Friday, December 31, 2010

Buckeye Brownies




Fudge brownie as the base, topped with a traditional peanut butter Buckeye filling and a smooth chocolate layer.

Buckeye Brownies

Yield: 24 servings

Ingredients:

For the Brownies
  • 1 Family Size (9x13-inch pan) package brownie mix
  • Ingredients for making the brownies according to package directions

    
For the Peanut Butter Filling:
  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter


Pinch salt
  • 2 1/4 cups powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract


For the Chocolate Topping
For the Chocolate-Peanut Butter Glaze:
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup creamy peanut butter


Instructions:

For the Brownies:
Lightly grease a 9x13-inch baking pan. (I recommend Baker's Joy for easy release.) Prepare brownie mix and bake according to package directions. Let cool completely.

For the Peanut Butter Filling:
Cream the peanut butter, butter and salt with a mixer on medium speed until smooth. On low speed, alternate mixing in the powdered sugar and the milk. Stir in the vanilla extract, then beat on medium-high speed until smooth and creamy. Add another teaspoon or two of milk, if needed, to reach a spreading consistency. Evenly spread the peanut butter filling over top the cooled brownies.

For the Chocolate Topping:
Place the chocolate chips and peanut butter in a microwave-safe bowl. Heat in the microwave at 50% power until completely melted, stirring every 30 seconds. Using a spatula, evenly spread the chocolate mixture over the peanut butter filling. Cover with foil and refrigerate until set, about 1 hour.

Store, covered, in the refrigerator for up to 5 days. 




Low Carb Crepes




I use these in so many more ways than just “crepes”.   In both sweet or savory recipes, as wraps, tortillas, noodles – they are a great way to still make those dishes you love without the unneeded carbs.

Don’t be afraid of making crepes – and you don’t need a special pan.  The first one may flop, but you’ll get the hang of it quickly.   Then you can use them for enchiladas, burritos, lasagna, sandwiches, or just roll up with a sprinkle of Cinnamon-Splenda inside.  They’re a very versatile thing to keep on hand.  (They also freeze great.  Just put a piece of waxed paper, or plastic wrap between each one.)

You can add 1 tablespoon Splenda, 1/2 teaspoon vanilla, or sweet spices for a sweet version.  Or herbs and other spices for savory.

Low Carb Crepes (Low-carb, higer-protein)

Ingredients:

  • 1/2 cup ricotta cheese (stats are for Part-Skim / lowfat)
  • 4 eggs
  • 1/4 cup flour
  • 3 tablespoons milk
  • Pinch of salt


Instructions:

In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, milk. Allow to sit for 15 minutes. 

Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and immediately swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat. 

Taco Meatloaf

It was a great and easy meal! I would suggest this recipe to anyone–especially you ladies with picky husbands or S.O! :)

Taco Meatloaf




Servings: 6

Ingredients:

  • 1 pound raw extra-lean ground turkey (I used extra lean ground beef)
  • 2 slices of fat-free cheddar cheese (I used Reduced Fat Pepper jack cheese_
  • 1/2 cup shredded fat-free cheddar cheese (again, I used reduced fat. Fat Free Sucks)
  • 1/2 cup canned sweet corn kernels
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped onions
  • 1/2 cup salsa
  • 1/2 packet of taco seasoning mix, dry (I used the whole packet)


Instructions:

  1. Preheat oven to 375 degrees
  2. Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray
  3. In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9″x5″) sprayed with nonstick spray.
  4. Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan’s edges). Evenly top with the remaining meat mixture.
  5. Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes.
  6. Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.





Twinkie Cupcakes




I am happy to say that my neighbor Melissa made these first, we both pinned it from Pinterest and they are amazing!  People who don't know they are called Twinkie Cupcakes always say "hey, these taste just like a Twinkie"!

Very vanilla-y and the creme in the middle as well as the frosting is so delicious.  As noted on the website were the recipe was found, these truly are better when cold so keep them in the refrigerator until right before you serve them if possible. The frosting is so good, vanilla flavor with the marshmallow there in the background.

I made these for a barbecue recently and they were very well liked.  It's a nice "safe" dessert if you're not sure what else to bring.  There are people out there that don't like chocolate (I know, hard to believe) Vanilla is always a safe bet!

Twinkie Cupcakes

Adapted source The Domestic Rebel

Ingredients:

  • 1 box yellow cake mix, plus ingredients on back of box
  • 1 small box sugar free/fat free instant French vanilla pudding mix
  • 1 jar (7 oz) marshmallow fluff
  • 1/2 cup butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 teaspoons very hot water
  • Marshmallow Buttercream (recipe & ingredients follow)


Instructions:

  1. Preheat the oven to 350º
  2. Line two regular sized muffin tin's with cupcake liners (about 16)
  3. Prepare the cake recipe as indicated on the back of the box, add in the box of french vanilla pudding mix and blend well.
  4. Fill each cupcake liner about 2/3 full.
  5. Bake for about 15-18 minutes, or until a toothpick comes out clean.
  6. Let cool completely.
  7. When cool, cut out a small cone from the tops of each cupcake - eat or discard the cut out cone and do NOT cut through the bottom of the cupcake.
  8. In a separate bowl, mix the hot water and salt and let cool.
  9. In the bowl of your stand mixer, add the marshmallow fluff, butter and beat until creamy.
  10. Add the powdered sugar, vanilla and mix well.
  11. Add the cooled salt water and mix again.
  12. Put this mixture into a zip lock bag and cut off a corner, then pipe the cream mixture into the middle of each cupcake.


Marshmallow Buttercream

  • 1 jar (7 oz) marshmallow fluff
  • 2 sticks butter, softened
  • 1 tsp vanilla extract
  • About 1 bag (32 oz) powdered sugar


In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.

Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.







Thursday, December 30, 2010

Weight Watchers 1pt Pancake - Best Ever!




Well, after lots of searching I finally found a recipe for a LARGE, yummy, fluffy, high fiber, filling 1 pt pancake!

Weight Watchers 1pt Pancake - Best Ever!

Serves: 2 Yield:6

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/3 cup unsweetened applesauce
  • 1/2 tablespoon baking powder
  • 1/2 cup fat-free buttermilk or 1/2 cup skim milk, with 1/2 tsp lemon juice mixed in
  • 1 egg white, lightly beaten
  • 1/2 tablespoon cinnamon
  • 1 -1 1/2 teaspoon no-cal artificial sweetener


Instructions:

Mix all ingredients until smooth.
Note: Batter will be kinda thick. If it is too thick for you, add a tablespoon of water at a time until desired consistency.

Heat a large skillet or griddle that has been sprayed with non-stick butter flavored cooking spray.
Spoon two good sized heaping tablespoon fulls of the batter into the skillet per pancake and spread out slightly. Let cook like a regular pancake and then flip, allowing to cook another minuet or so. Serve!

Dietary Info:.
Per pancake: 67 calories; 2 gm fiber; trace fat (1pt).
for three pancakes: 202 calories; 6 gm fiber, 1 gm fat (3pts).




Peanut Butter Brownie Bites




Here’s one of those particular recipes I loved the most. Looks like it tastes like heaven because it has the looking of tasting like Reese’s. I am not a sweet tooth person, I prefer salty, sour and spicy flavors, but when it comes to peanut butter and chocolate combinations, I can’t help myself but indulge eating Reese’s, my favorite candy for years, and anything that tastes alike 

Peanut Butter Brownie Bites

Ingredients:

  • 1 box of your favorite brownie mix
  • 1/2- 1- cup peanut butter chips
  • 1/2-1- cup semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter


Instructions:

Preheat oven to 350 degrees. Spray AND grease 40 mini-muffin cups. Prepare boxed brownie mix as directed. Spoon batter evenly into mini muffin cups ( 1/2 to 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not, then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 35 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. Go around edge of brownies with a sharp knife and they should pop right out.



Grandma's Old Fashioned Custard Pie




This is a recipe that my mother got from her grandmother. It has been included in every holiday meal that I can remember. One day I will pass this delicious recipe on to my daughter. In the mean time I'm going to share it with you.

Grandma's Old Fashioned Custard Pie

Ingredients:

  • 1 unbaked pie shell
  • 3 large eggs
  • 1/2 cup of sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of nutmeg (with additional nutmeg for sprinkling later)
  • 2-2/3 cups of milk


Instructions:

  1. Pre-heat the oven to 350
  2. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell.
  3. Bake for 35 to 40 minutes. Remove from oven and cool.
  4. Sprinkle the top of pie with fresh ground nutmeg and serve.


This a quick and easy pie that tastes heavenly and will surely become a favorite in your home, too.  I hope all your holidays are filled with fun, laughter, friends and family.

Sweet Corn Fritters



What kid doesn’t like pancakes? I find that they not only make weekend breakfasts memorable but can be a great vessel for a vegetable side dish. These fritters make the sweet corn of summer sing and will have your kids loving their vegetables. They aren’t messy either so can be placed in a Ziploc and brought to the park or the beach for a snack.

Sweet Corn Fritters

Yields 10-12 fritters

Ingredients:

  • 2 ears fresh corn (to yield 2 cups kernels)
  • ½ cup flour
  • 1/3 c cornmeal
  • 1 tsp salt
  • ½ t baking powder
  • ½ c milk
  • 1 egg
  • 4 T olive oil


Instructions:

Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.

Heat a nonstick skillet over medium/low with 2 T olive oil. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches. 

Wednesday, December 29, 2010

Mongolian Beef



Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets.. Enjoy..!

Mongolian Beef

(Makes 2 Servings)

Ingredients:

  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger (minced)
  • 1 tablespoon garlic (minced)
  • ½ cup soy sauce
  • 1/2 cup water
  • ½ cup brown sugar
  • 2 tablespoons rice wine
  • ½ teaspoon red pepper flakes
  • 2 green onions (sliced)
  • 1 medium onion (sliced)
  • Oil (for frying)


Instructions:

To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.

Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).

Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).  

Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.








Peach Cobbler Coffee Cake




This coffee cake has a few layers to enjoy. A base of coffee cake, a layer of peaches, more cake, then a streusel topping and a basic powdered sugar glaze tops it off. If you wanted to go over the top you could serve it with vanilla ice cream but I thought it was just perfect as is. Enjoy!

Peach Cobbler Coffee Cake

Makes 12 servings

Ingredients:

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups sour cream
  • 1 can (21 ounces) peach pie filling
  • 1 can (15-1/4 ounces) sliced peaches, drained


TOPPING:

  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed


GLAZE:

  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk


Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined.

2. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling.

3. For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.

4. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.







Snickerdoodle Bread




Snickerdoodles. Great as a cookie so why not a snickerdoodle bread? Perfect for breakfast or a nice snack. Enjoy with your favorite cup of tea!

Snickerdoodle Bread

Ingredients:

  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 cup butter (softened)
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 cup sour cream
  • 1 package Hershey's Cinnamon Chips
  • 3 TB sugar
  • 3 tsp. cinnamon 


Instructions:

  1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
  2. Add vanilla and sour cream and mix well.
  3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
  4. Add cinnamon chips and stir into batter. Set aside.
  5. Spoon batter into 4 mini loaf pans until about 2/3 full.
  6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
  7. Bake at 350 for 35-40 minutes. Let cool before removing from pan.

Tuesday, December 28, 2010

Reeses Peanut Butter Cup Rice Krispie Treats



Reeses Peanut Butter Cup Rice Krispie Treats

Ingredients:

  • 6 cups Cocoa Krispies Cereal
  • 16-18 Reeses Peanut Butter Cups, diced
  • 5 Tbs butter or margarin
  • 3 Tbs light karo syrup
  • 1 (10 ounce) package plus 2 heaping cups miniature marshmallows
  • 1/3 cup peanut butter
  • 1/2 cup chocolate chips



Instructions:
In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.

In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.

In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.

When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.

Makes a 9 x 13 in. sheet of treats.



Crock-Pot Chicken With Black Beans & Cream Cheese




I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Crock-Pot Chicken With Black Beans & Cream Cheese

Ingredients:

  • 4 -5 boneless chicken breasts
  • 1 (15 1/2 ounce) can black beans
  • 1 (15 ounce) can corn
  • 1 (15 ounce) jar salsa, any kind
  • 1 (8 ounce) package cream cheese



Instructions:

  1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
  2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
  3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
  4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
  5. All done and enjoy!




Giant Valentine Cookie




This chewy chocolate chip cookie, topped with smooth, rich chocolate, makes a decadent treat that says Happy Valentine's Day in a giant way..

Giant Valentine Cookie 

Ingredients:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
  • Decorator icing (in tubes, optional)


Instructions:

PREHEAT oven to 375° F. Grease and wax paper-line 8 1/2 or 9-inch heart-shaped pan.

COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels; spread into prepared pan.

BAKE for 20 to 30 minutes or until golden brown. Let cool in pan for 10 minutes; remove to wire rack to cool completely.

MICROWAVE remaining morsels in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted; spread over cookie. Decorate with icing.

BAKING SHEET COOKIE VARIATION:
PREHEAT oven to 375° F. Pat dough into 8-inch circle on ungreased baking sheet with floured hands. Bake for 15 to 20 minutes until golden brown. Cool completely on baking sheet on wire rack.

Slow Cooker Greek Chicken Pita




Enjoy these pita bread fold sandwiches for a hearty dinner. Slow cooked chicken thighs dressed in Yoplait® 99% Fat Free plain yogurt and herb seasoning mix make a delicious filling. 

Slow Cooker Greek Chicken Pita

Ingredients:

  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 lb. boneless, skinless chicken thighs, trimmed of fat
  • 1½teaspoons lemon pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground allspice
  • 4 pita pocket breads
  • ½ cupYoplait® 99% Fat Free plain yogurt 
  • 1 tomato, sliced
  • ½ cup chopped cucumber
  • 1 medium red bell pepper, sliced in thin strips


Instructions:

1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning. 
2. Cover and cook onLOWfor 4–6 hours. 
3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken. 
4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips. 

Two-Ingredient Pumpkin Cake with Apple Cider Glaze



After dinner last night, I served this cake and it was a hit with my family. It had the texture of a sponge cake and was not chewy at all. The taste was nice and I could not really distinguish a distinct pumpkin flavor but a nice flavor all the same. If you are in a hurry and need a quick, pretty, and tasty cake, try this one.

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

For the Cake:

  • 1 Yellow Cake Mix
  • 1 15 ounce can of pumpkin puree


For the Glaze:

  • 1-1/2 cups powdered sugar
  • 3 Tablespoons apple cider
  • 3/4 teaspoon pumpkin pie spice


Instructions:

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.  Using a hand-mixer or stand mixer beat until well incorporated.  The batter will be very thick, but will come together nicely.

Pour batter into a greased  7 x 11 X 2 pan.  This is the small, rectangular-sized pan from your Pyrex set.  You know, the set you had to have when you got married and rarely ever used all the pieces.  Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice.  Glaze should be thick but pourable.  Add more sugar or cider if needed.  Pour over the cake while still warm.  Reserve some to pour over each slice when served.

Serve warm or room temperature.





Monday, December 27, 2010

Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks



I've seen people posting a lot of recipes for cauliflower bread sticks and pizza crusts. I was pretty skeptical at first, but figured it was worth a try. They turned out good.. I almost got my husband to try them (he doesn't like cauliflower), until he saw me typing up this blog, so now I'm pretty sure that went out the window.  Honestly, the seasoning & cheese mask any kind of cauliflower taste. So, YAY for something tasty, healthy, and gluten free for those who can't have gluten.

Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks 

Ingredients:

  • 1 cup cooked, riced cauliflower
  • 1/2 cup shredded mozzarella cheese 
  • 1/2 cup Parmesan cheese 
  • 1 egg, beaten 
  • 1 tsp dried oregano 
  • 1/2 tsp crushed garlic 
  • 1/2 tsp garlic salt 
  • olive oil 



For Topping:

  • 2 tablespoons softened salted butter
  • 2 cloves garlic, finely minced
  • 1/4 cup grated parmesan cheese 
  • 1/4 cup grated mozzarella cheese
  • *Optional Marinara sauce for dipping 




Instructions:

Preheat oven to 450 degrees. 
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Bread:
Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. 
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.
Bake at 450 degrees for 15 minutes.
Remove from oven. 

Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses. 

Place back in the 450 degree oven until all cheese is melted.
Slice and Serve!



Philly Cheesesteak Sandwich (Authentic)




Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.

Philly Cheesesteak Sandwich (Authentic) 

Ingredients:

  • 1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub roll
  • 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
  • 1 white onion (thinly sliced)
  • 1 green bell pepper (thinly sliced) (optional)
  • 2 teaspoons garlic (minced)
  • 1/2 lb provolone cheese (thinly sliced)
  • extra virgin olive oil (for grilling)
  • salt and pepper
  • marinara sauce (optional topping) or ketchup (optional topping)


Instructions:


  1. Heat a griddle or a large saute pan over medium-high heat.
  2. When hot, cover bottom with olive oil.
  3. Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
  4. Add the garlic, salt and pepper, and cook for about 30 seconds.
  5. Then, push the mixture off to one side of the griddle.
  6. Add the meat to the hot part of the griddle.
  7. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
  8. Mix the meat and the carmelized onions and bell pepper together.
  9. Divide into 2 portions, and top both portions with the cheese to melt.
  10. If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
  11. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
  12. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.






Baked Teriyaki Chicken




A much requested chicken recipe! Easy to double for a large group. Delicious!

Baked Teriyaki Chicken

makes 6 servings

Ingredients:

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs


Instructions:

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.





Sunday, December 26, 2010

Peanut Butter Balls





This is another recipe for Peanut Butter balls. This one I got from my 96 year old neighbor, Mrs. Lucille Savage. She still makes them at Christmas and now I do too,,

Peanut Butter Balls

makes 4 dozen

Ingredients:
  • 2 cups creamy peanut butter
  • 1/2 cup butter
  • 4 cups confectioners' sugar
  • 3 cups crisp rice cereal
  • 2 cups semisweet chocolate chips

Instructions:
  1. Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
  2. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
  3. Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Jalapeno Popper Wontons





These wontons are a perfect football snack, a real crowd-pleaser, and I know I'll make them over and over again.

Jalapeno Popper Wontons

Ingredients:

  • 1 package refrigerated square wonton wrappers
  • 1 8-ounce package cream cheese, softened
  • 3 jalapenos, seeds and ribs removed, finely chopped
  • 1/2 cup shredded cheddar cheese
  • Vegetable oil for frying
  • Coarse salt


Instructions:

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.




Saturday, December 25, 2010

Ww Fettuccine Alfredo




This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it's creamiest. Happy eating.

Ww Fettuccine Alfredo

Serves:4
Yield:1

Ingredients:

  • 1 tablespoon butter or 1 tablespoon margarine
  • 2 small garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 2/3 cups nonfat milk
  • 2 tablespoons light cream cheese
  • 1 1/4 cups finely shredded fresh parmesan cheese, divide
  • 4 cups hot cooked fettuccine (cooked without salt or fat, about 8 oz uncooked pasta)
  • 2 teaspoons chopped fresh flat-leaf parsley
  • fresh ground pepper


Instructions:

  1. Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
  2. Add garlic; saute' 1 minute.
  3. Stir in flour.
  4. Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
  5. Cook 8 minutes or until thick and bubbly, stirring constantly.
  6. Add cream cheese, cook 2 minutes, stirring constantly.
  7. Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
  8. Pour over fettuccine; toss well to coat.
  9. Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
  10. Serve immediately.



Friday, December 24, 2010

Peanut Butter Bars




These peanut butter bars taste just like peanut butter cups

Peanut Butter Bars

Ingredients:

  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter


Instructions:

  1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
  2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.





Banana Cake With Cream Cheese Frosting



Ultra moist, super delicious banana cake from food.com. The cream cheese frosting is to die for. Best if stored in the refrigerator!

Banana Cake With Cream Cheese frosting 

Ingredients:

  • ¾ cup butter
  • 2⅛ cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1½ cups buttermilk
  • 2 teaspoons lemon juice
  • 1½ cups mashed ripe bananas


For Frosting:

  • ½ cup butter, softened
  • 1 (8oz) package cream cheese, softened
  • 3½ cups confectioners sugar
  • 1 teaspoon vanilla
  • Chopped walnuts, optional


Instructions:

Preheat oven to 275. Grease and flour 9X13 inch pan. in a small bowl, mix mashed banana with lemon juice; set aside. In a medium bowl, mix flour, baking soda, and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cup sugaruntil light and fluffy. Beat in eggs, 1 at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture.

Pour batter into prepared pan and bake in preheated oven for 1-1 1/2 hours or until toothpick inserted in center comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake sooo very moist.

For the frosting, cream the butter and cream cheese until smooth. Beat in one teaspoon of vanilla. Add icicng sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on your cooled cake. Sprinkle chopped walnuts on top if you desire

Shrimp Scampi




The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined.

Shrimp Scampi

Servings: 6

Ingredients:

  • 1 pound pasta, or 3 cups cooked rice
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 pounds large shrimp, peeled and deveined
  • Freshly ground black pepper
  • 5 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes, plus more for garnish
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/4 cup white wine
  • Juice of 1 lemon
  • 1/4 cup chopped fresh parsley leaves


Instructions:

Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.

Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

Thursday, December 23, 2010

Unfried Chicken ( Ww )




A delicious 'unfried' chicken recipe,that is so simple,and tastes so good that you won't believe that it's only 6 Ww points per serving.Also good for those watching their cholesterol levels! I usually use boneless chicken breasts,cut into fingers,to speed the cooking time up a bit,and make it more child friendly.

Unfried Chicken  ( Ww )

Servings:6

Ingredients:

  • 1/4 cup reduced-calorie mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 4 drops hot pepper sauce
  • 1 (3 1/2 lb) chicken, cut into eighths, skin removed
  • 3/4 cup corn flake crumbs


Instructions:

  1. Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
  2. Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
  3. Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
  4. Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.

Creamy Garlic Penne Pasta




This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy!

Creamy Garlic Penne Pasta

Servings: 6-8

Ingredients:

  • 1 (1 lb) box penne or 1 (1 lb) box penne rigate, cooked as directed, drained and kept hot
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 3/4 cup chicken broth or 3/4 cup beef broth
  • 3/4 cup milk
  • 2 teaspoons parsley flakes
  • salt and pepper, to taste
  • 1/3 cup grated parmesan cheese


Instructions:

  1. Melt butter and add garlic in a medium sauce pan.
  2. Cook over medium for 1 minute.
  3. Add flour and cook 1 minute, stirring constantly.
  4. Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
  5. Add parsley, salt, pepper and cheese.
  6. Stir until cheese is melted.
  7. Toss hot pasta with sauce and serve immediately.


Angel Hair Pasta In Garlic Sauce





A dish that can be served plain, or add sauted shrimp, or whatever else you can think of. The basic recipe is good. We enjoy it plain too..

Angel Hair Pasta In Garlic Sauce

Servings: 6

Ingredients:

  • 1 (16 ounce) package capellini (angel hair pasta)
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 4 cloves garlic, finely chopped
  • 1/2 cup freshly grated parmesan cheese
  • fresh ground pepper


Instructions:

  1. Cook pasta as directed on package.
  2. Meanwhile, heat oil in a skillet over medium high heat.
  3. Saute parsley and garlic in oil.
  4. Drain pasta well and mix with garlic mixture; top with cheese.
  5. Serve with pepper.


Parmesan Crusted Tilapia



Fast, Easy and Healthy! This recipe is for 2, but I have easily doubled it for more. This bakes so quickly that I often make a bunch of these fillets and eat them leftover for lunches. 

Parmesan Crusted Tilapia

Servings: 2

Ingredients:

  • 3 -4 tilapia fillets, depending on size
  • 1/4 cup breadcrumbs or 1/4 cup crushed Ritz cracker
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • garlic powder
  • olive oil


Instructions:

  1. Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
  2. Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
  3. On a different plate, pour 1 tbsp lemon juice.
  4. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  5. Dredge fillet in the parmesan mixture patting it all over to coat.
  6. Place in an oiled baking dish, repeat with remaining fillets.
  7. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
  8. Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.


Garlic Teriyaki Edamame





One of my favorite sushi restaurants had this yummy edamame dish, so I tried to duplicate it at home. I think I came pretty close..

Garlic Teriyaki Edamame

makes 4 servings 

Ingredients:

  • 1/4 cup water
  • 3 cloves garlic, minced
  • 1 (16 ounce) package frozen edamame in the pod
  • 1/4 cup teriyaki sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds


Instructions:

Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

Wednesday, December 22, 2010

Hot Apple Dumplings




Apple dumplings are probably my favorite fall dessert. My recipe is the one that my grandma used to make, baked with the dumplings swimming in a sweet, spiced sauce.  These are really surprisingly delightful! The texture of the crescent rolls becomes something entirely different during the baking process: the top gets delightfully crisp and flavorful, while the underneath side remains soft and mushy and more “apple dumpling-y :)

Hot Apple Dumplings 

Ingredients:

  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-½ cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda


Instructions:

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Bread Pudding with Whiskey Sauce




My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste.  It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Bread Pudding with Whiskey Sauce

Ingredients:

Bread pudding:

  • 8-10 cups of day-old bread, croissants, or cinnamon rolls
  • 1 cup dried fruit
  • 3 eggs
  • 2 cups granulated sugar
  • 4 cups milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon


Whiskey sauce:

  • 1 cup butter
  • 2 cups granulated sugar
  • ½ cup whiskey
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 2 eggs


Instructions:

To make the bread pudding, first preheat your oven to 350 degrees F. Grease a 9 × 13-inch baking dish.

Cut the bread into small cubes and put the cubes into the prepared dish. Scatter the raisins evenly along the top.
In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined.

Pour the liquid carefully over the bread and mash everything together. Let this sit for at least an hour, mashing it a few more times so that all of the bread absorbs as much liquid as possible.

Bake for 60-75 minutes, or until you see no liquid when you press the bread in the middle of the pan.

To make the whiskey sauce, first melt the butter in a saucepan.

Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.

Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go.

Once tempered, add the egg mixture to the whiskey mixture and return to the heat.
When a boil is reached, cook for one minute, then remove from the heat.

To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm. 

Crock Pot Chicken and Dumplings




A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening.  This recipe was super easy and delicious; even my picky five-year-old loved it!

Crock Pot Chicken and Dumplings

Ingredients:

  • 1lb of Boneless Skinless Chicken Breasts (about 2-3)
  • 2 cans (10.5oz) Condensed Cream of Chicken Soup
  • 1 can (14oz) Chicken Broth
  • 1 medium White Onion, diced
  • 4 Large Flaky Refrigerator Biscuits (half a can)


Instructions:

Place thawed chicken in crock pot.  Top with cream of chicken soup, chicken broth and diced onions.  Cook on High for 4-6 hours or Low for 8 hours.  Do not stir while cooking. 

Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Remove chicken from slow-cooker and shred with a fork.  Return to slow-cooker and stir everything together.  Serve hot.

Makes about 6-8 servings.

My Slow-Cooker Info:  The Crockery Cooker 6-Quart Slow-Cooker by West Bend model #84316.  Other models may have different temperature settings and could effect your results.  Mine is at least twice as big as it needs to be so a smaller model could probably be used but you may have to adjust the cooking times.

Crockpot Cheesy Chicken Spaghetti




I’m not gonna lie – I’m a lazy cook most of the time. This Crockpot Chicken Spaghetti with Velveeta is the perfect lazy mom meal.. it’s a quick and easy meal :D

Crockpot Cheesy Chicken Spaghetti 

YIELD: 12 servings

Ingredients:

  • 16 oz. spaghetti, cooked
  • 1 lb. Velveeta Light (2%)Cheese
  • 2 cups cooked, chopped chicken
  • 1 can 98% FF cream of mushroom soup
  • 1 can 98% FF cream of chicken soup
  • 1 can of petite diced tomatoes
  • 1 4oz. can of mild green chilies
  • 4 oz can mushroom stems & pieces, drained
  • ½ cup water
  • 1 small onion, diced
  • salt & pepper to taste


Instructions:

  1. Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours.
  2. Seriously, that’s it people! Stir it, of course, as you’re serving….and get all the goodies mixed up real good! :D





Strawberry Shortcake Cake





Another delicious recipe, using a spongecake recipe, fresh strawberries and a cream cheese frosting. Need I say more to convince anyone how good this is?

Strawberry Shortcake Cake

Ingredients:

Cake:

  • 1½ cups flour
  • 3 tablespoons corn starch
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 9 Tablespoons unsalted butter, room temperature
  • 1½ cups sugar
  • 3 large eggs (room temperature)
  • ½ cup sou cream, room temperature
  • 1 teaspoon vanilla


Icing:

  • ½ pound (1 pkg) cream cheese, room temperature
  • 2 sticks (½ ound) unsalted butter
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • 1 pound strawberries



Instructions:

Preheat oven to 340F 

  1. Sift together flour, salt, baking soda, and corn starch. In the bowl of an electric mixer, cream 9 tablespoons butter with the sugar until light and fluffy. 
  2. Add eggs one at a time, mixing well each time. 
  3. Add sour cream and vanilla and mix well until combined. 
  4. Pour into greased and floured 8-inch cake pan. 
  5. Bake at 350F for about 45 minutes, or until no longer jiggly. NOTE: The cake does bake to a very dark golden brown. 
  6. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack. Allow it to cool completely. 
  7. Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes. 


Make icing: 

  1. Combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla and a dash of salt in a mixing bowl. Mix until light and fluffy. 
  2. Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place the cake halves into the freezer for five minutes, just to make icing easier. 
  3. Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top, spreading evenly, then spread the remaining 1/3 cup around the sides. 
  4. Leave plain or garnish with strawberry haves. IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge. 

P. F. Chang's Mongolian Beef




This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's on (and modified it again until I thought I had it right) www.TopSecretRecipes.com

P. F. Chang's Mongolian Beef

Ingredients:

  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths


Instructions:

  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  10. Heat the oil over medium heat until it's nice and hot, but not smoking.
  11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  12. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  13. Stir the meat around a little so that it cooks evenly.
  14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  16. Add the sauce, cook for one minute while stirring, then add all the green onions.
  17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  18. Leave the excess sauce behind in the pan.