Thursday, May 29, 2008
4 large potatoes, peeled & cubed
4 oz. fat free cream cheese, softened
1/2 cup fat free sour cream
3 Babybel Light Cheese Pieces
1 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon pepper
Preheat oven to 350. Spray an au gratin dish with cooking spray.
Cover potatoes with water in saucepan. Bring to a boil. Cook until fork tender; drain. Mash until smooth. Mix in cream cheese, sour cream, Babybel, garlic salt, onion salt, and pepper.
Spread in au gratin dish. Sprinkle top with paprika and Parmesan cheese.
Bake 35-40 minutes.
4 boneless pork chops
3 tablespoons Splenda brown sugar blend, divided
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons butter
2 tart apples - peeled, cored and sliced
1/2 cup reduced sugar apple juice
3 tablespoons almonds
Preheat oven to 350. Line a casserole dish with foil.
Melt butter in skillet over medium-high heat. Stir in cinnamon, nutmeg, and 2 tablespoons Spelnda Brown Sugar Blend. Add apples. Cook 5-6 minutes; turning often.
Place pork chops in prepared pan. Pour apple mixture evenly on top of pork chops. Pour apple juice over pork chops and apples. Cover with foil. Bake 20 minutes.
Remove foil sprinkle remaining brown sugar blend and almonds on top. Bake an additional 15 minutes.
2 cups Splenda Blend Sugar
3 tablespoons vanilla bean paste
2 packs Sure Jell
1 cup water
5-6 jelly containers
Combine strawberries, sugar, and vanilla bean paste in large bowl. Stir until well mixed. Let sit at least 10 minutes; stirring occasionally.
In a small saucepan combine Sure Jell and water. Bring to a boil on high. Boil 1 minute stirring constantly.
Pour Sure Jell mixture into fruit mixture. Stir constantly for 3 minutes or until Splenda Sugar Blend is completely dissolved.
Pour into prepared containers.
Let stand at room temperature 24 hours until set.
Can store in refrigerator 1 month or freezer 1 year.
Sunday, May 25, 2008
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1 stick butter, at room temperature (I used 1/2 regular, 1/2 light)
1/2 cup apple butter
3/4 cup (packed) light brown sugar
1/2 cup finely ground pecans
Confectioners’ sugar, for dusting (optional)
Sift together the flour, cornstarch, salt and cloves.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.
Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.
Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale - they shouldn’t take on much color. Transfer the cookies to a rack.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.
Thursday, May 22, 2008
Tuesday, May 20, 2008
2 cups tomato sauce
1/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup honey
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1/3 cup chipotle hot sauce
In a medium saucepan, combine ingredients and cook over medium heat, stirring often for 15 minutes or until well blended.
3 large sweet potatoes
1/3 cup butter
2 eggs, lightly beaten
2/3 half and half
1-1/2 oz Jack Daniels
1 tsp vanilla
1 tsp salt
2 premade 9" pie crusts
Peel and cube sweet potatoes. Place them in a large saucepan and cover with salted water. Bring to a simmer and cook until soft, about 5 minutes. Drain, mash and set aside to cool.
Preheat the oven to 350.
In a large bowl, cream together the butter and sugar. Add the eggs, half and half, Jack Daniel's, vanilla, and salt. Mix well. Add the sweet potatoes and mix until well blended.
Pour into the pie shells and bake for about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool. Serve at room temperature with whipped cream if desired.
1- 16 oz package shredded cole slaw mix
1 cup mayo
1/2 cup crumbled blue cheese
2 tbsp lemon juice
1 tsp black pepper
1 tsp sugar
Place the cole slaw mix in a large bowl and toss to separate. In medium bowl mix together the remaining ingredients. Pour the mayo mixture over the slaw mix. Toss well to coat completely. Let rest for 5 minutes and toss again. Refrigerate at least 2 hours before serving.
(I don't have a Madeleine pan so I used a mini muffin pan.)
⅔ cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of 4 key limes
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
5 tablespoons light butter, melted and cooled
Confectioners' sugar, for dusting
Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and key lime zest 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. 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.
Just before serving, dust the madeleines with confectioners' sugar.
Saturday, May 17, 2008
Tuesday, May 13, 2008
Monday, May 12, 2008
1 9-inch graham cracker crust, fully baked and cooled, or a store-bought crust
1 1/3 cups fat free evaporated milk
1 bag shredded sweetened coconut
4 large eggs, separated
1 14-ounce can fat free sweetened condensed milk
1/2 cup fresh Key Lime juice
1/4 cup of sugar
Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Put the evaporated milk and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the milk is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended.
Spread the coconut cream in the bottom of the graham cracker crust, and pour the lime filling on top.
Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch.
Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining coconut into the meringue.
Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.)
Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
Sunday, May 11, 2008
Saturday, May 10, 2008
3/4 cup packed brown sugar
1/4 cup butter, melted
1/8 cup brown sugar corn syrup
1/4 cup chopped pecans
2 bananas, sliced
1 loaf sliced brown sugar cinnamon bread (I used Pepperidge Farm)
4 eggs (I used 3/4 cup All Whites)
1 cup milk
1 tablespoon vanilla
Spray bottom and sides of an 8 x 8 baking dish with cooking spray.
In a bowl combine brown sugar, butter, corn syrup and pecans; stir until smooth. Gently stir in bananas. Spoon mixture into the baking dish.
Reserve heels of the bread for another use. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
In a bowl combine eggs, milk, and vanilla until well mixed. Pour over bread.
Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 325. Uncover casserole and bake 45-50 minutes or until a knife inserted in the center comes out clean.
Serve portions upside-down, spooning sauce from bottom of dish over each serving.
Thursday, May 8, 2008
1 1/2 Cups Fat Free Buttermilk Milk
1/8 cup chipotle sauce
1 bottle beer
3 Cups 1% Shredded Cheese
1 box pasta
1/2 cup whole wheat panko bread crumbs
Preheat oven to 350.
Cook pasta according to directions on box. Drain; set aside.
In same pot combine buttermilk and flour; stir. Add in chipotle sauce and beer. Bring to a boil. Cook 5 minutes stirring constantly.
Add in cheese; stir until melted. Mix in cooked pasta.
Pour in a casserole dish sprayed with Pam. Sprinkle bread crumbs on top.
Bake for 30 minutes.
Wednesday, May 7, 2008
#1 Cuyagua Limited Edition Dark Chocolate: Rich chocolate flavor with flavor notes of spice and melon.
#2 Ocumare Grand Cru Dark Chocolate: Rich chocolate flavor with flavor notes of red fruit.
#3 Madagascar Premium Dark Chocolate:Light chocolate flavor with intense flavor notes of citrus and raspberry.
To make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt.
Tuesday, May 6, 2008
1/4 cup nonfat plain yogurt
2 tablespoons Buttershots
3 tablespoons All Whites
1 cup flour
1/2 cup wheat flour
1/3 cup Splenda Blend Brown Sugar
1/4 cup Sugar Free Caramel Ice Cream Topping
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
Preheat oven to 350. Spray mini loaf pan with cooking spray.
Combine above ingredients with a mixer.
Fill wells of loaf pan 2/3 full. I used an ice cream scoop and put 2 scoops in each well.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
2 teaspoons sugar
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 c. mini chocolate chips
34 Oreo cookies, finely crumbed or ground in a food processor or blender
5 tablespoons butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces 1/3 less fat cream cheese, at room temperature
1 ½ c reduced sugar peanut butter
2 tablespoons fat free half and half
4 ounces bittersweet chocolate finely chopped
Toss ½ cup of the chopped peanuts, the sugar, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.
Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.
When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.
Monday, May 5, 2008
Reduced Fat Graham Cracker Crust
½ c. finely chopped unsalted peanuts
1 tsp Splenda blend sugar
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 ¾ c. heavy cream
¼ c confectioners’ sugar
1/3 c confectioners’ sugar
4 ounces 1/3 less fat cream cheese, at room temperature
1 ½ c reduced sugar peanut butter
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Saturday, May 3, 2008
1 Tbsp olive oil
2 c. broccoli florets, diced
1 1/2 c. grape tomatoes, halved
1 c. petite carrots, halved
1 green bell pepper, diced
12 oz fresh mozzarella, cubed
1 bottle fat free Italian Dressing
In large pot, cook pasta according to manufacturers directions. Rinse with cold water. Toss with olive oil.
Toss pasta with vegetables and cheese. Slowly add in dressing. Toss and add more dressing as needed.
Chill until ready to serve.
Friday, May 2, 2008
Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
3 bananas, sliced
1 angel food cake, cubed
1 container fat free cool whip
1 package sugar free french vanilla pudding, mixed according to package directions
In trifle dish layer 1/2 cake, 1/2 strawberries, 1/2 pudding, 1/2 bananas, 1/2 Cool Whip. Repeat layers. Chill until ready to serve.
Thursday, May 1, 2008
1 heaping tablespoon dried minced onion
1 heaping tablespoon minced onion
1 can peas, drained
1 can corn, drained
1 package kielbasa sausage, cut into 1/2 inch dice (I used turkey)
3 cups white rice, cooked
1/4 cup soy sauce to taste, divided
4 eggs (I used All Whites)
Spray a large skillet with cooking spray and heat over medium-high heat. Add in onions and garlic. Heat until garlic begins to brown. Add in 1/8 cup soy sauce. Stir in kielbasa; cook until heated through, about 5 minutes. Add rice, peas, and corn.
Beat 1 egg, and mix thoroughly into rice. One at a time, beat and stir the remaining eggs into the rice. Add in other half of soy sauce. Cover, reduce heat to medium low, and cook 10 minutes, stirring often.
Combine ice cream ingredients. Whisk until the sugar has dissolved. Pour juice from strawberries into mixture; stir.