Amazing Recipes

Awesome Banana Pancakes

2012-05-12T01:39:00.000-06:00

2 cups buttermilk
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed bananas

Whisk together the buttermilk and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and salt in a separate large bowl. Make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy). Let the batter sit for at least 1 minute before using.
Heat a large skillet over medium-high heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

100% Fruit "Cake"

2012-05-06T23:32:00.000-06:00

1 seedless watermelon
2 cups strawberries, hulled and sliced
1 cantaloupe - seeded, peeled, and sliced (optional)
1 fresh pineapple - peeled, cored, and sliced (optional)

To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

5 Minute Banana Berry Smoothie

2012-05-03T20:12:00.000-06:00

4 cups ice
1 cup strawberries
1/2 banana
1 cup orange juice
2 tablespoons honey

Blend the ice, strawberries, banana, orange juice, and honey in a blender until smooth.

123 Green Tea Ice Cream

2012-05-02T19:42:00.002-06:00

1 cup vanilla ice cream
1 teaspoon green tea powder (matcha)

Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.

Absolutely The Best Shrimp Scampi

2012-05-01T21:26:00.000-06:00

1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy

In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

Diabetic Bacon and Mushroom Bite-Size Quiche

2012-04-30T23:28:00.000-06:00

8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream

Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
Chop mushrooms, saute in butter until limp and liquid evaporates.
Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Diabetic Chocolate and Vanilla Swirl Cookies

2012-04-29T12:23:00.000-06:00

½ cup margarine, softened
2 tablespoons sugar
2 teaspoons vanilla extract
6 tablespoons liquid egg substitute
1 ½ cups unbleached all-purpose flour
½ teaspoon baking powder
¼ cup skim milk, warmed to room temperature
1 teaspoon unsweetened cocoa powder
1/8 teaspoon vanilla extract

cooking spray

Cream margarine, sugar, vanilla, and egg substitute.
Add flour, baking powder, and 3 tablespoons of the milk. Stir to thoroughly mix.
Divide dough into 2 parts.
Add cocoa to one part, stirring until well blended.
Add vanilla extract to the other half.
Chill both halves for at least 1 hour.
Working on a floured surface, roll out each part to a rectangle about 3 inches wide and 18 inches long. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
Brush the chocolate dough with remaining tablespoon of milk. Roll up like a jelly roll to make a log about 1 1/2 inches in diameter.
Wrap in waxed paper and chill until firm, about 2 hours.
When you're getting ready to bake these: Preheat oven to 375°F.
Slice cookies 1/8 inch thick. Place on a no-nstick cookie sheet that has been lightly coated with cooking spray.
Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.

California Grilled Veggie Sandwich

2012-04-28T22:48:00.000-06:00

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

All-Star Veggie Burger

2012-04-27T21:16:00.000-06:00

1 (15.5 ounce) can garbanzo beans, drained and mashed
8 fresh basil leaves, chopped
1/4 cup oat bran
1/4 cup quick cooking oats
1 cup cooked brown rice
1 (14 ounce) package firm tofu
5 tablespoons Korean barbeque sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried sage
2 teaspoons vegetable oil
In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.

Shrimpcargot

2012-04-26T15:28:00.000-06:00

1/4 cup butter
2 cloves garlic, minced
6 peeled and deveined large shrimp (21 to 25 per lb)
6 mushrooms, stems removed
2 tablespoons shredded mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C). Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

Garlic Parmesan Monkey Bread

2012-04-25T14:26:00.000-06:00

3 tablespoons finely chopped green onions
3 tablespoons parsley
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 eggs
2 (1 pound) loaves frozen bread dough, thawed
1/2 cup Parmesan cheese
Grease a 10 inch Bundt pan or tube pan. In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture. Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake for 30 minutes in the preheated oven, or until golden brown.

A Very Intense Fruit Smoothie

2012-04-24T14:18:00.000-06:00

1 (10 ounce) package frozen mixed berries

1 (15 ounce) can sliced peaches, drained

2 tablespoons honey

In a blender, combine frozen fruit, canned fruit and honey. Blend until smooth.

Zucchini Bread

2012-04-23T18:05:00.000-06:00

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Spanish Rice with Bacon

2012-04-22T21:25:00.003-06:00

6 bacon strips, diced

1 tablespoon canola or vegetable oil

1 medium onion, chopped

1 cup uncooked long grain rice

1 3/4 cups water

2 large tomatoes, chopped

1 medium green pepper, chopped

2 jalapeno peppers, seeded and chopped*

1 teaspoon chili powder

1/2 teaspoon salt

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

Green Beans and Potatoes

2012-04-21T15:52:00.000-06:00

3 cups thinly sliced potatoes
2 cups frozen green beans
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 teaspoon vegetarian Worcestershire sauce
1 cup vegetable broth, divided
1 teaspoon cornstarch
1/4 cup chopped fresh parsley
In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender. In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Bacon and Cheddar Stuffed Mushrooms

2012-04-20T17:02:00.000-06:00

3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees F (200 degrees C). Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese

Green Tea Layer Cake

2012-04-19T21:45:00.000-06:00

1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons powdered green tea
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
1 cup plain yogurt
1 1/2 teaspoons vanilla extract
1 1/4 cups confectioners' sugar
2 teaspoons powdered green tea
2 tablespoons butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans. To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth. To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

Strawberries filled with Cream

2011-05-01T09:51:00.000-06:00

16-18 large strawberries

1/3 cup mascarpone cheese

1/3 cup (80 ml) heavy whipping cream

2-3 (24-36 grams) tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

You want the strawberries to sit flat. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals". Set aside while you make the cream filling.

In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form.

Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip). Pipe the cream into the strawberries. If not serving immediately, cover, and place in the refrigerator until serving time.

Best Pumpkin Pie Recipe

2011-04-30T18:17:00.000-06:00

To make 1 pie:

2 eggs

398 ml of E.D. Smith pure Pumpkin

1 Cup (250 ml) Packed brown sugar

1 tsp (5 ml) Ground cinnamon

1/2 (2 ml) Ground nutmeg

1/4 (1 ml) Ground ginger

1/4 (1 ml) salt

3/4 (175 ml) Evaporated milk

1 (9in/23cm) unbaked deep dish pie shell

Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt; Stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425F (220C) 15 min. reduce oven temperature to 350F (180C) and continue baking 30-35 min longer or until knife inserted in center comes out clean. Cool.