02-18-10
Pecan-Oatmeal Pancakes
As seen on the following website: http://allrecipes.com/Recipe/Pecan-Oatmeal-Pancakes/Detail.aspx?ms=1&prop25=32191866&prop26=HealthyBites&prop27=2010-02-17&prop28=Reviews&prop29=Review_1&me=1
Makes 5 Servings
Ingredients:
1 1/2 cups quick-cooking oats
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
2 eggs, lightly beaten
2 tablespoons butter or margarine, melted
1/2 cup chopped pecans
Directions:
In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
02-15-10
Butter Buttermilk Biscuits (Regular, Lemon-Poppy, Herb-Gruyere, Cranberry-Walnut)
Makes ~15 biscuits
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
1 cup buttermilk, chilled
Flaky salt, such as Maldon, for sprinkling
Directions:
Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
Make Ahead:
The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.
Biscuit Variations:
Sweet Lemon-Poppy
These lightly sweet biscuits are delicious served warm for breakfast, with a slathering of strawberry or raspberry jam.
Whisk 1/4 cup sugar with the dry ingredients. Stir in the grated zest of 1 lemon and 1 tablespoon poppy seeds just before adding the buttermilk. Sprinkle with sugar.
Herb-Gruyère (Pictured Above)
The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan.
Stir in 1 teaspoon chopped thyme leaves, 1/2 teaspoon finely chopped sage leaves and 1 cup shredded Gruyère cheese just before adding the cold buttermilk.
Savory Cranberry-Walnut
With crunchy nuts, sweet- tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches.
Stir in 1 minced, sautéed shallot along with 1/2 cup each chopped dried cranberries and chopped toasted walnuts and a pinch of pepper just before adding the buttermilk.
02-15-10
Halloween Punch
Ingredients:
12 oz orange juice concentrate, frozen
12 oz white grape juice
2 liters 7-up
1 pint orange sherbet
Suggested Alcohol: Vodka
Directions:
Mix together all ingredients.
02-15-10
Ghosts in a Graveyard
Makes 18 Servings, 1/2 cup each
Directions:
BEAT pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13×9-inch dish; sprinkle with remaining crumbs.
REFRIGERATE 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.
NUTRITION INFORMATION: Per serving: 190 calories; 7 g fat; 1 g fiber; 30 g carbohydrates
02-15-10
Graveyard Crunch
Makes 18 Servings, 1/2 cup each
Ingredients:
Directions:
PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15×10x1-inch baking pan.
BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.
ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.
NUTRITION INFORMATION: Per serving: 220 calories; 8 g fat; 2 g fiber; 33 g carbohydrate
02-15-10
Mini Halloween Pumpkin Cupcakes
Makes 24 Cupcakes
Ingredients:
1 cup self-rising flour
2/3 cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice
1 large egg
1/2 cup canned pure pumpkin
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
Chopped crystallized ginger (optional)
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
Special Equipment
Mini muffin pans
1 3/4×1-inch paper liners
Directions:
Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4×1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired.
Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.
Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread.
Frost cupcakes; decorate using candy and sugar crystals as desired.
NUTRITION INFORMATION: Per serving: 164 calories; 10 g fat; 0.4 g fiber; 18 g carbohydrates
02-15-10
Turkey Cutlets with Brussels Sprouts and Dried Cranberries
Makes 4 Servings
Ingredients:
1 to 1 1/4 pounds turkey breast cutlets
All purpose flour
3 tablespoons olive oil, divided
1 large shallot, sliced
8 ounces brussels sprouts, trimmed, quartered through root end
3/4 cup low-salt chicken broth
1/4 cup dried sweetened cranberries
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons red wine vinegar
1 tablespoon butter
Directions:
Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.
Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.
NUTRITION INFORMATION: Per serving: 342 calories; 15 g fat; 3 g fiber; 12 g carbohydrates
02-09-10
Butternut Squash with Ginger and Cilantro
Makes 6 Servings
Ingredients:
Directions:
- Preheat the oven to 450°. In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
- Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.
02-09-10
Dried-Fruit Stuffing
Makes 6 Servings
Ingredients:
Directions:
Preheat the oven to 400°. On each of 2 baking sheets, arrange the bread cubes in a single layer and bake, tossing once, until dried and slightly toasted, about 10 minutes; let cool.
Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the apples, onion and celery and cook, stirring frequently, until softened, about 10 minutes. Transfer to a large bowl and stir in the bread, chicken broth, raisins, dried cherries and parsley; season with salt and pepper. Transfer to a 3-quart baking dish and cover with foil. Bake for 20 minutes, remove the foil and bake until golden, about 15 minutes more.
02-09-10
Cranberry-Apricot Sauce
Makes 8 Servings
Ingredients:
Directions:
In a large saucepan, bring all the ingredients to a boil over medium-high heat, stirring frequently. Cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 10 minutes; let cool.