Sweet potatoes and fall, Thanksgiving, Christmas all seem to go together. I love nothing better than a delicious baked sweet potato, even without the butter or sugar that are often on top. The following recipe was given to me by my good friend and fellow coworker in Sierra Leone in the 1970's, Margaret Phillips. I have been using it ever since for the holidays. The dish is very different than your usual sweet potato casserole with the marshmallows. It is made from raw, grated sweet potato and has pineapple in it. The recipe is for a side dish but is sweet enough to also be used for a dessert. I love it along side turkey and dressing with the other "fixin's". I usually double the recipe for family gatherings.
Sweet Potato Pudding
2 cups raw sweet potato, grated
1 1/4 cup white sugar
2 eggs
1 cup milk
4 Tbsp. butter
2 Tbsp. flour
1 cup crushed pineapple, drained
1 tsp. salt
1. Cream the butter and sugar. Add eggs and mix.
2. Add the flour and all other ingredients, except the sweet potatoes and mix well.
3. Add the grated sweet potatoes and mix.
4. Pour mixture into a 9 x 13 inch greased pan or a 2 quart casserole. (I like it thinner in the 9 x 13 pan).
5. Cover and bake for one hour at 375 degrees.
6. Then uncover and bake another 30 minutes.
Serve with any meal as a side dish.
Wednesday, September 28, 2011
Friday, September 23, 2011
Pork Chops and Curried Rice
You have a package of pork chops or sliced pork loin for dinner tonight. What will make it interesting and delicious with relatively easy preparation? This is where I was last night. So I combined a few recipes to come up with the one below. It was really well accepted by the family- that means there was not much left! If you are not cooking for six people, cut it all in half or enjoy the leftovers later.
Pork Chops and Curried Rice
9 pork loin slices or regular pork chops
1/2 med. onion, chopped
2 stalks celery, chopped
2 Tbsp. olive oil
2 cups white rice
1 Tbsp. curry powder
1/4 cup raisins or currants
4 cups chicken broth
1 cup orange juice
Salt and black pepper to taste
1. Salt and pepper chops. Brown each chop in a large skillet until browned on each side. Don't burn them. Put aside on a plate as they are browned.
2. In the same pan, add the olive oil, onion and celery. Stir to coat with oil and let cook about 3 min. until tender crisp.
3. Add the rice, raisins and curry powder to the onion, celery mixture and stir on medium heat about 3-4 more minutes.
4. Add the broth and orange juice to the rice, onion mixture and heat almost to boiling. Pour all this into a 10.5 inch x 14.75 inch baking dish.(9x13 will work, but more crowded.)Taste liquid and add salt and black pepper to taste. The broth and salted chops maybe enough salt.
5. Lay the pork chops on top of the rice mixture.
6. Cover tightly with aluminium foil. I double cover mine. This helps the rice to cook and absorb the broth. Cook for 1 hour at 350 degrees.
Very nice served with cooked apples with cinnamon.
Pork Chops and Curried Rice
9 pork loin slices or regular pork chops
1/2 med. onion, chopped
2 stalks celery, chopped
2 Tbsp. olive oil
2 cups white rice
1 Tbsp. curry powder
1/4 cup raisins or currants
4 cups chicken broth
1 cup orange juice
Salt and black pepper to taste
1. Salt and pepper chops. Brown each chop in a large skillet until browned on each side. Don't burn them. Put aside on a plate as they are browned.
2. In the same pan, add the olive oil, onion and celery. Stir to coat with oil and let cook about 3 min. until tender crisp.
3. Add the rice, raisins and curry powder to the onion, celery mixture and stir on medium heat about 3-4 more minutes.
4. Add the broth and orange juice to the rice, onion mixture and heat almost to boiling. Pour all this into a 10.5 inch x 14.75 inch baking dish.(9x13 will work, but more crowded.)Taste liquid and add salt and black pepper to taste. The broth and salted chops maybe enough salt.
5. Lay the pork chops on top of the rice mixture.
6. Cover tightly with aluminium foil. I double cover mine. This helps the rice to cook and absorb the broth. Cook for 1 hour at 350 degrees.
Very nice served with cooked apples with cinnamon.
Thursday, September 22, 2011
Martha Stewart's Creamy Lemon Bars
I love tart lemon bars for a dessert buffet or dinner party. They are pretty to look at, easy to serve and with a refreshing lemon taste and scent. I have two different recipes from Martha Stewart's recipes, one is the tradition lemon bar and one is an easy, creamy version. Today I am posting the easy to make, creamy lemon bar recipe. Hope you enjoy it. I will post the more traditional lemon bar another time.
Martha Stewart's Creamy Lemon Bars
"The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust."
Everyday Food, June 2008
Prep Time
15 minutesTotal Time
45 minutes plus chilling
Yield: Makes 16
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
3. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
4. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
5. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Martha Stewart's Creamy Lemon Bars
"The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust."
Everyday Food, June 2008
Prep Time
15 minutesTotal Time
45 minutes plus chilling
Yield: Makes 16
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
3. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
4. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
5. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Monday, September 19, 2011
Spiced Chickpea 'Nuts"
This recipe came via a new facebook friend of mine, Lisa Mittry. We have never met face to face, but have a mutual friend. Lisa is a Nutrition Consultant at La Costa Chiropractic and Wellness Center in California. She has daily nutritional posts that are great. This snack recipe looks really delicious and good for you. Alot of us are into chickpeas in stews, curries and hummus. Try this recipe next time you have some extra cans around and need a snack for yourself or a party.
Spiced Chickpea 'Nuts'
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon dried marjoram
1/4 teaspoon ground allspice
1/4 teaspoon salt
1. Position rack in upper third of oven; preheat to 450°F.
2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.
3. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes.
4. Let cool on the baking sheet for 15 mins.
Spiced Chickpea 'Nuts'
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon dried marjoram
1/4 teaspoon ground allspice
1/4 teaspoon salt
1. Position rack in upper third of oven; preheat to 450°F.
2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.
3. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes.
4. Let cool on the baking sheet for 15 mins.
Thursday, September 15, 2011
White Chicken Chili
One of my best discoveries of the last 10 years is white chicken chili. I have used several different recipes, there are alot on the internet. This one from Cooking Light Magazine is probably my favorite. I have fallen in love with cannellini beans. They are white kidney beans and add so much to chili, soups and stews. I always keep several in my pantry. Try this recipe on one of our cool days this weekend. Great meal for football games, too.
White Chicken Chili
Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently.
3. Add garlic; sauté 2 minutes, stirring frequently.
4. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
5. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce(optional).
6. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Mercy Ingraham, Cooking Light
OCTOBER 2004
White Chicken Chili
Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently.
3. Add garlic; sauté 2 minutes, stirring frequently.
4. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
5. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce(optional).
6. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Mercy Ingraham, Cooking Light
OCTOBER 2004
Wednesday, September 14, 2011
No Cook Chocolate Cheesecake
I made this recipe up this week with what I had on hand for a quick dessert. It was a hit with my household of six right now. I had a Keebler store bought graham cracker crust and pudding mix and cream cheese. Stir, stir and dessert. See if you like it.
No Cook Chocolate Cheesecake
1 graham cracker crust
1 large box chocolate instant pudding
1 large block cream cheese
2 1/2 c. half and half
cool whip
1. Mix pudding mix with half and half until smooth.(I used my electric mixer)
2. Add softened cream cheese and beat until smooth.
3. Pour mixture into crust and spread out evenly. It will be thick.
4. Refrigerate. Slice and serve with Cool Whip or whipped cream on top.
No Cook Chocolate Cheesecake
1 graham cracker crust
1 large box chocolate instant pudding
1 large block cream cheese
2 1/2 c. half and half
cool whip
1. Mix pudding mix with half and half until smooth.(I used my electric mixer)
2. Add softened cream cheese and beat until smooth.
3. Pour mixture into crust and spread out evenly. It will be thick.
4. Refrigerate. Slice and serve with Cool Whip or whipped cream on top.
Tuesday, September 13, 2011
Lynn Rouse's Chicken-Tortilla Casserole
My good friend Lynn Rouse has made this casserole several times for Jerry and I. We really enjoy it each time. She makes it in a crock pot, so it is great for putting on early in the day for dinner, or before church on Sunday to have when you get home.
It is a one dish meal and totally filling and delicious.
Chicken-Tortilla Casserol in Crock Pot
Serves 6
4 skinless, boneless chicken breasts-about 2 lb., cooked (microwave or boil)
12 corn tortillas broken into pieces
1 med. onion, chopped
1 10oz.can cream of chicken soup
1 10oz.can cheddar cheese soup
1 10oz.can Rotel tomatoes with chilies
2 Tbsp. quick cooking tapioca
1-1 1/2 c.sharp cheddar cheese, grated
1. Gently shred chicken with a fork in a bowl.
2. Add soups, Rotel and chopped onion.
3. In the crock pot make a layer on the bottom of 4 broken tortillas, then add 1/3 of the mixture and then 1/3 of the grated cheese.
4. Repeat the layers two more times.
5. Cook in the crock pot on low 6-8 hours, or on high 3 hours.
Lynn suggest serving this dish with corn on the cob and a tossed salad.
It is a one dish meal and totally filling and delicious.
Chicken-Tortilla Casserol in Crock Pot
Serves 6
4 skinless, boneless chicken breasts-about 2 lb., cooked (microwave or boil)
12 corn tortillas broken into pieces
1 med. onion, chopped
1 10oz.can cream of chicken soup
1 10oz.can cheddar cheese soup
1 10oz.can Rotel tomatoes with chilies
2 Tbsp. quick cooking tapioca
1-1 1/2 c.sharp cheddar cheese, grated
1. Gently shred chicken with a fork in a bowl.
2. Add soups, Rotel and chopped onion.
3. In the crock pot make a layer on the bottom of 4 broken tortillas, then add 1/3 of the mixture and then 1/3 of the grated cheese.
4. Repeat the layers two more times.
5. Cook in the crock pot on low 6-8 hours, or on high 3 hours.
Lynn suggest serving this dish with corn on the cob and a tossed salad.
Monday, September 12, 2011
Classsic Quiche Lorraine
Quiche is a great brunch, lunch or light dinner dish. This recipe is a classic form of Quiche Lorrain. Use a pre-made pie crust or make your own. I like the Pillsbury pre-made crusts, two per box, in the refrigerated section at the grocery. I can not make one any better or easier.
Quiche Lorraine
6 slices bacon, fried crisp and crumbled
1 med. onion, chopped
8 oz. Swiss cheese, (shredded, 2 cups)
4 eggs
2 c. milk
1 tsp salt
1/4 tsp. nutmeg
1/8 tsp. black pepper
1. Prepare your crust in a 9inch pie pan.
2. Cook the crust at 425 degrees for 5 minutes. Cool slightly.
3. Saute onion in one Tbsp. of the bacon fat (or olive oil) until soft.
4. Sprinkle cheese, bacon and onion evenly over the bottom of the pie crust.
5. Beat eggs slightly, slowly beat in milk, salt, nutmeg and pepper.
6. Pour into pie shell over the cheese, etc.
7. Bake at 450 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for another 15 minutes. The center should be almost set, the custard will set a little more as it cools.
8. Let stand for 15 minutes before serving.
Quiche Lorraine
6 slices bacon, fried crisp and crumbled
1 med. onion, chopped
8 oz. Swiss cheese, (shredded, 2 cups)
4 eggs
2 c. milk
1 tsp salt
1/4 tsp. nutmeg
1/8 tsp. black pepper
1. Prepare your crust in a 9inch pie pan.
2. Cook the crust at 425 degrees for 5 minutes. Cool slightly.
3. Saute onion in one Tbsp. of the bacon fat (or olive oil) until soft.
4. Sprinkle cheese, bacon and onion evenly over the bottom of the pie crust.
5. Beat eggs slightly, slowly beat in milk, salt, nutmeg and pepper.
6. Pour into pie shell over the cheese, etc.
7. Bake at 450 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for another 15 minutes. The center should be almost set, the custard will set a little more as it cools.
8. Let stand for 15 minutes before serving.
Friday, September 9, 2011
Tortilla Corn Chowder
Another soup recipe for the weekend and this beautiful cooler weather. This came from Southern Living's All-Time Favorite Soups and Stews. It is very good and really easy to make.
Tortilla-Corn Chowder
5 cups ready-to-serve chicken broth
1 large onion, chopped
2 cloves garlic, minced
6 large ears fresh corn (2 small bags frozen corn)
4 (6-inch) corn tortillas, coarsely chopped
1 (4.5 ounce) can chopped green chiles, undrained
½ cup sour cream
2 to 3 tablespoons chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
Garnishes: crushed tortilla chips, sour cream, fresh cilantro springs
1. Combine first 3 ingredients in a Dutch oven.
2. Cut corn from cobs, scraping cobs well to remove all milk; add corn or frozen corn to Dutch oven.
3. Stir in tortilla pieces. Cover and simmer over medium-love heat 1 hour and 15 minutes, stirring occasionally. Remove from heat.
4. Stir in green chilies and next 4 ingredients: cook until heated.
5. Spoon into individual soup bowls. Garnish, if desired with tortilla chips, sour cream and cilantro.
Yields: 2 quarts.
If freezing: leave out sour cream and cilantro. Add these right before serving.
Shopping list: 40 oz. Chicken broth
1 large onion
2 cloves garlic
6 ears corn or 2 small bags frozen corn
4.5 oz can green chilies
4 oz. sour cream
fresh cilantro
Taken from: Southern Living All-Time Favorite Soup & Stew Recipes, Jean Wickstrom Liles, editor, Oxmoor House, l996.
Tortilla-Corn Chowder
5 cups ready-to-serve chicken broth
1 large onion, chopped
2 cloves garlic, minced
6 large ears fresh corn (2 small bags frozen corn)
4 (6-inch) corn tortillas, coarsely chopped
1 (4.5 ounce) can chopped green chiles, undrained
½ cup sour cream
2 to 3 tablespoons chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
Garnishes: crushed tortilla chips, sour cream, fresh cilantro springs
1. Combine first 3 ingredients in a Dutch oven.
2. Cut corn from cobs, scraping cobs well to remove all milk; add corn or frozen corn to Dutch oven.
3. Stir in tortilla pieces. Cover and simmer over medium-love heat 1 hour and 15 minutes, stirring occasionally. Remove from heat.
4. Stir in green chilies and next 4 ingredients: cook until heated.
5. Spoon into individual soup bowls. Garnish, if desired with tortilla chips, sour cream and cilantro.
Yields: 2 quarts.
If freezing: leave out sour cream and cilantro. Add these right before serving.
Shopping list: 40 oz. Chicken broth
1 large onion
2 cloves garlic
6 ears corn or 2 small bags frozen corn
4.5 oz can green chilies
4 oz. sour cream
fresh cilantro
Taken from: Southern Living All-Time Favorite Soup & Stew Recipes, Jean Wickstrom Liles, editor, Oxmoor House, l996.
Thursday, September 8, 2011
Chicken Broccoli Cheese Soup
Soup! Yes, time for making soup and chilli again. I usually do not use a recipe for making soup. But this recipe is excellent. It is also from Margaret Trousdale years ago. I have made it so many times and taken it to friends who are sick. It is hearty and makes a big pot full.
Chicken Broccoli Cheese Soup
4 c. cubed chicken, cooked
2 Tbsp. butter
3/4 c. onion, chopped
6 c. chicken broth
1/8 tsp. garlic powder
1 tsp. salt
2- 10oz. frozen chopped , broccoli (or 3 cup fresh, chopped)
6 c. milk
8 oz thin noodles
1 pound Velvetta cheese, cubed or shredded (if you use other cheese it will not melt smoothly)
1 Tbsp. Tone chicken base (or 2 chicken boullion cubes
1. Cook the chicken and cube.
2. Saute the onions in the butter.
3. Add the broth, chicken, garlic and salt. Cook 5 minutes.
4. Add the noodles and cook until soft.
5. Add the thawed broccoli, then the milk and heat. Do not let it boil after adding the milk. Keep just below boiling temperature.
6. Add the cheese and stir until melted.
Very good served hot with crusty French bread or Ritz crackers.
Chicken Broccoli Cheese Soup
4 c. cubed chicken, cooked
2 Tbsp. butter
3/4 c. onion, chopped
6 c. chicken broth
1/8 tsp. garlic powder
1 tsp. salt
2- 10oz. frozen chopped , broccoli (or 3 cup fresh, chopped)
6 c. milk
8 oz thin noodles
1 pound Velvetta cheese, cubed or shredded (if you use other cheese it will not melt smoothly)
1 Tbsp. Tone chicken base (or 2 chicken boullion cubes
1. Cook the chicken and cube.
2. Saute the onions in the butter.
3. Add the broth, chicken, garlic and salt. Cook 5 minutes.
4. Add the noodles and cook until soft.
5. Add the thawed broccoli, then the milk and heat. Do not let it boil after adding the milk. Keep just below boiling temperature.
6. Add the cheese and stir until melted.
Very good served hot with crusty French bread or Ritz crackers.
Wednesday, September 7, 2011
Old Fashioned English Tea Cakes
Cool weather and rain in Tennessee hint that fall is quickly approaching. With the change of seasons, I think of cooking more when the house is not so hot. Making cookies again becomes an option. One of Jerry's favorites is his mother, Margaret's Old Fashioned English Tea Cakes. These are lovely, cake like cookies that are just right with a cup of tea or coffee.
Old Fashioned English Tea Cakes
1 c. butter, softened
2 c. sugar
3 eggs
2 Tbsp. buttermilk (or regular milk with a few drops of vinegar)
5 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. vanilla
1. Cream the butter and then gradually add the sugar. Beat until creamy.
2. Add the eggs, one at a time as you continue beating.
3. Mix the milk and vanilla together.
4. Mix soda and sifted flour together, then add alternately with the milk and vanilla mixture.
5. Chill dough several hours, then roll out about 1/4 inch thick on a floured surface. Cut with a 2 inch round cookie cutter. I have used seasonal cutters, also. Sprinkle tops with sugar or colored sprinkles.
6. Bake 1 inch apart on greased cookie sheet at 400 degrees for 7-8 minutes.
(They should just be slightly brown around the edges when done.)
Old Fashioned English Tea Cakes
1 c. butter, softened
2 c. sugar
3 eggs
2 Tbsp. buttermilk (or regular milk with a few drops of vinegar)
5 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. vanilla
1. Cream the butter and then gradually add the sugar. Beat until creamy.
2. Add the eggs, one at a time as you continue beating.
3. Mix the milk and vanilla together.
4. Mix soda and sifted flour together, then add alternately with the milk and vanilla mixture.
5. Chill dough several hours, then roll out about 1/4 inch thick on a floured surface. Cut with a 2 inch round cookie cutter. I have used seasonal cutters, also. Sprinkle tops with sugar or colored sprinkles.
6. Bake 1 inch apart on greased cookie sheet at 400 degrees for 7-8 minutes.
(They should just be slightly brown around the edges when done.)
Monday, September 5, 2011
Lauren's English Muffin French Toast
My son's wife, Lauren Trousdale is a great cook. She is also very careful with their fat and sugar intake. The following is her twist on a low fat french toast recipe using english muffins. Yummy and guiltless!
Lauren's English Muffin French Toast
1 low-fat English muffin, split
1/4 cup Egg Beaters egg substitute
1/8 skim milk
1 teaspoon vanilla extract cinnamon
1/8 cup of lite maple syrup
Directions:
1. Mix Egg Beater, milk and vanilla extract together in a small bowl to form mixture.
2. Dip muffin into mixture,(Lauren says she soaked hers a little longer) then cook on medium high heat in frying pan or grill sprayed with vegetable cooking spray.
3. Sprinkle with cinnamon. Then cook till toasted on both sides.
Serve with lite maple syrup.
Store remaining mixture for another time or feed a friend.
Lauren's English Muffin French Toast
1 low-fat English muffin, split
1/4 cup Egg Beaters egg substitute
1/8 skim milk
1 teaspoon vanilla extract cinnamon
1/8 cup of lite maple syrup
Directions:
1. Mix Egg Beater, milk and vanilla extract together in a small bowl to form mixture.
2. Dip muffin into mixture,(Lauren says she soaked hers a little longer) then cook on medium high heat in frying pan or grill sprayed with vegetable cooking spray.
3. Sprinkle with cinnamon. Then cook till toasted on both sides.
Serve with lite maple syrup.
Store remaining mixture for another time or feed a friend.
Friday, September 2, 2011
Lucile's Taco Salad Dip
It is Friday! And it is a holiday weekend! Time to celebrate our labor force (those who are fortunate enough to still have jobs). Most of us will have picnics and cookouts with family and friends. One of the most popular appetizers at our family gatherings in the summer is my Aunt Lucile's Taco Salad Dip. My son-in-law, Ben pulls his chair up to the table where it is and stays for while to enjoy it. All the kids like it, too, It is really simple and fresh. She has estimated the amounts of the fresh ingredients, but each should be enough to sprinkle around the entire surface of the plate. If there is an ingredient you don't like, just leave it out and add something you are crazy about. Aunt Lucile (Ikey) usually makes it on a round, shallow metal pizza pan. If you don't have one, just use any large flat tray or plate.
Taco Salad Dip
1 8oz. cream cheese
½ pt. sour cream
1 pkg. dry taco mix
1 cup mild taco sauce (She uses the Taco Bell Brand)
2 shredded lettuce
1 c.green peppers, chopped finely (you can use yellow and red also for color)
6-8 green onions, chopped finely
1c. mushrooms, chopped coarsely
1 large fresh tomatoes, chopped coarsely
8 oz sharp cheddar cheese, thinly shredded
1/2 c.green or black olives, chopped (you could use both)
1. Mix the cream cheese, sour cream and taco mix, and store over night in the refrigerator.
2. Next morning spread the mixture on a 18 inch pizza pan or flat, shallow tray or plate.
3. Top with mild taco sauce, then the lettuce, the green peppers, green onions, mushrooms, and tomatoes.
4. Top shredded sharp cheddar cheese, and olives. Keep refrigerated until ready to serve. Best prepared right before serving.
Serve with lots of tortilla chips.
Taco Salad Dip
1 8oz. cream cheese
½ pt. sour cream
1 pkg. dry taco mix
1 cup mild taco sauce (She uses the Taco Bell Brand)
2 shredded lettuce
1 c.green peppers, chopped finely (you can use yellow and red also for color)
6-8 green onions, chopped finely
1c. mushrooms, chopped coarsely
1 large fresh tomatoes, chopped coarsely
8 oz sharp cheddar cheese, thinly shredded
1/2 c.green or black olives, chopped (you could use both)
1. Mix the cream cheese, sour cream and taco mix, and store over night in the refrigerator.
2. Next morning spread the mixture on a 18 inch pizza pan or flat, shallow tray or plate.
3. Top with mild taco sauce, then the lettuce, the green peppers, green onions, mushrooms, and tomatoes.
4. Top shredded sharp cheddar cheese, and olives. Keep refrigerated until ready to serve. Best prepared right before serving.
Serve with lots of tortilla chips.
Thursday, September 1, 2011
Lemon Tea Bread
Quick breads are great to have on hand for a cup of tea and a tasty slice when friends drop by for a visit, when you need a nice snack, for a brunch or a quick breakfast. The bread below is from a Southern Living magazine years ago. It is attributed to Sharon Abroms from Atlanta, Georgia.
Lemon is always refreshing and fragrant in any recipe. Add in the herbs- lemon balm and thyme if you have them and it will delight your senses. The loaf looks very inviting with the glaze and will make any visitor feel welcomed.
Lemon Tea Bread
3/4 c. milk
1 Tbsp. lemon juice, or 1 Tbsp. chopped fresh lemon balm (good use of your garden herbs)
1 tsp. dried thyme, or 1 Tbsp. chopped fresh lemon thyme
1/2 c. butter
1 c. sugar
2 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. grated lemon rind
Lemon Glaze:(yields 1/3 c.)
1 c. sifted powdered sugar
2 Tbsp. lemon juice
1. Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Cool.
2. Beat butter at medium speed with an electric mixer until creamy.
3. Gradually add sugar, beating well.
4. Add eggs one at a time, beating after each addition.
5. Combine flour, baking powder and salt. Add alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.
6. Stir in lemon rind.
7. Pour batter into a greased and floured 9in. x 5in. x 3in. loaf pan.
8. Bake at 325 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.
9. Combine and stir glaze ingredients until smooth, then pour over bread.
Yields: 1 loaf
Lemon is always refreshing and fragrant in any recipe. Add in the herbs- lemon balm and thyme if you have them and it will delight your senses. The loaf looks very inviting with the glaze and will make any visitor feel welcomed.
Lemon Tea Bread
3/4 c. milk
1 Tbsp. lemon juice, or 1 Tbsp. chopped fresh lemon balm (good use of your garden herbs)
1 tsp. dried thyme, or 1 Tbsp. chopped fresh lemon thyme
1/2 c. butter
1 c. sugar
2 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. grated lemon rind
Lemon Glaze:(yields 1/3 c.)
1 c. sifted powdered sugar
2 Tbsp. lemon juice
1. Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Cool.
2. Beat butter at medium speed with an electric mixer until creamy.
3. Gradually add sugar, beating well.
4. Add eggs one at a time, beating after each addition.
5. Combine flour, baking powder and salt. Add alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.
6. Stir in lemon rind.
7. Pour batter into a greased and floured 9in. x 5in. x 3in. loaf pan.
8. Bake at 325 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.
9. Combine and stir glaze ingredients until smooth, then pour over bread.
Yields: 1 loaf
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