tag:blogger.com,1999:blog-64186395346234678102024-02-19T04:20:11.473-08:00Pinchpodge: A Recipe BlogWelcome to my online recipe box! I have tried and failed to keep up with one in the past, but I plan on cooking up a storm and posting my creations often. I make everything from breakfast to late night dessert. My cooking tends to be unique.. so expect to see interesting flavor combos and healthy, modern re-dos of the classics.Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-6418639534623467810.post-18170257223344100882012-09-14T05:58:00.001-07:002012-09-14T16:55:43.537-07:00Lemon Oat Breakfast BarsGeesh...it's been awhile! I just made this breakfast bars last night and ate another one this morning. They are great for breakfast. And only 90 calories each :)<br />
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Serves 8<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">-1 cup quick oats</span></div>
<span style="font-family: Calibri;">-1/2 cup whole grain flour</span><br />
<span style="font-family: Calibri;">-1/4 tsp. salt</span><br />
<span style="font-family: Calibri;">-1/2 tsp. baking soda</span><br />
<span style="font-family: Calibri;">-1/2 tsp. baking powder</span><br />
<span style="font-family: Calibri;">-1/2 cup sugar or substitute</span><br />
<span style="font-family: Calibri;">-1 pkg. NSA lemon pudding mix</span><br />
<span style="font-family: Calibri;">-1/2 cup + 2 Tbsp. nonfat milk</span><br />
<span style="font-family: Calibri;">-1/2 cup nonfat sour cream</span><br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Directions:<o:p></o:p></span></b><br />
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<span style="font-family: Calibri;">1) Preheat oven to 375 degrees.</span></div>
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<span style="font-family: Calibri;">2) In a small bowl, combine the first 6 ingredients. Set
aside. In a large mixing bowl, whisk together the pudding mix, milk, and sour
cream until well combined. Mix in the dry ingredients. Mixture will be thick.</span></div>
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<span style="font-family: Calibri;">3) Spread into a greased 8 x 8 baking dish. Bake 30-35
minutes. Allow to cool completely before cutting and serving.</span></div>
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<span style="font-family: Calibri;">4) Store left over bars in fridge or freezer.</span></div>
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Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-989803056681124442012-06-10T10:46:00.000-07:002012-06-10T10:46:09.479-07:00Crunchy Baked Chicken<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">This may be one of my new favorite things...I found the perfect crunchy breading! Triscuits are packed with fiber and whole grain, way better for you than corn flakes. And I only used to egg white to coat the chicken first (that works just as well as the full egg!) I served it with pasta and marinara sauce.</span></div>
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<span style="font-family: Calibri;">*pic soon to come*</span></div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">-2 boneless/skinless chicken breasts</span></div>
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<span style="font-family: Calibri;">-20 reduced fat triscuit crackers (approx)</span></div>
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<span style="font-family: Calibri;">-pepper, to taste</span></div>
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<span style="font-family: Calibri;">-2 egg whites</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">Directions:</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">1) Preheat oven to 375 degrees.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">2) Mill the crackers in a food processor and place in a medium, shallow bowl. Toss with pepper. Separate 2 egg whites into another bowl. </span></div>
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<span style="font-family: Calibri;">3) Coat the chicken in egg whites, then dredge with the cracker mixture. Place in a baking dish lined with foil.</span></div>
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<span style="font-family: Calibri;">4) Bake chicken 40-45 minutes. </span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-38554269912194528182012-06-10T10:42:00.001-07:002012-06-10T10:42:36.670-07:00Pico de Cantaloupe<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Everyone knows how to make pico salsa. I decided to try it with canteloupe and it turned out pretty good. I think we may have had it with the fiesta lime chicken (below). Combine all ingredients.</span></div>
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<span style="font-family: Calibri;">*pic soon to come*</span></div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">-1/2 cantaloupe, peeled and diced</span></div>
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<span style="font-family: Calibri;">-5-6 tomatoes, seeded and diced</span></div>
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<span style="font-family: Calibri;">-1/2 white onion, diced</span></div>
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<span style="font-family: Calibri;">-1/2 cup cilantro, chopped</span></div>
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<span style="font-family: Calibri;">-juice of 1 lime</span></div>
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<span style="font-family: Calibri;">-1 tsp. jalapeno hot sauce (optional)</span></div>
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<span style="font-family: Calibri;">-salt and pepper, to taste</span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-79081909894656616132012-06-10T10:40:00.003-07:002012-06-10T10:40:32.794-07:00Peachy Chickpea CookiesYes, chickpeas. You read it right...who woulda thunk? Chickpeas replace flour in this light, healthy cookie.<br />
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">-2 cans chickpeas/garbanzo beans, drained and rinsed</span></div>
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<span style="font-family: Calibri;">-1 can peaches (no sugar added)</span></div>
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<span style="font-family: Calibri;">-2 egg whites</span></div>
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<span style="font-family: Calibri;">-1.5 cups old fashioned oats</span></div>
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<span style="font-family: Calibri;">-1 cup sugar or substitute</span></div>
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<span style="font-family: Calibri;">-1/2 tsp. baking soda</span></div>
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<span style="font-family: Calibri;">-2 tsp. baking powder</span></div>
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<span style="font-family: Calibri;">-1/4 tsp. salt</span></div>
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<span style="font-family: Calibri;">-dash of cinnamon</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">Directions:</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">1) Preheat oven to 350 degrees.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">2) Combine drained/rinsed chickpeas and can of peaches in the blender (including water/juice). Blend on high for 3-5 minutes, or until a smooth consistency forms. Push mixture down with a spoon as needed.</span></div>
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<span style="font-family: Calibri;">3) Combine oats, sugar/sub, baking soda, baking powder, salt, and cinnamon in a large bowl. Add chickpea mixture and egg whites. Stir until well combined.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">4) Drop spoonfuls of dough onto greased cookie sheets. Bake 30 minutes. Transfer to cooling rack. </span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-67548038851418465602012-06-10T10:36:00.001-07:002012-06-10T10:36:24.568-07:00Creamy Fiesta Lime ChickenA-M-A-Z-I-N-G! I can't imagine a better tex-mex sauce for grilled chicken :) Tom and I had it with brown rice mmmm<br />
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">-1/2 lb boneless skinless chicken breasts (2)</span></div>
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<span style="font-family: Calibri;">-1 tsp. chili powder</span></div>
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<span style="font-family: Calibri;">-1 tsp. canola oil</span></div>
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<span style="font-family: Calibri;">-1/2 cup chopped white onion</span></div>
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<span style="font-family: Calibri;">-1/2 cup chopped peppers</span></div>
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<span style="font-family: Calibri;">-1/4 tsp. salt</span></div>
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<span style="font-family: Calibri;">-1/4 tsp. pepper</span></div>
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<span style="font-family: Calibri;">-juice of 1 lime</span></div>
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<span style="font-family: Calibri;">-1/2 cup fat free sour cream</span></div>
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<span style="font-family: Calibri;">-1/4 cup salsa</span></div>
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<span style="font-family: Calibri;">-1/4 cup roughly chopped cilantro (fresh)</span></div>
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<span style="font-family: Calibri;">Directions:</span></div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">1) Season chicken breasts with chili powder and salt/pepper. Cook on gas, charcoal, or indoor grill.</span></div>
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<span style="font-family: Calibri;">2) In the mean time, heat oil in a medium frying pan. Sautee onion and peppers until the onions are translucent. Remove from heat and allow to cool 5 minutes.</span></div>
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<span style="font-family: Calibri;">3) Combine sautee mixture with salt/pepper, lime juice, sour cream, salsa, and cilantro. </span></div>
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<span style="font-family: Calibri;">4) Pour on top of grilled chicken and serve. </span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-82530024652494062442012-04-28T14:08:00.000-07:002012-04-28T14:08:15.570-07:00Mud Brick BrowniesYou will never ever ever believe that these brownies have 680 calories...and that's for the whole pan, people. Bonus: it's cheaper than No Pudge! I'm calling them mud brick brownies because of the intense gooeyness.<br />
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">-1 pkg instant chocolate pudding mix (fat/sugar free)</span></div>
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<span style="font-family: Calibri;">-2 cups fat free milk</span></div>
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<span style="font-family: Calibri;">-dash of cinnamon</span></div>
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<span style="font-family: Calibri;">-2 Tbsp. sugar substitute (I like stevia)</span></div>
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<span style="font-family: Calibri;">-1 cup whole grain flour</span></div>
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<span style="font-family: Calibri;">-2 tsp. baking powder</span></div>
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<span style="font-family: Calibri;">-1 tsp. baking soda</span></div>
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<span style="font-family: Calibri;">-1/4 tsp. salt</span></div>
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<span style="font-family: Calibri;">-1/2-3/4 cup water</span></div>
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<span style="font-family: Calibri;">Directions:</span></div>
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<span style="font-family: Calibri;">1) Preheat oven to 350 degrees.</span></div>
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<span style="font-family: Calibri;">2) Whisk together the pudding mix, cinnamon, and sugar substitute in a large bowl until thickened.<span> </span>Mix in the flour, baking powder, baking soda, and salt. Gradually add water until a cake-like batter forms.</span></div>
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<span style="font-family: Calibri;">3) Spread evenly into a greased square pan. Bake 30-35 minutes. Allow to cool completely before cutting or serving. </span></div>
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<span style="font-family: Calibri;">**pic soon to come**</span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-3385476099861402312012-04-28T14:03:00.003-07:002012-04-28T14:03:40.281-07:00Sweet Purple SlawThis dish looks really pretty and the taste complemented the pork/chicken marinade below :)<br />
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">-1 head red cabbage (about 2.5 lbs)</span></div>
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<span style="font-family: Calibri;">-4 oz. unsweetened applesauce</span></div>
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<span style="font-family: Calibri;">-1/2 tsp. onion powder</span></div>
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<span style="font-family: Calibri;">-salt and pepper, to taste</span></div>
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<span style="font-family: Calibri;">-1/2 cup white wine vinegar</span></div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">Directions:</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">1) Shred cabbage and place in a large serving bowl.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">2) Toss with the applesauce, seasonings, and vinegar. Refrigerate at least 1 hour before serving. </span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-12947206967716961552012-04-28T14:02:00.000-07:002012-04-28T14:02:00.875-07:00Apple Balsamic Marinade<span style="font-family: Calibri;"> <div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">A few months ago, I started eating meat again a few times a week (health reasons). We tried this on roasted pork chops, but I'm thinking it would also go great on chicken. And next time, I want to try it grilled. yum!</span></div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">-4 oz. unsweetened applesauce</span></div>
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</div>
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<span style="font-family: Calibri;">-scant ½ cup balsamic vinegar</span></div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-1 Tbsp. brown sugar</span></div>
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<span style="font-family: Calibri;">-1 tsp. garlic powder</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-salt and pepper, to taste</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"> </span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-1 – 1.5 lbs. pork loin/chops or chicken</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">Directions:</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">1) In a medium bowl, mix together the applesauce and seasonings. Whisk in balsamic vinegar.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">2) Place meat in a large ziplock bag. Pour marinade over the meat. Refrigerate at least 8 hours.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">3) Cook meat as desired</span></div>
</span>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-84314093313968228082012-04-28T13:58:00.001-07:002012-04-28T13:58:43.264-07:00The Easiest Flat Bread EVER<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">I've made this twice now and I don't think I'll try another yeast bread recipe for a while because this is far too easy...and delish. It's called Rieska. I got the original recipe from tablespoon.com, but in true Jamie fashion I healthified it.</span></div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
<div>
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-2 cups flour</span></div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-1/2 cup oats</span></div>
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<span style="font-family: Calibri;">-1/2 tsp. baking soda</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-2 tsp. baking powder</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-1/2 tsp. salt</span></div>
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<span style="font-family: Calibri;">-1 tsp. oil</span></div>
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<span style="font-family: Calibri;">-8 oz. unsweetened applesauce</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-1.5 cups skim milk + 2.5 Tbsp. white vinegar</span></div>
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</div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">Directions:</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">1) Preheat oven to 475 degrees.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">2) In a measuring cup, mix together milk and vinegar (This is a substitute for buttermilk!). Set aside.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">3) In a large bowl, combine all dry ingredients. Add oil and applesauce. Mix until flour is saturated. Add milk and vinegar mixture. Combine thoroughly.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">4) Spread batter evenly in a greased 9 x 13 pan. </span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">5) Bake 20-25 minutes, or until golden. Allow to cool on wire rack before serving.</span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-43666672353087865272012-04-28T13:54:00.001-07:002012-04-28T13:54:27.281-07:00Polenta Stuffed Red Peppers<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Finally posting my recipes from a few weeks ago. Polenta is one of my favorite things. It can be mixed with just about anything, sweet or savory :) These are tex-mex inspired...great with a side salad or Spanish rice.</span></div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">Ingredients:</span></div>
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<span style="font-family: Calibri;">-4 red peppers, halved and seeded</span></div>
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<span style="font-family: Calibri;">-1 cup polenta</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-3 cups water</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-1/4 cup fat free sour cream</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-2 oz. fat free cream cheese</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-1/2 tsp. garlic powder</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-salt and pepper, to taste</span></div>
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">-grated cheddar or pepperjack cheese (optional)</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">Directions:</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">1) Preheat oven to 375 degrees.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">2) Cut and seed peppers. Arrange in a greased baking pan, inside facing up.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">3) Boil water in medium pot. Add polenta, cover, and turn off burner. Remove after 3-5 minutes, or when the polenta becomes thick. Stir in sour cream, cream cheese, garlic powder, and salt/pepper.</span></div>
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<span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">4) Fill each red pepper half with the polenta mixture. Bake 25-30 minutes. Melt cheese over the top during the last 5 minutes of cooking if desired.</span></div>
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<span style="font-family: Calibri;">**picture soon to come**</span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-45024069888039939952012-04-08T19:47:00.001-07:002012-04-08T20:22:22.112-07:00Sunshine Fruit SaladI got the inspiration for this creamy fruit salad from a frozen lemonade dessert recipe. The fluffy mixture would make a great filling for a pre-baked pie shell, too. And I'm sure it could work with any flavor of juice concentrate. Side note: I've adjusted the recipe to better accomodate the amount of fruit...my mix turned out to be a bit too much today. But regardless, it's really good for a large group!<br />
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Serves: 15-20<br />
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<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><span style="font-family: Calibri;">-2 lbs. strawberries</span><br />
<span style="font-family: Calibri;">-40 oz. pineapple chunks</span><br />
<span style="font-family: Calibri;">-4 oz. fat free cream cheese, softened</span><br />
<span style="font-family: Calibri;">-3 oz. 100% orange juice concentrate, thawed</span><br />
<span style="font-family: Calibri;">-1/2 tub fat free cool whip, thawed</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">Directions:</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">1) Slice strawberries and drain pineapple chunks. Combine in a large bowl and set aside.</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) In a standing mixer with the wire whisk attachment, beat cream cheese with thawed orange juice concentrate. Fold in cool whip.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) Add mixture to fruit and gently fold to combine. Freeze for at least one hour. Allow to thaw 20 minutes before serving. <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-84770937065492608442012-04-03T15:10:00.000-07:002012-04-03T15:10:03.805-07:00Carrot MuffinsNot quite carrot cake. These muffins are lightly sweet and pair well with cream cheese. Good for breakfast, too. I used a combination of millet and wheat flour but you can use any flour you'd like.<br />
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Makes 14 muffins<br />
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<br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-2.5 cups flour</span></div><span style="font-family: Calibri;">-1 tsp. baking powder</span><br />
<span style="font-family: Calibri;">-1 tsp. baking powder</span><br />
<span style="font-family: Calibri;">-1/4 cup sugar/substitute</span><br />
<span style="font-family: Calibri;">-1/4 cup light brown sugar, packed</span><br />
<span style="font-family: Calibri;">-1/2 tsp. apple pie spice</span><br />
<span style="font-family: Calibri;">-1/2 tsp. ginger</span><br />
<span style="font-family: Calibri;">-1/2 tsp. cinnamon</span><br />
<span style="font-family: Calibri;">-1/2 tsp. salt</span><br />
<span style="font-family: Calibri;">-2 cup water</span><br />
<span style="font-family: Calibri;">-1 egg</span><br />
<span style="font-family: Calibri;">-2 cups finely shredded carrot</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">Directions:</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Preheat oven to 350 degrees.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) In a large bowl, combine all dry ingredients. Finely shred carrots. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) Incorporate the water and egg into the flour mixture. Add carrots and mix until combined. Adjust water as needed (You might need more). Batter should be slightly soupy</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4) Spoon batter into a greased muffin tin. Fill wells all the way.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">5) Bake 20-25 minutes, or until toothpick/knife comes out clean.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BpH6F5oD7-z3K5u8cE_eLPUsfQ_bAW2TkZxnk0m5yiv79FjDpN1UuySObeQ_LLumrdS4nBKp09qFlAm-hJ4Edi5uIQoUf_jTeSz5NZbexI65W4mae0PK8hO1yLf9PtQNvrtCtr0AurY/s1600/carrotmuffinbfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BpH6F5oD7-z3K5u8cE_eLPUsfQ_bAW2TkZxnk0m5yiv79FjDpN1UuySObeQ_LLumrdS4nBKp09qFlAm-hJ4Edi5uIQoUf_jTeSz5NZbexI65W4mae0PK8hO1yLf9PtQNvrtCtr0AurY/s320/carrotmuffinbfast.jpg" width="320" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-56898520776009965092012-03-26T17:51:00.000-07:002012-03-26T17:51:51.417-07:00Cracked Pepper RollsKnow how some people put salt on everything? For me, it's pepper pepper pepper :) I was originally planning for these to be biscuits or English muffins...but low and behold that's not what happened when I stepped in my kitchen! Bread is something I've been trying to perfect lately. These little rolls are yummy with strawberry jam (believe it or not!) I'm sure they can be made bigger to make more of a sandwich bread, too. <br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-2 cups flour </span></div><span style="font-family: Calibri;">-1 envelope dry active yeast</span><br />
<span style="font-family: Calibri;">-1 tsp. baking powder</span><br />
<span style="font-family: Calibri;">-1/2 tsp. salt</span><br />
<span style="font-family: Calibri;">-1/2 tsp. ground thyme </span><br />
<span style="font-family: Calibri;">-1/2 Tbsp. cracked black pepper</span><br />
<span style="font-family: Calibri;">-1.5 + 2 Tbsp. warm water</span><br />
<span style="font-family: Calibri;">-Extra flour for dusting/kneading</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">Directions:</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Combine all dry ingredients in a medium sized bowl with a lid. Create a well at the bottom. Gradually stir in the water, add more if needed</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) When the dough is ready, it will be sticky and a little bit runny. Cover the bowl with a lid and let sit for at least 3 hours. Stir half way through. Dough should double in size.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) Preheat oven to 350 degrees.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4) Overturn the bowl onto a floured surface. Dust the entire ball of dough with flour and knead for 1 minute. Roll out into a rectangle. Using a knife, score the dough, creating 8 pieces.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">5) Separate pieces and roll into smaller portions. Place on large, greased cookie sheet. Bake 20-25 minutes.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmIVa4zR1sThWlbjLipvvPALxL9q2AzFhk5Mwku_as5fJcZMs10JdDA0QldQTBAnP7hRtkavDi3fxevm4sZf5y0j381mAsXcoLL6X_8BN7Q36LxB1DOPZ2jiAmOB3xludtjDl9eFwJow/s1600/pepperbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmIVa4zR1sThWlbjLipvvPALxL9q2AzFhk5Mwku_as5fJcZMs10JdDA0QldQTBAnP7hRtkavDi3fxevm4sZf5y0j381mAsXcoLL6X_8BN7Q36LxB1DOPZ2jiAmOB3xludtjDl9eFwJow/s320/pepperbread.jpg" width="320" /></a></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-56614383462653929972012-03-21T20:01:00.001-07:002012-03-22T03:38:15.943-07:00Skinny Carrot CakeWhat better way to start Spring? :) This carrot cake is nut-free and really low fat. And the yogurt in the cream cheese frosting really gives it a nice texture. You don't have to cut the cake in half to make layers or dye the frosting like I did, but it looks perty.<br />
<br />
Serves 8-12<br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Carrot Cake:</span></div><span style="font-family: Calibri;">-1.5 cups whole grain flour</span><br />
<span style="font-family: Calibri;">-1tsp. baking powder</span><br />
<span style="font-family: Calibri;">-1 tsp. baking powder</span><br />
<span style="font-family: Calibri;">-1 tsp. cinnamon</span><br />
<span style="font-family: Calibri;">-1/2 tsp. nutmeg</span><br />
<span style="font-family: Calibri;">-1/2 tsp. ginger</span><br />
<span style="font-family: Calibri;">-1/4 tsp. clove</span><br />
<span style="font-family: Calibri;">-dash salt</span><br />
<span style="font-family: Calibri;">-2 egg whites</span><br />
<span style="font-family: Calibri;">-1 cup unsweetened applesauce</span><br />
<span style="font-family: Calibri;">-1 Tbsp. agave nectar</span><br />
<span style="font-family: Calibri;">-1/2 cup water</span><br />
<span style="font-family: Calibri;">-2 cups shredded carrot</span><br />
<br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Cream Cheese Frosting:</span><br />
<span style="font-family: Calibri;">-16 oz. non fat cream cheese (2 blocks), softened</span><br />
<span style="font-family: Calibri;">-1 cup plain non fat yogurt</span><br />
<span style="font-family: Calibri;">-1 1/4 cups Stevia or Splenda</span><br />
<span style="font-family: Calibri;">-1 tsp. corn starch + 1 Tbsp. water</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Directions:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Preheat oven to 350 degrees.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) Peel and finely shred carrots (about 4 regular sized) to make 2 cups.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) In a large bowl, combine flour, salt, and spices. In another bowl, whisk together the egg whites, applesauce, and agave nectar.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4) Add the wet ingredients into the flour mixture with water and carrots. Thoroughly combine until a stiff batter forms.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">5) Spread evenly in a greased 10 or 12 inch cake pan. Bake 25-30 minutes, or until toothpick comes out clean. Allow to cool completely before frosting</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">6) Once the cream cheese is ready, make the frosting in a standing mixer. Using the wire whisk attachment beat cream cheese and yogurt. Gradually add sugar substitute and continue to mix 10 minutes, scraping the sides as needed. Dissolve corn starch in water. Add to mixture and combine for a few minutes. Allow to harden in the fridge/freezer</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">7) Once cake is cooled, cut it in half around the middle using a serrated knife. Spread half of the frosting in the middle and cover with top layer. Frost the top and side of cake with remaining frosting. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">8) Enjoy and store leftovers in the fridge. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgNFbciTS8w9e95NM4tMPveZkmqOecsgEemt4sMdP7NgpRhpLdowenPxt7xC1sfo0vcwn_H80Dy1urbu5Xx-DESWGNufK6UfKg54udC0MngYR5TaPed_UoCDjvJb5jhKAdXUn2mZCAkY/s1600/carrotcakelayers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgNFbciTS8w9e95NM4tMPveZkmqOecsgEemt4sMdP7NgpRhpLdowenPxt7xC1sfo0vcwn_H80Dy1urbu5Xx-DESWGNufK6UfKg54udC0MngYR5TaPed_UoCDjvJb5jhKAdXUn2mZCAkY/s320/carrotcakelayers.jpg" width="320" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-64318388143053454092012-03-15T05:25:00.000-07:002012-03-15T05:25:11.981-07:00Chili Chicken Wonton CupsA few months ago, I saw these little lasagnas you can make with wontons in a muffin tin. I decided to put a tex-mex spin on it. These are great with taco fixings such as sour cream, cheese, salsa, etc. Tom was a fan <3<br />
<br />
Makes 12 cups<br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><span style="font-family: Calibri;">-1/2 lb. cooked chicken, diced (about 1 ¼ cups)</span><br />
<span style="font-family: Calibri;">-2 small yellow squash, seeded and diced</span><br />
<span style="font-family: Calibri;">-1 green/red bell pepper, diced</span><br />
<span style="font-family: Calibri;">-1 cup frozen corn kernels </span><br />
<span style="font-family: Calibri;">-jalapeno (optional)</span><br />
<span style="font-family: Calibri;">-1/2-3/4 cup marinara sauce</span><br />
<span style="font-family: Calibri;">-1 tsp. chili powder</span><br />
<span style="font-family: Calibri;">-1/2 tsp. onion powder</span><br />
<span style="font-family: Calibri;">-1/2 tsp. garlic powder</span><br />
<span style="font-family: Calibri;">-salt and pepper, to taste</span><br />
<span style="font-family: Calibri;">-24 square wonton wrappers</span><br />
<span style="font-family: Calibri;">-cheddar cheese (optional)</span><br />
<span style="font-family: Calibri;">-taco fixings (optional)</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">Directions:</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Dice up the cooked chicken, yellow squash, bell pepper, and jalapeno. Combine in a large bowl with the corn, marinara sauce, and spices. Set aside.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) Preheat oven to 375 degrees.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) Prepare a muffin tin with nonstick spray. Line with 2 wonton wrappers in each well, overlapping them to create a “cup.”</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4) Fill each wonton cup with the mixture. Bake 10-15 minutes, or until golden brown around the edges. If desired, add shredded cheese during the last 5 minutes of cooking.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwty5XCMPjobP_pTwBOg8rRXkR3u2uQhtUA0D5QfZeImgVvN61PVMuLiDIOYu77qSf5VIy-w-luidJ_js5PV70fypDzGE-pIu7Us393RAFNQzbwmlyEC-LXi9tr8oaLAz45riWXjqcE4/s1600/wontoncups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwty5XCMPjobP_pTwBOg8rRXkR3u2uQhtUA0D5QfZeImgVvN61PVMuLiDIOYu77qSf5VIy-w-luidJ_js5PV70fypDzGE-pIu7Us393RAFNQzbwmlyEC-LXi9tr8oaLAz45riWXjqcE4/s320/wontoncups.jpg" width="320" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulcBAi5IwNib1Sz4lD4PrpIbQPXhQIQazNtSX-6n4ubhSLq4jeLpBZMzd-NHZFQXnVQmoYrrH3yyoEti9WN530sk79PLAMWtfolRR8nCw41aJGwU1xvNGcC3Z8oAAqqgJzX182RLyjlk/s1600/wontoncups2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulcBAi5IwNib1Sz4lD4PrpIbQPXhQIQazNtSX-6n4ubhSLq4jeLpBZMzd-NHZFQXnVQmoYrrH3yyoEti9WN530sk79PLAMWtfolRR8nCw41aJGwU1xvNGcC3Z8oAAqqgJzX182RLyjlk/s320/wontoncups2.jpg" width="320" /></a></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com2tag:blogger.com,1999:blog-6418639534623467810.post-668798614279515762012-03-13T09:43:00.000-07:002012-03-13T09:43:21.494-07:00French Onion Brown Rice SaladI've been experimenting with French onion soup mix lately. This would make a great side! Try it out.<br />
<br />
Serves 4-6 people<br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><span style="font-family: Calibri;">-1 cup brown rice</span><br />
<span style="font-family: Calibri;">-3 cups water</span><br />
<span style="font-family: Calibri;">-1 envelope French onion soup mix</span><br />
<span style="font-family: Calibri;">-1 bag frozen green beans</span><br />
<span style="font-family: Calibri;">-1 bag frozen peas</span><br />
<span style="font-family: Calibri;">-salt and pepper, to taste</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Directions:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Prepare rice with water in a medium pot. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) In the mean time, combine green beans and peas in a large bowl and allow them to thaw. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) When the rice is done cooking, add French onion soup mix and stir until well combined. Gradually add the rice into the veggies and combine. Serve warm or cold.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3730zOL53vfSuHCIlHV8Y3sSUsdDTdthHGBggq0sIQ5fkxS8x5z2SwlerTREgunO1qBjtJM11IeOTZdOFt2eBOKi9Qvig7gpglor-m-wjA6dQw_tuJIfSVRTPrp7ngsHD0SFToH0vkE/s1600/onionbrownrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3730zOL53vfSuHCIlHV8Y3sSUsdDTdthHGBggq0sIQ5fkxS8x5z2SwlerTREgunO1qBjtJM11IeOTZdOFt2eBOKi9Qvig7gpglor-m-wjA6dQw_tuJIfSVRTPrp7ngsHD0SFToH0vkE/s320/onionbrownrice.jpg" width="320" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-90371393722593088332012-03-13T09:33:00.002-07:002012-03-13T09:33:55.457-07:00Lime Yogurt PopsWarm weather is here!!! Break out those popsicle molds :)<br />
<br />
Makes 4 pops<br />
<br />
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><span style="font-family: Calibri;">-scant 1.5 cups plain nonfat yogurt</span><br />
<span style="font-family: Calibri;">-1 Tbsp. agave nectar</span><br />
<span style="font-family: Calibri;">-zest of one lime</span><br />
<span style="font-family: Calibri;">-juice of one lime</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Directions:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Thoroughly mix all ingredients in a large bowl.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) Pour into popsicle molds and freeze for at least 4 hours. You might have left over mix...but hey, lime yogurt :)</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhCMB6_wwxBRzzdErltOC8nb75tVsCgkctPmEZ1hkqCiwR_iZjUYKKiCRF6RVDVM72eWAG7CMO_ENgnKLu-VaEvXfJCo43G65vOpINibcyiAj92u5UB2oRexeIJTW0uKVjmBUvB687m0/s1600/limeyogurtpop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhCMB6_wwxBRzzdErltOC8nb75tVsCgkctPmEZ1hkqCiwR_iZjUYKKiCRF6RVDVM72eWAG7CMO_ENgnKLu-VaEvXfJCo43G65vOpINibcyiAj92u5UB2oRexeIJTW0uKVjmBUvB687m0/s320/limeyogurtpop.jpg" width="240" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-44636011007498001812012-03-12T13:02:00.002-07:002012-03-14T04:40:16.822-07:00Irish Soda Bread MuffinsThis is adapted from another recipe I found on skinnytaste.com. Soda bread usually has raisins, but I forgot them at the store yesterday. woops! I added a lot more baking soda from the original recipe so they would really poof up...and I tinted it green :) Happy St. Patty's week!<br />
<br />
PS: The milk and cream of tartar mixture acts as buttermilk...if you'd rather use regular buttermilk go for it.<br />
<br />
Makes 12-16 muffins<br />
<br />
<br />
<span style="font-family: Calibri;">Ingredients:</span><br />
<span style="font-family: Calibri;">-2 cups flour</span><br />
<span style="font-family: Calibri;">-3 Tbsp. stevia or raw sugar</span><br />
<span style="font-family: Calibri;">-2 tsp. baking soda</span><br />
<span style="font-family: Calibri;">-1 tsp. baking powder</span><br />
<span style="font-family: Calibri;">-salt, to taste</span><br />
<span style="font-family: Calibri;">-4 oz. unsweetened applesauce</span><br />
<span style="font-family: Calibri;">-1 egg</span><br />
<span style="font-family: Calibri;">-1 ¼ cup milk (+ 1.5 tsp. cream of tartar)</span><br />
<span style="font-family: Calibri;">-3/4 cups raisins (optional)</span><br />
<span style="font-family: Calibri;">-green food coloring (optional)</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><o:p></o:p><span style="font-family: Calibri;">Directions:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Preheat oven to 375 degrees. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) In a bowl, mix together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the applesauce and egg.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) Add the egg and applesauce mixture to the dry ingredients and combine until a crumbly texture forms. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4) Dissolve cream of tartar in milk. Add to flour and mix thoroughly. Mix in food dye and raisins if desired. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">5) Prepare muffin tin with nonstick spray. Spoon batter into wells and bake for 20-25 minutes. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOqaQ57G2q_NESHNANWd-Kj-nO3GyATANUwby23mFLEXadAwR3bS2Q37D-YLm-8tbOA1cQ2CgoULmdWJu1813lVl1puc2Wt7IQNj0j5j2tAfZQNDc7qW9835V12gYANRTO3WyIQtfslM/s1600/sodamuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOqaQ57G2q_NESHNANWd-Kj-nO3GyATANUwby23mFLEXadAwR3bS2Q37D-YLm-8tbOA1cQ2CgoULmdWJu1813lVl1puc2Wt7IQNj0j5j2tAfZQNDc7qW9835V12gYANRTO3WyIQtfslM/s320/sodamuffins.jpg" width="320" /></a></div></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-74689032824382989712012-01-30T10:13:00.000-08:002012-01-31T05:07:30.707-08:00Baked Banana Donuts with Brown Sugar GlazeI got a donut maker for Christmas and decided to try it out today. These are oh my gosh YUM! An alternative to the donut maker is a donut pan. Either one would work. Do try these :)<br />
<br />
Makes 15-18 mini donuts<br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></b></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-2 cups whole wheat flour</span><br />
<span style="font-family: Calibri;">-1/4 cup turbinado sugar or substitute</span></div><span style="font-family: Calibri;">-1 tsp. baking powder</span><br />
<span style="font-family: Calibri;">-1/2 tsp. baking soda</span><br />
<span style="font-family: Calibri;">-1/4 tsp. salt</span><br />
<span style="font-family: Calibri;">-1/2 tsp. nutmeg</span><br />
<span style="font-family: Calibri;">-1/2 tsp. ginger</span><br />
<span style="font-family: Calibri;">-1.5 tsp. cinnamon</span><br />
<span style="font-family: Calibri;">-2 ripe bananas, mashed</span><br />
<span style="font-family: Calibri;">-1.5 cups nonfat milk</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Glaze:<o:p></o:p></span></b></div><span style="font-family: Calibri;">-1/2 cup brown sugar</span><br />
<span style="font-family: Calibri;">-1/4 cup water</span><br />
<span style="font-family: Calibri;">-vanilla extract (optional)</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Directions:<o:p></o:p></span></b></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Preheat donut maker or oven to 350 degrees.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) Combine flour, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon in large bowl. Add mashed banana and milk. Mix thoroughly.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) Spoon mixture into wells of donut maker or donut pan. Bake 5-6 minutes in donut maker or until lightly golden brown in oven. Move to cooling rack after baking. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4) In the meantime, combine brown sugar, water, and vanilla in a small sauce pan. Bring to a boil. Remove from heat, pour mixture into a small bowl, and allow to cool/thicken 20 minutes. Stir occasionally.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">5) Dip the cooled donuts in the glaze. Place back on cooling rack until the glaze hardens. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAE3uh0xEQMFGYql5uS_b8svi232Ql5OzHK2DEaage17xKj7J9BVCSSRCMpn1skxBYEvQc1dNCoB1mr7UO10T-hDb0IzmO6skTkj5k5epCPqkWbiiUw2AZeDDScQtTpVM17dDEX4IPlc/s1600/donutmaker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAE3uh0xEQMFGYql5uS_b8svi232Ql5OzHK2DEaage17xKj7J9BVCSSRCMpn1skxBYEvQc1dNCoB1mr7UO10T-hDb0IzmO6skTkj5k5epCPqkWbiiUw2AZeDDScQtTpVM17dDEX4IPlc/s320/donutmaker.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GYQquphKk4EMqoXM612WsdkyFVc0XCOWjShlFqWQYAn4VdMFPmd2K6HJIw5MC4oodjogic3PRPsUBCOI_BuALLt7Ad2lCXoKW4X_iW9yLjA32IR_WpkaoiVQXLgzNfh0Cl0lV4YrjJc/s1600/bandonut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GYQquphKk4EMqoXM612WsdkyFVc0XCOWjShlFqWQYAn4VdMFPmd2K6HJIw5MC4oodjogic3PRPsUBCOI_BuALLt7Ad2lCXoKW4X_iW9yLjA32IR_WpkaoiVQXLgzNfh0Cl0lV4YrjJc/s320/bandonut.jpg" width="320" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-41733375283611765702012-01-14T04:07:00.000-08:002012-01-14T04:07:41.667-08:00Blackberry Sour Cream Bundt CakeTom got me a Bundt pan for Christmas and I finally got to using it this week :) This cake is kind of more like a muffin and really good for breakfast. Substitue any type of berry if you wish.<br />
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Serves 10-12<br />
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<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><span style="font-family: Calibri;">-1/2 cup unsweetened applesauce</span><br />
<span style="font-family: Calibri;">-1/2 cup sugar or substitute</span><br />
<span style="font-family: Calibri;">-1 cup nonfat sour cream</span><br />
<span style="font-family: Calibri;">-2 eggs</span><br />
<span style="font-family: Calibri;">-1 tsp. vanilla</span><br />
<span style="font-family: Calibri;">-1 tsp. baking powder</span><br />
<span style="font-family: Calibri;">-1 tsp. baking soda</span><br />
<span style="font-family: Calibri;">-2 cups flour (any kind)</span><br />
<span style="font-family: Calibri;">-1 cup blackberries, fresh or frozen</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">Directions:</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Preheat oven to 350 degrees.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) In a large bowl, whisk together applesauce, sugar, sour cream, eggs, and vanilla. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3) Gradually mix in baking powder, baking soda, and flour. When well combined, fold in blackberries. </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4) Pour batter into greased Bundt pan. Bake 40-50 minutes. </span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-43568681119605402022011-12-24T08:13:00.000-08:002011-12-24T08:13:24.077-08:00Lentil Rice Soup Mix in a JarI love food gifts! These were fun to make for my friends and family this year...I hope everyone likes it. Feel free to encourage your recipients to add any kind of meat or vegetables they want.<br />
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Recipe makes one gift - Adjust as needed<br />
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<br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Lentil Rice Soup Mix in a Jar<o:p></o:p></span></b></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-1 cup brown rice</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-1/2 cup green lentils</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-1/4 cup chicken or vegetable bouillon </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-2 Tbsp. garlic powder</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-3 Tbsp. parsley </span></div><br />
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</div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Directions:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1) Layer all ingredients in a jar. Fasten lid with a square of fabric. Attach directions.</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2) Directions for soup: </span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>A. Combine mixture with 8 cups water</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>B. Bring to a boil</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>C. Cover and simmer for at least one hour</span></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-64590846161516586992011-12-24T08:05:00.000-08:002011-12-24T08:06:57.565-08:00Angeletti CookiesLong time no posts! The Christmas season has been hectic as I work in online retail :-p<br />
<br />
I made these cookies this week and got a marbled effect by halfway working in red and green dye to the dough (No pic, sorry). My family has made these for our annual Christmas party before. They are a traditional Italian cookie that puff up like little pillows. Very easy to do...and I've lightend up the recipe.<br />
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<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ingredients:</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-2 eggs</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-3 Tbsp. light margin, melted</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-1/2 cup sugar or substitute</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-3/4 cup NSA applesauce</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-1 tsp. vanilla extract</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-3 cups Kamut flour, plus more for dusting</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-1 Tbsp. baking powder</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-1/2 tsp. salt</span></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">-food dye (optional)</span></div><br />
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</div><span style="font-family: Calibri;">Directions:</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">1) Preheat oven to 375 degrees.</span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">2) In large mixing bowl, whisk together eggs, melted margin, sugar/sub, applesauce, and vanilla.</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">3) Mix in flour, baking powder, and salt. When mostly combined, transfer to floured surface. Knead dough for 3-5 minutes. Add food dye at this point if desired. </span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">4) Roll into 50 balls. You may need to add flour as needed. The dough will be really sticky. </span><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-family: Calibri;">5) Bake in batches, 8-10 minutes. Transfer to cooling rack.</span>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-4925410960201445732011-11-12T07:03:00.000-08:002011-11-12T07:03:39.352-08:00No Guilt FrostingFat free! And no I'm not kidding. Use any pudding mix you want. My birthday party was last week and I used it to frost my owl cupcakes :) Divine enough to frost a cupcake or brownie, but also light enough to eat by itself...I can't wait to try this in chocolate!<br />
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Serves many<br />
<br />
Ingredients:<br />
-2 pkgs. fat free instant pudding <br />
-1.5 cups fat free milk<br />
-8 oz. fat free cream cheese, softened<br />
-1 Tbsp. agave nectar<br />
-1/2 cup fat free cool whip<br />
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Directions:<br />
<br />
1) In a stand mixer, beat softened cream cheese and agave nectar with the wire whisk attachment on high for 5 minutes or until fluffy.<br />
<br />
2) In the mean time, combine pudding mix and milk (will be very thick). Add to cream cheese and continue mixing on medium for 3-5 minutes, scraping the sides as needed. Fold in the cool whip.<br />
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3) Frost away!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdsF2mQbWq9vshPyNJiVcoCeSibprQNePq6hWaqfZmPFBha2DtauFyisbeDvwsnDtgeLm6s0EDp2cBJ21LJScRle_oqKLE18OyIKM2DgNVzZt8sV8YxwYe-Oef9PdFo8v5LxLREG0Iqk/s1600/owls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdsF2mQbWq9vshPyNJiVcoCeSibprQNePq6hWaqfZmPFBha2DtauFyisbeDvwsnDtgeLm6s0EDp2cBJ21LJScRle_oqKLE18OyIKM2DgNVzZt8sV8YxwYe-Oef9PdFo8v5LxLREG0Iqk/s320/owls.jpg" width="320" /></a></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-88509128857256889532011-11-12T06:35:00.000-08:002011-11-12T06:35:27.363-08:00Baked Cocoa ApplesHad these over a month ago, but stuff has been so crazy with working 60 hrs/week now. They were yummy with cool whip, but I'm sure ice cream would be good, too.<br />
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Serves: 4<br />
<br />
Ingredients:<br />
-4 tart apples<br />
-2 envelopes fat free instant cocoa<br />
-2 Tbsp. light butter/marg.<br />
-fat free cool whip or ice cream (optional)<br />
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Directions:<br />
<br />
1) Preheat oven to 375 degrees. Cut apples in half and scoop out the core, leaving a small crevice. <br />
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2) Melt butter in the microwave. Mix in with hot cocoa mix. <br />
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3) Spoon mixture over apples in a baking dish. Bake for 30-35 minutes, or until apples are tender. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWRAVFiGQ99zEL-Ih6oKYP6G-mcUFjUzBsDUko6R0VNE-0o6tMQ4i3kFmlLc-0hNB1ESRsO1tcZd7JkdtpoCvIcfMCxK8byAbd6WzYskjC_evgWpxpUBvPAjx1v6LqvzmUr8y1mHI-ZM/s1600/chocoapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWRAVFiGQ99zEL-Ih6oKYP6G-mcUFjUzBsDUko6R0VNE-0o6tMQ4i3kFmlLc-0hNB1ESRsO1tcZd7JkdtpoCvIcfMCxK8byAbd6WzYskjC_evgWpxpUBvPAjx1v6LqvzmUr8y1mHI-ZM/s320/chocoapple.jpg" width="320" /></a></div>Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com0tag:blogger.com,1999:blog-6418639534623467810.post-31431955439593129372011-11-06T14:15:00.000-08:002011-11-06T14:15:04.009-08:00French Onion Potato SaladI made this for my party this evening. When I snuck a bite, it tasted pretty good. Hopefully, people enjoy it!<br />
<br />
Serves several<br />
<br />
Ingredients:<br />
-5 lbs. baked russet potatoes<br />
-1 head celery<br />
-8 oz. fat free sour cream<br />
-1 envelope french onion soup mix<br />
-1/2 tsp. minced garlic<br />
-salt and pepper, to taste<br />
<br />
Directions:<br />
<br />
1) Bake potatoes wrapped in foil in a 400 degree oven for appox. 1.5 hours. Allow to cool completely (I waited over night).<br />
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2) Chop celery and cooled baked potatoes into bite-sized pieces.<br />
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3) In a large bowl, mix together the sour cream, onion soup mix, garlic, and salt/pepper. Add the potatoes and celery, stirring gently to coat completely. Cover and refrigerate until serving.Jamie S.http://www.blogger.com/profile/08628818164483792142noreply@blogger.com1