Ingredients
5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup shredded Cheddar cheese (optional)
salt to taste
ground black pepper to taste
2 tablespoons butter, diced
Directions
Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.
5/28/2011
Healthy recipe : Apple Spice Snack Cake recipe.
Ingredients
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
2 tablespoons vegetable oil
Directions
In a mixing bowl, combine all ingredients. beat on medium speed for 2 minutes. Pour into a greased 13-in.x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
2 tablespoons vegetable oil
Directions
In a mixing bowl, combine all ingredients. beat on medium speed for 2 minutes. Pour into a greased 13-in.x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Healthy recipe : Bacon-Onion Pan Rolls recipe.
Ingredients
1 (1 pound) loaf frozen bread dough, thawed
1/4 cup butter or margarine, divided
1/2 pound sliced bacon, cooked and crumbled
1/2 cup chopped onion
Directions
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter; brush with 3 tablespoons butter. Place 1 teaspoon of bacon and onion on half of each roll. Fold over and pinch to seal. Place, pinched edge up, in a greased 9-in. square baking pan, forming three rows of six. Brush tops with remaining butter. Let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown.
1 (1 pound) loaf frozen bread dough, thawed
1/4 cup butter or margarine, divided
1/2 pound sliced bacon, cooked and crumbled
1/2 cup chopped onion
Directions
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter; brush with 3 tablespoons butter. Place 1 teaspoon of bacon and onion on half of each roll. Fold over and pinch to seal. Place, pinched edge up, in a greased 9-in. square baking pan, forming three rows of six. Brush tops with remaining butter. Let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown.
Healthy recipe : Beef Wellingtons recipe.
Ingredients
3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 1/2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
3 (4 ounce) beef tenderloin filets
salt to taste
3 fresh thyme leaves
Directions
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 1/2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
3 (4 ounce) beef tenderloin filets
salt to taste
3 fresh thyme leaves
Directions
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
Healthy recipe : Bacon-Wrapped Chicken recipe.
Ingredients
4 bacon strips
2 skinless, boneless chicken breast halves
1/4 teaspoon seasoned salt
2 ounces cream cheese, softened
1 (4 ounce) can chopped green chilies, drained
2 garlic cloves, minced
Directions
In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Flatten chicken to 1/4-in. thickness. Sprinkle chicken breasts with seasoned salt. In a bowl, combine the cream cheese, chilies and garlic. Spread half of the mixture on each chicken breast. Roll up chicken and wrap with two bacon strips; secure with toothpicks.
Place chicken in a greased shallow 4-1/2 cup baking dish. Bake, uncovered, at 375 degrees F for 45 minutes. Cover and bake 10-15 minutes longer or until chicken juices run clear. Discard toothpicks before serving.
4 bacon strips
2 skinless, boneless chicken breast halves
1/4 teaspoon seasoned salt
2 ounces cream cheese, softened
1 (4 ounce) can chopped green chilies, drained
2 garlic cloves, minced
Directions
In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Flatten chicken to 1/4-in. thickness. Sprinkle chicken breasts with seasoned salt. In a bowl, combine the cream cheese, chilies and garlic. Spread half of the mixture on each chicken breast. Roll up chicken and wrap with two bacon strips; secure with toothpicks.
Place chicken in a greased shallow 4-1/2 cup baking dish. Bake, uncovered, at 375 degrees F for 45 minutes. Cover and bake 10-15 minutes longer or until chicken juices run clear. Discard toothpicks before serving.
Healthy recipe : Blueberry-Orange Muffins recipe.
Ingredients
1 cup quick rolled oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup vegetable oil
3 eggs, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 cups fresh blueberries
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon cinnamon
Directions
Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for about 15 to 18 minutes, or until lightly browned.
1 cup quick rolled oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup vegetable oil
3 eggs, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 cups fresh blueberries
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon cinnamon
Directions
Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for about 15 to 18 minutes, or until lightly browned.
Healthy recipe : Bacon Cheese Frittata recipe.
Ingredients
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
Healthy recipe : Almond Macaroons I recipe.
Ingredients
1/2 pound almond paste
1 cup white sugar
3 egg whites
1/8 teaspoon salt
2 tablespoons cake flour
1/3 cup confectioners' sugar
2 tablespoons chopped blanched almonds
Directions
Cover cookie sheets with parchment or aluminum foil, shiny side up.
Soften almond paste with your hands or food processor. In large mixing bowl, blend almond paste and sugar.
Separate eggs and add whites to mixture. Mix in confectioners' sugar, flour and salt. Stir well.
Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Sprinkle cookies with chopped almonds and bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.
1/2 pound almond paste
1 cup white sugar
3 egg whites
1/8 teaspoon salt
2 tablespoons cake flour
1/3 cup confectioners' sugar
2 tablespoons chopped blanched almonds
Directions
Cover cookie sheets with parchment or aluminum foil, shiny side up.
Soften almond paste with your hands or food processor. In large mixing bowl, blend almond paste and sugar.
Separate eggs and add whites to mixture. Mix in confectioners' sugar, flour and salt. Stir well.
Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Sprinkle cookies with chopped almonds and bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.
Healthy recipe : Baked Shrimp with Feta and Tomato recipe.
Ingredients
1/4 cup butter
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
1/4 cup butter
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
Healthy recipe : A Fragrant, Spicy Rice recipe.
Ingredients
2 1/2 cups vegetable broth
2 green onions, chopped
1 cup frozen green peas
1/2 teaspoon salt
1 pinch garam masala
1 pinch turmeric powder
ground cayenne pepper to taste
1 cup uncooked basmati rice
1 1/2 tablespoons butter
10 large fresh mushrooms, chopped
5 cloves garlic, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 teaspoon garam masala
1 pinch turmeric powder
cayenne pepper to taste
1/2 cup dry red lentils
3/4 cup vegetable broth
1/2 cup almond slivers
1 bunch cilantro sprigs
Directions
In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.
2 1/2 cups vegetable broth
2 green onions, chopped
1 cup frozen green peas
1/2 teaspoon salt
1 pinch garam masala
1 pinch turmeric powder
ground cayenne pepper to taste
1 cup uncooked basmati rice
1 1/2 tablespoons butter
10 large fresh mushrooms, chopped
5 cloves garlic, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 teaspoon garam masala
1 pinch turmeric powder
cayenne pepper to taste
1/2 cup dry red lentils
3/4 cup vegetable broth
1/2 cup almond slivers
1 bunch cilantro sprigs
Directions
In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.
Healthy recipe : Bread Pudding with Whiskey Sauce III recipe.
Ingredients
6 eggs, lightly beaten
1 1/2 cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
1/2 cup golden raisins
1 1/2 cups white sugar
3/4 cup butter
3/4 cup corn syrup
1/2 cup whiskey
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
Bake 45 minutes in the preheated oven, until lightly browned.
To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
6 eggs, lightly beaten
1 1/2 cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
1/2 cup golden raisins
1 1/2 cups white sugar
3/4 cup butter
3/4 cup corn syrup
1/2 cup whiskey
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
Bake 45 minutes in the preheated oven, until lightly browned.
To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Healthy recipe : Asiago Toasted Cheese Puffs recipe.
Ingredients
1 cup grated Asiago cheese
1 teaspoon pressed garlic
1/3 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced
Directions
Preheat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
1 cup grated Asiago cheese
1 teaspoon pressed garlic
1/3 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced
Directions
Preheat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
Healthy recipe : Boston Brown Bread III recipe.
Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Healthy recipe : Blueberry Turnovers recipe.
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
Healthy recipe : 14-Karat Cake recipe.
Ingredients
1 1/3 cups sugar
2 egg whites
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups shredded carrots
1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter or stick margarine, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons flaked coconut, toasted
Directions
In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.
1 1/3 cups sugar
2 egg whites
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups shredded carrots
1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter or stick margarine, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons flaked coconut, toasted
Directions
In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.
Healthy recipe : Applesauce Squares recipe.
Ingredients
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
Cream butter, sugar, eggs and vanilla; beat well.
Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
Cream butter, sugar, eggs and vanilla; beat well.
Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
Healthy recipe : Baked Spaghetti Corn recipe.
Ingredients
1 cup broken dry spaghetti
1 (15.25 ounce) can whole kernel corn
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
1/4 cup margarine, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.
1 cup broken dry spaghetti
1 (15.25 ounce) can whole kernel corn
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
1/4 cup margarine, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.
Healthy recipe : Baked Milk Fish recipe.
Ingredients
1 1/2 pounds cod fillets
1 1/2 cups 1% milk
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt to taste
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.
1 1/2 pounds cod fillets
1 1/2 cups 1% milk
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt to taste
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.
Healthy recipe : Blubaugh's Blueberry Buckle Shortcake recipe.
Ingredients
1 1/2 cups white sugar
1 cup margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (16 ounce) can blueberry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
1 1/2 cups white sugar
1 cup margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (16 ounce) can blueberry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
Healthy recipe : Barbecue Muncher Mix recipe.
Ingredients
4 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups square-shaped cheese flavored crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter or margarine
4 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
Directions
In a large roasting pan, combine the cereals, crackers, pretzels and nuts; set aside. In a small saucepan, melt butter; stir in the barbecue sauce, Worcestershire sauce and seasoned salt until blended. Pour over cereal mixture and stir to coat.
Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely. Store in airtight containers.
4 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups square-shaped cheese flavored crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter or margarine
4 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
Directions
In a large roasting pan, combine the cereals, crackers, pretzels and nuts; set aside. In a small saucepan, melt butter; stir in the barbecue sauce, Worcestershire sauce and seasoned salt until blended. Pour over cereal mixture and stir to coat.
Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely. Store in airtight containers.
Healthy recipe : Belgian Squirrel recipe.
Ingredients
3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Directions
Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
Preheat the oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme
salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Directions
Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
Preheat the oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.
Healthy recipe : Blueberry Muffins II recipe.
Ingredients
1/2 cup butter
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
2 1/2 cups fresh blueberries
1/4 cup white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
1/2 cup butter
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
2 1/2 cups fresh blueberries
1/4 cup white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
Healthy recipe : Autumn Spice Ham Steak recipe.
Ingredients
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
Directions
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.
Healthy recipe : Bacon Risotto recipe.
Ingredients
1/2 pound bacon, diced
5 cups chicken stock
2 tablespoons butter
1/2 onion, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 cup grated Parmesan cheese
salt and black pepper to taste
Directions
Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
1/2 pound bacon, diced
5 cups chicken stock
2 tablespoons butter
1/2 onion, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 cup grated Parmesan cheese
salt and black pepper to taste
Directions
Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Healthy recipe : Broccoli Chowder recipe.
Ingredients
3 cups broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups milk
1/2 cup shredded Cheddar cheese
Directions
In a large saucepan, combine the first six ingredients. Bring to a boil. reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.
Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
3 cups broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups milk
1/2 cup shredded Cheddar cheese
Directions
In a large saucepan, combine the first six ingredients. Bring to a boil. reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.
Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Healthy recipe : Apple-Raisin Stuffing recipe.
Ingredients
1/4 cup butter
1 stalk celery, chopped
1 small onion, chopped
1 (10.5 ounce) can Campbell's� Condensed Chicken Broth
4 cups Pepperidge Farm� Herb Seasoned Stuffing
1 medium apple, cored and chopped
1/4 cup raisins
1/4 teaspoon ground cinnamon
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350 degrees F for 25 minutes or until the stuffing is hot.
1/4 cup butter
1 stalk celery, chopped
1 small onion, chopped
1 (10.5 ounce) can Campbell's� Condensed Chicken Broth
4 cups Pepperidge Farm� Herb Seasoned Stuffing
1 medium apple, cored and chopped
1/4 cup raisins
1/4 teaspoon ground cinnamon
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350 degrees F for 25 minutes or until the stuffing is hot.
Healthy recipe : Blackberry Pie I recipe.
Ingredients
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
Directions
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
Directions
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
Healthy recipe : Blueberry Streusel Muffins recipe.
Ingredients
1/2 cup butter, softened
3/4 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
1/2 cup butter, softened
3/4 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Healthy recipe : Bermuda Fish Chowder recipe.
Ingredients
2 tablespoons vegetable oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2 potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1 jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1 pound red snapper fillets, cut into 1 inch pieces
Directions
Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
2 tablespoons vegetable oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2 potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1 jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1 pound red snapper fillets, cut into 1 inch pieces
Directions
Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
Healthy recipe : Blueberry Bars recipe.
Ingredients
1 cup butter or margarine, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (21 ounce) can blueberry pie filling
1/8 teaspoon ground nutmeg
1 1/4 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon butter or margarine, melted
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. Spread half of the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top.
Bake at 350 degrees F for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars.
1 cup butter or margarine, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (21 ounce) can blueberry pie filling
1/8 teaspoon ground nutmeg
1 1/4 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon butter or margarine, melted
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. Spread half of the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top.
Bake at 350 degrees F for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars.
5/27/2011
Healthy recipe : Broken Window Glass recipe.
Ingredients
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
Healthy recipe : Best Peanut Sauce recipe.
Ingredients
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
Directions
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
Directions
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
Healthy recipe : Armenian Lentils recipe.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
Healthy recipe : Buffalo Jack Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 1/2 cups hot chicken wing sauce
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
4 slices pepperjack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.
4 skinless, boneless chicken breast halves
1 1/2 cups hot chicken wing sauce
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
4 slices pepperjack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.
Healthy recipe : Blueberry Apple Crisp recipe.
Ingredients
4 cups sliced peeled tart apples
2 cups blueberries
2 tablespoons brown sugar
1 cup all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, beaten
1/2 cup butter, melted
Directions
Place apples in a greased 11-in. x 7-in. x 2-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350 degrees F for 55-60 minutes or until apples are tender. Serve warm.
4 cups sliced peeled tart apples
2 cups blueberries
2 tablespoons brown sugar
1 cup all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, beaten
1/2 cup butter, melted
Directions
Place apples in a greased 11-in. x 7-in. x 2-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350 degrees F for 55-60 minutes or until apples are tender. Serve warm.
Healthy recipe : Baked Milk Fish recipe.
Ingredients
1 1/2 pounds cod fillets
1 1/2 cups 1% milk
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt to taste
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.
1 1/2 pounds cod fillets
1 1/2 cups 1% milk
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt to taste
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.
Healthy recipe : Au Gratin Potatoes recipe.
Ingredients
1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 small finely diced onion
1 green bell pepper, minced
1 1/2 cups shredded Cheddar cheese
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 small finely diced onion
1 green bell pepper, minced
1 1/2 cups shredded Cheddar cheese
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
Healthy recipe : Banana Oatmeal Cookies recipe.
Ingredients
1 cup sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes. Immediately remove cookies to wire racks to cool.
1 cup sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes. Immediately remove cookies to wire racks to cool.
Healthy recipe : Baked Shrimp with Feta and Tomato recipe.
Ingredients
1/4 cup butter
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
1/4 cup butter
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
Healthy recipe : Basil Chicken and Vegetables recipe.
Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup or Campbell's� Condensed 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/4 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)
Directions
Heat oil in skillet. Add chicken and cook until browned.
Add soup, milk, basil, black pepper and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup or Campbell's� Condensed 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/4 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)
Directions
Heat oil in skillet. Add chicken and cook until browned.
Add soup, milk, basil, black pepper and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
Healthy recipe : Banana Nut Coconut Cake recipe.
Ingredients
1 1/2 cups white sugar
1/2 cup butter, softened
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
1/2 cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
Bake 45 to 50 minutes in the preheated oven. Cool completely before frosting with Banana Nut Frosting.
To Make Frosting: Cream together 1/2 cup butter and 4 cups confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla. Use to frost cake.
1 1/2 cups white sugar
1/2 cup butter, softened
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
1/2 cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
Bake 45 to 50 minutes in the preheated oven. Cool completely before frosting with Banana Nut Frosting.
To Make Frosting: Cream together 1/2 cup butter and 4 cups confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla. Use to frost cake.
Healthy recipe : Banana Macaroon Trifle recipe.
Ingredients
2 tablespoons butter or margarine, softened
1 cup sugar
1 cup flaked coconut
1/2 cup old-fashioned oats
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3 small firm bananas. sliced
1 tablespoon pineapple juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.
2 tablespoons butter or margarine, softened
1 cup sugar
1 cup flaked coconut
1/2 cup old-fashioned oats
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3 small firm bananas. sliced
1 tablespoon pineapple juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.
Healthy recipe : Breakfast Sausage Cake recipe.
Ingredients
1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
Healthy recipe : Best of Everything Veggie Burgers recipe.
Ingredients
1/2 cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed
Directions
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
1/2 cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed
Directions
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Healthy recipe : Apple Salad I recipe.
Ingredients
2 red apples, cored and diced
2 tart green apples, cored and diced
2 yellow apples, cored and diced
1 (8 ounce) container frozen whipped topping, thawed
5 (2.1 ounce) bars Baby Ruth ™ candy bars, chopped
Directions
In a large bowl, combine diced apples, whipped topping, and chopped candy bars. Mix well. Serve immediately.
2 red apples, cored and diced
2 tart green apples, cored and diced
2 yellow apples, cored and diced
1 (8 ounce) container frozen whipped topping, thawed
5 (2.1 ounce) bars Baby Ruth ™ candy bars, chopped
Directions
In a large bowl, combine diced apples, whipped topping, and chopped candy bars. Mix well. Serve immediately.
Healthy recipe : Apple Bread II recipe.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, room temperature
2 cups applesauce
3/4 teaspoon ground cinnamon
1/3 cup chopped dried apples
1 teaspoon cinnamon
1 teaspoon white sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Sift the flour, baking soda, and salt together in a bowl. Beat the butter and brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the first egg, allowing it to blend into the butter mixture before adding the other. Blend the applesauce and 3/4 teaspoon cinnamon into the mixture. Pour the flour mixture into the butter mixture, mixing until just incorporated. Fold in the dried apple pieces; mixing just enough to evenly combine. Pour the batter into prepared pan. Stir 1 teaspoon cinnamon and the white sugar together in a small bowl; sprinkle over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan 10 to 15 minutes before removing to cool completely on a wire rack.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, room temperature
2 cups applesauce
3/4 teaspoon ground cinnamon
1/3 cup chopped dried apples
1 teaspoon cinnamon
1 teaspoon white sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Sift the flour, baking soda, and salt together in a bowl. Beat the butter and brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the first egg, allowing it to blend into the butter mixture before adding the other. Blend the applesauce and 3/4 teaspoon cinnamon into the mixture. Pour the flour mixture into the butter mixture, mixing until just incorporated. Fold in the dried apple pieces; mixing just enough to evenly combine. Pour the batter into prepared pan. Stir 1 teaspoon cinnamon and the white sugar together in a small bowl; sprinkle over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan 10 to 15 minutes before removing to cool completely on a wire rack.
Healthy recipe : Blueberry Topping recipe.
Ingredients
2 quarts blueberries, rinsed and drained
2 cups water
1 tablespoon grated lemon peel
3 cups white sugar
4 cups water
2 tablespoons lemon juice
Directions
Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
2 quarts blueberries, rinsed and drained
2 cups water
1 tablespoon grated lemon peel
3 cups white sugar
4 cups water
2 tablespoons lemon juice
Directions
Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
Healthy recipe : Bacon and Mushroom Spaghetti recipe.
Ingredients
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces
1 large sweet onion (such as Vidalia�), chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (15 ounce) cans tomato sauce
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces
1 large sweet onion (such as Vidalia�), chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (15 ounce) cans tomato sauce
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Healthy recipe : Auntie Anita's Lobster Stew recipe.
Ingredients
2 (1 pound) Maine lobsters
1/2 cup butter
1 quart whole milk
Directions
Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Once done, remove with a pair of tongs, and allow to cool until cool enough to handle.
Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.
Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot, and has blossomed into a rich salmon color.
Place the stew in the refrigerator, and let stand 5 to 6 hours. This is one off the secrets of truly fine flavor. It's called aging. Once the stew has aged, return to the stove over medium-low heat, and cook until hot. You do not need salt or pepper when the stew is prepared in this manner.
2 (1 pound) Maine lobsters
1/2 cup butter
1 quart whole milk
Directions
Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Once done, remove with a pair of tongs, and allow to cool until cool enough to handle.
Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.
Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot, and has blossomed into a rich salmon color.
Place the stew in the refrigerator, and let stand 5 to 6 hours. This is one off the secrets of truly fine flavor. It's called aging. Once the stew has aged, return to the stove over medium-low heat, and cook until hot. You do not need salt or pepper when the stew is prepared in this manner.
Healthy recipe : Blooming Onion recipe.
Ingredients
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep-frying
Directions
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep-frying
Directions
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Healthy recipe : Apple Raisin Cakes recipe.
Ingredients
2 eggs, beaten
1 cup applesauce
1 teaspoon ground cinnamon
2 teaspoons white sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup raisins
Directions
In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.
2 eggs, beaten
1 cup applesauce
1 teaspoon ground cinnamon
2 teaspoons white sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup raisins
Directions
In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.
Healthy recipe : Butternut Squash and Turkey Chili recipe.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt
Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
1/2 cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt
Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
Healthy recipe : Broccoli Sausage Simmer recipe.
Ingredients
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 bunch broccoli, cut into florets
1/2 cup sliced red onion
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon sugar
3 cups cooked spiral pasta
Directions
In a large skillet, saute sausage, broccoli and onion for 5-6 minutes or until broccoli is crisp-tender. Add the tomatoes, basil, parsley and sugar. Cover and simmer for 10 minutes. Add pasta and heat through.
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 bunch broccoli, cut into florets
1/2 cup sliced red onion
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon sugar
3 cups cooked spiral pasta
Directions
In a large skillet, saute sausage, broccoli and onion for 5-6 minutes or until broccoli is crisp-tender. Add the tomatoes, basil, parsley and sugar. Cover and simmer for 10 minutes. Add pasta and heat through.
Healthy recipe : Beef and Barley Soup III recipe.
Ingredients
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
Directions
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
Directions
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Healthy recipe : Bread Machine Challah I recipe.
Ingredients
3/4 cup milk
3 tablespoons margarine
3 cups bread flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast
Directions
Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
Select Basic Bread and Light Crust settings. Start.
3/4 cup milk
3 tablespoons margarine
3 cups bread flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast
Directions
Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
Select Basic Bread and Light Crust settings. Start.
Healthy recipe : Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever! recipe.
Ingredients
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Healthy recipe : Bolognese on a Budget recipe.
Ingredients
1 cup red lentils
1 3/4 cups water
2 (14.4 ounce) cans chopped canned tomatoes
2 onions, chopped
1 cube vegetable bouillon
salt and ground black pepper to taste
Directions
Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low, and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the bouillon cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.
1 cup red lentils
1 3/4 cups water
2 (14.4 ounce) cans chopped canned tomatoes
2 onions, chopped
1 cube vegetable bouillon
salt and ground black pepper to taste
Directions
Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low, and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the bouillon cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.
Healthy recipe : Bacon-Topped Savory Waffles with Onion Sauce recipe.
Ingredients
8 slices bacon
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup grated Parmesan cheese
3 tablespoons dried parsley
1 tablespoon dried rosemary
2 tablespoons dried sweet basil
1 tablespoon white sugar
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt
1 1/3 cups milk
2 large eggs
3 tablespoons butter, melted
2 tablespoons Dijon mustard
3/4 cup sour cream
2 teaspoons white sugar
1 tablespoon minced onion
Directions
Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.
8 slices bacon
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup grated Parmesan cheese
3 tablespoons dried parsley
1 tablespoon dried rosemary
2 tablespoons dried sweet basil
1 tablespoon white sugar
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt
1 1/3 cups milk
2 large eggs
3 tablespoons butter, melted
2 tablespoons Dijon mustard
3/4 cup sour cream
2 teaspoons white sugar
1 tablespoon minced onion
Directions
Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.
Healthy recipe : Apple Pecan Corn Bread Dressing recipe.
Ingredients
1 (9x9 inch) pan cornbread, cooled and crumbled
4 cups herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apples
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.
In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.
Bake for 30 to 35 minutes.
1 (9x9 inch) pan cornbread, cooled and crumbled
4 cups herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apples
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.
In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.
Bake for 30 to 35 minutes.
Healthy recipe : Anise Biscotti recipe.
Ingredients
2 cups white sugar
1 cup butter, softened
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed
Directions
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
2 cups white sugar
1 cup butter, softened
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed
Directions
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
5/26/2011
Healthy recipe : Apple Zucchini Bread recipe.
Ingredients
4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded, unpeeled zucchini
1 cup peeled, shredded fresh apple
1 1/2 cups chopped pecans
Directions
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded, unpeeled zucchini
1 cup peeled, shredded fresh apple
1 1/2 cups chopped pecans
Directions
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Healthy recipe : Blender Hollandaise Sauce recipe.
Ingredients
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
Directions
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
Directions
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Healthy recipe : A Marinade To Die For recipe.
Ingredients
1/3 cup steak sauce
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1/2 cup butter, melted
4 tablespoons red wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.
1/3 cup steak sauce
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1/2 cup butter, melted
4 tablespoons red wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.
Healthy recipe : Ants on a Log recipe.
Ingredients
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Directions
Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Directions
Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
Healthy recipe : Aloha Chicken recipe.
Ingredients
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.
Healthy recipe : Basic Fruit Bread Recipe recipe.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1 cup shredded apple
3/4 cup chopped walnuts
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1 cup shredded apple
3/4 cup chopped walnuts
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Healthy recipe : Best Butternut Squash Soup Ever recipe.
Ingredients
1 1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
Directions
Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
1 1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
Directions
Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Healthy recipe : Brown Sugar Pound Cake I recipe.
Ingredients
2 cups light brown sugar
1 cup white sugar
1 1/2 cups butter
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
2 cups light brown sugar
1 cup white sugar
1 1/2 cups butter
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Healthy recipe : Banana Caramel Fluff recipe.
Ingredients
2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.
2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.
Healthy recipe : Baked Blueberry French Toast recipe.
Ingredients
24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' sugar
Directions
Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.
24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' sugar
Directions
Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.
Healthy recipe : Bulgogi (Korean BBQ) recipe.
Ingredients
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips
Directions
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips
Directions
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Healthy recipe : Applesauce Loaf Cake recipe.
Ingredients
1 1/2 cups unsweetened applesauce
1 cup sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
Directions
In a mixing bowl, combine the first five ingredients. Combine flour, baking soda, cinnamon, cloves and nutmeg. Add to applesauce mixture; mix well. Stir in the raisins and walnuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
1 1/2 cups unsweetened applesauce
1 cup sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
Directions
In a mixing bowl, combine the first five ingredients. Combine flour, baking soda, cinnamon, cloves and nutmeg. Add to applesauce mixture; mix well. Stir in the raisins and walnuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Healthy recipe : #1 Pumpkin Spice Cookies recipe.
Ingredients
2 1/2 cups all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter
1 1/3 cups light brown sugar
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1/2 cup apple butter
1 cup chopped walnuts
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
Stir the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt in a bowl.
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the mixture before adding the other along with the vanilla. Add the pumpkin and apple butter; continue beating. Mix in the flour mixture until just incorporated. Fold in the walnuts, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
2 1/2 cups all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter
1 1/3 cups light brown sugar
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1/2 cup apple butter
1 cup chopped walnuts
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
Stir the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt in a bowl.
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the mixture before adding the other along with the vanilla. Add the pumpkin and apple butter; continue beating. Mix in the flour mixture until just incorporated. Fold in the walnuts, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Healthy recipe : BBQ Meatballs recipe.
Ingredients
1 (16 ounce) package frozen meatballs
1 (18 ounce) bottle barbecue sauce
1/4 cup ketchup
Directions
Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.
1 (16 ounce) package frozen meatballs
1 (18 ounce) bottle barbecue sauce
1/4 cup ketchup
Directions
Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.
Healthy recipe : Blackberry Pie IV recipe.
Ingredients
4 cups blackberries
1/2 cup white sugar
3 tablespoons tapioca
2 tablespoons butter
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to damage the berries. Pour into pie crust. Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents. Top with pats of butter.
Bake in the preheated oven for 30 minutes, or until golden brown.
4 cups blackberries
1/2 cup white sugar
3 tablespoons tapioca
2 tablespoons butter
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to damage the berries. Pour into pie crust. Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents. Top with pats of butter.
Bake in the preheated oven for 30 minutes, or until golden brown.
Healthy recipe : Bacon Ranch Cheese Ball recipe.
Ingredients
6 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package buttermilk Ranch dressing mix
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
3 tablespoons chopped black olives
1 1/2 cups chopped pecans (optional)
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
6 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package buttermilk Ranch dressing mix
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
3 tablespoons chopped black olives
1 1/2 cups chopped pecans (optional)
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
Healthy recipe : Artichoke Nibbles recipe.
Ingredients
1 small onion, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
2 cups shredded Cheddar cheese
1/3 cup crushed saltines
Directions
In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.
Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm.
1 small onion, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
2 cups shredded Cheddar cheese
1/3 cup crushed saltines
Directions
In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.
Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm.
Healthy recipe : Bloomin' Onion Dipping Sauce recipe.
Ingredients
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons finely grated raw horseradish
1/4 teaspoon paprika
Directions
In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons finely grated raw horseradish
1/4 teaspoon paprika
Directions
In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.
Healthy recipe : Better Peanut Butter Sandwich recipe.
Ingredients
2 slices bread
1 1/2 tablespoons peanut butter
1 1/2 tablespoons applesauce
Directions
Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
2 slices bread
1 1/2 tablespoons peanut butter
1 1/2 tablespoons applesauce
Directions
Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Healthy recipe : Banana-Nut Bundt Cake recipe.
Ingredients
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas
1 (8 ounce) can crushed pineapple, undrained
1 1/2 teaspoons vanilla extract
1/2 cup flaked coconut
1 cup chopped nuts
Directions
In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan.
Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas
1 (8 ounce) can crushed pineapple, undrained
1 1/2 teaspoons vanilla extract
1/2 cup flaked coconut
1 cup chopped nuts
Directions
In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan.
Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
Healthy recipe : Blackberry-Lemon Pie recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
3/4 cup brown sugar
1 tablespoon lemon zest
4 cups fresh blackberries, rinsed and drained
1 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
1 recipe pastry for a 9 inch double crust pie
3/4 cup brown sugar
1 tablespoon lemon zest
4 cups fresh blackberries, rinsed and drained
1 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Healthy recipe : Bacon-Chive Tossed Salad recipe.
Ingredients
1/2 cup creamy Parmesan Romano salad dressing
2 tablespoons snipped chives
4 cups torn Bibb or Boston lettuce
1 medium red onion, thinly sliced and separated into rings
1 cup shredded Cheddar cheese
1/4 cup real bacon bits
Directions
In a small bowl, combine the salad dressing and chives. In a salad bowl, toss the lettuce, onion, cheese and bacon. Serve with dressing.
1/2 cup creamy Parmesan Romano salad dressing
2 tablespoons snipped chives
4 cups torn Bibb or Boston lettuce
1 medium red onion, thinly sliced and separated into rings
1 cup shredded Cheddar cheese
1/4 cup real bacon bits
Directions
In a small bowl, combine the salad dressing and chives. In a salad bowl, toss the lettuce, onion, cheese and bacon. Serve with dressing.
Healthy recipe : Arabic Green Beans with Beef recipe.
Ingredients
2 tablespoons vegetable oil
2 pounds beef round roast, cubed
2 onions, diced
1/2 cup water
2 pounds fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce
Directions
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
2 tablespoons vegetable oil
2 pounds beef round roast, cubed
2 onions, diced
1/2 cup water
2 pounds fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce
Directions
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
Healthy recipe : Bubble 'n' Squeak II recipe.
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
1 medium head cabbage, quartered
2 tablespoons olive oil
ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
1 (16 ounce) package farfalle (bow tie) pasta
1 medium head cabbage, quartered
2 tablespoons olive oil
ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
Healthy recipe : Bacon-Mustard Salad Dressing recipe.
Ingredients
1 bacon, diced
6 tablespoons orange juice
1/2 cup fat-free sour cream
3 tablespoons finely chopped green onions (white portion only)
1 tablespoon Dijon mustard
1 garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator.
1 bacon, diced
6 tablespoons orange juice
1/2 cup fat-free sour cream
3 tablespoons finely chopped green onions (white portion only)
1 tablespoon Dijon mustard
1 garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator.
Healthy recipe : Bacon, Avocado and Cheese Omelet recipe.
Ingredients
2 cups finely chopped tomatoes, seeded
1/2 cup finely chopped onion
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
Salt and pepper to taste
3 tablespoons fresh lime or lemon juice
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Crisco� Baking Sticks All-Vegetable Shortening
9 slices lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese
Directions
Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO�, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining CRISCO�, egg mixture, bacon, avocado and Monterey Jack cheese.
Serve omelets with the salsa.
2 cups finely chopped tomatoes, seeded
1/2 cup finely chopped onion
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
Salt and pepper to taste
3 tablespoons fresh lime or lemon juice
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Crisco� Baking Sticks All-Vegetable Shortening
9 slices lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese
Directions
Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO�, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining CRISCO�, egg mixture, bacon, avocado and Monterey Jack cheese.
Serve omelets with the salsa.
Healthy recipe : Apricot/Cranberry Chutney recipe.
Ingredients
1/4 cup diced dried apricots
1 (12 ounce) package fresh cranberries
1/2 cup raisins
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar
1/2 cup cider vinegar
Directions
In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
1/4 cup diced dried apricots
1 (12 ounce) package fresh cranberries
1/2 cup raisins
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar
1/2 cup cider vinegar
Directions
In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
Healthy recipe : Baked Spaghetti recipe.
Ingredients
1 (16 ounce) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
1 (16 ounce) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
5/25/2011
Healthy recipe : BBQ Rib-eye - You Won't Believe It! recipe.
Ingredients
2 (10 ounce) marbled beef rib-eye steaks
2 teaspoons garlic powder, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 (12 fluid ounce) cans cola-flavored carbonated beverage
2 cups barbeque sauce
8 slices bacon
Directions
Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
Preheat an outdoor grill for high heat.
Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
2 (10 ounce) marbled beef rib-eye steaks
2 teaspoons garlic powder, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 (12 fluid ounce) cans cola-flavored carbonated beverage
2 cups barbeque sauce
8 slices bacon
Directions
Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
Preheat an outdoor grill for high heat.
Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
Healthy recipe : Butterscotch Cookie Bars recipe.
Ingredients
1 cup butterscotch chips
1/4 cup butter
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup brown sugar
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1/2 cup raisins (optional)
Directions
Place butterscotch chips and butter into a glass bowl. Heat in the microwave for about 3 minutes, stirring at 30 second intervals until smooth. Set aside to cool until firm.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, beat the butterscotch chip mixture with eggs and vanilla until well blended. Combine the flour, baking powder, and salt; stir into the batter until evenly mixed. Mix in the brown sugar, chocolate chips, walnuts, and raisins. Spread the batter evenly in the prepared pan.
Bake for 25 minutes in the preheated oven, just until the bars begin to pull away from the sides of the pan. Cut into squares while warm.
1 cup butterscotch chips
1/4 cup butter
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup brown sugar
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1/2 cup raisins (optional)
Directions
Place butterscotch chips and butter into a glass bowl. Heat in the microwave for about 3 minutes, stirring at 30 second intervals until smooth. Set aside to cool until firm.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, beat the butterscotch chip mixture with eggs and vanilla until well blended. Combine the flour, baking powder, and salt; stir into the batter until evenly mixed. Mix in the brown sugar, chocolate chips, walnuts, and raisins. Spread the batter evenly in the prepared pan.
Bake for 25 minutes in the preheated oven, just until the bars begin to pull away from the sides of the pan. Cut into squares while warm.
Healthy recipe : Baked Chicken Wings recipe.
Ingredients
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10 chicken wings
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10 chicken wings
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.
Healthy recipe : Brazilian Bananas recipe.
Ingredients
6 medium bananas, halved lengthwise
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons butter
1 cup flaked coconut
Directions
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.
Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.
6 medium bananas, halved lengthwise
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons butter
1 cup flaked coconut
Directions
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.
Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.
Healthy recipe : Apple Nut Coffee Cake recipe.
Ingredients
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced, peeled tart apples
1/2 cup coarsely chopped pecans
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter or stick margarine, melted
1/4 teaspoon ground cinnamon
Directions
In a mixing bowl, combine the sugar, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the applesauce mixture. Stir in apple and pecans.
Spread in an 8-in. square baking dish coated with nonstick cooking spray. In a bowl, combine the brown sugar, pecans, butter and cinnamon; sprinkle over apple mixture. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced, peeled tart apples
1/2 cup coarsely chopped pecans
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter or stick margarine, melted
1/4 teaspoon ground cinnamon
Directions
In a mixing bowl, combine the sugar, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the applesauce mixture. Stir in apple and pecans.
Spread in an 8-in. square baking dish coated with nonstick cooking spray. In a bowl, combine the brown sugar, pecans, butter and cinnamon; sprinkle over apple mixture. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Healthy recipe : Apricot Salsa Chicken recipe.
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 (4 ounce) boneless skinless chicken breast halves
3 tablespoons vegetable oil
1 (16 ounce) jar salsa
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
Hot cooked rice
Directions
In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice.
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 (4 ounce) boneless skinless chicken breast halves
3 tablespoons vegetable oil
1 (16 ounce) jar salsa
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
Hot cooked rice
Directions
In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice.
Healthy recipe : Butterscotch Cake II recipe.
Ingredients
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1/2 cup vegetable oil
4 egg whites
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
Sprinkle with confectioners sugar before serving.
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1/2 cup vegetable oil
4 egg whites
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
Sprinkle with confectioners sugar before serving.
Healthy recipe : Apricot Cheese Bread recipe.
Ingredients
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
Directions
In a mixing bowl, beat the cream cheese, sugar, egg, flour and orange peel until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large mixing bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic wrap and refrigerate before slicing.
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
Directions
In a mixing bowl, beat the cream cheese, sugar, egg, flour and orange peel until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large mixing bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic wrap and refrigerate before slicing.
Healthy recipe : Absolutely Ultimate Marinade recipe.
Ingredients
2 tablespoons sesame seeds
1 bunch green onions, chopped
8 cloves garlic, minced
2 tablespoons tahini
1/2 cup soy sauce
1/2 cup white sugar
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
Directions
Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.
2 tablespoons sesame seeds
1 bunch green onions, chopped
8 cloves garlic, minced
2 tablespoons tahini
1/2 cup soy sauce
1/2 cup white sugar
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
Directions
Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.
Healthy recipe : Apple Spice Cake recipe.
Ingredients
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3 large eggs
1 (8 ounce) package cream cheese, softened
1 stick butter or margarine, softened
1 cup confectionery sugar
4 tablespoons MUSSELMAN'S� Apple Butter
Directions
Preheat oven to 350 degrees F. Grease pan. Combine dry cake mix with can of LUCKY Leaf Apple Pie Filling and eggs. Blend or stir well. Bake for the amount of time as directed on box cake mix for appropriate pan size. Cool cake, and ice with recipe that follows.
Blend all ingredients until smooth. Spread icing on cooled cake.
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3 large eggs
1 (8 ounce) package cream cheese, softened
1 stick butter or margarine, softened
1 cup confectionery sugar
4 tablespoons MUSSELMAN'S� Apple Butter
Directions
Preheat oven to 350 degrees F. Grease pan. Combine dry cake mix with can of LUCKY Leaf Apple Pie Filling and eggs. Blend or stir well. Bake for the amount of time as directed on box cake mix for appropriate pan size. Cool cake, and ice with recipe that follows.
Blend all ingredients until smooth. Spread icing on cooled cake.
Healthy recipe : Bananas Foster Belgian Waffles recipe.
Ingredients
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2 teaspoons white sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/3 cups milk
1/3 cup melted butter
2 teaspoons baking powder
1/4 cup butter
2/3 cup brown sugar
2 teaspoons rum flavored extract
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup whole pecans
1/2 cup pancake syrup (i.e. Mrs. Butterworth's�)
3 bananas, cut into 1/2 inch slices
1 cup heavy cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners' sugar
Directions
Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2 teaspoons white sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/3 cups milk
1/3 cup melted butter
2 teaspoons baking powder
1/4 cup butter
2/3 cup brown sugar
2 teaspoons rum flavored extract
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup whole pecans
1/2 cup pancake syrup (i.e. Mrs. Butterworth's�)
3 bananas, cut into 1/2 inch slices
1 cup heavy cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners' sugar
Directions
Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.
Healthy recipe : Aloo Gobi ki Subzi (Potatoes and Cauliflower) recipe.
Ingredients
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon white sugar
salt to taste
Directions
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon white sugar
salt to taste
Directions
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
Healthy recipe : Beef Bourguignon III recipe.
Ingredients
2 pounds lean stew beef
1 cup red wine
4 sprigs fresh parsley
1 sprig fresh thyme
4 tablespoons butter
1 onion, sliced
1 tablespoon all-purpose flour
1/4 cup beef broth
salt and ground black pepper to taste
2 tablespoons butter
4 ounces bacon, chopped
12 small onions
4 ounces button mushrooms, sliced
Directions
In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.
2 pounds lean stew beef
1 cup red wine
4 sprigs fresh parsley
1 sprig fresh thyme
4 tablespoons butter
1 onion, sliced
1 tablespoon all-purpose flour
1/4 cup beef broth
salt and ground black pepper to taste
2 tablespoons butter
4 ounces bacon, chopped
12 small onions
4 ounces button mushrooms, sliced
Directions
In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.
Healthy recipe : BREAKSTONE'S Chocolate Chunk-Cinnamon Coffee Cake recipe.
Ingredients
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1 1/2 teaspoons ground cinnamon
2 2/3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon CALUMET Baking Powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
Directions
Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1 1/2 teaspoons ground cinnamon
2 2/3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon CALUMET Baking Powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
Directions
Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
Healthy recipe : Beef Burger Pie with Cheese Puff recipe.
Ingredients
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
Healthy recipe : Alabama Mud Cake recipe.
Ingredients
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Healthy recipe : Black Bean Rice Burgers recipe.
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
6 tablespoons salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat Cheddar cheese
4 hamburger buns, split
Directions
In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
6 tablespoons salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat Cheddar cheese
4 hamburger buns, split
Directions
In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
Healthy recipe : Attitude Chicken recipe.
Ingredients
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
1/2 cup Italian salad dressing, or as needed
5 tablespoons lemon juice, divided
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
salt and pepper to taste
1 (12 ounce) package wide egg noodles
1 (12 ounce) package frozen broccoli spears, thawed
1 tablespoon butter
2 teaspoons lemon juice
Directions
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
1/2 cup Italian salad dressing, or as needed
5 tablespoons lemon juice, divided
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
salt and pepper to taste
1 (12 ounce) package wide egg noodles
1 (12 ounce) package frozen broccoli spears, thawed
1 tablespoon butter
2 teaspoons lemon juice
Directions
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
Healthy recipe : Almond Citrus Biscotti recipe.
Ingredients
1/2 cup butter (no substitutes), softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
Directions
In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
1/2 cup butter (no substitutes), softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
Directions
In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
Healthy recipe : Basil Vinaigrette recipe.
Ingredients
1/4 cup olive or vegetable oil
4 1/2 teaspoons red wine vinegar or cider vinegar
1/4 teaspoon ground mustard
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
salt and pepper to taste
Directions
In a jar with tight-fitting lid, combine all ingredients; shake well. Serve over salad greens.
1/4 cup olive or vegetable oil
4 1/2 teaspoons red wine vinegar or cider vinegar
1/4 teaspoon ground mustard
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
salt and pepper to taste
Directions
In a jar with tight-fitting lid, combine all ingredients; shake well. Serve over salad greens.
Healthy recipe : Best Ever Creamy Soup recipe.
Ingredients
1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded Cheddar cheese
Directions
Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded Cheddar cheese
Directions
Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
Healthy recipe : Bulgur with Pine Nuts recipe.
Ingredients
1 cup bulgur
2 cups chicken broth
3 tablespoons chopped green onions
1/4 cup pine nuts, toasted
Directions
In a large saucepan, combine the bulgur, broth and onions; bring to a boil over high heat. Reduce heat; cover and simmer for 15-18 minutes or until broth is absorbed. Add pine nuts; stir to combine.
1 cup bulgur
2 cups chicken broth
3 tablespoons chopped green onions
1/4 cup pine nuts, toasted
Directions
In a large saucepan, combine the bulgur, broth and onions; bring to a boil over high heat. Reduce heat; cover and simmer for 15-18 minutes or until broth is absorbed. Add pine nuts; stir to combine.
Healthy recipe : Almond Crusted Pork with Apple-Rosemary Sauce recipe.
Ingredients
1 cup ground almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried rosemary
2 pork tenderloins, trimmed
salt and pepper to taste
Apple-Rosemary Sauce
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
1/4 teaspoon ground dried rosemary
3 Granny Smith apples - peeled, cored and sliced
1/2 cup apple cider
1 1/4 cups heavy cream
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
1 cup ground almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried rosemary
2 pork tenderloins, trimmed
salt and pepper to taste
Apple-Rosemary Sauce
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
1/4 teaspoon ground dried rosemary
3 Granny Smith apples - peeled, cored and sliced
1/2 cup apple cider
1 1/4 cups heavy cream
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
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