2 cups lukewarm water (85-105 degrees)
1 package dry yeast (2 1/4 tsp)
1 tsp salt
1 egg
6 Tbsp. sugar
3 Tbsp. melted butter
6 cups flour
Combine all ingredients in large mixing bowl. Let douh rise 1 hour or until double in size. Punch down. Form into rolls and let them rise for 1 hour in a lightly greased pan.
Preheat oven to 450 degrees. Brush tops of rolls lightly with melted butter and bake for 10-15 minutes. Makes 3 dozen rolls.
Friday, December 10, 2010
Pumpkin Bread
1 2/3 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1/2 cup vegetable oil
1 cup canned pumpkin
1/2 cup water
1/2 cup chopped walnuts (optional)
1 cup chocolate chips
Sift dry ingredients together. Add eggs, oil, pumpkin, and water. Beat well. Stir in nuts and chocolate chips. Grease and flour pans and bake at 325. Start testing after 1 hour of baking time. Makes 2 small loaves or 1 large loaf.
1 1/2 cups sugar
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1/2 cup vegetable oil
1 cup canned pumpkin
1/2 cup water
1/2 cup chopped walnuts (optional)
1 cup chocolate chips
Sift dry ingredients together. Add eggs, oil, pumpkin, and water. Beat well. Stir in nuts and chocolate chips. Grease and flour pans and bake at 325. Start testing after 1 hour of baking time. Makes 2 small loaves or 1 large loaf.
Sunday, October 24, 2010
Fudge-Striped Cookie SALAD:)
1 cup buttermilk
3 oz. pkg. instant vanilla pudding
8 oz. carton Cool Whip
15 oz. can mandarin oranges (drained)
2 sections fudge-striped cookies (crushed, about 10-14)
Mix together pudding and buttermilk. Fold in Cool Whip, oranges, and one section of crushed fudge stripe cookies. Sprinkle remaining crushed cookies on top of salad.
3 oz. pkg. instant vanilla pudding
8 oz. carton Cool Whip
15 oz. can mandarin oranges (drained)
2 sections fudge-striped cookies (crushed, about 10-14)
Mix together pudding and buttermilk. Fold in Cool Whip, oranges, and one section of crushed fudge stripe cookies. Sprinkle remaining crushed cookies on top of salad.
Monday, September 6, 2010
Fettuccine Pasta with Black Bean Sauce
This is a recipe I got from Jami. I love it! It's like a vegetarian spaghetti (it came from a website that posts diabetic recipes, but I added salt :) It is still very healthy and very tasty. I hope you enjoy it.
1 tsp olive oil
1 medium onions , chopped
2 medium garlic cloves , minced
6 fresh mushrooms (med), sliced (button)
1 1/2 tbsp fresh basil, minced
1 tbsp fresh oregano, minced
1/8 tsp black pepper
14 1/2 oz canned diced tomatoes
4 oz fettuccine
8 oz tomato sauce
1 cup Beans, black, canned,rinsed
Directions
1 Heat the oil in a saucepan over medium high heat. Saute the onion and garlic for 2 minutes. Stir in the mushrooms and saute for 3 minutes. Reduce the heat and add the basil, oregano, pepper, and tomatoes. Simmer for 5 minutes.
2 Cook the pasta in accordance with the directions on the package. Do not add any salt or fat.
3 Add the tomato sauce and beans to the onion mixture and cook for an additional 4 minutes.
4 Divide the pasta onto 4 plates and top with the sauce.
1 tsp olive oil
1 medium onions , chopped
2 medium garlic cloves , minced
6 fresh mushrooms (med), sliced (button)
1 1/2 tbsp fresh basil, minced
1 tbsp fresh oregano, minced
1/8 tsp black pepper
14 1/2 oz canned diced tomatoes
4 oz fettuccine
8 oz tomato sauce
1 cup Beans, black, canned,rinsed
Directions
1 Heat the oil in a saucepan over medium high heat. Saute the onion and garlic for 2 minutes. Stir in the mushrooms and saute for 3 minutes. Reduce the heat and add the basil, oregano, pepper, and tomatoes. Simmer for 5 minutes.
2 Cook the pasta in accordance with the directions on the package. Do not add any salt or fat.
3 Add the tomato sauce and beans to the onion mixture and cook for an additional 4 minutes.
4 Divide the pasta onto 4 plates and top with the sauce.
Sunday, August 15, 2010
Tomato Basil Pasta Salad
4 pints cherry tomatoes, halved (I used 2 pints, I think it needed more tomatoes but Chris thought it was just fine, I will use 3 pints next time:)
1/2 cup olive oil
2 Tbsp. minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving (I just bought one package of basil and used all of it. I don't think there were 18 leaves but I used all that I had and it was still good)
1/2 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving (this seemed like too much to me. I will try just one cup next time and I didn't use the freshly grated, I used what was in the bottle in the fridge)
Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 Tbsp. salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful--it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
1/2 cup olive oil
2 Tbsp. minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving (I just bought one package of basil and used all of it. I don't think there were 18 leaves but I used all that I had and it was still good)
1/2 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving (this seemed like too much to me. I will try just one cup next time and I didn't use the freshly grated, I used what was in the bottle in the fridge)
Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 Tbsp. salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful--it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
Muhammara (Red Pepper - Walnut Dip/Spread)
I got this off of Dadra Call's Healthy Lifestyle Blog: http://mifit.blogspot.com/
It makes a great dip for vegetables and pita chips and we discovered that putting it on sliced baguettes and baking in the oven for a few minutes is DIVINE!!
Muhammara (Red Pepper-Walnut Dip/Spread)
1 12-ounce jar roasted red bell peppers, drained
1 cup chopped walnuts
1/3 cup panko (found in breadcrumb aisle)
2 T. extra-virgin olive oil
1 T. fresh lemon juice
1 T. honey
4 cloves garlic, minced
1 t. ground cumin
1/4 t. cayenne pepper
Blend all ingredients in a food processor until puree forms. Makes about 2 cups. Keep covered in refrigerator for up to one week (if it lasts that long!!)
Tuesday, March 2, 2010
Cafe Rio Pork (for salad/burritos/ or tacos)
Night Before:
3 1/2 - 4 lb Pork Roast
4 Tbs Brown Sugar
3/4 tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix ingredients together and rub on pork roast. Put in crock pot on low. Cook all night.
Next Morning Add:
1 can coke (we tried other pops and they were gross)
1 cup chicken broth
2 cloves garlic, minced
1 small onion, chopped
Keep cooking all day in crock pot on Low.
About one hour before serving, shred roast and add 1 c. brown sugar. (I added about 3/4 c. It depends on how sweet you want it.)
This is super yummy, if you've been to Cafe Rio in Utah and love their pork, you will love this recipe! We had tacos with it and it was delicious. We have left overs so I'm going to make the salad tomorrow. I will post the salad dressing for the pork salad later. Enjoy!
3 1/2 - 4 lb Pork Roast
4 Tbs Brown Sugar
3/4 tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix ingredients together and rub on pork roast. Put in crock pot on low. Cook all night.
Next Morning Add:
1 can coke (we tried other pops and they were gross)
1 cup chicken broth
2 cloves garlic, minced
1 small onion, chopped
Keep cooking all day in crock pot on Low.
About one hour before serving, shred roast and add 1 c. brown sugar. (I added about 3/4 c. It depends on how sweet you want it.)
This is super yummy, if you've been to Cafe Rio in Utah and love their pork, you will love this recipe! We had tacos with it and it was delicious. We have left overs so I'm going to make the salad tomorrow. I will post the salad dressing for the pork salad later. Enjoy!
Friday, February 5, 2010
Jerk Chicken Nachos
6 Cups Tortilla chips
3 Cups diced or shredded cooked chicken
2 Cups (8 oz) shredded cheddar and Monterey Jack Cheese Blend
2 Tbsp. Jamaican Jerk Rub, divided
1 Small yellow or red bell pepper or combination
1 Lime
2 Tbsp. snipped fresh cilantro
1/4 Cup sour cream and 1 tsp additional Jamican Jerk Rub (optional)
1. Preheat oven to 425 Degrees. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.
2. In bowl, combine chicken, cheese and 1 Tbsp. of the jerk rub; mix gently using small scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; removed from oven to cooling rack.
3. Meanwhile, dice bell pepper with knife. Cut lime in half crosswise. Juice half of the lime using press into bowl; add remaining jerk rub and bell pepper and mix well.
4. Snip cilantro in mincing cup of herb keeper using kitchen shears. Slice remaining lime half using in half.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow osour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yeild: 12 Servings
Nutrients per serving: Calories 180, Fiber 1 g.
3 Cups diced or shredded cooked chicken
2 Cups (8 oz) shredded cheddar and Monterey Jack Cheese Blend
2 Tbsp. Jamaican Jerk Rub, divided
1 Small yellow or red bell pepper or combination
1 Lime
2 Tbsp. snipped fresh cilantro
1/4 Cup sour cream and 1 tsp additional Jamican Jerk Rub (optional)
1. Preheat oven to 425 Degrees. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone.
2. In bowl, combine chicken, cheese and 1 Tbsp. of the jerk rub; mix gently using small scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; removed from oven to cooling rack.
3. Meanwhile, dice bell pepper with knife. Cut lime in half crosswise. Juice half of the lime using press into bowl; add remaining jerk rub and bell pepper and mix well.
4. Snip cilantro in mincing cup of herb keeper using kitchen shears. Slice remaining lime half using in half.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow osour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yeild: 12 Servings
Nutrients per serving: Calories 180, Fiber 1 g.
Thursday, January 28, 2010
"Healthified" Salsa-Beef Chili
1 lb extra-lean (at least 90%) ground beef (I used turkey)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen organic no salt added diced tomatoes, undrained (I used 1 28oz can of H.E.B. brand diced tomatoes)
1 jar (16 oz) Muir Glen organic mild or medium salsa (I just used the Pace we already had)
1 can (15 oz) Muir Glen organic tomato sauce (I just used regular tomato sauce)
1 can (15 oz) Pregresso dark red kidney beans, drained rinsed (I used regular H.E.B. brand)
1 can (15 oz) Progresso black beans, drained, rinsed (I didn't have any so I just didn't put any in)
1/2 cup water
2 Tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
Reduced-fat sour cream, if desired
Chopped green onions, if desired
1. In 4-quart nonstick Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Return to Dutch oven. Add garlic; cook and stir 1 minute.
2. Stir in all remaining ingredients except sour cream and green onions. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until slightly thickened. To serve, top individual servings with sour cream and green onions.
Substitutions: Any of the called-for beans you can use black-eyed peas or pinto beans instead.
Simplify: Get every once of flavor from the tomato sauce by rinsing any remaining sauce from the can with 1/2 cup water. (I am not sure if this is in addition to the other 1/2 cup water, I just used a 1/2 cup water to rinse it out, that way doing two things at once, I am sure it wouldn't hurt to have 1/2 cup more water in there then called for.)
Nutritional Information: 1 serving = 1 1/4 cup, calories 260, Fiber 9 g. For other nutritional information google: "healthified" Salsa-Beef Chili
It had a really yummy taste. When I ate it for leftovers a couple days later it was a little hotter then I remember it being the night I made it but still very tasty. Enjoy!
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen organic no salt added diced tomatoes, undrained (I used 1 28oz can of H.E.B. brand diced tomatoes)
1 jar (16 oz) Muir Glen organic mild or medium salsa (I just used the Pace we already had)
1 can (15 oz) Muir Glen organic tomato sauce (I just used regular tomato sauce)
1 can (15 oz) Pregresso dark red kidney beans, drained rinsed (I used regular H.E.B. brand)
1 can (15 oz) Progresso black beans, drained, rinsed (I didn't have any so I just didn't put any in)
1/2 cup water
2 Tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
Reduced-fat sour cream, if desired
Chopped green onions, if desired
1. In 4-quart nonstick Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Return to Dutch oven. Add garlic; cook and stir 1 minute.
2. Stir in all remaining ingredients except sour cream and green onions. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until slightly thickened. To serve, top individual servings with sour cream and green onions.
Substitutions: Any of the called-for beans you can use black-eyed peas or pinto beans instead.
Simplify: Get every once of flavor from the tomato sauce by rinsing any remaining sauce from the can with 1/2 cup water. (I am not sure if this is in addition to the other 1/2 cup water, I just used a 1/2 cup water to rinse it out, that way doing two things at once, I am sure it wouldn't hurt to have 1/2 cup more water in there then called for.)
Nutritional Information: 1 serving = 1 1/4 cup, calories 260, Fiber 9 g. For other nutritional information google: "healthified" Salsa-Beef Chili
It had a really yummy taste. When I ate it for leftovers a couple days later it was a little hotter then I remember it being the night I made it but still very tasty. Enjoy!
Subscribe to:
Posts (Atom)