Beanless Chicken Chili (use leftover turkey instead of or to
supplement chicken if you had Thanksgiving at your house)
Serves 4
2 tablespoons olive oil
1 large onion -- chopped
4 cloves garlic -- pressed
1 red bell pepper - chopped (seeded and deribbed)
1 stalk celery -- chopped
2 jalapeno peppers - chopped (seeded and deribbed) OPTIONAL
1-2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 28-ounce can tomatoes -- broken up
6 boneless skinless chicken breast halves -- cooked and chopped into
1" pieces
OR
4-6 cups cooked turkey, chopped
2 tablespoons fresh cilantro -- chopped
Juice of one lime
In a large saucepan or skillet, heat oil over medium heat. Saute the
onion, garlic, celery, peppers and seasonings over medium low heat
for about 5 minutes.
Add tomatoes. Simmer gently for 20 minutes. Stir in cooked chicken
and/or turkey and cook until heated through. Before serving, add lime
juice and fresh cilantro and stir gently.
**NUTRITION NOTE: Nutritional information reflects using chicken
breasts, not turkey. The carb count will be the same.
Per Serving: 283 Calories; 13g Fat (41.1% calories from fat); 31g
Protein; 11g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 273mg
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 Fat.
Saturday, November 25, 2006
Old Fashioned Apple Dumplings - dessert
For filling
2 small tart apples such as Granny Smith (1/2 lb), peeled, cored, and cut into 1/2-inch pieces
1/3 cup raisins
1/3 cup coarse fresh bread crumbs
1/3 cup packed light brown sugar
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
For dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling
3 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold vegetable shortening
1/2 cup whole milk plus 1/2 tablespoon for brushing
For syrup
1 1/2 cups unfiltered apple cider
1 cup packed light brown sugar
Accompaniment: vanilla ice cream
Make filling: Toss together all filling ingredients.
Make dough: Preheat oven to 425°F.
Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.
Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved.
Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.
Makes 6 (dessert) servings
2 small tart apples such as Granny Smith (1/2 lb), peeled, cored, and cut into 1/2-inch pieces
1/3 cup raisins
1/3 cup coarse fresh bread crumbs
1/3 cup packed light brown sugar
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
For dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling
3 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold vegetable shortening
1/2 cup whole milk plus 1/2 tablespoon for brushing
For syrup
1 1/2 cups unfiltered apple cider
1 cup packed light brown sugar
Accompaniment: vanilla ice cream
Make filling: Toss together all filling ingredients.
Make dough: Preheat oven to 425°F.
Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.
Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved.
Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.
Makes 6 (dessert) servings
Monday, November 06, 2006
Chocolate-Orange Truffle Cake
I cut this off a box years ago and thought I'd share... it seems like a nice Fall cake....
www.bettycrocker.com
Betty's Most-Requested Recipes
Chocolate-Orange Truffle Cake
1 package Betty Crocker (r) SuperMoist chocolate fudge cake mix
Water, oil and eggs as called for on cake mix package directions
1 Tablespoon grated orange peel
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. (Fahrenheit) Bake and cool cake as directed on package for 2 8 or 9 inch round pans -- except add orange peel with the water. Fill layers and frost cake with frosting. Heat whipping cream in a 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Cover and refrigerate any remaining cake.
www.bettycrocker.com
Betty's Most-Requested Recipes
Chocolate-Orange Truffle Cake
1 package Betty Crocker (r) SuperMoist chocolate fudge cake mix
Water, oil and eggs as called for on cake mix package directions
1 Tablespoon grated orange peel
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. (Fahrenheit) Bake and cool cake as directed on package for 2 8 or 9 inch round pans -- except add orange peel with the water. Fill layers and frost cake with frosting. Heat whipping cream in a 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Cover and refrigerate any remaining cake.
Friday, November 03, 2006
Fake a Starbucks Frappucino
A recipe I got from Glamour magazine, April 2002
Fake a Starbucks Frappucino
Glory hallelujah! Someone-specifically food investigaor Todd Wilbur -- had re-created the coffee chain's addictive formula. Here it is, from his new book "Top Secret Recipes: Sodas, Smoothies, Spirits, & Shakes" (Plume):
To make 2 "grande" drinks, blend 3/4 cup cold double-strength coffee (brewed with twice the beans your machine requires), 1 cup low-fat milk, 3 tbsp granulated sugar and 2 cups ice in a blender on high speed until ice is crushed and drink is silky smooth. Serve with a straw.
--------------------------------
(ingredients listed in a better way for the Jodi-method)
3/4 C cold strong coffee
1 C lowfat milk
3 T sugar
2 C ice
Fake a Starbucks Frappucino
Glory hallelujah! Someone-specifically food investigaor Todd Wilbur -- had re-created the coffee chain's addictive formula. Here it is, from his new book "Top Secret Recipes: Sodas, Smoothies, Spirits, & Shakes" (Plume):
To make 2 "grande" drinks, blend 3/4 cup cold double-strength coffee (brewed with twice the beans your machine requires), 1 cup low-fat milk, 3 tbsp granulated sugar and 2 cups ice in a blender on high speed until ice is crushed and drink is silky smooth. Serve with a straw.
--------------------------------
(ingredients listed in a better way for the Jodi-method)
3/4 C cold strong coffee
1 C lowfat milk
3 T sugar
2 C ice
Sunday, October 15, 2006
Five Minute Lasagne
Five Minute Lasagne
Serves 6
No kidding—this takes just five minutes to put together!
1 (26 ounce) jar spaghetti sauce (your favorite)
1 (30 ounce) bag frozen large cheese ravioli, unthawed
1 (10 ounce) package frozen spinach, thawed and drained (optional)
1 (8 ounce) package mozzarella, shredded
1/2 cup Romano cheese, grated
Preheat oven to 350 degrees.
Lightly grease a 13 x 9-inch baking dish and spoon in about 1/3 of the sauce.
Arrange 12 of the raviolis on top; then evenly lay all the_spinach over the top of the raviolis.
Top that with half of each cheese.
Now cover with another layer of raviolis, the remaining sauce_and the remaining cheese.
Tent with foil (don't let cheese touch the_foil or it will stick)
Bake 25 minutes
Uncover and bake for 5 to 10 minutes more until bubbly.
Serves 6
No kidding—this takes just five minutes to put together!
1 (26 ounce) jar spaghetti sauce (your favorite)
1 (30 ounce) bag frozen large cheese ravioli, unthawed
1 (10 ounce) package frozen spinach, thawed and drained (optional)
1 (8 ounce) package mozzarella, shredded
1/2 cup Romano cheese, grated
Preheat oven to 350 degrees.
Lightly grease a 13 x 9-inch baking dish and spoon in about 1/3 of the sauce.
Arrange 12 of the raviolis on top; then evenly lay all the_spinach over the top of the raviolis.
Top that with half of each cheese.
Now cover with another layer of raviolis, the remaining sauce_and the remaining cheese.
Tent with foil (don't let cheese touch the_foil or it will stick)
Bake 25 minutes
Uncover and bake for 5 to 10 minutes more until bubbly.
Monday, October 02, 2006
LEMON CAKE
Recipe courtesy of Maryanne K. from church.
1 package yellow cake mix
1 package lemon Jello
3/4 cup water
4 eggs
3/4 cup vegetable oil
2 cups powdered sugar
6 tablespoons lemon juice
Mix together cake mix, Jello, water, and eggs until smooth. Add oil and stir until well-blended. Pour into well-greased and floured 9" X 14" pan and bake at 350 degrees for 30-40 minutes. Meanwhile, stir powdered sugar and lemon juice together. As soon as cake is removed from oven, poke it all over with a skewer or meat fork. Pour sugar mixture over it slowly, so that it soaks into the cake.
1 package yellow cake mix
1 package lemon Jello
3/4 cup water
4 eggs
3/4 cup vegetable oil
2 cups powdered sugar
6 tablespoons lemon juice
Mix together cake mix, Jello, water, and eggs until smooth. Add oil and stir until well-blended. Pour into well-greased and floured 9" X 14" pan and bake at 350 degrees for 30-40 minutes. Meanwhile, stir powdered sugar and lemon juice together. As soon as cake is removed from oven, poke it all over with a skewer or meat fork. Pour sugar mixture over it slowly, so that it soaks into the cake.
Saturday, September 30, 2006
Cinnamon Buttercream Frosting
This goes on top of the Snickerdoodle Cake.
Makes 3 1/2 cups, enough to frost a 2 or 3 layer cake.
Preparation time: 5 minutes
8 T (1 stick) butter, at room temperature
3 3/4 C confectioners' sugar, sifted
3-4 T milk
1 t pure vanilla extract
1 t ground cinnamon (after you add the vanilla)
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 T milk, and vanilla. Then add the cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minutes. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T milk if the frosting seems too stiff.
2. Use to frost the top and sides of the cake of your choice.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK IF YOU LIKE THE CAKE. YOU WON'T REGRET IT.
Makes 3 1/2 cups, enough to frost a 2 or 3 layer cake.
Preparation time: 5 minutes
8 T (1 stick) butter, at room temperature
3 3/4 C confectioners' sugar, sifted
3-4 T milk
1 t pure vanilla extract
1 t ground cinnamon (after you add the vanilla)
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 T milk, and vanilla. Then add the cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minutes. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T milk if the frosting seems too stiff.
2. Use to frost the top and sides of the cake of your choice.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK IF YOU LIKE THE CAKE. YOU WON'T REGRET IT.
Snickerdoodle Cake
I made this cake for a recent church event. At least 3-5 folks demanded the recipe. I really don't want to say "I cheated and used a cake mix" but I'm putting it here in case they really want it. This is from the Cake Mix Doctor's book.
Serves: 16
Preparation time: 5-7 minutes
Baking time: 27-29 minutes
(note: I use a bundt pan for everything, and it took 37 minutes to bake)
Assembly time: 20 minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25) plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon Buttercream Frosting
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Generously grease 2 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-9 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the Cinnamon Buttercream Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Note: Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
Serves: 16
Preparation time: 5-7 minutes
Baking time: 27-29 minutes
(note: I use a bundt pan for everything, and it took 37 minutes to bake)
Assembly time: 20 minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25) plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon Buttercream Frosting
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Generously grease 2 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-9 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the Cinnamon Buttercream Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Note: Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
My key to fabulous cakes
I just wanted to share my key to really great cakes.
USE the best quality eggs you can afford. I always use cage-free organic brown eggs. ALWAYS. I won't settle for other eggs that cost 1/6th the price. I refuse.
If the recipe calls for cinammon, add a little of your own that you've freshly ground. It adds real fresh taste. Not fake old cinnamon taste. Boring!
If the recipe calls for strawberries, add at least a few fresh real strawberries. It really add the fresh taste.
USE the best quality eggs you can afford. I always use cage-free organic brown eggs. ALWAYS. I won't settle for other eggs that cost 1/6th the price. I refuse.
If the recipe calls for cinammon, add a little of your own that you've freshly ground. It adds real fresh taste. Not fake old cinnamon taste. Boring!
If the recipe calls for strawberries, add at least a few fresh real strawberries. It really add the fresh taste.
Strawberry Applesauce Cake
I baked this cake for my own birthday this year. Yummy! There's a whole story about it. I baked it, went out on a date with my husband, left the boys with a babysitter (who is the nanny from next door). I got home, the cake was NO WHERE. I asked the (English-is-her-second-language-she-barely-speaks-it) nanny "where is my cake??" My oldest son was still awake and I had the idea to eat some birthday cake with him before I put him to bed. She said, "it's at my house. I will get it for you tomorrow." I was STUNNED. The kids she nannies for next door had taken it home, and cut up my fresh cake and taken out at least 3 pieces and left it there.
!!!
So I said, "no, you will please get it NOW." So she went next door and my husband waited outside for her to give the cake to him.
So much for having a beautiful cake on my own birthday. Oh, well. It was really really really good tasting at least!
-----
I'm baking this today for a church event tomorrow. I anticipate the church folks to ask for the recipe, so it's on this site for them to nab if they really want to know my secrets.
-----
serves: 16
prep time: 5 minutes
baking time: 30-35 minutes
assembly time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
1 package (10 ounces) frozen strawberries in syrup, thawed and pureed
1/2 cup sweetened applesauce
2 large eggs
Frosting:
4 ounces Neufchatel cheese (reduced fat cream cheese) at room temperature
1/2 cup strawberry preserves or sweetened sliced strawberries
1/2 cup confectioners' sugar, sifted
1 drop red food coloring (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, strawberry puree, applesauce, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30 -35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
4. Meanwhile, prepare the frosting. Place the Neufchatel cheese and the strawberry preserves in a medium-size mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine, scrape down the sides of the bowl with the rubber spatula, and add the confectioners' sugar and red food coloring, if desired. Increase the mixer speed to medium and beat until fluffy, 1 minute more.
5 spread the frosting over top and sides of the cooled cake with clean, smooth strokes. Slice and serve.
Note: store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
!!!
So I said, "no, you will please get it NOW." So she went next door and my husband waited outside for her to give the cake to him.
So much for having a beautiful cake on my own birthday. Oh, well. It was really really really good tasting at least!
-----
I'm baking this today for a church event tomorrow. I anticipate the church folks to ask for the recipe, so it's on this site for them to nab if they really want to know my secrets.
-----
serves: 16
prep time: 5 minutes
baking time: 30-35 minutes
assembly time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
1 package (10 ounces) frozen strawberries in syrup, thawed and pureed
1/2 cup sweetened applesauce
2 large eggs
Frosting:
4 ounces Neufchatel cheese (reduced fat cream cheese) at room temperature
1/2 cup strawberry preserves or sweetened sliced strawberries
1/2 cup confectioners' sugar, sifted
1 drop red food coloring (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, strawberry puree, applesauce, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30 -35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
4. Meanwhile, prepare the frosting. Place the Neufchatel cheese and the strawberry preserves in a medium-size mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine, scrape down the sides of the bowl with the rubber spatula, and add the confectioners' sugar and red food coloring, if desired. Increase the mixer speed to medium and beat until fluffy, 1 minute more.
5 spread the frosting over top and sides of the cooled cake with clean, smooth strokes. Slice and serve.
Note: store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
Tuesday, September 05, 2006
Cupcakes!
Click where it says "Cupcakes!" (in the title) and see the cool blog devoted to cupcakes! Very cool!!
Guy's Big Bite
I love Guy Fieri's new show! He was on the show last year "Who's Going to be the Next Food Network Star." And he won! I voted and I got my brother, Steve, to vote too. I love the recipes! If you can check them out, I recommend them.
Monday, July 17, 2006
My personal Dawn recipe
If you want to make what I make to do cool big bubbles - kids inside a bubble (see photo) then this is what I do:
Put hula hoop down inside container
Use Non-Ultra Blue Dawn (available at WalMart) on top of the (cotton wrapped*) hula-hoop - then I pour water from the garden hose (Fairfax County water is pretty good stuff) all over the hoop. I let it sit for several minutes to soak in. After that, when I am ready, I rotate the hula-hoop once in one direction, then back to its starting position, then I bring the hula-hoop up. sometimes it takes a few minutes and rotations to get the soap working well.
*Cotton-wrapped hula-hoop: I cut up a t-shirt into long strips & wrap then sew it loosely around the hula-hoop. If you wind it too tightly, it will be too heavy to pick up when it's full of soapy water.
Put hula hoop down inside container
Use Non-Ultra Blue Dawn (available at WalMart) on top of the (cotton wrapped*) hula-hoop - then I pour water from the garden hose (Fairfax County water is pretty good stuff) all over the hoop. I let it sit for several minutes to soak in. After that, when I am ready, I rotate the hula-hoop once in one direction, then back to its starting position, then I bring the hula-hoop up. sometimes it takes a few minutes and rotations to get the soap working well.
*Cotton-wrapped hula-hoop: I cut up a t-shirt into long strips & wrap then sew it loosely around the hula-hoop. If you wind it too tightly, it will be too heavy to pick up when it's full of soapy water.
Bubble Soap Recipe
From the Maryland Science Center
1 Cup of Dawn Dishwashing Liquid
1/2 Cup Glycerin (available at a pharmacy)
1 Gallon of water
1 Cup of Dawn Dishwashing Liquid
1/2 Cup Glycerin (available at a pharmacy)
1 Gallon of water
Sunday, July 16, 2006
Christmas Cookies
I plan, around November, to post a bunch of Christmas cookie recipes. This will be fun!! I modified a lot of my recipes last year so I could make them much more easily using my crock pot. Come back around Thanksgiving ...
Monday, May 29, 2006
My Delicious
Have you heard of My Delicious? It's a great website that helps you catalog your recipes. Check out mine!
My Delicious
My Delicious
Wednesday, May 24, 2006
Creamy Spaghetti Carbonara
Serves 6
1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine (or use white grape juice with a splash of
vinegar)
1/2 cup chopped parsley
1 Cup of Half and Half (Half cream/half milk for UK people)
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste
Prepare pasta according to package directions. While pasta is cooking,
cook the bacon and garlic in a small sauté pan over medium-low heat until the
garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by half. Add the half and half and bring back up to a slight
simmer (not much--it will break) and whisk in the Parmesan cheese mixture, stirring
constantly until thickened. Remove from heat.
When pasta is done, drain it well and add it immediately to the bacon
mixture.
Add Parmesan cheese and toss quickly. Season with salt and freshly
ground pepper and serve.
Per Serving: 587 Calories; 12g Fat (19.6% calories from fat); 24g
Protein; 87g
Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 697mg Sodium.
Exchanges: 5
1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
SERVING SUGGESTION: Steamed broccoli and a big spinach salad. Pass a
bowl of baby carrots at the table for a little beta carotene crunch!
1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine (or use white grape juice with a splash of
vinegar)
1/2 cup chopped parsley
1 Cup of Half and Half (Half cream/half milk for UK people)
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste
Prepare pasta according to package directions. While pasta is cooking,
cook the bacon and garlic in a small sauté pan over medium-low heat until the
garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by half. Add the half and half and bring back up to a slight
simmer (not much--it will break) and whisk in the Parmesan cheese mixture, stirring
constantly until thickened. Remove from heat.
When pasta is done, drain it well and add it immediately to the bacon
mixture.
Add Parmesan cheese and toss quickly. Season with salt and freshly
ground pepper and serve.
Per Serving: 587 Calories; 12g Fat (19.6% calories from fat); 24g
Protein; 87g
Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 697mg Sodium.
Exchanges: 5
1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
SERVING SUGGESTION: Steamed broccoli and a big spinach salad. Pass a
bowl of baby carrots at the table for a little beta carotene crunch!
Tuesday, May 23, 2006
Turkey and Wild Mushroom Meat Loaf Patties with Pan Gravy
Recipe courtesy Rachael Ray
Note: clean mushrooms with a damp cloth. Do not run directly under water.
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties _
8 cremini mushrooms, (baby portobellos), chopped _
8 shiitake mushrooms, chopped _
1 shallot, chopped _
Salt and pepper _
1 1/3 pounds ground turkey, the average weight of 1 package _
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons _
1 tablespoon Worcestershire sauce, eyeball it _
1/2 cup Italian bread crumbs _
1 egg, beaten _
2 tablespoons butter _
2 tablespoons all-purpose flour _
2 cups chicken stock _
1 teaspoon poultry seasoning
Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan.
Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat.
Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.
Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet.
Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter.
When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste.
Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
Note: clean mushrooms with a damp cloth. Do not run directly under water.
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties _
8 cremini mushrooms, (baby portobellos), chopped _
8 shiitake mushrooms, chopped _
1 shallot, chopped _
Salt and pepper _
1 1/3 pounds ground turkey, the average weight of 1 package _
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons _
1 tablespoon Worcestershire sauce, eyeball it _
1/2 cup Italian bread crumbs _
1 egg, beaten _
2 tablespoons butter _
2 tablespoons all-purpose flour _
2 cups chicken stock _
1 teaspoon poultry seasoning
Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan.
Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat.
Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.
Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet.
Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter.
When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste.
Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
Mexican Torta
Serves 6
1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilis, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream
In a skillet, heat olive oil over medium high heat and cook onions
till translucent. Add garlic and cook another minute. Then add turkey,
and cook until browned, breaking into small pieces, as you go. Add the
taco seasoning package according to package directions mixing well and
allowing to simmer for a couple of minutes until slightly thickened.
Stir in the chilies and set aside.
Heat oven to 400 degrees.
Lightly grease a 10" pie plate. Place one fourth of the tortilla
pieces on the bottom of the pie plate (till covered). Spread with half
of the turkey mixture; sprinkle with 1 cup of the cheese. Place
another one fourth of the tortillas on cheese; spread with beans.
Place yet another one fourth of the tortillas on beans; top with
roasted peppers. And finally, place the remaining tortillas on the
roasted peppers and spread with remaining turkey mixture. Top with
remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until
cheese is melted and center is hot. Let sit 10 minutes before cutting
into your masterpiece.
Can be served with salsa and sour cream, if desired.
Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from
fat); 20g Protein; 42g Carbohydrate; 4g Fiber; 34mg Cholesterol; 942mg
Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli and a
bowl of baby carrots for the table.
VEGETARIANS: Substitute TVP crumbles for the turkey.
1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilis, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream
In a skillet, heat olive oil over medium high heat and cook onions
till translucent. Add garlic and cook another minute. Then add turkey,
and cook until browned, breaking into small pieces, as you go. Add the
taco seasoning package according to package directions mixing well and
allowing to simmer for a couple of minutes until slightly thickened.
Stir in the chilies and set aside.
Heat oven to 400 degrees.
Lightly grease a 10" pie plate. Place one fourth of the tortilla
pieces on the bottom of the pie plate (till covered). Spread with half
of the turkey mixture; sprinkle with 1 cup of the cheese. Place
another one fourth of the tortillas on cheese; spread with beans.
Place yet another one fourth of the tortillas on beans; top with
roasted peppers. And finally, place the remaining tortillas on the
roasted peppers and spread with remaining turkey mixture. Top with
remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until
cheese is melted and center is hot. Let sit 10 minutes before cutting
into your masterpiece.
Can be served with salsa and sour cream, if desired.
Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from
fat); 20g Protein; 42g Carbohydrate; 4g Fiber; 34mg Cholesterol; 942mg
Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli and a
bowl of baby carrots for the table.
VEGETARIANS: Substitute TVP crumbles for the turkey.
Gingerbread “with Bonnie Hunt”
From www.MarthaStewart.com
SERVES 12
1 1/2 cups all-purpose flour, plus more for pan
1 cup whole-wheat flour
3/4 cup turbinado sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup light molasses
2 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons baking soda
1 cup boiling water
1/2 cup firmly packed minced fresh ginger
Confectioners' sugar, for dusting (optional)
Nonstick cooking spray
1. Preheat oven to 350° with rack in lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the paper. Dust the entire pan with flour, and shake out the excess.
2. In a large bowl, whisk together flours, turbinado sugar, cinnamon, and salt; set aside.
3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not over-mix.) Fold in the minced ginger.
5. Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’; sugar, if desired.
SERVES 12
1 1/2 cups all-purpose flour, plus more for pan
1 cup whole-wheat flour
3/4 cup turbinado sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup light molasses
2 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons baking soda
1 cup boiling water
1/2 cup firmly packed minced fresh ginger
Confectioners' sugar, for dusting (optional)
Nonstick cooking spray
1. Preheat oven to 350° with rack in lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the paper. Dust the entire pan with flour, and shake out the excess.
2. In a large bowl, whisk together flours, turbinado sugar, cinnamon, and salt; set aside.
3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not over-mix.) Fold in the minced ginger.
5. Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’; sugar, if desired.
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