A great side dish for ham or pork! This recipe serves about 6-8, and it can be easily doubled.
5 slices of white bread, cut into cubes
1 stick of butter, softened
4 eggs
3/4 cup sugar
1 20oz can of crushed pineapple, drained
With a mixer on medium speed, cream butter and sugar. Add eggs one at a time. Mix until well blended. Fold in pineapple and bread cubes. Pour into greased cassarole dish and bake at 350 for one hour (uncovered so it gets crispy)
If you double the recipe, bake for about 1 1/2 hours to two hours, until set in the middle.
Wednesday, December 21, 2011
Monday, July 25, 2011
Watermelon Sorbetto
Watermelon Sorbetto (adapted from "The Perfect Scoop")
Ingredients:
3 cups watermelon juice (puree completely in blender)
½ cup (100g) sugar
Big pinch of salt
1 tablespoon freshly squeezed lime juice
Method:
1. In a small, non-reactive pan heat ½ cup of watermelon juice with the sugar and salt, stirring until sugar is dissolved.
2. Remove from heat and combine with the remaining watermelon juice, lime juice.
3. Chill thoroughly (about an hour) then churn in your ice cream machine according to the manufacturers instructions.
Tip: David says “I find that I get about 3 cups of watermelon juice from a 1.5kg (3lb) chunk of watermelon. Cut away the skin and rind then cube the flesh, remove seeds and puree in a blender or processor."
Optional: you can add about 1 tbsp vodka and some mini chocolate chips (for "seeds") if you'd like, but I didn't try that)
Ingredients:
3 cups watermelon juice (puree completely in blender)
½ cup (100g) sugar
Big pinch of salt
1 tablespoon freshly squeezed lime juice
Method:
1. In a small, non-reactive pan heat ½ cup of watermelon juice with the sugar and salt, stirring until sugar is dissolved.
2. Remove from heat and combine with the remaining watermelon juice, lime juice.
3. Chill thoroughly (about an hour) then churn in your ice cream machine according to the manufacturers instructions.
Tip: David says “I find that I get about 3 cups of watermelon juice from a 1.5kg (3lb) chunk of watermelon. Cut away the skin and rind then cube the flesh, remove seeds and puree in a blender or processor."
Optional: you can add about 1 tbsp vodka and some mini chocolate chips (for "seeds") if you'd like, but I didn't try that)
Tuesday, July 5, 2011
Magic Cookie Bars
These are a BIG hit at a party or cookout!
Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Directions
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into about 30 bars. Store covered at room temperature.
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into about 30 bars. Store covered at room temperature.
Tuesday, June 21, 2011
Turkey Zucchini Burgers
Turkey Burgers with Zucchini
From: Gina's Weight Watcher Recipes
Servings: 5 • Size: 1 burger no bun • Old Points: 3 pts (bun extra) • Points+: 4 ptsCalories: 156 • Fat: 6.8 g • Protein: 18.6 g • Carb: 5.5 g • Fiber: 1.3 g
Ingredients:
1.25 lbs 93% lean ground turkey
1 small zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray
Directions:
In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties (I actually made 8 smaller burgers out of it).Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through (We made these on the grill and put bbq sauce on top- YUMMM)
From: Gina's Weight Watcher Recipes
Servings: 5 • Size: 1 burger no bun • Old Points: 3 pts (bun extra) • Points+: 4 ptsCalories: 156 • Fat: 6.8 g • Protein: 18.6 g • Carb: 5.5 g • Fiber: 1.3 g
Ingredients:
1.25 lbs 93% lean ground turkey
1 small zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray
Directions:
In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties (I actually made 8 smaller burgers out of it).Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through (We made these on the grill and put bbq sauce on top- YUMMM)
Summer Orzo Salad
Literally, one of the best pasta salads I have ever had!!!! It's light and fresh. The longer it sits, the better, so make it a day ahead! Taken from: http://ourshareoftheharvest.com/2011/06/13/summer-orzo-salad/
Summer Orzo Salad
3 cups chicken broth (I had to add 1 cup more of water because it was sticking! Stir it constantly!!)
1 1 lb. box orzo pasta
1 6 oz. jar marinaded artichoke hearts, drained and chopped
1 small red onion, diced
5 jarred pepperoncini peppers, minced
1/2 cup chopped scallions
3/4 cup crumbled feta cheese
3 Tbsp chiffonade of basil
Red Wine Vinaigrette (below)
Cook the orzo in the chicken broth to al dente, according to package instructions (about 8 minutes); drain and rinse with cold water. In a large bowl, toss orzo together all ingredients. Serve room temperature or cold.
Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp honey
2 tsp kosher salt
1/2 tsp black pepper
1 tsp minced fresh oregano
1/2 tsp minced fresh mint
1 cup extra virgin olive oil
Whisk together everything but the olive oil. While whisking briskly, drizzle in the olive oil until fully combined.
Summer Orzo Salad
3 cups chicken broth (I had to add 1 cup more of water because it was sticking! Stir it constantly!!)
1 1 lb. box orzo pasta
1 6 oz. jar marinaded artichoke hearts, drained and chopped
1 small red onion, diced
5 jarred pepperoncini peppers, minced
1/2 cup chopped scallions
3/4 cup crumbled feta cheese
3 Tbsp chiffonade of basil
Red Wine Vinaigrette (below)
Cook the orzo in the chicken broth to al dente, according to package instructions (about 8 minutes); drain and rinse with cold water. In a large bowl, toss orzo together all ingredients. Serve room temperature or cold.
Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp honey
2 tsp kosher salt
1/2 tsp black pepper
1 tsp minced fresh oregano
1/2 tsp minced fresh mint
1 cup extra virgin olive oil
Whisk together everything but the olive oil. While whisking briskly, drizzle in the olive oil until fully combined.
Mini Chocolate Chip Cheesecakes
Ingredients:
2 - (8oz) blocks of cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup mini dark chocolate chips
18 vanilla wafers
Foil cupcake liners (Do not use paper liners. They will stick to the cheesecakes.)
Instructions:
Preheat oven to 375°F.
Place foil cups in muffin tin. Place one vanilla wafer in each foil liner.Mix cream cheese, sugar, eggs and vanilla in mixing bowl. Beat with mixer till well blended about 5 minutes (I did this in Kitchen Aid with whipping attachment). Fold in the chocolate chips.Spoon cream cheese mixture onto vanilla wafer. Fill liners about 3/4 full. Bake for 13-14 minutes.
2 - (8oz) blocks of cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup mini dark chocolate chips
18 vanilla wafers
Foil cupcake liners (Do not use paper liners. They will stick to the cheesecakes.)
Instructions:
Preheat oven to 375°F.
Place foil cups in muffin tin. Place one vanilla wafer in each foil liner.Mix cream cheese, sugar, eggs and vanilla in mixing bowl. Beat with mixer till well blended about 5 minutes (I did this in Kitchen Aid with whipping attachment). Fold in the chocolate chips.Spoon cream cheese mixture onto vanilla wafer. Fill liners about 3/4 full. Bake for 13-14 minutes.
Thursday, April 28, 2011
Chicken Marsala
from: Julie
Source: McCormick
1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onion
1/2 tsp coarse ground black pepper
1 tsp basil leaves
3/4 tsp parsley flakes
1/3 cup flour
1 tsp salt
6 thinly sliced bonless skinless chicken breasts (I used 3 frozen breasts whole)
3 tbsp butter, divided
2 tsp olive oil
1 pkg (8 oz) sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine
Mix flour, garlic, marjoram, onion, salt and pepper in shallow dish. Reserve 1 tbsp flour mixture. Coat chicken with remaining flour mixture.
Heat 2 tbsp of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet, cook and stir 5 minutes or until tender.
Mix broth and reserved flour mixture. Add to skillet along with the wine. Bring to boil, stirring to release browned bits on bottom of skillet. Stir in remaining 1 tbsp butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.
Source: McCormick
1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onion
1/2 tsp coarse ground black pepper
1 tsp basil leaves
3/4 tsp parsley flakes
1/3 cup flour
1 tsp salt
6 thinly sliced bonless skinless chicken breasts (I used 3 frozen breasts whole)
3 tbsp butter, divided
2 tsp olive oil
1 pkg (8 oz) sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine
Mix flour, garlic, marjoram, onion, salt and pepper in shallow dish. Reserve 1 tbsp flour mixture. Coat chicken with remaining flour mixture.
Heat 2 tbsp of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet, cook and stir 5 minutes or until tender.
Mix broth and reserved flour mixture. Add to skillet along with the wine. Bring to boil, stirring to release browned bits on bottom of skillet. Stir in remaining 1 tbsp butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.
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