Friday, July 03, 2009
Wednesday, June 17, 2009
Ice Cream Cake
Back by popular demand is the ice cream cake... It is so darn good but it does take time to make. Here'sthe link for the ice cream cake.
enjoy!!!
enjoy!!!
Friday, June 12, 2009
Pillsbury Chocolate chip cookie dough brownies
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Rich & Creamy chocolate frosting
1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.
Thursday, June 11, 2009
pillsbury peanut butter bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1 cup JIF® Extra Crunchy Peanut Butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)
1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.
2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.
3. Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.
Monday, June 01, 2009
Cuban Recipes
Cuban Empanadas Recipe
8 large biscuits (large refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
1 tbsp sugar
1 egg, lightly beaten
1. Brown ground meat. Drain off any fat.
2. Add next four ingredients to meat.
3. Pat out biscuits 1/2" thick and put a large spoonful of meat mixture on each biscuit. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork.
4. Bake at 375 degrees f for 15 minutes on cookie sheet.
Larry's Mojito Cake
20 ounce can crushed pineapple, un-drained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened
1/4 cup limeade from concentrate
0-4 tablespoons powdered sugar — I used 4 tablespoons
1 teaspoon rum extract
8 ounce tub Cool Whip Lite (a little over 3 cups)
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15×10 inch pan, which is what Larry uses.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it - I used 4 tablespoons. Beat in rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves. One last thing. It’s fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.
Pulpeta (Cuban Meat Loaf recipe)
3/4 lb. ground beef
1/4 lb. cooked ham (ground)
4 eggs
3 boiled eggs
1/8 tsp. salt
1/4 tsp pepper
1 tsp oregano
1 tsp cumin
1 tbsp. minced garlic
1/2 tsp minced garlic
1 3/4 cups cracker meal
20 olives w/ pimiento
2 tbsp olive oil
Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf.
Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly, roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. Its suggested that you try to brown the ends of the loaf first.
After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat and allow to cool before slicing.
To make the sauce for the meat loaf, combine:
1/2 tsp minced garlic
1/4 tsp oregano
1/4 tsp ground bay leaves
2 tbsp tomato sauce
1/2 cup white wine
mix well. Meat loaf serves 4-6
Cafe Con Leche Custard recipe
Cafe con leche is the traditional "latte" that most Cubans drink for breakfast. It combines a strong espresso coffee with steamed milk and sugar.
4 Tbsp cornstarch
3 cups milk
1 cup heavy cream
2-1/2 Tbsp instant coffee powder
1 cup sugar
2 eggs
Whipped cream
Chocolate covered espresso beans for garnish
Stir cornstarch into 1 cup milk, stirring until smooth. In top of a double boiler, pour the rest of the milk, cream, instant coffee powder, and sugar. Stir over medium-high heat until thickened. Cover and let simmer 10 minutes.
Beat the eggs well. Slowly add 1 cup of the hot coffee mixture to the eggs, beating continually.
Pour egg mixture into remaining coffee mixture in the double boiler, still over heat, and beat well to incorporate. Cover and simmer 2 minutes.
Remove from heat and pour into coffee cups. Cover with plastic wrap, leave to cool and then refrigerate. When chilled, top with fresh whipped cream and 1 chocolate covered espresso bean.
8 large biscuits (large refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
1 tbsp sugar
1 egg, lightly beaten
1. Brown ground meat. Drain off any fat.
2. Add next four ingredients to meat.
3. Pat out biscuits 1/2" thick and put a large spoonful of meat mixture on each biscuit. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork.
4. Bake at 375 degrees f for 15 minutes on cookie sheet.
Larry's Mojito Cake
20 ounce can crushed pineapple, un-drained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened
1/4 cup limeade from concentrate
0-4 tablespoons powdered sugar — I used 4 tablespoons
1 teaspoon rum extract
8 ounce tub Cool Whip Lite (a little over 3 cups)
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15×10 inch pan, which is what Larry uses.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it - I used 4 tablespoons. Beat in rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves. One last thing. It’s fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.
Pulpeta (Cuban Meat Loaf recipe)
3/4 lb. ground beef
1/4 lb. cooked ham (ground)
4 eggs
3 boiled eggs
1/8 tsp. salt
1/4 tsp pepper
1 tsp oregano
1 tsp cumin
1 tbsp. minced garlic
1/2 tsp minced garlic
1 3/4 cups cracker meal
20 olives w/ pimiento
2 tbsp olive oil
Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf.
Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly, roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. Its suggested that you try to brown the ends of the loaf first.
After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat and allow to cool before slicing.
To make the sauce for the meat loaf, combine:
1/2 tsp minced garlic
1/4 tsp oregano
1/4 tsp ground bay leaves
2 tbsp tomato sauce
1/2 cup white wine
mix well. Meat loaf serves 4-6
Cafe Con Leche Custard recipe
Cafe con leche is the traditional "latte" that most Cubans drink for breakfast. It combines a strong espresso coffee with steamed milk and sugar.
4 Tbsp cornstarch
3 cups milk
1 cup heavy cream
2-1/2 Tbsp instant coffee powder
1 cup sugar
2 eggs
Whipped cream
Chocolate covered espresso beans for garnish
Stir cornstarch into 1 cup milk, stirring until smooth. In top of a double boiler, pour the rest of the milk, cream, instant coffee powder, and sugar. Stir over medium-high heat until thickened. Cover and let simmer 10 minutes.
Beat the eggs well. Slowly add 1 cup of the hot coffee mixture to the eggs, beating continually.
Pour egg mixture into remaining coffee mixture in the double boiler, still over heat, and beat well to incorporate. Cover and simmer 2 minutes.
Remove from heat and pour into coffee cups. Cover with plastic wrap, leave to cool and then refrigerate. When chilled, top with fresh whipped cream and 1 chocolate covered espresso bean.
Monday, May 18, 2009
Crabby patties
2-6oz. cans lump crabmeat, drained (about 1 cup drained crabmeat)
2 ½ slices light white bread (40-45 cals per slice), lightly toasted
1 wedge Laughing Cowl light swiss cheese, room temperature
3 T egg substitiute
2 T finely chopped onion
2 T finely diced celery
1 T fat free mayo
½ T Hellmann’s dijonnaise
½ T finely chopped fresh parsley
1 tsp minced garlic
½ tsp lemon juice
½ tsp whipped light butter, melted
¼ tsp Worcestershire sauce
Dash hot pepper sauce
Salt and pepper to taste
Preheat oven to 450F. Tear lightly toasted bread into pieces and place in a food processor or blender. (Pulse until reduced to breadcrumbs and then transfer to a medium bowl) Add crabmeat, parsley, garlic, salt and pepper to the bowl, and gently combine. Add onion and celery; lightly mix again, and set aside.
Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, dijonnaise, lemon juice, melted butter, Worcestershire sauce and hot pepper sauce. Whisk until smooth, and pour over the crabmeat mixture.
Prepare a medium large baking dish by spraying with butter flavored nonstick spray. Take one third of the crab cake mixture (about 3/4 cup) from the bowl. Gently form it into a ball, place it in the baking dish and flatten it into a cake about 1 inch thick - repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
Bake in the oven for 14-15 mins, until the cakes are slightly firm and cooked through. Remove cafefully from the dish and serve with additional dijonnaise for dipping.
Serving size: 1 cake
calories 117
fat: 2 g
sodium 800 mg
carbs 11.5 g
fiber 2.25 g
protein 14 g
2 ½ slices light white bread (40-45 cals per slice), lightly toasted
1 wedge Laughing Cowl light swiss cheese, room temperature
3 T egg substitiute
2 T finely chopped onion
2 T finely diced celery
1 T fat free mayo
½ T Hellmann’s dijonnaise
½ T finely chopped fresh parsley
1 tsp minced garlic
½ tsp lemon juice
½ tsp whipped light butter, melted
¼ tsp Worcestershire sauce
Dash hot pepper sauce
Salt and pepper to taste
Preheat oven to 450F. Tear lightly toasted bread into pieces and place in a food processor or blender. (Pulse until reduced to breadcrumbs and then transfer to a medium bowl) Add crabmeat, parsley, garlic, salt and pepper to the bowl, and gently combine. Add onion and celery; lightly mix again, and set aside.
Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, dijonnaise, lemon juice, melted butter, Worcestershire sauce and hot pepper sauce. Whisk until smooth, and pour over the crabmeat mixture.
Prepare a medium large baking dish by spraying with butter flavored nonstick spray. Take one third of the crab cake mixture (about 3/4 cup) from the bowl. Gently form it into a ball, place it in the baking dish and flatten it into a cake about 1 inch thick - repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
Bake in the oven for 14-15 mins, until the cakes are slightly firm and cooked through. Remove cafefully from the dish and serve with additional dijonnaise for dipping.
Serving size: 1 cake
calories 117
fat: 2 g
sodium 800 mg
carbs 11.5 g
fiber 2.25 g
protein 14 g
Monday, May 11, 2009
Mac and Cheese recipe
8 ounces elbow macaroni
16 ounces sharp cheddar cheese
16 ounces mild cheddar cheese
2 tablespoons butter
2 tablespoons flour
2 cups milk
preheat oven to 350. bBoil the elbow noodles until cooked, drain. cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
In a 2 quart saucepan melt the butter. When the butter has melted remove from heat. Mix with a fork the flour until it looks like a paste. stir in the milk, and cook until warm (not boiling). once warm add in cheese and continue cooking until cheese is melted stirring continulously with a fork (if you don't stir continulously cheese will burn to bottom of pan). once cheese is melted, pour over the noodles, use a fork to move the noodles around to get the cheese mixture to the bottom. Pour into a casserole dish andbake at 350 for about 30 min., or until you see some brown on top.
let it sit out for about 15 minute before eating.
16 ounces sharp cheddar cheese
16 ounces mild cheddar cheese
2 tablespoons butter
2 tablespoons flour
2 cups milk
preheat oven to 350. bBoil the elbow noodles until cooked, drain. cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
In a 2 quart saucepan melt the butter. When the butter has melted remove from heat. Mix with a fork the flour until it looks like a paste. stir in the milk, and cook until warm (not boiling). once warm add in cheese and continue cooking until cheese is melted stirring continulously with a fork (if you don't stir continulously cheese will burn to bottom of pan). once cheese is melted, pour over the noodles, use a fork to move the noodles around to get the cheese mixture to the bottom. Pour into a casserole dish andbake at 350 for about 30 min., or until you see some brown on top.
let it sit out for about 15 minute before eating.
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