So, I'm experimenting to find the perfect gingerbread dough recipe. This is the first one I've tried. It's not the greatest, but it's pretty good. I'll put up the next recipe with my modifications soon.
You'll need:
1 1/2 sticks of butter, softened
3/4 cup firmly packed brown sugar
1 pkg. (4 serving-size) Jell-o butterscotch pudding and pie filling mix
1 egg
2 cups flour
1 tsp. baking soda
1 tbsp ground ginger
1 1/2 tsp cinnamon
1. beat butter, sugar, dry pudding mix, and egg in a large bowl until well blended.
2. Mix in dry ingredients gradually
3. refridgerate 1 hour or until firm
4. preheat oven to 350.
5. roll out dough on floured surface
6. cut dough into desired shapes, decorate if using non-melting candy.
7. bake 10-12 minutes
8. let cool, decorate
Tips: If using meltable decorating materials, wait until cookies come out of the oven and then lightly press the candy into the cookies as they cool. Also, if using Splenda brown sugar, you will need to wet fingers when creating dough ball.
Substitutions: I used Splenda brand brown sugar. It doesn't measure exactly as regular brown sugar, but it cuts some carbs and calories. Also, I used sugar-free pudding mix.
Note: In the future, I will probably be adding 1/4 cup of molasses to this recipe. I'll let you know how it turns out!
Monday, November 26, 2007
Tuesday, November 13, 2007
Traditional Stuffing
With Thanksgiving just around the corner, here's my family's recipe for stuffing. It's good in the bird or outside in a pan. I recommend inside the bird, however, so that it gets nice and soft.
You'll need:
1 bag stuffing cubes
2-3 stalks celery, chopped
1/2 white onion, chopped
poultry seasoning, to taste
1. In a skillet, saute the celery and onions until crisp- tender.
2. In a bowl, combine stuffing cubes, poultry seasoning, and vegetables.
3. Mix well.
4. Stuff the bird, or bake in a pan at 350 until golden brown.
Tips: Add in cranberries for a unique flavor.
You'll need:
1 bag stuffing cubes
2-3 stalks celery, chopped
1/2 white onion, chopped
poultry seasoning, to taste
1. In a skillet, saute the celery and onions until crisp- tender.
2. In a bowl, combine stuffing cubes, poultry seasoning, and vegetables.
3. Mix well.
4. Stuff the bird, or bake in a pan at 350 until golden brown.
Tips: Add in cranberries for a unique flavor.
Pumpkin Spice Muffins
Ok, so anyone who knows me knows that I'm a sucker for pumpkin ANYTHING. I'm so excited to have found this recipe because it's easy, but it sounds pretty tasty. I can't wait to try it!
You'll need:
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
*Percent Daily Values are based on a 2,000 calorie diet
You'll need:
| 2 | cups Original Bisquick® mix |
| 1/2 | cup canned pumpkin (not pumpkin pie mix) |
| 1/4 | cup sugar |
| 1/4 | cup milk |
| 1/4 | cup vegetable oil |
| 1 | tablespoon pumpkin pie spice |
| 1/2 | teaspoon ground cinnamon |
| 1 | egg |
| 1/2 | cup raisins |
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Information
1 Serving: Calories 170 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 290 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 32 %; Vitamin C 0%; Calcium 4 %; Iron 6 % Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Fat*Percent Daily Values are based on a 2,000 calorie diet
7-layer Mexican Dip
This is a variation on a family recipe. Under penalty of death, I cannot share my family's secret recipe, but I did concoct this considerably easier version for a recent party. It's pretty easy and husband approved for taste. Enjoy!
You'll need:
1 pkg. cream cheese (I recommend the nuftachel cream cheese), softened
1 pkg taco seasoning
1 container pre-made guacamole (produce section)
1 can refried beans
1 jar salsa (I like the tostito's stuff with the chunks of veggies in it)
1 pkg cheddar cheese
1 tomato, chopped
1 small can sliced black olives
lettuce, shredded
1. Mix soft cream cheese with taco seasoning. Spread on bottom of a glass baking dish.
2. Spread guacamole over cream cheese mixture
3. spread refried beans over guacamole
4. spread salsa over beans
5. cover with a layer of lettuce, a layer of cheddar cheese, and a layer of tomatoes and olives
6. refridgerate until ready to serve
Serve with tortilla chips.
Tips: All of the layers (except the tomatoes and the cream cheese mixture) can be bought in pre-packaged containers. If you're pressed for time, I recommend using this method. Also, when I make it, I only use 1/2 a can of refried beans (1. because I don't like them, 2. because they're hard to spread)
Note: All in all, this is a pretty healthy dip. With the exception of the refried beans, everything in it is generally natural and good for you. Definitely a guilt-free snack!
You'll need:
1 pkg. cream cheese (I recommend the nuftachel cream cheese), softened
1 pkg taco seasoning
1 container pre-made guacamole (produce section)
1 can refried beans
1 jar salsa (I like the tostito's stuff with the chunks of veggies in it)
1 pkg cheddar cheese
1 tomato, chopped
1 small can sliced black olives
lettuce, shredded
1. Mix soft cream cheese with taco seasoning. Spread on bottom of a glass baking dish.
2. Spread guacamole over cream cheese mixture
3. spread refried beans over guacamole
4. spread salsa over beans
5. cover with a layer of lettuce, a layer of cheddar cheese, and a layer of tomatoes and olives
6. refridgerate until ready to serve
Serve with tortilla chips.
Tips: All of the layers (except the tomatoes and the cream cheese mixture) can be bought in pre-packaged containers. If you're pressed for time, I recommend using this method. Also, when I make it, I only use 1/2 a can of refried beans (1. because I don't like them, 2. because they're hard to spread)
Note: All in all, this is a pretty healthy dip. With the exception of the refried beans, everything in it is generally natural and good for you. Definitely a guilt-free snack!
Monday, November 12, 2007
Peppermint Bark Brownies
I've been making these for the past couple of years as gifts and as a yummy accent to holiday parties. Still perfecting them, but man are they tasty!
You'll need;
1 box brownie mix (your choice, though I recommend dark chocolate.... nothing with nuts)
1 bag white chocolate chips
1 cup crushed candy canes
1. Preheat oven as directed on box.
2. prepare brownies as directed on box.
3. when brownies are cooling, melt the chocolate
4. Spread chocolate over warm brownies
5. Top with candy cane pieces
6. refridgerate until the chocolate is hard
7. cut up and serve!
Tip: Occasionally the chocolate will seperate from the brownie, but, try cutting the brownies before the chocolate is completely firm.
Serve in festive holiday tins or on a pretty platter!
You'll need;
1 box brownie mix (your choice, though I recommend dark chocolate.... nothing with nuts)
1 bag white chocolate chips
1 cup crushed candy canes
1. Preheat oven as directed on box.
2. prepare brownies as directed on box.
3. when brownies are cooling, melt the chocolate
4. Spread chocolate over warm brownies
5. Top with candy cane pieces
6. refridgerate until the chocolate is hard
7. cut up and serve!
Tip: Occasionally the chocolate will seperate from the brownie, but, try cutting the brownies before the chocolate is completely firm.
Serve in festive holiday tins or on a pretty platter!
Cake Truffles
Ok, so I stole this from one of my favorite foodies... but they looked so good!
You'll need:
1 standard cake mix (homemade or pre-packaged)
2 cups frosting (flavored to compliment the cake)
6 oz Chocolate (dark, semi-sweet, or white) to coat the truffles
4 oz add-ins (optional) such as mini-chocolate chips, nuts, preserves, dried fruit, etc.
1. Bake the cake in a 9×13 pan as directed by the recipe. Allow cake to cool in pan for 5-7 minutes (should still be warm, but not hot).
2. Tear the cake into small pieces. Add the cake, frosting, and any add-ins to a bowl and combine. Do not over mix - the cake/icing mixture should be “swirly,” not homogeneous.
3. Use a small dough scoop and form the mixture into balls and refrigerate or freeze until firm.
4. Melt the chocolate over a double-boiler and use two forks to roll the truffles into the melted chocolate. Place the truffles on a cookie rack to rest so that they don’t “grow feet.” (You can refrigerate briefly to speed up the process.) Serve when the chocolate coating has cooled and hardened completely.
5. Add food coloring to white chocolate for a decorative drizzle.
* TIP: about refrigeration - the truffles will keep at room temperature for 3-5 days. If you opt to store the truffles in the fridge, you’ll need to pull them out just before serving to avoid condensation and weepy chocolate
p.s. Thanks, C!
You'll need:
1 standard cake mix (homemade or pre-packaged)
2 cups frosting (flavored to compliment the cake)
6 oz Chocolate (dark, semi-sweet, or white) to coat the truffles
4 oz add-ins (optional) such as mini-chocolate chips, nuts, preserves, dried fruit, etc.
1. Bake the cake in a 9×13 pan as directed by the recipe. Allow cake to cool in pan for 5-7 minutes (should still be warm, but not hot).
2. Tear the cake into small pieces. Add the cake, frosting, and any add-ins to a bowl and combine. Do not over mix - the cake/icing mixture should be “swirly,” not homogeneous.
3. Use a small dough scoop and form the mixture into balls and refrigerate or freeze until firm.
4. Melt the chocolate over a double-boiler and use two forks to roll the truffles into the melted chocolate. Place the truffles on a cookie rack to rest so that they don’t “grow feet.” (You can refrigerate briefly to speed up the process.) Serve when the chocolate coating has cooled and hardened completely.
5. Add food coloring to white chocolate for a decorative drizzle.
* TIP: about refrigeration - the truffles will keep at room temperature for 3-5 days. If you opt to store the truffles in the fridge, you’ll need to pull them out just before serving to avoid condensation and weepy chocolate
p.s. Thanks, C!
Sugar Cookies!
Yes, I know Thanksgiving is next week... but it's time for Christmas cookies to be planned! I'm definitely making these yummy little sugar cookies and cutting them out with my fabulous Wilton cookie cutter set (30! 15 large and 15 minis... best. present. ever.). Plus, it's a Weight Watchers recipe... only 3 points per cookie!
You'll need:
1. In mixer on medium, beat sugar and margarine together until crumbly. Add 1 egg, corn syrup, lemon juice and vanilla; beat until smooth and pale in color.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt and cardamom. Slowly beat flour mixture into margarine mixture until blended.
3. Divide dough into four equal parts and flatten each quarter to form a round.
4. Wrap each in plastic; refrigerate 30 minutes or overnight.
5. Preheat oven to 350°F.
6. Lightly spray baking sheet(s) with cooking spray. On a lightly floured board roll out one round to 1/4-1/8 inch thickness. With a lightly floured Christmas tree cookie cutter (about 2 inches tall), cut out cookies and transfer them, about 2 inches apart, to baking sheet(s); repeat with remaining dough.
7. Bake until golden brown on bottom, 5 to 9 minutes. Remove from the oven; cool completely.
I can't wait to get started making my cookies!!!
You'll need:
- 1 cup sugar
- 1/2 cup reduced-calorie margarine, at room temperature
- 1 large egg(s), lightly beaten
- 1/4 cup light corn syrup
- 2 Tbsp fresh lemon juice
- 1 Tbsp vanilla extract
- 2 3/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1/2 tsp ground cardamom, if desired
- 2 large egg white(s)
- 2 cup powdered sugar, lightly packed
1. In mixer on medium, beat sugar and margarine together until crumbly. Add 1 egg, corn syrup, lemon juice and vanilla; beat until smooth and pale in color.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt and cardamom. Slowly beat flour mixture into margarine mixture until blended.
3. Divide dough into four equal parts and flatten each quarter to form a round.
4. Wrap each in plastic; refrigerate 30 minutes or overnight.
5. Preheat oven to 350°F.
6. Lightly spray baking sheet(s) with cooking spray. On a lightly floured board roll out one round to 1/4-1/8 inch thickness. With a lightly floured Christmas tree cookie cutter (about 2 inches tall), cut out cookies and transfer them, about 2 inches apart, to baking sheet(s); repeat with remaining dough.
7. Bake until golden brown on bottom, 5 to 9 minutes. Remove from the oven; cool completely.
I can't wait to get started making my cookies!!!
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