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Potato Pizzette Bites

Posted by on Apr 11, 2013

PrintPotato Pizzette Helpful Tip: You will only need a small amount of this sauce for the Pizzette Bites. The rest freezes well and can be served with pasta or used as a topping for pizza. Alternatively you can use a ready-made tomato sauce.Ingredients1 large (Yukon gold or similar) skin on and thoroughly washed 1/2 cup grated cheddar or mozzarella 3 tablespoons tomato sauce, try the Quick Tomato Sauce below 1 tablespoon olive oil Quick Tomato Sauce 1- 14 ounce can diced tomatoes 1 shallot diced 1 clove garlic, crushed 1 tablespoon olive oil 1 tablespoon ketchup 1 teaspoon light brown sugar salt and pepper, to season InstructionsIf making the Quick Tomato Sauce: Heat the oil in a large frying pan and sauté the shallot and garlic for 2 minutes, stirring constantly. Add the remaining ingredients and bring to the...

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Zucchini Quiche

Posted by on Apr 11, 2013

PrintZucchini Quiche Ingredients1/2 cup corn bread/muffin mix 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper 2 eggs 1/2 cup half-and-half cream 1 tablespoon canola oil 1 cup sliced zucchini InstructionsIn a small bowl, combine the muffin mix, cheese, salt and pepper. Stir in the eggs, cream and oil until blended. Fold in zucchini. Pour into a 7-in. pie plate coated with cooking spray. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 3...

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Almond French Toast Hearts

Posted by on Apr 11, 2013

PrintAlmond French Toast Ingredients6 slices bread 2 eggs 1/4 cup milk 1-1/2 teaspoons almond extract, divided 2 tablespoons plus 1 cup butter, divided 3 tablespoons confectioners’ sugar Additional confectioners’ sugar Sliced fresh strawberries InstructionsCut out bread slices with a 3-3/4-in. heart-shaped cookie cutter; discard trimmings. In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown. For almond butter, in a small bowl, combine confectioners’ sugar and remaining butter and extract; mix well. Sprinkle French toast with additional confectioners’ sugar. Serve with almond butter and strawberries. Yield: 3...

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Pumkin Roll

Posted by on Dec 15, 2012

PrintPumkin Roll TOOLS Medium Perforated Baking Sheet Deep Flexipat Mixing Bowl Magnetic Measuring TrioIngredients3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup Libby's Pure Pumpkin (not pie mix) 1 cup walnuts or pecans, chopped (optional) 1 8 oz. pkg cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar (optional)InstructionsFor the Cake: Preheat oven to 375 degrees F and place oven rack in center position. Place Flexipat on Perforated Baking Sheet. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar into Mixing Bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread...

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As-You-Like-It Breakfast Casserole

Posted by on Sep 23, 2012

PrintAs-You-Like-It Breakfast Casserole Additions 1/2 cup sliced mushrooms 1/4 cup sliced green onions 1 cup cubed ham and/or cooked Italian sausage A few slices cooked bacon, chopped 13 x 9 inch casserole dishIngredients6-10 eggs 2-3 cups grated cheddar cheese 6 slices bread, cut into cubes 2 cups milk Salt Pepper InstructionsPreheat oven to 350 F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x9 inch casserole dish. Pour mix into casserole dish. Bake in oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove...

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Butternut Squash Apple Soup

Posted by on Sep 23, 2012

PrintButternut Squash Apple Soup Ingredients1 medium yellow onion, chopped 1 rib of celery, chopped 1 carrot, chopped 2 Tbsp butter 1 butternut squash, peeled, seeds removed, chopped 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio) 3 cups chicken broth (or vegetable broth if vegetarian)* 1 cup water Pinches of nutmeg, cinnamon, cayenne, salt and pepper *If cooking gluten-free, use gluten-free broth.InstructionsSet a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown. Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash...

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