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Copycat Blueberry Coffeecake Recipe

July 25th, 2014 by alice  Tags: , , | Print This Post Print This Post

Copycat Blueberry Coffeecake Recipe

INGREDIENTS

  1. 1 1/2cups siftedunbleached flour
  2. 1cupgranulated sugar
  3. 2teaspoonsbaking powder
  4. 1/2teaspoonbaking soda
  5. 1/4teaspoonsalt
  6. 2eggs
  7. 1cupsour cream
  8. 1/2teaspoonvanilla
  9. 1/4cupfresh blueberries(If frozen is all you have, thaw them before mixing into batter.)
  10. vegetable oil
  11. TOPPING

  12. 5tablespoonsgranulated sugar
  13. 2tablespoonsbutter
  14. 1/2teaspooncinnamon

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes).
  3. In a large mixing bowl, sift flour with baking powder, baking soda, salt, and 1 cup of sugar.
  4. In a separate bowl beat together the eggs, sour cream, and vanilla.
  5. Add egg mixture to flour mixture and beat until smooth.
  6. Spread the batter in the pan.
  7. If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
  8. In a small bowl, mix 5 T sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture).
  9. Sprinkle topping over batter.
  10. Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
  11. Serve warm.
  12. The restaurant serves generous squares with a lump of butter melting into the top.
  13. For the full effect, drink cinnamon-orange-clove tea with it.

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Acorn Squash With Compote Stuffing Recipe

July 25th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1acorn squash
  2. 3/4cupdried cherries
  3. 3/4cupdried apples
  4. 3/4cupwalnuts
  5. 1cupChardonnay wine
  6. 4tablespoonsdark brown sugar
  7. 1/2teaspoonallspice
  8. 1/2teaspoonnutmeg
  9. 1/4teaspooncinnamon
  10. 2tablespoonsbutter
  11. 1/8teaspoonsalt

DIRECTIONS

  1. Preheat the oven to 425.
  2. Cut ends off squash, then halve it and remove the seeds.
  3. Place the squash flesh side down in a baking pan with 1/4 inch of water and cook for 45 minutes.
  4. In a sauce pan combine all remaining ingredients save the butter and salt.
  5. Cook until the liquid reduces by at least half and thickens.
  6. (Reduce further depending on your own tastes).
  7. Stir in butter until completely melted and mixed through.
  8. Taste and adjust with salt.
  9. When the squash are done, remove them from the water bath and spoon compote into the cavity left by the seeds.

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Accidental Hearty Nacho Soup Recipe

July 25th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lblean ground beefor turkey
  2. 1 (1 1/4 ounce)packagetaco seasoning
  3. 1 1/3cupswater
  4. 2 (10 3/4 ounce)canscheddar cheese soup
  5. 12sliceslow-fat American cheese
  6. 1cupsalsa
  7. 1 1/3cupsnonfat milk
  8. 1/2cupbell peppers, finely chopped
  9. 1/2avocado, chopped (optional)
  10. 1/4cupsour cream (optional)
  11. tortilla chips

DIRECTIONS

  1. Brown meat in a skillet over medium heat.
  2. Once brown, add taco seasoning and water.
  3. Stir and let simmer for five minutes.
  4. Drain meat slightly, but not completely (so you still have a little of the taco sauce left).
  5. Stack slices of american cheese and cut into thin strips, then cut those strips into little squares (they might stick together into cubes but thats ok).
  6. Into a large pot, add the cheese squares, soup, salsa, milk and bell pepper.
  7. Add the taco meat.
  8. Stir to combine and cook over medium heat until cheese squares have melted and incorporated and the mixture is almost boiling.
  9. Top with avocado and sour cream if you choose.
  10. Serve hot with plenty of tortilla chips for dipping or crushing on top.
  11. Yum!

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Chicken Dip Recipe

July 25th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 (10 ounce)canchickens(drained)
  2. 8ouncescream cheese(softened)
  3. 1cupmayonnaise
  4. 1/2packageonion soup mix
  5. salt
  6. pepper

DIRECTIONS

  1. Put the drained chicken in a medium bowl and shred with a fork.
  2. Add softened cream cheese and mix well with chicken.
  3. Add mayonaise, soup mix and salt/pepper and mix well.
  4. Chill for a few hours.
  5. Dip with your favorite cracker.

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Pesto Fettucini With Chicken, Spinach and Roasted Red Peppers Recipe

July 25th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 18ouncesboneless skinless chicken breasts(approx. 3 med-lg chicken breasts)
  2. 4cupsfettuccine
  3. 3cupsfresh spinach
  4. 1tablespoonpine nuts
  5. 1tablespoonolive oil
  6. salt and pepper, to taste
  7. Pesto Sauce

  8. 1packet knorrpesto sauce mix
  9. 1/2cupwater
  10. 1/4cupolive oil
  11. 1/2cuproasted red peppers, chopped

DIRECTIONS

  1. Season chicken breasts with salt and pepper and broil or grill until done.
  2. Meanwhile cook fettucini to package instructions or desired doneness.
  3. Prepare pesto sauce per package instructions and add red peppers while simmering.
  4. In medium size skillet, warm olive oil on medium.
  5. Add pine nuts and sautee until fragrant.
  6. Add spinach leaves and sautee until wilted.
  7. Chop chicken into 1-2 inch pieces.
  8. When fettucini is done, drain and return to pot.
  9. Combine all ingredients in pot.
  10. Divide onto 4 plates and serve.

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