1 part plain yogurt
1 part sour cream
Chopped Cucumber (peeled or unpeeled - however you like)
Salt
Pepper
Onion Powder
Dried Parsley
All ingredients are to taste. Mix and chill before serving to let the flavors blend.
Wednesday, December 30, 2009
Fat Free Snack Cake
From WW via Valerie Christensen
1 cake mix - any flavor
1 can pumpkin (15 oz)
Mix together. It will seem dry and then too thick. Spread in a greased 9x9 pan.
Bake at 350 degrees for about 25 minutes.
Dust with powdered sugar or eat it plain.
1 cake mix - any flavor
1 can pumpkin (15 oz)
Mix together. It will seem dry and then too thick. Spread in a greased 9x9 pan.
Bake at 350 degrees for about 25 minutes.
Dust with powdered sugar or eat it plain.
Friday, November 6, 2009
Green Chile Egg Casserole
Semi stolen from Ceci Carroll and allrecipes.com
10 eggs
1/2 cup flour
1 t baking soda
1/8 t salt
4 cups shredded cheese
2 cups cottage cheese
1 cup sour cream
2 (4 ounce) cans chopped green chiles
1/4 cup melted butter
In a large bowl, beat eggs. Combine flour, baking powder and salt. Stir into eggs - batter will be lumpy). Add cheeses, sour cream, butter and chiles. Pour into a greased 13 x 9" baking dish. Bake uncovered at 350 degrees for 40-50 minutes until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
10 eggs
1/2 cup flour
1 t baking soda
1/8 t salt
4 cups shredded cheese
2 cups cottage cheese
1 cup sour cream
2 (4 ounce) cans chopped green chiles
1/4 cup melted butter
In a large bowl, beat eggs. Combine flour, baking powder and salt. Stir into eggs - batter will be lumpy). Add cheeses, sour cream, butter and chiles. Pour into a greased 13 x 9" baking dish. Bake uncovered at 350 degrees for 40-50 minutes until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Monday, November 2, 2009
Crock Pot Pasta & Sauce
1 lb dry pasta - such as corkscrew
1 jar spaghetti sauce
1 cup shredded cheese
8 oz cubed fresh mozzarella
1 cup cottage cheese
1 lb cooked meatballs or sausage
1 cup water
Spray the stoneware with cooking spray. Mix all ingredients except meat and place the meatballs or sausage on top. Cover and cook on low for 3 to 4 hours. If it is getting too dry, add a little water.
1 jar spaghetti sauce
1 cup shredded cheese
8 oz cubed fresh mozzarella
1 cup cottage cheese
1 lb cooked meatballs or sausage
1 cup water
Spray the stoneware with cooking spray. Mix all ingredients except meat and place the meatballs or sausage on top. Cover and cook on low for 3 to 4 hours. If it is getting too dry, add a little water.
Monday, September 7, 2009
Banana Bread
Stolen from Allrecipes.com
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Tuesday, July 7, 2009
Double Chocolate Chip Brownies
Stolen from a Nestle recipe book. So good and so easy too!
2 C Chocolate Chips divided
1/2 C Butter cut into pieces
3 Eggs
1 1/4 Flour
1 C Sugar
1 t Vanilla Extract
1/4 t Baking Soda
1/2 C Chopped Nuts
Preheat oven to 350. Grease 9 x 13 pan.
Melt 1 cup of the chocolate chips with the butter over low heat in a saucepan or in the microwave 30 seconds at a time until smooth and glossy.
Stir in eggs. Add flour, sugar, vanilla and baking soda and mix until blended. Add in remaining chocolate chips and nuts.
Spread into prepared pan.
Bake for 18-22 minutes until a toothpick comes out slightly sticky. Cool in pan on wire rack and cut into bars.
2 C Chocolate Chips divided
1/2 C Butter cut into pieces
3 Eggs
1 1/4 Flour
1 C Sugar
1 t Vanilla Extract
1/4 t Baking Soda
1/2 C Chopped Nuts
Preheat oven to 350. Grease 9 x 13 pan.
Melt 1 cup of the chocolate chips with the butter over low heat in a saucepan or in the microwave 30 seconds at a time until smooth and glossy.
Stir in eggs. Add flour, sugar, vanilla and baking soda and mix until blended. Add in remaining chocolate chips and nuts.
Spread into prepared pan.
Bake for 18-22 minutes until a toothpick comes out slightly sticky. Cool in pan on wire rack and cut into bars.
Monday, May 25, 2009
Confetti Couscous
1 t ground cumin
1/2 t ground ginger
1/4 t ground cloves
1/8 t ground cayenne pepper
1/2 t ground cardamom
1/4 t ground coriander
1/4 t ground allspice
1 T olive oil
1 red onion, chopped
1 red pepper chopped
1 zucchini chopped
1/2 c golden raisins
1 t salt
1 c drained canned garbanzo beans
1 1/2 c chicken broth
1/2 c orange juice
1 1/2 plain couscous
3 T chopped fresh mint leaves
Place a large heavy bottomed pot over medium heat. Add the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice with the olive oil and cook for 1-2 minutes until fragrant. Add in onion, pepper and zucchini and cook until tender. Stir in the raisins, salt and garbanzos.
Pour in the chicken broth and orange juice. Bring to a boil. Stir in the couscous. Cover and remove from heat and let stand 5 minutes. Fluff with a fork and stir in fresh mint.
1/2 t ground ginger
1/4 t ground cloves
1/8 t ground cayenne pepper
1/2 t ground cardamom
1/4 t ground coriander
1/4 t ground allspice
1 T olive oil
1 red onion, chopped
1 red pepper chopped
1 zucchini chopped
1/2 c golden raisins
1 t salt
1 c drained canned garbanzo beans
1 1/2 c chicken broth
1/2 c orange juice
1 1/2 plain couscous
3 T chopped fresh mint leaves
Place a large heavy bottomed pot over medium heat. Add the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice with the olive oil and cook for 1-2 minutes until fragrant. Add in onion, pepper and zucchini and cook until tender. Stir in the raisins, salt and garbanzos.
Pour in the chicken broth and orange juice. Bring to a boil. Stir in the couscous. Cover and remove from heat and let stand 5 minutes. Fluff with a fork and stir in fresh mint.
Yogurt Cucumber Sauce
2 cups plain yogurt - I like greek style because it is thick
1 cup sour cream
1 cup mayonnaise
1 hothouse cucumber chopped
3 chopped green onions
3 T chopped fresh mint leaves
Juice of 1 lemon
1/2 t salt
1/4 t pepper
2 t dried parsley
Mix all ingredients in a bowl. Refrigerate 2 hours before serving.
1 cup sour cream
1 cup mayonnaise
1 hothouse cucumber chopped
3 chopped green onions
3 T chopped fresh mint leaves
Juice of 1 lemon
1/2 t salt
1/4 t pepper
2 t dried parsley
Mix all ingredients in a bowl. Refrigerate 2 hours before serving.
Friday, March 27, 2009
Lemon Curd
From my friend Marcy's blog
Zest and juice of 2 lemons
1 cup of sugar
1/2 cup butter
3 whole eggs
1 egg yolk
Put zest, juice, butter & sugar in a glass bowl. Microwave for 1 minute and stir. Microwave for another minute and whisk well until butter is melted and sugar is dissolved. In a seperate bowl, whisk the eggs and additional yolk well. Add a little of the lemon mixture to warm up the eggs and then whisk the eggs into the lemon mixture. Microwave on high for 30 seconds, whisk, and repeat this process until mixture is thick and creamy. Usually takes about 5 times of microwaving and whisking. Can be refrigerated for 2-3 weeks. Good on toast, scones, etc.
Zest and juice of 2 lemons
1 cup of sugar
1/2 cup butter
3 whole eggs
1 egg yolk
Put zest, juice, butter & sugar in a glass bowl. Microwave for 1 minute and stir. Microwave for another minute and whisk well until butter is melted and sugar is dissolved. In a seperate bowl, whisk the eggs and additional yolk well. Add a little of the lemon mixture to warm up the eggs and then whisk the eggs into the lemon mixture. Microwave on high for 30 seconds, whisk, and repeat this process until mixture is thick and creamy. Usually takes about 5 times of microwaving and whisking. Can be refrigerated for 2-3 weeks. Good on toast, scones, etc.
Wednesday, January 21, 2009
Easy BBQ Ribs
Stolen off the Allrecipes.com site
INGREDIENTS
2 1/2 pounds country style pork ribs with or without bone
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 bottle barbeque sauce - I like Sweet Baby Ray's
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. About 1 hour
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Remove foil and raise heat to 500 degrees or else put under the broiler for a few minutes to brown a little bit.
Serve with more sauce.
INGREDIENTS
2 1/2 pounds country style pork ribs with or without bone
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 bottle barbeque sauce - I like Sweet Baby Ray's
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. About 1 hour
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Remove foil and raise heat to 500 degrees or else put under the broiler for a few minutes to brown a little bit.
Serve with more sauce.
Saturday, January 10, 2009
Samoas (girl scout cookies)
Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
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