1 Cup self-rising flour
2 Tbsp. light or olive oil mayonnaise
1/2 Cup non-fat buttermilk
Mix all ingredients until just combined. Spray muffin tin with non-stick spray and bake at 375 degrees for about 15 minutes or until golden brown. Makes 6 muffins.
* You may add different cheeses and herbs to this basic recipe. A favorite of my family is 1/8 cup parmesan cheese and 1 tsp. dried Italian seasoning.
Sunday, January 25, 2009
Saturday, January 3, 2009
Lightened Chicken Cordon Bleu
This recipe does contain cheese and even for those lightening their diet, you can have good food. Portion control is the key!
4 boneless chicken breasts
4 slices swiss cheese
4 slices deli sliced ham
bread crumbs
egg white, beaten
Pound chicken flat, season with salt & pepper. Place cheese and ham on top of chiken breast, roll up and secure with toothpicks. Dip in egg white and dredge in bread crumbs. Back at 350 degrees for about 45 minutes or until juices run clear.
4 boneless chicken breasts
4 slices swiss cheese
4 slices deli sliced ham
bread crumbs
egg white, beaten
Pound chicken flat, season with salt & pepper. Place cheese and ham on top of chiken breast, roll up and secure with toothpicks. Dip in egg white and dredge in bread crumbs. Back at 350 degrees for about 45 minutes or until juices run clear.
White Bean Soup with Veggies
2 cans white northern beans (drained and rinsed)
1 small onion, chopped
1 clove garlic, minced
1/4 cup celery, diced
1/2 cup carrots, peeled & sliced
1 potato, peeled & diced
4 cups chicken stock
1/4 tsp. dried rosemary
1/4 tsp. dried parsley
1 tsp. olive oil
salt & pepper to taste
In a soup pot, saute garlic and onion in oil until soft, add stock, herbs and veggies. Bring to a boil, reduce heat and simmer until carrots are tender. Add beans, salt, pepper and simmer an additional 30 minutes. Serve with crusty bread and a side salad!
1 small onion, chopped
1 clove garlic, minced
1/4 cup celery, diced
1/2 cup carrots, peeled & sliced
1 potato, peeled & diced
4 cups chicken stock
1/4 tsp. dried rosemary
1/4 tsp. dried parsley
1 tsp. olive oil
salt & pepper to taste
In a soup pot, saute garlic and onion in oil until soft, add stock, herbs and veggies. Bring to a boil, reduce heat and simmer until carrots are tender. Add beans, salt, pepper and simmer an additional 30 minutes. Serve with crusty bread and a side salad!
Saturday, December 13, 2008
Aunt Addie's Apricot Nectar Cake
Don't let the name fool you, this is one awesome cake. There was always one on Aunt Addie's counter when I was a child!
1 yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
1 3 oz. package lemon jello
2 cups confectioner's sugar
6 tbsp. lemon juice
Combine the first 4 ingredients. Dissolve jello in hot water and add to cake batter. Mix until blended. Pour into a prepared 10 inch bundt or tube pan. Bake at 350 degrees for 45 minutes. Cake is done when a pick inserted into center of cake comes out clean. Cool in pan for 10 minutes, invert onto platter and pour glaze (confectioner's sugar and lemon juice) over the cake while still warm.
1 yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
1 3 oz. package lemon jello
2 cups confectioner's sugar
6 tbsp. lemon juice
Combine the first 4 ingredients. Dissolve jello in hot water and add to cake batter. Mix until blended. Pour into a prepared 10 inch bundt or tube pan. Bake at 350 degrees for 45 minutes. Cake is done when a pick inserted into center of cake comes out clean. Cool in pan for 10 minutes, invert onto platter and pour glaze (confectioner's sugar and lemon juice) over the cake while still warm.
Lucious Lime Cake
Adapted from the 75th Anniversary Beta Sigma Phi Cookbook.
1 package lemon cake mix
1 3 oz. package lime jello
4 eggs
2/3 cup oil
2/3 cup water
2 cups confectioner's sugar
1/4 cup lime juice
Combine first 5 ingredients and beat at medium speed for 2 minutes. Pour into a prepared 10 inch bundt pan. Bake at 350 degrees for 40-50 minutes or until a wooden pick inserted in the center comes out clean. Invert onto a baking sheet and cool 5 minutes. Mix confectioner's sugar and lime juice until smooth. Pour over cake slowoly allowing mixture to be absorbed before adding more. Bake for 5 to 8 minutes more. Place on a wire rack to cool. Makes about 12 servings.
1 package lemon cake mix
1 3 oz. package lime jello
4 eggs
2/3 cup oil
2/3 cup water
2 cups confectioner's sugar
1/4 cup lime juice
Combine first 5 ingredients and beat at medium speed for 2 minutes. Pour into a prepared 10 inch bundt pan. Bake at 350 degrees for 40-50 minutes or until a wooden pick inserted in the center comes out clean. Invert onto a baking sheet and cool 5 minutes. Mix confectioner's sugar and lime juice until smooth. Pour over cake slowoly allowing mixture to be absorbed before adding more. Bake for 5 to 8 minutes more. Place on a wire rack to cool. Makes about 12 servings.
Sausage Pinwheels
These are a Christmas tradition at our house.....
2 cans crescent rolls
2 lbs. bulk pork sausage (regular, hot, maple, sage, Italian or a combination)
2 cups finely shredded cheese
Lay out a sheet of waxed paper. Place crescent rolls end to end on paper pressing to close perforations. Press sausage into thin flat sections and lay evenly over the dough, sprinkle with cheese. Using the waxed paper, begin rolling from the long side (jelly roll fashion). Pinch to seal. Roll in waxed paper and refrigerate overnight. Next morning, slice with a serated knife, place on a baking sheet and bake at 350 degrees for about 20-30 minutes.
2 cans crescent rolls
2 lbs. bulk pork sausage (regular, hot, maple, sage, Italian or a combination)
2 cups finely shredded cheese
Lay out a sheet of waxed paper. Place crescent rolls end to end on paper pressing to close perforations. Press sausage into thin flat sections and lay evenly over the dough, sprinkle with cheese. Using the waxed paper, begin rolling from the long side (jelly roll fashion). Pinch to seal. Roll in waxed paper and refrigerate overnight. Next morning, slice with a serated knife, place on a baking sheet and bake at 350 degrees for about 20-30 minutes.
Sister's Sour Cream Coconut Cake
I've made this cake for my sister's birthday every year for the last 30 or so years. 24 hours in the refrigerator makes it even better!
1 white or yellow cake mix (prepared according to package directions)
1/2 cup granulated sugar
1 cup milk
8 oz. whipped topping
12 oz. frozen coconut (thawed)
8 oz. sour cream
1/2 confectioner's sugar
Once cake layers are done, cool in pan for 10 minutes. While they are cooling heat milk and 1/2 cup granulated sugar over medium heat until hot. Turn layers out on waxed paper and spoon hot milk mixture over them. Mix last 4 ingredients and spread between layers as you stack them on cake plate. Frost top and sides as well. This will make 2 thick layers or 3 thinner layers. Refrigerate immediately!
1 white or yellow cake mix (prepared according to package directions)
1/2 cup granulated sugar
1 cup milk
8 oz. whipped topping
12 oz. frozen coconut (thawed)
8 oz. sour cream
1/2 confectioner's sugar
Once cake layers are done, cool in pan for 10 minutes. While they are cooling heat milk and 1/2 cup granulated sugar over medium heat until hot. Turn layers out on waxed paper and spoon hot milk mixture over them. Mix last 4 ingredients and spread between layers as you stack them on cake plate. Frost top and sides as well. This will make 2 thick layers or 3 thinner layers. Refrigerate immediately!
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