Don't let the description fool you. This is an old Pennsylvania Dutch recipe that my family uses to make cream cheese cupcakes. I just happened to notice one day when looking at the recipe that it was dairy- and egg-free. We have several friends with food allergies and couldn't wait to share the discovery. It's been a hit every time. If you have a food allergic family member you can make these as cupcakes and then freeze them to thaw as needed in the future- perfect for birthday parties and special events.
With a mixer combine...
2c. sugar
2c.coffee (or water)
2/3c. oil
2T vinegar
2t vanilla
Then add and mix well...
3c. flour
2t baking soda
1/2c. cocoa
1t salt
Makes 24 cupcakes, or two 8in round cakes or one 9x13 cake. Use liners or spray and flour pans.
Bake at 350* for 25-30min.
Thursday, June 10, 2010
Friday, May 21, 2010
Mexican Skillet (News&Record)
1 lb ground turkey
1t oil
1 onion, chopped
2t cumin
1 can enchilada sauce
1 can corn, drained
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
1c cooked pasta or rice
Garnish with shredded cheese, sour cream, chips, or cilantro
Cook turkey, onion, and cumin in oil over med high heat until it is no longer pink. Add enchilada sauce, corn, tomatoes, beans, and rice/pasta. Simmer until heated through. Garnish as desired and serve.
325 calories per serving
1t oil
1 onion, chopped
2t cumin
1 can enchilada sauce
1 can corn, drained
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
1c cooked pasta or rice
Garnish with shredded cheese, sour cream, chips, or cilantro
Cook turkey, onion, and cumin in oil over med high heat until it is no longer pink. Add enchilada sauce, corn, tomatoes, beans, and rice/pasta. Simmer until heated through. Garnish as desired and serve.
325 calories per serving
Monday, April 5, 2010
FIG AND BLUE CHEESE TARTS (Nadine Clark- Pillsbury Bake-Off)
3oz low-fat cream cheese, room temp
3/4 c blue cheese, room temp
1/4 c orange marmalade
2T balsamic vinegar
16 dried figs, chopped
Big & Flaky crescent rolls
1c chopped pecans
Preheat oven to 350* In a small bowl stir cheeses with a fork and set aside. In 1qt saucepan, stir marmalade and balsamic vinegar over low heat. Stir in figs and cook 5-7 min, stirring. Remove from heat. Remove crescent rolls from package. Do not unroll. Cut roll in 16 slices. Place on 2 cookie sheets and press center with thumb to indent. Place 2t cheese mixture on each round. Top with 1T fig mixture and 2t pecans. Bake 15-19 min. Cool on rack 10 min and serve warm.
3/4 c blue cheese, room temp
1/4 c orange marmalade
2T balsamic vinegar
16 dried figs, chopped
Big & Flaky crescent rolls
1c chopped pecans
Preheat oven to 350* In a small bowl stir cheeses with a fork and set aside. In 1qt saucepan, stir marmalade and balsamic vinegar over low heat. Stir in figs and cook 5-7 min, stirring. Remove from heat. Remove crescent rolls from package. Do not unroll. Cut roll in 16 slices. Place on 2 cookie sheets and press center with thumb to indent. Place 2t cheese mixture on each round. Top with 1T fig mixture and 2t pecans. Bake 15-19 min. Cool on rack 10 min and serve warm.
Sunday, March 21, 2010
Turkey Burgers (Food Network)
When you're craving a burger, this recipe really hits the spot. I love the way all the flavors, condiments, and cheeses are incorporated right in, no need for messy toppings. All you need is some buns or sandwich thins and you're ready to eat!
1 lb lean ground turkey
1/2 c roasted red peppers, chopped
1T sun dried tomatoes
1pkg onion soup mix
1/2 c mozzarella or italian blend cheese, shredded
Form into 4 patties and grill or pan sear. Can also be made into meatloaf.
1 lb lean ground turkey
1/2 c roasted red peppers, chopped
1T sun dried tomatoes
1pkg onion soup mix
1/2 c mozzarella or italian blend cheese, shredded
Form into 4 patties and grill or pan sear. Can also be made into meatloaf.
Tuesday, March 9, 2010
WALKABOUT ONION SOUP (Outback Steakhouse)
2 T butter
2 c thinly sliced sweet yellow onions
3 T butter
4 T flour
¼ t salt
1 ½ c milk
1 (15 oz) can chicken broth
¼ tsp salt
¼ tsp freshly-ground pepper
2 chicken bouillon cubes (low sodium)
1/3 cup shredded cheddar (or velveeta)
shredded Cheddar cheese (for garnish)
Place 2T butter and sliced onions In a 2-quart saucepan. Cook over low to medium heat stirring frequently until soft and clear but not brown.
In a med saucepan melt butter and add flour, cook on medium heat until the flour turns thick. Pour in milk, a little at a time, and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside.
To the onions add chicken broth, chicken bouillon cubes, salt and pepper. Stir until completely heated through. Add white sauce and cheese. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Let cook on low for additional 30 to 45 minutes.
2 c thinly sliced sweet yellow onions
3 T butter
4 T flour
¼ t salt
1 ½ c milk
1 (15 oz) can chicken broth
¼ tsp salt
¼ tsp freshly-ground pepper
2 chicken bouillon cubes (low sodium)
1/3 cup shredded cheddar (or velveeta)
shredded Cheddar cheese (for garnish)
Place 2T butter and sliced onions In a 2-quart saucepan. Cook over low to medium heat stirring frequently until soft and clear but not brown.
In a med saucepan melt butter and add flour, cook on medium heat until the flour turns thick. Pour in milk, a little at a time, and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside.
To the onions add chicken broth, chicken bouillon cubes, salt and pepper. Stir until completely heated through. Add white sauce and cheese. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Let cook on low for additional 30 to 45 minutes.
Monday, February 22, 2010
MEXICAN CORN CHOWDER (Kim S)
11 oz can of corn
14.5 oz can diced tomatoes, drained
1 can of cream of potato soup
4 oz can of green chilies
2 T. fresh cilantro
1 pkg taco seasoning mix
3 cups of chicken broth
8 oz of sour cream
4oz cheddar cheese or velveeta
In the crock pot, combine chicken, corn, tomatoes, soup, undrained chilies, cilantro, and taco seasoning. Mix well. Stir in chicken broth. Cover and cook on low for 8 to 10 hours or high for 4 to 5. Stir 1 cup of the hot soup into the sour cream. Stir sour cream mixture and cheese into the crock pot. Cover and let stand 5 minutes. Stir until combined.
Monday, February 1, 2010
PASTA FAGIOLI (Olive Garden)
This recipe could not be easier and tastes so good, just like the restaurant without the wait time. The perfect one pot dinner and it practically cooks itself.
1lb lean ground beef, browned and drained
(may substitute ground turkey or an additional can of beans for vegetarian)
1/2 large red onion, chopped
1c carrots, chopped
1 celery stalk, sliced
1 can (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
2 cups beef broth
1/2 of jar (16.5 oz) pasta sauce
2 tsp oregano
salt and pepper
1 T Tabasco sauce (optional)
1/2 cup dry pasta (I like ditalini), to add at end of cooking time
Put all ingredients into crock pot, except pasta. Cover and cook on low for 8 hours, or high for 4. Add pasta for the last hour of cooking time. May top with parmesan cheese to serve.
(may substitute ground turkey or an additional can of beans for vegetarian)
1/2 large red onion, chopped
1c carrots, chopped
1 celery stalk, sliced
1 can (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
2 cups beef broth
1/2 of jar (16.5 oz) pasta sauce
2 tsp oregano
salt and pepper
1 T Tabasco sauce (optional)
1/2 cup dry pasta (I like ditalini), to add at end of cooking time
Put all ingredients into crock pot, except pasta. Cover and cook on low for 8 hours, or high for 4. Add pasta for the last hour of cooking time. May top with parmesan cheese to serve.
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