Sunday, July 1, 2012

Easy At Home Cappuccino

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!

Serving: 4

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.

Calories: 60

Total Fat: 2 g

Carbohydrates: 9 g

Protein: 4 g

Saturday, June 30, 2012

Firecracker Casserole

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.

Chocolate Oatmeal Drop Cookies

1/2 cup margarine 
1/2 cup shortening
1/2 cup brown sugar
1 egg
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.

Raspberry Sticky Rolls

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.

Light Strawberry Pie

8 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

Bean Casserole for 4th of July

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.

Cherry Cola Salad

Serves: 4 
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. 

Wednesday, June 20, 2012

Watermelon Mint Pops

Great idea, good for you and your body! 

There isn’t anything more refreshing in the summer than popsicles, especially homemade ones with fresh fruit.
This busy mom is short on time and these watermelon-mint pops are a great way to “cheat” and make homemade popsicles in a flash. This recipe doesn’t require any “blending” or freezing. All you do is make a simple lime and mint leaf juice to soak the watermelon in so that it takes on a bit of the flavors. Then, let them drip-dry and enjoy!
I recommend eating them outdoors on a hot summer day and let the juices drip all over your chin into the grass.
This does require the use of popsicle sticks or tongue depressors. If you can’t get your hands on some tongue depressors, you can make larger wedges. When using popsicle sticks, I recommend cutting thinner and smaller wedges.
1/4 watermelon, sliced
1/4 cup lime juice
1 bunch mint leaves, chopped
Popsicle sticks or tongue depressors
• Cut the watermelon into wedges and thinly slice (about 1/4-1/3 inch thick rind) into “popsicles.”
• In a shallow baking dish, gently whisk together the lime juice with 1 cup of water and stir in the mint leaves.
• Place the wedges into the lime juice and let soak for a few minutes. Flip them over and let the other side soak. Remove them from the juice and let the juice drip off.
• Insert the popsicle stick or tongue depressor into the center of the rind. Make a thin slit with a knife to make it easier to press the popsicle stick in.
• Take outside and enjoy a refreshing, homemade “cheater” popsicle!
What’s your favorite way to make homemade popsicles?

Tuesday, June 19, 2012

Potato Taco Casserole

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. 

Cranberry Pineapple Salad

• 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

Tuesday, May 8, 2012

Cherry-Almond Vanilla Cupcakes

1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp. Vanilla
1/2 tsp. Almond Extract
12 maraschino cherries, halved
1 recipe Cherry-Almond Butter Frosting (below) Maraschino cherries with stems (optional)

Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries.

Cherry-Almond Butter Frosting

1/2 cup butter, softened
4 cups powdered sugar
3 tbsp. maraschino cherry juice or milk
1/2 tsp. Almond Extract

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

24 cupcakes

Friday, April 27, 2012

Cinnamon Butter

The first time I tried Cinnamon Butter was at Texas Roadhouse restaurant and was hooked every since.  

Here's an easy & quick recipe, great on breads, rolls, pancakes, waffles, etc.

1 cup butter, softened
2 tablespoons confectioners' sugar
3/4 teaspoon ground cinnamon
1 dash ground nutmeg

1. In a medium bowl, beat together butter, sugar, cinnamon & nutmeg until
light & creamy.

Need a mixer, click the link to shop for one today:

Sunday, April 22, 2012

Fresh Strawberry Syrup

3 quarts fresh strawberries, washed and capped
1/2 cup granulated sugar
1/4 cup light corn syrup

Slice the strawberries. Mash the berries in a shallow pan, using a
potato masher or fork. Pour the berries through a wire-mesh strainer,
lined with 2 layers of cheesecloth, into a bowl. 

Press berry pulp with the back of a spoon to squeeze out 2 cups of juice. Discard pulp.

Combine strawberry juice, sugar, and corn syrup in a medium saucepan.
Bring to a boil, reduce heat, and simmer (uncovered) for 20 minutes.
Stir frequently. Remove from heat and skim off foam. Let cool. Cover and
store in the refrigerator.

This syrup is good for 10 days.
Yields 1 3/4 cups.

Serve with cheesecake, fruit, yogurt, pancakes, waffles and so on.

Homemade Maple Syrup

~~Homemade is always better in my opinion no matter what you're cooking~

1 cup granulated sugar
1 cup packed brown sugar
1/8 teaspoon salt
1 cup water
1/2 teaspoon maple flavoring or extract

Combine granulated and brown sugar in a saucepan. Add salt and water.
Bring mixture to a boil. Remove from heat. Add maple flavoring or
extract. Cool and serve.

NOTE: Use any combination of granulated and/or brown sugar as long as it
is two parts sugar to one part water.

Sunday, April 8, 2012

Crockpot Green Beans, Ham & Potatoes


  • 2 pounds fresh green beans, rinsed and trimmed
  • 1 large onion, chopped
  • 3 ham hocks
  • 1 1/2 pounds new potatoes, quartered
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoning salt
  • 1 tablespoon chicken bouillon granules
  • ground black pepper to taste


  1. Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
  2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
  3. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth. 

Saturday, April 7, 2012

Butterscotch Chocolate Pie

Butterscotch Sauce:
2 tablespoons butter
1/2 cup light brown sugar
1/4 cup light corn syrup
Pinch salt
1/4 cup heavy cream

Pie Filling:
8 ounces mascarpone cheese
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup mini-chocolate chips
1 (6-ounce) pre-made chocolate cookie pie crust (recommended: Oreo or Keebler)

For the butterscotch sauce: melt the butter in a sauce pot over medium-high
heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir
until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly
stir in the cream. Remove from the heat and set aside to cool.

For the filling: add the mascarpone cheese and the heavy cream to a large bowl
and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft
peaks form, then fold in the chocolate chips. Pour the filling into the crust,
smoothing out the pie surface. Refrigerate for at least 3 hours and serve
drizzled with butterscotch sauce.

Friday, April 6, 2012

Meatballs In Garlic Sauce

2 pounds extra lean ground turkey
8 large cloves garlic, minced
1 medium onion, minced
1/2 cup chopped parsley
1/2 cup liquid egg substitute or 2 large eggs, lightly beaten
1 cup fresh bread crumbs
1/4 cup  evaporated skim milk
1 teaspoon  crushed dried thyme
1/2 teaspoon  paprika
1/2 teaspoon ground cumin
1 teaspoon salt (optional)
1/2 teaspoon  freshly ground pepper
3 tablespoons  minced parsley
3 tablespoons slivered almonds, toasted

olive oil cooking spray
6 large cloves garlic, minced
1 medium onion, minced
4 large plum tomatoes, seeded and chopped
2 cups (480 ml) 98% fat free, no-salt-added canned chicken broth
1/4 cup (60 ml) dry sherry

Preheat oven to 425°F

In a large bowl, combine ground turkey, garlic, onion, parsley, egg substitute, bread crumbs, evaporated skim milk, thyme, paprika, cumin, salt (if using), and pepper. Mix well and form into meatballs about 1 inch in diameter. (You should get about 5 dozen meatballs). 

Place meatballs on rimmed nonstick baking sheets and bake
for 15 minutes, until nicely browned. Using a slotted spoon, transfer
meatballs to a large platter and set aside.

To make the sauce: 
Lightly coat a large nonstick skillet with cooking spray and place over medium heat. Add the garlic and onion and cook, stirring occasionally, until onion is soft but not browned.

Stir in tomatoes, broth, and sherry. 

Bring to a boil.

Add meatballs to the skillet, reduce heat to simmer and continue to cook
until meatballs are cooked through, about 8 to 10 minutes,
occasionally spooning the sauce over the meatballs.

Transfer meatballs and sauce to a large serving platter and
sprinkle with parsley and almonds. Serve with toothpicks for spearing
the meatballs.

Makes 15 servings

Per 4 meatball serving: 113 calories (13% calories from fat), 17 g
protein, 2 g total fat (0.3 g saturated fat), 7 g carbohydrates, 1 g
dietary fiber, 41 mg cholesterol, 80 mg sodium
Diabetic exchanges: 2 very lean protein, 1/2 carbohydrate (bread/starch)

Strawberry Mousse Cake

Makes 10 to 12 servings

Cake Layers
1 1/4 cups butter, softened
2 1/4 cups granulated sugar
7 egg whites, at room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Strawberry Mousse
1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream

Strawberry Frosting
3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Halved fresh strawberries, edible flowers

1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.

2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.

3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).

4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).

5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.

6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.

7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.

Southern Living
APRIL 2012

Monday, April 2, 2012

Vegan Sweet & Spicy Jicama Salad


  • 1 large jicama, peeled and julienned
  • 2 navel oranges, peeled and cut into chunks
  • 1 large red bell pepper, cut into bite-size pieces
  • 1/2 hothouse cucumber, diced
  • 3 small sweet yellow peppers, sliced
  • 2 small sweet orange peppers, sliced
  • 4 radishes, thinly sliced
  • 3 Thai chile peppers, minced
  • 1/2 jalapeno pepper, diced
  • 1/2 bunch cilantro, chopped
  • 1 lemon, juiced
  • ground black pepper to taste


  1. Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes.
  2. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutritional Information 

Amount Per Serving  Calories: 119 | Total Fat: 0.5g | 
Cholesterol: 0mg

Yummy Chickpeas

2 Tbsp Water
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp red pepper flakes (or as tolerated)
16 oz can white potatoes, drained and diced
15 oz can chickpeas, drained and rinsed
14.5 oz. can tomatoes
frozen spinach (the kind in a bag, not the frozen brick)
salt and black pepper

Heat a high-sided skillet over medium heat. Add the 2 Tbsp of water, then the garlic, basil, and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Stir in the potatoes, chickpeas, and the tomatoes with their juices. Take a couple handfuls of frozen clumps of spinach and distribute them around in the pan. Cover the pan and let it sit on the burner on medium heat for awhile, at least 10 minutes, so the flavors can blend and the spinach can cook into the tomato juice. Add salt and pepper to taste. Once it's all hot and bubbly you can eat it.

Sunday, April 1, 2012

Gluten FREE Chocolate Chip Cake

(check labels to make sure you are using gf ingredients)
  • 1-1/2 cups of cooked, cooled and well-drained cannelini beans (or one can, rinsed and well-drained )
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons oil
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt
  • 1 cup evaporated cane juice or organic sugar
  • 1/2 cup almond flour (I used Bob's Red Mill)
  • 1/3 cup sorghum flour
  • 1/3 cup brown rice flour
  • 1/3 cup tapioca flour
  • 1 cup vegan chocolate chips
  1. Blend the beans, applesauce, oil and vanilla in a food processor until smooth.
  2. Place the baking powder, baking soda, salt, sugar, almond flour, sorghum flour, brown rice flour, and tapioca flour in a large bowl. Whisk the dry ingredients together until all  lumps are removed and the flours are combined.
  3. Add the dry ingredients to the food processor and buzz until the two mixes are well-integrated.
  4. Stir in the chocolate chips or, add to the processor and buzz carefully a few times until the chips are mixed in but not broken.
  5. Spread the batter (it will be fairly stiff) into the greased pan and smooth the top.
  6. Bake in a pre-heated 350˚ oven for 40 to 50 minutes until a toothpick in the center comes out sort of dry. The edges of the cake will be drier than the center, which will stay a bit moist.
  7. Cool on a rack for about 20 minutes before removing from the pan. If you haven't used a spring-form pan, good luck. 
  8. UPDATE: I placed a round of parchment paper on the pan bottom and greased it, before adding the batter and baking. After the cake had cooled about 20 minutes, I placed a plate over the top, flipped it over, peeled off the paper, placed a serving plate over the cake and flipped the cake right side up. It worked much better than trying to remove the cake from the pan bottom. 

Friday, March 9, 2012

Pineapple & Apple Bake

3 med. baking apples
1/2 c. unsweetened crushed pineapple, drained
1/2 tsp. cinnamon
1 1/2 tsp. sugar or sugar substitute
1/3 c. reserved pineapple juice
2 tbsp. chopped walnuts

Preheat oven to 350 degrees. Peel and slice apples into 8 inch pie plate sprayed with vegetable pan spray. Spoon pineapple over apples. Sprinkle with cinnamon and sugar. Pour juice over fruit. Sprinkle nuts evenly on top. Bake 40 minutes. May be served warm or chilled.

Tuesday, March 6, 2012

Sweet Chicken Bacon Wraps

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350F. Cut chicken breasts into 1-inch cubes. Cut
each bacon slice into thirds. Wrap each chicken cube with bacon and
secure with a wooden pick. Stir together brown sugar and chili
powder. Dredge wrapped chicken in mixture. Coat a rack and broiler
pan with nonstick cooking spray. Place chicken wrap on rack in
broiler pan. Bake at 350F for 30 to 35 minutes or until bacon is

Wednesday, February 29, 2012

Diabetic Pineapple Parfait

1 cup low-fat yogurt
2 ripe bananas, sliced
2 1/2 tablespoons no-sugar added orange marmalade or apricot jam
1 cup unsweetened canned crushed pineapple
1 tablespoon apple juice concentrate 

Put yogurt and 1 1/2 bananas in a blender; blend just to combine, about
15 seconds. Do not liquify. Pour into a medium-size bowl and add
remaining ingredients. Mix well and put into 4 sherbert glasses. Place
in refrigerator 8 hours or overnight. 

Makes 4 servings. 

Variation: substitute other varieties of diet jams or preserves for
changes in color and taste. Sprinkle with cereal nuggets and/or chopped
nuts. Top off with a nice strawberry or kiwi slice. 

Monday, February 27, 2012

Ginger tea


4to 6 tea bags or 4 to 6 tablespoons of loose tea – flavor of your choosing 

One 2 to 3 inch chunk of ginger, thinly sliced

1.    Place tea bags in a 2-quart clear glass container. Add ginger pieces. 
2.    Fill with water and place in the sun for two to three hours. 
3.    Pour over ice. 

Thursday, February 23, 2012

Cool Cooking Substitutes That Are Healthy For You

Today I was watching Dr. Oz and he was sharing some substitutes for items like Mayo & sugar.  Anytime I can find something that is good for us and tasty, I'm all for it.  So, I found this recipe and plan to try it on the teenagers and hubby soon.

Things shared on the show were banana puree substituting 1/2 the sugar in recipes.  Silkening Tofu in place of cream and a few others, check them out by clicking HERE to visit Dr. Oz's website today.

If you try, please post your feedback and share your results.

Oatmeal Peanut Butter Cookies

2 ripe bananas
1/3 cup peanut butter
2 tbsp 2% milk
1 tsp vanilla extract
2 tbsp agave nectar
1 large egg
2 1/2 cups quick-cooking or rolled oats
1/4 cup whole wheat flour
Dash ground cinnamon

Preheat oven to 350°F. Make banana puree by mashing the bananas with a fork until smooth. Whisk in the peanut butter, milk, vanilla, agave, and egg. Add the remaining ingredients and stir until well combined.  

Drop dough onto a cookie sheet that has been sprayed or lined with parchment paper. Bake 13-16 minutes or until pale golden brown. Cool for 5 minutes.  

Wednesday, February 22, 2012

Slow Cooker Honey Garlic Chicken

Anytime I can use my crockpot to cook I will.  Having Fibromyalgia and not many days that are pain free, I'm now on a hunt for more crockpot/slow cooker meals to avoid eating unhealthy fast food.

1 1/2 pounds boneless skinless chicken thighs
3 garlic clove -- chopped
1 teaspoon dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

Use a 4 quart slow cooker.

Put the chicken into your cooker. In a small bowl, combine the ingredients, then pour evenly over the chicken. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Serve over rice

Serves 4

Fettuccine with Spicy Chicken, Sausage, Kale & Tomatoes

1 tbsp olive oil
1/2 lb spicy italian chicken sausage, casings discarded and sausage crumbled
1 bunch kale, tough stems and center ribs discarded and leaves coarsely chopped
1 tomato, roughly chopped
1/3 lb whole wheat fettuccine
1/3 cup reduced-sodium chicken broth
1/4 cup grated Asiago plus additional for serving

Heat the oil in a large skillet over medium heat. When hot, add sausage and brown for 5-7 minutes, breaking up lumps with a spoon.

Meanwhile, blanch the kale in a large pot of boiling, salted water for 5 minutes, uncovered. 

Remove the kale with a large sieve and drain. Return the cooking water to a boil, then add fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta in a colander.

While the pasta is cooking, add the kale and tomatoes to the skillet and saute for 5 minutes. Add the broth, stirring and scraping up any brown bits in the skillet. Add the pasta and 1/4 cup of the pasta water, tossing until combined well. Stir in the cheese to incorporate, and thin with additional pasta water if desired.

2 Servings

Saturday, February 18, 2012

Angelic Candy Bars

1 (12 oz.) angel food cake
1 (5 oz.) pkg. instant vanilla pudding
1 tsp. vanilla extract
1 (12 oz.) container whipped topping
3 lg. Heath or Skor candy bars (approximately 1 1/4 oz. each), crushed

Shred or crumble the angel food cake into little pieces and put it into
a 9 x 9 inch baking dish. 

Mix pudding according to package directions,
adding the vanilla extract. 

Spoon pudding over the shredded cake, spread
whipped topping over the pudding and sprinkle the crushed candy bars
over it all. 

Serve as is or make ahead and chill.
It's simple when you buy a bakery-made angel food cake.

To crush the candy bars cover them, then tap lightly with a hammer or
some other heavy object.

Option: For a different taste use banana pudding instead of vanilla and
add a layer of sliced bananas over the pudding layer.


The Mystical Kitchen Template by Ipietoon Cute Blog Design