Wednesday, December 14, 2011
small package Strawberry Hello, prepared
1 box strawberry Danish Dessert ( or homemade if you feel like it)
1 1/2 C. heavy whipping cream
sugar to taste
Package of thinly sliced strawberries ( frozen is fine, just defrost them and drain completely before adding to mixture)
Bake the white cake mix, poking holes in the cake with a fork as soon as you take it out. prepare small box jello. spoon jello all over cake, using about 2/3 of the mixture, discard the rest. let cake cook in fridge. Make Danish Dessert, allow to cool for about an hour. Beat whipping crean until it has peaks, adding sugar to taste. Fold in Danish Dessert with whipped topping. Add strawberries and spread over cake. Can be made the night before use.
1/2 T. Salt
1/4 C. Sugar
1 1/2 T Yeast
1 1/2 Soy Lethicin Liquid ( or granules)
2C. Warm Water
Mix together the bread flour, salt, sugar,yeast and soy lethicin in a mixer. Pour in the water while mixing and then keep mixing for about five minutes.
Shape into balls, or if you want twists, roll out dough with your fingers into strands and then coil the dough around itself. DO NOT add ANY flour while shaping into balls. If you need to prevent sticking use coking spray or shortening, not flour. Let the dough rise for 20 minutes and then bake at 350 degrees for 20 minutes.
Soy Lethicin Liquid is a bit hard to come by, I think you can get it online. My sister in law got mine for me at the Macy's in Orem. The granules are easier to find, and they work also. Sometime I need to add a little more than 2 C. of water, and let the dough rise a little longer, depending on how warm the kitchen is.
Wednesday, November 16, 2011
2 Medium Carrots (matchstick)
1 large Onion (diced)
3 Cloves Garlic (minced)
1/2 Cup Tomato Paste
2 tsp. Salt
Pour some oil onto a frying pan (maybe 1/4 cup) and fry the beets, carrots, onion, and garlic. I just add water, instead of more oil, as I go because it needs a bit of liquid to soften them up. When they are no longer crunchy, add the salt and tomato paste and cook a little more. It will be really thick. And you might want to add 1tbsp. of sugar or so to take the bite out of the tomato paste.
In a bot with 2 liters of water add:
3 Large Potatoes (chopped)
1/2 a small cabbage (chopped)
3 bouillon cubes
2 Bay Leaves
Any kind of meat (Pork is the best and they love it really fatty- but I don't)
(You can also add roasted red pepper, white beans, or whatever would make it tastier for you)
Boil all of these things together and when it's soft, add the Beet mixture and let the flavors blend together. Salt and Pepper to taste.
The Russians like to add fresh dill on top, but I don't like it. I ALWAYS eat it with a dollop of sour cream. It is an acquired taste, but so delicious!
Thursday, November 3, 2011
Tuesday, October 25, 2011
1 16oz. can pumpkin
1 box spice cake mix
A little less than 3/4 cup of water
Mix all ingredients in a big bowl (ignore the directions on the back of the cake mix, just use the mix). Pour into muffin pan. Bake on 350 for 20-25 mins. Makes about 19 for me because I like them a little bigger than only filling up the cups halfway.
Thursday, October 20, 2011
15 oz part-skim ricotta cheese
15 oz pumpkin puree (tastes best if you roast a pumpkin pie pumpkin)
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon nutmeg
½ Tablespoon brown sugar
2 Tablespoons fresh sage (finely chopped)
1 egg (beaten)
6 lasagna noodles (I use whole wheat)
3 large shallots (or 1 yellow onion) chopped
1 zucchini, quartered then sliced
1 yellow squash, quartered then sliced
1 Tablespoon garlic
2-3 cups of shredded cheese (Italian blend or mozzarella)
Butter for greasing pans (or olive oil)
Cook the noodles according to the package, drain, set aside.
Mix together the first 8 ingredients, put in a freezer bag, set aside.
Heat and grease a frying pan. When hot, add the shallots. When shallots become clear, add the zucchini and yellow squash, and garlic. Set aside when fully cooked.
Grease a glass 9x13 pan. Lay down 3 noodles. Cut a corner of the freezer bag and squirt a layer of the pumpkin/ricotta mixture (use half the bag). Spread a layer of the shallots and squash (use half). Sprinkle 1/3 of the cheese over it. Repeat this layering process and top with extra cheese.
Cover with foil and bake at 400 degrees for 20-25 minutes. Remove foil and broil or bake at higher temperature until the top crisps a little bit.
Optional: add Italian sausage, or substitute the vegetables with spinach or something of your choice.
2 cups dried elbow macaroni (8 ounces)
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup whipping cream
1 cup whole milk
4 oz. Fontina cheese, shredded (1 cup)
1 15-oz. can pumpkin
1 Tbsp. snipped fresh sage or 1/2 tsp. dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
Sage leaves (optional)
1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
(From Betty Crocker, found here)
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
¼ teaspoon vanilla
¾ cup sugar
½ cup Original Bisquick® mix
1 ½ teaspoons pumpkin pie spice
Topping, if desired
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
Friday, October 14, 2011
Mac n Cheese Casserole
2 regular boxes of mac n cheese
1lb ground beef/turkey
1 onion, chopped
1 14.5 oz. can LeSeur peas (silver can)
1 can cream of mushroom
3 heaping tablespoons of sour cream
Make the mac n cheese regular with the butter and milk, boiling the noodles of course, then place in a large bowl. Brown the meat with the onion, drain, and put in the same large bowl as the mac n cheese. Put all remaining ingredients in the bowl and stir thoroughly. Place in a pan (I use 9x13) and bake on 350 for 20-25 mins-just to warm and mesh everything together real good. Voila!! Done!
1lb ground beef/turkey
1 onion, chopped
1 14.5 oz can of-dark (or light) red kidney beans, corn, (both drained) and chili beans (not drained)
3 cans beef broth
1 can of diced tomatoes w/ chilis (I get the mild can)
1 packet of taco seasoning
1 packet of Hidden Valley Ranch mix
Brown meat with onion in a large soup pot. Drain. Put back in the pot. Add all other ingredients (doesn't matter what order). Bring to a boil. Let it simmer for 5 mins, and it's ready to go! Serve with delicious homemade bread, or rolls.
Tuesday, October 11, 2011
Sunday, September 25, 2011
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil (1/4 cup white or pinto bean puree)
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.
SPOON the pumpkin batter into prepared pan.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.
Thursday, September 15, 2011
Friday, September 9, 2011
1 Tbsp. yeast
1/2 c. sugar
2/3 c. shortening (I used unsalted butter)
1 cup mashed potatoes (you can use instant too)
2 c. milk
1/2 c. warm water
1 tsp. salt
6-7 c. flour (I used half wheat, half white)
Dissolve the yeast in the warm water. Add sugar, salt and shortening to 2 cups scalded milk. Add to the yeast. Add eggs, potatoes, and flour. Mix it up and roll out about 1/2 an inch thick. You'll have to judge how thick you want your doughnuts. Cut them out and lay them on a clean cloth to rise for an hour. Fry in hot oil.
Once they are fried, before they cool down, throw them in the bowl of glaze and make sure they are covered, then place them on a pan to cool. It's best to eat them while they are still warm because they are crunchy on the outside and soft on the inside. Mmm!
1/2 c warm water
1 to 2 tsp vanilla
Start with warm water, add vanilla and then add powdered sugar. Do not make it too thick or too runny. You can also roll them in cinnamon and sugar or put frosting on top.
Tuesday, August 16, 2011
1 1/2 cups shredded zucchini
1 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup oil (or unsweetened applesauce)
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup semi-sweet chocolate chips
1/2 cup walnuts or pecans
-Preheat oven to 350 degrees F and place oven rack in the center of the oven. Grease a 9″x5″x3″ loaf pan and set aside.
-Grate the zucchini, using a medium sized grater; set aside.
-In a large bowl whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice; set aside.
-In the bowl of your electric mixer, or by hand if you prefer, beat the oil, sugars, eggs, and vanilla until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined, then the chocolate chips and nuts. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.
-Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely on wire rack.
Thursday, June 30, 2011
Wednesday, June 29, 2011
1 Cup Cherry Tomatoes
1 Loaf French Bread (I've also used wheat bread)
Place all ingredients in food processor and pulse until tomato mixture is uniform in size. Pour into a small bowl and set aside.
To make the Tuscan Bean Spread
Using the same bowl (no need to wash), add all the ingredients for the bean spread, pulse until the mixture is smooth.
Assemble the Bruschetta
Cut the French bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown. Spread the bean mixture on the grilled bread and top with the bruschetta mixture.
Monday, June 27, 2011
Friday, June 17, 2011
Thursday, June 16, 2011
6 large ripe tomatoes, hulled and halved
1 medium yellow onion, peeled and halved
2 red bell peppers, seeded and halved
4 jalapeno peppers, seeded and halved (leave seeds in for more heat)
2 limes, juiced
¼ cup extra virgin olive oil
Drizle oil over vegetables and lightly salt. Grill over medium heat until they begin to char, about 15-20 minutes, turning them over after 10. The tomtatoes will take the longest to cook. Remove from the grill and allow them to cool to room temperature. Puree in a food processor in batches. Add lime juice and season generously with salt to taste. Chill in the refrigerator at least 2 hours before serving.
Roasted Red Potato Salad
3 lbs baby red potatoes, cut in small pieces
½ cup olive oil
12 cloves minced fresh garlic
1 tablespoon chopped fresh rosemary
1 tablespoon salt and pepper
2 cups mayonnaise
2 lemons, juiced
1 cup fresh parsley, chopped
When potatoes are cool, toss them with mayo, lemon juice, remaining garlic, and fresh parsley. Salt and pepper to taste, if needed.
Monday, June 13, 2011
Sunday, June 12, 2011
Flour (white wheat flour)
Whole wheat flour, some oat flour, other whole grain flours, flax seed meal
If the flour you choose is gluten-free you may need to add xanthum gum
Refined sugar (including brown sugar)
Honey, agave, fruit, sucanat, dates or raisins soaked and blended to a paste
1 to 1 ratio, or try reducing the overall sugar in the recipe. Just try to avoid “white,” “refined,” or “bleached”.
Butter, margarine, shortening, oil, fats
Applesauce or prune puree, pureed white beans. Use olive oil (for savory dishes), coconut oil, or nut butters to add the richness and fat needed in some dishes
Some dishes can handle substituting a 1 to 1 ratio. However, sometimes one remaining Tablespoon of real fat makes all the difference.
Egg whites. (Plain non-fat yoghurt can be used as a binding agent when “breading” a dish).
2 egg white = 1 egg
Nuts, craisins, raisins, fruit, dried fruit, seeds.
Two websites with great healthier baking recipes, especially for kids:
Whole Wheat Banana-Strawberry Muffins (adapted from allrecipes.com)
Whole Wheat Brownies (adapted from grouprecipes.com)
- 1/2 c. whole wheat flour
- 1/2 c. unsweetened cocoa
- 3/4 c. blue agave nectar or honey (but honey will adjust the flavor) (*we used organic cane juice crystals because honey is overpowering*)
- 2 eggs
- 2 T. applesauce
- 2 1/2 T. olive oil (*I prefer coconut oil*)
- 1 1/2 tsp. vanilla
- 1/2 tsp. baking powder
- dash sea salt
- How to make it
- Combine all ingredients until well blended.
- Pour into greased glass pan.
- Bake at 350 F for 40-45 min.