Sunday, June 10, 2012
Tuesday, June 5, 2012
Sunday, June 3, 2012
Wednesday, May 30, 2012
Saturday, May 26, 2012
Jamie Cooks It Up!: Easy Caramel Smore Bars
Time: 10 min. prep + 13 min. baking + time to cool
Yield: 30-40 bars, cut them as large or small as you like
Recipe from my sweet friend Stephanie Schaugard
14 whole graham crackers (about 1 1/2 packages)
5 cups mini marshmallows
1 (12 ounce) package milk chocolate chips
1/2 C pecans, chopped
1 C butter
1 C brown sugar
1 t vanilla
dash salt
Thursday, May 24, 2012
Wednesday, May 23, 2012
Tuesday, May 22, 2012
Butterscotch Brownies
Butterscotch Brownies
They’ll be in love with these.
3⁄4 cup butter or margarine
3 cups packed brown sugar
3 eggs, beaten
2 1⁄4 cups flour
2 teaspoons baking powder
3⁄4 teaspoon salt
1 teaspoon vanilla
1 cup pecans or walnuts, chopped
1 cup flaked coconut
In a large saucepan, melt butter or margarine over low heat; remove from heat and cool. Blend in brown sugar and eggs. In a separate bowl, mix together flour, baking powder, and salt; add to first mixture and blend well. Stir in vanilla, nuts, and coconut. Spread in greased 9×13-inch pan and bake at 350 degrees for about 30 to 35 minutes.
Makes about 15 bars.
(Julie Badger Jensen, Essential Mormon Celebrations,
[Salt Lake City: Deseret Book, 2005], p. 47.)
Saturday, May 19, 2012
Whole Grain Applesauce Muffins
Whole Grain Applesauce Muffins
2 cups of multigrain flour (whole wheat works fine too)
2 eggs
1 cup of milk (soy or rice milk works fine too)
1 cup applesauce
1/2 cup vegetable oil
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins, walnuts, or a combination of the two (optional)
2 eggs
1 cup of milk (soy or rice milk works fine too)
1 cup applesauce
1/2 cup vegetable oil
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins, walnuts, or a combination of the two (optional)
Combine dry ingredients with the exception of the optional nuts/raisins in a large bowl.
Beat the eggs lightly and stir in the milk and oil. Quickly stir together the two mixtures until just combined and then add the nuts and/or raisins in a few quick strokes.
Spoon into greased muffin cups and bake 15-17 minutes.
(recipe has not been tested by Chicken Soup for the Soul)
Friday, May 18, 2012
Thursday, May 17, 2012
Wednesday, May 16, 2012
Tuesday, May 15, 2012
Monday, May 14, 2012
Friday, May 11, 2012
Thursday, May 10, 2012
Monday, May 7, 2012
Petite Turkey Meatloaves | Skinnytaste
Gina's Weight Watcher Recipes
Servings: 4 mini loaves Serving Size: 1 loaf • Old Points: 5 pts • Points+: 5 pts
Calories: 221.3 • Fat: 4.6 g • Carbs: 14.1 g • Fiber: 1.2 g • Protein: 28.9 g
Servings: 4 mini loaves Serving Size: 1 loaf • Old Points: 5 pts • Points+: 5 pts
Calories: 221.3 • Fat: 4.6 g • Carbs: 14.1 g • Fiber: 1.2 g • Protein: 28.9 g
- 1/2 small onion, minced
- 1 tsp olive oil
- 1.3 lb 99% lean ground turkey
- 1/2 cup oatmeal
- 1/4 cup ketchup + 2 tbsp
- 2 tsp Worcestershire Sauce
- 1 large egg
- 1 tsp marjoram
- salt
In a medium bowl mix turkey, onion, oatmeal, egg, ketchup, salt and marjoram. Divide into four equal loafs and place each loaf into a non stick mini loaf pan or shape into small loafs on an un-greased nonstick baking pan.
In a small cup mix remaining 2 tbsp ketchup with Worcesterchire Sauce and brush onto each loaf to give it a nice glaze.
Bake uncovered for about 40 minutes at 350°.
After baking let it sit for 5 minutes serving.
"Crazy Good Turkey Taco Meat Loaf"
Shante' Johnson
1 lb raw extra lean ground turkey
2 slices fat free cheddar cheese
1/2 cup shredded fat free cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onion
1/2 cup salsa
1/2 packet of taco seasoning mix, dry
Preheat oven to 375
Cook pepper and onions for 3 minutes over medium heat
in a pan sprayed with nonstick spray.
In large bowl, combine onions and peppers with turkey, corn and seasoning mix.
Spread half the mixture evenly into the bottom of the loaf pan .
Layer the two slices of cheese on top of mixture,keeping slices away from edges of pan if possible, then top with rest of mixture.
Pour the salsa over top of loaf.
Cook for 30 min.
Pull out and top with shredded cheese and
return to oven for anther 15 mins.
Cook for 30 min.
Pull out and top with shredded cheese and
return to oven for anther 15 mins.
Makes 6 servings 127 cals 1g fat 688mg sodium, 7g carbs .5 fiber 2g sugar 22g protein
Royal Berry Coffee Cake Recipe | Barbara Bakes
Royal Berry Coffee Cake Recipe | Barbara Bakes
adapted from The Pajama Chef
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 1/3 cups milk
2 teaspoons vanilla
1 cup dried cherries
1 cup frozen marionberries
Crumb topping, optional (recipe below)
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted
Combine sugar, flour, and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter
2 tablespoons milk
Whisk together powdered sugar and lemon juice to create a thin glaze.
adapted from The Pajama Chef
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 1/3 cups milk
2 teaspoons vanilla
1 cup dried cherries
1 cup frozen marionberries
Crumb topping, optional (recipe below)
Crumb Topping
1/2 cup sugar1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted
Combine sugar, flour, and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter
Icing
1 cup powdered sugar2 tablespoons milk
Whisk together powdered sugar and lemon juice to create a thin glaze.
Jamie Cooks It Up!: Loaded Baked Potato Soup
Jamie Cooks It Up!: Loaded Baked Potato Soup
Time: 30 minutes hands on + 90 minutes total
Yield: 12 servings
Recipe from the lovely Stephanie Schaugard
8 russet potatoes
1 (16 ounce) package bacon
1 C butter
1 1/2 C flour
4 C milk
4 C half and half
10 chicken bullion cubes (or 10 tsp. bullion granules)
salt and pepper
cheddar cheese, grated
green onions, chopped
Homemade Vanilla Bean Agave Marshmallows | Skinnytaste
Homemade Vanilla Bean Agave Marshmallows
Skinnytaste.com
Servings: 44 • Size: 2 marshmallows* • Old Points: 1 pts • Points+: 1 pts
Calories: 52 • Fat: 0 g • Carb: 13 g • Fiber: 0 g • Protein: 0.4 g • Sugar: 13 g
Sodium: 13 g
Adapted from Ina Garten
Ingredients:
- 3 packets unflavored gelatin
- 1 cup COLD water
- 1 1/2 cups granulated sugar
- 1 cup light agave syrup
- 1/4 tsp kosher salt
- 1 tbsp vanilla extract
- 1 vanilla bean, seeds scraped
- 2 tbsp confectioners' sugar, for dusting
Skinny Baked Jalapeño Poppers | Skinnytaste
Low-Fat Baked Jalapeño Poppers
Gina's Weight Watcher Recipes
Servings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 pts
Calories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g
Gina's Weight Watcher Recipes
Servings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 pts
Calories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g
- 12 jalapeño peppers, sliced in half lengthwise
- 4.5 oz light cream cheese
- 5 medium scallions, green part only, sliced
- 2 oz shredded low fat sharp cheddar (I used Cabot 50%)
- 1/2 cup egg beaters or egg whites, beaten
- 1/2 cup panko
crumbs*
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- salt and fresh pepper
- spray oil
Beef Pot Pie Cupcakes | The Blond Cook
Beef Pot Pie Cupcakes | The Blond Cook
- 1/4 pound lean ground beef, browned & drained well
- 1 cup frozen mixed vegetables
- 1 can (10 3/4 ounce) condensed cream of mushroom soup
- 12 Pillsbury Grands home style refrigerated biscuits
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Fresh ground pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, mix all ingredients except biscuits.
- Reserve half of the cheese for topping.
- Spray muffin tin with cooking spray. Form biscuits to each muffin cup.
- Evenly spoon beef mixture into each cup. Top with remaining cheddar cheese.
- Bake for 12-15 minutes, or until biscuits are golden brown & cheese is melted.
Adapted from Between3Sisters.com
Saturday, May 5, 2012
Salads and Such: Thai-Style Peanut-Cabbage Salad
Dressing:
1/2 cup brown sugar
2 T water
4 garlic cloves, peeled and chopped
1/2 tsp. red pepper flakes
2 T soy sauce
1/4 cup lime juice
2 T peanut oil
1 tsp. finely grated fresh ginger
1/2 tsp. salt
Salad:
1/4 lb. blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
1/2 red bell pepper, slivered (I diced mine.)
2/3 cup chopped dry roasted peanuts
1/4 cup chopped basil or mint (optional)
1 1-ounce package roasted vegetable chips or sweet potato chips, lightly crushed
To make the dressing, combine brown sugar, water, garlic, and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.
To make the salad, toss together all salad ingredients except peanuts, basil or mint and vegetable chips. Immediately before serving, drizzle about 2/3 of the dressing over the salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4-6.
1/2 cup brown sugar
2 T water
4 garlic cloves, peeled and chopped
1/2 tsp. red pepper flakes
2 T soy sauce
1/4 cup lime juice
2 T peanut oil
1 tsp. finely grated fresh ginger
1/2 tsp. salt
Salad:
1/4 lb. blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
1/2 red bell pepper, slivered (I diced mine.)
2/3 cup chopped dry roasted peanuts
1/4 cup chopped basil or mint (optional)
1 1-ounce package roasted vegetable chips or sweet potato chips, lightly crushed
To make the dressing, combine brown sugar, water, garlic, and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.
To make the salad, toss together all salad ingredients except peanuts, basil or mint and vegetable chips. Immediately before serving, drizzle about 2/3 of the dressing over the salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4-6.
Friday, May 4, 2012
Salads and Such: Sauteed Cabbage
Salads and Such: Sauteed Cabbage
2 tablespoons clarified butter (I don't bother to clarify the butter.)
2 cloves garlic, thinly sliced
1/2 teaspoon caraway seeds
1/4 to 1/2 large Savoy cabbage, cored and thinly sliced (I use regular cabbage.)
Coarse salt and freshly ground black pepper to taste
1.
Heat the clarified butter in a large skillet over medium heat. Add the
garlic and cook until fragrant, about 30 to 45 seconds. Add the caraway
seeds and toast lightly, stirring constantly until aromatic, about 30 to
45 seconds.
2.
Add the cabbage and reduce heat to medium-low. Season with salt and
pepper. Cook until soft and golden, about 10-15
minutes. Adjust seasonings and serve immediately.
Makes 4 servings.
Crispy Baked Chicken and Black Bean Taco Recipe | Barbara Bakes
Crispy Baked Chicken and Black Bean Taco Recipe | Barbara Bakes
1 tablespoon olive oil
1/2 lb. boneless skinless chicken breasts, about 2 breasts, diced
1/4 cup onion, chopped
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mild salsa
Directions:
Sauté chicken, onion and garlic in olive oil in a sauté pan over medium heat until the chicken is no longer pink. Stir in beans, cilantro, cumin, chili powder, salt, pepper and salsa. Cook until heated through.
Serve on crispy baked taco shells with shredded cheese, lettuce or your favorite taco toppings.
Crispy Baked Taco Shells
Ingredients:
8 6-inch corn tortillas (I used white corn tortillas)
Canola oil cooking spray
1/2 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon olive oil
1/2 lb. boneless skinless chicken breasts, about 2 breasts, diced
1/4 cup onion, chopped
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mild salsa
Directions:
Sauté chicken, onion and garlic in olive oil in a sauté pan over medium heat until the chicken is no longer pink. Stir in beans, cilantro, cumin, chili powder, salt, pepper and salsa. Cook until heated through.
Serve on crispy baked taco shells with shredded cheese, lettuce or your favorite taco toppings.
Crispy Baked Taco Shells
adapted from Eating Well
Ingredients:8 6-inch corn tortillas (I used white corn tortillas)
Canola oil cooking spray
1/2 teaspoon chili powder
1/4 teaspoon salt
Thursday, May 3, 2012
Jamie Cooks It Up!: Turkey Breast of Wonder (Crock Pot)
Jamie Cooks It Up!: Turkey Breast of Wonder (Crock Pot)
Time: 5 min. prep + 8-9 hours cooking
Yield: 12 servings
Recipe from my lovely sister Jen Willahan
***NOTE: Make sure you buy a turkey breast small enough
to fit in your crock pot.***
1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
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