Puffy Oven Pancake

Puffy Oven Pancake

1 Large Apple

2 tablespoons butter or margarine

2 eggs

1/2 cup all-purpose flour

1/2 cup milk

1 TBSP brown sugar

1/4 teaspoon salt

cinnamon & sugar to taste

1. Heat oven to 400°F. Peel and thinly slice apple (If the apple isn’t very tart, I usually add a little bit of lemon juice.)

2. In 9-inch glass pie plate, melt butter and swirl around pie plate to make sure it’s all covered. Add Apple to bottom of pie plate. Sprinkle with cinnamon & sugar or brown sugar (I just lightly cover the apple area with both).

3. In medium bowl, beat eggs slightly with wire whisk. Beat in flour, milk, sugar and salt just until mixed (Don’t overbeat). Pour batter over apples into pie plate.

4. Bake 25 to 30 minutes or until puffy and golden brown. Sprinkle with powdered sugar (optional). I enjoy it with homemade berry syrup–a personal fav!

Twix Bar Fake-Out

Twix Bar Fake-Out

1/2 cup butter

1/4 cup white sugar

1 1/4 cup all-purpose flour

3/4 cup butter

3/8 cup white sugar

3 tbsp light corn syrup

1 14 oz can sweetened condensed milk

1 cup milk chocolate chips

Beat butter and 1/4 cup sugar in mixer until pale in color. Add flour to form a crumbly dough similar to pie crust. Press dough into an 8 inch square baking pan that has been greased and lined with parchment paper. Bake shortbread base at 350 degrees for 20-25 minutes or until golden brown on the edges. Leave in pan, cool in fridge.

To make caramel layer, bring to boil: 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan. Stir constantly once boiling for 7 minutes. Caramel mixture will thicken and become pale in color. Spread caramel on COOLED shortbread base. Let caramel layer cool for 30 minutes in the fridge and then an additional one to two hours in the freezer to get the caramel layer stone hard.

To make the chocolate layer, melt chocolate chips over low heat. Spread melted chocolate directly onto cooled caramel layer. Let cool for hour and then stuff your face!!

Ok, so we first cream the butter and sugar until pale...

Add in the flour until you have a nice crumbly, soft dough like this.

Press dough into your parchment lined pan and poke holes in the shortbread to reduce breakage when cutting your final product!

Bake at 350 degrees for 20-25 minutes or until just golden brown on the edges.

Now, on with the caramel layer!!

Melt the butter into the sugar, sweetened condensed milk and corn syrup.

Heat through until boiling, then stir constantly for 7 minutes!!

After 7 minutes of stirring and boiling, pour your caramel on top of the shortbread.

Place in the fridge for 30 minutes and then in the freezer for a few hours to speed up the hardening process.

Once your caramel layer is hardened and cooled melt your chocolate.

Ok, so again, melt your 1 cup of milk chocolate chips.

And pour on top of your cold caramel layer.

The chocolate will start to harden up immediately. Score your bars with a sharp knife, this will help with chocolate breakage when you are cutting your final product. Place back in the fridge for 30 minutes or so.

Then, take your parchment paper wrapped bars out of the baking dish...

And start cutting them up into little Twix Bar pieces of joy...YUM!

A fake-out Twix bar recipe just can't be beat!

Stuffed Green Bell Pepper Soup

1 lb extra lean ground beef, browned, drained and rinsed

1 large onion, chopped

2 cups diced tomatoes

2 green peppers, chopped

2 cups tomato sauce

3 cups water

1 tablespoon beef bouillon (I used 3 cubes)

1 tsp seasoned salt

dash pepper

1 cup cooked white rice

Put all ingredients into a slow cooker on low for 6-8 hours. 

This makes 6 servings and is 4 WW points.

Buffalo Style Chicken Fingers

I used a package of chicken tenderloins so they were already cut in strips for me but obviously you could cut breasts into smaller pieces.

I combined flour, corn meal, garlic powder, and oregano in one large bowl. So, my first step was to dip the chicken in that bowl.

Next, I dipped the chicken in Frank's Red Hot Sauce and coated it fully. I wondered later if they could have been even better with a butter/hot sauce mixture for this step. (I do not like hot/buffalo anything so this step for my chicken was milk.)

I combined seasoned bread crumbs, parmesan cheese, and more garlic powder into another large bowl. The last step was to dip the chicken in this mixture.

I baked them at 400 degrees for about 16 minutes. You could flip them over halfway through but I skipped that step.

3 Cheese Spirals

Triple-Cheese Spirals

12 oz spiral shaped pasta

3 T unsalted butter

1 T all-purpose flour

1 tsp. dry mustard

pinch cayenne pepper

1 12oz evaporated milk

1/2 C whole milk

3/4 C shredded yellow sharp cheddar cheese

3/4 C shredded monterey jack

1/2 C grated parmesan

1/2 cup panko (or regular breadcrumbs)

2 T chives or scallions

1. Boil water..add noodles...cook per directions.

2. Melt 1 T butter in sauce pan over medium heat. Add flour, mustard and cayenne and stir to make a paste. Cook stirring, until paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 tsp. salt and simmer. Whisk occasionally, until slightly thickened and creamy, 6-7 minutes. Add cheeses (leave about 2 T of the parm out for the topping) and whisk until melted.

3. Combine panko, 1 T butter, 2 T parm and chives. Microwave about 1 minute and toss.

4. Drain the pasta (reserve some water to thin) and return to pot, toss with 1 T butter, then stir in cream sauce, adding any water if needed. Season with salt and top with crumb mixture.

Bruschetta

* 2 14 oz. cans artichoke hearts, drained and chopped

* 2 ripe medium plum tomatoes, diced

* 1/2c. chopped red onion

* 1/2c. grated Pecorino Romano cheese

* 1/4c. mayonnaise

* salt and pepper to taste

* 1 baguette, sliced and toasted

Combine all ingredients and serve over toasted bread slices. 

You can also top the slices with bruschetta and broil on a baking sheet for 2-3 minutes or until browned.

Choc Chip Cookie Brownies

Chocolate Chip Cookie Brownies

Ingredients:

2 Ghirardelli Double Chocolate Brownies

One pouch of Betty Crocker Chocolate Chip Cookie Mix

Follow the directions on the box for making the brownies and pour into a greased 9 X13 pan.

Next, mix the cookie dough as directed on the pouch and drop by rounded tablespoons into the brownie batter. Press the dough down lightly into the brownie batter.

Bake at 350 for 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. When they’re done, take them out and let them cool completely.

The Betty Crocker website suggests you frost with a can of Betty Crocker Rich & Creamy Chocolate Frosting, but you can also make Chocolate ganache!

Chocolate Ganache

12 oz. semi-sweet chocolate morsels

3/4 cup heavy whipping cream

6 Tbsp butter

* In a small saucepan, heat cream and butter until just before the boiling stage.

* Pour over the chocolate morsels.

* Stir until smooth.

Pour ganache on top and spread it out evenly. You will want to let the ganache set up before cutting.

Once the ganache has set, then cut the brownies and enjoy.

Crock Pot Taco Soup

SLOW COOKER TACO SOUP

1 pound ground beef

1 (16 oz) can chili beans

1 (15 oz) can kidney beans, drained

1 (15oz) can corn, drained

1 (15 oz) can tomato sauce

2 c. water

1 (14.5 oz) Rotel diced tomatoes

1 (4oz) can diced chopped green chilies

1 pkg taco season mix

1 pkg ranch dressing mix

* Brown ground beef and drain

* Add Taco seasoning and ranch dressing mix

* Stir and cook for 1 min.

* place seasoned meat in crock pot

* add remaining ingredients

* Mix to blend and cook low for 8-10 hours

Serve with tortilla chips, a dollop of sour cream and shredded cheddar cheese.

Pasta Salad

1 12 ounce package bow-tie past

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1/2 cup chopped onion ( I use a sweet onion)

1/2 cup finely chopped fresh parsley

1 cup chopped marinated artichoke hearts

1 cup Italian salad dressing

 salt  black pepper to taste

Now this is what you do:

Prepare pasta according to directions. Drain well.

Chop your lovely peppers. And your onion. And your parsley.

I layer with kosher salt and freshly ground black pepper as I toss and toss...gently.

Add the drained marinated artichoke hearts and the Italian dressing. Tossing gently.

Cover and chill...overnight is great!

Pineapple Tea Punch

You will need:

a container of Pineapple Juice

a container of Pineapple Orange Banana Juice

1/2 cup of lemon juice

2 -3 cups of SUGAR

2 cups of really strong TEA... (like steeped with 3 - 4 family size tea bags)

2 1 liter Ginger Ales

Brew the tea...add & dissolve the sugar in tea while hot.

Cool the tea.

Mix everything up....but ginger ale. Freeze in large container...til slushy.

Chill ginger ale...til slushy.

Right before serving...scoop the juice mix into pitcher til 3/4 or so full.

Cap it off with the slushy ginger ale!!

Broiled Grapefruit with Brown Sugar and Cinnamon

Broiled Grapefruit with Brown Sugar and Cinnamon

Ingredients:

Grapefruits

Brown Sugar

Cinnamon

Butter or Margarine

Directions:

Half each Grapefruit

Spread Margarine or Butter on top (optional)

Sprinkle each half with Brown Sugar (approx 1 Tablespoon)

Sprinkle Cinnamon on top of Brown Sugar (approx 1 Teaspoon)

Bake 350 for 4 minutes

Broil for 2 minutes until tops bubble

Let cool for a few minutes

Tortilla Soup

Tortilla Soup:

1 15-ounce cans diced tomatoes with green chiles

1 medium onion, chopped

3 cloves garlic, peeled

1/2 teaspoon Mexican oregano (optional)

1/4 teaspoon chili powder (or to taste)

4 cups vegetable broth

2-3 cups water

3 cups pinto beans, cooked

salt to taste

6 corn tortillas

1 large lime, cut into 6 wedges

1 ripe large avocado, cut into 1/4-inch cubes

4 cups chopped spinach, chard, or kale leaves

1. Add can of tomatoes to a blender.

2. Heat some olive oil in a large saucepan over medium heat. Add onion and garlic and cook till brown, 4 to 6 minutes. Pour it all into the blender along with the chilli powder and process until smooth.

3. Pour mixture back into sauce pot and heat on medium. Stir consistently for about 5 mins. Let thicken. Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.

4. While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt,pepper, a little chilli powder or cumin if you want. Bake for about 15 minutes, flipping every 5 minutes, until golden brown. Remove from oven.

5. Add spinach (or chard or kale) to the soup. Cook, stirring, until the greens are wilted, about 2 minutes or so depending.

Serve the soup topped with avocado and tortilla chips in soup bowls. Serve with lime wedges. It taste awesome to squeeze juice of 1-2 lime wedges in soup. MMmmmm Enjoy!

Mexican Black Bean Burritos

1 large onion, chopped (1 cup)

6garlic cloves, finely chopped

1can (15 oz) Progresso® black beans, drained, rinsed and mashed

1teaspoon finely chopped chipotle chilies in adobo sauce, drained

4fat-free flour tortillas (6 to 8 inches in diameter)

1/2cup shredded reduced-fat mozzarella cheese (2 oz)

1large tomato, chopped (1 cup)

1. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.

2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

*Garnish the burritos with extra chopped tomato, shredded lettuce, chopped red onion, chopped fresh cilantro and fat-free yogurt or sour cream.