Friday, October 31, 2008
Tuesday, October 21, 2008
Monday, October 13, 2008
Make your next beef roast dinner extra special by preparing it with this classic English “pudding.” Only 20 minutes hands-on prep time required! This recipe is courtesy the bettycrocker.com website.
Prep Time:20 min
Start to Finish:4 hr
1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil, if necessary
1 cup Gold Medal® all-purpose flour
1 cup milk
1/2 teaspoon salt
1.Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
2.For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
3.While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.
Friday, October 10, 2008
Wednesday, October 8, 2008
According to Wikipedia: "A fluffernutter is a sandwich made with peanut butter and marshmallow creme. Its name comes from the common use of "Marshmallow Fluff" brand marshmallow creme. It is particularly popular in the Northeastern United States states and has been proposed as the official Massachusetts state sandwich."
"Variations of this recipe include the addition of bananas, honey, graham crackers, M&M's, or any ingredients that are deemed compatible with peanut butter. The traditional method of combining the peanut butter and marshmallow creme is simply spreading one slice of bread with each and combining them into a sandwich; however, some purists contend that mixing equal amounts of both in a bowl and spreading them together results in a superior texture and taste. This particular method of preparation, however, has never appeared in the manufacturer's official cookbooks and is contrary to the popular commercial jingle which advises purchasers on the proper way to construct a Fluffernutter.
In June 2006, Massachusetts State Senator Jarrett Barrios gained national attention when he proposed legislation restricting the serving of Fluffernutter sandwiches in public schools. The proposal was widely mocked as an example of trivial and overly intrusive legislation, while Barrios supporters pointed to concerns over the problem of childhood obesity.
"Fluffernutter" is a registered trademark of Durkee-Mower Inc., the maker of "Marshmallow Fluff" brand marshmallow creme. However, Durkee-Mower's US trademark registrations for Fluffernutter cover only ice cream and printed recipes. In 2006, Durkee-Mower sued Williams-Sonoma Inc. in the United States District Court for the District of Massachusetts, alleging that Williams-Sonoma was selling a marshmallow and peanut butter chocolate-covered candy under the "Fluffernutter" name.
At least mine still tasted alright! It just wasn't as good as it should have been.
Prep Time:10 min
Start to Finish:2 hr 20 min
4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 1/2 cups whipping (heavy) cream
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. (Yeah they're still white!)
Gradually beat in sugar.
Gradually stir at least half of the hot whipping cream into egg yolk mixture.
Stir back into hot cream in saucepan.
Fold chocolate mixture into whipped cream.
Next time it'll be better...
1 Serving: Calories 390 (Calories from Fat 290 ); Total Fat 32 g (Saturated Fat 19 g); Cholesterol 190 mg; Sodium 30 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.
Tuesday, October 7, 2008
I found a recipe that looked really good off of allrecipes.com and we decided to give it a try. All I had to do was use an egg substitute. Everyone at the party said they were better than store bought!
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 16 servings
1 cup yellow cornmeal 1 egg
1 cup all-purpose flour 1 cup milk
1/4 teaspoon salt 1 quart vegetable oil for frying
1/8 teaspoon black pepper 2 (16 ounce) packages beef frankfurters
1/4 cup white sugar 16 wooden skewers
4 teaspoons baking powder
1.In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2.Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3.Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels.
Cousin Kaitlyn dipped all the corn dogs into a cup. It was much easier to coat them in a cup than the mixing bowl.
My mother in law took over the cooking. Hmmm...now that I think about it I didn't really do much except provide the ingredients!
The birthday girl couldn't wait for her hot dog to cook so she snuck off with just a hot dog on a stick!
Monday, October 6, 2008
- 1 lb. ground round
- 1 26-ounce jar low-fat spaghetti sauce
- 1 16-ounce carton fat-free cottage cheese
- 2 Tbsp. grated Parmesan cheese
- Cooking Spray
- 1 8-ounce package precooked lasagna noodles
- 1 cup (4-ounces) pre-shredded reduced-fat mild cheddar cheese
- Chopped fresh parsley (optional)
Preheat oven to 350 degrees.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.
Spread 1/2 cup meat mixture in bottom of a 13x9 -inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layer, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garish with parsley, if desired.
Yield: 9 servings
CALORIES: 275 (20% from fat); FAT: 6.2g; IRON: 2.8mg; CHOLESTEROL: 43mg; CALCIUM: 181mg; CARBOHYDRATE: 26.1g; SODIUM: 584mg; PROTEIN: 28.1g; FIBER: 1.9g.
Thursday, October 2, 2008
- 1 banana
- 1/3 cup frozen blueberries
- 1/3 cup apple juice
- 1/2 teaspoon ground cinnamon
- 5 slices whole wheat bread
Blend the banana, blueberries, apple juice, and cinnamon in a blender. Heat a pan adding a bit of butter to prevent sticking. When the pan is hot soak the bread in the fruit mixture until coated but not saturated. Cook on both sides until lightly browned.
- 1/2 cup soft butter
- 3/4 cup sifted confectioners sugar
- 1 Tbsp. vanilla
- food coloring if desired
- 1 1/2 cups all purpose flour
- 1/8 tsp. salt
- Filling-if desired. Possible choices chocolate chips, chopped nuts, coconut, cherries...choose your own adventure!
- Mix 1 cup sifted confections' sugar, 2 tbsp. cream, 1 tsp vanilla, and food coloring (if desired).
Heat oven to 350 degrees. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 minutes. Cool; dip tops of cookies in frosting; decorate with another topping if desired. Makes 20-25 cookies.
I created this recipe adapted from the original bonbon cookie recipe.
1/2 cup soft butter
3/4 cup confectioners sugar
1 Tbsp. vanilla
1/4 cup semi-sweet chocolate chips
1 1/2 cups all purpose flour
Cream butter, vanilla and confectioners sugar.