I have seen the idea of using shredded zucchini as a replacement for pasta. So I dug through my cabinets and found a mandoline, and proceeded to shred my zucchini. I use three large zucchini, shredded them, and added them to 2 tablespoons of butter in my frypan. I seasoned them with garlic salt, pepper, and basil. When they were semi firm I turned off the heat and then served them with marinara sauce and meatballs. I found them to be a completely acceptable substitute for pasta, and much healthier!
I’m once again I’m on the low carb warpath and I’ve been craving ice cream. I have seen several recipes for homemade low-carb ice cream without using an ice cream maker. I took what I liked from each recipe and here’s how I did it:
Pour one cup of half-and-half into a quart size freezer bag.
Add 1 tablespoon of Splenda or your favorite non-sugar sweetener.
Add 1/4 teaspoon vanilla extract or whatever other kind of flavoring you would like. I added a little dash of almond extract.
Place the quart size bag into a gallon size freezer bag which you have filled with 3 cups of ice and 6 tablespoons of salt. Shake vigorously for four minutes or until desired texture is achieved. Wear gloves because it gets really really cold!
I think it’s best if you eat it right away. You can freeze it but I have heard that it becomes kind of hard and in order to eat it later you might want to microwave it for 10 or 20 seconds.
1lb. Large Strawberries
8 oz. Cream Cheese, softened
4 TBS Powdered Sugar
1 tsp Vanilla Extract
Graham Cracker Crumbs
1 – Rinse strawberries. Remove top of strawberries and clean out center with a paring knife. Prep and set aside.
2 – In a mixing bowl beat cream cheese, powdered sugar, and vanilla until creamy. Add mixture to piping bag or Ziploc with corner snipped off. Fill strawberries with mixture then dip the top in graham cracker crumbs. Refrigerate until you serve.
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
A New York City subway train holds 1,200 people. This blog was viewed about 8,000 times in 2013. If it were a NYC subway train, it would take about 7 trips to carry that many people.
Nothing says holidays like good food and family. We certainly experienced both of those this Christmas. We started off our week with an early Christmas at Wayne and Noel’s house. It was a genuine fiesta featuring savory (and a little spicy) chicken enchiladas. These enchiladas were packed full of chicken, cheese and spicy sauce; a mouth-watering (and eye watering) delight! Here’s Noel’s tip for us gringos: Put your sauce on after you bake them. This keeps them from getting soggy. I can’t believe I haven’t already been doing this!
According to my family, the holidays aren’t the same without sugar cookies. I get requests for them every year. I found a great recipe a long time ago for sugar cookies that, when you roll them thick, they not only keep their shape, but are more like a cake than a cookie. This cookie recipe coupled with the C&H Powdered Sugar buttercream frosting recipe on the box makes a taste combo. that is hard to resist no matter how full you are. Top these cookies with cute sprinkles and you are set. They will be gone in a flash!
Since I am on the subject of sweetness. I decided to try a recipe I found on Pinterest called “French Toast Bake.” I wanted to make something special yet familiar for the family on Christmas morning. What I like about this recipe is that you can prepare it the night before and pop it in the oven in the morning. It’s also very easy and can be made mostly with ingredients you already have. I could not find Texas Toast in stock anywhere so decided to use Challah bread which, I was told, makes good french toast. As it turns out it was good. I might also add bacon or sausage if you are one that likes to mix your salty and sweet (Those who know me know I am not one of them). Make sure to top with real maple syrup; none of that corn syrup stuff.
So, from enchiladas to Mongolian BBQ to French Toast Bake to Rib Eye Roast, it was a tantalizing trip for the taste buds. I swear I will never eat again (yeah right)! Happy 2014 and Bon Appetit!
Once again our family members have gathered from multiple locations to participate in our annual Cookie Day festivities. Everyone brings their favorite recipes, ingredients, and kitchen gadgets, and the baking mayhem begins. This year chocolate seemed to be a favorite theme, as we had chocolate cookies, chocolate chip, chocolate covered pretzels and fudge, among other goodies. Everyone has fun catching up and socializing while baking occurs.
A unique recipe baked by Susie was a peppermint meringue cookie that took 90 minutes!!! to bake @ 225 degrees. They are yummy!
A favorite of all was reindeer poop, a.k.a. oatmeal chocolate peanut butter drop cookies.
Another non chocolate option was created by sister Zoe, cranberry pistachio shortbread cookies. They require wrapping and refrigeration prior to cutting and baking but are delicious and well worth the effort!
A deliciously sweet time was had by all, and we look forward to seeing what interesting recipes everyone will come up with next year!
I found this really cool idea. I have pots of of Rosemary and Marjoram outside on my deck but the weather is getting cold and they’re going to die. So I took some scissors and cut up the leaves into ice cube trays and then poured a little olive oil into each cube. They froze beautifully and I will be able to take them and throw them in a pan to sauté whenever I want a little flavor throughout the winter!
I saw a recipe for something like this and couldn’t really remember it so improvised. Soooo easy and best potatoes EVER!!! Here’s how:
Boil some little red potatoes.
Place them on a cookie sheet and kind of smash them a bit with a fork.
Sprinkle them with garlic powder,salt and pepper.
Brush a little melted butter on each tater .
Bake at 350 till slightly golden on top, about 40 minutes.
Very easy and just so yummy!
Made these last night. I did add two sweet sausage to the recipe I would add more next time. Easy to do and froze the extras for later.
- 1-1/3 cups brown rice
- 2-2/3 cups water
- 11 ounces ground beef
- 5/8 onion, diced
- 2 tablespoons and 2 teaspoons chopped mushrooms, or to taste
- 2 cloves garlic, chopped
- 5/8 (26 ounce) jar tomato sauce
- 5/8 (16 ounce) can diced tomatoes
- 5/8 (6 ounce) can tomato paste
- 3/4 teaspoon Italian seasoning
- salt and ground black pepper to taste
- 4 red bell peppers, tops and seeds removed
- 2 tablespoons and 2 teaspoons grated Parmesan cheese, or to taste
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.