Mrs. Field's Chocolate Chip Cookies

Mrs. Fields Blue Ribbon Chocolate Chip Cookies

2.5 Cups All-Purpose Flour

.5 Teaspoon Baking Soda

.25 Teaspoon Salt

1 Cup Dark Brown Sugar (packed) .5 Cup Granulated Sugar

2 Sticks (1 cup) Salted Butter (softened)

2 Large Eggs

2 Teaspoons Vanilla Extract

12 Ounces Semisweet Chocolate Chips (about 2 cups)

Yield: About 3.5 dozen

Preheat oven to 300 degrees F.

In medium bowl, combine flour, soda, and salt. Mix well with a wire wisk. In large bowl with electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not over mix. Add the flour mixture and chocolate chips, and blend on low speed just until just barely mixed. Do not over mix. Drop the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until golden brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Secrets From Mrs. Fields Kitchens

1. Use the best products available. All Mrs. Fields cookies—and the new Cookies ‘n’ Cream Chiller— start with the best, finest ingredients. At Mrs. Fields we use a special blend of vanilla extracts from vanilla beans grown in places such as Madagascar and the islands of Indonesia. This special blend of vanilla extracts was designed personally by Debbi Fields nearly 30 years ago.

2. Don’t use too much flour or you won’t have a round cookie.

3. Use partially melted butter to keep your cookies from looking dark and greasy.

4. Use frozen or cold dough balls. Just put your dough in the freezer or refrigerator when you’re done mixing. This will prevent cookies from browning too quickly and will help them not to spread too far.

5. Use parchment paper not cooking spray. This will prevent cookies from sticking and help you to easily transfer them off the hot tray and stop the baking process when they come out of the oven.

6. Make sure your oven is clean. If there is carbon buildup in the oven it will cause cookies to brown too quickly.

7. Try baking cookies at a lower temperature for a longer period of time. This will give you chewier cookie.

8. And once you’re cookies are done, remove them from the hot tray immediately. This stops the baking process.

Cinnamon Rolls

This recipe is a friend of mine. These are seriously one of the BEST cinnamon rolls I have EVER had!



(not actual rolls)

Makes 2-3 dozen rolls

5c. water (very warm)
1T. yeast
5c. flour + 5-8 more
1T.salt
1/2c.brown sugar
----------------------------
Cinnamon
oil
brown sugar

Add yeast to water. After yeast dissolves add 5c flour and salt. While mixing those add brown sugar. Add flour until not sticky and knead about 5-10 min. Put dough in greased bowl and let rise 1 1/2- 2 hr (I have let it go 3-4 or more hours before when I couldn't get to it) After it rises, punch down and roll out to rectangle. Sprinkle well with cinnamon then brown sugar. Drizzle with about 1-2c oil over top (I just drizzle it back and forth across it, it isn't going to be compleately covered with oil). Roll up and cut into rolls. Let rise 20-30min. Cook at 375 for 35-40min.

Carlie's Oven-Roasted Turkey

This is the only way I will make my turkey. I comes out so juicy and tasty. I can't wait for Thanksgiving!

In a pan with a lid (whole breast), remove innards, rinse off in water, pat dry, rub on olive oil.

Mix Together:
1/2 c soy sauce
2 heaping tsp. minced garlic
1 tsp. ground cumin
1 tsp Montreal Chicken Season from McCormick


Rub or drip on turkey. Baste occasionally. Add a little water if needed
Cook at 325 degrees- See instructions for time (6 lbs=3-4 hours, with a lid it cooks faster.)
Check temperature with a meat thermometer.

SCALLOPED CHIPOTLE SWEET POTATOES

This is my moms Recipe. it is our families FAVORITE way to have sweet potatoes. MMM



2 cups heavy cream
1 heaping tablespoon chipotle pepper puree (this is a canned chipotle pepper in a red tomato sauce, you can buy it in the Mexican food section. I have tried chipotle salsa's, and it's not the same. You only need a little. Just take this can and put it in the blender, and use 1 Tablespoon, for medium to mild heat. Adjust a little if you want it hotter)
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick Salt and freshly ground black pepper (try to get sweet potatoes that are the same diameter so they cook evenly, and try slicing them the same thickness)
I also added shredded Parmesan or a combination of Parmesan/Reggiano cheese, about 2 cups or so.
Preheat oven to 375 degrees F.
Whisk together cream and chipotle puree until smooth.
In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Add shredded cheese,
Repeat with the remaining potatoes, cream, shredded cheese and salt and pepper to form several layers. (the last time I made it, I also grated a little fresh nutmeg on top, that's optional)
Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
Leftovers (but there probably won't be any!)
1. Put all the leftovers in the blender, and add your leftover cream, milk, or chicken stock to get a good consistency. Since this dilutes the original sauce quite a bit, add a little more of the pureed chipotle sauce to give it a kick. This makes an amazing soup. Serve it with croutons (use you leftoever french bread or rolls, cut them into cubes, brush with olive oil, and bake until browned)
2. Pasta. Puree the leftover soup. Add milk, cream, or chicken stock (or a combination of all three)and leave it kind of thick, like a tomato pasta sauce consistency. You will need to add a little more of the pureed Chipotle sauce to heat it up a bit since it will be diluted from the additional liquid.
Serve over ravioli (make it easy on yourself and buy the frozen ones) or serve with bowtie or penna pasta. Add additional Parmesan/Reggiano cheese on top to serve. Leftover chicken or asparagus? Throw that in too. It's awesome. Do I sound like Robin Miller?
One meal morphs into the next! Remember to adjust the heat carefully. It's nice to have a good zing, but don't make it so hot the kids won't eat it. OK, the kids won't eat it anyway because it looks weird.

Best Ever Jalapeno Poppers

Jalapeno Poppers

12 oz. cream cheese, softened
1 (8oz) package shredded cheddar cheese
1 tbsp bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

In a medium bowl, mix the cream cheese, cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the bread crumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

In a medium skillet, heat the oil to 365 degrees F. Deep fry the coated jalapenos 2-3 minutes each, until golden brown. Remove and let drain on paper towel.

Cookie Dough Truffles

Cookie Dough Truffles

adapted from Taste of Home

½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using.

Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.

(I couldn't find the candy coating, so I added 1 1/2 tbsp of shortening to one bag of chocolate chips and melted them together.)

Chocolate Lava Cake

I first wanted to say hi to you all as I'm new :-) I have been trying to accept the invitation for days, but blogspot was having issues. Gah. My dad's birthday was the other day, and he LOVES chocolate. I always saw people make the chocolate lava cakes on cooking shows, so I decided to try to make it, myself, for his birthday. They turned out SO yummy that I had to share the recipe!


Chocolate Lava Cake

* 1 cup unsalted butter or unsalted margarine*
* 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
* 5 large eggs
* 1/2 cup sugar
* Pinch of salt
* 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
* 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
*
* Garnish:
* 1 (6 ounce) container raspberries, barely moistened and rolled in about
* 1/2 cup sugar right before serving


DIRECTIONS

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve immediately.



I don't know if you guys have seen the muffin tins shaped like mini bread loaves, but that is what I used. I would suggest sticking closer to the 8 minutes rather than the 10. I thought that it didn't look "done enough" on the top so I left it in, and there wasn't as much "lava" as I would have wanted. Not bad for a first try, though!

Enjoy!

Olive Garden Zuppa Toscana Soup

This recipe is really yummy and pretty close to the real thing! It is so good!

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water  (I used 4 cans of Chicken Broth in place of the water and bouillon)

5 cubes of chicken bouillon

1 cup heavy cream (I used half and half)

1 lb sliced Russet potatoes, or about 3 large potatoes

¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.

Add heavy cream and cook until thoughouly heated.

Stir in the sausage.

Add kale just before serving. Delicious!

Tortilla Soup with Chicken and Lime

I can't even begin to tell you how much I LOVE this soup. Enjoy!!

tortilla soup with chicken and lime

Unless you like a lot of leftovers, you might want to half this recipe. We like leftovers, and LOVE this soup. So we make a whole big pot of it.

12 cups water
6-8 chicken bouillon cubes
1 can (14.5oz) mexican style stewed tomatoes with juices (or whatever kind of stewed or diced tomatoes you have on hand.)
1 med. onion, thinly sliced
1 med. green pepper, thinly sliced
2 celery stalks, sliced
1 med. carrot, sliced
1 clove of garlic
2 bay leaf leaves
1/2 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper (optional)
12 ounces shredded cooked chicken
1/4 cup chopped fresh cilantro (or abt. 1 1/2 T dried)
3-4T lime juice
shredded cheddar cheese
sour cream (I use the light or low fat kind)
tortilla chips


Combine water and bouillon in a large sauce pan and bring to a boil. Add sliced veggies, bay leaf, garlic, cumin and red pepper return to a boil. Reduce heat simmer 15 minutes or until carrots are done. Add tomatoes, shredded chicken, cilantro and lime juice. Season with salt and pepper to taste.

Ladle soup into bowls and top with sour cream, cheese, and tortilla chips.

And Voiole, you’ve got an aesthetically pleasing configuration of soup, that humans go NUTS over.

Did I mention I love this soup. Really though, it is sooooooooo good. And it is low in fat, as long as you don’t go over board with the chips, cheese and sour cream. Really your supposed to fry tortilla strips in olive oil, but who has the time. :)

Frozen Watermelon Virgin Margaritas

This one is for you Kamie. :)

4 cups watermelon chunks, seeds removed
6 tablespoons fresh lime juice
2 tablespoons sugar
4 cups ice cubes
1/8 teaspoon table salt
1/2 limes, cut into wedges for garnish

Combine all ingredients, except lime wedges, in a blender; puree until smooth. Divide among 4 glasses. Garnish with lime wedges.

Serves 4. 1 point per serving.

Creamy Corn and Vegetable Soup

Creamy Corn and Vegetable Soup

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 6 servings, 1 1/2 cups per serving

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.


Nutrition Information
Nutritional Analysis per Serving
Calories 180
Total fat 4g
Saturated fat 1g
Monunsaturated fat 2g
Polunsaturated fat 1g
Protein 8.5g
Carbohydrates 33g
Fiber 4g
Cholesterol 2mg
Sodium 365mg

Source: Ellie Krieger, Food Network

Blueberry-Peach Galettes

Blueberry-Peach Galettes

The recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won't ruin your crust.


1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar

Preheat oven to 425 degrees.
Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425 for 10 minutes. Reduce oven temperature to 350 degrees (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.

Yield: 2 galettes, 16 servings (serving size: 1 wedge)

CALORIES 232 (29% from fat); FAT 7.6g (sat 1.9g,mono 3.3g,poly 2g); IRON 1mg; CHOLESTEROL 0.0mg; CALCIUM 6mg; CARBOHYDRATE 40.6g; SODIUM 124mg; PROTEIN 2.1g; FIBER 2.8g

Source: Cooking Light

Measurements

Dear Healthy Cooking Participant,

Have you ever needed to know how many cups are to a pint or how many teaspoons are in a single cup? Many of us have had to use conversions in order to make our favorite recipes. To make life easier here is a chart that does the math for you.

Cooking Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons

1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)

We hope this chart helps you in your cooking adventures!

The Healthy Utah Team


Jicama Slaw
Makes 4 servings, 3/4 cup each

Ingredients
1 pound jicama, peeled and shredded
1 large carrot, peeled and shredded
3 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon hot sauce
Salt & freshly ground pepper to taste

Instructions
Combine jicama, carrot, lime juice, mayonnaise, cilantro, cumin and hot sauce in a large bowl. Season with salt and pepper. Cover and refrigerate for 1 hour.

Tips
Cover and refrigerate for up to 2 days.

Nutrition Information
Per serving: 68 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrate; 1 g protein; 6 g fiber; 160 mg sodium; 243 mg potassium.
Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (46% daily value).

Source: EatingWell

Couscous

Mediterranean Couscous

Quick-cooking couscous is now even better since it's available in a whole wheat version. Fresh sage gives this side dish an earthy taste and aroma. You can use other fresh herbs such as basil, cilantro, or mint instead. To make this an entree, add a little feta cheese, water-packed tuna, or shredded cooked chicken.

Ingredients:
1 3/4 cups fat-free, less-sodium chicken broth
3/4 cup whole wheat couscous
1 cup grape tomatoes, halved
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1 tablespoon chopped fresh sage
1/4 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and remaining ingredients in a large bowl.

Yield: 4 servings (serving size: about 1 cup)

CALORIES 150 (32% from fat); FAT 5.4g (sat 0.7g,mono 3.7g,poly 0.5g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 25mg; SODIUM 467mg; FIBER 4.4g; IRON 1.2mg; CARBOHYDRATE 22.1g

Source: Cooking Light

Shrimp Scampi

Shrimp Scampi

2 teaspoons olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup Sauvignon Blanc or other dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice

Heat oil in a large skillet over medium-high heat. Add shrimp; saute for 1 minute. Add garlic; saute for 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

Yield: 4 servings (serving size: 7 shrimp)

CALORIES 220 (21% from fat); FAT 5.2g (sat 0.9g,mono 2.1g,poly 1.3g); PROTEIN 34.9g; CHOLESTEROL 259mg; CALCIUM 100mg; SODIUM 546mg; FIBER 0.2g; IRON 4.5mg; CARBOHYDRATE 3.1g

Source: Cooking Light

Grilled Vegetable Salad

Grilled Vegetable Salad

A basic balsamic vinegar and olive oil combination does triple duty here, seasoning grilled vegetables, wilting baby spinach leaves and dressing this colorful warm-weather salad. Feel free to replace the asparagus with zucchini or yellow squash (just slice them in half before grilling) or to add a bell pepper or two to the mix. On the off chance that you have leftovers, they taste great in a veggie sandwich or tofu scramble the next day.

Ingredient List
Serves 4
1/2 cup balsamic vinegar
6 Tbs. olive oil
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
3 cloves garlic, minced (about 1 Tbs.)
1 lb. asparagus, trimmed
2 medium-size portobello mushrooms, stems removed
1 large red onion, cut into 1/2-inch rings (about 2 cups)
6 cups baby spinach leaves, rinsed and dried

Directions
1. Whisk together vinegar, olive oil, parsley, basil and garlic in small bowl. Season to taste with salt and pepper. Toss sauce with asparagus, mushrooms and onion in shallow baking dish. Cover with plastic wrap and let stand at room temperature 30 minutes.
2. Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
3. Place spinach in large serving bowl; set aside.
4. Drain asparagus mixture, reserving marinade. Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred. Transfer to cutting board. Cool 2 minutes, and cut into bite-size pieces.
5. Add grilled vegetables to spinach. Transfer reserved marinade to small saucepan, and bring to a boil over medium-high heat. Remove from heat. Pour over salad mixture. Toss salad with hot marinade, using tongs. Season to taste with salt and pepper. Serve immediately.

Nutritional Information
Per SERVING: Calories: 285, Protein: 5g, Total fat: 15g, Carbs: 21g, Cholesterol: mg, Sodium: 203mg, Fiber: 6g, Sugars: 8g

Source: Vegetarian Times

Ingredient substitutions: Make the switch for healthier recipes
You stock healthy foods in your pantry, but what do you do with them? And how do you modify favorite family recipes so that they're more in line with your healthy-eating plan? It's not as hard as you may think. The key is to incorporate healthier alternatives into your daily eating routine.

Fat and cholesterol
To reduce the amount of fat and cholesterol

If your recipe calls for: Try substituting:
Bacon Canadian bacon, turkey bacon,

. smoked turkey or lean  

. prosciutto (Italian ham)

Butter, margarine, Applesauce or prune puree for

shortening or oil half of the called-for  

in baked goods. butter, shortening or oil
. Note: To avoid dense, soggy or 

. flat baked goods, don't  

. substitute oil for butter or 

. shortening, and don't  

. substitute diet, whipped or  

. tub-style margarine for  

. regular margarine.

Butter, margarine,   Cooking spray or nonstick pans
shortening or oil to

 prevent sticking.

Creamed soups Fat-free milk-based soups, mashed 

potato flakes, or pureed carrots, 

potatoes or tofu for thickening agents

Eggs Two egg whites or 1/4 cup egg 

substitute for each whole egg

Evaporated milk Evaporated skim milk

Full-fat cream cheese Fat-free or low-fat cream cheese, 

Neufchatel or low-fat cottage cheese 

pureed until smooth

Full-fat sour cream Fat-free plain yogurt, or fat-free 

or low-fat sour cream

Ground beef Extra-lean or lean ground beef, 

chicken or turkey

Mayonnaise Reduced-calorie mayonnaise-type 

salad dressing or reduced-calorie, 

reduced-fat mayonnaise

Oil-based marinades Wine, balsamic vinegar, fruit juice 

or fat-free broth

Salad dressing Fat-free or reduced-calorie dressing 

or flavored vinegars

Whole milk Reduced-fat or fat-free milk





Sodium
To reduce the amount of sodium

If your recipe calls for: Try substituting:

Seasoning salt, such as Herb-only seasonings, such as 

garlic salt, celery salt, or garlic powder, celery seed or 

onion salt onion flakes, or use finely chopped 

garlic, celery or onions

Soups, sauces, dressings, Low-sodium or reduced-sodium

crackers, or canned meat, versions

fish or vegetables 

Soy sauce Sweet-and-sour sauce, hot mustard 

sauce or low-sodium soy sauce

Table salt Herbs, spices, fruit juices or salt-free 

seasoning mixes or herb blends

Sugar
To reduce the amount of sugar

If your recipe calls for: Try substituting:
Fruit canned in heavy syrup Fruit canned in its own juices 

or in water, or fresh fruit

Fruit-flavored yogurt Plain yogurt with fresh fruit slices

Syrup Pureed fruit, such as applesauce, 

or low-calorie, sugar-free syrup

Other nutrients
To increase the amount of nutrients, including vitamins, minerals and fiber

If your recipe calls for: Try substituting:
All-purpose (plain) flour Whole-wheat flour for half of the 

called-for all-purpose flour

Dry bread crumbs Rolled oats or crushed bran cereal

Enriched pasta Whole-wheat pasta

Iceberg lettuce Arugula, chicory, collard greens, 

dandelion greens, kale, mustard greens,

spinach or watercress

Meat as the main ingredient Three times as many vegetables as 

the meat on pizzas or in casseroles, 

soups and stews

White bread Whole-wheat bread

White rice Brown rice, wild rice, bulgur or 

pearl barley

Source: Mayo Clinic

Healthy Shortcake

Shortcakes with Fresh Berries

Make the shortcakes up to two days ahead, and store in an airtight container. Use a serrated knife to cut in half before serving. Prepare the berry filling up to 12 hours ahead, and refrigerate until serving. Use any combination of fresh berries available.

2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2/3 cup reduced-fat buttermilk
1 tablespoon canola oil
1 teaspoon vanilla extract
1 large egg
Cooking spray
3 1/2 teaspoons turbinado sugar, divided
1/2 cup apple jelly
3 tablespoons fresh lemon juice
3 cups strawberries, quartered (about 12 ounces)
2 1/2 cups blackberries (about 12 ounces)
1 cup fat-free whipped topping

Preheat oven to 425.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal.

Combine buttermilk, oil, vanilla, and egg in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle. Cut dough into 8 wedges, cutting into, but not through, dough. Sprinkle 1 1/2 teaspoons turbinado sugar over dough. Bake at 425 for 15 minutes or until golden. Cool for 15 minutes.

Combine jelly, juice, and remaining 1 tablespoon granulated sugar in a microwave-safe bowl; microwave at high 1 minute. Stir mixture with a whisk until smooth. Combine jelly mixture, strawberries, and blackberries in a large bowl; toss to coat berries. Cover and chill.

Cut shortcake into 8 wedges. Cut each wedge in half horizontally; spoon 1/2 cup berry mixture over bottom half of each shortcake. Replace top half of shortcake. Top each serving with 2 tablespoons whipped topping; sprinkle each evenly with remaining 2 teaspoons turbinado sugar.

Yield: 8 servings (serving size: 1 filled shortcake)

CALORIES 306 (22% from fat); FAT 7.5g (sat 3.2g,mono 2.4g,poly 1.1g); IRON 2.1mg; CHOLESTEROL 39mg; CALCIUM 117mg; CARBOHYDRATE 53.5g; SODIUM 264mg; PROTEIN 5.7g; FIBER 3.9g

Source: Cooking Light

Healthy Thursday

Grilled Asparagus with Balsamic Vinegar

1 pound thin asparagus spears
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon balsamic vinegar

Prepare grill.
Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, tossing well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl; drizzle with vinegar. Serve immediately.

Yield: 4 servings

CALORIES 25 (43% from fat); FAT 1.2g (sat 0.2g,mono 0.8g,poly 0.2g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 16mg; SODIUM 120mg; FIBER 0.0g; IRON 1.3mg; CARBOHYDRATE 3g

Source: Cooking Light

Healthy Recipe for Wednesday!

Grilled Chicken Tenders with Cilantro Pesto

Makes 4 servings

Ingredients
1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1 tablespoon canola oil
1 teaspoon chili powder
1 pound chicken tenders
2 cups loosely packed fresh cilantro leaves (1-2 bunches)
2 scallions, sliced
2 tablespoons toasted sesame seeds (see Ingredient Note)

Instructions
1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
2. Preheat grill to medium-high.
3. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
4. Oil the grill rack (see Tip). Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes
per side. Serve the chicken with the cilantro-sesame pesto.

Tips
Ingredient Note: Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Nutrition Information
Per serving: 152 calories; 4 g fat (0 g sat, 2 g mono); 67 mg cholesterol; 3 g carbohydrate; 27 g protein; 1 g fiber; 290 mg sodium; 105 mg potassium.
Nutrition bonus: Vitamin A (15% daily value).

Omelet in a bag

Thanks for the add. Here's a recipe my family enjoys.

Omelet in a bag

This is a recipe that can be as fun to create as it is to eat. It's great for crowds too.

On a table you can place all the omelet fixings your family wants. Below is my typical choice

2 eggs
1/4 cup cheese
2 bacon strips chopped
1-2 tablespoons milk
2 tablespoons diced onion


Give everyone a zip bag and a marker to write their names on the bags

Crack 2 eggs (large or extra-large) into the bag not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato,hashbrowns, salsa, etc.

Each person adds prepared ingredients of choice to their bag and shake, Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

You can also cook them in the microwave instead of the boiling water: Cook on high for 2 minutes.

Stocking your pantry.

I received this as part of my Healthy Cooking program.  Maybe someone will find it useful.

What is on Your Shelves?

This Healthy Pantry list includes all the items you need to prepare healthy recipes plus a few other ingredients that will make last-minute meals easier. You can also use it as a starting point for a grocery shopping list. Of course these are just ideas, you can always add in your favorites!

Oils, Vinegars & Condiments
* Extra-virgin olive oil for cooking and salad dressings
* Canola oil for cooking and baking
* Flavorful nut and seed oils for salad dressings and stir-fry seasonings: toasted sesame oil, walnut oil
* Butter, preferably unsalted. Store in the freezer if you use infrequently.
* Reduced-fat mayonnaise
* Vinegars: balsamic, red-wine, white-wine, rice (or rice-wine), apple cider
* Asian condiments and flavorings: reduced-sodium soy sauce, fish sauce, hoisin sauce, mirin, oyster sauce, chile-garlic sauce, curry paste
* Kalamata olives, green olives
* Dijon mustard
* Capers
* Ketchup
* Barbecue sauce
* Worcestershire sauce

Flavorings
* Kosher salt, coarse sea salt, fine salt
* Black peppercorns
* Onions
* Fresh garlic
* Fresh ginger
* Anchovies or anchovy paste for flavoring pasta sauces and salad dressings
* Dried herbs: bay leaves, dill, crumbled dried sage, dried thyme leaves, oregano, tarragon, Italian seasoning blend
* Spices: allspice (whole berries or ground), caraway seeds, chili powder, cinnamon sticks, ground cinnamon,coriander seeds, cumin seeds, ground cumin, curry powder, ground ginger, dry mustard, nutmeg, paprika, cayenne pepper, crushed red pepper, turmeric
* Lemons, limes, oranges. The zest is as valuable as the juice. Organic fruit is recommended when you use a lot of zest.
* Granulated sugar
* Brown sugar
* Honey
* Pure maple syrup
* Unsweetened cocoa powder, natural and/or Dutch-processed
* Bittersweet chocolate, semisweet chocolate chips
Canned Goods & Bottled Items
* Canned tomatoes, tomato paste
* Reduced-sodium chicken broth, beef broth and/or vegetable broth
* Clam juice
* "Lite" coconut milk for Asian curries and soups
* Canned beans: cannellini beans, great northern beans, chickpeas, black beans, red kidney beans
* Canned lentils
* Chunk light tuna and salmon

Grains & Legumes
* Whole-wheat flour and whole-wheat pastry flour (Store opened packages in the refrigerator or freezer.)
* All-purpose flour
* Assorted whole-wheat pastas
* Brown rice and instant brown rice
* Pearl barley, quick-cooking barley
* Rolled oats
* Whole-wheat couscous
* Bulgur
* Dried lentils
* Yellow cornmeal
* Plain dry breadcrumbs

Nuts, Seeds & Fruits
* Walnuts
* Pecans
* Almonds
* Hazelnuts
* Dry-roasted unsalted peanuts
* Pine nuts
* Sesame seeds
* Natural peanut butter
* Tahini
* Assorted dried fruits, such as apricots, prunes, cherries, cranberries, dates, figs, raisins (Store opened packages of nuts and seeds in the refrigerator or freezer.)

Refrigerator Basics
* Low-fat milk or soymilk
* Low-fat or nonfat plain yogurt and/or vanilla yogurt
* Reduced-fat sour cream
* Good-quality Parmesan cheese and/or Romano cheese
* Sharp Cheddar cheese
* Eggs (large). Keep them on hand for fast omelets and frittatas.
* Orange juice
* Dry white wine. If you wish, substitute nonalcoholic wine.
* Water-packed tofu

Freezer Basics
* Fruit-juice concentrates (orange, apple, pineapple)
* Frozen vegetables: edamame soy beans, peas, spinach, broccoli, bell pepper and onion mix, corn, chopped onions, small whole onions, uncooked hash browns
* Frozen berries
* Italian turkey sausage and sliced prosciutto to flavor fast pasta sauces
* Low-fat vanilla ice cream or frozen yogurt for impromptu dessert

Don’t feel like you have to buy everything at once. If an item is on sale and you know you use it a lot, stock up! Most grocery stores have case lot sales, so watch for those.
Slowly but surely you will have a healthy pantry so you can cook healthy meals in no time.

The Healthy Utah Team

A few Healthy summer recipes.

Here are a few "healthy" recipes that I received by email.

Sounds so so so good to me!

Summer Fruit Soup

Who says soup has to be for lunch or dinner? This delicious breakfast version is like a smoothie and a fruit cup in one. The soup tastes best fresh, so prepare the fruit ahead of time and chill overnight.

SERVES 6

Ingredient List
3 cups nonfat vanilla yogurt
1 small ripe cantaloupe, cubed and chilled (about 3 cups)
3 apricots, pitted, chopped and chilled
1 Tbs. honey or maple syrup
1 tsp. vanilla extract
2 cups cubed watermelon, chilled
2 peaches or nectarines, pitted, sliced and chilled
1/2 pint blueberries, chilled
1/2 pint blackberries or raspberries, chilled
grated nutmeg, for garnish

Directions
1. Place yogurt, cantaloupe, apricots, honey and vanilla in blender, and pur????e until smooth.
2. Pour into individual soup bowls. Top with remaining fruit and nutmeg. Serve immediately.

Nutritional Information
Per SERVING: Calories: 213, Protein: 8g, Total fat: 1g, Carbs: 45g, Cholesterol: 2mg, Sodium: 97mg, Fiber: 3g, Sugars: 39g



Soft Tacos with Southwestern Vegetables

These meatless soft tacos are stuffed with sauteed vegetables and topped with salsa. To make it a meal, serve with Spanish rice, a tossed green salad and fruit.

SERVES 4
Ingredients
1 tablespoon olive oil
1 medium red onion, chopped
1 cup diced yellow summer squash
1 cup diced green zucchini
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped
1 jalapeno chili, seeded and chopped
1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
1 cup canned pinto or black beans, rinsed and drained
1/2 cup chopped fresh cilantro
8 corn tortillas
1/2 cup salsa

Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat.
Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the remaining tortillas.
To serve, divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture on each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.

Nutritional Analysis
(per serving)
Serving size: 2 tacos
Calories 295,Cholesterol 0 mg, Protein 10 g, Sodium 221 mg, Carbohydrate 55 g, Fiber 10 g,Total fat 6 g, Potassium 856 mg, Saturated fat 1 g, Calcium 162 mg
Monounsaturated fat 3 g

Source: Mayo Clinic

Hula Chicken with Pineapple BBQ Sauce

I saw this on Rachael Ray today and it looked so good. I am thinking I am going to have to make it soon!

Ingredients
1 box brown rice, prepared according to package directions
4 boneless, skinless chicken breasts
8 slices deli ham
1 to 1 1/2 cups shredded white cheddar cheese
Salt and freshly ground black pepper
Flour, as needed for coating
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
1 medium red onion, finely chopped
2 cups fresh pineapple, chopped
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/4 cup tamari (dark soy sauce)
1 cup prepared tomato sauce (use a plain variety instead of one with a lot of add-ins)
3 to 4 scallions, thinly sliced

Yields: 4 servings

Preparation
Preheat oven to 400ºF.

Get the rice going, according to the package directions.


With that working, flatten the chicken breasts into cutlets first by butterflying each piece. Open one of the breasts up and place it into a large zipper bag with a small amount of water. Squeeze as much of the air as you can out of the bag then seal it. Using a meat mallet or small, cast iron skillet, pound the breast out until it's evenly thin (while you'll need a little force here, don't be too aggressive when pounding or you'll end up with an uneven cutlet or, even worse, tear the meat). Remove the cutlet from the bag and reserve it on a large cutting board. Pound out the rest of your chicken breasts the same way.


With all of your chicken flattened out, take one cutlet and lay two pieces of sliced ham in the center. Top it with a small handful of cheese (about 1/4 cup) and roll it up into a log. Secure the roll-up with a toothpick then roll up your remaining chicken breasts, ham and cheese the same way. Season the outside of the roll-ups with salt and freshly ground black pepper and toss them lightly in the flour to coat the outside.


Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Place the chicken into the pan and cook until each side is golden brown, 8-10 minutes total. Once the roll-ups are golden brown, finish cooking them in the oven for 6-8 minutes.


While the chicken roll-ups are cooking, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add in the onion and pineapple, and cook until the onion begins to get tender, 4-5 minutes. Add in the brown sugar, vinegar, tamari and tomato sauce. Simmer your homemade BBQ sauce for a couple of minutes to thicken it up and season it with salt and freshly ground black pepper.

To serve, stir the sliced scallions into the brown rice and put some on each plate. Slice the chicken roll-ups on an angle and pour the sauce over each one.

Unusual Recipes

I was watching Studio 5 today and they had a recipe for Pickle Pie. They say it's good. I am kinda interested to try it. If anyone does, let me know what you think! ) I think it actually sounds good!

The Sunglow Motel-Cafe in Bicknell, Utah serves the unique Pickle Pie, developed by Cula Ekker.
This is their recipe, as it appeared in a Salt Lake Tribune article that is framed and hangs on the cafe's wall.

Pickle Pie

Ingredients
5 eggs
2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. lemon extract
2 tbsp. cornstarch
1 cup + 2 tbsp. light cream
1/8 cup margarine, melted
12 oz. sweet pickles, drained and ground
2 unbaked 9-inch pie shells

Method

Beat eggs and sugar until lemon colored and thick; beat in cinnamon, nutmeg, lemon extract, cornstarch, cream and margarine. Stir ground sweet pickles into mixture.
Pour pickle mixture into unbaked pie shell. Bake at 350 degrees for one hour to one hour and 15 minutes, until a knife inserted in center comes out clean.
Makes two pies.
[edit]Notes

(Some suggestions from the website) Note: Although the recipe says to bake for one hour to one hour and 15 minutes, I'd suggest checking it earlier (perhaps at 45 minutes) just to be safe, because when I tested it at one hour the pies I made were already clearly past done.
Note: I found by accident that increasing the pickles from 12 oz. to about 17 oz. introduces a distinct "fruity" flavor that the original recipe does not have. Both versions are very good, in my opinion!

And then - my friend Lisa posted a recipe that I wanted to try, but have yet to do. I hope she doesn't mind, but I am going to post it here.

Barbeque Spice Cookies
* 1 1/2 cups butter (3 sticks)
* 1/2 cup KC Masterpiece Original BBQ Sauce (or any brand/variety-- I used Kraft honey)
* 2 cups sugar
* 2 eggs
* 4 cups of flour
* 4 teaspoon baking soda
* 1 teaspoon ground ginger
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 cup tubinado or granulated sugar

Melt butter in a large bowl. Add BBQ sauce, sugar and eggs to melted butter and beat well. Sift together flour, baking soda and spices. Add flour mixture to butter mixture and mix until flour is incorporated. Refrigerate several hours until the dough is firm. Make dough into small balls (3/4 inch diameter) and roll in tubinado or granulated sugar. Bake at 350 degrees for 8-10 minutes, until firm. Refrigerated dough can also be shaped into a 1-inch thick roll and sliced. Dip the slices in sugar before baking.

So if you want something a little different for the 4th, maybe this will help you out! :)

Bruschetta n' cheese-stuffed chicken breasts

This is a favorite of mine!


Prep Time:15 min
Total Time:1 hr
Makes:8 servings, one stuffed chicken breast each
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing ( I just use regular italian dressing)

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted

I got the recipe from here. If you want to look up other good recipes this site has some awesome ones! enjoy!

Chicken Devine

Thanks for the add Kamie, I am ALWAYS looking for new creative recipes, I am always on allrecipes.com or cooks.com, this will be so much easier!
This recipes is a crowd pleaser I always cook it when I got a group to feed.

Chicken Devine
3 heads fresh broccoli
2 C. diced turkey or chicken (i like chicken more)
1 Can Cream of Mushroom Soup
1/2 Cup Mayo
1/2 Cup Milk
2 Tbsp. Lemon Juice
1 C. Shredded Cheese

Rice- however much you need to feed your family

Preheat over to 350 degrees.

Cook broccoli in boiling water.
Cook your chicken however you desire (sautee, boiled, ect...)
While broccoli & chicken is cooking mix together cream of mushroom soup, mayo, milk, and lemon juice in a medium bowl.

After broccoli is finished cooking, place broccoli in a 2 qt, baking dish. Layer chicken on broccoli. Pour the soup mixture over broccoli and chicken. Sprinkle cheese to cover cassarole.

Bake at 350 for 30 minutes.
Serve over rice and enjoy!

Japanese Meat Dish

Thanks for the add Kamie! Here is my first contribution:
when your in a hurry and need something quick

Japanese Meat Dish

1 lb. hamburger
1 med. onion, chopped (optional for me but you can if you want)
2 carrots, grated
1 sm. head cabbage, slice thin
2 pkg. ramen noodles, oriental flavor

Brown hamburger (add the flavor packets out of the ramen noodles to the hamburger)
Boil ramen noodles till done, drain completly

Add 3 tablespoons oil, and add cabbage, grated carrots and ramen noodles.

(It also says that you can use a bell pepper but I never have. Also says you can serve with soy sauce but we aren't real big soy sauce people. hehe.) enjoy!

Mixed Grilled Taters

Mixed Grilled Taters

Prep Time: 15 minutes
Grill Time: 8 minutes

Ingredients:
2 medium-size baking potatoes (about 10 oz. each)
2 medium-size sweet potatoes (about 10 oz. each)
3 to 4 Tbsp. lemon juice (1 large lemon)
3 Tbsp. olive oil
1/2 tsp. lemon pepper with garlic
Cooking spray
Salt to taste (optional)
Lemon pepper with garlic to taste (optional)
Fresh lemon wedges (optional)

Pierce potatoes; microwave at HIGH 10 minutes or just until tender. Let potatoes stand at room temperature until slightly cool. Cut into 1/2 inch-thick-slices.

Whisk together lemon juice, olive oil, and lemon pepper in a small bowl until blended. Brush both sides of potato slices evenly with lemon juice mixture; reserve remaining lemon juice mixture.
Coat cold grill food grate with cooking spray; place on grill over medium-high heat (350º to 400º). Arrange potato slices on food grate.

Grill, covered with grill lid, 4 minutes on each side or until slightly crisp and grill marks appear. Brush both sides of grilled slices with reserved lemon juice mixture. If desired, sprinkle with salt and additional lemon pepper. Serve with lemon wedges, if desired.

Coconut Cupcakes

1 1/2 cups butter, softened
2 cups sugar
5 eggs
1 to 1 1/2 teaspoons vanilla extract
1 to 1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/4 cups flaked coconut

Cream Cheese Frosting:
8 oz. cream cheese, softened
3/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups powdered sugar

Additional flaked coconut, toasted (toast in 350 oven for 7-10 minutes, stirring frequently)

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Fold in coconut. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a mixing bowl, beat cream cheese, butter, and extracts until smooth. Gradually beat in powdered sugar. Frost the cupcakes; sprinkle with toasted coconut.

Mozzarella Stuffed Meatball Hoagies

1 lb ground beef
1 egg
2 Tablespoons milk
1 Tablespoon Tabasco Hot Sauce
½ Cup Italian Seasoned Bread Crumbs
½ Cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil

12-15 1 inch mozzarella balls (marinated in olive oil)
1 26oz jar favorite pasta sauce, or homemade sauce
4-6 Garlic Ciabatta Rolls, or other rolls of choice, cut in half
4 sliced provolone cheese, each cut into halves

1. Preheat oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined.

2. Scoop about ¼ Cup meat mixture in hands; press 1 mozzarella ball into middle of meat and form a ball around the cheese. Do this until all meat and cheese is used up; makes about 12-15 large meatballs.

3. Place all meatballs into a 9x13 inch baking dish that has ¼ Cup olive oil spread into bottom. Bake for 20 minutes; flip all meatballs. Bake for an additional 15-20 minutes or until meatballs are cooked through.

4. Place pasta sauce into a large pot. Place cooked meatballs in sauce. Simmer on low heat.

5. Place ½ slice of provolone onto the cut sides of rolls. Place onto tin foil or baking sheet and broil in oven for 1-2 minutes or until rolls are toasted and cheese is melted.

6. Place 3-4 meatballs onto bottom halves of toasted rolls. Spoon pasta sauce over meatballs and sprinkle with parmesan cheese. Close with top roll and serve warm.

Cafe Rio Pork Salad

I found this yummy recipe HERE!

Meat:
About 1 1/2 lbs. Pork tenderloin (you can also use chicken if you prefer)
1 cup salsa
1-1 1/2 cups brown sugar
Cook in crock pot about 5 hours on low, cut fat off and shred.

Creamy Cilantro dressing:
Put the following in a blender and blend until smooth:
3 fresh tomatillos quartered
1 package Ranch buttermilk dressing mix (or regular Ranch mix if you can't find buttermilk)
1 cup mayo
1/2 cup buttermilk (or put 1 Tbsp of lemon juice in 1/2 cup of regular milk and let it sit for a minute before adding it to the other ingredients)
1 cup fresh cilantro
2 cloves fresh garlic
1/2 a jalapeno or Serrano pepper, no seeds

(If you have extra dressing, you can put it in a ziplock and freeze it for next time.)

Pico de Gallo recipe:
6-8 small tomatoes diced up
1 small onion diced up or half a medium onion
1 small jalapeno chopped as small as possible,
no seeds, start with half and add the second half after you've
tasted the salsa for hotness.
about 12 sprigs of cilantro chopped up finely
about a 1/2 tsp. salt
juice from 1/4 a lime or more
1 clove garlic minced (or about 1 tsp. if using minced garlic from a jar)
juice from half a lime. or about 2 -3 tsp.

Put everything together and taste to see if you need to add more of anything.

Guacamole:
Mash up the following:
2 ripe avocados
1/2 tsp. salt
1 tsp. lemon juice
1 clove garlic minced
1/2 tsp. Tabasco or 1-2 Tbsp. salsa

While you're making everything, cook up some rice.

To serve, pile on a plate in the following order:
Romaine lettuce
beans and rice
pork
a scoop of pico de gallo
a scoop of guacamole
crumbled tortilla chips
dressing

You can also serve these as burritos instead of a salad.

Grilled Cilantro Salmon

I made this tonight and it was pretty good.  I made a pineapple, cilantro and tomato salsa to put on it.  I also broiled it instead of cooking it on a grill.  I just cooked it 6 minutes on each side and it turned out great!

INGREDIENTS
1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

DIRECTIONS
In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
Preheat an outdoor grill for high heat.
Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Tilapia Lemon Parmesan

2-1/2 lbs. Tilapia fillets
2-4 tsp. butter or margarine, softened
2 tsp. fresh lemon juice

Lemon-Parmesan Sauce:
1 cup mayonnaise
2 tbl. fresh lemon juice
1/2 cup grated Parmesan cheese

Garnish:
2 lemons, sliced fresh parsley

Rinse the tilapia fillets in cold water and drain thoroughly.
Top with butter or margarine and lemon juice.
Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.
Top each portion with 1-2 tbl. of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown.
Place fillets on serving plate; garnish with lemon slices and fresh parsley.
Serves: 6

The Pioneer Woman Cooks

Looking for a new recipe with step-by-step instructions? 

Well the Pioneer Woman can for sure help you out.  Her recipes are awesome!  

So . . . take a gander over here!!!

Lemon Sorbet

1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest

Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

I love Love LOVE this recipe.  

Oriental Cabbage Salad Wraps

1 lg. head of cabbage
1 bunch of green onions
1 c. thinly sliced Celery
1 c. sunflower seeds
1/2 c. slivered almonds
1 pkg. chicken flavored ramen noodles
1/2 c. vinegar
1/2 c. sugar
Black pepper, as desired
Flour totillas

Chop cabbage as for slaw, add chopped onions, celery, sunflower seeds, almonds and noodles. Noodles are to be broken up, uncooked in salad.

Put oil, vinegar and sugar in blender. Add chicken flavor season packet and black pepper. Blend well. Pour over salad, toss together. Chill. (Best when made 2-3 hours ahead of serving.) Place about half a cup in flour tortilla and wrap. You can also eat it as a side dish. This is a perfect meal for hot summer days when you don't want to cook.

Pineapple/Mango Salsa

1 fresh pineapple - peeled, cored, and chopped
1 or 2 mango, peeled, seeded and chopped
1/3 cup cilantro leaves
1/4 cup fresh lime juice
1 small red onion, coarsely chopped
1 jalepeno or serrano pepper (to your taste)
Salt (to your taste)

Chop up and mix! :) So good!

Cheese Ball

CHEESE BALL

1 jar of Roka Blue Cheese
1 jar of New English Cheese
1 pkg of Cream Cheese

Mix all ingredients and put in the fridge to set. On some saran wrap, spread some crushed nuts (almonds are good, but today I am using pecans.) Scoop cheese onto nuts and from a ball.

Nutella Rolls

NUTELLA ROLLS
(these amounts will make 16)

2 pkg. crescent rolls
13 oz. container Nutella (it's a hazelnut spread; found near the peanut butter)
1-2 bananas (optional)
powdered sugar

Spread out a crescent roll triangle, drop a spoonful of Nutella in the middle, add a slice of banana if that sounds good to you, and then wrap it up. Place these on a baking sheet (I'm a big fan of the Pampered Chef baking stones). Sprinkle powdered sugar on top and put them in the oven at 375 for about 15 minutes, or whenever they are golden.

My Favorite Pizza Dough

I have never had good luck when it comes to pizza dough for some reason. It just never works well for me. But then I found this recipe and it has turned out soooo good every time. It also makes good bread sticks and cinnamon twists. :)

2 t active try yeast
1 c. lukewarm milk
1 T sugar
2 T olive oil
2 1/2 c. flour
1/2 t. salt

Place warm milk in a bowl and stir in yeast. Add sugar and olive oil, let sit long enough for yeast to dissolve. Once yeast is dissolved, add salt and flour (one cup at a time until bread dough consistency). Cover with towel and let rise for 20 minutes. (I like to speed up the process by filling the sink with warm water and placing the bowl of dough in sink.) Roll dough for pizza and add favorite toppings. 450 degrees for 12-15 minutes. Makes 2 thin crust pizza's or one thick crust.

For bread sticks, roll out dough and cut into strips with a pizza cutter. Put on greased cookie sheet and dab tops with melted butter. Sprinkle with garlic salt, Parmesan or whatever else sounds good to you. Let rise for 5 minutes and bake at 400 degrees for 12 minutes or until golden on top.

For cinnamon twists, follow same process as bread sticks, only twist them when you put them on the cookie sheet. Dab with melted butter or oil and add cinnamon sugar. I like to dip them in frosting. YUMMY!!

EASY CHICKEN PARMESON

This is so easy and it's actually really good! I made it Saturday night and it was gobbled up very quickly!

1 1/2 c biscuit mix (bisquick or dry pancake mix)
2/3 c grated parmeson cheese ( I used a little more cheese and used the shredded parmeson. I prefer that.)
6-8 boneless skinlees chicken breast. ( I pounded the chicken breasts, seasoned with salt and pepper and cut the breasts in half. So, i actually only used 3 breasts.)
1/2 c (1 stick) of butter, melted.

• In shallow bowl, combine biscuit mix and parmeson cheese.
• Dip chicken in melted butter(I added a little italian dressing to the butter mix) and then in bicuit-cheese mixture.
• Place uncovered in large, buttered baking dish and bake uncovered @ 325 degrees for 1 hour or until light brown.
• Garnish with marnara sauce and italian cheeses. Eat with your favorite pasta.
• ENJOY!

BAKED HAM AND PINEAPPLE

I made this ham last night and it was so easy and so delicious! Try it out!

1 6-8 lb fully cooked, bone-in ham.
Whole cloves (It's up to you how many you want to poke in)
1/2 c packed brown sugar
1 can of sliced pineapple with juice
5 maraschino cherries

• Place ham in roasting pan, score surface with shallow diagnal cuts making diamond shapes and insert cloves into diamonds.
• Cover and bake 325 degrees for 1 1/2 hours. (I pour about a half of can of cola on it. It tenderizes is)
• Combine brown sugar and juice from pineapple and pour over ham. (pour before putting in oven for 1 1/2 hours)
• Arrange pineapple slices and cherries on ham. Bake uncovered for another 40 minutes.

PINAPPLE SAUCE FOR HAM

Ham slices

1 15 oz can of pineapple chunks with juice

1 c of apricot preserves

1 1/4 c of packed brown sugar

1/4 t of cinnamon

• Place ham slices in shallow baking pan
• In saucepan, combine pineapple, preserves, brown sugar and cinnamon and heat.
• Pour sauce over ham slices and heat.

ENJOY!

It's very tasty! I promise!

Taco Salad

(You may adjust this recipe according to however many you want to make. This recipe will make 4.)

4-8inch tortillas. (we use whole wheat since we are trying to be healthy. haha)
1/2 lb. Hamburger
Taco seasoning(optional)
1/2 cup salsa
lettuce
tomato
olives
cucumbers
shredded cheese
whatever else you want to go on
Ranch dressing
Tin foil

Okay, first off, preheat oven to 350. Then, you want to make 4 fist sized balls of tin foil. (or if you want to save tinfoil you can just do 2 and do 2 tortillas at a time.) One at at time heat tortillas in the microwave for 30 seconds or until soft. Then drape them over the tin foil, folding the edges as best you can to make a bowl shape. (I am assuming you’ve all had toco salad before and know what the shells look like.) Then bake them in the oven for 10 minutes. Once they are done let them cool for a few minutes and remove tin foil from the center.
While they are in the oven, cook the hamburger and drain. Add salsa (and taco seasoning if you so choose) and heat to boiling. Reduce heat and divide hamburger mixture into each shell. Then top with lettuce, tomatoes, etc. and drizzle ranch dressing on top.

Awesome Cheese Ball / Dip

Sally's Ranch Cheese Dip

1/2 cup milk
1/2 cup miracle whip
1 8oz. cream cheese
1 pkg dry Ranch salad dressing
16oz. of shredded cheddar cheese (or more)

Combine and chill (could also be made into a cheese ball). Serve with crackers.

*Note: I normally don't even like cheese balls. This recipe is amazing though - I promise. Give it a try!

Top Recipes for 2007

Check our Food Network's Top 100 recipes for 2007! Here!

Creamy Macaroni and Cheese
Baked Macaroni and Cheese
Good Eats Roast Turkey
Baked French Toast Casserole with Maple Syrup
Good Old Country Stuffing
Chicken and Rice Casserole
Bacon Cheeseburger Meatloaf
S'more Brownies
Dutch Oven Peach Cobbler
Melt-In-Your-Mouth Barbecued Ribs
Mexican Chicken
Chicken Tetrazzini
Swiss Steak
Roman-style Chicken
Lasagna Rolls
Cowboy Chicken Casserole
Easter Pie
Crunchy Noodle Salad
Potato Casserole
The Baked Potato
Chicken or Steak with Balsamic BBQ Sauce
Baked Penne with Roasted Vegetables
Chicken and Rice Casserole
Six Layers and a Chip Dip
Beer Can Chicken

Italian Baked Chicken and Pastina
Chicken Divan
The Ultimate Barbecued Ribs
Oven Roasted Red Potatoes with Rosemary and Garlic
Taco Soup
Chicken Boudine
Chicken Enchiladas
Hash Brown Quiche
Cheesy Broccoli Bake
Pumpkin Gooey Butter Cakes
Lemon Yogurt Cake
Caramel Apple Cheesecake Bars with Streusel Topping
Chicken Cacciatore
Pumpkin Pie
Hurry Up Chicken Pot Pie
Slacker Jacks
Gruyere Potato Gratin
Roman Summer Salad
Eli's Asian Salmon
Ultimate Coffee Cake
Sweet Chicken Bacon Wraps
Green Bean Casserole
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Old-fashioned Meat Loaf- A.K.A "Basic" Meatloaf
The Ultimate Barbecued Chicken

Chicken Piccata
Southern Cornbread Stuffing
Molten Lava Cakes
Shrimp and Crab Au Gratin
Corned Beef and Cabbage
Paula's Lemon Cake
Chocolate Pound Cake
Oven-Fried Chicken
Five Layer Bars
Sopa Seca: Mexican Noodle Casserole
Beatty's Chocolate Cake
Mac 'N Cheese with Bacon and Cheese
Country Fried Steak with Biscuits and Gravy
Yummy Mummy
Bat Sandwiches
Chicken Marsala
Garlic and Citrus Chicken
Roast Turkey with Gravy
Shrimp Scampi with Linguini
Snake Bites
Italian Chicken and Vegetable Soup
Brined and Roasted Turkey
Roasted Shrimp and Orzo
Balsamic Chicken Drumettes
Crunchy Parmesan Chicken Tenders

Drunken Chicken
Smothered Pork Chops
Wicked Cupcakes
Spider's Nest Dip
Barbecue Pork Roast
Red Potato Salad
Chocolate Chip Cookies
Banana Walnut Bread
Chocolate Sybil Cake
Linguine with Shrimp and Lemon Oil
Blueberry Cream Cheese Tarts
Red Velvet Cupcakes with Cream Cheese Frosting
Cinnamon Buns
Sue and Gloria's Baked Beans
Asian Grilled Salmon
Pot Roast
Grandmother Paul's Fried Chicken
Peasant Pasta
30 Minute Shepherd's Pie
Who Loves Ya Baby-Back?
Wayne's Beef Macaroni and Cheese
The Best Bread Pudding
Lady and Sons Chicken Pot Pie
Steak Diane
Bobby's Goulash

California Roll

These look so good to me!!

California Roll
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Wake Up Little Sushi


Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Sushi Rice:
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Yield: 4 cups

Chocolate Cream Pie

INGREDIENTS
1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

DIRECTIONS
In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Coconut Cream Pie

INGREDIENTS
2/3 cup white sugar
1/3 cup all-purpose flour
1 2/3 cups milk
1/3 cup heavy cream
4 egg yolks, beaten
1 1/2 cups flaked coconut
1 (9 inch) pie shell, baked

DIRECTIONS
Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.

Banana Cream Pie

INGREDIENTS
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

DIRECTIONS
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Swiss Green Beans

INGREDIENTS
5 tablespoons butter, melted
2 tablespoons all-purpose flour
2 teaspoons grated onion
1 teaspoon white sugar
1 teaspoon salt (optional)
1/4 teaspoon ground black pepper, or to taste
1 cup sour cream
8 ounces Swiss cheese, grated
2 (15 ounce) cans cut green beans, drained
1 cup cornflakes cereal crumbs

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a 3 quart saucepan combine 2 tablespoons melted butter, flour, onion, sugar, salt, pepper, sour cream and 4 ounces of the cheese. Cook over low heat and stir constantly until thickened. Fold in green beans. Pour into a 2 quart casserole dish and sprinkle the rest of the cheese on top.
In a small bowl combine cereal crumbs and melted butter; sprinkle over beans.
Bake in preheated oven for 20 minutes.

Yummy Pecan Pie

INGREDIENTS
3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans
1 (9 inch) unbaked pie shell

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Wacky Cake

This is a chocolate cake recipe that is SO good. It is a really heavy dense cake, but oh so good!


Wacky Cake

INGREDIENTS
1 1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.