2 chicken breasts
2- 3 Tbsp. honey
1 Tbsp sesame oil
red pepper flakes
salt
pepper
Cut up raw chicken into small cubes. Place on greased skillet. Add honey, oil, a small pinch of red pepper flakes, a dash of salt and a dash of pepper. Cook on medium heat until chicken is cooked through and sauce begins to caramelize and brown. Serve with sauteed vegetables and rice.
Found Here: http://ilovetoeatgoodfood.blogspot.com/
Thursday, July 29, 2010
Wednesday, July 28, 2010
Choc. Chip Oatmeal Cookies
2 cubes of butter
1 cup of white sugar
1 cup of brown sugar
1 tsp of vanilla
2 eggs
3/4 tsp salt
1 tsp baking soda
2 cups of flower
2 cups of oatmeal
1 1/2 cups of chocolate chips
* Bake at 350 for 10 minutes
ENJOY!
1 cup of white sugar
1 cup of brown sugar
1 tsp of vanilla
2 eggs
3/4 tsp salt
1 tsp baking soda
2 cups of flower
2 cups of oatmeal
1 1/2 cups of chocolate chips
* Bake at 350 for 10 minutes
ENJOY!
Strawberry-Watermelon Yogurt Ice Pops
2 cups vanilla yogurt (not non-fat)
2 cups strawberries, sliced (fresh or frozen)
Juice and zest of 1 lime
Watermelon cubes (about 20 cubes, 1/2-inch each)
8 to 10 wooden popsicle sticks
Prepare a loaf pan by lining it with plastic wrap. Have your popsicle sticks on hand.
In a blender combine the yogurt, strawberries, lime juice and zest. Puree until well combined. Pour the yogurt blend into your prepared pan. Drop the watermelon cubes into the mixture, making sure there are a few cubes in each pop. Place the popsicle sticks into the pan, spacing them evenly. Freeze for about 6 hours, until the pops are completely frozen.
When you want to serve your pops, take the pan and run warm water over it to loosen the edges. Take the plastic wrap and lift the frozen "loaf" out of the pan. Use a sharp knife to cut in between the popsicle sticks. There you have it, Strawberry-Watermelon Yogurt Ice Pops!
Note: If you use a yogurt with a low-fat content the popsicles will be a bit icy and have a tendency to break easily. They're just as good, just a bit fragile.
FOUND HERE: http://andthenidothedishes.blogspot.com/2010/07/strawberry-watermelon-yogurt-ice-pops.html
2 cups strawberries, sliced (fresh or frozen)
Juice and zest of 1 lime
Watermelon cubes (about 20 cubes, 1/2-inch each)
8 to 10 wooden popsicle sticks
Prepare a loaf pan by lining it with plastic wrap. Have your popsicle sticks on hand.
In a blender combine the yogurt, strawberries, lime juice and zest. Puree until well combined. Pour the yogurt blend into your prepared pan. Drop the watermelon cubes into the mixture, making sure there are a few cubes in each pop. Place the popsicle sticks into the pan, spacing them evenly. Freeze for about 6 hours, until the pops are completely frozen.
When you want to serve your pops, take the pan and run warm water over it to loosen the edges. Take the plastic wrap and lift the frozen "loaf" out of the pan. Use a sharp knife to cut in between the popsicle sticks. There you have it, Strawberry-Watermelon Yogurt Ice Pops!
Note: If you use a yogurt with a low-fat content the popsicles will be a bit icy and have a tendency to break easily. They're just as good, just a bit fragile.
FOUND HERE: http://andthenidothedishes.blogspot.com/2010/07/strawberry-watermelon-yogurt-ice-pops.html
Banana Bites
• 2 cups chocolate chips
• 2 tablespoons vegetable oil
• Assorted toppings for coating bananas (such as crushed oreos, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded coconut)
• 3 bananas, peeled, cut into 1/2-inch-thick slices
1. Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
2. Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.
FOUND HERE: http://www.bonappetit.com/magazine/fasteasyfresh/2009/04/frozen_chocolate_dipped_banana_bites
• 2 tablespoons vegetable oil
• Assorted toppings for coating bananas (such as crushed oreos, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded coconut)
• 3 bananas, peeled, cut into 1/2-inch-thick slices
1. Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
2. Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.
FOUND HERE: http://www.bonappetit.com/magazine/fasteasyfresh/2009/04/frozen_chocolate_dipped_banana_bites
French Toast Muffins
French Toast Topping
• 3 tablespoons milk
• 1 egg,slightly beaten
• 6 slices cinnamon bread, crusts trimmed, cut into 1/2-inch cubes
Muffins
• 1 cup milk
• 1/2 cup butter, melted
• 1 egg, slightly beaten
• 1 teaspoon maple extract
• 2 cups flour
• 3/4 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
Topping
• 1/4 cup maple syrup
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
1. Heat oven to 375°F
2. Combine all French toast topping ingredients in medium bowl; set aside,.
3. Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
4. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.
FOUND HERE: http://framed-mylifeonepictureatatime.blogspot.com/search?updated-max=2010-06-24T19%3A00%3A00-04%3A00&max-results=7
• 3 tablespoons milk
• 1 egg,slightly beaten
• 6 slices cinnamon bread, crusts trimmed, cut into 1/2-inch cubes
Muffins
• 1 cup milk
• 1/2 cup butter, melted
• 1 egg, slightly beaten
• 1 teaspoon maple extract
• 2 cups flour
• 3/4 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
Topping
• 1/4 cup maple syrup
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
1. Heat oven to 375°F
2. Combine all French toast topping ingredients in medium bowl; set aside,.
3. Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
4. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.
FOUND HERE: http://framed-mylifeonepictureatatime.blogspot.com/search?updated-max=2010-06-24T19%3A00%3A00-04%3A00&max-results=7
Ice Cream Cupcakes
- One batch brownie batter
- Assorted flavors of ice cream
2. Let the brownies cool in the cupcake pans to room temperature. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften.
3. When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer. Remove the ice cream from the fridge. Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan. The cupcake pan will help the Ice Cream Cupcake hold its shape. You may need to rinse the scooper under hot water in between scoops for easy portioning. Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.
4. Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour.
5. To serve, remove the cupcakes from the freezer about 5 minutes before you’d like to serve them. Finish with a dollop of whipped cream
Found Here: http://www.joythebaker.com/blog/2009/04/brownie-bottom-ice-cream-cupcakes/
Pizookie
Chocolate Chunk (I used chocolate chips)2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/3 cup semi-sweet chocolate chunks
2 scoops of vanilla ice cream
The restaurants uses a 6-inch deep-dish pizza pans, but you can bake your clones in any cake pan or pie pan with a bottom that is a to 7 inches across.
1. Preheat oven to 475 degrees F.
2. Combine all ingredients for cookie of your choice up to, but not including, the flour, in a small bowl and beat with an electric mixer on high speed until smooth. Add flour and baking soda (plus oats and cinnamon if making the oatmeal raisin walnut cookie) and stir well by hand. Stir in remaining ingredients then press the dough into a small buttered pie pan, cake pan or 6-inch deep-dish pizza pan.
3. Bake for 5 to 7 minutes or until cookie begins to brown. Cool for a minute or so, add 2 scoops of vanilla ice cream, and serve.
Serves 2 for dessert.
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/3 cup semi-sweet chocolate chunks
2 scoops of vanilla ice cream
The restaurants uses a 6-inch deep-dish pizza pans, but you can bake your clones in any cake pan or pie pan with a bottom that is a to 7 inches across.
1. Preheat oven to 475 degrees F.
2. Combine all ingredients for cookie of your choice up to, but not including, the flour, in a small bowl and beat with an electric mixer on high speed until smooth. Add flour and baking soda (plus oats and cinnamon if making the oatmeal raisin walnut cookie) and stir well by hand. Stir in remaining ingredients then press the dough into a small buttered pie pan, cake pan or 6-inch deep-dish pizza pan.
3. Bake for 5 to 7 minutes or until cookie begins to brown. Cool for a minute or so, add 2 scoops of vanilla ice cream, and serve.
Serves 2 for dessert.
Tuesday, July 27, 2010
Blueberry Crumb Cake
- ½ sticks 1/4 Cup Butter
- 1 Tablespoon (additional) Butter
- ¾ cups Sugar
- 1 whole Egg
- ½ teaspoons Vanilla Extract
- 2 cups All-purpose Flour
- 2-¼ teaspoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- ¾ cups Whole Milk
- 2 cups Fresh Blueberries
- Topping
- ¾ sticks Butter
- ½ cups Sugar
- ½ cups Flour
- ¼ teaspoons Salt
Preparation Instructions
Preheat oven to 350 degrees.Combine flour, baking powder, and a salt. Stir and set aside.
Cream butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Cut into squares and serve with softened butter.
| Prep Time 10 Minutes Cook Time 45 Minutes | Servings 16 | Difficulty Easy |
Banana Bread
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| Can substitute plain yogurt for the buttermilk or you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2. found here: http://www.bettycrocker.com/recipes/banana-bread/51427396-6764-4b0a-a73a-78c683c703d2 |
Chicken Pad Thai
- 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
- 1/4 cup salted peanuts, finely chopped
- 1/2 teaspoon grated lime peel
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons packed brown sugar
- 4-1/2 teaspoons rice vinegar
- 1 tablespoon Asian chile sauce with garlic
- 3 tablespoons cooking oil
- 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
- 1 tablespoon finely chopped garlic
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/3 cup sliced green onion
- 2 tablespoons snipped fresh cilantro
Directions
1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.
Found Here: http://www.bhg.com/recipe/chicken/chicken-pad-thai/
Magic Peanut Butter Middles
From my friend Michelle who got it from a friend who got it from the Tasty Kitchen website where it was posted by Karly, who originally wrote about the recipe on her blog. Karly in turn found the recipe on allrecipes.com posted by someone named Stephanie, to whom I will be eternally grateful. In case you were wondering where the recipe came from…
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup confectioners’ sugar
- 3/4 cup peanut butter
In small bowl blend flour, cocoa and baking soda. Mix until well blended.
In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
To make Filling: Combine confectioner’s sugar and 3/4 cup peanut butter. Blend well.
Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely (Jane note: I also divided the dough into 30 parts to make it easy on myself). Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar. (Jane note: maybe there’s something wrong with my technique, but the glass trick didn’t work – I did flatten the cookies with a glass, but the glass wasn’t dipped in sugar. Instead I dipped the top of the flattened cookie into some sugar – that seemed to work better.)
Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
FOUND HERE: http://thisweekfordinner.com/2010/05/06/the-most-heavenly-peanut-butter-chocolate-cookie-this-side-of-anywhere/
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup confectioners’ sugar
- 3/4 cup peanut butter
In small bowl blend flour, cocoa and baking soda. Mix until well blended.
In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
To make Filling: Combine confectioner’s sugar and 3/4 cup peanut butter. Blend well.
Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely (Jane note: I also divided the dough into 30 parts to make it easy on myself). Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar. (Jane note: maybe there’s something wrong with my technique, but the glass trick didn’t work – I did flatten the cookies with a glass, but the glass wasn’t dipped in sugar. Instead I dipped the top of the flattened cookie into some sugar – that seemed to work better.)
Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
FOUND HERE: http://thisweekfordinner.com/2010/05/06/the-most-heavenly-peanut-butter-chocolate-cookie-this-side-of-anywhere/
chocolate zucchini loaf cake
2/3 c. all-purpose flour
1/3. c. whole wheat flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 1/2 c. shredded raw zucchini
1/4 c. vegetable oil
1/4 c. applesauce
1/2 c. granulated sugar
1/2 c. brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 c. semi sweet or dark chocolate chips
1. preheat oven to 350 and grease a loaf pan. sift together first 7 ingredients. set aside.
2. using a hand mixer, beat the oil, applesauce, sugars, eggs, and vanilla for about 2 min.
3. fold in zucchini, add the flour mixture, beating just until combined. fold in chocolate chips.
4. pour mixture into prepared pan and bake for 55 to 65 minutes, or until toothpick comes out clean.
5. remove from oven and place pan on a wire rack to cool for at least 15 min. then transfer from pan to wire rack and let cool completely. store in fridge when cool.
serve warm with vanilla ice cream. or straight out of the fridge, with fresh strawberries.
notes.
next time i will add flax and cut back on the sugar. i think i'll try 1/3 or even 1/4 c.
FOUND HERE: http://summerharms.blogspot.com/
1/3. c. whole wheat flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 1/2 c. shredded raw zucchini
1/4 c. vegetable oil
1/4 c. applesauce
1/2 c. granulated sugar
1/2 c. brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 c. semi sweet or dark chocolate chips
1. preheat oven to 350 and grease a loaf pan. sift together first 7 ingredients. set aside.
2. using a hand mixer, beat the oil, applesauce, sugars, eggs, and vanilla for about 2 min.
3. fold in zucchini, add the flour mixture, beating just until combined. fold in chocolate chips.
4. pour mixture into prepared pan and bake for 55 to 65 minutes, or until toothpick comes out clean.
5. remove from oven and place pan on a wire rack to cool for at least 15 min. then transfer from pan to wire rack and let cool completely. store in fridge when cool.
serve warm with vanilla ice cream. or straight out of the fridge, with fresh strawberries.
notes.
next time i will add flax and cut back on the sugar. i think i'll try 1/3 or even 1/4 c.
FOUND HERE: http://summerharms.blogspot.com/
SWEET POTATOES
Ingredients
• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
- In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
- In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
- Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
- In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
- In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
- Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
RECCE’S COOKIE
3/4 c brown sugar
3/4 c sugar
2 3/4 c flour (add more if your cookies turn out semi-flat)
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla (real vanilla is better but more expensive, fyi)
2 sticks of butter
2 large eggs
Guittard milk chocolate chips (this is very important, don't skimp on the chips, these are the best chocolate chips I've ever had)
Reeses peanut butter chips (I've never tried generic, good luck if you so choose to sojourn down that course)
Heat oven to 375. Mix sugars and butter. Add in vanilla and eggs. Mix dry ingredients, I usually do flour last. THIS IS THE MOST IMPORTANT PART: Add the chocolate and peanut butter chips to your heart's content. I always believe in very, very fair amounts of peanut butter chips. Scoop small amounts out with a spoon and roll into balls (only if you want shapely cookies, of course). Bake a dozen at a time for no longer than nine minutes. Depending on your oven you may want to bake for less time but I highly discourage baking them longer. That is, unless you're a crunchy cookie person. In which case you probably wouldn't like my cookies- it's the gooier the better for me.
3/4 c sugar
2 3/4 c flour (add more if your cookies turn out semi-flat)
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla (real vanilla is better but more expensive, fyi)
2 sticks of butter
2 large eggs
Guittard milk chocolate chips (this is very important, don't skimp on the chips, these are the best chocolate chips I've ever had)
Reeses peanut butter chips (I've never tried generic, good luck if you so choose to sojourn down that course)
Heat oven to 375. Mix sugars and butter. Add in vanilla and eggs. Mix dry ingredients, I usually do flour last. THIS IS THE MOST IMPORTANT PART: Add the chocolate and peanut butter chips to your heart's content. I always believe in very, very fair amounts of peanut butter chips. Scoop small amounts out with a spoon and roll into balls (only if you want shapely cookies, of course). Bake a dozen at a time for no longer than nine minutes. Depending on your oven you may want to bake for less time but I highly discourage baking them longer. That is, unless you're a crunchy cookie person. In which case you probably wouldn't like my cookies- it's the gooier the better for me.
WW Diet Soda Cake
That's right, not a typo. I believe it was the smart folks at Weight Watchers who figured out you can make any box cake low in points, simply by replacing the oil and eggs with diet soda. Sounds strange and I have always been curious about this. Today I decided to give it a shot. I used Stewart's Diet Cream Soda with a Betty Crocker Super Moist Cake Mix. I also used two egg whites to make the cake fluffier. Wow, what a delicious low fat, low point cake. I topped mine with some fat free whipped cream. Here's the recipe.
Gina's Weight Watcher Recipes
Servings: 12 pieces Bake Time: 29 minutes Points: 3.5 ww points
• 1 dry box cake, any flavor
• 10 oz diet soda, any flavor
• 2 egg whites
• Baking spray
Preheat oven according to box directions. Spray 9 x 13 pan.
Beat cake mix, diet soda and egg whites. Pour into pan.
Bake as directed on box, or until toothpick comes out clean when inserted.
Let cake cool about 10 minutes before cutting. Cut into 12 pieces. Top with fat free whipped cream if you wish.
You can also make cup cakes which would be only 1.75 points each!
Gina's Weight Watcher Recipes
Servings: 12 pieces Bake Time: 29 minutes Points: 3.5 ww points
• 1 dry box cake, any flavor
• 10 oz diet soda, any flavor
• 2 egg whites
• Baking spray
Preheat oven according to box directions. Spray 9 x 13 pan.
Beat cake mix, diet soda and egg whites. Pour into pan.
Bake as directed on box, or until toothpick comes out clean when inserted.
Let cake cool about 10 minutes before cutting. Cut into 12 pieces. Top with fat free whipped cream if you wish.
You can also make cup cakes which would be only 1.75 points each!
Black Bean Brownies
This might sound strange, but these brownies actually come out rich and fudgy. They are low fat, high in fiber and protein and no one would know there are beans in them. These brownies are only 2 pts each. A great way to eat dessert with out packing on the pounds!
Gina's Weight Watcher Recipes
Servings: 20 servings Serving Size: 1 brownie Calories: 194 Points: 2 ww points
• 1 can (15 oz.) black beans
• 1 box brownie mix
Open can of beans, drain and rinse well. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.
FOUND HERE: http://www.skinnytaste.com/2008/06/black-bean-brownies-2-pts.html
Gina's Weight Watcher Recipes
Servings: 20 servings Serving Size: 1 brownie Calories: 194 Points: 2 ww points
• 1 can (15 oz.) black beans
• 1 box brownie mix
Open can of beans, drain and rinse well. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.
FOUND HERE: http://www.skinnytaste.com/2008/06/black-bean-brownies-2-pts.html
Dark Chocolate and Orange Muffins
1¾ cups plain all-purpose flour
1½ tsp baking powder
¾ cup caster sugar
1 tbsp orange zest
1 cup dark chocolate, roughly chopped
1 cup plain yoghurt (no gelatine)
60g unsalted butter, softened
2 eggs
2 tbsp orange juice
Preheat oven to 180°C.
Cut 8 strips of non stick baking paper into 6.5 x 60cm lengths.*
Grease the paper and roll into cylinders, overlapping a couple of times. The cylinders should fit snugly into 8 x ½ cup capacity ramekins or muffin pans. Place the cylinders in the greased ramekins.
Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
In another smaller bowl, combine the yoghurt, butter, eggs and orange juice until well blended.
Add the wet mixture to the dry mixture and mix until just combined.
Spoon the batter carefully into the prepared ramekins.
Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
Remove from oven and cool for 5 minutes. They are ready to serve straight away.
*If you don’t want to make your own cases feel free to use conventional muffin cases. In this case you will make 12 muffins instead.
serves 8
FOUND HERE: http://ilovemilkandcookies.blogspot.com/2007/07/easy-as-muffins.html
1½ tsp baking powder
¾ cup caster sugar
1 tbsp orange zest
1 cup dark chocolate, roughly chopped
1 cup plain yoghurt (no gelatine)
60g unsalted butter, softened
2 eggs
2 tbsp orange juice
Preheat oven to 180°C.
Cut 8 strips of non stick baking paper into 6.5 x 60cm lengths.*
Grease the paper and roll into cylinders, overlapping a couple of times. The cylinders should fit snugly into 8 x ½ cup capacity ramekins or muffin pans. Place the cylinders in the greased ramekins.
Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
In another smaller bowl, combine the yoghurt, butter, eggs and orange juice until well blended.
Add the wet mixture to the dry mixture and mix until just combined.
Spoon the batter carefully into the prepared ramekins.
Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
Remove from oven and cool for 5 minutes. They are ready to serve straight away.
*If you don’t want to make your own cases feel free to use conventional muffin cases. In this case you will make 12 muffins instead.
serves 8
FOUND HERE: http://ilovemilkandcookies.blogspot.com/2007/07/easy-as-muffins.html
Healthy Treat
1 cup almonds, toasted and chopped (toast in a pan on medium heat for 10-15 minutes)
1/2 cup dried cherries (I used dried cranberries, because that's what I had on hand)
1 cup semi-sweet chocolate (the darker the better I say!)
Melt your chocolate (you can get all fancy in a double boiler, but I melted it SLOWLY in the microwave--don't cook your chocolate, just melt it)
I also added a heaping tablespoon of ground flax seed, because I like to trick my family like that.
Mix in your chopped almonds and cherries. Drop by small spoonful onto parchment, ( I love a sprinkle of sea salt!) and let set up in the fridge.
FOUND HERE: http://inthelittleredhouse.blogspot.com/search/label/recipes
1/2 cup dried cherries (I used dried cranberries, because that's what I had on hand)
1 cup semi-sweet chocolate (the darker the better I say!)
Melt your chocolate (you can get all fancy in a double boiler, but I melted it SLOWLY in the microwave--don't cook your chocolate, just melt it)
I also added a heaping tablespoon of ground flax seed, because I like to trick my family like that.
Mix in your chopped almonds and cherries. Drop by small spoonful onto parchment, ( I love a sprinkle of sea salt!) and let set up in the fridge.
FOUND HERE: http://inthelittleredhouse.blogspot.com/search/label/recipes
carrot cake cookies with cream cheese glaze
what you need.
3/4 c. plus 1 T. all-purpose flour
1/4 c. plus 1 T. whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/3 c. plus 2 T. packed brown sugar
1/3 c. plus 2 T. granulated sugar
1 large egg
3/4 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
4 oz. cream cheese, softened
4 T. powdered sugar, plus extra if needed
2 T. milk, plus extra if needed to thin glaze
1/4-1/2 teaspoon vanilla
what you do.
1. preheat oven to 375 degrees. sift together flours, cinnamon, baking soda, and salt in a bowl.
2. beat together butter, sugars, egg, and vanilla until pale and fluffy, about 2 min.
3. mix in carrot at low speed, then add flour mixture and beat until just combined. chill dough in freezer for 15 minutes.
4. drop 2 T. batter per cookie on baking sheets lined with parchment paper, leaving 2 inches between cookies. bake until cookies are lightly browned and springy to the touch, 12-16 minutes total. cool on sheets for 1 minute, then transfer to wire racks.
5. spoon glaze onto warm cookies and dust with cinnamon if desired. or use glaze to sandwich 2 cookies together for whoopie pies. Store in airtight container in the fridge. makes 18 large iced cookies, or 9 jumbo whoopie pies.
3/4 c. plus 1 T. all-purpose flour
1/4 c. plus 1 T. whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/3 c. plus 2 T. packed brown sugar
1/3 c. plus 2 T. granulated sugar
1 large egg
3/4 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
4 oz. cream cheese, softened
4 T. powdered sugar, plus extra if needed
2 T. milk, plus extra if needed to thin glaze
1/4-1/2 teaspoon vanilla
what you do.
1. preheat oven to 375 degrees. sift together flours, cinnamon, baking soda, and salt in a bowl.
2. beat together butter, sugars, egg, and vanilla until pale and fluffy, about 2 min.
3. mix in carrot at low speed, then add flour mixture and beat until just combined. chill dough in freezer for 15 minutes.
4. drop 2 T. batter per cookie on baking sheets lined with parchment paper, leaving 2 inches between cookies. bake until cookies are lightly browned and springy to the touch, 12-16 minutes total. cool on sheets for 1 minute, then transfer to wire racks.
5. spoon glaze onto warm cookies and dust with cinnamon if desired. or use glaze to sandwich 2 cookies together for whoopie pies. Store in airtight container in the fridge. makes 18 large iced cookies, or 9 jumbo whoopie pies.
Chocolate Chip Cookie Dough Cupcake
Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
Directions
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
FOUND HERE: http://allrecipes.com/Recipe/Chocolate-Chip-Cookie-Dough--Cupcake--The-BEST-Cupcake-Ever/Detail.aspx
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
Directions
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
FOUND HERE: http://allrecipes.com/Recipe/Chocolate-Chip-Cookie-Dough--Cupcake--The-BEST-Cupcake-Ever/Detail.aspx
CHOCOLATE MINT COOKIES
1 Devil’s Food Cake Mix
2 eggs
1/2 C. oil
One Andes Mint per cookie
Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies. Immediately after removing from oven, place an Andes Mint on the top of each cookie. After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie. Allow to cool completely before serving or eat immediately for a deliciously rich warm cookie.
FOUND HERE: http://www.sugardoodle.net/melsrecipes/page/3
2 eggs
1/2 C. oil
One Andes Mint per cookie
Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies. Immediately after removing from oven, place an Andes Mint on the top of each cookie. After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie. Allow to cool completely before serving or eat immediately for a deliciously rich warm cookie.
FOUND HERE: http://www.sugardoodle.net/melsrecipes/page/3
PEANUT BUTTER CUPCAKES
• 1-½ cup Cake Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• ½ cups (1 Stick) Softened Butter
• 1-½ cup Packed Brown Sugar
• ½ cups Peanut Butter
• 2 whole Eggs Beaten
• 1 teaspoon Vanilla Extract
• ⅔ cups Milk
1. Preheat your oven to 350 degrees F.
2. Combine flour, baking powder, and salt; set aside.
3. In a large bowl, cream butter and sugar.
4. Add peanut butter and mix well.
5. Add beaten eggs and vanilla, beat until creamy.
6. In alternating batches, add in dry ingredients and milk. Beat until light and fluffy.
7. Spoon batter into pan lined with paper cups.
8. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cake.
9. Let cool, decorate, and enjoy!
FOUND HERE: http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/peanut-butter-cupcakes/
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• ½ cups (1 Stick) Softened Butter
• 1-½ cup Packed Brown Sugar
• ½ cups Peanut Butter
• 2 whole Eggs Beaten
• 1 teaspoon Vanilla Extract
• ⅔ cups Milk
1. Preheat your oven to 350 degrees F.
2. Combine flour, baking powder, and salt; set aside.
3. In a large bowl, cream butter and sugar.
4. Add peanut butter and mix well.
5. Add beaten eggs and vanilla, beat until creamy.
6. In alternating batches, add in dry ingredients and milk. Beat until light and fluffy.
7. Spoon batter into pan lined with paper cups.
8. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cake.
9. Let cool, decorate, and enjoy!
FOUND HERE: http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/peanut-butter-cupcakes/
Homemade Oreo Cookies
1 package of devil's food cake mix
2 eggs
3/4 cup of shortening
blend all together at once.
roll soft dough in small balls
on a cookie sheet.
(don't press down,
keep balls intact before baking)
bake at 350 degrees
for 8 minutes
(don't you dare over-bake)
frosting for the middle:
8 oz. cream cheese
1/2 stick of butter
2 tsp. vanilla
2 to 4 c. powdered sugar
mix until smooth.
when cookies are cool:
frost backs of cookies
and make sandwich with another cookie.
FOUND HERE: http://www.cjaneanswers.com/
2 eggs
3/4 cup of shortening
blend all together at once.
roll soft dough in small balls
on a cookie sheet.
(don't press down,
keep balls intact before baking)
bake at 350 degrees
for 8 minutes
(don't you dare over-bake)
frosting for the middle:
8 oz. cream cheese
1/2 stick of butter
2 tsp. vanilla
2 to 4 c. powdered sugar
mix until smooth.
when cookies are cool:
frost backs of cookies
and make sandwich with another cookie.
FOUND HERE: http://www.cjaneanswers.com/
Crockpot Cake
1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
spray crock pot with nonstick cooking spray.
mix cake mix, sour cream, chocolate morsels, water, egss, oil
and pudding mix in a bowl by hand.
pour into crock pot.
cover and cook on low 6-8 hours or high 3-4 hours.
FOUND HERE: http://www.cjaneanswers.com/search?updated-max=2010-02-19T00%3A38%3A00-08%3A00&max-results=7
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
spray crock pot with nonstick cooking spray.
mix cake mix, sour cream, chocolate morsels, water, egss, oil
and pudding mix in a bowl by hand.
pour into crock pot.
cover and cook on low 6-8 hours or high 3-4 hours.
FOUND HERE: http://www.cjaneanswers.com/search?updated-max=2010-02-19T00%3A38%3A00-08%3A00&max-results=7
Rice with Cilantro and Peas
Saute half an onion and a few cloves of garlic in some olive oil with salt, pepper, and a little chili powder. add 1 1/2 cups of rice and 3 cups of water. bring up to a boil, cover, cook on low till the rice is cooked. then add a cup or so of frozen peas and a bunch of cilantro, chopped.
Stuffed Bell Peppers
- 6-7 bell peppers of various colors, 1 3/4 to 2 pounds (I went ALL RED. They’re the best in my book.)
- 2-4 Tablespoons olive oil (I was out of olive oil – quel horreur! but canola oil worked like a charm)
- 1/2 medium onion, chopped
- 1 pound sweet or hot italian sausage, casings removed
- 3 cups cooked rice (Julia used basic white rice and it was fabulous. I used a rice blend of Texmati, brown and wild rice and it was soooo yummy.)
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated parmesan cheese
- 1 egg, slightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 8-oz. cans tomato sauce
- 1/2 cup water
Preheat oven to 350 degrees F.
Cut tops from peppers and remove seeds and ribs. If your peppers don’t want to stand up nicely, cut off part of the bottom as well to level the base of the pepper. Try not to cut through to the inside, but if you do it’s not the end of the world. Brush outside of peppers with olive oil.
In a medium frying pan, heat remaining olive oil over medium heat. Add onion and cook 2-4 minutes, or until softened. Crumble sausage meat into pan and cook, stirring to break up lumps, until it begins to lose its pinkness, 5-7 minutes. Drain the fat (use a slotted spoon or pat with papertowels).
Slightly beat egg in a large-ish mixing bowl. Add rice, parsley, cheese, salt, pepper and sausage/onion mixture. Mix well.
Stuff the bell peppers with rice filling, mounding top slightly. Place peppers in a 9″ x 13″ baking dish. Mix tomato sauce with water and pour into dish around peppers. Bake 45 minutes.
FOUND HERE: http://thisweekfordinner.com/
- 2-4 Tablespoons olive oil (I was out of olive oil – quel horreur! but canola oil worked like a charm)
- 1/2 medium onion, chopped
- 1 pound sweet or hot italian sausage, casings removed
- 3 cups cooked rice (Julia used basic white rice and it was fabulous. I used a rice blend of Texmati, brown and wild rice and it was soooo yummy.)
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated parmesan cheese
- 1 egg, slightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 8-oz. cans tomato sauce
- 1/2 cup water
Preheat oven to 350 degrees F.
Cut tops from peppers and remove seeds and ribs. If your peppers don’t want to stand up nicely, cut off part of the bottom as well to level the base of the pepper. Try not to cut through to the inside, but if you do it’s not the end of the world. Brush outside of peppers with olive oil.
In a medium frying pan, heat remaining olive oil over medium heat. Add onion and cook 2-4 minutes, or until softened. Crumble sausage meat into pan and cook, stirring to break up lumps, until it begins to lose its pinkness, 5-7 minutes. Drain the fat (use a slotted spoon or pat with papertowels).
Slightly beat egg in a large-ish mixing bowl. Add rice, parsley, cheese, salt, pepper and sausage/onion mixture. Mix well.
Stuff the bell peppers with rice filling, mounding top slightly. Place peppers in a 9″ x 13″ baking dish. Mix tomato sauce with water and pour into dish around peppers. Bake 45 minutes.
FOUND HERE: http://thisweekfordinner.com/
GINGER LIME STIR FRY
how to.
1. chop two chicken breasts into cubes and cook in olive oil in a large skillet, adding salt and pepper as you go.
2. while the meat is cooking, cook some whole wheat pasta and set it aside.
3. chop asparagus, cauliflower, carrots, and broccoli (or whatever you like) and throw them in with the meat. add more s & p. let simmer and soften for a few minutes.
4. once the chicken is done and veggies are soft and have nice color, add the cooked pasta. then pour ginger lime sauce over all. mix it up and let it mingle just a minute more. serve hot.
note: leave out the meat and i wouldn't even know it. really.
ginger lime sauce (mm. mmm.)
4 T. soy sauce
2 T. brown sugar or agave nectar
2 T. ginger, fresh or ground
2 large cloves garlic, minced
1 tsp. white vinegar
1 tsp. lime juice
1/4 tsp. black pepper
pinch red pepper flakes
1 to 2 tsp. cornstarch for desired thickness
2 T. water
combine all ingredients in a glass bowl. cover and let sit in the fridge until ready to use. let sit overnight, if you can. will keep in fridge for 2 weeks.
1. chop two chicken breasts into cubes and cook in olive oil in a large skillet, adding salt and pepper as you go.
2. while the meat is cooking, cook some whole wheat pasta and set it aside.
3. chop asparagus, cauliflower, carrots, and broccoli (or whatever you like) and throw them in with the meat. add more s & p. let simmer and soften for a few minutes.
4. once the chicken is done and veggies are soft and have nice color, add the cooked pasta. then pour ginger lime sauce over all. mix it up and let it mingle just a minute more. serve hot.
note: leave out the meat and i wouldn't even know it. really.
ginger lime sauce (mm. mmm.)
4 T. soy sauce
2 T. brown sugar or agave nectar
2 T. ginger, fresh or ground
2 large cloves garlic, minced
1 tsp. white vinegar
1 tsp. lime juice
1/4 tsp. black pepper
pinch red pepper flakes
1 to 2 tsp. cornstarch for desired thickness
2 T. water
combine all ingredients in a glass bowl. cover and let sit in the fridge until ready to use. let sit overnight, if you can. will keep in fridge for 2 weeks.
Roasted Garlic Cauliflower
2 T minced garlic
3 T olive oil
1 lg head cauliflower, washed and seperated into small florets
1/2 cup grated parmesan cheese
salt and pepper to taste
1 T chopped fresh parsley
Preheat oven to 450. Grease or butter a large casserole dish. I use a stoneware baking sheet from Pampered Chef, or a Demarl silpat on a cookie sheet so I don't grease it first. Place olive oil
and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared baking sheet. Bake for 25 minutes, stirring halfway through. Top with parmesan cheese and parsley and broil for 3 minutes. (I usually don't broil, but just stick it back in the oven for a few minutes longer)
FOUND HERE: http://sisterscafe.blogspot.com/ ON MAR 31, 2010
3 T olive oil
1 lg head cauliflower, washed and seperated into small florets
1/2 cup grated parmesan cheese
salt and pepper to taste
1 T chopped fresh parsley
Preheat oven to 450. Grease or butter a large casserole dish. I use a stoneware baking sheet from Pampered Chef, or a Demarl silpat on a cookie sheet so I don't grease it first. Place olive oil
and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared baking sheet. Bake for 25 minutes, stirring halfway through. Top with parmesan cheese and parsley and broil for 3 minutes. (I usually don't broil, but just stick it back in the oven for a few minutes longer)
FOUND HERE: http://sisterscafe.blogspot.com/ ON MAR 31, 2010
Sweet Potato and Black Bean Patties
2 large sweet potatoes, roasted and peeled
1 cup black beans
1 garlic clove, minced
2TBS red onion, chopped
1/4c cilantro, chopped
1TBS lime juice
1tsp lime zest
s&p
Add all ingredients EXCEPT BLACK BEANS into a food processor.
Process until well mixed.
STIR in black beans.
Refrigerate for 20 minutes.
Form into small patties, and cook in nonstick pan with a little olive oil.
1 cup black beans
1 garlic clove, minced
2TBS red onion, chopped
1/4c cilantro, chopped
1TBS lime juice
1tsp lime zest
s&p
Add all ingredients EXCEPT BLACK BEANS into a food processor.
Process until well mixed.
STIR in black beans.
Refrigerate for 20 minutes.
Form into small patties, and cook in nonstick pan with a little olive oil.
Sweet and Tangy Cucumbers
1 seedless cucumber, partially peeled
¼ cup rice vinegar
2 Tbl. sugar
¼ tsp. sesame oil
¼ tsp. red pepper flakes
pinch of salt
Thinly slice the cucumber and place in a medium mixing bowl. Add the remaining ingredients and toss until well coated. If this is made in advance, be sure to toss before serving. Serves 4 people as a small side salad. Also, can easily be doubled.
Lemon Yogurt Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt (could use sour cream)
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the glaze:
- 1/3 cup sugar
- 2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Found Here: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html
Crunchy Noodle Salad
Ingredients
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil (many reviews said to use less oil, only 1/4 cup)
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
NOTES: could half the sauce or add more pasta. Many reviews said there was too much sauce.
Found Here: http://www.foodnetwork.com/recipes/ina-garten/crunchy-noodle-salad-recipe/index.html
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
NOTES: could half the sauce or add more pasta. Many reviews said there was too much sauce.
Found Here: http://www.foodnetwork.com/recipes/ina-garten/crunchy-noodle-salad-recipe/index.html
Eli's Asian Salmon
Ingredients
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
Directions
Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
Found Here:http://www.foodnetwork.com/recipes/ina-garten/elis-asian-salmon-recipe/index.html
Creamy Grape Dessert
Servings: 8 • Serving Size: 1/8th • Points: 4 ww pts
Calories: 171.2 • Fat: 7.9 g • Protein: 5.3 g • Carb: 33.8 g • Fiber: 1.6 g
Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.
Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve.
Calories: 171.2 • Fat: 7.9 g • Protein: 5.3 g • Carb: 33.8 g • Fiber: 1.6 g
- 1 lb green seedless grapes, washed and dried well
- 1 lb red seedless grapes, washed and dried well
- 8 oz fat free Chiobani Greek yogurt
- 4 oz light cream cheese, softened
- 1/4 cup agave (or sugar)
- 1 teaspoon vanilla extract
- 2 tbsp brown sugar, packed
- 1/2 cup chopped walnuts (or pecans)
Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.
Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve.
Black Bean, Avocado, Cucumber and Tomato Salad
Servings: 10 • Serving Size: 1/2 cup • Points: 2 ww pts
Calories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g
Calories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g
- 1 seedless cucumber, peeled and diced
- 2 medium ripe tomatoes, diced
- 2 hass avocados, diced
- 15.5 oz can black beans, rinsed and drained
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 2 limes, juice of
- salt and fresh pepper
Mixed Berry Slump
Ingredients
- 7 1/2 ounces of blueberries
- 6 ounces of raspberries or blackberries
- 12 strawberries, hulled and halved
- 1/2 cup plus 2 tablespoons of packed light-brown sugar
- 1/4 cup plus 1 tablespoon of water
- 1/2 vanilla bean, split and scraped
- Pod of reserved vanilla bean
- Pinch of salt
- 1 tablespoon of cornstarch
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/8 teaspoon of freshly grated nutmeg
- 2 tablespoons of cold unsalted butter, cut into small pieces
- 1/4 cup buttermilk
Baking Directions
Bring berries, 1/2 cup sugar, 1/4 cup water, the vanilla seeds and pod and a pinch of salt to a simmer in a saucepan over medium heat. Cook covered for 5 minutes. Whisk together cornstarch and remaining tablespoon of water. Add to berries. Simmer for 1 minute. Let stand while making dough.Mix together remaining 2 tablespoons of sugar, the flour, baking soda, grated nutmeg and 1/8 teaspoon of salt. Rub in butter using your fingers until very small pieces remain. Stir in buttermilk until dough forms.
Return berry mixture to a gentle simmer over low heat and add 6 mounds of dough. Cook dumplings, covered, until cooked through, about 10 minutes. Remove pod.
Serving Size
Serves 6Martha Stewart Recipe
Grilled Corn, Mexican Style
Ingredients
If you are using a gas grill, set the temperature to medium. If you are using a charcoal barbecue, get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer. Grill the corn for 12 minutes total. Continually move the corn so each side is grilled.
In a bowl whisk together the mayonnaise and lime juice. In a separate bowl mix together the cheese, chili powder, cayenne pepper, cumin, and salt.
Spread the mayonnaise mix over the corn. Sprinkle the cheese mix over the corn. Enjoy!
- 4 ears of corn
- 3 tbsps. mayonnaise
- 2 tsps. lime juice
- 2 tbsps. cotija cheese (Parmesan will also work)
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. cumin
- 1 pinch salt
If you are using a gas grill, set the temperature to medium. If you are using a charcoal barbecue, get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer. Grill the corn for 12 minutes total. Continually move the corn so each side is grilled.
In a bowl whisk together the mayonnaise and lime juice. In a separate bowl mix together the cheese, chili powder, cayenne pepper, cumin, and salt.
Spread the mayonnaise mix over the corn. Sprinkle the cheese mix over the corn. Enjoy!
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