2 - 8 oz. pkg cream cheese
1/2 large jar of baby dill pickles
2 pkg Buddig corned beef
Dice pickles and beef, mix with cream cheese. Serve with crackers.
Wednesday, December 23, 2009
Friday, December 18, 2009
Homemade Oreos
Ingredients
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
1/2 cup oil
1/2 cup butter
4 ounces cream cheese
2 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
Directions
Cookies:.
1 Mix cake mix, eggs butter and oil together well.
2 Shape into marble size balls.
3 Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
Filling:.
1 Mix butter, cream cheese, 2 cups powdered sugar and vanilla together. Add more powdered sugar to reach desired consistency
2 When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
1/2 cup oil
1/2 cup butter
4 ounces cream cheese
2 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
Directions
Cookies:.
1 Mix cake mix, eggs butter and oil together well.
2 Shape into marble size balls.
3 Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
Filling:.
1 Mix butter, cream cheese, 2 cups powdered sugar and vanilla together. Add more powdered sugar to reach desired consistency
2 When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
Tuesday, October 13, 2009
All Day Macaroni & Cheese
8oz. elbow macaroni, cooked & drained
4 cups shredded sharp cheddar cheese
12oz evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 tsp pepper
Place the cooked macaroni in a 3.5qt slock cooker that has been coated with nonstick cooking spray. Reserve 1 cup of cheese, add the remaining cheese and other ingredients to the macaroni and mix well. Sprinkle with the remaining cheese, then cover and cook on low for 5-6 hours or until the mixture is firm and golden around the edges. Do not remove cover or stir until the mixture has finished cooking.
4 cups shredded sharp cheddar cheese
12oz evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 tsp pepper
Place the cooked macaroni in a 3.5qt slock cooker that has been coated with nonstick cooking spray. Reserve 1 cup of cheese, add the remaining cheese and other ingredients to the macaroni and mix well. Sprinkle with the remaining cheese, then cover and cook on low for 5-6 hours or until the mixture is firm and golden around the edges. Do not remove cover or stir until the mixture has finished cooking.
Apple Stuffed Chicken Breasts
"Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts."
Prep Time: 15 Minutes. Cook Time: 25 Minutes. Ready In: 40 Minutes. Makes 4 servings.
Ingredients:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread
crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for
garnish
Directions:
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Prep Time: 15 Minutes. Cook Time: 25 Minutes. Ready In: 40 Minutes. Makes 4 servings.
Ingredients:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread
crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for
garnish
Directions:
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Saturday, September 5, 2009
Indydebi's Crisco-Based Buttercream Icing
*This recipe is from CakeCentral.com, posted by user indydebi. Original link here.
1-1/3 cups Cricso
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
There's no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
1-1/3 cups Cricso
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
There's no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
Margaret's Buttercream Icing
2/3 c. water
4 T. meringue powder
1 1/4 c. Crisco
11 1/2 c. powdered sugar
3/4 t. salt
1/4 t. butter flavoring
1/2 t. almond flavoring
1/2 t. clear vanilla flavoring
Combine water and meringue powder and whip at high speed until peaks form. Add four cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings and beat at low speed until smooth. May be stored, well covered, in refrigerator for several weeks, then brought to room temperature and rebeaten. Yield: 8 cups. Recipe may be cut in half or doubled.
4 T. meringue powder
1 1/4 c. Crisco
11 1/2 c. powdered sugar
3/4 t. salt
1/4 t. butter flavoring
1/2 t. almond flavoring
1/2 t. clear vanilla flavoring
Combine water and meringue powder and whip at high speed until peaks form. Add four cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings and beat at low speed until smooth. May be stored, well covered, in refrigerator for several weeks, then brought to room temperature and rebeaten. Yield: 8 cups. Recipe may be cut in half or doubled.
Sunday, April 12, 2009
Apple Cider Cheesecake
10 oz. canned apple pie filling
9" graham cracker pie crust
10 oz. cream cheese
4 T sour cream
4 pkg. instant spiced cider mix
4 oz. light Cool Whip
1 crunchy granola bar
Spread apple pie filling on bottom of pie crust. In a large mixing bowl, beat cream cheese, sour cream, and cider mix until fluffy. Beat in whipped topping. Pour over apple pie filling and refrigerate. Crush granola bar and sprinkle on top just before serving.
9" graham cracker pie crust
10 oz. cream cheese
4 T sour cream
4 pkg. instant spiced cider mix
4 oz. light Cool Whip
1 crunchy granola bar
Spread apple pie filling on bottom of pie crust. In a large mixing bowl, beat cream cheese, sour cream, and cider mix until fluffy. Beat in whipped topping. Pour over apple pie filling and refrigerate. Crush granola bar and sprinkle on top just before serving.
Saturday, March 21, 2009
Parmesan Potato Balls
Ingredients:
* 2-1/2 pounds potatoes, peeled and cubed (about 3 large potatoes)
* 2 ounces cream cheese, softened
* 2 tablespoons milk
* 1 tablespoon butter, softened
* 1/4 cup grated Parmesan cheese
* 1 tablespoon chopped green onion
* 2-1/2 teaspoons onion soup mix
* 1/2 teaspoon salt
* 1/8 teaspoon hot pepper sauce
* Dash pepper
* 1 egg, lightly beaten
* 1-1/2 cups crushed cornflakes
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Beat in the cream cheese, milk and butter until smooth. Stir in the Parmesan cheese, onion, soup mix, salt, hot pepper sauce and pepper. Shape into 1-1/2-in. balls.
Place the egg and cornflakes in separate shallow bowls. Dip potato balls in egg, then roll in crumbs. Place on ungreased baking sheets.
Bake at 400° for 15-18 minutes or until crisp and golden brown. Yield: 4-1/2 dozen.
* 2-1/2 pounds potatoes, peeled and cubed (about 3 large potatoes)
* 2 ounces cream cheese, softened
* 2 tablespoons milk
* 1 tablespoon butter, softened
* 1/4 cup grated Parmesan cheese
* 1 tablespoon chopped green onion
* 2-1/2 teaspoons onion soup mix
* 1/2 teaspoon salt
* 1/8 teaspoon hot pepper sauce
* Dash pepper
* 1 egg, lightly beaten
* 1-1/2 cups crushed cornflakes
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Beat in the cream cheese, milk and butter until smooth. Stir in the Parmesan cheese, onion, soup mix, salt, hot pepper sauce and pepper. Shape into 1-1/2-in. balls.
Place the egg and cornflakes in separate shallow bowls. Dip potato balls in egg, then roll in crumbs. Place on ungreased baking sheets.
Bake at 400° for 15-18 minutes or until crisp and golden brown. Yield: 4-1/2 dozen.
Friday, March 20, 2009
Sincere Strawberry Cupcakes
Sincere Strawberry Cupcakes
1 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla paste or pure vanilla extract
1/4 teaspoon almond extract
2 3/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup whole milk, at room temperature
1 pkg (10-12 ounces) frozen strawberries, defrosted or fresh strawberries (please see specific instructions for below)
2 tablespoons of granulated sugar
If you're using fresh strawberries: First, rinse the berries really well and remove the stems. Quarter or rough chop them them into a bowl and add a few tablespoons of water and mix to coat. Then add a tablespoon or two of sugar (enough to coat the surface) and mix to coat again. Cover and refrigerate the berries for several hours or better yet, overnight.
If you're using frozen strawberries: Put the defrosted strawberries into a bowl and cover them with the sugar, mixing well to coat them. Let the strawberries sit on the counter for at least an hour to macerate (best to do this the night before or early in the day).
Once they are soft and mushy, use a fork to mash the strawberries. Be careful not to mash them too much (you want there to be some chucks). Place the berries in a mesh strainer and drain as much of the juice that you can. Reserve the juice.
Preheat oven to 350F. Line muffin tin with baking cups.
In medium bowl, beat butter and sugar with electric mixer for 3 minutes. It should be very pale yellow and and fluffy. Add one egg at a time and mix for 1 full minute on medium-low speed (no cheating! :) ) - be sure to scrape down the bowl a few times to ensure that everything is mixing together properly. Add vanilla and almond extract and mix again for 30 seconds.
In a small bowl, whisk together flour, salt, and baking powder. Alternately add flour mixture and milk, in 3 batches, starting with the flour. Be sure to mix well after each addition and scrape the bowl down every so often.
Mix in the strawberries on low speed plus 1/4 cup of the strawberry juice. Scoop batter into prepared pan and bake for 21-23 minutes. The surface of the cupcakes should spring back when touched and just a little brown. You can also test doneness by inserting a toothpick into the center of the cupcake comes out with just a few pieces of cake clinging to it. Cool in the pan for about 5 minutes and then transfer to a wire rack.
While the cakes are still a little warm, using a clean pastry brush (or a folk), paint the surface of the cupcake with the strawberry juice (be careful not to saturate the surface). Let the cupcakes continue to cool completely. Frost if desired. Cover and store at room temperature or in the fridge. Frost with your favorite frosting or eat plain.
1 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla paste or pure vanilla extract
1/4 teaspoon almond extract
2 3/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup whole milk, at room temperature
1 pkg (10-12 ounces) frozen strawberries, defrosted or fresh strawberries (please see specific instructions for below)
2 tablespoons of granulated sugar
If you're using fresh strawberries: First, rinse the berries really well and remove the stems. Quarter or rough chop them them into a bowl and add a few tablespoons of water and mix to coat. Then add a tablespoon or two of sugar (enough to coat the surface) and mix to coat again. Cover and refrigerate the berries for several hours or better yet, overnight.
If you're using frozen strawberries: Put the defrosted strawberries into a bowl and cover them with the sugar, mixing well to coat them. Let the strawberries sit on the counter for at least an hour to macerate (best to do this the night before or early in the day).
Once they are soft and mushy, use a fork to mash the strawberries. Be careful not to mash them too much (you want there to be some chucks). Place the berries in a mesh strainer and drain as much of the juice that you can. Reserve the juice.
Preheat oven to 350F. Line muffin tin with baking cups.
In medium bowl, beat butter and sugar with electric mixer for 3 minutes. It should be very pale yellow and and fluffy. Add one egg at a time and mix for 1 full minute on medium-low speed (no cheating! :) ) - be sure to scrape down the bowl a few times to ensure that everything is mixing together properly. Add vanilla and almond extract and mix again for 30 seconds.
In a small bowl, whisk together flour, salt, and baking powder. Alternately add flour mixture and milk, in 3 batches, starting with the flour. Be sure to mix well after each addition and scrape the bowl down every so often.
Mix in the strawberries on low speed plus 1/4 cup of the strawberry juice. Scoop batter into prepared pan and bake for 21-23 minutes. The surface of the cupcakes should spring back when touched and just a little brown. You can also test doneness by inserting a toothpick into the center of the cupcake comes out with just a few pieces of cake clinging to it. Cool in the pan for about 5 minutes and then transfer to a wire rack.
While the cakes are still a little warm, using a clean pastry brush (or a folk), paint the surface of the cupcake with the strawberry juice (be careful not to saturate the surface). Let the cupcakes continue to cool completely. Frost if desired. Cover and store at room temperature or in the fridge. Frost with your favorite frosting or eat plain.
Sunday, March 15, 2009
Melting Pot Wisconsin Trio Fondue
1 ½ cups (6 ounces) shredded Butterkase cheese
1 ½ cups (6 ounces) shredded Fontina cheese
3 tablespoons all-purpose flour
¾ cup white wine
¼ cup dry sherry
2 teaspoons chopped shallots
1 teaspoon freshly ground pepper
¼ cup crumbled Blue cheese
2 tablespoons chopped scallions
Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.
Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
1 ½ cups (6 ounces) shredded Fontina cheese
3 tablespoons all-purpose flour
¾ cup white wine
¼ cup dry sherry
2 teaspoons chopped shallots
1 teaspoon freshly ground pepper
¼ cup crumbled Blue cheese
2 tablespoons chopped scallions
Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.
Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Sunday, February 1, 2009
No-Bake Chocolate Layer Cake
1 pkg. sugar-free/fat-free chocolate pudding mix
1 c. skim milk
2 c. low-fat Cool Whip (small tub)
1 10 oz. low-fat or fat-free loaf pound cake, slightly thawed
1/3 c. fat-free flavored coffee creamer (your choice of flavor, we used vanilla caramel)
Toasted sliced almonds, optional
1. Prepare pudding mix according to package instructions, using 1 c. milk. Cover and chill until firm, 10-15 min. Fold in Cool Whip.
2. While pudding chills, remove cake from loaf pan. Line pan with overlapping plastic wrap. Slice cake lengthwise into 4 layers. Brush coffee creamer evenly over each layer. Return 1 cake layer to pan; top with 1/2 c. pudding mixture, spreading to edge of layer. Repeat process with remaining cake layers and pudding mixture, ending with cake layer. Cover and chill remaining pudding mixture. Cover and chill cake at least 8 hours.
3. Remove cake from loaf pan; remove plastic wrap. Spread top and sides of cake with remaining pudding mixture; sprinkle with almonds if desires. Cut into slices to serve.
Yield: 8 servings, 4 points each.
1 c. skim milk
2 c. low-fat Cool Whip (small tub)
1 10 oz. low-fat or fat-free loaf pound cake, slightly thawed
1/3 c. fat-free flavored coffee creamer (your choice of flavor, we used vanilla caramel)
Toasted sliced almonds, optional
1. Prepare pudding mix according to package instructions, using 1 c. milk. Cover and chill until firm, 10-15 min. Fold in Cool Whip.
2. While pudding chills, remove cake from loaf pan. Line pan with overlapping plastic wrap. Slice cake lengthwise into 4 layers. Brush coffee creamer evenly over each layer. Return 1 cake layer to pan; top with 1/2 c. pudding mixture, spreading to edge of layer. Repeat process with remaining cake layers and pudding mixture, ending with cake layer. Cover and chill remaining pudding mixture. Cover and chill cake at least 8 hours.
3. Remove cake from loaf pan; remove plastic wrap. Spread top and sides of cake with remaining pudding mixture; sprinkle with almonds if desires. Cut into slices to serve.
Yield: 8 servings, 4 points each.
Philly Cheesesteak Quesadillas
Makes 18 (1-wedge) servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
2 tablespoons oil
1 pound boneless beef sirloin steak, cut in 1/2-inch cubes
1 medium onion, sliced thin
1 1/2 teaspoons seasoned salt
1/2 teaspoon garlic powder
8 ounces Velveeta, cubed
6 flour tortillas (8-inch)
Directions
1. Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add beef; cook and stir until browned. Drain fat, if needed. Return beef to skillet. Add onion, seasoned salt and garlic powder; cook and stir 5 minutes. Add cheese; cook and stir until melted.
2. Place 3 tortillas on ungreased baking sheet. Spread 1/3 of the meat mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil. Sprinkle with additional seasoned salt, if desired.
3. Bake 5 minutes or until heated through. Cut into 3-inch wedges. Serve warm.
Nutritional Info
Calories: 109
Fat: 5 g
Carbohydrates: 6 g
Cholesterol: 25 mg
Sodium: 357 mg
Fiber: 0 g
Protein: 10 g
per serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
2 tablespoons oil
1 pound boneless beef sirloin steak, cut in 1/2-inch cubes
1 medium onion, sliced thin
1 1/2 teaspoons seasoned salt
1/2 teaspoon garlic powder
8 ounces Velveeta, cubed
6 flour tortillas (8-inch)
Directions
1. Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add beef; cook and stir until browned. Drain fat, if needed. Return beef to skillet. Add onion, seasoned salt and garlic powder; cook and stir 5 minutes. Add cheese; cook and stir until melted.
2. Place 3 tortillas on ungreased baking sheet. Spread 1/3 of the meat mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil. Sprinkle with additional seasoned salt, if desired.
3. Bake 5 minutes or until heated through. Cut into 3-inch wedges. Serve warm.
Nutritional Info
Calories: 109
Fat: 5 g
Carbohydrates: 6 g
Cholesterol: 25 mg
Sodium: 357 mg
Fiber: 0 g
Protein: 10 g
per serving
Saturday, January 17, 2009
Monkey Bread
4 tubes biscuit dough, cut in fourths
1/3 c. sugar
1/2 tsp. cinnamon
(may need more)
Grease a bundt or angelfood cake pan, then place pieces in pan.
1 stick butter, melted
1 tsp. cinnamon
1 c. brown sugar
Boil on medium for 2-3 minutes, being careful not to burn. Pour over biscuits. Bake on 350* for 25 minutes. Cool 15 minutes in pan, then turn out.
Glaze:
1/3 c. butter
2 c. powdered sugar
1 1/2 tsp. vanilla
2-4 T. hot water
Melt butter in saucepan, blend in sugar and vanilla, stir in water 1 T. at a time until right consistency.
1/3 c. sugar
1/2 tsp. cinnamon
(may need more)
Grease a bundt or angelfood cake pan, then place pieces in pan.
1 stick butter, melted
1 tsp. cinnamon
1 c. brown sugar
Boil on medium for 2-3 minutes, being careful not to burn. Pour over biscuits. Bake on 350* for 25 minutes. Cool 15 minutes in pan, then turn out.
Glaze:
1/3 c. butter
2 c. powdered sugar
1 1/2 tsp. vanilla
2-4 T. hot water
Melt butter in saucepan, blend in sugar and vanilla, stir in water 1 T. at a time until right consistency.
Thursday, January 15, 2009
Beefy Italian Pizza Sandwiches
3/4 lb. 93% lean ground beef
1/2 c. chopped onion
1 1/2 c. tomato-basil pasta sauce
1 16 oz. loaf italian bread
1 1/2 c. shredded reduced fat Italian cheese blend
Preheat broiler. Brown beef and onion, add sauce. Cook 1 minute or until heated through. Cut bread loaf in half, horizontally; hollow out center of each half, leaving 1-inch thick shell. Place bread halves on baking sheet; broil 2 minutes or until lightly browned. Spoon meat mixture into bread halves; top with cheese. Broil 3 minutes or until cheese melts. Cut each half into 4 pieces.
Serving size: 1 open-faced sandwich, 6 points each.
1/2 c. chopped onion
1 1/2 c. tomato-basil pasta sauce
1 16 oz. loaf italian bread
1 1/2 c. shredded reduced fat Italian cheese blend
Preheat broiler. Brown beef and onion, add sauce. Cook 1 minute or until heated through. Cut bread loaf in half, horizontally; hollow out center of each half, leaving 1-inch thick shell. Place bread halves on baking sheet; broil 2 minutes or until lightly browned. Spoon meat mixture into bread halves; top with cheese. Broil 3 minutes or until cheese melts. Cut each half into 4 pieces.
Serving size: 1 open-faced sandwich, 6 points each.
No Pudge Brownies
1 cup sugar
3/4 cup flour
1/2 cup cocoa
2 egg whites (this is for cake like brownies and is optional)
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup non-fat vanilla yogurt (a 6 oz. container, Dannon works best)
nonstick cooking spray
Preheat oven to 350°F. Mix all dry ingredients. Add yogurt and mix well. Batter will be very thick. Spray an 8x8 pan with nonstick cooking spray. Spread batter evenly. Bake for 30-35 minutes. Remove and cool. Dip a knife in warm water and cut into 16 squares. 2 pts. each.
3/4 cup flour
1/2 cup cocoa
2 egg whites (this is for cake like brownies and is optional)
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup non-fat vanilla yogurt (a 6 oz. container, Dannon works best)
nonstick cooking spray
Preheat oven to 350°F. Mix all dry ingredients. Add yogurt and mix well. Batter will be very thick. Spray an 8x8 pan with nonstick cooking spray. Spread batter evenly. Bake for 30-35 minutes. Remove and cool. Dip a knife in warm water and cut into 16 squares. 2 pts. each.
Monday, January 5, 2009
Rice Pilaf
2 cups jasmine rice
2 tsp. olive oil
1/2 cup chopped yellow onion
1/2 cup chopped celery
3 1/2 c. chicken broth
Seasonings (to taste)
sea salt
freshly ground black pepper
cayenne pepper
celery salt
Heat olive oil in large saucepan over medium high heat. Add rice and cook a few minutes until slightly browned. Add celery and onion and cook a few minutes until celery/onion are soft. Add chicken broth and seasonings. Bring to a simmer, then reduce heat and cover. Let cook for 18-20 minutes, then remove from heat and let stand for 10 minutes. Do not remove cover at all during cooking. Fluff with fork and let stand an additional 5 minutes.
Makes approx. 8 1-cup servings - 4 pts. each.
2 tsp. olive oil
1/2 cup chopped yellow onion
1/2 cup chopped celery
3 1/2 c. chicken broth
Seasonings (to taste)
sea salt
freshly ground black pepper
cayenne pepper
celery salt
Heat olive oil in large saucepan over medium high heat. Add rice and cook a few minutes until slightly browned. Add celery and onion and cook a few minutes until celery/onion are soft. Add chicken broth and seasonings. Bring to a simmer, then reduce heat and cover. Let cook for 18-20 minutes, then remove from heat and let stand for 10 minutes. Do not remove cover at all during cooking. Fluff with fork and let stand an additional 5 minutes.
Makes approx. 8 1-cup servings - 4 pts. each.
Thursday, January 1, 2009
Italian Turkey Burgers
5 points per burger
* 1 spray cooking spray
* 1 pound lean ground turkey
* 1/3 cup onions, chopped
* 2 tsp. minced garlic
* 2 tsp. fennel seed
* 1/2 tsp. table salt
* 1/4 tsp. black pepper, freshly ground
* 4 sprays olive oil cooking spray
* 2 small tomatoes, ripe, yellow and/or red, thinly sliced
* 1 cup basil, fresh, leaves, torn or thinly shredded
* 4 reduced-calorie hamburger rolls
Coat a grill or grill pan with cooking spray; preheat to medium-high.
In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.
Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.
To serve, top grilled rolls with tomato slices and burgers; garnish with basil.
* 1 spray cooking spray
* 1 pound lean ground turkey
* 1/3 cup onions, chopped
* 2 tsp. minced garlic
* 2 tsp. fennel seed
* 1/2 tsp. table salt
* 1/4 tsp. black pepper, freshly ground
* 4 sprays olive oil cooking spray
* 2 small tomatoes, ripe, yellow and/or red, thinly sliced
* 1 cup basil, fresh, leaves, torn or thinly shredded
* 4 reduced-calorie hamburger rolls
Coat a grill or grill pan with cooking spray; preheat to medium-high.
In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.
Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.
To serve, top grilled rolls with tomato slices and burgers; garnish with basil.
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