2: Low Fat Chocolate Chip Cookies 1/4 cup butter 1/2 cup sugar 1/4 cup brown sugar 1 egg white 1 tsp vanilla extract 1 cup all-purpose flower 1/2 tsp baking soda 1/4 tsp salt 1/4 cup cocoa powder 1/3 cup mini chocolate chips Preparation Preheat oven to 375 degrees. In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended. In medium bowl, combine flower, baking soda, salt, and cocoa powder. Gradually add flour mix to egg and sugar. Use a wooden spoon to work the dough together. Don't worry if the dough seems a little crumbly at first. Stir in chocolate chips. Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicon mat. Bake for 8-10 minutes. Cool on cookie sheet for 1 min. then transfer to cookie rack. Yields 30 Cookies.
3: Caesar Salad 2 chicken breast halves 2 t. oil 1/2 head romaine lettuce 1/4 cup shredded Parmesan cheese 4 slices thick bread 2-3 T butter Garlic seasoning Caesar dressing as desired 1. Slice chicken and season with salt, pepper, and other seasoning as desired 2. Fry chicken in the oil until completely cooked 3. Dice bread. melt butter in frying pan and cook until slightly brown 4. Shred the lettuce and place in a bowl 5. Toss in the Parmesan cheese 6. Toss with dressing. serve and top with sliced chicken and croÃ»tons.
4: Monster Cookies 1 cup brown sugar 1/4 cup white sugar 1/2 stick butter 1 egg 1/2 tsp vanilla 1 tsp baking soda 3/4 cup peanut butter 2 1/4 oatmeal 1/2 cup chocolate chips 1/2 cups m+m's 1. Pre-Heat oven to 350 Degrees 2. Beat butter and sugars together 3. Add egg vanilla, baking soda to butter 4. add oatmeal, peanut butter, chocolate chips, and m+m's 5. Bake 10-12 minutes
5: Easy Stir-Fry Chicken & Broccoli 1 lb chicken strip breasts 2 tbsp. oil 4 cups vegetables 1 cup chicken broth 2 tbsp. soy sauce 2 tbsp. cornstarch 1 tsp. brown sugar 1 1/2 cups rice Stir fry chicken in hot oil in large skillet until brown. add vegetables; stir until done. Mix broth, soy, cornstarch, and sugar. Add to skillet. Boil, continue for 2 minutes. prepare rice. Serve chicken mixture over hot rice
6: Fortune Cookies 2 Egg Whites 1/2 tsp. Vanilla 1/2 tsp. Almond Extract 3 Tbs. Oil Mix until frothy Sift 1/2 cup of flour 1 1/2 cornstarch 1/2 cup sugar 3 tsp water Add mixture to the flour mix Pre heat to 300 degrees. Put 1 Tbs on greased sheet. Cook until outside edge is brown. Fold in halve while still warm.
7: Apple Crisp 4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup Gold Medal all-purpose flour 1/2 cup quick-cooking or old-fashioned oats 1/3 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg cream or ice cream, if desired Preparation 1. Heat oven to 375 degrees, Grease bottom and sides of 8-inch pan with shortening. 2. Spread apples in a pan. In medium bowl, stir remaining ingredients except cream until well mixed. 3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. serve warm with cream. Makes 6 Servings
8: Fresh Tomato and Black Bean Salsa 4 cups chopped tomatoes 2 cups dried black beans 1 cup small red onions 1 large fresh jalapeño 1/2 cup loosely packed cilantro leaves 1 tablespoon chopped parsley 1 tablespoon chopped garlic Salt and Pepper 6 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil Crispy corn tortilla chips Combine the first seven in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with chips.
9: Strip Steak with Pepper Cream Sauce 4 strip steaks (1 inch thick) Kosher salt 2 teaspoons black peppercorns 2 tablespoons clarified butter 3/4 cups beef stock 3/4 cup heavy cream Preheat oven to 200 Sauté steaks in butter until browned Place the steaks in the oven to keep warm Add other ingredients to the sauté pan and stir until thick.
10: Baked Apple Pancakes 3 Large granny smith apples peeled and cored into 8 slices 1/2 cup milk 1 egg 2 tbsp oil 1/2 tsp vanilla 1 cup flour 5 tbsp powdered sugar 3/4 baking powder 1/4 tsp salt 3 tbsp butter or margarine 1/4 tsp Cinnamon Powdered sugar or Maple syrup Preheat to 425 degrees Beat egg, milk, oil and vanilla. Stir in flour, 3 tbsp sugar, baking powder and salt. Add apples. Place skillet in oven for 13-15 minutes.
11: Eggs Benedict 4 slices Canadian bacon 1 tsp white vinegar 4 eggs 3/4 cup butter 2 egg yokes 1 tbsp heavy cream 1 dash ground cayenne pepper 1/2 tsp salt 1 tbsp lemon juice 4 English muffins Fry bacon until brown Poach eggs in simmering water with vinegar Blend egg yolks heavy cream cayenne pepper and salt until smooth Add melted butter and lemon juice. Serve on muffins.
12: Balsamic Roasted Veggies 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil 3 garlic cloves, pressed 2 teaspoons finely chopped fresh thyme 1 teaspoon finely chopped fresh basil 2 large red onions, halved, thinly sliced 1 yellow bell pepper, cut into 1/2-inch-wide strips 1 red bell pepper, cut into 1/2-inch-wide strips 1 orange bell pepper, cut into 1/2-inch-wide strips 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds Coarse kosher salt Mix vinegar, mustard, oil, garlic, thyme, and basil together for dressing. Roast in oven at 450 for about 35 minutes
13: Cheddar Biscuits Yields 12 Preheat oven to 450 2 cups bisquick 2/3 cups whole milk 1/2 cup shredded cheddar cheese Mix well Topping: 1/4 cup butter (melted) 1/2 tsp Old Bay seasoning 1 tsp dried parsley 1/2 tsp garlic powder Apply when biscuits are done baking.
14: POACHED PINEAPPLE CHICKEN 4 chicken breast halves, skinned and boned 1 (16 oz.) can pineapple chunks, unsweetened 2 tsp. lemon juice 1/2 tsp. brown sugar 2 tsp. soy sauce 1/2 tsp. ground ginger 8 oz. fine egg noodles, cooked Place chicken in frying pan with pineapple juice. Cover and cook over low heat for 15 minutes or until chicken is cooked. Remove chicken; add brown sugar, lemon juice, soy sauce and ginger to pan. Cook and stir until smooth and hot. Add pineapple chunks and chicken to sauce. Serve over noodles.
15: Bacon Cheese Soup 8 slices bacon 1 tablespoon butter 1/2 cup shredded carrots 1/2 cup chopped onion 2 tablespoons flour 1/4 teaspoon dry mustard powder Salt and pepper to taste 1 teaspoon white wine Worcestershire sauce 1 (13 ounce) can evaporated milk 2 cups milk 2 cups shredded American cheese In a large saucepan, cook bacon until crisp over medium heat, turning frequently. Remove bacon to paper towels to drain, crumble, and set aside. Remove all but 2 tablespoons drippings from saucepan. Add butter to saucepan along with carrots and onion. Cook over medium heat for 3-4 minutes until crisp tender, stirring frequently. Add flour, mustard, salt, pepper and Worcestershire sauce. Cook until bubbly, about 2-3 minutes. Add both kinds of milk and cook until soup has thickened a bit, about 10 minutes. Stir in cheese until melted. Stir in crumbled bacon and serve. Serves 4
16: Apple Cake 2 cups flour 1 1/4 cups sugar 1/2 tsp salt 2 tsp baking powder Mix well 1 cup milk 1 egg 2 tbsp oil 1 tsp vanilla Mix with dry ingredients until moist Stir in 2 cup apples Pour into greased 9x9 pan Bake at 350 for 40-50 minutes, or until toothpicks come out clean.
17: Cafe Riverside Peanut Butter Cookies 1/2 cups unsalted butter 1/2 tbsp peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 1/3 cups flour 1/2 tsp baking powder 1/4 tsp salt 3/4 tsp baking soda Cream together butter, peanut butter, and sugars Beat in eggs Add flour baking powder salt and baking soda Roll into one inch balls Flatten with fork Bake for 9-10 minutes at 350
18: Yummy Veggie Omelet Ingredients: 2 Tbs. butter 1 small onion, chopped 1 green bell pepper, chopped 4 eggs 2 table spoons milk 3/4 tsp. salt 1/8 tsp. freshly ground black pepper 2 ounces shredded swiss cheese 1. Melt butter in a medium skillet. place in onion and bell pepper. Cook 4-5 minutes, stir occasionally. 2.Beat eggs with milk, 1/2 tsp. salt and pepper. 3. Shred cheese into small bowl. 4. remove veggies and sprinkle remaining salt on them. 5. Melt remaining butter and coat skillet. Add egg mix and cook eggs for 2 minutes or until eggs begin to set. 6. Spoon veggies and cheese into omelet and fold the edges. let cook another 2-3 minutes. Yum
19: Ruben Sandwich 2 tbsp 8 slices rye bread 8 slices deli sliced corn beef 8 slices swiss cheese 1/2 cup thousand island dressing Preheat large skillet or griddle on medium heat lightly butter one side, spread thousand island on the non butter side. grill sandwiches until both sides are golden brown, serve hot.
20: Instructions 1. middle oven rack, put butter on pie plate and preheat 425 F 2. While waiting for the butter to melt, prepare batter; beat eggs into large bowl, add salt, milk, and flour and beat till smooth 3. When butter is melted, remove pie plate and tilt to cover with butter, then carefully pour in the egg mixture 4. Bake for about 15-18 minutes without opening the oven (pannekoeken will puff up) | For Topping: 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup brown sugar, packed 2 medium cooking apples, peeled, cored, and thinly sliced 1/4 cup butter | Apple Pannekoeken Ingredients: 2 tablespoons butter 3 eggs 1/8 teaspoon 1/2 cup milk 1/2 cup all-purpose flour powdered sugar (optional)
21: Hearty Minestrone 1/2 package Johnsonville Italian Hot Sausage links 1/2 medium red bell pepper. Chopped 1/2 medium onion. Chopped 1/2 cup celery. Chopped 2 cups beef broth 1 cup uncooked shell pasta 1/2 can Great Northern beans. rinsed and drained 1/2 can whole tomatoes. Chopped 1/2 medium zucchini. Chopped 1/2 medium potato. Chopped 1/2 cup red wine 1/4 tsp. dried oregano 1/4 tsp. dried basil 1/4 tsp. salt 1/4 tsp pepper | 1. Remove sausage from casing and cut into chunks 2. In a large stock pot, saute sausage over medium heat until browned on all sides, about 5 minutes. 3. Add the red pepper, onion and celery; saute till veggies are tender. 4. Add remaining ingredients and bring to a boil. 5. Reduce heat and cover. Let simmer for 20-25 minutes.
22: Brownies with Applesauce Instead of Oil Ingredients: Betty Crocker fudge brownie mix 1/4 cup water 2/3 cup applesauce 1/2 cup egg beaters Make as directed on package, substituting applesauce for the oil. spread into 9x9 pan. cook as directed on the package. makes 16 brownies.
23: Fruit Pizza Ingredients: 1 package refrigerated sugar cookie dough 1 package cream cheese, softened 1 container frozen whipped topping, thawed 2 cups sliced fresh strawberries 1/2 cup white sugar 1 pinch salt 1 tablespoon cornstarch 1/2 cup orange juice 2 tablespoons lemon juice 1/4 cup water 1/2 teaspoon orange zest Directions: 1.Preheat oven 350 degrees 2.Slice cookie dough and flatten on greased pizza pan 3. bake 10-12 minutes, let cool 4. In large bowl, soften cream cheese, add whipped topping 5. Arrange fruits around the edge of pizza pan 6. In a saucepan, combine sugar, salt, corn starch, lemon juice, and water. Bring to boil, let thicken 7. Let cool and spoon over fruit
24: Veggie Stir-Fry Ingredients: 2 tsp cornstarch 1/2 cup water 3 tbsp soy sauce 1 cup broccoli 1 carrot 1/2 onion 1 tbsp vegetable oil 1 cup shredded cabbage 1 small zucchini, julienned 6 large mushrooms 1/2 teaspoon garlic Cooked rice In a bowl whisk cornstarch, water, and soy sauce until smooth. In large skillet stir-fry the broccoli, carrot, and onion in oil for 5 minutes. Add cabbage, zucchini, mushrooms, and garlic. Stir-fry until tender. Mix in soy sauce mixture. Stir and cook until thickened. serve with rice
25: Macaroni Salad Ingredients: 1-1/2 cups uncooked elbow macaroni 1/3 cup and 1 tablespoon mayonnaise 1 tablespoon distilled white vinegar 1/4 cup and 1 teaspoon white sugar 1 tablespoon prepared yellow mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 onion, chopped 1 stalk celery, chopped 1/2 green bell pepper, seeded and chopped 1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. 2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion celery, green pepper, macaroni. Refrigerate for at least 4 hours before serving.
26: Snickers Salad Ingredients: 4 ounces of cream cheese 1/2 cup powdered sugar 3/4 cup cool whip 3 snickers candy bars 2-3 granny smith apples 1. Mix cream cheese and powdered sugar until blended 2. Fold in Cool Whip 3. Cut snickers in to bite size chunks and add to cream cheese mixture 4.Chop the apples into chunks and stir 5.Chill 1 hour before serving
27: Chocolate-Dipped Orange Cookies 1 cup softened butter 1/2 cup powdered sugar 1tsp orange extract 2 cups all-purpose flour 1/4 tsp salt 6 oz dark chocolate candy coating 1/2 chopped almonds, toasted in a large bowl, cream butter add powdered sugar until light and fluffy. beat in orange extract. combine flour and salt;gradually add to cream mixture and mix well. divide dough into 36 pieces shape into a rope. place 2 inches apart. bake at 350 for 10-12 minutes. in microwave melt chocolate and dip the cookies in the chocolate. sprinkle with almonds place on wax paper and let set.
28: Bok Choy Salad Ingredients 1 head of bok choy 2 green onions 1/4 c sesame seeds 1/2 cup sliced almonds 1 tbsp. sugar 1 package ramen noodles 1/4 cup butter Mix sugar, red wine vinegar, and 1 tbsp. soy sauce In heavy skillet Brown sesame seeds, almonds, noodles, and sugar in butter. Prepare bok choy and onions in large salad bowl. Stir in cooked noodle mixure, and pour dressing over and mix before serving
29: The Big Easy Jambalaya 1 1/2 tsp olive oil 1/2 medium onion chopped 1/2 green bell pepper chopped 1/2 yellow bell pepper chopped 1/2 can fire roasted diced tomatoes 1/2 cup water 1/2 package zatarain's reduced sodium Jambalaya mix 1/2 pound large shrimp, peeled defined 1/2 package andouille sausage 2 tbls chopped fresh parsley Directions 1.Heat oil in large deep skillet on medium heat. Add onion and bell peppers. Cook till veggies are soft. 2. Stir in tomatoes, water and Jambalaya Mix. Bring to a boil. Reduce heat to medium and let simmer for 15 minutes 3. Stir in shrimp and sausage. Cover and cook for 10 minutes. Remove from heat and let stand for 5 minutes. Sprinkle with parsley if desired.
30: Breakfast Pizza 1 pound breakfast sausage 1 package refrigerated crescent rolls 1 cup frozen hashbrowns 1 cup shredded cheese 5 eggs 1/4 cup milk 1/2 tsp salt 1/8 tsp black pepper 1/4 cup grated Parmesan cheese place sausage in a large skillet. cook over medium high heat until evenly brown. drain. preheat oven to 375. separate crescent roll dough into 8 triangles. place in a 12 inch pizza pan with points toward the middle. press together to form crust.spoon sausage over crust. sprinkle hashborwns and cheese. beat eggs together eggs, salt, pepper and milk and pour over crust. top with Parmesan. bake 25 to 30 minutes or until eggs are set.
31: Chicken Marsala Ingredients: 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon dried oregano 4 chicken breast halves 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup marsala wine 1/4 cup cooking sherry Directions: 1. Mix salt pepper oregano and flour, coat chicken. 2. Melt butter in skillet; medium heat. Lightly brown chicken in skillet. 3. Turn, add mushrooms. 4. Pour wine and sherry in. 5. cook 10 minutes, until no more pink and juices are clear.
32: Steak Dijonaise two 6oz sirloin steaks trimmed 1 oz Dijon mustard 2 oz onion diced 1 fl oz clarified butter 3 fl oz heavy cream 1 oz whole butter to taste salt and pepper pound the steak to a 1/4 inch thickness. cover one side of each steak with 1 1/2 tsp of the butter and then half the onion. Sauté the steaks in the clarified butter, onion side down first for 2 to 3 minutes per side. remove and hold. degrease the pan add the cream and reduce heat by half. add the rest of the mustard. serve each portion with some sauce.
33: Classic Crisco Single Crust Ingredients 1 1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup Crisco shortening 3 tablespoons cold water Directions 1.Spoon flour into measuring cup and level. 2.Combine flour and salt in medium bowl. 3.Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks. 4.Sprinkle with water, 1 tablespoon at a time. 5.Toss lightly with fork until dough forms a ball. 6.Press dough between hands to form 5- to 6-inch"pancake". 7.Flour rolling surface and rolling pin lightly Roll dough into circle. 8.Trim circle 1 inch larger than upside-down pie plate. 9.Carefully remove trimmed dough. 10.Set aside to reroll and use for pastry cutout garnish, if desired. 11.Fold dough into quarters. 12.Unfold and press into pie plate. 13.Fold edge under. 14.Flute. 15.For recipes using a baked pie crust, heat oven to 425F. 16.Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage. 17.Bake at 425F for 10 to 15 minutes or until lightly browned. 18.For recipes using an unbaked pie crust, follow directions given for that recipe.
34: FRENCH SILK CHOCOLATE PIE 1/2 c. butter, cut in 8 equal parts 1 (1 oz.) square unsweetened chocolate, melted and cooled 1 tsp. vanilla 1 (8 inch) baked pastry shell 3/4 c. sugar 2 lg. eggs Whipped cream In a small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill, garnish with whipped cream.