Chili Verde Stew

Chili Verde Stew

3/4 pound boneless pork roast, cut into 1 inch cubes
1 tbsp canola oil
1/4 cup chopped green pepper
1/2 cup chopped onion
1/4 tsp minced garlic
1/4 cup dry red wine or beef broth
1 cup diced canned tomatoes, undrained
1/2 cup salsa
2 tbsp canned chopped green chilies, divided
1/2 tsp ground cumin
1/4 tsp sugar
dash ground cloves
2 tbsp minced fresh parsley
1 small jalapeno pepper, seeded and chopped

1.  In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside.  In the same pan, saute the green pepper, onion, and garlic for 1-2 minutes or until tender.  Stir in the pork, wine or broth, tomatoes, salsa, 1 tbsp chilies, cumin, sugar, and cloves.  Cover and cook over low heat for 40 minutes, stirring occasionally.

2.  Stir in the parsley, jalapeno and remaining chilies.  Cover and cook 20-25 minutes longer or until meat is tender.

Makes 2 servings; 1 1/2 cups each
Cal 385; fat 17; fiber 4

This stuff was amazing.  I was pleasantly surprised.  I was afraid that there was going to be a little more spicy than it turned out.  It had the perfect amount of spice.  My only complaint was that it was awfully tomatoey.  My only suggestions or adjustments would include using only part of the salsa and substituting it for Verde salsa.  It would cut down on the tomatoes being quite so overwhelming.  We made cornbread and a salad, and fought over who got the leftovers.

Apple Bread

Apple Bread

3 cups all purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp vanilla extract
3 cups chopped peeled tart apples

TOPPING:
1/2 cup all purpose flour
1/2 cup sugar
2 tbsp chopped walnuts
1/3 cup cold butter

1.  In a large bowl, combine the first six ingredients.  In another bowl, whisk the eggs, applesauce, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in apples.  Transfer to two 8x4 inch loaf pans coated with cooking spray.

2.  For topping, combine the flour, sugar, and walnuts; cut in butter until crumbly.  Sprinkle over batter.

3.  Bake at 350* for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks. 
Yield 2 loaves (12 slices each)
1 slice equals cal 200, fat 7, fiber 1

This bread is amazing.  I was really surprised by how little you can actually taste the apples.  I ended up reducing the amount of apples to around 2 cups.  It just seemed like 3 cups was so much.  Perhaps if I had added it, you would get more of the apple flavor.  As it stands it has a great cinnamon flavor.  It reminds me of the cinnamon swirl bread that you can buy at most grocery stores.  I am a little disappointed in how quickly the bread began to dry out.  We have been microwaving a slice for a few seconds, and adding a little bit of butter to help bring the moisture back. 

The dough was very sticky, I was worried that perhaps the ingredient amounts were incorrect.  You definitely can't pour it into your loaf pans.  I ended up only using 1 loaf pan, and 3 mini loaf pans.  Realistically, I could have fit it all the larger loaf pan and been fine.  Just watch how much filling you are putting into the pan, because this stuff does rise quite a bit while baking.  You will want to make sure that you leave plenty of room for the topping as well as the rising while the bread bakes.  It makes quite a bit of topping, it appeared to be too much, but flavor wise, it is pretty perfect.

Key Lime Cupcakes

Key Lime Cupcakes

2 sticks (16 tablespoons) softened butter, divided
1 cup sugar
1 tbsp finely grated lime zest, divided
3 whole large eggs
1 tbsp lime juice
1 tsp vanilla extract
1 1/2 cups self rising flour (see note below)
8 oz, cream cheese, softened
1/2 cups condensed milk
1/2 cups confectioners' sugar

Note: for self rising flour whisk 1 1/2 tsp baking powder and 1/4 tsp salt into 1 1/2 cups bleached all purpose flour

1.  Adjust oven rack to middle position; heat oven to 400*.  Line a 12 cup muffin tin with cupcake papers.  Beat 12 tablespoons butter, sugar, and 1 1/2 tsp lime zest until light and fluffy.

2.  Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated.  Beat in lime juice and vanilla until just incorporated.  Divide batter evenly among prepared pans.  Bake until golden brown, 15-17 minutes.  Remove from oven, let cupcakes stand a couple of minutes; turn into a wire rack to cool.

3.  Meanwhile, beat remaining 4 tbsps butter, 1 1/2 tsps zest, and the cream cheese until smooth; beat in condensed milk and sugar.  Frost and serve.

Makes 12 cupcakes


These are amazing. The recipe makes a lot of icing.  Although, the cupcakes really do need the extra frosting.  I ended up putting them in the fridge hoping that they would set up a little better.  Don't do it, it's a trick.  It totally changed the consistency of the frosting.  So I would avoid putting them in the refrigerator until absolutely necessary, but because of the cream cheese I wouldn't leave them out.  The recipe doesn't say, and the message board that I got them off of didn't specify whether or not the leftovers needed to be refrigerated.

Praline Cheesecake

Praline Cheesecake

1 1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter
16 whole vanilla wafers

FILLING:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 tsp vanilla extract
3 eggs, lightly beaten

TOPPING:
25 caramels
2 tbsp milk
1/2 cup chopped pecans, toasted

1.  In a small bowl, combine the wafer crumbs, sugar and butter.  Press onto the bottom of a greased 9 inch springform pan.  Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.

2.  In a large bowl, beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.  Place pan on a baking sheet.

3.  Bake at 325* for 55-60 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

4.  Place caramels and milk in a microwave-safe bowl.  Microwave, uncovered, on high for 1 minutes; stir until smooth.  Drizzle caramel mixture over cheesecake; sprinkle with pecans.  Refrigerate leftovers.

Makes 12 servings; 1 slice
Cal 422; fat 22; fiber 1



This cheesecake rocks!!  I did use 1 package of reduced fat cream cheese, fat free sour cream, and ICBINB for baking, and the reduced fat vanilla wafers.  The cheesecake came out fine.  I did do something a little different when I made the toppings.  I put the pecans in a skillet, and added butter and brown sugar so that I could make them more praline-like.  I let them sit a little too long before I sprinkled them on cheesecake and they kinda stuck together, otherwise it was amazing.  You could also buy the already glazed ones and spinkle those on instead.  I added a few extra caramals, and really regretted it.  This makes a lot of caramel.  So unless you are a caramel addict, don't make extra, you could even cut it down and still have plenty.

Marbled Orange Fudge

Marbled Orange Fudge

2 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter, cubed
1 pkg (10 to 12 oz) white baking chips
1 jar (7 oz) marshmallow creme
3 tsp orange extract
12 drops yellow food coloring
9 drops red food coloring

1. Line a 13x9 inch pan with foil and coat with cooking spray; set aside.  In a small heavy saucepan, combine the sugar, evaporated milk and butter.  Cook and stir over low heat until sugar is dissolved.  Bring to a boil; cook and stir for 4 minutes.  Remove from the heat; stir in chips and marshmallow creme until smooth.

2.  Remove 1 cup and set aside.  Add extract and food coloring to the remaining mixture; stir until blended.  Pour into prepared pan.  Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl.  Cover and refrigerate until set.

3.  Using foil, lift fudge out of pan.  Discard foil; cut fudge into 1 inch squares.  Store in an airtight container in the refrigerator.

Makes 2 1/2 pounds, 1 - 1 inch cube
Cal 45; fat 2; fiber 0


This stuff is awesome.  It's a little orangey.  I wouldn't add as much orange extract as the recipe calls for.  It is very, very, very sweet.  We pawned this stuff on just about everyone we knew, because it was just so rich that it is hard to eat very much.

Strawberry Cake

Strawberry Cake

1 package (18 1/4 ounces white cake mix)
1 package (.3 ounce) sugar-free strawberry gelatin
4 egg whites
1/3 cup canola oil
1 cup frozen unsweetened strawberries, thawed
1/2 cup water

Icing:
1/3 cup butter, softened
2 1/3 cups confectioners' sugar

1.  Line two 9 inch round baking pans with waxed paper.  Coat pans with cooking spray and sprinkle with flour; set aside.  In a large bowl, combine cake mix and gelatin.  Add egg whites and oil; beat until well blended.

2.  In a small bowl or food processor, mash strawberries in their juice.  Set aside 3 tablespoons for icing.  Add water and remaining berries to the batter; mix well.  Pour into prepared pans.  Bake at 350* for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

3.  For icing, in a small bowl, combine butter and reserved strawberries.  Gradually beat in confectioners' sugar until light and fluffy.  Place one cake layer on a serving platter; top with half of the icing.  Repeat layers.

Makes 16 servings; 1 slice each
Cal 287; fat 11; fiber trace


This cake is fabulous.  It is strawberry heaven.  It is even better than the one that my grandmother made as a child.  It is not too sweet, and just generally wonderful.

Enchilada Lasagna

Enchilada Lasagna

1 lb. lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 pkg. (8 oz) fat free cream cheese
1 tsp chili powder
1 can (10 oz) enchilada sauce
6 whole wheat flour tortillas
1 cup (4 oz) shredded reduced fat Mexican cheese blend
salsa and sour cream, optional

1.  In a large skillet, cook the turkey, onion, and peppers over medium heat until meat is no longer pink; drain.  Stir in cream cheese and chili powder.

2.  Pour enchilada sauce in a shallow bowl.  Dip tortillas in sauce to coat.  Place two tortillas in a 13x9 baking dish coated with cooking spray; spread with half of the turkey mixture.  Sprinkle with 1/3 cup cheese.  Repeat layers.  Top with remaining tortillas and cheese.

3. Cover and freeze for up to 3 months or bake, uncovered, at 400* for 20-25 minutes or until heated through and cheese is melted.  Let stand 10 minutes before serving.  Serve with salsa and sour cream if desired.

4.  To use frozen lasagna: Thaw in refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Bake as directed.

Makes 8 servings; 1 piece (calculated without salsa and sour cream)
Cal 282; fat 11; fiber 2


This was really good.  The tortillas were kinda soggy, which made them have a weird consistency.  I think that the next time I make this I'm going to try corn tortillas, or lay my tortillas out and let them dry out a little.  I didn't freeze it, I made it and baked it up.