1/2 cup Italian dressing
1/2 teriyaki sauce
2 cloves garlic, minced
4-6 boneless skinless chicken breast halves
In a bowl, add the Italian dressing, teriyaki sauce and garlic; stir to combine.
Add the chicken breast halves; cover and marinate in the fridge overnight.
Grill over until chicken is done. Discard marinade.
NOTE: most times we don't take time to marinate and its still awesome, maybe even better.
we use Kraft dressing and Mr. Yoshidas sauce.
Sunday, January 30, 2011
Chicken Parmesan
4 boneless skinless chicken breast halves
salt & pepper
1/2 cup Italian breadcrumbs
1 egg, beaten
4 tsp butter
2 cups spaghetti sauce
4 slices mozzarella cheese
1 tsp parmesan cheese, grated
Pound chicken to flatten. Salt & pepper to taste. Dip chicken in egg; then in breadcrumbs.
Fry in butter in hot skillet, turning and browning until chicken is done. Remove from skillet.
To skillet add spaghetti sauce. Heat throughly. Add chicken. Place cheese on top of chicken.
Sprinkle with parmesan. Cover and cook until cheese is melted. Serve with wheat spaghetti
noodles.
salt & pepper
1/2 cup Italian breadcrumbs
1 egg, beaten
4 tsp butter
2 cups spaghetti sauce
4 slices mozzarella cheese
1 tsp parmesan cheese, grated
Pound chicken to flatten. Salt & pepper to taste. Dip chicken in egg; then in breadcrumbs.
Fry in butter in hot skillet, turning and browning until chicken is done. Remove from skillet.
To skillet add spaghetti sauce. Heat throughly. Add chicken. Place cheese on top of chicken.
Sprinkle with parmesan. Cover and cook until cheese is melted. Serve with wheat spaghetti
noodles.
Honey Ham
1/2 cup honey
1 cup brown sugar
1/2 cup orange juice
Combine all & pour over ham. Cook ham as directed.
1 cup brown sugar
1/2 cup orange juice
Combine all & pour over ham. Cook ham as directed.
Alton Brown's Baked Brown Rice
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tbsp unsalted butter
1 tsp kosher salt
Preheat oven to 375*F
Place the rice into an 8 inch square dish
Bring water, butter & salt just to a boil. Once water boils, pour it over the rice. Stir to combine.
Cover the dish tightly with foil. Bake on the middle rack for 1 hour.
After 1 hour, remove cover and fluff the rice with fork & serve.
2 1/2 cups water
1 tbsp unsalted butter
1 tsp kosher salt
Preheat oven to 375*F
Place the rice into an 8 inch square dish
Bring water, butter & salt just to a boil. Once water boils, pour it over the rice. Stir to combine.
Cover the dish tightly with foil. Bake on the middle rack for 1 hour.
After 1 hour, remove cover and fluff the rice with fork & serve.
Friday, January 28, 2011
Oven Fried Chicken Chimichangas
2/3 cup your favorite salsa
1 tsp ground cumin
1/2 tsp oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheese
2 green onions, chopped
6 tortillas
2 Tbsp melted margarine
Toppings of your choice
Mix chicken, salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Roll tortilla up & lay seam side down on baking sheet.
Brush with melted butter. Bake at 400F for 25 minutes or until golden.
Garnish with your choice of toppings.
1 tsp ground cumin
1/2 tsp oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheese
2 green onions, chopped
6 tortillas
2 Tbsp melted margarine
Toppings of your choice
Mix chicken, salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Roll tortilla up & lay seam side down on baking sheet.
Brush with melted butter. Bake at 400F for 25 minutes or until golden.
Garnish with your choice of toppings.
Salsa Chicken & Black Bean Soup
1 pound chicken
1 cup dried black beans or 2 cans drained & rinsed
4 cups chicken broth
1 cup frozen corn
1 (16oz)jar prepared salsa
1 1/2 teaspoon cumin
1/2 cup sour cream
Shredded cheese, avocado, cilantro or chips if desired
1 cup dried black beans or 2 cans drained & rinsed
4 cups chicken broth
1 cup frozen corn
1 (16oz)jar prepared salsa
1 1/2 teaspoon cumin
1/2 cup sour cream
Shredded cheese, avocado, cilantro or chips if desired
Place first 6 ingredients into crockpot. Cook on low for 6-8 hours or on high for 4-5 hours. Scoop out two cups of soup into blenger and blend until smooth. Pour back into crockpot. Stir in sour cream before serving and garnish with your choice of toppings. Serve with tortilla chips if desired
Wednesday, January 19, 2011
buffalo wild wings sauce
HONEY BBQ SAUCE
2 c. ketchup
1/2 c. honey
1/4 c. Worcestershire sauce
Combine all ingredients together. Let stand at room temperature for several hours allowing flavors to blend. Use your favorite BB meats: ribs, steaks, poultry, etc.; basting frequently.
OR
SWEET HEAT BUFFALO WING SAUCE
1/2 cup of Louisiana hot sauce
2 teaspoons sugar
5-8 chicken wings
Before mixing the chicken, stir the sugar and Louisiana hot sauce together and pour over the chicken
BUFFALO WILD WINGS
FOR THE WINGS:
20 chicken wing pieces
6 to 12 cups vegetable shortening
1/4 cup to 1/3 cup choice of sauce (recipes follow)
Celery sticks (for serving)
Heat shortening in your fryer to 350 degrees F.
Drop wings into shortening and fry for 10 to 12 minutes, or until wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.
Put wings into plastic container with a lid. Add 1/4 cup to 1/3 cup of your own sauce of to container, put lid on and give a good shake.
Pour wings onto plate and add celery on the side.
Serves 2 to 4 as an appetizer
SPICY GARLIC WING SAUCE:
1 cup Frank's cayenne pepper
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
MEDIUM WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
HOT WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 1/2 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
2 teaspoons cornstarch
Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.
Makes 1 1/2 cups
CARIBBEAN JERK SAUCE
Makes 2 cups
3 tablespoons margarine
2 tablespoons minced green onion (white and light green parts only)
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons white vinegar
2 tablespoons Frank's cayenne pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon rubbed sage
Melt margarine over a medium-low heat. Add minced green onions and cook 5 minutes. You just want to sweat the onions to soften them up. You're not looking to brown them.
Remove pan from heat, and whisk in remaining ingredients. Put pan back on the stove and bring mixture to a boil over medium heat. Reduce heat and simmer 45 minutes or until sauce darkens and thickens. Cover sauce, then cool and chill until needed.
2 c. ketchup
1/2 c. honey
1/4 c. Worcestershire sauce
Combine all ingredients together. Let stand at room temperature for several hours allowing flavors to blend. Use your favorite BB meats: ribs, steaks, poultry, etc.; basting frequently.
OR
SWEET HEAT BUFFALO WING SAUCE
1/2 cup of Louisiana hot sauce
2 teaspoons sugar
5-8 chicken wings
Before mixing the chicken, stir the sugar and Louisiana hot sauce together and pour over the chicken
BUFFALO WILD WINGS
FOR THE WINGS:
20 chicken wing pieces
6 to 12 cups vegetable shortening
1/4 cup to 1/3 cup choice of sauce (recipes follow)
Celery sticks (for serving)
Heat shortening in your fryer to 350 degrees F.
Drop wings into shortening and fry for 10 to 12 minutes, or until wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.
Put wings into plastic container with a lid. Add 1/4 cup to 1/3 cup of your own sauce of to container, put lid on and give a good shake.
Pour wings onto plate and add celery on the side.
Serves 2 to 4 as an appetizer
SPICY GARLIC WING SAUCE:
1 cup Frank's cayenne pepper
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
MEDIUM WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
HOT WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 1/2 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
2 teaspoons cornstarch
Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.
Makes 1 1/2 cups
CARIBBEAN JERK SAUCE
Makes 2 cups
3 tablespoons margarine
2 tablespoons minced green onion (white and light green parts only)
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons white vinegar
2 tablespoons Frank's cayenne pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon rubbed sage
Melt margarine over a medium-low heat. Add minced green onions and cook 5 minutes. You just want to sweat the onions to soften them up. You're not looking to brown them.
Remove pan from heat, and whisk in remaining ingredients. Put pan back on the stove and bring mixture to a boil over medium heat. Reduce heat and simmer 45 minutes or until sauce darkens and thickens. Cover sauce, then cool and chill until needed.
coconut pecan chocloate chip blondies
Ingredients:
1 Egg
3/4 Cup + 2 Tablespoons Brown Sugar, packed
1 Stick Butter, melted and cooled
1 1/2 Teaspoons Vanilla Extract
3/4 Cup + 2 Tablespoons All-Purpose Flour
1/2 Teaspoon Baking Soda
1/8 Teaspoon Salt
3/4 Cup Pecans, chopped
2/3 Cup Sweetened Flaked Coconut
3/4 Cup Semi-Sweet Chocolate Chips
-
Directions:
In a large bowl, beat egg and brown sugar until fluffy. Add butter and vanilla, mix well. Combine flour, baking soda and salt; gradually add to the brown sugar mixture, stir until just combined. Stir in coconut, chocolate chips and pecans. Spread into a greased 8x8 baking dish. Bake in a pre-heated 325 degree oven for 30-40 minutes or until toothpick inserted in the center comes out mostly clean, there can be a small scrape of dough, just make sure not to overcook them, because they will continue cooking for a bit once you take them out of the oven. Cut into bars
1 Egg
3/4 Cup + 2 Tablespoons Brown Sugar, packed
1 Stick Butter, melted and cooled
1 1/2 Teaspoons Vanilla Extract
3/4 Cup + 2 Tablespoons All-Purpose Flour
1/2 Teaspoon Baking Soda
1/8 Teaspoon Salt
3/4 Cup Pecans, chopped
2/3 Cup Sweetened Flaked Coconut
3/4 Cup Semi-Sweet Chocolate Chips
-
Directions:
In a large bowl, beat egg and brown sugar until fluffy. Add butter and vanilla, mix well. Combine flour, baking soda and salt; gradually add to the brown sugar mixture, stir until just combined. Stir in coconut, chocolate chips and pecans. Spread into a greased 8x8 baking dish. Bake in a pre-heated 325 degree oven for 30-40 minutes or until toothpick inserted in the center comes out mostly clean, there can be a small scrape of dough, just make sure not to overcook them, because they will continue cooking for a bit once you take them out of the oven. Cut into bars
penne bacon alfredo
Ingredients:
5 Slices Thick Cut Bacon, diced into medium size pieces
4 Tablespoons Butter
1 1/2 Cups Half & Half
8 oz. Penne
3/4 Cup Grated Parmesan Cheese
1 Large Garlic Clove, minced
Salt & Pepper, to taste
-
Directions:
In a fry pan, cook your bacon until chewy (or longer if you like your bacon crunchy) and then drain on a paper towel lined plate; set aside. Fill a large pot with water and bring to a boil, then add a touch of olive oil and plenty of salt and then dump in your pasta. While your pasta is cooking, melt the butter and garlic in a deep fry pan until butter is melted all the way. Pour your half & half into the pan and whisk to combine it with the butter. Bring the mixture to a simmer and then sprinkle in your Parmesan cheese and whisk to melt it into the sauce. Season with salt and pepper to your liking, and then stir in your bacon. Drain your pasta and add it to your sauce and mix everything until all of the pasta is coated evenly.
5 Slices Thick Cut Bacon, diced into medium size pieces
4 Tablespoons Butter
1 1/2 Cups Half & Half
8 oz. Penne
3/4 Cup Grated Parmesan Cheese
1 Large Garlic Clove, minced
Salt & Pepper, to taste
-
Directions:
In a fry pan, cook your bacon until chewy (or longer if you like your bacon crunchy) and then drain on a paper towel lined plate; set aside. Fill a large pot with water and bring to a boil, then add a touch of olive oil and plenty of salt and then dump in your pasta. While your pasta is cooking, melt the butter and garlic in a deep fry pan until butter is melted all the way. Pour your half & half into the pan and whisk to combine it with the butter. Bring the mixture to a simmer and then sprinkle in your Parmesan cheese and whisk to melt it into the sauce. Season with salt and pepper to your liking, and then stir in your bacon. Drain your pasta and add it to your sauce and mix everything until all of the pasta is coated evenly.
bacon mac n cheese
1 b.pasta (I used large macaroni)
8-10 slices bacon, diced
1 Tbs butter
3 Tbs flour
2 cups milk
onion powder
garlic powder
salt
pepper
cayenne pepper
½ lb. cheddar cheese, shredded
1 c.pepper-jack cheese, shredded
1 c. mozzarella cheese, shredded
whatever other cheeses you need to use up in your fridge
Boil pasta until al dente. While the pasta is cooking, cook your bacon. When the bacon is done, transfer to a paper towl and let drain. Save about 2 Tbsp of the grease and add the butter. When the butter is melted, whisk in flour until smooth. Whisk in milk in a thin stream. Add your seasonings. Bring to boil and let thicken. In large bowl, toss together all the cheeses. When the milk mixture is thickened (not too thick, think a chowder consistency) remove from heat, and add about 1½ c. of the cheese. Toss the bacon with remaining cheese. Combine cooked pasta and cheese sauce. Pour half into a 9x13 greased pan. Sprinkle w/ a generous cup of bacon-cheese mixture. Repeat. Bake at 350degs for about 20-25 minutes. Turn the broiler on for the last few minutes until the top is browned.
8-10 slices bacon, diced
1 Tbs butter
3 Tbs flour
2 cups milk
onion powder
garlic powder
salt
pepper
cayenne pepper
½ lb. cheddar cheese, shredded
1 c.pepper-jack cheese, shredded
1 c. mozzarella cheese, shredded
whatever other cheeses you need to use up in your fridge
Boil pasta until al dente. While the pasta is cooking, cook your bacon. When the bacon is done, transfer to a paper towl and let drain. Save about 2 Tbsp of the grease and add the butter. When the butter is melted, whisk in flour until smooth. Whisk in milk in a thin stream. Add your seasonings. Bring to boil and let thicken. In large bowl, toss together all the cheeses. When the milk mixture is thickened (not too thick, think a chowder consistency) remove from heat, and add about 1½ c. of the cheese. Toss the bacon with remaining cheese. Combine cooked pasta and cheese sauce. Pour half into a 9x13 greased pan. Sprinkle w/ a generous cup of bacon-cheese mixture. Repeat. Bake at 350degs for about 20-25 minutes. Turn the broiler on for the last few minutes until the top is browned.
bbq pepper jack chicken
boneless chicken breasts
seasoned salt
Sweet Baby Ray’s or another BBQ sauce
pepper jack cheese slices
If the chicken breasts are frozen, go ahead and put them on the hot grill. Let them thaw a bit and then sprinkle them with seasoned salt. If they’re already thawed you can add the seasoned salt before you put them on the grill. Cook them until they are nearly done, then baste with barbecue sauce. Top each chicken breast with a slice of cheese, letting it melt before removing the chicken from the grill.
seasoned salt
Sweet Baby Ray’s or another BBQ sauce
pepper jack cheese slices
If the chicken breasts are frozen, go ahead and put them on the hot grill. Let them thaw a bit and then sprinkle them with seasoned salt. If they’re already thawed you can add the seasoned salt before you put them on the grill. Cook them until they are nearly done, then baste with barbecue sauce. Top each chicken breast with a slice of cheese, letting it melt before removing the chicken from the grill.
cinnamon honey syrup
The amounts for this are only determined by how much you want to make. I used a bit more than a half stick of butter, a big glob of honey and several shakes of cinnamon. Melt them all together over low heat and drizzle over hot waffles. Yum! You’ll be the most popular person in your house on Saturday morning.
spicy garlic pizza
■12 oz boneless, skinless chicken breasts or tenders
■1/4 cup green onions, chopped
■2 cloves garlic, minced
■2 Tbs. vinegar
■2 Tbs. soy sauce
■2 Tbs. vegetable oil + 1 Tbs. for cooking chicken
■1/4 tsp. cayenne pepper
■1/2 tsp. black pepper
■1 Tbs. water
■1 Tbs. cornstarch
■1 pizza crust
■1/2 cup grated Monterey Jack cheese
■1/2 cup grated Mozzarella cheese
Cut the chicken into bite size pieces. In a bowl, combine the onions, garlic, vinegar, soy sauce, 2 Tbs. of the oil, and the cayenne and black peppers. Add the chicken, stirring to combine. Refrigerate for at least 30 minutes.
Heat the remaining Tbs. of oil in a skillet. Drain the chicken and reserve the marinade. Add the chicken to the skillet and cook until done, stirring often. Add the cornstarch and Tbs. of water to the marinade. Pour the marinade mixture into the skillet with the chicken. Cook until thickened and bubbly. Cool and then freeze in a ziploc bag.
Combine the cheeses in another ziploc bag and store in the fridge. Label with these instructions, “Thaw chicken mixture in the fridge. Spread chicken mixture on the pizza crust. Cover with the cheeses. Bake at 400 degrees for 12-14 minutes.”
I doubled this recipe and we had enough for lunch the next day. Good stuff!
■1/4 cup green onions, chopped
■2 cloves garlic, minced
■2 Tbs. vinegar
■2 Tbs. soy sauce
■2 Tbs. vegetable oil + 1 Tbs. for cooking chicken
■1/4 tsp. cayenne pepper
■1/2 tsp. black pepper
■1 Tbs. water
■1 Tbs. cornstarch
■1 pizza crust
■1/2 cup grated Monterey Jack cheese
■1/2 cup grated Mozzarella cheese
Cut the chicken into bite size pieces. In a bowl, combine the onions, garlic, vinegar, soy sauce, 2 Tbs. of the oil, and the cayenne and black peppers. Add the chicken, stirring to combine. Refrigerate for at least 30 minutes.
Heat the remaining Tbs. of oil in a skillet. Drain the chicken and reserve the marinade. Add the chicken to the skillet and cook until done, stirring often. Add the cornstarch and Tbs. of water to the marinade. Pour the marinade mixture into the skillet with the chicken. Cook until thickened and bubbly. Cool and then freeze in a ziploc bag.
Combine the cheeses in another ziploc bag and store in the fridge. Label with these instructions, “Thaw chicken mixture in the fridge. Spread chicken mixture on the pizza crust. Cover with the cheeses. Bake at 400 degrees for 12-14 minutes.”
I doubled this recipe and we had enough for lunch the next day. Good stuff!
Monday, January 17, 2011
monkey bars
Makes 1 dozen.
Cooking spray
5 Tbsp butter
1/2 cup (packed) brown sugar
1/2 tsp salt
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
2 large bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
2 egg yolks
1/2 cup old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose unbleached flour
1/2 cup white-chocolate chips (optional)
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.
2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.
3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.
4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.
Cooking spray
5 Tbsp butter
1/2 cup (packed) brown sugar
1/2 tsp salt
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
2 large bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
2 egg yolks
1/2 cup old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose unbleached flour
1/2 cup white-chocolate chips (optional)
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.
2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.
3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.
4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.
bonbons
Makes 2 dozen.
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
1/4 cup creamy peanut butter
1/4 cup wheat germ
1/2 cup old-fashioned rolled oats (not quick- cooking)
1/2 cup semi-sweet chocolate chips, optional
Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Pour desired topping onto a plate or parchment paper and set aside.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely. Wrap individually in plastic wrap to refrigerate or freeze
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
1/4 cup creamy peanut butter
1/4 cup wheat germ
1/2 cup old-fashioned rolled oats (not quick- cooking)
1/2 cup semi-sweet chocolate chips, optional
Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Pour desired topping onto a plate or parchment paper and set aside.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely. Wrap individually in plastic wrap to refrigerate or freeze
Sneaky Chef cocoa chocolate chip pancakes
Ingredients
3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 cup milk
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
2 tablespoons honey or pure maple syrup
1/4 cup chocolate chips
Butter or cooking spray, for greasing skillet
Preparation
Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store for instant cocoa pancake mix in the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey (or maple syrup) and optional blueberries, if using. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don’t overmix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancake and the skillet-side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set.
Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup, or, for an extra boost of fruit, homemade berry syrup.
3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 cup milk
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
2 tablespoons honey or pure maple syrup
1/4 cup chocolate chips
Butter or cooking spray, for greasing skillet
Preparation
Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store for instant cocoa pancake mix in the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey (or maple syrup) and optional blueberries, if using. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don’t overmix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancake and the skillet-side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set.
Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup, or, for an extra boost of fruit, homemade berry syrup.
burgers
Burgers
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
3 tablespoons ketchup
1 teaspoon salt
1/4 cup fresh whole-wheat bread crumbs*
1 pound lean ground beef
8 to 10 American cheese slices (optional)
8 to 10 hamburger buns or English muffins (preferably whole-grain)
Pickle slices and ketchup to garnish
To make burgers:
In a large bowl, mix egg, Purple Puree, ketchup, salt and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs.
Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.
Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking. Cook the burgers for 3 minutes on each side, then flip and add cheese (optional) to melt over patties for another 3 minutes.
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
3 tablespoons ketchup
1 teaspoon salt
1/4 cup fresh whole-wheat bread crumbs*
1 pound lean ground beef
8 to 10 American cheese slices (optional)
8 to 10 hamburger buns or English muffins (preferably whole-grain)
Pickle slices and ketchup to garnish
To make burgers:
In a large bowl, mix egg, Purple Puree, ketchup, salt and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs.
Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.
Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking. Cook the burgers for 3 minutes on each side, then flip and add cheese (optional) to melt over patties for another 3 minutes.
breakfast cookies
SNEAKY CHEF’S BREAKFAST COOKIES
Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.
2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 cup Flour Blend (1/4 cup white flour, 1/4 cup whole wheat flour, and 1/4 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon sugar for dusting*
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
Makes 16 to 18 large cookies.
*Cinnamon has been found to help stabilize blood-glucose levels, thereby preventing the usual “crash and burn” feeling we all get after eating sweets.
Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.
2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 cup Flour Blend (1/4 cup white flour, 1/4 cup whole wheat flour, and 1/4 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon sugar for dusting*
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
Makes 16 to 18 large cookies.
*Cinnamon has been found to help stabilize blood-glucose levels, thereby preventing the usual “crash and burn” feeling we all get after eating sweets.
brainy brownies
SNEAKY CHEF BRAINY BROWNIES:
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
french toast rollers
2 large eggs
1/4 cup low-fat milk
1/4 tsp each cinnamon and salt
1/2 tsp pure vanilla extract
1 Tbsp honey
1 1/2 Tbsp sweet potato baby food
1 1/2 Tbsp carrot baby food
4 slices of bread (ideally whole wheat)
Optional fillings:
1 Tbsp peanut butter + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 mashed banana + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 Tbsp light cream cheese + 1 Tbsp fruit spread
1. In a large, shallow baking dish, whisk together the eggs, milk, cinnamon, salt, vanilla, honey, and baby food or fruit puree. Set aside.
2. Use a rolling pin to roll out each slice of bread on a cutting board until flattened.
3. In a mixing bowl, mix the optional fillings. Spread about 2 Tbsp of the filling mixture on each flattened slice of bread, keeping about 1⁄4 inch away from the edges. Roll up each slice of bread, pressing to seal the edges.
4. Dip each log roll in the egg mixture until saturated on all sides, then cook in a well-greased skillet over moderate heat, turning to brown each side. Remove from heat and lightly dust with powdered sugar before serving.
1/4 cup low-fat milk
1/4 tsp each cinnamon and salt
1/2 tsp pure vanilla extract
1 Tbsp honey
1 1/2 Tbsp sweet potato baby food
1 1/2 Tbsp carrot baby food
4 slices of bread (ideally whole wheat)
Optional fillings:
1 Tbsp peanut butter + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 mashed banana + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 Tbsp light cream cheese + 1 Tbsp fruit spread
1. In a large, shallow baking dish, whisk together the eggs, milk, cinnamon, salt, vanilla, honey, and baby food or fruit puree. Set aside.
2. Use a rolling pin to roll out each slice of bread on a cutting board until flattened.
3. In a mixing bowl, mix the optional fillings. Spread about 2 Tbsp of the filling mixture on each flattened slice of bread, keeping about 1⁄4 inch away from the edges. Roll up each slice of bread, pressing to seal the edges.
4. Dip each log roll in the egg mixture until saturated on all sides, then cook in a well-greased skillet over moderate heat, turning to brown each side. Remove from heat and lightly dust with powdered sugar before serving.
flour blend
Sneaky Chef Make-Ahead Recipe #13: Flour Blend
Makes 3 cups of flour blend
- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened
> Combine the flours and wheat germ in a large bowl.
> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.
Makes 3 cups of flour blend
- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened
> Combine the flours and wheat germ in a large bowl.
> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.
white puree
2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary
> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary
> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
orange puree
This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.
- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water
> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water
> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
healthy mac n cheese
White version:
- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don?t use spicy mustard)
> Mix all together in pot over low heat, mix; add pasta, stir
Yellow version:
Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree
- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don?t use spicy mustard)
> Mix all together in pot over low heat, mix; add pasta, stir
Yellow version:
Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree
mac and cheese muffins
Lunch Box Muffins - Mac n' Cheese Flavor:
- 4 large eggs
- 1 cup Orange Puree (see Make-Ahead Recipe #2)
- 2 cups low-fat shredded cheese
- 2 cups cooked macaroni
- Salt and pepper, to taste
Below are two ways to cook the muffins:
Oven baked method:
> Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
> In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
- 4 large eggs
- 1 cup Orange Puree (see Make-Ahead Recipe #2)
- 2 cups low-fat shredded cheese
- 2 cups cooked macaroni
- Salt and pepper, to taste
Below are two ways to cook the muffins:
Oven baked method:
> Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
> In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
Sunday, January 16, 2011
sloppy joe pizza
The ingredients:
1 lb. ground beef (or ground turkey)
1 medium onion, diced
1 can (16-oz) whole kernel corn, drained
1+ cup favorite BBQ sauce (add until you get to your sauciness level--I used about 1-1/4 cups)
1/2 cup sliced green onions
1 (12-inch) prebaked pizza crust
1-1/2 cups shredded colby-jack cheese
Directions: Preheat oven to 425 degrees. In large skillet, brown meat and onion over medium heat 8-10 minutes or until no longer pink. Stir in corn, BBQ sauce, green onions, and heat through.
Spoon beef mixture over prebaked crust on baking sheet. Sprinkle cheese on top.
Bake 12-15 minutes or until cheese is melted.
1 lb. ground beef (or ground turkey)
1 medium onion, diced
1 can (16-oz) whole kernel corn, drained
1+ cup favorite BBQ sauce (add until you get to your sauciness level--I used about 1-1/4 cups)
1/2 cup sliced green onions
1 (12-inch) prebaked pizza crust
1-1/2 cups shredded colby-jack cheese
Directions: Preheat oven to 425 degrees. In large skillet, brown meat and onion over medium heat 8-10 minutes or until no longer pink. Stir in corn, BBQ sauce, green onions, and heat through.
Spoon beef mixture over prebaked crust on baking sheet. Sprinkle cheese on top.
Bake 12-15 minutes or until cheese is melted.
oatmeal blueberry applesauce muffins
1 1/4 cup whole wheat flour
1 1/4 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup brown sugar
2 Tbsp oil (I used vegetable oil)
1 egg, slightly beaten
3/4 cup fresh or frozen blueberries (I used frozen)
Preheat oven to 375 degrees and line 12 muffin tins.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.
Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.
Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....
1 1/4 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup brown sugar
2 Tbsp oil (I used vegetable oil)
1 egg, slightly beaten
3/4 cup fresh or frozen blueberries (I used frozen)
Preheat oven to 375 degrees and line 12 muffin tins.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.
Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.
Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....
apple scones
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
4 Tablespoons butter, chilled and cut into pieces
1 cup apple, peeled, cored, and diced
1 large egg
1/2 cup buttermilk
Glaze:
egg white, slightly beaten
Preheat oven to 400 degrees. Combine dry ingredients in a medium-sized bowl. Add the butter and cut into the flour mixture with a pastry blender or two knives to make a coarse meal. Add the diced apple and stir with a spoon until all the apple pieces are coated with the flour mixture.
In a separate bowl blend the egg and the buttermilk together with a whisk or fork.
Combine the dry and wet ingredients, and mix them together just until blended. Use a rubber spatula to slice into and turn the ingredients.
Turn the dough onto a floured surface, knead lightly, roll dough 1/2 to 3/4-inch thick and cut into rounds with a floured 2-inch biscuit cutter, carefully kneading and rerolling the scraps as necessary. Put on an ungreased baking sheet about an inch apart and brush with the slightly beaten egg white.
Bake 10-12 minutes or until golden.
Makes 15-18 rounds
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
4 Tablespoons butter, chilled and cut into pieces
1 cup apple, peeled, cored, and diced
1 large egg
1/2 cup buttermilk
Glaze:
egg white, slightly beaten
Preheat oven to 400 degrees. Combine dry ingredients in a medium-sized bowl. Add the butter and cut into the flour mixture with a pastry blender or two knives to make a coarse meal. Add the diced apple and stir with a spoon until all the apple pieces are coated with the flour mixture.
In a separate bowl blend the egg and the buttermilk together with a whisk or fork.
Combine the dry and wet ingredients, and mix them together just until blended. Use a rubber spatula to slice into and turn the ingredients.
Turn the dough onto a floured surface, knead lightly, roll dough 1/2 to 3/4-inch thick and cut into rounds with a floured 2-inch biscuit cutter, carefully kneading and rerolling the scraps as necessary. Put on an ungreased baking sheet about an inch apart and brush with the slightly beaten egg white.
Bake 10-12 minutes or until golden.
Makes 15-18 rounds
Cake Donuts
Vanilla Cake Donuts
Makes 6 donuts
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
For Chocolate Cake Donuts
Makes 6 donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed brown sugar
1 egg
4 teaspoon butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
For white-frosted donuts:
In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.
For Chocolate-frosted donuts:
Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Makes 6 donuts
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
For Chocolate Cake Donuts
Makes 6 donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed brown sugar
1 egg
4 teaspoon butter, melted
1 teaspoon vanilla extract
Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
For white-frosted donuts:
In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.
For Chocolate-frosted donuts:
Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
chicken nuggets
1 16-oz pkg frozen California-style veggies, thawed out
1 1/2 lbs ground chicken
1 tsp onion salt
Crispy Coating Mix (recipe to follow)
Thaw out your package of California-style veggies and blend in your blender. Mix veggies, chicken and onion salt together. Preheat your oven to 400 degrees. Grease your cookie sheet. Prepare your crispy coating
Crispy Coating Mix
recipe from More Make-A-Mix Cookery
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parley leaves, crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 2 months or freeze. Makes about 4 1/2 cups crispy coating mix...
So there are bunches of ways you could do this! This is the way we chose to do it:
First, put a layer of crumb mixture on the countertop or cutting board. Then, grab a handful of the chicken/veggie mixture and press it down onto the crumb mixture. Then sprinkle the chicken with more crumbs and press down into the meat to coat it. We used a pizza cutter to just cut bite-size squares (My mom and I didn't figure my dad would be impressed by fun shapes :) ) You could just make single chicken nuggets and press them each into the crumb mixture, or your could cut them into shapes with cookie cutters. Just do as you please! Now place the chicken nuggets on the prepared cookie sheet and bake them for 14-16 minutes in your preheated oven.
1 1/2 lbs ground chicken
1 tsp onion salt
Crispy Coating Mix (recipe to follow)
Thaw out your package of California-style veggies and blend in your blender. Mix veggies, chicken and onion salt together. Preheat your oven to 400 degrees. Grease your cookie sheet. Prepare your crispy coating
Crispy Coating Mix
recipe from More Make-A-Mix Cookery
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parley leaves, crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 2 months or freeze. Makes about 4 1/2 cups crispy coating mix...
So there are bunches of ways you could do this! This is the way we chose to do it:
First, put a layer of crumb mixture on the countertop or cutting board. Then, grab a handful of the chicken/veggie mixture and press it down onto the crumb mixture. Then sprinkle the chicken with more crumbs and press down into the meat to coat it. We used a pizza cutter to just cut bite-size squares (My mom and I didn't figure my dad would be impressed by fun shapes :) ) You could just make single chicken nuggets and press them each into the crumb mixture, or your could cut them into shapes with cookie cutters. Just do as you please! Now place the chicken nuggets on the prepared cookie sheet and bake them for 14-16 minutes in your preheated oven.
heavy rolls
1 cup sugar
3/4 cup melted butter
2 1/2 tsp salt
4 1/2 cups warm water
4 eggs
4 Tbsp yeast
13 cups flour
Mix water and yeast in large bowl. {This recipe fits in my larger KitchenAid bowl}... Add sugar to feed yeast. Melt butter. Add butter, salt, & eggs to yeast mixture. Add flour 3 cups at a time, mixing after each addition until blended. Turn into a greased extra large bowl. Grease the top and lightly cover with plastic wrap. Set in a warm place and let rise until doubled. Punch down and simply squeeze off blobs of dough, remembering that they're going to rise again. Place on a silpat-lined, or lightly greased cookie sheet. Let rise until doubled. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Immediately brush melted butter on rolls while they're still hot. Cool on wire rack. Store in a cool dry place.
One of our favorite things to do with these rolls is to make Chicken Malibu Sandwiches...
simply cut the roll in half. Place a chicken patty or breaded chicken, a couple thin slices of ham, and a slice of swiss cheese on the roll. You can add any condiments you choose. These sandwiches make a great lunch or dinner
3/4 cup melted butter
2 1/2 tsp salt
4 1/2 cups warm water
4 eggs
4 Tbsp yeast
13 cups flour
Mix water and yeast in large bowl. {This recipe fits in my larger KitchenAid bowl}... Add sugar to feed yeast. Melt butter. Add butter, salt, & eggs to yeast mixture. Add flour 3 cups at a time, mixing after each addition until blended. Turn into a greased extra large bowl. Grease the top and lightly cover with plastic wrap. Set in a warm place and let rise until doubled. Punch down and simply squeeze off blobs of dough, remembering that they're going to rise again. Place on a silpat-lined, or lightly greased cookie sheet. Let rise until doubled. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Immediately brush melted butter on rolls while they're still hot. Cool on wire rack. Store in a cool dry place.
One of our favorite things to do with these rolls is to make Chicken Malibu Sandwiches...
simply cut the roll in half. Place a chicken patty or breaded chicken, a couple thin slices of ham, and a slice of swiss cheese on the roll. You can add any condiments you choose. These sandwiches make a great lunch or dinner
cinnamon pretzels
•1 (16 oz) bag twist pretzels
•⅔ cup canola oil
•½ cup sugar
•2 tsp cinnamon
1.Preheat oven to 300 degrees. ace preztels in a large bowl. In a small bowl, stir together canola oil, cinnamon and sugar.
2.Pour over pretzels and stir to coat. Place pretzels on a baking sheet.
3.Place in oven and bake for 10 minutes. Remove from oven and stir. Return to oven for 10 more minutes and stir again.
4.Place in oven one more time for 10 minutes. Remove from oven and allow to cool. Store in a sealed container.
•⅔ cup canola oil
•½ cup sugar
•2 tsp cinnamon
1.Preheat oven to 300 degrees. ace preztels in a large bowl. In a small bowl, stir together canola oil, cinnamon and sugar.
2.Pour over pretzels and stir to coat. Place pretzels on a baking sheet.
3.Place in oven and bake for 10 minutes. Remove from oven and stir. Return to oven for 10 more minutes and stir again.
4.Place in oven one more time for 10 minutes. Remove from oven and allow to cool. Store in a sealed container.
Baked Manicotti
Tomato Sauce
•1 28-ounce can diced tomatoes (in juice)
•1 28-ounce can crushed tomatoes
•2 tablespoons extra-virgin olive oil
•3 medium cloves garlic, finely minced
•1/2 teaspoon red pepper flakes, optional
•1/2 teaspoon salt
•2 teaspoons dried basil
Cheese Filling and Pasta
•3 cups part-skim ricotta cheese
•4 ounces grated Parmesan cheese (about 2 cups)
•8 ounces shredded mozzarella cheese (about 2 cups)
•2 large eggs , lightly beaten
•3/4 teaspoon table salt
•1/2 teaspoon ground black pepper
•2 tablespoons chopped fresh parsley leaves
•2 teaspoons chopped fresh basil
•10 large square wraps (like for egg rolls. You should be able to find in the refrigerated portion of the produce section of you local grocery store)
1.Adjust oven rack to middle position and heat oven to 375 degrees.
2.Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
3.In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
4.Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each wrap, leaving top quarter of wrap exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in one row and 2 along the edge). Top evenly with remaining sauce, making certain that pasta is completely covered.
5.Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving. Serves 10
[Tip from My Kitchen Cafe recipe - I haven't tried this yet but I would think it would work. I will try it next time I make it. The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.]
•1 28-ounce can diced tomatoes (in juice)
•1 28-ounce can crushed tomatoes
•2 tablespoons extra-virgin olive oil
•3 medium cloves garlic, finely minced
•1/2 teaspoon red pepper flakes, optional
•1/2 teaspoon salt
•2 teaspoons dried basil
Cheese Filling and Pasta
•3 cups part-skim ricotta cheese
•4 ounces grated Parmesan cheese (about 2 cups)
•8 ounces shredded mozzarella cheese (about 2 cups)
•2 large eggs , lightly beaten
•3/4 teaspoon table salt
•1/2 teaspoon ground black pepper
•2 tablespoons chopped fresh parsley leaves
•2 teaspoons chopped fresh basil
•10 large square wraps (like for egg rolls. You should be able to find in the refrigerated portion of the produce section of you local grocery store)
1.Adjust oven rack to middle position and heat oven to 375 degrees.
2.Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
3.In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
4.Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each wrap, leaving top quarter of wrap exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in one row and 2 along the edge). Top evenly with remaining sauce, making certain that pasta is completely covered.
5.Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving. Serves 10
[Tip from My Kitchen Cafe recipe - I haven't tried this yet but I would think it would work. I will try it next time I make it. The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.]
freezer biscuits
Perfect Freezer Biscuits
•4 cups flour
•2 Tbsp baking powder
•1 1/2 tsp salt
•1 tsp sugar
•1/2 tsp soda
•1/2 cup cold butter, cut into small pieces
•1 (16 oz) container or 2 cups reduced fat sour cream
•3-5 tsp water, if needed
•4 Tbsp melted butter (need when baking the entire batch of biscuits)
1.In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together.
2.Add butter to the food processor and pulse until butter is cut into pea sized pieces. This will take a few minutes.
3.Next, add the sour cream and and pulse until a soft dough is formed. If the dough is too dry you can add some water. (I didn’t need any water)
4.Remove dough from the food processor and knead a couple of times on a lightly floured surface.
5.Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.
6.If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.
7.To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter. Makes 16-20 biscuits.
•4 cups flour
•2 Tbsp baking powder
•1 1/2 tsp salt
•1 tsp sugar
•1/2 tsp soda
•1/2 cup cold butter, cut into small pieces
•1 (16 oz) container or 2 cups reduced fat sour cream
•3-5 tsp water, if needed
•4 Tbsp melted butter (need when baking the entire batch of biscuits)
1.In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together.
2.Add butter to the food processor and pulse until butter is cut into pea sized pieces. This will take a few minutes.
3.Next, add the sour cream and and pulse until a soft dough is formed. If the dough is too dry you can add some water. (I didn’t need any water)
4.Remove dough from the food processor and knead a couple of times on a lightly floured surface.
5.Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.
6.If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.
7.To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter. Makes 16-20 biscuits.
cinnamon banana bread
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
3 medium bananas, mashed
1 tsp vanilla
2 cup all purpose, unbleached flour
1 tsp baking soda
3/4 tsp salt
1/2 cup milk + 1/2 tbsp vinegar OR 1/2 cup buttermilk OR buttermilk powder & water (according to instructions on the box)
1 tsp cinnamon
Cinnamon sugar topping (optional)
1 tsp cinnamon
1/4 cup sugar
Preheat oven at 350 degrees.
Spray your loaf pans (I use Baker’s Joy) or line your muffin tins with liners.
Mash bananas (I just use the back of a large spoon).
Sift all dry ingredients together (if you’re using buttermilk powder like I do, add the powder to the dry ingredients) and mix together.
Cream butter and sugar (with a spatula or using a hand mixer). Be sure the butter is room temperature so it’s easier to cream.
Add all wet ingredients except buttermilk to the creamed butter and sugar mixture.
This time mixing with a spatula or large wooden spoon, mix easily together half of the dry ingredients then half of the buttermilk (or water if you’re using buttermilk powder). Repeat and do not over mix your batter.
Pour batter into loaf pan and/or muffin tins.
Sprinkle cinnamon and sugar mixture over the top of loaves or muffins before putting into the oven.
Loaves will take around 45-50 minutes and the muffins around 18-25 minutes.
Tips:
Buttermilk is very expensive (and I never use the whole container when I buy) so I buy buttermilk powder. I always mix the powder with the dry ingredients and add the water (amount according to container). Store the container in the refrigerator after opening.
1 cup sugar
2 eggs
3 medium bananas, mashed
1 tsp vanilla
2 cup all purpose, unbleached flour
1 tsp baking soda
3/4 tsp salt
1/2 cup milk + 1/2 tbsp vinegar OR 1/2 cup buttermilk OR buttermilk powder & water (according to instructions on the box)
1 tsp cinnamon
Cinnamon sugar topping (optional)
1 tsp cinnamon
1/4 cup sugar
Preheat oven at 350 degrees.
Spray your loaf pans (I use Baker’s Joy) or line your muffin tins with liners.
Mash bananas (I just use the back of a large spoon).
Sift all dry ingredients together (if you’re using buttermilk powder like I do, add the powder to the dry ingredients) and mix together.
Cream butter and sugar (with a spatula or using a hand mixer). Be sure the butter is room temperature so it’s easier to cream.
Add all wet ingredients except buttermilk to the creamed butter and sugar mixture.
This time mixing with a spatula or large wooden spoon, mix easily together half of the dry ingredients then half of the buttermilk (or water if you’re using buttermilk powder). Repeat and do not over mix your batter.
Pour batter into loaf pan and/or muffin tins.
Sprinkle cinnamon and sugar mixture over the top of loaves or muffins before putting into the oven.
Loaves will take around 45-50 minutes and the muffins around 18-25 minutes.
Tips:
Buttermilk is very expensive (and I never use the whole container when I buy) so I buy buttermilk powder. I always mix the powder with the dry ingredients and add the water (amount according to container). Store the container in the refrigerator after opening.
baked oatmeal
Apple Cinnamon Baked Oatmeal
2 cups old fashioned oats
1/4 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups skim milk
1/2 cup applesauce
1 tablespoon melted butter
2 egg whites
1 teaspoon vanilla
1 large Granny Smith apple, peeled, cored, and diced
Optional Toppings:
Brown Sugar
Raisins
Dried Cranberries
Chopped almonds
1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
2. In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.
3. In a medium bowl, whisk together milk, applesauce, butter, egg whites, and vanilla. Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced apples. Pour oatmeal mixture into prepared pan.
4. Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.
Serves 4-6
2 cups old fashioned oats
1/4 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups skim milk
1/2 cup applesauce
1 tablespoon melted butter
2 egg whites
1 teaspoon vanilla
1 large Granny Smith apple, peeled, cored, and diced
Optional Toppings:
Brown Sugar
Raisins
Dried Cranberries
Chopped almonds
1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
2. In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.
3. In a medium bowl, whisk together milk, applesauce, butter, egg whites, and vanilla. Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced apples. Pour oatmeal mixture into prepared pan.
4. Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.
Serves 4-6
soft pretzel bites
Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.
Cheddar cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
For the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.
*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.*
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.
Cheddar cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
For the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.
*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.*
Skinny Taco Dip
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
banana nut pancakes
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
butter flavor cooking spray
Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
butter flavor cooking spray
Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter
broccoli and cheese soup
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
cuban sandwich
1 oz skinny slow cooked pernil
1 slice reduced fat swiss (I used Sargento)
1 oz ham (I uses Hillshire Farm 97% fat free)
1 slice kosher pickle
mustard
6 inch low carb whole wheat tortilla (La Tortilla Factory)
Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces
1 slice reduced fat swiss (I used Sargento)
1 oz ham (I uses Hillshire Farm 97% fat free)
1 slice kosher pickle
mustard
6 inch low carb whole wheat tortilla (La Tortilla Factory)
Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces
gobblers
1 loaf fresh french bread
4 oz. (1/2 package) cream cheese
1/2 lb. turkey
6 slices bacon (cooked)
4-5 slices provolone cheese
2 Tbsp. butter
avocado
lettuce
tomato
homemade ranch dressing (hidden valley original ranch dry mix, 1 c. buttermilk, 1 c. mayo)
mustard
mayo
Cut the french bread in half, lengthwise. Turn the bread inside-out so you are putting all the fixins on the hard, outer part of the bread. Spread cream cheese on both halves. Add turkey, bacon, and cheese then put the two halves together (the soft sides of the bread should be facing out). Smash as flat as you can, then spread butter on both sides. Cut panini into thirds, place on a heated Foreman Grill (or any indoor grill) and press panini in firmly. Heat until the bread turns golden brown and cheese is melted. Remove panini, lift the top slice of bread and add remaining ingredients and any other ingredients you would like to add. Serve with fries, soup, or salad.
4 oz. (1/2 package) cream cheese
1/2 lb. turkey
6 slices bacon (cooked)
4-5 slices provolone cheese
2 Tbsp. butter
avocado
lettuce
tomato
homemade ranch dressing (hidden valley original ranch dry mix, 1 c. buttermilk, 1 c. mayo)
mustard
mayo
Cut the french bread in half, lengthwise. Turn the bread inside-out so you are putting all the fixins on the hard, outer part of the bread. Spread cream cheese on both halves. Add turkey, bacon, and cheese then put the two halves together (the soft sides of the bread should be facing out). Smash as flat as you can, then spread butter on both sides. Cut panini into thirds, place on a heated Foreman Grill (or any indoor grill) and press panini in firmly. Heat until the bread turns golden brown and cheese is melted. Remove panini, lift the top slice of bread and add remaining ingredients and any other ingredients you would like to add. Serve with fries, soup, or salad.
healthy peanut butter balls
1/2 cup creamy natural peanut butter (like Kremas)
1/2 cup honey
3/4 cup nonfat powdered milk
3/4 cup quick-cooking oats
Combine all ingredients in a bowl; mix well. Using your hands, roll the dough into balls about the size of large gumballs. Place on a cookie sheet lined with wax paper, and refrigerate until set. Makes about 18 balls.
1/2 cup honey
3/4 cup nonfat powdered milk
3/4 cup quick-cooking oats
Combine all ingredients in a bowl; mix well. Using your hands, roll the dough into balls about the size of large gumballs. Place on a cookie sheet lined with wax paper, and refrigerate until set. Makes about 18 balls.
Fiber-One Parmesan Crusted Chicken
Ingredients
4 boneless skinless chicken breasts
1/4 cup Parmesan cheese
1/2 cup Fiber One cereal
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Italian seasonings
1 egg white
salt and pepper
cooking spray
Directions
1. Preheat oven to 400 degrees. Line cookie sheet with aluminum foil and spray with cooking spray.
2. Place cereal, Parmesan cheese, garlic powder, onion powder, and Italian seasonings in a food processor and process until fine. If you don't have a food processor place ingredients in a resealable food-storage plastic bag and crush with a rolling pin.
3. Season chicken with salt and pepper. Dip in egg white and then in cereal mixture coating well.
4. Place chicken on cookie sheet and spray chicken with cooking spray.
5. Bake for 20-25 minutes or until juice of chicken is clear
4 boneless skinless chicken breasts
1/4 cup Parmesan cheese
1/2 cup Fiber One cereal
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Italian seasonings
1 egg white
salt and pepper
cooking spray
Directions
1. Preheat oven to 400 degrees. Line cookie sheet with aluminum foil and spray with cooking spray.
2. Place cereal, Parmesan cheese, garlic powder, onion powder, and Italian seasonings in a food processor and process until fine. If you don't have a food processor place ingredients in a resealable food-storage plastic bag and crush with a rolling pin.
3. Season chicken with salt and pepper. Dip in egg white and then in cereal mixture coating well.
4. Place chicken on cookie sheet and spray chicken with cooking spray.
5. Bake for 20-25 minutes or until juice of chicken is clear
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