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/
Thursday, January 27, 2011
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
Monday, January 17, 2011
Carrot Cinnamon Bread
Carrot Cinnamon Bread
1 3/4 cups sugar
4 large eggs
1 1/3 cups vegetable oil
2 cups grated carrots
3 cups flour
1 tsp. vanilla
2 tsps. baking powder
2 tsps. baking soda
2 1/2 tsps. cinnamon
1/4 tsp. cardamom (optional)try to use it if you can
1/4 tsp. salt
Preheat oven to 350 degrees and grease and flour pans (pan sizes posted at end of recipe).
In a medium bowl combine dry ingrediets, mix to blend and set aside.
In a large mixing bowl combine sugar, eggs, oil and vanilla. Beat until mixed. Add carrots and blend.
Add the dry ingredients slowly and mix until well blended. Pour batter into prepared pans.
*Pan sizes* This will make (2) 8X5 loaves plus (1) small 4X2 loaf or you can make (3) 7X5 loaves plus
(1) 4X2 loaf.
Baking is about 35-38 minutes. Test with a toothpick after 35 mins.
Remove from pans and cool on wire rack.
It will also make 5 small loaves (bake for 35 minutes)
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Donna
1 3/4 cups sugar
4 large eggs
1 1/3 cups vegetable oil
2 cups grated carrots
3 cups flour
1 tsp. vanilla
2 tsps. baking powder
2 tsps. baking soda
2 1/2 tsps. cinnamon
1/4 tsp. cardamom (optional)try to use it if you can
1/4 tsp. salt
Preheat oven to 350 degrees and grease and flour pans (pan sizes posted at end of recipe).
In a medium bowl combine dry ingrediets, mix to blend and set aside.
In a large mixing bowl combine sugar, eggs, oil and vanilla. Beat until mixed. Add carrots and blend.
Add the dry ingredients slowly and mix until well blended. Pour batter into prepared pans.
*Pan sizes* This will make (2) 8X5 loaves plus (1) small 4X2 loaf or you can make (3) 7X5 loaves plus
(1) 4X2 loaf.
Baking is about 35-38 minutes. Test with a toothpick after 35 mins.
Remove from pans and cool on wire rack.
It will also make 5 small loaves (bake for 35 minutes)
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Donna
Saturday, January 8, 2011
Winter Squash Soup
Winter Squash Soup
Extremely low calorie, nonfat healthy veggie soup.
Ingredients
16 oz butternut squash
1/2 cup chopped onion
2 cubes chicken bouillon
1 tsp nutmeg
Directions
Sauté 1/2 onion in cooking spray, like Pam.
Peel and seed butternut squash, cut into 1" cubes.
Add 6 cups chicken stock, boil until squash is soft.
Blend with a blender until smooth.
Add salt, pepper and nutmeg to taste.
Extremely low calorie, nonfat healthy veggie soup.
Ingredients
16 oz butternut squash
1/2 cup chopped onion
2 cubes chicken bouillon
1 tsp nutmeg
Directions
Sauté 1/2 onion in cooking spray, like Pam.
Peel and seed butternut squash, cut into 1" cubes.
Add 6 cups chicken stock, boil until squash is soft.
Blend with a blender until smooth.
Add salt, pepper and nutmeg to taste.
Monday, November 29, 2010
Merry Christmas Fudge
Merry Christmas Fudge
2 cups sugar
2/3 cup milk
2 Tbs. light-colored corn syrup
2 Tbs. butter or margarine
1/4 to 1/2 tsp. almond extract
1/2 cup chopped walnuts
1/4 cup chopped candied red cherries
Line an 8x8 pan or 9x5 loaf pan with foil. Butter foil and set aside Butter sides of a heavy 2-quart saucepan. Add sugar, milk and corn syrup to the saucepan. Cook and stir over medium-high heat till the syrup mixture in the saucepan comes to a boil. Carefully clip a candy thermometer to the side of the pan. Cook and stir the mixture over medium-low heat for about 12 minutes or till mixture reaches 234 degrees (softball stage). Remove the saucepan from heat. Add the butter and almond extract. Beat till fudge begins to thicken. Quickly stir in the walnuts and cherries. Continue beating for about 8 minutes more or till fudge no longer is glossy. Turn the fudge mixture into the prepared pan. Score the fudge into squares while warm. Cool and cut. Top with additional cherries, if you like. Makes about 1/3 pound.
2 cups sugar
2/3 cup milk
2 Tbs. light-colored corn syrup
2 Tbs. butter or margarine
1/4 to 1/2 tsp. almond extract
1/2 cup chopped walnuts
1/4 cup chopped candied red cherries
Line an 8x8 pan or 9x5 loaf pan with foil. Butter foil and set aside Butter sides of a heavy 2-quart saucepan. Add sugar, milk and corn syrup to the saucepan. Cook and stir over medium-high heat till the syrup mixture in the saucepan comes to a boil. Carefully clip a candy thermometer to the side of the pan. Cook and stir the mixture over medium-low heat for about 12 minutes or till mixture reaches 234 degrees (softball stage). Remove the saucepan from heat. Add the butter and almond extract. Beat till fudge begins to thicken. Quickly stir in the walnuts and cherries. Continue beating for about 8 minutes more or till fudge no longer is glossy. Turn the fudge mixture into the prepared pan. Score the fudge into squares while warm. Cool and cut. Top with additional cherries, if you like. Makes about 1/3 pound.
Cristmas Fudge with variations
Cristmas Fudge and others
Book: Cook'n with Pillsbury
Makes 36 servings
2 1/2 cups sugar
1/2 cup butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar (2 cups) marshmallow creme
8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in vanilla and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.
Variations
Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract.
Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.
Peanut Butter Fudge: Use 6 oz. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts.
Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. Omit vanilla and add desired amount of red food color with crushed candies.
Pistachio Fudge: Substitute shelled pistachios for walnuts and add desired amount of green food color with pistachios.
Book: Cook'n with Pillsbury
Makes 36 servings
2 1/2 cups sugar
1/2 cup butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar (2 cups) marshmallow creme
8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in vanilla and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.
Variations
Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract.
Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.
Peanut Butter Fudge: Use 6 oz. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts.
Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. Omit vanilla and add desired amount of red food color with crushed candies.
Pistachio Fudge: Substitute shelled pistachios for walnuts and add desired amount of green food color with pistachios.
Monday, November 22, 2010
Sauteed Green Beans and Mushrooms
Sauteed Green Beans and Mushrooms
Serves 8
Coarse salt and ground pepper
2 pounds green beans (stem ends removed), halved crosswise
4 tablespoons butter
1 pound button mushrooms, stems trimmed, halved
2 shallots, sliced into 1/4-inch-thick rings
Directions
Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
Add green beans; cook just to heat through, 1 to 2 minutes.
Serves 8
Coarse salt and ground pepper
2 pounds green beans (stem ends removed), halved crosswise
4 tablespoons butter
1 pound button mushrooms, stems trimmed, halved
2 shallots, sliced into 1/4-inch-thick rings
Directions
Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
Add green beans; cook just to heat through, 1 to 2 minutes.
Cranberry Snow Candy
Cranberry Snow Candy
16 oz. package vanilla flavored white chocolate chips
1 1/2 cups dried Cranberries
1 1/2 cups chopped Walnuts
Melt the white chocolate chips in the top of a double boiler ; remove from heat. Add Cranberries and Walnuts; drop mixture by teaspoonfuls onto wax paper. Allow to harden. Makes 2 dozen
16 oz. package vanilla flavored white chocolate chips
1 1/2 cups dried Cranberries
1 1/2 cups chopped Walnuts
Melt the white chocolate chips in the top of a double boiler ; remove from heat. Add Cranberries and Walnuts; drop mixture by teaspoonfuls onto wax paper. Allow to harden. Makes 2 dozen
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