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Healthy recipes post turkey day

25 Nov

Today you may be out shopping like crazy to get all the best deals and steals for the holidays, but once the turkey left overs are gone, what are your plans for cooking? Will you need a break from cooking? I think I’ll be looking for a few low calorie meals myself. Check out the link (image) below for some healthy AND affordable recipes.

FaveDiets

Pineapple cake: Recipe and FREE ecook book

15 Sep

Recently I made this pineapple cake that came out surprisingly better than I had hoped it would. I bought a pineapple cake mix on a whim a few weeks ago and finally decided to make it. I prepared the cake per the directions on the box but before putting in the bundt pan to bake, I added an 8 oz can of crushed pineapple. I wanted it super infused with pineapple. I think the cake could have been in the oven a little longer than the recommended time due to the extra moisture from the crushed pineapple, but otherwise this cake  came out great. It was moist and you couldn’t miss the pineapple flavor with little bits of pineapple in every bite.

The frosting on the top is simply confectioners sugar mixed with a little water and drizzled over the cake once it was cool. I would have liked the cake to have been a little cooler when I put the frosting on but I just couldn’t wait and thus it ran onto the plate as you can see in the picture above. It was still tasty, but I would recommend waiting until it was completely cool.

This was a super easy cake to make and had a ton of flavor. Using the bundt pan made it look a little more pretty than it might have if it was in a square or rectangular dish. It wasn’t my favorite cake of all time but I’m glad I gave it a try. Next time I may go ahead and try a full pineapple upside-down cake!

What is your favorite kind of cake or do you have another dessert of choice?

And in case you’re looking for more dessert recipes, click below for a FREE ecook book of no bake desserts. =)

Mr. Food - No Bake Desserts

Happy Baking!

Eat cheap: Semi homemade onion soup

12 Sep

So I know it’s summer time and most people don’t think to make hot soup on a hot summer day but I was totally craving soup the other day so I went ahead and made my favorite onion soup. It’s super easy to make, doesn’t take too much time and being semi-homemade it’s really fool proof.

Ingredients:

– 1 Medium sized onion chopped (I used several small onions)

– 1 clove garlic, minced

– Unsalted butter

– Onion salt

– Fresh ground pepper, to taste

– Can onion soup

– Water

I start by chopping up the onions. Depending on how much soup you are making you can adjust quantities, but I was just making enough for 2 people and mabye a little left over. Ok, so onions chopped and into a pan to be sauteed over medium heat with a little butter. Add minced garlic once onions have started to cook and this time I also added some chopped mushrooms because I had them in the fridge and figured why not! I also added a pinch of onion salt and fresh ground pepper. Once everything had cooked down I added a can of onion soup and 2 cans of water.

I brought it up to a boil and then simmered it on low for about 5 minutes. Then I shredded some motzarella cheese and added it to my soup before eating.  Such a super easy and quick recipe that I love on a nice cold winter day, or in the middle of the summer so long as I have the A/C on and can pretend it’s cold outside! =)

Kale Chips: Recipe

1 Sep

So this past week I made kale chips. The recipe is fairly simple and you’re pretty much baking the kale until it’s nice and crispy and then it’s ready to eat. I chose to make 2 different varieties to see which we would like best. I made a savory chip as well as a sweet chip. (Raw kale picture below)

Ingredients: Fresh kale, salt, olive oil, and honey.

Directions:

-Wash and dry kale

-Separate leafy part of kale from the hard center stem (either cut or rip away from the stem).

-Chop/rip kale into bite size pieces.

-Lay on a baking sheet, fairly spread out.

-Lightly pour olive oil over kale. (Just enough so the salt will stick to it)

-Season half the tray with salt.

-Season the other half of the tray with honey. (I just drizzled it over the kale a similar amount as I put of the olive oil)

-Bake 300 degrees for 10-12 minutes or until edges are just slightly brown and kale is crispy.

I would suggest watching the kale so it doesn’t burn. Some of the recipes I found online called for flipping the kale half way through which I did not do. (Kale ready to go in the oven)

The chips had an interesting taste but a LOT of crunch to them which I was surprised about. I’ve never cooked with kale and the smell wasn’t the best as they were baking but the taste was alright. I definitely enjoyed the sweet chips better than the savory ones, but both were edible and I felt like I was eating a healthy snack instead of fattening chips. I’m not sure how often I would make these since they did leave my tummy feeling bloaty and funny for the afternoon, but they were still pretty tasty.

Have you ever made kale chips?

Friday Find: Spaghetti pie recipe

29 Jul

 Doesn’t this image look yummy! My hubby makes this really good recipe he calls Fried Spaghetti so when I saw this dish I thought I had to make it! But when I mentioned the recipe, he said he really doesn’t like spaghetti pie. Oh well. I may have to make it when he’s out of town some time.

Go here for the full Spaghetti pie recipe from My Recipes.com or you can read my synopsis below. 🙂

YIELD: 6 Servings

Cook time: 30 min

Prep time: 15 min

Cool: 10 min

COST PER SERVING:$.67

Ingredients
  • 8 ounces uncooked spaghetti
  • 2 tablespoons unsalted butter
  • 8 large eggs
  • 1/2 cup milk
  • 1/3 cup cooked bacon crumbles (such as Hormel brand)
  • 3 scallions (green portions only), thinly sliced
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup finely shredded Parmesan cheese

Preparation

  • Bring a pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. Drain pasta and rinse well with cold water.
  • Preheat oven to 400°F. Grease an ovenproof 9- or 10-inch skillet with about 1/2 Tbsp. butter.
  • In a bowl, whisk together eggs, milk, bacon, scallion, pepper and 3 Tbsp. Parmesan. Add spaghetti; mix well. Transfer mixture to skillet, spreading evenly. Dot with remaining butter and sprinkle remaining 1 Tbsp. Parmesan on top. Bake for 25 to 30 minutes, until center is set and top is golden. Let cool for 10 minutes before serving.

All You
AUGUST 2005

Homemade dog treats!

13 Jul
I came across this recipe at About A Mom and I had to share it! She makes her own doggie biscuits. The recipe looks pretty easy, no crazy weird ingredients or anything. Even though we don’t have a dog, I may have to try these and bring them to a friend who does!
Ingredients
1 cup rolled oats (I have used quick cook oats and they work just fine)
1/3 cup margarine
1 cup boiling water
¾ cup cornmeal
2 teaspoons white sugar
2 chicken bouillon cubes
½ cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour
Directions
1 Preheat oven to 325 degrees F. Boil water with bouillon cubes. In a large bowl, combine rolled oats, margarine, and boiling
water. Let stand 10 minutes. Grease cookie sheets.
2 Thoroughly stir in cornmeal, sugar, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
3 Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky.
Roll or pat out dough to ½” thickness. Cut with cookie cutter and place 1 inch apart onto the prepared cookie sheets.
4 Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store In a loosely covered container.

Thanks About A Mom for the recipe.
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