INGREDIENTS
1 cup brown sugar
½ cup granulated sugar
1 cup butter softened
2 eggs
1 15 oz can pumpkin
2 cups flour
1 Tbs baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1/8 tsp ginger
2 cups semi sweet chocolate chips
In a medium bowl, combine sugar, eggs, butter and pumpkin.Cream together until color lightens. (Cream well before adding flour)Scrape down the bowl - mix for 1 more minute.Add flour, baking powder, spices and salt. Mix until incorporated.Stir in chocolate chips by hand.Using an ice cream scoop, scoop out cookie dough, onto baking pan lined with parchment paper.Bake 400 for 12-15 minutes or until light golden brown on outside edges.
Monday, October 6, 2008
Spinach Pear Salad
This is also a recipe that I made up that was really good!
1 container Baby Spinach
1/2 cup Pistachios, or more
1/2 cup Dried Cranberries, or more
1-2 Pears, sliced
1 container Feta Cheese
Dressing
1/2 cup sugar
1/2 cup red wine vinegar
1 t. salt
1 Tbsp prepared mustard (I used honey mustard but I think dijon would also be good)
1 Tbsp poppy seeds
1/4 cup red onion, finely chopped
3/4 c. oil
1 container Baby Spinach
1/2 cup Pistachios, or more
1/2 cup Dried Cranberries, or more
1-2 Pears, sliced
1 container Feta Cheese
Dressing
1/2 cup sugar
1/2 cup red wine vinegar
1 t. salt
1 Tbsp prepared mustard (I used honey mustard but I think dijon would also be good)
1 Tbsp poppy seeds
1/4 cup red onion, finely chopped
3/4 c. oil
Rhodes Orange Rolls
This is a made up recipe by myself but it turned out really good. You really need to try this recipe because no one would ever know you used Rhodes rolls.
Ingredients:
12 Rhodes Rolls
1/2 orange rind, grated
1/2 cup sugar
1/2 cup butter, melted
Frosting:
1/2 cup Butter
1 tsp. Vanilla
1/2 orange rind, grated
Juice from one orange
2 cups powdered sugar
Directions:
Thaw roll dough until balls are still cold but not frozen, about an hour. (I put mine in my warming drawer and it only took 30 minutes.) Roll dough out into about a 9" strip and tie into a loose knot. Dip roll into melted butter and then in sugar/orange rind mixture. Place rolls in glass 9"X13" greased pan and cover with greased plastic wrap. Let rise until double in size, about an hour. Bake at 350 for 15-20 minutes. Frost when almost cooled.
Ingredients:
12 Rhodes Rolls
1/2 orange rind, grated
1/2 cup sugar
1/2 cup butter, melted
Frosting:
1/2 cup Butter
1 tsp. Vanilla
1/2 orange rind, grated
Juice from one orange
2 cups powdered sugar
Directions:
Thaw roll dough until balls are still cold but not frozen, about an hour. (I put mine in my warming drawer and it only took 30 minutes.) Roll dough out into about a 9" strip and tie into a loose knot. Dip roll into melted butter and then in sugar/orange rind mixture. Place rolls in glass 9"X13" greased pan and cover with greased plastic wrap. Let rise until double in size, about an hour. Bake at 350 for 15-20 minutes. Frost when almost cooled.
Thursday, August 28, 2008
Yummy Lime-Ranch Wraps!
Okay so I made up this recipe , and it is sooooo good!!! Or at least I think so, but try it for yourself and let me know what you think.
Ingredients:
1 pkg. spinach and garden vegetable wraps, package of six (or any kind of veggie wrap i.e. Spinach, tomato)
1 carton of baby herb lettuce mix (this really is the best mix for flavor, but if you can't find it just add fresh cilantro to the wrap)
1/2 lb. deli sliced cheese, I like muenster, Swiss, or provolone the best
1/2 Boars head Cajun style turkey (if at all possible, I've tried other meats and they are just not the same!)
1 red/green/yellow/orange pepper
1 cucumber
2-3 avocados
2 tomatoes
3 limes
1 16 oz sour cream
1 pkg. ranch dip mix
Make ranch dip.
Layer on top of wrap the following: 2-3 pieces cheese, 2-3 pieces turkey, lettuce mixture, sliced cucumbers, sliced peppers, sliced tomatoes, sliced avocados, juice of 1/2 lime, and ranch dip (as much or little as you want, I do about 4 tsps). Wrap up tight, and cut into pinwheels. Enjoy!!!
Okay, seriously.....I love these, I've been having them everyday for lunch, and I never get tired of it!!! Devin and Payton also love them! Also they are quite filling, so you could have them for dinner if you wanted
Ingredients:
1 pkg. spinach and garden vegetable wraps, package of six (or any kind of veggie wrap i.e. Spinach, tomato)
1 carton of baby herb lettuce mix (this really is the best mix for flavor, but if you can't find it just add fresh cilantro to the wrap)
1/2 lb. deli sliced cheese, I like muenster, Swiss, or provolone the best
1/2 Boars head Cajun style turkey (if at all possible, I've tried other meats and they are just not the same!)
1 red/green/yellow/orange pepper
1 cucumber
2-3 avocados
2 tomatoes
3 limes
1 16 oz sour cream
1 pkg. ranch dip mix
Make ranch dip.
Layer on top of wrap the following: 2-3 pieces cheese, 2-3 pieces turkey, lettuce mixture, sliced cucumbers, sliced peppers, sliced tomatoes, sliced avocados, juice of 1/2 lime, and ranch dip (as much or little as you want, I do about 4 tsps). Wrap up tight, and cut into pinwheels. Enjoy!!!
Okay, seriously.....I love these, I've been having them everyday for lunch, and I never get tired of it!!! Devin and Payton also love them! Also they are quite filling, so you could have them for dinner if you wanted
Three Bean and Beef Chili
This is also an Ellie Krieger recipe, it is also healty and very good. I really liked it with a small amount of sour cream and cheese, but Devin liked to have corn chips with it....to each his own.
1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
I added a 1/2 cup lentils, navy beans instead of pinto beans, and garlic and onion salt rather than just regular salt. I also cooked my own beans, but I'm sure the canned work great!
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Information
Nutritional Analysis per Serving
Calories 295
Total fat 8 grams
Saturated fat 2.5 grams
Protein 22 grams
Carbohydrates 35 grams
Fiber 10 grams
1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
I added a 1/2 cup lentils, navy beans instead of pinto beans, and garlic and onion salt rather than just regular salt. I also cooked my own beans, but I'm sure the canned work great!
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Information
Nutritional Analysis per Serving
Calories 295
Total fat 8 grams
Saturated fat 2.5 grams
Protein 22 grams
Carbohydrates 35 grams
Fiber 10 grams
Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti
Read all directions before making this......otherwise it'll take you a long time to make it!!! this is an Ellie Krieger recipe from the food network. It's healthy, low fat, low calorie, and very tasty! Hope you enjoy!
Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included (I just used regular and it tasted great!
1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves
Meatballs:
Cooking spray
1 pound ground turkey meat
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated Parmesan, plus more for serving
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 teaspoons minced fresh thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper
1 box (16 ounces) whole-wheat spaghetti
Fill a large stockpot with water and bring to a boil for pasta.
Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
Meatballs:
Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.
Yield: 6 servings (1 serving equals about 1 1/3 cups pasta and sauce, plus 2 meatballs
Nutrition Information
Nutritional Analysis per Serving
Calories 332
Carbohydrates 39 grams
Total Fat 10 grams
Saturated Fat 3 grams
Protein 23 grams
Fiber 8 grams
Sodium 568 milligrams
Tuesday, July 22, 2008
Garlic Roasted Potatoes
This is more of a suggestion than a recipe. I have made these potatoes more than I can count. Jared Loves them!! Jared isn't a fan of baked potatoes so this is my alternative. I like to eat them dipped in BBQ sauce or ketchup but they are also great by themselves.
3 lb. red potatoes (or as many as your family will eat)
1/4 cup Olive Oil ( or until potatoes are coated)
1 Tbsp. Salt (or until it looks right)
4-5 garlic cloves, chopped (add or minus a few)
2 Tbsp. Parsley (just eyeball it)
Chop potatoes into desired wedges. I usually cut them pretty small so they become more crisp. Then add the remaining ingredients. Place in a 400 degree oven on a roasting pan, covered in aluminum foil. Bake for 45-60 minutes or until golden brown. Sometimes I bump the temp. up really high halfway through to speed things up and they still turn out great!
3 lb. red potatoes (or as many as your family will eat)
1/4 cup Olive Oil ( or until potatoes are coated)
1 Tbsp. Salt (or until it looks right)
4-5 garlic cloves, chopped (add or minus a few)
2 Tbsp. Parsley (just eyeball it)
Chop potatoes into desired wedges. I usually cut them pretty small so they become more crisp. Then add the remaining ingredients. Place in a 400 degree oven on a roasting pan, covered in aluminum foil. Bake for 45-60 minutes or until golden brown. Sometimes I bump the temp. up really high halfway through to speed things up and they still turn out great!
Triple Berry Crisp
I made this Sunday and it was really really good! I took some to mom and dad and they loved it too.
Ingredients:
1 1/2 cups blackberries
1 1/2 cup raspberries
1 1/2 cup blueberries
4 tablespoons white sugar (I used more)
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Ingredients:
1 1/2 cups blackberries
1 1/2 cup raspberries
1 1/2 cup blueberries
4 tablespoons white sugar (I used more)
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Saturday, July 19, 2008
Stuffed Shells
1 pkg. Jumbo Shells
1 tsp. Salt
Boil for 10 minutes. Don't overcook! Place on waxed paper to cool.
While shells are cooking, mix:
1 large container Ricotta Cheese
1 16 oz. cottage cheese
2 c. mozarella cheese (reserve some to put on top)
3/4 c. Parmesan cheese (reserve some to put on top)
3 eggs
1 tbsp. parsley
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Also need: 2 jars spaghetti sauce.
Spread small amount of sauce on bottom of two 9x13 pans. Fill shells and place them seem side down. Leave some space between each. Cover stuffed shells with sauce and sprinkle remaining cheeses on top. Cover with foil. Bake at 375 for about 40 minutes. Fills about 40 shells, 20 per pan.
I like to make this and freeze one of the pans for a later meal! Also, if you were going to make this for company, I'd probably buy two packages of shells, because it always seems like a lot of the shells are broken!!! Any way, this is a great every day kind of meal! It's really pretty good!
1 tsp. Salt
Boil for 10 minutes. Don't overcook! Place on waxed paper to cool.
While shells are cooking, mix:
1 large container Ricotta Cheese
1 16 oz. cottage cheese
2 c. mozarella cheese (reserve some to put on top)
3/4 c. Parmesan cheese (reserve some to put on top)
3 eggs
1 tbsp. parsley
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Also need: 2 jars spaghetti sauce.
Spread small amount of sauce on bottom of two 9x13 pans. Fill shells and place them seem side down. Leave some space between each. Cover stuffed shells with sauce and sprinkle remaining cheeses on top. Cover with foil. Bake at 375 for about 40 minutes. Fills about 40 shells, 20 per pan.
I like to make this and freeze one of the pans for a later meal! Also, if you were going to make this for company, I'd probably buy two packages of shells, because it always seems like a lot of the shells are broken!!! Any way, this is a great every day kind of meal! It's really pretty good!
Salsa Fresca with Avacados
4 medium tomatoes, diced into small pieces
1-2 avacados, also diced small
1/4 C. diced red onion (you can use a yellow onion also), dice these as small as possible!
Juice from 1 -2 limes
Cliantro (I use about 1/4- 1/2 cup)
1/2 Jalapeno pepper, seeded (optional)
Garlic salt to tast
pepper to taste
Combine all ingredients, and enjoy! And yes, I don't like avacado's, but I've found that if I can't taste them, I don't mind them!
1-2 avacados, also diced small
1/4 C. diced red onion (you can use a yellow onion also), dice these as small as possible!
Juice from 1 -2 limes
Cliantro (I use about 1/4- 1/2 cup)
1/2 Jalapeno pepper, seeded (optional)
Garlic salt to tast
pepper to taste
Combine all ingredients, and enjoy! And yes, I don't like avacado's, but I've found that if I can't taste them, I don't mind them!
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