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Healthy Jalapeno Poppers

4 Feb

Ingredients:

1 T. olive oil
1/2 lb. ground turkey breast
3/4 c. green pepper, finely chopped
1/2 c. onion, finely chopped
1 clove garlic, minced
1/2 c. fat-free cream cheese, softened
Greek seasoning to taste
10 jalapeno peppers, halved and seeded
Garnish: low fat Parmesan cheese

Directions:

Heat oil in a skillet over medium heat.
Brown turkey with green pepper, onion and garlic; drain.
Transfer turkey mixture to a bowl; blend in cream cheese and seasoning.
Add one tablespoon of turkey to mixture to each jalapeno half; sprinkle with Parmesan cheese. Transfer filled jalapenos to lightly greased baking sheets.
Bake at 425 degrees for 15 to 20 minutes, or until tops are golden.
Makes 20 servings.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/healthy-jalapeno-poppers.html?utm_source=BP_recent#sthash.Q5bGMtQh.dpuf

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Toasted Ravioli

4 Feb

Ingredients:

9-oz. pkg. refrigerated cheese-filled ravioli
1/2 c. Italian-flavored seasoned dry bread crumbs
1/4 c. milk
1 egg
Garnish: grated Parmesan cheese, warm spaghetti sauce

Directions:

Cook ravioli in boiling water for 3 minutes.
Drain well and cool slightly.
Place bread crumbs in a shallow dish.
In another shallow dish, beat together milk and egg.
Dip ravioli in egg mixture and let excess drip off.
Dip in bread crumbs to coat.
Place ravioli on a lightly greased baking sheet.
Bake at 425 degrees for 15 minutes or until crisp and golden.
Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce.
Makes 8 to 10 servings. – See more at: http://recipeboxcreations.blogspot.com/2013/09/toasted-ravioli.html?utm_source=BP_recent#sthash.ql8XcWg1.dpuf

Birthday Cake Cookies

3 Feb

Ingredients:

16-1/2 oz. tube refrigerated sugar cookie dough
16-oz. container white frosting
few drops desired food coloring
Garnish: candy sprinkles
10 birthday candles

Directions:
Shape 1/3 of cookie dough into 10, one-inch balls; press into bottoms and up sides of lightly greased mini muffin cups.

Shape remaining dough into 10 equal balls; press into bottoms and up sides of lightly greased regular muffin cups.
Bake at 350 degrees; bake mini cookies 8 to 9 minutes; bake regular cookies 10 to 11 minutes.
Cool 5 minutes in tins on wire racks.
Remove cookies to wire racks; cool completely.
Tint the frosting with food coloring.
Spread frosting over top and sides of each cookie.
Place one mini cookie on top of one regular cookie.
Decorate with sprinkles.
Press a candle into center of each cookie.
Makes 10.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/birthday-cake-cookies.html?utm_source=BP_recent#sthash.Z6SMRE0f.dpuf

Baby Rattle Cupcakes

3 Feb

 

Ingredients:

18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting
red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows

Vanilla Glaze
3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract

Directions:

Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool.
To prepare Vanilla Glaze: beat all glaze ingredients until smooth.
Spoon the Vanilla Glaze over baked cupcakes; let stand until set, about 10 minutes.
Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting.
Insert a lollipop in the side of each cupcake; tie on bows, if desired.
Makes 2 dozen.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/baby-rattle-cupcakes.html?utm_source=BP_recent#sthash.t1mIHVsy.dpuf

 

Brown Sugar Caramel Pound Cake

18 Sep
Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

 

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
 
Directions:
 
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

 
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.

– See more at: http://recipeboxcreations.blogspot.com/2013/09/brown-sugar-carmel-pound-cake.html#sthash.XqFsBVy6.dpuf

Slow-Cooker Poached Salmon

13 Sep

INGREDIENTS

1 lemon, sliced 1/4 inch thick, plus 1 tablespoon juice
1 1/2 teaspoons minced fresh dill, stems reserved
2 (6‐ to 8‐ounce) skin‐on salmon fillets, about 1 1/2 inches thick
Salt and pepper
1/4 cup sour cream
1 teaspoon Dijon mustard


 

INSTRUCTIONS

1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in tight single layer in bottom of prepared slow cooker. Scatter dill stems over lemon slices. Pour water into slow cooker until it is even with lemon slices (about 1/2 cup water). Season fillets with salt and pepper and place skin side down on top of lemon slices. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees, 1 to 2 hours on low.

2. Combine sour cream, mustard, lemon juice, and minced dill in bowl and season with salt and pepper to taste. Using sling, transfer fillets to baking sheet. Gently lift and tilt fillets with spatula to remove dill stems and lemon slices and transfer fillets to individual plates; discard dill stems, lemon slices, and poaching liquid. Serve with sauce. 

Yahoo Shine

Slow-Cooker Carrot Cake

13 Sep

INGREDIENTS

3/4 cup (3 3/4 ounces) plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch ground cloves
Pinch salt
1/2 cup packed (31/2 ounces) brown sugar
1 large egg, room temperature
7 tablespoons vegetable oil
3/4 cup shredded carrots
Confectioners’ sugar (optional)
 
INSTRUCTIONS

1. Fill slow cooker with 1/2 inch water (about 2 cups water) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.

2. Whisk flour, baking powder, baking soda, cinnamon, cloves, and salt together in bowl. In large bowl, whisk sugar and egg together until smooth, then slowly whisk in oil. Stir in flour mixture until just incorporated. Gently fold in carrots.

3. Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Set cake on prepared rack, cover, and cook until toothpick inserted in center comes out clean, 3 to 4 hours on high.

4. Let cake cool completely in pan on wire rack, 1 to 2 hours. Run small knife around edge of cake, then remove sides of pan. Remove cake from pan bottom, discarding parchment, and transfer to serving dish. Dust with confectioners’ sugar, if using. Serve.
 
CREAM CHEESE FROSTING: 

Using electric mixer set at medium-high speed, beat 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract, and pinch salt until smooth, 2 to 4 minutes. Reduce speed to medium-low, slowly add 1/2 cup confectioners’ sugar, and beat until smooth, 4 to 6 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, 2 to 4 minutes. Makes about 3/4 cup. 

Yahoo Shine

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