tag:blogger.com,1999:blog-30215075070921711992024-03-13T23:24:19.151-07:00Family RecipesFinally! All of my favorite recipes in one spot so that I don't keep losing them! Here are some of my favorites, and some of yours as well. Enjoy.Michellehttp://www.blogger.com/profile/04741914174523784484noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-3021507507092171199.post-85162157995425782982016-06-19T19:28:00.001-07:002016-06-19T19:34:34.648-07:00Zucchini Boats<div class="MsoNormalCxSpFirst" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<div style="text-align: center;">
<i style="color: #2d2d2d; font-family: arial, sans-serif;"><span style="font-size: 18px;"><a href="http://2.bp.blogspot.com/-PoJcmDfb5P0/V2dWIZr7BLI/AAAAAAAAC0Q/dIau07_9Zt4GSZuZ9OICVKQivZlkfV-YwCK4B/s1600/IMG_5151.JPG" imageanchor="1"><img border="0" height="320" src="https://2.bp.blogspot.com/-PoJcmDfb5P0/V2dWIZr7BLI/AAAAAAAAC0Q/dIau07_9Zt4GSZuZ9OICVKQivZlkfV-YwCK4B/s320/IMG_5151.JPG" width="240" /></a></span></i></div>
<span style="color: #2d2d2d; font-family: "arial" , sans-serif;"><i><span style="font-size: 18px;">Tonight was the first time I made these! They were really good. I just used what I had around the house and it turned out great! Even the kids liked them! Definitely a keeper!</span></i></span></div>
<div class="MsoNormalCxSpFirst" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><br /></span></span></div>
<div class="MsoNormalCxSpFirst" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<div style="text-align: center;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif;"><span style="font-size: 18px;"><br /></span></span></div>
</div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">2 medium zucchini<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">1 cup rice<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">1 lb bacon, cooked and
chopped<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">1 jalapeno, minced<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">¼ cup onion, minced,<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">½ cup shredded cheese<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">1 pinch dried basil<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">1 pinch dried Oregon<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">Seasoned salt to taste<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">Pepper to taste<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">Parmesan cheese<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="background: white; margin-bottom: 0.0001pt; vertical-align: top;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></div>
<div style="background: white; border-right: solid #E6E6E6 1.0pt; border: none; mso-border-right-alt: solid #E6E6E6 .75pt; mso-element: para-border-div; padding: 0in 0in 0in 0in;">
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; line-height: 13.5pt; padding: 0in;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">Prepare the grill for indirect heat.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; line-height: 13.5pt; padding: 0in;">
<span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;"><br /></span></div>
</div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">Place the zucchini in
a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain,
cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the
skin. Chop pulp.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">In a bowl, mix the
zucchini pulp, rice, bacon bits, jalapeno, onion, tomato, and cheese. Season
with basil, oregano, seasoned salt, and pepper.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">Place zucchini on
grilling tray. Stuff the zucchini halves with the pulp mixture.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "arial" , sans-serif; font-size: 13.5pt;">Place tray on the
prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.<o:p></o:p></span></div>
Rachel Harlinhttp://www.blogger.com/profile/09385214272967762830noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-90859439945508263082014-03-15T11:33:00.001-07:002014-03-15T11:33:55.673-07:00Vegetarian Stuffed Peppers<p dir="ltr">Okay, so these were a date night invention. I thought they were pretty darn good. When we feed them to the missionaries, they asked for the recipe. Here goes...</p>
<p dir="ltr">1.5 cups wild rice, uncooked<br>
6 sweet red peppers<br>
2 red onions<br>
1-2 tsp. olive oil<br>
4 (or so) large cloves garlic<br>
3/8 cup walnuts, chopped<br>
2 oz. dried apricots, chopped<br>
5 oz. gorgonzola crumbles</p>
<p dir="ltr">Prepare rice as directed. </p>
<p dir="ltr">While rice is cooking, caramelize onions in olive oil. Add garlic once onions begin to soften and turn a nice brown. </p>
<p dir="ltr">Preheat oven to 350F. </p>
<p dir="ltr">Once onions and garlic are nice and caramelized, cut tops off peppers. Hollow out seeds and rind.</p>
<p dir="ltr">Add rice to onions. Mix in apricots and walnuts and gorgonzola. Stuff peppers with rice mixture and place tops back on.</p>
<p dir="ltr">Put peppers in 9x13 dish and fill 1/2 inch full of water. Cover with aluminum foil. Bake 35 to 40 minutes. Remove aluminum foil and bake for 15 more minutes, or until tops are brown to black.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-JOBkRBC-wUU/UySc5aICI1I/AAAAAAAACjo/b4kYmnTK7z4/s1600/20140308_183355_Richtone%252528HDR%252529_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-JOBkRBC-wUU/UySc5aICI1I/AAAAAAAACjo/b4kYmnTK7z4/s640/20140308_183355_Richtone%252528HDR%252529_1.jpg"> </a> </div>Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-84747735648971693682014-02-17T14:41:00.002-08:002014-02-17T14:41:39.114-08:00Browned Butter Caramels<div style="background-color: white; border: 0px; color: #6a6a6a; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19.200000762939453px; margin-bottom: 15px; margin-top: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
I got this recipe from <a href="http://foodnessgracious.com/">foodnessgracious.com</a>, and it is the best caramel I've ever made. The flavor is superior to regular homemade caramel.</div>
<div style="background-color: white; border: 0px; color: #6a6a6a; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19.200000762939453px; margin-bottom: 15px; margin-top: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<img height="270" src="http://3.bp.blogspot.com/-0wAadKCATCI/TwfYbC5yttI/AAAAAAAACD4/CSAnziDa3rk/s400/036.jpg" width="400" /></div>
<div style="background-color: white; border: 0px; color: #6a6a6a; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19.200000762939453px; margin-bottom: 15px; margin-top: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
Ingredients:</div>
<div style="background-color: white; border: 0px; color: #6a6a6a; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19.200000762939453px; margin-bottom: 15px; margin-top: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
8 Tbsp butter<br />2 cups sugar<br />2 cups heavy cream<br />1/2 cup corn syrup<br />2 tsp vanilla</div>
<div style="background-color: white; border: 0px; color: #6a6a6a; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 19.200000762939453px; margin-bottom: 15px; margin-top: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
Grease an 8×8 pan. Melt the butter and continue to cook until golden brown. The darker the color, the richer the flavor, but be careful not to let it burn! Once browned, add sugar, cream, and corn syrup. Cook until 245 degrees on a candy thermometer, more or less depending on altitude and chewiness desired. I take mine off at 240 degrees. Remove from heat and add vanilla. Pour into prepared pan and cool. Once cooled, cut into squares and wrap pieces. Store in a covered container. </div>
Michellehttp://www.blogger.com/profile/04741914174523784484noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-61690537508537100392013-10-29T20:13:00.001-07:002013-10-29T20:14:21.830-07:00Roasted Vegetable Pasta in Lemon Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CkyFSjZaGUo/UnB1lKvYrXI/AAAAAAAABzU/o30e2OSAJzE/s1600/20131029_192340_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-CkyFSjZaGUo/UnB1lKvYrXI/AAAAAAAABzU/o30e2OSAJzE/s400/20131029_192340_1.jpg" width="292" /></a></div>
<br />
Before anyone freaks out about the word "cream" here, let me tell you this recipe is super low calorie. And it's filling! It's also really pretty, but my phone really doesn't do it justice. Leah and I made this up on my birthday (because that's what we do around here on birthdays), and it's absolutely lovely. Enjoy!<br />
<br />
4 tsp. olive oil, divided<br />
2 small onions or 1 large onion<br />
10 cloves garlic (this number is negotiable, but we really like garlic)<br />
1 head broccoli<br />
1 bunch asparagus<br />
1 pint cherry tomatoes<br />
2 bell peppers (not green)<br />
1/2 tsp. oregano<br />
1/2 tsp. basil<br />
1/2 tsp. thyme<br />
1/4 tsp. black pepper<br />
1/2 tsp. salt (or to taste)<br />
1/4 cup flour<br />
1 1/2 cup water<br />
2 Tbsp. lemon juice<br />
2 cubes chicken bouillon<br />
5 oz. rotini pasta*<br />
2 Tbsp. heavy cream<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-10k4Cr3mWb8/UnB2xwmHNBI/AAAAAAAABzc/rUscIGQ_GXs/s1600/IMG_20131029_182312.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-10k4Cr3mWb8/UnB2xwmHNBI/AAAAAAAABzc/rUscIGQ_GXs/s400/IMG_20131029_182312.jpg" width="400" /></a></div>
1. Chop the onions into small pieces. Add to skillet with 1 tsp. olive oil. Crush the garlic. Heat slowly, allowing onions to caramelize.<br />
<br />
2. Chop broccoli, asparagus and peppers into bite sized pieces (as shown). Put all three into a bowl with tomatoes and remaining olive oil. Toss with a little salt and pepper to coat. Transfer vegetables to glass baking dish and roast at 450 for 30-40 minutes, stirring occasionally, until vegetables are nice and roasty.<br />
<br />
3. While stirring onions frequently, add oregano, basil, thyme, pepper and salt. Once onions are caramelized, add flour (like a roux). Once flour is incorporated, add water, bouillon and lemon juice. Boil until mixture thickens and turn to simmer. <br />
<br />
4. Cook pasta according to directions. (We do this simultaneously with step 3.)<br />
<br />
5. Once vegetables are nice and roasted and pasta is soft, drain the pasta and remove vegetables from the oven. Add the cream to the sauce. Then add the pasta and vegetables and stir together. Serve hot with a tiny bit of parmesan sprinkled on top.<br />
<br />
*We use Barilla white fiber pasta. Trust me, it's worth the extra couple cents (it's still cheap!). It has more protein and fiber than normal pasta but tastes just like your average rotini. It's seriously a miracle.<br />
<br />
Calories per serving: 325. Fat: 8g. Carbohydrates: 54g. Protein: 9g. Fiber: 9g. (NOTE: Calories do not include parmesan. We calculated the calories using the Barilla white fiber pasta.)<br />
Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-33637348725599250202013-10-15T20:28:00.003-07:002013-10-15T20:29:17.162-07:00French Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://images.media-allrecipes.com/userphotos/250x250/00/67/51/675148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://images.media-allrecipes.com/userphotos/250x250/00/67/51/675148.jpg" /></a></div>
6 cups flour (bread flour is best)<br />
2 Tbsp yeast<br />
2 Tbsp sugar<br />
2 tsp salt<br />
2 cups warm water<br />
cornmeal<br />
1 egg white, lightly beaten<br />
1 Tbsp water<br />
<br />
<ol style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; list-style: none; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; color: #4e4e4f; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">In a large bowl, combine 2 cups flour, yeast, sugar, and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.</span></li>
<li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; color: #4e4e4f; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.</span></li>
<li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; color: #4e4e4f; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.</span></li>
<li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; color: #4e4e4f; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.</span></li>
<li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; color: #4e4e4f; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.</span></li>
</ol>
Michellehttp://www.blogger.com/profile/04741914174523784484noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-80183456083113764182013-06-27T19:52:00.001-07:002013-06-27T19:53:07.274-07:00Taco Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://s3.amazonaws.com/gmi-digital-library/803413a2-43c7-4c61-bcc2-9f70d72fc1f9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://s3.amazonaws.com/gmi-digital-library/803413a2-43c7-4c61-bcc2-9f70d72fc1f9.jpg" width="320" /></a></div>
<h4 style="background-color: white; color: #cd6219; font-family: Arial, Helvetica, sans-serif; font-size: 21px; margin: 15px 0px -5px; text-rendering: optimizelegibility; text-transform: uppercase;">
</h4>
<h4 style="background-color: white; color: #cd6219; font-family: Arial, Helvetica, sans-serif; font-size: 21px; margin: 15px 0px -5px; text-rendering: optimizelegibility; text-transform: uppercase;">
INGREDIENTS</h4>
<div class="recipePartIngredientGroup" style="background-color: white; color: #cd6219; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-rendering: optimizelegibility;">
<h2 style="color: #333333; font-size: 17px; text-rendering: optimizelegibility;">
</h2>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">1</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>lb lean (at least 80%) ground beef</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">1</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>can (16 oz) Old El Paso® refried beans</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">1</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>jar (16 oz) Old El Paso® Thick ‘n Chunky salsa</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">1</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">2 1/2</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>cups coarsely broken tortilla chips</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">1/2</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>medium green bell pepper, chopped (3/4 cup)</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">4</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>medium green onions, sliced (1/4 cup)</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">2</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>medium tomatoes, chopped (1 1/2 cups)</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">1</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>cup shredded Cheddar or Monterey Jack cheese (4 oz)</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">1/4</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>cup sliced ripe olives (opt)</span></dd></dl>
<dl class="recipePartIngredient" itemprop="ingredients" style="margin: 0px 0px 10px 17.71875px; text-rendering: optimizelegibility;">
<dt style="float: left; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;">1</span></dt>
<dd style="color: #333333; padding: 0px 0px 5px; text-rendering: optimizelegibility;"><span style="text-rendering: optimizelegibility;"><span class="type" style="text-rendering: optimizelegibility;"></span>cup shredded lettuce</span></dd></dl>
</div>
<br />
<ul class="recipePartStepsList" style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 21px; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<li class="recipePartStep" itemprop="recipeInstructions" style="margin: 0px 0px 10px; text-rendering: optimizelegibility;"><span class="recipePartStepDescription" style="display: block; font-size: 13px; left: 5%; margin-bottom: 20px; margin-top: 10px; position: relative; text-rendering: optimizelegibility; width: 431.421875px;">Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.</span></li>
<li class="recipePartStep" itemprop="recipeInstructions" style="margin: 0px 0px 10px; text-rendering: optimizelegibility;"><span class="recipePartStepDescription" style="display: block; font-size: 13px; left: 5%; margin-bottom: 20px; margin-top: 10px; position: relative; text-rendering: optimizelegibility; width: 431.421875px;">In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.</span></li>
<li class="recipePartStep" itemprop="recipeInstructions" style="margin: 0px 0px 10px; text-rendering: optimizelegibility;"><span class="recipePartStepDescription" style="display: block; font-size: 13px; left: 5%; margin-bottom: 20px; margin-top: 10px; position: relative; text-rendering: optimizelegibility; width: 431.421875px;">Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips. Makes 5 servings.</span><span class="recipePartStepDescription" style="display: block; font-size: 13px; left: 5%; margin-bottom: 20px; margin-top: 10px; position: relative; text-rendering: optimizelegibility; width: 431.421875px;"><h5 class="nutrition-serving-size" style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
1 Serving (1 1/2 Cups)</h5>
<span style="font-size: 12px;"> </span>
<dl class="nutrition-section nutrition-calories" style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Calories</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">510</dd> <span class="punctuation" style="text-rendering: optimizelegibility;">(</span>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Calories from Fat</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">220<span class="punctuation" style="text-rendering: optimizelegibility;">),</span></dd> </dl>
<span style="font-size: 12px;"></span><span style="font-size: 12px;"></span>
<dl class="nutrition-section nutrition-nutrients" style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Total Fat</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">24g</dd>
<dt class="nutrition-subsection nutrition-fat" style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<dl style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><span class="punctuation" style="text-rendering: optimizelegibility;">(</span>Saturated Fat</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">10g<span class="punctuation" style="text-rendering: optimizelegibility;">,</span></dd>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Trans Fat</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">1g</dd> <span class="punctuation" style="text-rendering: optimizelegibility;">),</span></dl>
</dt>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Cholesterol</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">85mg</dd>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Sodium</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">1720mg</dd>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Total Carbohydrate</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">44g</dd>
<dt class="nutrition-subsection nutrition-carbs" style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<dl style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><span class="punctuation" style="text-rendering: optimizelegibility;">(</span>Dietary Fiber</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">7g</dd>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"> Sugars</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">6g</dd> <span class="punctuation" style="text-rendering: optimizelegibility;">),</span> </dl>
</dt>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Protein</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">29g</dd> <span class="punctuation" style="text-rendering: optimizelegibility;">;</span> </dl>
<span style="font-size: 12px;"></span><h5 style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
% Daily Value*:</h5>
<span style="font-size: 12px;"> </span>
<dl class="nutrition-section nutrition-vitamins" style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Vitamin A</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">35%<span class="punctuation" style="text-rendering: optimizelegibility;">;</span></dd>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Vitamin C</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">25%<span class="punctuation" style="text-rendering: optimizelegibility;">;</span></dd>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Calcium</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">20%<span class="punctuation" style="text-rendering: optimizelegibility;">;</span></dd>
<dt style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">Iron</dt>
<dd style="border: 0px; display: inline; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">25%<span class="punctuation" style="text-rendering: optimizelegibility;">;</span></dd> </dl>
<span style="font-size: 12px;"></span><div class="nutrition-section nutrition-exchanges" style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<h5 style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
Exchanges:</h5>
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;</div>
<span style="font-size: 12px;"></span><div class="nutrition-section nutrition-carbs" style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
<h5 style="border: 0px; display: inline; font-size: 10px; list-style: none outside none; margin: 0px; padding: 0px; text-rendering: optimizelegibility;">
Carbohydrate Choices:</h5>
3 </div>
<span style="font-size: 12px;"></span><em class="nutrition-dailyvalues-notice" style="font-size: 12px; text-rendering: optimizelegibility;">*Percent Daily Values are based on a 2,000 calorie diet.</em></span></li>
</ul>
<br />
<br />Michellehttp://www.blogger.com/profile/04741914174523784484noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-8267259046897677752013-06-27T19:47:00.001-07:002013-06-27T19:52:42.851-07:00Breakfast Skillet<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.hy-vee.com/webres/Image/Recipes/Sausage-and-Cornbread-Breakfast-Skillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.hy-vee.com/webres/Image/Recipes/Sausage-and-Cornbread-Breakfast-Skillet.jpg" /></a></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">1 (16 ounce) tube sausage</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">1 medium green pepper, coarsely chopped</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">1 small onion, coarsely chopped</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">4 large eggs</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">1 1/4 c. skim milk</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">1 (8.5 ounce) box corn muffin mix</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">1/4 c. drained sliced jalapeño peppers</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">2 c. shredded cheddar cheese</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">salsa or maple syrup, for serving</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;"><br /></span>
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;"><b>Directions</b></span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">In a 12-inch cast iron skillet, cook sausage over medium heat on a camp stove, grill or on a cooking grate over a fire. When no pink remains, add green pepper and onion; cook about 5 minutes or until tender. Drain. Remove from heat.</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;">In a bowl, beat together eggs and milk; stir in corn muffin mix and jalapeño peppers until combined. Pour over sausage. Return to medium heat, cover, reduce heat, and cook 10 minutes. Remove from heat; let stand 5 minutes. Sprinkle with cheese. Serve with salsa or maple syrup, if desired. Serves 8.</span><br />
<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px;"><br /></span>
<br />
<div style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px; margin-bottom: 1em; padding: 0px;">
<strong>Daily nutritional values:</strong><br />
10% vitamin A<br />
20% vitamin C<br />
30% calcium<br />
10% iron</div>
<div style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.1875px; margin-bottom: 1em; padding: 0px;">
<strong>Nutrition information per serving:</strong><br />
Calories: 380<br />
Carbohydrate: 27g<br />
Cholesterol: 140mg<br />
Dietary Fiber: 1g<br />
Fat: 23g<br />
Protein: 19g<br />
Saturated Fat: 10g<br />
Sodium: 880mg<br />
Sugar: 9g<br />
Trans fats: 0g </div>
Michellehttp://www.blogger.com/profile/04741914174523784484noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-37746480814573250702013-01-29T15:00:00.001-08:002013-01-29T15:00:58.286-08:00Fried Banana BreadTrust me, it's lovely. And please believe me that you DO NOT want to calculate the calories, all or which are totally worth it.<br />
<br />
<br />
<ul>
<li>Start with a high fat content banana bread recipe. (Leah and I use <a href="http://allrecipes.com/recipe/banana-sour-cream-bread/detail.aspx?event8=1&prop24=SR_Title&e11=sour%20cream%20banana&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Home%20Page">this one</a>.)</li>
<li>Spray a non-stick pan with Pam. </li>
<li>Put your banana bread in the pan and pan-"fry" it with the Pam. (You could use butter, but Leah and I actually found that makes the banana bread soggy and doesn't give it the nice crisp. It has nothing to do with calories.)</li>
<li>When your banana bread is nicely browned and the outsides are crisp, put the slices on individual plates. </li>
<li>Place a scoop of vanilla ice cream on each hot slice of banana bread.</li>
<li>Top ice cream with syrup (buttermilk of maple) and walnuts. </li>
</ul>
<div>
This is one of my all-time favorites. I'll upload a picture next time we make it!</div>
<br />
<br />Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-72143643233561949402013-01-26T22:00:00.002-08:002013-01-26T22:05:34.532-08:00Jamabalya<i>I like this because it's fast, easy, and a great way to use up leftover ham!! If you don't use ham in it, you may need to add more salt. I've been known to use all sorts of leftover meats in this though and it's always good! I just kind of throw in whatever I have, but this is a basic recipe.</i><br />
<br />
<br />
<div class="MsoNormal">
2 Tblsp oil<o:p></o:p></div>
<div class="MsoNormal">
1 ½ cups chopped onion<o:p></o:p></div>
<div class="MsoNormal">
1 bell pepper, chopped<o:p></o:p></div>
<div class="MsoNormal">
2 cloves garlic</div>
<div class="MsoNormal">
2 cups cubed ham, or chicken, or sausage (cooked)<o:p></o:p></div>
<div class="MsoNormal">
½ tsp thyme<o:p></o:p></div>
<div class="MsoNormal">
½ tsp salt<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp black pepper<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp cayenne pepper (or more if you want it hotter)<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp creole seasoning (or more to taste) optional<o:p></o:p></div>
<div class="MsoNormal">
1 16-oz can diced tomatoes<o:p></o:p></div>
<div class="MsoNormal">
1 cup chicken broth<o:p></o:p></div>
<div class="MsoNormal">
Rice<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Saute onion, peppers, and garlic in oil until slightly brown. Add meats.
Add seasoning, tomatoes and broth. Bring to boil. Serve over cooked rice.<o:p></o:p></div>
Rachel Harlinhttp://www.blogger.com/profile/09385214272967762830noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-31017574938286020302013-01-02T15:39:00.000-08:002013-01-02T15:39:06.293-08:00Mom's Cranberry SaladOkay, we've been trying to get this up for years. I'm now delivering. You're welcome. <br />
<br />
1 box (3 oz.) orange Jell-O (It's Alive!)<br />
1 envelope Knox gelatin<br />
1 1/4 cup boiling water<br />
8 oz. can crushed pineapple<br />
12-16 oz. fresh or frozen cranberries<br />
1 orange, peeled and pith removed<br />
1/2 cup walnuts, chopped<br />
1/2 cup fresh celery, chopped<br />
<br />
1. Dissolve gelatin and Jell-O in boiling water.<br />
2. In your food processor (or blender), chop pineapple, cranberries and orange until all are in very small pieces. (Do no liquefy.)<br />
3. Add walnuts, celery and gelatin mixture to processor and pulse process briefly until mixture is desired consistency. (A little pulsing goes a VERY long way.)<br />
4. Chill until set - a few hours.<br />
<br />
This yields 12 side dish servings, each of which have about 130 calories. <br />
<br />
<br />
<br />Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-50498839901538388842012-10-30T10:22:00.001-07:002012-10-30T10:43:29.390-07:00Potato Soup<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 1.38;">We love this recipe and I can never find it when I want to make it, so I'm posting it for my own sanity next time I want it.</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 1.38;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 1.38;">3 cups chicken broth</span><br />
<div class="_53" id="5wS5wlD1J0ohGNx3FaGd2w" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;">
<div class="_3hi">
<div class="_38 direction_ltr" style="direction: ltr; font-size: 13px; line-height: 1.38;">
3-4 large potatoes, peeled and cubed<br />
3 bacon strips, diced (or ham)<br />
1 small onion, chopped<br />
1 clove garlic, minced<br />
3 tablespoons all-purpose flour<br />
1 teaspoon salt<br />
1 teaspoon dried basil<br />
1/2 teaspoon pepper<br />
1 cup half-and-half cream (or milk)<br />
1/4 teaspoon hot pepper sauce<br />
Shredded Cheddar cheese<br />
Minced fresh parsley<br />
<div style="margin-top: 10px;">
Boil chicken broth and potatoes, until tender. In a different pan, cook bacon, sautee onion and garlic. Add flour, salt, basil, and pepper. Add to potatoes and broth. Heat until thickened. Add cream and hot pepper sauce and heat through, but do not boil. Add cheese to taste and cook until cheese is melted. Can garnish with parsley and more cheese, if desired.</div>
<div style="margin-top: 10px;">
NOTES: We used more flour, because Mike likes his soups thick. Also, the original recipe called for 1/2 tsp hot sauce, but I didn't want it too hot, for the kids' sake. </div>
</div>
</div>
</div>
Michellehttp://www.blogger.com/profile/04741914174523784484noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-70211855252352354222012-10-27T19:13:00.001-07:002012-10-27T19:13:43.713-07:00Dijon-Braised Brussels Sprouts<br />
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">My girs and I don't like brussel sprouts at all but I keep getting them in my bountiful baskets and hate to waste them. I found this recipe tonight and tried it. We all loved it! Everyone had seconds!</span></i><img alt="saucing the sprouts" src="http://farm8.staticflickr.com/7007/6421044781_e0f473f53d.jpg" style="background-color: transparent;" /></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<br /></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<strong><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></strong></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4 as a side dish</span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound brussels sprouts<br />1 tablespoon unsalted butter<br />1 tablespoon olive oil<br />Salt<br />Freshly ground black pepper<br />1/2 cup dry white wine(I just used chicken broth)<br />1 cup broth (chicken or vegetable)<br />2 to 3 shallots, peeled and thinly sliced<br />2 tablespoons heavy cream<br />1 tablespoon smooth dijon mustard (or more to taste)<br />2 tablespoons chopped flat-leaf parsley (optional)</span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]</span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.</span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.</span></div>
Rachel Harlinhttp://www.blogger.com/profile/09385214272967762830noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-72950498546038276452012-10-20T23:22:00.000-07:002012-10-20T23:22:04.182-07:00Harvest Sweet Potato CasseroleA lovely alternative to the sickeningly sweet marshmallow stuff (that I love still).<br />
<br />
3 1/2 lb. sweet potatoes, cut into 3/4" cubes<br />
1 large onion, diced<br />
2 Tbsp. butter<br />
1 1/2 fresh (or frozen and thawed) cranberries<br />
2/3 cup brown sugar<br />
1/4 cup orange juice<br />
1 tsp. salt<br />
1 tsp. nutmeg<br />
1 tsp. ground ginger<br />
1 tsp. cinnamon<br />
1 cup pecans, chopped<br />
<br />
Preheat oven to 450. In a greased 9x13 pan, roast sweet potatoes for about 25 minutes until they become tender. <br />
<br />
Meanwhile, in a nonstick pan, fry onions in butter until they are translucent. Mix remaining ingredients together.<br />
<br />
After removing the sweet potatoes from the oven, turn oven down to 350 and add onions with butter drippings to the pan. Stir in remaining ingredients. Cook uncovered for about 40 minutes, stirring at least once during cooking. <br />
<br />
For 1/12 of this recipe, you get about 130 calories. And it's pretty fantastic as a side dish.<br />
<br />Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-69827716305940101692012-10-04T19:46:00.000-07:002013-11-05T20:18:58.424-08:00Sinful Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KW6vEfn3_X4/UG5Q7I2R6FI/AAAAAAAAAuI/lBmClxYQ0Mk/s1600/Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-KW6vEfn3_X4/UG5Q7I2R6FI/AAAAAAAAAuI/lBmClxYQ0Mk/s400/Cookies.jpg" width="400" /></a></div>
<br />
<br />
A fan of chocolate chip cookies? Oatmeal cookies? Peanut butter cookies? Why not combine the three? That's what Leah and I have done. These are lovely cookies, adapted (and, of course, improved) from a recipe we found online. Enjoy!<br />
<br />
1/2 cup butter<br />
3/4 cup peanut butter<br />
1/2 cup white sugar<br />
1/2 cup brown sugar, packed<br />
1 egg<br />
1 tsp. vanilla<br />
1 cup flour<br />
1 tsp. baking soda<br />
3/4 tsp. salt<br />
1 cup rolled oats<br />
1 cup semisweet chocolate chips<br />
<br />
Preheat oven to 375F.<br />
<br />
Cream butter, peanut butter, and sugars together. Add egg and beat until...well until you get tired of beating it, be that ten seconds or ten minutes. (I don't think it actually matters.) Add in vanilla. Sift flour, soda and salt together. (Once again, I think this is a useless step and usually just add them all at once.) Add flour mixture and oats to batter and mix well. Add chocolate chips and hand stir, just until mixed.<br />
<br />
Roll dough into balls and put on cookie sheet (I know, duh). Bake for 8 minutes until edges turn golden brown. Remove and eat. (Oh fine, you can cool on a wire rack if you really want to.) <br />
<br />
Yield about 3 dozen cookies. Each is about 125 calories. Enjoy!<br />
<br />
<br />
<br />Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-41505571636376908412012-08-19T20:00:00.005-07:002012-08-19T20:13:48.161-07:00Hamburger Stew1 lb. lean ground beef<br />1/2 cup chopped onion<br />1 cup diced celery<br />3 c. water<br />3 medium carrots, peeled & slices<br />3 medium potatoes, peeled & diced<br />1 cup chopped cabbage (optional)<br />28 oz. can tomatoes<br />1/3 cup barley<br />1 beef bouillon cube<br />2 tsp. salt<br />1/4 tsp. pepper<br />1/8 tsp. basil<br />1 16 oz. can great northern beans (any white or red bean will work) (I didn't drain them but added juice with beans)<br />Brown ground beef. Add onion & celery and cook until soft. Add remaining ingredients & simmer until barley is tender about 45 min.<br /><br />I made this tonight & it is so delicious. I'm going to make a big batch & freeze it in small containers for lunches. Only about 150 calories per cup. I only used 1/2 lb of ground beef and it was good. You could use small macaroni, rice or other grains in place of barley. I added the beans, cabbage & barley to the recipe so you can change things up depending on what you have.<br />Also would be good in a crock pot.<br /><br />Bev's Buzzhttp://www.blogger.com/profile/17037235265683320469noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-40325387253766768752012-06-06T15:44:00.006-07:002012-06-06T15:57:55.954-07:00Hot Fudge Sauce1 cup butter <br />1/3 cup unsweetened cocoa <br />3 cups white sugar<br />1 12 oz. can evaporated milk<br />1 teaspoon vanilla <br /><br />Smaller version:<br />1/3 cup butter<br />2 Tblsp. unsweetened cocoa<br />1 cup sugar<br />1 5 oz. can evaporated milk<br />1/2 tsp. vanilla<br /><br />Combine cocoa & sugar in saucepan. Stir in milk & add butter. Bring to a boil over medium heat and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2-4 minutes. Serve immediately or store in refrigerator.<br /><br />Full recipe makes 16 servings, 252 calories. Tastes better than store brands and is cheaper.Bev's Buzzhttp://www.blogger.com/profile/17037235265683320469noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-6400766411688044112012-04-13T07:08:00.000-07:002012-04-13T07:09:06.097-07:00Strawberry Shortcake CookiesThese cookies are divine. They're not exactly healthy (at all), so the trick here is moderation. Hahaha. Easier said than done...<br />
<br />
I do think they're about 130 calories a piece though, depending on size.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-E-u0L2nX2Ao/T4gwa9wZiPI/AAAAAAAAAf4/I_zZa1PFCyA/s1600/Strawberry+cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-E-u0L2nX2Ao/T4gwa9wZiPI/AAAAAAAAAf4/I_zZa1PFCyA/s400/Strawberry+cookie.jpg" width="400" /></a></div>
<br />
<b>Cookies</b><br />
<b><br /></b><br />
3 cups white flour<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 cup salted butter, room tempterature<br />
1 cup granulated sugar<br />
1 egg + 1 egg white<br />
1/2 tsp. vanilla extract<br />
3/4 cup sour cream<br />
<br />
1. Sift together flour, baking soda and baking powder. Set aside.<br />
2. Cream butter and sugar. Beat at medium speed for a couple minutes until light and fluffy.<br />
3. Add egg and egg white to butter/sugar. Beat until smooth. Add vanilla and sour cream. Mix until combined.<br />
4. Add dry ingredients to batter and mix until just combined. Refrigerate for 2 hours.<br />
5. Preheat oven to 425. Roll out dough to 1/4" thickness. Cut in small (2" diameter) circles. Put cookies on cookie sheet and bake for 8 minutes. Cookies should be lightly golden with light brown bottoms.<br />
6. Cool completely.<br />
<br />
<b>Strawberry Buttercream</b><br />
<b><br /></b><br />
1 cup strawberries<br />
1/2 cup salted butter, room temperature<br />
1/2 tsp. vanilla<br />
1 1/2 cups powdered sugar<br />
<br />
1. Slice strawberries and puree them. Put in small saucepan on stove over medium heat. Reduce to about 50% (about 10 minutes). Let strawberries cool completely.<br />
2. Beat butter on high speed until very fluffy. Add vanilla and 1/2 cup powdered sugar. Beat on high. Slowly add the remaining cup of powdered sugar, carefully so that you don't make a gigantic mess. Beat frosting until light and frothy.<br />
3. Add cooled strawberry puree. Beat on high until frosting is fluffy. (You can add milk or powdered sugar to achieve desired consistency.) <br />
4. Frost cooled cookies.<br />
<br />
Yum.Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-30924100900928749162012-02-29T20:16:00.001-08:002012-02-29T20:16:25.666-08:00Salted Caramel Nut Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-St9iDxbY47k/T072FS9UR4I/AAAAAAAAAbs/J-Q-Cha5LFY/s1600/Salted+Caramel+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://2.bp.blogspot.com/-St9iDxbY47k/T072FS9UR4I/AAAAAAAAAbs/J-Q-Cha5LFY/s400/Salted+Caramel+Cake.jpg" width="400" /></a></div>
<br />
Leah and I sorta made this up as we went, combining recipes and mixing things around. In the end, it was sort of to die for. Just FYI, it is about 540 per sixteenth, but it's really rich, so that's all you'd want anyway!<br />
<br />
1 recipe of your favorite chocolate cake, enough for 2 9" round pans<br />
<br />
1 1/2 cup of your favorite homemade caramel sauce, separated<br />
1/2 cup cocktail peanuts, coarsely chopped<br />
<br />
1 cup salted butter, room temperature<br />
1/2 tsp. salt<br />
2 cups powdered sugar<br />
<br />
Easy enough - prepare the 9" round pans and bake cake according to directions. Remove from pans and cool thoroughly.<br />
<br />
When the cakes are cool, mix 1 cup caramel with the peanuts. Spread peanut mixture on top of one of the cakes. Layer the other cake on top of the peanut layered cake.<br />
<br />
When cake layers are assembled, beat the butter until it is light and fluffy. Add salt and powdered sugar. Mix until combined (still fluffy). Beat in remaining 1/2 cup caramel. Frosting should be light and lovely. Spread over cake.<br />
<br />
Put entire cake in fridge for 1 hour until it is all set. Enjoy!<br />
<br />
<br />
<br />Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-54022360023920942832012-02-28T19:29:00.002-08:002012-02-28T19:37:08.795-08:00Coconut ChickenI found this online the other day and tried it tonight. I tweaked it (as usual) to fit my needs, so here's my version.<br /><br />Ingredients:<br />1 egg, lightly beaten<br />1 cup sweetened coconut<br />1/2 cup flour<br />1/2 tsp salt<br />1/2 tsp garlic powder<br />1/4 tsp pepper<br />3 chicken breasts<br />1/2 cup apricot jam (I used peach and just added a little lemon juice)<br />2-4 TBSP coarse ground mustard, to taste<br />cooked rice<br />canned apricots<br /><br />Directions:<br />Preheat oven to 400. Mix coconut, flour, salt, garlic, and pepper. Cut chicken into large strips. Dip into egg mixture, then coat in coconut mixture. Place in a greased pan. Sprinkle any remaining coconut mix on top if desired. Spray top of chicken with Pam as well. Bake 30-40 minutes, until chicken is cooked and coconut is browned a little. For sauce, just mix the jam and the mustard to taste. To serve, pile rice onto plates. Place chicken on top, and pour sauce on top. Lastly, place apricots on the top and serve warm.Michellehttp://www.blogger.com/profile/04741914174523784484noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-38869074831044871892012-02-18T14:58:00.000-08:002012-02-18T14:58:42.249-08:00Pumpkin Pie CakeOkay, this one's good, and it's really low in calories. Here's the gist.<br />
<br />
1 spice cake mix (Betty Crocker Super Moist) - pick the one with 160 calories per serving<br />
1 can (15 oz) pumpkin pack<br />
1 tsp pumpkin pie spice.<br />
<br />
Yep, just mix these three together and then bake according to package directions. DO NOT add eggs or oil. You can add some water to the batter to get it to a thinner texture. You will probably have to bake just a little longer than the package says. Easy.<br />
<br />
Frosting?<br />
<br />
8 oz. Neufchatel cheese<br />
1 cup powdered sugar<br />
1 tsp. vanilla<br />
<br />
Yep, just mix and go. You can add a tablespoon of milk or so if you need.<br />
<br />
Calories? 234 for a 12th of the cake. That's a pretty big serving of cake for not very many calories. Want some variation? Leah and I also tried using a chocolate cake mix and omitted the pumpkin pie spice. We added just a little more cocoa powder and it was wonderful.Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-64504514734985018982011-12-18T21:04:00.001-08:002011-12-18T21:07:46.244-08:00Chicken Pot Pie<a href="http://3.bp.blogspot.com/-L9uolqojfWk/Tu7F_eMdqFI/AAAAAAAACUY/wUkm5QTRzSA/s1600/exps21444_QC10363D56A.jpg"><em><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 300px; FLOAT: right; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5687701073643284562" border="0" alt="" src="http://3.bp.blogspot.com/-L9uolqojfWk/Tu7F_eMdqFI/AAAAAAAACUY/wUkm5QTRzSA/s320/exps21444_QC10363D56A.jpg" /></em></a><em>I have to post this because it's my favorite pot pie recipe, and my family loves it. However, it's in storage with everything else. And so I don't have to spend another half hour finding it again when I want it next, I'm posting it here!</em><br /><br />12-16 Servings<br />Prep: 40 min. Bake: 35 min. + standing<br /><br />2 cups diced peeled potatoes<br />1-3/4 cups sliced carrots<br />2/3 cup chopped onion<br />1 cup butter, cubed<br />1 cup all-purpose flour<br />1-3/4 teaspoons salt<br />1 teaspoon dried thyme<br />3/4 teaspoon pepper<br />3 cups chicken broth<br />1-1/2 cups milk<br />4 cups cubed cooked chicken<br />1 cup frozen peas<br />1 cup frozen corn<br />Pastry for two double-crust pies (9 inches)<br /><br /><strong><u>Directions<br /></u></strong>Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.<br />In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.<br />Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.<br /><br />Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.<br /><br /><strong>To Use Frozen Pot Pie:</strong> Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).<br /><br /><strong>To use frozen pot pie:</strong> Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown.Rachel Harlinhttp://www.blogger.com/profile/09385214272967762830noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-14808183934808776212011-11-16T13:48:00.001-08:002011-11-16T13:48:37.751-08:00Zucchini Fritters<br />
Leah and I made these last night and they were YUMMY! Remember, this is from a boy who doesn't even like zucchini. I ate half of them. <br />
<br />
2 small zucchini (10 oz. each)<br />
1 large carrot<br />
1 egg<br />
1/3 cup flour<br />
1/3 cup grated parmesan cheese<br />
1/2 tsp. salt<br />
1/8 tsp. black pepper<br />
<br />
Grate zucchini and carrots. With paper towels, dry vegetables well. Mix together all ingredients. Shape into 8 equally sized balls (this is messy). Put four balls in a greased frypan and press balls until flat. Cook them for five minutes, flipping once. Repeat with other four balls.<br />
<br />
This makes two GENEROUS servings, each of which are about 270 calories. Yes, you get a lot of food for no calories. Leah and I didn't even eat sour cream on them like we used to on zucchini pancakes.<br />
<br />
Note, these fall apart quite easily. In the original recipe, you're supposed to deep fry them in a skillet for five minutes instead of pan cooking them. This would surely crisp them up better, but it means that every two cakes (so four servings instead of two) have 245 calories. Again, this is hardly extravagant. <br />Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-48743177618228492832011-11-14T11:11:00.000-08:002011-11-14T11:20:51.409-08:00Michelle's Stuffed PumpkinIt's that time of year, when I like to make stuffed pumpkin for dinner, and my family complains that I've made it! This year I decided to try my own recipe in hopes that everyone would be happy, and it worked! This is awesome, and everybody ate it.<br /><a href="http://4.bp.blogspot.com/-MbsrvzXjT8s/TsFpC5htgUI/AAAAAAAAB3c/ts7gb7bKC7U/s1600/IMG_2183.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5674932503986405698" border="0" alt="" src="http://4.bp.blogspot.com/-MbsrvzXjT8s/TsFpC5htgUI/AAAAAAAAB3c/ts7gb7bKC7U/s320/IMG_2183.JPG" /></a><br /><br /><div></div><br /><div>Ingredients:</div><br /><div>1 small pumpkin</div><br /><div>1/2 tsp salt</div><br /><div>1/4 tsp dry mustard</div><br /><div>1/3lb (or so) cooked breakfast sausage</div><br /><div>3 c. prepared corn bread stuffing</div><br /><div>1 apple, peeled and chopped</div><br /><div>1/4 cup craisins</div><br /><div></div><br /><div>Directions:</div><br /><div>Cut top off of pumpkin and deseed. Poke holes in the inside of the pumpkin with a fork, if desired. Rub pumpkin with salt and mustard. Mix other ingredients and spoon into pumpkin. Put pumpkin lid back on and place in an 8x8 pan with a little water in the bottom. Bake at 350 for 90 minutes, or until the pumpkin is tender. Serve both the filling and the pumpkin. </div>Michellehttp://www.blogger.com/profile/04741914174523784484noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-45077486361162765192011-09-11T12:23:00.000-07:002012-02-08T17:25:48.776-08:00Pita Pizza (Revised)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-O4TUBU_wziM/Tm0AGHNkvdI/AAAAAAAAAY4/4uGJG0bxzLc/s1600/Food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-O4TUBU_wziM/Tm0AGHNkvdI/AAAAAAAAAY4/4uGJG0bxzLc/s400/Food.jpg" width="400" /></a></div>
<br />
Okay, here is the first in a series of healthy recipes that I'll be posting. Leah and I count calories, so I'll be posting calorie counts on these recipes. Leah and I love these, and so does everyone we've fed them to. You can also use it as a main dish or an appetizer. (Leah and I are full after one each.)<br />
<br />
<br />
4 whole wheat pitas<br />
1/2 cup sundried tomato pesto*<br />
4 roma tomatoes<br />
1 1/2 cup fresh spinach<br />
1/2 cup feta cheese, crumbled<br />
1/4 cup grated parmesan cheese<br />
Salt and Pepper, to taste<br />
<br />
Spread pesto on pitas. Top with spinach and tomatoes. Salt and pepper to taste. Sprinkle cheeses on top. Cook in preheated oven at 350 for 10 minutes. Then, broil on high for 2 minutes, or until crispy. <br />
<br />
That's it! Enjoy! Leah and I also put cubed chicken on these once. We liked it, but we go back to this old reliable version more often. Depending on your pita, tomato, etc., these range from 270 to 300 calories or so. <br />
<br />
*What, you don't have a stash of sundried tomato pesto? Well, here's my recipe (revised).<br />
<br />
Blend together in food processor until smooth:<br />
<br />
8 oz. sundried tomatoes packed in oil, drained<br />
1 Tbsp. minced garlic<br />
2 tsp. dried basil (or fresh equivalent)<br />
2 tsp. dried parsley (or fresh equivalent)<br />
1 packet onion soup mix<br />
1/4 cup balsamic vinegar<br />
<br />Deanhttp://www.blogger.com/profile/06655888008515456779noreply@blogger.com0tag:blogger.com,1999:blog-3021507507092171199.post-67516204901485026482011-04-24T19:48:00.000-07:002011-04-24T19:56:26.584-07:00Cadbury Eggs<em>I don't like the Cadbury Eggs that you buy at the store, so I don't know how these compare. Shane says they're good, but not quite the same. I like these but they are sweet! They are a pain to make, so don't get in a hurry. Plan pleanty of time. And when you're using the frozen stuff, only use a little at a time, as it thaws VERY fast!! But they are lots of fun!!</em><br /><br /><a href="http://1.bp.blogspot.com/-yCsQJbti0WQ/TbTiR-4XN2I/AAAAAAAACEs/Gz6-j6Iyq6M/s1600/Picture%2B2%2B267.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-yCsQJbti0WQ/TbTiR-4XN2I/AAAAAAAACEs/Gz6-j6Iyq6M/s400/Picture%2B2%2B267.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599349035293423458" /></a> <br /><br />INGREDIENTS <br /><br />1/2 cup light corn syrup<br />1/4 cup (1/2 stick) salted butter, softened<br />3 cups powdered sugar<br />1 teaspoon vanilla<br />Yellow food coloring<br />Chocolate candy melts or almond bark<br /><br /><a href="http://3.bp.blogspot.com/-esY5XVCOzG4/TbTiRrPOQlI/AAAAAAAACEk/UitAGtcXikE/s1600/Picture%2B2%2B265.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-esY5XVCOzG4/TbTiRrPOQlI/AAAAAAAACEk/UitAGtcXikE/s400/Picture%2B2%2B265.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599349030020596306" /></a><br />DIRECTIONS<br />In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth. Slowly add the powdered sugar and beat on medium low speed until well mixed.<br /><br />Spoon about a third of the mixture into a separate bowl and color it with yellow food coloring. Refrigerate the white and yellow mixtures for at least an hour, for easier handling.<br /><br />Roll the yellow mixture into balls and place on a wax paper lined baking sheet. Place in the freezer for 20 minutes or so. Remove from freezer and cover with white candy and form into an egg shape. Freeze eggs for about 30 minutes.<br /><br />Melt your candy melts or almond bark according to package directions. Place eggs in the chocolate and coat completely. Remove and place back on wax paper lined baking sheet. Place in the refrigerator until chocolate has set.<br /><br />If you want these runny like traditional Cadbury Eggs, keep at room temperature. The candy mixture in the eggs softens very quickly.Rachel Harlinhttp://www.blogger.com/profile/09385214272967762830noreply@blogger.com0