From Cooking Light...
Ingredients
Filling:
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1 (15-ounce) can unsweetened pumpkin (or 2 cups fresh mashed pumpkin)
1 (14-ounce) can fat-free sweetened condensed milk
Crust (this time the recipe called for pre-made dough):
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Streusel:
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons chilled butter, cut into small pieces
2 to 3 teaspoons water
Directions
Preheat oven to 375°.
To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.
To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl. Cut in butter with a fork or fingertips until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.
Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375° for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.
Friday, November 04, 2005
Caramel Apple Crumb Pie
from Cooking Light...
Ingredients
Crust:
1 Pillsbury pre-made crust (yes, I cheated, if you want the crust recipe, go to Cooking Light)
Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice
Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 cup fat-free caramel sundae syrup
Directions
Preheat oven to 375°.
To prepare crust, fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.
To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.
Ingredients
Crust:
1 Pillsbury pre-made crust (yes, I cheated, if you want the crust recipe, go to Cooking Light)
Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice
Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 cup fat-free caramel sundae syrup
Directions
Preheat oven to 375°.
To prepare crust, fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.
To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.
Friday, October 14, 2005
Friday Forum: Snacks
1] Which snack foods do you enjoy the most? Do you prefer salty or sweet snacks [or both]?
I love potato chips, but I rarely keep them at home. [Ruffles with a yummy dip are my favorite!] I also like granola bars, pickles, Coke, and chocolate and candy. I guess from that list you can say I like both salty and sweet snacks, but really it depends on my mood and hormones.
2] Do you tend to snack most often during a particular time of day, such as mid-morning or late at night?
I don't tend to snack a lot, but when I do, it tends to be in the afternoon. Some times I'll have the munchies after dinner...but that's pretty rare.
3] Have you been craving any snacks in particular lately? Like what?
Well, now that I mentioned them, I want some chips and pickles. :p The other night I craved popcorn, which I normally don't care for due to an incidence with the flu while working the concession stand in high school. Otherwise, I could always go for a Snickers with Almonds (formerly known as a Mars Bar).
4] Would you rather snack on chocolate or candy? [In other words, are you a chocolate or a candy person?]
Mainly I'm a chocolate person, especially in candybar form [aside from Mars Bars, I like Hershey's with Almonds and Butterfingers]. However, I have a weakness of gummy candy and jelly beans.
5] Do you crave any snacks that others might think are strange? Like what? Did you invent this snack yourself, and how did it come about?
When camping I thought it would be good to slice up some bananas in a bowl and put some freshly made s'mores on top. I got some strange looks for that, but my brother-in-law and I enjoyed them. I also like to eat leftover roasted chicken as a sandwich with pickles and mayo...I don't think that's strange but my husband thinks it is disgusting.
I love potato chips, but I rarely keep them at home. [Ruffles with a yummy dip are my favorite!] I also like granola bars, pickles, Coke, and chocolate and candy. I guess from that list you can say I like both salty and sweet snacks, but really it depends on my mood and hormones.
2] Do you tend to snack most often during a particular time of day, such as mid-morning or late at night?
I don't tend to snack a lot, but when I do, it tends to be in the afternoon. Some times I'll have the munchies after dinner...but that's pretty rare.
3] Have you been craving any snacks in particular lately? Like what?
Well, now that I mentioned them, I want some chips and pickles. :p The other night I craved popcorn, which I normally don't care for due to an incidence with the flu while working the concession stand in high school. Otherwise, I could always go for a Snickers with Almonds (formerly known as a Mars Bar).
4] Would you rather snack on chocolate or candy? [In other words, are you a chocolate or a candy person?]
Mainly I'm a chocolate person, especially in candybar form [aside from Mars Bars, I like Hershey's with Almonds and Butterfingers]. However, I have a weakness of gummy candy and jelly beans.
5] Do you crave any snacks that others might think are strange? Like what? Did you invent this snack yourself, and how did it come about?
When camping I thought it would be good to slice up some bananas in a bowl and put some freshly made s'mores on top. I got some strange looks for that, but my brother-in-law and I enjoyed them. I also like to eat leftover roasted chicken as a sandwich with pickles and mayo...I don't think that's strange but my husband thinks it is disgusting.
Thursday, August 25, 2005
Slow Cooker Pork Chops
I found this recipe on All Recipes and tried it out in my brand new crockpot.
Ingredients:
*1/4 cup olive oil
*1 cup chicken broth
*2 cloves garlic, minced
*1 tablespoon paprika
*1 tablespoon garlic powder
*1 tablespoon poultry seasoning
*1 teaspoon dried oregano
*1 teaspoon dried basil
*4 thick cut boneless pork chops
*salt and pepper to taste
Directions:
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
Ingredients:
*1/4 cup olive oil
*1 cup chicken broth
*2 cloves garlic, minced
*1 tablespoon paprika
*1 tablespoon garlic powder
*1 tablespoon poultry seasoning
*1 teaspoon dried oregano
*1 teaspoon dried basil
*4 thick cut boneless pork chops
*salt and pepper to taste
Directions:
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
Thursday, August 18, 2005
Ben & Jerry's Vanilla Sweet Cream Ice Cream
If you are watching your figure, then don't even bother trying this recipe. I made this with my brother-in-law last week. It was a fun and tasty way to bond!
Ingredients:
*2 large eggs
*3/4 cup sugar
*2 cups heavy or whipping cream
*1 cup milk
*2 teaspoons vanilla extract
Directions:
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.
***Vanilla Superfudge Brownie can be made by adding 1 cup of coarsely chopped frozen fudge brownies to the ice cream about 2 minutes before it is done freezing in the machine. ***
Ingredients:
*2 large eggs
*3/4 cup sugar
*2 cups heavy or whipping cream
*1 cup milk
*2 teaspoons vanilla extract
Directions:
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.
***Vanilla Superfudge Brownie can be made by adding 1 cup of coarsely chopped frozen fudge brownies to the ice cream about 2 minutes before it is done freezing in the machine. ***
Pasta with Five Fresh Herbs
This recipe is from Cooking Light, August 2005. Very flavorful. Technically, mine should have been called "Pasta with Three Fresh Herbs and Two Dried" since I didn't have fresh oregano or thyme on hand. The substitution of dried herbs worked very well, though (1 tablespoon fresh herbs = 1 teaspoon dried herbs). I also used fettuccine instead of penne and tomato and basil infused feta for the goat cheese.
Ingredients:
*1 pound uncooked penne rigate
*4 teaspoons extravirgin olive oil, divided
*1/4 cup chopped fresh basil
*1/2 teaspoon chopped fresh oregano
*1/2 teaspoon salt
*1/2 teaspoon freshly ground black pepper
*2 pints fresh cherry tomatoes
*1 garlic clove, minced
*1 tablespoon chopped fresh chives
*1/2 teaspoon chopped fresh thyme
*1/2 cup fat-free, less-sodium chicken broth
*2 tablespoons chopped fresh parsley
*1/2 cup (about 3 ounces) goat cheese, crumbled
Directions:
Cook pasta according to package directions, omitting salt and fat; drain. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.
Yield: 6 servings (serving size: about 1 1/2 cups pasta and about 1 1/2 teaspoons cheese)
Ingredients:
*1 pound uncooked penne rigate
*4 teaspoons extravirgin olive oil, divided
*1/4 cup chopped fresh basil
*1/2 teaspoon chopped fresh oregano
*1/2 teaspoon salt
*1/2 teaspoon freshly ground black pepper
*2 pints fresh cherry tomatoes
*1 garlic clove, minced
*1 tablespoon chopped fresh chives
*1/2 teaspoon chopped fresh thyme
*1/2 cup fat-free, less-sodium chicken broth
*2 tablespoons chopped fresh parsley
*1/2 cup (about 3 ounces) goat cheese, crumbled
Directions:
Cook pasta according to package directions, omitting salt and fat; drain. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.
Yield: 6 servings (serving size: about 1 1/2 cups pasta and about 1 1/2 teaspoons cheese)
Wednesday, August 17, 2005
Jammin'
Mom made a ton of jam and jelly this year. We brought home a few jars of cherry, strawberry, and raspberry. It will probably last us a few months.
Beans, Beans...
While we were picking peas, Mom picked some beans, too. As you can see, she grew green, wax, and purple varieties this year.
Peas, Please!
Mom, Ben and I picked peas from my mom's garden during our visit in late July. Then Mom and I shucked for a few hours. Definitely worth the effort, though. Fresh peas are the best!
Thursday, July 07, 2005
Slacker
Lack of posts here has also meant a lack of cooking at home and most likely the trend will continue in July. We ate out a lot in June and most of the meals that I did make at home consisted of some lackluster form of sandwich or salad. Perhaps the best dinner I made recently was filet mignon with a pseudo-au poivre sauce accompanied by a baked potato and herbed green beans. I made the meal on the fly to celebrate my recent job offer, so I don't know if I could re-invent the sauce if I could. It was very yummy, though, and went very well with the Symbius that we were saving for a special occasion.
Wednesday, May 18, 2005
Chocolate Raspberry Ganache
Chocolate Raspberry Ganache originally uploaded by Mrs. B.
This yummy and beautiful cake recipe can be found in May's edition of Cooking Light on page 272 (recipe is here if you have a subscription).
Monday, May 16, 2005
Ponzu Dipping Sauce
Ingredients:
1/2 cup sake or dry white wine
1/2 cup mirin (sweet rice wine)
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup dried bonito flakes*
3 tablespoons lemon juice
Directions:
In a 2 or 3 quart pan over high heat, bring to a boil sake, mirin, soy sauce, rice vinegar, and bonito flakes. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in lemon juice. Serve immediately or cover and chill up to 1 week.
* Bonito flakes may be omitted. If omitting, do not simmer for 15 minutes. Instead, pour into a bowl and chill until ready to use.
1/2 cup sake or dry white wine
1/2 cup mirin (sweet rice wine)
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup dried bonito flakes*
3 tablespoons lemon juice
Directions:
In a 2 or 3 quart pan over high heat, bring to a boil sake, mirin, soy sauce, rice vinegar, and bonito flakes. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in lemon juice. Serve immediately or cover and chill up to 1 week.
* Bonito flakes may be omitted. If omitting, do not simmer for 15 minutes. Instead, pour into a bowl and chill until ready to use.
Mustard Dipping Sauce
Ingredients:
3/4 cup soy sauce
2 tablespoons water
1/4 cup dry mustard
1/4 cup toasted sesame seeds plus additional 1/4 cup
1/4 cup sugar
Directions:
In a blender, mix soy sauce, water, dry mustard, 1/4 cup toasted sesame seeds, and sugar until smooth. Stir in additional 1/4 cup of sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.
3/4 cup soy sauce
2 tablespoons water
1/4 cup dry mustard
1/4 cup toasted sesame seeds plus additional 1/4 cup
1/4 cup sugar
Directions:
In a blender, mix soy sauce, water, dry mustard, 1/4 cup toasted sesame seeds, and sugar until smooth. Stir in additional 1/4 cup of sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.
Ginger Dipping Sauce
Ingredients:
1/4 cup coarsely chopped white onion
1/2 cup peeled, coarsely chopped ginger
1/3 cup peeled, coarsely chopped sweet apple (i.e. Red Delicious)
3/4 cup soy sauce
6 tablespoons rice vinegar
1 1/2 tablespoons Asian sesame oil
1/4 cup sugar
Directions:
In blender or food processor, blend onion, ginger, and apple, scraping sides of bowl as necessary, until smooth. Add soy sauce, rice vinegar, sesame oil, and sugar. Blend until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes 2 cups.
1/4 cup coarsely chopped white onion
1/2 cup peeled, coarsely chopped ginger
1/3 cup peeled, coarsely chopped sweet apple (i.e. Red Delicious)
3/4 cup soy sauce
6 tablespoons rice vinegar
1 1/2 tablespoons Asian sesame oil
1/4 cup sugar
Directions:
In blender or food processor, blend onion, ginger, and apple, scraping sides of bowl as necessary, until smooth. Add soy sauce, rice vinegar, sesame oil, and sugar. Blend until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes 2 cups.
Monday, April 25, 2005
Chocolate Chip Surprise Cookies
Ingredients:
1 bag Hershey kisses
1 cup (2 sticks) butter or margarine softened
1/3 cup sugar
1/3 cup light brown sugar
1 tsp vanilla
2 cups flour
1 cup mini baking chips
Directions:
Preheat oven to 375. Mix butter, sugar, brown sugar, and vanilla until creamy. Add flour, mix until smooth. Stir in mini baking chips. Mold dough (just over a tablespoon) around a Hershey kiss, covering completely. Place on cookie sheet and bake for 10-12 min, or until set. Cool slightly on baking sheet before removing to a wire rack.
1 bag Hershey kisses
1 cup (2 sticks) butter or margarine softened
1/3 cup sugar
1/3 cup light brown sugar
1 tsp vanilla
2 cups flour
1 cup mini baking chips
Directions:
Preheat oven to 375. Mix butter, sugar, brown sugar, and vanilla until creamy. Add flour, mix until smooth. Stir in mini baking chips. Mold dough (just over a tablespoon) around a Hershey kiss, covering completely. Place on cookie sheet and bake for 10-12 min, or until set. Cool slightly on baking sheet before removing to a wire rack.
Thursday, April 07, 2005
On Tuesday, I tried a recipe Fiery Cajun Shrimp that I found in Carol's on-line recipe box. I only made one pound of shrimp and cut back on the hot sauce a bit for Ben's sake. It was very yummy (although not very heart healthy with all the butter) with French bread and a tossed salad.
Monday, March 28, 2005
Good Eats
Back from my little vacation with my mom. We ate out a lot. Every meal was good. Too good, perhaps. I think my waistline is suffering. Doesn't help that I neglected my exercise regimine. Here are links to some of the places (and menu items) we enjoyed for lunch and dinner this past week:
Bubba Gump Shrimp Company (Mall of America)- Mama Blue's Southern Charmed Fried Shrimp
The Experience (Siren, WI) - Trout appetizer and prime rib
Miyagi's - Sushi
La Tosca - Tapas lunch special
Harry's Tap Room (Mom's favorite!) - Harry's Lunch Break
Chart House - Oysters, shrimp, snapper, and yummy lava cake!
For Easter we ate at home and had roasted lamb, dressing, roasted red potatoes, Caesar salad, green beans, and homemade cheesecake with fresh berries.
Bubba Gump Shrimp Company (Mall of America)- Mama Blue's Southern Charmed Fried Shrimp
The Experience (Siren, WI) - Trout appetizer and prime rib
Miyagi's - Sushi
La Tosca - Tapas lunch special
Harry's Tap Room (Mom's favorite!) - Harry's Lunch Break
Chart House - Oysters, shrimp, snapper, and yummy lava cake!
For Easter we ate at home and had roasted lamb, dressing, roasted red potatoes, Caesar salad, green beans, and homemade cheesecake with fresh berries.
Friday, March 11, 2005
Mini Maryland Crab Cakes
Ingredients:
1 pound jumbo lump crabmeat
2/3 cup dry plain breadcrumbs
2 tsp Old Bay seasoning
1/3 cup finely diced red bell pepper
1/4 cup finely sliced scallion, cut on diagonal
1/4 cup finely chopped parsley
fresh ground black pepper
2 Tbsp mayonnaise
1 egg plus 1 egg white
peanut oil or canola oil for frying
tartar sauce (optional)
lemon wedges
Directions:
In a large bowl, break out crabmeat into slightly small pieces, picking through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley, and black pepper. Add to crab, toss in mayonnaise, egg and egg white. Blend gently just until combined (do not over mix!) and form into 12-15 small patties. Flatten patties, cover with plastic wrap and refrigerate at least 30 minutes (they can be prepared as early as the night before). Heat 1/2” oil in a heavy skillet over medium heat and fry for 2-3 minutes on each side, turning gently, until golden brown. Serve with tartar sauce, if desired, and lemon wedges. Makes 12-15.
- I made these for Christmas Eve appetizers and again last night. They were a hit both times. Last night I halved the recipe and omitted the egg white.
1 pound jumbo lump crabmeat
2/3 cup dry plain breadcrumbs
2 tsp Old Bay seasoning
1/3 cup finely diced red bell pepper
1/4 cup finely sliced scallion, cut on diagonal
1/4 cup finely chopped parsley
fresh ground black pepper
2 Tbsp mayonnaise
1 egg plus 1 egg white
peanut oil or canola oil for frying
tartar sauce (optional)
lemon wedges
Directions:
In a large bowl, break out crabmeat into slightly small pieces, picking through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley, and black pepper. Add to crab, toss in mayonnaise, egg and egg white. Blend gently just until combined (do not over mix!) and form into 12-15 small patties. Flatten patties, cover with plastic wrap and refrigerate at least 30 minutes (they can be prepared as early as the night before). Heat 1/2” oil in a heavy skillet over medium heat and fry for 2-3 minutes on each side, turning gently, until golden brown. Serve with tartar sauce, if desired, and lemon wedges. Makes 12-15.
- I made these for Christmas Eve appetizers and again last night. They were a hit both times. Last night I halved the recipe and omitted the egg white.
Thursday, March 03, 2005
Lemonade Party Cake
Ingredients:
1 package lemon cake mix
Water, vegetable oil, and eggs as called for on cake mix directions
1/2 can (12 ounce size) frozen lemonade concentrate, thawed (3/4 cup)
3/4 cup powdered sugar
1 tub fluffy white or lemon ready-to-spread frosting
lemon and strawberry slices (optional)
Directions:
Heat oven to 350F. Make and bake cake as directed on package for 13" x 9" pan. Cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Garnish with fruit slices. Store loosely covered in refrigerator.
-From Betty Crocker cake package. I made it for book club last year.
1 package lemon cake mix
Water, vegetable oil, and eggs as called for on cake mix directions
1/2 can (12 ounce size) frozen lemonade concentrate, thawed (3/4 cup)
3/4 cup powdered sugar
1 tub fluffy white or lemon ready-to-spread frosting
lemon and strawberry slices (optional)
Directions:
Heat oven to 350F. Make and bake cake as directed on package for 13" x 9" pan. Cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Garnish with fruit slices. Store loosely covered in refrigerator.
-From Betty Crocker cake package. I made it for book club last year.
Cupcakes!
I made cupcakes for book club last night. The cake is just a devil's food mix, and the vanilla frosting is made from 3 cups of powdered sugar, 1/3 cup butter, 1.5 teaspoons of vanilla, and 2 tablespoons of milk. I decorated them with jelly beans, gummi fruit slices, nonpareils, and sparkling sugar. Cute as well as delicious!
Wednesday, March 02, 2005
Asian Chicken Noodle Soup
Ingredients:
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, low sodium chicken broth
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped (I used red pepper flakes and a dash of Tabasco)
Directions:
Heat oil in a large nonstick skillet (I used my wok) over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.
From Cooking Light, August 2004.
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, low sodium chicken broth
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped (I used red pepper flakes and a dash of Tabasco)
Directions:
Heat oil in a large nonstick skillet (I used my wok) over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.
From Cooking Light, August 2004.
Green Cloud Punch
Ingredients:
1 container of lime sherbert
1 can of pineapple juice, chilled
2 liters of ginger ale, chilled
Directions:
Scoop sherbert into punch bowl. Add pineapple juice. Right before serving, add ginger ale.
1 container of lime sherbert
1 can of pineapple juice, chilled
2 liters of ginger ale, chilled
Directions:
Scoop sherbert into punch bowl. Add pineapple juice. Right before serving, add ginger ale.
Three Fruit Punch
Ingredients:
1 quart pineapple juice, chilled
1 quart orange juice, chilled
1.5 quarts cranberry juice cocktail, chilled
2 liters ginger ale, chilled
Directions:
Combine juices in a punch bowl, add ginger ale when ready to serve. For a special touch, add an ice ring made of the fruit juices and citrus fruit slices.
1 quart pineapple juice, chilled
1 quart orange juice, chilled
1.5 quarts cranberry juice cocktail, chilled
2 liters ginger ale, chilled
Directions:
Combine juices in a punch bowl, add ginger ale when ready to serve. For a special touch, add an ice ring made of the fruit juices and citrus fruit slices.
Tuesday, March 01, 2005
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