October 7, 2011 at 12:02 pm (7 ingredients or less, 9" unbaked pie crust, caramel topping, cream cheese, eggs, granulated sugar, oven, pecans, pie, vanilla)
Yield: 6-8 servings
1 sheet refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 C sugar
4 eggs
1 t vanilla extract
1 1/4 C chopped pecans
1 jar (12 1/4 oz) fat-free caramel ice cream topping
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1. Line a 9″ pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.
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October 2, 2011 at 1:01 pm (7 ingredients or less, Appetizers, baking soda, brown sugar, butter, cream of tartar, Desserts, Holiday, light corn syrup, oven, salt, stovetop, walnuts)
4 C walnuts
1 C brown sugar
1 stick butter
1/4 C white corn syrup
1/8 t cream of tartar
1/4 t salt
1/2 t baking soda
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1. Mix together brown sugar, margarine, corn syrup, cream of tartar and salt.
2. Bring to a boil for 3 minutes stirring often. Remove from heat.
3. Add baking soda and stir well until settled.
4. Pour over walnuts and stir until well coated.
5. Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.
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May 17, 2011 at 7:18 pm (baking powder, butter, cinnamon, Desserts, flour, granulated sugar, heavy cream, oven, plums, salt, Summer)
2 Servings
3 large plums
5 T sugar, divided
1/4 t cinnamon
1/2 C flour
3/4 t baking powder
Dash of salt
1 T butter
2 – 3 T heavy cream
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Preheat oven to 400 degrees.
Wash fruit and pat dry. Pit and slice plums into thin lengthwise slices to yield 2 1/2 – 3 cups.
Spoon fruit into 1-quart casserole. Combine 4 T sugar with cinnamon. Sprinkle over plums. Bake for 10 minutes. Meanwhile, prepare topping.
Combine flour, remaining 1 T sugar, baking powder and salt. Stir well. Cut butter into flour mixture, till mixture is crumbly. Add cream, 1 T at a time, stirring with a fork, just till dough comes together.
Turn out onto floured board. Flour rolling pin and roll dough 1/2″ thick. Use cookie cutters to cut out desired shapes. Remove fruit from oven. Arrange dough over fruit. (It may be necessary to smooth out fruit.)
Return cobbler to oven and bake an additional 15 – 20 minutes, until dough brown lightly. Serve hot or at room temperature.
A+
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May 17, 2011 at 6:51 pm (baking powder, blueberries, Breakfast, butter, eggs, flour, frozen blueberries, granulated sugar, milk, oven, Quick Dishes, salt)
Makes 12 muffins.
1 3/4 C flour
1/3 C sugar
2 1/2 t baking powder
1/2 t salt
1 C fresh or frozen, unthawed blueberries
3/4 C milk
1 egg
1/3 C melted butter
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In large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just till dry ingredients are moistened. Batter will be lumpy. Do not overmix.
Spoon batter into twelve 2 1/2″ greased muffin cups. Bake at 400 degrees for 25 minutes or until tops spring back when lightly touched. Serve warm.
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May 17, 2011 at 6:35 pm (7 ingredients or less, Breakfast, brown sugar, cereal, coarsely chopped almonds, dried apples, hazelnuts, old-fashioned oats, oven, raisins, wheat germ)
Makes 8 cups
2 1/2 C rolled oats
1 1/2 C dried apples, very finely chopped
1 C raw wheat germ
1 C chopped almonds or hazelnuts
3/4 C brown sugar
1/3 C raisins
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Preheat oven to 350 degrees. Mix together all ingredients except raisins. Spread mixture on large, rimmed, ungreased baking pan and bake 5 or 6 minutes or until slightly toasted, stirring now and then. Let cool thoroughly; add raisins; store in airtight container.
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May 8, 2011 at 1:43 pm (Australian, beef broth, beef chuck steak, beef stew meat, boneless beef chuck steak, boneless beef sirloin steak, boneless beef top sirloin steak, butter, carrots, celery, cube steak, flank steak, flat iron steak, flour, ground beef, Main Dish, onion, oven, pepper, rib eye steak, salt, self-rising flour, skirt steak, stovetop, strip steak, vegetable shortening)
Flour
1 T butter
1/4 C celery, finely chopped
1/2 – 3/4 lb ground beef or cubed steak
2 T onion, finely chopped
1/4 C carrots, finely chopped
1 C beef stock
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Roll beef cubes in flour, or sprinkle 1 T flour over ground beef. Saute beef in butter with onion, carrot and celery, until meat is brown and vegetables bright in color. Cover with beef stock, add salt and pepper to taste, and simmer, covered, until meat is tender.
Place in greased 9″ pie pan and top with pie crust made from ingredients below. Bake for 10 – 15 minutes at 425 degrees or until pastry is golden brown.
Pastry ingredients:
2 C self-rising flour
1 pinch salt
1/2 lb shortening or butter
1/3 C water
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April 12, 2011 at 2:01 pm (Appetizers, black pepper, brie, butter, granny smith apple, granulated sugar, nutmeg, oven, round loaf, salt, sourdough)
Prep time: 15 minutes
Cook Time: 20 minutes
Serves 10.
1/2 t ground nutmeg
1/2 t sugar
1/4 t black pepper
1/4 t salt
1 (1 lb) round loaf sourdough bread
1 T butter, softened
2 (8 oz) rounds brie cheese, cut into 1/2″ cubes
1 large granny smith apple, cored, peeled and chopped
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1. Preheat oven to 350 degrees. In a small bowl combine nutmeg, sugar, pepper and salt. Set aside.
2. Cut a thin slice from the top of the sourdough loaf. Remove bread from inside the loaf, leaving a shell 1″ thick. Cut removed bread into bite-size cubes; place in a resealable plastic bag or airtight container; set aside.
3. Spread butter inside the bread shell; sprinkle with half the nutmeg mixture. Add cheese and apple; sprinkle with remaining nutmeg mixture.
4. Place filled bread shell on a baking sheet. Bake 20 to 30 minutes or until cheese melts. Serve with bread cubes for dipping.
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March 27, 2011 at 5:26 pm (9" unbaked deep dish pie crust, all-purpose flour, almond extract, eggs, granulated sugar, milk, oven, pie, rhubarb, strawberries)
Makes 6 to 8 servings.
1 1/4 C sugar
1/2 C all-purpose flour
2 C diced fresh rhubarb
1 C sliced fresh strawberries
1 (9″) unbaked deep-dish pie shell
4 eggs
1/4 C skim or low-fat milk
1 t almond extract
Fresh strawberries, optional
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Preheat oven to 425 degrees. In medium bowl, stir together sugar and flour. Add rhubarb and strawberries. Gently toss until evenly coated. Spoon rhubarb mixture evenly into pie shell. In same bowl, beat together remaining ingredients, except fresh strawberries, until well blended. Pour over rhubarb mixture.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until knife inserted near center comes out clean, an additional 25 to 30 minutes. Cool on wire rack. Garnish with fresh strawberries, if desired..
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March 27, 2011 at 4:35 pm (asparagus, eggs, french bread, fully cooked ham, garlic powder, Italian bread, italian cheese blend, lemon juice, Main Dish, microwave, milk, mozzarella, oven, vegetable cooking spray)
The savory bread pudding called strata has become one of America’s favorite egg casseroles. Strata means layers and layering is almost all you have to do to make one. Once you’ve poured on the custard, bake or microwave the strata right away or cover and refrigerate it for several hours or even overnight. With a cold mixture, allow a little more cooking time to serve up a quick meal whenever you need it the next day.
Makes 6 Servings
Cooking spray
12 to 16 (1/2″ thick) slices French or Italian bread (about 4 oz)
1 C (4 oz) shredded low-moisture part-skim mozzarella or Italian blend cheese, divided
1 C (4 oz) chopped cooked lean ham, divided
8 oz fresh asparagus spears, cut into 1″ pieces (about 2 C)
6 eggs
1 C skim or low-fat milk
2 T lemon juice
1/4 t garlic powder
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Even coat 8″ square baking dish with spray. Layer half of the bread slices on bottom of dish. Sprinkle with 1/2 C of the cheese, 1/2 C of the ham and 1 C of the asparagus pieces. Cover with the remaining bread slices, laying them flat or in a shingled pattern. Sprinkle with the remaining cheese, ham and asparagus pieces. In medium bowl, beat together eggs, milk, lemon juice and garlic powder. Pour evenly over layers. Cover with plastic wrap.
Microwave on full power 5 minutes. Microwave on 50% power until thermometer inserted near center reads 160 degrees and/or knife inserted near center comes out clean, about 10 to 12 minutes.
OR
Cover dish with aluminum foil instead of plastic wrap. Bake in preheated 350 degree oven until thermometer inserted near center reads 160 degrees and/or knife inserted near center comes out clean, about 40 to 45 minutes.
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March 26, 2011 at 11:39 am (brown rice, cilantro, green bell pepper, ground cumin, long-grain white rice, Main Dish, mozzarella, olive oil, onion, oven, parsley, salt, stovetop, textured vegetable protein (TVP), tomato sauce)
Prep Time: 25 Min
Cook Time: 45 Min
Ready In: 1 Hr 10 Min
Yield: 4 servings
1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste
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1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Variation: Use cilantro instead of parsley, brown rice instead of white rice and add about 1/4 tsp of cumin.
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