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Sugar Free Reece’s Cup Cookies Recipe

August 30th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupsmooth peanut butteror crunchy peanut butter
  2. 1cupSplenda sugar substitute
  3. 1egg
  4. 1 (3 1/3 ounce)packagesugar-free Reese’s miniature peanut butter cups

DIRECTIONS

  1. Pre-heat oven to 350*.
  2. Place all peanut butter, Splenda and egg in a mixing bowl.
  3. Mix well.
  4. Scoop out by spoon fulls and form 10 1/2 inch balls.
  5. Place on cookie sheet and bake for 8-10 minutes.
  6. Unwrap Peanut Butter Cups while cookies are baking.
  7. While warm place Sugar Free Reece’s Peanut Butter Cups Miniatures on top.

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Chicken Provencal With Potatoes and Carrots Recipe

August 30th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 1/2-3lbschickens
  2. 1/3cupflour
  3. 1teaspoonpaprika
  4. 1teaspoondried basil leaves
  5. 1/2teaspoonsalt
  6. 1/2teaspoondried oregano leaves
  7. 1/4teaspoonpepper
  8. 1/4teaspoondried marjoram
  9. 3tablespoonsoil
  10. 16smallpitted ripe olives
  11. 8mediumcarrots, cut into fourths
  12. 8small wholeonions
  13. 4mediumpotatoes, cut into fourths
  14. 1cupchicken broth
  15. 1tablespooncornstarch
  16. 1tablespooncold water

DIRECTIONS

  1. Cut chicken into pieces, cut each breast half into halves and remove skin.
  2. Mix flour, paprika, basil, salt, oregano, pepper and marijoram.
  3. Coat chicken with flour mixture.
  4. Heat oil in 4-quart Dutch oven until hot.
  5. Cook chicken until brown on all sides, about 15 minutes.
  6. Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
  7. Heat to boiling; reduce heat.
  8. Cover and cook until chicken is done, about 45 minutes.
  9. Remove chicken and vegeatables; keep warm.
  10. Mix cornstarch and cold water; stir into liquid in Dutch oven.
  11. Heat to boiling, stirring constantly.
  12. Boil and stir 1 minute.
  13. Serve sauce with chicken.

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Oat Bran Applesauce Muffins Recipe

August 30th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3cupsoat bran
  2. 2cupswhole wheat flour
  3. 1cupunbleached flour
  4. 1tablespoonbaking powder
  5. 1tablespoonbaking soda
  6. 1teaspoonsalt
  7. 2cupsapplesauce, chilled
  8. 1/2cupolive oilor vegetable oil
  9. 4eggs, beaten with a fork
  10. 1cuphoney

DIRECTIONS

  1. Stir together dry ingredients.
  2. Mix in remaining ingredients, stirring until completely combined (don’t overmix them, though).
  3. Spoon batter into 24 greased muffin cups, and let stand 10 minutes.
  4. Bake muffins 15 minutes at 400 degrees, or until they are golden brown and test done; remove from pans and cool on rack.

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Coco-banana’s Fresh Tomato Soup Recipe

August 30th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1onion, chopped
  2. 6clovesgarlic, crushed
  3. 2kg ripefresh tomatoes
  4. 1bunchbasil, chopped
  5. 1bunchoregano, chopped
  6. salt and pepper

DIRECTIONS

  1. Fry the onion and garlic (in olive oil or dry fry it if you want fat free, but it tastes better with olive oil), until it is fragrant. Add the tomatoes, and 1.5 litres of water or vegetable stock.
  2. Bring to a boil and then reduce to a simmer. Cook on low until the tomatoes have stewed. Add the chopped herbs.
  3. Drain the tomatoes, but keep the liquid.
  4. Begin pureeing the soup, adding liquid until you reach the desired consistency. I like it to be thicker. Puree until it is smooth, or you can leave it chunky if you want. I like it to be very smooth.
  5. Season to taste, and re-heat.

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Seared Scallops With Cabbage and Leeks Recipe

August 30th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsolive oil
  2. 1largeleek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and rinsed well
  3. 1lbgreen cabbage, halved lengthwise, cored and thinly sliced corsswise(about 1/2 a medium head)
  4. 1/3cuplow sodium chicken broth
  5. coarse salt
  6. fresh ground pepper
  7. 12largesea scallops, tough side muscles removed(about 1 pound)
  8. slicedlemons(to garnish)

DIRECTIONS

  1. Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
  2. Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
  3. Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
  4. Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
  5. Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

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