sprinkles. I didn't freeze the insides before coating with chocolate...that was a mistake, as it was hard to get them dipped in the chocolate evenly. But they still turned out so delicious, that who cares if they didn't look perfect!
So has anyone else tried any of the recipes people have posted here? Leave a comment and let us know what you thought!
I also tried dhalpin's recipe for Slow Cooker Breakfast Risotto with Apples. It was a HUGE hit with me and my husband, but my picky, picky, picky preschoolers wouldn't try it :( Oh well, more for us!
Sunday, October 25, 2009
4 eggs (extra large sized...if using smaller eggs, I'd probably go with 5 eggs)
3 Tablespoons milk
1/2 cup shredded cheese (any variety you like...I used cheddar)
1/2 to 1 cup finely diced veggies (I used portobello mushrooms, garlic and leeks)
Salt, pepper, and any herbs you'd like for seasoning
Butter/oil for sauteeing and greasing
Preheat oven to 375 degrees. Grease the bottom and sides of all 12 cups in a regular size muffin pan.
Prepare the veggies (either saute or steam...veggies should already be cooked when you add them to the eggs).
Beat together the eggs, milk, and any seasonings. Mix in the shredded cheese.
Spoon the egg mixture into the prepared muffin tin, about 1 to 2 tablespoons per cup.
Add veggies to each cup. Here's where you can get inventive...two can have leftover chopped broccoli from last night's dinner. Two can be plain. Two can have diced peppers and onion. Whatever people like and you have on hand/left over.
Bake approximately 12 minutes, until eggs are set and lightly browned.
This recipe takes some time to assemble, but it makes a lot. It reheats well and freezes (uncooked) well. If you freeze it (or freeze half) in an oven-proof dish, you can bake it straight from the freezer.
1 box jumbo pasta shells
3 T. olive oil
1 c. chopped onion
3 cloves garlic, chopped
1 lb. ground chicken
salt and pepper
10 oz pkg. frozen chopped spinach, thawed and squeezed dry
15 oz. container ricotta cheese
3/4 c. grated parmigiano reggiano
2 eggs, lightly beaten
2 T. chopped parsley
1 jar marinara (Rao's and Gia Russo are both delicious)
1 1/2 c. shredded mozzarella
1) Cook the pasta shells in salted water until quite firm, probably about 5 minutes (they will continue to cook when you bake the dish).
2) Meanwhile, saute the onions and garlic in the olive oil over medium-high heat until beginning to brown. Add the chicken, salt and pepper and cook through. Let cool.
3) Combine the cooled chicken mixture, spinach, ricotta, parmigiano reggiano, eggs and parsley.
4) Pour some sauce in the bottom of the dish to coat. Fill the shells with the chicken-cheese mixture and place in the baking dish. Drizzle sauce over shells and sprinkle on the mozzarella cheese.
5) If baking right away, bake at 400 degrees for about 20 minutes until cooked through and slightly browned. If baking from the freezer, bake at 350 degrees for 40 minutes, covered, and 20 minutes, uncovered.
I'm a big fan of roasting using a remote thermometer such as this one: http://www.williams-sonoma.com/products/sku5710116/?pkey=x|4|1||4|thermometer||0&cm_src=SCH). This recipe requires minimal assembling and, once it's in the oven, you can ignore it until the thermometer beeps. I've tried it with boneless chicken breasts. It's quicker, but not as tasty.
* 4 bone-in chicken breast halves (you can also use chicken thighs, legs, etc. weighing about 3-4 lbs.)
* 1 yellow onion, cut into wedges
* 2 sweet potatoes, peeled and cut into 1-inch chunks
* 2 tablespoons olive oil
* 1 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 3 tablespoons maple syrup (The real stuff, please! Honey probably would work well, too.)
* 6 sprigs fresh thyme
1) Preheat oven to 400 degrees.
2) Put the chicken, onion and sweet potatoes in a 9x13 baking dish, add the olive oil, salt and pepper and toss. Drizzle with maple syrup and thyme.
3) Roast until the internal temperature of the chicken is 170 degrees. (If you only have an instant-read thermometer, check after 45 minutes.) I usually remove the chicken pieces and let them rest while continuing to cook the vegetables. If there is a lot of liquid in the pan, you may want to drain some off before continuing to cook the vegetables (helps browning).
Friday, October 23, 2009
4-6 chicken breasts
1 can chick peas, rinsed and drained
1 13.5 oz of coconut milk ( full fat)
1 tablespoon tomato paste ( you can use sundried tomato if you prefer)
2 tablespoons Curry Powder
1 teaspoon Coriander
1 teaspoon Cumin
1 tablespoon of tobasco or hot sauce
1 teaspoon or tablespoon grated ginger ( use as much or little as you like)
2 sweet potatos,peeled and cut into 1 inch pieces
1 medium eggplant, cut up into 1 inch pieces ( i keep skin on)
1 green or red pepper, seeded and chopped into 1 inch pieces
1 onion chopped, yellow, vidalia or red
3 cloves of garlic, minced
salt & pepper
1. Add coconut milk, tomato paste, tobasco, curry, coriander, cumin, and ginger to bottom of slow cooker. Mix well.
2. Salt and pepper chicken and add to cooker and coat with sauce.
3. Pour chick peas, sweet potatos, pepper, eggplant, onion and garlic on top of chicken.
4. Cover and cook on high for 4-5 hours or low for 7-8 hours.
I serve over brown rice.
Thursday, October 22, 2009
2 1/2 C Uncooked Spiral Pasta (we use Hodgson Mill's Whole Wheat Spirals w/Milled Flax Seed)
4 Tbsp flour
1/2 tsp salt
2 C shredded cheddar cheese
4 Tbsp butter
3 c milk, warmed
1/4 tsp ground pepper
3/4 head cauliflower, cut into small bites and steamed slightly
Cook pasta and drain. Set aside.
Cut cauliflower into small bite-sized pieces and steam in a very small amount of water. Set aside.
Melt butter in a saucepan. Add flour, salt and pepper to create roux.
Gradually add warmed milk and stir until thickened.
Add cheese and stir to melt.
Combine sauce with pasta and cauliflower and put in a casserole dish.
Bake 350 for 30 minutes.
Wednesday, October 21, 2009
These stuffed peppers are so yummy without the use of gluten, wheat, eggs or soy.
1 pound of ground beef
1 pound of ground veal
1 cup of gluten free bread crumbs *
1 tablespoon of Trader Joe's 21 Seasoning Salute
1 teaspoon of parsley
1/2 cup of ground reggiano parmigiano cheese
1/2 cup of cooked parboiled brown rice
salt and pepper to meet your desired taste
* I used Gillian's Foods Bread Crumbs (wheat, gluten and dairy free) www.gilliansfoods.com
Wash, cut in half and towel dry 4 or 5 red peppers. Stuff and top with your favorite red sauce. Bake at 350 degrees for one hour. Serve with a salad.
1/2 cup flour
1 tsp. salt
1/2 tsp cayenne pepper
1 pkg chicken legs (although thighs or breasts can be used)
1/2 cup butter or margarine, melted (you will have to melt 4 tbs butter twice)
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 Tbl. Soy Sauce
1 1/2 tsp. curry powder
1. In a bowl, mix flour, salt and cayenne pepper.
2. Add chicken pieces and shake around until coated.
3. Pour 4 tbs. butter into a 13x9 inch baking pan, place chicken in pan, turning once to coat. (Line with aluminum foil for easier clean-up)
4. Bake at 350 for 30 minutes
5. Meanwhile, mix brown sugar, honey, lemon juice, soy sauce, and curry powder and remaining butter. Pour over chicken.
6. Bake 45 minutes more or until chicken is tender, basting several times with dripping from pan.
**I serve this with couscous, great side dish.
1 1/2 cups cooked, shredded chicken breast (pre-packaged, leftover rotisserie, poached)
3/4 cup shredded cheddar cheese, divided
1 jar (16 ounces) Salsa
1 8-oz pkg reduced non-fat cream cheese
8 taco size tortillas (7 or 8 inch)
1. Preheat oven to 350.
2. Saute chopped onion in frying pan for 4-5 minutes, or until tender. Let cool.
3. Place shredded chicken, 1/2 cup cheddar cheese, 3/4 cup salsa, and cream cheese in bowl. Add onions. Mix well.
4. Spoon 1/3 cup of mixture down the center of each tortilla and roll up.
5. Place in 13x9 baking dish.
6. Drizzle with remaining 1 1/4 cups salsa and sprinkle remaining cheddar cheese.
7. Cover and bake for 15 minutes.
1 Tbs. butter
1 Tbs. Olive Oil
1 small onion (or 1/2 medium)--chopped
1 140z can diced tomatoes
1/2 cup heavy cream
1/2 cup Vodka
1/4 tsp crushed red pepper flakes
1/2 lb. penne pasta (cooked and drained)
Fresh grated parmasean cheese
Heat pan, combine butter and Olive Oil. Add onion and saute until translucent. Add can of tomatoes and simmer for 3 minutes. Add cream, Vodka, and pepper flakes. Simmer for additional 3-4 minutes for flavors to blend. Add pasta and toss. Top with Parm. cheese.
If you are looking for a warm breakfast for kids & adults, give this recipe a try. My kids love oatmeal with applesauce and cinnamon and loved this breakfast risotto too. You can make a big batch and have it for the week and just microwave a portion in a bowl. I add applesauce on top to make it a perfect breakfast.
SLOW COOKER BREAKFAST RISOTTO WITH APPLES
3 apples, peeled and chopped ( use any kind of apples you like)
1/4 cup melted, unsalted butter
1- 1 1/2 teaspoon cinnamon ( pending on how much you like)
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup brown sugar
1 1/2 cups arborio rice
3 cups water
1 cup apple juice ( I used mots for tots, 40% less sugar)
Optional: 3-4 tablespoons unsweetened applesauce for each serving, my kids like applesauce on top of their oatmeal.
Melt butter in the microwave and place in slow cooker. Add rice to the butter and stir to coat. Add cut up apples, spices, brown sugar and stir in water and juice
Cook on high for 3-4 hours, check after 3 hours to see if all water/juice has absorbed and if rice is cooked.
Sunday, October 18, 2009
1 package of Oreos
1 12 oz. package of full fat Philadelphia cream cheese (do not used whipped or light)
2 packages of chocolate chips ( white, dark, mile or semi-sweet). I used white chocolate, YUM.
Optional decorations: sprinkles, chopped peanuts, cookie crumbs
Place package of oreos in a food processor and mix to a crumble. Transfer to a mixing bowl and fold in cream cheese to make one big brown ball of dough. It should be folded with a solid color with little to no cream cheese showing.
Break off small pieces and roll into balls, should make 3+ dozen pending on size of balls, think 2 bite size.
Place on cookie sheet lined with parchment paper and freeze for 30 minutes or until hardened.
Melt chips in double boiler. If you don't have one, fill a saucepan with a few inches of water and place a ceramic bowl on top. Pour chips in bowl and steam from saucepan will melt chocolate.
Dip truffles in chocolate and then any desired decorations
(i skipped the decoration part and just dipped in white chocolate).
Note: chocolate hardens quickly so you need to dip a few balls at a time and melt a few handfuls of chocolate at a time. Lift truffle from chocolate using 2 forks or your hands, this is the tricky part.
Return to freezer for 15 minutes. I let them thaw for an hour before serving.Enjoy!
1 bottle Peppermint extract
12 oz bag of white, milk, semi-sweet or chocolate chips
10 coarsely crushed candy canes
1 oz square of baking chocolate (white, milk, semi-sweet, or dark), different than above chocolate
Line cookie sheet with wax paper
In microwavable bowl, mix extract and chips
Microwave in 30 second increments, stirring each time, until melted smooth
Spread chocolate evenly over wax paper
Dust with candy cane pieces
Melt 1oz square of baking chocolate in microwave and drizzle over chocolate/candy canes
Refrigerate over night
Break into pieces and serve!
Here's my version of this recipe for Penne with Garlicky Broccoli(ni):
8 oz penne pasta (1/2 of a 1 pound box)
5 slices of bacon
2 broccoli crowns (or one bunch of broccolini), cut into small florets
6 cloves of garlic, minced
3/4 pint of grape tomatoes, cut in half
Parmesan cheese to taste
1) Cook penne according to directions on the box. Drain.
2) Meanwhile, fry the bacon until crispy. Move to a paper towel to drain.
3) Add the garlic to the bacon grease* and saute for 3 minutes over medium low heat. Add the broccoli(ni) and cook for another 4 or 5 minutes, stirring frequently. Add the pasta and grape tomatoes. Stir or toss to coat and mix.
4) Remove from heat. Sprinkle generously with Parmesan cheese, and top with crumbled bacon.
*Okay, fine, I couldn't do it. The recipe called for using the bacon grease. I'm sure that's delicious. I drained most of the bacon grease and used some olive oil.
This recipe originally called for broccolini. I've made it with both broccoli and broccolini, and quite honestly, prefer the broccoli. Of course, I'm in love with broccoli. I should probably marry it. So, my opinion is to use broccoli, but feel free to try it with broccolini.
Pretzels (any kind you want, just make sure they're big enough for your kids to hold part of it and dip the other part)
Chocolate chips (let's say 2/3 cup)
Sprinkles (I don't know, I just kept dumping more into their bowls as they ran out)
Cover a cookie sheet with waxed paper. Set aside. Fill a small bowl for each child with pretzels, and another small bowl for each child with sprinkles. Set aside. Don't even think about making them share bowls, because that's just setting yourself up for fights :)
Put the chocolate chips in a microwave safe bowl. Microwave 20 seconds at a time, stirring well after each 20 seconds, until they are melted. The chocolate will be hot, but if you take it out JUST as the chocolate has melted, it shouldn't burn your kids. At least it didn't burn mine, but as always, test it yourself before giving it to your kids.
Set the bowl of melted chocolate where each child can easily reach it. Give them their bowls of pretzels and sprinkles. Show them how to dip half of each pretzel in chocolate, then dip it in sprinkles. Set them on the waxed paper to cool and harden. Or eat them right away. Whichever.
This recipe worked really well for us, and as you may imagine, was a big hit with the kids. Of course. Pretzels, chocolate, and sprinkles. Those are things I've never had trouble getting my picky boys to eat. On the messiness scale (from 1 to 10, with 10 being a complete disaster), I'd give it an 8. Chocolate got all over them (especially their faces), and sprinkles ended up all over the place. It was a pretty quick clean up, though, as the chocolate wiped off things easily and the sprinkles could just be vacuumed up.
It was a very quick recipe: quick set up, quick to make, quick to eat.
Saturday, October 17, 2009
1.25 lb ground beef (93%)
3 carrots, chopped
2 celery stalks, chopped
1 small container of button mushrooms, pre-sliced is easiest
1 cup frozen peas
1 small onion, chopped
6 medium potatoes (idahos)
1 tablespoon of olive oil
1 package of Knorr shepherds pie mix ( dry packet)
2 tablespoons butter, cut up in little pieces
3-4 tablespoons ketchup
1. Peel, cut potatoes in half and boil in water until tender, about 30-40 minutes. Drain, mash and set aside.
2. In a medium saucepan on med-high heat, pour olive oil and cook onions, carrots, mushroom & celery for 5 minutes or until onions are translucent.
3. Salt and pepper ground beef and then add to the veggies until browned.
4. Add the knorr mix ( follow directions on packet) and bring to boil and then simmer for 15 minutes.
5. Turn on oven to 350
6. Add 3-4 tablespoons of ketchup and frozen peas and stir to combine.
7. Transfer meat mixture into an proof dish, cover with mashed potatoes and add 2 tablespoons off butter, cut up. Salt and pepper.
8. Bake in oven at 350 for 20 minutes.
4 cups chicken broth
1 cup onions, chopped
2 slices good white bread ( cubed, crusts removed)
2 small tart apples ( granny smith preferred), peeled and coarsely chopped
1 lb butternut squash ( halved lengthwise & seeded)
1 1/2 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1/4 cup heavy cream
2 egg yolks
In a Dutch Oven or large soup pan bring combine chicken broth, onions, bread, apples, squash, salt, marjoram, rosemary & pepper and bring to a boil over moderate heat and then simmer for 45 minutes. Remove squash, scoop out flesh and return to pot, discarding skin.
In small bowl beat 1/4 cup heavy cream and two egg yolks. Stir a little soup into the mixture and then add all to the soup. Heat but do not boil.
If reheating, heat up slowly, do not bring to a boil.
1.5 lb Flank Steak
1/2 cup dry sherry
1/3 cup soy sauce
2 tablespoons ketchup
2 cloves garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 tablespoon asian sesame oil
1.Combine all ingredients in a large plastic bag or bowl with lid and refridgerate for 3-4 hours.
2. Grill to your liking.
3. Boil left-over marinade for 3-5 minutes and serve over steak.
4 chicken breasts ( not thin sliced)
1 small can crushed pineapple
1 small can pineapple chunks
1 cup brown sugar ( light or dark)
1/4 cup lemon juice ( usually eqauls 1 lemon)
2 tablespoons Dijon Mustard
1 tablespoon soy sauce
salt and pepper
1. Turn oven to 375
2. Salt and pepper chicken and place chicken in over proof pan.
3. Combine crushed & cubed pineapple, brown sugar, lemon juice, mustard & soy sauce.
4. Pour mixture over chicken breasts.
5. Cook 45 minutes or until chicken is cooked.
A real crowd-pleaser. YUM.
1 cup butter, melted
1 ¼ cup flour
1 ¼ cup oatmeal
1 cup brown sugar
1 teaspoon baking soda
32 caramels ( kraft works best)
3 tablespoons butter
3 tablespoons heavy cream
1 12 ounce bag of chocolate chips ( semi-sweet)
1. Preheat oven to 350 degrees.
2. Combine butter, flour, oatmeal, brown sugar, and baking soda. Mix well. Grease the bottom of a 9 x 13 pan. Press ¾ mixture into the bottom of the pan. Bake for 10-12 minutes.
3. In saucepan, combine caramels, butter, and cream. Stir until melted. Pour caramel mixture over crust. Sprinkle with chocolate chips and top with remaining oat mixture. Bake 15 minutes.
4. When cool- store in freezer or fridge to harden enough to cut. Best stored in refrigerator.
2 lbs ground turkey breast
2 teaspoons poultry seasoning
1 egg white
Salt and ground black pepper
2 (15-ounce) cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 teaspoons dried thyme
Combine turkey, poultry seasoning, egg white and 1/2 teaspoon of salt and pepper. Mix well and shape into meatballs, should get 2 to 2.5 dozen pending on size.
Place meatballs in bottom of slow cooker.
Whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme.
Pour mixture over meatballs.
Cover and cook on low for 8 hours or high 4 hours.
1 onion, chopped
3-4 carrots, chopped
3 stalks of celery, chopped
1 garlic clove, minced
1-2 tablespoons olive oil
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
2 cups peeled, diced potatoes
1 teaspoon salt
few pinched of pepper or as desired
2 cups shredded cooked chicken
2 cups small shaped pasta ( i prefer ditalini)
1 cup fat-free evaporated milk
In a Dutch oven or large soup pan, saute olive oil, onions, carrots, celery and garlic for 5-10 minutes or until tender. Stir in flour, thyme, poulty seasoning and saute for 1 minute until combined. Gradually add chicken broth, potatoes, salt & pepper and bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender.
Stir in chicken and pasta and simmer for 10 minutes until pasta is cooked. Add in evaporated milk and heat through, but do not boil.
1 Tbsp olive oil
3 cloves garlic, minced
1 lb medium shrimp, peeled & deveined
1 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp crushed red pepper flakes
1 tsp grated orange peel
1/3 c orange juice
Heat oil in large nonstick skillet over medium-high heat
Add garlic, cook & stir 30 seconds
Immediately add shrimp; cook and stir 3 minutes or until shrimp starts to turn opaque
Add oregano, cumin, red pepper flakes, orange peel and orange juice
Cook & stir 2 minutes or until shrimp are cooked through
*Serve over mixed greens, rice, pasta or polenta
Minced Garlic (optional)
Fresh Rosemary (optional)
Fresh Parsley (optional)
Fresh Chives (optional)
Or, whatever mix ins you'd like...or no mix ins at all.
Find a small wide-mouthed container with a tight fitting top. We used an old Avent bottle with a non-nipple top. I've heard the glass stage 3 baby food jars would be a good size as well if you still have some sitting around.
Fill the container about half full of heavy cream.
Shake. Then shake some more. Then keep shaking. It takes a while. We just kept passing the bottle around and giving it a shake. Nothing happens for a little while. Then, it starts to turn into whipped cream. Then, after it's been whipped cream for a while and you keep shaking, it suddenly "breaks". The butter solidifies and the excess liquid (buttermilk) all comes out. It takes about 10 minutes or so total.
Pour off the buttermilk, and now you have butter! You can eat it straight, or mix in whatever you'd like. We tend to do lots of herbs from the garden, but you could also mix in some cinnamon and sugar and use it to make cinnamon toast, or just a little salt to make it slightly salted. I put the minced herbs in a little bowl, and then let the kids sprinkle them into the butter and stir it all up.
As you stir in the mix-ins, more excess liquid will come out...just pour it out.
Eat the butter! You can store it for a day or two in the fridge. We never make enough that this is really an issue, though.
3 Tbsp butter
1 1/2 c chicken broth
1/4 c flour
3/4 c milk
1 pkg wide egg noodles, cooked & drained
5 c cooked chicken (approx 1 lb)
10 oz frozen chopped broccoli, thawed & drained
2 c shredded cheese
Pre-heat oven to 400* and spray 9x13 dish with Pam
In medium sauce pan, melt butter
Mix in flour
Gradually stir in broth, combine well
Add milk & cook for approx. 5 minutes (sauce will thicken a bit)
Mix chicken & broccoli with noodles and 1 cup of cheese; pour into 9x13 dish
Pour sauce over chicken/broccoli/noodle mix
Sprinkle remaining cheese over top and bake for 20 minutes
To save even more time, I use 2 pkgs of Perdue "short cuts" pre-cooked chicken, diced
Not the most low-cal recipe, but both of my twins will eat vast quantities of this...the only way they'll eat spinach!
1/3 pound spinach, coarsely chopped
2/3 of a 14 oz. can of artichoke hearts (non-marinated, drained), coarsely chopped
6 oz. cream cheese
2 Tablespoons butter
1/4 cup Parmesan cheese
Preheat oven to 375 degrees
Soften cream cheese and butter in the microwave for about 20 seconds until it can be stirred together.
Mix in artichoke hearts, spinach, and parmesan cheese. Transfer to a baking dish (or just make the whole recipe right in the baking dish from the get-go...that's what I did!)
Bake for about 20-25 minutes. Serve with chips, bread, and/or veggies for dipping.
I very, very loosely followed this recipe. I made quite a few changes and while I was extremely happy with the results, the wraps weren't exactly similar to the P.F. Chang lettuce wraps. So if that's what you're looking for, you might want to go to the original recipe. Having said that, here's my version:
1 lb. ground chicken
4 oz. water chestnuts, minced
6 oz. baby bella mushrooms, minced
1/2 medium onion, finely minced
2 cloves garlic, finely minced
3 Tablespoons brown sugar
3 Tablespoons soy sauce
Splash rice wine vinegar
2 Tablespoons ketchup
1 Tablespoon lemon juice
1/4 cup water
1 Tablespoon oyster sauce
1 Tablespoon spicy brown bean sauce**
Lettuce leaves (we used about 2/3 a head of Bibb lettuce)
In a large skillet, brown the ground chicken. When it is about 3/4 of the way done, add the water chestnuts, mushrooms, onion, and garlic. Continue cooking, stirring often, until chicken is browned.
Meanwhile, mix all remaining ingredients (except lettuce) in a small bowl. Stir well.
When the chicken is done, add the sauce you mixed in the small bowl. Stir well to coat all the chicken and let cook for about 2 or 3 minutes until slightly thickened.
Place a spoonful of filling onto a lettuce leaf, then roll the lettuce up.
**The original recipe linked above called for red chile paste, but the only brand I could find had peanuts in it, which is a no-go due to food allergies here. So I got House of Tsang brand spicy brown bean sauce. The final recipe was not quite spicy enough. I'd say either use the red chile paste if you don't have to worry about allergies, or add some red pepper flakes in addition to the brown bean sauce.
2 pkgs frozen chopped spinach, thawed & drained
1 tsp lemon juice
1/4 tsp pepper
8 oz pkg cream cheese (I use the fat free option)
3/4 c milk
8 oz grated cheddar cheese
1 unbaked pie shell
Pre-heat oven to 375*
Mix all ingredients together, except for half the cheddar cheese
Pour into pie shell and bake for 25 minutes
Sprinkle remaining cheese on top and bake for approx 5 more minutes
For those watching their carb in take, you can always omit the pie shell; still comes out yummy!!
At Thanksgiving last year, my brother-in-law made a delicious dessert: wine slush. I loved it, even though I don't normally like wine. I've made this a number of times since.
I got the basics of this recipe at Thanksgiving, and figured I couldn't really mess it up as it's so simple. I'm sure this isn't precisely the "real" recipe, but it turns out just fine.
1 c. red wine (any kind, whatever you've got lying around)
1 1/4 c. water
2/3 c. sugar
3 thin round slices of an orange (I use rounds from the thickest part of the orange)
1 small container raspberries
Add raspberries and red wine to a large tupperware container.
In a medium saucepan, add water, sugar, and orange slices. Cook over medium high heat, stirring often, until all the sugar is dissolved. Pour into the container with the raspberries and red wine.
Cover and store overnight in the fridge.
Using a fine mesh strainer, strain the liquid into a container that will fit into your freezer. I use a small metal casserole pan (11" x 7"). Squeeze the oranges to add the juice to the liquid. Discard the oranges.
Next, using a plastic spatula (those flexible scraper kind), squish the raspberries against the mesh and let the juice strain into the wine mixture. Keep doing this until mostly all you have left is seeds (well, use your judgment. The longer you do this, the more likely it is some seeds will make it through the strainer and into your liquid). A lot of raspberry juicy stuff will collect on the bottom of the strainer, so make sure you use your spatula to scrape it off and add to the wine.
Stir it all up, and put it in the freezer. Every 45 minutes or so, use a fork to scrape it up so it doesn't freeze solid. You only have to do this a few times, and in my experience, it was okay when I forgot for more like 3 hours instead of 45 minutes.
That's it...it's ready as soon as it freezes (give it at least 2.5 or 3 hours).
Tomatoes (any kind...I've even made it with halved grape tomatoes)
Diced jalepenos or other hot peppers, or tobasco sauce (optional, I usually omit so my kids will eat it).
You may notice this recipe lacks quantities. Can I say it's all to taste? Well, I'm going to! But, I'll try to give some hints here in the directions.
Cut tomatoes in half and squeeze out seeds. You can use your finger to squish some out, or even just gently squeeze the tomato. You don't have to perfectly get all the seeds out. In fact, if I use grape tomatoes, I don't even bother seeding them. You just don't want your salsa to be drippy with seeds.
Dice the seeded tomatoes.
Finely slice the whites of the scallions. Reserve the green part for something else. I would say as a rule of thumb, if you're using medium sized tomatoes, you'll want to use one scallion for every two tomatoes. Or more or less, depending on your taste.
Chop some cilantro leaves. How much? Oh, it depends on how much you like it. I use a few sprigs for each tomato, then add more if I feel like it needs it.
Mix the tomatoes, scallions, and cilantro leaves, then start adding the salt. I use a salt cracker (actually, I let my boys add it), so I just keep tasting. It does take a bit of salt, and I don't like my food very salty. I've made it with very little salt, but I find it's the salt that really makes the flavors of the salsa pop. So be guided by your own taste buds on this one.
Eat immediately. We rarely have leftovers, but you can store it for a day or two. You'll probably have to drain off some excess water if you keep it in the fridge overnight, but it still tastes wonderful.
6 eggs, beaten
6 slices of white bread, crusts removed and cubed
1 c. grated cheddar cheese
1 lb bacon (or sausage, or a combo of both), cooked, drained, and crumbled
2 c. milk
1 tsp. salt
1 tsp. dry mustard (optional)
Combine all ingredients in a 9x13" baking pan. Cover and refrigerate overnight. The next morning, bake at 350 degrees for 45 minutes.
That's it! Pretty easy, huh?
And for those of you who are interested, this type of dish is technically called a strata. There are lots of variations on how to make them, though the bread/egg combo is pretty constant. I've made a fancy-dandy one once with fresh herbs, sun dried tomatoes, and goat cheese. But I always come back to the good ol' plain Derby casserole!
I started with a recipe from the December/January 09 Taste of Home magazine for Java Cream Drops. The recipe seemed kind of fussy (making two different doughs and pressing together for each cookie), plus, it contained walnuts, which one of my sons is allergic to. But come on! Coffee, chocolate, and chocolate chips? This was still worth trying! So here it is. My adapted version of the recipe:
2 Tbsp. instant coffee granules (I'd use more in the future...3 or 4 tablespoons. The coffee flavor is very mild)
1.5 Tbsp. half-and-half cream
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar, packed
1 tsp. vanilla extract
2 1/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/3 cup unsweetened baking cocoa
3/4 cup chocolate chips
Preheat oven to 375 degrees.
In a small bowl, combine the coffee granules and cream. Stir well and set aside.
In a large bowl, cream the butter, sugar, and brown sugar. Beat in the egg, vanilla, and coffee/cream mixture.
In a medium bowl, combine the flour, baking cocoa, baking soda, and salt. Mix. Gradually add to the creamed mixture, stirring well.
Stir in the chocolate chips.
Drop by rounded tablespoons onto an ungreased baking sheet. Bake for 8 to 10 minutes.
These are good cooled, but hot out of the oven, I think this is my all-time favorite cookie. So make sure you plan to sample a few before they cool!
Thursday, October 15, 2009
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup shredded carrots
2 cups quick cooking oats (I used old-fashioned oats with no problem)
3/4 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips (NOTE: these cookies are only nut-safe if nut-free chocolate chips are used! Read the ingredients closely to make sure the chips are nut-free and were not manufactured in a plant that also processes nuts)
In a large mixing bowl, cream the butter, shortening, sugar, and brown sugar. Beat the eggs and vanilla. Add the carrots; mix well.
Combine the oats, whole wheat flour, all-purpose flour, baking soda, and salt. Add to creamed mixture and mix well. Stir in the chocolate chips. Cover and refrigerate for at least 4 hours.
Preheat oven to 375 degrees. Drop by rounded tablespoonfuls 3 inches apart onto baking sheets coated with cooking spray. Bake for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Saturday, October 10, 2009
1 pkg. (6 oz.) Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breasts, either pounded thin or cut scallopini
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika or Old Bay
Preheat oven to 400°F.
Combine stuffing mix and water in medium bowl. Let stand 5 min.
Stir in eggs.
Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture.
Starting at one of the short ends, tightly roll up each chicken breast.
Place, seam-sides down, in 13x9-inch baking dish.
Mix soup and milk; pour over chicken. Sprinkle with paprika.
Bake 30 min. or until chicken is cooked through
1 1/2 cups apple juice
2 Tbsp. butter or margarine
1 medium apple, chopped
1/2 cup craisins
1 pkg. (6 oz.) Stuffing Mix for Chicken
Bring juice and butter to boil in medium saucepan on high heat.
Stir in apples, cranberries and stuffing mix; cover.
Remove from heat and let stand 5 min.
This recipe originally calls for pecans. Since I do not like pecans (and I am overly cautious about putting nuts in things served at large gatherings), they get omitted. If you want, you can put them back in: 1/4 cup chopped pecans, toasted, get added after the last step
1/2 c butter or margarine
12oz butterscotch chips
1/2 c dark brown sugar
2 tsp pure vanilla extract
2 eggs at room temp
1 1/2 c flour
2 tsp baking powder
12oz semi-sweet chocolate chips
2 c mini marshmallows -- sometimes more ;)
Pre-heat oven to 350
In large saucepan, melt butter over medium heat.
Add brown sugar and butterscotch chips -- stir until melted
Remove from heat and let cool
Once cool, mix in vanilla and eggs
In separate bowl, combine flour and baking flour and add to butter mixture, 1/2 cup at a time, mixing thoroughly
Stir in chocolate chips and marshmallows
Spread in a greased 9x13 baking pan
Bake for 25-30 minutes
Cool on rack and cut into squares
The recipe originally calls for pecans. Since I do not like pecans (and I am overly cautious about putting nuts in things served at large gatherings), they get omitted. If you want, you can put them back in: 1 c chopped pecans get added with the chocolate chips and marshmallows.
I have also learned that the baking time will vary depending on what type of pan you use (glass vs metal vs stoneware)
In the past I have made this recipe with margarine, egg beaters, splenda brown sugar and whole wheat flour -- I have never received a complaint and the eaters never mentioned anything to me other than they want the recipe
If you want to get fancy-schmancy, you can melt a 2 squares of Baker's white chocolate and drizzle it on top after it has cooled. Again, I have never had any complaints about this either! ;)
2 tsp veggie oil
1/2 C Kraft Free Catalina Dressing
3 tbsp dry onion soup mix
1/2 C Smuckers Sugar Free Apricot Jam
6 Small Chicken Breasts
Pre-heat oven to 350*
Heat oil in large skillet and add chicken.
Cook 4min on each side
Remove from skillet and place in 3qt baking dish.
Mix dressing, jam, and soup mix in small bowl and pour over chicken
Bake for 45min
1lb browned ground beef
2oz taco seasoning mix
15oz canned vegetarian chili with beans
2 C shredded mexican cheese
2 pkg (8.5oz each) corn muffin mix
11oz Mexi-Corn (sometimes called Fiesta Corn), drained
Pre-heat oven to 375*
Mix beef and taco seasoning according to package directions
Stir in chili and 1 cup of cheese
In separate bowl, prepare corn muffin mix according to package directions
Stir in mexi-corn and remaining 1 cup of cheese.
Spoon ground beef mix onto bottom of 9x13 dish
Top with cornbread mix
Bake for 15-20min
1 lb penne pasta
1 bag frozen peas, defrosted
1/4 cup lightly toasted pine nuts
1 cup packed fresh basil leaves
6 to 8 sprigs fresh tarragon, leaves stripped
1 teaspoon lemon zest
1/2 cup (plus a little more) grated Parmigiano
1/2 cup extra-virgin olive oil
Freshly ground black pepper
Bring a large pot of water up to a boil then season water with salt and cook penne to al dente.
Before draining pasta, reserve 1/2 to 3/4 cup of cooked-pasta-water
Place 1/2 of the peas in the bottom of a large serving dish.
Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil.
Add a little salt and pepper then process the pesto into rough paste, adjusting seasonings if necessary.
Pour starchy water over peas in bowl then add pesto.
Pour hot, drained pasta over the pesto and toss vigorously to coat and combine.
Adjust seasoning if necessary and serve with extra cheese.
**Side note: the pea-sto sauce freezes REALLY well :)
1 Bag of Snyder's Butter Snap Pretzels
1 Bag of Peanut Butter M&Ms
1 Bag of Hershey Hugs (unwrapped)
Preheat oven to 250*
Line 9x13 cookie sheet with wax paper
Line up as many butter snaps as you can on cookie sheet
Place 1 Hug on each pretzel
Bake for 5min
Remove from oven and immediately place 1 Peanut Butter M&M on top of melted Hug
Place cookie sheet in fridge for 1 hour or until firm
5 oz evaporated milk (smallest can)
1 tsp Gulden's spicy brownmustard
5 dashes of Tabasco sauce
1 lb pasta (any shape)
1 Tbsp butter
2 cups shredded cheese (I use colby jack)
Plain Panko crumbs
Wisk together first 4 ingredients, set aside
Prepare pasta as box directs, drain & return to pot
Stir butter into pasta until melted
Add evaporated milk mixture and cheese, stir until melted
Sprinkle panko crumbs on top to taste
**If extra is left over, the sauce will thicken when cool; just add a little bit of milk prior to re-heating :)
1 c. cold milk
1 pkg sugar free instant vanilla pudding
1 c. peanut butter
assorted dipping things (nilla wafers, apples, strawberries, bananas, graham crackers, etc)
Beat together milk & pudding for 2 minutes
Add peanut butter & mix well
Spoon into bowl & refrigerate for at least 1/2 hour
2 bags of instant brown rice in a bag
1/4 cup zesty Italian dressing
1 lb pork tenderloin, cut into thin strips (beef/chcken/tofu can be subsituted)
1 red pepper, cut into thin strips
8 oz sugar snap peas
2 green onions, diagonally sliced
1/2 cup unsalted raw cashew nuts
4 Tbsp soy sauce
2 tsp cornstarch
1 tsp ground ginger
Cook rice as directed on package
Heat dressing in large skillet on med-hi heat
Add meat & cook/stir for 2 minutes
Add peppers & peas, cook for 3 minutes stirring frequently
Add onions & cashews, cook & stir for 1 minute
Mix soy sauce, cornstarch & ginger until well blended
Add to meat mixture in skillet, cook 1 minute or until sauce thickens, stirring frequently
Serve over rice
1 can pumpkin
2 tsp milk
2 well beaten eggs
1 c. oil
2 tsp vanilla extract
4 c. flour
2 c. sugar
4 tsp baking powder
2 tsp cinnamon
2 tsp baking soda
12 oz chocolate chips (milk or semi-sweet)
Preheat over to 375*
Mix together pumpkin, milk, eggs, oil and vanilla
In separate bowl, sift together flour, sugar, baking powder, cinnamon and baking soda
Slowly add dry ingredients to the wet ingredients
Add chocolate chips and stir well
Drop by spoonful on cookie sheet
Bake for 10-15 minutes
1.5 lb. ground pork
1 pkg. (6 oz.) chicken stuffing mix
1 can cranberry sauce
1 c. water
2 Tbsp butter, melted
Heat oven to 325ºF.
Cook pork in large skillet until cooked through, stirring frequently; drain.
Place in large bowl; cool slightly.
Stir in stuffing mix, cranberry sauce, egg and water; mix well.
Shape into 16 balls
Place on foil-covered baking sheet and brush with butter.
Bake 20 min. or until done
4 boneless skinless chicken breasts
1 jar (24 oz.) salsa
2 cups shredded Mexican cheese
Preheat oven to 400°F
In an 8x8 dish, pour in enough salsa to cover bottom.
Place chicken breasts on top of salsa.
Pour remaining salsa over chicken.
Cover dish with aluminum foil and bake for 25 minutes.
Remove foil and sprinkle with cheese.
Bake for 5 more minutes, or until juices run clear
Friday, October 9, 2009
4 chicken breasts
Italian bread crumbs or panko crumbs
1 cup sugar-free apricot preserves
1/ 2 cup honey
Preheat oven to 375°F.
In plastic Ziploc bag, combine chicken and bread crumbs. Shake well until well coated.
Place chicken on cookie sheet sprayed with Pam.
Bake for 15 minutes and turn chicken over.
Bake for 10 more minutes.
Mix together preserves and honey.
Pour 1/2 of mix over chicken and bake for 5 minutes.
Turn chicken over; pour remaining mix over chicken and bake for 5 minutes, or until juices run clear.
Thursday, October 8, 2009
- 1 lb ground beef
- 1/4 tsp. pepper
- 1/4 tsp. garlic
- 1/4 tsp. basil
- 1 envelope dry onion soup
- 3 Cups beef broth + water – boiling. (I use 1 can and then fill the rest with water, then pop into the microwave for 3 minutes)
- 1 8 oz. can tomato sauce
- 2 Tbsp. Worcestershire sauce
- 1 C. sliced carrots
- 1 C. cooked rice OR pasta (cooked and drained if in crock pot, dry if in frying pan – I use the curly, hollow pasta, Cellentani)
- 1/4 C. grated Parmesan cheese
Crock Pot Instructions:
- Crumble beef into crock pot.
- Add spices.
- Mix in water, tomato sauce, and Worcestershire sauce.
- Add carrots.
- Cover and cook on low 6 – 8 hours.
- Turn to high heat and add rice or pasta and Parmesan cheese.
- Cover and cook 10 – 15 minutes.
Frying Pan Instructions:
- Brown and drain the beef.
- Add everything else.
- Cover and cook for 20 minutes.
- 4 Chicken Breast halves – boneless, skinless
- 2 jars of salsa (I use Green Mountain Gringo – THE best salsa!)
- 1 Lime
- Some squirts of mustard
- Place the chicken in the bottom of the crock pot.
- Dump the salsa on top.
- Cut the lime in half, squirt the juice of both halves on top of the salsa.
- Squirt the mustard in and stir into the salsa (leaving the chicken on the bottom).
- Cover and cook on low for about 8 hours.
If you don’t have a crock pot, cube the chicken and then put everything into a frying pan and let it simmer until the chicken is cooked all the way through.
Serve over rice.
- 4 Chicken Breast halves
- I can sliced potatoes (you can use real ones diced up, but the canned ones mean that they’ll be super tender)
- 1 bottle lite Italian dressing
- 1 pkg. frozen veggies
- 1/2 pkg. frozen pearl onions
- 2 cans water chestnuts
- Garlic powder
- Seasoned salt (If you haven’t tried Penzey’s Spices yet…whoo boy. Yum-my)
- Pepper to taste
- Place chicken in the bottom of crock pot.
- Generously sprinkle chicken with garlic powder and seasoned salt. Use pepper to taste.
- Add remaining ingredients.
- Cook on Low for 8 hours or High for 4 hours.
- 10 small New Potatoes, halved
- 12 small white onions, peeled
- 30 baby carrots (1/2 lb)
- 1 1/2 lbs beef stew meat
- 2 C. beef broth plus 1/2 C. water
- 2 tsp garlic salt
- 1/4 tsp onion salt
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp parsley
- 1 Tbsp Worcestershire sauce
- 3 Tbsp cornstarch
- 3 Tbsp cold water
- Place potatoes, onions, and carrots into crock pot.
- Add Beef.
- In a small bowl, combine broth with water, 3 salts, parsley, pepper, and Worcestershire sauce.
- Pour over meat and veggies.
- Cover and cook on low 6 hours.
- In small bowl, combine cornstarch and water.
- Stir into mixture.
- Cover and cook on high 15 -20 minutes, stirring occasionally.
- 4 1/2 lbs corned beef brisket
- 1/2 tsp pepper
- 2 medium onions, quartered
- 3 Tbsp vinegar
- 1 head cabbage, wedged
- 3 Tbsp sugar
- 2 Cups water
- Combine ingredients in crock pot with cabbage on top.
- Cook on low 10-12 hours or on high 6 -7 hours.
(You can put potatoes and/or carrots on the bottom as well.)
- 1 beef roast – any kind (3-5 pounds)
- A handful of baby red potatoes, quartered
- A handful (or two) of baby carrots
- 1/2 a bag of frozen white pearl onions
- 1 package dried brown gravy mix
- 1 package dried Italian salad dressing mix
- 1 package dried ranch dressing mix
- 1 cup water
- Place beef roast in slow cooker.
- Place the veggies around the sides of the beef.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Pour the water around the roast.
- Cook on low for seven to nine hours.
- 6 lean pork chops
- 1 can condensed cream of <something> soup. I use Cream of Celery.
- 1/4 C. water
- 1 large onion – sliced
- pepper to taste
- Place the chops on the bottom of the crock pot.
- Add onions, soup, water, and pepper.
- Cook on low 8 hours.