tag:blogger.com,1999:blog-37632247036760157082024-03-05T21:34:40.824-05:00Nicole's RecipesI come from a long line of non-cooks. My grandmother's idea of cooking is going out to a resturant and picking up the bill, and my mother's idea of cooking all comes from a box. These are just some of the recipies that I have come across and have added to my (limited) repertoire as I attempt to figure out what the kitchen is for! They are all easy enough that even I didn't screw them up! Enjoy!!Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-3763224703676015708.post-40852627476086354242011-01-30T19:42:00.000-05:002011-01-30T19:42:51.457-05:00Elizabeth's Baked OatmealI got this recipe from a friend of mine, <a href="http://elizbradley.blogspot.com/">Elizabeth</a>, in a recipe exchange. :) <br />
<br />
1.5 c oats <br />
1/3 c. raw sugar or honey<br />
1/2 c. milk<br />
1/4 c. butter, melted<br />
1 egg<br />
1 tsp. baking powder<br />
3/4 tsp. salt<br />
1 tsp. vanilla<br />
1/2 tsp. cinnamon<br />
1 c. fruit - grated, unpeeled (I usually use an apple, but pears or peaches are yum too.)<br />
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Combine all ingredients, mix well. Spread evenly in greased pan (8x8 or 4 ramekins or whatever you have on hand). If you want, sprinkle add'l raw sugar on top. Bake at 350 for approx. 30 minutes or until edges are brown. Top with milk and add'l fruit if desired.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-82040161975123613162011-01-27T18:54:00.000-05:002011-01-27T18:54:43.361-05:00Tuna Mac and Cheese Casserole1 pkg. macaroni and cheese <br />
1 can tuna<br />
1 can cream of mushroom soup<br />
1/2 stick butter<br />
3/4 c. milk<br />
1 c. partially cooked peas, optional<br />
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Cook macaroni until tender. Drain and mix in cheese according to directions on box. Add milk and butter. Flake tuna with a fork. Stir in tuna and mushroom soup. Stir in peas if desired.<br />
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Bake in a 2 quart casserole for 15 to 20 minutes at 375 degrees.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-28656969053051021162011-01-08T10:37:00.000-05:002011-01-08T10:37:38.797-05:00Watermelonade<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZmkFswHldVMNt4AcWOCkPnJCU9vihRFx3DDBmVxGmOxN3dBlCZ2phnA22seZMBe6h4SmZ4HNLZcXlI9oU9ABWpno62VeOcrMADZYKh7bjofj2FZuPV9C_XLzGKUTeaAXvqAvuOweU_k/s1600/4639132590_cd7952d75c_o.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZmkFswHldVMNt4AcWOCkPnJCU9vihRFx3DDBmVxGmOxN3dBlCZ2phnA22seZMBe6h4SmZ4HNLZcXlI9oU9ABWpno62VeOcrMADZYKh7bjofj2FZuPV9C_XLzGKUTeaAXvqAvuOweU_k/s200/4639132590_cd7952d75c_o.jpg" width="200" /></a></div>½ cup sugar<br />
4 cups cubed watermelon <br />
3½ cups water<br />
½ cup freshly squeezed lemon juice<br />
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1. Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring sugar to dissolve. Set aside.<br />
2. Put the cubed watermelon in a blender and puree until smooth, about 20 seconds. Strain through a fine mesh sieve. You should have about 2 cups of strained watermelon juice.<br />
3. Mix the sugar syrup with 3 cups cold water and the lemon juice. Stir well.<br />
4. Fill glasses with ice, add about 3 tablespoons of watermelon juice and then top off with lemonade. Stir gently before serving.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-35021846318242803882010-11-07T20:59:00.002-05:002010-11-07T21:02:38.101-05:00Pumpkin Pie CakeMy Sunday School teacher made this as a treat for us. SO delicious warm with a dab of cool whip!<br />
<br />
1 (29 ounce) can canned pumpkin puree<br />
1 (12 fluid ounce) can evaporated milk<br />
3 eggs<br />
1 cup white sugar<br />
1/2 teaspoon salt<br />
4 teaspoons pumpkin pie spice<br />
1 (18.25 ounce) package yellow cake mix<br />
3/4 cup butter<br />
1 cup chopped walnuts<br />
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Directions:<br />
1.Preheat oven to 350 degrees. Lightly grease one 9 x 13 inch pan (preferably metal). <br />
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<br />
2.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan. <br />
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3.Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top. <br />
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4.Bake for 55 to 60 minutes, or until done.<br />
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<strong>Nutritional Information </strong><br />
<strong></strong><br />
<strong>Amount Per Serving</strong> <br />
Calories: 237 <br />
Total Fat: 10.8g <br />
Cholesterol: 51mgColehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-57608015466849339762010-07-29T10:49:00.000-04:002010-07-29T10:49:24.562-04:00Orange Dream Cake (low fat)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnfjLooeEXcY1hsUa1jYMnf3Y6Omn_kab6E3k61U6FGgYfIdxVL0mFcUlfyJChKTP7RCP12ljtR85CHarjCzbXNXW2AuPaSNjf4wsf-CHNAk_lE54B9VkN5ZGHRWyHgFJapYbR9u45jg/s1600/Low-Fat-Orange-Dream-Cheesecake-1933.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnfjLooeEXcY1hsUa1jYMnf3Y6Omn_kab6E3k61U6FGgYfIdxVL0mFcUlfyJChKTP7RCP12ljtR85CHarjCzbXNXW2AuPaSNjf4wsf-CHNAk_lE54B9VkN5ZGHRWyHgFJapYbR9u45jg/s320/Low-Fat-Orange-Dream-Cheesecake-1933.jpg" width="320" /></a></div><br />
1 graham cracker crust 2/3 cup boiling water<br />
1 pkg. (3 oz.) orange flavor sugar free gelatin<br />
1 cup low fat cottage cheese<br />
1 tub (8 oz.) fat free cream cheese<br />
2 cups thawed fat free whipped topping<br />
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Add boiling water to gelatin mix; stir 2 min. until completely dissolved. <br />
Cool 5 min.; pour into blender. <br />
Add cottage cheese and cream cheese; blend well. <br />
Pour into large bowl. <br />
Gently stir in whipped topping. <br />
Pour into crust<br />
Put in fridge for 4 hours or until set. <br />
Remove rim of pan before serving. <br />
Refrigerate leftovers.<br />
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This was posted as<a href="http://www.readingatthebeach.com/"> Vicki's</a> Wednesday RecipeColehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-34872642751589469452010-07-16T17:28:00.001-04:002010-11-26T11:36:58.478-05:00Tortellini-Shrimp Caesar Salad2 cups frozen breaded popcorn shrimp 1 package (9 ounces) refrigerated cheese tortellini<br />
8 cups torn romaine<br />
1 medium tomato, chopped<br />
1/2 cup creamy Caesar salad dressing<br />
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Prepare shrimp and tortellini according to package directions. In a large salad bowl, combine romaine and tomato; drizzle with dressing and toss to coat. Drain tortellini; toss with salad. Top with shrimp. Yield: 4 servings.<br />
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<strong>Nutrition Facts:</strong> 1 serving (2 cups) equals 472 calories, 24 g fat (6 g saturated fat), 78 mg cholesterol, 863 mg sodium, 48 g carbohydrate, 5 g fiber, 19 g protein. <br />
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<div style="text-align: right;"><span style="font-size: x-small;"><em>Tortellini-Shrimp Caesar Salad published in Simple & Delicious March/April 2007, p8 </em></span></div>Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-21901572096528501922010-07-05T12:37:00.001-04:002010-07-05T12:40:35.712-04:00Zesty Slow Cooker Barbecue Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://www.thislifeofours.net/thishappyhome/wp-content/uploads/2010/05/zesty.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rw="true" src="http://www.thislifeofours.net/thishappyhome/wp-content/uploads/2010/05/zesty.jpg" width="320" /></a></div>(Taken from <a href="http://www.thislifeofours.net/thishappyhome/2010/05/zesty-slow-cooker-barbecue-chicken/">Trisha</a>)<br />
6 frozen boneless, skinless chicken breast halves<br />
12oz bottle barbecue sauce<br />
1/2 cup Italian salad dressing<br />
1/4 cup brown sugar<br />
2 T. Worcestershire sauce<br />
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Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.<br />
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Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.<br />
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<strong>** Note From Nicole</strong> - I haven't tried this yet but I REAAALLLLLYY want to soon! Looks so good! :) The picture is Trisha's too - hope mine turns out as yummy looking as hers does!<br />
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<strong>TIPS FROM TRISHA:</strong><br />
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**When I freeze it, I simply let it cool and then bag it up. To reheat, I thaw in the refrigerator over night and then reheat in a skillet or in the oven.<br />
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**I have, on several occasions, made this on the stove or in the oven instead. One the stove with chicken tenderloins, it takes about 30 minutes (thawed chicken) to 45 minutes (frozen chicken).<br />
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**We prefer this with Sweet Baby Ray’s original barbecue sauce with Jack Daniel’s being our second favorite for this recipe. I will sometimes add some hot sauce to the recipe. I’ve also used honey instead of brown sugar when I was out…we prefer it with brown sugar.<br />
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**This makes a GREAT baked potato topper.<br />
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**A friend of mine often subs ranch dressing for the Italian. I’m not a fan of ranch, so I can’t vouch for it.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-10247520912437197062010-07-01T11:00:00.002-04:002010-07-25T21:15:08.407-04:00Herb-Roasted Vegetables1 teaspoon olive oil <br />
2 teaspoons garlic powder <br />
1 teaspoon dried thyme <br />
1 teaspoon dried rosemary <br />
1 teaspoon dried marjoram <br />
1/4 teaspoon dried oregano <br />
1/4 teaspoon salt <br />
1/4 teaspoon ground black pepper <br />
1 Large Summer Squash, 2 Zuccini squash, 1 Med Sweet Potato (all cut into pieces)<br />
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Preheat oven to 400°F. Combine dry ingredients except vegetables in a measuring cup. Stir to blend well and then add water to fill cup to 1/4 cup. Put vegetables and wet mixture into a large ziplock bag and seal; toss to coat. Transfer vegetables to large rimmed baking sheet coated with Pam, spreading out in single layer. Bake until tender, about 15 minutes. Warning: House will smell wonderful!Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-71787839269591062732010-06-26T09:15:00.000-04:002010-06-26T09:15:39.650-04:00Ice Cream Cone Canollis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qupzjFmfbG9ecWvqJkaQVEYSmtVtEQ7-ShOMZKujFXAbCsVTctauImKjuMySTAVhHQFVGF9rEaqYdDcJg7R6hirAVqAMNmjv7CKlFa9e1b15yGawz6hqi9aC6lfya8ESpjpjcXdxuyg/s1600/ricotta.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qupzjFmfbG9ecWvqJkaQVEYSmtVtEQ7-ShOMZKujFXAbCsVTctauImKjuMySTAVhHQFVGF9rEaqYdDcJg7R6hirAVqAMNmjv7CKlFa9e1b15yGawz6hqi9aC6lfya8ESpjpjcXdxuyg/s200/ricotta.jpg" width="196" /></a></div>(Ellen at <a href="http://lovethatmax.blogspot.com/2010/06/worlds-most-deceptively-healthy-ice.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ToTheMax+%28To+The+Max%29">Love that Max</a> found these!)<br />
<br />
15. oz. container Sorrento Velvety Smooth Ricotta Cheese<br />
<br />
1/2 cup powdered sugar<br />
1/2 tsp. vanilla extract<br />
1/4 tsp. grated orange rind<br />
1/4 cup mini chocolate chips<br />
8-10 sugar ice cream cone<br />
Multi-colored sprinkles<br />
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Using a wooden spoon, mix ricotta, sugar, vanilla and orange rind until smooth. Add chips and stir until evenly blended. Cover and refrigerate for 1 hour. Spoon mixture into ice cream cones. Add sprinkles and serve.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-16621460900549088402010-06-24T15:30:00.004-04:002010-06-30T15:28:31.955-04:00Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtED-ahtxHFLmRbL1nifli-GOz8UsC58aS3dojsORmkT-eBEEONM6fHutj1CQkCbiwYVF-xpWORbxJIPXgbLTrsTeEyXJZdKqeIKs4A0AN2GjOEu8Uf40eFtxAc9ar0mKmRkjfxfvirsY/s1600/IMG_3003%5B1%5D.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtED-ahtxHFLmRbL1nifli-GOz8UsC58aS3dojsORmkT-eBEEONM6fHutj1CQkCbiwYVF-xpWORbxJIPXgbLTrsTeEyXJZdKqeIKs4A0AN2GjOEu8Uf40eFtxAc9ar0mKmRkjfxfvirsY/s320/IMG_3003%5B1%5D.JPG" width="320" /></a></div>*Taken from <a href="http://www.angelfire.com/journal/wwrecipes/chicken7.htm">this</a> list of Weight Watcher's recipes<br />
<br />
1 cup reduced fat Bisquick<br />
1/2 cup skim milk<br />
1/4 cup egg substitute<br />
2 cups frozen mixed veggies, thawed<br />
2 cups cooked, chopped white chicken meat<br />
2 cans Campbells fat free (Healthy Request) Cream of Mushroom soup<br />
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Preheat oven to 400 º. Spray a casserole dish (at least 2 inches deep. I use an 8x8 pan) with Pam. Mix together veggies, chicken and soup. Pour into casserole dish. In another bowl, mix bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min or until crust is golden.<br />
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<strong>Weight Watchers points:</strong><br />
6 servings = 4.5 pt per serving <br />
4 servings = 6.5 pt per serving<br />
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<br />
<strong>Amount Per Serving (6 servings per recipe)</strong><br />
Calories 247 <br />
Total Fat 4.7g <br />
Saturated Fat 0.4g <br />
Trans Fat 0g <br />
Cholesterol 62mg <br />
Sodium 1144mg <br />
Carbohydrate 27.9g <br />
Dietary Fiber 2.3g <br />
Sugars 3.9g <br />
Protein 23.3g <br />
Vitamin A 16% <br />
Vitamin C 9% <br />
Calcium 18%<br />
Iron 9%Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-40465409571267280492010-06-16T07:51:00.003-04:002010-06-16T07:52:15.975-04:00Pita PizzaPita bread<br />
tomato sauce<br />
mozzarella cheese<br />
toppings<br />
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Preheat oven to 425.<br />
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Put sauce on the pita, followed by the cheese and whatever toppings you desire (or have handy).<br />
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Bake for 8 minutes or so.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-35035554794875569092010-06-15T10:35:00.001-04:002010-06-24T09:49:02.435-04:00Chili Coke Roast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS9-26l8uRh8KQAPtT5AnA3mzN4ZK0a0B-nCl1QNl9HN1Md3JREpXoHdTZgpvfosGENTP90fp0wtcr7TfsGp6NBUhimBUGaqvFbzJE_YVh_Rca8w8BQy3CExK5q621jc0Bg3h0Q7hXdw/s1600/IMG_1346%5B1%5D" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS9-26l8uRh8KQAPtT5AnA3mzN4ZK0a0B-nCl1QNl9HN1Md3JREpXoHdTZgpvfosGENTP90fp0wtcr7TfsGp6NBUhimBUGaqvFbzJE_YVh_Rca8w8BQy3CExK5q621jc0Bg3h0Q7hXdw/s320/IMG_1346%5B1%5D" width="320" /></a></div>1 beef roast (3-4 lbs)<br />
1 can Coke<br />
1 package onion soup mix<br />
1 bottle chili sauce<br />
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Toss it all in a crockpot for 7-10 hours. Enjoy!Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com1tag:blogger.com,1999:blog-3763224703676015708.post-91916784209093185532010-06-15T10:34:00.000-04:002010-06-15T10:36:21.976-04:00Monkey Bread3 cans buscuits<br />
3/4 c. sugar<br />
2 tsp cinnamon<br />
1 1/2 c. chopped walnuts<br />
1 stick butter<br />
1 c. brown sugar<br />
2 tsp vanilla extract<br />
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Preheat oven to 350 degrees. cut buscuits into quarers and put them in a large ziplock bag. Add sugar, cinnamon and walnuts. Mix until covered and arrange in bunt pan.<br />
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Melt butter, add brown sugar and vanilla. Bring to a boil, stirring continuously. Bring down temp and cook 2 more minutes. Pour mixture over buscuits.<br />
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Bake 30-35 minutes.<br />
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Turn out onto platter quickly after taking out of the oven - it gets sticky!Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-65011361635827518742010-06-15T10:29:00.000-04:002010-06-15T10:29:52.004-04:00Eclair Cake1 tub cool whip<br />
1 packet powder pudding mix<br />
graham crackers<br />
chocolate icing<br />
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Mix cool whip and pudding mix.<br />
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Layer graham crackers on bottom of dish. Top with 1/2 of cool whip mix. Repeat.<br />
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Top with icing.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-19032537576029119742010-06-15T10:26:00.001-04:002010-06-24T15:30:52.646-04:00Herb-marinated tomatoes2 large tomatoes cut into 1/2-inch slices<br />
2 tbsp fresh basil<br />
1tbsp chopped parsley<br />
1tbsp chopped oregano<br />
1 tbsp lemon juice<br />
1tsp balsamic vinegar<br />
1tsp salt<br />
1/4 tsp ground pepper<br />
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Arrange tomato slices on a platter, slightly overlapping. Sprinkle with basil, parsley and oregano. Combine lemon juice and vinegar; drizzle over tomatoes. Cover and chill 2 hours. Sprinkle with salt and pepper.<br />
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Weight watchers points - 1/2 pointColehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-78821291866754481442010-06-15T10:22:00.001-04:002010-07-05T11:23:38.101-04:00Cucumber SaladMy friend Cindy makes a FANTASTIC cucumber salad...but this isn't it. She uses spices that she gets in Germany and we can't seem to track them down anywhere in the US...at least not in our part of the US. But this is a pretty good substitute.<br />
<br />
1 large cucumber, peeled and thinly sliced<br />
1/2 medium red onion, sliced and spereated into rings<br />
1 tbsp cider vinegar or red wine vinegar<br />
1 tsp extr virgin olive oil<br />
1/4 tsp garlic salt<br />
1/4 tsp pepper<br />
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In medium bowl combine all ingredients. Toss to coat. Cover and chill at least 2 hours before serving.<br />
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<br />
25 cals<br />
3g carbohydrates<br />
1g protien<br />
1g fiber<br />
1g fat<br />
0g sat. fat<br />
0mg cholesterol<br />
110mg sodium<br />
0g omega-3Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-85583032154396605322010-06-15T10:15:00.001-04:002010-06-15T14:07:35.160-04:00Aunt Trina's Pumpkin Bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTmQMrbICYilq-xYjdOeFmyCPmc3NDSt5YX1KOv_UFjUiB8lBwiahGKgIOZbbGpiZoqSLctC3U_llXzxfE2_uU4HAl7FWbKgAQf3XHOgjT-AChN_MkGKTd111bi0wktBlsRT2hdl2tiU/s1600/DSCN0844.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="223" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTmQMrbICYilq-xYjdOeFmyCPmc3NDSt5YX1KOv_UFjUiB8lBwiahGKgIOZbbGpiZoqSLctC3U_llXzxfE2_uU4HAl7FWbKgAQf3XHOgjT-AChN_MkGKTd111bi0wktBlsRT2hdl2tiU/s320/DSCN0844.JPG" width="320" /></a></div>dry ingredients:<br />
1 2/3 c. flour<br />
1 c. sugar<br />
1/4 t. baking powder<br />
1 t. baking soda<br />
1 t. salt<br />
1/2 t. cloves<br />
1 t. cinnamon<br />
1 t. nutmeg<br />
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wet ingredients:<br />
1/2 c. oil<br />
1/2 c. water<br />
1 1/2 c. pumpkin puree (1 can)<br />
2 eggs<br />
1 t. vanilla<br />
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Preheat oven to 325 degrees. Spray loaf pan or muffin pan<br />
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Mix wet ingredients. Add dry ingredients. Mix well. <br />
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Bake 25-28 minutes for muffins (do not over bake) or 1-1 1/4 hour for loaf.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-26331519419546796302010-06-14T21:31:00.000-04:002010-06-14T21:35:21.857-04:00Twice Baked Potato Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M0MxjcTXQ1JaB1Ml_bIETiWCDIU7wkb5csE8WgYeREcf-2FoGHRhnuSPF1CaxDEcnDXcqkk7dDxSrKABSpy-IvUMlUSI3ttpVaCFNS-Fxt376m1Up0EWkCqnMrzaXVPDPxwRE5PX5QY/s1600/P1223092.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M0MxjcTXQ1JaB1Ml_bIETiWCDIU7wkb5csE8WgYeREcf-2FoGHRhnuSPF1CaxDEcnDXcqkk7dDxSrKABSpy-IvUMlUSI3ttpVaCFNS-Fxt376m1Up0EWkCqnMrzaXVPDPxwRE5PX5QY/s320/P1223092.JPG" width="320" /></a></div>(Stolen from <a href="http://stolenmomentscooking.com/twice-baked-potato-casserole/">Stolen Moments</a>)<br />
<br />
2 lbs. potatoes, unpeeled and cubed <br />
4 oz. cream cheese <br />
1 c. sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing <br />
4-5 slices chopped bacon, cooked <br />
2 c. cheese <br />
2 t. salt <br />
1 t. black pepper <br />
1 t. garlic powder <br />
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<br />
<br />
1. Boil potatoes until fork-tender. Drain and return to pot. Slightly mash potatoes before adding any other ingredients.<br />
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2. Add cream cheese, sour cream (or sour cream and ranch), bacon, 1 c. cheese and the seasonings to the potatoes. Stir until well combined.<br />
<br />
3. Transfer the potato mixture to a small casserole dish. Cover with remaining cheese. Refrigerate or bake immediately at 350 degrees for 15-20 minutes.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-68403942221269414082010-06-14T21:15:00.000-04:002010-06-15T10:38:09.802-04:00Sweet and spicy sausage rounds1lb Kielbasa sausage, cut into 1/4-inch-thick rounds<br />
2/3 cup blackberry jam<br />
1/3 cup steak sauce<br />
1 tablespoon yellow mustard<br />
1/2 teaspoon ground allspice<br />
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Place all ingredients in Crock Pot; toss to coat completely. <br />
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Cook on high 3 hours or until richly glazed<br />
<br />
Makes 3 cups<br />
<br />
Serve with decorative cocktail picks :)Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-79875693652625184982010-06-14T21:10:00.004-04:002010-07-13T18:38:22.592-04:00Cheesy Crockpot Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbxgiIBA2HQ6-d67cN4ciaMEKpEOu1zxDtaI1QOAV1P1r_3sIVtO1_rueHy-gPnnfxGQAleb5WuNHS2sV9MyLcgh1ykQr8WbJRGOq5S51Iny-vq6chfJ4kiiG2jGlKsPS6JY9r8hPOuA/s1600/ccc.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbxgiIBA2HQ6-d67cN4ciaMEKpEOu1zxDtaI1QOAV1P1r_3sIVtO1_rueHy-gPnnfxGQAleb5WuNHS2sV9MyLcgh1ykQr8WbJRGOq5S51Iny-vq6chfJ4kiiG2jGlKsPS6JY9r8hPOuA/s320/ccc.jpg" width="320" /></a></div>6 boneless, skinless chicken breasts<br />
salt, black pepper, and garlic powder to taste<br />
2 cans (10 3/4oz each) condensed cream of chicken soup, undiluted<br />
1 can (10 3/4oz) condensed cheddar cheese soup, undiluted<br />
chopped fresh parsley (optional)<br />
hot cooked pasta<br />
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Place 3 chicken breasts in Crock Pot. Sprinkle with salt, pepper and garlic powder. Repeat with remaining 3 chicken breasts and seasonings.<br />
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Combine soups in medium bowl; pour over chicken. Cover<br />
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Cook on low 6-8 hours or until chicken is tender. Sprinkle with parsley and serve over pasta.<br />
<br />
serves 6<br />
<br />
<strong>Amount Per Serving (including pasta)</strong><br />
Calories 467<br />
Total Fat 12.7g <br />
Saturated Fat 4.4g <br />
Trans Fat 0g <br />
Cholesterol 80mg <br />
Sodium 1805mg <br />
Carbohydrate 53.8g <br />
Dietary Fiber 2.6g <br />
Sugars 2.4g <br />
Protein 35g <br />
Vitamin A 7% <br />
Vitamin C 0% <br />
Calcium 9%<br />
Iron 14%Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-80622409663372869212010-06-14T20:56:00.001-04:002010-07-12T20:06:45.118-04:00Roasted Broccoli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG962NGk5Mr8Vsn-yeUxDqq2dmBE_e-ZCjhLHQbJBGuv95oB_iQ4xCnw5SXewineaYN7TU7MWhpTK4tubSiJDokxonew6oTqLaYoSUJawUym9pUHiXPqiqvBv54M_l24OKF5sv6aDGttM/s1600/Roasted-Broccoli.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG962NGk5Mr8Vsn-yeUxDqq2dmBE_e-ZCjhLHQbJBGuv95oB_iQ4xCnw5SXewineaYN7TU7MWhpTK4tubSiJDokxonew6oTqLaYoSUJawUym9pUHiXPqiqvBv54M_l24OKF5sv6aDGttM/s320/Roasted-Broccoli.jpg" width="320" /></a></div>(taken from <a href="http://www.home-ec101.com/broccoli-roasted/">Home Ec 101</a>)<br />
<br />
1 bunch broccoli cut into bite-sized florets, stems peeled and cut into 1/8″ discs<br />
1/4 cup extra virgin olive oil<br />
2 cloves garlic, smashed and roughly chopped<br />
pinch of crushed red pepper *optional*<br />
1/8 cup parmesan cheese<br />
salt and fresh ground pepper to taste<br />
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Preheat the oven to 425F.<br />
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Over medium heat in a small, heavy skillet heat the smashed garlic cloves, olive oil, and optional crushed red pepper -if that’s your thing, it is mine- for about 5 minutes.<br />
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Smashing the garlic cloves increases the number of broken cells in the garlic clove, this allows more of the oils that carry the garlic flavor to infuse into the olive oil. It is perfectly all right to double or triple the amount of olive oil needed (plus the extra seasoning, of course) and store the extra in the refrigerator. The oil will become solid in the fridge, but it will return to liquid when brought back to room temperature for the next batch.<br />
<br />
Immediately remove from the heat if the garlic begins to brown, it should be golden, burnt garlic has a very bitter taste and will do nothing for your impression of broccoli.<br />
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Place the broccoli in a large bowl, pour the hot olive oil over the broccoli, and toss to coat evenly.<br />
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Spread on a baking sheet, lightly sprinkle with salt and bake for 8 – 10 minutes, just until the florets begin to brown.<br />
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Toss with parmesan cheese and fresh ground pepper.<br />
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4 servings<br />
<br />
<strong>Amount Per Serving </strong><br />
<br />
Calories 80 <br />
Total Fat 7.6g <br />
Saturated Fat 1.2g <br />
Trans Fat 0g <br />
Cholesterol 1mg <br />
Sodium 46mg <br />
Carbohydrate 3.7g <br />
Dietary Fiber 0.1g <br />
Sugars 1g <br />
Protein 1.5g <br />
Vitamin A 21% <br />
Vitamin C 56% <br />
Calcium 3%<br />
Iron 2%Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-29120461261057379492010-06-14T20:37:00.001-04:002010-06-30T14:31:00.944-04:00Yogurt Chicken SaladAgain, not too good on the exact amounts...just mix it however you like it.<br />
<br />
Vanilla low-fat yogurt<br />
one can chunk chicken<br />
diced apple<br />
chopped grapes<br />
chopped walnuts<br />
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Mix all ingredients and make yourself a sandwich or a wrap for a great summer lunch!Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-87361752414466289412010-06-14T20:24:00.000-04:002010-06-14T20:42:22.819-04:00Make-Ahead Scrambled Eggs in Puff Pastry<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZ1ohMwivI2c-pft7pyAa7tNg3JbVIYDwxC4dYglMs8PwTS28O-HPujRh7CPOK8mzw7uLuD44T6zGl7PWsCwEEx4-8fYKcEvxxvvyD880OAN1A1nmEwIYDJDfkZ5flFGUOSgxYxqKbSM/s1600/breakfast.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZ1ohMwivI2c-pft7pyAa7tNg3JbVIYDwxC4dYglMs8PwTS28O-HPujRh7CPOK8mzw7uLuD44T6zGl7PWsCwEEx4-8fYKcEvxxvvyD880OAN1A1nmEwIYDJDfkZ5flFGUOSgxYxqKbSM/s320/breakfast.jpg" /></a>(Found <a href="http://busycooks.about.com/od/breakfastmenus/a/makeaheadeggs.htm">here</a> along with a fruit salad and blueberry almond muffins)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>•1 sheet frozen puff pastry, thawed<br />
•3 tablespoons butter, divided</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•2 tablespoons grated Parmesan cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•10 eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•1/4 cup heavy cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•3/4 cup bottled Alfredo sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•1/2 teaspoon salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•1/8 teaspoon pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•1 cup shredded Swiss or Colby cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a name='more'></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Optional Toppings:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•Crisply cooked crumbled bacon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•Caviar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•Salsa</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•Chopped chives</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">•Chopped green onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 400 degrees F. Unfold the puff pastry sheet and place on work surface. Cut into 9 equal squares using a sharp knife. Turn muffin cups upside down and drape the squares over alternate cups (to give the pastry room to expand). Gently press the dough to form around the cups. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake for 4-6 minutes or until pastry is set and very light golden brown. Let cool for 3 minutes, then invert into wire rack to cool completely. Cover and let stand at room temperature. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Using 1 tablespoon butter, grease a 1-1/2 quart baking dish; sprinkle with Parmesan cheese and set aside. In large bowl, combine eggs with heavy cream; beat until frothy. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Melt remaining 2 tablespoons butter in large saucepan over medium heat. Add eggs to hot butter; cook and stir until eggs are set but still moist. Remove from heat and fold in Alfredo sauce; do not combine completely. Place in prepared baking dish. Cover and refrigerate for up to 48 hours. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When ready to eat, preheat oven to 350 degrees F. Place the pastry cups on a cookie sheet. Sprinkle egg mixture with salt and pepper and fold in gently. Spoon egg mixture into pastry cups and sprinkle with Swiss cheese. Bake for 22-27 minutes or until eggs are hot in the center (140 degrees F on instant-read thermometer), and pastry is deep golden brown on bottom and edges. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Offer a selection of toppings and let each diner choose for herself. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serves 6-8</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">** When I made this for Christmas breakfast for my husband and I, I cut the recipe almost in 1/2 and put onion and green peppers in the eggs and topped with chives before baking rather than having a selection of toppings.</div>Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-70865429228964758492010-06-14T17:39:00.001-04:002010-11-26T11:37:32.861-05:00Baked Mac & Cheesesalt<br />
2 1/2c. milk<br />
2 bay leaves<br />
1lb pasta (elbow, shell, ziti, rotini, whatever)<br />
4tbsp (1/2 stick) butter<br />
3 tbsp all-purpose flour<br />
1 1/2lb grated sharp cheddar cheese<br />
1/2 c. bread crumbs<br />
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1. Heat oven to 400 F. Bring large pot of water to boil and salt it.<br />
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2. Heat the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides (about 5 minutes), turn of the heat and let stand. Cook the pasta in the boiling water to the point where you would think it still needed another minute or two to become tender. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.<br />
<br />
3. In small saucepan ovr medium-low heat, melt 3 tablespoons f the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns (about 5 minutes). Remove he bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stiring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the mlk is used up and the mixture is thick and smooth. Add the cheddar and stir.<br />
<br />
4. Pour the sauce over the pasta, toss in the parmesan, and sprinkle with salt. Use the remaining butter to grease a 9x13-inch baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown (15-20 minutes).<br />
<br />
Serve hot.Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0tag:blogger.com,1999:blog-3763224703676015708.post-86232231016368884752010-06-14T17:08:00.002-04:002010-06-25T13:56:34.854-04:00Tuna Salad with Lemon & Olive Oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9vVZLPhLNHHmAss0_Pg14J8u7_wN_o4H8VlwdRI_ZpV3zvaW7Dd6gGWdVDU3t_KJMBUYQAcq0t6Q0c-QQO7THjT5hOpzvZBdOgHosoyX_pvZB7GMdWUWMLwPC2GouChN3hadYmnOuN0/s1600/tuna.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9vVZLPhLNHHmAss0_Pg14J8u7_wN_o4H8VlwdRI_ZpV3zvaW7Dd6gGWdVDU3t_KJMBUYQAcq0t6Q0c-QQO7THjT5hOpzvZBdOgHosoyX_pvZB7GMdWUWMLwPC2GouChN3hadYmnOuN0/s320/tuna.jpg" width="320" /></a></div>12 oz light tuna in water<br />
zest and juice of 1 lemon<br />
3 scallions - minced<br />
1 tbs capers (rinsed, drained, chopped)<br />
1/2 c parsley, chopped<br />
4 tbs extra virgin olive oil<br />
salt and pepper to taste<br />
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Mix ingredients well in large bowl.<br />
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Spread on bread for a great sandwich (add spinach to make an even better sandwich!) or roll it up in a wrap.<br />
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It made about 4 sandwiches.<br />
<br />
<br />
<br />
<br />
<br />
Serving Size: 1 serving <br />
Amount Per Serving <br />
Calories 132 <br />
Total Fat 7.2g <br />
Saturated Fat 0.9g <br />
Trans Fat 0g <br />
Cholesterol 38mg <br />
Sodium 920mg <br />
Carbohydrate 2.7g <br />
Dietary Fiber 1g <br />
Sugars 0.3g <br />
Protein 16.9g <br />
Vitamin A 14% Vitamin C 24% <br />
Calcium 2% Iron 4%Colehttp://www.blogger.com/profile/14429760406029195061noreply@blogger.com0