Deceptively Delicious
1/2 cup reduced-fat low-sodium chicken broth
1 cup whole wheat couscous
1/2 cup yellow squash puree
1/4 cup carrot puree
2 Tbsp margarine spread (olive oil)
1 Tbsp grated Parmesan
1 clove garlic, minced (2-3)
1/2 tsp. salt
1/4 tsp pepper
Bring the broth to a boil in a medium saucepan.
Turn off the heat, stir in the couscous, squash puree, carrot puree, olive oil, Parmesan, garlic, salt, and pepper. Cover and let stand for 6 to 7 minutes, until all the liquid is absorbed and the couscous is soft.
Thursday, July 17, 2008
Wednesday, July 2, 2008
Frosty Lemon-Strawberry Dessert
Beth Johnston
1 quart fresh strawberries, hulled
1/2 gallon vanilla ice cream, softened
1 can (12 oz) Frozen lemonade concentrate, thawed
2 tsp grated lemon peel
Place strawberries in food processor; cover and process until pureed. Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel. beat until blended.
Pour into an ungreased 9x13 dish. Cover and freeze overnight. Let sit for 15 minutes before serving.
1 quart fresh strawberries, hulled
1/2 gallon vanilla ice cream, softened
1 can (12 oz) Frozen lemonade concentrate, thawed
2 tsp grated lemon peel
Place strawberries in food processor; cover and process until pureed. Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel. beat until blended.
Pour into an ungreased 9x13 dish. Cover and freeze overnight. Let sit for 15 minutes before serving.
Pineapple Smoothie (Jamba Juice)
Lisa Nelson
1 cup pinapple juice
2 cups ice
1/2 to whole banana
3-4 scoops pineapple sherbet(maybe about 2 cups)
3 Tbsp plain yogurt
Blend and enjoy!
1 cup pinapple juice
2 cups ice
1/2 to whole banana
3-4 scoops pineapple sherbet(maybe about 2 cups)
3 Tbsp plain yogurt
Blend and enjoy!
Lemon Poke Cake
Nina Brostrom
1 box yellow cake mix
2 cups boiling water
1(6 oz) pkg lemon jello
Frosting:
1 cup milk
1pkg (4 serving size) instant lemon pudding
1/4 cup powdered sugar
1 (8oz) tub cool whip
1/2 cup sour cream
Directions:
Bake cake according to package directions, cool completely. Poke hole in the cake with a fork.
Make Jello with water and pour equally over the cake.
Refrigerate at least 3 hours.
Mix frosting ingredients all together in mixer. Frost cake and chill before serving.
1 box yellow cake mix
2 cups boiling water
1(6 oz) pkg lemon jello
Frosting:
1 cup milk
1pkg (4 serving size) instant lemon pudding
1/4 cup powdered sugar
1 (8oz) tub cool whip
1/2 cup sour cream
Directions:
Bake cake according to package directions, cool completely. Poke hole in the cake with a fork.
Make Jello with water and pour equally over the cake.
Refrigerate at least 3 hours.
Mix frosting ingredients all together in mixer. Frost cake and chill before serving.
Black Bottom Cupcakes
1 cup sugar
1/4 cup cocoa
1 cup water
1 Tbsp vinegar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 egg
Beat until smooth.
Filling:
Cream until smooth.
8 oz cream cheese
1/3 cup sugar
1 egg
1/4 tsp salt
Add: 6 oz chocolate chips
Fill lined muffin tin with batter. Add a dollup of filling to each cupcake. Bake at 350 degrees for 25-30 minutes.
1/4 cup cocoa
1 cup water
1 Tbsp vinegar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 egg
Beat until smooth.
Filling:
Cream until smooth.
8 oz cream cheese
1/3 cup sugar
1 egg
1/4 tsp salt
Add: 6 oz chocolate chips
Fill lined muffin tin with batter. Add a dollup of filling to each cupcake. Bake at 350 degrees for 25-30 minutes.
Monday, June 23, 2008
Caramel Filled Bars
1 box German Chocolate cake mix
3/4 cup Butter, melted
14 ounces Caramel candies, unwrapped
2/3 cup Evaporated milk, divided
1 cup Chocolate chips
1 cup Pecans, chopped
Melt caramels and 1/3 cup of the evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.
Combine the cake mix, butter and remaining evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350F degrees. Cool about 2 minutes.
Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonsful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350F degrees. Cool in pan and cut into 1 1/2 inch squares.
3/4 cup Butter, melted
14 ounces Caramel candies, unwrapped
2/3 cup Evaporated milk, divided
1 cup Chocolate chips
1 cup Pecans, chopped
Melt caramels and 1/3 cup of the evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.
Combine the cake mix, butter and remaining evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350F degrees. Cool about 2 minutes.
Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonsful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350F degrees. Cool in pan and cut into 1 1/2 inch squares.
Hot Roll Mix
Troba Mangum
5 lbs (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant non-fat milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put ina large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups hot roll mix.
Pan Rolls:
1 Tbsp. Active dry yeast.
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk about 1 hour.
Grease a 9x13 baking pan or two 9 inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24-30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375. Bake 20-25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.
5 lbs (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant non-fat milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put ina large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups hot roll mix.
Pan Rolls:
1 Tbsp. Active dry yeast.
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk about 1 hour.
Grease a 9x13 baking pan or two 9 inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24-30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375. Bake 20-25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.
Subscribe to:
Posts (Atom)
