These are my Favorite. When I make these we eat the whole batch in a day. So I have to make a small one. Also I usually have all the ingredients so it makes an easy, inexpensive, and fast dessert.
Ingredients
Crust:
½ cup Butter
¼ cup Powdered Sugar
1 cup Flour
1/2 tsp. Salt
Filling:
2 Eggs
2 Tbsp. Flour
2 Tbsp. Lemon Juice
1 cup Sugar
Rind of ½ Lemon
Directions;
Mix together dry ingredients in crust. Then cut in butter until pea size (it'll seem flakey but I promise it'll stick together). Press into glass baking dish. Bake at 350° for 10-12 minutes. Watch closely. Blend filling ingredients in a blender. Pour over crust. (Usually I'll make the filling while the crust is cooking and once the crust comes out I pour the filling over the crust and stick it back in the oven.) Bake at 350° for 20-25 minutes; watch closely. You want the top to be lightly browned.
**FYI: This recipe supposedly makes a 9"X13" pan but they are extremely thin. I always make this recipe in a 8"X8" because I like mine thicker.
Wednesday, October 22, 2008
Friday, October 17, 2008
Tomato Basil Soup
Speaking of inexpensive food storage meals, this soup is really good. So much better than canned. I like to make this with grilled cheese sandwiches. Also, I got this recipe from Thanksgiving Point
1 T extra virgin olive oil
1 large medium diced yellow onion
4 cloves chopped garlic
2 two pound cans of diced or whole tomatoes (Can also use Italian blend)
1 small can tomato paste
2 c water or chicken stock
1-2 c whipping cream (optional)
½ c fresh basil (or 2 T dried basil)
Kosher salt and fresh ground pepper
Method:
Sauté onion in olive oil on high heat until translucent (about five minutes). Add garlic and tomatoes with juice. Add tomato paste. Add water and bring to a boil, reduce heat to a simmer for 10 minutes.At this point it should be chunky and starting to thicken up. Remove from heat and puree in blender in half batches. You can also use a stick blender and puree the whole batch.Return to a low heat and add cream and fresh basil. Bring back to a boil for three minutes. Add seasoning to taste. Serve.
Yield: About 8 cups (this seriously makes a ton. When I first made this I made the whole recipe and Jared and I ate it for FOUR days and I still ended up throwing some out.
1 T extra virgin olive oil
1 large medium diced yellow onion
4 cloves chopped garlic
2 two pound cans of diced or whole tomatoes (Can also use Italian blend)
1 small can tomato paste
2 c water or chicken stock
1-2 c whipping cream (optional)
½ c fresh basil (or 2 T dried basil)
Kosher salt and fresh ground pepper
Method:
Sauté onion in olive oil on high heat until translucent (about five minutes). Add garlic and tomatoes with juice. Add tomato paste. Add water and bring to a boil, reduce heat to a simmer for 10 minutes.At this point it should be chunky and starting to thicken up. Remove from heat and puree in blender in half batches. You can also use a stick blender and puree the whole batch.Return to a low heat and add cream and fresh basil. Bring back to a boil for three minutes. Add seasoning to taste. Serve.
Yield: About 8 cups (this seriously makes a ton. When I first made this I made the whole recipe and Jared and I ate it for FOUR days and I still ended up throwing some out.
Thursday, October 9, 2008
Black Bean Soup
John and I are really trying to cut down our grocery bill. Here is another cheap and easy meal. Also a great food storage meal.
1 medium onion chopped
1 Tbsp. cumin
1 Tbsp. Vegetable oil
3 (16oz.) cans black beans (undrained)
1 (14 1/2 oz.) can chicken broth
3 c. medium or hot chuncky salsa (next time I make it I'm going to use mild, a little too spicey for me)
Juice and grated peel of 1 lime
Cook onion and cumin in oil (use a large pot) over medium heat until onion is tender. Removed from heat. Puree 2 cans beans and their liquid with the chicken broth. Add to pot. Stir in remaining beans, salsa, and lime jice and peel. Bring to a boil; reduce to low heat. Simmer about 30 mintues. I topped it with grated cheese, sour cream, fresh cilantro and crushed tortilla chips
1 medium onion chopped
1 Tbsp. cumin
1 Tbsp. Vegetable oil
3 (16oz.) cans black beans (undrained)
1 (14 1/2 oz.) can chicken broth
3 c. medium or hot chuncky salsa (next time I make it I'm going to use mild, a little too spicey for me)
Juice and grated peel of 1 lime
Cook onion and cumin in oil (use a large pot) over medium heat until onion is tender. Removed from heat. Puree 2 cans beans and their liquid with the chicken broth. Add to pot. Stir in remaining beans, salsa, and lime jice and peel. Bring to a boil; reduce to low heat. Simmer about 30 mintues. I topped it with grated cheese, sour cream, fresh cilantro and crushed tortilla chips
Rhodes Calzones
Well, fine! I guess I'll post then. Since were talking about Rhodes rolls. This is also a recipe that I made up myself and I thought it turned out really yummy.
3/4 cup Ricotta Cheese
1 cup Mozerella cheese
Parmesan cheese to taste
2 cloves garlic
5-6 leaves fresh basil (I have basil coming out of my ears from my garden, wish I could share with you. I'll be sad when it's all gone.)
1 medium tomato, chopped
1 tsp. olive oil
Salt and pepper to taste
Combine all ingredients.
3 hours before making dinner take out desired amount of rolls. Above recipe makes about 8-10 calzones and you need 2 rolls per calzone. When you are ready to assemble: roll out the rolls until nice and thin, put cheese mixture on top of one and add another rolled out roll and squish sides together. Brush tops with melted butter. Bake and 375 degrees for 15-20 minutes or until tops are nice and golden.
My kids loved these inventions. They wanted more than I had. They liked to dip it into pizza or spaghetti sauce.
3/4 cup Ricotta Cheese
1 cup Mozerella cheese
Parmesan cheese to taste
2 cloves garlic
5-6 leaves fresh basil (I have basil coming out of my ears from my garden, wish I could share with you. I'll be sad when it's all gone.)
1 medium tomato, chopped
1 tsp. olive oil
Salt and pepper to taste
Combine all ingredients.
3 hours before making dinner take out desired amount of rolls. Above recipe makes about 8-10 calzones and you need 2 rolls per calzone. When you are ready to assemble: roll out the rolls until nice and thin, put cheese mixture on top of one and add another rolled out roll and squish sides together. Brush tops with melted butter. Bake and 375 degrees for 15-20 minutes or until tops are nice and golden.
My kids loved these inventions. They wanted more than I had. They liked to dip it into pizza or spaghetti sauce.
Monday, October 6, 2008
Kneaders Pumpkin Chocolate Chip Cookies
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.
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.
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
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