1 1/4 cups all-purpose flour
3/4 cup regular oats, uncooked
3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
1 1/2 cups buttermilk (or 1 1/2 cups milk and 1 1/2 Tbs lemon juice)
2 large eggs
1/4 cup butter or margarine, melted
2 medium bananas, chopped
Mix all ingredients except bananas until smooth. Add bananas and mix to blend. This may be done in a food processor, pulsing to chop bananas. Bake in preheated waffle iron until golden.
Makes 12 waffles. Makes good pancakes too.Originally from Southern Living, August 1994
I make without the sauce and my kids LOVE them!
Can serve with Praline Sauce.
Praline Sauce
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup light corn syrup
1/4 cup waterdash of salt
1 tablespoon butter
1 teaspoon vanilla extract
Combine first 5 ingredients in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove from heat; stir in butter and vanilla. Serve over waffles, pancakes or ice cream. Will keep up to 2 weeks.
Showing posts with label Lisa. Show all posts
Showing posts with label Lisa. Show all posts
Saturday, January 12, 2008
Wednesday, January 2, 2008
Zesty Oven Baked Fries
As good as fried and more healthy to boot!
2 large baking potatoes,peeled and cut into thin strips
1 tablespoon grated parmesan cheese
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
Heat oven to 450°.
Spray a baking sheet with cooking spray.
Combine all dry ingredients and combine with potatoes, tossing to coat.
Drizzle with oil, tossing again to coat.
Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.
2 large baking potatoes,peeled and cut into thin strips
1 tablespoon grated parmesan cheese
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
Heat oven to 450°.
Spray a baking sheet with cooking spray.
Combine all dry ingredients and combine with potatoes, tossing to coat.
Drizzle with oil, tossing again to coat.
Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.
Saturday, December 15, 2007
Mint Thins
Prep Time: 20 min
Makes: 3 dozen
Makes: 3 dozen
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed
MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.
Variation:
Chocolate-Peanut Butter Cookies
Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.
Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.
Thursday, December 13, 2007
Cornbread Encrusted Tilapia
4 tilapia fillets
1/2 cup dried cornbread crumbs (below)
1/2 cup all-purpose flour
1 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten with 1 teaspoon of water
Directions
1. Rinse fillets, pat dry. Mix all dry ingredients together and place on a shallow dish or plate. Dip fillets in egg wash, then dredge in dry coating mixture.
2. Heat large nonstick skillet over medium-high heat and spray liberally with nonstick cooking spray. Spray one side of fillets with cooking spray, too.
3. Saute fillets on the sprayed side until golden. Spray second side and flip. Cook until fish is cooked through (3 to 5 minutes per side).
Yields: 4 servings.
Tarter Sauce
Ingredients
2/3 cup low-fat mayonnaise.
1/4 cup sweet pickle relish.
2 tablespoons chopped dill pickle.
1 tablespoon capers (rinsed and drained).
2 tablespoons minced shallot or green onion.
2 tablespoons fresh lemon juice.
Freshly ground black pepper.
Directions
Mix all ingredients together. Chill and serve on the side with the fillets.
Homemade Breadcrumbs
Directions
Make a batch of cornbread, place in food processor and process until fine crumbs.
Let air dry for a day or two or toast in 300-degree oven until dry.
Store in an airtight container (or process a couple of store-bought corn muffins), dry (air or oven) and store in an airtight container. These will keep for several months.
Recipes copyright ©2000 Cut the Calories Cook-Off Contest.
1/2 cup dried cornbread crumbs (below)
1/2 cup all-purpose flour
1 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten with 1 teaspoon of water
Directions
1. Rinse fillets, pat dry. Mix all dry ingredients together and place on a shallow dish or plate. Dip fillets in egg wash, then dredge in dry coating mixture.
2. Heat large nonstick skillet over medium-high heat and spray liberally with nonstick cooking spray. Spray one side of fillets with cooking spray, too.
3. Saute fillets on the sprayed side until golden. Spray second side and flip. Cook until fish is cooked through (3 to 5 minutes per side).
Yields: 4 servings.
Tarter Sauce
Ingredients
2/3 cup low-fat mayonnaise.
1/4 cup sweet pickle relish.
2 tablespoons chopped dill pickle.
1 tablespoon capers (rinsed and drained).
2 tablespoons minced shallot or green onion.
2 tablespoons fresh lemon juice.
Freshly ground black pepper.
Directions
Mix all ingredients together. Chill and serve on the side with the fillets.
Homemade Breadcrumbs
Directions
Make a batch of cornbread, place in food processor and process until fine crumbs.
Let air dry for a day or two or toast in 300-degree oven until dry.
Store in an airtight container (or process a couple of store-bought corn muffins), dry (air or oven) and store in an airtight container. These will keep for several months.
Recipes copyright ©2000 Cut the Calories Cook-Off Contest.
Turkey or Chicken Bake
7 oz. (2 C.) elbow macaroni
1/3 C. butter
1/4 C. all-purpose flour
1-3/4 t. salt
1/8 t. pepper
1 T. minced garlic (in oil or water)
3-1/2 C. warm milk
2 10-oz. cans chicken gravy or 2 packets gravy mix- made
4 C. cooked turkey, cubed
1 15-oz. can early June peas
2 oz. diced pimento, drained
2 4-oz. cans mushrooms, drained
1/4 C. butter, melted
1 C. breadcrumbs
1/2 t. crushed parsley flakes
1. Cook macaroni in salted water (1 tablespoon salt per 2 quarts of water); drain.
2. In a 4-quart saucepan, melt 1/3 cup butter. Blend in flour, salt, pepper and garlic. Add milk all at once. Cook and stir until thickened and bubbly. Stir in chicken gravy. Stir in turkey, peas, pimento, mushrooms and cooked macaroni.
3. Turn into a greased 13 x 9 x 2-inch baking dish. Bake, covered with aluminum foil, at 350° F. for 30 minutes.
4. Add bread crumbs to 1/4 cup melted butter and combine with whisk in small bowl; sprinkle over casserole. Crush parsley flakes in your fingers and sprinkle over top. Bake uncovered for 10 minutes. Serve hot.
1/3 C. butter
1/4 C. all-purpose flour
1-3/4 t. salt
1/8 t. pepper
1 T. minced garlic (in oil or water)
3-1/2 C. warm milk
2 10-oz. cans chicken gravy or 2 packets gravy mix- made
4 C. cooked turkey, cubed
1 15-oz. can early June peas
2 oz. diced pimento, drained
2 4-oz. cans mushrooms, drained
1/4 C. butter, melted
1 C. breadcrumbs
1/2 t. crushed parsley flakes
1. Cook macaroni in salted water (1 tablespoon salt per 2 quarts of water); drain.
2. In a 4-quart saucepan, melt 1/3 cup butter. Blend in flour, salt, pepper and garlic. Add milk all at once. Cook and stir until thickened and bubbly. Stir in chicken gravy. Stir in turkey, peas, pimento, mushrooms and cooked macaroni.
3. Turn into a greased 13 x 9 x 2-inch baking dish. Bake, covered with aluminum foil, at 350° F. for 30 minutes.
4. Add bread crumbs to 1/4 cup melted butter and combine with whisk in small bowl; sprinkle over casserole. Crush parsley flakes in your fingers and sprinkle over top. Bake uncovered for 10 minutes. Serve hot.
Lighter Chicken Pot Pie
Prep: 40 minutesTotal: 1 hour 10 minutes
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed
1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. 5. Let potpie cool 15 minutes before serving. Delicious!
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed
1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. 5. Let potpie cool 15 minutes before serving. Delicious!
Easy Sugarplum Treats
14-ounce bag of candy melts
Craft sticks
10-ounce package of marshmallows
Assorted sprinkles, sugars, nuts, flaked coconut, and candy decorations
1. Line a cookie sheet with aluminum foil and lightly spray it with nonstick cooking spray.
2. Melt the candy coating according to the package directions.
3. Insert a craft stick into each marshmallow. Working one at a time, dip them into the melted candy coating, then into one of the decorations (for easy dipping, put the decorations in shallow bowls), and place them on the cookie sheet.
4. Once all the sugarplums are made, chill them in the freezer for 15 minutes. They can be stored in an airtight container for up to 5 days. If you like, wrap each treat in a cellophane candy bag (available at craft and party stores) tied with a ribbon, as shown.
Makes 3 dozen.
Craft sticks
10-ounce package of marshmallows
Assorted sprinkles, sugars, nuts, flaked coconut, and candy decorations
1. Line a cookie sheet with aluminum foil and lightly spray it with nonstick cooking spray.
2. Melt the candy coating according to the package directions.
3. Insert a craft stick into each marshmallow. Working one at a time, dip them into the melted candy coating, then into one of the decorations (for easy dipping, put the decorations in shallow bowls), and place them on the cookie sheet.
4. Once all the sugarplums are made, chill them in the freezer for 15 minutes. They can be stored in an airtight container for up to 5 days. If you like, wrap each treat in a cellophane candy bag (available at craft and party stores) tied with a ribbon, as shown.
Makes 3 dozen.
Delicious! Grandma's Simple Roast Chicken
Prep: 10 minutes Cook: 1 hour
1 (4-5 lb) roasting chicken
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 onion, trimmed and quartered
1 celery stalk, cut into 3-inch pieces
1 carrot, cut into 3-inch pieces
1 garlic clove
1 bay leaf
Cooking spray
1. Preheat oven to 400*
2. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim fat from chicken.
3. Combine salt, pepper, and paprika. Sprinkle seasoning mixture over breast, drumsticks, and into the body cavity. Place onion, celery, carrot, garlic, and bay leaf in body cavity. Tie ends of legs together with cord. Lift wing tips up and over back; tuck under chicken.
4. Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
5. Bake at 400° for 1 hour or until meat thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin, vegetables, and bay leaf.
Yield 8 servings (serving size: 3 ounces of chicken)
From Complete Cooking Light Cookbook
1 (4-5 lb) roasting chicken
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 onion, trimmed and quartered
1 celery stalk, cut into 3-inch pieces
1 carrot, cut into 3-inch pieces
1 garlic clove
1 bay leaf
Cooking spray
1. Preheat oven to 400*
2. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim fat from chicken.
3. Combine salt, pepper, and paprika. Sprinkle seasoning mixture over breast, drumsticks, and into the body cavity. Place onion, celery, carrot, garlic, and bay leaf in body cavity. Tie ends of legs together with cord. Lift wing tips up and over back; tuck under chicken.
4. Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
5. Bake at 400° for 1 hour or until meat thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin, vegetables, and bay leaf.
Yield 8 servings (serving size: 3 ounces of chicken)
From Complete Cooking Light Cookbook
Easy Marbled Peanut Butter Brownies
1 18-23-ounce Brownie Mix
1/2 cup Peanut Butter (creamy or chunky)
1. Prepare brownie mix batter according to package directions. Pour into a 9-inch baking pan.
2. Place peanut butter in a microwave-safe bowl and microwave on high for 30 seconds, or until melted. Stir, then drizzle peanut butter over brownie batter and swirl with a butter knife to marble.
3. Bake according to package directions. Let cool completely in the pan on a wire rack.
makes 16 servings
1/2 cup Peanut Butter (creamy or chunky)
1. Prepare brownie mix batter according to package directions. Pour into a 9-inch baking pan.
2. Place peanut butter in a microwave-safe bowl and microwave on high for 30 seconds, or until melted. Stir, then drizzle peanut butter over brownie batter and swirl with a butter knife to marble.
3. Bake according to package directions. Let cool completely in the pan on a wire rack.
makes 16 servings
Healthy Mini Mushroom Meatloves
1 lb. Ground Turkey or Beef
2 4-oz cans Mushrooms (Stems and pieces, drained)
1 cup Rolled Oats
1 Egg or 1/4 cup egg substitute
1/3 cup Chopped Onion
1/2 tsp Salt
1/4 tsp Ground Pepper
1 tbs Wocestershire Sauce
2 tbs Ketchup
1/4 tsp Dried Thyme
1. Preheat oven to 350*. Spray a 12-cup muffin pan with cooking spray.
2. In a large bowl, mix together turkey (or beef), mushrooms, oats, egg, onion, salt, pepper, Worcestershire, ketchup and thyme.
3. Divide the mixture into 12 balls, or even easier, use an ice-cream scoop, and place in muffin tins.
4. Bake for 30 minutes
makes 6 servings
2 4-oz cans Mushrooms (Stems and pieces, drained)
1 cup Rolled Oats
1 Egg or 1/4 cup egg substitute
1/3 cup Chopped Onion
1/2 tsp Salt
1/4 tsp Ground Pepper
1 tbs Wocestershire Sauce
2 tbs Ketchup
1/4 tsp Dried Thyme
1. Preheat oven to 350*. Spray a 12-cup muffin pan with cooking spray.
2. In a large bowl, mix together turkey (or beef), mushrooms, oats, egg, onion, salt, pepper, Worcestershire, ketchup and thyme.
3. Divide the mixture into 12 balls, or even easier, use an ice-cream scoop, and place in muffin tins.
4. Bake for 30 minutes
makes 6 servings
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