March 29, 2012

Last-Minute Tropical Sherbet

Lately I've preferred my fruit to be blended.  I'm not really sure why.  Maybe because it's faster to chug a smoothie than eat that much fruit.  Or maybe because it's just more interesting than a banana or a pile of grapes.  Anyway, this sherbet was pretty tasty!  My only complaints were that it was almost too cold and that I didn't let it run in the food processor quite long enough.  I recommend that you just walk away from the food processor and let it go for a few minutes.  It will be better if it's totally smooth.  Also, I didn't make the full recipe.  I just eye-balled it and made enough for Ezra and I to have as an afternoon snack.  And I used the yogurt I had on hand.  And I threw in a splash of lime juice.  Ok, enough rambling!  Here's the original recipe.

Last-Minute Tropical Sherbet
From Cooking Light

1 12-oz. package frozen mango chunks
1 cup frozen pineapple chunks
1 6-oz. carton lemon low-fat yogurt
1 teaspoon grated lime rind.

Remove mango and pineapple from freezer, and let stand at room temperature 10 minutes.  Combine mango, pineapple, yogurt, and rind in a food processor; process until smooth.  Serve immediately (for soft-serve texture), or freeze in an airtight container 1 hour and 30 minutes (for firmer texture).  Don't freeze overnight or the mixture will become icy.
  

March 26, 2012

Bran Muffins


Bran Muffins
From Joanna Knox

2 cups water (heated to boiling or almost boiling)
6 cups all bran cereal (1 box)
1 cup shortening or butter
1 1/2 cups sugar
4 eggs
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
5 cups flour


Add water to 2 cups cereal.  Set aside to cool.

Cream together the shortening, sugar and eggs.  Add buttermilk and soaked bran mixture.  Add baking soda, salt, flour and remaining 4 cups of cereal.

Bake in muffin cups at 400 for 12-15 minutes.


Note: This makes a lot of muffins (about 35-40).  If you make the whole recipe you will need a really large bowl.  It will not all fit in my Kitchen Aid mixing bowl.  I made half the recipe this time.  These muffins freeze well.
  

March 24, 2012

Chili-Cheese Mac

This was a yummy meal that I got from Cooking Light.  I'm trying to cook meals that are healthy (well, I don't know that this is "healthy" but it's not really bad for you either) and that both adults and kids will like.  It's harder than I thought it would be!  But Ezra loved this and kept wanting more and more, so it's a winner in my book!

Chili-Cheese Mac
Adapted from Cooking Light

3/4 lb. lean ground beef
1 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups beef broth
1 cup water
1 10 oz. can Rotel tomatoes, undrained
8 oz. uncooked pasta
1/2 cup milk
4 oz. 1/3-less-fat cream cheese
4 oz. cheddar cheese, grated

Add beef and spices to Dutch oven.  Brown over medium-high heat for 3 minutes.  Add broth, water and tomatoes; bring to a boil.  Stir in pasta; cover and cook 10 minutes or until pasta is done.

Heat milk and cream cheese in a saucepan over medium heat for 4 minutes or until cheese melts, stirring frequently.  Remove from heat.  Stir in cheddar.  Add cheese sauce to pasta mixture; toss well to coat.  If the sauce seems thin it will thicken up within a few minutes.

March 23, 2012

Creamy Chicken Pockets

I am part of the MOPS (Mothers of Preschoolers) group at our church.  About once a month we have Moms' Night Out and do a different activity (crafts, go get ice cream, play games, etc.).  One night last fall we all got together and made a couple meals that we could take home to either freeze or prepare that week for dinner.  This was one of those meals and I thought it was pretty tasty!  I know it's not health food, but every once in a while it's ok. ;)  You can make the pockets and freeze before cooking if you like.

Creamy Chicken Pockets

1 lb. chicken, cooked, seasoned and chopped/shredded
8 oz. reduced fat cream cheese
1 tablespoon milk
1 teaspoon butter
1/2 teaspoon dried sage
2 packages reduced fat crescent rolls

Mix all ingredients except crescent rolls until will combined.  Unroll crescent rolls and separate so that 2 crescent rolls form a rectangle.  (You will have 8 of these altogether.)  Press the seams of the 2 rolls together.  Place 1/8 of the chicken mixture on each rectangle.  Fold the roll over so that you form a pocket around the chicken.  Press the edges to seal them shut.  Bake on a cookie sheet lined with parchment paper at 350 for about 20 minutes or until golden brown.

March 22, 2012

Fluffernutter Cake Bars

Here I go again with peanut butter and chocolate...my 2 favorite foods!

Fluffernutter Cake Bars
Adapted from Picky Palate

1 box chocolate cake mix
1 egg
1 stick unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
14 oz. can sweetened condensed milk
12 oz. bag chocolate chips

Mix cake mix, egg and butter until well combined.  Press into a greased 9x13" baking dish.  Mix peanut butter, marshmallow creme and milk until well combined.  Pour over cake mixture and spread until evenly covered.  Sprinkle chocolate chips on top.  Bake at 350 for 20-25 minutes.

Notes:
1. The original recipe calls for yellow cake and white chocolate chips.  I think peanut butter chips would also be good.
2. I made 1/2 the recipe (just guessed and used about 1/2 the cake mix, still used 1 whole egg) and baked in a square pan.  

March 15, 2012

Beef & Veggie Stew

I had planned to make this over the weekend while it was in the 50s, but plans changed and we ended up having stew when it was 80 outside!  It was still good, and, most importantly, easy!

Beef & Veggie Stew
Adapted from Plain Chicken

2 lbs. beef stew meat
1/4 cup flour
1 teaspoon sugar
2 teaspoons chili powder
2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 potatoes, cubed
1 can beef broth
1 can tomato sauce
1 can diced tomatoes
1 can cut green beans
1 can corn

Mix beef and flour until beef is coated.  Brown beef in skillet.  Transfer beef to slow cooker.  Add remaining ingredients and stir to combine.  Cook on low for 7-8 hours.  

March 14, 2012

Oreo Brownie Cups

I have been slacking on this blog lately!  In my defense, I have 100+ tax returns to prepare, a 1-year-old to chase, last week we all had a virus, this week the 1-year-old got ear tubes put in, we've had company over...it's been busy around here!

I made these for our church Care Group last weekend.  These are Aaron's current favorite dessert.  This really doesn't even need a recipe, but this is a quick and yummy dessert and they look cute, which makes it seem like you spent way more time on them than you actually did!

Oreo Brownie Cups

1 box brownie mix + ingredients called for on the box
Oreo cookies (I used the store brand)
1 jar vanilla frosting

Mix brownies according to directions on the box.  Line muffin pan with paper liners.  Place 1 Oreo in the bottom of each muffin cup.  Pour brownie batter over Oreos, filling each cup about 2/3 full.  Bake brownies at the temperature listed on the box until done (about 20 minutes).  Let cool completely.

Stir frosting.  Put frosting in a piping bag or a plastic bag with 1 corner cut off so you can pipe through the corner.  Pipe frosting onto each brownie cup.  Crumble 4-5 Oreos and sprinkle crumbs on top.

March 5, 2012

Baked Pasta

I've already shared my lasagna recipe, which I love, but sometimes I don't have time to make homemade sauce and put all the layers together.  This recipe has all the same flavors as lasagna, but it's much faster to throw together.

Baked Pasta

1 13.25 oz. box pasta (any short kind will do)
1 1/2 jars pasta sauce (freeze the extra 1/2 jar for next time!)
1 lb. hot sausage (can use either links with casings removed or breakfast sausage)
mozzarella cheese

Cook pasta according to directions on the box.  While the pasta cooks, brown the sausage and then drain off the grease.  Add sauce to the sausage and simmer while pasta continues to cook.  You can add extra Italian seasonings if you like (onion, garlic, basil, oregano).  Once the pasta is finished and the water is drained off, add the pasta back to the pot and pour the sausage and sauce mixture over the pasta.  Toss until well combined.  Spray a large baking dish with cooking spray.  Add half of the pasta to the dish.  Sprinkle with cheese.  Repeat layers.  Bake at 350 for about 20 minutes and then broil until cheese begins to brown on top.

March 4, 2012

Chocolate Bar Pie

This pie could not be any easier.  It literally takes less than 5 minutes to make!  We had some friends over for dinner last night and I knew I was going to have a busy day, so I decided to make this.  It's easy and a great chocolate fix!

Chocolate Bar Pie
From Joanna Knox

1 large (6.8 oz.) chocolate bar
1 tub cool whip, thawed (I use light)
1 graham cracker crumb pie crust

Break the chocolate bar into pieces and put them in a bowl.  Microwave on 50% power for 30-60 seconds at a time until melted, stirring between each return to the microwave.   Let the chocolate cool for just a minute.  Fold the cool whip into the chocolate.  Once fully combined, spread in pie crust.  You can garnish with chocolate shavings or mini chips if you like, but it's so rich it really doesn't need it.