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Friday, September 18, 2009

Healthy Jambalaya

3 lbs. boneless, skinless chicken breast
1 c. chicken broth (sodium free)
1/2 c. chopped onion
1/2 c. chopped celery
1 green pepper seeded, chopped
1 c. white wine
1/2 tsp. basil
1/2 tsp. thyme
1 bay leaf
1/2 tsp. black pepper
1/4 c. fresh parsley, chopped
1 c. uncooked rice
1/2 c. cooked shrimp
2 tomatoes, diced

Combine broth, onion, celery, pepper, wine, and spices in a saucepan. Bring to boil, stirring often. Remove from heat.
Place rice, chicken, shrimp, and tomato in a large casserole dish. Pour herb mixture into casserole, making sure that all the rice is covered.
Cover and bake 30 minutes at 350 degrees. Turn off oven, but leave casserole dish in for an additional 15 minutes.

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Monday, September 14, 2009

Egg Whites Whipping Stages

Large, uneven air bubbles

Begins to Hold Shape
Air bubbles are fine and compact (color is now white)

Soft Peak
Tips of peaks fall over as wire mixing whip is removed.

Almost Stiff
Sharp peaks from where the wire mixing whip is removed, but whites are actually soft.

Stiff, But Not Dry
Sharp, stiff peaks form when wire mixing whip is removed. Whites are uniform in color and glisten.

Stiff and Dry
Sharp, stiff peaks form when wire mixing whip is removed. Whites are speckled and dull in appearance.

Make sure eggs are room temperature. Also, ensure that the mixing bowl is clean and dry.

Saturday, August 8, 2009

Berry Bliss Cake

1 3.4 oz pkg. instant vanilla pudding
3/4 cup cold milk
1 1/2 thawed whipped topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 10.75 oz pkg. frozen pound cake, cut into 3 layers
1/4 cup orange juice

Beat pudding mix and milk with whisk for 2 minutes. Stir in 1 cup whipped toppings. Combine berries; reserve 1/2 cup.

Brush cake layers with orange juice; stack on a cake plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining berries and whipped topping.

Refrigerate for 4 hours prior to serving.

Makes: 8 servings

Prep Time: 20 minutes (plus 4 hours to refrigerate)

Alessi S.P.A. US

Monday, July 27, 2009

Fruit and Almond Salad

1 5 oz pkg. salad greens
1 11 oz can mandarin oranges
1 cup fresh raspberries
1 cup shredded mozzarella cheese
1/3 cup sliced almonds
1/4 cup raspberry vinaigrette dressing

Combine first 5 ingredients in large salad bowl.

Drizzle with dressing prior to serving.

Makes: 4 Servings (1 1/2 cup each)

Prep Time: 10 minutes


Alen Corp.

Friday, July 17, 2009

BBQ Chicken Wraps

1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 large onion, thinly sliced
1 lb boneless skinless chicken breast, cut into strips
1/2 cup BBQ sauce
4 10 in. whole wheat tortillas, warmed
1 cup shredded cheddar cheese

Cook, stirring often, peppers and onions in large nonstick pan on medium high heat for 3-4 minutes. Add chicken; cook an additional 3-4 minutes is cooked through stirring often. Stir in BBQ sauce; cook an additional 3 minutes or until chicken is done.

Spoon chicken mixture into tortillas. Top with cheese. Roll up and cut in half.

Makes: 4 servings (2 halves each)

Prep Time: 15 (plus 10 minutes to cook)

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Thursday, July 16, 2009

Simple Dessert Tray

So, it is your job to bring a desert. Do you take an unhealthy baked item or a healthy fruit alternative? This can be a difficult decision.

But there is a solution....

On a platter, arrange

Oreo Cookies

around a bowl of

Cool Whip.

That's it!

Perfect for church dinners or home parties when you are pressed for time.


Wednesday, July 15, 2009

Cheese Dogs in a Blanket

1 can (8 oz) refrigerated crescent rolls
4 beef franks
4 cheese slices

Heat oven to 375 degrees.
Unroll crescent roll dough; separate into 8 triangles. Cut each triangle in half lengthwise.
Cut franks lengthwise in half. Then cut in half crosswise.
Cut each slice of cheese into 4 strips.
Place 1 frank piece and 1 cheese strip at short side of each dough triangle; Roll up.
Place seam-sides down on baking sheet.
Bake 10-13 minutes or until golden brown.

Makes 8 Servings (2 each)

Prep Time: 10 minutes (23-25 minutes including cook time)

Serving Suggestions:

Serve on platter with ketchup, mustard and veggies on the side.


Tuesday, July 14, 2009

Fluffy Pudding Frosting

1 pkg. instant chocolate pudding
1 cup cold milk
1/4 cup confectioners sugar
1 tub (8 oz) whipped topping

Beat pudding mix, milk and sugar in a large bowl with a wire whisk about 2 minutes. Gently stir in whipped topping.
Spread onto prepared cupcakes or cake.

Store in refrigerator for up to 24 hours if not used immediately.

Makes 4 1/2 cups (approximately 36 cupcakes)

Prep Time: 15 minutes

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Monday, July 13, 2009

Creamy Potato Salad

1 lb. red potatoes, cut into chucks (about 4 potatoes)
1/4 cup Kraft Zesty Italian dressing
1/3 cup Mayo
1 1/2 tsp. Dijon mustard
1 hard cooked egg, chopped
4 green onions, sliced

In saucepan, boil water and cook potatoes for 15 minutes or until tender. Drain and rinse with cold water until cool. Drain again.
Mix dressings and mustard in a large bowl. Add potatoes, eggs and onions; mix lightly.

Refrigerate for at least 30 minutes prior to serving.

Makes: 4 servings (3/4 cup each)

Prep Time: 30 minutes (not including refrigeration time)

This salad can be made diet friendly by using light dressing and Miracle Whip.

Friday, July 10, 2009

Quick & Easy: Grilled Peaches


Sour Cream
Brown Sugar

Slice peaches in half or quarters. Leave peel on. Drizzle or brush with honey and through on a hot grill.

While peaches are on the grill...

Mix sour cream, brown sugar and cinnamon in a small bowl. (I mix inside the sour cream container.)

Top peaches with the sauce or serve on the side.

Thursday, July 9, 2009


2 ripe avocados, chopped
1/2 cup Miracle Whip dressing

2 tbsp. lime juice
1 clove garlic, minced

Mash avocados with fork in a small bowl. Add remaining ingredients; mix well.

10 (2 tbsp. each)

Prep Time:
5 minutes

Suggestions: Top with chopped tomatoes and serve with Wheat Thins or other crackers, tortilla chips or cut up vegetables.

Saturday, January 17, 2009

Martha Washingtons

1 cup margarine, melted and cooled
1 (14 oz) can sweetened condensed milk
2 cups confectioner's sugar
2 cups pecans or walnuts, chopped
1 (14 oz) package sweetened flaked coconut
1 (20 oz) package melting dark chocolate, chopped

Combine all ingredients except chocolate; mix well and chill overnight. Roll into balls the size of marbles; set on wax paper-lined baking sheets or trays. Chill overnight a second time. Melt chocolate in a double boiler. Dip balls into chocolate and return to wax paper to cool.

Yield: 6 Dozen

Cookies 'N Cream Fudge

1 cup sugar
3/4 cup butter
1 (5 oz) can evaporated milk
2 (12 oz) packages white chocolate morsels
1 (7 oz) jar marshmallow cream
3 cups coarsely crushed cream-filled sandwich cookies, divided
Pinch of salt

Line a 9 in. square baking pan with aluminum foil; set aside. Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies and salt. Stir until morsels melt. Pour fudge into prepared pan. Gently press remaining 1 cup cookies into fudge. Cover and chill until firm. Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.

Yields: 4 lbs

Buckeye Brownies

1 (19.5 oz) package brownie mix
2 cups confectioner's sugar
1/2 cup + 6 tbsp. butter softened, divided
1 cup creamy peanut butter
1 (6 oz) package semisweet chocolate chips

Prepare and bake brownie mix in a greased 9x13 baking pan according to package instructions. Allow to cool. Mix confectioner's sugar, 1/2 cup butter and peanut butter; spread over brownies. Chill for 1 hour. Melt chocolate chips and remaining 6 tbsp. of butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Allow to cool and cut into squares.

Makes 2-3 Dozen

Apple Cranberry Spice Cake

1 (18.25 oz) package spice cake mix
3 eggs 1 cup unsweetened applesauce
1/2 cup butter (softened)
1/2 cup water
1 cup dices, peeled apples
1 cup dried cranberries

1 tbsp. butter
1/4 cup water
2 cups confectioner's sugar (sifted)

Preheat oven to 350 degrees. Combine cake mix, eggs, applesauce, butter and water. Beat on low speed for one minute to blend, then on medium speed for two minutes. Stir in diced apples and cranberries. Spread batter evenly in 10-inch greased and floured bundt pan. Bake for 55-65 minutes or until a tester inserted in center comes out clean. Cool for 25 minutes in pan on wire rack and then remove cake and cool completely.

Glaze: In a saucepan, combine butter and water over very low heat until butter melts. Remove from heat and gradually add confectioner's sugar, stirring until smooth. Pour warm glaze over top of cake, letting it drip down the sides.

Serves: 12

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