November 15, 2010

  • Pecan Divinity

    Source: Family Cookbook - "Mom's Favorite Recipies"

    INGREDIENTS

    • 2 2/3 cups sugar
    • 1/2 cup water
    • 2 egg whites
    • 2/3 cup broken pecans
    • 2/3 cup light corn syrup
    • 1 teaspoon vanilla

    DIRECTIONS

    1. Stir sugar, corn syrup, and water over low heat until sugar is disolved. Cook without stirring to 260°F on candy thermometer.

    2. In mixer bowl, beategg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whies. Add vanilla; beat until mixture holds its shape and becomes slightly dull. Mixture may become too stiff for mixture. Fold in nuts.

    3. Drop mixture from tip of buttered spoon onto waxed paper.

  • Pumpkin Cake

    pumpkincakePrep time: 30 minutes
    Cook time: (varies)
    Servings: as listed, 57 mini-cupcakes
    Adapted from: Pumpkin Cake III (allrecipies.com)

    INGREDIENTS

    • 2 cups all-purpose flour
    • 3 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 tsp ground cloves
    • 1/4 tsp ground ginger
    • 2 cups white sugar
    • 1/2 cup vegetable oil
    • 3/4 cup unsweetened applesauce
    • 1 teaspoon vanilla extract
    • 2 cups (16 oz) canned pumpkin
    • 4 eggs
    • 1 cup chopped walnuts (optional)
    • Cream cheese frosting (optional)
    • Ground walnuts (optional)

    DIRECTIONS

    1. Preheat oven to 350°F. Use a non-stick cooking spray to coat the sides and bottom of your pan. (Recommended - Wilson's Non-stick Spray).

    2. Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

    3. In a large bowl combine sugar, oil, and applesauce. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared pan.

    4. Bake in the preheated oven according to time specified below or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting. Top with ground walnuts for additional decoration.

      12x18 inch pan - 30 minutes
      Cupcakes (3/4 full) - 18-20 minutes
      Mini-cupcakes (3/4 full) - 15 minutes
      Bundt cake - 45 minutes

  • Low-Fat Pumpkin Pie

    Help yourself to a slice of this low fat pumpkin pie made with a delicate phyllo dough crust. You can find phyllo dough in the freezer section of the grocery store. If you are really pushed for time you could simply use a ready-made, reduced-fat graham cracker crust instead.

    Prep time: 20 minutes
    Cook time: 1 hour
    Servings: 8

    INGREDIENTS

    • 6 sheets phyllo dough, thawed
    • Cooking spray
    • 3/4 cup dark brown sugar
    • 1/2 tsp salt
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cloves
    • 1/2 cup egg substitute or 4 egg whites
    • 1 15-ounce can pumpkin
    • 1 12-ounce can fat-free evaporated milk

    DIRECTIONS

    1. Preheat oven to 350°F.

    2. Cut phyllo sheets in half and stack on wax paper or plastic wrap (each full length sheet is 14 x 18 inches; if you happen to have 14 x 9-inch sheets, leave whole) . Place wax paper or plastic wrap on top layer and cover with a damp towel to prevent sheets from drying out.

    3. Coat a 9-inch pie dish with cooking spray.

    4. Lay a half sheet of phyllo pastry in pie dish. Spray with nonstick cooking spray. Repeat with rest of half sheets, fanning out to form a circle. Fold and crimp edges. Weigh down with pie weights and bake for 10 minutes until slightly browned.

    5. Combine dry ingredients in a medium bowl. Beat egg substitute or egg whites with pumpkin puree. Slowly pour in evaporated milk and mix well. Add sugar and spices to pumpkin mixture and blend thoroughly. Pour into pie crust; bake for an hour, or until knife inserted in center comes out clean.

  • Shortbread

    Shortbread Dark-chocolate dipped shortbread is absolutely scrumptious!

    Prep time: 15 minutes
    Cook time: 25 minutes per batch.
    Makes approximately 16 cookies
    Source: Better Homes and Gardens

    INGREDIENTS

    • 1-1/4 cups all-purpose flour
    • 3 tablespoons granulated sugar
    • 1/2 cup butter

    DIRECTIONS

    1. Preheat oven to 325F. In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead until smooth.

    2. On a lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut dough into circles, rerolling scraps as necessary. Place circles 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 20-25 minutes or until bottoms just start to brown. Transfer to write rack and let cool. Makes 16 cookies.

    3. *To make shortbread strips, on a lightly floured surface, roll dough into a 6x4-inch rectangle about 1/2 inch thick. Using a utility knife, cut rectangle in half lengthwise, then crosswise into 16 pieces. Bake as directed.

    Spiced Shortbread: Prepare as above, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture.

    Cherry-Orange Shortbread: Prepare as above, except add 2 teaspoons finely shredded orange peel with the butter and stir in 1/3 cup snipped dried cherries after cutting in the butter.

    Butter-Pecan Shortbread: Prepare as above, except substitute brown sugar for the granulated sugar. After cutting in butter, stir in 2 tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.

    Lemon-Poppy Seed Shortbread: Prepare as above, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.

    Cranberry Shortbread: Prepare as above, except after cutting in butter, stir in 1/3 cup snipped dried cranberries.

    NUTRITION FACTS

    • Calories - 98
    • Total Fat - 6g
      • Saturated Fat - 4g
      • Monounsaturated Fat - 2g
      • Polyunsaturated Fat - 0g
    • Cholesterol - 16mg
    • Sodium - 62mg
    • Carbohydrate - 10 g
      • Total Sugar - 2g
      • Fiber - 0g
    • Protein - 1g
    • Vitamin A - 0% DV*
    • Vitamin C - 0% DV*
    • Calcium - 0% DV*
    • Iron - 3% DV*

    * Percent Daily Values (DV) are base on a 2,000 calorie diet.

  • Aunt Gert Giaquinto's "Toto" cookies

    Prep time: 15 minutes
    Cook time: 8-10 minutes
    Source: A friend's family recipie

    INGREDIENTS

    • 2 sticks of butter or margarine

    • 1 tbsp Crisco

    • 1 cup milk

    • 1 cup sugar

    • 4 eggs

    • 5 tsp lemon or anisette flavoring

    • 8 tsp baking powder

    • 6 cups flour

    DIRECTIONS

    1. Preheat oven to 350°.

    2. Beat butter and Crisco together then add sugar and eggs. After that, add milk and anisette or lemon and blend.

    3. Sift flour and baking powder and add. Beat until stiff.

    4. Pour onto a floured cutting board.

    5. Knead and mix with floury hands.

    6. Make small balls (2 inches or so) and place on ungreased cookie sheet.

    7. Bake until the cookie bottoms are light brown (approx. 8 to 10 mins)

    NOTES

    Do not overbake, or it will get TOO hard.

    FROSTING

    INGREDIENTS

    • 1/2 bag of powder sugar
    • 2 tablespoons of milk
    • 1/4 stick of butter
    • Food coloring (optional)
    • Sprinkles (optional)

    DIRECTIONS

    1. Mix, add food coloring if desired. Add a little bit of milk or sugar if the frosting is too thick.

    2. Dip cooled cookie into frosting to create a topping and add sprinkles to your liking.

  • Ultimate Chocolate Chip Cookies

    Ultimate Chocolate Chip Cookies Prep time: 10 minutes
    Cook time: 10 minutes per batch.
    Makes approximately 48 cookies
    Source

    INGREDIENTS

    • 4 cups (24-oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, (divided)
    • 2 2/3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) butter or margarine, softened
    • 1 cup packed brown sugar
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs

    DIRECTIONS

    1. Preheat oven to 375° F.

    2. Melt 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.

    3. Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining morsels. Drop by rounded tablespoon onto ungreased baking sheets.

    4. Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

  • Beef Enchiladas

    Prep time: 20 minutes
    Cook time: 25 minutes
    Serves: 6
    Source: Tim's Aunt Peggy

    INGREDIENTS

    • 1 package of "2-Alarm Chili"
    • 1 cup chopped onion
    • 12 - 6 inch flour tortillas
    • 8 oz. shredded cheddar cheese

    DIRECTIONS

    1. Preheat oven to 350°F.

    2. Prepare chili as directed on package.

    3. Fill each tortilla with 1/4 cup chili mixture and a sprinkling of onions and roll up.

    4. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining chili over the rolls, being sure to cover all exposed tortilla. Slightly lift the rolls so chili gets underneath as well.

    5. Sprinkle with cheese and bake uncovered for about 25 minutes or until bubbly.

  • Chicken Cordon Bleu - Atkins

    Quite similar to Italian chicken saltimbocca, this prosciutto-Gruyere-flavored chicken breast is an easy classic dish.

    Prep time: 25 minutes
    Cook time: 35 minutes
    Servings: 4

    Source

    INGREDIENTS

    • 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)

    • 4 ounces prosciutto, thinly sliced
    • 4 ounces Gruyere cheese, cut in 1/2" strips
    • 1 large egg
    • 1/4 cup milk
    • 1/8 cup Atkins Quick Cuisine Bake Mix TM
    • 1/4 cup almonds, finely ground
    • 1/4 cup Parmesan cheese, finely grated
    • 1/2 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons unsalted butter, melted
    • 2 tablespoons canola oil
    • Lemon wedges for garnish

    DIRECTIONS

    1. Preheat oven to 400F. Butterfly chicken breasts: Place each breast half on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side. Open breast to form two flaps.

    2. Place a quarter of the prosciutto and Gruyere on one side of each breast half, leaving a 1/2" border. Fold chicken over filling.

    3. In a shallow bowl, mix egg with milk. In a shallow plate, combine bake mix, almonds, Parmesan cheese, salt and pepper. Carefully dip each piece of chicken first in milk mixture, then in crumb mixture to coat.

    4. Place chicken on baking sheet. Combine melted butter and oil, and drizzle half over chicken; flip breasts and drizzle remaining on other side.

    5. Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through. Serve with lemon wedges.

    NOTE

    You could also use 2 thin strips of chicken breast layered instead of butterflying the breasts.

  • Chicken Enchiladas

    Prep time: 20 minutes
    Cook time: 25 minutes
    Serves: 6
    Source: Better Homes & Garden Mexican Cookbook

    INGREDIENTS

    • 1 cup chopped onion
    • 5 tablespoons butter (divided)
    • 4 oz chopped green chilis
    • 3/4 teaspoon salt
    • 12 - 6 inch flour tortillas
    • 1 cup dairy sour cream
    • 1/2 cup chopped green bell peppers
    • 2 cups chopped cooked chicken
    • 1/4 cup all-purpose flour
    • 1 teaspoon ground coriander seed
    • 2 1/2 cups chicken broth
    • 1 1/2 cups (6 oz) shredded Monterey Jack cheese

    DIRECTIONS

    1. Preheat oven to 350°F.
    2. In large saucepan, cook onion and pepper with 2 tablespoons butter. Combine in a bowl with chopped chicken and green chili peppers; set aside.
    3. In the same saucepan, melt the remaining butter. Blend in flour, coriander, and salt. Stir in chicken broth; cook and stir until thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of the sauce into the chicken mixture.
    4. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture and roll up.
    5. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over the rolls, being sure to cover all exposed tortilla. Slightly lift the rolls so sauce gets underneath as well.
    6. Sprinkle with remaining cheese and bake uncovered for about 25 minutes or until bubbly.

  • Chicken Ring

    Chicken Ring Prep time: 10 minutes
    Cook time: 30 minutes
    Serves: about 15
    Source: Deaf Newspaper - ASL Silent Chef, Michi DeMarrias

    INGREDIENTS
    Filling

    • 2 cups cooked chicken, chopped * (should look similar to canned tuna)
    • 1 plum tomato (or other small tomato), chopped
    • 1 clove garlic, pressed
    • 2 tsp Italian seasoning
    • 1/4 cup red bell pepper, chopped
    • 1/3 cup mayo
    • 2 handfulls tostitos, crushed
    • 1/4 tsp salt

    Crust & Topping

    • 1 package Pillsbury Crescent Rolls (refrigerated raw dough)
    • 1 egg (whites only)
    • 1 cup parmesan cheese, grated

    DIRECTIONS

    1. Chicken Ring Steps
      Click for larger view      Preheat oven to 375°F.

    2. Combine all filling ingredients except salt and set aside

    3. Separate cresent rolls into individual triangular shapes. Place them in a circular pattern like a sun with an open center. Overlap the inner ends. Using a rolling pin, smooth out the overlapping pieces near the center.

    4. Spoon chicken mixture onto crescent rolls, about 1/2 inch from the inner edge.

    5. Sprinkle salt over chicken mixture.

    6. Roll the ends of crescent rolls over the ring of chicken mixture.

    7. Brush the crust with egg whites and sprinkle with parmesan cheese.

    8. Bake approximately 30 minutes or until crust is light brown.

    * Can substitute ground beef, omelet fixings, etc for chicken