Our last two Taste of Home recipe exchanges focused on finding solutions to the never-ending quest for delicious yet healthy lunches and snacks. A lot of great ideas were shared, including cut veggies with ranch dipping sauce and hummus, individual applesauce cups, celery slices filled with Laughing Cow cheese, no-bake oatmeal drop cookies, winter squash cookies, sunflower seeds, and cinnamon rice crackers topped with peanut butter and raisins. Yum yum!
There were also some delicious recipes shared, which of course follow this introduction. Both evenings were enjoyed by those who attended, but I think Bill H. was the clear winner back in March when an unnamed attendee serenaded him with "Pink Pajamas" via cell phone*. Truly an evening we'll never forget!
* Please direct all questions to April G.
Wednesday, April 15, 2009
Wraps
Recipe submitted by April G.
Flour tortillas
Any kind of lunch meat
Any kind of cheese
Lettuce
Tomatoes
Red Onion
Fat-free Italian dressing
Layer all ingredients into a tortilla, wrap up, and cut into portions securing with toothpicks. To have a healthier wrap, use whole-wheat tortillas, extra lean lunch meat, and fat-free cheese.
Flour tortillas
Any kind of lunch meat
Any kind of cheese
Lettuce
Tomatoes
Red Onion
Fat-free Italian dressing
Layer all ingredients into a tortilla, wrap up, and cut into portions securing with toothpicks. To have a healthier wrap, use whole-wheat tortillas, extra lean lunch meat, and fat-free cheese.
Healthy Wacky Cake
Recipe submitted by Bobbi A.
1 1/2 cups whole wheat flour
3 Tbsp Cocoa or carob powder (prepared with cocoa)
1/2 tsp sea salt
1 tsp baking soda
1 cup honey
6 Tbsp unsweetened applesauce
1 Tbsp apple cider vinegar
1 tsp vanilla
1 cup cold water, rice milk, or skim milk (prepared with skim milk)
Mix dry ingredients together. Add wet ingredients and stir until smooth. Bake in an 8x8-inch pan at 350 degrees for 30 minutes. Frost as desired using canned low-fat frosting, whipped cream apple butter, etc.
1 1/2 cups whole wheat flour
3 Tbsp Cocoa or carob powder (prepared with cocoa)
1/2 tsp sea salt
1 tsp baking soda
1 cup honey
6 Tbsp unsweetened applesauce
1 Tbsp apple cider vinegar
1 tsp vanilla
1 cup cold water, rice milk, or skim milk (prepared with skim milk)
Mix dry ingredients together. Add wet ingredients and stir until smooth. Bake in an 8x8-inch pan at 350 degrees for 30 minutes. Frost as desired using canned low-fat frosting, whipped cream apple butter, etc.
Snack Mix
Recipe submitted by Lorelei S.
Raisins
Nuts
Dark chocolate soy nuts or dark chocolate chips
Toss everything together and snack away!
Raisins
Nuts
Dark chocolate soy nuts or dark chocolate chips
Toss everything together and snack away!
Maple Sugar Apples and Grahams
Recipe submitted by Sharon N.
2 unpeeled apples, thinly sliced
1 Tbsp brown sugar
1/2 tsp ground cinnamon
1/3 cup fat-free sour cream
2 tsp maple-flavored or pancake syrup
4 graham crackers, broken into 16 small rectangles
Toss apples with sugar and cinnamon. Set aside. Mix sour cream and syrup. Spread evenly onto graham rectangles. Top with the apples and enjoy!
2 unpeeled apples, thinly sliced
1 Tbsp brown sugar
1/2 tsp ground cinnamon
1/3 cup fat-free sour cream
2 tsp maple-flavored or pancake syrup
4 graham crackers, broken into 16 small rectangles
Toss apples with sugar and cinnamon. Set aside. Mix sour cream and syrup. Spread evenly onto graham rectangles. Top with the apples and enjoy!
Chief's Chocolate Caramel Crunch
Recipe submitted by Treasure H.
1 cup Fiber One Caramel Delight cereal
Raisins or cranberries
Sugar-free chocolate or dark chocolate chips
Toss everything together and snack away!
1 cup Fiber One Caramel Delight cereal
Raisins or cranberries
Sugar-free chocolate or dark chocolate chips
Toss everything together and snack away!
Banana Cinnamon Chip Cake
Recipe submitted by ???
You can watch a video HERE
Cake:
3 very ripe bananas
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup cinnamon chips, separated
Topping:
3 Tbsp granulated sugar
1/4 tsp ground cinnamon
Preheat oven to 375 degrees. Butter or spray an 8x8-inch pan. In a medium mixing bowl, mash bananas well with a fork or potato masher. Add eggs and stir well to combine. Add flour, sugar, baking soda, cinnamon, and vanilla. Stir to mix. Add 3/4 cup of the cinnamon chips and stir briefly. Pour batter into the prepared pan. Set aside.
In a small bowl, stir together topping ingredients. Sprinkle evenly over the batter in the pan and top with the remaining 1/4 cup cinnamon chips. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before serving.
You can watch a video HERE
Cake:
3 very ripe bananas
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup cinnamon chips, separated
Topping:
3 Tbsp granulated sugar
1/4 tsp ground cinnamon
Preheat oven to 375 degrees. Butter or spray an 8x8-inch pan. In a medium mixing bowl, mash bananas well with a fork or potato masher. Add eggs and stir well to combine. Add flour, sugar, baking soda, cinnamon, and vanilla. Stir to mix. Add 3/4 cup of the cinnamon chips and stir briefly. Pour batter into the prepared pan. Set aside.
In a small bowl, stir together topping ingredients. Sprinkle evenly over the batter in the pan and top with the remaining 1/4 cup cinnamon chips. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before serving.
Vietnamese Fresh Spring Rolls
Recipe submitted by Bonnie M.
2 ounces rice vermicelli
8 rice wrappers (8.5-inch diameter)
8 large shrimp - cooked, peeled, deveined and cut in half
1 1/3 Tbsp chopped fresh Thai basil
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh cilantro
2 leaves lettuce, chopped
4 tsp fish sauce
1/4 cup water
2 Tbsp fresh lime juice
1 clove garlic, minced
2 Tbsp white sugar
1/2 tsp garlic chili sauce
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts
Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes or until al dente and drain.
Fill a large bowl with warm water. Dip one rice wrapper into the hot water for one second to soften. Lay wrapper flat. In a row across the center, place two shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about two inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish and hoisin sauce mixtures.
*Hoisin sauce and other ethnic foods can be found on the Asian or Chinese aisle of your local grocery store.
2 ounces rice vermicelli
8 rice wrappers (8.5-inch diameter)
8 large shrimp - cooked, peeled, deveined and cut in half
1 1/3 Tbsp chopped fresh Thai basil
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh cilantro
2 leaves lettuce, chopped
4 tsp fish sauce
1/4 cup water
2 Tbsp fresh lime juice
1 clove garlic, minced
2 Tbsp white sugar
1/2 tsp garlic chili sauce
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts
Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes or until al dente and drain.
Fill a large bowl with warm water. Dip one rice wrapper into the hot water for one second to soften. Lay wrapper flat. In a row across the center, place two shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about two inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish and hoisin sauce mixtures.
*Hoisin sauce and other ethnic foods can be found on the Asian or Chinese aisle of your local grocery store.
Granola
Recipe submitted by Joanne H.
(also published in the ward cookbook)
8 cups regular rolled oats
6 cups rolled wheat (can substitute rolled oats)
2-3 cups coconut
2 cups untoasted wheat germ (can substitute with instant Ralston or wheat flour)
2 tsp salt
1 1/4 cup brown sugar
1/2 cup honey
1 cup oil
1 cup water
3 tsp vanilla
1 lb raisins (optional)
Combine ingredients down to and including salt. Mix thoroughly. In a pan on the stove, mix remaining ingredients, excluding raisins. Pour over dry ingredients. Stir until grains are coated and separated. Bake at 225 degrees for 2 hours, 15 minutes. Stir about every 1/2 hour. Cook longer if you want it crunchier. Stir in raisins after baking and store in tight container.
*Joanne made this recipe into granola bars by combining the granola with melted marshmallows the way you would make Rice Krispies treats.
(also published in the ward cookbook)
8 cups regular rolled oats
6 cups rolled wheat (can substitute rolled oats)
2-3 cups coconut
2 cups untoasted wheat germ (can substitute with instant Ralston or wheat flour)
2 tsp salt
1 1/4 cup brown sugar
1/2 cup honey
1 cup oil
1 cup water
3 tsp vanilla
1 lb raisins (optional)
Combine ingredients down to and including salt. Mix thoroughly. In a pan on the stove, mix remaining ingredients, excluding raisins. Pour over dry ingredients. Stir until grains are coated and separated. Bake at 225 degrees for 2 hours, 15 minutes. Stir about every 1/2 hour. Cook longer if you want it crunchier. Stir in raisins after baking and store in tight container.
*Joanne made this recipe into granola bars by combining the granola with melted marshmallows the way you would make Rice Krispies treats.
Wednesday, February 11, 2009
A little chocolate never hurt...right?
I love me some chocolate! So you can imagine how thrilled I was that Emily chose to host a 'chocolate-dipped' theme for the February Taste of Home. Those of us that attended ate plenty of chocolate-covered cinnamon bears, apricots and blackberries. We also enjoyed Melissa's remaining Christmas Costco truffles and I cheated and brought a self-serve chocolate-peanut butter dip with apple slices, pretzels, and vanilla animal crackers. Everything was so delicious, as you can imagine. I have a much stronger testimony now that fruit and chocolate are meant to be consumed together!
Chocolate Peanut Butter Dip
Recipe submitted by Paige G.
1 8-ounce brick cream cheese, softened
1 cup creamy peanut butter
1 tsp cinnamon
3/4 cup chocolate syrup
6 Tbsp milk (3/8 cup equivalent)
In a large bowl, beat together cream cheese, peanut butter and cinnamon until smooth. Gradually add chocolate syrup and milk. Mix until well-blended. Serve with fruit, cookies, marshmallows, pretzels, etc.
1 8-ounce brick cream cheese, softened
1 cup creamy peanut butter
1 tsp cinnamon
3/4 cup chocolate syrup
6 Tbsp milk (3/8 cup equivalent)
In a large bowl, beat together cream cheese, peanut butter and cinnamon until smooth. Gradually add chocolate syrup and milk. Mix until well-blended. Serve with fruit, cookies, marshmallows, pretzels, etc.
Wednesday, January 14, 2009
Quick & Easy Dinners
Brittany must have known how many of our New Year's resolutions included less time in the kitchen and more time with our families because she opted to begin 2009's Taste of Home series with Quick & Easy Dinners. I couldn't make it, but a little birdie told me how great the food was and how much she loves these monthly gatherings.
Please send me any missing recipes (Melissa gave them to me, but it seems I've subsequently misplaced a few), and let me know if your recipe wasn't properly credited with your name. Thanks to everyone for making Taste of Home such a success!
Please send me any missing recipes (Melissa gave them to me, but it seems I've subsequently misplaced a few), and let me know if your recipe wasn't properly credited with your name. Thanks to everyone for making Taste of Home such a success!
Chicken Roll-Ups
Recipe submitted by April G.
1 pkg refrigerated crescent rolls
1 pkg cream cheese
2 Tbsp butter
1 can chicken breast
Cheddar cheese (amount as desired)
Chopped onion (amount as desired)
1 can cream of chicken soup
1/2 can evaporated milk
Melt cream cheese and butter together in microwave. Add chicken, cheese and onion and mix together. Put small amount of mixture in each crescent roll and roll up. Place on greased baking sheet. Bake at 350 degrees for 20 minutes. Mix soup with 1/2 can of milk and heat on stove. Pour a little soup mixture over rolls and serve.
1 pkg refrigerated crescent rolls
1 pkg cream cheese
2 Tbsp butter
1 can chicken breast
Cheddar cheese (amount as desired)
Chopped onion (amount as desired)
1 can cream of chicken soup
1/2 can evaporated milk
Melt cream cheese and butter together in microwave. Add chicken, cheese and onion and mix together. Put small amount of mixture in each crescent roll and roll up. Place on greased baking sheet. Bake at 350 degrees for 20 minutes. Mix soup with 1/2 can of milk and heat on stove. Pour a little soup mixture over rolls and serve.
Taco Soup
Recipe submitted by Susie C.
1/2-1 lb hamburger
1/2 onion, chopped
1 pkg taco soup mix
1 can black beans
1 can pinto beans
1 can kidney beans
1 can tomato soup
2 cans diced tomatoes
2 cups water
1/4 cup brown sugar
Brown hamburger with chopped onion. Add taco soup mix and water as directed on package. Simmer until water evaporates. Add in contents of all canned items plus water and brown sugar. Simmer until mixture is heated through. Serve with grated cheese, sour cream and tortilla chips.
1/2-1 lb hamburger
1/2 onion, chopped
1 pkg taco soup mix
1 can black beans
1 can pinto beans
1 can kidney beans
1 can tomato soup
2 cans diced tomatoes
2 cups water
1/4 cup brown sugar
Brown hamburger with chopped onion. Add taco soup mix and water as directed on package. Simmer until water evaporates. Add in contents of all canned items plus water and brown sugar. Simmer until mixture is heated through. Serve with grated cheese, sour cream and tortilla chips.
Chicken Ole!
Recipe submitted by ???
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbsp grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, torn into 6-8 pieces each
3-4 cups cubed, cooked chicken
1 7-ounce jar salsa
1/2 cup grated cheddar cheese for garnish
In separate bowl combine soups, sour cream, onion, and 1 1/2 cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers two more times. Cover. Cook on low 4-5 hours (this recipe does not respond well to cooking on high). Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15-30 minutes. Serve with tortilla chips and lettuce.
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbsp grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, torn into 6-8 pieces each
3-4 cups cubed, cooked chicken
1 7-ounce jar salsa
1/2 cup grated cheddar cheese for garnish
In separate bowl combine soups, sour cream, onion, and 1 1/2 cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers two more times. Cover. Cook on low 4-5 hours (this recipe does not respond well to cooking on high). Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15-30 minutes. Serve with tortilla chips and lettuce.
Chuckwagon Chili Mac
Recipe submitted by Paula E.
1 (7 1/4-ounce) box Mac n' Cheese dinner
1 lb extra lean ground beef
1 Tbsp chili powder
1 tsp ground cumin
2 cloves garlic
1 14.5-oz can stewed tomatoes, undrained
1 can kidney beans, drained
1 can of corn, beans, or other vegetable, drained
1/3 cup sour cream
1/3 cup sharp cheddar cheese
Prepare Mac n' Cheese as directed on package. Brown meat with chili powder, cumin and garlic in a non-stick skillet on medium heat. Add tomatoes (undrained!) and beans and simmer three minutes. Add canned vegetable of choice and simmer three more minutes or until veggies are heated through. Stir in prepared Mac n' Cheese and cook 3-5 minutes or until heated through. Top with sour cream and cheese. *For lower caloric intake, prepare Mac n' Cheese using skim milk and add less butter. Use ground turkey in place of beef and low fat or fat free sour cream.
1 (7 1/4-ounce) box Mac n' Cheese dinner
1 lb extra lean ground beef
1 Tbsp chili powder
1 tsp ground cumin
2 cloves garlic
1 14.5-oz can stewed tomatoes, undrained
1 can kidney beans, drained
1 can of corn, beans, or other vegetable, drained
1/3 cup sour cream
1/3 cup sharp cheddar cheese
Prepare Mac n' Cheese as directed on package. Brown meat with chili powder, cumin and garlic in a non-stick skillet on medium heat. Add tomatoes (undrained!) and beans and simmer three minutes. Add canned vegetable of choice and simmer three more minutes or until veggies are heated through. Stir in prepared Mac n' Cheese and cook 3-5 minutes or until heated through. Top with sour cream and cheese. *For lower caloric intake, prepare Mac n' Cheese using skim milk and add less butter. Use ground turkey in place of beef and low fat or fat free sour cream.
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