I can't remember where I got this but it's GOOD! It can be used as a dip for fruit or as a spread. I toast a whole grain english muffin, spread Peanut Butter Dip on each half and peel and cut a banana crosswise and lengthwise and put it on top of the dip- makes an excellent snack or even breakfast!
3/4 c low fat vanilla yogurt
1/2 c peanut butter
1/3 c raisins
1 t ground cinnamon
Mix all ingredients together and enjoy!
Monday, September 19, 2011
Thursday, September 15, 2011
Chicken & Dumplings
This recipe can be found in an awesome cookbook called "Dining on a Dime" by Tawra Kellam and Jill Cooper. I usually double the ingredients for the broth to make the dish a bit more 'soupy'.
4 c chicken broth
1/2-1 1/2 c chicken or turkey, cooked
1/2 c celery, sliced
1/2 c carrots, sliced
1 bay leaf
1 t parsley flakes
Dumplings:
2 c baking mix
1/4 t thyme, dried
1/2 t parsley flakes
2/3 c milk
In a dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. In a bowl, combine baking mix, thyme, and parsley. Stir in milk just until moistened. Drop by tablespoonfuls into the boiling broth. Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes. Do not take the cover off the pot or your dumplings will be soggy. Remove dumplings with a slotted spoon and serve in bowls. remove bay leaf and spoon broth over the top of the dumplings.
4 c chicken broth
1/2-1 1/2 c chicken or turkey, cooked
1/2 c celery, sliced
1/2 c carrots, sliced
1 bay leaf
1 t parsley flakes
Dumplings:
2 c baking mix
1/4 t thyme, dried
1/2 t parsley flakes
2/3 c milk
In a dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. In a bowl, combine baking mix, thyme, and parsley. Stir in milk just until moistened. Drop by tablespoonfuls into the boiling broth. Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes. Do not take the cover off the pot or your dumplings will be soggy. Remove dumplings with a slotted spoon and serve in bowls. remove bay leaf and spoon broth over the top of the dumplings.
Wednesday, September 14, 2011
Do-Ahead Breakfast Bake
From a Betty Crocker Bisquick cookbook
1-2 c diced, fully cooked ham
2 packages hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 T instant chopped onion (I usually use a small onion, chopped)
2 c shredded cheddar cheese (I use more than this!)
3 c milk
1 c Bisquick original or reduced fat baking mix
1/2 t salt
4 eggs
1. Grease rectangular baking dish, 13x9x2". Mix ham, potatoes,bell pepper, onion and 1 c of the cheese (more is okay!). Spread in baking dish.
2. Stir milk, baking mix, salt, and eggs until blended. Pour over potato mixture. Sprinkle with remaining cup of cheese (more is okay!). Cover and refrigerate at least 4 hours but no longer than 24 hours.
3. Hear oven to 375. Uncover and bake 30-35 minutes or until light golden brown around the edges and cheese is melted. Let stand 10 minutes before serving.
1-2 c diced, fully cooked ham
2 packages hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 T instant chopped onion (I usually use a small onion, chopped)
2 c shredded cheddar cheese (I use more than this!)
3 c milk
1 c Bisquick original or reduced fat baking mix
1/2 t salt
4 eggs
1. Grease rectangular baking dish, 13x9x2". Mix ham, potatoes,bell pepper, onion and 1 c of the cheese (more is okay!). Spread in baking dish.
2. Stir milk, baking mix, salt, and eggs until blended. Pour over potato mixture. Sprinkle with remaining cup of cheese (more is okay!). Cover and refrigerate at least 4 hours but no longer than 24 hours.
3. Hear oven to 375. Uncover and bake 30-35 minutes or until light golden brown around the edges and cheese is melted. Let stand 10 minutes before serving.
Sweet Rolls
Another of Sandi's recipes- the follow up to Basic Sweet Roll Dough.
1/2 c margarine, melted
1 c dark brown sugar
3 t ground cinnamon
1 c chopped nuts
Basic Sweet Roll Dough
Cooking time: 15-20 minutes; temperature: 375
Combine dark brown sugar and cinnamon, mix well.
Roll out 1/2 of dough. Spread 1/2 of melted margarine over dough. Spread 1/2 of cinnamon mixture over dough. Sprinkle 1/2 nuts over dough. Roll dough and cut into 12 equal slices. Repeat steps with second half of dough. Place on buttered pan and bake.
Icing: 1 c powdered sugar
1/4 t vanilla
1 T- 1 1/2 T milk
Drizzle icing over rolls while still warm
1/2 c margarine, melted
1 c dark brown sugar
3 t ground cinnamon
1 c chopped nuts
Basic Sweet Roll Dough
Cooking time: 15-20 minutes; temperature: 375
Combine dark brown sugar and cinnamon, mix well.
Roll out 1/2 of dough. Spread 1/2 of melted margarine over dough. Spread 1/2 of cinnamon mixture over dough. Sprinkle 1/2 nuts over dough. Roll dough and cut into 12 equal slices. Repeat steps with second half of dough. Place on buttered pan and bake.
Icing: 1 c powdered sugar
1/4 t vanilla
1 T- 1 1/2 T milk
Drizzle icing over rolls while still warm
Sandi's Basic Sweet Roll and Coffee Cake Dough
This recipe came from the Big Rock Country Cookbook by the Women's Evening Fellowship- English Congregational U.C.C. It is one of my husband's cousin, Sandi DeMerritt's, recipes.
Ingredients:
2c flour
1 pkg dry yeast (1T bulk yeast)
1c milk
1/4c sugar
1/4c margarine
1t salt
1 T honey
2 eggs
1 1/2-2 c flour
1/2 t cinnamon
In large mixer bowl, combine 2 cups flour and yeast. In saucepan, heat milk, sugar, margarine, salt, and honey to 115-120 degrees, stirring to melt shortening. Add to dry mixxture, stirring until smooth. Add 2 eggs and cinnamon. Beat at low speed with dough hooks for 1-3 minutes, scraping bowl. Beat 3 minutes at high spped. Add enough flour to make a moderately stiff dough. Let dough hooks do most of your kneading- about 2 minutes after all flour is thoroughly mixed in. Remove from mixer. Shape into a ball; place in buttered bowl, turning once. Cover. Let rise until double (45-60 minutes). Punch down; divide in half. Cover. Let rest 10 minutes.
This dough can be used for both sweet rolls and coffee cakes. Bakes well at 375.
Ingredients:
2c flour
1 pkg dry yeast (1T bulk yeast)
1c milk
1/4c sugar
1/4c margarine
1t salt
1 T honey
2 eggs
1 1/2-2 c flour
1/2 t cinnamon
In large mixer bowl, combine 2 cups flour and yeast. In saucepan, heat milk, sugar, margarine, salt, and honey to 115-120 degrees, stirring to melt shortening. Add to dry mixxture, stirring until smooth. Add 2 eggs and cinnamon. Beat at low speed with dough hooks for 1-3 minutes, scraping bowl. Beat 3 minutes at high spped. Add enough flour to make a moderately stiff dough. Let dough hooks do most of your kneading- about 2 minutes after all flour is thoroughly mixed in. Remove from mixer. Shape into a ball; place in buttered bowl, turning once. Cover. Let rise until double (45-60 minutes). Punch down; divide in half. Cover. Let rest 10 minutes.
This dough can be used for both sweet rolls and coffee cakes. Bakes well at 375.
Sunday, September 11, 2011
Easy Chicken Parmesan Sandwich
Breaded Chicken Patty (frozen)
6" French Roll
Butter or Margarine
Garlic Powder
Pizza or Marinara Sauce
Mozzarella Cheese
Cook breaded chicken patty according to package directions. Cut french roll in half, spread butter or margarine on each half and sprinkle garlic powder to taste on buttered bread. Broil or toast until lightly brown. Spread pizza (marinara sauce) on toasted bread and top with mozzarella. Broil, toast, or microwave long enough to melt cheese. Top one half of bread with chicken patty (cut patty to fit bread). Top with other half of roll.
6" French Roll
Butter or Margarine
Garlic Powder
Pizza or Marinara Sauce
Mozzarella Cheese
Cook breaded chicken patty according to package directions. Cut french roll in half, spread butter or margarine on each half and sprinkle garlic powder to taste on buttered bread. Broil or toast until lightly brown. Spread pizza (marinara sauce) on toasted bread and top with mozzarella. Broil, toast, or microwave long enough to melt cheese. Top one half of bread with chicken patty (cut patty to fit bread). Top with other half of roll.
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