Linoleum Dynamite

Raspberry Buckle

ohhbetsy@hotmail.com (Anna) — Fri, 30 Oct 2009 14:27:00 +0000

My only goal when going to pick raspberries this fall with my son was to get enough to make Raspberry Buckle. I've used this same recipe with blueberries and I'm not sure if I could pick a favorite. Using either is divine. I like this desert when it is still hot and I've only made it with fresh raspberries or blueberries (however, you may substitute fresh for frozen). It's more dense than cake - almost like a big, fluffy, soft sugar cookie.

Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh raspberries (or blueberries)
**
1/4 cup flour
1/4 cup sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter

1. Preheat oven to 350 degrees. Grease 9x9" or 8x8" pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.

2. In a medium mixing bowl beat shortening with a mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium-high speed until light and fluffy. Add egg; beat well. Alternately add flour mixture and milk to beaten egg mixture. Beat until smooth after each addition.

3. Spoon batter into prepared pan. Sprinkle with berries. In another bowl, combine the 1/4 cup flour, 1/4 cup sugar, 1/4 teaspoon cinnamon and 3 tablespoons butter. Cut butter into mixture until it is resembles course crumbs. Sprinkle over berries. Bake for 50-60 minutes or until golden.

Tabasco Shrimp

ohhbetsy@hotmail.com (Anna) — Sat, 11 Jul 2009 12:01:00 +0000

Yet another recipe found from Cooking Light that I love. The original added chili powder and hot sauce to the sour cream but I usually end up skipping that step to simplify. We serve the shrimp wrapped in a fat burrito using fresh cooked tortillas, rice, beans, Monterrey Jack cheese, sour cream and Herdez Salsa Verde (a must have at all times in our pantry). This is another recipe that I use the frozen shrimp from Costco. We also love the uncooked tortillas that you can make fresh before serving - it makes all the difference in a good burrito. But, I sometimes do skip the tortilla and have a burrito bowl when I'm trying to cut out some fat/calories.

For those of you that are a little wary of spicy - this is probably about medium but it's hard for me to rate since I love spicy. In other words, I skip the shrimp and make a plain burrito for my son because it's too hot for him.

Ingredients:
3/4 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
3 garlic cloves, minced
1 tablespoon fresh lime juice

2 teaspoons hot pepper sauce (such as Tabasco)

Combine chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp mixture; sauté until done. Stir in hot pepper sauce and juice. Remove from heat.

Low-Fat Strawberry-Cinnamon Muffins

ohhbetsy@hotmail.com (Anna) — Thu, 04 Jun 2009 19:08:00 +0000

I really wanted to make some kind of strawberry muffin. Out of three recipes that I tried, I had a winner again from Cooking Light. In my opinion, these are AMAZING when warm and just okay when cooled but that is the case 90% of the time with muffins. But, that doesn't stop my husband from loving them a day later.

Ingredients
1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup vanilla fat-free yogurt
1/4 cup butter, melted
3 tablespoons 1% low-fat milk
1 large egg, lightly beaten
1/4 cup strawberry jam
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Preparation
Preheat oven to 375º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place muffin liners in muffin tin (On my second batch, I used foil liners that had a paper liner too which works better than just paper liners). Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Caramel-Pecan Rolls

ohhbetsy@hotmail.com (Anna) — Tue, 05 May 2009 22:46:00 +0000

I searched high and low for the perfect recipe for caramel-pecan rolls. My mom makes these delicious rolls but her habit of not baking or cooking according to a recipe made it a little difficult to follow. I finally ran across the Better Homes and Gardens recipe from the 30's. I made a couple of adjustments to the original and now they have become a regular Sunday night indulgence.

I've tried recipes using frozen dough but making the bread from scratch is so much better. The rolls are best when warm out of the oven.

Ingredients:
4 to 4 1/2 cups all-purpose flour
1 package active dry yeast (or 2 1/4 teaspoons)
1 cup milk (preferably 2% or whole)
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs
2 tablespoons butter, softened
1/4 cup sugar
1/2 teaspoon ground cinnamon

Topping:
2/3 cup brown sugar
1/4 cup butter
2 tablespoons light-colored corn syrup
2/3 cup chopped pecans (I've also used walnuts in a pinch)

1. In mixing bowl, combine 2 cups of the flour and yeast; set aside. In saucepan, heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter and salt just until warm (120-130 degrees, I always use a thermometer!). Add to the flour mixture along with eggs. Beat with mixer on low speed for 30 seconds (use paddle attachment if using Kitchenaid stand mixer), scraping bowl as needed. Beat on high speed for 3 minutes.

(At this point, switch to dough hook attachment if using Kitchenaid stand mixer.) Stir in remaining flour. Knead dough until it is smooth and elastic (3-5 minutes). Shape into a ball. Place dough in lightly greased bowl; turn once. Cover and let rise in warm place until double (about 1 hour).

Punch down dough. Turn onto lightly floured surface. Divide in half. Cover and let rest 10 minutes.

In small saucepan heat and stir 2/3 cup packed brown sugar, 1/4 cup butter, and 2 tablespoons light-colored corn syrup until combined. Divide topping between two 9" round baking pans. Sprinkle pecans in pan; set aside.

Roll each dough portion into a 12x8" rectangle. Smear 1 tablespoon of butter per each rectangle portion.

Combine the 1/4 cup sugar and 1/2 teaspoon cinnamon; sprinkle over buttered dough. Roll up, jelly-roll style, starting from a long side; seal seam. Cut each into 12 slices. Place in prepared pans. Cover and let rise in a warm place until nearly double (about 30 minutes).

Bake in a preheated 375 degree oven for 20-25 minutes or until golden. While baking, place aluminum foil on a baking sheet. Once rolls are done baking, immediately invert baked rolls from pans.

Lemon Basil Shrimp Pasta

ohhbetsy@hotmail.com (Anna) — Wed, 08 Apr 2009 19:51:00 +0000

This little gem comes from Cooking Light all the way back in Spring of 2007. I actually find it so easy to make that it's become one of our regulars. The only difference from the original recipe is that I don't use the 3 tablespoons of capers it calls for. Not because I don't like capers, it's just that I don't buy capers often and when I do, I never use them all. Add them back in if you like.

I highly recommend using fresh basil. I didn't use fresh the last time I made this (pictured above) and although it was still good - it's just not nearly as light and yummy. My basil plant pooped out right before Spring came and I have yet to replace it.

I'm also going to put in a plug for the frozen bags of shrimp at Costco. It is the best frozen shrimp I've ever used. It easily thaws by running under water for 5 or so minutes. Since they come with the tail shell on, I pull of the shells while they are under the running water.

If you don't like shrimp, this recipe would also be good with a substitute of chicken.

Ingredients:
8 oz. uncooked spaghetti
1 pound peeled and and deveined large shrimp
1/4 cup chopped fresh basil (or 2 Tb dried basil)
2 tablespoons extravirgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups baby spinach

Bring water to boil in large pot. Add pasta. 3 minutes before pasta is done cooking according to package directions, add shrimp. Cook 3 minutes or until shrimp are done. Drain (do not rinse). Place pasta and shrimp in a large bowl. In a small bowl, mix basil, oil, lemon juice and salt. Add to pasta and shrimp. Place spinach on plate or bowl and top with pasta mixture.

Yield: 4 servings

Chicken and Fresh Vegetable Pasta Salad

ohhbetsy@hotmail.com (Anna) — Tue, 31 Mar 2009 02:14:00 +0000

This is attempt number 2 at documenting a recipe that is stored in my magic brain. Sorry if it is a little vague but this is another recipe that is great because of the ease of making variations.

Most of my staple recipes are based upon items that in bulk (ahem, Costco). I also typically buy a family pack of chicken and grill several breasts all at once on my George Foreman so that I can use the chicken the next night in a different recipe (such as Artichoke-Chicken Penne, Chicken Tetrazzini or Chicken Enchilada Pie). I simply put a little Season-All on the chicken and grill on my trusty George Foreman.

Also, for this recipe I like to use at least three or four different vegetables. I always use tomatoes and cucumbers. I love sweet peppers - orange, yellow or red. If you don't like sweet peppers, try adding carrots. I'm not a big fan of carrots but they would be a good substitute for the peppers. The amounts I've listed in the recipe can certainly be altered to taste. Use your favorite vegetables so you will really enjoy the salad.

If you do use sweet peppers, I usually only use a quarter of each. I think it is the perfect amount.

Ingredients:
16 oz. Rotini pasta
4 tomatoes, chopped
1 cucumber, peeled and chopped
other vegetables as desired (sweet peppers, carrots, spinach, etc.)
2 chicken breasts
1/2 cup Feta cheese (if you don't like Feta, try Parmesan instead)

Dressing:
3 tablespoons vinegar
2 tablespoons olive oil
1 package of Good Seasons Italian Dressing Mix.

Begin by grilling your chicken. While you are grilling, start your water boiling for the pasta. Begin cutting your vegetables and place in a large bowl. Allow the grilled chicken to cool a bit and then chop. Once the pasta is done, drain and rinse.

Add all ingredients to a large bowl and stir. In a small bowl mix ingredients for dressing. Add dressing to salad and toss.

Artichoke-Chicken Penne

ohhbetsy@hotmail.com (Anna) — Fri, 13 Feb 2009 12:25:00 +0000

This is my first attempt at writing down a recipe that I just have in my head. It evolved from the desire to something similar to a dish I had at Noodles and Co. Forgive me but I'll have to be a little Rachel Ray on this and give approximate measurements. But the great thing about this recipe is that you can easily make variations. Again, the measurements are approximate because I never measure - I just throw it in.

Ingredients:
1-2 tablespoons olive oil
3 garlic cloves, minced
1/4 cup sun dried tomatoes, chopped
1 1/2 cups artichoke hearts, chopped
2-3 chicken breasts, cooked (grilled or sauteed) and shredded
10 oz. penne pasta, cooked and drained
handful of fresh Spinach, rinsed
2-4 tablespoons balsamic vinegar
1/4-1/2 cup feta cheese

In a large skillet, add olive oil and heat over medium-high heat. Add garlic, tomatoes, and artichoke hearts. Cook for one minute.

Add chicken and noodles. Stir and heat through. Add Spinach and cook until spinach is wilted.

Add balsamic vinegar and heat through. Add feta cheese before serving.

Spicy Chicken Cakes with Horseradish Aioli

ohhbetsy@hotmail.com (Anna) — Tue, 30 Dec 2008 02:20:00 +0000

We dug out an old Cooking Light magazine and found this little gem. The recipe called for bottled minced garlic but I recommend freshly minced garlic. I can't guarantee that there is a difference but in my experience, fresh garlic will make any recipe better than when using the bottled stuff. The recipe also calls for fresh chives but I substituted with green onions since I had them on hand. I have to admit that the highlight of this recipe is the Horseradish Aioli. It's a treat.

I served it with blue cheese mashed potatoes (I'm still on my blue cheese kick) and asparagus. While the potatoes were cooking, I prepared the chicken cakes. Once I had the chicken cakes on, I made the Aioli and asparagus.

Cakes:
2 slices whole wheat bread
1 pound skinless, boneless chicken breast (aprox. 2 large chicken breasts)
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites

To prepare cakes, place bread in a food processor to make coarse crumbs. Measure 1 cup and add to a medium bowl. Place chicken in food processor and grind. Add chicken to bowl and remaining ingredients. Mix well. Divide mixture into 8 equal portions, shaping each into 1/2-inch-thick patty. Heat two teaspoons canola oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon minced garlic
1/8 teaspoon salt

To prepare aioli, combine ingredients in a small bowl.

Red Velvet Cake Stars

ohhbetsy@hotmail.com (Anna) — Thu, 11 Dec 2008 14:07:00 +0000

Lately, I've been obsessed with Bakerella and her amazing skills. I wanted to try the Red Velvet Cake Balls because they seemed pretty simple. I had to make treats in the shape of stars so I thought I would make an attempt for Red Velvet Cake Stars. They are much more time consuming than making the balls but I was pleased with how they turned out. I made about half a batch of stars and the rest were the usual balls.

A few tips for trying the stars:

If you use white chocolate, be prepared to have the white chocolate mix with the red velvet cake. I could only use about half of the almond bark before it got too crumby and turned pink. The stars seem to be especially fragile because of the points.
Use a small cookie cutter. It needs to be small to keep the shape. Also, the cake mixture will stick to the cookie cutter. I used a bamboo kabob stick and gently pushed the star out in the corners.
Don't be fooled, the best way to dip these is a spoon. It seems strange because of the shape but I tried using a fork thinking that it would help keep the shape but the spoon worked much better.

Chocolate Caramel Cookies

ohhbetsy@hotmail.com (Anna) — Sat, 06 Dec 2008 13:33:00 +0000

I ran across this recipe in a magazine that I don't often trust for recipes but it looked like it had potential. I made a few adjustments to the original recipe and they turned out great. The recipe is very easy. Make sure to have parchment paper on hand before you begin. If you try to bake these without the parchment paper, moving them off of the cookie sheet before cooling, the heavy, hot caramel may fall out. Also, as a rule for making cookies, I always set out my butter and eggs on the counter for about half an hour before beginning. The consistency of the dough turns out much better.

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed light-brown sugar
2 eggs
2 tsp vanilla
2 3/4 cups flour
3/4 cup cocoa
1 tsp baking soda
1 bag chewy caramels
1/4 cup toffee chips (or chopped toffee candy bars such as Heath candy bars)
1 Tbs turbinado sugar (you may substitute with white sugar)

1. In a medium bowl, beat butter and sugars (not including the tablespoon of turbinado sugar) until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. Cover and chill in fridge for at least 30 minutes. However, the dough will be easier to handle if you let it chill for at least 1-2 hours.

3. When you are ready to begin baking, preheat oven to 375 degrees. Place toffee chips and turbinado sugar in separate small bowls. (I prefer using turbinado sugar because it gives a beautiful look once baked. However, it will have the same taste if you choose to use white sugar.)

4. Wrap chilled dough around each caramel, forming a 1-inch ball and covering the caramel completely. Dip top of the dough ball into the candy topping and sugar and place on parchment-lined baking sheet.

5. Bake for 7-10 minutes. Cookies will look soft but do not over bake. Place pan on cooling rack to cool slightly and then move cookies still on the parchment paper to cooling rack or counter. Remember that if you do not allow these cookies to completely cool, the heavy, hot caramel may fall out of the bottom. Store in a covered container.

Yield: 4 dozen

Butternut Squash and Blue Cheese

ohhbetsy@hotmail.com (Anna) — Sat, 29 Nov 2008 14:27:00 +0000

This isn't so much of a recipe but I had to share because it is a delight to the taste buds. I'm a great fan of butternut squash. It's a filling, low-calorie vegetable. Recently, I heard of a good way to serve it.

Although the butternut squash can look intimidating, just peel it with a vegetable peeler, clean out the seeds and cut it up into chunks. Put the chunks it into a microwavable dish with about an inch of water. I usually put it in the microwave for about 4 minutes (per half a squash). You may have to put it in longer based on your microwave. It should be cooked until tender.

Now here's where you will meet the taste bud delight. Sprinkle blue cheese on top. Enjoy!

Country Bob's All Purpose Sauce.

noreply@blogger.com (moosh in indy.) — Fri, 03 Oct 2008 14:47:00 +0000

My husband eats steak just so he can have A1.
He will eat A1 by the spoonful.
A1 gags me to no end. And yet I'm forced to buy it in bulk because my husband loooves it.
Lucky for me I got an email from a Midwest company called Country Bob's who is in the business of steak sauce.
"Want to try our sauce?" they asked.
Sure! anything to get that nasty smell of Kraft BBQ sauce out of my life and to lessen my husband's dependence on A1.
A couple of days later Bob delivered, two bottles of his All Purpose Sauce, right to my doorstep. I was a little skeptical. Since being pregnant and barfing up BBQ sauce I have been wary of any kind of meat sauce.
It sat in my cupboard until one night all I had to make was a chicken. Plain old chicken. I figured this was as good of time as any to pull out ol' Country Bob. (Who also included recipes that looked really good...more on that later.)
I smothered the chicken in Country Bob's sauce and baked it.
SO FANTASTICALLY GOOD.
Just a mild flavor of not quite BBQ but not quite that A1 flavor that I don't like.
Cody poured even more of the sauce on his chicken and on his vegetables.
This is where I get to the recipes that were included.
We used the sauce up so fast over the last couple weeks on hamburgers, more chicken, steaks and pulled pork we never got around to making any of Country Bob's suggestions. But those baked beans? Next time.
What I'm really stoked about is that it is available in local grocery stores out here.
Do you think Cody will notice when I switch out his A1 for Country Bob's All Purpose Sauce?

Meal Idea: Hoisin Pork Tenderloin and Roasted Potatoes

ohhbetsy@hotmail.com (Anna) — Fri, 01 Aug 2008 15:20:00 +0000

Just before you are ready to put your Hoisin Pork Tenderloin in the oven, you can add a side dish of roasted potatoes to make your meal complete. Cut up 4-6 potatoes in small pieces. Mix 3-4 tablespoons of olive oil with a package of onion soup mix. (Another great way to make these potatoes is with olive oil and fresh rosemary.) Toss together in a baking pan. When you are ready to put the pork in the oven, you can put the roasted potatoes in at the same time. The potatoes should be cooked at 425 degrees (same as the pork) and should be stirred occasionally. Total cook time for the potatoes is 30-35 minutes. Add a side of steamed vegetables such as broccoli and you have yourself a complete meal.

Vanilla Raspberry Oatmeal Brulee

noreply@blogger.com (moosh in indy.) — Tue, 15 Jul 2008 03:39:00 +0000

Ingredients:

1/3 c. + 2 T. steel cut oats
1 1/2 c. milk
1 1/2 t. pure vanilla extract
2 t. sugar plus more for brulee top

In a large saucepan bring the milk to a boil. Add the oats and simmer 25-30 minutes to desired texture. When oats are near the end of cooking stir in the vanilla and 2 teaspoons of sugar. Remove from heat and empty oatmeal into a heat safe bowl. Add fresh raspberries to the oatmeal and push them down in slightly. Lightly shake a thin layer of sugar over the entire top of the oatmeal and torch lightly with a food torch until sugar melts, bubbles and hardens.

Serve immediately.
Makes 1 large serving.

Carrot Muffins

ohhbetsy@hotmail.com (Anna) — Fri, 11 Jul 2008 15:14:00 +0000

Here is one of those ways I sneak a little extra fiber into my child's diet. My mom made up this recipe while we were visiting her a few months ago. And when she first told me that she put carrots in them, I was surprised and a little nervous since I really don't like carrot cake. But I loved them. She would give him the warm muffins with some yogurt and strawberries. He loved it and so I keep making them and now my husband is addicted too.

Ingredients:
1 egg
1/3 cup oil
1/2 cup carrots, finely chopped in food processor
1/2 cup milk
1/3 cup brown sugar
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt

Mix the wet ingredients (including carrots) in a medium bowl. Mix the dry ingredients in a large bowl. Make a well in the dry ingredients. Pour the wet mixture into the dry ingredients. Stir only until moistened. Bake for 20-25 minutes at 350 degrees.

Cassandria's Granola

ohhbetsy@hotmail.com (Anna) — Sun, 29 Jun 2008 22:57:00 +0000

My mom is an amazing cook. She's an artist so I think her food is like her art. She just creates. She doesn't have recipes. If you ask her for a recipe she usually comes up empty-handed because she just made it up. But, I've asked her to write some of them down for me. The first recipe I have is her granola. I love it so much that it's dangerous especially when Stoneyfield Farms Vanilla yogurt is involved.

Ingredients:

6 cups oats

1-2 cups mixture of chopped nuts and seeds (e.g. walnuts, pecans, almonds, sesame seeds, sunflower seeds)

1/2 cup brown sugar

1 tsp. vanilla

1/2 cup oil

1/2 cup honey

In a saucepan combine sugar, vanilla, oil and honey. Stir over medium heat until sugar is dissolved. In a large bowl mix oats and the mixture of nuts/seeds. Pour the warm sugar mixture over the oat mixture. Stir well. Spread out into a roasting pan or jelly roll pan.

Slowly bake at 275 degrees for 20 minutes. Stir, bake another 10-20 minutes. Watch carefully to avoid burned edges. Remove from oven and place pan on a baking rack to cool. Stir frequently while granola is cooling to avoid clumps.

If you want to add raisins to the granola, add them after the granola has cooled.

Turkey Taco Salad

ohhbetsy@hotmail.com (Anna) — Tue, 24 Jun 2008 19:47:00 +0000

I found this one on Better Homes and Gardens years ago, modified it a tiny bit and it's become one of my regular standbys. In fact, if you ever need to drop-off dinner to someone, this is a great recipe (pack it up and leave the assembly to the recipient).

Ingredients:

1 lb. ground turkey
1 15-oz. can pinto or black beans, rinsed and drained
1 15-oz. can corn
1 cup salsa
4-6 cups romaine lettuce, torn
1 cup shredded cheddar cheese
4 small tomatoes, chopped
1 bag of tortilla chips (I prefer Tostitos Hint of Lime Tortilla chips)

Directions:
1. Lightly coat a large skillet with cooking spray. Cook ground turkey on medium-high heat until no longer pink. Drain off any fat. Stir in beans, corn, salsa and 1/4 cup of water. Bring to boiling; reduce heat. Add salt and pepper to taste. Simmer, covered for 2-3 minutes.

2. Line four salad bowls with lettuce. Top with turkey mixture. Sprinkle with cheese, tomatoes and chips. Serve immediately.

Strawberry Limeade

ohhbetsy@hotmail.com (Anna) — Tue, 24 Jun 2008 18:50:00 +0000

I have totally and completely been neglecting little Linoleum Dynamite. I'm sorry. I promise to take better care. Summer recipes are hard because all I really feel like eating are salads and things cooked on the grill. Grilled pineapple truly makes me drool.

To start off my re-commitment to posting recipes, I'm just going to tell you an easy way to keep your fridge filled with the essential summer drink - strawberry limeade.

Start out with Crystal Light lemonade. Make as directed. Puree or slice (slicing is much prettier) one cup of strawberries. Add the juice of two limes. Let sit in your fridge for a couple of hours.

We love this so much in my house, we go through it way too fast. But the great part is that you can use frozen strawberries (just put them in a food processor) or freeze fresh strawberries that you've already pureed. I freeze fresh lime juice in Ziploc baggies.

1 cup = 0 WW points
If you have more than one cup, you should count it as 1 point.

Magnolia Bakery Cupcakes.

noreply@blogger.com (moosh in indy.) — Mon, 05 May 2008 01:19:00 +0000

I found these cupcakes hidden away in Metalia's really up to date cooking blog. These things need to see the light of day and be made in every home across America. This is a true cupcake. Metalia's instructions are a little different, because she's probably not as anal retentive about her baked goods as I am.

********

Just as a warning before you make these and decide to inhale them all on your own one lonely night whilst watching America's Next Top Model, I did the math, each cupcake comes out to have 6 TABLESPOONS of sugar and 2.5 TABLESPOONS of butter in each one.
So yes, they're good. But pace yourself.

********

Magnolia Bakery Cupcakes

1.5 cups self-rising flour
1.25 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk, at room temperature
1 teaspoon vanilla extract

(Hi, one more thing before we get started, since these cupcakes are basically sugar and butter with a hint of vanilla, please please please use the best butter you can find and use only real vanilla. The OCD baker in me thanks you. I use Plugra, a European brand of butter I get at Trader Joe's and I only use Molina Mexican vanilla which I buy from this site. Totally worth it. Moving on...)

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake liners.

In a small bowl, whisk the 2 flours together. Set aside. Add the vanilla to the milk in a large measuring cup. Set aside. In the bowl of an electric mixer, beat the butter and sugar together until combined and fluffy, about 5 minutes (Be sure to stop and scrape the bowl thoroughly several times while beating).

Add the eggs one at a time, beating well and scraping the bowl well after each addition. After all the eggs have been added batter should still be quite fluffy and evenly textured.

Add the dry ingredients in three parts, alternating with the flour and the milk. (flour, milk, flour, milk, flour, milk) Again, be sure to scrape the bowl very well and completely before continuing or the cupcakes will not bake evenly because some will have more butter and burn while others may have more egg and they will fall.

Spoon the batter into the cupcake liners, filling them about three-quarters full. (Should and will make exactly 24.)

Bake for 20–25 minutes, rotating pans halfway through for even color. Cupcakes are done when they spring back when lightly touched or a toothpick comes out clean. Be aware they are very pale, so if they begin to brown they may be overdone.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack. (Completely people, don't get impatient.)

Frosting

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar (I end up using about 7.5, you'll need less in a drier climate, more in a humid climate.)
1/2 cup milk
2 teaspoons vanilla extract
Food coloring (Unless you are using white vanilla I suggest food coloring or your frosting will have a funny tint. Gel colorings work the best without messing with texture.)

Place the butter in a large mixing bowl. Add 4 cups of the confectioners' sugar, milk and vanilla. Start out slow with an electric mixer until sugar is incorporated and work up to medium speed, beat until smooth and creamy, about 3-5 minutes (There still may be a few lumps depending on the temperature of your milk and butter to begin with, this is okay.)

Gradually add the remaining sugar, 1 cup at a time, beating for two minutes on high after each addition, until the frosting is smooth (if it looks grainy keep adding sugar by half cups until it appears smooth.) Add the food coloring before your last cup of sugar so you can compensate if it throws off your texture. And don't forget to scrape often and well.

Frost liberally.

Seriously, if you're going to make these, make them right and simply slather them with a huge pile of frosting. They are best when eaten the day they are made so go out and make some neighbors happy. (Keep any uneaten ones tightly lidded in the fridge.)

Tortellini-Asparagus salad with Lemon-Dijon Dressing

ohhbetsy@hotmail.com (Anna) — Sat, 12 Apr 2008 19:12:00 +0000

I realized that it's time for a Spring recipe rather than my string of soups I've been posting. Here is a fantastic salad that is great dish if you need to prepare it ahead of time. Asparagus is in season now so give it a whirl.

Salad Ingredients:
1 20 oz. package of refrigerated cheese-filled tortellini
1 lb. fresh asparagus spears (about half a bundle), trimmed and cut into 1-inch pieces
1 yellow pepper, diced
1/2 cup Parmesan cheese
1/2 cup sliced green onions

Dressing Ingredients:
1-2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced

1. In large pot, cook tortellini according to package instructions. Add asparagus and yellow pepper during the last minute of cooking (don't overcook otherwise you'll get soggy asparagus!). Rinse tortellini and vegetables with cold water and drain. Set aside in refrigerator.

2. For dressing, combine dressing ingredients and whisk or shake in jar. Coat pasta and vegetables with the dressing and chill for at one hour or more.

3. Just before serving, stir in add green onions and cheese.

Chipotle Chicken Chili

ohhbetsy@hotmail.com (Anna) — Fri, 11 Apr 2008 00:45:00 +0000

Although I generally avoid chili served from any restaurant, I do love chili. This chili recipe is so easy and the chipotle peppers make it such a distinct and delicious meal. If you've never used chipotle peppers in adobo sauce, you can find it on the international aisle (with the Mexican food) in the grocery store. Add more chipotle peppers if you like it really hot or decrease if you can't take the heat. Also, you could use ground turkey in the recipe but I think the peppers really compliment the chicken.

Ingredients:
1 lb. ground chicken
1 teaspoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1/2 teaspoon salt
2 cans (14 oz.) diced tomatoes (do not drain)
1 can black beans, drained
1 can dark red kidney beans, drained
2 tablespoons chopped canned chiptle peppers in adobo sauce

Directions
1. Heat oil in large skillet over medium-high heat. Add chicken, onion and garlic; cook until chicken is no longer pink. Stir frequently to break up the chicken into small crumbles.
2. Note: if your skillet is not large enough to hold aprox. 8 cups, move the chicken to a large saucepan. Add remaining ingredients. Bring to a boil then reduce heat and simmer for 20 minutes.

WW: 4 points/aprox. 1 cup serving

Black Bean and Sausage Soup

ohhbetsy@hotmail.com (Anna) — Tue, 25 Mar 2008 00:53:00 +0000

This has become a favorite in our house. To make a meal out of it, serve pita chips and Spinach-Artichoke Dip as an appetizer and the soup as an entree with Rosemary Bread.

Ingredients
2 15-ounce cans of black beans
1 1/2 cups of chicken broth
1 large onion, chopped (I prefer white onions)
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 garlic cloves, minced
1 package turkey sausage (5 dinner sausages)

Cook turkey sausages as directed on the package. While turkey sausages cook, rinse and drain black beans. In a large pot, combine beans, broth, 2 cups of water, onion, corianer, salt, red pepper and garlic. Bring to boiling; reduce heat. Simmer, covered about 15 minutes or until onion is tender. Once turkey sausages are cooked, cut into small pieces and stir in soup and heat through.

WW points: 5 points for approx 1 1/2 cups

Spinach-Artichoke Dip

ohhbetsy@hotmail.com (Anna) — Mon, 17 Mar 2008 15:17:00 +0000

Here is another delight from Cooking Light. It is so easy and you can assemble it well ahead of time.

Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown.

Yield 5 1/2 cups (serving size: 1/4 cup dip) WW points = 2 points

Dill Batter Bread

ohhbetsy@hotmail.com (Anna) — Mon, 25 Feb 2008 00:40:00 +0000

I found this gem of a recipe in the instruction booklet for my KitchenAid. So, the instructions are tailored for a KitchenAid. I'm sure that you could make this without the KitchenAid - it might be a little more difficult but it could be done. I had high hopes for this bread and they were met. It's a simple recipe and definitely worth the trip to the store for the few random ingredients.

Ingredients:
2 packages active dry yeast
1/2 cup warm water (105-115 degrees)
4 tablespoons honey, divided
2 cups large curd cottage cheese
2 tablespoons grated fresh onion
4 tablespoons butter, softened
3 tablespoons dill seed
3 teaspoons salt
1/2 teaspoon baking soda
2 eggs
1 cup whole wheat flour
3-31/2 cups all-purpose flour

First, warm up your mixer bowl. If it's sunny outside, stick your bowl next to window in the sun and it will warm up in a few minutes. The warmed bowl just helps the yeast along. Dissolve yeast in warm water in the warmed mixer bowl. Add 1 tablespoon honey and let stand for five minutes.

Add cottage cheese, remaining 3 tablespoons honey, onion, butter, dill seed, salt and baking soda. Using the flat beater (not the dough hook) turn to Stir Speed and mix for about 30 seconds. Add eggs. Continuing on Stir Speed, mix about 15 seconds. It is pretty wet and looks like this:

Add whole wheat flour and 2 cups of all-purpose flour. Turn to Speed 3 and mix about 2 minutes, or until combined. Continuing on Speed 2, add remaining 1 1/2 cups of flour, a litle at a time and mix until dough forms a stiff batter (scrape bowl as necessary). Continuing on Speed 2, mix about 2 minutes longer. Dough will be rather sticky and look like this:

Cover. Let rise in a warm place for 1 hour or until doubled in bulk. Usually the warmest place in my house is next to the furnace in my laundry room but I got lucky with a sunny afternoon (albeit snowy).

Don't be alarmed if it doesn't look like your typical bread dough - it is very sticky. Stir down the dough and spoon into two well-greased baking pans or casserole dishes (1 1/2 to 2 quarts). Notice, I've used both because well, I'm poor and it's all I've got.

Cover. Let rise in warm place for an additional 45 minutes or until doubled in bulk. Bake at 350 degrees for 40 to 50 minutes. My bread was done in 30 minutes but I haven't yet purchased an oven thermometer as Casey recommends and I'm sure that the temperature in my oven is off.

Remove bread from pans immediately and cool on wire racks.

If you can, serve warm because let me just tell you - it's fantastic. Conversation with my husband after eating the warm dill batter bread is as follows:

Brandon: Oh, man, this is good.
Anna: Thanks.
Brandon: No, it's really good.
Anna: Thanks.
Brandon: I mean it. This is so good.
Anna: Thanks
(repeated every two minutes for thirty minutes)

The end of an era

ohhbetsy@hotmail.com (Anna) — Wed, 20 Feb 2008 03:22:00 +0000

R.I.P.

Anna's Baking Stone

2003-2008

Tonight, I heard a loud crash coming from within my oven. I opened it to find my bread spread across a large crevasse that was once my solid baking stone. Woe is me. I feel like a bad parent. Could I have done something to save him?