Author: sarah

Herbed Spinach Dip

5 ounces frozen chopped spinach, thawed and squeezed dry
1/2 medium red bell pepper, stemmed, seeded and chopped fine
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup packed fresh parsley
1 teaspoon dried dill
3 green onions, sliced thin
1 garlic clove, minced
1/2 tsp salt
1/4 tsp tabasco
1/4 tsp pepper
…
Process all of the ingredients in a food processor until well combined, about 1 minute. Refrigerate until all the flavors have blended, at least 1 hour.

Poulet De France–Chicken and Stuffing Bake

1 12 ounce package seasoned bread stuffing (6 cups)

2 Tablespoons melted butter

3 cups chopped, cooked chicken

2 cups chicken broth

1/2 cup finely chopped onion

1/4 cup minced chives or green onions

1/2 cup finely chopped celery

1/2 cup light mayonnaise

3/4 teaspoon salt

2 eggs

1 1/2 cups milk

1 10 3/4 ounce can cream of mushroom soup

1/2 cup grated cheddar cheese
…
In a medium bowl, mix stuffing, melted butter and 1 1/4 cups broth. Mix chicken, 3/4 cups broth, onions, chives or green onions, celery, mayonnaise, and salt in another bowl.
Spread 1/2 of the stuffing in a 13×9 baking dish treated with non-stick cooking spray (OR use two 8 or 9 inch square pans). Spread chicken mixture over stuffing. Cover with remaining stuffing. Whisk eggs, milk and soup in a large bowl. Pour sauce evenly over stuffing. Cover dish with foil and freeze. Put cheese in a small freezer bag and attach it to dish.
To prepare for serving, thaw grated cheese and chicken dish. Bake covered in a preheated 350 degree oven for 1 hour. Remove foil, sprinkle with cheese and continue to bake uncovered for 10 minutes more.
8 servings (431 calories each).

Slushy Punch

1 cup sugar
2 ripe bananas, cut up
3 cups unsweetened pineapple juice
1 6-ounce can frozen orange juice concentrate
2 Tablespoons lemon juice
1 1-liter bottle carbonated water or lemon-lime carbonated beverage, chilled
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Combine 2 3/4 cups water and the sugar till sugar dissolves. In a blender container combine bananas, half of the pineapple juice and the orange juice concentrate. Cover; blend till smooth. Add to sugar mixture. Stir in remaining juices. Transfer to a 13×9 inch baking pan. Freeze for 4 to 24 hours.
To serve, let mixture stand at room temperature 20 to 30 minutes. To form slush, scrape a large spoon across frozen mixture. Spoon into punch bowl. Slowly pour carbonated beverage down side of bowl; stir. Makes 23 (about 4 ounce) servings.

Coconut Layer Cake

5 large egg whites, at room temp

3/4 cup cream of coconut

1/4 cup water

1 large egg, at room temp

1 tsp coconut extract

1 tsp vanilla extract

2 1/4 cups cake flour

1 cup sugar

1 Tablespoon baking powder

3/4 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

1 recipe coconut frosting (follows)

2 cups sweetened shredded coconut

…

Adjust oven rack to the middle position and heat the oven to 325 degrees.  Lightly coat two 9 inch round cake pans with vegetable oil spray, then line bottoms with parchment paper.  Whisk the egg whites, cream of coconut, water, whole egg and extracts together in a large bowl until combined and set aside.  Whisk the flour, sugar, baking powder and salt together in a large bowl.  Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse crumbs, 2 to 5 minutes.  Add 1 cup of the egg mixture, increase the speed to medium-high, and beat until light and fluffy, about 45 seconds.  Add the remaining egg mixture in a steady stream ad continue to beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as needed (the batter will be very thick).  Divide the batter evenly between the prepared pans and smooth the tops.  Bake until a wooden toothpick inserted comes out with a few crumbs attached, 30 to 35 minutes, rotating the pans halfway through baking.  Let the cakes cool in the pans on wire racks for 10 minutes.  Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks.  Remove the parchment paper, flip the cakes upright and let cool completely before frosting (1 to 2 hours).  After frosting the cake press the coconut into the side of the cake and sprinkle it over the top.

Coconut Frosting

2 Tablespoons heavy cream

1 tsp coconut extract

1 tsp vanilla extract

pinch salt

16 tablespoons (2 sticks) unsalted butter, softened

1/4 cup cream of coconut

3 cups confectioners sugar

…

Stir the cream, extracts, and salt together until the salt dissolves.  Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth, about 20 seconds.  Reduce the speed to medium-low, slowly add the confectioners’ sugar and beat until smooth (2 to 5 minutes).  Beat in the cream mixture.  Increase the speed to medium high and beat until the mixture is light and fluffy (4-8 minutes).

Betty Crocker Best Chocolate Cake

2 cups ap flour or cake flour
2 cups sugar
1 tsp soda
1 tsp salt
1/2 tsp baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 tsp vanilla
4 ounces unsweetened chocolate (cool)
…
Heat oven to 350. Grease and flour baking pan (13 x 9 OR two 9 inch rounds OR three 8 inch rounds). Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pan(s).
Bake 13×9 40-45 minutes; bake layer cakes 30-35 minutes or until toothpick inserted in center comes out clean. Cool.

Cheesy Scalloped Potatoes

1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon pepper
dash salt
1 1/4 cups milk
3/4 cup velveeta
3 slices cooked, crumbled bacon or ham (optional)
3 medium potatoes (1 lb.)
…
Grease a 1/12 quart casserole; set aside. For sauce,in a small saucepan cook onion and garlic in butter till tender but not brown. Stir in flour, pepper and salt. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Thinly slice potatoes. Place half the sliced potatoes in the prepared casserole. Cover with half of the sauce and all of the bacon or ham (if using). Repeat potato and sauce layers. Bake, covered, in a 350 degree oven for 40 minutes. Uncover and bake about 30 minutes more or till potatoes are tender. Serves 4 to 6.

Deviled Eggs

6 hard cooked eggs
1/4 cup mayo
1 tsp prepared mustard
1 tsp vinegar
paprika

Halve hard cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard and vinegar; mix well. If desired, season with salt and pepper. Stuff egg white halves with yolk mixture. Garnish with paprika. Serves 12.

Ruth’s Cavatini

1 lb ground beef

1 med onion, diced

1 med green pepper, diced

1 container of fresh mushrooms, sliced (I used 1/2 a container)

1 16 oz can of petite diced tomatoes

1 12 oz can of cream of mushroom soup

1 16 oz can of tomato sauce

1 T. basil

1 T. oregano

1 T. parsley

1 t. garlic powder

salt and pepper to taste

1 16 oz package of pepperoni (I used 8 oz)

parmesan cheese

1 bag of Penne Rigate, Radiatore, Rotini, or Shells pasta (or a mixture of all four)

Brown ground beef with onion, green pepper, and mushrooms in a skillet until beef is not longer pink and onions are translucent. Drain grease. Add diced tomatoes, cream of mushroom soup, tomato sauce, and herbs. Simmer for 15 minutes. Add pepperoni, simmer 5 more minutes. In a separate pan, boil 4 cups of water. Add pasta, reduce heat, and cook until al dente. Serve sauce over pasta. Top with parmesan cheese.

Serves 8.

Borscht

1 1/2 lb arm roast, trimmed and cubed
2 teaspoon salt, divided
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon paprika
5 beef bouillon cubes
1 teaspoon dill
2 bay leaves
2 cans diced tomatoes (1 pureed)
1/2 head cabbage, shredded
1 bag frozen lima beans
1 cup diced baby carrots
1 medium onion, chopped
1 teaspoon minced garlic
3 stalks celery (and tops), sliced
4 cups water

Toss meat, 1 tsp salt, seasonings and bouillon cubes along with onion, celery and carrot, in the bottom of a large crock pot. Add tomatoes and cabbage. Season with remaining teaspoon salt. Add lima beans and water to top and cover. Cook on low for 8 hours.  Sour cream may be stirred into soup before serving (to taste).

Pretzels

Ingredients

  • 1 1/2 cup whole milk shredded mozzarella cheese
  • 3 level T cream cheese
  • 1 large egg room temperature
  • 2 T psyllium husk (ground) or powder
  • 1 T pretzel salt or course sea salt

Instructions

  1. Pre-heat oven to 375 degrees
  2. in a microwave proof bowl add cream cheese and shredded mozzarella
  3. microwave for 90 seconds and stir together with a fork or whisk
  4. add egg, keep stirring you may need to re-microwave for 20 seconds to keep dough soft
  5. keep stirring until egg is thoroughly mixed into cheese mixture {it will I promise}
  6. add psyllium husk and stir until fully incorporated
  7. oil hands and gently knead dough a few times
  8. pinch off a ping pong ball size piece of dough
  9. roll out on flat clean surface to desired length
  10. place on parchment lined baking sheet
  11. lightly brush a little water on each piece of dough and sprinkle with pretzel salt
  12. bake for 20-25 minutes rotating pan half way for ideal baking
  13. let cool and enjoy

From: http://www.mytootiefoodie.com/magic-low-carb-soft-pretzels/