Friday, November 21, 2008

Sweet Potato Bake

3 1/2 cups mashed sweet potatoes
1/4 cup milk
1/4 cup orange juice
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 teaspoon salt
3 tablespoons butter, softened
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

1/4 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
3/4 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish.
In a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture.
Bake at 350 degrees F (175 degrees C) for 45 minutes

Wednesday, November 19, 2008

Chocolate Chip Muffins

2 cups brown sugar
1 tsp vanilla
1 can of pinto beans (drain off juice, refill with water, and puree in blender)

2 cups flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt

Mix. Add 1/2 cup mini choco chips.
Bake at 350 'til done.

Makes 24 muffins.

1 = 3pts
2 = 5pts

This recipe was 100% created by me. I was looking for a WW friendly version of blonde brownies. They turned out quite well although a little higher in points than I was looking for. They are however, very low in fat (the only fat is in the chocolate). They passed the kid test! Let me know if you try to make them, what you think!

Tuesday, November 18, 2008

Quick Banana Cake

Whip together:
¼ cup butter or margarine
1 cup sugar

1 egg
3 ripe bananas (mashed)
2 cups flour
½ tsp salt
1 tsp soda
Nuts if desired

Grease 9” square or round pan. Bake 350 for 40-50 minutes. Glaze if desired.

2 tbls butter
1 ½ cups powdered sugar
A little milk and lemon juice to consistency

Friday, October 3, 2008

Black Bean and Corn Salsa

*****I have received NUMEROUS questions about this recipe questioning it's safety*****

I'm not a professional "canner" but here is my outlook. I've been canning this several times a year for the past 5 years. That being said, it usually doesn't last more than a few months in my cupboard. Beginning 2 years ago, I too thought it would be safer to pressure can this, so I have been. I believe it's safer this way. If you don't pressure can, I would recommend processing longer like 75-90 minutes depending on elevation. (I used to waterbath/steam for 25 minutes at 4500 ft elevation) however, longer cook time will overcook the tomatoes and make it not as yummy. That being said, I've never had problems with myself or kids getting sick. So I say, use the recipe, can it how you feel safe! If you do decide to use a pressure canner, I process for 15 min. I got the recipe years ago on another website and re-posted to add the changes that I made. Best of luck!!!

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups
onions, chopped (I use sweet onions)
1 1/2 cups
green peppers
1 cup jalapeno pepper, chopped
cubanelle pepper, chopped
garlic cloves, minced
1 teaspoon
1 teaspoon
black pepper
1/8 cup
canning salt (if you dont have canning salt, you can use sea salt)
1/3 cup
1 (15 ounce)
tomato sauce
1 (12 ounce)
tomato paste
1 (15 ounce)
black beans, drained and rinsed
2 cups frozen corn
or canned or fresh

mix in a big pot and heat it up because you want to pack the salsa in jars while it's hot. i bring to a boil (if you can call it that) for about 5+ minutes.

eat fresh or pressure can for 75-90 minutes. (original recipe says, "can in prepared hot jars and process via water bath or steam for 10 mins, 5 additional minutes for every 1000 ft above sea level.")

i add 2 T of lemon juice and 2 T of sugar to mine... but this is totally optional. i also throw in what i have as far as pepper go. i put in a total 6 cups combined onions, peppers and jalapenos, green chilies, etc. i also put in twice the amount of corn and black beans... the first i time i put in what the recipe says and the salsa was yummy but all agreed that it needed more corn and beans.... happy canning!

makes 4-5 quarts or 7-9 pints (depends on how much corn, beans and peppers you use)

Tuesday, September 30, 2008

Bunny Buns (Orange Rolls) c/o Jill T.

1 pkg. yeast
¼ cup warm water

1 cup scalded milk
1/3 cup sugar
½ cup shortening
1 tsp. salt

5 ½ cups flour

2 eggs beaten

¼ cup orange juice
2 Tbs. grated orange peel

In a little bowl pour yeast into warm water. Meanwhile, blend scalded milk, sugar, shortening, salt. Cool till warm. Stir in about 2 cups flour. Beat well. Mix in eggs and stir in softened yeast. Add orange juice, orange peel, and remaining flour to make a SOFT dough. Let stand 10 minutes. Knead dough 5-10 minutes on lightly floured surface till smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place till doubled in size (about 2 hours). Roll out into rectangle and grease with butter. Roll up and cut like cinnamon rolls.
Let rise again and cook at 350 until they are golden brown (10-15 min). Cook a little longer then you might first think because they then to be a bit doughy.

All the juice from the orange that you used the peel from. I put the orange in a plastic bag and let the kids squish it up and then I drain the juice off. I mix the juice with cream cheese (4 oz) and powder sugar until I reach a consistency that looks right!

**If you're too lazy to scald your milk here is what i do.... mix the milk, shortening, salt and sugar in a pyrex and nuke for 2 mins (shortening does NOT need to melt and the mixture will be warm enough to make bread but not too hot to kill your yeast) i pour this mixture directly into my kitchen aid with the 2 cups flour, with the dough hook and finish it in there, much easier than kneading by hand!

**also, i'm too lazy to use an orange so i just use orange juice from the freezer and dried orange flakes for the peel... turned out wonderful!

Sunday, August 17, 2008

Baked Oatmeal

3 cups quick oats
1 cup butter or applesauce or 1/2 cup of each
1 cup sugar
2 large eggs
2 tsp baking powder
2 tsp vanilla

mix and bake in pan (9x13 for thin and smaller for thicker)
350 for 25 min, serve warm or cold

suggested toppings:
yogurt and fruit
peanut butter
cinnamon and sugar
jam and jellies
milk (more like traditional oatmeal)

Wednesday, May 7, 2008

Emily's Chicken Salad

Whisk together in a medium bowl....

1/2 cup light mayo
2 tablespoons sour cream
1/4 tsp parsley
1/2 tsp dill weed
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp black pepper
1 tablespoon lemon juice

Mix together in a medium bowl.....

3 cups diced cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onion
1 (8 oz) can water chestnuts, drained and chopped
1 1/2 cups grated or cubed Swiss cheese
1 1/2 cups craisins or halved grapes

Mix together and serve on bagels, croissants or a bed of lettuce. YUM! Store in fridge. Tastes better the next day after flavors have mixed.

Monday, April 28, 2008

Linguine with Artichoke & Lemon

12 oz. linguine (dry or fresh)
1 cup chopped green onion
1/2 tsp. rosemary leaves
1 tbls. olive oil
1 can artichoke hearts/bottoms
2 lrg. garlic cloves, minced or sliced
3/4 cup chicken or vegetable broth
1/4 tsp. Lawry's or Jane's seasoning salt
1/4 tsp. garlic salt
1/2 cup wine substitute (1/4 cup red wine vinegar 1/4 cup water)
1/2 cup whipping cream
1 tsp grated lemon peel
3 tbls. parsley
2/3 cup parmesan cheese, grated
salt and pepper to taste

while pasta is cooking.....

in a frying pan over medium heat, stir onions, garlic and rosemary for 1-2 minutes in olive oil. Add artichokes, broth, wine, cream, lemon peel and stir until boiling.

drain pasta and return to pan. Add artichoke sauce, parsley, and seasonings. Mix together and top with parmesan before serving.

This was SOOOO yummy AND notice there is no meat?

Maryland Crab Cakes

1 lb crab meat (imitation is fine)
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayo
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 tsp. dry mustard
butter or frying oil

Chop crab meat (remove cartilage if you're using fresh crab). In a bowl, mix bread crumbs, egg, mayo and seasonings. Add crab meat and mix gently and thoroughly. If mixture is too dry, add a little more mayo. Shape into desired size cake (about 8-10 for smaller and 6 for larger) Cook cakes in frying pan in just enough fat to prevent sticking, until browned on both sides (about 5 min on each side.

YUM... no topping/dip necessary!!

Thursday, April 17, 2008

Enchilada Sauce

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 1/2 cups chicken broth
1/2 (1 ounce) square semisweet chocolate

Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

I used canned beef, monterey jack cheese and cook-yourself tortillas from Costco and made enchiladas.... can I just say "YUMMY!!!!"?

Natalies Whole Wheat Pancakes

1-Cup Whole Wheat
1-Cup 2% Milk
Add to blender and blend 3 to 4 minutes. Add:
½ Cup Oil
½ Cup 2% Milk
2 Eggs
½ teaspoon salt
4-teaspoons baking powder

Yield: 24 pancakes (3 pancakes per serving)
Nutrition: 215 Calories, 2g. fiber, 16g. fat
Weight Watcher Points: 5

Reduced Fat Pancakes
1-Cup Whole Wheat
1-Cup Skim Milk
Add to blender and blend 3 to 4 minutes. Add:
2 tablespoons Oil
½ Cup Skim Milk
3 Egg Whites
½ teaspoon salt
2-teaspoons baking powder

Yield: 14 pancakes (2 pancakes per serving)
Nutrition: 122 Calories, 2g. fiber, 4g. fat
Weight Watcher Points: 2

Thursday, March 20, 2008

Good for you Granola

3 cups rolled oats (old fashioned)

1 cup coconut

1 cup almonds (chopped/sliced)

1/2 cup toasted wheat germ

1/2 cup sesame seed

1/3 cup maple syrup

1/3 cup butter, melted

1 cup raisins/craisins

Stir together 1st 5 ingredients. Stir in syrup and butter. Spread in a 15x10x1 inch pan and bake at 375 for 15-20 min, stirring once.

Remove and stir in raisins. Cool. Store in airtight container (I store it in the fridge). Serve with milk like cereal. or.... stay tuned for the granola bar recipe!

Makes 7 cups.

Friday, January 25, 2008

Foccaccia Bread

2 3/4 cup flour
1 tsp salt
1 tsp white sugar
1 tbls yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch black pepper
1 tlbs vegetable oil
1 cup warm water
2 tbls olive oil
grated mozzarella cheese
grated parmesan cheese

Stir together dry ingredients and seasonings. Mix in the vegetable oil and water.
Knead bread in mixer until dough cleans sides of bowl.

Place in greased bowl turning to grease top and let rise about 20 minutes.

Preheat oven to 450. Punch dough down and spread on stone or greased baking sheet. Pat in 1/2 inch thick rectangle, circle, whatever your fancy! Brush top with olive oil and sprinkle with cheeses.

Bake for 15 minutes or until golden brown. Serve warm.

PS. This replaces garlic bread beatifully. It has a strong flavor that goes well with the italian dishes. Its fast and easy, so enjoy!

Monday, January 21, 2008

Easy Chicken Pot Pie

2 pie shells
1-10 3/4 oz cream of mushroom soup
1/2 C. milk
2 C. cooked chopped chicken
1 tsp. minced garlic
1 small onion
Coarse ground black pepper, to taste

Preheat oven to 375 degrees.
Prepare pie shells. Chop and sauté onion. Mix chicken, veggies, sautéed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust. Bake for about 30-40 minutes or until crusts are done.

For veggies I used a can of peas, some diced carrots and potatoes. Total was about 4 or 5 cups. I think canned corn, broccoli or lima beans would work well also.

Chicken and Broccoli Bake

1 can condensed cream of potato soup
1 cup milk
½ tea season salt
2-3 cups cutup cooked chicken
1 bag (16 oz) frozen broccoli (or fresh), uncooked
1 cup shredded cheddar cheese
1 can French fried onions

Combine in 8x12 baking dish: soup, milk, salt chicken, ½ cheese, ½ onions. Bake covered for 20 minutes (350). Remove the cover. Sprinkle the other half of the cheese and onions on top. Bake 10 more minutes, uncovered. Serve with rice or noodles.

PS. Sorry, classic Mormon casserole... I loved it as a kid... my kids love it today! What can I say? I think I'll go play... in the hay on this beautiful day.... okay I'm done ;)