Wednesday, June 16, 2010

Scrambled Egg Muffins


• 1/2 pound bulk pork sausage
• 12 eggs
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded Cheddar cheese


1. In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.

2. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.

**This is a great recipe for meal planning. However, I only cook them until they are no longer runny. Then I allow them to cool before I place them in labeled freezer bags. As they cool, they will thicken up. By doing this, they are not rubbery when they are taken out of the freezer and reheated.

**Once I added 1/4 C. mayo and 1/4 C. water to scrambled egg mix so they would puff up, with incredible results. They rose about 1 inch above the muffin cup. I almost made half the recipe, but am glad I used the whole dozen. 
**This is a great use for most types of leftover veggies...I used mushrooms and red peppers with cooked bacon. Here is a solution for the messy cupcake pan - use the aluminum/tinfoil disposable cupcake liners. I tried paper and aluminum - the muffins stick to the paper cupcake liners - even with spraying them but the aluminum cupcake liners come off on their own...leaving behind a beautiful fluted design on the muffins.

**Also made them with small differences, instead of the onion and pepper, I added about 1/3 cup mostly drained chunky salsa. I also used 8 eggs and 1 cup egg substitute. I made them in mini muffin pans (Cooks about 12 minutes and makes about 48 mini muffins).  Also made some using just eggs, cheese, diced ham and salt and pepper. 

Peanut Butter and Banana French Toast


• 1 egg
• 1 dash vanilla extract
• 2 tablespoons creamy peanut butter
• 2 slices bread
• 1 small banana, sliced
• 2 tablespoons butter


1. In a small bowl, lightly beat the egg and vanilla together.

2. Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.

3. In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Nutritional Information

Amount Per Serving Calories: 346
Total Fat: 23.2g
Cholesterol: 136mg

Cannellini Bean Salad

• 1 large sweet red pepper

• 2 (15 ounce) cans white kidney or cannellini beans, drained and rinsed
• 1 medium red onion, sliced and separated into rings
• 1/4 cup minced fresh basil
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Clove garlic


1. Cut red pepper in half; remove seeds. Place pepper halves cut side down on a rack in a broiler pan. Broil 4 in. from the heat until skin blisters, about 8 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips; place in a large bowl. Add the beans, onion and basil.

2. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

• Nutritional Analysis: 3/4 cup equals 190 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 472 mg sodium, 26 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 very lean meat, 1 fat.

Chicken Seasoning Blend

Basil, rosemary, and garlic provide a base of flavors for this seasoning blend. This dry mix of herbs and spices adds a unique zing to any chicken dish. It has just the right amount of heat and flavor to make all your guests beg for more. Don't be scared by the long list; most of it is spices you will probably have in your cupboard. Note, it also gives chili a great flavor without adding too much heat.


• 1 1/2 teaspoons sea salt
• 1 teaspoon dried basil
• 1 teaspoon crushed dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground dried thyme
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried parsley
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon chicken bouillon granules


1. Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.

Nutritional Information

Amount Per Serving Calories: 6
Total Fat: 0.2g
Cholesterol: < 1mg

Mozzarella Mushroom Chicken


• 3 tablespoons olive oil
• 2 skinless, boneless chicken breast halves
• 1 tablespoon garlic powder
• 1 clove garlic, minced
• 6 fresh mushrooms, sliced
• 2 cups shredded mozzarella cheese

1. Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.

2. Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

Nutritional Information

Amount Per Serving Calories: 642
Total Fat: 42.2g
Cholesterol: 144mg

**I added basil, parsley and a little oregano.I let everything simmer in the pan for 30 minutes, then added some flour to make a gravy... WHICH WAS FABULOUS!! I also cut the chicken into halves.
*I added one onion (cook this before adding mushrooms) with the mushrooms. I also added a clove of garlic to this and salt and peppered it.

*It really better with a combination of EVOO and butter/margarine. After the mushrooms and onions are somewhat cooked I added the chicken. Make sure you don't overcook the chicken! I seasoned the chicken with salt and pepper as well. Eyeball the cheese and sprinkle the cheese directly into the pan so it melts. Serve from the pan, with steamed white rice. Yum!

*Variation: For step one use the same seasonings with a little flour to coat the chicken, and saute the breasts till golden. I remove the chicken to a plate. In the skillet, saute the mushrooms till tender. Then add 1C chicken broth, 1/3 C Marsalla wine. Simmer, scraping up any bits in the pan. Return the chicken and simmer till heated through. Top it with the cheese, put a lid on to melt it, then serve with linguini or a rice pilaf. Ladle the sauce with mushrooms over the cheese topped chicken It is a great variation. The recipe as is, is very flavorful, and with the light flavor of the wine sauce can really add to it.

* Good in oven too - Follow the 1st step browning the seasoned & floured chicken. when done, put it in a baking dish. In the skillet saute mushrooms, onion if you like, then add the broth/wine and let it simmer till reduced about 1/4. Pour over the chicken and top with cheese. 25 mins @ 350 and your set.

Pretzel Fried Chicken


• 1/4 cup all-purpose flour
• 2 eggs
• 1 cup finely crushed pretzels
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried Italian herb seasoning
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground paprika
• 4 skinless, boneless chicken breast halves
• 1/4 cup vegetable oil for frying

1. Place the flour in a bowl, and set aside. Beat the eggs in another bowl. Mix together the crushed pretzels, Parmesan cheese, Italian seasoning, cayenne pepper, and paprika in a third bowl.

2. Rinse the chicken breast halves, and pat them dry with paper towels. Gently press the chicken breasts into the flour to coat, and shake off the excess flour. Dip into the beaten egg, then press into the pretzel crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded chicken breasts onto a plate while breading the rest; do not stack.

3. Heat the oil in a skillet over medium heat, and fry the coated chicken breasts about 5 to 7 minutes per side, until the coating is golden brown and the juices run clear.

Nutritional Information

Amount Per Serving Calories: 388
Total Fat: 16.6g
Cholesterol: 177mg

Stop Here Buttermilk Pancakes


• 5 eggs
• 1 1/2 cups milk
• 6 tablespoons butter, melted
• 5 cups buttermilk
• 5 cups all-purpose flour
• 5 teaspoons baking powder
• 5 teaspoons baking soda
• 1 pinch salt (optional)
• 5 tablespoons sugar


1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Nutritional Information

Amount Per Serving Calories: 347
Total Fat: 9.8g
Cholesterol: 110mg

*These are the BEST pancakes I have ever eaten. Usually I like to drown my pancakes in syrup, but these were awesome with a minimal amount of syrup. I have also scaled the recipe down to (3 eggs, 3 flour, 3 buttermilk, etc.); (2 eggs, 2 flour, 2 buttermilk); (1 egg, 1 flour, 1 buttermilk).

*The pancakes come out so light and fluffy and utterly delicious!!!

*You can add 2 tbsp each of milled flax seed and wheat germ; it doesn't change the taste at all and it adds a little healthy twist to it!

You can add a little vanilla, (makes them a beautiful golden color)

Chunky Monkey Pancakes

If you love banana pancakes or chocolate chip pancakes, you will LOVE this!! Serve with a dollop of soft butter, a sprinkle of powdered sugar, sliced bananas, and whipped cream with a side of butter pecan or maple syrup."


• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup skim milk
• 3 tablespoons butter, melted
• 2 eggs
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 1 large banana, diced
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup chopped pecans
• cooking spray


1. Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.

2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutritional Information

Amount Per Serving Calories: 128
Total Fat: 5.1g
Cholesterol: 58mg

Zippy Summer Shrimp

These shrimp take minutes to make! Full of flavor, they are great for a meal or I have also been known to them in a fresh garden salad! Use the largest shrimp you can get your hands on!! They seem to have the best flavor to them! The smaller ones really dumbs down the flavor…serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish.


• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika
• 2 pounds shell-on deveined jumbo shrimp
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper


1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Nutritional Information

Amount Per Serving Calories: 238
Total Fat: 13.9g
Cholesterol: 230mg

** Make some stir fried veggies on the side and used the same sauce as you make for the shrimp serve shrimp, veggies and pasta yumm-o!

**I served over steamed rice with broccoli and poured the sauce over all.

** if too spicy use 1/4 tsp of pepper flakes

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes


• 1/4 cup olive oil
 1 pound bratwurst links, cut into 1/2 inch slices
• 2 1/2 pounds chicken pieces
• 1 pinch kosher salt to taste
• 2 pounds potatoes, cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons fresh rosemary leaves, chopped
• 1 teaspoon red wine vinegar


1. Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.

2. Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.

3. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Nutritional Information

Amount Per Serving Calories: 627
Total Fat: 30g
Cholesterol: 166mg

Grill Master Chicken Wings


• 1/2 cup soy sauce
• 1/2 cup Italian-style salad dressing
• 3 pounds chicken wings, cut apart at joints, wing tips discarded

• 1/4 cup butter
• 1 teaspoon soy sauce
• 1/4 cup hot pepper sauce (such as Frank's RedHot®), or to taste


1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.

3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.


• The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutritional Information

Amount Per Serving Calories: 181
Total Fat: 14.6g
Cholesterol: 41mg

It was pouring rain, so we baked them at 400 degrees for 45 minutes instead of grilling, and they were perfect. The soy sauce in the marinade caramelizes and makes these wings a gorgeous golden brown. They are mouthwatering-lick-the-bones-clean-and-fight-for-the-last wing good. Can't wait for the Super Bowl so that we can try them on the grill.
I doubled the marinade I made 6 pounds of wings, and marinated for 24 hours, I grilled them over Kingsford hickory charcoal, for about 20 to 25 mins to get a nice crisp and a little char on them, then popped them in a 325 degree oven for about 20 mins since I used some large wings.

Asian Chicken and Rice

• 1/3 cup warm water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five-spice powder
• 1 teaspoon grated orange peel
• 2 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken breast halves, cubed

• 1 cup water
• 1 cup uncooked white rice

• 2 teaspoons cornstarch
• 2 tablespoons cold water
• chopped green onions for garnish


1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.

2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.

3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.

4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Nutritional Information

Amount Per Serving Calories: 347
Total Fat: 8.4g
Cholesterol: 69mg

Artichoke Pie

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 (6 ounce) cans artichoke hearts, drained
• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 (9 inch) unbaked 9 inch pie crust
• 3 eggs, beaten
• 1 (8 ounce) package mozzarella cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.

3. Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.

4. Bake in preheated oven for 45 minutes, or until crust begins to brown.

Nutritional Information

Amount Per Serving Calories: 365
Total Fat: 22.7g
Cholesterol: 117mg

**I suggest a few revisions..substitute 3/6oz. jars of marinated artichoke hearts for the two cans; it really ups the flavor. You can add up to two more eggs to stretch this recipe out - the filling will rise about an inch over the crust, but won't spill before before it firms up. I added 1 tablespoon of sour cream ( heavy cream) for each egg, and this was wonderfully moist. Last, I used a sun-dried-tomato and basil flavored mozarella, and thought it really added something. Thanks!

**Add some leftover spinach to the mix and it was even better.

Amazing Crusted Chicken

• 2 cups cheese flavored crackers (such as Cheez-It®), crushed
• 1 cup French-fried onions, crushed
• 1/2 cup Italian bread crumbs
• 2 teaspoons sesame seed, toasted
• salt and ground black pepper to taste
• 4 skinless, boneless chicken breast halves - cut in half
• 3 tablespoons mayonnaise


1. Preheat an oven to . Spray a baking dish with cooking spray. Preheat an oven to 375 degrees F (190 degrees C).

2. Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.

3. Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.

4. Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Captain's Crunch French Toast

• 3 large eggs
• 2 1/2 tablespoons white sugar
• 1 cup heavy cream
• 1/2 cup 2% low-fat milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 (14 ounce) package brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Cap’n Crunch®), crushed
• 6 thick slices egg bread (Challah)
• 2 tablespoons butter


1. Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish; set aside. Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper.

2. Melt the butter in a nonstick skillet over medium-high heat. Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.

Maple Bacon Pancake

• 4 ounces bacon
• 1 cup baking mix
• 1 1/4 cups shredded Cheddar cheese, divided
• 1/2 cup milk
• 1/4 cup maple syrup
• 2 tablespoons white sugar
• 2 eggs


1. Preheat oven to 350 degrees F (175 degrees C).

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray.

3. In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate.

4. Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.

Amount Per Serving Calories: 441
Total Fat: 28.6g
Cholesterol: 132mg

**It needs to be baked at 375 degrees for 20 minutes, then an additional 5 minutes after adding topping. Also I recommend mixing all or at least half of the bacon into the batter.

King Ranch Chicken Casserole

• 1 (3 pound) chicken, boiled and deboned
• 1 (14.5 ounce) package tortilla chips
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 3 cups shredded Cheddar cheese


1. Preheat oven to 300 degrees F (150 degrees C.)

2. Layer the chips in a 9x13 inch casserole dish.

3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.

4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Nutritional Information

Amount Per Serving Calories: 663
Total Fat: 41.4g
Cholesterol: 94mg

This recipe works better if you do the following: use cut-up corn tortillas rather than chips, cube the cooked chicken and blend the ro-tel tomatoes with the soups prior to cooking, use a mexican cheese blend, and if you use a whole onion, make it a small one! (especially if serving to kids). Layering the ingredients (including the chips/tortillas) ensures that no part of the casserole will be dry.

Best Pizza Crust

• 1 1/4 teaspoons active dry yeast
• 2 cups bread flour
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon margarine
• 1/3 cup warm water (110 degrees F/45 degrees C)


1. Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.

2. Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.

3. Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.

4. Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done

Tip: If there's a problem with the dryness of the dough- use milk to bring it together.

Friday, June 11, 2010


• 1 tablespoon olive oil
• 1/2 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
• 1 large onion, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• salt to taste
• 1/2 teaspoon Cajun seasoning, or to taste
• 1 cup uncooked white rice
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 3 bay leaves
• 1/4 teaspoon dried thyme leaves
• 1 pound peeled and deveined medium shrimp (30-40 per pound)


1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Try Quinoa instead of Rice.

Saute the rice till it turns white. then add wet stuff. This will make the rice grain for grain.

**add Okra or anything you like

Mushroom Bread

• 1 loaf Italian bread
• 1/2 cup softened butter
• 1 pound sliced fresh mushrooms
• 2 cups shredded mozzarella cheese
• 6 green onions, chopped
• 3 cloves garlic, minced

1. Preheat an oven to 400 degrees F (200 degrees C).

2. Slice bread in half horizontally. Using your fingers pull out most of the soft bread to form a hollow shell. Save pulled-out bread for another use.

3. Mix together butter, mushrooms, cheese, green onions, and garlic. Spread the mixture on both cut sides of bread. Place the bread, cut sides up, on baking sheet.

4. Bake in preheated oven until the cheese has melted, about 10 to 15 minutes. Cut in wedges to serve.

Amount Per Serving Calories: 279
Total Fat: 12.8g
Cholesterol: 32mg

Jalapeno Popper Cups

• 12 mini phyllo tart shells
• 4 ounces cream cheese, softened
• 1/2 cup shredded Cheddar cheese
• 2 jalapeno peppers, seeded and chopped
• 1 tablespoon hot pepper sauce
• bacon bits


1. Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.

2. Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

Amount Per Serving Calories: 81
Total Fat: 6.2g
Cholesterol: 17mg

Roast Pork for Tacos

• 4 pounds pork shoulder roast
• 2 (4 ounce) cans diced green chilies, drained
• 1/4 cup chili powder
• 1 teaspoon dried oregano
• 1 teaspoon taco seasoning
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salt, or to taste


1. Preheat the oven to 300 degrees F (150 degrees C).

2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.

3. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Amount Per Serving Calories: 207
Total Fat: 14.6g
Cholesterol: 60mg

Deep Fried Black Eyed Peas

• 1 pound dried black-eyed peas, sorted and rinsed
• 1 onion, cut into large dice
• 2 bay leaves
• 1 jalapeno pepper, seeded and diced
• canola oil for frying
• 2 teaspoons seafood seasoning (such as Old Bay®)
• 1/2 teaspoon kosher salt


1. Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

2. The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.

3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

4. Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. Serve hot.

Home Made Top Tarts

• 1 (15 ounce) package refrigerated pie crusts
• 1/4 cup strawberry jam, divided
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon colored decorating sugar, or as needed


1. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.

2. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.

3. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.

Amount Per Serving Calories: 398
Total Fat: 16.3g
Cholesterol: < 1mg

Green Beans With Walnuts

• 2 pounds fresh green beans, washed and trimmed
• 2 tablespoons butter
• 1 cup chopped walnuts
• 2 tablespoons walnut oil
• 2 tablespoons minced fresh parsley
• ground black pepper to taste
• salt to taste


1. Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.

2. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.

3. Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Nutritional Information

Amount Per Serving Calories: 189
Total Fat: 16.2g
Cholesterol: 8mg

Italian Seasoning


• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 2 tablespoons dried marjoram
• 2 tablespoons dried cilantro
• 2 tablespoons dried thyme
• 2 tablespoons dried savory
• 2 tablespoons red pepper flakes


1. In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

Amount Per Serving Calories: 20
Total Fat: 0.7g
Cholesterol: 0mg

Seasoning For Tacos

• 2 tablespoons chili powder
• 5 teaspoons paprika
• 4 1/2 teaspoons ground cumin
• 3 teaspoons onion powder
• 3 teaspoons salt
• 2 1/2 teaspoons garlic powder
• 1/8 teaspoon cayenne pepper


• 1 pound ground beef
• 3/4 cup water


1. In a bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 6 months.

2. To prepare taco meat: In a saucepan, cook beef over medium heat until no longer pink; drain. Add water and 8 teaspoons seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Cajun Spice Mix

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes (optional)


1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

Beefy Baked Ravioli


• 1 pound ground beef
• 1/2 (25 ounce) package frozen cheese ravioli
• 1 (14 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon grated Parmesan cheese


1. Preheat the oven to 450 degrees F (230 degrees C).

2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.

3. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Mmm, good stuff. I use Italian sausage instead of beef, a whole 25 oz bag of ravioli, and a bag of my own frozen tomatoes. I add chopped onion and green pepper while frying the meat and a small can of tomato paste to make the sauce thicker. Oh, and I double the cheese, 2 cups on each layer. The recipe doesn't say so, but you must cook the ravioli before assembling this. Just cook according to package directions.

Garden Pasta Salad


• 1 (16 ounce) package uncooked tri-color spiral pasta
• 1/2 cup thinly sliced carrots
• 2 stalks celery, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup cucumber, peeled and thinly sliced
• 2 large tomatoes, diced
• 1/4 cup chopped onion
• 2 (16 ounce) bottles Italian-style salad dressing
• 1/2 cup grated Parmesan cheese


1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.

2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.

3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.

4. Chill for one hour before serving.

Granola Bars


• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup raisins (optional)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract


1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Nutritional Information

Amount Per Serving Calories: 161
Total Fat: 5.5g
Cholesterol: 9mg

This recipe is really great, but I have some changes that can make it near perfect. I used whole wheat flour instead of all-purpose flour, canola oil in place of vegetable oil, and I reduce the brown sugar to 1/2 cup and they are still super sweet, and even down to 1/3 cup and they're still yummy. For flavor I always use 1 tsp. of cinnamon and a whole cup of raisins. To make them chewy still use a 9x13 pan but don't spread the mixture into the entire pan- leave about an inch and a half empty space on one end. (The batter will cook exactly as it sits so you don't have to worry about it spreading. Also, you must be careful not to overcook these. Thirty minutes is way too long, but since every oven is different I can only really tell you that you need to take them out right when you see the edges becoming brown (the middle may still appear undone.) For me that is 18 minutes. If you do that they will stay chewy forever--just store them in a ziploc bag. And my last bit of advice is that you can get really creative with this recipe. For example, instead of raisins add dried cranberries and slivered almonds. Or up the cinnamon and add chopped dried apples. Or you could add peanut butter and freeze dried banana bits (like you find in the toddler section).

This recipe is a wonderful start! What I love about it is all that you can do with it. I've been making this for months now. What I usually do is throw in whatever leftover bananas (goes great with the vanilla), applesauce, trail-mix, etc. into the mix! (this week I put in blueberries) Some weeks I put about a 1/4 cup peanut butter with the wet ingredients. Sometimes I put lemon, almond (especially yummy) or rum flavoring with the vanilla. Most times it comes out like a granola bar, sometimes like a cookie bar, but it's always good. I sometimes use whole wheat flour too. The only time I messed up this recipe, it came out a little dry and wouldn't cut without crumbling. I just crumbled it up, threw it back in the oven for a bit and had some mean granola. A good tip with this recipe is to measure out the vegetable oil first and then use the same measuring cup for the prevents the honey from sticking. Always wonderful, I have some baking right now.

I've made these bars twice now; the first time, I followed the directions exactly and I found the finished product a little to crumbly for my taste. The kids and hubby devoured them and immediately requested more. The 2nd time I added 1/2 cup of apple sauce to the mix . This made the bars much easier to cut and gave them a more chewy, cookie-like texture.
As for the oil, I've made it both ways, with and used applesauce as a substitute....I prefer the applesauce, but increased it to 1 cup. As suggested by other reviewers, I lowered the brown sugar to 1/2 c. I also replace the honey with Splenda. I used cranberries and walnuts instead of raisins, plus increased cinn. to 1t and added 1/4 t allspice as others suggested. To make them heart-healthy, I lowered the wheat germ to 1/4 c and added 1/4 c ground flax seed.

Made them with chopped walnuts, very good. I also add sliced almonds on top & lightly pat down, good & very pleasing to the eye too. ;) I made them with chocolate chips.

I've made these twice now and the second time I made them I tweaked the recipe a bit and came up with a great granola bar! Instead of the wheat germ I used natural wheat bran, added 2 tablespoons of flax seed, whole wheat flour instead of the all purpose, and instead of the oil I used 1/4 cup of organic crunchy peanut butter and 1/4 mashed banana. I also tossed in some craisins instead of raisins and some mini chocolate chips...delicious!

Bacon Risotto


• 1/2 pound bacon, diced
• 5 cups chicken stock
• 2 tablespoons butter
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• salt and black pepper to taste


1. Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.

2. Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.

3. Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

4. Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

**Option: Use cubed Pancetta instead of bacon and shallots instead of onions, doubled the Parmesan cheese, then added diced Roma tomatoes right before serving. It took almost exactly 20 minutes to absorb all of the broth. It took a lot of stirring, but it was so worth it.

Burritos International

• 1 1/2 pounds ground round
• 1/2 medium head cabbage, chopped
• 1 1/2 onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1 cup water
• 8 (10 inch) flour tortillas
• 2 cups shredded Cheddar cheese


1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.

2. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

Nutritional Information

Amount Per Serving Calories: 448
Total Fat: 19.3g
Cholesterol: 58mg

Crispy Rosemary Chicken and Fries

• 8 chicken thighs
• 6 small red potatoes, quartered
• 1/2 cup extra-virgin olive oil, or as needed
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste


1. Preheat the oven to 375 degrees F (190 degrees C).

2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.

3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

This recipe was incredible. I did make a few changes though. As listed previously, I peeled back the skin and seasoned the chicken. I also used fresh garlic (about 4 gloves) and fresh rosemary but dried oregano. I marinated the meat and potatoes together for an hour before cooking. The chicken was beautiful-wonderful flavor and juicy inside, cripsy out. The potatoes I cut into wedges and they were lovely as well.

Perfect Dinner Rolls

• 2 1/2 cups warm milk
• 4 teaspoons active dry yeast
• 1/2 cup sugar
• 2 eggs
• 1/2 cup butter, softened
• 2 teaspoons salt
• 7 cups all-purpose flour, or as needed
• 1/2 cup butter, melted


1. Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.

2. Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.

3. Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.

4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

5. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

**These are excellent! Because I have a dough hook, I put all wet ingredients including the butter (I warmed it with the milk)...then the dry ingredients from smallest amounts to the largest. Dough is slightly wet, and it would not hurt to add a little extra flour, perhaps a 1/2 cup. I also egg washed (beaten egg with 1 TBL water)and brushed them. The rolls shined coming out of the oven.

Salsa Chicken Burrito Filling

Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream, really any add ins that you like….black olive, shredded lettuce, tomatoes, onion…etc. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table."

 • 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste
• Misc add in’s:chopped onion, tomatoes, black olives, guacamole,


1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. (Or just throw into a crock pot)

2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Nutritional Information

Amount Per Serving Calories: 107
Total Fat: 1.5g
Cholesterol: 30mg

**If you leave out the packaged taco seasoning packet, and just bump up your other seasonings, & with about a 1/2 teaspoon of cornstarch for thickening, you will avoid the saltiness (plus the additives & preservatives) of the pre packaged and it is great! Add onion or whatever other spices you like in your tacos or burritos.

***The best way to shred this is to put the chicken in the crockpot. I used 3 frozen chicken breasts. Mixed all of the ingredients (decreased the taco seasoning and cumin) and poured it over the chicken. I cooked it for about 3 1/2 hours.

Tuesday, June 8, 2010

Adobo Seasoning


• 2 tablespoons salt
• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder


1. In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Nutritional Information

Amount Per Serving Calories: 4
Total Fat: 0.1g
Cholesterol: 0mg


Best Steak Marinade


• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)


1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Delicious Deviled Eggs


• 6 eggs
• 1/2 stalk celery, finely chopped
• 1/4 onion, finely chopped
• 1/4 cup mayonnaise
• salt to taste
• 1 dash hot pepper sauce
• paprika, for garnish


1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.

3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Nutritional Information

mount Per Serving Calories: 70
Total Fat: 6.1g
Cholesterol: 107mg

Chocolate Covered Strawberries

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves


1. Insert toothpicks into the tops of the strawberries.

2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Chocolate can be a mystery, so Here is a tip to keep your chocolate from becoming too thick. When you are melting over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted. The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will sieze up and thicken. If it does that, no amount of heating or stiring will fix it.

Just FYI: Chocolate chips come in 11.5 ounce bags now. I used half milk chocolate and half semi-sweet chocolate and I did not use shortening, but butter (a little less than 2 T due to smaller bag of chips). Since chocolate burns easily and then gets hard and globby (even in the microwave), it is good to get the water in the double-boiler actually boiling, melt the butter (or shortening) first, and then add the chocolate so everything is nice and toasty warm for it to gently melt. If you don't have a double-boiler, try using a regular pot, get the water boiling in it, then use a smaller pot to rest in the big one to melt the butter & choc chips. These are really tasty.