Sunday, July 27, 2008

Peach Streusel Crisp

Recipe adapted from Penzey's

9 good-sized ripe peaches
1/3 Cup Splenda sugar blend
1 tsp. cinnamon
1/4 tsp. vanilla extract
2 TB. flour (for juicy peaches; 1 TB. for firm peaches)

1 stick cold butter (8 TB.)
1 Cup flour
1/3 Cup splenda sugar blend
1 tsp. cinnamon

Preheat oven to 350°. Grease the bottom only of an 8x8 glass pan or medium casserole dish.

Peel and pit the peaches, slice and place in a large bowl. Top with sugar, flour, cinnamon, and vanilla, toss to coat. Set aside while preparing topping.

Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and cinnamon, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned peaches into the pan, top generously with the streusel,.

Bake at 350° about 30 minutes, until the streusel is golden brown and the peach juice is starting to bubble up through the topping.

Thursday, July 24, 2008


1 tablespoon minced roasted garlic
1 tablespoon dried minced onion
1 32 oz box chicken broth
2 cups orzo pasta
1 can peas, undrained
1 cup ham, diced
1/2 cup Parmesan cheese

Combine garlic, onion, and chicken broth in a pot. Bring to a boil. Add orzo to broth. Reduce heat to low, cover, and simmer 10-15 until the broth is absorbed; stirring occasionally.

Remove from heat stir in peas, ham, and cheese.

Tuesday, July 22, 2008

Pineapple Pork Chops

1 package boneless pork chops
Pineapple slices, cut in half
1/4 cup honey
2 tablespoons lite soy sauce
bell pepper, diced (optional)
Tin Foil

Combine honey and soy sauce.

Lay pork chops on large sheet of foil. Brush with sauce mixture. Turn over and brush other side.

Lay pineapple slices on top of pork. Brush pineapple slices with sauce.

Top with bell pepper if using. Pour any additional sauce on top.

Wrap tightly in tin foil.

Grill 10 minutes on each side.

Sunday, July 20, 2008

Caramelized Vanilla Bean Peach Cobbler

1/2 cup Splenda Sugar Blend
3/4 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
dash of ground nutmeg
1 cup milk
1 tablespoon I Can't Believe It's Not Butter Spray
3 cups peaches (5 large peaches), peeled and diced
2 vanilla beans, sliced in half & seeds scraped
Turbinado Sugar
Kitchen Torch
Vanilla Ice Cream

Preheat oven to 350.

Combine peaches and vanilla bean seeds in a small bowl. Toss to coat peaches evenly with vanilla.

Mix Splenda, flour, salt, baking powder, cinnamon, and nutmeg in a bowl. Add in milk and butter. Stir until well mixed.

Pour batter in 8 x 8 pan. Put fruit on top.

Bake 35-40 minutes.

Spoon serving into bowl. Sprinkle turbinado sugar on top. Use kitchen torch to caramelize.

Top with vanilla ice cream.

Wednesday, July 16, 2008

Easy Chicken Pie

From First's Favorites Church Cookbook recipe by Jane Armstrong

3 lbs chicken, cooked and diced
1 can cream of chicken soup
1 can chicken broth
1/2 tsp onion salt

1 cup self rising flour
1 cup milk
1 stick butter, melted

Preheat oven to 400.

Spread chicken on bottom of casserole dish.

Combine soup, broth, and salt. Pour over chicken.

Combine butter, milk, and flour. Pour over chicken.

Bake for 30 minutes or until golden brown.

Monday, July 14, 2008


Sliced Bread
Butter Flavored Cooking Spray

Preheat oven to 325. Line a baking sheet with non stick foil or parchment paper.
Spray both sides of bread with cooking spray. Cut bread into cubes. Place on lined baking sheet.
Sprinkle with seasoning.

Bake 15-20 minutes. Cool and store in a Ziploc bag.

Sunday, July 13, 2008

Banana Bread Pudding with Caramelized Bananas & Rum Sauce

For the Bread Pudding:
1 loaf banana bread, cubed
1/3 cup All Whites (2 eggs)
12 ounce can fat free evaporated milk
1/3 cup packed Splenda brown sugar blend
1 tablespoon vanilla
1 teaspoon cinnamon
vanilla ice cream

Spray 6 ramekins with cooking spray.

Fill ramekins almost to the top with bread cubes.

Combine eggs, evaporated milk, brown sugar, vanilla, and cinnamon; whisk until sugar dissolves. Divide mixture evenly into ramekins. Push down bread with the back of a spoon to make sure all of it is soaked with the egg mixture.

Place ramekins in a 9 x 13 pan. Cover and refrigerate at least 1 hour.
When ready to bake, boil water and pour in casserole dish half way up the sides of the ramekins.

Bake at 350 degrees 30 -35 minutes or until puffed and set in center.

Invert on a plate.

For the Caramelized Bananas:
turbinado sugar
kitchen torch
banana, peeled and sliced

Place banana slices on a plate. Sprinkle sugar on banana slices. Use kitchen torch to caramelize.

Divide banana slices evenly on top of each bread pudding.

For the Rum Sauce:
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup brown sugar
1 cup milk
2 tablespoons dark rum

Melt butter in sauce pan over medium high heat. Add cornstarch, brown sugar, and milk. Bring mixture to a boil stirring constantly. Boil until the mixture starts to thicken; about 5 minutes. Stir in rum.

Put vanilla ice cream on top of caramelized bananas. Top with rum sauce.

Friday, July 4, 2008

Maple Brown Sugar Granola Cookies

Adapted from Cascadian Farm Maple Brown Sugar Granola Box
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
4 cups Cascadian Farm organic maple brown sugar granola
3/4 cup almonds

Heat oven to 350. In large bowl beat butter, sugars, vanilla and eggs with electric on low speed until light and fluffy. Beat in flour, baking soda and salt until well mixed.

Stir in granola and almonds. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper lined cookie sheets.

Bake 11 - 13 minute or until golden brown. Cool on cooling rack.

Thursday, July 3, 2008

Spiced Madeleines

Recipe from Baking From My Home to Yours
5 tablespoons light butter, melted and cooled
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon ground cinnamon
dash of nutmeg
dash of ginger
1/3 cup sugar
1/2 teaspoon lemon zest
6 tablespoons All Whites (2 eggs)
2 teaspoons vanilla extract
2 tablespoons honey

Whisk together the flour, baking powder,salt, cinnamon, nutmeg, and ginger.

Working in a mixer bowl, or in a large bowl, rub the Splenda blend sugar and lemon together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla and honey. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the Madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size Madeleine molds, or up to 36 mini Madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that.

Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Tuesday, July 1, 2008

Banana Butterscotch Crepe Cups

2 Crepes
1 package sugar free butterscotch pudding
1 cup Marshmallow Cream
2 cups whip cream
1 banana, peeled and thinly sliced

Preheat oven to 325.
Turn two juice glasses upside down on a baking sheet. Spray the glasses with cooking spray. Place crepes over the cups evenly. Press sides gently against glass. Spray crepes lightly with cooking spray.

Bake 6-8 minutes, until browned. Carefully remove crepe cups from glass. Cool on wire rack while preparing filling.

In a small bowl combine pudding mix, whip cream, and marshmallow cream.

Put a layer of banana in the bottom of each crepe cup. Spoon filling over bananas. Top with more bananas.

Cheesy Taco Rapid Risotto

Adapted from Basic Microwave Risotto Southern Living June 2008
1/4 cup dried chopped onion
1 tablespoon butter
1 tablespoon roasted minced garlic
1 cup Arborio rice
2 cans chicken broth
1/4 cup white wine
1 cup shredded cheddar cheese
2 tablespoons taco seasoning
2 cups ground meat (I used chicken and turkey sausage)

Combine onion, butter, garlic, and rice in a microwavable bowl. Microwave on high 2 minutes.

Brown meat with taco seasoning. Drain and set aside.

Stir in 2-3/4 cup chicken broth and wine. Cover tightly with plastic wrap. Microwave on high 9 minutes. Carefully swirl bowl without uncovering, and microwave on high 8 minutes. Carefully remove and discard plastic wrap.

Stir in cheese, meat, and 1/4 cup broth; stirring 30 seconds to 1 minute until creamy. Add 1/4 cup broth, 1 tablespoon at a time, if necessary to reach desired consistency.