I had some pumpkin puree left over and found this recipe on www.thepastryaffair.com to try. I love eating a bowl of granola in the morning, however it's pricey at the store so I don't have it that often. This recipe was super easy, delicious, and very filling.
Yields about 6 cups
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old-fashioned oats
3/4 cup cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened coconut
1/4 cup roasted pumpkin seeds (I didn't add these as I didn't have any, was still yummy without them!)
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.
Spread out evenly on prepared baking sheet. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.
Serve with milk, yogurt, or eat it plain.
Tuesday, November 22, 2011
Pumpkin Coffee Cake with Brown Sugar Glaze
I made this cake to share with my monthly Bunco group. I found this recipe on tastykitchen.com. It had been submitted by "Heather". This was so, so, so good! I'll definitely be making this again...if even just for me to eat! :)
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Difficulty: Easy
1/3 cup water
1 can pureed pumpkin (15oz)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18oz)
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cups walnuts, chopped
4 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9x13 pan with butter and pour batter into pan.
In a small bowl, mix together 1/2 cup of brown sugar, flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup of brown sugar, granulated sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Difficulty: Easy
1/3 cup water
1 can pureed pumpkin (15oz)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18oz)
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cups walnuts, chopped
4 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9x13 pan with butter and pour batter into pan.
In a small bowl, mix together 1/2 cup of brown sugar, flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup of brown sugar, granulated sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Chocolate Mayonnaise Cake
Yes, mayonnaise! Who knew? I served this cake at a party. It was super moist and really good. This recipe was included in a magazine ad for Best Foods Real Mayonnaise.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Cherry Pecan Brie
I served this at Christmas and it was hit! This recipe is from the December 2010 issue of Southern Living.
16 oz. Brie round (rind removed from top)
1/3 cup cherry preserves
1 Tbsp. balsamic vinegar
1/8 tsp. freshly ground pepper
1/8 tsp. salt
pecans, chopped
Stir together cherry preserves, balsamic vinegar, pepper, and salt. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.
16 oz. Brie round (rind removed from top)
1/3 cup cherry preserves
1 Tbsp. balsamic vinegar
1/8 tsp. freshly ground pepper
1/8 tsp. salt
pecans, chopped
Stir together cherry preserves, balsamic vinegar, pepper, and salt. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.
5-Layer Greek Dip
This is one of my new favorite go-to appetizer recipes! I found this included in a magazine ad for Athenos hummus.
Total time: 10 minutes
1 package (7 oz.) hummus (I've used both regular flavored and roasted red bell pepper flavored, both were equally good)
1 package (4 oz.) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto the bottom of a 9-inch pie plate.
Cover with layers of remaining ingredients.
Serve with pita chips. I also serve this with cucumber slices (note: every time I've served this every cucumber slice is used).
Total time: 10 minutes
1 package (7 oz.) hummus (I've used both regular flavored and roasted red bell pepper flavored, both were equally good)
1 package (4 oz.) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto the bottom of a 9-inch pie plate.
Cover with layers of remaining ingredients.
Serve with pita chips. I also serve this with cucumber slices (note: every time I've served this every cucumber slice is used).
Grandma's Zucchini Cake
I had a lot of zucchini grow in my garden this summer. This is one of the recipes I made. I LOVE this cake! I've already made it twice and it comes out so moist and delicious! I found this recipe on simplyrecipes.com.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
Pasta Salad with Balsamic Basil Vinaigrette
I needed to take a salad to a meeting and found this recipe online. I really liked it and will definitely be making it again. The recipe is from "Aggie's Kitchen".
1 box whole wheat rotini pasta (whole wheat is optional)
1 pint grape tomatoes, halved
2 cups fresh broccoli florets, cut in small florets
1 small red onion, quartered and sliced thin
1 cup black or kalamata olives, halved
1 can garbonzo beans, rinsed and drained
good pinch of coarse salt and fresh ground pepper, to taste
grated Parmesan cheese, for serving
For dressing:
3/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove
good pinch of coarse salt and fresh ground pepper
big handful of fresh basil leaves
Cook pasta according to directions.
Place broccoli florets in a colander. When pasta is ready to drain, pour over broccoli florets. Drain well and put in large bowl. Set aside and cool.
In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
Add a quarter of the dressing to pasta and broccoli and genly toss. Once combined, add the tomatoes, onions, beans, and olives to pasta salad along with more dressing. Do not use all the dressng, save some for right before serving because pasta salad will soak up most of the dressing and may dry out a bit. Regrigerate for at least 2 hours before serving. Taste for salt and pepper. Serve with bowl of grated Parmesan cheese for garnish.
1 box whole wheat rotini pasta (whole wheat is optional)
1 pint grape tomatoes, halved
2 cups fresh broccoli florets, cut in small florets
1 small red onion, quartered and sliced thin
1 cup black or kalamata olives, halved
1 can garbonzo beans, rinsed and drained
good pinch of coarse salt and fresh ground pepper, to taste
grated Parmesan cheese, for serving
For dressing:
3/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove
good pinch of coarse salt and fresh ground pepper
big handful of fresh basil leaves
Cook pasta according to directions.
Place broccoli florets in a colander. When pasta is ready to drain, pour over broccoli florets. Drain well and put in large bowl. Set aside and cool.
In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
Add a quarter of the dressing to pasta and broccoli and genly toss. Once combined, add the tomatoes, onions, beans, and olives to pasta salad along with more dressing. Do not use all the dressng, save some for right before serving because pasta salad will soak up most of the dressing and may dry out a bit. Regrigerate for at least 2 hours before serving. Taste for salt and pepper. Serve with bowl of grated Parmesan cheese for garnish.
Sunday, November 6, 2011
Lemon-Thyme Tea Bread
My parents are big tea drinkers. I thought it would be fun to have a tea bread to serve them during their last visit. They both liked this. This recipe is from an issue of Taste of Home.
Prep: 20 min.
Bake: 40 min. plus cooling
Yield: 1 loaf
3/4 cup milk
1 tablespoon minced fresh thyme OR 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon peel
Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until it bubbles; cover and let stand for 5 minutes. Cool to room temperature.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and lemon peel.
Pour into a greased 9x5x3 loaf pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Prep: 20 min.
Bake: 40 min. plus cooling
Yield: 1 loaf
3/4 cup milk
1 tablespoon minced fresh thyme OR 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon peel
Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until it bubbles; cover and let stand for 5 minutes. Cool to room temperature.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and lemon peel.
Pour into a greased 9x5x3 loaf pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Aloha Paradise Bars
These are like a little slice of Hawaii. I got this recipe off the back of a Betty Crocker sugar cookie mix pouch.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees. Spray bottom only of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough into bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
1 pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees. Spray bottom only of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough into bottom of pan.
Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut, and nuts. Drizzle evenly with sweetened condensed milk.
Bake 30-35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Strawberry Salsa
I served this when I hosted a girls' wine tasting party. I found this recipe in a cookbook called "Small Plates for Sharing", the first volume in the Practical Gourmet series, from the Company's Coming kitchen.
Serves 8.
2 cups finely chopped fresh strawberries
2 tbsp white balsalmic vinegar
1-1/2 tbsp minced fresh basil
1-1/2 tsp minced fresh chives
1 tsp granulated sugar
1/2 tsp coarsely ground pepper
1/4 cup soft goat (chevre) cheese
Round melba toasts
Combine first 6 ingredients. Let stand for 30 minutes to blend favors. Serve cheese with melba toast and strawberry mixture.
Can be made the day before and refrigerated overnight.
Serves 8.
2 cups finely chopped fresh strawberries
2 tbsp white balsalmic vinegar
1-1/2 tbsp minced fresh basil
1-1/2 tsp minced fresh chives
1 tsp granulated sugar
1/2 tsp coarsely ground pepper
1/4 cup soft goat (chevre) cheese
Round melba toasts
Combine first 6 ingredients. Let stand for 30 minutes to blend favors. Serve cheese with melba toast and strawberry mixture.
Can be made the day before and refrigerated overnight.
Artichoke Pasta Salad
This is one of my favorite pasta salads. I found this recipe in a Gooseberry Patch cookbook called "Family Favorites" and it had been submitted by Lori Davey from Owosse, MI.
Serves 8-10.
12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)
Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.
Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.
Serves 8-10.
12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)
Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.
Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.
Chex Muddy Buddies
I love muddy buddies! They're great when you're craving something sweet. They are also very addicting! I got this recipe from my friend, Teresa.
Makes: 18 servings (1/2 cup each)
Prep time: 15 minutes
Start to finish: 15 minutes
9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter, and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
(Stove-top Directions: In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.)
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Makes: 18 servings (1/2 cup each)
Prep time: 15 minutes
Start to finish: 15 minutes
9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter, and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
(Stove-top Directions: In 1-quart saucepan, heat chocolate chips, peanut butter, and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.)
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Homemade Ice Cream
I got the ice cream maker attachment for my KitchenAid mixer. This is the ice cream recipe I use. I had googled homemade ice cream recipes and found this one. I liked that it was very simple.
1 cup sugar
1 cup heavy whipping cream
1 1/2 cups fat-free half & half
14 tablespoons liquid egg product (like Eggbeaters)
1/4 teaspoon salt
1 tablespoon vanilla extract (no more!)
Mix well. Pour into the freezer container, with paddle already in place. Enjoy in 20-30 minutes.
1 cup sugar
1 cup heavy whipping cream
1 1/2 cups fat-free half & half
14 tablespoons liquid egg product (like Eggbeaters)
1/4 teaspoon salt
1 tablespoon vanilla extract (no more!)
Mix well. Pour into the freezer container, with paddle already in place. Enjoy in 20-30 minutes.
Peppermint Bark
I love peppermint bark! It's my favorite treat of the holiday season. I found this recipe in an issue of Everyday Food.
Makes approximately 36 pieces
Prep time: 30 minutes
Total time: 1 hour
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (rice krispies)
1 package (7.5 oz) hard peppermint candies, unwrapped
Spray a 10x15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Note: Crushing Candies: Place candy in a double resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a sieve to separate crushed candy from fine powder. You can save powder to stir into hot chocolate or sprinkle on ice cream. I actually saved the powder and too-small pieces to mix into homemade ice cream.
Makes approximately 36 pieces
Prep time: 30 minutes
Total time: 1 hour
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (rice krispies)
1 package (7.5 oz) hard peppermint candies, unwrapped
Spray a 10x15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Note: Crushing Candies: Place candy in a double resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a sieve to separate crushed candy from fine powder. You can save powder to stir into hot chocolate or sprinkle on ice cream. I actually saved the powder and too-small pieces to mix into homemade ice cream.
Original Ranch Broiled Chicken
I got this recipe about 10 years ago from a magazine ad for Hidden Valley Ranch. Very simple and good!
Servings: 4
1 packet (1 oz) Hidden Valley Ranch Dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts
Combine dressing mix, oil, and vinegar in a ziploc bag. Add chicken and shake, working mixture into meat. Marinate 1 hour.
Broil chicken approximately 10-14 minutes total, turning once.
Servings: 4
1 packet (1 oz) Hidden Valley Ranch Dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts
Combine dressing mix, oil, and vinegar in a ziploc bag. Add chicken and shake, working mixture into meat. Marinate 1 hour.
Broil chicken approximately 10-14 minutes total, turning once.
Almost Candy Bars
I found this recipe on the back of a Pillsbury cake mix box.
1 (18.25 oz) package Devil's Food cake mix
1/2 cup butter
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup coconut, if desired
1 cup chopped nuts
1 (14 oz) can sweetened condensed milk
Heat oven to 350 degrees. In a large bowl, combine cake mix and butter with a pastry blender or fork and cut in butter until crumbly. Sprinkle evenly in bottom of ungreased 15x10x1 baking pan; press lighly.
Sprinkle with chips, coconut, and nuts. Pour sweetened condensed milk evenly over all ingredients.
Bake for 20-30 minutes or until light golden brown. Cool completely. Cut into bars.
1 (18.25 oz) package Devil's Food cake mix
1/2 cup butter
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup coconut, if desired
1 cup chopped nuts
1 (14 oz) can sweetened condensed milk
Heat oven to 350 degrees. In a large bowl, combine cake mix and butter with a pastry blender or fork and cut in butter until crumbly. Sprinkle evenly in bottom of ungreased 15x10x1 baking pan; press lighly.
Sprinkle with chips, coconut, and nuts. Pour sweetened condensed milk evenly over all ingredients.
Bake for 20-30 minutes or until light golden brown. Cool completely. Cut into bars.
Cheese Fries
I got this recipe from Weight Watchers.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
1 spray olive oil cooking spray
2 large russett potatoes, peeled and cut into 1/2-inch-thick strips
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
2 oz low-fat shredded cheddar or colby cheese, about 1/2 cup
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake 20 minutes and then flip fries and cook for an additional 20 minutes until golden brown and fork tender. Cluster potatoes together on baking sheet and sprinkle with cheese. Bake until cheese melts, about 5 minutes more.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
1 spray olive oil cooking spray
2 large russett potatoes, peeled and cut into 1/2-inch-thick strips
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
2 oz low-fat shredded cheddar or colby cheese, about 1/2 cup
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake 20 minutes and then flip fries and cook for an additional 20 minutes until golden brown and fork tender. Cluster potatoes together on baking sheet and sprinkle with cheese. Bake until cheese melts, about 5 minutes more.
Smoked Salmon Dip
My sister served this at Easter. She got the recipe from Cooking Light.
12 servings
8 oz tub light cream cheese (my sister recommends using whipped cream cheese for fluffiness)
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill sprigs (optional)
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs if desired.
Note: This can be made ahead of time. Serve with whole wheat crackers or toasted baguette slices.
12 servings
8 oz tub light cream cheese (my sister recommends using whipped cream cheese for fluffiness)
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill sprigs (optional)
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs if desired.
Note: This can be made ahead of time. Serve with whole wheat crackers or toasted baguette slices.
Olivia's Cookies
A good family friend, Lori, makes these at the holidays. They are SO good!
1/2 lb butter
1/2 cup cornstarch
1/2 cup sugar
2 cups flour
4 eggs
2 teaspoons vanilla extract
2 1/3 cups brown sugar
1 lb walnuts, chopped
4 tablespoons flour
1 cup shredded coconut
1/2 teaspoon baking powder
1 stick butter
1 package powdered sugar
1 8-oz package cream cheese
1 teaspoon vanilla extract
Cream 1/2 pound butter and sugar. Add 2 cups flour and cornstarch. Mix well and pat into a cookie pan. Bake 1t 300 degrees for 30 minutes.
While baking, mix eggs, 2 teaspoons vanilla extract, brown sugar, walnuts, 4 tablespoons flour, coconut, and baking powder. Mix together and spread on top of first mixture. Bake at 300 degrees for 15 minutes and 350 degrees for 5 minutes (until brown and crusty on top). Let cool.
Mix stick of butter, powdered sugar, cream cheese, and 1 teaspoon vanilla extract and spread over cookies. When set, cut into squares (cut small, these are very sweet and rich!) and freeze or store in refigerator, covered.
1/2 lb butter
1/2 cup cornstarch
1/2 cup sugar
2 cups flour
4 eggs
2 teaspoons vanilla extract
2 1/3 cups brown sugar
1 lb walnuts, chopped
4 tablespoons flour
1 cup shredded coconut
1/2 teaspoon baking powder
1 stick butter
1 package powdered sugar
1 8-oz package cream cheese
1 teaspoon vanilla extract
Cream 1/2 pound butter and sugar. Add 2 cups flour and cornstarch. Mix well and pat into a cookie pan. Bake 1t 300 degrees for 30 minutes.
While baking, mix eggs, 2 teaspoons vanilla extract, brown sugar, walnuts, 4 tablespoons flour, coconut, and baking powder. Mix together and spread on top of first mixture. Bake at 300 degrees for 15 minutes and 350 degrees for 5 minutes (until brown and crusty on top). Let cool.
Mix stick of butter, powdered sugar, cream cheese, and 1 teaspoon vanilla extract and spread over cookies. When set, cut into squares (cut small, these are very sweet and rich!) and freeze or store in refigerator, covered.
Artichoke Parmesan Crostini
I got this recipe from an issue of Everyday Food.
8 slices baguette
2 tablespoons olive oil
salt & pepper
1 jar (6.5-oz) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded parmesan cheese
1 tablespoon chopped fresh parsley
Preheat oven to 350. Brush baguette slices on both sides with a total of 1 tablespoon olive oil; season with salt and pepper. Place on baking sheet and bake, turning over once, until golden, 10-12 minutes. Cool.
Finely chop artichokes and combine in bowl with parmesan cheese, parsley, and remaining tablespoon of olive oil.
Spoon topping onto crostini and garnish with additional parmesan, if desired.
8 slices baguette
2 tablespoons olive oil
salt & pepper
1 jar (6.5-oz) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded parmesan cheese
1 tablespoon chopped fresh parsley
Preheat oven to 350. Brush baguette slices on both sides with a total of 1 tablespoon olive oil; season with salt and pepper. Place on baking sheet and bake, turning over once, until golden, 10-12 minutes. Cool.
Finely chop artichokes and combine in bowl with parmesan cheese, parsley, and remaining tablespoon of olive oil.
Spoon topping onto crostini and garnish with additional parmesan, if desired.
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