Friday, May 21, 2010

Chocolate Covered Cherries

• 2 tbs. Chocolate Protein Powder
• 8 oz. skim milk
• 1/2 banana
• 1/8 to 1/4 tsp. cherry flavoring to taste
• 4-6 ice cubes (optional)
Mix with a blender

Wednesday, May 19, 2010

Basic Low Fat Bread


You will need a large mixing bowl and a can of butter flavored spray for this recipe.
Makes two 2 lb loaves of low fat bread.

• 5. to 6 cups flour
• 2 tablespoons honey
• 2 tsp salt
• 2 packages rapid rise yeast
• 2 cups warm water
• . cup non-fat plain yogurt
Mix yeast, water, yogurt, salt, honey and 1 cup flour in a large mixing bowl. Stir
well. Let sit for about 15 minutes; till bubbly. Gradually stir in enough remaining
flour to make soft dough. Knead the dough, on a lightly floured surface, until
smooth and elastic, about 8 to 10 minutes. Let the dough rest on your floured
surface, under the mixing bowl, for at least 10 minutes.

Divide dough in half. Roll each half into about a 12 X 8 inch rectangle. Be sure to
roll out from the center of the dough to remove all the air bubbles. Spray each
rectangle generously with butter flavored spray. Roll up rectangles tightly, starting
with narrow edge. Seal the ends of each loaf by pressing down on each to make a
thin strip. Fold the strips under the loaf and pinch seam. Place each loaf, seam side
down, in a 9 X 5 inch loaf pan sprayed with butter flavored spray. Spray tops of
each loaf and cover loosely. Let rise in warm, draft-free place until double in size,
about 1 hour.

Bake at 375. for 30 to 35 minutes, covering each loaf with foil during the last 15
minutes of baking to prevent over browning. Remove from pans when done and
cool on a wire rack. Spray once more lightly with the butter flavored spray.

Saturday, May 15, 2010

Bran Muffins


• 3 c All-bran cereal
• 1 c Boiling water
• 1 c Sugar
• 3/4 c Applesauce
• 1/2 c Egg substitute
• 2 1/2 c Whole wheat pastry flour
• 2 1/2 t. Baking soda
• 1/2 t. Salt
• 2 c Skim Milk w/2 tbsp. lemon juice
Pour water over cereal and let stand. Mix together remaining ingredients then add
softened cereal. Bake as many as desired in muffin tins sprayed w/Pam. Bake at
400 15-20 minutes. NOTE: This recipe makes 40 large muffins but you can cook

what you want now and keep the batter in the refrigerator for up to 3 weeks and
have hot muffins anytime.

Thursday, May 13, 2010

Broccoli-Red Pepper Salad

Broccoli’s popularity soared in the health-conscious eighties, when it became
known as a high-fiber, anticancer vegetable (along with other cruciferous veggies).


• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon minced garlic
• 6 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 2 large bunches (3 lbs.) broccoli
• 1 teaspoon salt
• 1 large head romaine lettuce, torn into bite-size pieces
• 1 head Boston lettuce, torn into bite-size pieces
• 2 red bell peppers, cut into strips
1. Make dressing: Whisk vinegar, mustard, the 3/4 teaspoon salt and the garlic in
small bowl. Gradually whisk in oil. Stir in parsley.
2. Cut broccoli into small florets. (Reserve stalks for another use.) Heat 2 quarts
water and the 1 teaspoon salt to boiling in saucepot. Add broccoli and cook 30
seconds. Drain and rinse under cold water.
3. Combine torn lettuces, bell peppers and broccoli in large salad bowl. Add
dressing; toss well. Makes 12 servings.

Make-Ahead Tip: The salad and dressing can be made ahead. Cover and refrigerate separately up to 4 hours.

Nutrition facts per serving: 95 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 220 mg sodium, 7 g carbohydrate, 3 g protein.

Thursday, February 11, 2010

Lemon PHILLY Cupcakes

Lemon PHILLY Cupcakes Recipe
  • 1 package (2-layer size) white cake mix
  • 1 pkg. (4 serving size) Jell-O Lemon Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 tablespoons oil
  • 3 3/4 cups icing sugar
  • 1 (250 g) package Philadelphia Light Brick Cream Cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons lemon juice
  1. Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
  2. Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
  3. Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
Credit allreceipe

Sunday, October 25, 2009

Thanksgiving Dressing


• 1 pound whole wheat bread, cubed 1 pound mushrooms, sliced
• 1 large onion, sliced 1 head celery, sliced 5 -10 cloves garlic, minced
• 1 tablespoon dried sage 2 teaspoons dried thyme
• black pepper
• 1/2 cup white wine
veggie broth or broth made from chicken flavor veggie broth mix

1 equivalent of non fat egg stuff, or not if you are vegan salt if you need it saut. all
the veggies in white wine, I do it in batches, too much for my biggest pan. Add
herbs to the veggies. Cook till veggies are tender but not limp and mushy
have let go of their juice.

Mix veggies with bread cubes. Add egg and enough broth to make it all quite moist
but not soupy, you know, just right. Bake covered about 30 minutes, uncover and
bake 15 minutes more. Serve with mushroom gravy.

Sunday, September 13, 2009

Bananas Foster II


1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream

1 In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Chocolate Biscuits of Doom

    1. Cream
      125 gm (1/2 cup) butter
      1/4 cup castor sugar

   2. Sift and stir into creamed mixture
      1 cup self raising flour
      (or plain flour with 1/2 teaspoon each of baking soda and baking powder)
      Pinch salt
      1/4 cup chocolate powder

   3. Roll into balls and place on greased cooking sheet with room to spread.

   4. Flatten each ball with a fork dipped in cold water. Don't crisscross.

   5. Bake at 190 C (375F) for 7 to 8 minutes.

Saturday, September 12, 2009

Cherry Chocolate Cake


1 chocolate cake mix
1 8oz cool whip
1 can cheery pie filling
prepare cake m is as directed. When cake is cool, spread cool whip on top and add cherry pie filling on top of cool whip. ' refrigerate as cool whip will melt at room temperature if left ot for long length of time.

Thursday, September 10, 2009

Chi Chi's Corn Cake


1/2 cup butter
1/3 cup masa harina
1/4 cup water
1 1/2 cups whole kernel corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
3 In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
4 In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
5 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

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