HONEY - MOIST CORNBREAD
1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. whipping cream
1/4 c. vegetable oil
1/4 c. honey
2 eggs, slightly beaten
Heat oven to 400 degrees. In medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9 inch square baking pan. Bake for 20-25 minutes or until wooden pick inserted comes out clean. 6 servings.
Wednesday, January 30, 2008
corn sticks
CORN STICKS
1/2 c. yellow cornmeal
1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1 egg, beaten
1/2 c. evaporated skimmed milk
2 tbsp. vegetable oil
Vegetable cooking spray
Combine first 5 ingredients in a medium bowl. Add egg, milk, and oil; stir until batter is smooth. Coat a cast iron corn stick pan with cooking spray. Heat in a 425 degree oven 3 minutes or until hot. Remove pan from oven; spoon batter into pan, filling two thirds full. Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Yield: 12 corn sticks (81 calories per corn stick).
1/2 c. yellow cornmeal
1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1 egg, beaten
1/2 c. evaporated skimmed milk
2 tbsp. vegetable oil
Vegetable cooking spray
Combine first 5 ingredients in a medium bowl. Add egg, milk, and oil; stir until batter is smooth. Coat a cast iron corn stick pan with cooking spray. Heat in a 425 degree oven 3 minutes or until hot. Remove pan from oven; spoon batter into pan, filling two thirds full. Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Yield: 12 corn sticks (81 calories per corn stick).
Chess Pie
BRUNSWICK COUNTY LEMON CHESS PIE
1 Unbaked 8" Pie Shell
3 Eggs
2 Lemons
1 tsp. corn meal
1 tbsp. self-rising flour
1/2 stick butter
1-1/4 cups sugar
1 tbsp. water
Beat eggs until fluffy. Add water and juice of 2 lemons and grate in appx. 1 tsp. of lemon rind; set aside.
Cream butter, sugar, corn meal and flour. Add lemon and egg mixture and mix well.
Pour into unbaked pie shell and bake at 350 degrees for 30-40 minutes or until a knife inserted in center comes out clean. (Pie will be a deep golden brown on top).
1 Unbaked 8" Pie Shell
3 Eggs
2 Lemons
1 tsp. corn meal
1 tbsp. self-rising flour
1/2 stick butter
1-1/4 cups sugar
1 tbsp. water
Beat eggs until fluffy. Add water and juice of 2 lemons and grate in appx. 1 tsp. of lemon rind; set aside.
Cream butter, sugar, corn meal and flour. Add lemon and egg mixture and mix well.
Pour into unbaked pie shell and bake at 350 degrees for 30-40 minutes or until a knife inserted in center comes out clean. (Pie will be a deep golden brown on top).
strawberry cake
STRAWBERRY CAKE
CAKE:
1 package white cake mix
1 package o gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
CAKE: Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake.
Category: Desserts & Sweets
Serving Size: 8
CAKE:
1 package white cake mix
1 package o gelatin, strawberry
1/2 cup frozen strawberries
1/2 cup water
1 cup oil
4 eggs
ICING:
1 pound powdered sugar
1/4 cup butter, melted
1/2 cup frozen strawberries
CAKE: Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake.
Category: Desserts & Sweets
Serving Size: 8
strawberry daquiri cake
STRAWBERRY DAIQUIRI CAKE
1 box strawberry cake mix, any kind you prefer
1 (14oz.) can sweetened condensed milk
1 (14oz.) container of Cool Whip
1 frozen strawberry daiquiri mix, thawed and drained
1 large container of frozen strawberries.
Bake cake according to the box, after cake bakes, let cool 10 minutes. Turn cake out onto a wire rack and allow to cool completely.
Split cake in half with dental floss. Put the bottom half back into pan and place the strawberries on top.
Stir the sweetened condensed milk and daiquiri mix together and then fold in the Cool Whip. A drop of red food coloring may be added, if desired.
Put half of the strawberries on the cake and then place the top cake over the strawberries. Spread the rest of the icing on and refrigerate.
You may decorate with more strawberries.
1 box strawberry cake mix, any kind you prefer
1 (14oz.) can sweetened condensed milk
1 (14oz.) container of Cool Whip
1 frozen strawberry daiquiri mix, thawed and drained
1 large container of frozen strawberries.
Bake cake according to the box, after cake bakes, let cool 10 minutes. Turn cake out onto a wire rack and allow to cool completely.
Split cake in half with dental floss. Put the bottom half back into pan and place the strawberries on top.
Stir the sweetened condensed milk and daiquiri mix together and then fold in the Cool Whip. A drop of red food coloring may be added, if desired.
Put half of the strawberries on the cake and then place the top cake over the strawberries. Spread the rest of the icing on and refrigerate.
You may decorate with more strawberries.
Magic Cherry Cobbler
CHERRY DUMP COBBLER
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
32 ounces cherry pie filling
1/2 cup butter
Heat oven to 350 F. Melt butter in a 13 x 9-inch pan. Mix flour, baking powder, salt, milk, and sugar in mixing bowl. Pour into pan. Add the cherry pie filling to the batter in the pan and spread evenly. Bake for 45 minutes to an hour. Batter will form crust on top of cobbler. Cherries will go to the bottom as cobbler bakes.
Serving Size: 8
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
32 ounces cherry pie filling
1/2 cup butter
Heat oven to 350 F. Melt butter in a 13 x 9-inch pan. Mix flour, baking powder, salt, milk, and sugar in mixing bowl. Pour into pan. Add the cherry pie filling to the batter in the pan and spread evenly. Bake for 45 minutes to an hour. Batter will form crust on top of cobbler. Cherries will go to the bottom as cobbler bakes.
Serving Size: 8
Easy Stewed Apples
STEWED APPLES
1 qt. apples (firm)
1/2 stick butter
Pinch of salt
1 c. sugar
1/2 c. water
Sprinkle sugar over apples. Let stand for 1/2 hour (makes apples firmer). Then add salt, water and butter. Cook fast until tender. (Don't over cook will mush up.) Serve with hot biscuits.
1 qt. apples (firm)
1/2 stick butter
Pinch of salt
1 c. sugar
1/2 c. water
Sprinkle sugar over apples. Let stand for 1/2 hour (makes apples firmer). Then add salt, water and butter. Cook fast until tender. (Don't over cook will mush up.) Serve with hot biscuits.
White Castle Burgers
WHITE CASTLE HAMBURGERS
1 1/2 lbs. ground beef
1 egg
1 instant onion soup mix
2 tbsp. water
Mix and press into cookie sheet. Poke holes. Place diced onions into holes. Bake at 400 degrees for 10 minutes. Cut into squares. Use dinner rolls for buns.
1 1/2 lbs. ground beef
1 egg
1 instant onion soup mix
2 tbsp. water
Mix and press into cookie sheet. Poke holes. Place diced onions into holes. Bake at 400 degrees for 10 minutes. Cut into squares. Use dinner rolls for buns.
lemon ice box pie
LEMON ICE BOX PIE
1 box vanilla wafers
1 can condensed milk
3 eggs, separated
Juice of 3 lemons
Pie plate
1 stick softened butter
Crumble 2/3 box of wafers. Mix with butter. Mix thoroughly to form a ball. Spray pie plate with Pam. Place ball in center of plate and spread in plate. Place remaining wafers along the wall of the dish, covering all of side. Lap the wafers over each other.
In a medium size bowl, mix condensed milk, egg yolks and juice, mixing well. Pour mixture on top of wafers. Bake at 300 degrees for 30 minutes. Beat egg whites until stiff gradually, adding 3 tablespoons sugar. When pie is done, spread meringue over pie. Place in oven and cook until meringue is golden brown. Cool pie on rack. When completely cooled, place in "ice box" to chill, about 3 hours.
1 box vanilla wafers
1 can condensed milk
3 eggs, separated
Juice of 3 lemons
Pie plate
1 stick softened butter
Crumble 2/3 box of wafers. Mix with butter. Mix thoroughly to form a ball. Spray pie plate with Pam. Place ball in center of plate and spread in plate. Place remaining wafers along the wall of the dish, covering all of side. Lap the wafers over each other.
In a medium size bowl, mix condensed milk, egg yolks and juice, mixing well. Pour mixture on top of wafers. Bake at 300 degrees for 30 minutes. Beat egg whites until stiff gradually, adding 3 tablespoons sugar. When pie is done, spread meringue over pie. Place in oven and cook until meringue is golden brown. Cool pie on rack. When completely cooled, place in "ice box" to chill, about 3 hours.
Bailey's Irish Cream Cheesecake
BAILEY'S IRISH CREAM CHEESECAKE
CRUST:
10 graham crackers, broken
1 1/4 c. walnuts (may use any kind of nuts)
1/4 c. sugar
3/4 stick of melted sweet butter
FILLING:
1/2 lb. cream cheese, at room temperature
3/4 c. sugar
3 lg. eggs
1/3 c. Bailey's Irish Cream
1 tsp. vanilla extract
3 oz. imported white chocolate broken into pieces
TOPPING:
1 1/2 c. sour cream
1/4 powdered sugar
1 1/2 oz. white chocolate, grated
Walnuts, grated, to sprinkle
Preheat oven to 325 degrees.
CRUST: Lightly butter a 9 inch cheesecake pan. Finely grind crackers, walnuts and sugar in processor. Add butter and blend. Press into bottom of pan. Refrigerate for twenty minutes.
FILLING: Using mixer, beat cream cheese and sugar in a large bowl until smooth. In another bowl, whisk eggs, Bailey's Irish Cream and vanilla until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add chocolate to filling. Transfer filling to crust lined pan. Bake until the edges of the filling are puffed and the center is set about 50 minutes. Cool on rack.
TOPPING: Mix sour cream and powdered sugar. Spread topping onto cooled cake. Refrigerate about 6 hours. Sprinkle grated white chocolate and walnuts on top before serving.
CRUST:
10 graham crackers, broken
1 1/4 c. walnuts (may use any kind of nuts)
1/4 c. sugar
3/4 stick of melted sweet butter
FILLING:
1/2 lb. cream cheese, at room temperature
3/4 c. sugar
3 lg. eggs
1/3 c. Bailey's Irish Cream
1 tsp. vanilla extract
3 oz. imported white chocolate broken into pieces
TOPPING:
1 1/2 c. sour cream
1/4 powdered sugar
1 1/2 oz. white chocolate, grated
Walnuts, grated, to sprinkle
Preheat oven to 325 degrees.
CRUST: Lightly butter a 9 inch cheesecake pan. Finely grind crackers, walnuts and sugar in processor. Add butter and blend. Press into bottom of pan. Refrigerate for twenty minutes.
FILLING: Using mixer, beat cream cheese and sugar in a large bowl until smooth. In another bowl, whisk eggs, Bailey's Irish Cream and vanilla until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add chocolate to filling. Transfer filling to crust lined pan. Bake until the edges of the filling are puffed and the center is set about 50 minutes. Cool on rack.
TOPPING: Mix sour cream and powdered sugar. Spread topping onto cooled cake. Refrigerate about 6 hours. Sprinkle grated white chocolate and walnuts on top before serving.
Tuesday, January 1, 2008
Catherine's Spicy Chicken Soup
"This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"
INGREDIENTS
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
INGREDIENTS
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad
Makes 4 servings
Prep Time: 1 hour
Total Time: 1 1/2 hours
This recipe landed first place in a contest of grapefruit recipes that met the Best Life Diet guidelines. The chef is Matthew Laman, of Hummelstown, PA.
INGREDIENTS
CHICKEN
4, 6-oz. boneless chicken breasts
1 tablespoon jerk marinade
1 tablespoon minced garlic
Non-stick cooking spray
2 cups no-salt-added chicken broth
juice of 2 Florida grapefruit
1 tablespoon finely chopped cilantro
SALAD
2 cups arugula
2 tablespoons extra-virgin olive oil
2 Florida grapefruit
2 papaya (peeled, seeded and diced)
fresh cracked pepper to taste
16 grape tomatoes sliced in half (lengthwise)
4 fresh 1/4-inch pineapple rings
DIRECTIONS
Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.
NOTES
Round this meal out with a cup of brown rice, or a thick slice of whole grain bread, or a large ear of corn.
Prep Time: 1 hour
Total Time: 1 1/2 hours
This recipe landed first place in a contest of grapefruit recipes that met the Best Life Diet guidelines. The chef is Matthew Laman, of Hummelstown, PA.
INGREDIENTS
CHICKEN
4, 6-oz. boneless chicken breasts
1 tablespoon jerk marinade
1 tablespoon minced garlic
Non-stick cooking spray
2 cups no-salt-added chicken broth
juice of 2 Florida grapefruit
1 tablespoon finely chopped cilantro
SALAD
2 cups arugula
2 tablespoons extra-virgin olive oil
2 Florida grapefruit
2 papaya (peeled, seeded and diced)
fresh cracked pepper to taste
16 grape tomatoes sliced in half (lengthwise)
4 fresh 1/4-inch pineapple rings
DIRECTIONS
Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.
NOTES
Round this meal out with a cup of brown rice, or a thick slice of whole grain bread, or a large ear of corn.
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