I wish I knew where I got this one, they have included some very helpful hints.
"Spaghetti" and Meatballs
Prep time: 40 minutes
Cook time: 1 1/2 hours
Serves: 4
Notes: The cook time for the meatballs overlaps the cook time for the sauce. The cook time is for the squash baked in the oven. Butternut squash purée can be found at Trader Joe's, or make your own.
For marinara sauce
1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 cup peeled baby carrots, steamed until softened
One 15-ounce can tomato sauce
One 15-ounce can no-salt-added diced tomatoes
1/3 cup butternut squash purée
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh ground pepper
For meatballs
1 pound ground turkey
1/3 cup bread crumbs
2 tablespoons Parmesan cheese
1 egg
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic powder
Fresh ground salt and pepper, to taste
1 large spaghetti squash, pierced several times with fork all over
Heat olive oil in a saucepan set over medium-high heat. Add onions and sauté until golden. Set aside.
Place carrots in blender and puree until smooth, adding a little water if needed. Set aside.
Add tomato sauce and diced tomatoes to the pot with the onions and return to medium heat. Stir in the puréed carrots, butternut squash purée, Italian seasoning, garlic powder, salt and pepper. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and simmer, covered, for 20 minutes.
While the sauce is cooking, preheat oven to 400 degrees and place ground turkey, bread crumbs, cheese, egg and seasonings in a bowl and mush with fingers until incorporated. Form into small balls, about the size of a Hershey's Kiss, and place onto a cookie sheet sprayed with nonstick cooking spray. Bake for 10 minutes, turning meatballs over after five minutes. Remove to a serving bowl and cover with foil.
Depending on how much time you have, cook the spaghetti squash in the microwave for about 12 minutes, rotating every three minutes. Or preheat an oven to 375 degrees Fahrenheit and roast in the oven for about 1 hour or until skin has some give. Once cooked, cut in half and remove seeds with a spoon. Take a fork and scrap the flesh to make the "spaghetti" strands. Divide into serving bowls and top with marinara sauce. Allow children to choose their meatballs and enjoy.
Thursday, January 27, 2011
Lemon Tea Muffins
Lemon Tea Muffins
1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup margarine
½ cup sugar
2 eggs separated
3 tbsp. lemon juice
1 tsp. grated lemon peel
2 tbsp. sugar
¼ tsp. cinnamon
Sift flour, baking powder & salt. Cream butter and sugar till smooth and lemon colored.
Add flour mixture alternately with lemon juice. Beat egg whites until stiff peaks form.
Carefully fold in egg whites and lemon peels into batter. Fill greased muffin tins 2/3 full with batter.
Combine 2 tbsp. sugar and cinnamon. Sprinkle ½ tsp. over each muffin.
Bake at 375 for 15-20 minutes.
1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup margarine
½ cup sugar
2 eggs separated
3 tbsp. lemon juice
1 tsp. grated lemon peel
2 tbsp. sugar
¼ tsp. cinnamon
Sift flour, baking powder & salt. Cream butter and sugar till smooth and lemon colored.
Add flour mixture alternately with lemon juice. Beat egg whites until stiff peaks form.
Carefully fold in egg whites and lemon peels into batter. Fill greased muffin tins 2/3 full with batter.
Combine 2 tbsp. sugar and cinnamon. Sprinkle ½ tsp. over each muffin.
Bake at 375 for 15-20 minutes.
Great Grandma's Shortcake
Great Grandma's Shortcake
dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Mix ingredients well. Grease 9x9" cake pan. Spread into pan. Bake at 375 degrees for 15 min.
dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Mix ingredients well. Grease 9x9" cake pan. Spread into pan. Bake at 375 degrees for 15 min.
Best Butternut Squash Soup Ever
Best Butternut Squash Soup Ever
1-1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper;remove from heat.
2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot
1-1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper;remove from heat.
2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot
Broccoli Cheese Quiche
Broccoli Cheese Quiche
1 1/2 cups frozen chopped broccoli, thawed
1 1/2 cups cheddar cheese, grated
4 eggs
1 1/2 cups cream
1/4 tsp salt
dash pepper
dash nutmeg
nonstick spray
Spray pie plate or mini-muffin tins with nonstick spray. Preheat oven to 375 degrees F.
Arrange broccoli and cheese in pie plate or mini muffin tins. Beat together eggs, cream, and spices in a medium bowl. Pour the custard mixture over the broccoli and cheese.
Bake at 375 degrees F. for 35 to 40 minutes or until top is golden brown and a knife inserted 1 inch from the edge comes out clean. Let sit 5 minutes before slicing into thin wedges or removing from mini muffin tins.
To Freeze: You can either freeze the quiche unbaked in a zip lock bag or you can freeze that small baked quiches. I recommend flash freezing them on a cooking sheet until they are completely frozen and then tossing them in a Zip Lock bag.
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 1/2 cups frozen chopped broccoli, thawed
1 1/2 cups cheddar cheese, grated
4 eggs
1 1/2 cups cream
1/4 tsp salt
dash pepper
dash nutmeg
nonstick spray
Spray pie plate or mini-muffin tins with nonstick spray. Preheat oven to 375 degrees F.
Arrange broccoli and cheese in pie plate or mini muffin tins. Beat together eggs, cream, and spices in a medium bowl. Pour the custard mixture over the broccoli and cheese.
Bake at 375 degrees F. for 35 to 40 minutes or until top is golden brown and a knife inserted 1 inch from the edge comes out clean. Let sit 5 minutes before slicing into thin wedges or removing from mini muffin tins.
To Freeze: You can either freeze the quiche unbaked in a zip lock bag or you can freeze that small baked quiches. I recommend flash freezing them on a cooking sheet until they are completely frozen and then tossing them in a Zip Lock bag.
http://groups.yahoo.com/group/a-little-bit-of_everything/
TURKEY SALAD SANDWICH WITH SEA SALT VINAIGRETTE
TURKEY SALAD SANDWICH WITH SEA SALT VINAIGRETTE
1/2 teaspoon Morton® Fine Sea Salt
3 tablespoons canned, jellied cranberry sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup canola oil
2 cups cubed or shredded roasted turkey
1/4 cup diced celery
Method Combine salt, cranberry sauce, mustard and vinegar together in a bowl and mix well. Slowly drizzle oil while whisking to a thicker consistency. Add turkey and celery and toss to coat with vinaigrette.
Chef's Suggestion: Add 1/4 cup of each of the below diced vegetables for added flavor:
• red onions
• red bell pepper
• orange bell pepper
Sandwich Suggestion: Serve on sandwich bread, wrap or pita.
Yields 4-6 sandwiches.
1/2 teaspoon Morton® Fine Sea Salt
3 tablespoons canned, jellied cranberry sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup canola oil
2 cups cubed or shredded roasted turkey
1/4 cup diced celery
Method Combine salt, cranberry sauce, mustard and vinegar together in a bowl and mix well. Slowly drizzle oil while whisking to a thicker consistency. Add turkey and celery and toss to coat with vinaigrette.
Chef's Suggestion: Add 1/4 cup of each of the below diced vegetables for added flavor:
• red onions
• red bell pepper
• orange bell pepper
Sandwich Suggestion: Serve on sandwich bread, wrap or pita.
Yields 4-6 sandwiches.
HEATH BRUNCH COFFEE CAKE
HEATH BRUNCH COFFEE CAKE
1 stick butter
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 cup buttermilk
1 tbsp. soda
1 egg
1 tbsp. vanilla
Topping:
1 cup English Toffee bits
1/4 cup chopped pecans or walnuts
Blend the first 4 ingredients. Reserve 1/2 cup; set aside.
Add the remaining ingredients and blend well. Pour into a buttered and floured 9 x 13 pan.
Topping:
Before baking, combine with the reserved 1/2 cup and sprinkle over the top. Bake in a 350 degree oven for 30 minutes.
1 stick butter
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 cup buttermilk
1 tbsp. soda
1 egg
1 tbsp. vanilla
Topping:
1 cup English Toffee bits
1/4 cup chopped pecans or walnuts
Blend the first 4 ingredients. Reserve 1/2 cup; set aside.
Add the remaining ingredients and blend well. Pour into a buttered and floured 9 x 13 pan.
Topping:
Before baking, combine with the reserved 1/2 cup and sprinkle over the top. Bake in a 350 degree oven for 30 minutes.
Lemon-Buttermilk Pound Cake
Lemon-Buttermilk Pound Cake
1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel
In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the extracts. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk. Beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the side and the center tube of the pan. Remove the cake to a wire rack placed over a sheet of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1 1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about 1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more holes into the sides of the cake. Brush the remaining sauce over the cake. Cool completely. Makes 12-16 servings
Recipe Source: Taste Of Home - Marianna King
1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel
In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the extracts. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk. Beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the side and the center tube of the pan. Remove the cake to a wire rack placed over a sheet of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1 1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about 1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more holes into the sides of the cake. Brush the remaining sauce over the cake. Cool completely. Makes 12-16 servings
Recipe Source: Taste Of Home - Marianna King
Yam Brownies
Yam Brownies
Serves: 24
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Total Time: 1 Hour
Ingredients
3/4 cup unsweetened applesauce
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup light molasses
1 cup cholesterol-free egg product
2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled and finely shredded yam
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons light butter, melted
2 tablespoons milk
Directions
1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2 In a large bowl, stir together the butter, SPLENDA® Granulated Sweetener, and molasses until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
3 Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the SPLENDA®, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 90
Calories from Fat 10
Fat 1g (sat 0g)
Cholesterol 0mg
Sodium 115mg
Carbohydrate 18g
Fiber 1g
Sugar 4g
Protein 3g
Note
Serving Size: 1 (2 x 2 1/4 inch) brownie
Serves: 24
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Total Time: 1 Hour
Ingredients
3/4 cup unsweetened applesauce
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup light molasses
1 cup cholesterol-free egg product
2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled and finely shredded yam
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons light butter, melted
2 tablespoons milk
Directions
1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2 In a large bowl, stir together the butter, SPLENDA® Granulated Sweetener, and molasses until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
3 Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the SPLENDA®, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 90
Calories from Fat 10
Fat 1g (sat 0g)
Cholesterol 0mg
Sodium 115mg
Carbohydrate 18g
Fiber 1g
Sugar 4g
Protein 3g
Note
Serving Size: 1 (2 x 2 1/4 inch) brownie
Mincemeat Bars
Mincemeat Bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the mincemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
Recipe Source: American Profile - Marjorie Reif
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the mincemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
Recipe Source: American Profile - Marjorie Reif
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