Betty Crocker just sent me a link to this recipe, and it looks so good I just had to share! ENJOY!
April 10, 2008
Strawberries and Cream Dessert Squares
December 1, 2007
Christmas Cookie Time!
Are you doing Christmas Cookie Baking this year? I probably won’t do much because since my husband is a pastor we end up getting lots for gifts. However, I did want to share my very favorite Christmas Cookie Recipe with you in case you are baking up a storm. These are quick, easy and DELICIOUS!
Scandinavian Almond Bars
Makes 4 Dozen
1 3/4 C. All Purpose Flour
2 t. Baking Powder
1/4 t. Salt
1/2 C. Butter
1 C. Sugar
1 Egg
1/2 t. Almond Extract
Milk
1/2 C Sliced Almonds
Almond Icing:
Stir together 1 C. sifted powdered sugar, 1/4 t. almod extract and enough milk (3-4 t.) to make icing of drizzling consistency.
Stir together four, bakign powder, and salt. In a large mixing bowl beat butter until softened. Add sugar and beat tll fluffy. Add egg and almond extract and beat well. Add flour mixure and beat till well mixed.
Divide dough into fourths. Form each into a 12″ roll. Place two rolls 4-5 inches apart on an ungreased cookie sheet. Flatten till 3 inches wide. Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325 degree oven for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1″ strips. Cool. Drizzle with Almond Icing.
Please share your favorite Christmas Cookie Recipe in the comments area for other to enjoy!
November 20, 2007
Chocolate Pecan Peanut Butter Pie
Oh my goodness, how good does this look? Chocolate Pecan Peanut Butter Pie ENJOY!
November 13, 2007
Light Thanksgiving Recipes
One of my subscribers, Marilyn, shared these with me and I thought I would pass them on. ENJOY - they look yummy!
Southwest Cornbread Stuffing
1 1/2 cup whole-grain yellow cornmeal
1 1/2 cup all-purpose flour
3 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
1 1/4 cup buttermilk
5 Tbsp unsalted butter
1 egg, large
4 medium carrot(s), cut into 1/4 inch cubes
3 medium celery, cut into 1/4 inch dice
2 large onion(s), cut into 1/4 inch dice
2 medium jalapeno pepper(s), seeded and minced 10 oz Green Giant Niblets Corn, Frozen, thawed
14 1/2 oz fat-free chicken broth
Prepare Corn Bread: Preheat oven to 375 degrees F. Grease 13-inch by 9-inch glass baking dish.
In medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda. With fork, mix buttermilk, melted margarine or butter, and egg into cornmeal mixture just until blended. Spoon batter into baking dish (batter will be very thick); with moistened fingertips, pat batter to an even thickness.
Bake corn bread 15 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. (If not making stuffing right away, cover and reserve corn bread up to 2 days.) Prepare Vegetable Mix: Turn oven control to 325 degrees F. In 12-inch skillet, melt 1 tablespoon margarine or butter over medium heat. Add carrots and celery, and cook 10 minutes or until lightly browned, stirring occasionally. Transfer vegetables to large bowl.
In same skillet, melt remaining 2 tablespoons margarine or butter over medium heat; add onions and jalapeos, and cook 10 minutes or until tender and golden, stirring occasionally. Stir in corn, chicken broth, and 1/3 cup water; heat to boiling, stirring. Transfer onion mixture to bowl with vegetables. Crumble corn bread into vegetable mixture; toss gently to mix well.
Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 30 minutes or until heated through. Makes 12 1-cup servings.
Apple Salad
4 sm. apples, ch. 20oz. can cr. pineapple, undr.
8oz. tub Free Cool Whip 1 sm. box diet white choc. inst.
1c. mini marshmallows pudding.
Mix & chill. ½ c. = 2 pts.
Cauliflower Broccoli Raisin Salad
2 1/4 cups fresh cauliflower florets
2 1/4 cups fresh broccoli florets
1/2 cup chopped onion
1/2 cup raisins
2 tablespoons Bacon Bits
1/2 cup fat-free mayonnaise
2 tablespoons white vinegar
Sugar substitute to equal 2 tablespoons sugar
In a medium bowl, combine cauliflower, broccoli, onion, raisins, and bacon bits. In a small bowl, combine mayonnaise, vinegar, and sugar substitute. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 2 hours. Gently stir again just before serving.
Serves 8 Per serving: 81 Cal, 1g Fat, 1g Fiber
Green Bean Casserole:
Serves 12 – ½ c. = 1 pt.1 16oz. pkg. frozen cut green beans ½# fresh mushrooms, ch. 1 t. red.-Na soy sauce
1 med. Onion, ch. 12oz. can fat-free evap. Milk ½ t. salt
1 cl. Garlic, minced ¼ c. flour ¼ t. poultry season
1 t. butter or marg. ½ c. fat-free milk 1/8-1/4 t. pepper
Topping: 2 c. sl. Onions 1 t. butter or marg. ½ c. soft breadcrumbs
Place beans in dish, cover & microwave on H 7-9 min.; drain. In nonstick skillet, cook onion & garlic in butter over med. Heat til tender, about 4 min. Add mushrooms; cook til softened. Reduce heat to ML; grad. Stir in evap. Milk. Comb. flour & milk til smooth; stir into mushroom mix. Add last 4 ingred. Bring to boil; cook & stir 2 min. or til thickened. Stir in beans. Transfer to 2 qt. baking dish coated w/Pam. Bake, uncovered 15 min. at 375. Topping: In lg. nonstick skillet, cook onions in butter over ML heat til golden brown. Add breadcrumbs; cook til dry & golden brown. Sprinkle over casserole. Bake 7-10 min. longer or til heated thru & topping is browned.
Strawberry “Pie”
1 sm. box diet vanilla cook & serve pudding
1 sm. box diet strawberry jello
2 c. water
1 qt. sl. strawberries
Mix pudding mix & water in pan. Bring to boil. Remove from heat; add jello. Stir. Cool. Blend strawberries into jello/pudding mix. Pour into 9″ pie plate. Chill at least 3 hrs. Cut into 8 sl. May top w/2 T. Cool Whip. 1 sl. = 1 point
October 2, 2007
The Sneaky Chef Recipes
I just received this e-mail from “The Sneaky Chef”, and she encouraged me to pass it on, so I thought I would share it here. She has some great tips!
Christine
As the author of The Sneaky Chef, my work and home life is all about cooking healthy foods for children, yet I still find the lunch box one of the most challenging daily tasks. I have to admit I’ve enjoyed the summer break, but as we head into the new school year, I’m armed and ready with creative and simple strategies to give my kids their favorite foods invisibly upgraded with my signature sneaky purees and other super healthy ingredients. Below are two of the popular Sneaky Chef recipes (along with recipes for their sneaky purees): Brainy Brownies, and a Quick Fix for Tuna Sandwiches–both lunch box favorites! Brainy Brownies are great as an afternoon snack or lunchbox treat, and kids will hold their energy a lot longer with the hidden spinach and blueberry puree.
Enjoy!
With Healthiest Regards,
Missy Chase Lapine, The Sneaky Chef
SNEAKY CHEF BRAINY BROWNIES:
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
SNEAKY CHEF QUICK FIXES TO TUNA FISH SANDWICHES:
Any or all of the ingredients listed below hide beautifully in a 6-ounce can of chunk light* or chunk white tuna, packed in water and drained. As with all Sneaky Chef recipes, you can gradually increase the amount of the nutritious sneaky ingredient over time. You can also combine any or all of the following Quick Fixes.
Canned skinless and boneless sardines in water:
Sardines have almost no mercury and lots of IQ-boosting omega-3 oils. Mixing them in with the tuna fish your kids already love gives them an instant nutritional boost. Start by mixing in 2 ounces of sardines per 6 ounces of tuna, and over time, gradually increase the amount of sardines until there are equal parts sardines and tuna (or even more sardines, eventually — this is possible!). Continue to stir in mayonnaise or whatever you normally add to your child’s tuna fish.
White Bean Puree (see Make-Ahead Recipe below):
Combine 1 to 2 tablespoons of White Bean Puree with every 1 tablespoon of mayonnaise for tuna salad.
Wheat Germ:
Start by mixing in 1 tablespoon of wheat germ per 6-ounce can of tuna, along with mayonnaise (and White Bean Puree if desired), and, over time, gradually increase to 2 tablespoons of wheat germ.
SNEAKY CHEF WHITE BEAN PUREE:
1 15-ounce can white beans (great northern, navy, butter or cannellini)
(If you are starting with dry beans, soak 1 cup for an hour, then cook according to instructions.)
1 to 2 tablespoons water
Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.
The Sneaky Chef is available at www.TheSneakyChef.com and bookstores everywhere.
About The Sneaky Chef
The Sneaky Chef is the brainchild of Missy Chase Lapine, whose New York Times bestseller, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals (Running Press, March 2007) inspired a whole new brand in the healthy eating/lifestyles category. Missy is the former publisher of Eating Well magazine and the founder of a natural baby product line Baby Spa®. She is currently on the Culinary Arts faculty of The New School, in New York City, and operates The Sneaky Chef workshops, which is a program of cooking classes and demonstrations that teach families how to eat healthier. She is also a collaborator with The Alliance for a Healthier Generation, a partnership between the American Heart Association and the William J. Clinton Foundation, helping schools serve healthier lunches. Her highly-anticipated second book, The Sneaky Chef: How to Cheat on Your Husband in the Kitchen, debuts in 2008.
September 28, 2007
Weekend Fun - Cooking With The Kids
Why not make the most of your time in the kitchen and get your kids involved? Not only is it a great way to spend quality time with them, it can also be quite fun and educational to have them join you. Here are a few things you can teach your kids through cooking together.Teach Safety and Proper Hygiene
The kitchen is the perfect place to teach your child about many safety issues. They can learn the proper use of a knife, as well as how to safely handle anything hot. You might also explain how to use electric appliances and allow the kids to handle these “dangerous” things in a controlled environment. You should of course choose age appropriate tasks for your child. A toddler or preschooler for example can handle a butter knife to spread or “cut” soft items under supervision. You can also teach the concept of “hot” with some very warm pots, bowls or water that’s not hot enough to do any damage to your child.
Of course cooking also requires a certain amount of hygiene. Start by teaching your child to always wash hand before handling food. As the two of you cook together, you will come across other situations, like liking a spoon or handling raw meat or eggs that will bring up the subject. Explain to your child why it is not ok to lick a spoon and put it back or why we have to be so careful when dealing with raw eggs (to avoid getting sick). Before you know it your child will be a food safety expert.
Teach Responsibility, Patience and Sharing
Cooking also presents the perfect opportunity to teach your child about responsibility, patience and sharing. Let’s take a look at each. As you bake cookies with the kids, or cook spaghetti and meatballs, have them help you clean up as you cook and afterwards. Make certain tasks their responsibility like drying the dishes or setting the table. Of course cooking also often requires a good bit of patience as you wait for the cookies to finish baking, or the pasta to boil until it’s done. To teach sharing, have the kids take turn stirring the pot and don’t forget to share what you made with family and friends. Setting a good example with any of these concepts is often the best way to teach your kids about them.
Building Self Esteem
Did you know you can improve your child’s self esteem in the kitchen? Help your child cook a meal or bake a cake for Grandma or Daddy and then give him plenty of opportunity to show off his masterpiece. There’s just nothing better than being able to eat (and share) what you just created. Generally the positive comments will quickly flow! It’s sure to give your child’s self esteem a big boost.
Learning Lifelong Skills
Cooking, cleaning and safe handling of food are skills that your child will use throughout his life. I’m sure as a good parent, you don’t want to send your child off without having a good grasp on all of these skills. Starting to teach them while your child is still young is a great way to get a head start, and both of you will have a lot of fun exploring the wide world of food together. Give it a try!
Let us help you get dinner on the table with our 12 week Ultimate menu pack. Grab it today at www.MenuPlanningcentral.com/main.html
September 26, 2007
My Punch Bowl
Do you ever get overwhelmed planning a party? Maybe you just don’t ever hold gatherings as it is just too much work? I just found an awesome solution to the party planning stress! It is called My Punch Bowl and it is absolutely free. This tool is extremely cool! Here are some of it’s features from their FAQ
MyPunchbowl spans every phase of at-home party planning, providing you with easy-to-use software in an innovative user interface. Key features include:
• “Save the Date” functionality to inform your guests early in the planning process
• Ability to create customized invitations to send to family and friends
• Personal photo upload and photo search from Yahoo Flickr®.
• Easy import of your email addresses via the Plaxo address book widget
• Stress-free RSVP to ensure a more personal interaction between you and your guests
• A party message board to network and socialize before and after a party
• A party store locator to find a local party store near you
• Numerous “after party” features to reminisce and share party memories
You really have to play with it to get the full effect. It’s loads of fun! Go take a look! www.mypunchbowl.com