1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup tart apples -- finely chopped,
-- peeled
3/4 cup carrots -- grated
1/4 cup walnuts -- chopped
In a bowl, combine the first six ingredients. In a small bowl, beat the
egg,buttermilk and oil. Stir into dry ingredients just until moistened. Fold in
apple, carrots and walnuts. Fill paper-lined muffin cups or cups
coated with nonstick cooking spray three-fourths full. Bake at 400 F. for
20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes
before removing from pan to a wire rack. Serve warm.
Makes 1 dozen
Tuesday, July 21, 2009
Breakfast Bars
1 1/2 cups white sugar
1 cup quick cooking oats
1/2 cup chocolate flavored cereal puffs
1 cup butter
1 1/2 cups all-purpose flour
3 eggs
1 teaspoon vanilla extract
2 teaspoons dry milk powder
1/4 cup warm water
1/2 teaspoon baking powder
Directions
1 Melt butter in baking pan.
2 Melt the milk in the water.
3 Mix the ingredients with the butter in the following order: sugar,
oatmeal, vanilla extract, eggs, flour, baking powder, cereal and milk. Pat
into a greased 9 x 13 inch pan.
4 Bake at 325 degrees F (175 degrees C) for 15 minutes or until golden
brown. Slice into desired sizes.
__._,_.___
1 cup quick cooking oats
1/2 cup chocolate flavored cereal puffs
1 cup butter
1 1/2 cups all-purpose flour
3 eggs
1 teaspoon vanilla extract
2 teaspoons dry milk powder
1/4 cup warm water
1/2 teaspoon baking powder
Directions
1 Melt butter in baking pan.
2 Melt the milk in the water.
3 Mix the ingredients with the butter in the following order: sugar,
oatmeal, vanilla extract, eggs, flour, baking powder, cereal and milk. Pat
into a greased 9 x 13 inch pan.
4 Bake at 325 degrees F (175 degrees C) for 15 minutes or until golden
brown. Slice into desired sizes.
__._,_.___
Italian Cresent Roll Casserole
1 1/2 lbs. hamburger
1/4 c. minced onion
8 oz. tomato sauce
1 pkg. spaghetti sauce mix
8 oz. sour cream
2 c. Mozzarella cheese
1 can crescent rolls (8 slices)
2 tbsp. melted butter
1/3 c. Parmesan cheese
3 c. cooked pasta
Layer cooked pasta (your choice) in bottom of 9 x 13 inch pan. Brown and drain hamburger. Add onion and spread over pasta. Spread tomato sauce on meat layer and sprinkle with spaghetti mix. Spread sour cream over all and top with Mozzarella cheese. Unroll crescent roll dough on top. Dribble with butter and sprinkle with Parmesan cheese.
Bake 25 minutes at 350 degrees.
1/4 c. minced onion
8 oz. tomato sauce
1 pkg. spaghetti sauce mix
8 oz. sour cream
2 c. Mozzarella cheese
1 can crescent rolls (8 slices)
2 tbsp. melted butter
1/3 c. Parmesan cheese
3 c. cooked pasta
Layer cooked pasta (your choice) in bottom of 9 x 13 inch pan. Brown and drain hamburger. Add onion and spread over pasta. Spread tomato sauce on meat layer and sprinkle with spaghetti mix. Spread sour cream over all and top with Mozzarella cheese. Unroll crescent roll dough on top. Dribble with butter and sprinkle with Parmesan cheese.
Bake 25 minutes at 350 degrees.
Friday, July 10, 2009
Honey Grilled Pork Chops
Yield: 4 Servings
A quick and easy grill recipe for a summer evening. You could make a little extra of the marinade and put in on zucchini slices while they grill as a side dish.
4 Boneless Pork Chops
2 T Honey
1/4 c Worcestershire
1/4 t Black Pepper
1/4 t Garlic Powder
In a shallow glass dish or bowl, mix together honey, Worcestershire sauce and spices. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate. Lightly oil grill and preheat to medium. Remove pork chops from marinade. Grill until cooked through, 20 to 30 minutes, turning often.
Per Serving:
179 Calories
20 g Protein
6 g Total Fat
2 g Saturated Fat
1 g Polyunsaturated Fat
3 g Monounsaturated Fat
12 g Carbohydrates
0.1 g Fiber
100 mg Sodium
500 mg Potassium
48 mg Cholesterol
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0.5 Other Carbohydrates
0 Vegetable
1 Lean Meat
2 Very Lean Meat
0 Fat
A quick and easy grill recipe for a summer evening. You could make a little extra of the marinade and put in on zucchini slices while they grill as a side dish.
4 Boneless Pork Chops
2 T Honey
1/4 c Worcestershire
1/4 t Black Pepper
1/4 t Garlic Powder
In a shallow glass dish or bowl, mix together honey, Worcestershire sauce and spices. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate. Lightly oil grill and preheat to medium. Remove pork chops from marinade. Grill until cooked through, 20 to 30 minutes, turning often.
Per Serving:
179 Calories
20 g Protein
6 g Total Fat
2 g Saturated Fat
1 g Polyunsaturated Fat
3 g Monounsaturated Fat
12 g Carbohydrates
0.1 g Fiber
100 mg Sodium
500 mg Potassium
48 mg Cholesterol
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0.5 Other Carbohydrates
0 Vegetable
1 Lean Meat
2 Very Lean Meat
0 Fat
Thursday, June 25, 2009
All Day Ravioli Stew
All-Day Ravioli Stew
2 cups carrots (sliced)
1 cup onions (chopped)
2 (14 oz.) cans chicken broth
2 (14 oz.) cans Italian-style diced tomatoes (undrained)
1 (19 oz.) can Cannellini beans (drained)
2 teaspoons dried basil
1 (9 oz.) package refrigerated sausage filled ravioli
In large crock pot, combine all ingredients except ravioli; mix well. Cover; cook on low setting for 6 hours or until vegetables are tender. At serving time, increase heat to high setting. Add ravioli; cook an additional 8 minutes or until ravioli is tender.
2 cups carrots (sliced)
1 cup onions (chopped)
2 (14 oz.) cans chicken broth
2 (14 oz.) cans Italian-style diced tomatoes (undrained)
1 (19 oz.) can Cannellini beans (drained)
2 teaspoons dried basil
1 (9 oz.) package refrigerated sausage filled ravioli
In large crock pot, combine all ingredients except ravioli; mix well. Cover; cook on low setting for 6 hours or until vegetables are tender. At serving time, increase heat to high setting. Add ravioli; cook an additional 8 minutes or until ravioli is tender.
Taco Dorito Casserole
Family Size bag Doritoes
1 1/2 lb. gr. beef
1 pkg. dry Taco Seasoning
2 cans Rotels ( I use 1 can original, 1 can mild)
1 bell pepper, chopped
1 large onion, chopped
1 can cream of mushroom soup
1 can cream of chicken
1- 2 cans beef or chicken broth
(depends on how dry you want it)
1 can Ranch Style beans with liquid (if you don't use
beans, use hominy instead)
1 small can corn (or hominy) (optional)
8 oz. grated Colby Jack cheese
green onions, chopped
1. Preheat oven to 375. Spray 10 x 14 baking dish with non-stick spray.
2. In skillet, brown ground beef with Taco Seasoning and chopped onion.
3. In 10 x 14 dish, place about 2/3 bag of Doritoes. Crush Doritoes slightly to fit better in dish.
4. Over the Doritoes : place browned beef mixture, Add chopped bell pepper on top of this. Sprinkle on corn. Sprinkle on some of the grated cheese.Then put some more Doritoes on top.
5. In sauce pan, mix Rotels, mushroom soup, beans with liquid, and broth. Heat till bubbly , then pour over the beef mixture.
6. Bake at 375 for 30 minutes, remove from oven, then sprinkle with more grated cheese. Return to oven for a few minutes to melt cheese.
1 1/2 lb. gr. beef
1 pkg. dry Taco Seasoning
2 cans Rotels ( I use 1 can original, 1 can mild)
1 bell pepper, chopped
1 large onion, chopped
1 can cream of mushroom soup
1 can cream of chicken
1- 2 cans beef or chicken broth
(depends on how dry you want it)
1 can Ranch Style beans with liquid (if you don't use
beans, use hominy instead)
1 small can corn (or hominy) (optional)
8 oz. grated Colby Jack cheese
green onions, chopped
1. Preheat oven to 375. Spray 10 x 14 baking dish with non-stick spray.
2. In skillet, brown ground beef with Taco Seasoning and chopped onion.
3. In 10 x 14 dish, place about 2/3 bag of Doritoes. Crush Doritoes slightly to fit better in dish.
4. Over the Doritoes : place browned beef mixture, Add chopped bell pepper on top of this. Sprinkle on corn. Sprinkle on some of the grated cheese.Then put some more Doritoes on top.
5. In sauce pan, mix Rotels, mushroom soup, beans with liquid, and broth. Heat till bubbly , then pour over the beef mixture.
6. Bake at 375 for 30 minutes, remove from oven, then sprinkle with more grated cheese. Return to oven for a few minutes to melt cheese.
Wednesday, June 17, 2009
Get Your Fruit On - Tropicana FREE OJ
The first 5000 people to take the "Get Your Fruit On" pledge with Tropicana will receive a coupon for a FREE carton of Tropicana OJ!
In addition, for each pledge, Tropicana will contribute 16 fruit servings (1 64oz carton) to the USDA School Breakfast Program to help children jumpstart their day's fruit goals.
http://www.tropicana.com/#/trop_home/home.swf?/trop_getyourfruiton/getyourfruiton.swf
In addition, for each pledge, Tropicana will contribute 16 fruit servings (1 64oz carton) to the USDA School Breakfast Program to help children jumpstart their day's fruit goals.
http://www.tropicana.com/#/trop_home/home.swf?/trop_getyourfruiton/getyourfruiton.swf
Thursday, June 4, 2009
Anise Biscotti Cookies
1 pkg. yellow cake mix
3/4 cup oil
5 eggs
2 Tbsp. anise seed
1/2 teaspoon anise extract
1 cup chopped almonds
1-1/2 cups powdered sugar
1/3 cup finely ground almonds
Preheat oven to 325 degrees F. Spray a jelly roll pan with nonstick baking spray containing flour and set aside.
Combine cake mix, oil, and eggs in large mixing bowl and stir to blend. Beat two minutes at highest speed of mixer. Add anise seed, extract, and chopped almonds and blend well. Spread batter in prepared pan.
Bake for 20-30 minutes until golden brown and bars begin to pull away from sides of pan. Cool on wire rack for 10 minutes. Increase oven temperature to 350 degrees F. Cut dough into 3 strips lengthwise, then cut each strip across into 12 bars, making 36 bars total.
Place bars, cut side down, on ungreased cookie sheets. Bake bars at 350 degrees F for 8-12 minutes until cut sides begin to brown, turning over once during baking time.
While bars are baking, on shallow plate, combine powdered sugar and ground almonds and mix well. Remove cookies from cookie sheet and immediately drop into powdered sugar mixture; roll to coat. Place on wire rack and cool completely. Store loosely covered at room temperature.
36 biscotti cookies
3/4 cup oil
5 eggs
2 Tbsp. anise seed
1/2 teaspoon anise extract
1 cup chopped almonds
1-1/2 cups powdered sugar
1/3 cup finely ground almonds
Preheat oven to 325 degrees F. Spray a jelly roll pan with nonstick baking spray containing flour and set aside.
Combine cake mix, oil, and eggs in large mixing bowl and stir to blend. Beat two minutes at highest speed of mixer. Add anise seed, extract, and chopped almonds and blend well. Spread batter in prepared pan.
Bake for 20-30 minutes until golden brown and bars begin to pull away from sides of pan. Cool on wire rack for 10 minutes. Increase oven temperature to 350 degrees F. Cut dough into 3 strips lengthwise, then cut each strip across into 12 bars, making 36 bars total.
Place bars, cut side down, on ungreased cookie sheets. Bake bars at 350 degrees F for 8-12 minutes until cut sides begin to brown, turning over once during baking time.
While bars are baking, on shallow plate, combine powdered sugar and ground almonds and mix well. Remove cookies from cookie sheet and immediately drop into powdered sugar mixture; roll to coat. Place on wire rack and cool completely. Store loosely covered at room temperature.
36 biscotti cookies
Just like Lawry's, Make Your Own Season Salt
Lawry's Seasoned Salt
2 Tbsp salt
2 tsp sugar
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cornstarch
Combine all ingredients in a small bowl and mix well.
Pour blend into an empty spice bottle to store.
Makes: 1/4 cup
2 Tbsp salt
2 tsp sugar
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cornstarch
Combine all ingredients in a small bowl and mix well.
Pour blend into an empty spice bottle to store.
Makes: 1/4 cup
Wednesday, June 3, 2009
Crockpot Beef Gyros
Beef Gyros
1 slow-cooker liner (we used Reynolds)
2 lb boneless beef chuck steak, about 11⁄4 in. thick
1⁄4 cup olive oil
2 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp dried oregano
1⁄2 tsp salt
1⁄4 tsp pepper
Yogurt-Dill Sauce
1 cup Greek yogurt
1 cup diced seedless cucumber
1 Tbsp snipped fresh dill
1⁄4 tsp salt
5 pocketless pita breads
Accompaniments: leaf lettuce, sliced tomatoes and red onions
1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.
2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.
3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.
4. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.
1 slow-cooker liner (we used Reynolds)
2 lb boneless beef chuck steak, about 11⁄4 in. thick
1⁄4 cup olive oil
2 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp dried oregano
1⁄2 tsp salt
1⁄4 tsp pepper
Yogurt-Dill Sauce
1 cup Greek yogurt
1 cup diced seedless cucumber
1 Tbsp snipped fresh dill
1⁄4 tsp salt
5 pocketless pita breads
Accompaniments: leaf lettuce, sliced tomatoes and red onions
1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.
2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.
3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.
4. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.
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