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7/31/07
Delicious Grilled Potatoes
I made the most delicious grilled potatoes the night before last and can't wait to share them with my readers! While my family had chocolate zucchini cake with whipped cream for dessert I had a second helping of potatoes. I got the better end of the deal.
I used fresh herbs from my garden to make them and although I can't say if the dried versions will be as tasty I'm sure they will be fine. If you have fresh herbs, please use them.
Delicious Grilled Potatoes
6 baking potatoes with skins, quartered or sliced to about 2 1/2 inch pieces
1 T freshly ground black pepper
1/2 c olive oil
2 T garlic powder
2 t fresh rosemary
1 t fresh thyme
salt
Boil the potatoes about 10 minutes until they are tender. Drain and toss gently with the rest of the ingredients making sure to completely cover all sides of each potato. Preheat your grill and grill 10 minutes or so, be sure to turn on all sides. Reserve the marinade and pour back over the finished potatoes before serving.
7/30/07
Grilled Zucchini
1-2 fresh zucchini sliced in 3/4 inch slices
3/4 c organic Italian Dressing
4 t fresh minced garlic
salt and fresh cracked black pepper
Marinate for 2 hours and grill over medium heat until tender and golden.
Zucchini Pancakes or Patties
Some of you will not want to try this recipe because it doesn't have exact amounts. I can't personally imagine cooking or baking using only exact, precise measurements and following a recipe to a tee... but that's just me.
I eyeball most measurements and add and delete as I feel fit.
For this recipe you start with as much grated zucchini as you either; A. need to use up or B. need to feed your family.
Just wash the zucchini and grate or shred - don't peel it. When you have a pile add an egg or two based on how much you have and some bread crumbs to make it all stick together to form a batter. Italian Zucchini Pancakes Patties
Grated zucchini
Eggs
Bread crumbs - italian flavored is great, but you can use plain too
Parmesan cheese
Salt and pepper
Coarsely grate amount of zucchini you want. Add the rest of the ingredients to make a thick batter, drop by spoonfuls to fry in a hot pan with oil until golden brown. Lay briefly on a paper towel to drain. Sprinkle extra parmesan and a little salt and pepper.
7/29/07
Grapefruit Raspberry Sparkler
2007:
This recipe comes straight from Splenda and ever since I saw it my mouth has been watering. I'm going to make it the way the recipe is written the first time, but since I usually have a Fresca or Squirt style soda on hand (I love grapefruit soda!) I am going to use that next time. It won't be quite as sweet, but that is perfect for me as I don't like things overly sweet. This would explain (again) why I choose vegetables over dessert or candy. LOL.
Grapefruit Raspberry Sparkler
1 cup fresh raspberries or unsweetened frozen raspberries, thawed
1 1/4 cups grapefruit juice
3 tablespoons natural sweetener or 5 Splenda packets
1 1/3 cups diet lemon-lime soda
Process raspberries, grapefruit juice, and sweetener in a blender until smooth. Press mixture through a sieve into a pitcher; discard solids.
FILL 4 tall glasses with ice and pour about 1/2 cup of the raspberry mixture into each one. Add 1/3 cup of the soda to each glass. Serve immediately.
Update in 2019: Natural Sweeteners can be found locally or on Amazon.
Chocolate Zucchini Cake
Noted: Looking back on my early posts in 2006/2007 - back when I had to take the pictures on a camera and literally plug into my computer with a cord to upload them. Also - it was rare for anyone to even have recipe blogs back then so the photos and the posts are almost 'vintage' by now.
Yesterday I had more zucchini to use up and the kids and husband are tired of seeing it in one form or another at dinner, so it was time to break out the dessert recipes. These are the recipes they wait patiently for each summer when the zucchini is prolific! I've posted my recipe for chocolate zucchini bread before, but as I made 2 loaves of it yesterday my pans were in use and I decided to use the same recipe to make it into a bundt cake. This recipe has been used too many times to count and it comes out perfectly each time. Whether you make it as 2 loaves of bread or one zucchini cake doesn't matter... the point is, just make it!
Chocolate Zucchini Cake
1 3/4 c sugar
3 eggs
1 c vegetable oil
2 c shredded zucchini
1 T vanilla
3 c flour
1/2 c cocoa
1 1/4 t salt
1 t baking soda
1 t cinnamon
dash baking powder
1/2 c mini chocolate chips
Preheat oven to 350. Lightly grease a bundt pan. In a bowl mix together the sugar, eggs and oil until blended. Stir in zucchini and vanilla. In another bowl whisk together the flour, cocoa, salt, soda, cinnamon and baking powder. Add the dry ingredients to the wet and stir just until blended. Add the mini chocolate chips. Pour into pan and bake 1 hour until done. Cool completely and drizzle with chocolate frosting or sprinkle with powdered sugar just before serving with whipped cream or vanilla ice cream.
7/28/07
Citrus Coleslaw
This recipe was not a hit in our home. The kids tried it (they have to - we have a three bite rule in our family) but in the end, none of us ate much of it, me included. I don't want to give the impression it was a bad salad though! It was quite good if you like a strong orange juice citrus taste in your salads. We aren't a family big on fruit with our vegetables and meats (strawberry spinach salad doesn't go over well here, nor does cranberry sauce on turkey or chicken, etc.). My husband remarked he thought this coleslaw would go well with grilled shrimp because of the citrus flavor. Perhaps. You be the judge!
Citrus Coleslaw
Dressing:
1 orange, zest it to get 1 t of zest and juice it to get 2 tablespoons of fresh orange juice
1/4 c rice vinegar
1 1/2 T canola oil
2 T honey
2 T fresh cilantro
1/2 t salt
Salad:
1/2 head red cabbage, shredded to make approximately 2 cups
2 large carrots, shredded
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 green onion tops sliced thin
Mix the dressing ingredients and set aside. Mix the salad portion and just before serving drizzle the dressing over the salad and mix. Serve.
7/26/07
Simple Chocolate Pie
This week I saw in my grocer's freezer, they had frozen prepared pie crusts on sale extremely cheap. The reason? I don't think many people buy the 'regular' crusts anymore, as compared to what is called 'deep dish'. I do feel it's important to point out that the 'deep dish' pies you find in the grocery today are really, truly just 'regular' pies - not deep at all! Like most American products, they scale down the size little by little (but not the price) until you are getting almost nothing for your money. The regular pie crusts hold so little filling that any recipe you find to make from scratch is going to make 2 of the store bought pies unless you spring for the supposed "deep dish".
Hope that wasn't too confusing. So! Because the 'regular' pie crusts hold about 1/2 inch of filling before spilling over, LOL, they were on clearance and I bought 2 packages. Good thing I did because this week I wanted to make a quick dessert, but didn't feel like making pie crusts!
I made a strawberry pie and because the other pie crust was ready and waiting, I baked it too. Cooled, filled, placed in the freezer and brought it out for dinner.
Simple Chocolate Pie
1 box sugar free cook style pudding
1 1/2 c milk
1 c heavy whipping cream
1/4 c splenda or sugar
1 t vanilla
1 baked and cooled pie shell (regular small size)
Cook the pudding with 1 1/2 c milk over the stove until it just comes to a rolling boil. Remove from heat. Let cool while you whip the heavy cream with the sugar and vanilla. Pour the chocolate filling into the pie crust. Refrigerate or freeze to cool. Add the whipped cream to the top and decorate with chocolate curls or sprinkles as desired.
*** Yes you can use a box of instant pudding. I personally don't like the chemical taste of instant, that is the only reason I use the cooked version.
7/25/07
Simple Entertaining Idea
We recently hosted a small get together with friends and when it came to drinks I wanted to be sure we offered many choices. We had beer and wine along with sodas, bottled water, juice boxes for the kids as well as iced tea. I made regular iced tea and sugar free but wanted it to be obvious which was which.
This was a simple idea that worked perfectly as even the children that couldn't read yet knew that the one with the tag was the sugar free version. I took a little decorated card scrap that had gold swirls on it, and wrote "sugar free" with a gold metallic marker. I punched a hole in the corner and stuck a rubber band through the hole, around the handle and then pulled the card through.
Done!
Walnut Pie
Soon after posting this recipe I just had to go make it!
YUM! It's like a cheesecake on the bottom with a pecan pie on top.
Walnut Pie
1 package 8 oz cream cheese, softened
3 large eggs, divided
¾ c sugar, divided
4 t vanilla extract, divided
½ c light corn syrup
3 T butter, melted
1/4 teaspoon salt
2 c walnut pieces, toasted
1 pie crust - unbaked
Preheat oven to 350. Beat cream cheese, one of the eggs, ¼ cup of the sugar and one teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of unbaked crust. Bake 15 minutes.
Beat remaining two eggs and ½ cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, melted butter, remaining three teaspoons vanilla and salt; stir until well blended. Sprinkle nuts evenly over bake cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.
7/24/07
Zucchini Bread - a vintage 'grandmother' recipe
'Another zucchini recipe?' Ahhh, you scoff now but within a couple weeks when you have zucchini coming out your ears you will be desperate for every good zucchini recipe you can get your hands on!
Remember that quick breads such as this and banana, pumpkin, etc. all freeze remarkably well. Cool completely, wrap in plastic wrap and then foil. Freeze for months and when it's allowed to thaw it will be just as fresh as the day you baked it, only with a better texture!
Zucchini Bread
3 eggs
2 C. sugar
1 C. oil
1 tsp. vanilla
8 oz. cream cheese
2 C. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
2 C. chopped walnuts
2 C. shredded zucchini
Heat oven to 350. Grease and flour two 9x5 pans. In large bowl beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese. In a large bowl, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. Gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans.
Bake at 350 for 1 hour or until a tester inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely.
Peanut Butter Rolls
Why God Invented Cucumbers
4-5 c sliced fresh cucumbers
3/4 c sour cream
1/4 c mayonnaise
1/4 c cider vinegar
1/4 c Splenda or sugar (or 6 packs of Equal)
salt and pepper
1 medium onion, sliced thin
Mix and chill for at least an hour before serving. I usually serve this and then add another 1-2 cucumbers to the sauce so I get two meals out of this rather than waste the sauce leftover after serving.
Blueberry Layer Cake
This is a recipe that's fairly old and fairly far spread as it's about 75% of the old church cookbooks I have in one version or another. But if you haven't seen it yet, then it's new to you! And you'll have to add it to your collection too, because it's that quick, that easy, and that good.
Blueberry Layer Cake
1 box cake mix
8 oz. cream cheese
1 large tub Cool Whip
1/2 c. powdered sugar
1/2 c. granulated sugar
1 can blueberry pie filling
Make the cake according to directions. Let cool completely.
In a large bowl, beat together cream cheese, sugars, and Cool Whip until smooth. Spread over cake. Carefully spread 1 can blueberry filling over top.
(I've also seen where the layers are reversed - feel free to choose which version you would like!)
7/22/07
S'More Bars Please!
S'More Bars
5 c cocoa krispie cereal
1 plastic wrapped package of graham crackers (3 usually come in a box - use 1 pkg.)
6 T butter
Scant 1/3 c brown sugar
1 package mini marshmallows
1 c mini chocolate chips
Prepare a 9X13" pan by spraying it with Pam style spray or butter by hand. Crush the graham crackers in a food processor or by hand with a rolling pin or P. Chef food chopper until coarsely crushed in pieces. Mix the cereal, graham crackers 1 c mini marshmallows and 1 c mini chocolate chips in a large bowl.
Melt the butter in the microwave with the brown sugar. Stir. Add the rest of the bag of marshmallows and microwave about 1-2 minutes until the marshmallows puff up and double in size over the bowl. Stir this mixture into the cereal. Press into the prepared pan. Let cool completely before cutting.
7/19/07
Hawaiian Wedding Cake
Still... I know it's a recipe that others may enjoy so this one is for you!
Hawaiian Wedding Cake
2 cups all purpose flour
2 cups granulated sugar
2 tsps baking soda
2 eggs, lightly beaten
1 can (20 oz) crushed pineapple with juice, undrained
1 cup shredded coconut
1 cup walnuts, coarsely chopped, plus more to garnish
1/2 cup (1 stick) unsalted butter, softened
4 oz. cream cheese, softened
2 cups confectioners' sugar
1 tsp vanilla extract
Heat oven to 325. Coat a 13 x 9 x 2" baking dish with nonstick spray. In a large bowl, mix flour, sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of the walnuts. Stir with a wooden spoon until just combined and all ingredients are moist. Spoon mixture into pan.
Bake at 325 for 35 to 40 minutes or until toothpick inserted in the center of the cake comes out clean. Remove from oven and cool on a wire rack. In a bowl, beat butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla until smooth. Frost cooled cake with the cream cheese mixture.
Cherry Dessert... A different one!
When I saw this recipe I was happy to see the 'crust' was different than the version that I grew up with - and as an added bonus it's made with my favorite 'different' dessert food - saltine crackers! I have blogged about how much I love those in bars and desserts so it's only fitting that one of the desserts from my childhood could be revamped to use them in place of the ever over-done graham.
Cherry Dessert
6 egg whites
2 cups sugar
24 crushed saltine crackers
1 cup chopped pecans
2 teaspoons vanilla extract
1 teaspoon vinegar
16 oz. whipped topping
6 Ounces cream cheese
1/2 cup confectioners sugar
1 can cherry pie filling
Beat egg whites until stiff peaks form. Fold in sugar, cracker crumbs, pecans, vanilla and vinegar. Spread in 9 x l3-inch baking dish sprayed with nonstick cooking spray. Bake at 350 degrees for 25 minutes. Let stand until cool. Beat whipped topping, cream cheese and powdered sugar in mixer howl until blended, scraping bowl occasionally. Spread over baked layer. Top with pie filling. Chill, covered, until serving time.
Cherry Clouds
I have learned to never scoff at using ingredients in a way I never thought of before. That is why when I saw this recipe my immediate thought was "Oh! I bet that tastes awesome!"
Cherry Clouds
6 egg whites
1 1/3 Cups Sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 sleeve saltine crackers
2 c whipped cream
1 20 oz Can of cherry pie filling
Beat egg whites until frothy, add sugar a little at a time, add in the cream of tartar and beat until stiff peaks form. Fold in vanilla and crushed saltine crackers and bake in a lightly greased glass 9x13 baking dish at 350 degrees for 30-35 minutes (until golden brown.) Let cool several hours and then spread whipped cream on top and then spread cherry pie filling on top of that and chill 2 hours.
Stabilized Whipped Cream
Stabilized Whipped Cream
1/4 cup powdered sugar
2-1/4 tsp. cornstarch
2 cups heavy (whipping) cream
1 tsp. vanilla extract
Refrigerate mixing bowl and beater blades at least 20 minutes until
cold. Mix powdered sugar and cornstarch in a small saucepan.
Gradually stir in 1/2 cup of the heavy cream until completely smooth.
Bring to a boil, stirring constantly. Reduce heat to low and simmer a
few seconds until as thick as pudding. Immediately remove from ehat
and scrape into a small bowl. Cool to room temperature, then stir in
vanilla.
Beat remaining 1-1/2 cups heavy cream in the chilled bowl with electric
mixer until beaters just start to leave marks in the softly whipped
cream. Add cornstarch mixture and continue beating until stiff peaks
form when beaters are lifted. Makes 3-3/4 cups.
7/18/07
Mystery Pecan Pie
Mystery Pecan Pie
3 egg whites beaten stiff
1 cup sugar
1 tsp baking powder
1 tsp vanilla
20 saltine crackers mashed fine
1 cup pecans
Mix all together. Pour batter into a buttered pie plate and bake 35 minutes at 325 degrees. Let cool at least 2-3 hours before serving.
Coffee ... Muffins!?
Coffee-Break Spice Muffins
4 tsp. of Nescafe`instant coffee
1 cup Carnation evaporated skim milk
2 cups all purpose flour
2/3 cup granulated sugar
1 tbsp. baking powder
1-½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
½ cup chopped pecans
1/3 cup semi-sweet chocolate chips
1/3 cup butter, melted &cooled
1 egg, beaten
Topping
1 tbsp. granulated sugar
¼ tsp. ground cinnamon
In 1-cup microwaveable glass measure, combine coffee granules and ¼ cup of the evaporated milk. Microwave on high, stirring once, until coffee is almost completely dissolved. Add remaining milk; let cool. In large bowl, combine flour, sugar, baking
powder, cinnamon, nutmeg & salt. Add pecans & chocolate chips; toss together. Stir in melted butter, egg & coffee mixture all at once until dry ingredients are just moistened. Divide equally among 12 greased muffin cups.
TOPPING: In small bowl, combine sugar & cinnamon. Spoon ¼ tsp. over each muffin.
Bake in 350° F. (180° C) oven for 20-25 minutes or until tops spring back when lightly touched. Cool in pan for 10 minutes. Remove from pan and let cool completely.
Makes 12 muffins.
7/17/07
Hot Flax Cereal
I always have it on hand in a container in the freezer and I've never once made hot oatmeal since 2002 when I started to make this in its place. Oatmeal now pales in comparison both in flavor and health benefits as flax is jam packed with healthy goodness. I also use this mix when I make my Flax Muffins.
Hot Flax Cereal
2 c ground flax seed
2 c wheat bran
4 heaping scoops vanilla protein powder
1/2 t salt
sliced toasted almonds
Cinnamon to taste
This is a dry mix. To store, keep in an air tight container in the freezer. To use, mix about 1/2 cup of dry mix in a bowl with enough water to make a soupy mixture. Microwave for 40 seconds. Remove and add heavy cream and Splenda to taste, similar to how you would a traditional bowl of oatmeal.
Natural Sweeteners are available to order through Amazon if you can't find any locally
Bob's Red Mill Flaxseed Meal, 16 Oz
Nature's Best Zero Carb Isopure , Creamy Vanilla
Frigidaire 6 Piece Cereal and Food Storage Set
Erythritol Natural Sweetener Now Foods 1 lbs Granual
Xlear Xylosweet Bag, 1-Pound
This
work is licensed under a
Creative Commons Attribution-No Derivative Works 3.0 License.
Flax Seed Muffins
When I am following a strict Atkins regiment (which we do a few times a year) I obviously crave breads and muffins. Most low carb versions are little more than glorified eggy cream puff shells masquerading as muffins. The lemon poppy seed versions I made were awful, and the tortilla's tasted like cardboard. When you find a low carb, no sugar recipe that works, you sing praises and dance around your kitchen! That is what I did with this recipe. However; I did use my own version of a faux Atkins mix in it as well as a cup of a flaxseed cereal I love to prepare. If you don't have an Atkins baking mix or a faux mix on hand you can either mix one up, or try substituting a vanilla whey protein mix. In place of my hot cereal mix you can use a cup of ground flax seed.
Flaxseed Muffins
1 c wheat bran flakes
3 eggs
1/2 c cream
3/4 c water
2 T oil or melted butter
1 c hot flax cereal
1/4 c faux Atkins mix
4 t baking powder
1/3 c splenda
1 t vanilla
3/4 t salt
Mix all ingredients together lightly just until completely moistened. Spoon into sprayed muffin tins. Bake at 400 approximately 25 minutes.
7/15/07
Fudgy Mint Squares
Fudgy Mint Squares
10 tablespoons butter (no substitutes), divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
4 drops green food coloring, optional
1 cup (6 ounces) semisweet chocolate chips
1/2 cup whipping cream
In a microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15-20 minutes or until top is set. In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring if desired. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
Yield: about 4 dozen.
7/13/07
Cold Pizza Salad
Pizza Salad
1-1/2 c leftover cooked rice - cold
1 c shredded Mozzarella
3/4 c quartered pepperoni slices
1 large tomato, diced
1/4 c diced green pepper
1/4 c diced red pepper
3 scallions, chopped
1/4 c sliced mushrooms
1/4 c sliced olives
3/4 c Italian salad dressing
Mix ingredients, then toss with 1/2 cup of the Italian vinaigrette. Chill. Add the rest of the Italian dressing or vinaigrette just before serving.
7/12/07
Zucchini Jam
Go ahead and laugh, but when you are parked outside your local school, church or neighbor's house and you leave your car door unlocked and you come out to find 2 bags of zucchini left on your car seat, you'll soon be glad for every zucchini recipe you have ever come across in your life. You'll learn to print and save them for future reference!
Zucchini Jam
6 cups zucchini, peeled and shredded
1 cup water
4 cups sugar
1/2 cup lemon juice
1 small can (8 ozs.) crushed pineapple (drained)
2 (3 oz.) boxes any flavor gelatin
Add water to ground zucchini and cook 10 min. Drain off most of the water. Add sugar, lemon juice and pineapple, stir and bring to a boil. Cook 6 minutes, stirring frequently. Add gelatin, stirring until dissolved. Bring to a boil again. Pour into jars and seal. (I use jelly jars and immerse into boiling water bath canner for 10 min.)Makes 6 jars.
7/11/07
Broccoli Cornbread
Broccoli Cornbread
2 boxes Jiffy cornbread mix
4 eggs, beaten
1 1/2 sticks butter, melted
10 oz. pkg. frozen broccoli, thawed
1 1/2 c cottage cheese
1 onion, chopped
Combine ingredients. Pour into a 9X13 prepared pan, bake at 375 degrees for 45 minutes or until golden brown.
Carrot Bread for a Bread Machine
Either way, I'm afraid I'll lose it if I don't get it copied to my files, so here it is!
Carrot Bread
1 cup (partially cooked) shredded carrots
2 tablespoons milk
3/4 teaspoon salt
2 cups bread flour
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons Fleischmann's bread machine yeast
Put into bread machine in order given. Use white bread cycle; medium color. When finished remove and cool. Cut entire loaf into 1/2-inch slices. Spread each slice with filling mixture.
Filling
8 ounces cream cheese
1 teaspoon lemon juice
1 cup confectioners' sugar
Mix well until creamy, spread between each slice. Restack loaf.
Cut 1 inch slices lengthwise. Spread each slice with the same mixture. Restack loaf.
To serve, cut the loaf into 1-inch slices from the long side of bread.
7/10/07
Ice Cream Sandwich Dessert
Here we are, 20 years later and he still loves peanut butter parfaits and I still love ice cream sandwiches! When I saw this dessert recipe put out by Cedar Crest Ice Cream I couldn't help but smile. It's not only perfect for the two foods we love, but it's perfect for a nice hot hot summer evening!
Ice Cream Sandwich Dessert
19 ice cream sandwiches
12-ounce carton frozen whipped topping, thawed
16-ounce jar hot fudge topping
16-ounce jar butterscotch caramel or plain caramel topping
3/4 cup salted pecans, chopped
12 pecan halves
1 milk chocolate bar, optional
6-8 maraschino cherries, halved & drained, optional
Remove wrappers from ice cream sandwiches. Place one whole and one half sandwich along a short side of an unbuttered 9-inch by 13-inch pan. Arrange 8 sandwiches in the opposite direction in the pan. Spread half the whipped topping over the sandwiches.
Spoon caramel topping evenly over whipped topping. Sprinkle with chopped pecans. Repeat layers with remaining ice cream sandwiches. Spoon hot fudge topping over sandwiches and top with remaining whipped topping.
Arrange pecan halves evenly over top. Decorate with chocolate curls and cherries, optional. Cover pan and freeze for several hours or overnight. Remove from freezer 20 minutes before serving.
7/9/07
Lime Cake
I juiced them all and froze them in small ice cube containers for future use. Only a few days later, while surfing the internet, I came across this lime recipe. Not only a perfect use for some of my freshly squeezed limes, but how wonderful for a light, summer dessert! I do plan on tweaking it a little and changing it to suit my needs, but I wanted to be sure I copied down so I don't lose track of it before I can make it.
Lime Bundt Cake
3 c flour
2 c sugar
1 c of milk
1 c butter, softened
4 eggs
1 1/2 t baking powder
Zest of 2 limes
Juice of 4
Preheat oven to 350º F. In large bowl cream butter and sugar. Add eggs one at a time to cream
mixture. In medium bowl sift together flour and baking powder. Slowly add in alternating
portions of milk and flour to the butter mixture. Add the lime zest and the juice. Pour batter into a very well greased and floured bundt pan. Bake for 1 hour, or until toothpick inserted in center comes out clean.
7/6/07
Sugar Free Jam
1 pint ripe strawberries
1/4 c water
1/2 lemon - juiced
1 envelope of unflavored gelatin
5 packets of Equal
Heat the cleaned and halved berries in a pan with lemon juice. Bring to a simmer, about 4 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let set while berries simmer. Add this to the berries and stir in Equal packets. Pour into a jar and top. Store in the refrigerator.
(1 carb gram per tablespoon)
Tortilla Roll Ups
There is really no real 'recipe' for these and even though you hate to hear that, it's the truth. Wraps and roll ups are so versatile that almost anything you put in them (within reason of course!) is going to taste good. I swear!
Think about what you think would taste good on a sandwich or a cracker for an appetizer and build from there based on your favorite foods, or the tastes preferred by your family. Add a zippy dip or sauce to serve with it and you are set... with almost no work.
Tortilla Roll Ups
The basics;
Flour Tortillas
Wraps
Flavored Wraps such as Spinach, Tomato, Zesty Garlic, Jalapeno
Start with:
Cream Cheese spread as the base up to one edge to hold everything in place and 'seal' your tortilla roll
Add a very thin single layer of;
- ham slice, lettuce, ranch dressing or sprinkled ranch dressing, bacon bits, avocado and onion
- turkey slice, smoked provolone, italian dressing drizzled, lettuce
- Extra cream cheese, diced black olives, green olives, garlic powder, chilies - and serve with salsa for dipping
- Garden Veggie flavored cream cheese with a sprinkle of bean sprouts, cucumber slices, radishes, peppers and onions
- Deli chicken slice, avocado, provolone, honey mustard sauce drizzled with more to serve as a dipping sauce
- Chicken, tabasco sauce, cheddar, chilies and garlic powder served with salsa
Use your own imagination and build your wraps. Roll up tightly, using the layer of cream cheese to 'seal' the roll up. Roll it up tightly in plastic or Saran wrap. Refrigerate at least 2 hours and up to 24. Remove plastic and slice into 3/4" slices. Lay down on a serving platter surrounding a dipping sauce. Delicious!
7/5/07
Seafood Cakes
Southern Seafood Cake
1 pk Cornbread mix, prepared
1 Red Bell Pepper, small
2 Garlic Cloves
1 lb Lump Crabmeat
1/2 lb Flounder Fillets
1/2 cup Mayonnaise
1/8 ts Cayenne
White Pepper to taste
1 Red Onion, small
1 Green Bell Pepper, small
2 tbs Olive Oil
1/2 lb Shrimp
1/4 lb Scallops
2 tb Lime Juice
Salt to taste
6 tbs Clarified Butter
Well in advance, prepare cornbread according to package directions. Cool and process in food processor or blender to make fine crumbs. Set aside. Finely chop onion. Remove seeds and veins from peppers and chop into approximately 1/2 inch pieces. Peel, chop, and finely crush garlic. Saute onion in 10 inch frying pan in hot olive oil until soft, about 4 minutes. Add peppers and garlic and continue cooking until peppers are almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, scallops and flounder. Remove onion/pepper mixture from heat and add seafood, mayonnaise and lime juice. Stir gently to prevent breaking up crab. Season to taste with salt, pepper and cayenne. Shape into patties and coat both sides with cornbread crumbs. (May now be placed on a plate and refrigerated for up to an hour) When ready to serve, heat 2 tablespoons of the clarified butter in the frying pan over a moderately high flame. Saute 3 cakes at a time until golden on both sides, about 2 minutes. Add more butter as necessary.
7/3/07
Fourth of July Menu?
Not sure of the head count yet, I'm trying to plan a menu that can feed either 10 (minimum) or 27 or more. I also have to use food and items we have on hand as the checkbook is empty now that bills have been paid. Let's throw together a last minute party, K? And do it with only $25 cash on hand.
$25 went for:
Red & Blue plates, napkins, cups
Cake Mix
Coffee filters
Almonds
Walnuts
2 cans Ravioli for my son to eat for lunch this week
1 can frosting
1 canister sugar-free iced tea mixes
evaporated milk
1 bag chips
Menu;
Chips & Funyons
Soda - regular and diet
Iced Tea - regular and sugar free
Beer
Bottled water
Fresh cut veggies and homemade ranch dip (celery, peppers, broccoli, cauliflower)
Grilled Chicken - Half Caribbean Jerk & Half Lemon Pepper
BBQ Beans with bacon
Green Garden Salad with assorted dressings
Red Pepper, Artichoke and Tortellini Salad
Ranch Pasta Salad
Coleslaw
Pumpkin Bars (I froze half the pan previously from last week)
Caramel Brownies
M&M Cookies
Sugar Free Cheesecake
Rice Krispie Bars (brought by friend)
Frosted Brownies (brought by friend)
Now, let's get cookin!
*edited on July 5th to show what we ended up having*
7/2/07
Almond Poppyseed Muffins
Almond Poppyseed Muffins
1 stick butter (softened)
1/4 c canola oil
1 1/4 c granulated sugar
2 eggs
1 1/2 c sour cream
1/2 t salt
3 t almond extract
1 t baking powder
1/2 t baking soda
1/2 t vanilla extract
2 1/3 c flour
2 T poppy seeds
Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla extract, almond extract and sour cream to butter and oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended, but do not over-beat. When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees F for 20 to 25 minutes. Check muffins with a wooden pick. Do not over-bake. Store in a sealed container.
Yield: 12
Cornbread Gravy
Cornbread Gravy
1/2 lb. bacon
1/2 c flour
2 c water
3/4 c cream (or half and half, milk)
Salt & pepper to taste
Leftover Cornbread
Fry 1/2 pound of bacon till crisp. Crumble the bacon up fine and crumble enough cornbread in to fill the skillet. Add about 1/2 cup flour and stir till flour browns, now add about 2 cups water and the cream/milk, whisk or stir, then add the salt and pepper to taste, and cook till it thickens. If it's too thick add more cream, milk or water to thin to desired consistency.
7/1/07
Lemon Shrimp Appetizers
If you have caper's sitting in your refrigerator, take them out and put them to use in this yummy dish. Perfect for hot summer evenings with friends on the deck. Source: Get Togethers
Lemon Shrimp
3/4 cup dill flavored sour cream dip
1 t. lemon juice
1/2 t. lemon zest
30 frozen mini phyllo shells, baked
3 T. capers
30 medium shrimp, cooked and peeled
Fresh dill sprigs, lemon zest for garnish
Stir together dip, lemon juice and zest in a small bowl. Fill each baked shell with about one teaspoon dip mixture; sprinkle with capers. Arrange one shrimp, tail up in each shell. Garnish as desired with fresh dill and lemon zest. Chill until serving.