Sunday, August 29, 2010
I also wanted to thank all of you, who take the time to follow my blog. I started this as a way to keep track of recipes I really liked and that my family (especially my children) also enjoyed. I appreciate that anyone takes the time to read my ramblings and leave comments. Hope to be back and cooking soon and I hope to be able to come on and leave an update on how things are going soon!
Friday, August 27, 2010
Adapted From EatingWell: May/June 2010
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup nonfat buttermilk (or 1/2 C low fat milk with 1 1/2 Tbs vinegar)
1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish
6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup reduced-fat sour cream
1 cup packed confectioners’ sugar
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full). Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.
NutritionPer cupcake : 269 Calories; 10 g Fat; 3 g Sat; 4 g Mono; 32 mg Cholesterol; 42 g Carbohydrates; 5 g Protein; 2 g Fiber; 286 mg Sodium; 150 mg Potassium
Vanilla Cherry Frosting
2 C powdered sugar
2 Tbs unsalted butter
1/2 tsp clear vanilla
1/4 tsp almond extract
1-2 Tbs milk
In a bowl cream the butter with both the vanilla and almond extracts. Add the powdered sugar and 1 Tbs of milk. Whisk until all smooth, adding another Tbs of milk if too thick.
This post has been submited to
Thursday, August 26, 2010
3 C chopped rhubarb
1/2 C shortening
1 1/2 C sugar
2 C+1 Tbs flour
1 C buttermilk or sour milk
1/4 C sugar
1/2 tsp cinnamon
1/2 C chopped walnuts
Preheat oven to 350 degrees. In a medium bowl, cream together the sugar and shortening. Add egg and mix well. Add flour, alternating with milk and mix until just combined. Fold in rhubarb and pour into a lightly greased 9x11- inch baking dish. In a small bowl combine 1/4C sugar, cinnamon and walnuts. Sprinkle over cake batter and bake for 45 minutes.
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Monday, August 23, 2010
I'm kind of winging this week's meal plan. We are due to do groceries, but I'm just not in the mood. With a full freezer and pantry, I'm pretty set for meals, but will be heading out to get a few fresh fruits and veggies. So here is what I have planned for the week, in no particular order.
- Sausages, with fried cabbage and potatoes
- Hubby's Chicken and Dumplings
- Beef with Egg Noodles and peas
- Country Style Pork Ribs braised in pasta sauce, with spaghetti and a salad
- Easy Peasy Chicken legs (new recipe) with mashed potatoes and corn
- Bean and Cheese Enchiladas, with Spanish rice. Quesadillas and rice for the kids
Don't forget to pop over to OrgJunkie.com to check out tons of other great Meal Plans for the week!!
Sunday, August 22, 2010
This was really good. Simple to make, but tasted great and comforting. The kids really enjoyed it and they both had 2 servings. They also did not complain when we had the leftovers for lunch yesterday. There's just something about meat simmered in tomato sauce. It just tastes wonderful. The chicken was tender and the sauce was flavorful, without being too overpowering. This one is surely going on regular rotation!!
Adapted from How to Cook for Crohn's and Colitis
1 Tbs olive oil
8 boneless skinless chicken breasts
1 C diced onion (1 med onion)
1 tsp minced garlic ( 2 medium cloves)
8 oz fresh white mushrooms, stems removed and caps sliced
1- 14.5oz can diced tomatoes
4 Tbs tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
Hot spaghetti or fettuccini
Heat olive oil in medium skillet over medium-high heat. Add chicken thighs and brown about 4-5 mins on each side. Remove thighs and set aside. Add onion and cook about 5 minutes, until translucent. Add garlic and mushrooms and cook another 5 minutes, until mushrooms are tender.
Add tomatoes, tomato paste, Italian seasoning, salt and pepper. Stir well. Add chicken and nestle into the sauce. Bring to a boil, cover and simmer for 25-30 minutes, until chicken is tender. Serve over hot spaghetti or fettuccini.
Cindy's notes: I used a 14.5oz can to tomato sauce, in place of the diced tomato and tomato paste. I also used a mixture of dried basil, thyme and oregano, for the Italian seasoning.
I'm submitting this recipe for Cookbook Sunday, over a Brenda's Canadian Kitchen.
I'm also submitting this recipe to Potluck Sunday, over at Mommy's Kitchen.
Friday, August 20, 2010
Baking Powder Biscuits
1Tbs baking powder
1/2 tsp salt
1/3C shortening or butter
3/4C milk (more if needed)
Mix all the dry ingredients together. Cut in shortening or butter, mixture is crumbly (about the size of peas). Add in milk and stir until just combined. Transfer to a floured surface and knead 10 times. Roll out to 1/2 inch thick and cut with a round cookie cutter. Place on cookie sheet and bake in a 425 degree oven, for 10-15 minutes or until golden.
Cindy's notes: I usually make drop biscuits, so I add a bit more milk, to make a stickier/looser dough. Then drop onto a cookie sheet ( about 2 Tbs dough, per biscuit) and bake as directed above.
Wednesday, August 18, 2010
Since we returned home last night, I've yet to plan a menu for this week. I'll basically be using what ever I find in the pantry and freezer, since we aren't due for grocery shopping, until the weekend.
Thursday, August 12, 2010
PASTA WITH BACON IN TOMATO CREAM SAUCE
Adapted from Cooks.com
1 med. onion, chopped
1/2 lb. ziti
1/2 lb. bacon
3 cloves garlic, minced or crushed
1/2 lb. sm. mushrooms
2 tsp. flour
1 (16 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 1/2 tsp. thyme
1/4 tsp. pepper
1/2 c. heavy cream
2 tbsp. chopped parsley
Cook pasta as package directs, 10-12 minutes al dente.Meanwhile, in large skillet, cook bacon, crumble and set aside. Add onion, mushrooms and garlic to bacon fat until they start to brown. Add flour, cook about 1 minute. Add tomatoes and spices. Bring to boil. Then lower heat to simmer 5 minutes. Add cream and heat 1 minute. Toss with drained pasta, crumbled bacon, and parsley. Serves 4.
Cindy's notes: I used a 14.5oz can to tomato sauce, instead of crushed tomatoes, so I omitted the tomato paste. I also used half and half, instead of the cream, with no problems. I served it on the kids favorite pasta, spaghetti.
Monday, August 9, 2010
- Turkey, mashed potatoes, veg and rolls
- Sweet and Sour turkey balls, with fries and corn
- Hubby's seafood fettuccine (lobster and shrimp in some sort of tomato sauce), salad and bread sticks
- Turkey fried rice
- Hot turkey sandwiches with peas
Make sure to head over to OrgJunkie.com, to check out tons of other great meal plans for the week.
Thursday, August 5, 2010
Adapted from Company's Coming: Most Loved Recipe Collection
COOKIE CRUMB CRUST
2 Tbs butter
1 1/2 C finely crushed Oreo cookies
3-8oz blocks of cream cheese, softened
1 C sugar
1 1/2 tsp vanilla
1 C whipping cream
3 large eggs
1 C coarsely chopped Oreo cookies
Cookie Crumb Crust: Melt butter in medium saucepan. Remove from heat and add crushed cookies. Stir well. Press firmly in bottom and 1/2 inch up side of greased 10 inch springform pan.
Filling: Beat cream cheese, sugar and vanilla in large bowl, until smooth. Add whipping cream and beat well. Add eggs, 1 at a time, beating after each addition until just combined. Fold in chopped cookies until evenly distributed. Spread evenly over crust. Bake in 325 degree oven for about 1 1/4 hours, until center is almost set. Run knife around inside edge of pan to allow cheesecake to settle evenly. Let stand in pan on wire rack until cooled completely. Chill overnight.
Tip: Garnish with whipped topping and whole cookies, for an extra special look that's sure to make the kids smile.
I'm submitting this recipe to Cookbook Sundays over at Brenda's Canadian Kitchen. And also over at Mommy's Kitchen, for Potluck Monday. Also submitting to Recipe Swap Sunday @ Remodelaholic. Also linked to Countdown to 2011:Desserts.
Monday, August 2, 2010
- Chicken and corn, on the grill, with mashed potatoes and gravy
- Bacon pasta, with garlic bread and a salad
- Pierogies, with bacon and onion, tossed salad
- Vegetable soup and Baking Powder Biscuits
- Peameal Sandwiches on homemade buns, with coleslaw
- Prime rib, crash hot potatoes (new recipe), glazed carrots, Yorkshire pudding and au jus
Head on over to OrgJunkie.com, to find tons of other meal plans for the week!!