Carrot Pancakes

Carrot Pancakes

photo taken from my personal collection

Ingredients:

Pancake Batter:

1 ¼ cups flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp salt
¼ tsp. ginger
1 egg, lightly beaten
1/3 cup brown sugar
1 cup milk
1 cup carrots, grated
1 tsp. vanilla

Cream cheese spread:

4 oz. cream cheese, softened
¼ cup powdered sugar
2 tbsp. milk
½ tsp. vanilla
Dash cinnamon

Create it!!

1. Preheat griddle medium-high and spray with cooking spray
2. In a large bowl, whisk together the first five ingredients. In another bowl, combine the egg, brown sugar, milk, carrots, and vanilla; mix well. Stir into the dry ingredients just until moistened.
3. Pour batter by ¼ cupfuls onto a griddle. Flip pancakes when bubbles form on the top; cook until the second side is golden brown.
4. To make the spread: Place the first 4 ingredients in a food processor. Process until smooth. Transfer to a serving bowl and sprinkle with cinnamon. Serve with pancakes. Serve 6.

Breakfast Trifle

Breakfast Trifle

picture taken from my private collection

Ingredients:

4 eggs, hard boiled
2 cups water
½ cup quick-cooking grits
1 tbsp. sugar
3 tbsp. butter
Salt and pepper to taste
2 pre-cooked breakfast sausage patties
½ cup cheddar cheese, shredded
1 small tomato, chopped
Garnish with sour cream and chopped chives

Create it!!

1. To prepare eggs: peel and coarsely chop.
2. To prepare grits: bring 2 cups of salted water to a boil. Slowly whisk in grits, stir immediately and reduce heat, then bring back to a boil. Add sugar, butter, and salt and pepper to taste. Reduce heat and simmer until cooked.
3. To prepare sausage: chop coarsely and then heat in the microwave according to package directions.
4. To assemble trifles: spoon grits into serving cup and layer with the following: ½ of the cheese, ½ chopped boiled egg, ½ chopped sausage, ½ of the grits, and ½ chopped tomato. Garnish with a dollop of sour cream and sprinkle with chives. Makes 2 servings.

Vanilla Cupcakes with Chocolate Frosting

Vanilla Cupcakes with Chocolate Frosting

picture taken from my personal collection

Ingredients:

2/3 cup white whole-wheat flour
1 1/3 cup cake flour
1 tsp. baking soda
½ tsp. salt
1 cup granulated sugar
¼ cup canola oil
1 whole vanilla bean, split lengthwise
½ cup unsweetened applesauce
1 large egg
1 large egg yolk
1 tsp. vanilla extract
1 can (12 oz.) low-fat evaporated milk, divided

Frosting:

¼ cup all-purpose flour, sifted
Pinch of salt
2 oz. bittersweet or semisweet chocolate, finely chopped
1 cup packed confectioners’ sugar, sifted
2 tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
Sprinkles for decorations (optional)

Create it!!

1. Cupcakes: preheat oven to 350 F. Line 12 muffin cups with paper liners.
2. Whisk whole-wheat flour, cake flour, baking soda, and ½ tsp. salt in a medium bowl.
3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean and into the sugar mixture. Add applesauce, egg, egg yolk, and vanilla extract. Beat until well combined.
4. With mixer on low, alternately mix in dry ingredients and ½ cup of the evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (they will be full).
5. Bake the cupcakes for 18 – 20 minutes. Toothpick should come out clean. Cool completely.
6. Frosting: whisk 2/3 cup of the remaining evaporated milk, all-purpose flour, and a pinch of salt in a small saucepan until no flour lumps remain. Cool over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 – 5 minutes. Remove from the heat and continue whisking about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners’ sugar, cocoa, and vanilla. Beat with an electric mixer until smooth and creamy.
7. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired. Makes 1 dozen cupcakes.

Pizza Turkey Sliders

Pizza Turkey Sliders

picture taken from my private collection

Ingredients:

1 medium onion, chopped
3 garlic cloves, chopped
1 tbsp. basil
1 tbsp. oregano
1 tsp. thyme
1 bay leaf
2 tbsp. olive oil
1 can diced tomato
1 tsp. sugar
4 shakes of red pepper flakes, optional

Sliders:

1 pound ground turkey breast
1/3 cup shredded part-skim mozzarella cheese
1/3 cup Marinara Sauce
8 pieces of lettuce
8 small dinner rolls

Create it!!

1. Marinara Sauce: heat a large skillet and add olive oil. Sauté the onion, garlic, oregano, basil, thyme, and bay leaf until onion is softened. Add the tomatoes and paste. Mix well. Cook on low heat about 30 minutes. Add sugar. Shake in red pepper flakes.

2. Sliders: Shape ground turkey breast into 8 small patties. Grill for 4 -5 minutes on each side until cooked. Place on bun and top with sauce, a bit of cheese, and a piece of lettuce, and bun half. Makes 8 sliders.

Colorful Coleslaw

Colorful Coleslaw

picture taken from the web

Ingredients:

3 tbsp. reduced fat mayonnaise
3 tbsp. nonfat plain yogurt
1 tbsp. Dijon mustard
2 tsp. cider vinegar
1 tsp. sugar
½ tsp. celery seed
Salt and freshly ground pepper to taste
2 cups shredded red cabbage ( ¼ of a small head)
1 cup grated carrots (2 medium)

Create it!!

1. Whisk together mayonnaise, yogurt, mustard, vinegar, and sugar in a large bowl. Add celery seed. Season with salt and pepper.

2. Add cabbage and carrots and toss well. Makes 6 servings, about ¾ cup each.

Crunchy Fish with Lemon Tartar Sauce

Crunchy Fish with Lemon Tartar Sauce

Photo taken from my private collection

Ingredients:

Crunchy Fish:

1 pound skinless white fish fillets
¼ cup egg substitute
2 tbsp. skim milk
¼ cup parmesan cheese
½ cup cornflake crumbs or plain dry bread crumbs
½ tsp paprika
Lemon Tartar Sauce:
½ cup fat-free, cholesterol-free mayonnaise
2 tbsp. finely chopped dill pickle
1 tsp. finely shredded lemon peel
1 tsp. fresh lemon juice

Create it!!

1. Preheat oven 450 degrees.

2. Rinse fish pat dry. Cut fish into 24 bite-sized pieces. Set aside.

3. In a medium bowl, combine egg substitute and milk. In a large zipper baggie, combine parmesan cheese, crumbs, and paprika.

4. Add fish chunks to the egg mixture, stirring until well-coated. Using a slotted spoon, remove fish from the egg mixture and place in the zipper baggie with the crumb mixture. Seal bag and toss until fish is well-coated with crumbs. Repeat with the remaining fish.

5. Arrange fish in a single layer on a baking sheet or shallow baking pan. Bake about 5 minutes, or until fish flakes easily with a fork.

6. In a small bowl, prepare the Lemon Tartar Sauce. Stir together the remaining ingredients. Serve the Lemon Tartar Sauce with your fish. Makes 24 bite-size pieces or 6 servings.

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

Photo taken from:http://images.kitchenartistry.com/141d1a2930488bc6066993768f67d18e_large.jpg

Ingredients:

8 oz. whole-wheat elbow macaroni
1 package (10 oz.) frozen chopped broccoli*
1 ¾ cups low-fat milk, divided
3 tbsp. flour
½ tsp. garlic powder
½ tsp. salt
¼ tsp. ground white pepper
¾ shredded extra-sharp cheddar cheese
¼ cup shredded parmesan cheese
1 tsp Dijon mustard

Create it!!

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add the broccoli and continue cooking until the pasta and broccoli are just tender, about 4 – 5 minutes more. Drain the pasta and broccoli and set aside.

2. Heat 1 ½ cups of milk in another large pot over medium-high heat until just simmering. In a small bowl, whisk the remaining ¼ cup milk, flour, garlic powder, salt, and pepper until combined.

3. Whisking constantly, add the flour mixture to the milk; return to a simmer and cook until the mixture is thickened, about 2 – 3 minutes. Remove from the heat and whisk in the cheeses and mustard.

4. Add the pasta and broccoli to the cheese sauce. Return to the heat and cook, stirring constantly, over medium-low heat, until heated through, about 1 minute. Makes about 6 cups.

*Fresh chopped broccoli can also be used. Vary the flavor by using the frozen vegetables of your choice.

Shake-It-Up Chicken Nuggets

Shake-It-Up Chicken Nuggets

Photo taken from: http://i.i.com.com/cnwk.1d/i/tim//2010/07/21/chicken-nuggets-512_370x278.jpg

Ingredients:

1 ¾ cup herbed-seasoned stuffing mix
¼ cup grated Parmesan cheese
3 tbsp. margarine, melted
¼ cup low-fat buttermilk
¼ tsp. black pepper
2 boneless, skinless chicken breasts*
Fuddrucker’s ® Honey Mustard (optional)

Create it!!

1. Preheat oven to 450 F. Melt butter.

2. Measure stuffing mix into zipper baggie. Seal bag and crush stuffing mix using a rolling pin. Add parmesan cheese. Shake baggie to mix thoroughly. Set aside.

3. In a medium bowl, whisk together the margarine, buttermilk, and pepper. Set aside.

4. Rinse chicken breast and pat dry with paper towels. Cut into 16 equal chunks.

5. Dip chicken chunk into buttermilk mixture, covering all sides. Place dipped chunk into the bag of stuffing mix; seal bag and shake until chicken pieces are evenly coated. Place on baking sheet. Repeat with remaining chicken chunk.

6. Place baking sheet in oven. Bake for 4 minutes. Turn nuggets and bake for another 4 – 5 minutes or until golden brown. Serve immediately with honey mustard or your favorite dipping sauce. Makes 16 nuggets or 4 servings.

*2 chicken breasts should equal about 1 pound. You may also use pre-cooked chicken, cut into chucks.

Fuddrucker’s ® Honey Mustard: 2/3 cup low-fat mayonnaise, 4 ½ tsp. prepared mustard, 4 ½ tsp. canola oil, 1 ½ tsp. apple cider vinegar, dash of cayenne pepper, dash of onion powder. Whisk ingredients together and refrigerate until using. Makes 1 cup.

Baked Snowballs

Baked Snowballs

photo taken from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_GSKGeIz_WEaRY5YXlKEe4ThGJqiX8mP_x-7YaTGCwO5wtnA5BGMDJ8S_gT5W6o8z1aYHCBudx2CGrSiuPdCuvK91jIcSf5z4ZsBSqeFlA-u07nt6yc_JB7FHn_6N7t2-qK1kg/s1600/baked-snowballs-recipe-photo-420-FF0404SCHOOA15.jpg

Ingredients:

12 vanilla wafers
6 scoops of your favorite ice cream
3 egg whites, room temperature
¼ tsp cream of tartar
¼ cup sugar
½ tsp vanilla extract
Garnishes: chocolate syrup, sprinkles, maraschino, cherries

Create it!!

1. Break the cookies and divide them evenly among 6 ramekins. Press into the bottom of each.

2. Fill each ramekin with ice cream. Use the back of a spoon to smooth the ice cream level with the top of the ramekin. Place the ramekins on a baking sheet and place in the freezer while you prepare the meringue (snow).

3. Preheat oven to 500 F.

4. Place the egg whites in a bowl and whip until they are foamy. (Start at a low speed and gradually increase to high). Add the cream of tartar and continue beating until soft peaks form.

5. While you continue beating, add the sugar, 1 tablespoon at a time. Add the vanilla extract. Continue beating about 2 more minutes, until shiny, stiff peaks form.

6. Remove ramekins from freezer and spread the meringue (snow) over the top of each with a spatula. Be sure to completely cover the ice cream. The meringue (blanket of snow) insulates the ice cream, keeping it cold in the hot oven.

7. Bake ‘snowballs’ on the baking sheet until the tops are golden brown, about 1 – 3 minutes. (Watch them carefully as they brown quickly).

8. Garnish with chocolate syrup, sprinkles, and a cherry. Makes 6 baked snowballs.

Biscuit Taco Cups

Picture taken from my private collection

Ingredients:

1 ½ lb. pre-cooked ground beef
1 can (15 oz.) spicy chili beans, drained
1 package taco seasoning mix
½ cup water
1 can (16.3 oz.) large refrigerated buttermilk biscuits (similar to Grands ®)
1 cup cheddar cheese, shredded
½ cup lettuce, shredded
½ cup chopped tomato
½ cup sour cream
½ cup salsa

Create it!!

1. Preheat oven to 375 degrees.

2. In a large pan on medium-high heat, stir together ground beef, chili beans, taco seasoning, mix and water; mix well. Reduce heat to medium and simmer 10 minutes, or until slightly thickened, stirring occasionally.

3. Spray outside bottom and sides of 8 (6 oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuits to form 4 ½ in. rounds. Place rounds over the outside of the sprayed custard cups. Press to fit over the bottom and part way down the sides of the cups. Place cups, upside down, in large ungreased baking pan.

4. Bake for 14 – 16 minutes or until golden brown. Remove pan from oven; carefully remove biscuits cups from custard cups.

5. Spoon beef mixture evenly into each cup. Top with cheese, lettuce, tomato, sour cream, and salsa. Makes 8 taco cups.

To make your own package of taco seasoning mix: combine 1 tbsp. chili powder, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp cayenne pepper, ¼ tsp dried oregano, ½ tsp paprika, 2 tsp ground cumin, 1 tsp coarse salt, and 1 tsp. black pepper.

To make easy buttermilk biscuits (makes 8 biscuits).

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp coarse salt
½ unsalted butter, cold, cut into cubes
½ cup buttermilk

Gingerbread Biscotti

Gingerbread Biscotti

Ingredients:

½ cup butter, softened
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs
¼ cup molasses
2 ½ cups all purpose flour
1 tsp. baking powder
1 tsp baking soda
1 ½ ground ginger
1 tsp. ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves

Create it!!

1. Preheat oven to 350 F. Prepare baking sheet with cooking spray.

2. Beat butter and sugars in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Add molasses and beat until combined.

3. Combine the flour and the next 7 ingredients. Add the butter mixture, beating at a low speed until blended. Stir in almonds if desired.

4. Divide dough in half. With floured hands, shape each portion into 9 x 2 in. logs and place on prepared baking sheet.

5. Bake for 28 minutes or until firm. Cool on baking sheet for 5 minutes. Remove to a wire rack and cook for an additional 5 minutes. Reduce oven temperature to 300 F.

6. Cut each log diagonally into ¾ in. slices. (Use a serrated knife with a gentle sawing motion). Place biscotti, cut side down, onto baking sheet. Bake 8 – 10 minutes, turn biscotti to other side, and bake another 8 minutes. Cool.

7. Melt white almond bark according to package directions. Dip one end of cooled biscotti into the melted almond bark or drizzle over the top of each biscotti. Makes 2 dozen biscotti.