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Microwave Peanut Brittle

2010-12-16T06:43:00.001-06:00

I found this recipe in our newspaper and wanted to share, but I bet many of you have already had this in your collection of Christmas recipes. Merry Christmas!

Microwave Peanut Brittle

1 1/2 cups dry roasted peanuts

1 cup white sugar

1/2 cup light corn syrup

1 pinch salt (optional)

1 tablespoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Grease a baking sheet, and set aside. In a glass bowl combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High; mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.

Dessert-Ice Cream Crunch

2009-07-10T08:55:00.006-05:00

I saw this dessert on a teacher recipe board and it sounds wonderful. I thought it might be just the dessert for these hot summer days.

Ice Cream Crunch Dessert

2 cups Rice Krispies
1 cup coconut
1 cup chopped pecans
1/2 cup brown sugar
1 stick butter or margarine (melted)
1/2 gallon vanilla ice cream (I used chocolate chip for the
one we had today)
caramel ice cream topping

Mix together rice krispies, coconut, chopped pecans and margarine in a large bowl. Spread on cookie sheet. Bake at 325 degrees for 20 min. Spread 1/2 on bottom of a 9x13 in. pan. Drizzle with caramel topping. Open box of ice cream all the way so that the sides are off the ice cream. Slice the ice cream into even pieces about an inch thick. Lay pieces on top of the rice krispie mixture. Put the rest of the rice krispie mixture on the top of ice cream. Drizzle top with caramel topping. Freeze for at least 3 hours before eating.

Main Dish-Hamburgers

2008-07-06T16:03:00.002-05:00

Just saw this recipe on a chat board and it looked rather good so I thought I needed to post it.

HAMBURGERS

1 lb. ground beef

2 cloves of garlic, minced (or 1 teaspoon of already chopped up and in the jar)

2 tablespoons olive oil

1 1/2 teaspoons salt (Poster used that chunky sea salt)

1 teaspoon freshly ground black pepper (you could taste the pepper - Poster thinks the freshly ground part is important)

1/2 teaspoon dried basil leaves

Dessert-Carrot Cake

2008-07-02T18:41:00.002-05:00

I am always looking for recipes and spotted this one posted by a teacher on a discussion board. It really looks good and I am putting it just as she posted it.

CARROT CAKE AND FROSTING

Carrot Cake:
2C Flour

2C Sugar

2 tsp. cinnamon

1 C vegetable oil

1 small can crushed pineapple not drained

4 eggs

3 C grated carrots

2 tsp baking soda

1 tsp salt
Mix ingredients and bake in a 350* oven for 45-60 minutes until knife inserted in center comes out clean. The cake bakes dark by the way.

Frosting (from Better Homes and Gardens Cookbook):
beat together 2 3oz pkgs cream cheese softened (I just use the large 8oz pkg and call it good), 1/2 C butter softened, and 2 tsp. vanilla until fluffy. Add 2 C sifted powdered sugar beating well. Add another 2 1/2 cups of powdered sugar or more to reach spreading consistency.
I don't sift my powdered sugar and I don't measure it. I'm a "dumper" until it's the way I like it.

Appetizer-Sweet Chicken Bacon Wraps

2008-06-11T11:11:00.004-05:00

This is another one that was posted on the chat board that I enjoy. This one was copied from the food network. It looks like a Paula Deen recipe which uses chicken. I think chicken has become one of my favorite meats since I am dieting. So I will try these sweet chicken bacon wraps soon.

Sweet Chicken Bacon Wraps

Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Dip-Southern Salsa

2008-06-11T11:04:00.002-05:00

I just copied this from a chat board. It sounds easy and good. Thought that someone might want to try it today.

SOUTHERN SALSA

2 (15-ounce) cans black-eye peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, diced
2 red bell peppers, diced
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
——————————
In a nonreactive bowl or plastic storage container, combinethe peas, corn, red onion and red bell pepper. In a smallmicrowaveable bowl, combine vinegar, oil and sugar. Heat onhigh, removing and stirring every 30 seconds, until sugar isdissolved, 1 to 2 minutes. Pour the liquid over thevegetables, and toss to combine.
Chill at least 1 hour or overnight, stirring occasionally,to allow flavors to blend. Serve with corn chips.
——————————
Per serving: 66 calories (percent of calories from fat, 33),2 grams protein, 10 grams carbohydrates, 2 grams fiber, 3grams fat (trace saturated), no cholesterol, 136 milligramssodium.

Sandwiches-Grilled Tomato, Basil & Goat Cheese

2008-06-08T18:09:00.003-05:00

Just saw this on a message board and it really looks great if you are a sancwich person. I know that I am and it looks yummy.

Grilled Tomato, Basil & Goat Cheese Sandwiches

1 small (12 inch) French baguette
2/3 c. extra virgin olive oil
4 cloves minced garlic
1 c. soft goat cheese, brought to room temp
1/2 t. chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 large plum tomatoes, cored and thinly sliced
3/4 c. pitted & coarsely chopped kalamata olives
3 fresh basil leaves
Vegetable oil, for the grill

1. Use a serrated knife to cut the baguette crosswise into 4 equal pieces. Cut each quarterin half lengthwise to form 8 pieces total.
2. Combine olive oil and garlic in small mixing bowl. Brush the cut sides of the bread with half of the oil mixture.
3. Preheat grill to medium. Oil liberally to prevent sticking. (Or can use a grill pan.)
4. Grill the bread, cut side down, until lightly toasted (about 1 minute).In a small mixing bowl combine the goat cheese, thyme and oregao. Remove the bread from the grill and quickly spread the toasted sides with the cheese mixture. Arrange the tomatoes and olives over the cheese. 5.Drizzle remaining olive oil mixture on top.
6. Return sandwiches to grill, cheese side up. Cook until the botoom sides are toasted, the cheese begins to melt and the tomatoes begin to soften (about 3 minutes).
7. Garnish each sandwich with a basil leaf and serve immediately.

Dessert-Lemonade Pie

2008-05-26T08:17:00.003-05:00

Today I discovered this recipe on a teacher's discussion site. It is for lemonade pie and looks easy. It takes very few ingredients and would be a nice treat on a warm day. Take a look and see what you think.

LEMONADE PIE

2 graham cracker pie crusts

2 cans Eagle brand milk

1 11 1/2oz. can frozen lemonade concentrate

2 tubs cool-whip

Allow lemonade to thaw at room temperature.

Mix together Eaglebrand milk, lemonade and cool whip.

Pour into pie crusts and allow to chill before serving.

Dip-Light Spinach Dip

2008-05-15T13:54:00.002-05:00

I know that I have posted a spinach dip, but this one is different. It is also from my newspaper. I think I need to get in my recipe drawer and start back posting those again.

LIGHT SPINACH DIP

3 to 4 green onions, with tops

1/2 cup fresh parsley, packed into the cup

1 (10-ounch) package, frozen chopped spinach

8 ounce cream cheese (again, you may use the lower fat version)

3 tablespoons dried, minced onions

1 cup non-fat cottage cheese

4 drops Tabasco hot sauce

1/2 cup low-fat sour cream

1 cup low-fat mayonnaise

1/4 teaspoon black pepper

1/4 cup lemon juice

Chop green onions and parsley finely in food processor. Add spinach which has been slightly thawed, and continue to process until spinach has been finely chopped. Remove from the processor, and place in medium bowl. Without washing bowl, add all the other ingredients, and blend until well-mixed. Mix with spinach and onions. Chill for several hours (or overnight)before serving. Serve with crackers or raw vegetables. This makes about 2 quarts of dip.

Dip-Frances' Crab Dip

2008-05-15T08:35:00.002-05:00

This is another recipe from my newspaper. As summer rolls around many will be going to picnics or parties. The following crab dip could be served with crackers or raw vegetables.

FRANCES' CRAB DIP

1 (6 1/2-ounce) can crab (follow directions on can for draining and rinsing crab)

1 (6-ounce) jar seafood cocktail sauce

1 teaspoon prepared horseradish

1(8-ounce) block cream cheese(could use low fat such as Neufchatel)

Mix crab, sauce, and horseradish. Refrigerate several hours, and serve over a block of cream cheese. This can be garnished with fresh parsley, and thin slices of brightly colored bell pepper.

My Thoughts-Exercising

2008-05-14T13:59:00.002-05:00

Here I sit to just take a break from exercising. I have exercised 2 hours today and still have 30 minutes to go. Wow, I am exhausted. I know that it is good for me, but so much work for so little results. This two days of exercise and third day of rest is all that is keeping me going. I know that tomorrow is my rest day. Thank goodness! Then it will be right back to two days of exercise and then the day of rest. When I weighed Tuesday, I had only dropped 6 ounces from last week. Maybe I should just be happy that I hadn't gained 6 ounces. I better finish up the 30 minutes and then off to get cleaned up. To think that tomorrow I won't be tied to exercise!!!!!! YEA!

My Thoughts-Added Gadget

2008-05-11T17:38:00.003-05:00

Today I found a gadget to add to this blog. In the right column there are coupons to print. Hope there are some you might be able to use. I am looking for coupons all the time. Saving pennies add up for me.

Salad Dressing-Balsamic Vinaigrette

2008-05-11T11:00:00.002-05:00

This dressing was also in my newspaper. I am always looking for new recipes and this one would be perfect for a salad.

BALSAMIC VINAIGRETTE

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

6 tablespoons extra-virgin olive oil

2 tablespoons minced shallot, optional

Salt and pepper to taste

Combine vinegar and mustard in a bowl. Slowly whisk in oil. Add shallot, if using, and salt and pepper to taste. If not using immediately, cover and refrigerate up to five days. Makes about 3/4 cup.

Dessert-Timothy's Almond Cake

2008-05-11T10:55:00.002-05:00

Just wanted to share another recipe that was in the newspaper. It looks like it would be very easy.

TIMOTHY'S ALMOND CAKE

1 1/2 cups granulated sugar

3/4 cup melted butter

2 eggs

1 1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 1/2 cup flour

1/4 teaspoon salt

4 to 5 tablespoons sliced almonds, lightly toasted (for topping)

1 tablespoon granulated sugar (as topping)

Grease and flour a 9-inch round cake pan. Preheat oven to 350 degrees. Stir together sugar and melted butter. Beat in eggs with a whisk or hand mixer, stir in vanilla and almond extracts, add flour and salt. Mix well.

Spread batter in pan. Sprinkle with toasted almonds and sugar. Bake abou 30 minutes.

Serves 6 to 8

Drink-Watermelon Smoothie

2008-05-08T18:08:00.003-05:00

I got a Prevention book today and love reading what to eat and ways to exercise to shed more calories. There was this drink that looked good. This watermelon smoothie would be a cool treat after exercising or even a healthy drink during the morning or afternoon.

WATERMELON SMOOTHIE

Combine 1 cup seedless watermelon chunks, 1 container (6 ounces) fat-free lemon yogurt, 1 teaspoon honey, and 4 ice cubes in a blender. Mix to a smooth texture and serve.

I wish I had it now because I have thirty more minutes of exercise before I can call it a day.

Salad-Mexican Black Bean and Corn Salad

2008-05-05T11:30:00.002-05:00

Food, FoOD, FOOD, that is what I think about. Just posting another Mexican recipe in the spirit of Cinco de Mayo today. This Mexican Black Bean and Corn Salad claims only to have 117 calories per serving. It was also in my newspaper.

MEXICAN BLACK BEAN AND CORN SALAD

2 cans (15 ounce)black soybeans, drained and rinsed

2 cups frozen corn kernels, thawed

1 large red pepper, chopped

1/2 cup chopped red onion

1 cup chopped green onions

1 jalapeno pepper, minced

2 tomatoes, chopped

2/3 cup chopped cliantro, optional

Juice from 2 limes (about 1/4 cup)

1 1/2 teaspoon minced garlic

1 1/2 teaspoon cumin

1 teaspoon salt

1 tablespoon soybean oil

Combine the first 8 ingredients in a large bowl. Make dressing with lime juice, garlic, cumin, salt and soybean oil; combine well. Pour over salad ingredients and toss lightly to combine. Chill several hours before serving. This makes about 8 cups with 117 calories per serving.

My Thoughts-Exercising

2008-05-05T11:25:00.002-05:00

I know that some people LOVE to exercise, but exercising is just not one of my favorites. Yes, I know it makes a healthier body, but it isn't burning near enough calories as far as I am concerned. I have done a one hour with my weighted vest on already. I am going to try to exercise one more hour and thirty minutes before three. Then if I have anymore ump I will push a little more. Tomorrow is my day to jump on the scale and hold my breath. Geez, I hope I have lost at least one ounce. Anyone else out there exercising to shed pounds?

Dessert-Super Scones for breakfast

2008-05-04T17:12:00.004-05:00

Just had to share this recipe for super scones that someone shared on a chatboard.

SUPER SCONES

3 cups flour

2 1/2 tsp. baking powder

3/4 tsp. salt

3/4 cups melted butter (real butter makes a huge difference)

12 tsp. raspberry jam

1/2 cup sugar

1/2 tsp. baking soda

1 cup buttermilk

1/2 cup pecans
Mix first five ingredients, combine wet ingredients and add to dry ingredients with pecans. Mix lightly. Scoop batter out with a 1/4 cup measure onto baking sheet. Indent top of each scone with a teaspoon and put a teaspoon of jam on top. (Actually I put a little less than a teaspoon because it tends to run and spread. To be safe I will put 1/2 a teaspoon.) Bake at 425 degrees for 15 minutes. Makes 12 scones. Enjoy!!!!

Salad-Guacamole Salad

2008-05-03T09:46:00.004-05:00

I am on a roll with Mexican food today. Here's another from the newspaper that sounds just too good to overlook. Have you ever put Guacamole in a baked potato? I have and it is yummy!

GUACAMOLE SALAD

2 large ripe avocados

1 teaspoon lemon juice

1 medium tomato

2 green onions with tops

2 tablespoons low-fat mayonnaise

1 tablespoon skim milk

Cut avocados in half and remove pits. Peel and place in a blender container. Sprinkle with lemon juice. Add tomato and onion. Process on low speed until mixture is smooth. Transfer to a small bowl. Mix mayonnaise and milk in a small cup until smooth. Carefully pour over guacamole salad and spread evenly to edges to seal. This helps guacamole from turning brown. Cover with plastic and chill. When ready to serve, stir in mayonnaise mixture. Makes about 6 servings.

My Thoughts-Mexican Food Cookbooks

2008-05-03T09:37:00.003-05:00

I am still searching for Cinco de Mayo recipes, but thought I would put a few cookbooks in a list. So look in the column to the right for a short list of Mexican food cookbooks. This makes me want to get up and start clanging around in the kitchen or better yet go out for some Mexican food today. I may even go by the book store in search of these books.

Garnish-Pico de Gallo

2008-05-03T09:08:00.004-05:00

I thought since I am exploring for Mexican recipes I might as well add this one to the list for Cinco de Mayo. It was also in the newspaper.

PICO DE GALLO

3 large tomatoes

4 fresh jalapenos

1 medium onion

1 large green pepper

2 cloves garlic, crushed

1 bunch cilantro

2 tablespoons cider vinegar

1 lime

Finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro. Place in a glass bowl and mix well. Add vinegar and juice from lime. Stir well and cover. Chill one hour before serving.

Yields about 2 cups.

Main Dish-Veggie Fajitas

2008-05-03T08:53:00.004-05:00

I am dashing around looking for Cinco de Mayo recipes. This is another one from my newspaper. It sounds good to me since I am dieting most of the time. Don't tell anyone, but I am not doing without totally. I think that is the best thing to do, don't you?

VEGGIE FAJITAS

1/2 cup water

1/4 cup lemon juice

2 cloves garlic, crushed

1 tablespoon soy sauce

1/2 teaspoon oregano

1/2 teaspoon cumin powder

1 teaspoon honey

1/4 teaspoon Tabasco sauce

1 large onion, peeled and sliced into wedges

1 green pepper, seeded and sliced into rings

1 red bell pepper, seeded and sliced

1 cup cauliflower florets

1 cup broccoli tops

1 zucchini, sliced thick

1 tablespoon olive oil

Mix water, lemon juice, garlic, soy sauce, spices, honey and Tabasco together in a large covered bowl. Add prepared vegetables and marinade for 1 hour in refrigerator. In a large skillet, heat oil and saute drained vegetables until crisp tender. Serve with warm whole wheat tortillas, and top with shredded lettuce, chopped tomatoes, sour cream and salsa.

Serves 6

Salad-Coke and Cherry Jell-O

2008-05-02T19:58:00.001-05:00

Don't tell me I am the only one that has never heard of Coke and Cherry Jell-O Salad. This is another recipe from the newspaper and I am curious to know how it is. Has anyone had this salad before? Sure would like to have you post if you have tasted this salad.

COKE AND CHERRY JELL-O SALAD

1 (8-ounce) can crushed pineapple, drained
1 can Bing cherries, drained
1/2 cup chopped pecans
2 small boxes cherry Jell-O
2 cups boiling water
1 (12 ounce) can cold Coca-Cola
Mix together pineapple, cherries, and pecans and spread mixture actoss bottom of 9-by-13- inch pan.
Dissolve Jell-O in boiling water. Stirring gently, pour Coke into Jell-O
Pour Jell-O mixture over fruit mixture and chill until firm.
Makes 10 to 12 servings.

Soup-Wedding Soup

2008-04-30T18:45:00.003-05:00

I am making a quick detour and adding this wedding soup in between Mexican recipes. This was also a newspaper recipe and the person sharing this wedding soup makes it with fresh spinach instead of frozen and a good quality story-bought chicken broth. She noted that the wold thing came together in fewer than 45 minutes, simple, and delicious.

WEDDING SOUP

1 quart chicken broth

2 cups water

1/2 cup pastina(tiny pasta)

3 teaspoons fresh parsley, chopped(divided use)

1 carrot, thinly sliced

1/2 pound spinach , chopped (if using frozen, be sure to squeeze it dry)

1/2 pound lean ground beef

3 eggs(divided use)

2 teaspoons Italian-flavored bread crumbs

3 teaspoons grated Romano or Parmesan cheese, freshly grated if possible(divided use)

1 small onion, finely minced

In soup pot, combine the chicken broth, water, pastina, 1 teaspoon parsley, carrot, and spinach and bring to a low boil. Meanwhile, make the meatballs that will go into the broth. Gently mix together the ground beef, 1 egg, bread crumbs. 1 teaspoon grated cheese, the remaining 2 teaspoons parsley and the onion.

Form tiny meatballs; you should have about 30 or so. Drop the meatballs into the boiling broth mixture and simmer until they are cooked through, about 10 to 15 minutes.

In a small bowl, beat the remaining 2 eggs. With a wooden spoon, stir the soup as you pour in the eggs. Remove from heat. Cover and let stand for 2 minutes. Serve with the rest of the grated cheese, if desired.

Serves 6 to 8.

Main Dish-Whole Wheat Tortillas

2008-04-30T18:32:00.004-05:00

Here's another recipe from the newspaper. Since Cinco de Mayo is drawing near the paper has many Mexican recipes. I am going to post as many as I can and maybe some more tomorrow, so check back if you are interested in gathering more Mexican recipes.

WHOLE WHEAT TORTILLAS

1 1/2 cups whole wheat pastry flour

1/2 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons olive oil

2 cups ice water

In mixing bowl combine flour, baking powder and salt. Stir until mixed well. Drizzle oil over flour mixture and stir. Slowly add ice water until a soft dough is formed. Shape into 2-inch balls and place on lightly oiled cookie sheet. Cover with plastic wrap and chill for one hour or until you are ready to make tortillas. Heat an un-oiled heavy griddle over medium heat. While griddle is heating, roll out some tortillas. On a floured board roll each ball as thin as possible while forming a six-to eight-inch circle. Cook each tortilla about thirty seconds to one minute on each side. They should puff slightly when done. These should not become brown or crisp. Yield: 1 dozen