A quick way to make cappuccino, and a great after-dinner drink for guests.
Best of all, you can make it at home without fancy equipment!
Prep Time: 2 minutes
Cook Time: 4 minutes
Total Time: 6 minutes
2 cups skim milk or 1% milk
1 Tablespoon sugar
2 cups freshly brewed and strong coffee
1. Place milk in 2-cup glass measuring cup. Microwave on 100% power (high)
until hot, about 2 minutes and 20 seconds.
2. Place hot milk and sugar in blender container. Cover with a vented lid
and blend until frothy, about 1 minute.
3. To serve, divide coffee among 4 cups. Top each with frothy milk. Sprinkle
with ground cinnamon or grated chocolate, if desired. Makes 4 servings.
Based on individual serving.
Total Fat: 2 g
Carbohydrates: 9 g
Protein: 4 g
Sunday, July 1, 2012
Saturday, June 30, 2012
2 pounds ground beef
1 medium onion, chopped
1 can black beans, rinsed and drained
1-2 tablespoons chili powder
1/2 teaspoon salt
4 (8-inch) flour tortillas
1 can mushroom soup
1 can Ro-Tel, undrained
1 cup Cheddar cheese, shredded
In a skillet, cook the hamburger meat and onion, drain. Add beans, chili powder and salt. Transfer to a greased baking dish. Arrange the tortillas on top.
Combine the soup and Ro-Tel and pour on top of the tortillas. Sprinkle with cheese. Bake uncovered at 350 degrees F for 25 to 30 minutes. Enjoy.
1/2 cup margarine
1/2 cup shortening
1/2 cup brown sugar
1/4 cup water
1 (18.25 ounce) package German chocolate cake mix
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, shortening and brown sugar until light and fluffy. Stir in the egg and water. Beat in cake mix until well blended, then stir in the oats and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1/2 cup granulated sugar
2 tablespoons cornstarch
juice from can of raspberries
In a small saucepan mix together sugar and cornstarch. Gradually add reserved raspberry juice. Cook and stir over medium heat until thickened. Set aside to cool and pour into greased 10 x 15 inch pan.
1 16 ounce loaf frozen bread dough, thawed
2 tablespoons butter or margarine, softened
1 cup brown sugar
1 16.5 ounce can raspberries, drained
Preheat oven to 375F.
On lightly floured surface, roll dough into 15 x 9 inch rectangle. Spread butter or margarine over entire surface and sprinkle with brown sugar and raspberries. Beginning on 15 inch side, roll up tightly, jelly roll style. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 15, equal sized pieces. Place 3 across and 5 down over raspberry topping, keeping rolls slightly apart. Let rise until double, about 35 to 45 minutes.
Bake until golden brown, 25 to 30 minutes. Remove from oven and immediately invert pan on heatproof serving platter. Let pan remain a minute or two so raspberry topping can drizzle over rolls. Makes 15 servings.
1 can (8 ounces) unsweetened crushed pineapple
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free strawberry gelatin
3 cups sliced fresh strawberries
1 reduced-fat graham cracker crust (8 inches)
1/2 cup reduced-fat whipped topping
Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.
Nutritional Facts 1 piece equals 159 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
Originally published as Light Strawberry Pie in Simple & Delicious July/August 2006, p54
Friday, June 29, 2012
1/2 pound bacon, diced
1/2 pound ground beef
1 cup chopped onion
1 (28 ounce) can pork and beans
1 (17 ounce) can lima beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon chili powder
Heat oven to 350 degrees F.
In a skillet over medium-high heat, cook bacon, beef and onion until meat is brown and onion is tender. Remove from heat and drain. Place in greased casserole
dish. Add beans and mix well.
In a separate bowl, combine barbecue sauce, ketchup, sugars, mustard, molasses, salt, and chili powder and stir into beef mixture. Cover and bake for 45
minutes. Uncover and bake for 15 minutes longer, or until browned and bubbly.
Serves 12 as a side dish.
If serving this savory baked dish as a main course, offer hot corn bread and a green salad to make a full meal. Enjoy.
Preparation Time: 2 hr
• 40 ounces can dark pitted cherries
• 3 ounces package cherry gelatin
• 20 ounces crushed pineapple
• 1 cup cola
• 1 / 2 cup pecans, chopped
1. Heat cherries and their juiceto boiling.
2. Remove from heat and add gelatin. Stir.
3. Add pineapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold.
4. Let cool, then refrigerate at least 2 hours or until set. Serve cold.
Posted by LunaWolf at 11:15 PM
Wednesday, June 20, 2012
Tuesday, June 19, 2012
1/2 lb ground beef
1 pkg au gratin potatoes
2 1/4 cups boiling water
2/3 cup milk
1 cup shredded taco-seasoned cheese
1 cup coarsely broken tortilla chips
Heat oven to 400 degrees.
Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Mix uncooked potatoes, sauce mix, boiling water and milk in ungreased 2 quart round casserole. Stir in beef and 1/2 cup of the cheese.
Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
Makes 5 servings.
Posted by LunaWolf at 10:35 PM
• Prep: 15 min. + chilling
• Yield: 12 Servings
• 2 packages (3 ounces each )raspberry gelatin
• 1-3/4 cups boiling water
• 1 can (14 ounces) jellied cranberry sauce
• 1 can (8 ounces) crushed pineapple, undrained
• 3/4 cup orange juice
• 1 tablespoon lemon juice
• 1/2 cup chopped walnuts
• Lettuce leaves
• Miracle Whip
In a bowl, dissolve gelatin in boiling water.
Break up and stir in cranberry sauce.
Add pineapple, orange juice and lemon juice.
Chill until partially set.
Stir in nuts. Pour into an 11-in. x 7-in. dish. Chill until firm. Cut into squares; serve each on a lettuce leaf and top with a dollop of Miracle Whip. Yield: 12 servings.
Nutritional Facts 1 serving (1 piece) equals 224 calories, 10 g fat (1 g saturated fat), 3 mg cholesterol, 91 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cranberry Pineapple Salad in Taste of HomeOctober/November 1993, p33
Posted by LunaWolf at 10:03 PM