Green Bean Casserole
Vegetable cooking spray
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 cup skim milk
1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese
- 1/2 cup low-fat sour cream
1 teaspoon sugar
1/2 teaspoon salt
2 (9-ounce) packages frozen French-style green beans, thawed and drained
- 1 1/2 cups herb-seasoned stuffing mix
2 teaspoons margarine, melted
1 egg white, lightly beaten
Coat a medium saucepan with cooking spray, and place over medium heat
until hot. Add onion; saute 5 minutes or until tender. Add flour, and
cook 1 minute, stirring constantly. Gradually add the milk, stirring
until blended. Stir in cheese, sour cream, sugar, and salt; cook 5
minutes or until thickened and bubbly, stirring constantly.
Place green beans in an 8-inch square baking dish; pour the sauce over
beans. Combine stuffing mix, margarine, and egg white in a bowl; stir
well, and sprinkle over green bean mixture. Bake at 350F for 25 minutes
or until thoroughly heated. Yield: 8 servings.
CALORIES 139 (30% from fat); FAT 4.7g (sat 2.1g,mono 1g,poly 0.5g); IRON
0.8mg; CHOLESTEROL 11mg; CALCIUM 169mg; CARBOHYDRATE 18.7g; SODIUM
382mg; PROTEIN 6.9g; FIBER 2.1g
Thursday, May 13, 2010
Wednesday, May 5, 2010
KITTY TREATS
KITTY TREATS
1 1/2 Cup Rolled Oats
1/4 Cup Vegetable Oil
1/2 Cup Flour
1/2 Cup Tuna Oil, Chicken broth, or Beef Bouillon
Preheat oven to 350 degrees F. Mix all ingredients into a dough. Dust hands with flour and form small,
1/2 inch thick, round biscuits. Set on greased cookie sheet. Bake 30 minutes or until biscuits are slightly browned.
Cool 30 minutes before serving.
Your cat will adopt it as one of his favourite cat treat !
1 1/2 Cup Rolled Oats
1/4 Cup Vegetable Oil
1/2 Cup Flour
1/2 Cup Tuna Oil, Chicken broth, or Beef Bouillon
Preheat oven to 350 degrees F. Mix all ingredients into a dough. Dust hands with flour and form small,
1/2 inch thick, round biscuits. Set on greased cookie sheet. Bake 30 minutes or until biscuits are slightly browned.
Cool 30 minutes before serving.
Your cat will adopt it as one of his favourite cat treat !
cat treats
PURR-FECT SALMON PATE
1 - 6 Ounce can of boneless, skinless salmon
1/4 Cup Bread crumbs
1/2 Cup Finely chopped celery
1 Egg, beaten
1 Unflavoured gelatine
1/2 Cup Water
Preheat oven to 325 degrees F.
Combine all ingredients and mix well. Pack into a small fish-shaped mold (or other small mold) and bake 45 minutes.
Serve at room temperature.
One of the most Purr...fect cat treat you can make !
1 - 6 Ounce can of boneless, skinless salmon
1/4 Cup Bread crumbs
1/2 Cup Finely chopped celery
1 Egg, beaten
1 Unflavoured gelatine
1/2 Cup Water
Preheat oven to 325 degrees F.
Combine all ingredients and mix well. Pack into a small fish-shaped mold (or other small mold) and bake 45 minutes.
Serve at room temperature.
One of the most Purr...fect cat treat you can make !
Tuesday, May 4, 2010
Super Moist Pumpkin Bread
Super Moist Pumpkin Bread
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon.
Mix until all of the flour is gone. Fold in the nuts and flaked coconut.
Pour batter into the prepared pans.
Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly.
Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon.
Mix until all of the flour is gone. Fold in the nuts and flaked coconut.
Pour batter into the prepared pans.
Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly.
Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Shoofly Cupcakes
Shoofly Cupcakes
Please Note: This recipe does not use eggs
4 cups flour
2 cups packed brown sugar
1/4 tsp salt
1 cup cold butter, cubed
2 tsp baking soda
2 cups boiling water
1 cup molasses
In a large bowl, combine the flour, brown sugar, and salt. Cut in the butter until crumbly. Set aside 1 cup for the topping. Add the baking soda to the remaining crumb mixture. Stir in the water and the molasses. Fill the paper-lined muffin cups two-thirds full. Sprinkle with the reserved crumb mixture. Bake at 350 F for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool. Makes 2 dozen
Recipe Source: Taste Of Home - Beth Adams
Please Note: This recipe does not use eggs
4 cups flour
2 cups packed brown sugar
1/4 tsp salt
1 cup cold butter, cubed
2 tsp baking soda
2 cups boiling water
1 cup molasses
In a large bowl, combine the flour, brown sugar, and salt. Cut in the butter until crumbly. Set aside 1 cup for the topping. Add the baking soda to the remaining crumb mixture. Stir in the water and the molasses. Fill the paper-lined muffin cups two-thirds full. Sprinkle with the reserved crumb mixture. Bake at 350 F for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool. Makes 2 dozen
Recipe Source: Taste Of Home - Beth Adams
Yogurt Veggie Spread
Yogurt Veggie Spread
Ingredients
1 cup cheddar cheese, shredded
3 tbsp. plain yogurt
1 tsp. lemon juice
1 tsp. soy sauce
1/4 cup chopped apple
1/4 cup chopped carrot
2 tbsp. chopped pecans
2 tbsp. currants
1 tbsp. toasted wheat germ
1/2 tsp. curry powder
Methods/steps
Process first four ingredients in a food processor until smooth. Stir in remaining ingredients. Spread on heavy grain bread or into pita pockets.
Ingredients
1 cup cheddar cheese, shredded
3 tbsp. plain yogurt
1 tsp. lemon juice
1 tsp. soy sauce
1/4 cup chopped apple
1/4 cup chopped carrot
2 tbsp. chopped pecans
2 tbsp. currants
1 tbsp. toasted wheat germ
1/2 tsp. curry powder
Methods/steps
Process first four ingredients in a food processor until smooth. Stir in remaining ingredients. Spread on heavy grain bread or into pita pockets.
Chocolate Cheesecake Squares
Chocolate Cheesecake Squares
1 cup flour
1/2 cup sugar
3 tbsp baking cocoa
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
1 egg yolk
1 tsp vanilla
1/2 cup finely chopped walnuts
Filling:
1 pkg (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tbsp flour
2 tsp grated orange peel
1/4 tsp salt
1 egg
1 egg white
1/2 tsp vanilla
Chocolate sprinkles, optional
Line a 9 inch square baking pan with foil. Grease the foil. Set aside.
In a large bowl, combine the first five ingredients.
Cut in the butter until the mixture resembles fine crumbs.
Stir in the egg yolk, vanilla, and walnuts. Press onto the bottom of the prepared pan.
Bake at 325 F for 15 minutes.
In a small bowl, beat the cream cheese and the sugar until smooth.
Beat in the sour cream, flour, orange peel, and salt.
Beat in the egg, egg white, and vanilla on low speed just until combined.
Pour over the warm crust.
Bake for 20-25 minutes or until the center is almost set.
Cool on a wire rack for 1 hour.
Garnish with some chocolate sprinkles if desired.
Refrigerate overnight.
Using the foil, lift out of the pan.
Remove the foil. Cut into 1 inch squares.
Makes about 2 dozen
__._,_.___
1 cup flour
1/2 cup sugar
3 tbsp baking cocoa
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
1 egg yolk
1 tsp vanilla
1/2 cup finely chopped walnuts
Filling:
1 pkg (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tbsp flour
2 tsp grated orange peel
1/4 tsp salt
1 egg
1 egg white
1/2 tsp vanilla
Chocolate sprinkles, optional
Line a 9 inch square baking pan with foil. Grease the foil. Set aside.
In a large bowl, combine the first five ingredients.
Cut in the butter until the mixture resembles fine crumbs.
Stir in the egg yolk, vanilla, and walnuts. Press onto the bottom of the prepared pan.
Bake at 325 F for 15 minutes.
In a small bowl, beat the cream cheese and the sugar until smooth.
Beat in the sour cream, flour, orange peel, and salt.
Beat in the egg, egg white, and vanilla on low speed just until combined.
Pour over the warm crust.
Bake for 20-25 minutes or until the center is almost set.
Cool on a wire rack for 1 hour.
Garnish with some chocolate sprinkles if desired.
Refrigerate overnight.
Using the foil, lift out of the pan.
Remove the foil. Cut into 1 inch squares.
Makes about 2 dozen
__._,_.___
Butterscotch Peanut Butter Bars
Butterscotch Peanut Butter Bars
1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups flour
1/2 tsp salt
3 cups salted peanuts
Topping:
1 pkg (10 to 11 oz.) butterscotch chips
1/2 cup light corn syrup
2 tbsp butter
1 tbsp water
Line a 15 x 10 inch baking pan with aluminum foil. Coat the foil with cooking spray. Set aside.
In a small bowl, cream the butter and brown sugar until light and fluffy.
Combine the flour and salt. Gradually add to the creamed mixture. Mix well.
Press into the prepared baking pan.
Bake at 350 F for 6 minutes.
Sprinkle with the peanuts. In a large saucepan, combine the topping ingredients.
Cook and stir over medium heat until the chips and the butter are melted. Spread over the hot crust. Bake for 12-15 minutes longer or until the topping is bubbly.
Cool on a wire rack. Cut into bars.
Makes 4 dozen
__._,_.___
1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups flour
1/2 tsp salt
3 cups salted peanuts
Topping:
1 pkg (10 to 11 oz.) butterscotch chips
1/2 cup light corn syrup
2 tbsp butter
1 tbsp water
Line a 15 x 10 inch baking pan with aluminum foil. Coat the foil with cooking spray. Set aside.
In a small bowl, cream the butter and brown sugar until light and fluffy.
Combine the flour and salt. Gradually add to the creamed mixture. Mix well.
Press into the prepared baking pan.
Bake at 350 F for 6 minutes.
Sprinkle with the peanuts. In a large saucepan, combine the topping ingredients.
Cook and stir over medium heat until the chips and the butter are melted. Spread over the hot crust. Bake for 12-15 minutes longer or until the topping is bubbly.
Cool on a wire rack. Cut into bars.
Makes 4 dozen
__._,_.___
CRESCENT CHOCOLATE CHIP CHEESECAKE
CRESCENT CHOCOLATE CHIP CHEESECAKE
2 pkgs. Crescent rolls
2 (8 oz.) pkgs. Cream cheese
1/2 to 3/4 c. Sugar
1 egg yolk
1 tsp. Vanilla
1 bag milk chocolate chips (reserve 1/2 c. Chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.
FROSTING
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.
2 pkgs. Crescent rolls
2 (8 oz.) pkgs. Cream cheese
1/2 to 3/4 c. Sugar
1 egg yolk
1 tsp. Vanilla
1 bag milk chocolate chips (reserve 1/2 c. Chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.
FROSTING
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.
Fudge Layer Bars
Fudge Layer Bars
1 yellow cake mix
1 egg, beaten
3 oz butter, softened
1 cup chopped pecans
6 ounces chocolate chips
1 can condensed milk
Preheat oven to 325F. Melt chips and condensed milk together. Pat remaining cake mixture into bottom of 13 x 9 x 2 inch pan. Pour chocolate mixture over cake mixture and sprinkle topping over chocolate mixture. Bake at 325F for 26 minutes. Let cook and cut into squares.
1 yellow cake mix
1 egg, beaten
3 oz butter, softened
1 cup chopped pecans
6 ounces chocolate chips
1 can condensed milk
Preheat oven to 325F. Melt chips and condensed milk together. Pat remaining cake mixture into bottom of 13 x 9 x 2 inch pan. Pour chocolate mixture over cake mixture and sprinkle topping over chocolate mixture. Bake at 325F for 26 minutes. Let cook and cut into squares.
Basic Turkey Soup Recipe
I will be trying this one this fall.
Basic Turkey Soup Recipe
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
8-10 Servings
Prep: 45 min. + cooling
Cook: 15 min.
Ingredients
TURKEY BROTH:
1 leftover turkey carcass
2 quarts water
1 chicken bouillon cube
1 celery rib with leaves
1 small onion, halved
1 carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 chicken bouillon cubes
1/2 to 3/4 teaspoon pepper
4 cups sliced carrots, celery and/or other vegetables
3/4 cup chopped onion
4 cups diced cooked turkey
Directions
Place all broth ingredients in a large soup kettle; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
For soup, combine broth, bouillon, pepper, vegetables and onion in a large soup kettle. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.
Basic Turkey Soup Recipe
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
8-10 Servings
Prep: 45 min. + cooling
Cook: 15 min.
Ingredients
TURKEY BROTH:
1 leftover turkey carcass
2 quarts water
1 chicken bouillon cube
1 celery rib with leaves
1 small onion, halved
1 carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 chicken bouillon cubes
1/2 to 3/4 teaspoon pepper
4 cups sliced carrots, celery and/or other vegetables
3/4 cup chopped onion
4 cups diced cooked turkey
Directions
Place all broth ingredients in a large soup kettle; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
For soup, combine broth, bouillon, pepper, vegetables and onion in a large soup kettle. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.
Homemade Tater Tots
Homemade Tater Tots
2 medium Idaho Russet potatoes*
1 cup shredded cheddar cheese, loosely packed
1/3 cup all purpose flour
1 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 beaten egg
1. Peel and cube potatoes into food processor bowl. Pulse them a few times with care not to chop so that they become too fine and mushy.
2. In a bowl, mix the chopped potatoes and shredded cheddar cheese. Thoroughly mix in the flour and make sure everything is coated. Add the rest of the ingredients and mix well. Let this mixture sit for about 5 minutes before frying. Heat 1/2" vegetable oil to 375°F.
3. Scoop spoonfuls of the potato mixture and compress it a little with your fingers while on the spoon. Push the "tater tot" off of the spoon (gently) into the shallow (hot) vegetable oil. Fry until golden brown (about 2 minutes per side). Season with salt while still hot. Serve with barbecue sauce or ranch dressing for dipping.
2 medium Idaho Russet potatoes*
1 cup shredded cheddar cheese, loosely packed
1/3 cup all purpose flour
1 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 beaten egg
1. Peel and cube potatoes into food processor bowl. Pulse them a few times with care not to chop so that they become too fine and mushy.
2. In a bowl, mix the chopped potatoes and shredded cheddar cheese. Thoroughly mix in the flour and make sure everything is coated. Add the rest of the ingredients and mix well. Let this mixture sit for about 5 minutes before frying. Heat 1/2" vegetable oil to 375°F.
3. Scoop spoonfuls of the potato mixture and compress it a little with your fingers while on the spoon. Push the "tater tot" off of the spoon (gently) into the shallow (hot) vegetable oil. Fry until golden brown (about 2 minutes per side). Season with salt while still hot. Serve with barbecue sauce or ranch dressing for dipping.
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