Sunday, October 27, 2013

Kiwi Smoothies

(originally made 2/2007)

Good morning everyone. Had some kiwi I wanted to use up this morning, had marked this recipe in L&T to try. I used my new KA hand mixer, made it super simple. I did the mixing in a 4cup pyrex so that it was easy to pour after :) I halved the recipe, Jake and I both enjoyed them for breakfast.

* Exported from MasterCook *

Kiwi Smoothies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kiwifruit -- peeled and cut into chunks
2 medium ripe bananas -- cut into 4 pieces and frozen
1 cup frozen blueberries
1 cup (8 ounces) fat-free plain yogurt (I used Lemon)
3 tablespoons honey
1/4 teaspoon almond extract -- optional (I used vanilla)

1 1/2 cups crushed ice

Place the fruit, yogurt, honey and extract if desired in a blender; cover and process until combined. Add ice; cover and process until blended. Stir if necessary. Pour into chilled glasses; serve immediately. Makes 4 servings.

"Light & Tasty (August/September 2006)"

NOTES : Nutrition Facts: 1 cup equals 196 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 48 mg sodium, 46 g carbohydrate, 5 g fiber, 5 g protein.

Pecan Crusted Chicken Salad

(originally made 2004, no longer make due to family allergies)

This is a take on a salad served at TGIFriday's. 

Pecan Crusted Chicken Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 tsp. salt
1/4 tsp. pepper
8 ounces boneless skinless chicken breasts
1/4 teaspoon paprika
1/8 tsp. garlic powder
1/2 cup corn flakes -- finely crushed,
1/4 cup pecans -- finely chopped
cooking spray
Glazed pecans
1/8 cup brown sugar
1 Tablespoon Water
10 pecan halves
Salad ingredients
1 cup romaine lettuce
1 cup cherry tomatoes
1/4 cup Craisins
11 ounces mandarin oranges -- drained
1/4 cup croutons, seasoned
2 Tablespoons fat-free honey dijon dressing

1. Preheat oven to 400ºF.

2. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine Cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in Cornflake mixture.

3. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray.

4. Bake at 400ºF. for 40 minutes or until done.

Glazed pecans
Mix pecans with brown sugar and water and heat, set aside.

Toss romaine lettuce with:
Glazed pecans
Mandarin oranges

Top with sliced chicken

Yield: 2 salads

"Redo of TGIF's Pecan Crusted Chicken Salad for WW"

Italian Chicken Rollups

(originally made 2004)

I roll chicken in breadcrumbs before baking, skipped the cooking spray.  The directions don't say it, but I secure the rolls with toothpicks to keep them from unrolling during cooking.
* Exported from MasterCook *

                         Italian Chicken Rollups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless chicken breasts -- 4 oz each
  1           teaspoon  dried basil
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  4                     part-skim mozzarella string cheese sticks -- (1 - ounce)
                        Cooking spray
  1                cup  garlic-and- herb tomato sauce

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness, using a meat mallet or rolling pin.

2. Combine basil, salt, and pepper; sprinkle half of mixture evenly on both sides of chicken.

3. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken, jelly roll fashion, starting with short side. Place chicken rollups, seam sides down, in an 11 x 7 - inch baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray.

4. Preheat oven to 350 degrees.

5. Pour tomato sauce over chicken. Bake, uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.

Yield: 4 servings.
Points: 5
(Add 1 PPS for breadcrumbs)

Source:  WW Shortcut Cookbook

Gingerbread Pancakes

Gingerbread Pancakes
(originally made 9/25/2006)

There's a local sugar shack that has a restaurant, and they serve the BEST Gingerbread pancakes. I found this recipe on the net, but found them to be blah. I noted "smell good in bowl, just ok after being cooked, double spices if tried again" .

* Exported from MasterCook *

Gingerbread Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups bisquick baking mix, reduced fat
1/2 cup milk
3/8 cup apple butter
1 tablespoon vegetable oil
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg

Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until brown.

Fruitcake Loaf

(originally made 12/2009)

MIL called with a last minute request for me to make fruitcake for FIL.  There could not be any alcohol or nuts.     I got some great ideas from the TOHbb, but I had the ingredients on hand for this one I got from 

I was also make him a pumpkin pie  & Pink Elephant popcorn, so I wanted him to be able to reserve some of the goodies.   I baked this in my mini loaf pan rack, it made 5 mini loaves... Sort of.    I obviously overfilled them and it crawled all over the oven floor!  Had a little difficulty getting them out of the pan, but once I did they cooled and wrapped very nicely.  FIL kept one out and stuck the rest in the freezer, and said it's delicious.

* Exported from MasterCook *

                              Fruitcake Loaf

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour -- divided
  2               cups  Dried fruit mix
  1                cup  pecan pieces -- (used rice krispies)
     3/4           cup  butter or margarine -- softened (used butter)
     1/2           cup  firmly packed brown sugar
  2              large  eggs
     1/2      teaspoon  baking soda
     1/2      teaspoon  ground nutmeg
     1/2           cup  light corn syrup

Line a 5 3/4- x 3 1/4-inch loafpan with brown paper; grease paper, and set pan aside.

Combine 1/2 cup flour, Dried Fruit Mix, and pecans, tossing gently to coat; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add eggs, 1 at a time, beating well after each addition.

Combine remaining 1/2 cup flour, soda, and nutmeg; gradually add to butter mixture, beating at low speed until blended. Add corn syrup, beating just until blended. Stir in fruit mixture; spoon into prepared pan.

Bake at 350° for 1 1/2 hours. Cool in pan on a wire rack 10 minutes; remove from pan, and peel off paper. Cool completely on wire rack.

Yield:  1 loaf

Southern Living

* edit to add picture 12/23/2013

Flourless Fudge Brownies

(originally made in 2006)

Substituted 11.5 oz of Ghiradelli chips and for remainder used Nestle semi sweets.  Recipe turned out much more like fudge than brownies.  Very rich. 
* Exported from MasterCook *

                  Flourless Fudge Brownies- Mrs. Fields

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  eggs
  18            ounces  semisweet chocolate -- chopped
  2             sticks  unsalted butter -- in tablespoons
  1           teaspoon  vanilla
     1/4           cup  heavy cream
  4             ounces  semisweet chocolate -- chopped

Preheat oven to 425.  Butter 9" pan, line with foil, butter foil.  Set the eggs in a bowl and cover with hot tap water.  In double boiler, melt choc and butter, stirring until smooth.  Stir in vanilla.  Transfer to a bowl, and let cool slightly on wire rack.  Beat warm eggs in large bowl and beat on high until triple in volume, about 5 mins.  Fold half of beaten eggs into choc mixture to lighten it.  Fold in remaining eggs.  Scrape batter into prepared pan, and smooth the top.  Set the pan batter into larger pan.  Pour hot water into larger pan to come 1/2way up the sides of the brownie pan.  Bake on middle rack of the oven 10 mins.  Turn off oven and let stand in oven 5 mins.  Remove brownies from water bath to wire rack and let stand while you make the glaze.   Heat cream with choc on high for 30 second intervals until smooth.  Pour evenly over surface of brownies.  Spread with rubber spatula until smooth and cool completely.  When cool, cover pan with plastic wrap and refrigerate until well chilled and firm, 4 hours or overnight.  Let brownies stand at room temp for 20 to 30 mins before serving.

Five Minute Key Lime Pie

(originally made 7/2004)

Made this over the weekend. Very light and refreshing, plus you don't have to turn on the oven. Great summer dessert!

Five Minute Key Lime Pie
from WW magazine

1 reduced fat graham cracker crust
1 pkg (4 serving size) sugar free lime flavored gelatin
1/4c boiling water
2 6oz containers Key Lime Pie flavor light yogurt
8oz tub Fat-Free whipped topping, thawed

In a large heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with a wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.

8 Servings, 3 WW Points per serving

Dirt Cups

(originally made 10/2007)

I left the cool whip OUT of the mixture, instead I put it on the top of the cup and stuck 2 mini chips in as eyes to make Cool Whip Ghosts :)

Dirt Cups

2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed )
15 OREO Chocolate Sandwich Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs. 

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.

How to Crush Cookies
Place cookies in resealable plastic bag; roll with rolling pin until finely crushed. Or, place in food processor; cover and process until finely crushed.

Crispy Potatoes with Bacon, Garlic and Parsley

(originally made 4/2004)

Made these tonight to serve with Citrus Crunch Chicken. Excellent! I peeled the potatoes before I read the whole directions, but they still turned out great. I also used 2T EV olive oil instead of the butter.

* Exported from MasterCook *


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  red potatoes -- quartered with skin, (about 1 1/2-inch pieces)-- peeled
                        Kosher salt -- plus 1 teaspoon
  3             pieces  bacon -- cut into 1-inch pieces
  1         tablespoon  butter or oil -- (1 to 2)- 2T extra virgin olive oil
  2        tablespoons  chopped flat-leaf parsley leaves, used dried
  1       large cloves  garlic -- minced  (1 to 2)
                        Freshly ground black pepper

Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.

Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. (Mine took longer to get tender, about 25 minutes) Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

  "Food Network, How to Boil water, shared by suzycreamcheese, TOH"

Chocolate Studded Dream Cookies

(originally made 12/2004)

* Exported from MasterCook *

                     Chocolate Studded Dream Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
     3/4           cup  Nestle Toll House Baking Cocoa
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1                cup  butter or margarine -- (2 sticks) softened
     2/3           cup  granulated sugar
     2/3           cup  packed brown sugar
  1           teaspoon  vanilla extract
  2              large  eggs
  1 2/3           cups  Nestle Toll House Swirled Morsels* -- (10-oz. pkg.)

PREHEAT oven to 325? F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup Swirled Morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. Top with remaining Swirled Morsels.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chicken with Thyme & Lemon, Summer Squash Ribbons with Oregano, Basil & lemon

(originally made 7/2008)

Lunch today was a mixed bag, one solid recipe and one thumbs down, but the thumbs down is totally due to my choices in preparing it!    The Chicken Thighs with Thyme and Lemon was good, we gave it an 8.    The Summer Squash Ribbons with Oregano, Basil and Lemon flopped, I had to sub orange juice/zest for the lemon because I got distracted with Jake and didn't reserve the juice/zest when I prepped the chicken.     Wasn't impressed with it, and tried to salvage it by crisping it up on the grill pan when I made the chicken, didn't help.     I may try it again with the correct citrus.   

Chicken Thighs with Thyme and Lemon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  grated lemon rind
  1 1/2           cups  fresh lemon juice (about 6 lemons)
     1/4           cup  chopped fresh or 1 tablespoon dried thyme -- used dried
  1         tablespoon  olive oil
  2 1/2    tablespoons  honey
  16                    skinless boneless chicken thighs (about 3 pounds) -- used boneless skinless breast
     1/2      teaspoon  salt
     1/4      teaspoon  black pepper
                        Cooking spray

Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill 2 hours, turning occasionally.   Prepare grill or broiler. (I grilled)

Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

Yield: 8 servings (serving size: 2 thighs)

CALORIES 212(30% from fat); FAT 7.1g (sat 1.6g,mono 2.9g,poly 1.5g); PROTEIN 27.4g; CHOLESTEROL 115mg; CALCIUM 23mg; SODIUM 266mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 9.8g

Cooking Light, JULY 2002

Summer Squash Ribbons with Oregano, Basil, & Lemon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              small  zucchini (about 1 pound)
  3              small  yellow squash (about 1 pound)
  1         tablespoon  extravirgin olive oil
     1/4      teaspoon  grated lemon rind -- used orange
  1         tablespoon  fresh lemon juice -- used orange
     1/2      teaspoon  salt
     1/8      teaspoon  freshly ground black pepper
  1                     garlic clove -- minced
     1/3           cup  thinly sliced fresh basil
  1         tablespoon  chopped fresh oregano -- used dried
     1/4           cup  shaved fresh Parmesan cheese -- (1 ounce)

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.

Yield:  8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)

CALORIES 50 (52% from fat); FAT 2.9g (sat 0.9g,mono 1.6g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 62mg; CARBOHYDRATE 4.4g; SODIUM 207mg; PROTEIN 2.8g; FIBER 1.3g
Cooking Light, JULY 2008

NOTES : You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée.

Chicken Popper Rollup

(originally made 8/2006)

Wanted something with a little heat to it for lunch today, hoping to drive away the last of a cold :) This really hit the spot! Jolene

* Exported from MasterCook *

Chicken Popper Rollup

24 oz. Boneless Skinless Chicken Breasts -- uncooked and cut into thin strips
6 Wheat Flour Tortillas -- (96% Fat Free - approx. 15.8 oz. each)
4 oz. Fat Free Cream Cheese
2 Tablespoons Minced Jalapeno Peppers
1/4 Cup Minced Onions
2 Tablespoons Fat Free Ranch Dressing

Spray a large skillet with nonstick cooking spray. Cook chicken over medium heat until no longer pink. Drain chicken and place into a bowl. Set aside. Wipe out skillet and spray with more cooking spray. Set aside. Mix cream cheese with a spoon until soft. Add jalapeno pepper, minced onion and ranch dressing. Mix until combined well.

Heat skillet over medium high heat. Place 1 tortilla at a time in a microwave and heat for 10-12 seconds to warm and make more pliable. Spread 2 Tablespoons of the cream cheese mixture in a line in the middle of the tortilla. Place approx. 2 1/2 oz. of cooked chicken on top of the mixture. Fold in both sides of the tortilla, then fold the bottom of the tortilla towards the middle and roll up. Place each completed chicken popper rollup in the skillet and grill both sides until crispy and lightly browned. At this point you can either eat it as is, or carefully unfold the rollup and add lettuce, tomato, etc. Then refold. Cut each rollup diagonally in the middle and place on plates. Serve with a side of salsa for dipping.

Serves: 6
Per Serving: 242 Calories; 4g Fat (13.8% calories from fat); 31g Protein; 20g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 433mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fat. WWP: 5

Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

(originally made 2/2007)

We eat a lot of chicken. Constantly looking for new healthy ways to prepare it. Had some Italian sausage left from another recipe, and decided to give this a try.

I'd give it an 8 out of 10. It's not a throw together type meal, but the finished product was very good. It got mostly 4 and 5 stars on the CL page.

 Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs

1 Italian sausage link (4-ounce)
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1/4 cup dry white wine
1 slice sourdough bread (1 1/2-ounce) toasted and crusts removed
1 garlic clove halved
1 tablespoon minced fresh parsley
1/2 teaspoon salt divided
1/4 teaspoon freshly ground black pepper
2 skinless (6-ounce) boneless chicken breast halves
Cooking spray
1/2 cup fat-free less-sodium chicken broth

Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed. Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt.

Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks; slice breasts in half. Serve immediately. Yield: 4 servings (serving size: 1/2 chicken breast)

CALORIES 233(29% from fat); FAT 7.6g (sat 2.5g,mono 0.5g,poly 0.4g); PROTEIN 21.9g; CHOLESTEROL 65mg; CALCIUM 47mg; SODIUM 774mg; FIBER 0.9g; IRON 1.6mg;

Cooking Light
April 2005

Saturday, October 26, 2013

Cheesy Shell Lasagna

(originally made 1/2006)

Also made Cheesy Shell Lasagna, which I had to make so many changes it only vaguely resembled the original recipe. Still good though! Little time consuming for a baked pasta dish, but not as bad as making "real" lasagna.

Cheesy Shell Lasagna

 1-1/2 pounds lean ground beef (used 1lb)

2 medium onions, chopped (1 onion)

1 garlic clove, minced

1 can (14-1/2 ounces) stewed tomatoes, cut up (omitted)

1 jar (14 ounces) meatless spaghetti sauce

1 can (4 ounces) mushroom stems and pieces, undrained- (omitted)

8 ounces uncooked small shell pasta

2 cups (16 ounces) reduced-fat sour cream (1/2c fat free sour cream)

11 slices (8 ounces) reduced-fat provolone cheese (1/4c parmesan)

1 cup (4 ounces) shredded part-skim mozzarella cheese

In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Meanwhile, cook pasta according to package directions; drain.

Place half of the pasta in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 35-40 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting. Yield: 12 servings.

Cappuccino Cheesecake

Another baking order favorite...

* Exported from MasterCook *

                          Cappuccino Cheesecake

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  graham cracker crumbs
  1 1/3           cups  sugar
  6        tablespoons  margarine -- melted
  3        tablespoons  kahlua
  1         tablespoon  instant coffee
  32            ounces  cream cheese
  1                cup  sugar
  2        tablespoons  flour
  2          teaspoons  vanilla
  4                     eggs

Preheat oven to 325.  Mix crumbs, sugar and marg, press into bottom and up 2" of sides of 9" springform pan.  Bake 10 mins.  Beat cheese, sugar, flour and vanilla at med speed until well blended.  Add eggs, 1 at a time, mixing at low speed until just blended.  Combine kahlua and coffee, blend into cheese mixture.  Pour into crust.  Bake 55 to 60 mins.  Run knife around edge, cool before removing sides of pan.  Refrigerate 4 hours or overnight.  Garnish with chocolate dipped coffee beans if desired.


Cajun Oven-Fried Chicken

This was the first recipe I ever tried Panko in, now I probably use it weekly   :)  

* Exported from MasterCook *

                         Cajun Oven-Fried Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  lowfat buttermilk
  1         tablespoon  cajun seasoning
     1/2      teaspoon  salt
  1                cup  panko
  1 1/2         pounds  skinless boneless chicken breasts
                        Cooking spray

Preheat oven to 400°.

Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.

Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 25 minutes or until done.

Yield: 4 servings
Cooking Light, OCTOBER 2002

Breaded Ranch Chicken

Super simple, delicious.   Originally made back in 2001.

* Exported from MasterCook *

                          Breaded Ranch Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  cornflakes -- crushed
     3/4           cup  parmesan cheese
  1           envelope  ranch-style dressing mix
  8                     boneless chicken breasts
     1/2           cup  butter -- melted

In ziploc bag, combine cornflakes, cheese, and dressing mix.  Dip chicken into butter, drop in bag, shake to coat.   Place in greased 13x9 dish.  Bake uncovered at 350 for 45 mins or until juices run clear.

  "Taste of Home April/May 2000"

Black Dog Brownies

First made in 2002, recipe given to me by a coworker.

Black Dog Brownies
Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
2 1/4 teaspoons salt
1/2 pound unsweetened chocolate
1/4 pound semisweet chocolate
4 cups sugar
2 1/4 teaspoons vanilla
8 eggs
1 cup nuts -- chopped, Optional

Preheat oven to 350.
Butter half sheet pan, line with parchment. Sift flour and salt, set aside. Melt butter and chocolate. Add 2c sugar, stir until combined. Remove from heat, add vanilla. Pour into bowl.

Beat eggs and 2c sugar together. Slowly pour half into chocolate mixture, stirring constantly. Whip remaining egg mixture until doubled in volume (3 mins). Fold into chocolate mixture. Fold in flour mixture until combined. Spread into pan, sprinkle with nuts if desired. Bake at 350 for 25-35 mins.

"The Black Dog, Martha's Vineyard"

NOTES : Makes a lot of rich brownies. Not overpoweringly sweet. Better the second day.

Berry Salad

First had this one at my baby shower in 2003, quickly became a favorite:

* Exported from MasterCook *

                               Berry Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  vegetable oil
     1/4           cup  white vinegar
     1/4           cup  sugar
  1         tablespoon  poppy seeds
     1/4      teaspoon  paprika
     1/4      teaspoon  salt
  6             ounces  fresh baby spinach leaves
  4               cups  sliced strawberries

In a medium bowl, whisk together oil, vinegar, sugar, poppy seeds, paprika and salt.  Combine strawberries and spinach in serving bowl.  Drizzle dressing over salad, toss to combine. 

  "Recipe from Colleen, served at my baby shower"

Beef Stew

This is my most basic crockpot beef stew.   No idea how long I've been making it, but it's over 10 years.

* Exported from MasterCook *

Beef Stew- Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat -- 1 inch cubes
1/4 cup flour
1/2 teaspoon each salt and pepper
1 1/2 cups beef broth
1 teaspoon A-1 Steak Sauce
1 clove garlic -- minced
1 bay leaf
1 teaspoon paprika
4 carrots -- sliced
3 potatoes -- diced
1 onion -- chopped

Put meat in crockpot. Mix flour, salt and pepper and pour over meat, stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover, cook on low 10 to 12 hours (on high for 4 to 6 hours). Stir thoroughly before serving.

Source: unknown

Beef and Beer Chili

(originally made 11/2007)

Was in the mood for chili laast night, and this recipe was in a recent issue of Cooking Light. Since I am the only one who eats it, I can use whatever ingredients I want and also dial up the heat as high as I like it!

It was definitely more liquidy than I would normally like, and it needs the addition of more heat. I used brand new chili powder and it gave it enough flavor, but overall the whole recipe lacked OOMPH!

I don't cook with beer often, DH only buys it once in a blue moon and this bottle had gotten pushed behind the condiments and forgotten :) I could definitely detect the flavor of the beer in this, it wasn't overpowering but it definitely was a "note" in the mix that seemed a little strong.

Overall, I'd give it a 7 out of 10, with definite room for improvement! I split the remainder into serving size containers, will experiment and see how it can be tweaked to my liking.

Beef and Beer Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extralean ground beef
2 garlic cloves -- minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 can red kidney beans -- (19-ounce) drained
1 can no-salt-added diced tomatoes -- (14.5-ounce) undrained (I used diced with basil, garlic & oregano)
1 can low-sodium beef broth -- (14-ounce)
1 bottle beer (such as Budweiser) -- (12-ounce)(I used Sam Adams Boston Ale)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

4 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 261(20% from fat); FAT 5.7g (sat 2.1g,mono 2g,poly 0.2g); PROTEIN 18.3g; CHOLESTEROL 30mg; CALCIUM 74mg; SODIUM 799mg; FIBER 8.3g; IRON 3.7mg; CARBOHYDRATE 30.3g

Cooking Light, SEPTEMBER 2007

Coconut Steak Tips

My sister and I used to go to a restaurant in Portsmouth called Banana's, and we both loved their coconut steak tips.    This was supposedly the recipe, we had to scale it back for home use.   Not sure when I originally made this, the restaurant has been closed for a quite some time.

Use 1 LARGE can of coconut milk.  Also added flaked coconut to marinade, maybe 1/4c. 

* Exported from MasterCook *

                       Banana's Coconut Steak Tips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32            ounces  creamy italian dressing
     1/2         pound  brown sugar
  8             ounces  soy sauce
  1                can  coconut milk (use large can)

  "Scaled for home use   :)" *

Original Recipe

1 Gallon Creamy Italian dressing
2lbs brown sugar
1 quart soy sauce
4 cans coconut milk

for approximate 25 to 30lbs tips.

Nutr. Assoc. : 0 0 0 0

Banana Cupcakes

(originally made 2006)

I used a BC spice cake mix, omitted the cinnamon.    Big hit with Jake and Tim!   Didn't even need the frosting.

* Exported from MasterCook *

                             Banana Cupcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  plain yellow cake mix -- (18.25 oz)- used spice cake mix
  1 1/2           cups  mashed bananas (3 or 4)
     1/2           cup  water
     1/2           cup  vegetable oil
  3              large  eggs
  1                tsp  cinnamon (omitted)

Place the cake mix, mashed bananas, water, oil, eggs, and cinnamon in a large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/2 cup of batter (for the large cups) or 1/3 cup batter (for the regular cups) into each paper lined cups, filling it three quarters of the way full. Place the pans in the oven.

Bake the cupcakes at 350° until they are golden and spring back when lightly pressed with your finger, 26 minutes for large cupcakes, 18 to 20 minutes for regular size. Remove the pans from the oven and place them on wire racks to cool. When cool, frost with Cinnamon Cream Frosting.

Cinnamon Cream Cheese Frosting

1 package (8 oz) cream cheese, room temperature

1/4 cup butter, room temperature

3 cups confectioners' sugar

1 tsp cinnamon

Place the cream cheese and butter into a mixing bowl. Blend with electric mixer on low speed until combined, 30 seconds. Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.


Banana Crumb Muffins

(originally made 5/2005)

Did a search earlier looking for banana bread and came across this recipe posted by Nycangeleyes on 10/7/2003. I made it as posted but baked it in a 9x9 square pan for about 35 mins. DELICIOUS. Very moist and good. Thank you so much for sharing the recipe!


Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups (I used 12), or line with muffin papers.

2. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Baked Cherry Tomatoes

(originally made 3/2006)

Excellent, definitely does not need full amount of oil.   I also tossed in a handful of 1" pieces of asparagus.   Delicious!
* Exported from MasterCook *

                          Baked Cherry Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  cherry tomatoes -- especially Sweet 100's
  1            handful  garlic cloves -- peeled and sliced
  2        tablespoons  snipped chives
     1/4           cup  extra-virgin olive oil
                        juice of 1 lemon
                        black pepper in a mill
                        kosher salt

Place the tomatoes in a baking dish, add the garlic and chives, and toss. Pour the olive oil over the tomatoes, followed by the lemon juice. Toss again, season with several turns of black pepper, and place in a 350 degree oven for 20-30 minutes, until the tomatoes have burst open and the garlic is tender. Remove from the oven and season with kosher salt to taste. Serve hot, warm, or chilled as a side dish.

  "John (M Wolverine), TOH"

Apple Nachos

(originally made 10/25/2010)

As part of Operation Use up a 1/2 bushel of Apples (LOL), I made these yesterday to munch on during the Pats game.    Tim wasn't a fan, but Jake and I both liked them.    I found the recipe on a blog, Real Mom Kitchen,
and she got the recipe from TOH.    I've taken some liberties with it but the end result is the same- delicious!    :)    I used caramel ice cream topping and also warmed fluff in the microwave until it was able to be drizzled.    Omitted the nuts due to allergies and instead of mini chocolate chips, I used mini cinnamon chips.   

Wore my camera battery out, so be sure to go check out the pictures at Real Mom Kitchen and Taste of Home

* Exported from MasterCook *

                               Apple Nachos

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
caramel ice cream topping
marshmallow fluff
  4             medium  tart apples -- peeled and cut into 1/4-inch slices
     1/3           cup  miniature semisweet chocolate chips -- used mini cinnamon chips
  3        tablespoons  Halloween sprinkles

Arrange apples on serving platter.  Warm caramel topping in microwave.    Drizzle over apples.   Repeat with marshmallow fluff.   Top with cinnamon chips and sprinkles. 

Smoky Tex Mex Sloppy Joes

Had planned on grilling burgers, but the temps have dropped rapidly here in New England.    Jake wasn't here, so I took the opportunity to make something that Tim and I would enjoy.    I had ground beef and bacon, so this recipe from the Fake Ginger blog was perfect.  

As usual, I had to take a few liberties:   minced dried onion for the fresh, left the jalapenos out of the mixture and just used them to top mine.   I dialed back the hot sauce, next time I'll up it another teaspoon.    My spices were whole, and I measured 1 1/2t of each into the grinder and then ground them.  I had a jar of Ragu Traditional open in the fridge I wanted to use up.    Only had dark brown sugar on hand.   Spread sub rolls with butter and put them under the broiler until golden brown.

We loved these, and I definitely will be making them again.   The mixture would be great over nachos, pasta or as a base for chili.     I bet it would be a good candidate for freezing also.     Thank you so much to Amanda at Fake Ginger for the recipe!

* Exported from MasterCook *

                        Smoky Tex-Mex Sloppy Joes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  olive oil
  4             slices  bacon -- chopped
  1                 lb  ground beef
                        Salt and pepper (just pepper)
  1                cup  chopped onion -- used dried minced
  1                     jalapeño -- chopped (seeds and ribs removed for less heat)-- omitted
  2             cloves  chopped garlic -- used jarred minced
  1         tablespoon  chili powder
  1 1/2      teaspoons  ground cumin
  1 1/2      teaspoons  ground coriander
  1                cup  beef broth -- used low sodium
  1                can  tomato sauce -- (8 oz)- used Ragu traditional, it was open
  2        tablespoons  Worcestershire sauce
  1         tablespoon  light brown sugar- used dark brown
  1         tablespoon  apple cider vinegar
  1         tablespoon  hot sauce (Frank’s Red Hot) -- used 1t, more next time
  4                     burger buns -- toasted-  I used sub rolls
                        Pickled jalapeños -- for topping
                        Fritos -- for topping

In a large skillet, heat oil over medium heat.    Cook chopped bacon until crisp, remove to a paper towel lined plate.    Pour off grease, leaving about 2t.  Cook the ground beef until no longer pink, breaking it up with a wooden spoon.  Drain any excess grease.  

Add onion,  garlic, and spices.    Add back the bacon, broth, tomato sauce, Worcestershire, brown sugar, cider vinegar and hot sauce.    Simmer the sauce until it thickens. 

Heat the broiler.   Butter rolls and broil until golden brown.   Add meat mixture over top.    Garnish with pickled jalapeños and Fritos.

Source:  ""

Thursday, October 24, 2013

Orange Teriyaki Chicken

I knew I was taking a risk with this one, but we eat so much chicken and I'm always looking for a new way to make it.  I saw this recipe on BarbaraBakes, and used it as a jumping off point.    I've got one person that claims to hate vinegar and one that claims to hate soy.     I used the zest and juice of one orange, plus a little bit of orange extract at the end.   I doubled the rest of the ingredients so that I could reserve some for use at the table.     I'm lazy, so I bought chicken tenderloins instead of cubing up the chicken.  

The result- Tim and I loved it.  Jake not so much.   Grilled chicken can still be a challenge with him, and he wasn't having a great day to start with.    We'll be covering up the grill for the winter soon, but I look forward to putting this one into the menu rotation next year.

Huge thanks to Barbara, I've gotten so many winners from her blog, and she is one of the nicest people!    :)   Go to the site and check out her beautiful picture, mine just does not do it justice.

* Exported from MasterCook *

                      Orange Teriyaki Chicken

 2lbs boneless chicken tenderloins
                        Orange Teriyaki Glaze
4       tablespoons  extra-virgin olive oil
  2         tablespoon  ginger -- finely grated
  zest of one orange
  1              clove  garlic -- finely grated or pressed- used jarred minced
     1/2          cup  rice vinegar
  5        tablespoons  soy sauce
  4        tablespoons  sugar
  5        tablespoons  orange marmalade
  juice from one orange
  2         tablespoon  honey
  1/4t red pepper (next time up it a little)
1t Orange extract

Make Glaze.    Heat grill to high and wipe down grates with oil.

Grill chicken on both sides.   Baste with glaze, keeping it moving so that it doesn't burn.   

For the Glaze
Heat oil in a small saucepan over medium heat. Add ginger, orange zest, and garlic and cook, stirring occasionally, about two minutes. Add vinegar, soy sauce, sugar, marmalade, orange juice, honey, and red pepper. Cook, stirring occasionally until slightly thickened, 3 to 5 minutes.  Remove from heat and add orange extract.

Blend with stick blender or run through food processor to remove any large chunks of marmalade.    I reserved about 1/2c to pour over chicken/rice at the table and used the rest to baste the chicken.

Adapted from ""

Wednesday, October 23, 2013

Apple Pie Muffins

Baking served two purposes today:  using up some apples and warming up the house!   this recipe comes from Virtually Homemade and I made minimal changes- I only had dark brown sugar, vegetable oil and regular milk on hand.    A phone call sidetracked me and I forgot to add a little vinegar to my milk to make it a better sub for the buttermilk.    These would be nice with some cinnamon chips or caramel extract in place of the vanilla.

I packed my topping on a little too tight, it's fairly crisp along the edges, next time I'll use a lighter hand.   These are a great little taste of fall, and I'm sure we'll tear through them in no time.    Thanks to Liz at Virtually Homemade for sharing this recipe!

* Exported from MasterCook *

                            Apple Pie Muffins

                        Ingredients for the Topping:
     1/2           cup  brown sugar (used dark brown)
  6        tablespoons  all purpose flour
     1/4           cup  unsalted butter -- melted
  1                tsp  ground cinnamon
                        Ingredients for the Batter:
  1 1/2           cups  brown sugar (used dark brown)
     2/3           cup  canola oil -- used veg oil
  1              large  egg
  1           teaspoon  vanilla
  2 1/2           cups  all-purpose flour
  1           teaspoon  baking soda
  1           teaspoon  cinnamon (optional) -- (used 1/2t)
     1/2      teaspoon  salt
  1                cup  buttermilk -- (used reg milk)
  2               cups  diced apple

1.  Pre-heat oven to 350 degrees F.  Grease and flour or line with paper cups or parchment paper, 12 cup muffin tin.
2.  Make the topping:  Combine brown sugar, flour, melted butter and cinnamon in a small bowl and mix until crumbly;  Set aside.
3.  Combine the brown sugar, oil, egg and vanilla in a large bowl.  Mix and set aside.
4.  Sift together the flour, soda, salt and cinnamon.  Blend the flour into the mixture, alternately with the buttermilk.  Add the diced apple.  Mix until just combined.  Spoon into prepared muffin tins.  Sprinkle generously with topping.
5.  Bake for 30 minutes, until golden brown and the top springs back when touched.


Monday, October 21, 2013

Baked Gnocchi with Bacon, Tomato & Mozzarella

(originally made 10/21/2013)

Getting cooler here in New England and I've started looking for heartier, comfort food-type recipes.    I had a few roma tomatoes left from a trip to the farm, and some gnocchi in the freezer, so thought that I'd make this recipe up for dinner tonight.  

I only used about 10 slices of bacon, the remainder of a package.   The canned tomatoes and fresh tomatoes I ran through the food processor, along with the paste and sugar.     Neither of my guys like chunks of tomato.   It looked a little skimpy, since I was doubling the gnocchi, so I added about 1/4c of tomato sauce.   Got distracted and forgot to add the cream/yogurt, we didn't miss it.  Next time I might stir in a little ricotta. 

I baked this in a 13x9, for 10 mins at 400, then flipped the broiler on to brown up the cheese on top.   Thank you Alida, this recipe certainly is "Simply Delicious"!

* Exported from MasterCook *

             Baked gnocchi with bacon, tomato and mozzarella

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 18oz                  store-bought gnocchi -- (I used 2 pkgs)
  8 to 9oz                bacon -- chopped (10 slices)
  2                     garlic cloves -- crushed (used jarred minced)
  1           teaspoon  smoked paprika
  1                tin  chopped tomatoes --  (used 14oz fire roasted)
  1         tablespoon  tomato paste
1/4 c tomato sauce
  1            handful  cherry tomatoes -- halved, used regular
  1           teaspoon  sugar -- used brown sugar
  2        tablespoons  cream/yoghurt -- (2 to 3) (forgot!)
                        salt & pepper to taste
4oz  mozzarella -- sliced (used shredded)
1       large handful fresh parsley -chopped (sprinkled dried parsley on top after baking)

Pre-heat the oven to 400°.  Bring a large pot of salted water to a boil.

Make the sauce:
Run tomatoes, paste and sugar through a food processor.
Heat the skillet to medium.   Fry bacon til crisp and the fat is mostly rendered.   Drain off most of the fat.   Add garlic and paprika, stir and cook for about 30 seconds.    Add tomato mixture and simmer 5 mins.    Stir in cream (forgot this), parsley and salt & pepper if desired. 

Cook the gnocchi in the salted water until it floats.   Drain and add to sauce.  
Pour into an oven-proof dish and top with the mozzarella.   Bake for 10 minutes until the mozzarella is melted and golden.   Let rest 5 mins before serving. 


Saturday, October 19, 2013

Bacon Garlic Parmesan Burgers

(originally made 10/18/2013)

Ground beef on the menu last night, and since the grill will be covered up for the season pretty soon I decided to give these burgers a try.      If I cooked inside I would use a griddle to toast the buns instead of doing them in the oven.     Next time I'd mix the seasonings into the meat and then make the patties rather than sprinkling it on the outside.  

For the buns, I brushed them with the melted butter mixture and then grilled them flat on a piece of foil.   When they got to the state I wanted, I took them off and wrapped them in the foil to keep warm til the burgers were finished.   

Very good and definitely will be put into the rotation!   Thanks to Ashley at Center Cut Cook for sharing this recipe  :) 

* Exported from MasterCook *

                      Bacon Garlic Parmesan Burgers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground chuck
                        salt -- pepper, garlic powder, onion powder
     1/4           cup  fresh grated parmesan cheese per burger
  1              strip  crisp -- cooked bacon per burger (I microwave mine)
  3        tablespoons  butter -- melted
     1/4      teaspoon  garlic powder
     1/4      teaspoon  dried parsley

Make patties.  Season with salt, pepper, garlic powder, and onion powder.  Heat grill to high, wipe down with oil.

While grill is heating, combine butter, garlic powder and parsley.    Brush the insides of the rolls with the butter mixture.

Reduce heat to medium or medium high.    Add burgers.  Cook for about 5 minutes,  flip the burgers and cook for 3-4 minutes longer.    Place rolls buttered side down on foil and toast til they are golden brown.   Wrap them in the foil and set aside while the burgers finish. 
When the burgers are almost done, top each with parmesan cheese.     Place the burger on the toasted bun, and add the bacon.


Wednesday, October 16, 2013

Chocolate Chip Cookie Cake

My guys are very susceptible to advertising.   They've seen the new Papa John's commercials advertising the Mega Chocolate Chip Cookie and they asked if I could make one.    I don't have an oven proof skillet or pizza pan, so I scoured the web for one I could do in a cake pan.    I found this recipe on That's So Yummy and it was perfect since I only had 1 egg.

This is a great fix for a chocolate chip cookie craving without making a huge batch, scooping dough and then babysitting cookie sheets!

Absolutely no changes to the recipe.    Well, that's not exactly true, it said to let it cool for 4 hours and we just couldn't wait that long!

* Exported from MasterCook *

                        Chocolate Chip Cookie Cake

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  butter -- unsalted
  1 1/4            cup  semisweet chocolate chips
  1                cup  all-purpose flour
  1 1/2      teaspoons  baking powder
     1/4      teaspoon  salt
  1                cup  light brown sugar
  1           teaspoon  vanilla extract
  1              large  egg

Heat oven to 350°F.   Grease and line a 9" cake pan.

Whisk the flour, baking powder and salt together.    Cream the butter, light brown sugar and vanilla together until well combined, about 1 minute.   Beat on high for another 15 seconds.   Scrape down bowl and add the egg.  Blend for another 30 seconds. 

Add the dry ingredients and blend on low speed, then add the chocolate chips and blend until combined. 

Scrape into the prepared pan.   Flatten batter to an even layer, smoothing it out.    Bake until light golden brown and puffy, about 18 to 22 mins (mine took 19).   

Cool in the pan 10 mins, run a spatula around the edge to loosen.   Cool completely (around 4 hours) and then turn out onto a serving platter.  


Saturday, October 12, 2013

Apple Crisp

(family favorite since 2002)

Apple Crisp

7 1/2 to 8c sliced baking apples
1 1/2 cups flour
1 1/4 cups packed brown sugar
1 stick butter -- melted and cooled
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1 egg
Ice cream -- if desired

1. Heat oven to 350ºF.

2. Arrange apples in ungreased square baking dish, 13 x 9 inches.

3. Stir together remaining ingredients except ice cream until crumbly; sprinkle over apples. Bake 35 to 45 minutes or until apples are tender. Serve warm with ice cream, if desired.

Americana Pot Roast

(originally made in 2007)

Didn't follow method, browned then put in crockpot.   Skipped onions, added some dried.   Used cider vinegar and regular potatoes.   
* Exported from MasterCook *

                           Americana Pot Roast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  1                     boned rump roast -- (4-pound)
  6               cups  sliced onion (about 3 medium) -- (1/4-inch-thick)
  2        tablespoons  Hungarian sweet paprika
     1/2      teaspoon  dried basil
     1/2      teaspoon  dried oregano
     1/2      teaspoon  dried thyme
  3                     garlic cloves -- crushed
     1/2           cup  water
     1/2           cup  dry red wine or 2 tablespoons red wine vinegar
  1                can  low-salt beef broth -- (14 1/4 ounce)
  6              small  red potatoes (about 1 pound)
     1/2      teaspoon  salt
     1/4      teaspoon  black pepper
  6                     carrots -- cut into 1 1/2-inch-thick pieces (about 1 pound)

Preheat oven to 300°.
Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.
Yield: 10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

CALORIES 237(22% from fat); FAT 5.7g (sat 1.9g,mono 2.1g,poly 0.4g); PROTEIN 30.1g; CHOLESTEROL 76mg; CALCIUM 38mg; SODIUM 354mg; FIBER 3g; IRON 3.8mg; CARBOHYDRATE 15.7g

Cooking Light, JANUARY 1999

American Pride Cookies

 Entered in Derryfest 2005
* Exported from MasterCook *

                          American Pride Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             sticks  butter -- softened
     3/4             c  superfine sugar
     3/4             c  light brown sugar
  2                     eggs
  2 1/4              c  bread flour
  1 1/2      teaspoons  baking powder
  1                  t  salt
  1                  c  dried cherry flavored cranberries (Craisins)
  1                  c  dried blueberries
     2/3             c  white chocolate chips or chopped white chocolate

Beat together butter and sugars until creamy. Beat in eggs. Sift in flour, salt and baking powder. Mix to combine. Add cranberries, blueberries and white chocolate chips, mix well. Chill mixture for at least one hour.

Preheat oven to 325 degrees. Using a 2 tablespoon cookie scoop, scoop dough onto ungreased sheets, 8 per sheet. Bake for 10 to 12 minutes or until edges are lightly browned. Let cool 5 minute on sheets, then move to wire rack to cool completely.

Yield 3 ½ dozen cookies.

Blueberry Crumble Pie

(originally made 9/25/2006)
Had about a pint of fresh blueberries and a bunch of frozen ones, so wanted to make a pie. It turned out good, except I added a tablespoon of flour expecting the berries to be too juicy, and they weren't. Will definitely make it again.

I poured it the filling into a pie plate lined with a Pillsbury ready pie crust with a fluted edge, topped it with the crumble mixture, then baked according to the directions.

* Exported from MasterCook *

Blueberry Crumble (Pie)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh or frozen, thawed blueberries
1 tablespoon (1 to 2 tablespoons) sugar-- I used 2T maple sugar
3 tablespoons butter -- softened
3 (1.5-ounce) packages instant oatmeal with maple and brown sugar

Preheat oven to 375ºF. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl, combine butter and instant oatmeal until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

adapted from
"The North American Blueberry Council, no photo"

Strawberry-Lime Slush

Strawberry Lime Slush- cool and refreshing!!

posted 6/30/2008

This is definitely a repeater recipe.   It would be great with some rum added for a lovely adult beverage.      Also would be great with raspberries, and you could change out the lime for lemon and use blueberries too.      :)

                          Strawberry-Lime Slush

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              pints  fresh strawberries -- (4 cups)
  1 1/2           cups  crushed ice
     1/4           cup  powdered sugar
  2        tablespoons  lime juice

1.  If desired, set aside 2 strawberries for garnish. Remove and discard caps from remaining strawberries. In blender or food processor, place ice and 1 pint of the strawberries. Cover; blend on high speed about 30 seconds, stopping blender occasionally to scrape sides, until almost smooth. Pour into 2-quart pitcher.

2.  In blender or food processor, place remaining 1 pint strawberries, the powdered sugar and lime juice. Cover; blend on high speed about 30 seconds or until almost smooth. Pour into mixture in pitcher; stir. Pour into glasses. Garnish with whole strawberries. Serve immediately.   Makes 2 servings.


Nutritional Information
1 Serving: Calories 170 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 38g (Dietary Fiber 6g, Sugars 28g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 290%; Calcium 4%; Iron 6%

Strawberry Key Lime Smoothies

(originally made 6/2008)

Made this last night, it was good and easy and Jake really enjoyed it too.  I used the strawberries I got that day, but I have better ones frozen for later use.    Will definitely make it again.

* Exported from MasterCook *
                 Strawberry Key Lime Smoothies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  strawberries
     1/2           cup  calcium-enriched orange juice or fat free (skim) milk -- I used skim milk
  2         containers  Yoplait® Key lime pie yogurt -- (6 oz each)-- I used light
     1/2           cup  light whipped topping -- I added this to make it a little more creamy

1.  In blender, place all ingredients. Cover and blend on high speed about 1 minute or until smooth.
2. Pour into 2 glasses. Serve immediately.

Nutritional Information
1 Serving: Calories 230 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 42g); Protein 9g Percent Daily Value*: Vitamin A 15%; Vitamin C 150%; Calcium 35%; Iron 4%


Warm Blackberry Cobbler

Found this in my T&T recipes in MasterCook, unsure of original date made

* Exported from MasterCook *

                        Warm Blackberry Cobbler

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5               cups  fresh or frozen blackberries
     3/4           cup  sugar
  2        tablespoons  all-purpose flour
  1         tablespoon  lemon juice
  1           teaspoon  grated lemon peel
  1           teaspoon  vanilla extract
  1                cup  all-purpose flour
     1/2      teaspoon  baking powder
     1/2      teaspoon  baking soda
  2                     egg whites
     1/2           cup  fat-free plain yogurt (used vanilla)
  2        tablespoons  butter or stick margarine -- melted
  2        tablespoons  lemon juice
  1           teaspoon  vanilla extract
     1/2           cup  reduced-fat whipped topping

In a bowl, combine the blackberries, sugar, flour, lemon juice, lemon peel and vanilla. Spoon into an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray; set aside.

    For topping, in a bowl, combine the flour, baking powder and baking soda. In another bowl, combine the egg whites, yogurt, butter, lemon juice and vanilla; stir into dry ingredients just until moistened. Drop by tablespoonfuls over blackberry mixture. Bake at 400° for 30 minutes or until filling is bubbly and topping is golden. Serve with whipped topping. Yield: 8 servings.

Source: Light & Tasty