09-02-10
Zucchini Pie
As seen on the following webpage: http://allrecipes.com/Recipe/Moms-Zucchini-Pie/Detail.aspx?ms=1&prop25=43566238&prop26=DailyDish&prop27=2010-09-02&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1/4 cup margarine
4 cups sliced zucchini
1/4 cup chopped onion
2 tablespoons dried parsley
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs, lightly beaten
2 cups shredded mozzarella cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
2. Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
3. Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.
NUTRITION INFORMATION: Per serving: 351 calories; 23 g fat; 1 g fiber; 19 g carbohydrates; 15 g protein
08-20-10
Blueberry Zucchini Bread
As seen on the following webpage: http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread/Detail.aspx?ms=1&prop25=42648225&prop26=HealthyBites&prop27=2010-08-18&prop28=Recipes&prop29=Recipe_1&me=1
Makes 12 Servings
Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
NUTRITION INFORMATION: Per serving: 461 calories; 20 g fat; 2 g fiber; 65 g carbohydrates; 5 g protein
08-20-10
Zucchini Coconut Loaf
As seen on the following webpage: http://allrecipes.com/Recipe/Zucchini-Coconut-Loaf/Detail.aspx?ms=1&prop25=42648225&prop26=HealthyBites&prop27=2010-08-18&prop28=Recipes&prop29=Recipe_2&me=1
Makes 12 Servings
Ingredients:
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5x3 inch loaf pan.
2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9×5x3 inch loaf pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
NUTRITION INFORMATION: Per serving: 276 calories; 14 g fat; 1.5 g fiber; 34 g carbohydrates; 3.5 g protein
08-17-10
Cheese Garlic Biscuits
As seen on the following webpage: http://allrecipes.com/Recipe/Cheese-Garlic-Biscuits-II/Detail.aspx?ms=1&prop25=42609554&prop26=DailyDish&prop27=2010-08-17&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 12 Servings
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
1/4 cup butter, melted
1 clove garlic, minced
Directions:
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.
NUTRITION INFORMATION: Per serving: 191 calories; 12 g fat; 0.5 g fiber; 15 g carbohydrates; 5 g protein
08-15-10
Cinnamon Raisin Stuffed French Toast
Makes 4 Servings
Ingredients:
4 ounces cream cheese, softened
1 tablespoon white sugar
1/8 teaspoon ground cinnamon
8 slices raisin cinnamon bread (such as Pepperidge Farm®)
2 eggs
3 tablespoons milk
1/8 teaspoon ground cinnamon
1 teaspoon butter, or as needed
Directions:
1. In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
2. In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
3. Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.
NUTRITION INFORMATION: Per serving: 322 calories; 16.6 g fat; 2 g fiber; 31 g carbohydrates; 12 g protein
08-04-10
Zucchini Bread
As seen on the following webpage: http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx?ms=1&prop25=41728337&prop26=DailyDish&prop27=2010-08-04&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 24 Servings
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
NUTRITION INFORMATION: Per serving: 223 calories; 10 g fat; 1 g fiber; 30 g carbohydrates; 2.5 g protein
08-04-10
Gingerbread Pancakes
Ingredients:
1 cup All Purpose Flour
1 tbsp sugar
1 tsp baking powder
1 tsp ground ginger
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
Pinch of ground cloves
1 cup buttermilk
1 egg
2 tbsp molasses
1 tbsp veggie oil
Optional: Maple Syrup & whipped cream
Directions:
In a bowl, combine the first 8 ingredients (the dry ingredients). In a separate bowl, combine Buttermilk, egg, molasses and oil; Add to dry ingredients and mix well.
Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup and whipped cream.
07-27-10
Summer Squash Bread
As seen on the following webpage: http://allrecipes.com/Recipe/Summer-Squash-Bread/Detail.aspx?ms=1&prop25=41227301&prop26=RecipeNotes&prop27=2010-07-27&prop28=FoodTidbit&prop29=RecipeLink_5&me=1
Makes 16 Servings
Ingredients:
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
NUTRITION INFORMATION: Per serving: 324 calories; 15 g fat; 1 g fiber; 43 g carbohydrates; 4 g protein
07-26-10
Fluffy Pancakes
As seen on the following webpage: http://allrecipes.com/Recipe/Fluffy-Pancakes-2/Detail.aspx?ms=1&prop25=41115099&prop26=DailyDish&prop27=2010-07-25&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
Directions:
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
NUTRITION INFORMATION: Per serving: 230 calories; 8 g fat; 1 g fiber; 32 g carbohydrates; 6.5 g protein
07-13-10
Georgia Peach Pound Cake
As seen on the following webpage: http://allrecipes.com/Recipe/GA-Peach-Pound-Cake/Detail.aspx?ms=1&prop25=40498413&prop26=RecipeNotes&prop27=2010-07-13&prop28=FoodTidbit&prop29=RecipeLink_5&me=1
Makes 16 Servings
Ingredients:
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
NUTRITION INFORMATION: Per serving: 307 calories; 13 g fat; 0.5 g fiber; 43.5 g carbohydrates; 4 g protein