and get a free sample. And believe me you will want more. These are so good! I had to hide them from my kids.
Monday, March 30, 2009
Quaker True Delight
I was trying to find something fast to eat in the car or when I was in a hurry at work. I have grabbed every kind of snack bar and mostly they just do.....but this one is so good I felt like Iwas cheating and eating a candybar or something. You can go to http://www.quakertruedelights.com/
and get a free sample. And believe me you will want more. These are so good! I had to hide them from my kids.
and get a free sample. And believe me you will want more. These are so good! I had to hide them from my kids.
Friday, March 27, 2009
CROCK POT POTATO SOUP
5-6 potatoes, peeled and diced
1 onion, chopped
1 large carrot,sliced
1 large stalk celery, sliced
4 chicken bouillon cubes (less if desired)
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt (less if desired)
Pepper to taste
1/4-1/3 cup butter
1 (13 ounce) can Carnation® evaporated milk
Put all ingredients into crock pot except evaporated milk. Cook on HIGH for about 8 hours or until potatoes are tender. Check every couple of hours. During last hour turn down to LOW add milk. Leave on LOW or turn OFF until ready to serve. Use skim milk, evaporated milk and Mazola oil for low fat diet.
We have had the weirdest weather ...warm 1 day and snowing the next.... so soup sounded soooo good. and a good movie to watch while we just stay home.
Friday, March 13, 2009
French Lasagna
Hello,
I bought the big pack of croissants at Costco, and we couldn't eat them fast enough. This recipe is perfect for those stale croissants. And it is sooo good!
French Lasagna
4 cups whole milk
1 clove garlic, peeled and lightly crushed
4 large eggs, beaten together
5 stale croissants, halved lengthwise (like sandwiches)
5 thin slices ham
1 4-ounce ball fresh mozzarella, cut into 5 slices 8 ounces grated cheddar.
In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.
Place bottoms of croissants into a baking dish large enough to hold them snugly in a single layer. On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves. Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325°F. Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.
I bought the big pack of croissants at Costco, and we couldn't eat them fast enough. This recipe is perfect for those stale croissants. And it is sooo good!
French Lasagna
4 cups whole milk
1 clove garlic, peeled and lightly crushed
4 large eggs, beaten together
5 stale croissants, halved lengthwise (like sandwiches)
5 thin slices ham
1 4-ounce ball fresh mozzarella, cut into 5 slices 8 ounces grated cheddar.
In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. Remove from heat and allow to rest for 15 to 20 minutes. Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.
Place bottoms of croissants into a baking dish large enough to hold them snugly in a single layer. On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves. Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325°F. Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.
Friday, February 27, 2009
Easy Bread!
Hello,
I know its been a few days since my last post so I hope this makes up for it!
I went to a cooking class that taught this recipe and it is so easy and wonderful! This is the best bread recipe because it can be made ahead and stored in the refrigerator for up to 5 days. They made bread sticks and so of course I had to go home and try it. It was so easy and my family loved them. SO if its good I share with you. This dough can be used for everything from pizza to bread sticks.
Pizza Bianca
(pizza bianca or roman flatbread pizzas are made of pizza dough, salt, olive oil, and a few herbs such as rosemary or thyme. Bianca is white in Italian- so the idea is to keep the pizza’s relatively white other than a few herbs and some white cheese)
Dough:
2 1/2 cups bread flour
1 tablespoon yeast
1 1/2 teaspoons salt
2 teaspoons sugar
1 cup warm water (110 degrees)
2 tablespoons plus 1 teaspoon olive oil
possible pizza toppings:
1 tablespoons olive oil, 1 teaspoon fine sea salt, 1 tablespoon chopped rosemary, optional: Parmesan cheese freshly grated (or some other white cheese) , 1 tablespoon thyme, or basil
1. In small bowl put warm water. Sprinkle yeast into the water and then sprinkle the sugar, stir. Let sit to grow.
2. In mixing bowl add flour and salt. When yeast is bubbly mix in with oil until the dough makes a round ball.
3. Knead in mixer or by hand until dough is tight and smooth, and an elastic ball.
4. Rise in mixing bowl that has a bit of olive oil in bottom. Let sit for 45 minutes or until double in bulk. Prepare toppings.
5. Dough can be made ahead to this point and then stored in the refrigerator. In a gallon zip lock bag, put 2 teaspoons of olive oil and then the dough ball. When ready to use, take dough out of fridge and let set for one hour. Use dough within 5 days.
6. Adjust the oven rack to the lowest position. If you have a pizza stone, put it in the oven. Preheat the oven to 425 degrees.
7. Stretch or roll each piece to a 12 to 18 inch round. Brush top with olive oil, then sprinkle with fine sea salt, rosemary or herbs and cheese if desired. Proof for 20 minutes.
8. Bake for 15 to 20 minutes or until light brown. Cut into wedges. Serve warm.
Dough can be used as BREAD STICKS - but cut salt down to 1 teaspoon. After first rise, pre heat oven to 400 degrees and in a 10 by 15 pan melt 1/3 c. butter. Roll dough into a 20 by 8 inch rectangle. Using a pastry brush spread with melted butter and then cut into 18-24 strips. Twist strips and then lay them into the pan. Sprinkle with your choice of toppings (garlic salt, parmesan cheese, Mrs. Dash, herbs of your choice, etc). Let proof for 20 minutes and bake for 15 to 20 minutes until browned.
I know its been a few days since my last post so I hope this makes up for it!
I went to a cooking class that taught this recipe and it is so easy and wonderful! This is the best bread recipe because it can be made ahead and stored in the refrigerator for up to 5 days. They made bread sticks and so of course I had to go home and try it. It was so easy and my family loved them. SO if its good I share with you. This dough can be used for everything from pizza to bread sticks.
Pizza Bianca
(pizza bianca or roman flatbread pizzas are made of pizza dough, salt, olive oil, and a few herbs such as rosemary or thyme. Bianca is white in Italian- so the idea is to keep the pizza’s relatively white other than a few herbs and some white cheese)
Dough:
2 1/2 cups bread flour
1 tablespoon yeast
1 1/2 teaspoons salt
2 teaspoons sugar
1 cup warm water (110 degrees)
2 tablespoons plus 1 teaspoon olive oil
possible pizza toppings:
1 tablespoons olive oil, 1 teaspoon fine sea salt, 1 tablespoon chopped rosemary, optional: Parmesan cheese freshly grated (or some other white cheese) , 1 tablespoon thyme, or basil
1. In small bowl put warm water. Sprinkle yeast into the water and then sprinkle the sugar, stir. Let sit to grow.
2. In mixing bowl add flour and salt. When yeast is bubbly mix in with oil until the dough makes a round ball.
3. Knead in mixer or by hand until dough is tight and smooth, and an elastic ball.
4. Rise in mixing bowl that has a bit of olive oil in bottom. Let sit for 45 minutes or until double in bulk. Prepare toppings.
5. Dough can be made ahead to this point and then stored in the refrigerator. In a gallon zip lock bag, put 2 teaspoons of olive oil and then the dough ball. When ready to use, take dough out of fridge and let set for one hour. Use dough within 5 days.
6. Adjust the oven rack to the lowest position. If you have a pizza stone, put it in the oven. Preheat the oven to 425 degrees.
7. Stretch or roll each piece to a 12 to 18 inch round. Brush top with olive oil, then sprinkle with fine sea salt, rosemary or herbs and cheese if desired. Proof for 20 minutes.
8. Bake for 15 to 20 minutes or until light brown. Cut into wedges. Serve warm.
Dough can be used as BREAD STICKS - but cut salt down to 1 teaspoon. After first rise, pre heat oven to 400 degrees and in a 10 by 15 pan melt 1/3 c. butter. Roll dough into a 20 by 8 inch rectangle. Using a pastry brush spread with melted butter and then cut into 18-24 strips. Twist strips and then lay them into the pan. Sprinkle with your choice of toppings (garlic salt, parmesan cheese, Mrs. Dash, herbs of your choice, etc). Let proof for 20 minutes and bake for 15 to 20 minutes until browned.
Thursday, February 5, 2009
Yogurt!
Hello,
With my new eatting habits I am quickly getting bored with my yogurt! You can only eat so much and you want something else. So i got online and and found several different healthy way to eat my yogurt but I was surprised to find a soup recipe made with yogurt. So I tried it and it really is good. But I love soups! so Ii thought I would share. Give it a try while it is still cold out. I am sure you will love it too!
Creamy Sweet Potato Soup
2 cups Plain Yogurt
1 tablespoon vegetable oil
2 cups diced sweet onion
(1 large)2 cups peeled, diced sweet potatoes
(2 medium)1 cup peeled, diced Idaho potatoes
(1 medium)4 cups reduced-fat chicken broth
salt and ground black pepper, to taste
2 tablespoons chopped chives
In a soup pot, heat oil. Add onions and saute 3-4 minutes. Add sweet and Idaho potatoes and chicken broth; bring to a boil, reduce heat and simmer soup 25-30 minutes.
Puree soup and season with salt and pepper, if needed. Whisk in yogurt and serve with a sprinkle of chives.
Yield: 8 servings (1 cup each) or 2 quarts
With my new eatting habits I am quickly getting bored with my yogurt! You can only eat so much and you want something else. So i got online and and found several different healthy way to eat my yogurt but I was surprised to find a soup recipe made with yogurt. So I tried it and it really is good. But I love soups! so Ii thought I would share. Give it a try while it is still cold out. I am sure you will love it too!
Creamy Sweet Potato Soup
2 cups Plain Yogurt
1 tablespoon vegetable oil
2 cups diced sweet onion
(1 large)2 cups peeled, diced sweet potatoes
(2 medium)1 cup peeled, diced Idaho potatoes
(1 medium)4 cups reduced-fat chicken broth
salt and ground black pepper, to taste
2 tablespoons chopped chives
In a soup pot, heat oil. Add onions and saute 3-4 minutes. Add sweet and Idaho potatoes and chicken broth; bring to a boil, reduce heat and simmer soup 25-30 minutes.
Puree soup and season with salt and pepper, if needed. Whisk in yogurt and serve with a sprinkle of chives.
Yield: 8 servings (1 cup each) or 2 quarts
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