It has been ages since I've made this dish, but lately have had an insane craving for it. I do cheat considerably, starting with the premade meatballs and using package gravy mix, but the sweet and sassy sauce - makes for a killer dish! I love making this when I forget to thaw something for dinner, because while the (frozen) meatballs are bakign in the oven, I'm cooking the noodles and preparing the sauce. This is very kid-friendly, as long as they don't see the grape jelly go into the pot!
1 lb. frozen meatballs
12 oz. bag egg noodles, cooked according to package directions
1 pkg. brown gravy mix, prepared as directed
2 tsp. garlic salt
1 tsp. black pepper
1 C. each ketchup and BBQ sauce
1/2 C. grape jelly
Bake meatballs according to package directions.
While meatballs are baking, cook egg noodles according to the package directions.
In a large skillet, prepare gravy mix according to directions, stir in garlic salt and pepper once it reach desired consistency. Stir in remaining ingredients, stirring until all are well combined. Add in cooked meatballs, and stir. Serve over noodles.
Yield = 4-5 servings
Tuesday, April 28, 2009
Friday, April 24, 2009
Jerk on a Grill
No, this doesn't mean that you can filet and grill your nosy neighbor, the insufferable snob from the office, or even the party-hearty in-law that grates on your nerves. What am I talking about? Caribbean Jerk flavored pork....or chicken....or even shrimp. Beef could work - ah, hell put this on any meat/fruit/veggie that will hold still long enough to be eaten!
2 lbs. pork chops/steaks/roast, cubed (chicken or shrimp are great substitutions)
8 oz. cremini mushrooms, whole
14-16 oz. can pineapple chunks, drained
2 cloves garlic
1 1/2 C. Caribbean Jerk marinade
20-30 kabob skewers (soak wooden ones in water for 3-4 hours before using, so they don't catch fire on grill)
On the skewer alterate between meat, mushrooms, and pineapple - until all ingredients are used.
Brush with marinade cook over a medium-hot heat on grill. Kabobs are done when meat is cooked through.
Yields = 10-12 appetizers (2 per person)
2 lbs. pork chops/steaks/roast, cubed (chicken or shrimp are great substitutions)
8 oz. cremini mushrooms, whole
14-16 oz. can pineapple chunks, drained
2 cloves garlic
1 1/2 C. Caribbean Jerk marinade
20-30 kabob skewers (soak wooden ones in water for 3-4 hours before using, so they don't catch fire on grill)
On the skewer alterate between meat, mushrooms, and pineapple - until all ingredients are used.
Brush with marinade cook over a medium-hot heat on grill. Kabobs are done when meat is cooked through.
Yields = 10-12 appetizers (2 per person)
Sweet Pulled Pork
4-5 lbs. pork ribs, bone-in or boneless
2 bottles 18 oz. Sweet Baby Rays Sweet Vidalia Onion BBQ Sauce
6-8 oz. can tomato sauce
3 bay leaves
1-2 bulbs of garlic
1 medium onion
3 T. honey
1-2 T. Dry Minced Onion
2 tsp. Basil
1 tsp. Cumin
In 4.5 qt. crockpot, place bone-in chicken (I use a mixture of white and dark meat) - roughly 4-5 lbs. Add in 4-5 cloves garlic, 2 bay leaves, 1/4 medium onion (optional). Cover with water.
Cook on low for 8-10 hours or til meat starts to fall off the bone. Remove meat from water, remove all bones, shred the meat with 2 forks (or your hands if you prefer). Stir in 18 oz. bottle of Sweet Baby Ray's Sweet Vidalia Onion BBQ sauce, 1 can tomato sauce, 3 T. honey, 1 tsp. cumin, 1 T. dry minced onion (use 2 T. if you like a stronger onion flavor), and 2 tsp. basil. Add additional BBQ sauce if desired. (I often add an extra 1/2 bottle).
2 bottles 18 oz. Sweet Baby Rays Sweet Vidalia Onion BBQ Sauce
6-8 oz. can tomato sauce
3 bay leaves
1-2 bulbs of garlic
1 medium onion
3 T. honey
1-2 T. Dry Minced Onion
2 tsp. Basil
1 tsp. Cumin
In 4.5 qt. crockpot, place bone-in chicken (I use a mixture of white and dark meat) - roughly 4-5 lbs. Add in 4-5 cloves garlic, 2 bay leaves, 1/4 medium onion (optional). Cover with water.
Cook on low for 8-10 hours or til meat starts to fall off the bone. Remove meat from water, remove all bones, shred the meat with 2 forks (or your hands if you prefer). Stir in 18 oz. bottle of Sweet Baby Ray's Sweet Vidalia Onion BBQ sauce, 1 can tomato sauce, 3 T. honey, 1 tsp. cumin, 1 T. dry minced onion (use 2 T. if you like a stronger onion flavor), and 2 tsp. basil. Add additional BBQ sauce if desired. (I often add an extra 1/2 bottle).
Sweet and Tangy Baked Pork Chops
4-6 bone-in pork chops
2 medium golden or red delicious apples, cored, and thin sliced
2 bell peppers, red and orange - thin sliced
1/4 small red onion, thin sliced
Place all ingredients in a 13x9" baking dish.
Bake at 325 for 45-50 minutes or til chops are cooked through and fruit/veggies are very tender.
Serve with rice or over fried rice.
Yield = 4-6 servings
2 medium golden or red delicious apples, cored, and thin sliced
2 bell peppers, red and orange - thin sliced
1/4 small red onion, thin sliced
Place all ingredients in a 13x9" baking dish.
Bake at 325 for 45-50 minutes or til chops are cooked through and fruit/veggies are very tender.
Serve with rice or over fried rice.
Yield = 4-6 servings
Sherbert Float
2 L. Lemon-Lime flavored soda (think Sprite or 7-Up - whichever is on hand or on sale!)
Orange juice (optional)
64 oz. carton sherbert - any flavor.
In large glass bowl, scoop out sherbert (1/2 the carton), and top with 3-4 C. soda and 1 C. juice.
Serve immediately.
Repeat as needed.
Yield = 4 servings
For an adults only party, replace 1 C. of soda with Coconut Rum. This will give it a great kick!
Orange juice (optional)
64 oz. carton sherbert - any flavor.
In large glass bowl, scoop out sherbert (1/2 the carton), and top with 3-4 C. soda and 1 C. juice.
Serve immediately.
Repeat as needed.
Yield = 4 servings
For an adults only party, replace 1 C. of soda with Coconut Rum. This will give it a great kick!
10 Minute Fruit Salad
2 medium Granny Smith apples, peeled, cored, and sliced thin
2 T. lemon juice
1/2 lb. strawberries, sliced, stems removed
1/2 large cantaloupe, chunked into bite sized pieces (honeydew can also be used)
1 small can mandarin oranges, drained (canned pineapple is a great substitute)
1/2 C. shredded coconut
1/3 C. sliced almonds (or whatever nuts you have on hand)
Sprintz apples with lemon juice (to keep them from turning brown before serving this dish). In large glass bowl, combine all ingredients. Top with additional almonds or coconut, if desired.
Yields = 6 servings
2 T. lemon juice
1/2 lb. strawberries, sliced, stems removed
1/2 large cantaloupe, chunked into bite sized pieces (honeydew can also be used)
1 small can mandarin oranges, drained (canned pineapple is a great substitute)
1/2 C. shredded coconut
1/3 C. sliced almonds (or whatever nuts you have on hand)
Sprintz apples with lemon juice (to keep them from turning brown before serving this dish). In large glass bowl, combine all ingredients. Top with additional almonds or coconut, if desired.
Yields = 6 servings
Strawberry Banana Mango Smoothie
1/2 lb. strawberries, tops removed
4-6 medium bananas, peeled
1 mango, peeled and quartered
4 C. fat-free frozen yogurt
8 oz. light yogurt - any variety
In blender, add half of all the above ingredients, blend until smooth. Repeat for remaining half. Garnish with a strawberry slice.
Yields = 4 servings
less than 1 gram of fat per serving.
4-6 medium bananas, peeled
1 mango, peeled and quartered
4 C. fat-free frozen yogurt
8 oz. light yogurt - any variety
In blender, add half of all the above ingredients, blend until smooth. Repeat for remaining half. Garnish with a strawberry slice.
Yields = 4 servings
less than 1 gram of fat per serving.
Romaine & Cilantro Crunch Salad
1 bunch Romaine lettuce, chopped/torn into bite sized pieces
1 bunch cilantro, chopped
12 cherry tomatoes, halved
1/4 C. crumbled cheddar cheese, the sharper the better
1/4 C. black olives, sliced
1/4 medium orange bell pepper, julienned
1/3 C. almonds, sliced
Toss together all ingredients. Serve with favorite salad dressings.
1 bunch cilantro, chopped
12 cherry tomatoes, halved
1/4 C. crumbled cheddar cheese, the sharper the better
1/4 C. black olives, sliced
1/4 medium orange bell pepper, julienned
1/3 C. almonds, sliced
Toss together all ingredients. Serve with favorite salad dressings.
Thursday, April 23, 2009
Almost Pasta Primavera
This is a simple, light meal that I adore serving in the spring. With a classic romaine and sugar snap pea salad, topped with mandarin oranges and a raspberry vinaigrette - this is a huge crowd pleaser, that's light on your wallet and easy on your mind!
1 lb. farfalle or bowtie pasta
1 medium red bell pepper
1/2 C. shredded carrots
8 oz. cremini mushrooms, thin sliced
1/4 medium red onion, chopped fine
6 cloves garlic, minced
1/4 C. olive oil, plus 2 T.
salt & pepper
1 T. basil
Parmesan cheese
Sun dried tomatoes, optional
Cook pasta according to directions on the box, to al dente. In a large skillet, add 2 T. olive oil, garlic, mushrooms, onion, red bell pepper, and carrots. Season with salt & pepper. Cook til veggies are fork-tender. Drain pasta and add to skillet. Add additional olive oil and basil, toss to coat. Top with parmesan and sundried tomatoes.
Yield = 4-6 servings.
1 lb. farfalle or bowtie pasta
1 medium red bell pepper
1/2 C. shredded carrots
8 oz. cremini mushrooms, thin sliced
1/4 medium red onion, chopped fine
6 cloves garlic, minced
1/4 C. olive oil, plus 2 T.
salt & pepper
1 T. basil
Parmesan cheese
Sun dried tomatoes, optional
Cook pasta according to directions on the box, to al dente. In a large skillet, add 2 T. olive oil, garlic, mushrooms, onion, red bell pepper, and carrots. Season with salt & pepper. Cook til veggies are fork-tender. Drain pasta and add to skillet. Add additional olive oil and basil, toss to coat. Top with parmesan and sundried tomatoes.
Yield = 4-6 servings.
Wednesday, April 22, 2009
Easy Garlic Chicken
This is a great recipe for the cheaper cuts of chicken. You can use leg quarters or drum sticks/thighs - whichever you and your family prefer. I love this dish because you can throw it together, pop it in the oven, and get something else done in the meantime. And, there is always something else that needs to be done!
2-3 lbs. chicken leg quarters, skin on
2-3 tsp. season salt
12-15 cloves of garlic
1 T. dry minced onion
2 T. olive oil (or veggie oil)
3 lbs. medium potatoes, unpeeled, and quartered
Heat oven to 350. Coat a 13x9" baking dish with olive oil. Rub chicken with season salt. Place all ingredients in pan, single layer to promote even cooking.
Bake uncovered for 30-35 minutes, until chicken is fully cooked and juices run clear and potatoes are fork-tender. Garlic should be sweet and mild.
Serve with bread, salad, and veggie of choice.
Yield = 4-6 servings
Variation: boneless, skinless chicken breast can also be used for this recipe, simple rub with olive oil before seasoning the chicken (so it doesn't dry out, and to add flavor). Adjust cooking time to 25-30 minutes.
You can also add additional veggies to the pan for roasting. My favorite: sweet bell peppers. Carrots are also a great addition.
2-3 lbs. chicken leg quarters, skin on
2-3 tsp. season salt
12-15 cloves of garlic
1 T. dry minced onion
2 T. olive oil (or veggie oil)
3 lbs. medium potatoes, unpeeled, and quartered
Heat oven to 350. Coat a 13x9" baking dish with olive oil. Rub chicken with season salt. Place all ingredients in pan, single layer to promote even cooking.
Bake uncovered for 30-35 minutes, until chicken is fully cooked and juices run clear and potatoes are fork-tender. Garlic should be sweet and mild.
Serve with bread, salad, and veggie of choice.
Yield = 4-6 servings
Variation: boneless, skinless chicken breast can also be used for this recipe, simple rub with olive oil before seasoning the chicken (so it doesn't dry out, and to add flavor). Adjust cooking time to 25-30 minutes.
You can also add additional veggies to the pan for roasting. My favorite: sweet bell peppers. Carrots are also a great addition.
Fried Rice
While I love Chinese takeout, when I'm too lazy to leave the house, this is a great, healthy alternative. There are dozens of substitutions you can make here, I'll list a few along with the way I typically make this dish. If you have a variation on this, please drop me a note - I'd love some fresh ideas!
2 C. instant rice, uncooked
3 chicken bouillion cubes (beef will also work)
1/4 C. soy sauce
2 T. olive oil
2 T. dry minced onion (or 1/4 medium onion, finely chopped)
3-4 cloves garlic, minced
1 tsp. chili powder
1/2 tsp. cayenne pepper, optional
1 tsp. onion salt
1 tsp. season salt
1/2 tsp. black pepper
1/3 C. teriyaki (or marinade of your choice)
3 large eggs
1 C. cooked chicken, sausage, pork, or beef - diced/shredded
1 medium red bell pepper, chopped
8 oz. fresh mushrooms, thin sliced
1 can bean sprouts, drained
1/2 C. peas, optional
1/2 C. carrot, finely chopped, optional
1/4 C. chopped scallions (to garnish)
Measure water for the rice into a medium sauce pan, adding in the soy sauce and the bouillion cubes. Bring water to a boil, add rice. Let set until rice has absorbed all the water.
In a large skillet on high, heat 2 T. olive oil. When hot, add onion and garlic, drop to a medium high heat. Add in eggs, lightly scramble. When eggs are half way cooked, stir in rice and all remaining ingrtedients, except scallions. Cook over medium high for about 15-20 minutes, stirring every 4-5 minutes. Rice is ready when egg is cooked, all veggies are tender, and rice is lightly browned.
Yield = 6 servings
My favorite version uses 2-3 smoked sausage links, finely chopped, red and orange bell pepper, and cremini mushrooms. This dish can be served on its own, or as a side dish for your favorite Chinese entree. It also reheats well, and can be a great lunch for during the week.
2 C. instant rice, uncooked
3 chicken bouillion cubes (beef will also work)
1/4 C. soy sauce
2 T. olive oil
2 T. dry minced onion (or 1/4 medium onion, finely chopped)
3-4 cloves garlic, minced
1 tsp. chili powder
1/2 tsp. cayenne pepper, optional
1 tsp. onion salt
1 tsp. season salt
1/2 tsp. black pepper
1/3 C. teriyaki (or marinade of your choice)
3 large eggs
1 C. cooked chicken, sausage, pork, or beef - diced/shredded
1 medium red bell pepper, chopped
8 oz. fresh mushrooms, thin sliced
1 can bean sprouts, drained
1/2 C. peas, optional
1/2 C. carrot, finely chopped, optional
1/4 C. chopped scallions (to garnish)
Measure water for the rice into a medium sauce pan, adding in the soy sauce and the bouillion cubes. Bring water to a boil, add rice. Let set until rice has absorbed all the water.
In a large skillet on high, heat 2 T. olive oil. When hot, add onion and garlic, drop to a medium high heat. Add in eggs, lightly scramble. When eggs are half way cooked, stir in rice and all remaining ingrtedients, except scallions. Cook over medium high for about 15-20 minutes, stirring every 4-5 minutes. Rice is ready when egg is cooked, all veggies are tender, and rice is lightly browned.
Yield = 6 servings
My favorite version uses 2-3 smoked sausage links, finely chopped, red and orange bell pepper, and cremini mushrooms. This dish can be served on its own, or as a side dish for your favorite Chinese entree. It also reheats well, and can be a great lunch for during the week.
Thursday, April 16, 2009
Three Cheese Sweet Pepper Marinara
I love some good pasta, and not many places serve it with bold, rich flavors the way I like. I've come up with 3 or 4 variations on a standard marinara which are heaven in my mouth! I like the balance of creamy and hearty, and this sauce is simply no exception to that rule. I hope you like this one as much as I do!
2 cans tomato paste (6-8 oz.) ($.04 - after coupons)
1 can crushed tomatoes (29 oz.) ($.99)
1 can Italian-style diced tomatoes (14.5 oz.) ($.10 after coupons)
1 can tomato sauce (6 oz.) (free after coupons)
2 cans cream of mushroom soup (10-11 oz.) ($.52 - after coupons)
1 C. alfredo sauce (any variety) or 1 1/2 C. sour cream ($.40)
1 medium red bell pepper, finely diced ($.35)
5 cloves of garlic, minced or crushed ($.30)
1/2 C. parmesan ($.30)
1/2 C. mozzarella ($.40)
1/4 C. provolone ($.20 - got it on sale for $2.99 lb.!! got enough to freeze some for my next batch of sauce)
2 T. dry minced onion (or 1/4 small white onion, very finely chopped) ($.10)
8 oz. fresh mushrooms, white button or cremini, thin sliced ($.99)
2 T. basil ($.10)
2 tsp. oregano ($.15)
1/2 tsp. cumin (1 tsp. if you prefer a smokier flavor) ($.05)
Add all ingredients to a crockpot (slowcooker). Cook on high for 2 hours, switch to low, cook an additional 2 hours. Let cool 10 minutes. Serve over thin spaghetti. Top with Italian flat-leaf parsley and additional parmesan.
Yield = 12 servings
Cost = $4.99
Cost per serving: $.42
2 cans tomato paste (6-8 oz.) ($.04 - after coupons)
1 can crushed tomatoes (29 oz.) ($.99)
1 can Italian-style diced tomatoes (14.5 oz.) ($.10 after coupons)
1 can tomato sauce (6 oz.) (free after coupons)
2 cans cream of mushroom soup (10-11 oz.) ($.52 - after coupons)
1 C. alfredo sauce (any variety) or 1 1/2 C. sour cream ($.40)
1 medium red bell pepper, finely diced ($.35)
5 cloves of garlic, minced or crushed ($.30)
1/2 C. parmesan ($.30)
1/2 C. mozzarella ($.40)
1/4 C. provolone ($.20 - got it on sale for $2.99 lb.!! got enough to freeze some for my next batch of sauce)
2 T. dry minced onion (or 1/4 small white onion, very finely chopped) ($.10)
8 oz. fresh mushrooms, white button or cremini, thin sliced ($.99)
2 T. basil ($.10)
2 tsp. oregano ($.15)
1/2 tsp. cumin (1 tsp. if you prefer a smokier flavor) ($.05)
Add all ingredients to a crockpot (slowcooker). Cook on high for 2 hours, switch to low, cook an additional 2 hours. Let cool 10 minutes. Serve over thin spaghetti. Top with Italian flat-leaf parsley and additional parmesan.
Yield = 12 servings
Cost = $4.99
Cost per serving: $.42
Wednesday, April 15, 2009
Grilled Chicken Pizza
As a food group, pizza ranks at the top for me, from a savory sausage to a creamy, dreamy cheese pizza - there is no such thing as a bad pizza, except for a frozen pepperoni pizza - that just lacks imagination....and I don't like pepperoni. I like to pack my pizza full of rich, aromatic flavors - so hold onto your tastebuds - you're in for a wild ride!
I freely admit that I do cheat on the crust, simply because I haven't found a suitable homemade version that fits my wallet.
1 pizza crust, or 2 pouches Betty Crocker pizza crust, prepared as directed
1 1/3 C. alfredo sauce
3 cloves of garlic, minced
1 T. dry, minced onion
1/2 C. parmesan or parmesan-romano blend
8 oz. shredded mozzarella
2-3 oz. provolone, shredded
1/2 lb. white button mushrooms, sliced thin
1 large boneless, skinless chicken breast - marinated in garlic & herb marinade, grilled, then sliced into thin strips, no longer than 3"
1/2 C. black olives, sliced (optional)
2-3 T. Italian flat-leaf parsley
Heat oven to 400. Over prepared pizza crust, spread Alfredo sauce, sprinkle with garlic, onion, and parmesan. Top with mozzarella, provolone, mushrooms, chicken, black olives and sprinkle with parsley.
Bake for 10-13 minutes or til cheese is melted and lightly golden.
Cut into wedges for an entree, cut into squares for an appetizer or if you're feeding a crowd.
Yield: 4 servings (entree) 6-8 servings (appetizer).
I freely admit that I do cheat on the crust, simply because I haven't found a suitable homemade version that fits my wallet.
1 pizza crust, or 2 pouches Betty Crocker pizza crust, prepared as directed
1 1/3 C. alfredo sauce
3 cloves of garlic, minced
1 T. dry, minced onion
1/2 C. parmesan or parmesan-romano blend
8 oz. shredded mozzarella
2-3 oz. provolone, shredded
1/2 lb. white button mushrooms, sliced thin
1 large boneless, skinless chicken breast - marinated in garlic & herb marinade, grilled, then sliced into thin strips, no longer than 3"
1/2 C. black olives, sliced (optional)
2-3 T. Italian flat-leaf parsley
Heat oven to 400. Over prepared pizza crust, spread Alfredo sauce, sprinkle with garlic, onion, and parmesan. Top with mozzarella, provolone, mushrooms, chicken, black olives and sprinkle with parsley.
Bake for 10-13 minutes or til cheese is melted and lightly golden.
Cut into wedges for an entree, cut into squares for an appetizer or if you're feeding a crowd.
Yield: 4 servings (entree) 6-8 servings (appetizer).
Buttery Pecan Bars
One of my favorite recipes, I love the pairing of butter pecan with just a hint of brandy extract in the background. The taste is rich, smooth, and decadent. For me, these pair well with an iced coffee, a simple tea, or the classic - large glass of milk. Served warm, topped with ice cream or cooled with a dusting of powdered sugar - these are sure to be devoured!
1 box butter pecan cake mix
2 eggs, minus one yolk
1/4 C. unsweetened applesauce
2/3 C. brown sugar
1/4 C. milk
1 1/2 tsp. butter extract
1/2 tsp. brandy extract
2/3 C. chopped pecans
15-20 pecan halves, optional
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Pour into prepared baking dish.
Top with pecan halves, if desired.
Bake for 25-28 minutes. (Shorter for metal pan, longer for glass or ceramic dish).
Cool and cut.
Yield = 24 bars
1 box butter pecan cake mix
2 eggs, minus one yolk
1/4 C. unsweetened applesauce
2/3 C. brown sugar
1/4 C. milk
1 1/2 tsp. butter extract
1/2 tsp. brandy extract
2/3 C. chopped pecans
15-20 pecan halves, optional
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Pour into prepared baking dish.
Top with pecan halves, if desired.
Bake for 25-28 minutes. (Shorter for metal pan, longer for glass or ceramic dish).
Cool and cut.
Yield = 24 bars
Apple Almond Bars
This is a great, kid-friendly recipe, versatile, simple, easy enough to let the older kids practice baking on. I'm a big believer in letting kids learn their way around the kitchen - that's how I learned.
With most of my recipes for bars, its a simple dump-and-stir recipe, which keeps things a little easier when dealing with a lot of people/kids helping you. I've even used this recipe to teach adults that are unfamaliar with baking - and it works like a charm!
1 box classic white cake mix
2 eggs
1/4 C. unsweetened applesauce
1/3 C. brown sugar
1/4 C. apple juice or cider
2 tsp. almond extract
1/4 tsp. rum extract
1/2 tsp. apple pie spice
1/2 C. sliced almonds
2 medium apples (overripe work great), finely chopped
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Pour into prepared baking dish. Top with additional almonds, if desired.
Bake for 25-28 minutes. (Shorter for metal pan, longer for glass or ceramic dish).
Cool and cut.
Yield: 24-30 bars
With most of my recipes for bars, its a simple dump-and-stir recipe, which keeps things a little easier when dealing with a lot of people/kids helping you. I've even used this recipe to teach adults that are unfamaliar with baking - and it works like a charm!
1 box classic white cake mix
2 eggs
1/4 C. unsweetened applesauce
1/3 C. brown sugar
1/4 C. apple juice or cider
2 tsp. almond extract
1/4 tsp. rum extract
1/2 tsp. apple pie spice
1/2 C. sliced almonds
2 medium apples (overripe work great), finely chopped
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Pour into prepared baking dish. Top with additional almonds, if desired.
Bake for 25-28 minutes. (Shorter for metal pan, longer for glass or ceramic dish).
Cool and cut.
Yield: 24-30 bars
Tuesday, April 14, 2009
Cranberry Nut Rum Bars
I love the tartness of the cranberry and the richness of rum extract. In a dessert, my favorite way to marry these two distinct flavors is to add either orange element or a hearty nut like pecans or walnuts to really bring the dish together. Since life is too short for a boring dessert, I like to give as much flavor as I can in every morsel.
1 pkg. yellow cake mix
2 eggs
1/4 C. each unsweetened applesauce & water (or cranberry juice)
1/2 C. dark brown sugar
2 T. honey
1 1/2 tsp. rum extract
1/2 tsp. butter extract
1 C. dried cranberries, sweetened
2/3 C. chopped walnuts or pecans
Mix well all ingredients, stirring in nuts & berries last. Spread in a greased 13x9" baking dish.
Bake at 375 F. for 24-27 minutes. Cool and cut. Top with spiced powdered sugar (optional).
Yield = 24 bars.
1 pkg. yellow cake mix
2 eggs
1/4 C. each unsweetened applesauce & water (or cranberry juice)
1/2 C. dark brown sugar
2 T. honey
1 1/2 tsp. rum extract
1/2 tsp. butter extract
1 C. dried cranberries, sweetened
2/3 C. chopped walnuts or pecans
Mix well all ingredients, stirring in nuts & berries last. Spread in a greased 13x9" baking dish.
Bake at 375 F. for 24-27 minutes. Cool and cut. Top with spiced powdered sugar (optional).
Yield = 24 bars.
Very Vanilla Bars
If you're looking for a simple, classic dessert - great to entertain with or something you can throw together because you have all the ingredients on hand - this is your recipe. The vanilla flavor really sings in this dish, it pairs well with afternoon teas, comfort food, goes grat topped with ice cream (especially coffee flavored!), and is sure to be a hit at potluck gatherings. It's low-fat, yummy, and so easy to make!
1 box french vanilla or classic white cake mix
2 eggs, one yolk removed
1/4 C. milk
1/3 C. brown sugar
1/3 C. unsweetened applesauce
2 T. honey
1 tsp. vanilla extract
1/4 tsp. almond extract
1 C. vanilla chips
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Spread evenly into prepared pan.
Bake for 25-27 minutes.
Dust with powdered sugar. Cool and cut.
Yield = 24 bars.
1 box french vanilla or classic white cake mix
2 eggs, one yolk removed
1/4 C. milk
1/3 C. brown sugar
1/3 C. unsweetened applesauce
2 T. honey
1 tsp. vanilla extract
1/4 tsp. almond extract
1 C. vanilla chips
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Spread evenly into prepared pan.
Bake for 25-27 minutes.
Dust with powdered sugar. Cool and cut.
Yield = 24 bars.
Dark Chocolate Orange Bars
I introduced this recipe around the holidays last winter, and boy was it a hit! The tartness of the orange flavor with the deep, richness of the chocolate makes for an unbeatable combination for people with a love a intense flavors. This recipe is not for the faint of heart!
1 box german chocolate cake mix
2 eggs, minus one yolk
1/4 C. dark brown sugar
1/4 C. unsweetened applesauce
1/4 C. orange juice
1/4 tsp. nutmeg
1 tsp. rum extract
1/2 C. chocolate chunks (or 3 dark chocolate bars broken into small pieces)
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Spread evenly into pan.
Bake for 25 minutes. Cool and cut.
Yield = 30 bars.
1 box german chocolate cake mix
2 eggs, minus one yolk
1/4 C. dark brown sugar
1/4 C. unsweetened applesauce
1/4 C. orange juice
1/4 tsp. nutmeg
1 tsp. rum extract
1/2 C. chocolate chunks (or 3 dark chocolate bars broken into small pieces)
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all ingredients. Spread evenly into pan.
Bake for 25 minutes. Cool and cut.
Yield = 30 bars.
Cranberry Chocolate Bars
As you can tell, it's that time of year again - time to bake. And there's no time to do any "proper" baking, so you'll see a lot of recipes for quickie cookeis and throw-together bars (I love any recipe where I can dump everything into a bowl and mix.). I'm listing some of my favorites - all recipes here have been taste-tested on family, friends, co-workers, etc.
This recipe was born out of frustration and lack of better planning. What my mom used to call an Iff 'N' recipe. If and she had the right ingredients - it would have been something else. My mother-in-law and I invented them, and I must share the credit because they are simply too yummy.
1 box chocolate cake mix, any kind but devils food
2 eggs
1/4 C. unsweetened applesauce
1/2 C. brown sugar
1/4 C. water
1 tsp. rum extract
1 C. dried cranberries, roughly chopped
1/2 C. chocolate chips (anything but white chocolate will do)
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all but final 2 ingredient. Stir in remaining ingredients.
Spread evenly into prepared pan.
Bake 25 minutes.
Dust with powdered sugar, cool, and cut.
Yield = not enough with one batch, typically. I had to make 2!!
This recipe was born out of frustration and lack of better planning. What my mom used to call an Iff 'N' recipe. If and she had the right ingredients - it would have been something else. My mother-in-law and I invented them, and I must share the credit because they are simply too yummy.
1 box chocolate cake mix, any kind but devils food
2 eggs
1/4 C. unsweetened applesauce
1/2 C. brown sugar
1/4 C. water
1 tsp. rum extract
1 C. dried cranberries, roughly chopped
1/2 C. chocolate chips (anything but white chocolate will do)
Preheat oven to 375. Grease a 13x9" baking dish.
Mix well all but final 2 ingredient. Stir in remaining ingredients.
Spread evenly into prepared pan.
Bake 25 minutes.
Dust with powdered sugar, cool, and cut.
Yield = not enough with one batch, typically. I had to make 2!!
Raisin' The Bars!
I love when eggnog is in season. I've created some great dessert recipes that use it, and with that distinct flavor, nothing else will do. Here's a favorite of recipe of mine that I've been waiting all year to make.
Raisin the Bar!
1 pkg. spice cake mix
1/2 C. brown sugar
1/4 C. each unsweetened applesauce and eggnog
1/2 tsp. each rum and almond extract
2 eggs, minus one yolk
1/2 C. each raisin (golden or regular) and roughly chopped walnuts
Preheat oven to 375. Grease 1 13x9" baking pan.
Mix well all ingredients, spread evenly into pan. (Mixture will be thick.)
Bake 24-27 minutes. Cool and cut. Dust with spiced powdered sugar if desired.
Spiced Powdered Sugar:
1 C. powdered sugar
1/8 tsp. nutmeg
1 pinch ginger
Sift well all ingredients. Dust on bars once they have cooled.
Raisin the Bar!
1 pkg. spice cake mix
1/2 C. brown sugar
1/4 C. each unsweetened applesauce and eggnog
1/2 tsp. each rum and almond extract
2 eggs, minus one yolk
1/2 C. each raisin (golden or regular) and roughly chopped walnuts
Preheat oven to 375. Grease 1 13x9" baking pan.
Mix well all ingredients, spread evenly into pan. (Mixture will be thick.)
Bake 24-27 minutes. Cool and cut. Dust with spiced powdered sugar if desired.
Spiced Powdered Sugar:
1 C. powdered sugar
1/8 tsp. nutmeg
1 pinch ginger
Sift well all ingredients. Dust on bars once they have cooled.
Strawberry Shortcake Bars
After trying some strawberry shortcake inspired cookies, I couldn't wait to try that idea with some yummy bars!
1 pkg. white cake mix
2 eggs, minus one yolk
1/4 C. unsweetened applesauce
1/4 C. milk
1/3 C. brown sugar
1 tsp. strawberry extract
1/4 tsp. vanilla
1 C. white chocolate chips
1 1/2 C. strawberries (fresh or frozen), chopped semi-fine
8 oz. Cool Whip, light
Red or Pink colored sugar or sprinkles
In large bowl, mix well all but final ingredient. Spread evenly into greased 13x9" baking dish.
Bake at 375 for 24-27 minutes.
Cool and cut. Top with Cool Whip just before serving, then top with sprinkles, if desired.
Yield = 24 bars.
1 pkg. white cake mix
2 eggs, minus one yolk
1/4 C. unsweetened applesauce
1/4 C. milk
1/3 C. brown sugar
1 tsp. strawberry extract
1/4 tsp. vanilla
1 C. white chocolate chips
1 1/2 C. strawberries (fresh or frozen), chopped semi-fine
8 oz. Cool Whip, light
Red or Pink colored sugar or sprinkles
In large bowl, mix well all but final ingredient. Spread evenly into greased 13x9" baking dish.
Bake at 375 for 24-27 minutes.
Cool and cut. Top with Cool Whip just before serving, then top with sprinkles, if desired.
Yield = 24 bars.
Carrot Cake Walnut Bars
While I'm still a little intimidated with frosting a cake, I love making bars. Since DH's favorite cake is carrot cake, I took a little inspiration from the cake itself and turned it into an oh-so-casual bar. These are a great, hearty snack - low in fat, high in flavor!
1 pkg. carrot cake mix
2 eggs
1/4 C. each unsweetened applesauce & milk
1/2 C. brown sugar
1 tsp. black walnut extract
1/4 tsp. each rum & butter extract
1/2 tsp. ginger
1 C. chopped walnuts
1/2 C. raisins, optional
1 tub cream cheese frosting, if desired
Mix well all ingredients, stirring in nuts and fruit last.
Spread evenly into a greased 13x9" baking dish.
Bake at 375 for 24-27 minutes, or til bars are firmly set (toothpick inserted in center comes out clean). Frost with cream cheese frosting if desired.
Yield: 30 bars
3.5 grams fat per bar
1 pkg. carrot cake mix
2 eggs
1/4 C. each unsweetened applesauce & milk
1/2 C. brown sugar
1 tsp. black walnut extract
1/4 tsp. each rum & butter extract
1/2 tsp. ginger
1 C. chopped walnuts
1/2 C. raisins, optional
1 tub cream cheese frosting, if desired
Mix well all ingredients, stirring in nuts and fruit last.
Spread evenly into a greased 13x9" baking dish.
Bake at 375 for 24-27 minutes, or til bars are firmly set (toothpick inserted in center comes out clean). Frost with cream cheese frosting if desired.
Yield: 30 bars
3.5 grams fat per bar
Monday, April 13, 2009
French Bread Pizzas
I love the recipe - though, I can only take credit for the spices, my sister came up with the rest. With all the free cheese, and Target giving us the free bread - it's a winner all ways around. I'm going to make up a dozen of these (no meat/veg) and free them! Much healthier and cheaper than buying them from the frozen food section, plus - I can add more flavor - garlic town, here I come!!
4 french bread baguettes
16 oz. shredded mozzarella cheese or Italian cheese blend
4 oz. cheddar cheese, shredded
2 T. Chicago Deep dish pizza spice or Italian seasoning
2 T. garlic (powder, minced dry, or fresh minced)
Parmesan cheese, sprinkle liberally
Italian flat leaf parsley or basil
(top with meat/veggies, if desired)
Preheat oven to 400.
Slice open each baguette and top with cheese. Top with remaining ingredients.
Bake for 12-15 minutes, cut, and serve.
Yield = 4 servings
4 french bread baguettes
16 oz. shredded mozzarella cheese or Italian cheese blend
4 oz. cheddar cheese, shredded
2 T. Chicago Deep dish pizza spice or Italian seasoning
2 T. garlic (powder, minced dry, or fresh minced)
Parmesan cheese, sprinkle liberally
Italian flat leaf parsley or basil
(top with meat/veggies, if desired)
Preheat oven to 400.
Slice open each baguette and top with cheese. Top with remaining ingredients.
Bake for 12-15 minutes, cut, and serve.
Yield = 4 servings
Chicken Carbonara
I'm a lover of good sammies, and this inspiration comes from Quiznos. I simply adore their Chicken Carbonara, loaded with all that yummy goodness, so when I scored a great deal on some ciabatta rolls last week - I had to give this a try.
I also added black olives and some julienned red bell pepper for some extra veggies and flavor. The result - one of the best sammies I've ever had - and I had a lot of good sammies past across my plate. The greatest part of this: I don't have to pay $7-$8 for each sammie, I spent less than $5 for all 4 of them, and still had some chicken leftover!!
1 large chicken breast, boneless, skinless
2 T. minced garlic
1 tsp. toasted onion powder
1 tsp. Italian flat-leaf parsley
1/8 C. Garlic & herb marinade
1 C. Alfredo Sauce
4 slices bacon - crumbled
4 slices of Havarti cheese
8 slices mozzarella cheese
4 white button mushrooms, sliced thin
4 ciabatta rolls
Rub chicken with spices, and marinate for 2-4 hours. Bake chicken at 350 for 45-55 minutes, uncovered. Chicken is done when it's a light golden brown and juices run clear.
Let chicken rest for 5 minutes before slicing thin.
On each ciabatta roll, layer chicken, alfredo sauce, mushrooms, bacon, and cheeses evenly.
Bake at 400 for 10 minutes or til cheese in fully melted.
Yields = 4 sammies
I also added black olives and some julienned red bell pepper for some extra veggies and flavor. The result - one of the best sammies I've ever had - and I had a lot of good sammies past across my plate. The greatest part of this: I don't have to pay $7-$8 for each sammie, I spent less than $5 for all 4 of them, and still had some chicken leftover!!
1 large chicken breast, boneless, skinless
2 T. minced garlic
1 tsp. toasted onion powder
1 tsp. Italian flat-leaf parsley
1/8 C. Garlic & herb marinade
1 C. Alfredo Sauce
4 slices bacon - crumbled
4 slices of Havarti cheese
8 slices mozzarella cheese
4 white button mushrooms, sliced thin
4 ciabatta rolls
Rub chicken with spices, and marinate for 2-4 hours. Bake chicken at 350 for 45-55 minutes, uncovered. Chicken is done when it's a light golden brown and juices run clear.
Let chicken rest for 5 minutes before slicing thin.
On each ciabatta roll, layer chicken, alfredo sauce, mushrooms, bacon, and cheeses evenly.
Bake at 400 for 10 minutes or til cheese in fully melted.
Yields = 4 sammies
Wednesday, April 8, 2009
Mexican-Style Meatloaf
I love a good meatloaf and I love Mexican food - this is my quick and easy marriage of the two. If you prefer mini-meatloafs, simply scoop mixture into muffin cups and bake!
1 lb. ground chuck
1/2 lb. ground turkey
1 tsp. each cumin, dried cilantro, chili powder, and toasted onion
2 tsp. garlic powder
1 T. dry, minced onion
1 egg
2 C. bread crumbs
1/4 C. cheddar cheese
3 T. milk
8-10 oz. salsa, divided
Combine all ingredients except salsa, stir in 1/8 C. salsa. Press firmly into a loaf pan, top with remaining salsa.
Bake at 375 for 30-40 minutes. Meatloaf is done when meat is fully cooked and juices run clear.
1 lb. ground chuck
1/2 lb. ground turkey
1 tsp. each cumin, dried cilantro, chili powder, and toasted onion
2 tsp. garlic powder
1 T. dry, minced onion
1 egg
2 C. bread crumbs
1/4 C. cheddar cheese
3 T. milk
8-10 oz. salsa, divided
Combine all ingredients except salsa, stir in 1/8 C. salsa. Press firmly into a loaf pan, top with remaining salsa.
Bake at 375 for 30-40 minutes. Meatloaf is done when meat is fully cooked and juices run clear.
Adam's Salsa
I have to give credit where credit is due, and Adam, baby - you make some sexy salsa! I love the consistency, flavor, hint of heat - in short - I love, love, LOVE everything about this wonderfully simple homemade salsa.
2 plum tomatoes
1/4 small red bell pepper
1/4 jalapeno, stem & seeds removed
1/4 small white onion, peeled
1/4 bunch of cilantro (approximately 1 ounce)
2 T. lemon juice
1 tsp. salt
Add all ingredients to food processor. Pulse until desired consistency. Devour with restaurant-style tortilla chips.
2 plum tomatoes
1/4 small red bell pepper
1/4 jalapeno, stem & seeds removed
1/4 small white onion, peeled
1/4 bunch of cilantro (approximately 1 ounce)
2 T. lemon juice
1 tsp. salt
Add all ingredients to food processor. Pulse until desired consistency. Devour with restaurant-style tortilla chips.
Wednesday, April 1, 2009
Lemon-Lime Bars
You can tell I'm desperate for spring to arrive with this light and tangy treat. The sweeteness of the coconut paired with the tangy of the lemon and lime flavors makes for a refreshing treat, great way to beat the summer heat!
1 pkg. lemon cake mix
½ C. brown sugar
¼ C. unsweetened applesauce
¼ C. pineapple juice or pineapple juice blend
2 T. lime juice or 1/2 tsp. lime zest
2 eggs, minus one yolk
1 tsp. lemon extract
1/4 tsp. coconut extract
½ C. pecans or walnuts, chopped
1 C. shredded coconut
Preheat oven to 375. Grease a 13x9” pan.
Mix well all but last 2 ingredients. Stir in nuts, top with coconut.
Spread evenly in pan.
Bake 23-26 minutes.
Cool completely and cut.
Yield = 36 bars
1 pkg. lemon cake mix
½ C. brown sugar
¼ C. unsweetened applesauce
¼ C. pineapple juice or pineapple juice blend
2 T. lime juice or 1/2 tsp. lime zest
2 eggs, minus one yolk
1 tsp. lemon extract
1/4 tsp. coconut extract
½ C. pecans or walnuts, chopped
1 C. shredded coconut
Preheat oven to 375. Grease a 13x9” pan.
Mix well all but last 2 ingredients. Stir in nuts, top with coconut.
Spread evenly in pan.
Bake 23-26 minutes.
Cool completely and cut.
Yield = 36 bars
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