October 29th, 2007 by alice
Tags: Cake, Pineapple, Skinny
INGREDIENTS
- 18ouncesangel food cake mix
- 20ounces dolepineapples, crushed
- 2cupsCool Whip Lite
DIRECTIONS
- In a large bowl mix cake batter with undrained pineapple.
- Pour into an ungreased 9×13 cake pan.
- Bake 30 minutes at 350.
- Cool.
- Frost with cool whip.
- Eat, eat , eat! Eat all you want!
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October 29th, 2007 by alice
Tags: Cooking, Light, Magazine, Peppers, Stuffed
INGREDIENTS
- 1 (3 1/2 ounce)bag boil-in-baglong-grain minute rice
- 4mediumred bell peppers
- 3/4lbground sirloin(any ground meat works great. I had a pound of meat and used 6 small to medium sized bell-peppers)
- 1cup choppedonions
- 1/2cup choppedfresh parsley
- 1teaspoonpaprika
- 1/2teaspoonsalt
- 1/8teaspoonground allspice
- 2cups bottledtomato and basil pasta sauce, divided(such as Classico)
- 1/2cup gratedfresh parmesan cheese(Asiago or Romano work great too)
- 1/2cupdry red wine(I used Burgundy)
- cooking spray
DIRECTIONS
- Preheat oven to 450.
- Cook rice according to package directions, omitting salt and fat. Set Aside.
- While rice cooks, cut tops off bell peppers; reserve tops.Discard seeds and membranes.Place peppers, cut sides down, in an 8-inch square baking dish, cover with plastic wrap.Microwave at HIGH 2 minutes or until peppers are crisp-tender.Cool.
- Heat a large nonstick skillet over medium-high heat.Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble.Remove from heat.Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
- While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
- Spoon about 3/4 cup beef mixture into each pepper.Coat a 2-quart baking dish with cooking spray.Place peppers in baking dish.Add wine mixture to pan.Cover with foil.
- Bake at 450 for 20 minutes.Uncover; bake an additional 5 minutes or until lightly browned.Serve peppers with sauce.Garnish with pepper tops.
- NOTE: I used conventional brown rice 1/2 to 3/4 cups cooked.And I used 1 1b of ground meat and therefore needed 6 bell peppers.The peppers were medium to small.
- Yield: 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce).
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October 29th, 2007 by alice
Tags: Buffalo, Fired, Wings
INGREDIENTS
- 1lbchicken drummettes
- 1/4cuphot pepper sauce
- 2teaspoonspaprika, divided
- 1/8teaspooncayenne(to taste)
- 1tablespoonworcestershire sauce
- 1cupfat free blue cheese dressing
- 8celery ribs
DIRECTIONS
- In sealable plastic bag combine drumettes, hot pepper sauce, Worcestershire sauce, 1 teaspoon paprika, and cayenne.
- Seal bag and shake to coat chicken.
- Refrigerate and marinate at least 30 minutes.
- Preheat oven to 425°F
- Remove drumettes from marinade and arrange in single layer in shallow baking pan.
- Sprinkle with half the remaining paprika.
- Bake 10 minutes.
- Turn drumettes over.
- Sprinkle with remaining paprika.
- Bake anothers 10 minutes or until meat is no longer pink near the bone.
- Pour dressing into small bowl.
- Arrange chicken pieces and celery sticks on serving platter.
- Accompany with dressing for dipping.
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October 29th, 2007 by alice
Tags: Creashortcake, Laion
INGREDIENTS
-
- 4tablespoonsbutter
- 5cups choppedonions
- 1/2teaspoonsalt
- 1/2teaspoonsage (optional)
- 1/2teaspoonthyme (optional)
- 1/2teaspoonrosemary (optional)
-
Dough
- 4cupsunbleached all-purpose flour
- 1/3cupdry buttermilk
- 5teaspoonsbaking powder
- 1 1/4teaspoonssalt
- 1/2cupbutter
- 2cupsmilk
-
Topping
- 3largeeggs
- 1cuphalf-and-half
- 1/2teaspoonsalt
- 6dropsworcestershire sauce
DIRECTIONS
- To Prepare The onions:
- Saute the onions, salt, and herbs in the butter until the onions are deep golden brown; set them aside.
- Preheat the oven to 400°F
- Butter a 3-quart casserole or two 9 x 9-inch pans.
- To Prepare The Dough:
- Whisk together the flour, buttermilk powder, baking powder, and salt.
- Cut in the butter, mixing until coarse crumbs form.
- Add the milk and stir to moisten.
- Drop 1/4-cupfuls of dough evenly into the prepared pan(s).
- To Assemble The Shortcake:
- Spread the onions over the dough.
- Whisk together the topping ingredients, and pour over the onions.
- Bake the smaller pans for 25 to 30 minutes, the larger pan for 35 to 40 minutes, until the edges start to brown and the top feels firm.
- A toothpick inserted into the center might not be dry, but shouldn’t have wet dough clinging to it.
- Remove from the oven, and serve warm.
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October 29th, 2007 by alice
Tags: Brandy, Chocolate, Sauce
INGREDIENTS
- 1cupheavy whipping cream
- 2cupsdark chocolate(I use Nestle chips)
- 2ouncesbrandy
DIRECTIONS
- Bring cream to a boil.
- Remove from heat and stir in chocolate until melted.
- Stir in brandy.
- You can use a cornstarch slurry to thicken it up.
- Serve warm sauce over warm chocolate Bread pudding.
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