Original recipe http://allrecipes.com/Recipe/Simple-Tiramisu/Detail.aspx
Yield 9 servings (that's big pieces for as sweet as this is!)
Ingredients:
16 lady fingers
2/3 cup strong brewed coffee, room temperature
1/3 cup maple syrup
1 (3 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup maple syrup
1 (12 ounce) container forzen whipped topping, thawed
1 tablespoon unsweetned cocoa powder for dusting
Directions:
1. Split lady fingers lengthwise and use them to line the bottom and sides of an 8x8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
2. In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped topping. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes.
3. Dust with sifted cocoa just before serving
My thoughts:
I was a little skeptical because this recipe was so much easier and had way less ingredients than most for tiramisu. It's not as "pretty" but it tastes pretty darn close we thought! As always I prefer to buy the fat free dairy products because it's all I can really take with my digestive issues. Lady fingers are hard to find (by the bakery not cookies at our Kroger) so you can use pound cake for another option.
Wednesday, February 16, 2011
Three Cheese Manicotti II
Original recipe http://allrecipes.com/Recipe/Three-Cheese-Manicotti-II/Detail.aspx
Yield 6 servings (2 stuffed shells each)
Ingredients:
1 (8 ounce) package of manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated parmesan cheese, divided
1 tablespoon minced garlic
1 egg
2 tablespoons dried basil
2 (26 ounce) jars of pasta sauce
Directions:
1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish
3. ina bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups (one jar) pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with the remanining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with the remaining Parmesan and continue baking for 10 minutes until the mozzarella is melted and bubbly.
My thoughts:
This is perfect for moms and busy folks because you can prepare it ahead of time and wrap it in the friend or even just cook the noodles and make the filling to get ahead. As another reviewer suggested I would recommend drying the noodles individually if you don't want them to split or they will stick together. I also added 2 food processors full of spinach to the filling and had to substitute some italian shredded cheese for a cup or so of the mozzarella I was missing. I couldn't find the wheat pasta version of these noodles, but did find a heart healthy sauce by Prego I think it was and the skim milk version of the ricotta. The less saturated fat the better! I also just used the regular basil that comes in your spice rack. To make stuffing the shells easier, i used my icing gun from Pampered chef, but a gallon freezer bag with the corner cut off will work just as easy vs spooning it all in. Enjoy!
Yield 6 servings (2 stuffed shells each)
Ingredients:
1 (8 ounce) package of manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated parmesan cheese, divided
1 tablespoon minced garlic
1 egg
2 tablespoons dried basil
2 (26 ounce) jars of pasta sauce
Directions:
1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish
3. ina bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups (one jar) pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with the remanining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with the remaining Parmesan and continue baking for 10 minutes until the mozzarella is melted and bubbly.
My thoughts:
This is perfect for moms and busy folks because you can prepare it ahead of time and wrap it in the friend or even just cook the noodles and make the filling to get ahead. As another reviewer suggested I would recommend drying the noodles individually if you don't want them to split or they will stick together. I also added 2 food processors full of spinach to the filling and had to substitute some italian shredded cheese for a cup or so of the mozzarella I was missing. I couldn't find the wheat pasta version of these noodles, but did find a heart healthy sauce by Prego I think it was and the skim milk version of the ricotta. The less saturated fat the better! I also just used the regular basil that comes in your spice rack. To make stuffing the shells easier, i used my icing gun from Pampered chef, but a gallon freezer bag with the corner cut off will work just as easy vs spooning it all in. Enjoy!
Soft Breadsticks
original recipe from allrecipes.com http://allrecipes.com/Recipe/Soft-Breadsticks/Detail.aspx
Ingredients:
1 1/4 cups all purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons of seasame seeds
Directions:
In a small bowl, combine flour, sugar, baking powder, and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in, x 5-in x 1/2-in. rectangle. Cut into 12 breadsticks. Place butter in a 9x13 baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with the sesame seeds. Bake at 450 F for 14-18 minutes until golden brown. Serve warm
My thoughts: We use wheat flour for everything so they were a darker color but tasted just as great. If you go to the original recipe you can see someone even made hearts with theirs. We just sliced them and they tasted awesome. For those like me who cannot have seeds I substituted sprinkling garlic salt and parmesean cheese to sprinkle on the breadsticks as recommended in the reviews. I highly recommend this way!
Ingredients:
1 1/4 cups all purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons of seasame seeds
Directions:
In a small bowl, combine flour, sugar, baking powder, and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in, x 5-in x 1/2-in. rectangle. Cut into 12 breadsticks. Place butter in a 9x13 baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with the sesame seeds. Bake at 450 F for 14-18 minutes until golden brown. Serve warm
My thoughts: We use wheat flour for everything so they were a darker color but tasted just as great. If you go to the original recipe you can see someone even made hearts with theirs. We just sliced them and they tasted awesome. For those like me who cannot have seeds I substituted sprinkling garlic salt and parmesean cheese to sprinkle on the breadsticks as recommended in the reviews. I highly recommend this way!
Restaurant Style Zuppa Toscana
Link to original recipe on allrecipes.com http://allrecipes.com/Recipe/Restaurant-Style-Zuppa-Toscana/Detail.aspx
Yield 6 servings (easy to make more to freeze though!)
Ingredients:
1 (16 ounce) smoked sausage
2 potatoes, cut into 1/4 inch slices
3/4 cup chopped onion
6 slices of bacon
1 1/2 teaspoons minced garlic
2 cups kale- washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup heavy whipping cream
Directions:
1 Preheat oven to 300 degrees
2. Place sausge links onto a sheet pan and bake for 25 mins or until done. Cut links in half lengthwise then cut at an angle into 1/2 inch slices
3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside
4. Add garlic to the onions and cook an additional minute. Add soup base, water, and potatoes, simmer 15 minutes.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
My thoughts:
I'm not sure why I posted the original recipe because I altered it quite a bit off the readers comments and availability. I used about 1/2 pound of crumbled italian ground sausage instead of the smoked sausage and turkey bacon (which I microwaved and put in the chopper instead). I also used spinach leaves in place of the kale because it was easier available and how I think it's served at Olive Garden. I do recommend chopping the potatoes as directed because I used red potatoes and cubed them and they still didn't quite get soft enough on the bigger chunks. Also to reduce the fat I used half and half cream and the turkey bacon as another allrecipe user recommended and it still tasted just as great! 6 bouillon cubes will work in place of the powdered chicken base. Enjoy!
Yield 6 servings (easy to make more to freeze though!)
Ingredients:
1 (16 ounce) smoked sausage
2 potatoes, cut into 1/4 inch slices
3/4 cup chopped onion
6 slices of bacon
1 1/2 teaspoons minced garlic
2 cups kale- washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup heavy whipping cream
Directions:
1 Preheat oven to 300 degrees
2. Place sausge links onto a sheet pan and bake for 25 mins or until done. Cut links in half lengthwise then cut at an angle into 1/2 inch slices
3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside
4. Add garlic to the onions and cook an additional minute. Add soup base, water, and potatoes, simmer 15 minutes.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
My thoughts:
I'm not sure why I posted the original recipe because I altered it quite a bit off the readers comments and availability. I used about 1/2 pound of crumbled italian ground sausage instead of the smoked sausage and turkey bacon (which I microwaved and put in the chopper instead). I also used spinach leaves in place of the kale because it was easier available and how I think it's served at Olive Garden. I do recommend chopping the potatoes as directed because I used red potatoes and cubed them and they still didn't quite get soft enough on the bigger chunks. Also to reduce the fat I used half and half cream and the turkey bacon as another allrecipe user recommended and it still tasted just as great! 6 bouillon cubes will work in place of the powdered chicken base. Enjoy!
Friday, February 11, 2011
Slow Cooker Chicken Pot Pie Stew
I found this recipe on Allrecipes.com! I just love that site! I've been saving a ton of ideas the past week and can't wait to add more here!
Yield 16 Servings
Prep Time: 20 minutes (I disagree but I hate handling raw chicken so I take my time!)
Cook Time: 6 hours
INGREDIENTS:
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package of baby carrots
1 cup chopped celergy
2 (26 ounce) cans condensed cream of chicken soup (please see my thoughts at the end)
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
DIRECTIONS:
Step 1: Combine the chicken, potatoes, carrots, celergy, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker. Cook on High for 5 hours
Step 2: Stir in the frozen mixed vegetables and cook for 1 hour more.
MY THOUGHTS:
It was awesome! i made a can of biscuits and served it over top of them. Shane also thinks it'd be great on mashed potatoes, but with the potatoes in it that'd be a little heavy to me. I used 3 smaller chicken breasts and it was the perfect amount. I was confused on the soup as to whether that meant 2 small cans should equal 26 ounces (a regular can of Campbell's is only 10 3/4 ounces) or 2 of the larger cans of 26 ounces. I only used one 26 ounce can and I think 2 of those would over flow and make it really soupy vs thick stew. I also just used regular celery seed vs salt because it was what I had available. The pepper is good if you like a peppery taste, but it definitely is noticeable so if you're not a fan I'd cut back to 1 tablespoon. Same goes for the carrots. I love carrots but if you don't this has a ton as most frozen veggies have them in it as well. Also it cooked on high all day so if you're going to be gone longer, I'd kick it down to low or precook the chicken if you're worried. Enjoy! We'll be making it again!
Yield 16 Servings
Prep Time: 20 minutes (I disagree but I hate handling raw chicken so I take my time!)
Cook Time: 6 hours
INGREDIENTS:
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package of baby carrots
1 cup chopped celergy
2 (26 ounce) cans condensed cream of chicken soup (please see my thoughts at the end)
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
DIRECTIONS:
Step 1: Combine the chicken, potatoes, carrots, celergy, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker. Cook on High for 5 hours
Step 2: Stir in the frozen mixed vegetables and cook for 1 hour more.
MY THOUGHTS:
It was awesome! i made a can of biscuits and served it over top of them. Shane also thinks it'd be great on mashed potatoes, but with the potatoes in it that'd be a little heavy to me. I used 3 smaller chicken breasts and it was the perfect amount. I was confused on the soup as to whether that meant 2 small cans should equal 26 ounces (a regular can of Campbell's is only 10 3/4 ounces) or 2 of the larger cans of 26 ounces. I only used one 26 ounce can and I think 2 of those would over flow and make it really soupy vs thick stew. I also just used regular celery seed vs salt because it was what I had available. The pepper is good if you like a peppery taste, but it definitely is noticeable so if you're not a fan I'd cut back to 1 tablespoon. Same goes for the carrots. I love carrots but if you don't this has a ton as most frozen veggies have them in it as well. Also it cooked on high all day so if you're going to be gone longer, I'd kick it down to low or precook the chicken if you're worried. Enjoy! We'll be making it again!
Thursday, February 10, 2011
Melt-In-Your-Mouth Meat Loaf
(Taste of Homes Crockpot Recipes)
Yield 6 Servings
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 lbs of ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Step 1: In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5 qt slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.
Step 2: In a small bowl, whisk the ketchup, brown sugar, mustard, and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
My thoughts: Not bad! I'd eat it again. I'm not huge on meatloaf but Shane loved it and it had plenty of leftovers for 2 lunches for him. We bought the unseasoned bread crumbs in the canister that were more of a grain but it still came out fine! If you're like me and trying to keep everything basic the simply Heinz ketchup and low sodium worcestershire work fine for the sauce.
Yield 6 Servings
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 lbs of ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Step 1: In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5 qt slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.
Step 2: In a small bowl, whisk the ketchup, brown sugar, mustard, and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
My thoughts: Not bad! I'd eat it again. I'm not huge on meatloaf but Shane loved it and it had plenty of leftovers for 2 lunches for him. We bought the unseasoned bread crumbs in the canister that were more of a grain but it still came out fine! If you're like me and trying to keep everything basic the simply Heinz ketchup and low sodium worcestershire work fine for the sauce.
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