Tuesday, March 31, 2009
Monday, March 30, 2009
1/2 cup cheese, Monterey jack, shredded
1/3 cup ricotta cheese
1 tbsp cheese, grated Parmesan
1 tbsp finely chopped onion
1 clove garlic, finely minced
24 slices (thin) deli ham
Sunday, March 29, 2009
1 -3/4 cups 1% low fat milk
1/3 cup lite hot fudge topping
1 pgk instant sugar free fat free chocolate pudding mix
1 pkg reduced fat grahm cracker pie crust
1 pkg instant sugar free fat free vanilla pudding mix
4- 1/2 cups (12 oz. container) thawed frozen lite whipped topping (Cool Whip)
Chocolate jimmies, optional
In bowl, whisk together 3/4 cup milk and hot fudge topping until blended; whisk in chocolate pudding mix until smooth. Spread evenly in crust. In another bowl, whisk together vanilla pudding mix and remaining 1 cups milk until smooth; let stand until slightly thickened, 5 minutes. Whisk in 1-1/2 cup Cool Whip until blended; spread over chocolate layer. Top with remaining 3 cups whipped topping. Chill at least 4 hours or overnight. If desired, sprinkle with chocolate jimmies.
Makes 12 servings.
Saturday, March 28, 2009
Wednesday, March 25, 2009
Tuesday, March 24, 2009
Here are a few other ideas for this dessert:
- Add toffee chips instead of walnuts
- Add some mini chocolate chips or peanut butter chips
- Add butterscotch chips and drizzle with butterscotch ice cream topping Use blonde brownies
- Adults only versions: Sprinkle brownies with Kahlua before layering.
- Sprinkle brownies with Chamborde and use raspberries for the fruit
- Sprinkle brownies with Grand Marnier and use mandarin oranges for the fruit
Prepare brownies. When cool, cut into 1-inch squares.
In a large bowl, start to layer:
Next a layer of fruit such as strawberries, bananas, or blueberries, etc
Sprinkle with chopped walnuts
Next add a layer of Cool Whip
Continue to layer with last layer as Cool Whip.
Chill until ready to serve.
Drizzle some Hershey's chocolate syrup on top of the Cool Whip and sprinkle with chopped walnuts just before serving.
You can even toss a few marachino cherries on top!
So let your imagination be your guide. This is fun and easy and oh so gooey!
Monday, March 23, 2009
Just as an aside, if you have cucumber left over, try throwing some slices in a pitcher of water. It is a very refreshing flavor and a change-up from the usual lemon slices!
Cut cantaloupe into 16 cubes, about 1 inch each. Use a vegetable peeler to slice 16 long strips of cucumber. Wrap strips around melon cubes and insert a toothpick. Stir together 6 ounces plain yogurt, 2 tablespoons orange-juice concentrate, and a teaspoon of chopped cilantro for a dipping sauce.
Sunday, March 22, 2009
Friday, March 20, 2009
Sprinkle the top with crumbled Gorgonzola and toasted pecans.
Thursday, March 19, 2009
Her cousin was in a Broadway production that came to our city and she and her family traveled down to see the play. Let me tell you that she is such a sweet and nice person...just as I expected! Shelby was one of the very first bloggers with whom I became acquainted so this was a very special and exciting meeting for me. Check out her blog for more info!
I find that now that the weather is getting nicer, I want to spend less time fussing with meals in the kitchen during the week. I try to do some more elaborate meals during the weekend when I have more time, and I love to make sure there is a healthy and balanced meal on the table during the week even though I work. But once the weather gets nice, I have to be creative to make sure meal time doesn't take away from our free time! I try to find recipes that are easy to prepare, yet are tasty and good for us. So for the next few days, I am going to post some recipes that take a few shortcuts, yet have the same qualities and taste as if you spent a lot of effort.
Tired of plain old baked potatoes? Want an easy way to perk up those potatoes?
Place some washed potatoes in your toaster oven at 400 degrees for about an hour . After you have baked your potatoes, let them cool for about 10-15 minutes. Cut the top third off each potato and discard them....or throw them onto your compost pile! Scoop the potato from the skin, leaving about 1/4 inch thick shell. Keep the shells. Mash the potatoes with about 1/4 cup chopped fresh chives, 2 Tbsp butter, salt and pepper to taste and 1 cup prepared, storebought low fat sour cream and onion dip. Spoon mixture into each shell and place on baking sheet. Bake for about 25 minutes until tops are lightly browned. Sprinkle with some chopped fresh parsley.
Monday, March 16, 2009
So now it is back to regular cooking and comfort food. We are having pork chops tonight. This is pretty easy so it should go together quicky and that allows us to get a few fun things done today including me being able to go to my exercise class!
Tomorrow I get to meet my blogging friend, Shelby from The Life and Loves of Grumpy's Honeybunch. We are going to watch one of her family members perform in a traveling Broadway show, The 25th Annual Putnam County Spelling Bee. Can't wait!
Hope you all have a good Monday!
Garlic-Thyme Pork Chops
Source: Better Homes and Gardens
Start to Finish: 30 min.
4 loin or rib pork chops (bone in) 1-1/4 to 1-1/2 inches thick
1 cup dry white wine, vermouth, or apple juice
1/2 tsp. cornstarch
1/2 tsp. water
3 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. snipped fresh thyme or basil
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
3 medium, red onions, quartered
Preheat broiler, but do not preheat broiler rack (preheating can cause broilerrack to warp).
Place pork chops on the unheated rack of a broilerpan. Arrange onions around pork chops. Broil 4 inches from the heat for 9 minutes.
Meanwhile, for glaze, in a medium saucepan bringwine or apple juice to boiling; boil uncovered onhigh for 4 to 5 minutes or until reduced by abouthalf. Meanwhile, combine cornstarch with the 1/2 teaspoon water; stir into wine or apple juice. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the thyme or basil, pepper, and salt. Measure out 1 tablespoon of glaze. Set aside.
Turn pork; broil 9 to 13 minutes more or until juices run clear, brushing pork and onions with glaze during the last 5 minutes of cooking.
Remove onions to a small serving bowl. Remove pork chops to serving platter. Stir the reserved glaze and thyme or basil into onions. Pass with pork chops. Makes 6 servings.
Nutritional facts per servingcalories: 236, total fat: 11g, saturated fat: 3g, cholesterol: 51mg, sodium: 139mg, carbohydrate: 5g, fiber: 1g, protein: 21g
Friday, March 13, 2009
Guy Fieri really knows how to party if he is making these "bad boys" (he uses this term alot) for his friends. He used both of the recipes I posted for his Super Bowl bash. It was so great to get the invitation to receive this magazine. I caught it for $10.00 for the year. So far, it's a great buy and gives some insight into some of the super chefs out there. It not only has recipes, but cooking tips and serving presentation ideas. If you have a chance to buy an issue, try it out. Have a great weekend...
1 12-oz. box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter (1-1/2 sticks), melted
1/3 cup tequila
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14-oz can sweetened condensed milk
1 Tbsp sugar Agave nectar or honey for drizzling (optional)
1. Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 of the crumbs; press the rest evenly into a 9 x 13-in. baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
2. In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
3. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs in top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar or honey if desired.
Thursday, March 12, 2009
Wednesday, March 11, 2009
With the husband away this week, I have been on a diet...lots of fruits and veggies. It's the once a year purge my system of all the impurities and lose a few pounds before summer diet! So far I have lost 5 pounds since Sunday and have a ton of energy. And here I am posting a recipe for Thin Mint Pie. Our three kids and their families will be home this weekend, so I have to make something!!! I will take a taste so I know if it is good...but my mantra is...WALK AWAY! I can't ruin what I worked had to achieve!
Now speaking of the ice cream, how about this for a nice summer treat? Pre-made Chocolate Graham Cracker crust (because by now you have eaten all the thin mints you had in the freezer). Soften the Edy's Thin Mint Ice Cream. Spread in the crust and freeze. Serve with chocolate syrup and whipped cream. Garnish with a mint leaf. Easy and cool. No baking, no mixing bowl.
Triple Layer Thin Mint Pie
1 box Thin Mint cookies (32 cookies)
3 tablespoons melted butter
2 cups cold milk
2 packages (4-serving size each) Jell-O Chocolate Flavor Instant Pudding
1/4 teaspoon peppermint extract
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided use
Remove 10 cookies and set aside.
Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
Chop remaining cookies and combine them with about 2 ½ cups (doesn’t have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
Chill for 4 hours or until set
To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!
Makes 8 servings
Tuesday, March 10, 2009
These however, I can handle! Mix 'em up, drop 'em and bake 'em. They are quite tasty, especially served with a hearty soup or stew. One other note is that I have tried these with the shredded cheddar you buy in the package and with a good cheddar that I grated myself. Do yourself a favor and work those arm muscles. There is no denying the better flavor you achieve with a good sharp cheddar. I prefer the Cabot Sharp Cheddar, but you can use your favorite.
If anyone has any tips for me in getting my dough right for biscuits that you think I can handle (LOL) or tips on what I may be doing wrong, suggestions are welcome!
Cheddar Scallion Drop Biscuits
Active Time:15 min Start to Finish:35 min
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1- 1/2 cups) 3 scallions, finely chopped
1 cup well-shaken buttermilk
Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.
Monday, March 9, 2009
1 hour 30 min prep
SERVES 5 -6
1 lb ground beef
Saturday, March 7, 2009
Thursday, March 5, 2009
GRILLED PORK TENDERLOIN WITH GARLIC CILANTRO BUTTER AND CASHEW RICE
1 1/2 LB. Pork Tenderloin
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
1/4 bunch fresh cilantro, chopped
3 Tbsp lime juice
Freshly ground pepper and salt to taste
For Roasted Garlic: 12 cloves garlic, peeled
Place peeled garlic cloves in small baking dish and cover with olive oil. Bake at 350 degrees for 45 minutes until garlic is soft.
For Cashew Rice: 1 to 1/2 cups hot cooked rice
1 tsp. grated fresh ginger
4 green onions, chopped and sauteed
3 cloves garlic, chopped and sauteed
1/2 cup salted cashews
To hot cooked rice, stir in grated ginger, sauteed green onions and garlic and cashews.
For Garlic Cilantro
Butter: 1 stick butter, softened
3 Tbsp fresh cilantro, chopped
2 Tbsp roasted garlic
2 Tbsp lime juice
Mix together all ingredients until smooth.
Cut tenderloin crosswise into 2-in pieces and flatten slightly. Combine all but 2 Tbsp of the roasted garlic, olive oil, cilantro, lime juice, salt and pepper. Marinate in mixture 4 hours or overnight.
Remove pork from marinade; pan broil in heavy skillet or grill pan with the marinade over medium-high heat 2-3 minutes per side. Serve atop cashew rice. Top each serving with a pat of the Cilantro-Garlic Butter.
Wednesday, March 4, 2009
I think this would work well for a luncheon with the girls or on a brunch table.
It's healthy and pretty and the mixture of flavors is phenomenal.
I also think this could be pretty served in baked fluted flour tortilla shells, or maybe you want to stuff this all in a pita or make a wrap! How about filling a half of a pineapple with the salad? This could be very versatile. But one thing for sure, no matter how you serve it, it is delicious.
PINEAPPLE CHICKEN SALAD WITH BALSAMIC VINAIGRETTE
4-5 boneless chicken breasts without skin, cut into cubes
1 Tbsp. olive oil
1 pineapple, peeled and cubed
2 cups broccoli florets
4 cups baby spinach leaves, cleaned
1/4 cups red onion slices, thinly sliced
1/4 cup pineapple juice
1/4 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. sugar
1/4 tsp. ground cinnamon
Preheat oven to 375 degrees.
In small bowl, mix together chicken cubes, 1 Tbsp. olive oil, place on baking tray. Place chicken in preheated oven for 20 minutes until golden brown or completely cooked. (Check by cutting one piece in half. It should not be pink.)
In large serving mixing bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onion.
To make the dressing, whisk together the olive oil, vinegar, pineapple juice, sugar and cinnamon in a small bowl.
To make salad, pour dressing over chicken and spinach mixture and gently toss to coat evenly.
Thanks goes to the Radisson Hotel, Utica, NY for sharing this recipe with the attendees of "Makeover My Heart" Day!
Tuesday, March 3, 2009
This past Saturday I attended an event called "Makeover My Heart". It was a day designed for women to learn about health issues and sample some of the wonderful vendors and services available in our area. The guest speaker was Olympic Gold Medalist Shannon Miller. She spoke of her own struggles with healthy eating and weight in her life after gymnastics. There was also a motivational comedienne...the best...a cardiologist and a heart survivor. We saw Tai Chi,yoga and spinning
demonstrations. There was info on different natural mineral makeup lines, makeover opportunities, essential oils information and chair massage. What a fantastic way to spend a Saturday with my girlfriend it was! And it included a really nice lunch.
Lunch was Pineapple Chicken Salad...I am going to post this tomorrow. All I can say is Y-U-M! Dessert...well, I'm not too sure about heart healthy, but it sure was tasty and so easy. So this is my post for today. It is really delicious and so easy. And isn't that what we look for these busy days?
CHOCOLATE RICOTTA MOUSSE
10 3/4 oz. Hot Fudge topping
18 0z. part skim ricotta cheese
1/3 cup heavy cream
5/8 tsp vanilla
In mixing bowl, combine cheese, cream and vanilla until combined. Whip in hot fudge.
Whip until combined.
Drizzle chocolate sauce in bottom and sides of dessert glasses. Pipe mousse in dessert glasses. Garnish with fresh raspberries and chocolate shavings.
Yield: 1 1/2 quarts
Monday, March 2, 2009
Mike was a vibrant and energetic young man. I met him at the age of 11 when Cathy brought him to our company's "Take Your Child to Work Day". He had the best sense of humor which stayed with him as he got older. He was an Eagle Scout who loved his country. His project was to put the flags of the US and all branches of the armed forces in a park in his home town. This park can be seen from the front window of his parents' home and is in front of the Baptist Chuch where he belonged. Mike was involved in sports had the brightest smile and a warm and generous spirit.
He had made it his mission in Iraq to try to assist the children and asked for donations from the people in his town that he could give to the kids. He recently was promoted to corporal. His unit was among the most dangerous, being the first to go into an area. He, 3 other soldiers and an interpreter came upon a bunker and were tragically ambushed. All were killed. Mike continued to shoot even while injured, in an area where his body armor had not protected him. He radioed for assistance, but by the time the Medivac arrived it was too late.
Today I went to his calling hours to honor this brave young man who has been postumously awarded the Bronze Star and Purple Heart. A young life taken too soon...
It was the saddest thing I have ever attended. My heart aches for my friends and their remaining daughter and son-in-law. How do you go on?
Please pray for them. Thanks for listening. This war has to stop. God Bless you, Mike.
BURLINGTON FLATS _ Army Cpl. Michael L. Mayne, 21, of Burlington Flats, died Monday Feb. 23, 2009, due to injuries sustained in Iraq during his service to our country.
Michael was born Oct. 9, 1987, in Ilion, the son of Lee and Cathy (Francisco) Mayne.
With his two friends Tony and Tom, he joined the Boy Scouts. His Eagle Scout project dedicated poles and flags for each branch of the United States Armed Forces on the Burlington Flats Veterans Memorial Park. Michael also played football, basketball and golf in high school, and participated in the ski club, Jr. Rifle and Sporter Rifle Team at the Burlington Flats Fish & Game Club.
After graduation from Edmeston, he joined the United States Army in July of 2006. Before his Iraq deployment, Michael was stationed at Fort Wainwright, Alaska, the home base of the 1st Stryker Brigade Combat Team of the 25th Infantry Division. The brigade deployed to Diyala Province in Iraq last fall for a yearlong tour of duty.
Michael was a first-rate friend, he was a natural- born leader. He offered to many his unique sense of humor and compassion for others. For one so young, it is hard to imagine the diverse depths of Michael: be it his commitment to Boy Scouts, his family, close friends, God, and Country. He was a hero.
Michael is survived by his parents, Lee and Cathy Mayne; his sister, Sherry and brother-in-law, John Hawes; his grandmother, Lucille, great-aunts and -uncles, Anne and Dick Weiss, and Dawn Hull; aunts and uncles, Dale and Iva Mayne, Dennis and Theresa Mayne, Cindy Prill, Elaine and Rich Volpe, Gloria and Rob Lindsay. Several cousins and spouses, Paula, Greg, Alan and Kristen, Jason and Robin, Brian, Adam and Dawne, Ryan, Marley and Gavin.
His grandparents, Herbert Mayne, Howard and Eloise Francisco, and cousin, Paul Prill, predeceased Michael.
Full honor military funeral services will be at 11 a.m. Tuesday, March 3, at Edmeston Central School gymnasium with Pastor Jay Henderson and Lt. Col. Olsen officiating.
Calling hours will be from 2 to 8 p.m. Monday, March 2, at the Burlington Flats Baptist Church. Ceremonies by Troop 9 Boy Scout and Cub Scouts and Wharton Valley American Legion Post No. 1311 will be held at 7 p.m.
Interment will be in the Burlington Flats Cemetery in the spring.
Contributions may be made in memory of Michael Mayne to the Edmeston Central School Scholarship Fund.
Condolences may be sent to the family online at www.hjtfuneralhome.com.
Funeral arrangements are by the Houk-Johnston-Terry Funeral Home, Edmeston.
Published in The Daily Star on 2/28/2009