For those of you, like me, that can't stand cabbage. A yummy alternative.
serves 12 (2/3 c servings)
Ingredients:
1 pkg (12 oz) broccoli slaw
1 c red pepper strips
1 c chopped, fresh pineapple
1/3 c dried cranberries
1/4 c chopped red onions
1/3 c Italian dressing
1 t brown sugar
1/3 c sliced almonds
Directions:
Combine first 5 ingredients in large bowl. Mix dressing and sugar. Add to salad; toss to coat. Refrigerate 1 hour. Add nuts; mix lightly.
Monday, May 23, 2011
Tuesday, May 3, 2011
German chocolate Brownie
One word: Yum!
Brownie ingredients:
1 c. unsalted butter
3 1/2 oz. unsweetened chocolate
3 T. unsweetened cocoa
1 1/2 c. flour
1/2 t baking powder
1 ts salt
4 eggs
2 c. sugar
1 t vanilla
1 c. chocolate chips
Directions:
Melt butter and unsweetened chocolate. Sift cocoa, flour, baking powder, and salt together. Beat eggs; add sugar, vanilla, and cooled butter-chocolate mixture. Stir in dry ingredients. Spread batter in greased 9x13-inch pan. Sprinkle chocolate chips on top.
Bake at 350 degrees for about 20 minutes. (Don't overbake). Let cool for about 10 minutes and then put the frosting on.
Frosting ingredients:
1 c. evaporated milk
3 egg yolks
1 c. brown sugar
1/2 c. butter or margarine
1 t vanilla
1-1/2 c. coconut
1 c. chopped pecans (optional)
Directions:
Combine milk, egg yolks and sugar in a heavy saucepan. Whisk till thoroughly blended. Add butter. Cook and stir over medium heat till thick; about 12 minutes. Add vanilla, coconut, and nuts. Cool till thick enough to spread onto brownies.
Brownie ingredients:
1 c. unsalted butter
3 1/2 oz. unsweetened chocolate
3 T. unsweetened cocoa
1 1/2 c. flour
1/2 t baking powder
1 ts salt
4 eggs
2 c. sugar
1 t vanilla
1 c. chocolate chips
Directions:
Melt butter and unsweetened chocolate. Sift cocoa, flour, baking powder, and salt together. Beat eggs; add sugar, vanilla, and cooled butter-chocolate mixture. Stir in dry ingredients. Spread batter in greased 9x13-inch pan. Sprinkle chocolate chips on top.
Bake at 350 degrees for about 20 minutes. (Don't overbake). Let cool for about 10 minutes and then put the frosting on.
Frosting ingredients:
1 c. evaporated milk
3 egg yolks
1 c. brown sugar
1/2 c. butter or margarine
1 t vanilla
1-1/2 c. coconut
1 c. chopped pecans (optional)
Directions:
Combine milk, egg yolks and sugar in a heavy saucepan. Whisk till thoroughly blended. Add butter. Cook and stir over medium heat till thick; about 12 minutes. Add vanilla, coconut, and nuts. Cool till thick enough to spread onto brownies.
Chicken Mango Rice Salad
From Recipe Shoebox
Serves 8
Ingredients:
1 1/2 cups rice (before cooking)
3 cups water
3-4 boneless skinless chicken breasts, cooked and diced
1 avocado, peeled and diced
1 mango, peeled and diced
3/4 bunch fresh parsley, chopped
1 1/4 t salt
3/4 t pepper
3-1/2 T lime juice (~the juice of 2 limes)
1/3 c olive oil
Directions:
Cook rice as directed on package. Set aside.
Add cooled, diced chicken breasts (I sauteed mine with olive oil over medium heat) to rice, then add in the mango, avocado, and chopped cilantro. Toss together, then in a separate bowl combine lime juice, olive oil, salt, and pepper then pour over chicken/rice/fruit mixture. Stir just until combined. Serve cold or at room temperature.
Serves 8
Ingredients:
1 1/2 cups rice (before cooking)
3 cups water
3-4 boneless skinless chicken breasts, cooked and diced
1 avocado, peeled and diced
1 mango, peeled and diced
3/4 bunch fresh parsley, chopped
1 1/4 t salt
3/4 t pepper
3-1/2 T lime juice (~the juice of 2 limes)
1/3 c olive oil
Directions:
Cook rice as directed on package. Set aside.
Add cooled, diced chicken breasts (I sauteed mine with olive oil over medium heat) to rice, then add in the mango, avocado, and chopped cilantro. Toss together, then in a separate bowl combine lime juice, olive oil, salt, and pepper then pour over chicken/rice/fruit mixture. Stir just until combined. Serve cold or at room temperature.
Saturday, April 30, 2011
Oreo Cupcakes
Cupcake ingredients:
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
Cream Cheese Frosting ingredients:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups powdered sugar, sifted
2 tbsp. heavy cream
Garnish appointments:
Oreo cookie crumbs
24 Oreo cookie halves
Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the powdered sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
Cream Cheese Frosting ingredients:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups powdered sugar, sifted
2 tbsp. heavy cream
Garnish appointments:
Oreo cookie crumbs
24 Oreo cookie halves
Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the powdered sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Crockpot baked ziti
From Year of Slow Cooking
Ingredients:
* 1 bag of your favorite pasta
* 1 jar of marinara sauce
* any vegetables you might want to throw in
(I like mushrooms and sometimes some extra stewed/
seasoned tomatoes).
* cheese (Like shredded Mexican blend,
shredded parmesan and/ or mozzarella)
Directions:
* rinse pasta in a colander (just so there's some added moisture)
* add a handful of pasta and a bit of sauce to your crockpot stoneware insert
* put in a bit of cheese
* keep layering ingredients in until you run out
(be sure to put a little water on the top to keep it
moist too- about 2 T should do it).
* cover and cook on low for 4-5 hours.
Ingredients:
* 1 bag of your favorite pasta
* 1 jar of marinara sauce
* any vegetables you might want to throw in
(I like mushrooms and sometimes some extra stewed/
seasoned tomatoes).
* cheese (Like shredded Mexican blend,
shredded parmesan and/ or mozzarella)
Directions:
* rinse pasta in a colander (just so there's some added moisture)
* add a handful of pasta and a bit of sauce to your crockpot stoneware insert
* put in a bit of cheese
* keep layering ingredients in until you run out
(be sure to put a little water on the top to keep it
moist too- about 2 T should do it).
* cover and cook on low for 4-5 hours.
Thursday, April 21, 2011
Pasta Salad
Ingredients:
1 lb tri-color pasta
6 T olive oil
1/4 apple cider vinegar
4 t dried spaghetti spice (I like Tone's but any Italian spice would work)
1-2 c cooked, diced chicken (optional)
Assorted diced veggies. We like: cherry tomatoes, diced cucumber, diced (red or green) bell pepper; diced carrots, and sometimes a few black olives for my kiddos.
Directions:
1. Cook pasta as directed on the package.
2. In a large bowl mix cooked pasta and veggies [& chicken]
3. Add oil, vinegar, and spice. Mix well.
4. Refrigerate at least 30 mins to marinate. Can reheat if you prefer it warm. Enjoy!
1 lb tri-color pasta
6 T olive oil
1/4 apple cider vinegar
4 t dried spaghetti spice (I like Tone's but any Italian spice would work)
1-2 c cooked, diced chicken (optional)
Assorted diced veggies. We like: cherry tomatoes, diced cucumber, diced (red or green) bell pepper; diced carrots, and sometimes a few black olives for my kiddos.
Directions:
1. Cook pasta as directed on the package.
2. In a large bowl mix cooked pasta and veggies [& chicken]
3. Add oil, vinegar, and spice. Mix well.
4. Refrigerate at least 30 mins to marinate. Can reheat if you prefer it warm. Enjoy!
Wednesday, April 20, 2011
Raspberry Coffee Cake
From Pillsbury
serves 12
Ingredients:
Coffee cake:
2 cans (8 oz each) refrigerated crescent rolls
1 t sugar
Filling:
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
2 t grated orange peel
1 t vanilla
1 egg
1 pint (2 cups) fresh raspberries
Glaze:
1/2 c powdered sugar
1 T butter, softened
2 t orange juice
Directions:
1 Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3-inch hole in center. Press dough to form 14-inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.
2 In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.
3 With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.
4 Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.
5 In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.
serves 12
Ingredients:
Coffee cake:
2 cans (8 oz each) refrigerated crescent rolls
1 t sugar
Filling:
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
2 t grated orange peel
1 t vanilla
1 egg
1 pint (2 cups) fresh raspberries
Glaze:
1/2 c powdered sugar
1 T butter, softened
2 t orange juice
Directions:
1 Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3-inch hole in center. Press dough to form 14-inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.
2 In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.
3 With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.
4 Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.
5 In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.
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