Friday, 31 January 2014

White Chocolate Rice Krispy Treats

Thank you Mallow and Co

White Chocolate Rice Krispy Treats

4 Tbsp butter
3/4 cup chopped white chocolate
6 cups marshmallows
1 tsp vanilla
5 1/2 cups rice krispies
3/4 cups white chocolate chips 
powdered sugar (optional)

  • Pour the rice krispies and white chocolate chips in a large mixing bowl. Set aside.
  • Melt the butter in a saucepan over medium heat until melted. 
  • Turn the heat down to the lowest setting and add the marshmallows. 
  • Stir until the marshmallows are almost all melted.
  • Add the vanilla and chopped white chocolate and continue melting.
  • Once fully melted, take them off heat and pour over the rice krispies. 
  • Stir lightly to combine. 
  • Dump into a lightly greased 9x9 pan and let sit 5 minutes. 
  • Then go and press into the pan with lightly greased hands.  
  • Allow them to cool about 20 minutes, then top it all with a puff of powdered sugar. 



Thursday, 30 January 2014

Oatmeal Cookies with Peanut Butter Filling

Thank you I Heart Eating

oatmeal cookies with peanut butter filling1


1/2 c. (8 T.) butter, at cool room temperature
3/4 c. brown sugar, packed
1/4 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1 ¾ c. oats
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt

Filling:
2 T. unsalted butter, at room temperature
1/2 c. + 2 T. smooth peanut butter
1 c. powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. kosher salt
3 T. milk


  • Preheat oven to 350F.
  • Line two large baking sheets with parchment and set aside
  • Beat butter and sugars together until light and creamy.
  • Beat in the egg until well-combined.
  • Stir in the vanilla extract until combined.
  • In a separate medium bowl, mix together the oats, flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the butter mixture, stirring until just incorporated.
  • Drop cookies by tablespoonful onto prepared baking sheets, spacing dough about 2-inches apart.
  • Bake for 10-12 minutes, or until they’re golden brown.
  • Allow cookies to cool on the cookie sheet for 5 minutes.
  • Then transfer to a wire rack to cool completely before filling.
  • To prepare the filling, beat together butter, peanut butter, and powdered sugar 
  • Stir in vanilla extract.
  • Add milk, and beat to combine. Filling should be at a spreadable consistency.
  • Once cookies are cool, turn half cookies flat side up.
  • Spread those cookies with peanut butter filling.
  • Top filling with another cookie.




Wednesday, 29 January 2014

Banana Sour Cream Waffles with Warm Maple- Honey Syrup

Thank you Recipe Girl



1 cup all-purpose flour
1 1/2 tablespoons granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 medium ripe banana
1 large egg, separated
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
SYRUP:
1/2 cup maple syrup
1/2 cup honey
3 tablespoons unsalted butter

  • Spray a waffle iron with non stick vegetable cooking spray (even if the iron is non stick), then preheat to medium-high heat
  • In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. 
  • In another bowl, whisk together sour cream, banana, egg, milk and butter.
  • Make a well in center of flour mixture and pour in banana mixture. 
  • Mix with a rubber spatula with just a few strokes to evenly moisten batter; do not overmix! 
  • For each waffle, pour about 3/4 cup of batter onto iron grid and bake until waffle is crisp and well-browned, about 4 to 5 minutes.
  • Remove from iron with a fork. Serve immediately, drizzled with Warm Maple-Honey Syrup.
  • To make syrup: Combine syrup, honey and butter in a small saucepan or microwave-proof bowl. 
  • Warm over low heat or microwave at 2-minute intervals to melt butter and gently warm and liquefy into a syrup. 
  • Serve warm, or store in refrigerator in a covered container for up to 1 month and reheat as needed.


Tuesday, 28 January 2014

Easy Garlic Chicken



4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired

  • Preheat oven to 450°F 
  • In small sauté pan, sauté garlic with the oil until tender.
  • Remove from heat and stir in brown sugar. 
  • Add additional herbs and spices as desired.
  • Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  • Add salt and pepper to taste.
  • Bake uncovered for 15-30 minutes, or until juices run clear.
 .

Monday, 27 January 2014

Cheesy Potatoes

Great for a large gathering.

Cheese Potatoes

2 bags of Southern Style Hash Browns, frozen
1 can cream of chicken soup
1 can cream of onion soup
1 large onion chopped
3 cloves of garlic, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 jalapeno, seeded and chopped
1 cup of french fried onions
1½ tbsp Salt
1½ tbsp Pepper
Milk (enough to build a nice texture with the canned soup)
6 tbsp of butter
2 dollops of sour cream
4 cups of finely shredded four cheese blend


  • In a large pot, add the cream of soups and roughly 2½ cups of milk, and slowly whisk to bring it together. 
  • Continue cooking on medium heat, and add the butter. 
  • Get a large bowl ready because you will add the potatoes and combine everything in this bowl before transferring it to your large casserole dish. 
  • To the potatoes add it all in, reserving a cup or so of the cheese to add in later, and mix well.
  • Preheat your oven to 350 degrees. 
  • Butter a large casserole dish. 
  • Add the bowl of potatoes to the casserole dish and cook for roughly 2 hours, covered. 
  • Add the remaining cheese to the top, and place under the broiler to crisp up the cheese and potatoes for a few minutes.
  • Remove from the oven, and let cool for about five minutes as these are piping hot. 

Sunday, 26 January 2014

Lightened Creme Brulee French Toast

Perfect for breakfast. Thank you Food Done Light

Lightened Creme Brulee French Toast www.fooddonelight.com #lightenedfrenchtoast #fathersdaybreakfast #healthybreakfast #breakfastcasserole


1 stick (1/2 cup) light butter
1 cup packed light brown sugar
2 tbsp. light corn syrup
1 12″ french baguette
2 large eggs
3/4 cup egg substitute or equivalent to 3 eggs
1 1/2 cups vanilla coconut creamer or soy creamer
1 tbsp. Grand Marnier
1/4 tsp. kosher salt

  • Spray a 13″ x 9″ baking dish with cooking spray.
  • In a small heavy saucepan over medium heat, melt butter, sugar and corn syrup  Stir continuously until the mixture is smooth.  Pour the mixture into the bottom of the baking dish.
  • Place slices of bread into a single layer into the baking dish.  Squeeze in the bread so it fits tightly together.
  • In a large bowl, whisk together eggs, egg substitute, creamer, Grand Marnier and salt.
  • Pour mixture evenly over the bread.  Cover with foil and refrigerate for at least 8 hours or overnight.
  • Take off the foil and bake for 30 to 40 minutes or until French toast is puffed and slightly golden.
  • Serve immediately.  There is no need for syrup.  The delicious caramel is all you need.

Nutritional value per serving:
Calories 319    Fat 10 grams    Carbs 52 grams    Fiber 1 gram    Protein 7 grams

Saturday, 25 January 2014

Spinach Artichoke Grilled Cheese

Made this today. Absolutely delicious. Thank you Rita's Recipes


3 cups fresh spinach
3 canned artichoke hearts,chopped
1Tbsp olive oil
garlic salt and pepper
2Tbsp sour cream
4 slices cheese-your choice- but 2 types
4 slices of good bread - I used Italian Rye
butter/margarine
  • Heat the olive oil in a large skillet.
  • Saute the spinach until wilted. 
  • Season well with garlic salt and pepper
  • Stir in the chopped artichoke hearts and heat through.
  • Add a dollop of sour cream and blend well.
  • Remove this mixture to a small bowl.
  • Rinse and dry the skillet and return to the heat.
  • Butter one side of the bread. 
  • Add 2 slices of bread to the hot skillet, buttered side down
  • Top each with a slice of cheese, the spinach artichoke mixture, the remaining slice of cheese and the remaining slice of bread, buttered side up
  • Grill until golden brown,
  • Flip and grill the other side until toasted and the cheese is melted.
  • Makes 2 sandwiches

Friday, 24 January 2014

Orange Brownies

Thank you Welcome Home


1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup unsalted butter, softened
4 eggs, room temperature
1-1/2 teaspoons vanilla extract
2 teaspoons pure orange extract
1 teaspoon grated orange zest



  • Preheat oven to 350 degrees F. Grease a 13 x 9 inch pan.
  • Stir together flour, sugar and salt in a bowl. 
  • Add butter, eggs, vanilla, orange extract and orange zest. 
  • Using a handheld electric mixer, beat until well blended. 
  • Pour batter into prepared pan and bake for 30 minutes or until light golden brown and set. 
  • Remove from oven. 
  • Spread the Orange Cream Cheese Frosting over completely cooled brownies. 
  • Cut into squares 

Creamsicle Cream Cheese Icing

1 (8 oz.) package cream cheese, softened
4 Tablespoons softened butter
3 cups confectioners sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
½ tsp. orange extract

  • In a large bowl, blend cream cheese with butter until smooth with a hand-held electric mixer. 
  • Add in 3 cups confectioners sugar 1 cup at a time, orange zest, orange juice and orange extract whip until well blended.



Thursday, 23 January 2014

Bubbly Cheese Garlic Bread



1/2 c. butter, softened
1 to 2 cloves garlic, crushed
1/2 to 1 c. creamy Italian salad dressing
1 loaf Italian bread, halved lengthwise
2 c. shredded Cheddar, mozzarella or Monterey Jack cheese
2 t. dried parsley


  • Blend butter, garlic and salad dressing together in a small bowl. 
  • Place bread on a baking sheet, cut-side up. 
  • Spread butter mixture over both halves. Top with shredded cheese and parsley. 
  • Bake, uncovered, at 375 degrees for 10 to 20 minutes, until cheese is melted and bubbly. 
  • Slice each half into 8 pieces; serve warm.

Wednesday, 22 January 2014

No-Bake Chocolate Covered Strawberry Cheesecakes

Almost too good to eat...almost. Thank you How Sweet It Is

No-Bake Chocolate Covered Strawberry Cheesecakes I howsweeteats.com

2 tablespoons unsalted butter, melted
8 oreos
1 cup frozen strawberries, thawed
6 ounces mascarpone cheese, at room temperature
8 ounces cream cheese, at room temperature
1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon salt
whipped cream for topping
fresh mint for garnish

ganache
4 ounces dark chocolate, chopped
1 1/2 tablespoons heavy cream


  • Crush oreos in a mixer, blender or rolling pin til fine crumbs
  • In a small bowl, mix together melted butter and oreo crumbs until wet. 
  • Press a few teaspoons of the mixture into the bottom of each jar or glass
  • Press down with the bottom of a thicker object to flatten them out. 
  • Refrigerate while you make the cheesecake.
  • In a mixer, beat cream cheese, mascarpone and strawberries (and their juice) until combined and smooth
  • Make sure the strawberries are pretty blended, but if a few lumps remain, it's fine. 
  • With the mixer on low speed, slowly drizzle in the condensed milk, 
  • Mix til smooth
  • Add in vanilla extract and mix one more time to combine. 
  • Pour cheesecake mixture evenly over top of crusts. 
  • Refrigerate for 2-4 hours.
  • Heat the heavy cream until warm, then pour over the milk chocolate, stirring until melted
  • Remove the cheesecakes from the fridge 
  • Spoon an equal amount of the ganache over top of the strawberry cheesecake. 
  • Refrigerate for another 30-60 minutes. 
  • Serve with whipped cream on top and a garnish of mint, plus a chocolate covered strawberry if desired.
 

Tuesday, 21 January 2014

Stuffed Mexican Chicken Shells

Thank you Six Sisters Stuff



4 cups chicken breast, cooked and diced
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 (14 oz) cans diced tomatoes with chiles, undrained (Rotel or store brand)
1/4 cup chicken broth
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
2 cups salsa
40 large pasta shells
  • Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff).
  • Drain the pasta and set aside while you make the filling.
  • For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a  large mixing bowl. 
  • Mix well.
  • In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. 
  • Pour it over the chicken mixture and mix well 
  • You will need either 2 9×13″ baking pans OR one large baking sheet. 
  • Spread 3/4 cup salsa in the bottom of each 9×13″ baking pan.
  • Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. 
  • Continue until all shells are filled and arranged in the pans.
  • When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
  • Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Any chicken mixture left over..just wrap it up in flour tortillas for lunch the next day!


Monday, 20 January 2014

Creme Brûlée Muffins

Delicious. Thank you Chef in Training

Creme Brûlée Muffins from chef-in-training.com ...The flavors of a fancy dessert in a simple, soft and delicious muffin! #breakfast #recipe #muffin


5 Tbsp. butter softened
1/2 cup sugar
1 egg
3/4 cup sour cream
1/4 cup Creme Brûlée Coffee Creamer
1 3/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Sugar Crumb Filling/Topping
1/4 cup cold butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. cinnamon
1/2 cup flour

  • Make sugar crumb filling.
  • In a medium bowl, combine sugar, brown sugar, cinnamon and flour.
  • Cut in COLD butter until a crumb is formed. Set aside.
  • Preheat oven to 375 degrees F.
  • In a large bowl, cream butter and sugar together.
  • Beat in egg.
  • Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.
  • In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
  • Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
  • Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK..
  • Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
  • Drop enough batter in the bottom of each muffin tin to coat.
  • Sprinkle some crumb mixture over batter.
  • Layer another layer of batter over the top of crumb.
  • Layer a second layer of crumb.
  • Layer a third layer of batter over the top and top with one final layer of crumb mixture.
  • Muffin tins should be about 2/3 to 3/4 full so plan layers accordingly.
  • You can freeze any left over crumb for later use.
  • Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.

Sunday, 19 January 2014

Crockpot Beef and Broccoli



1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)


  • Place beef in a crock pot.
  • In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. 
  • Pour over beef. Cook on low for 6-8 hours.
  • In a cup, stir cornstarch and sauce form the crock pot until smooth.
  •  Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
  • Add broccoli to the crock pot. Stir to combine.
  • Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
  • Serve over hot cooked rice



Saturday, 18 January 2014

Bara Brith

Bara brith, which literally means 'speckled bread' is a tea-time classic. It seems that almost every Welsh town and every family has their own recipe. This is mine




2 tea bags
330 ml (11 fl oz) boiling water
225 g (8 oz) mixed dried fruit
170 g (6 oz) self-raising white flour
170 g (6 oz) self-raising wholemeal flour
1 tsp baking powder
1 tsp ground mixed spice
55 g (2 oz) light muscovado sugar
1 egg, beaten

  • Place the tea bags in a heatproof measuring jug and pour in the boiling water. 
  • Stir, then leave to infuse for 3–4 minutes. 
  • Put the dried fruit in a bowl.
  •  Remove the tea bags, squeezing them over the jug, and pour the tea over the fruit. 
  • Cover and set aside to soak for at least 5 hours or overnight.
  • Preheat the oven to 160ºC (325ºF, gas mark 3).
  • Grease and line a 900 g (2 lb) loaf tin. 
  • Sift the white and wholemeal flours, baking powder and spice into a bowl, tipping in any bran left in the sieve. 
  • Stir in the sugar.
  • Pour in the soaked dried fruit, scraping in all the liquid from the bowl, and add the beaten egg. 
  • Lightly mix the egg and fruit together, then stir in the dry ingredients until thoroughly combined. 
  • The mixture should be soft enough to drop easily off the spoon. 
  • Add 2–3 tsp more hot water if needed.
  • Spoon the mixture into the prepared tin and spread it out evenly. 
  • Bake for about 1 1/4 hours or until the loaf is well risen and firm, cracked along the middle and browned on top. 
  • Cover loosely with foil for the last 20 minutes of baking if it is becoming too brown.
  • Leave to cool in the tin for about 5 minutes, then turn out onto a wire rack to cool completely. 
  • This teabread tastes particularly good if it is left for 1–2 days before eating.

Friday, 17 January 2014

Ranch Potatoes



8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

  • Add the potatoes to a saucepan. 
  • Add water to cover. 
  • Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. 
  • Place drained potatoes into a greased 13x9 inch baking dish.
  • In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste 
  • Pour over potatoes. 
  • Sprinkle crumbled bacon and the remaining cheese over the top. 
  • Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender
 

Thursday, 16 January 2014

Cajun Chicken Pasta on the Lighter Side

Works well with prawns too...or a combination of both. Thank you Skinny Taste.com



8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste

cooking spray

  • Prep all your vegetables. In a small blender combine milk, flour and cream cheese. Set aside. 
  • Season chicken generously with Cajun seasoning, garlic powder and salt.
  • Prepare pasta in salted water according to package directions.
  • Heat a large heavy non stick skillet over medium-high heat
  • Spray with cooking spray and add half of the chicken. 
  • Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
  • Add olive oil to the skillet and reduce to medium 
  • Add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes
  • Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. 
  • Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
  • Reduce heat to medium-low; add chicken broth and pour in sauce stirring about 2 minutes.
  • Return chicken to skillet; adjust salt and Cajun seasoning to taste 
  • Cook another minute or two until hot, then add linguine; toss well to coat. 
  • Top with chopped scallions and enjoy!

Makes 7 1/2 cups.

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar:3.2 g
Sodium: 126.5 mg (without salt)  



Wednesday, 15 January 2014

Mini Peach Cobbler


Photo: Mini Peach Cobbler Recipe
 
Preheat oven to 350˚F.
 1 cup sugar
 1 cup flour
 2 tsp baking powder
 a dash of salt
 3/4 cup milk
 1 stick of melted butter
 brown sugar
 cinnamon
 1 can diced peaches
 
Put 1 tsp of melted butter into each regular size muffin tin. 

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
 
Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. 

Then put 1 tbsp diced peaches on top of the batter.
 
Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.
 
Bake the regular size muffin tins for 12 minutes.
 
Let them cool almost completely before taking out of pan. 

Don't forget a dollop of vanilla ice cream...YUM!

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

  • Preheat oven to 350˚F.
  • Put 1 tsp of melted butter into each regular size muffin tin. 
  • Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
  • Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. 
  • Then put 1 tbsp diced peaches on top of the batter.
  • Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.
  • Bake the regular size muffin tins for 12 minutes.
  • Let them cool almost completely before taking out of pan. 
  • Don't forget a dollop of vanilla ice cream...

Tuesday, 14 January 2014

Roasted Potatoes, Chicken Sausage and Peppers

A lovely one pot recipe for the LGH. Thank you Skinny Taste

 

1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray 
1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices


  • Cut the potatoes into small 1" x 1/2 inch pieces. 
  • Preheat oven to 375°. 
  • Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
  • In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. 
  • Mix well to be sure everything is coated with oil and seasoned evenly. 
  • Pour onto the prepared baking sheet and place in the center of the oven 
  • Bake for 15 minutes.
  • Use a spoon to toss so nothing sticks or burns.
  • Add the sausage to the baking sheet with the potatoes and vegetables and bake 
  • Toss once or twice for 25-35 minutes, or until your potatoes are cooked through. 
  • Cooking time will vary depending on the thickness of your potatoes and sausage 
  • Keep an eye so they don't burn.

Servings: 4 • Serving Size: 1/4th • Old Points: 7 pts • Points+: 8 pts
Calories: 324.7 • Fat: 11.4 g • Protein: 22.6 g • Carb: 32.9 g • Fiber: 4 g • Sugar: 1.8
Sodium: 586.8 mg (without salt)
 

Monday, 13 January 2014

Buttery Lemon Spinach

This fast becoming a family favourite. A quick and simple side dish. Thank you All Recipes

Buttery Lemon Spinach Recipe

2 (10 ounce) bags pre-washed fresh spinach
2 tablespoons garlic, minced
5 tablespoons butter
2 tablespoons lemon juice



  • Rinse the spinach and place the leaves into a microwavable serving dish. 
  • Add the butter, garlic and lemon juice. 
  • Cover with plastic wrap. 
  • Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. 
  • Remove the plastic wrap and toss to distribute seasoning before serving.

Sunday, 12 January 2014

Easy Chocolate Buttercream

The fluffiest, easiest chocolate buttercream ever.  And there are only 2 ingredients. Thank you Cookies and Cups
Fluffy Chocolate Buttercream ~ Only 2 ingredients for the easiest and most delicious chocolate buttercream ever!

2 cups semi-sweet chocolate chips
1 lb (2 cups) butter

  • In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently.
  • When melted, cool completely and chill until solid.
  • Remove from fridge and allow to come up to room temperature.
  • Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy.
  • Makes enough frosting to filling and frost an 8" layer cake, or frost 24 cupcakes. 
  • Store refrigerated, but allow to come back to room temperature before serving.
 

Saturday, 11 January 2014

Five-Layer Veggie (and Ham) Sandwich

Good luck getting your mouth round this one. Thank you Real Simple

Five-Layer Veggie (and Ham) Sandwich

carrots, grated
2 tablespoons olive oil
2 tablespoons fresh lemon juice
black pepper
3/4 cup chopped drained giardiniera (mixed pickled vegetables)
1/4 cup olive tapenade
6 ounces sliced ham or roasted turkey (or a mix of both)
4 ounces sliced provolone
tomato, sliced
cucumber, thinly sliced
bunch arugula
4 soft whole-grain rolls, halved

  • Combine the carrots, oil, lemon juice, and ¼ teaspoon pepper in a medium bowl. 
  • Divide the carrots, giardiniera, tapenade, ham or turkey, provolone, tomato, cucumber, and arugula among the rolls.

Friday, 10 January 2014

No Bake Lemon Cheesecake Mousse

So pretty....and so delicious. Thank you Overtime Cook


1 cup heavy whipping cream or non-dairy whip topping
1 cup lemon pie filling
12 ounces unwhipped cream cheese (or tofutti cream cheese)
1 teaspoon vanilla extract
a few drops yellow food coloring, optional
1 cup powdered sugar
for graham cracker crumbs
1/2 cup graham cracker crumbs
2 Tablespoons sugar
2 Tablespoons melted butter or margarine



  • In the bowl of an electric mixer, whip the cream until stiff.
  • Remove from the mixer and set aside. (No need to wash the bowl before continuing.) 
  • Add the lemon pie filling and cream cheese to the mixer and beat until smooth. 
  • Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.
  • Using a rubber spatula, add the whipped cream into the cream cheese mixture, slowly (do it in batches), until its fully incorporated. Set aside.
  • To make the crumbs, combine the graham cracker crumbs, sugar and melted butter or margarine.
To assemble the cups:

  • Place a small amount of the crumbs on the bottom of a cup. 
  • Pipe the mousse over the crumbs to fill the cup, then add more crumbs on top.
  • Serve chilled.