Hot Cheese Dip
1 package (8 oz) cream cheese, softened
1/2 cup mayo
3-4 oz. grated parmesan cheese
1/2 tbsp garlic salt
Sourdough bread loaf
1. Mix the cream cheese, mayo, parmesan cheese and garlic salt thoroughly.
2. Hollow out a bread loaf and put the cheese mixture inside.
3. Bake at 350 degrees for 40 minutes.
4. Serve with sourdough bread pieces.
Notes: This recipe can easily be doubled for a bigger yield. I've never encountered a person who doesn't love this recipe :)
Recipe Origination: I got it from someone I didn't know at a surprise party for Jeff Spella.
Friday, December 18, 2009
Thursday, December 17, 2009
Snickerdoodles
Snickerdoodles
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
2 3/4 cups flour
1 tsp cream of tarter
1/2 tsp baking soda
2 tbsp sugar
2 tsp cinnamon
1. Beat sugar and butter until light and fluffy.
2. Add vanilla and eggs and blend.
3. Add flour, cream of tarter and baking soda and mix well.
4. Mix remaining sugar and cinnamon in a shallow dish.
5. Roll dough into 1" balls and roll into cinnamon/sugar mixture.
6. Bake at 400 degrees for 8-10 minutes.
Notes: At Christmas time I roll them in green and red sugar. Then they look festive :)
Recipe Origination: No idea. I've used it since my sophomore year of high school when I did my "Demonstration" speech. I got an A, so it must be a good recipe!
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
2 3/4 cups flour
1 tsp cream of tarter
1/2 tsp baking soda
2 tbsp sugar
2 tsp cinnamon
1. Beat sugar and butter until light and fluffy.
2. Add vanilla and eggs and blend.
3. Add flour, cream of tarter and baking soda and mix well.
4. Mix remaining sugar and cinnamon in a shallow dish.
5. Roll dough into 1" balls and roll into cinnamon/sugar mixture.
6. Bake at 400 degrees for 8-10 minutes.
Notes: At Christmas time I roll them in green and red sugar. Then they look festive :)
Recipe Origination: No idea. I've used it since my sophomore year of high school when I did my "Demonstration" speech. I got an A, so it must be a good recipe!
Thursday, December 10, 2009
Chicken (or Vegetarian) Tortilla Soup
Chicken Tortilla Soup
1 small red onion, finely chopped
1 red pepper, finely chopped
1 tbsp minced garlic
2 tbsp veggie oil
4 cups water
2 chicken (or veggie) bouillon cubes
1 tsp crushed red pepper
1/2 tsp chili powder
1 tsp dried basil
1/4 tsp pepper
1 (15 oz) can tomato puree
1 (4 oz) can diced green chiles
1/2 cup frozen corn
1 (15 oz) can black beans, rinsed and drained
20 tortilla chips, crushed
1 large chicken breast, cooked and shredded
1 cup shredded cheese (Mexican, monterey or cheddar work well)
1 avocado sliced and tossed in lime juice
1. Heat oil in a Dutch oven. Cook garlic, onions and red pepper until tender.
2. Stir in water, bouillon cubes, tomato puree, all spices and the crushed chips. Heat to boiling. Reduce heat and simmer 5 minutes.
3. Stir in corn, green chiles, black beans and shredded chicken. Simmer for 5 minutes.
4. Stir in cheese until melted.
5. Put avocado slices in bowls and pour soup over it. Enjoy!
Notes: I recommend using the pulse function on a food processor for the red pepper and onion. Very finely chopped tastes the best in this soup. It makes about 4-6 servings and can be frozen and reheated later. If you take the chicken out and use veggie cubes, this can be a vegetarian dish.
Recipe Origination: I made it up after trying a few different recipes that were all just ok. I really like this combination!
1 small red onion, finely chopped
1 red pepper, finely chopped
1 tbsp minced garlic
2 tbsp veggie oil
4 cups water
2 chicken (or veggie) bouillon cubes
1 tsp crushed red pepper
1/2 tsp chili powder
1 tsp dried basil
1/4 tsp pepper
1 (15 oz) can tomato puree
1 (4 oz) can diced green chiles
1/2 cup frozen corn
1 (15 oz) can black beans, rinsed and drained
20 tortilla chips, crushed
1 large chicken breast, cooked and shredded
1 cup shredded cheese (Mexican, monterey or cheddar work well)
1 avocado sliced and tossed in lime juice
1. Heat oil in a Dutch oven. Cook garlic, onions and red pepper until tender.
2. Stir in water, bouillon cubes, tomato puree, all spices and the crushed chips. Heat to boiling. Reduce heat and simmer 5 minutes.
3. Stir in corn, green chiles, black beans and shredded chicken. Simmer for 5 minutes.
4. Stir in cheese until melted.
5. Put avocado slices in bowls and pour soup over it. Enjoy!
Notes: I recommend using the pulse function on a food processor for the red pepper and onion. Very finely chopped tastes the best in this soup. It makes about 4-6 servings and can be frozen and reheated later. If you take the chicken out and use veggie cubes, this can be a vegetarian dish.
Recipe Origination: I made it up after trying a few different recipes that were all just ok. I really like this combination!
Tuesday, December 8, 2009
Banana Blueberry Pancakes
Banana Blueberry Pancakes
1 1/3 cups flour (I like using half all purpose and half whole wheat)
2/3 cup oat bran (I use regular oats that have been blended to a powder)
2 tsp baking powder
1 tsp baking soda
1 tbsp ground flax seed (optional)
1 tsp cinnamon
1 3/4 cup whole milk (or buttermilk)
2 medium mashed banana
2 tbsp melted butter
1 egg, mixed
1 tbsp maple syrup
1 tsp vanilla
1/2-1 cup fresh blueberries
1. Stir together the first 6 (dry) ingredients in a large bowl.
2. Add the remaining ingredients (except blueberries) and mix until dry ingredients are completely moistened.
3. Stir in the blueberries.
4. Drop batter onto skillet or griddle on medium heat and cook like a normal pancake :)
Notes: If adding syrup alone isn't enough to satisfy your sweet tooth, add 1/4 cup of sugar to the batter with an extra tbsp or two of milk. I like the "naturally" sweetened version as seen above best, though!
Recipe Origination: Adapted from "Taste of Home"
1 1/3 cups flour (I like using half all purpose and half whole wheat)
2/3 cup oat bran (I use regular oats that have been blended to a powder)
2 tsp baking powder
1 tsp baking soda
1 tbsp ground flax seed (optional)
1 tsp cinnamon
1 3/4 cup whole milk (or buttermilk)
2 medium mashed banana
2 tbsp melted butter
1 egg, mixed
1 tbsp maple syrup
1 tsp vanilla
1/2-1 cup fresh blueberries
1. Stir together the first 6 (dry) ingredients in a large bowl.
2. Add the remaining ingredients (except blueberries) and mix until dry ingredients are completely moistened.
3. Stir in the blueberries.
4. Drop batter onto skillet or griddle on medium heat and cook like a normal pancake :)
Notes: If adding syrup alone isn't enough to satisfy your sweet tooth, add 1/4 cup of sugar to the batter with an extra tbsp or two of milk. I like the "naturally" sweetened version as seen above best, though!
Recipe Origination: Adapted from "Taste of Home"
Monday, November 9, 2009
Goat Cheese Medallions
Goat Cheese Medallions
4 oz goat cheese log
1 cup bread crumbs
1 egg
Marinara sauce, if desired
1. Slice goat cheese log into medallions.
2. Beat egg in a small bowl.
3. Put bread crumbs in a shallow dish.
4. Dip each medallion in the egg, then dip in the bread crumbs. Do this twice for each medallion.
5. Place on a parchment lined baking sheet and bake for 10 minutes at 425 degrees.
6. Serve over top of heated marinara sauce.
Notes: We love goat cheese, and these were fantastic. For me, getting the goat cheese to stay in medallion form was extremely frustating. So, most of our "medallions" were mainly odd shaped chunks. Though frustrating, well worth it!
Recipe Origination: Me. I made it up tonight while thinking of what to do with goat cheese.
4 oz goat cheese log
1 cup bread crumbs
1 egg
Marinara sauce, if desired
1. Slice goat cheese log into medallions.
2. Beat egg in a small bowl.
3. Put bread crumbs in a shallow dish.
4. Dip each medallion in the egg, then dip in the bread crumbs. Do this twice for each medallion.
5. Place on a parchment lined baking sheet and bake for 10 minutes at 425 degrees.
6. Serve over top of heated marinara sauce.
Notes: We love goat cheese, and these were fantastic. For me, getting the goat cheese to stay in medallion form was extremely frustating. So, most of our "medallions" were mainly odd shaped chunks. Though frustrating, well worth it!
Recipe Origination: Me. I made it up tonight while thinking of what to do with goat cheese.
Penne with Basil & Pine Nuts
Penne with Basil & Pine Nuts
1 lb penne (we like Ronzoni Smart Taste)
1/3 cup pine nuts
6 tbsp olive oil
1 cup bread crumbs
3 cloves minced garlic
1 cup dry white cooking wine
1/4 tsp red pepper flakes
1/4 cup grated parmesan cheese
1/3 cup slivered fresh basil leaves
1. Cook the pasta according to package directions. Drain and set aside.
2. Meanwhile, in a large saute pan over medium-high heat, toast pine nuts, stirring often until fragrant and golden (~2 minutes). Place aside in a small bowl when finished toasting.
3. Add 1 tbsp oil to the saute pan, along with bread crumbs, tossing until golden (~1 minute). Add to the bowl with pine nuts and mix.
4. Reduce heat to medium-low, add 1 tbsp oil and garlic and saute for about 30 seconds. Add wine and pepper flakes and bring to a boil until reduced (~2 minutes.)
5. Add the pasta to the saute pan, along with the remaining 4 tbsp of oil. Add bread crumbs, parmesan cheese and basil. Toss to combine.
Notes: The original recipe suggested twice as much basil, but I felt that would be overpowering. If you are a big basil fan, go for all of it! This meal had a lot of little things going on, but overall, it was easy and only took about 25 minutes. It's easy to cut in half, and if you're afraid of all the oil, cut a tbsp out.
Recipe Origination: "Simple Suppers" by William-Sonoma
1 lb penne (we like Ronzoni Smart Taste)
1/3 cup pine nuts
6 tbsp olive oil
1 cup bread crumbs
3 cloves minced garlic
1 cup dry white cooking wine
1/4 tsp red pepper flakes
1/4 cup grated parmesan cheese
1/3 cup slivered fresh basil leaves
1. Cook the pasta according to package directions. Drain and set aside.
2. Meanwhile, in a large saute pan over medium-high heat, toast pine nuts, stirring often until fragrant and golden (~2 minutes). Place aside in a small bowl when finished toasting.
3. Add 1 tbsp oil to the saute pan, along with bread crumbs, tossing until golden (~1 minute). Add to the bowl with pine nuts and mix.
4. Reduce heat to medium-low, add 1 tbsp oil and garlic and saute for about 30 seconds. Add wine and pepper flakes and bring to a boil until reduced (~2 minutes.)
5. Add the pasta to the saute pan, along with the remaining 4 tbsp of oil. Add bread crumbs, parmesan cheese and basil. Toss to combine.
Notes: The original recipe suggested twice as much basil, but I felt that would be overpowering. If you are a big basil fan, go for all of it! This meal had a lot of little things going on, but overall, it was easy and only took about 25 minutes. It's easy to cut in half, and if you're afraid of all the oil, cut a tbsp out.
Recipe Origination: "Simple Suppers" by William-Sonoma
Tuesday, November 3, 2009
Tortilla Soup with Pork (or Chicken or Vegetarian)
Tortilla Soup
1 cup shredded, cooked pork or chicken
2 tbsp cooking oil
1/2 red onion, finely chopped
1/2 green pepper, finely chopped
2 large cloves garlic, minced
1 tbsp chipotle seasonings (or 1 tbsp chipotle chiles in adobo)
4-5 cups chicken broth
1 can (14 1/2 oz.) diced tomatoes with juice
1 can (4 oz) chopped green chiles
4 tbsp fresh cilantro, chopped
1/2 cup crumbled queso fresco
Avocado, pitted, peeled and finely diced
1 cup tortilla chips, broken into small pieces
1. In Dutch oven or large skillet with lid, warm the oil. Add onion, garlic and green pepper and saute until softened, about 4-5 minutes.
2. Stir in chipotle seasoning, broth, tomatoes, tortilla chips and pork/chicken.
3. Raise the heat to medium, cover and simmer for 10 minutes.
4. Stir in the green chiles and cilantro.
5. Serve in bowls, topped with cheese and avocado .
Notes: This recipe makes 4 servings. The prep is a little time consuming (lots of dicing and chopping!), but it's worth it in the end. Next time I may add black beans and/or corn.
Recipe Origination: An adaptation of a recipe in "Simple Suppers" by Williams-Sonoma.
1 cup shredded, cooked pork or chicken
2 tbsp cooking oil
1/2 red onion, finely chopped
1/2 green pepper, finely chopped
2 large cloves garlic, minced
1 tbsp chipotle seasonings (or 1 tbsp chipotle chiles in adobo)
4-5 cups chicken broth
1 can (14 1/2 oz.) diced tomatoes with juice
1 can (4 oz) chopped green chiles
4 tbsp fresh cilantro, chopped
1/2 cup crumbled queso fresco
Avocado, pitted, peeled and finely diced
1 cup tortilla chips, broken into small pieces
1. In Dutch oven or large skillet with lid, warm the oil. Add onion, garlic and green pepper and saute until softened, about 4-5 minutes.
2. Stir in chipotle seasoning, broth, tomatoes, tortilla chips and pork/chicken.
3. Raise the heat to medium, cover and simmer for 10 minutes.
4. Stir in the green chiles and cilantro.
5. Serve in bowls, topped with cheese and avocado .
Notes: This recipe makes 4 servings. The prep is a little time consuming (lots of dicing and chopping!), but it's worth it in the end. Next time I may add black beans and/or corn.
Recipe Origination: An adaptation of a recipe in "Simple Suppers" by Williams-Sonoma.
Monday, November 2, 2009
Sweet Potato Quesadillas
Sweet Potato Quesadillas
1 large sweet potato, fully cooked, peeled and mashed
4 large tortillas (any kind)
1/2-1 cup shredded cheese blend
Salsa and/or desired toppings (sour cream, guacamole, etc.)
1. Spread sweet potato on 2 tortillas.
2. Sprinkle with shredded cheese.
3. Put top of tortillas on, to make a quesadilla.
4. Cook over medium heat on an omelette pan or griddle for 2-3 minutes each side.
5. Cut into triangles using a pizza cutter. Serve with toppings.
Notes: The sweet potatoes are creamier if you mash them will a little milk. We like using the whole grain tortillas and a blend of Mexican cheeses like chihuahua and queso fresca. Colby and brick are also pretty good. We've also tried putting the salsa in the quesadilla, but they get too thick and everything squirts out the sides. This recipe serves 2, but can easily be doubled or more.
Recipe Origination: I have no idea, so I'll call it an original.
1 large sweet potato, fully cooked, peeled and mashed
4 large tortillas (any kind)
1/2-1 cup shredded cheese blend
Salsa and/or desired toppings (sour cream, guacamole, etc.)
1. Spread sweet potato on 2 tortillas.
2. Sprinkle with shredded cheese.
3. Put top of tortillas on, to make a quesadilla.
4. Cook over medium heat on an omelette pan or griddle for 2-3 minutes each side.
5. Cut into triangles using a pizza cutter. Serve with toppings.
Notes: The sweet potatoes are creamier if you mash them will a little milk. We like using the whole grain tortillas and a blend of Mexican cheeses like chihuahua and queso fresca. Colby and brick are also pretty good. We've also tried putting the salsa in the quesadilla, but they get too thick and everything squirts out the sides. This recipe serves 2, but can easily be doubled or more.
Recipe Origination: I have no idea, so I'll call it an original.
Sunday, November 1, 2009
Grecian-Style Chicken
Grecian-Style Chicken
1/8 cup bread crumbs
1/8 cup ground flax seed
2 skinless, boneless chicken breasts
2 tbsp oil
1 small zucchini, halved lengthwise and chopped
1/2 medium onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1/8 tsp salt
1/8 tsp pepper
3 tsp lime or lemon juice
2 cups hot cooked rice (or orzo)
1/4 cup crumbled feta cheese
1. Place bread crumbs and flax seed in a shallow bowl. Coat chicken with it.
2. In large skillet heat 1 tbsp oil. Add chicken and cook for 10-12 minutes, until tender and no longer pink.
3. Meanwhile, heat 1 tbsp oil in skillet. Add zucchini, green pepper, onion, garlic, salt and pepper. Cook for 3-4 minutes. Add lime or lemon juice and cook for 1 more minute.
4. Place rice in bowl/plate, cover with veggie mix, top with chicken and crumbled feta.
Notes: I use long grain wild rice or brown rice with this recipe. I've never actually tried orzo, though I'd like to one of these days. It's a quicker meal to make, maybe half an hour, and it's great! The recipe as is serves two adults. It can easily be doubled or more.
Recipe Origination: From "Treasured Recipes" with a few personal tweaks.
1/8 cup bread crumbs
1/8 cup ground flax seed
2 skinless, boneless chicken breasts
2 tbsp oil
1 small zucchini, halved lengthwise and chopped
1/2 medium onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1/8 tsp salt
1/8 tsp pepper
3 tsp lime or lemon juice
2 cups hot cooked rice (or orzo)
1/4 cup crumbled feta cheese
1. Place bread crumbs and flax seed in a shallow bowl. Coat chicken with it.
2. In large skillet heat 1 tbsp oil. Add chicken and cook for 10-12 minutes, until tender and no longer pink.
3. Meanwhile, heat 1 tbsp oil in skillet. Add zucchini, green pepper, onion, garlic, salt and pepper. Cook for 3-4 minutes. Add lime or lemon juice and cook for 1 more minute.
4. Place rice in bowl/plate, cover with veggie mix, top with chicken and crumbled feta.
Notes: I use long grain wild rice or brown rice with this recipe. I've never actually tried orzo, though I'd like to one of these days. It's a quicker meal to make, maybe half an hour, and it's great! The recipe as is serves two adults. It can easily be doubled or more.
Recipe Origination: From "Treasured Recipes" with a few personal tweaks.
Thursday, October 29, 2009
Pork & Green Chiles Casserole
Pork & Green Chiles Casserole
1 lb lean boneless pork
1 tbsp cooking oil
1 15 oz. can black beans, rinsed and drained
1 14 oz. can diced tomatoes
1 11 oz. can condensed cream of chicken soup
2 4 oz. cans diced green chile peppers, drained
1 1/2 cups brown rice
1/4 cup water
2 tsp. cumin
1/2+ cup shredded cheddar cheese
1. Cut pork into bite sized pieces. Heat oil in a large skillet and cook pork until no pink remains.
2. Stir in beans, tomatoes, soup, chile peppers, rice, water and cumin. Heat and stir just into bubbly, then pour into a 2 quart casserole dish.
3. Sprinkle with cheese. Bake at 375 degrees for 20 minutes.
Notes: If you like spicy, add a few tsp of crushed red pepper or chili powder. Though I haven't tried it, I bet this recipe would taste equally as delicious with chicken instead of pork. Even Nora, who normally refuses meat and tomatoes, ate a ton of the stew! We loved it :)
Recipe Origination: Mostly from "Treasured Recipes," with a few personal tweaks
1 lb lean boneless pork
1 tbsp cooking oil
1 15 oz. can black beans, rinsed and drained
1 14 oz. can diced tomatoes
1 11 oz. can condensed cream of chicken soup
2 4 oz. cans diced green chile peppers, drained
1 1/2 cups brown rice
1/4 cup water
2 tsp. cumin
1/2+ cup shredded cheddar cheese
1. Cut pork into bite sized pieces. Heat oil in a large skillet and cook pork until no pink remains.
2. Stir in beans, tomatoes, soup, chile peppers, rice, water and cumin. Heat and stir just into bubbly, then pour into a 2 quart casserole dish.
3. Sprinkle with cheese. Bake at 375 degrees for 20 minutes.
Notes: If you like spicy, add a few tsp of crushed red pepper or chili powder. Though I haven't tried it, I bet this recipe would taste equally as delicious with chicken instead of pork. Even Nora, who normally refuses meat and tomatoes, ate a ton of the stew! We loved it :)
Recipe Origination: Mostly from "Treasured Recipes," with a few personal tweaks
Wednesday, October 28, 2009
Beef Taco Skillet
Beef Taco Skillet
1 lb ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded cheddar cheese
1. Cook beef in 10" skillet until browned, stiring to break up meat. Pour off fat.
2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes.
3. Top with cheese and serve.
Notes: This makes about 3-4 servings and can easily be cut in half. I've made it with Mexican cheese and with corn tortillas; both taste good! This is a very quick and easy meal...maybe 15 minutes total.
Recipe Origination: It's a Campbell's soup recipe.
1 lb ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded cheddar cheese
1. Cook beef in 10" skillet until browned, stiring to break up meat. Pour off fat.
2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes.
3. Top with cheese and serve.
Notes: This makes about 3-4 servings and can easily be cut in half. I've made it with Mexican cheese and with corn tortillas; both taste good! This is a very quick and easy meal...maybe 15 minutes total.
Recipe Origination: It's a Campbell's soup recipe.
Tuesday, October 27, 2009
Creole Mac & Cheese Spaghetti
Creole Mac & Cheese Spaghetti
1/2 cup bread crumbs
1+ tbsp parmesan cheese
1-2 tbsp butter
7-8 oz package spaghetti (we like using quinoa pasta or "Barilla plus")
1 cup frozen corn (and/or peas)
6 oz. (1 1/2 cups) shredded cheddar
2+ tsp creole seasonings (or a mix of salt, garlic, and red pepper)
Thin shreds of prosciutto (or deli ham)
1. Pre-heat oven to 300 degrees.
2. Cook pasta according to directions. Add corn/peas when 3 minutes remain. Drain and set aside when time is up.
3. Put 1/2 cup water in sauce pan with the butter and heat to boil. Slowly add cheddar cheese until all melted. Stir in creole seasonings.
4. Mix pasta with cheese. Place in 8 x 8 baking dish. Sprinkle with bread crumbs and prosciutto. 5. Bake at 300 degrees until fully warmed, about 10 minutes.
Notes: This makes about 3 servings, possibly 4 if you're serving a salad or some other side item. The original recipe also said to put broccoli in it, but I can't bring myself to eat broccoli 99% of the time.
Recipe Origination: Mostly original, with some inspiration from a "Better Homes & Gardens" recipe
1/2 cup bread crumbs
1+ tbsp parmesan cheese
1-2 tbsp butter
7-8 oz package spaghetti (we like using quinoa pasta or "Barilla plus")
1 cup frozen corn (and/or peas)
6 oz. (1 1/2 cups) shredded cheddar
2+ tsp creole seasonings (or a mix of salt, garlic, and red pepper)
Thin shreds of prosciutto (or deli ham)
1. Pre-heat oven to 300 degrees.
2. Cook pasta according to directions. Add corn/peas when 3 minutes remain. Drain and set aside when time is up.
3. Put 1/2 cup water in sauce pan with the butter and heat to boil. Slowly add cheddar cheese until all melted. Stir in creole seasonings.
4. Mix pasta with cheese. Place in 8 x 8 baking dish. Sprinkle with bread crumbs and prosciutto. 5. Bake at 300 degrees until fully warmed, about 10 minutes.
Notes: This makes about 3 servings, possibly 4 if you're serving a salad or some other side item. The original recipe also said to put broccoli in it, but I can't bring myself to eat broccoli 99% of the time.
Recipe Origination: Mostly original, with some inspiration from a "Better Homes & Gardens" recipe
Monday, October 19, 2009
White Bean Turkey Chili with Corn Bread Dumplings
White Bean Turkey Chili with Corn Bread Dumplings
1 lb. cooked turkey
16 oz. jar chunky salsa
1 15 oz. can cannellini (white kidney) beans, rinsed and drained
1-2 tsp. chili powder
1 8.5 oz. package corn bread mix
1 egg
Shredded cheddar for sprinkling
1. Cook turkey, chopping it up, in a Dutch oven or large skillet with lid.
2. Add salsa, beans, chili powder and 1/2 cup water. Bring to boil.
3. Mix together corn bread mix, egg and 1/4 cup water. Drop batter by large spponfuls on boiling turkey chili.
4. Cover. Reduce heat and simmer for 12-15 minutes or until a wooden toothpick inserted into dumplings comes out clean.
5. Top with cheese.
Notes: We really loved this, and it was extremely time efficient - maybe 25 minutes total. One recipe will served about 3-4 people.
Recipe Origination: "Better Homes & Gardens" with minimal changes
1 lb. cooked turkey
16 oz. jar chunky salsa
1 15 oz. can cannellini (white kidney) beans, rinsed and drained
1-2 tsp. chili powder
1 8.5 oz. package corn bread mix
1 egg
Shredded cheddar for sprinkling
1. Cook turkey, chopping it up, in a Dutch oven or large skillet with lid.
2. Add salsa, beans, chili powder and 1/2 cup water. Bring to boil.
3. Mix together corn bread mix, egg and 1/4 cup water. Drop batter by large spponfuls on boiling turkey chili.
4. Cover. Reduce heat and simmer for 12-15 minutes or until a wooden toothpick inserted into dumplings comes out clean.
5. Top with cheese.
Notes: We really loved this, and it was extremely time efficient - maybe 25 minutes total. One recipe will served about 3-4 people.
Recipe Origination: "Better Homes & Gardens" with minimal changes
Sunday, October 18, 2009
Cream Cheese Monkey Bread
Cream Cheese Monkey Bread
1 package giant biscuits
4 oz. cream cheese
1/4 cup sugar
1/4 cup brown sugar
6 tbsp. butter
4 tsp cinnamon
1 lb. sliced strawberries
1. Pre-heat oven to 350 degrees.
2. Melt 2 tbsp butter on the bottom of an 8x8 baking dish.
3. Mix cream cheese, sugar and cinnamon in a bowl.
4. Divide each biscuit into four pieces. Flatten and put a scoop of the cream cheese mixture on each. Fold biscuit over cream cheese to make a ball. Place each ball in the baking dish, overlapping.
5. Melt 4 tbsp butter. Add brown sugar and mix. Spread over dough balls.
6. Bake for 20-ish minutes.
7. Serve warm with a side of sliced strawberries.
Recipe Origination: I made it up this morning. I had leftover cream cheese and a canister of biscuit dough, so I thought I'd try something new. It was a wonderful creation :) You could probably get away with less butter, but what fun is that?
1 package giant biscuits
4 oz. cream cheese
1/4 cup sugar
1/4 cup brown sugar
6 tbsp. butter
4 tsp cinnamon
1 lb. sliced strawberries
1. Pre-heat oven to 350 degrees.
2. Melt 2 tbsp butter on the bottom of an 8x8 baking dish.
3. Mix cream cheese, sugar and cinnamon in a bowl.
4. Divide each biscuit into four pieces. Flatten and put a scoop of the cream cheese mixture on each. Fold biscuit over cream cheese to make a ball. Place each ball in the baking dish, overlapping.
5. Melt 4 tbsp butter. Add brown sugar and mix. Spread over dough balls.
6. Bake for 20-ish minutes.
7. Serve warm with a side of sliced strawberries.
Recipe Origination: I made it up this morning. I had leftover cream cheese and a canister of biscuit dough, so I thought I'd try something new. It was a wonderful creation :) You could probably get away with less butter, but what fun is that?
Thursday, October 8, 2009
Green Chili & Chicken Enchiladas
Green Chili & Chicken Enchiladas
1 1/4 lb. chicken breast tenders
1 1/2 cups bottled green salsa (we really liked Goya Salsa Verde)
1 4 oz can diced green chilies
1 1/2 cups shredded Mexican-style cheese blend (6 oz.)
8 6-7" flour tortillas
1. Cut chicken into 1" pieces. In large microwave bowl cook on high for 7 minutes, stirring every minute or so. Drain liquid. Break chicken with the back of a wooden spoon.
2. Add salsa and 1 cup cheese. Microwave 1 minute.
3. Spread mixture into tortillas and roll up. Place in the bottom of a 9x13 pan. Sprinkle with remaining cheese.
4. Bake at 500 degrees for 5 minutes.
Notes: These only took 15 minutes to make from start to finish, and they were awesome! I found the recipe to be perfect as is...all I did was add a bit of cumin. We really liked the Goya salsa, but beware, it's really spicy! I only made half a recipe, but will certainly be making the entire thing next time. We could have easily eaten more.
The second time around I added in fresh sweet corn. I'll be adding in corn every time now. It added good texture and flavor. Later on I marinated the chicken (see "Chipotle Chicken" post toward the end of April). If you have the extra time, it's a great improvement!
Recipe Origination: "Better Homes & Gardens"
1 1/4 lb. chicken breast tenders
1 1/2 cups bottled green salsa (we really liked Goya Salsa Verde)
1 4 oz can diced green chilies
1 1/2 cups shredded Mexican-style cheese blend (6 oz.)
8 6-7" flour tortillas
1. Cut chicken into 1" pieces. In large microwave bowl cook on high for 7 minutes, stirring every minute or so. Drain liquid. Break chicken with the back of a wooden spoon.
2. Add salsa and 1 cup cheese. Microwave 1 minute.
3. Spread mixture into tortillas and roll up. Place in the bottom of a 9x13 pan. Sprinkle with remaining cheese.
4. Bake at 500 degrees for 5 minutes.
Notes: These only took 15 minutes to make from start to finish, and they were awesome! I found the recipe to be perfect as is...all I did was add a bit of cumin. We really liked the Goya salsa, but beware, it's really spicy! I only made half a recipe, but will certainly be making the entire thing next time. We could have easily eaten more.
The second time around I added in fresh sweet corn. I'll be adding in corn every time now. It added good texture and flavor. Later on I marinated the chicken (see "Chipotle Chicken" post toward the end of April). If you have the extra time, it's a great improvement!
Recipe Origination: "Better Homes & Gardens"
Wednesday, October 7, 2009
Ham & Sweet Potato Kabobs
Ham & Sweet Potato Kabobs
1 large sweet potato, peeled and cubed
1 can unsweetened pineapple chunks
1/4 cup melted butter
1/4 cup melted butter
4 tsp. brown sugar
1 lb fully cooked boneless ham, cut into 1" cubes
2 yellow summer squash, cut into 3/4" slices
2 large apples, cubed
Skewers
1. Place sweet potatoes in saucepan and cover with water. Bring to boil, then reduce heat, cover and cook for 10-15 minutes. Drain and set aside.
2. Drain pineapple, reserving juice. Combine juice, butter and brown sugar.
3. Place ham, pineapple, squash, apples, and sweet potato in a large resealable plastic bag. Add the juice mixture. Seal bag, turn to coat and refrigerate for 1 hour.
4. Drain and discard marinade. Thread items on skewers. Grill for 15-20 minutes.
Notes: I did the prep the night before and let it marinade all night. It turned out fine. I also used super thick slices/slabs of deli ham, which cubed nicely. I also used 2 sweet potatoes and no summer squash...wasn't in a squash mood. Sean and I really liked this dish, and since all the prep was done the day before, it was a quick and easy meal the night of. I recommend serving it with brown rice.
Notes: I did the prep the night before and let it marinade all night. It turned out fine. I also used super thick slices/slabs of deli ham, which cubed nicely. I also used 2 sweet potatoes and no summer squash...wasn't in a squash mood. Sean and I really liked this dish, and since all the prep was done the day before, it was a quick and easy meal the night of. I recommend serving it with brown rice.
Recipe Origination: "Taste of Home"
Sunday, October 4, 2009
Caramel Apple Cookies
Caramel Apple Cookies
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 3/4 cup oats
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
12 oz caramel baking bits
2 Granny Smith apples
1. Mix butter, brown sugar and sugar with a mixer
2. Mix in eggs and vanilla
3. Put oats in food processor and pulse until finely ground, then mix in flour, salt, baking powder and baking soda
4. Add oat mix into butter mix and blend
5. Peel and chop 2 apples, then hand stir into dough
6. Stir in caramel apple bits
7. Refrigerate dough for an hour
8. Roll dough into golfball sized balls and bake on parchment lined sheets at 350 degrees for 10-12 minutes
9. Cool for 4 minutes before moving to a wire rack
Notes: These cookies are like a caramel apple sucker mixed with an oatmeal cookie. (I think I ate half the dough while waiting for batches to bake.) I found the caramel bites at Wal-Mart with the chocolate chips, made by Kraft. Sometimes the caramel bites stick when you're trying to remove the cookie, so definitely use parchment paper and let them sit before removing to a cooling rack.
Recipe Origination: Erin found this one for me on craftzine.com
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 3/4 cup oats
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
12 oz caramel baking bits
2 Granny Smith apples
1. Mix butter, brown sugar and sugar with a mixer
2. Mix in eggs and vanilla
3. Put oats in food processor and pulse until finely ground, then mix in flour, salt, baking powder and baking soda
4. Add oat mix into butter mix and blend
5. Peel and chop 2 apples, then hand stir into dough
6. Stir in caramel apple bits
7. Refrigerate dough for an hour
8. Roll dough into golfball sized balls and bake on parchment lined sheets at 350 degrees for 10-12 minutes
9. Cool for 4 minutes before moving to a wire rack
Notes: These cookies are like a caramel apple sucker mixed with an oatmeal cookie. (I think I ate half the dough while waiting for batches to bake.) I found the caramel bites at Wal-Mart with the chocolate chips, made by Kraft. Sometimes the caramel bites stick when you're trying to remove the cookie, so definitely use parchment paper and let them sit before removing to a cooling rack.
Recipe Origination: Erin found this one for me on craftzine.com
Friday, October 2, 2009
Thai Steak or Chicken Skewers
Thai Steak or Chicken Skewers
1/4 cup packed brown sugar
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp curry powder
1 tsp lemon juice
1 can (14 oz) coconut milk
1 1/2 tsp crushed red pepper flakes
2 lbs boneless beef sirloin steak (or chicken breast), cut into 1/4" slices
1/4 cup peanut butter
1 tbsp chopped peanuts
1. In large resealable bag, combine brown sugar, lime juice, soy sauce, curry powder, lemon juice, 1/4 cup of coconut milke and 1 tsp red pepper flakes. Add steak (or chicken) and refrigerate for 2-4 hours.
2. Drain and discard marinate. Thread beef (or chicken) on skewers.
3. Grill over medium heat for 6-8 minutes, turning occasionally.
4. In a small saucepan, combine peanut butter with remaining coconut milk and red pepper flakes. Heat through. Sprinkle with peanuts.
Notes: I serve this with brown rice, and it's wonderful. I personally like the chicken better, but I'm going to get a better quality steak and try it again. I also thread red pepper slices with the meat. The meat can marinade over night. The sauce recipe makes enough for a lot of meals, so I would recommend cutting the coconut milk in half but keeping the same amount of peanut butter. To feed two without leftovers, I'd recommend cutting the meat and marinade in half, too. Two pounds of meat is a lot for one meal!
Recipe Origination: "Taste of Home"
1/4 cup packed brown sugar
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp curry powder
1 tsp lemon juice
1 can (14 oz) coconut milk
1 1/2 tsp crushed red pepper flakes
2 lbs boneless beef sirloin steak (or chicken breast), cut into 1/4" slices
1/4 cup peanut butter
1 tbsp chopped peanuts
1. In large resealable bag, combine brown sugar, lime juice, soy sauce, curry powder, lemon juice, 1/4 cup of coconut milke and 1 tsp red pepper flakes. Add steak (or chicken) and refrigerate for 2-4 hours.
2. Drain and discard marinate. Thread beef (or chicken) on skewers.
3. Grill over medium heat for 6-8 minutes, turning occasionally.
4. In a small saucepan, combine peanut butter with remaining coconut milk and red pepper flakes. Heat through. Sprinkle with peanuts.
Notes: I serve this with brown rice, and it's wonderful. I personally like the chicken better, but I'm going to get a better quality steak and try it again. I also thread red pepper slices with the meat. The meat can marinade over night. The sauce recipe makes enough for a lot of meals, so I would recommend cutting the coconut milk in half but keeping the same amount of peanut butter. To feed two without leftovers, I'd recommend cutting the meat and marinade in half, too. Two pounds of meat is a lot for one meal!
Recipe Origination: "Taste of Home"
Monday, September 28, 2009
Pumpkin Black Bean Bake
Pumpkin Black Bean Bake
1 lb ground beef
2 cups 1/2" pieces peeled pie pumpkin (or winter squash)
1 medium onion, coarsely chopped
1 15 oz can black beans, rinsed and drained
1 cup frozen corn
1 4 oz can green chiles
1/2 tsp salt
1/2 cup low sodium beef broth
3 oz cream cheese, softened
1 package corn muffin mix
1 egg
1/3 cup milk
1/3 cup pumpkin puree (or packed canned pumpkin)
1. Pre-heat oven to 400 degrees.
2. In large skillet cook ground beef, cubed pumpkin and onion until meat is browned. Stir in black beans, corn, chiles and salt. Heat through, then stir in cream cheese and broth until mixed. Transfer mixture to 2 1/2 quart baking dish.
3. In a medium bowl, mix corn mix, egg, milk and pumpkin puree. Spoon over beef mixture.
4. Bake 20 minutes.
Notes: With the change in weather, I felt the need to make a "fall" type dinner tonight. This hit the spot. I thought it might be too "vegetabley," but it was delicious. I cut the recipe in half, and it still made enough for 4 full servings. I also sprinkled cheddar cheese on top, to go with the cornbread topping, and used garlic sea salt instead of just plain old salt. For my vegetarian friends, I'm sure it would be just as good without the ground beef.
Recipe Origination: "Better Homes and Gardens"
1 lb ground beef
2 cups 1/2" pieces peeled pie pumpkin (or winter squash)
1 medium onion, coarsely chopped
1 15 oz can black beans, rinsed and drained
1 cup frozen corn
1 4 oz can green chiles
1/2 tsp salt
1/2 cup low sodium beef broth
3 oz cream cheese, softened
1 package corn muffin mix
1 egg
1/3 cup milk
1/3 cup pumpkin puree (or packed canned pumpkin)
1. Pre-heat oven to 400 degrees.
2. In large skillet cook ground beef, cubed pumpkin and onion until meat is browned. Stir in black beans, corn, chiles and salt. Heat through, then stir in cream cheese and broth until mixed. Transfer mixture to 2 1/2 quart baking dish.
3. In a medium bowl, mix corn mix, egg, milk and pumpkin puree. Spoon over beef mixture.
4. Bake 20 minutes.
Notes: With the change in weather, I felt the need to make a "fall" type dinner tonight. This hit the spot. I thought it might be too "vegetabley," but it was delicious. I cut the recipe in half, and it still made enough for 4 full servings. I also sprinkled cheddar cheese on top, to go with the cornbread topping, and used garlic sea salt instead of just plain old salt. For my vegetarian friends, I'm sure it would be just as good without the ground beef.
Recipe Origination: "Better Homes and Gardens"
Saturday, September 26, 2009
Puffy Apple Pancakes
Puffy Apple Pancakes
2 large apples (Granny Smith or something tart works best)
1 stick butter
6 eggs
1 1/2 cups milk
1 cup flour
1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
Brown sugar for sprinkling, if desired
1. Peel and slice apples (thin slices work best).
2. Melt stick of butter on the bottom of a 9 x 13 pan at 400 degrees
3. Spread apples on melted butter and bake for 5 minutes
4. Mix eggs, milk, flour, sugar, cinnamon and vanilla. Pour over apples. Sprinkle with brown sugar.
5. Bake for 20-ish minutes until lightly browned and puffed up
Notes: I love puffy apple pancakes! The apples can be chopped instead of sliced, and it still turns out yummy. You can even leave the peels on to save time! If you're in a health kick, substitute whole wheat flour and replace half the sugar with ground flaxseed. This dish is best served hot immediately after cooking.
Recipe Origination: My Mom. This is our Christmas morning breakfast. :)
2 large apples (Granny Smith or something tart works best)
1 stick butter
6 eggs
1 1/2 cups milk
1 cup flour
1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
Brown sugar for sprinkling, if desired
1. Peel and slice apples (thin slices work best).
2. Melt stick of butter on the bottom of a 9 x 13 pan at 400 degrees
3. Spread apples on melted butter and bake for 5 minutes
4. Mix eggs, milk, flour, sugar, cinnamon and vanilla. Pour over apples. Sprinkle with brown sugar.
5. Bake for 20-ish minutes until lightly browned and puffed up
Notes: I love puffy apple pancakes! The apples can be chopped instead of sliced, and it still turns out yummy. You can even leave the peels on to save time! If you're in a health kick, substitute whole wheat flour and replace half the sugar with ground flaxseed. This dish is best served hot immediately after cooking.
Recipe Origination: My Mom. This is our Christmas morning breakfast. :)
Friday, September 18, 2009
Black Bean Veggie Burgers
Black Bean Veggie Burgers
6 oz prepared rice
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 tbsp olive oil
15 oz can black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cloves garlic, minced
1/4 cup quick cook oatmeal
1 large egg, beaten
1 tsp ground cumin
2 tsp ground chili powder
1 tsp chopped chipotle peppers in adobo sauce
1/4 tsp salt
1/4 tsp black pepper
cooking spray
buns
burger toppings
1. Cook rice and let cool.
2. Cook veggies (onion, celery, carrot) in oil over medium heat. Set aside.
3. Place 1/2 of beans in large bowl and mash completely. Add remainder of black beans, corn, garlic, oatmeal, egg and spices. Mix well.
4. Stir in cooled rice, cooked veggies, chipotle pepper, salt and pepper.
5. Form 6 patties (about 1/2 cup mix per patty). Place on tray, cover, and chil for at least 10 minutes.
6. Spray a skillet with non-stick spray and cook patties over medium heat about 5 minutes per side.
7. Serve with toppings.
Notes: Making the patties is a PAIN. The way I do it to avoid nasty hands is by tearing off 6 sheets of saran wrap, putting a scoop of burger mix on each one, and then shaping each into a patty inside the wrap. I freeze half of them for later and refrigerate the other half for dinner. This way I can make two meals in one. We like them best with homemade guacamole and chihuahua cheese! I really thought these would be disgusting the first time I tried them; but it's currently one of our favorite meals!
6 oz prepared rice
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 tbsp olive oil
15 oz can black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cloves garlic, minced
1/4 cup quick cook oatmeal
1 large egg, beaten
1 tsp ground cumin
2 tsp ground chili powder
1 tsp chopped chipotle peppers in adobo sauce
1/4 tsp salt
1/4 tsp black pepper
cooking spray
buns
burger toppings
1. Cook rice and let cool.
2. Cook veggies (onion, celery, carrot) in oil over medium heat. Set aside.
3. Place 1/2 of beans in large bowl and mash completely. Add remainder of black beans, corn, garlic, oatmeal, egg and spices. Mix well.
4. Stir in cooled rice, cooked veggies, chipotle pepper, salt and pepper.
5. Form 6 patties (about 1/2 cup mix per patty). Place on tray, cover, and chil for at least 10 minutes.
6. Spray a skillet with non-stick spray and cook patties over medium heat about 5 minutes per side.
7. Serve with toppings.
Notes: Making the patties is a PAIN. The way I do it to avoid nasty hands is by tearing off 6 sheets of saran wrap, putting a scoop of burger mix on each one, and then shaping each into a patty inside the wrap. I freeze half of them for later and refrigerate the other half for dinner. This way I can make two meals in one. We like them best with homemade guacamole and chihuahua cheese! I really thought these would be disgusting the first time I tried them; but it's currently one of our favorite meals!
Wednesday, September 16, 2009
Slow-Cooked Pork Tacos
Slow-Cooked Pork Tacos
1 boneless pork sirloin (~2 lbs), cut into 1" pieces
1 1/2 cups salsa verde
1 chopped red bell pepper
1 chopped onion
1/4 cup chopped dried apricots
2 tbsp lime juice
2 minced garlic cloves
1 tsp groud cumin
1/2 tsp salt
Dash hot pepper sauce
Tortillas & toppings (cheese, guacamole, etc.)
1. Put all ingredients (other than tortillas & toppings) into slow cooker. Cover and cook on high 4-5 hours until meat is tender.
2. Shred pork with forks.
3. Fill up tortillas, top, and eat!
Notes: I don't chop up the pork, and I use a tenderloin (cheaper). I just throw the entire thing in, and it works out fine. I've also used regular salsa, which turns out good. If you like a little spice, I recommend a little more cumin and more hot pepper sauce...that's the way we like it at the Smith house :) We have a programmable slow-cooker, so this morning I set it for 5 hours before leaving for work, and then kept it on "warm" until I got home. It turned out tender and delicious. I'm not sure where this recipe orginated...it's a torn out one from a magazine, maybe Taste of Home???
1 boneless pork sirloin (~2 lbs), cut into 1" pieces
1 1/2 cups salsa verde
1 chopped red bell pepper
1 chopped onion
1/4 cup chopped dried apricots
2 tbsp lime juice
2 minced garlic cloves
1 tsp groud cumin
1/2 tsp salt
Dash hot pepper sauce
Tortillas & toppings (cheese, guacamole, etc.)
1. Put all ingredients (other than tortillas & toppings) into slow cooker. Cover and cook on high 4-5 hours until meat is tender.
2. Shred pork with forks.
3. Fill up tortillas, top, and eat!
Notes: I don't chop up the pork, and I use a tenderloin (cheaper). I just throw the entire thing in, and it works out fine. I've also used regular salsa, which turns out good. If you like a little spice, I recommend a little more cumin and more hot pepper sauce...that's the way we like it at the Smith house :) We have a programmable slow-cooker, so this morning I set it for 5 hours before leaving for work, and then kept it on "warm" until I got home. It turned out tender and delicious. I'm not sure where this recipe orginated...it's a torn out one from a magazine, maybe Taste of Home???
Saturday, September 12, 2009
Peanut Butter Chocolate Chunk Bars
Peanut Butter Chocolate Chunk Bars
1 1/2 cups flour
1/2 tsp baking soda
3/4 cup brown sugar
3/4 cup peanut butter
1/2 cup sugar
1/2 cup butter
1 egg
1 tsp vanilla
1 3/4 cup chocolate chunks
1. Pre-heat oven to 350
2. Mix brown sugar, sugar, butter and peanut butter
3. Add egg and vanilla - mix
4. Mix in baking soda, then flour (it will be getting very thick by now)
5. Stir in chunks
6. Press in the bottom of an 8 x 11 pan
7. Bake for 17 minutes
Notes: I almost don't want to post this because it's typically everyone's favorite at parties, and now everyone will know how ridiculously easy it is to make. From start to finish, including clean up, I can get it done in under half an hour. The original recipe (no idea where it's from since I've been making it since high school) calls for 5 more minutes of baking time and a 13 x 9 pan. I found that the smaller pan and "light" bake make them gooier and more wonderful. For something different, I've tried using white chocolate chips (okay), butterscotch chips (good), dark chocolate chips (good) and a mix of those (good.)
Raspberry Oatmeal Bars
For my first posts, I decided to share the two desserts I'm in the middle of making for Amy's baby shower tomorrow. You could say they're my "signature" desserts. If we're ever going to a party together and you'd like to make one, please check to make sure I'm not already bringing it :)
Raspberry Cream Cheese Bars
1 1/4 cups quick oats
1 cup flour
1 cup sugar
1 cup flaked coconut
1 cup chopped nuts (I don't like nuts in desserts, so I don't actually include them)
3/4 cup softened butter or margerine
1/2 packed brown sugar
1 cup raspberry jam (I've used strawberry and would like to try blueberry)
1/3 cup sugar
1 egg
1 package softened cream cheese
1. Pre-heat oven to 350
2. Mix oats, flour, 1 cup sugar, coconut, nuts, margerine and brown sugar. Reserve 1 1/2 cups for topping.
3. Pat remaining in ungreased 13 x 9 pan
4. Bake for 15 minutes and let cool at least 5 minutes
5. Spread with jam
6. Mix 1/3 cup sugar, egg and cream cheese and pour over jam
7. Sprinkle with reserve crumb mix
8. Bake 20-25 minutes (until golden) and allow to cool before cutting
Notes: This recipe was originally given to me by my Aunt Linda. I haven't changed a thing about it because it works out great. It's easy to make but takes an hour to do because of the separate baking times. For a healthier version, I've thrown in ground flax seed, reduced the sugar by 1/3 and used "no sugar added" jam. They still taste gooey and wonderful :)
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