5 Ounces of light or reduced fat packages cream cheese, softened
3 Tablespoons butter, softened (I always use fake butter)
1 Cups sifted confectioners' sugar
1 Teaspoon vanilla extract
3/4 Cups Milk (Skim)
In a medium bowl mix together the cream cheese, butter, vanilla and milk. Gradually stir in the confectioners' sugar. Store in the refrigerator after use. This is not for cupcakes or cakes, I made this for waffles like butter. You may have to play around with the measurements depending on when you make it and where you live. It does change if you make it in hot weather it is a little too runny so you may need to use less milk. So feel free to play with this. Sorry there is no picture for this recipe...frosting doesn't photograph well.
Tuesday, October 25, 2011
Turkey Meatloaf
This is a wonderful dish and for me comfort food. I love meatloaf and since this is made with Turkey and not Beef it is healthier and still just as tasty!
1 Beaten Egg
3/4 Cups soft bread crumbs or crackers (I used Panko Wheat Bread Crumbs)
1/4 Cup milk, beer, apple juice, or water (I used skim milk)
Whatever seasonings that you want (I like salt, pepper, garlic salt, and either parsley or oregano depending on my mood)
1 Pound ground turkey
2 Tablespoons Ketchup
In a mixing bowl mix the everything starting with the egg, bread crumbs, milk, seasonings, and ketchup then mix in the meat. If wanted you can also add chopped up vegetables. Preheat the oven to 350 Degrees. In a shallow baking dish pat the meatloaf mixture down. Bake for about 40 minutes. Take out and remove top layer of fat that has most likely formed. Baked for 15-20 more minutes. When this is done take it out and let it cool for no more than 5 minutes then slice and serve. It is a delicious meal...I go to this recipe whenever I don't feel like really making something special with the ground turkey. It takes a while to cook but mixing and everything makes this a really easy dish to cook.
I topped mine with avocado and it was AMAZING!!! Next time I might even bake it with the avocado inside, and maybe even a little bit of cheese. You can do all sorts of things with meatloaf!
1 Beaten Egg
3/4 Cups soft bread crumbs or crackers (I used Panko Wheat Bread Crumbs)
1/4 Cup milk, beer, apple juice, or water (I used skim milk)
Whatever seasonings that you want (I like salt, pepper, garlic salt, and either parsley or oregano depending on my mood)
1 Pound ground turkey
2 Tablespoons Ketchup
In a mixing bowl mix the everything starting with the egg, bread crumbs, milk, seasonings, and ketchup then mix in the meat. If wanted you can also add chopped up vegetables. Preheat the oven to 350 Degrees. In a shallow baking dish pat the meatloaf mixture down. Bake for about 40 minutes. Take out and remove top layer of fat that has most likely formed. Baked for 15-20 more minutes. When this is done take it out and let it cool for no more than 5 minutes then slice and serve. It is a delicious meal...I go to this recipe whenever I don't feel like really making something special with the ground turkey. It takes a while to cook but mixing and everything makes this a really easy dish to cook.
I topped mine with avocado and it was AMAZING!!! Next time I might even bake it with the avocado inside, and maybe even a little bit of cheese. You can do all sorts of things with meatloaf!
Baked Tortilla Chips
1 package corn tortilla chips (if you are brave enough make your own...it's fun but frustrating sometimes!!)
1 Tablespoon Olive Oil
3 Tablespoons Lemon or Lime Juice
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Teaspoon Salt
Preheat the oven to 350 degrees. Cut each tortilla into the size and shape you want. I did a mix of strips and triangles. Arrange them on a cooking or baking sheet. In a mister mix up the lemon juice and oil until each is slightly wet. Mix up the dry ingrediants and sprinkle of the wet chips. I made 2 batches one with chili powder and another with garlic salt. Bake them for between 7-10 minutes and the rotate the pan and do for another 7-10 minutes. Make sure they get crispy but not too brown or they will not be tasty. Let them cool and then serve with guacamole or salsa.
1 Tablespoon Olive Oil
3 Tablespoons Lemon or Lime Juice
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Teaspoon Salt
Preheat the oven to 350 degrees. Cut each tortilla into the size and shape you want. I did a mix of strips and triangles. Arrange them on a cooking or baking sheet. In a mister mix up the lemon juice and oil until each is slightly wet. Mix up the dry ingrediants and sprinkle of the wet chips. I made 2 batches one with chili powder and another with garlic salt. Bake them for between 7-10 minutes and the rotate the pan and do for another 7-10 minutes. Make sure they get crispy but not too brown or they will not be tasty. Let them cool and then serve with guacamole or salsa.
Ribs
6 pounds ribs (I used beef short ribs but you can also use pork baby back)
Salt, pepper and garlic to taste
Barbecue sauce
2 beers
Cut the ribs into small portions. Boil water and add the salt, pepper and garlic to taste. Boil the ribs in the water for 30 minutes to get rid of some of the fat. This is especially good for them so you don't get a huge and heavy layer of fat after you cook them in the crock pot.
After they have been boiled place the ribs in a crock pot (slow cooker) with the beer and the barbecue sauce. This should cover at least half of the ribs. Cover and cook for 4-6 hours, and if needed add more beer. You don't want the ribs to sit too long in the sauce so you don't want to cover them otherwise the meat falls off and you have bones floating on the top. Of course when the meat is falling off that also means the ribs are done. You can slow cook them for as long as you want since they are actually cooked after the boiling process. It really depends on your own tastes. The beer I used was a pale ale and the ribs were lightly seasoned.
Salt, pepper and garlic to taste
Barbecue sauce
2 beers
Cut the ribs into small portions. Boil water and add the salt, pepper and garlic to taste. Boil the ribs in the water for 30 minutes to get rid of some of the fat. This is especially good for them so you don't get a huge and heavy layer of fat after you cook them in the crock pot.
After they have been boiled place the ribs in a crock pot (slow cooker) with the beer and the barbecue sauce. This should cover at least half of the ribs. Cover and cook for 4-6 hours, and if needed add more beer. You don't want the ribs to sit too long in the sauce so you don't want to cover them otherwise the meat falls off and you have bones floating on the top. Of course when the meat is falling off that also means the ribs are done. You can slow cook them for as long as you want since they are actually cooked after the boiling process. It really depends on your own tastes. The beer I used was a pale ale and the ribs were lightly seasoned.
Friday, October 14, 2011
Soba Noodle Soup
Soba Noodles
Carrots
Shallots
Tofu
Mushrooms
Soba Noodle Soup Base
Teriaki Seasoning
The vegetables you can mix and match and add or take away whatever you want. If you don't like carrots don't use carrots, if you don't like mushrooms don't use mushrooms. You can use meat or Tofu, I like tofu because it give the soup an authentic Asian flair.
For my soup I peeled and cut 2 carrots into really small pieces. I also cut the shallots, mushrooms and tofu into really small pieces as well. First thing to do is cook the noodles. After they are soft put them in a wok. In the wok add a little teriaki sauce, the veggies, the tofu and mix them up. The noodles will darken a little in color and that is when they are done. If you like you can cook the mix in the wok until the tofu is a darker color as well. In a saucepan you mix the soba soup base to taste with water to desire. Some like their soup really watery and some like it just so that there is a little soup and mostly just the noodles (kind of like how a chow mein would look). In a bowl mix it all together and voila, you have Soba Noodle Soup!
Carrots
Shallots
Tofu
Mushrooms
Soba Noodle Soup Base
Teriaki Seasoning
The vegetables you can mix and match and add or take away whatever you want. If you don't like carrots don't use carrots, if you don't like mushrooms don't use mushrooms. You can use meat or Tofu, I like tofu because it give the soup an authentic Asian flair.
For my soup I peeled and cut 2 carrots into really small pieces. I also cut the shallots, mushrooms and tofu into really small pieces as well. First thing to do is cook the noodles. After they are soft put them in a wok. In the wok add a little teriaki sauce, the veggies, the tofu and mix them up. The noodles will darken a little in color and that is when they are done. If you like you can cook the mix in the wok until the tofu is a darker color as well. In a saucepan you mix the soba soup base to taste with water to desire. Some like their soup really watery and some like it just so that there is a little soup and mostly just the noodles (kind of like how a chow mein would look). In a bowl mix it all together and voila, you have Soba Noodle Soup!
Roasted Chestnuts
1 Pound Chestnuts
1/4 Cup Butter (I use Earth Balance fake butter)
Salt to taste
Cinnamon to taste
Preheat oven to 375 degrees. Cut a 1/2 inch crisscross on the flat side of each nut. If there isn't a flat side then just make sure to cut the crisscross or the nuts will burst in the oven/ Be sure to make it a clean cut through the shell. Place the nuts in a shallow baking pan with the cut side up and bake for 25-30 minutes. Allow them to cool then peel off the shells. If you let them cool too much it makes the shells difficult to take off so make sure they are warm just not too hot to hold. Place the nuts in a skillet with the butter. Once the nuts are evenly coated with butter sprinkle salt and cinnamon over them. Place the skillet in the oven and bake until they are golden on top. You can also add the cinnamon and salt after they are baked but the way I did it they came out with a little bit of a candy coat.
These were really hard to peel and I am not sure I will make them again, but I have to admit they were very delicious.
1/4 Cup Butter (I use Earth Balance fake butter)
Salt to taste
Cinnamon to taste
Preheat oven to 375 degrees. Cut a 1/2 inch crisscross on the flat side of each nut. If there isn't a flat side then just make sure to cut the crisscross or the nuts will burst in the oven/ Be sure to make it a clean cut through the shell. Place the nuts in a shallow baking pan with the cut side up and bake for 25-30 minutes. Allow them to cool then peel off the shells. If you let them cool too much it makes the shells difficult to take off so make sure they are warm just not too hot to hold. Place the nuts in a skillet with the butter. Once the nuts are evenly coated with butter sprinkle salt and cinnamon over them. Place the skillet in the oven and bake until they are golden on top. You can also add the cinnamon and salt after they are baked but the way I did it they came out with a little bit of a candy coat.
These were really hard to peel and I am not sure I will make them again, but I have to admit they were very delicious.
Tuesday, October 4, 2011
Cinnamon Carrot Bread
3/4 Cups White Sugar
1/4 Cup Brown Sugar
3/4 Cups Olive Oil
2 Cups Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
2 Eggs
Pinch Salt
2 Carrots peeled and grated
1/2 Tsp Vanilla
Preheat oven to 350. Grease a bread loaf pan (I use fake butter for this too). In a large bowl mix white sugar, brown sugar, olive oil, baking powder, baking soda, cinnamon, eggs, salt and vanilla. Mix until well blended. Slowly add flour. Once all the dough is blended add the grated carrots. If you want to use less white sugar cut it back to 1/4 Cup and use 1/2 Cup Brown sugar (it's a little healthier). Once all is mixed pour batter into the bread loaf pan and place on middle rack of oven. Bake for about 60 minutes or until toothpick or knife comes out clean. This bread is really good and since it has vegetables in it healthier than some breads. I also sometimes add zucchini or yellow squash to the bread for a little color and bulk.
I love making bread. In fact I welcome any recipes for bread, scones, cookies, pastries, all that good stuff!
1/4 Cup Brown Sugar
3/4 Cups Olive Oil
2 Cups Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
2 Eggs
Pinch Salt
2 Carrots peeled and grated
1/2 Tsp Vanilla
Preheat oven to 350. Grease a bread loaf pan (I use fake butter for this too). In a large bowl mix white sugar, brown sugar, olive oil, baking powder, baking soda, cinnamon, eggs, salt and vanilla. Mix until well blended. Slowly add flour. Once all the dough is blended add the grated carrots. If you want to use less white sugar cut it back to 1/4 Cup and use 1/2 Cup Brown sugar (it's a little healthier). Once all is mixed pour batter into the bread loaf pan and place on middle rack of oven. Bake for about 60 minutes or until toothpick or knife comes out clean. This bread is really good and since it has vegetables in it healthier than some breads. I also sometimes add zucchini or yellow squash to the bread for a little color and bulk.
I love making bread. In fact I welcome any recipes for bread, scones, cookies, pastries, all that good stuff!
Raspberry Blueberry Bread
2 Cups Wheat Flour
1 Cup Sugar
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Fake Butter (I usually use Earth Balance)
3/4 Cups Orange Juice
1 Egg
1 Tsp Vanilla
1 Cup Raspberries
1 Cup Blueberries
Preheat the oven to 350 degrees. Stir the Sugar, Baking Powder, Baking Soda, Salt, Butter (if not using fake butter melt it a little so it mixes), orange juice, egg, and vanilla until well blended. Slowly add in the flour and mix. When the dough is all mixed add the berries. Place the batter in a butter brushed bread loaf pan and place on the middle rack. Cook for 1 hour to and hour and 15 minutes, basically until a toothpick or knife can be inserted and come out clean. This bread is very moist so the toothpick or knife will possibly never come out totally clean due to the berries. Let cool. Once cool cut and enjoy.
I have never used juice in bread but this was really tasty and really moist. I have been really anxious so I cooked a bunch yesterday and it helped with the anxiety a little. Which is why I have so many recipes for one day!!
1 Cup Sugar
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Fake Butter (I usually use Earth Balance)
3/4 Cups Orange Juice
1 Egg
1 Tsp Vanilla
1 Cup Raspberries
1 Cup Blueberries
Preheat the oven to 350 degrees. Stir the Sugar, Baking Powder, Baking Soda, Salt, Butter (if not using fake butter melt it a little so it mixes), orange juice, egg, and vanilla until well blended. Slowly add in the flour and mix. When the dough is all mixed add the berries. Place the batter in a butter brushed bread loaf pan and place on the middle rack. Cook for 1 hour to and hour and 15 minutes, basically until a toothpick or knife can be inserted and come out clean. This bread is very moist so the toothpick or knife will possibly never come out totally clean due to the berries. Let cool. Once cool cut and enjoy.
I have never used juice in bread but this was really tasty and really moist. I have been really anxious so I cooked a bunch yesterday and it helped with the anxiety a little. Which is why I have so many recipes for one day!!
Mini Apple Pies
9-12 apples, peeled and cored
Cinnamon
Sugar
Brown sugar
Rum
2 tubes Crescent rolls
Peel and core all the apples then cut into small pieces. In a bowl mix cinnamon and sugar to taste, and add a small amount of brown sugar to make the mix sticky when it bakes. Add in 6 cap fulls of rum and stir. Let the apples marinate in the mix for 3 hours stirring once an hour. Heat oven to 375 and open the crescent rolls. Now there are two ways of dealing with this, either roll out the dough and using muffin cups make the dough into mini pie crusts or roll out the dough, fill it with the apple mix, close it off and make mini empanadas. For the mini pies just fill the crust lined muffin cup with apple mix. Bake for 20-35 minutes until crust is brown.
Cinnamon
Sugar
Brown sugar
Rum
2 tubes Crescent rolls
Peel and core all the apples then cut into small pieces. In a bowl mix cinnamon and sugar to taste, and add a small amount of brown sugar to make the mix sticky when it bakes. Add in 6 cap fulls of rum and stir. Let the apples marinate in the mix for 3 hours stirring once an hour. Heat oven to 375 and open the crescent rolls. Now there are two ways of dealing with this, either roll out the dough and using muffin cups make the dough into mini pie crusts or roll out the dough, fill it with the apple mix, close it off and make mini empanadas. For the mini pies just fill the crust lined muffin cup with apple mix. Bake for 20-35 minutes until crust is brown.
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