Our local Women's Shelter is going this challenge. A friend of mine asked me if I wanted to go in it with her as a team. We'd do a pregnant team. I didn't know she was pregnant, so that was nice news. I told her i would think about it, I haven't walked all month except for a couple of leasurely walk but this would be go incentive to start again. The fatigue is starting to wear off.
They have two categories, Gold Rush and Gold Poke (we'd be in the Gold Poke section, slower pregnant ladies that we will be). Swimmining, biking and running/walking. I would also have to take pledges, so i haven't done that since high school! It's for a good cause so I guess I will do it.
Anyone want to pledge me?
Wednesday, June 28, 2006
Monday, June 19, 2006
Carrot Cake
Ingredients:
4 eggs
2 c. brown sugar
1½ c. Canola oil
2 c. flour
2 tsp. baking powder
1½ tsp. baking soda
4 ½ tsp. cinnamon
1 ½ tsp. cardamom
¼ tsp. nutmeg
1/16 tsp crushed cloves
1 tsp. salt
2 c. grated carrots
1 c. pineapple pieces
1 c. walnuts (I used soaked raisins instead)
1 tsp. vanilla
Mix eggs and brown sugar together. Add canola oil and mix until light and fluffy. Mix dry ingredients together and add to egg mixture. Add rest of ingredients. Bake in 13 x 9 inch glass baking dish at 350°F for approximately 40 to 50 minutes.
Cake freezes well.
Icing: 2 cups of cream cheese, ½ c. of unsalted butter, 2 cups icing sugar, 2 tbs. lemon juice. Mix together. Icing will keep for a long time in the refrigerator.
4 eggs
2 c. brown sugar
1½ c. Canola oil
2 c. flour
2 tsp. baking powder
1½ tsp. baking soda
4 ½ tsp. cinnamon
1 ½ tsp. cardamom
¼ tsp. nutmeg
1/16 tsp crushed cloves
1 tsp. salt
2 c. grated carrots
1 c. pineapple pieces
1 c. walnuts (I used soaked raisins instead)
1 tsp. vanilla
Mix eggs and brown sugar together. Add canola oil and mix until light and fluffy. Mix dry ingredients together and add to egg mixture. Add rest of ingredients. Bake in 13 x 9 inch glass baking dish at 350°F for approximately 40 to 50 minutes.
Cake freezes well.
Icing: 2 cups of cream cheese, ½ c. of unsalted butter, 2 cups icing sugar, 2 tbs. lemon juice. Mix together. Icing will keep for a long time in the refrigerator.
Thursday, June 15, 2006
Chicken Tetrazzini
One of my favorite recipes from 30 Day Gourmet. I hadn't made this in awhile but decided last week to make since it would make great leftovers for the kids lunches.
Well, my photo doesn't seem to want to post so I guess I'll just go without for now.
Chicken Tetrazzini
Recipes: 1
Servings: 10
Makes: 9”x13” pan
Ingredients:
Dry spaghetti noodles 12 oz.
Margarine 2 T.
Chopped onion 1/2 C.
Garlic cloves, minced 2
Cream of Mushroom soup 10 oz.
Cream of Chicken soup 10 oz.
Chicken broth 8 oz.
Velveeta cheese 8 oz.
Cooked, chopped chicken 3-1/2 C.
Sliced canned mushrooms 8 oz.
Shredded cheddar cheese 1 C.
Assembly Directions:
Break the noodles into 3" to 4" lengths. Cook for half the recommended time and drain. In a large saucepan or stockpot, melt butter over medium heat. Sautee the onion and garlic in the butter. Add soups, broth, and cubed Velveeta cheese. Lower heat and cook, stirring constantly, until cheese is melted and mixture is well-mixed and smooth. Add spaghetti, chicken, and drained, sliced mushrooms. Mix well. Transfer to a 9"x13" baking dish.
Freezing Directions:
Place the cheddar cheese in a small freezer bag. Wrap baking dish well in freezer paper and foil, and then slide into a 2-gallon freezer bag. Place cheddar cheese bag inside bag with the casserole. Or, tape the cheddar cheese bag to the top of the well-wrapped casserole.
Seal, label and freeze.
Serving Directions:
Thaw. Bake covered at 350 for 30 minutes or until heated through. Remove cover, sprinkle with cheddar cheese, and bake 10 more minutes or until cheese is melted and bubbly.
Comments:
This recipe is adapted from the Luby's Cafeteria 50th Anniversary Recipe Collection, which is now out of print.
You may want to add chopped celery and saute it with the onions. You can also mix in some sliced or chopped black olives with the mushrooms. After baking, this dish looks very pretty with some sliced green onions sprinkled over the top.
To double, you can simply add more noodles, without increasing the rest of the ingredients, stretching it out to 2 meals instead of one. I often make this to take to a sick friend or someone who's just had a baby, making one to take and one for my family for dinner that night.
Tip: Boil your chicken in water, adding whatever seasoning you prefer. I usually add Italian seasoning, or rosemary. Use the water you've just boiled your chicken in for the chicken broth in the recipe. If you have leftover broth, place it in an ice cube tray and freeze it. Once frozen, you can pop the chicken broth cubes into a freezer bag to save for the next recipe that calls for chicken broth.
Nutritional Information:
Per Serving: 463 Calories; 22g Fat (41.6% calories from fat); 32g Protein; 36g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 1373mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates.
Well, my photo doesn't seem to want to post so I guess I'll just go without for now.
Chicken Tetrazzini
Recipes: 1
Servings: 10
Makes: 9”x13” pan
Ingredients:
Dry spaghetti noodles 12 oz.
Margarine 2 T.
Chopped onion 1/2 C.
Garlic cloves, minced 2
Cream of Mushroom soup 10 oz.
Cream of Chicken soup 10 oz.
Chicken broth 8 oz.
Velveeta cheese 8 oz.
Cooked, chopped chicken 3-1/2 C.
Sliced canned mushrooms 8 oz.
Shredded cheddar cheese 1 C.
Assembly Directions:
Break the noodles into 3" to 4" lengths. Cook for half the recommended time and drain. In a large saucepan or stockpot, melt butter over medium heat. Sautee the onion and garlic in the butter. Add soups, broth, and cubed Velveeta cheese. Lower heat and cook, stirring constantly, until cheese is melted and mixture is well-mixed and smooth. Add spaghetti, chicken, and drained, sliced mushrooms. Mix well. Transfer to a 9"x13" baking dish.
Freezing Directions:
Place the cheddar cheese in a small freezer bag. Wrap baking dish well in freezer paper and foil, and then slide into a 2-gallon freezer bag. Place cheddar cheese bag inside bag with the casserole. Or, tape the cheddar cheese bag to the top of the well-wrapped casserole.
Seal, label and freeze.
Serving Directions:
Thaw. Bake covered at 350 for 30 minutes or until heated through. Remove cover, sprinkle with cheddar cheese, and bake 10 more minutes or until cheese is melted and bubbly.
Comments:
This recipe is adapted from the Luby's Cafeteria 50th Anniversary Recipe Collection, which is now out of print.
You may want to add chopped celery and saute it with the onions. You can also mix in some sliced or chopped black olives with the mushrooms. After baking, this dish looks very pretty with some sliced green onions sprinkled over the top.
To double, you can simply add more noodles, without increasing the rest of the ingredients, stretching it out to 2 meals instead of one. I often make this to take to a sick friend or someone who's just had a baby, making one to take and one for my family for dinner that night.
Tip: Boil your chicken in water, adding whatever seasoning you prefer. I usually add Italian seasoning, or rosemary. Use the water you've just boiled your chicken in for the chicken broth in the recipe. If you have leftover broth, place it in an ice cube tray and freeze it. Once frozen, you can pop the chicken broth cubes into a freezer bag to save for the next recipe that calls for chicken broth.
Nutritional Information:
Per Serving: 463 Calories; 22g Fat (41.6% calories from fat); 32g Protein; 36g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 1373mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates.
Friday, March 31, 2006
Birthday Dinner
I love making special birthday dinners. I get to cook all day and at the end I get to feed some delicious dishes to my family. Since having children it's been a bit tough to get these meals made but every once in awhile I try. I haven't done anything too complicated in awhile though.
So my dad's birthday was on Tuesday. The big 60! Happy Birthday Daddy! Yeah, so what if I call my dad, daddy!
So I made New stuffed potatoes, roasted veggies, my hubby made the steak and I made Dream Pie, a recipe from the new Taste of Home's Simple & Delicious magazine.
Basic Dream Pie
1 tbs. water
1 envelope unsweetened soft drink mix (I used orange Koolaid)
1 tbs. add-in
2 pkg. (3 oz. each) cream cheese
1 c. confectioner's sugar
1 tsp. vanilla extract
1 1/2 c. heavy whipping cream, whipped
1 graham cracker crust (9inches)
2 tbs. drizzle accent
Fruit Garnish
1. In a small bowl, combine the water and soft drink mix until dissolved. Stir in add-in.
2. In a mixing bowl, beat hte cream cheese, confectioners' sugar, vanilla, and soft drink mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set.
3. Decorate dessert plates with a drizzle accent; top each with a piece of pie. Add fruit garnish. Refrigerate leftovers.
Yield: 6-8 servings.
Dream Pie Variations
Unsweetened drink mix: strawberry
Add-in: strawberry ice cream topping
Drizzle Accent: hot fudge, warmed
Fruit Garnish: fresh strawberries
Unsweetened drink mix: lemonade
Add-in: lemonade concentrate
Drizzle Accent: seedless raspberry jam, warmed
Fruit Garnish: lemon slice
Unsweetened drink mix: orange
Add-in: orange juice
Drizzle Accent: white baking chocolate, melted
Fruit Garnish: quartered, orange slice
My version, I used Orange koolaid, five alive juice, chocolate ice cream topping and canned mandarin oranges and peaches. It was good, very decadent but I couldnt' eat all of my piece. So here's a picture of my finished pie.
The stuffed potatoes I got from recipezaar.com. I can't find the recipe though, so I'll give you my version.
New Stuffed Potatoes
4lb. potatoes
1c. sour cream
1/4 c. green onions
1/4 c. cheddar cheese
salt and pepper to taste.
1. Bake potatoes at 400°F for 15 to 20 minutes.
2. Cool and then cut of top 1/3 of potatoe. Scrape out, dig out, not sure how to say that, potato. Leaving 1/4 in of potato all around.
3. Beat potatoe insides until smooth. Add the rest of the ingredients.
4. Spoon back into potatoes. Brush with melted butter and bake at 400°F for another 15 minutes.
The come out looking like this:
Roast veggies was easy. Cut up zucchini, red pepper and asparagus, place on foil lined cookie sheet. Drizzle with olive oil, sprinkle with salt and pepper and italian seasoning.
Steak is my honey's specialty. We'd seen an episode on http://www.americastestkitchen.com/ all about the perfect steak. Honey modified it and used this recipe;
Steak Marinade
1/4 c. olive oil
1/4c. soya sauce (China Lily is prefered in this house.)
1-2 cloves of garlic, minced
1 tbs. Italian seasoning
Another Picture:
So my dad's birthday was on Tuesday. The big 60! Happy Birthday Daddy! Yeah, so what if I call my dad, daddy!
So I made New stuffed potatoes, roasted veggies, my hubby made the steak and I made Dream Pie, a recipe from the new Taste of Home's Simple & Delicious magazine.
Basic Dream Pie
1 tbs. water
1 envelope unsweetened soft drink mix (I used orange Koolaid)
1 tbs. add-in
2 pkg. (3 oz. each) cream cheese
1 c. confectioner's sugar
1 tsp. vanilla extract
1 1/2 c. heavy whipping cream, whipped
1 graham cracker crust (9inches)
2 tbs. drizzle accent
Fruit Garnish
1. In a small bowl, combine the water and soft drink mix until dissolved. Stir in add-in.
2. In a mixing bowl, beat hte cream cheese, confectioners' sugar, vanilla, and soft drink mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set.
3. Decorate dessert plates with a drizzle accent; top each with a piece of pie. Add fruit garnish. Refrigerate leftovers.
Yield: 6-8 servings.
Dream Pie Variations
Unsweetened drink mix: strawberry
Add-in: strawberry ice cream topping
Drizzle Accent: hot fudge, warmed
Fruit Garnish: fresh strawberries
Unsweetened drink mix: lemonade
Add-in: lemonade concentrate
Drizzle Accent: seedless raspberry jam, warmed
Fruit Garnish: lemon slice
Unsweetened drink mix: orange
Add-in: orange juice
Drizzle Accent: white baking chocolate, melted
Fruit Garnish: quartered, orange slice
My version, I used Orange koolaid, five alive juice, chocolate ice cream topping and canned mandarin oranges and peaches. It was good, very decadent but I couldnt' eat all of my piece. So here's a picture of my finished pie.
The stuffed potatoes I got from recipezaar.com. I can't find the recipe though, so I'll give you my version.
New Stuffed Potatoes
4lb. potatoes
1c. sour cream
1/4 c. green onions
1/4 c. cheddar cheese
salt and pepper to taste.
1. Bake potatoes at 400°F for 15 to 20 minutes.
2. Cool and then cut of top 1/3 of potatoe. Scrape out, dig out, not sure how to say that, potato. Leaving 1/4 in of potato all around.
3. Beat potatoe insides until smooth. Add the rest of the ingredients.
4. Spoon back into potatoes. Brush with melted butter and bake at 400°F for another 15 minutes.
The come out looking like this:
Roast veggies was easy. Cut up zucchini, red pepper and asparagus, place on foil lined cookie sheet. Drizzle with olive oil, sprinkle with salt and pepper and italian seasoning.
Steak is my honey's specialty. We'd seen an episode on http://www.americastestkitchen.com/ all about the perfect steak. Honey modified it and used this recipe;
Steak Marinade
1/4 c. olive oil
1/4c. soya sauce (China Lily is prefered in this house.)
1-2 cloves of garlic, minced
1 tbs. Italian seasoning
Another Picture:
Thursday, March 30, 2006
Not Just Cheese Cake.
I hope to post recipes to this blog, along with pictures of my cooking exploits in my too small of a kitchen. I do love cheesecake and it's one of my favorite dishes to make but since I'm trying to eat healthy, I won't be making to many of those. I will post more later.
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