Friday, September 21, 2007

Maple-Mustard Glazed Chicken

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone.
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Thursday, September 20, 2007

Turkey onion green chile burgers

from caroline's kitchen

1.5 lbs of ground turkey (the turkey with a bit of fat is good b/c it helps it hold together)
1 can (or 6 freshly roasted and peeled and chopped) of chopped green chiles, drained
1 package of the dry lipton onion soup mix
pepper to taste

mix all together and form 4-6 patties. cook on the grill for 7-10 mins (or until it is the wellness you like)

and you are done!

slap 'em in the buns. and serve with cheese if desired.

Rosemary Vanilla Chicken

From Terri's kitchen

8 x chicken thighs
4 tbsp of olive oil or vegetable oil
2 x onions, sliced
2 x carrots, chopped
1 bottle of chardonnay
1 x vanilla bean or 1 tbsp of vanilla extract
2 x large sprigs of rosemary, needles peeled off

Rosemary Vanilla Chicken
Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it's OK if it ends up in several pieces.
Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavours of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.
Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavours considerably. As you stir them, loosen any brown bits that adhere to the pan's bottom. These are caramelized juices from the meat and will add a lot of flavour to the dish.
Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish I prefer the oaky vanilla-like flavours of California chardonnay.
Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they've added their flavour and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.
Serve over any rice, pasta or grain

Beef and Broccoli

This is a great week-day supper. Fast and delicious! We always have this with a big bowl of rice, and everyone just loves it - even the kids! You can add any other veggies that your family likes!

1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soya sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped

4-6 servings

Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.
(At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp. Add marinade and cook until sauce is hot and thick.

Shredded French-Dip Sandwiches

From Sandra's kitchen

This makes some of the best hot sandwiches. Delicious, deeply flavored beef with rich aujus for dipping. Put it together in the morning and come home to a great meal! We like it with a green salad and some chips on the side. I'm not sure where this came from- maybe the food network or some magazine. The left-overs(if there are any) freeze well.
6-8 servings

3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8-10 Sub or Kaiser Buns

Cut roast in half, place pieces into crockpot.
Combine canned soups with bouillon granules.
Pour over meat.
Cover, cook on low 8 hours.
Remove meat from crockpot,shred with forks.
Skim fat from aujus in crockpot.
Return meat to crockpot,to rewarm.
Pile meat on rolls.
Serve juice as dipping sauce on the side.


Balsamic Chicken With Garlic Couscous

from Sandra

4 chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed

For couscous

1 1/2 cups couscous
2 1/4 cups boiling chicken stock
2 ounces butter
4 cloves garlic, sliced
2 tablespoons fresh thyme

Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
Let marinate at least 10 minutes per side.

To make couscous: pour boiling stock over couscous in a large bowl.
Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.

Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
Add the couscous to the pan and stir for 3 minutes.

To cook the chicken, preheat an oiled frying pan over medium-high heat.
Cook chicken about 4 minutes per side.

Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
Place couscous and top with chicken and sauce.

Enjoy everyone!

Skor Bar Treats

From Sue's kitchen

Preheat oven to 350F.

Line a large cookie sheet (with lip) with salted crackers (I used whole wheat, so I can say that they're healthy! And you couldn't even tell the difference!). Make sure that the crackers are salted side up.

Stir 1 cup of butter and 1/2 cup brown sugar over medium heat until melted. Bring to an almost boiling point and quickly pour over crackers, making sure to coat all of them. Bake for approx 10 minutes or until butter mixture starts to bubble. Do not let it turn brown!

While this is baking, mix 1 pkg. (300g) milk chocolate chips and 1 pkg. (300g.) butterscotch chips in a bowl.

Remove cracker concoction from oven and sprinkle with chips. IMMEDIATELY invert another cookie sheet over top and let sit for a few minutes. When the chips are melted, swirl chips with a knife. If they are not melting well, place in your warm oven for several minutes until melted.

Place treats in refridgerator to cool. When cool, cut or break into pieces and enjoy!

Peanut Sesame Chicken Stirfry

1 cup Kraft Catalina Dressing
1/4 cup Kraft Peanut Butter
3 Tbsp. each soy sauce and lemon juice
2 Tbsp. sesame seeds
Chicken breasts
3 sliced green onions
1 each sliced carrots and celery
1 each cubed green and red pepper
Cooked noodles

Mix together dressing, peanut butter, soy sauce and lemon juice.
Stir fry sesame seeds and chicken in one-third of the prepared sauce in a wok or a heavy skillet.
Add remaining ingredients and cook until vegetables are tender. Serve over rice or cooked noodles.

from Mona

Ham Potato Bake

2 1/2 lbs. small sweet potatoes, peeled, cut into bite-size pieces
1 1/2 lbs. boneless ham steak

2/3 cup packed brown sugar
2 tsp. prepared mustard
2/3 cup and 1 cup apple juice

Put sweet potato into 3.5L slow cooker. Place ham steak over top.

Mix brown sugar, mustard and apple juice in small cup. Sprinkle over ham. Cover. Cook on low for 7-8 hours or on high for 3 1/2 - 4 hours. Add cornstarch to thicken about ½ hour before it is finished cooking. Cut ham into serving-size pieces. Serves 4.

The only thing I would do differently is to cut the ham into bite-size pieces and mix it in with the sweet potato so it has a nice ham flavor to it.

Bow Island Bean Soup

2 cup bean mix
2 quarts water
1 lb diced ham
1 large onion chopped
1 clove garlic, minced
1/2 tsp salt
1- 4oz can green chillies, undrained
1- 19 0z diced tomatoes, undrained
Mix all in crockpot and cook on low for 8 hours.

Pork on a Bun

1 3-4 onz pork-butt roast or beef brisket
Salt and Pepper to Taste
2 med onions, sliced
1 16-onz jar BBQ sauce
Soft Rolls

Carefully trim the meat of visible fat and saeson it with salt and pepper. Place the onionsi n the bottom of the slow cooker, then lay the peat on top of them. (You may have to cut the brisket in half and stack pieces.) Pour aout a half cup of the BBQ sauce over the meat and turn to coat. Cover and cook for 9 - 10 hours on low. Carefully remove the cooked meat and pour out the fat and juices, retaining the onions. If you're using the pork, shred it with two forks. Put the pork back in the cooker, mix in the remining BBQ sauce and let it cook another half hour or so. Serve it on soft rolls, onions on the side. Serves 8 - 10

Mu Shu Chicken Wraps

1 onion, diced
1 1/2 - 2 lbs boneless skinless chicken thighs
Salt & Pepper
1 cup hosin sauce
2 Tbsp honey
1/4 tsp ground ginger
1 12-oz bag groccoli coleslaw or other toppings
Flour tortillas or flatbread

PLace the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 -5 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
In a small bowl, mix together the honey, hoisin sauce and ginger, then stir the mixture int the shredded chicken and onion. PLace a small handful of broccoli coleslaw on a warm tortilla amd add several spoonfuls of the chicken mixture and roll up. Makes 6 - 8 rolls.

Apricot Lemon Chicken

2 lbs of boneless breast of chicken
1 lemon, quartered
1/2 teaspoon salt
1 tsp brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 tsp thyme (or 3-4 four sprigs fresh thyme, if available)

Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken. Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours. Serves 6.

Chocolate Mud Cake

1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips
2/3 plus 1/3 cup sugar
3 tablespoons plus 1/3 cup cocoa
1 tablespoon vanilla
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
Whipped cream or ice cream

Coat the inside of a slow cooker with cooking spray. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Whisk in the 2/3 cup of sugar, 3 tablespoons cocoa, vanilla, salt, milk and egg yolk. Add the flour mixture and stir until throughly mixed.

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, coca, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 or 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it's done, turn off power and remove the lid. Let it cool for 25 and minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Wednesday, September 12, 2007

Albondigas Soup Recipe

This Mexican meatball soup was a family favorite growing up. Not an appetizer, always a main course, either for lunch or dinner. "Albondigas" means "meatballs" in Spanish, and the trick to perfect albondigas soup is to put chopped mint leaves into the meatballs. The mint is what gives an albondigas soup meatball its unique flavor.

Preparation time: 1 hour.

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)

2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces

1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper

1/1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro

1 Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.

2 Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs.

3 Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.

Serves 6-8.

Tuesday, September 11, 2007

Thai Curry Chicken and Broccoli

from Julie

First, make a bechamel sauce as follows

Melt 2 tbsp butter

Add 2tbsp flour, cook for a few minutes.

Add 1/4 tsp salt and fresh ground pepper to taste

Stirring, add 1 cup milk, bring to a simmer to thicken and turn off heat

For the rest:

1 1/2 cups broccoli
2 tbsp oil
1 - 1 1/2 tsp curry paste (I use Patak's brand, usually madras, found in the aisle with the chinese and mexican stuff. No its not thai, but it works)
12 oz boneless, skinless chicken breasts cut into thin slices
1/4 tsp salt
2 tbsp sugar
1/2 tsp garlic, crushed (2-3 cloves)
2 tbsp soy sauce
roasted peanuts to garnish (optional)
egg or rice noodles

Blanch the broccoli. In large skillet heat together oil and curry paste, cooking over low heat for 1 minute, stirring to blend. Turn heat to med high, add chicken, salt, sugar and garlic. Stir fry until sugar carmelizes (or chicken is cooked through). Add soy sauce and cook until most of the liquid is evaporated. Stir in bechamel and broccoli. Garnish with peanuts. Serve over noodles.


- chicken that is still partially frozen is easier to cut and get nice thin slices. this also helps it go further.

- you may need extra milk to thin the saucy part after adding it to the rest of the stuff.

-i skip the blanching the broccoli part. i slice up a big bowl of veggies: broccoli, snow peas, mushrooms (quartered) and red or yellow peppers and throw the whole thing on top after the soy sauce has reduced. you can add whatever veggies turn your crank or that your kids will eat.

- you can make this up to the point of adding the bechamel, so that you don't have to feel rushed making it. just turn the heat to low while the noodles are cooking.

- this is also awesome with shrimp, just add them in after the soy sauce, but before the bechamel, and stir to cook. one of my veggie friends makes hers this way, same steps just omitting the chicken stirfry part (if you want more directions on this, let me know)

- this can also be a gluten free meal by using cornstarch to thicken the bechamel and using gluten free soy sauce, serving over rice noodles

Tortilla Soup

compliments of my fav lady Martha!

2 cloves garlice, minced
1/2 tsp ground coriander
ground pepper
2 boneless skinless chicken thighs
1 Tbsp lime juice
coarse salt
2 plum tomatoes coarsely chopped
1/2 cup frozen corn kernels
1 small minced jalapeno chilie (remove seeds for not as hot)
1 cup tortilla chips
3 scallions thinly sliced

In a small saucepan, bring 2 1/2 cups water to boil Add chicken, garlic, jalapeno, coriander and half the scallions. Season with salt and pepper. Reduce to a simmer; cover and cook until chicken is tender and opaque throughout; about 15 minutes.

Remove chicken and shred or thinly slice. Return to pan; stir in tomatoes and corn. Cook until heated through, about 3 minutes more.

Add lime juice and half the tortilla chips; stir to combine. Garnish with remaining chips and scallions; serve immediately.

* This recipie is only for 1 person - so I doubled it and it made lots for both of us. *

slowcooker pasta e fagioli

canadian living march 2005

6 slices bacon or pancetta, chopped
2 onions chopped
4 cloes garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 tsp each dried basil and oregano
1/4 tsp each salt and pepper
1 can (19oz/540ml) white kidney beans, drained and rinsed
4 cups chicken stock
1 can (28oz/796ml) diced tomatoes
1 bay leaf
3/4 cup tubetti or other small pasta
1/4 cup fresh parsley
1/4 cup tomato paste
1/4 cup grated parmesean

in skillet, fry bacon over med-high heat until crisp. transfer to crockpot.
drain fat from skillet, fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. scrape into slow cooker. mash 1 cup of the beans, add to slow cooker along with remaining beans. add stock, tomatoes and bay leaf. cover and cook on low for 4 hours or until vegetables are tender. in pot of boiling salted water,, cook pasta until tender but firm, about 8 mintues. drain and add to slow cooker. add parsley and tomato paste, cover and cook on high for 10 minutes or until hot. discard bay leaf. sprinkle each serving with parmesean cheese.

makes 6-8 servings
each serving about 198 calories, 11g protein, 5g total fat, 28g carbs, 6g fibre, 9 mg chol, 899 mg sodium

will post tomorrow how this mostly meatless dinner goes over with the crew. thinking they can have some crusty buns to go with this, and maybe a salad.

review from the crew... the words to describe this were "awesome", "phenomenal" and "you can make that again" so i suppose it was ok LOL

Cauliflower-Cheese Pie (with Grated Potato Crust)

This one if from the Moosewood Cookbook. I have made this several times and it is yummy.

Cauliflower-Cheese Pie (with Grated Potato Crust)

Crust: 2 c. packed, grated, raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400.

Set the freshly-grated potato in a colander. Salt it and leave it for 10 min. Then squeeze out the excess water and add it to the remaning ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers. Back for 40 to 45 min until brown. After the first 30 min., brush the crust with a little oil to crispen it.

Turn oven down to 375.

Filling: 1 heaping, packed cup grated cheddar cheese
1 med. cauliflower, broken into small flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs and 1/4 c. of milk beaten together
black pepper

Saute onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and califlower and cook, covered, 10 minutes, stirring occassionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the egg-milk mixture over and dust with paprika. Bake 35 to 40 min - until set.

Cheese Shortbread

From Jennifer
These are yummy.

1/2 lb McLarens Sharp Cheese (in red container in cold section of supermarket)
1/2 lb butter
2 cups flour
2 tablespoons brown sugar

Cream 1st two ingredients together, sugar and then flour.

Divide in two sections and roll into logs. Chill and hour. Slice and bake at 350 until slightly brown.


Chocolate Raspberry Cheesecake

from Terri's kitchen

1 1/2 C Cream filled cookie crumbs*
2 Tbsp butter, melted
32 oz cream cheese, softened

1 1/4 C granulated sugar
3 eggs
1 C sour cream
1 tsp vanilla extract
6 oz semi-sweet choclate chips, melted
1/3 C whipping cream
1/2 C fresh raspberries
4 fresh mint leaves

Combine crumbs and butter; press onto bottom of 9 inch spring form pan.

Combine 2/3rds of cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded measuring tablespoons of chocolate cream cheese batter, do not swirl. Bake in a preheated oven at 325 degrees F for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, raspberries and fresh mint leaves, if desired.

* Cookie crumbs should come from 18 cream filled cookes that have been finely crushed.

Serves 10

Maple Baked Chicken Breasts

from Marina's kitchen


2 Tbsp all-purpose flour
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1 serving cooking spray
1/4 cup maple syrup
1/2 tsp dried thyme
1/4 tsp Sage, ground
1 medium onion(s), thinly sliced
3/4 cup fat-free chicken broth

Preheat oven to 350°F (177°C).

Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.

Coat a large nonstick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides, about 3 minutes per side.

Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all. Cover and bake 1 hour, basting occasionally with pan sauce. Yields 1 chicken breast and about 3 tablespoons of sauce per serving.

Chilled Lemon Souffle

compliments of HeatherM

1 tbsp. unflavoured gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup fresh lemon juice (approx. 2-3 lemons)
1 1/2 tbsp. grated lemon zest
1 cup whipping cream

Place gelatin in water and set aside to soften. In a heavy saucepan, set over low heat, whisk egg yolks until smooth. Whisk in sugar, lemon juice and zest. Cook, stirring, until slightly thickened, about 10 minutes. Stir in softened gelatin and cook until dissolved, 1 to 2 minutes. Pour into a large mixing bowl and allow to cool.
In a deep bowl, whip cream until soft peaks form - do not over beat. Fold whipped cream into cooled lemon mixture until blended. In a separate bowl, beat egg whites until stiff but not dry; fold into lemon-cream mixture. Spoon into a glass serving dish and refrigerate until set, approximately 2 hours.

Serves 6 to 8.

Stuffed Porkchops

from Marina

1 pound lean pork loin, four 4-oz chops
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 cup dried bread crumbs
1/2 cup apple(s), chopped
1/2 cup low-fat shredded cheddar cheese
2 Tbsp raisins
2 Tbsp reduced-calorie margarine, melted
2 Tbsp orange juice
1/8 tsp ground cinnamon


Preheat oven to 350°F. Cut a pocket in each pork chop along the fat side. Salt and pepper the insides of the pockets.

In a bowl, toss bread crumbs, apple, cheese and raisins together. In a separate bowl combine melted margarine, orange juice and cinnamon; pour over the bread crumb mixture. Mix gently.

Lightly stuff the pork chops with the mixture. Place in a shallow baking pan. Bake 30 minutes or until pork is almost cooked through. Then cover lightly with foil and bake 15 minutes more, or until temperature reaches 145-150°F.

Skor Bar Cookies

Cream together:
1 cup butter
1 cup white sugar
1 cup brown sugar

2 large eggs
1 tsp vanilla

Now combine, then mix in:
2 cups flour
2 1/2 cups finely ground oatmeal (or oat bran)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Then add:
2 cups chocolate chips
1 cup chopped pecans (optional)

Drop the dough by large amounts on ungreased cookie sheet 2 inches apart. Place a piece of Skor Bar on top. Bake at 375 for about 8 minutes, then cool on cooling rack.

Honey Spiced Chicken

from Marina

1 Tbsp honey
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/2 cup zucchini sliced
3/4 cup sugar snap peas
1 tsp olive oil
3/4 cup cooked wild rice
4 oz uncooked boneless, skinless chicken breast(s)

Preheat broiler. Combine honey, nutmeg and cinnamon. Coat chicken breast with honey sauce and broil until no longer pink. Place zucchini and peas on a non-stick baking sheet, brush with oil and season to taste. Broil until softened. Complement chicken and vegetables with wild rice.

Fat Free Cheesecake Squares (NOT)

From my friend LisaO
These are so easy to make...and so delicious

1 pkg Cream cheese
1 can Eagle Brand (condensed milk)
1/3 cup Lemon Juice
1 tsp Vanilla

Beat cream cheese and slowly add condensed milk, STIR in lemon & vanilla.

This is quite watery, but once in the fridge for 1 hour it sets.

TOP with fresh fruit or pie filling.

MAKES about 25

I have had these with fresh strawberries and when I made them myself I used a mango peach pie filling and they were DELICIOUS...

CAUTION!!!!! HIGHLY ADDICTIVE...can't stop eating them

Berry Cream Muffins

4 cups all-purpose flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 cups fresh or frozen raspberries or blueberries
2 cups sour cream
1 cup vegetable oil
1 tsp vanilla

In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredeints just until moistened. Fill greased or paper-lined muffin ups two-thirds full. Bake at 400ºF for 20-25 minutes or until muffins test done.

Chocolate Coconut Bars

(These are STINKING GOOD!!!!Thanks to Martha!)

3 cups finely ground cookies such as grham crackers or chocoalte wafers or a combo (or jsut buy the crumbs like I did)
1/4 cup sugar
3/4 cup unsalted butter, melted
1 cup pecans pieces
1 cup semisweet chocolate chips or chunks.
1 can (14 oz) sweetened condensed milk
1 1/2 cup sweetened shredded coconut

Preheat oven to 375º. Lightly splash a 15x10 inch rimmed baking sheet evenly with water then line with parchment paper.(You don't have to use parchement paper - just makes it easier to clean up after.)
In a large bowl, stir together cookie crumbs, sugar and butter until combined. Venly press onto bottom and up sides of prepared baking sheet. Bake, rotating halway through until firm, about 10 minutes. Transfer to a cool wire rack and cool about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour coundesned milk over the top, spreading to cover completely (do not let it drip over the edges). sprinkle with coconut.
Bake until coconut is toasted, 10 - 15 minutes. Transfer to rack; cool completely. (or else they are REALLY gooey) Trim edges, if desired cut into equal sized pieces.

These get a 10 out of 10 for me. Love them. I added a little less coconut since I don't like coconut a whole bunch. The crust is a little crumbly so they are a little messy to eat.... but SO good!

Fudgy Banana Muffins

1 1/4 cup all-purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas, mashed
1 1/4 cup milk
1 egg
1 tbsp oil
2 tsp vanilla extract
6 milk chocolate candy bars (1.55 ounces each)

In a mixing bowl, combine the flours, brown sugar, baking soda, baking powder and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 1/3 full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces, sprinkle over batter. Bake at 400ºF for 15 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 1- 1/2 dozen

Chocolate Ricotta Muffins

2 1/3 cup all- purpose flour
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp cocoa
1 cup sugar
1 cup seminsweet chocolate chips
1 cup ricotta cheese
2 large eggs
1 1/3 cup milk
1 Tbsp vanilla
4 Tbsp melted butter

Preheat the oven to 350ºF. Lightly spray 12 muffin cups with non stick cooking spray.
Combine the flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium sized bvowl.
Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well after each with a whisk. Add the milk and vanilla, and whisk until thoroughly blended.
Pour the ricotta mixture, along with the melted butter, into the drty ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin tins and bake in the middle of the preheated oven for 20 - 25 minutes or until lightly browned and a toothpick inserted into the middle comes out clean. Remove the pan from the oven and then remove the muffins from the pan and place on a rack to cool. Wait at least 30 minutes before serving.

(These are GOOD!!! Chocolately but pretty healthy too if you use lowfat ricotta cheese 5%)

Luscious Lemon Cream Cheese Pie

(A really really easy dessert.)

1 9" frozen deep dish pie shell
1 pkg Shirriff Lemon Pie Filling
1/3 c. cold water
1 3/4 c. boiling water
2 eggs
1 pkg cream cheese softened

Thaw and bake pie shell according to package directions. Cool.
Cook lemon pie filling according to package directions, but use 2 whole eggs, 1/3 cup cold water and 1 3/4 c. boiling water. Cool 5 minutes.
Beat cream cheese until smooth. Reserve 1 cup pie filling for top. Gradually blend remaining pie filling into cream cheese. Pour into crust; refrigerate 15 minutes.
Spread reserved pie filling over top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices if desired.

Layered Lemon Dessert

1 cup or 250 mL all purpose flour
1/2 cup or 125 mL soft butter
1/3 cup or 75 mL ground almonds
2 tbsp or 30 mL granulated sugar
1 pkg or 250 g cream cheese softened
1/2 cup or 125 mL icing sugar
1 cup or 250 mL Whipping cream, whipped
1 pkg or 212 g Shirriff Lemon Pie Filling
2 egg yolks
1/3 cup or 75 mL water
2 cups or 500 mL boiling water
1/4 cup or 50 mL sliced almonds, toasted

1. Mix flour, butter, ground almonds and sugar together until mixture forms a ball and is well combined. Press into a 2 L (8") square pan. Bake at 180C (350F) for 15-20 minutes until golden. Cool.
2. Beat cheese, icing sugar and vanilla together until smooth. Fold in half the whipped cream. Spread over cooled crust.
3. Prepare Shirriff Lemon Pie Filling according to package directions, omitting butter. Cool to lukewarm, stirring occasionally. Spread over cheese layer. Refrigerate until cold.
4. Spread remaining whipped cream over lemon layer. Refrigerate. Garnish with almonds just before serving.

Lemon Sour Cream Pound Cake

3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter at room temperautre
3 cups sugar
6 large eggs at room temp
1 tsp vanilla
Grated zest of 2 lemons
1 cup sour cream at room temp
Lemon Syrup:
Zest of 1 lemon
1 cup fresh lemon juice
1/4 cup water
2/3 cup sugar

To make the cake, preheat the oven to 325ºF. Butter and flour a 10-inch fluted tub pan (Bundt) and tap out the excess flour.

Sift the flour, baking soda, baking powder and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanill and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of sour cream. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.

Bake until a wooden skewer cones out clean, about 1 1/4 horus.

Meanwhile, make the syrup. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.

Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.

This is a really lemony treat! Really good.

Best EVER Lemon Bars

You may have tried good recipies for lemon bars - but really truly seriously this is the best recipie. I have tried MANY varieties as it is one of my VERY favorite desserts. All thank to the Barefoot Contessa.

Best EVER Lemon Bars

1/2 lb unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp salt
6 extra-large eggs at room temp
3 cups granulated sugar
2 Tbsp grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting

Preheat the oven to 350ºF. For the crust, cream the butter and sugar unti light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt, and with the mixer on low, add the butter intil just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press in into a 9x13x2 inch baking sheet, building up a 1/2 inch edge on all sides. Chill.

Bake the crust for 15-20 minutes until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30-35 minutes until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.

Just one try and you'll be HOOKED!

Chicken Yumsticks

2/3 cup plain low-fat yogurt
2 tsp. brown sugar
2 tsp. hot sauce, plus extra to eat with the chicken
1 tsp. ground cumin
2 garlic cloves, minced
1/4 tsp. salt
8 chicken breast halves
Lemon wedges (optional)

Combine a few tablespoons of the yogurt with the brown sugar in a medium-sized bowl and mix until well blended. Add the remaining yogurt, hot sauce, cumin, garlic and salt.

Cut each chicken breast half into 6 to 8 equal pieces. Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers.

Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park.

At the park, prepare the coals for grilling. Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total.

Serve with extra hot sauce and lemon wedges. Serves 6 to 8. Enjoy

Chicken Chili

(this makes a LOT. make half for the freezer!)

Compliments of the Barefoot Contessa (one of my FAVORITE chefs!)

8 cups chopped yellow onions (6)
1/4 cups good olive oil
1/4 cup minced garlic (8 cloves)
4 EACH yellow & red bell peppers, cored, seeded & large diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried red pepper flakes
1/2 tsp cayenne pepper
4 tsp salt
4-28 onz cans whole peeled plum tomatoes in puree, undrained
1/2 cup mnced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10-15 minutes, until transparent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a stell blade (pulse 6-8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Preheat the oven to 350ºF. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 - 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili amd simmer, uncovered for another 20 minutes.

Serve with chopped onions, grated cheddar cheese, corn chips and sour cream or refrigerate and reheat gently before serving.

Asian Noodles with Chicken and Pineapple

6 ounces green beans, trimmed and halved lengthwise (2 cups)
1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
8 ounces rice noodles
Coarse salt and ground pepper
1/4 cup soy sauce
1 Tbsp sugar
1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped
1 lb boneless, skinless chicken-breast halves
1/2 cup fresh lime juice

1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
2.Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
3.In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

Note: Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two. Also, this salad can be prepared up to a day ahead of time and refrigerated in a covered container, but the pineapple should be added just before serving.

Sunday, September 9, 2007

Sweet & Sour Chicken

1 lb chicken breast
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp salt
1 Tbsp butter
1 can pineapple tidbits
1 Tbsp packed brown sugar
1/4 cup soy sauce
2 Tbsp cornstarch
1 1/2 cups milk
2 tsp vinegar
1 green pepper

1. Cut chicken in chunks. Combine chicken with garlic, ginger, and salt.
2. Melt butter in large skillet and brown chicken. Add chopped green pepper, pineapple, brown sugar, and soy sauce. Bring to boil; reduce heat to low, cover and simmer for 5 minutes or until chicken is slightly pink inside.
3. Increase heat to medium. Whisk in cornstarch into milk and gradually stir into skillet. Cook stirring, for about 3 min or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook, stirring, for 2 minutes or until bubbling.

Sweet & Sour Chicken

1 lb chicken breast
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp salt
1 Tbsp butter
1 can pineapple tidbits
1 Tbsp packed brown sugar
1/4 cup soy sauce
2 Tbsp cornstarch
1 1/2 cups milk
2 tsp vinegar
1 green pepper

1. Cut chicken in chunks. Combine chicken with garlic, ginger, and salt.
2. Melt butter in large skillet and brown chicken. Add chopped green pepper, pineapple, brown sugar, and soy sauce. Bring to boil; reduce heat to low, cover and simmer for 5 minutes or until chicken is slightly pink inside.
3. Increase heat to medium. Whisk in cornstarch into milk and gradually stir into skillet. Cook stirring, for about 3 min or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook, stirring, for 2 minutes or until bubbling.