Banana Bread
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 cup mashed bananas (3 medium)
3/4 cup sugar
1/4 cup oil
1 tsp finely shredded lemon zest (optional)
3/4 cup chopped walnuts or pecans
1. Grease the bottom and 1/2 inch up the sides of a loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt. Make a well in the center of the dry mixture; set aside.
2. In another bowl, combine the egg, bananas, sugar, cooking oil, and if desired lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter will be lumpy). Fold in nuts.
3. Spoon batter into the prepared pan. Bake in a 350* oven 50-55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing.
Makes 1 loaf, 16 slices
Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Wednesday, August 25, 2010
Monday, August 23, 2010
Ham N Taters Crockpot
Ham N Taters Crockpot
1 pound tater tots
1/2 pound ham cubes
1/2 cup onion - chopped
1/2 cup green bell pepper - sliced
3/4 cup low fat cheddar cheese - shredded
6 large eggs
1/2 cup 2% milk
1. In a crockpot, layer ingredients in order: tater tots, ham, onions, green pepper and cheese.
2. Repeat two more times, ending with a layer of cheese.
3. In a bowl, beat eggs and milk
4. Add salt and pepper to taste.
5. Pour mixture over layers in crockpot.
6. Cover and cook on low for 10-12 hours.
Makes 6 servings
Calories 303; fat 12; protein 24g; carbs 24; fiber 2g; cholesterol; 26mg; sodium 1135mg.
This recipe came out fabulous. It looks really icky, but it tastes amazing. I won't be making any changes. I did use egg beaters and 1% milk.
NOTE: I have a gianormous crockpot, so I more or less ended up doubling the recipe. Not intentionally, well sort of intentionally. Otherwise I would have basically had it all dumped in the bottoma and not exactly layered. So, I have added my alterations so that if you have a large crockpot you can get it to come out ok.
I used an entire average size bag of tater tots which is actually 2 pounds.
I used a pound of ham cubes.
I sprinkled just enough cheese to lightly cover the top (it's a low fat recipe I wanted it to stay that way)
I used a small carton of egg beaters which is equivalent to 7 eggs, I then added an additional 4 regular eggs and 1/4 cup milk.
I highly recommend that you use the crockpot liners. It did stick and burn on the bottom and sides. No scrubbing required!! I started it about 7pm and let it cook until around 7:40. My crockpot cooks for the set time and then it switches to warm. I don't recommend the 10 hours, unless your crockpot cooks that slowly on low. Next time I make this, I am going to start it when I get ready for bed - around 9:30 and let it cook until the next morning. This is very filing and just all around fabulous. I may play with it and add some veggies to it, just to give it a little more flavor.
1 pound tater tots
1/2 pound ham cubes
1/2 cup onion - chopped
1/2 cup green bell pepper - sliced
3/4 cup low fat cheddar cheese - shredded
6 large eggs
1/2 cup 2% milk
1. In a crockpot, layer ingredients in order: tater tots, ham, onions, green pepper and cheese.
2. Repeat two more times, ending with a layer of cheese.
3. In a bowl, beat eggs and milk
4. Add salt and pepper to taste.
5. Pour mixture over layers in crockpot.
6. Cover and cook on low for 10-12 hours.
Makes 6 servings
Calories 303; fat 12; protein 24g; carbs 24; fiber 2g; cholesterol; 26mg; sodium 1135mg.
This recipe came out fabulous. It looks really icky, but it tastes amazing. I won't be making any changes. I did use egg beaters and 1% milk.
NOTE: I have a gianormous crockpot, so I more or less ended up doubling the recipe. Not intentionally, well sort of intentionally. Otherwise I would have basically had it all dumped in the bottoma and not exactly layered. So, I have added my alterations so that if you have a large crockpot you can get it to come out ok.
I used an entire average size bag of tater tots which is actually 2 pounds.
I used a pound of ham cubes.
I sprinkled just enough cheese to lightly cover the top (it's a low fat recipe I wanted it to stay that way)
I used a small carton of egg beaters which is equivalent to 7 eggs, I then added an additional 4 regular eggs and 1/4 cup milk.
I highly recommend that you use the crockpot liners. It did stick and burn on the bottom and sides. No scrubbing required!! I started it about 7pm and let it cook until around 7:40. My crockpot cooks for the set time and then it switches to warm. I don't recommend the 10 hours, unless your crockpot cooks that slowly on low. Next time I make this, I am going to start it when I get ready for bed - around 9:30 and let it cook until the next morning. This is very filing and just all around fabulous. I may play with it and add some veggies to it, just to give it a little more flavor.
Sticky Caramel Pecan Rolls
Sticky Caramel Pecan Rolls
1/4 cup fat free caramel flavored sundae syrup
cooking spray
1 (8 oz) can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1. Heat oven to 375*. Use cooking spray to coat 8 muffin cups.
2. Spoon 1 1/2 tsp syrup into each muffin cup; set aside.
3. Unroll crescent roll dough, and separate into rectangles..
4. Combine brown sugar, pecans and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at one long edge, roll up jellyroll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
5. Bake for 14 minutes. Run a knife around edges of cups; invert onto a platter.
Makes 8 servings
Cal 172; fat 5.8g;
These were good. I think some of my disappointment with them was a lack of experience. If you make these, when they come out of the oven let them sit at most 5 minutes. Then immediately remove them. Otherwise the caramel becomes like glue and you have to reheat them in order to get them out. Because I had to reheat them the caramel was kinda chewy and the rolls themselves were over cooked. Otherwise they were really good. Cleanup was a pain, I figure mostly because I let them sit. I want to make them again now that I know how to do it right.
1/4 cup fat free caramel flavored sundae syrup
cooking spray
1 (8 oz) can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1. Heat oven to 375*. Use cooking spray to coat 8 muffin cups.
2. Spoon 1 1/2 tsp syrup into each muffin cup; set aside.
3. Unroll crescent roll dough, and separate into rectangles..
4. Combine brown sugar, pecans and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at one long edge, roll up jellyroll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
5. Bake for 14 minutes. Run a knife around edges of cups; invert onto a platter.
Makes 8 servings
Cal 172; fat 5.8g;
These were good. I think some of my disappointment with them was a lack of experience. If you make these, when they come out of the oven let them sit at most 5 minutes. Then immediately remove them. Otherwise the caramel becomes like glue and you have to reheat them in order to get them out. Because I had to reheat them the caramel was kinda chewy and the rolls themselves were over cooked. Otherwise they were really good. Cleanup was a pain, I figure mostly because I let them sit. I want to make them again now that I know how to do it right.
Friday, August 20, 2010
Crazy Delicious Cherry Cheese Danish
Crazy Delicious Cherry Cheese Danish
For Danish:
1 package Pillsbury Crescent Recipe Creations refrigerated dough
1/2 an 8 oz tub fat free cream cheese, room temperature
1 cup frozen dark sweet cherries, thawed
1/4 cup regular oats (not instant)
2 tbsp splenda
1 tbsp light vanilla soymilk or skim milk
1/4 tsp almond extract
For Icing:
1 tbsp jet-puffed marshmallow creme
1 tbsp cool whip free, thawed
1/2 tbsp splenda
1 tsp powdered sugar
1 tsp cornstarch
1 drop vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave safe bowl. Add 1/2 tbsp cold water and the vanilla extract, and mix until ingredients have dissolved. Add marshmallow creme and microwave for 5 seconds, or until creme is soft enough to fold into mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate icing until you're ready to ice the Danish.
3. In a medium bowl, combine cream cheese, oats, splenda, milk, and almond extract and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
4. Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon cherry filling lengthwise across the middle third of the dough, leaving 1 inch borders on the left and right of the filling.
5. Along the top third of the dough, cut slits down from the top of the dough toward the filling, stopping about 1/2 inch away from the filling - space slits about 1 inch apart from each other. repeat on the bottom part of the rectangle, cutting upward toward the filling. This will create 1 inch wide strips of dough on both the top and bottom of the filling.
6. Starting at one side, alternate folding the 1 inch strips from the top and the bottom over the filling, covering filling completely and creating a criss-crossed, "braided" appearance. After all the strips have been folded, fold the short sides of the dough in toward the filling, so filling cannot escape, and pat firmly to seal.
7. Bake in the oven for about 20 minutes, until pastry is crispy and golden brown. Allow to cool for at least 15 minutes.
8. Just before serving, drizzle entire Danish with icing. Cut into 9 slices and indulge! (Refrigerate leftovers)
makes 9 servings; 1/9 of danish
cal 118; fat 4.25; sodium 275mg; carbs 17g; Fiber 0.5 - Points 3
This is Hungry Girl creation.
I was so disappointed in this. First I couldn't find the recipe creations stuff, so I attempted to make the recipe with regular crescent rolls. Words of advice - don't go down that road. I managed to get it put together and baked. It made a huge mess, which I'm blaming on the crescent rolls. But the filling was very, very sweet - like you had put too much splenda. We didn't like the icing either. So this recipe was a bust. Best thing to do to "fix it", is find a completely different recipe and try again.
For Danish:
1 package Pillsbury Crescent Recipe Creations refrigerated dough
1/2 an 8 oz tub fat free cream cheese, room temperature
1 cup frozen dark sweet cherries, thawed
1/4 cup regular oats (not instant)
2 tbsp splenda
1 tbsp light vanilla soymilk or skim milk
1/4 tsp almond extract
For Icing:
1 tbsp jet-puffed marshmallow creme
1 tbsp cool whip free, thawed
1/2 tbsp splenda
1 tsp powdered sugar
1 tsp cornstarch
1 drop vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave safe bowl. Add 1/2 tbsp cold water and the vanilla extract, and mix until ingredients have dissolved. Add marshmallow creme and microwave for 5 seconds, or until creme is soft enough to fold into mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate icing until you're ready to ice the Danish.
3. In a medium bowl, combine cream cheese, oats, splenda, milk, and almond extract and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
4. Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon cherry filling lengthwise across the middle third of the dough, leaving 1 inch borders on the left and right of the filling.
5. Along the top third of the dough, cut slits down from the top of the dough toward the filling, stopping about 1/2 inch away from the filling - space slits about 1 inch apart from each other. repeat on the bottom part of the rectangle, cutting upward toward the filling. This will create 1 inch wide strips of dough on both the top and bottom of the filling.
6. Starting at one side, alternate folding the 1 inch strips from the top and the bottom over the filling, covering filling completely and creating a criss-crossed, "braided" appearance. After all the strips have been folded, fold the short sides of the dough in toward the filling, so filling cannot escape, and pat firmly to seal.
7. Bake in the oven for about 20 minutes, until pastry is crispy and golden brown. Allow to cool for at least 15 minutes.
8. Just before serving, drizzle entire Danish with icing. Cut into 9 slices and indulge! (Refrigerate leftovers)
makes 9 servings; 1/9 of danish
cal 118; fat 4.25; sodium 275mg; carbs 17g; Fiber 0.5 - Points 3
This is Hungry Girl creation.
I was so disappointed in this. First I couldn't find the recipe creations stuff, so I attempted to make the recipe with regular crescent rolls. Words of advice - don't go down that road. I managed to get it put together and baked. It made a huge mess, which I'm blaming on the crescent rolls. But the filling was very, very sweet - like you had put too much splenda. We didn't like the icing either. So this recipe was a bust. Best thing to do to "fix it", is find a completely different recipe and try again.
Pumpkin Streusel Bread
Pumpkin Streusel Bread
Topping:
1/4 cup chopped pecans
2 tbsp sugar
1 1/2 tbsp chilled butter or stick margarine, cut into pieces
1/4 tsp ground cinnamon
Bread:
2 cups all purpose flour
1/2 cup sugar
1/2 cup raisins
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup canned pumpkin
1/2 cup plain low fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 tsp vanilla extract
2 large eggs
1. Preheat oven to 350*.
2. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
3. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter int a 9x5 inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Makes 16 servings; 1 slice each
Cal 209; fat 6.9, fiber 1.4, cart 34.6; sodium 252
This stuff is awesome. It's the only pumpkin bread we eat. I usually make it 3-4 times a year.
This is a cooking light recipe, and often you can make even more substitutions without loosing the quality of the food you are making. I haven't tried to lighten this up anymore than what has already been done. The only thing that I change is the raisins. My husband doesn't like raisins "in" recipes, so we leave them out, and the bread is still wonderful.
Topping:
1/4 cup chopped pecans
2 tbsp sugar
1 1/2 tbsp chilled butter or stick margarine, cut into pieces
1/4 tsp ground cinnamon
Bread:
2 cups all purpose flour
1/2 cup sugar
1/2 cup raisins
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup canned pumpkin
1/2 cup plain low fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 tsp vanilla extract
2 large eggs
1. Preheat oven to 350*.
2. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
3. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter int a 9x5 inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Makes 16 servings; 1 slice each
Cal 209; fat 6.9, fiber 1.4, cart 34.6; sodium 252
This stuff is awesome. It's the only pumpkin bread we eat. I usually make it 3-4 times a year.
This is a cooking light recipe, and often you can make even more substitutions without loosing the quality of the food you are making. I haven't tried to lighten this up anymore than what has already been done. The only thing that I change is the raisins. My husband doesn't like raisins "in" recipes, so we leave them out, and the bread is still wonderful.
Ham Potato Puffs
Ham Potato Puffs
1 tube (12 oz) refrigerated buttermilk biscuits
1 cup cubed fully cooked ham
1 cup leftover mashed potatoes
1 cup (4 oz) shredded cheddar cheese, divided
1/2 tsp dried parsley flakes
1/4 tsp garlic powder
1. Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the potatoes, 1/2 cup cheese, parsley and garlic powder.
2. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350 for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers.
Makes 10 puffs
cal 165; fat 5; fiber trace
These are fabulous. I made them yesterday and we ran them through the microwave this morning and they were still good. I made a few changes though. I used the Pillsbury whole-wheat biscuits instead of buttermilk. I used farmland diced ham, mostly because I'm lazy, who wants to dice ham? I also used 2% cheddar cheese. I also didn't use leftover mashed potatoes. Because it's rare that we have leftover mashed potatoes. So I just whipped up a small package of instant potatoes and stuck them in the fridge to let them cool down, and then proceeded with the recipe. Enjoy!
My own recipe came out higher in calories because of the biscuit, but lower in fat and higher in fiber. So if the calories matter more to you, then you can leave it, or adjust as you feel necessary.
1 tube (12 oz) refrigerated buttermilk biscuits
1 cup cubed fully cooked ham
1 cup leftover mashed potatoes
1 cup (4 oz) shredded cheddar cheese, divided
1/2 tsp dried parsley flakes
1/4 tsp garlic powder
1. Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the potatoes, 1/2 cup cheese, parsley and garlic powder.
2. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350 for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers.
Makes 10 puffs
cal 165; fat 5; fiber trace
These are fabulous. I made them yesterday and we ran them through the microwave this morning and they were still good. I made a few changes though. I used the Pillsbury whole-wheat biscuits instead of buttermilk. I used farmland diced ham, mostly because I'm lazy, who wants to dice ham? I also used 2% cheddar cheese. I also didn't use leftover mashed potatoes. Because it's rare that we have leftover mashed potatoes. So I just whipped up a small package of instant potatoes and stuck them in the fridge to let them cool down, and then proceeded with the recipe. Enjoy!
My own recipe came out higher in calories because of the biscuit, but lower in fat and higher in fiber. So if the calories matter more to you, then you can leave it, or adjust as you feel necessary.
Subscribe to:
Posts (Atom)
