Monday, August 27, 2012

Back To School

Well next week is back to school time for my son,
he's going into the 6th grade. Woohoo
My son, like most kids say they are "starving" when they get home,
so here are some ideas for some snacks I'd like to share.

Frozen bananas.
 Cut a banana in half and put each half on a Popsicle stick. Roll the halves in yogurt and then coat with a crispy rice cereal or granola and freeze. Your child can enjoy them frozen or slightly thawed.

 Quick pizza.  
Drizzle tomato sauce and sprinkle low-fat mozzarella cheese on a whole-grain English muffin half. Sprinkle with seasonings, such as oregano and garlic. Heat in the toaster oven until the cheese melts.

 Snack kabob.  
Cut up cubes of low-fat cheese and place them with grapes on mini pretzel sticks.

Ants On A Log 
 Clery sticks spread with peanut butter or low-fat cream cheese and topped with raisins.

 Mexican treat.  
Take a corn tortilla and sprinkle with low-fat, grated Monterey Jack cheese. Fold it in half and then microwave for 20 seconds. Top with mild salsa.

 Blend low-fat milk or yogurt with a banana or strawberries and some ice for a low-fat milkshake.

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Saturday, August 25, 2012

Spinach Lasagna Roulades

Sometimes I like making smaller portions likes this, it makes for easier left overs and freezing.
Not to mention they taste delish!

1 pound lasagna noodles/16 noodles
1 cup  ricotta cheese
1/4 cup grated Parmesan cheese
1 Tbsp dried parsley
1/2 cup mozzarella
1 egg
1 cup spinach, thawed and drained
2 tomatoes, seeded and finely diced
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
2 cups pasta sauce

 Heat oven to 350 F. Cook lasagna noodles according to package directions, omitting salt. Drain. Lay out noodles on wax paper. In a medium bowl, mix ricotta, Parmesan cheese, parsley, and egg. Set aside. Coat a large nonstick skillet with cooking spray. Saute  tomato and garlic over high heat for 5-7 minutes. Remove from heat and let cool. Fold tomatoes into cheese mixture. Add salt and pepper. Heap 2 Tbsp cheese mixture through out of each noodle. Starting at the cheese mixture end, roll noodle to the other end. 
Repeat for remaining noodles. Coat baking dish with cooking spray.
 Place roulades side by side in the dish. Pour sauce over and sprinkle
with mozzarella ontop roulades and bake for 20 minutes.

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Dog Treats

    Who out there loves their pets as much as I do?!?  
I came upon a couple of recipes that I had from years ago and
 I'm going to make these for Brando ( my little chiuaua )
 hopefully he will like them. 

Peanut Butter Honey Drop Dog Treats
¾ cup flour
1 egg
1 Tbs honey
1 tsp peanut butter
¼ cup vegetable shortening
1 tsp baking soda
¼ cup rolled oats
½ tsp vanilla
Preheat oven to 350° F (180° C).
Heat honey and peanut butter until runny (about 20 seconds in the microwave). Mix ingredients together and drop by ½ teaspoonful onto cookie sheet and bake for 8 to 10 minutes. Makes about 45 to 50 small biscuits.

Apple Cinnamon Delight Dog Treats

1 large apple 
1/4 cup honey 
1/2 cup of water 
1/2 tsp cinnamon
1 cup oatmeal 
1-1/2 cups whole wheat flour 
1/8 cup whole wheat flour
Preheat oven to 350° F (180° C).
Core, slice and mince apple. In a large bowl, combine the minced apple, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.
In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle.
Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325° F (165°C). Return to oven and bake for an additional 30 minutes. Let cool overnight.
Makes about 3 dozen crunchy cookies, depending on cookie size.

Banana Dog Treats
3 cups rolled oats (don't use quick cooking oatmeal)
1 1/4 cups all-purpose flour
2 eggs
1/4 cup vegetable oil
1/2 cup honey
1/2 milk
2 bananas, mashed

Preheat Oven to 325 degrees
Grease a 9.5 x 14 baking pan

Combine oil, honey, milk, eggs and bananas in a large bowl and mix well.  Add dry ingredients in 3 intervals mixing lightly each time to incorporate.

Spread mixture in pan and bake for about 25 minutes.  Allow to cool a nd cut into 2" squares.

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Tuesday, August 21, 2012

Spinach and Cheese Quiche

 I haven't made quiche in awhile and today I was just craving it!
It was the first time ( I think ) that my son has had it and
I'm happy that he really liked it.
I'm sure I'll be making it again real soon.

    1 refrigerated pie crust
1 1/2 cups ham, cooked and cubed
1 1/2 cups shredded cheddar cheese
1 1/2 cups frozen spinach, thawed and drained
4 large eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons prepared yellow mustard
1/4 cup finely chopped onion

 Preheat oven 375 degrees F.
    Prepare a refrigerated pie crust according to package directions for a one-crust 9" dish. 
Pre-bake the crust for 15 minutes.
    Remove from the oven and fill with ingredients: layer ham, spinach, onions, and cheese in 
the prepared crust.
    In a bowl, combine all the remaining ingredients until blended; then pour this mixture over the 
ingredients in the crust.
        Bake for 45 to 55 minutes or until a knife inserted in center comes out clean.
 Let stand 10 to 15 minutes before serving.

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Wednesday, August 8, 2012

Sweet Corn Cakes

 A delicious side dish not for just Mexican meals, but any meal.
My family just loves these and they don’t last long in my kitchen.

    ½ cups Butter, Softened
    ⅓ cups Masa Harina (very Finely Ground Corn Flour )
    ¼ cups Cornmeal
    1-½ cup Whole-kernel Corn, (frozen , Canned Or Fresh )
    ⅓ cups Sugar
    2 Tablespoons Heavy Whipping Cream
    ¼ teaspoons Salt
    ½ teaspoons Baking Powder

In a medium bowl beat butter until it is creamy.
Add the Mexican corn flour and water and beat until well mixed.
Stir corn into the butter mixture, ( if using frozen corn thaw first and if using canned, 
drain first before adding to mixture ).

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. 
Add to corn flour mixture and stir to combine.

Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. 
Place pan into a 9×13 inch baking dish that is filled a third of the way with water,
( this is a water bath ).

Bake in a preheated 350 degree F oven for 50 to 60 minutes.
Allow to cool for 10 minutes.
Then use an ice cream scoop for easy removal from pan.

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Moo Black Cow

    A tasty treat for root beer lover's.

10 ounces, fluid Root Beer
½ cup Vanilla Ice Cream
1 Tablespoon Chocolate Syrup
Whipped Cream For Garnish

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Sunday, August 5, 2012

Chillin' Caramel Frappe

   It's been so hot here on Long Island and I needed my afternoon coffee,
so I thought a nice chilled caramel frappe would be perfect...
And it was!  Yum-O

1/2 cups Strong brewed coffee
1 tablespoons granulated sugar (optional)
1/2  milk
2 cups ice
3 tablespoons caramel topping

1/2 cups whipped cream for garnish
2 tablespoons caramel for garnish

Brew and chill your coffee ahead of time.

Blend first five ingredients in a blender until smooth.
Top with whipped cream and drizzle caramel.

( I sometimes sprinkle just a dash of cinnamon)

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Saturday, August 4, 2012

Buttery Blueberry Cake


Buttery and refreshing, but not too sweet.
The blueberries make this cake light
and so delish.

  • 1/2 cup butter, room temperature
  • 2 teaspoon lemon juice
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt salt
  • 1/2 cup buttermilk
  • 2 cups fresh blueberries
  • 1 tablespoon sugar, for sprinkling

  1. Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 baking dish.
  2. In the bowl of a stand mixer, cream together the butter, lemon juice, and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
  3. Combine the flour, baking powder, and salt in a small bowl.
  4. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
  5. Fold in the blueberries.
  6. Spread the batter in the prepared baking dish and sprinkle with the 1 tablespoon of sugar.
  7. Bake for 30 to 40 minutes, testing after 30 minutes.
  8. Cool before serving.

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