Dessert ready in 50 minutes! Enjoy these classic sugar and cinnamon coated cookies that have a sweet and buttery flavor - a delicious year-round treat.
Prep Time: 50 Min
Total Time: 50 Min
Makes: 4 dozen cookies
Submit your own recipe
.
RECIPE TOOLBOX
INGREDIENTS
1 1/2
cups sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
2 3/4
cups all-purpose flour
1
teaspoon cream of tartar
1/2
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons sugar
2
teaspoons ground cinnamon
.
DIRECTIONS
1 Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. 2 In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. 3 Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets..
Chocolate Snickerdoodles: Substitute 1/2 cup unsweetened baking cocoa for 1/2 cup of the flour. Bake 6 to 9 minutes. Whole Wheat Snickerdoodles: Substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.
Saturday, December 17, 2011
Thursday, November 10, 2011
Pumpkin Pie French Toast
I got this real neat recipie. I really want to Try. I want to post & share it with you. If any of you try it let me know how it turns out.
Pumpkin Pie French Toast
Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.
Pumpkin Pie French Toast
Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.
Wednesday, October 19, 2011
Shephards Pie
I got this recipie courtesy of McCormick.com
This is One of probably many recipies you can find for Shepherd's Pie
Shepherd's Pie
Shepherd's Pie is a classic, one-dish meal that combines beef and vegetables in a delicious gravy that is topped with mashed potatoes.
Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
1 package McCormick® Brown Gravy Mix or 1 package McCormick® Onion Gravy Mix
1 pound ground beef
1 cup water
2 cups frozen peas and carrots, thawed
4 servings instant mashed potatoes or 3 cups prepared mashed potatoes
McCormick® Parsley Flakes (optional)
1. Preheat oven to 350°F. Brown ground beef in large nonstick skillet on medium heat. Drain fat.
2. Mix gravy mix and water in small bowl. Pour over beef. Bring to boil. Add peas and carrots. Reduce heat to low; simmer 5 minutes. Transfer meat mixture to 1 1/2-quart baking dish. Top with mashed potatoes.
3. Bake 30 minutes until gravy bubbles and potatoes are slightly browned. Sprinkle with parsley, if desired.
Tips
Test Kitchen Tip: To reduce sodium, prepare with McCormick® 30% Less Sodium Brown Gravy Mix.
Nutrition Information
per serving
Calories: 455
Fat: 27 g
Carbohydrates: 31 g
Cholesterol: 91 mg
Sodium: 1129 mg
Fiber: 4 g
Protein: 22 g
This is One of probably many recipies you can find for Shepherd's Pie
Shepherd's Pie
Shepherd's Pie is a classic, one-dish meal that combines beef and vegetables in a delicious gravy that is topped with mashed potatoes.
Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
1 package McCormick® Brown Gravy Mix or 1 package McCormick® Onion Gravy Mix
1 pound ground beef
1 cup water
2 cups frozen peas and carrots, thawed
4 servings instant mashed potatoes or 3 cups prepared mashed potatoes
McCormick® Parsley Flakes (optional)
1. Preheat oven to 350°F. Brown ground beef in large nonstick skillet on medium heat. Drain fat.
2. Mix gravy mix and water in small bowl. Pour over beef. Bring to boil. Add peas and carrots. Reduce heat to low; simmer 5 minutes. Transfer meat mixture to 1 1/2-quart baking dish. Top with mashed potatoes.
3. Bake 30 minutes until gravy bubbles and potatoes are slightly browned. Sprinkle with parsley, if desired.
Tips
Test Kitchen Tip: To reduce sodium, prepare with McCormick® 30% Less Sodium Brown Gravy Mix.
Nutrition Information
per serving
Calories: 455
Fat: 27 g
Carbohydrates: 31 g
Cholesterol: 91 mg
Sodium: 1129 mg
Fiber: 4 g
Protein: 22 g
Tuesday, October 18, 2011
Pasta Broccoli Sharp Cheddar Cheese Bake
I went shopping yesterday at Kroger. Getting the ingredients for Taco's last night. Little did i know that on the back of the package of my shredded cheese would i find this yummy recipie.
Pasta Broccoli Sharp Cheddar Cheese Bake
Ingredients:
3 Cups fusilli pasta
1 tbsp olive oil
3 tsp salt
2 (14 oz) packages broccoli florets
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups of milk
2 1/4 cups shredded sharp cheddar cheese
3/4 cups shredded swiss cheese
1/2 tsp ground garlic
1/2 chopped red pepper
Directions:
1. Preheat oven to 350 degrees
2. Bring 2 quarts of water to a boil with the one-tablespoon
of olive oil. Add 2 teaspoons of salt and pasta. Wait for re-boil. Stir frequently. Cook until al- dente (firm to bite). Drain
3. Cook broccoli in microwave fir five minutes. Drain any water.
4. In a Large Saucepan melt butter or margarine; stir in flour and milk and whisk
until moisture boils and thickens. Add 1 1/2 cups cheddar cheese , 3/4 cups of Swiss cheese, salt, and garlic and stir until blended.
5. Add cooked broccoli, red pepper, and drained pasta to the cheese sauce. Mix well. Spoon into a greased 9x13-inch baking dish. Cover with 3/4 cup of shredded sharp cheddar cheese.
6. Bake uncovered for 20 minutes. Let stand 10 minutes before serving.
Refrigerate any leftovers.
Serves 6
Pasta Broccoli Sharp Cheddar Cheese Bake
Ingredients:
3 Cups fusilli pasta
1 tbsp olive oil
3 tsp salt
2 (14 oz) packages broccoli florets
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups of milk
2 1/4 cups shredded sharp cheddar cheese
3/4 cups shredded swiss cheese
1/2 tsp ground garlic
1/2 chopped red pepper
Directions:
1. Preheat oven to 350 degrees
2. Bring 2 quarts of water to a boil with the one-tablespoon
of olive oil. Add 2 teaspoons of salt and pasta. Wait for re-boil. Stir frequently. Cook until al- dente (firm to bite). Drain
3. Cook broccoli in microwave fir five minutes. Drain any water.
4. In a Large Saucepan melt butter or margarine; stir in flour and milk and whisk
until moisture boils and thickens. Add 1 1/2 cups cheddar cheese , 3/4 cups of Swiss cheese, salt, and garlic and stir until blended.
5. Add cooked broccoli, red pepper, and drained pasta to the cheese sauce. Mix well. Spoon into a greased 9x13-inch baking dish. Cover with 3/4 cup of shredded sharp cheddar cheese.
6. Bake uncovered for 20 minutes. Let stand 10 minutes before serving.
Refrigerate any leftovers.
Serves 6
RICHHART TACO'S
Last night i made dinner for the first time for the family. And first time since i have lived in Texas. I got a Awesome recipie from one of my Richhart Cousin's Diana.
For Taco's - and you say Taco's? it's not Hard. It's not just any regular Taco's it's a family recipie for SUPER YUMMY TACO'S. I think they turned out well. And i was so Excited to be able to cook for my soon to be family. Everyone loved it! I did miss a couple of things. awww well maybe next time. I didn't forget any of the ingredients for the taco's. Just like some sides to go along with it.
However when i was shopping yesterday i did get a "big" package of corn tortilla's. Which we have a ton left over and can use maybe for tortilla soup.
I want to share this recipie with all of you!!!
"RICHHART TACO'S" :
Fry your own Corn Tortilla's
or use Flour Tortilla's
Hamburger cooked with an onion with some salt and pepper. Drain the oil.
Shreaded Cheese
Shreaded Lettuce
Diced Tomatoes
Sauce: 2 8oz. cans Hunts Tomato Sauce, diced onion, 1 tsp. Chili Powder, 2 bay leaves. Simmer on low for 1 hour.
ENJOY!!!
For Taco's - and you say Taco's? it's not Hard. It's not just any regular Taco's it's a family recipie for SUPER YUMMY TACO'S. I think they turned out well. And i was so Excited to be able to cook for my soon to be family. Everyone loved it! I did miss a couple of things. awww well maybe next time. I didn't forget any of the ingredients for the taco's. Just like some sides to go along with it.
However when i was shopping yesterday i did get a "big" package of corn tortilla's. Which we have a ton left over and can use maybe for tortilla soup.
I want to share this recipie with all of you!!!
"RICHHART TACO'S" :
Fry your own Corn Tortilla's
or use Flour Tortilla's
Hamburger cooked with an onion with some salt and pepper. Drain the oil.
Shreaded Cheese
Shreaded Lettuce
Diced Tomatoes
Sauce: 2 8oz. cans Hunts Tomato Sauce, diced onion, 1 tsp. Chili Powder, 2 bay leaves. Simmer on low for 1 hour.
ENJOY!!!
Thursday, October 13, 2011
Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff
PREP TIME
15 Min
TOTAL TIME
8 Hr 15 Min
SERVINGS
8
Ingredients
2 pounds beef stew meat 1 cup chopped onion 1 can (10 3/4 ounces) condensed cream of golden mushroom soup 1 can (10 3/4 ounces) condensed cream of onion soup 1 jar (6 ounces) Green Giant® sliced mushrooms, drained 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, cubed 1 container (8 ounces) sour cream 6 cups hot cooked noodles or rice.
1 In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2 Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3 Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
PREP TIME
15 Min
TOTAL TIME
8 Hr 15 Min
SERVINGS
8
Ingredients
2 pounds beef stew meat 1 cup chopped onion 1 can (10 3/4 ounces) condensed cream of golden mushroom soup 1 can (10 3/4 ounces) condensed cream of onion soup 1 jar (6 ounces) Green Giant® sliced mushrooms, drained 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, cubed 1 container (8 ounces) sour cream 6 cups hot cooked noodles or rice.
1 In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2 Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3 Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
Apple Cinnamon Waffles with Cider Syrup
I do not own this recipie. This is courtesy of Bisquick and or Betty Crocker. You can find this and more recipies like this at www.bettycrocker.com
Apple Cinnamon Waffles with Cider Syrup
PREP TIME
20 Min
TOTAL TIME
20 Min
SERVINGS
6
Ingredients
Cider Syrup
1 cup sugar 3 tablespoons Original Bisquick® mix 1 teaspoon ground cinnamon 2 cups apple cider 2 tablespoons lemon juice 1/4 cup butter or margarine
Waffles
2 1/4 cups Original Bisquick® mix 1 1/4 cups milk 2 tablespoons sugar 2 tablespoons vegetable oil 1 teaspoon ground cinnamon 1 egg 1/2 cup finely chopped peeled apple.
1 In 2-quart saucepan, mix 1 cup sugar, 3 tablespoons Bisquick mix and 1 teaspoon cinnamon. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter.
2 Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
3 In large bowl, stir all waffle ingredients except apple until blended. Stir in apple. Pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
4 Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with syrup.
Apple Cinnamon Waffles with Cider Syrup
PREP TIME
20 Min
TOTAL TIME
20 Min
SERVINGS
6
Ingredients
Cider Syrup
1 cup sugar 3 tablespoons Original Bisquick® mix 1 teaspoon ground cinnamon 2 cups apple cider 2 tablespoons lemon juice 1/4 cup butter or margarine
Waffles
2 1/4 cups Original Bisquick® mix 1 1/4 cups milk 2 tablespoons sugar 2 tablespoons vegetable oil 1 teaspoon ground cinnamon 1 egg 1/2 cup finely chopped peeled apple.
1 In 2-quart saucepan, mix 1 cup sugar, 3 tablespoons Bisquick mix and 1 teaspoon cinnamon. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter.
2 Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
3 In large bowl, stir all waffle ingredients except apple until blended. Stir in apple. Pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
4 Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with syrup.
Easy Apple-Cranberry Dessert Squares
This recipie is courteous of Betty Crocker and Bisquick.
I do not own this recipie. Just a girl who likes to look up, find, and post recipies to try with my family and share with all of you.
Easy Apple-Cranberry Dessert Squares
Ingredients:
Crust
2 1/2 cups Original Bisquick® mix 1 1/2 cups quick-cooking oats 1 cup packed brown sugar 1 cup cold butter or margarine 1/2 cup chopped pecans.
Filling
8 cups thinly sliced peeled apples (about 5 large) 1 bag (6 oz) sweetened dried cranberries 1/2 cup granulated sugar 1 tablespoon ground cinnamon 1 container (8 oz) sour cream 3 eggs 1/2 gallon vanilla ice cream.
1 Heat oven to 375°F. Spray 15x10-inch pan with cooking spray.
2 In large bowl, mix Bisquick mix, oats and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Remove 1 1/2 cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
3 In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
4 Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes. Cut into 8 rows by 4 rows. Serve warm with ice cream.
I do not own this recipie. Just a girl who likes to look up, find, and post recipies to try with my family and share with all of you.
Easy Apple-Cranberry Dessert Squares
Ingredients:
Crust
2 1/2 cups Original Bisquick® mix 1 1/2 cups quick-cooking oats 1 cup packed brown sugar 1 cup cold butter or margarine 1/2 cup chopped pecans.
Filling
8 cups thinly sliced peeled apples (about 5 large) 1 bag (6 oz) sweetened dried cranberries 1/2 cup granulated sugar 1 tablespoon ground cinnamon 1 container (8 oz) sour cream 3 eggs 1/2 gallon vanilla ice cream.
1 Heat oven to 375°F. Spray 15x10-inch pan with cooking spray.
2 In large bowl, mix Bisquick mix, oats and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Remove 1 1/2 cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
3 In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
4 Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes. Cut into 8 rows by 4 rows. Serve warm with ice cream.
Monday, October 3, 2011
Baked Crispy Cornflake Chicken, Rice and Steamed Broccoli
Baked Crispy Cornflake Chicken, Rice and Steamed Broccoli
Ingredients:
■4 lbs Chicken (I prefer drumsticks or a whole cut chicken)
■1 cup flour
■1 egg
■1 cup milk
■2 cups crushed Cornflakes, approx. 2/3 of a box (I prefer frosted flakes )
■1 cup all purpose flour
■Salt and pepper (and/or your favorite poultry seasoning…mine is Johnny’s seasoning)
■1 cup whole milk (or 2% milk will work)
■4 tbsp Butter, melted
■Rice
■3 cups Broccoli
Directions:
1.Pre-Heat oven to 350 degrees.
2.Finely crush Cornflakes in a mixing bowl and set aside. In a separate mixing beat egg and milk. In a third bowl add flour, salt (or Johnny’s) and pepper.
3.Now take a piece of chicken and dip it first in the milk/egg bath, then flour mixture, back to milk/egg mix and finally press firmly in the cornflakes (evenly on all sides).
4.Place in single layer, in shallow baking pan and drizzle melted butter over atop the chicken.
5.Bake for about 1 hour or until chicken is tender, no longer pink and juices run clear (internal temperature of at least 165ºF)
Prep Time: 10 min Cook Time: 1 hour Difficulty: Easy
Shopping List:
■4 lbs Chicken (Top Foods, $0.99/lb for drum sticks)
■1 box corn flakes (Stockpile item or Albertsons, General Mills cornflakes $1.88 each, use $1/2 General Mills Cereal, exp. 11/5/11 (SS 09/25/11), plus use Albertsons Twice the value coupon..Final cost: $0.88 or go HERE to print Kelloggs coupons)
■2-3 lbs Broccoli (Albertsons, $0.79/lb)
Ingredients:
■4 lbs Chicken (I prefer drumsticks or a whole cut chicken)
■1 cup flour
■1 egg
■1 cup milk
■2 cups crushed Cornflakes, approx. 2/3 of a box (I prefer frosted flakes )
■1 cup all purpose flour
■Salt and pepper (and/or your favorite poultry seasoning…mine is Johnny’s seasoning)
■1 cup whole milk (or 2% milk will work)
■4 tbsp Butter, melted
■Rice
■3 cups Broccoli
Directions:
1.Pre-Heat oven to 350 degrees.
2.Finely crush Cornflakes in a mixing bowl and set aside. In a separate mixing beat egg and milk. In a third bowl add flour, salt (or Johnny’s) and pepper.
3.Now take a piece of chicken and dip it first in the milk/egg bath, then flour mixture, back to milk/egg mix and finally press firmly in the cornflakes (evenly on all sides).
4.Place in single layer, in shallow baking pan and drizzle melted butter over atop the chicken.
5.Bake for about 1 hour or until chicken is tender, no longer pink and juices run clear (internal temperature of at least 165ºF)
Prep Time: 10 min Cook Time: 1 hour Difficulty: Easy
Shopping List:
■4 lbs Chicken (Top Foods, $0.99/lb for drum sticks)
■1 box corn flakes (Stockpile item or Albertsons, General Mills cornflakes $1.88 each, use $1/2 General Mills Cereal, exp. 11/5/11 (SS 09/25/11), plus use Albertsons Twice the value coupon..Final cost: $0.88 or go HERE to print Kelloggs coupons)
■2-3 lbs Broccoli (Albertsons, $0.79/lb)
Thursday, September 29, 2011
Zucchini-Walnut Loaf
I do not own this recipie..
This is courtesy of Eating well magazine.
Zucchini-Walnut Loaf
Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 2 mini loaves, 8 slices each
Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.
RECIPE INGREDIENTS
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large egg whites, at room temperature (see Tip)
1 cup sugar or 1/2 cup Splenda sugar Blend for Baking
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1/4 teaspoon lemon extract (optional)
1 cup grated zucchini, lightly packed (about 8 ounces)
2 tablespoons chopped walnuts
Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
DIRECTIONS
Preheat oven to 350 degrees F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.
Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.
This is courtesy of Eating well magazine.
Zucchini-Walnut Loaf
Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 2 mini loaves, 8 slices each
Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.
RECIPE INGREDIENTS
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large egg whites, at room temperature (see Tip)
1 cup sugar or 1/2 cup Splenda sugar Blend for Baking
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1/4 teaspoon lemon extract (optional)
1 cup grated zucchini, lightly packed (about 8 ounces)
2 tablespoons chopped walnuts
Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
DIRECTIONS
Preheat oven to 350 degrees F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.
Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.
Tuesday, September 27, 2011
Enchilada Pasta Bake
I do not own this recipie. This is Courtesy of Kraft Foods.
ENCHILADA PASTA BAKE
What You Need
4-1/2 cupsmedium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cupsOSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Make It
HEAT oven to 375°F.
COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream and TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa.
Substitute
Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.
Substitute
Prepare using 2 cups of your favorite chopped OSCAR MAYER Deli Fresh Chicken, such as Grilled Chicken Breast Strips or Southwestern Seasoned Chicken Breast Strips. Or, use chopped leftover cooked chicken.
ENCHILADA PASTA BAKE
What You Need
4-1/2 cupsmedium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cupsOSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Make It
HEAT oven to 375°F.
COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream and TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa.
Substitute
Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.
Substitute
Prepare using 2 cups of your favorite chopped OSCAR MAYER Deli Fresh Chicken, such as Grilled Chicken Breast Strips or Southwestern Seasoned Chicken Breast Strips. Or, use chopped leftover cooked chicken.
Lemon-Raspberry Muffins
Lemon-Raspberry Muffins
Source: © EatingWell Magazine
*** I DO NOT OWN THIS RECIPIE... JUST FOUND THIS ONLINE!!***
Active Time: 15 Minutes
Total Time: 40 Minutes
Yield: 1 dozen muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
RECIPE INGREDIENTS
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk (see Tip)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online.
MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
DIRECTIONS
Preheat oven to 400 degrees F.
Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Source: © EatingWell Magazine
*** I DO NOT OWN THIS RECIPIE... JUST FOUND THIS ONLINE!!***
Active Time: 15 Minutes
Total Time: 40 Minutes
Yield: 1 dozen muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
RECIPE INGREDIENTS
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk (see Tip)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online.
MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
DIRECTIONS
Preheat oven to 400 degrees F.
Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Wednesday, February 9, 2011
Berry Lover's Delight Pie
I got this off pillsbury.com - as i do not own this recipie or any images that go with it.
INGREDIENTS 1box Pillsbury® refrigerated pie crusts, softened as directed on boxPowdered sugar for dusting hearts4oz white chocolate 3cups halved hulled fresh strawberries2cups fresh blueberries10tablespoons granulated sugar4tablespoons water2tablespoons cornstarch
Prep Time:55 Min Total Time:2 Hr 25 Min Makes:8 servings
This glazed fresh fruit pie with a surprise white chocolate layer was judged tops at this state fair pie contest.
DIRECTIONS
1Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes. 2Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside. 3Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.4Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.5Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.6Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes. 7Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries. 8Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings. Awesome served with whipped cream, if desired.
Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.
High Altitude (3500-6500 ft)
INGREDIENTS 1box Pillsbury® refrigerated pie crusts, softened as directed on boxPowdered sugar for dusting hearts4oz white chocolate 3cups halved hulled fresh strawberries2cups fresh blueberries10tablespoons granulated sugar4tablespoons water2tablespoons cornstarch
Prep Time:55 Min Total Time:2 Hr 25 Min Makes:8 servings
This glazed fresh fruit pie with a surprise white chocolate layer was judged tops at this state fair pie contest.
DIRECTIONS
1Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes. 2Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside. 3Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.4Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.5Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.6Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes. 7Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries. 8Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings. Awesome served with whipped cream, if desired.
Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.
High Altitude (3500-6500 ft)
Sunday, January 23, 2011
Yummy Homemade Nutri Grain bars...
This recipie is courtesy and compliments of two of my Friends. My friend Dede whose LDS Stake or Ward put together this awesome cookbook. And my friend Carli (Dede's sister) who recieved one of these cookbooks.
Enjoy!!!
Homemade Nutri Grain Bars...
1 yellow cake mix
3/4 cup butter (melted)
2 1/2 cups quick oats
12 oz preserves jam
1 TBSP of water
...
Preheat oven to 375. Combine cake mix and oats in large bowl. Stir in melted butter and mix until crumbly. measure 3 cups of this mixtures and put into a Greased cake pan. Press firmly into the bottom of the pan to cover bottom and make a bottom crust. Combine preserves with water. spoon onto and spread on top of crumb crust. Cover with remaining crumb topping pat down firmly to make top even. Bake at 375 for 20 minutes top should be very light brown. Cool completely before cutting into bars! This was so so yummy! :)
Enjoy!!!
Homemade Nutri Grain Bars...
1 yellow cake mix
3/4 cup butter (melted)
2 1/2 cups quick oats
12 oz preserves jam
1 TBSP of water
...
Preheat oven to 375. Combine cake mix and oats in large bowl. Stir in melted butter and mix until crumbly. measure 3 cups of this mixtures and put into a Greased cake pan. Press firmly into the bottom of the pan to cover bottom and make a bottom crust. Combine preserves with water. spoon onto and spread on top of crumb crust. Cover with remaining crumb topping pat down firmly to make top even. Bake at 375 for 20 minutes top should be very light brown. Cool completely before cutting into bars! This was so so yummy! :)
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