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Wednesday, March 28, 2012

April Fool's Food







Cupcakes:
April Fool's Day Food Tutorials on Our Best Bites


Pizza

The "pizza" is a yellow cake baked in two 9" cake pans (makes 2 pizzas or save the other cake for something else). Spread with strawberry jam for the "sauce". Grate white chocolate with a cheese grater and spread over jam like cheese. Cut round circles from fruit roll up sheets for the "pepperoni".

Monday, March 26, 2012

Pumpkin Chocolate Chip Bread

I love this bread but is has a lot of oil in it so I tried making a lighter version of it. It actually turned out pretty good.

Original recipe:

Pumpkin Chocolate Chip Bread

Mix together:
4 eggs
2 c. pumpkin
1/2 c. water
1/2 c. vegetable oil
1 tsp. vanilla

In another bowl, combine:
3 1/4 c. flour
3 c. sugar
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. salt
1 1/2 bags semi sweet chocolate chips

Gradually add mixtures together and stir until smooth. Spray 3 bread loaf pans with cooking spray. Pour batter into each pan until 1/2-3/4 of the way full. Bake at 300 for 50-60 minutes or on 350 for 45 minutes or until a toothpick inserted comes out clean. Watch carefully near the end of cooking to make sure the top doesn't get too brown. If it starts to get too brown cover tops with foil. Makes 3 loaves.

Lighter version:

Pumpkin Chocolate Chip Bread

Mix together:

1 c. egg substitute (or use 1/2 c. substitute and 2 whole eggs)
2 c. pumpkin
1/2 c. water
1/2 c. Northern or Pinto bean puree
1 tsp. vanilla

In another bowl, combine:
3 1/4 c. whole wheat flour
3 c. sugar
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. salt
1 1/2 bags semi sweet chocolate chips

Gradually add mixtures together and stir until smooth. Spray 3 bread loaf pans with cooking spray. Pour batter into each pan until 1/2-3/4 of the way full. Bake at 300 for 50-60 minutes or on 350 for 45 minutes or until a toothpick inserted comes out clean. Watch carefully near the end of cooking to make sure the top doesn't get too brown. If it starts to get too brown cover tops with foil. Makes 3 loaves.

Friday, March 23, 2012

Italian Chicken and Potatoes

Crock Pot Italian Chicken and Potatoes

2 boneless, skinless chicken breasts
1/2 c. Italian salad dressing (not the seasoning packet)
1 tsp. Italian seasoning
1/2 c. Parmesan Cheese
4 potatoes, peeled and cut into 1/2 inch pieces
Mini or chopped carrots (optional)

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, seasoning and cheese. Place the potatoes on top of chicken. Sprinkle remaining dressing, seasoning and cheese on top of potatoes. You can also add a few carrots if you desire. Cook on low for 6-8 hours.

*The first time I made this with carrots, the carrots didn't cook all the way so the next time I steamed the carrots for about 2 minutes before putting them in the crock pot.

Wednesday, March 21, 2012

Nerds Popcorn


You can incorporate just about any candy into popcorn.

Nerds Popcorn

12-15 c. air-popped popcorn
1 lb. vanilla almond bark
2-3 squares chocolate almond bark
1/2 c. Nerds candy

Pop popcorn and remove kernels. In a double boiler over medium low heat, melt the vanilla almond bark (or melt in microwave). Remove from heat and add candy. Stir to combine. Pour over popcorn and gently stir until well coated. Lay out on a wax paper lined cookie sheet and let cool.

Melt chocolate almond bark and drizzle over popcorn. Allow to cool completely before eating.

Monday, March 19, 2012

English Muffin Pizza

This is not a new recipe but I thought I would put it out there for you anyway. It is such a great recipe for kids to do. My son had so much fun making these. Super easy and really quick.

English Muffin Pizza

English muffins (I used sourdough)
Pizza Sauce or use store bought
Mozzarella or Monterey Jack cheese
Grated Parmesan cheese
Toppings (pepperoni, salami, etc.)

Carefully split muffins in half and place on a cookie sheet so they are not touching each other. Spread 1-2 Tablespoons of sauce evenly on each muffin. Sprinkle with Mozzarella or Monterey Jack cheese. Add toppings and sprinkle with Parmesan cheese. (I like to sprinkle a little oregano on top). Bake at 400 for about 15 minutes. Let cool before eating.

Wednesday, March 14, 2012

Caramel-Pecan Monkey Bread

I have to caution you with a very strict warning that if you are dieting, do not make this! It is highly addictive. This is probably new my favorite sweet dish. I made this for Christmas morning and have tried to find any excuse to make it again. It is amazing!!

Caramel-Pecan Monkey Bread

1 package (1/4 ounce) active dry yeast 
1/4 cup water (110° to 115°) 
1-1/4 cups warm 2% milk (110° to 115°) 
1/3 cup butter, melted 
1/4 cup sugar 
2 eggs 
1 teaspoon salt 
5 cups all-purpose flour 

Caramel:
2/3 cup packed brown sugar  
1/4 cup butter, cubed 
1/4 cup heavy whipping cream 

Assembly: 
3/4 cup chopped pecans
1 cup
sugar 
1 teaspoon ground cinnamon 
1/2 cup butter, melted
  
 In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. 

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. 

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans. 

Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. 

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes. 

Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

Nutritional Facts 2 pieces equals 334 calories, 15 g fat (8 g saturated fat), 52 mg cholesterol, 207 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein. 

Recipe and photo source: Taste of Home

Monday, March 12, 2012

Applesauce Oat Muffins

A fairly healthy breakfast item except I added about a 1/2 cup of chopped gingersnap cookies to the topping.

Applesauce Oat Muffins

1 1/2 c. quick cooking oats
1 1/4 c. all purpose flour
1/2 c. packed brown sugar
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1 c. unsweetened applesauce
1/2 c. fat free milk
3 Tbsp. canola oil
1 egg white

Topping:
1/4 c. quick cooking oats
1 Tbsp. brown sugar
1/8 tsp. cinnamon
1 Tbsp. butter, melted
1/2 c. gingersnap cookies, chopped (optional)

In a large mixing bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.

Combine tipping ingredients; sprinkle over batter. Bake at 400 for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

Serving size 1 muffin: Calories: 138, fat 4.3 g, Cholesterol 2 mg, Sodium 156 mg, Carbohydrates 22.3, Fiber 1.5g, Sugar 7.5 g

Thursday, March 8, 2012

Honey Pecan Chicken

This is so simple and so good! The recipe is for 2 servings so adjust accordingly.

Honey Pecan Chicken
 
2 boneless skinless chicken breast halves (6 ounces each) 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1/8 to 1/4 teaspoon cayenne pepper 
1 tablespoon butter 
1/4 teaspoon minced garlic 
3 tablespoons honey 
2 tablespoons finely chopped pecans 

Flatten chicken to 1/2-in. thickness. Sprinkle with salt, pepper and cayenne. In a large nonstick skillet, brown chicken in butter; add garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side or until juices run clear. Drizzle honey over chicken; sprinkle with pecans. Cover and cook for 2-3 minutes or until heated through. Yield: 2 servings. 15 25
Nutritional Analysis: 1 serving equals 382 calories, 15 g fat (5 g saturated fat), 109 mg cholesterol, 436 mg sodium, 27 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Recipe and photo source: Taste of Home

Tuesday, March 6, 2012

Multigrain Bread

This bread is incredible. It is soft and fluffy on the outside with just enough crispy crust on the outside. I found the seven-grain hot cereal mix at Winco in the bulk section. You can also look in the cereal isle near the oatmeal. Just make sure you are buying hot cereal mix. Bob's Red Mill and Arrowhead Mills are two brands to look for. 

Multigrain Bread

1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. 

Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable oil spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.  Wrapped with additional layer of foil, bread can be frozen for up to a month.

For those without a stand mixer, Cook’s Illustrated recommends:  “Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy.  Transfer the dough to a clean counter and knead by hand to form a smooth, rough ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter.  Proceed with recipe as directed.”

Recipe Source: Cook's Illustrated

Saturday, March 3, 2012

Peppermint Surprise Popcorn





Peppermint Surprise Popcorn

12-14 c. air popped popcorn, (don't use buttered or salted microwave popcorn)
1 lb. vanilla almond bark
2-3 squares chocolate almond bark, or 1/2 c. chocolate chips
10 Oreo cookies, roughly chopped
1/2 c. crushed peppermint candy
2 c. miniature marshmallows

Pop popcorn and remove kernels. In a double boiler over medium low heat, melt the vanilla almond bark. Add peppermint candy and Oreos, stir to combine. Pour almond bark mixture over popcorn, stir a few times to cool the almond bark, then add the marshmallows. Stir until all popcorn in coated. Pour onto parchment paper lined cookie sheet. While it is cooling, melt the chocolate almond bark or chips. Drizzle over popcorn. Cool completely before breaking apart.

*You can also melt the almond bark in the microwave if you choose.

Thursday, March 1, 2012

Skillet Broccoli with Pine Nuts and Parmesan

This is fantastic!!
Skillet Broccoli with Pine Nuts and Parmesan
1/4 cup pine nuts
3 tablespoons extra virgin olive oil
1 1/2 pounds broccoli, florets cut into 1-inch pieces, stems peeled and chopped into 1/2-inch pieces
4 garlic cloves, minced
1/8 teaspoon red pepper flakes
1/2 cup low sodium chicken broth
salt and pepper
1/2 cup grated Parmesan
1. Toast pine nuts in large skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes. Set aside. Heat oil in now-empty skillet over medium-high heat until shimmering. Add broccoli stems and cook, stirring occasionally, until spotty brown, about 3 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
2. Add broccoli florets, broth, and 1/4 teaspoon salt and cook, covered, over medium-low heat until broccoli stems and florets are nearly tender, 5 to 7 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Off heat, sprinkle with Parmesan and toasted pine nuts. Season with salt and pepper. Serve.

Recipe Source: Cook's Country Magazine Oct/Nov 2010 
Photo Source: arizonatraveler.blogspot.com
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