1 cup sour cream
1cup mayonnaise
3 Tbs. horseradish
1Tbs. Minced garlic
Salt and pepper to taste
Mix all ingredients together
Wednesday, December 26, 2012
Friday, December 14, 2012
M&M Cookies
1 lb plain M&M's
2 1/2 c. flour
1/2 t. baking soda
1/2 t. salt
1 c. butter (softened to room temperature)
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 t. vanilla
Preheat oven to 350 degrees. Coarsely chop 1 1/2 cups of M&M's - reserve the rest. Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix with mixer until it is light and fluffy. Add in flour, baking soda and salt. Fold in chopped M&M's. Scoop dough on baking sheet. Bake for 6 to 7 minutes. Remove from oven. Decorate cookies with remaining M&M's. Return to oven and bake for another 3 to 5 minutes.
2 1/2 c. flour
1/2 t. baking soda
1/2 t. salt
1 c. butter (softened to room temperature)
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 t. vanilla
Preheat oven to 350 degrees. Coarsely chop 1 1/2 cups of M&M's - reserve the rest. Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix with mixer until it is light and fluffy. Add in flour, baking soda and salt. Fold in chopped M&M's. Scoop dough on baking sheet. Bake for 6 to 7 minutes. Remove from oven. Decorate cookies with remaining M&M's. Return to oven and bake for another 3 to 5 minutes.
Peanut Butter Blossoms (Peanut Butter cookies with hersey kisses)
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
1/2 c. butter (room temperature)
1/2 c. peanut butter
1/2 c. sugar + extra sugar to roll the cookies in
1/2 c. brown sugar
1 egg
1 t. vanilla
Hersey Kisses
Preheat oven to 350 degrees. Cream butter, peanut butter, sugar and brown sugar with mixer. Add in the egg and vanilla. Blend in dry ingredients. Shape dough into balls. Roll balls in sugar and place on cookie sheet. Bake for 8 minutes. Remove from oven and place Hersey kiss in each pressing them down. Bake for another 2-5 minutes.
1 t. baking soda
1/2 t. salt
1/2 c. butter (room temperature)
1/2 c. peanut butter
1/2 c. sugar + extra sugar to roll the cookies in
1/2 c. brown sugar
1 egg
1 t. vanilla
Hersey Kisses
Preheat oven to 350 degrees. Cream butter, peanut butter, sugar and brown sugar with mixer. Add in the egg and vanilla. Blend in dry ingredients. Shape dough into balls. Roll balls in sugar and place on cookie sheet. Bake for 8 minutes. Remove from oven and place Hersey kiss in each pressing them down. Bake for another 2-5 minutes.
Sunday, November 25, 2012
Honey Chicken
Ingredients:
Chicken
8 chicken strips
1/2 cup flour
2 Tbsp. Black Pepper
2 Tbsp salt
Paprika (to taste)
Sauce
1/3 cup lemon juice
1/2 stick of butter (melted)
3 Tbsp bbq sauce
1/2 honey
Directions
Preheat oven to 400. Roll the chicken in flour, salt and pepper, fully cover. Place the strips in a 9x11 or 8x8 pan, place in the oven for 10 minutes.
Meanwhile make the sauce. Combine all of the ingredients together.
After the chicken has cooked for 10 minutes, cover it in the sauce. Put it back in the oven for 20 minutes or until juices run clear!
Chicken
8 chicken strips
1/2 cup flour
2 Tbsp. Black Pepper
2 Tbsp salt
Paprika (to taste)
Sauce
1/3 cup lemon juice
1/2 stick of butter (melted)
3 Tbsp bbq sauce
1/2 honey
Directions
Preheat oven to 400. Roll the chicken in flour, salt and pepper, fully cover. Place the strips in a 9x11 or 8x8 pan, place in the oven for 10 minutes.
Meanwhile make the sauce. Combine all of the ingredients together.
After the chicken has cooked for 10 minutes, cover it in the sauce. Put it back in the oven for 20 minutes or until juices run clear!
Parmesean Baked Potato Halves
Ingredients
6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference, I added oregano and parsley)
Instructions
Prehead oven to 400 degress. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place in preheated oven and bake for 40 to 45 minutes. Cook for 5 minutse before removing from pan. Serve on a plate with a side of sour cream for dipping.
6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference, I added oregano and parsley)
Instructions
Prehead oven to 400 degress. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place in preheated oven and bake for 40 to 45 minutes. Cook for 5 minutse before removing from pan. Serve on a plate with a side of sour cream for dipping.
Cresent Rolls Stuffed with Bacon, Egg, and Cheese
Ingredients:
1 (8 ounce) can Pillsbury refrigerated crecent dinner rolls
8 slices of crispy bacon, crumbled
4 eggs, scrambled
1/2 cup of finely shredded Cheddar Cheese (or break a kraft singles into 3rds)
1 egg, beaten (optional)
1 tablespoon cracked black pepper (optional)
1. Heat oven to 350 degrees. Unroll dough on work surface; separate into the triangles
2. Top each triangle with crumbled bacon, scrambled egg, and cheese. Roll up loosley as directed on can. Place on ungreased (I greased ours) cookie sheet; curve into crescent shape.
Brush with beaten egg; sprinkle with pepper.
3. Bake 18 to 20 minutes or until golden brown!
Prep Time: 10 minutes
Ready In: 30 minutes
1 (8 ounce) can Pillsbury refrigerated crecent dinner rolls
8 slices of crispy bacon, crumbled
4 eggs, scrambled
1/2 cup of finely shredded Cheddar Cheese (or break a kraft singles into 3rds)
1 egg, beaten (optional)
1 tablespoon cracked black pepper (optional)
1. Heat oven to 350 degrees. Unroll dough on work surface; separate into the triangles
2. Top each triangle with crumbled bacon, scrambled egg, and cheese. Roll up loosley as directed on can. Place on ungreased (I greased ours) cookie sheet; curve into crescent shape.
Brush with beaten egg; sprinkle with pepper.
3. Bake 18 to 20 minutes or until golden brown!
Prep Time: 10 minutes
Ready In: 30 minutes
Crockpot Chicken Tacos
I made this for three people. So I cut most of it in half.
Dump one envelope of tasco seasoning (1/2 for 3), 6 (3) boneless, skinless chicken breasts, one jar of salsa into crockpot (I used a whole jar, even with 3 chicken breasts). Stir and cook on high for 4-6 hours or low for 6-8 hours. When its ready you should be able to shred it with a fork.
Place shredded chicken in tortillas with your favorite toppings!
I used the leftovers to make chicken nachos - they were YUMMY!
Dump one envelope of tasco seasoning (1/2 for 3), 6 (3) boneless, skinless chicken breasts, one jar of salsa into crockpot (I used a whole jar, even with 3 chicken breasts). Stir and cook on high for 4-6 hours or low for 6-8 hours. When its ready you should be able to shred it with a fork.
Place shredded chicken in tortillas with your favorite toppings!
I used the leftovers to make chicken nachos - they were YUMMY!
Crab Canapes
1 can of crab meat 1 jar of Old English
cheese spread 1/2 cup of mayonnaise 1/2 t garlic powder 1/2 t garlic salt 1
package of English muffins Mix all ingredients together. Put English muffins on
cookie sheet and spread mixture on top of English Muffins. Cut each English
muffin in fourths. Place cookie sheet with English muffins on it in the freezer
until the canapés are frozen. When you are ready to bake the canapés place them
in a preheated oven at 350. Bake for 30 minutes. *I recommend putting these
together a day or more before you want to serve them. ** You do not have to
freeze these, but the cheese spread may drip onto the cookie sheet instead of
staying on the English muffin.
Peanut Butter Cookies
1 c.
butter - softened
1 c. creamy peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 t. baking soda
2 1/2 c. flour
1/4 t. salt
1 t. vanilla
Preheat oven to 375. Beat butter and peanut butter. Gradually add sugars, then eggs. Combine flour, baking soda, and salt. Add to mixture. Stir in vanilla. Cover and chill for 3 hours. Shape into balls. Dip a fork in extra sugar and flatten the cookies into a criss-cross design. Bake for 7-8 minutes.
1 c. creamy peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 t. baking soda
2 1/2 c. flour
1/4 t. salt
1 t. vanilla
Preheat oven to 375. Beat butter and peanut butter. Gradually add sugars, then eggs. Combine flour, baking soda, and salt. Add to mixture. Stir in vanilla. Cover and chill for 3 hours. Shape into balls. Dip a fork in extra sugar and flatten the cookies into a criss-cross design. Bake for 7-8 minutes.
Carmel Brownies
1 box
of German Chocolate Cake Mix
1 small can of evaporated milk
1 1/2 sticks of butter
1 bag of caramels
1 c. chocolate chips
Preheat oven to 350. In large mixing bowl melt butter. Then combine cake mix and 1/3 c. of evaporated milk. Place a thin layer of mixture on bottom of 9 x 13 pan. Bake for 8 minutes.
In a glass/microwavable bowl melt caramels with remaining evaporated milk until smooth. Drizzle the melted caramel and chocolate chips over the baked layer of brownie. Drop the remaining dough over the top of the caramels and chocolate chips. Bake for 15 minutes. Let cool for 5 hours before serving.
1 small can of evaporated milk
1 1/2 sticks of butter
1 bag of caramels
1 c. chocolate chips
Preheat oven to 350. In large mixing bowl melt butter. Then combine cake mix and 1/3 c. of evaporated milk. Place a thin layer of mixture on bottom of 9 x 13 pan. Bake for 8 minutes.
In a glass/microwavable bowl melt caramels with remaining evaporated milk until smooth. Drizzle the melted caramel and chocolate chips over the baked layer of brownie. Drop the remaining dough over the top of the caramels and chocolate chips. Bake for 15 minutes. Let cool for 5 hours before serving.
Potato Medly Au Gratin Potatos
6 c.
heavy cream
3 t. salt
1 1/2 t. ground pepper
2.25 lb Idaho Potatoes
2.25 lb sweet potatoes
8 oz. Swiss cheese, grated
Peel and slice the potatoes. Boil the sliced potatoes in heavy cream. Add the salt and pepper. Simmer for 15 minutes. Transfer 1/3 of the potatoes into a baking dish and add sprinkle with some cheese. Repeat this two more times. Bake at 350 for 30 minutes.
3 t. salt
1 1/2 t. ground pepper
2.25 lb Idaho Potatoes
2.25 lb sweet potatoes
8 oz. Swiss cheese, grated
Peel and slice the potatoes. Boil the sliced potatoes in heavy cream. Add the salt and pepper. Simmer for 15 minutes. Transfer 1/3 of the potatoes into a baking dish and add sprinkle with some cheese. Repeat this two more times. Bake at 350 for 30 minutes.
Meatloaf - Ketchup
1 lb. beef
2/3 c. milk
1/2 c. bread crumbs
1/4 c. ketchup
1/2 c. chopped onion
1 t. salt
1/8t. black pepper
1 egg - beaten
Mix all ingredients together gently. Form into a loaf and place in baking dish or loaf pan. Top with more ketchup. Bake at 350 for 1 hour.
Cheesey Garlic Bread
This is my FAVORITE bread!
Ingredients:
1 loaf Italian bread, halved lengthwise
8 tablespoons (1 stick) unsalted butter
3 tablespoons chopped fresh parsley (we use the dried stuff)
2 garlic cloves, finley chopped
1/2 teaspoon salt
2 cups grated Monterey Jack cheese (we use mozarella)
Directions:
1. Preheat the oven to 350
2. Melt the butter in a small sauce pan over medium heat, or in a microwave. Stir in the parsley, garlic and salt. Spoon the butter mixture over the cut sides of the bread. Scatter the cheese over the bottom half of the loaf, and top with the other half. (Put the bread back together)
3. Wrap the loaf in aluminum foil and transfer to a baking sheet. Bake for 15-20 minutes, or until the cheese is melted. Using a serrated knife, slice the bread and serve immediately.
I never eat all of it at dinner, so I wrap it up in foil, heat it up in the microwave and its even better!
Bacon Cheeseburger Meatloaf
Ingredients:
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Directions:
1. Preheat oven to 350
2. In a large bowl, combine the ground chuck, bacon, cheddar, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt and black pepper
3. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
4. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Bake for 40 minutes. Top with French fried onions; bake another 10-15 min or until the meat is no longer pink.
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Directions:
1. Preheat oven to 350
2. In a large bowl, combine the ground chuck, bacon, cheddar, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt and black pepper
3. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
4. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Bake for 40 minutes. Top with French fried onions; bake another 10-15 min or until the meat is no longer pink.
Herb Chicken Breast Tender
I found this online at the food network and
I love it. I use it just for chicken tenders but also will use it to make
chicken parm. When you make the breading, it makes a lot. So we put a little
into a bowl to mix, and the rest we keep in a ziplock bag and just keep resuing
it.
Ingredients:
Olive oil for frying
1 1/2 lbs chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Ingredients for breading:
2 cups Italian style bread crumbs (I have used the Parmesean bread crumbs and its good too)
1 cup shredded Parmesean
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chipped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Directions:
1. Preheat oven to 350. Place a nonstick cookie sheet in oven with a tin foil liner
2. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat
3. Season chicken tenders with salt and pepper. wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a thrid dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture.
4. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken tenders 5 or 6 at a time in a single layer, adding additional oil if necesssary. If the chicken begins to brown too quickly lower heat slightly.
Ingredients:
Olive oil for frying
1 1/2 lbs chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Ingredients for breading:
2 cups Italian style bread crumbs (I have used the Parmesean bread crumbs and its good too)
1 cup shredded Parmesean
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chipped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Directions:
1. Preheat oven to 350. Place a nonstick cookie sheet in oven with a tin foil liner
2. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat
3. Season chicken tenders with salt and pepper. wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a thrid dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture.
4. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken tenders 5 or 6 at a time in a single layer, adding additional oil if necesssary. If the chicken begins to brown too quickly lower heat slightly.
AJ's Mac-N-Cheezy
Serves 6 (Serving Size: 1 1/2
Cups)
Ingredients:
1 (10-ounce) block (or 2 1/2 coups pre-shredded) 2% reduced-fat sharp cheddar cheese
1 (14 to 16 ounce box) whole wheat elbow macaroni
2 1/4 cups cold skim or 1% milk
1 teaspoon low-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 bay leaf
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
3 to 5 drops of hot sauce
1 tablespoon corn starch
2 tablespoons trans-fat-free reduced-fat soft tub margarine spread
Directions:
1. If using block cheese, shred the cheese using the large side of a box grader, and set it aside to warm to room temperature (having the cheese closer to room temp helps it to melt more easily.) If using pre-shredded cheese, remove the bag(s) from the fridge and set them on the counter to warm to room temp.
2. Bring a large pot of of unsalted water to a boil. Add the macaroni and follow the directions on the package for al dente pasta.
3. While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, black pepper, and hot sauce. Place over medium heat, and cook until the mixture comes to a gentle simmer.
4. In a small bowl or cup, mix the cornstarch with the remaining 1/4 cup cold milk. Add the cornstarch mixture to the sauce and stir to combine. Return the sauce to a simmer and cook for 2 to 3 minutes, stirring occasionally. The mixture should thicken slightly
5. Remove the saucepan from the heat, discard the bay leaf, and add the shredded cheese. Continue stirring until the cheese is completely melted and no lumps remain
6. Add the margarine spread to the cheese sauce and stir until it is completely melted and combined.
7. Drain the macaroni (do not rinse it), and return to the pot.
8. Pour the cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight-fitting lid and allow the macaroni and cheese to sit for 5-10 min, to allow the sauce to thicken before serving.
Note: to produce a creamy final product, make sure you use cheese made with 2% milk, not 1.5% or 1%
Nutrition info:
Calories - 419
Protein - 25 g
Carbs - 58 g
Total fat - 13 g
Saturated fat - 6 g
Cholesterol - 35 g
Fiber - 6 g
Sodium - 680 mg
Ingredients:
1 (10-ounce) block (or 2 1/2 coups pre-shredded) 2% reduced-fat sharp cheddar cheese
1 (14 to 16 ounce box) whole wheat elbow macaroni
2 1/4 cups cold skim or 1% milk
1 teaspoon low-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 bay leaf
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
3 to 5 drops of hot sauce
1 tablespoon corn starch
2 tablespoons trans-fat-free reduced-fat soft tub margarine spread
Directions:
1. If using block cheese, shred the cheese using the large side of a box grader, and set it aside to warm to room temperature (having the cheese closer to room temp helps it to melt more easily.) If using pre-shredded cheese, remove the bag(s) from the fridge and set them on the counter to warm to room temp.
2. Bring a large pot of of unsalted water to a boil. Add the macaroni and follow the directions on the package for al dente pasta.
3. While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, black pepper, and hot sauce. Place over medium heat, and cook until the mixture comes to a gentle simmer.
4. In a small bowl or cup, mix the cornstarch with the remaining 1/4 cup cold milk. Add the cornstarch mixture to the sauce and stir to combine. Return the sauce to a simmer and cook for 2 to 3 minutes, stirring occasionally. The mixture should thicken slightly
5. Remove the saucepan from the heat, discard the bay leaf, and add the shredded cheese. Continue stirring until the cheese is completely melted and no lumps remain
6. Add the margarine spread to the cheese sauce and stir until it is completely melted and combined.
7. Drain the macaroni (do not rinse it), and return to the pot.
8. Pour the cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight-fitting lid and allow the macaroni and cheese to sit for 5-10 min, to allow the sauce to thicken before serving.
Note: to produce a creamy final product, make sure you use cheese made with 2% milk, not 1.5% or 1%
Nutrition info:
Calories - 419
Protein - 25 g
Carbs - 58 g
Total fat - 13 g
Saturated fat - 6 g
Cholesterol - 35 g
Fiber - 6 g
Sodium - 680 mg
Double Chocolate Pancakes with Strawberry Sauce
This is from mom's new cookbook called Joy
Bauer Slim and Scrumptious
Serves 6 (Serving Size: 2 pancakes with topping)
Ingredients for Strawberry Sauce:
1 (16-ounce) package frozen unsweetend whole strawberries
1 tablespoon pure maple syrup
Ingredients for Pancakes:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 tablespoons ground flaxseed
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1 egg white
1 cup skim milk
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Directions:
1. Prepare the strawberry sauce: In a large saucepan, combine the frozen strawberries, maple syrup, and 2 tablespoons water. Bring the mixture to a boil. Then reduce the heat to a medium-low simmer for 10-15 minutes, or until the sauce reaches a syrupy consistency and coats the back of a spoon. As the cause simmers, break up the whole berries with a wooden spoon or fork.
2. While the sauce is simmering, prepare the pancake batter: In a large mixing bowl, whisk together the flours, cocoa, sugar, flaxseed, baking powder, and salt.
3. In a medium bowl, lightly beat the whole egg and egg white. Then add the milk, oil, and vanilla, and whisk until combined.
4. Pour the wet ingredients over the dry ingredients and stir until the batter is just blended and no dry streaks remain. Take care not to overmix, as this will cause the pancakes to be chewy. Delicately fold in the chocolate chips. If time allows, let the better rest for 10 minutes.
5. When the strawberry sauce has reaches a syrupy consistency, remove the pan from heat.
6. Liberally coat a large skillet or griddle with oil spray. Preheat it over medium heat. When the pan is nice and hot (after about 2 minutes), ladle about 1/4 cup batter per pancake onto the surface.
7. Cook the pancakes until small bubbles form around the edges, 1 to 2 minutes. Flip the pancakes over and cook about 1 minute longer, until the center is cooked. Recoat the skillet with oil and spray between batches to prevent the pancakes from sticking.
8. To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate
Nutrition Information for 2 pancakes:
Calories- 242
Protein - 7 g
Carbs - 38 g
Total fat - 9 g
Saturated fat - 3 g
Cholesterol - 35 mg
Fiber - 4 g
Sodium - 260 mg
Nutrition Info for 1/3 cup strawberry sauce
Serves 6 (Serving Size: 2 pancakes with topping)
Ingredients for Strawberry Sauce:
1 (16-ounce) package frozen unsweetend whole strawberries
1 tablespoon pure maple syrup
Ingredients for Pancakes:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 tablespoons ground flaxseed
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1 egg white
1 cup skim milk
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Directions:
1. Prepare the strawberry sauce: In a large saucepan, combine the frozen strawberries, maple syrup, and 2 tablespoons water. Bring the mixture to a boil. Then reduce the heat to a medium-low simmer for 10-15 minutes, or until the sauce reaches a syrupy consistency and coats the back of a spoon. As the cause simmers, break up the whole berries with a wooden spoon or fork.
2. While the sauce is simmering, prepare the pancake batter: In a large mixing bowl, whisk together the flours, cocoa, sugar, flaxseed, baking powder, and salt.
3. In a medium bowl, lightly beat the whole egg and egg white. Then add the milk, oil, and vanilla, and whisk until combined.
4. Pour the wet ingredients over the dry ingredients and stir until the batter is just blended and no dry streaks remain. Take care not to overmix, as this will cause the pancakes to be chewy. Delicately fold in the chocolate chips. If time allows, let the better rest for 10 minutes.
5. When the strawberry sauce has reaches a syrupy consistency, remove the pan from heat.
6. Liberally coat a large skillet or griddle with oil spray. Preheat it over medium heat. When the pan is nice and hot (after about 2 minutes), ladle about 1/4 cup batter per pancake onto the surface.
7. Cook the pancakes until small bubbles form around the edges, 1 to 2 minutes. Flip the pancakes over and cook about 1 minute longer, until the center is cooked. Recoat the skillet with oil and spray between batches to prevent the pancakes from sticking.
8. To serve, top 2 pancakes with about 1/3 cup warm strawberry sauce and a sprinkling of chocolate chips on each plate
Nutrition Information for 2 pancakes:
Calories- 242
Protein - 7 g
Carbs - 38 g
Total fat - 9 g
Saturated fat - 3 g
Cholesterol - 35 mg
Fiber - 4 g
Sodium - 260 mg
Nutrition Info for 1/3 cup strawberry sauce
Calories- 35
Protein - 0 g
Carbs - 9 g
Total fat - 0 g
Saturated fat - 0 g
Cholesterol - 0 mg
Fiber - 2 g
Sodium - 0 mg
Pumpkin Bars
1 2/3 c. sugar
1 c. oil
16 oz. pumpkin
2 c. flour
2 T. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda
Icing
3 oz. cream cheese
1/2 c. butter - softened
1 t. vanilla
2 c. powdered sugar
Preheat oven to 350. Beat together eggs, sugar, oil, and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and mix. Put in 10x15x1 cookie sheet. Bake for 25-30 minutes.
Icing: cream together cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time until smooth
Cinnamon Coffee Cake
2 c. flour
1 c. sugar
1 c. brown sugar
1/2 c. butter
1/2 t. salt
1/2 t. cinnamon
______________________________________________________________________________________
2 eggs
1 t. baking soda
1 c. buttermilk (milk mixed with 2 T. vinegar)
Preheat oven to 350. Mix together first 6 ingredients and save 3/4 cup. With remaining of this mixture add in the last 3 ingredients. Place the 2nd mixture into a rectangular 13x9 pan. Top with 3/4 c. of saved mixture. Bake for 30 minutes.
Amish Mac-N-Cheese
2 c.
elbow macaroni
2 t. salt
2 1/2 c. milk
8 oz velvetta cheese
salt and pepper to taste
1/4 t. onion powder
Bread crumbs
Preheat to 350. Boil elbow macaroni until tender. Combine all ingredients, except bread crumbs, into a baking dish. Top with bread crumbs. Bake for 30 minutes
2 t. salt
2 1/2 c. milk
8 oz velvetta cheese
salt and pepper to taste
1/4 t. onion powder
Bread crumbs
Preheat to 350. Boil elbow macaroni until tender. Combine all ingredients, except bread crumbs, into a baking dish. Top with bread crumbs. Bake for 30 minutes
Meatloaf
1/2 c. bread crumbs
2 T. olive oil
1/2 of a medium onion, diced
2 garlic cloves, minced
2 t. oregano
2 1/2 t. salt
1/2 t. pepper
2 1/2 lb. ground beef
1/3 c. Parmesan
2. t. Worcestershire
2 eggs, beaten
Preheat to 350. Toast bread crumbs in a dry skillet over medium heat for about 1 minute. Transfer to large mixing bowl. In skillet combine oil, onion, garlic, oregano, salt, and pepper. Cook until onions are tender. In the large mixing bowl, add the onion mixture, meat, cheese, and Worcestershire sauce. Add the eggs. Place in the loaf pan and bake for 45 minutes.
2 T. olive oil
1/2 of a medium onion, diced
2 garlic cloves, minced
2 t. oregano
2 1/2 t. salt
1/2 t. pepper
2 1/2 lb. ground beef
1/3 c. Parmesan
2. t. Worcestershire
2 eggs, beaten
Preheat to 350. Toast bread crumbs in a dry skillet over medium heat for about 1 minute. Transfer to large mixing bowl. In skillet combine oil, onion, garlic, oregano, salt, and pepper. Cook until onions are tender. In the large mixing bowl, add the onion mixture, meat, cheese, and Worcestershire sauce. Add the eggs. Place in the loaf pan and bake for 45 minutes.
Oatmeal Cookies
2 sticks unsalted butter
2 c. light brown sugar
1 t. vanilla extract
2 eggs
1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
pinch nutmeg
1/4 c. buttermilk
2 c. quick-cooking oats (not instant or old-fashioned)
3/4 c. chopped toasted pecans
3/4 c. chocolate chips
1 c. raisins
Preheat to 350. Lightly grease 2 baking sheets and set aside.
*If using raisins - place the raisins in a medium bowl and cover with boiling water. Let them sit until plump and moist for 15-20 minutes. Drain well
Next, in a large bowl, with an electric mixer cream butter and sugar until fluffy. Add vanilla and eggs, beat to combine. In a medium bowl sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into the butter mixture, and add the buttermilk, stirring to mix. Fold in the oatmeal, raisins, nuts,and chips, blending well.
Bake for 10-12 minutes. Let cool on the sheet for 5 minutes, then transfer to wire racks to cool.
2 c. light brown sugar
1 t. vanilla extract
2 eggs
1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
pinch nutmeg
1/4 c. buttermilk
2 c. quick-cooking oats (not instant or old-fashioned)
3/4 c. chopped toasted pecans
3/4 c. chocolate chips
1 c. raisins
Preheat to 350. Lightly grease 2 baking sheets and set aside.
*If using raisins - place the raisins in a medium bowl and cover with boiling water. Let them sit until plump and moist for 15-20 minutes. Drain well
Next, in a large bowl, with an electric mixer cream butter and sugar until fluffy. Add vanilla and eggs, beat to combine. In a medium bowl sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into the butter mixture, and add the buttermilk, stirring to mix. Fold in the oatmeal, raisins, nuts,and chips, blending well.
Bake for 10-12 minutes. Let cool on the sheet for 5 minutes, then transfer to wire racks to cool.
Mexican Chicken Goodness - Crockpot
1 lb.
of chicken breasts
1 can of black beans
1 can of corn
1 small jar of your favorite salsa
8 oz of cream cheese
1 package of taco seasoning
Place chicken breast in a crock pot. Add in can of black beans and corn drained, jar of salsa, and taco seasoning. Cook in crock pot on low for 7-8 hours or until chicken is cooked. Thirty minutes before it is done, put in the cream cheese until melted. When done cooking, shred the chicken with 2 forks and mix everything together. This can be used for nachos, taquitos, enchiladas, or soft tacos.
1 can of black beans
1 can of corn
1 small jar of your favorite salsa
8 oz of cream cheese
1 package of taco seasoning
Place chicken breast in a crock pot. Add in can of black beans and corn drained, jar of salsa, and taco seasoning. Cook in crock pot on low for 7-8 hours or until chicken is cooked. Thirty minutes before it is done, put in the cream cheese until melted. When done cooking, shred the chicken with 2 forks and mix everything together. This can be used for nachos, taquitos, enchiladas, or soft tacos.
Layered Strawberry Cheesecake Bowl
3 c.
sliced fresh strawberries
3 T. sugar
2 - 8 oz. cream cheese
1 1/2 c. cold milk
1 package (3.4 oz) Vanilla Instant Pudding
2 c. cool whip
2 c. frozen pound cake cubes
1 square Baker's semi-sweet chocolate
Combine strawberries and sugar and store in refrigerator until ready to put dessert together. Beat cream cheese until creamy then gradually beat in milk. Next mix in vanilla pudding. Blend in 1 1/2 c. cool whip.
Next, put dessert together. In serving bowl (2 1/2 qt. bowl) spoon in 1/2 of the mixture and spread along bottom of bowl. Next, layer pound cake cubes, then strawberries, then cream cheese mixture. Refrigerate for 4 hours. Before serving add remaining 1/2 of the mixture and drizzle with melted chocolate.
3 T. sugar
2 - 8 oz. cream cheese
1 1/2 c. cold milk
1 package (3.4 oz) Vanilla Instant Pudding
2 c. cool whip
2 c. frozen pound cake cubes
1 square Baker's semi-sweet chocolate
Combine strawberries and sugar and store in refrigerator until ready to put dessert together. Beat cream cheese until creamy then gradually beat in milk. Next mix in vanilla pudding. Blend in 1 1/2 c. cool whip.
Next, put dessert together. In serving bowl (2 1/2 qt. bowl) spoon in 1/2 of the mixture and spread along bottom of bowl. Next, layer pound cake cubes, then strawberries, then cream cheese mixture. Refrigerate for 4 hours. Before serving add remaining 1/2 of the mixture and drizzle with melted chocolate.
Chicken Pasta in Vodka Sauce
1 1/2 lbs. of chicken (breast and/or
thighs)
2 garlic cloves
1 T. olive oil
1/4 c. onion - chopped
1/2 c. frozen peas
2 oz. prosciutto
1/4 c. grated Parmesan
Jar of Vodka sauce
1/2 box of pasta (penne, rigatoni)
Salt and pepper
Begin process of making pasta. Season chicken with salt and pepper to taste. In large skillet heat oil and cook onion. Add in chicken. Cook for 6 minutes on both sides. For the last 2 minutes add in garlic cloves. Stir in sauce and simmer for 5 minutes. Add in peas and paremsan cheese. Serve over pasta.
2 garlic cloves
1 T. olive oil
1/4 c. onion - chopped
1/2 c. frozen peas
2 oz. prosciutto
1/4 c. grated Parmesan
Jar of Vodka sauce
1/2 box of pasta (penne, rigatoni)
Salt and pepper
Begin process of making pasta. Season chicken with salt and pepper to taste. In large skillet heat oil and cook onion. Add in chicken. Cook for 6 minutes on both sides. For the last 2 minutes add in garlic cloves. Stir in sauce and simmer for 5 minutes. Add in peas and paremsan cheese. Serve over pasta.
Reece's Cookies
2 c. flour
1 t. baking soda
3/4 c. butter - softened
1 c. sugar
1/2 c. brown sugar
1 t. vanilla
2 eggs
10 oz. peanut butter chips
2/3 c. chocolate chips.
Preheat oven to 350. In large bowl combine flour and baking soda. In another bowl beat butter, sugar, brown sugar, and vanilla with mixer until creamy. Add eggs and beat well. Gradually add flour mixture. Add chips. Drop by teaspoon onto greased cookie sheet. Bake for 8-10 minutes or until lightly browned.
1 t. baking soda
3/4 c. butter - softened
1 c. sugar
1/2 c. brown sugar
1 t. vanilla
2 eggs
10 oz. peanut butter chips
2/3 c. chocolate chips.
Preheat oven to 350. In large bowl combine flour and baking soda. In another bowl beat butter, sugar, brown sugar, and vanilla with mixer until creamy. Add eggs and beat well. Gradually add flour mixture. Add chips. Drop by teaspoon onto greased cookie sheet. Bake for 8-10 minutes or until lightly browned.
Chocolate Chess Pie - Angus barn
1 Unbaked Pie Crust
1 Stick Butter
2 Squares Bakers Chocolate (semi-sweet)
1 c. sugar
2 eggs - beaten
1 t. vanilla
Dash of salt
Whipped cream
Melt butter and chocolate. Blend all other ingredients together (sugar, egg, vanilla, and salt). Mix in the butter and chocolate. Pour into pie crust and bake at 350 for 35 minutes. Top with whipped cream.
1 Stick Butter
2 Squares Bakers Chocolate (semi-sweet)
1 c. sugar
2 eggs - beaten
1 t. vanilla
Dash of salt
Whipped cream
Melt butter and chocolate. Blend all other ingredients together (sugar, egg, vanilla, and salt). Mix in the butter and chocolate. Pour into pie crust and bake at 350 for 35 minutes. Top with whipped cream.
Mrs. Fields Chocolate Chip Cookies
2 Sticks of REAL
butter - softened
1 c. brown sugar
1 1/4 c. sugar
2 eggs
3 c. flour
3/4 t. salt
3/4 t. baking soda
1 1/2 T. milk
1/2 T. vanilla
3 c. chocolate chips
Preheat to 300. Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Combine flour, salt, and baking soda. Add to butter mixture alternately with the milk. Add vanilla. Stir in chocolate chips.
Line cookie sheet with wax paper. Bake for 20-22 minutes. Remove from oven when they do not look quite done. Remove from oven and let cool on pan for 1 minute. Then remove from cookie sheet.
1 c. brown sugar
1 1/4 c. sugar
2 eggs
3 c. flour
3/4 t. salt
3/4 t. baking soda
1 1/2 T. milk
1/2 T. vanilla
3 c. chocolate chips
Preheat to 300. Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Combine flour, salt, and baking soda. Add to butter mixture alternately with the milk. Add vanilla. Stir in chocolate chips.
Line cookie sheet with wax paper. Bake for 20-22 minutes. Remove from oven when they do not look quite done. Remove from oven and let cool on pan for 1 minute. Then remove from cookie sheet.
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