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Post by forumfish on Aug 28, 2011 15:42:31 GMT -5
Ooh, those scones look good -- I love to cook with buttermilk! Mom makes scones a lot, 'cause they are lower in sugar than most pastries and she's diabetic.
I'm definitely going to try these. Not today, though -- it's 109°F -- much too hot to bake.
You should make a batch, wrap them individually and freeze. Maybe slice in half lengthwise first, so when you take 'em out, they'll be ready to butter and toast in the skillet.
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Post by Cindy on Aug 28, 2011 16:06:27 GMT -5
How do you even eat in that heat? Best weight loss program ever! Yeah, good idea on the freezing thing and pre-slicing, I'll have to get some buttermilk.
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Post by Cindy on Aug 30, 2011 23:05:43 GMT -5
Care to try this one Fish? I got a more basic recipe from Taste of Home but was curious what these would taste like. Most bakers on the site just skipped the topping
Chocolate Chip Muffins Recipe
* 12 Servings
* Prep: 15 min. Bake: 25 min.
Ingredients
* 1/2 cup butter, softened
* 1 cup sugar
* 2 eggs
* 1 cup (8 ounces) plain yogurt
* 1 teasthingy vanilla extract
* 2 cups all-purpose flour
* 1 teasthingy baking soda
* 1/2 teasthingy baking powder
* 1/2 teasthingy salt
* 3/4 cup semisweet chocolate chips
*
TOPPING:
* 1/4 cup semisweet chocolate chips
* 2 tablesthingys brown sugar
* 2 tablesthingys chopped walnuts, optional
* 1 teasthingy ground cinnamon
Directions
* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill paper-lined muffin cups two-thirds full.
* Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
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Post by forumfish on Sept 19, 2011 12:36:01 GMT -5
I made my Mema's tater tot casserole for lunch yesterday. It's not too unhealthy, if you use the reduced-fat soups and cheese, and lean beef.
1 lb ground beef
chopped onion (I use about a third of a cup)
1 can cream of mushroom soup, rinsed with half a can of milk
1 can of cheddar cheese soup, rinsed with half a can of milk
8 oz American cheese, cubed (I use Velveeta)
Frozen tater tots
Salt and pepper, to taste
Preheat oven to 350° F.
Sauté the ground beef and onions in a skillet. Bring the soup and cheese to a boil in a saucepan. Add the cooked beef and onions, and stir well.
Spray a large, shallow casserole dish with cooking spray. Place tater tots on the bottom, covering the dish. Pour the soup mixture over the tots, spreading evenly.
Bake for 30 minutes. If you want more cheese, sprinkle shredded cheese over the top during the last 10 minutes of baking.
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Post by Cindy on Dec 21, 2011 0:20:28 GMT -5
Can't remember if I posted this last year but if not, this one's for you Fish--big coolwhip fan that you are
Chocolate Yule Log
1 box of the chocolate waffers. (they are in a long skinny box and the waffers are circular)
I bucket cool whip
One at a time, remove waffers from box--putting coolwhip on one side of each waffer until you like a long line of "glued together" waffers. (you can make it in any shape you want long line or curvy...)
Once it is desired size (I use half the box) You "ice" the whole structure with cool whip.
(If you want you can add food colouring to make it red/green or whatever colour you like. Mom likes to add a bit of peppermint extract---I prefer it plain)
Once it's all covered, put it in the fridge to chill (overnight is best)
What you'll have in the morning is some soft/chocolately light coolwhippy goodness!
So simple but one of my all-time favs
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Post by forumfish on Jan 22, 2012 21:37:13 GMT -5
Two new casserole recipes -- this one was from one of those "taste" demos at the store, but I added the pasta to stretch the recipe.
1. Cook 1 Cup whole wheat elbow macaroni and drain.
2. In a large, deep skillet, simmer 1 Cup already-cooked seasoned chicken breast, 2 Cups frozen mixed vegetables, and half a Cup of water. (My chicken was Southwest flavor. My bag of veggies had broccoli, cauliflower and carrots. I also added some strips of fresh red bell pepper.)
3. Once the chicken-vegetable mixture has heated, reduce the heat and add the pasta and 1 container of Philadelphia Cooking Creme (original flavor). Stir well until heated through.
******************
This one came from a magazine, but I tweaked it to make it a little healthier.
1. Cook half a box (about 7 oz) of whole wheat spaghetti, broken into thirds, and drain.
2. In a large bowl, mix together 1 Cup diced zucchini, 1 Cup shredded reduced-fat mozzarella, 1/2 Cup egg substitute, 1 package turkey pepperoni (slices cut in thirds), and 1 jar spicy red pepper pasta sauce (about 24 oz).
3. Stir in spaghetti, then transfer to a large, greased baking dish.
4. Bake 30 minutes at 350°F.
5. Top with 1/2 Cup Italian-seasoned bread crumbs and 3 Tbs grated Parmesan cheese, and bake 10 minutes.
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Post by Cindy on Jan 23, 2012 22:48:30 GMT -5
Nice to see something new over here, sounds easy too! Lucky group having you to cook for them!
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Post by forumfish on Jan 29, 2012 23:30:58 GMT -5
Anyone like veggies?
I mixed a can of fire-roasted tomatoes, some grilled eggplant and bell peppers, and carrots and onions (everything diced or sliced thin). Stuck it in the oven for a half hour, then topped it with Italian breadcrumbs and grated Parmesan cheese (yep, the stuff in a can). It was yummy, and very diet-friendly.
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Post by Cindy on Apr 10, 2012 21:52:20 GMT -5
It must be getting close to summer as I'm craving strawberry lemonade. This recipe comes with 5 stars with some of the reviewers recommending cutting down on the sugar and adding extra sparking water so it's not as thick as the original recipe
Strawberry Lemonade
Emeril Lagasse
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril LiveEpisode: Festivals of Louisiana
* Recipe categories: Fruit, Strawberry, Sugar,
more
o Cuisine : American
o Technique : Simmer , Blend / Puree
o Occasion : Holiday , Memorial Day
o Drinks : Lemonade , DRINKS
o Season : Fall , Spring , Summer
Prep
5 min
Yield:
4 to 6 servings
Level:
Easy
Strawberry LemonadeRecipe courtesy Emeril Lagasse, 2003
Add Timer
Ingredients
* 2 cups water
* 1 cup sugar
* 1 tablesthingy grated lemon peel
* 1 cup fresh lemon juice
* 1 pint fresh strawberries, hulled and halved
* 2 cups cold sparkling water or club soda
* Ice
* Mint sprigs, garnish
* Whole strawberries, garnish
Directions
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries
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Post by Cindy on May 21, 2012 17:02:41 GMT -5
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Post by Cindy on Nov 15, 2012 2:32:05 GMT -5
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Post by Cindy on Nov 15, 2012 2:34:17 GMT -5
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Post by Cindy on Jan 2, 2013 15:29:14 GMT -5
we did that cinnabon clone recipe (above) for christmas morning --excellent ! used the breadmaker to make the dough--came out soft/beautiful--rolled it out to 16x9 and added the cinn/sugar mix but made extra of that to cover dough --mom says we didnt need the extra but I loved it that way --so we did end up adding 1 1/2 times the mix instead of just the one part in the recipe--butter is melted and spread directly on dough (before cin/sugar mix)
we let rise in fridge overnight after cutting rolls --you dont have to but seemed to work well
we didnt do the cream cheese icing --we just did icing sugar/milk mix on stove that worked fine and wasn't too sweet for already sweet roll --after baking turn roll over--you'll see all the good stuff and it will be saved for your plate instead of running off into the pan!
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