Monthly Archives: October 2010
Caprese Salad
Recipe courtesy Spud – used with permission
4 Large Heirloom Tomatoes
1 Bunch Fresh Basil
4 Slices Mozzarella Cheese
Slice tomatoes to desired thickness. Next, slice mozzarella to same thickness as tomatoes. Arrange with tomato, then mozzarella and next basil leaves. Continue arrangement on a plate.
Drizzle with olive oil, black pepper and salt. Enjoy with your favorite bread and a glass of wine.
Gifts from the Kitchen – Peppermint Bark
Peppermint Bark
Makes a great Christmas treat and gift
½ lb. white, semi-sweet, or dark chocolate
1/3 c. crushed candy canes
Melt chocolate in double boiler. Stir. Remove from heat and stir in crushed candy canes. Spread in a thin layer on waxed paper. When cooled and set, break into chunks to serve. Putting the mixture in the fridge or outside, if cold enough, hastens the setting process.
No Bake, Low Fat Pumpkin Pie
1 c. unsweetened pumpkin pie filling
1 3.9 oz. package vanilla pudding
Combine above ingredients in a bowl. Slowly stir in 2 c. non-fat milk, a dash of cinnamon and nutmeg. Pour into a prepared 9” graham cracker crust. Chill for at least 30 minutes. Top with 6 T. low-fat whipped topping, such as Dream Whip.
Gifts from the Kitchen – Sugared Pecans
Sugared Pecans
1 cup pecan halves
3 T. honey
Toss together and bake @ 350 for 12 – 15 minutes, stirring once. This works well on its own as a snack or as a topping on salads. To give as a gift, place in an decorative jar and add ribbons or bows.
Sesame Seed Squares
½ c. honey
½ c. smooth natural peanut butter
1 c. powdered milk
½ c. shredded coconut
1 c. sesame seeds
Heat peanut butter and honey in a medium to large sauce pan over medium heat until warm. Add remaining ingredients, mix well. Pat into pan evenly. Refrigerate until firm. Cut into squares
Swiss Breakfast
Carburn Park
Prep and Cook Time: 10 minutes
Ingredients:
4 cups oats
1 tsp cinnamon
½ cup raisins
½ cup sliced almonds
½ cup dried apricots chopped
½ cup sunflower seeds
4 chopped dates
¼ cup dried cranberries
Directions:
Mix all ingredients together in a large container. The above amount of ingredients will make about 8 servings. This can be kept so it’s ready for future use.
For 2 servings bring 2 cups water to a boil. Add 1 ¼ cups Swiss Breakfast. Turn heat to low and cook uncovered, stirring occasionally until water is absorbed, about 7 minutes. Cover, and set for about 2 minutes before serving. Serve with a touch of honey or brown sugar, low fat milk or unsweetened soy milk.
Crockpot Applesauce
Image from publicdomainpictures.net
4 large apples
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 T brown sugar
1/4 cup water
Skin, core, and cut your apples into quarters. Place in crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar.
Cover and cook on low for 4-6 hours. When the apples are tender, mash with a potato masher or large fork.
Use in http://chronicinthekitchen.wordpress.com/2010/08/06/applesauce-quesadillas/
Breakfast Wrap
Breakfast Wrap
1 hard boiled egg, chopped
1 large tortilla or wrap
¼ c. shredded cheese
1 tsp. margarine
Salt and pepper
Spread wrap with margarine. Add hardboiled egg and cheese down the middle of the wrap. Sprinkle with salt and pepper. Roll up and place on microwave safe dish. Microwave 30 seconds to one minute to melt the cheese a little bit and warm the egg.
This would also make a good snack.
Serves one.
Creamy Custard
It took no time at all to prepare this custard. It came together in 10 minutes on the stove.
Adapted from a recipe from Debbie Beam
1/3 c. sugar (1/4 c. honey may also be used)
6 T. flour, white or whole wheat
2 c. milk (divided)
1 egg
1 T. butter or margarine
1 T. vanilla
In medium size pot, place 1 1 1/2 c. milk and heat. Meanwhile, combine the rest of the milk, flour, sugar (or honey) and egg in a small bowl. Whisk until smooth. Add a small amount of the heated milk into the mixture in the bowl, then add to the hot milk. Bring to a boil, stirring constantly. Cook until thick. Remove from heat and add butter and vanilla. If using it for a pie, pour into a baked pie crust. If using a pre-made pie crust, bake according to the directions on the box. Serve with whipped cream, if desired. 6 – 8 servings.
Variations:
Banana Cream Pie – add 2 ripe, thinly sliced bananas to the custard at the same time as the vanilla and butter.
Chocolate Cream Pie – Add 6 T. cocoa to the flour, milk, sugar and egg.
Coconut Cream Pie -When filling is cooked, add 1/2 – 3/4 cup coconut, omit vanilla, and add 1 tsp. coconut flavoring.
Butterscotch Cream Pie – Replace the white sugar (or honey) with brown sugar.
I used a store bought pie crust, having given up a long time ago – pre chronic pain days – trying to make pie crust from scratch. Now, my arms, neck and shoulders would never tolerate it. Thankfully there is Tenderflake to the rescue!
