1 c flour
1 T sugar
1 t salt
1 t baking soda
2 eggs
1 c milk
1 t vanilla
1 T vegetable oil
1 t butter, softened
Mix flour, sugar, salt and baking soda. In separate bowl mix the rest of the ingredient. Incorporate dry and wet ingredients.
Sunday, January 30, 2011
Monday, January 17, 2011
Italian Sausage Tortellini Soup
Recipe from AllRecipes.com
1 (3.5 oz) link sweet Italian sausage--casings removed
1 c chopped onions
2 cloves garlic, minced
5 c beef stock
1/3 c water
1/2 c red wine
4 tomatoes, peeled, seeded and chopped
1 c chopped carrots
1/2 t dried basil
1/2 t dried oregano
1 c tomato
1 zucchini, chopped
8 oz cheese tortellini
1 green bell pepper, chopped
1 T chopped fresh parsley
2 T grated Parm
------
Place the sausage in a large pot over med-high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 T, add the onions and garlic and saute for 5 more minutes.
Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with Parm.
6 Servings
1 (3.5 oz) link sweet Italian sausage--casings removed
1 c chopped onions
2 cloves garlic, minced
5 c beef stock
1/3 c water
1/2 c red wine
4 tomatoes, peeled, seeded and chopped
1 c chopped carrots
1/2 t dried basil
1/2 t dried oregano
1 c tomato
1 zucchini, chopped
8 oz cheese tortellini
1 green bell pepper, chopped
1 T chopped fresh parsley
2 T grated Parm
------
Place the sausage in a large pot over med-high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 T, add the onions and garlic and saute for 5 more minutes.
Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with Parm.
6 Servings
Chocolate Gooey Butter Cookies
Recipe from Paula Deen and Food Network
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temp
1 egg
1 t vanilla
1 (18 oz) box moist chocolate cake mix
Confectioners' sugar for dusting
-----
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioners' sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey". Cool completely and sprinkle with more confectioners' sugar, if desired.
Makes 2 dozen cookies
1 (8 oz) brick cream cheese, room temperature
1 stick butter, room temp
1 egg
1 t vanilla
1 (18 oz) box moist chocolate cake mix
Confectioners' sugar for dusting
-----
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioners' sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey". Cool completely and sprinkle with more confectioners' sugar, if desired.
Makes 2 dozen cookies
Mocha Walnut Pie
Recipe from AllRecipes.com
1 9 inch pie crust
2 (1 oz) squares unsweetened chocolate
1/4 c butter
1 T instant coffee powder
1 (14 oz) can sweetened condensed milk
2 eggs, beaten
1 t vanilla extract
1 c walnuts
-----
Preheat oven to 350 degrees.
In medium saucepan, melt chocolate and butter over low heat. Dissolve coffee in 1/4 c hot water, then stir into saucepan with sweetened condensed milk, eggs and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
Bake for 40-45 minutes or until center is set.
8 Servings
1 9 inch pie crust
2 (1 oz) squares unsweetened chocolate
1/4 c butter
1 T instant coffee powder
1 (14 oz) can sweetened condensed milk
2 eggs, beaten
1 t vanilla extract
1 c walnuts
-----
Preheat oven to 350 degrees.
In medium saucepan, melt chocolate and butter over low heat. Dissolve coffee in 1/4 c hot water, then stir into saucepan with sweetened condensed milk, eggs and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
Bake for 40-45 minutes or until center is set.
8 Servings
Baked Risotto Primavera
Recipe from Eating Well.com
1 T extra virgin olive oil
2 medium onions
1 c brown rice
3 cloves garlic
1/2 c dry white wine
29 oz. reduced-sodium chicken broth
8 oz. asparagus
1 c sugar snap peas
1 c red bell peppers
1 1/2 c Parmesan cheese
1/4 c fresh parsley
1/4 c fresh chive
2 t lemon zest
ground pepper
----
Preheat over to 425 degrees.
Heat oil in a Dutch oven to ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3-5 minutes.
Stir in rice and garlic; cook, stirring, 1-2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven.
Bake until the rice is just tender, 50 minutes-1 hour.
Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.
Fold the steamed vegetables, Parm, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.
267 Calories
6 Servings
1 T extra virgin olive oil
2 medium onions
1 c brown rice
3 cloves garlic
1/2 c dry white wine
29 oz. reduced-sodium chicken broth
8 oz. asparagus
1 c sugar snap peas
1 c red bell peppers
1 1/2 c Parmesan cheese
1/4 c fresh parsley
1/4 c fresh chive
2 t lemon zest
ground pepper
----
Preheat over to 425 degrees.
Heat oil in a Dutch oven to ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3-5 minutes.
Stir in rice and garlic; cook, stirring, 1-2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven.
Bake until the rice is just tender, 50 minutes-1 hour.
Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.
Fold the steamed vegetables, Parm, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.
267 Calories
6 Servings
Chicken Chipotle Burrito Bowls
Recipe from Better Recipes.com
1 lb boneless, skinless chicken breast halves, cubed
1 (15 oz.) can black beans, drained and rinsed
1 c frozen corn
2 c canned, crushed tomatoes
1-2 t finely chopped canned chipotle chile peppers in adobo
1/2 t ground cumin
1 T chopped fresh cilantro
1 clove garlic, minced
4 corn tortillas, cut or torn into bit-sized pieces
2 c hot cooked white rice
Reduced-fat dairy sour cream
Reduced-fat shredded cheddar/Monterey Jack cheese
Fresh cilantro
-----
Heat over to 350 degrees. Spray a 9X13-inch glass baking dish with nonstick cooking spray. Arrange chicken in an even layer in baking dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro, and garlic; pour mixture evenly over chicken.
Sprinkle with tortilla pieces. Bake for 25-30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro if desired.
4 servings
1 lb boneless, skinless chicken breast halves, cubed
1 (15 oz.) can black beans, drained and rinsed
1 c frozen corn
2 c canned, crushed tomatoes
1-2 t finely chopped canned chipotle chile peppers in adobo
1/2 t ground cumin
1 T chopped fresh cilantro
1 clove garlic, minced
4 corn tortillas, cut or torn into bit-sized pieces
2 c hot cooked white rice
Reduced-fat dairy sour cream
Reduced-fat shredded cheddar/Monterey Jack cheese
Fresh cilantro
-----
Heat over to 350 degrees. Spray a 9X13-inch glass baking dish with nonstick cooking spray. Arrange chicken in an even layer in baking dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro, and garlic; pour mixture evenly over chicken.
Sprinkle with tortilla pieces. Bake for 25-30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro if desired.
4 servings
Vesta's Persimmon Cookies
Mix:
1 c sugar
1/2 c shortening/butter
Add:
1 c soft persimmon pulp
1 egg beaten
Add:
2 c flour
1/2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/2 t salt
1 t baking soda
1 t baking powder
Add:
1 c walnuts
1 c craisins
Bake 15 minutes at 350.
1 c sugar
1/2 c shortening/butter
Add:
1 c soft persimmon pulp
1 egg beaten
Add:
2 c flour
1/2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/2 t salt
1 t baking soda
1 t baking powder
Add:
1 c walnuts
1 c craisins
Bake 15 minutes at 350.
Quick Chicken Divan
Recipe from Prevention Magazine
8 oz gemelli, rotini, or ziti
1 lb broccoli, tops cut into florets and stems peeled and sliced
1 T butter
2 t dried basil
4 1/2 t all-purpose flour
1 c reduced-sodium chicken broth
2/3 c 2% milk
3/4 t salt
1 small rotisserie chicken, meat pulled off the bone
(2 1/2-3 c)
1/2 c shredded cheddar
Boil pasta. Add broccoli during last five minutes. Drain. Melt butter with basil in pasta pot and stir in flour. When light brown whisk in broth, milk, and salt. Bring to a boil. Toss with chicken, pasta/broccoli mixture, and cheese. Season to taste with salt and pepper.
4 Servings
4 Servings
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