Saturday, February 12, 2011

Sugar Cookies with Icing

from allrecipes.com

Ingredients

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Directions

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely. 
 Icing:

Ingredients

  • 1 cup confectioners' sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon almond extract
  • assorted food coloring

Directions

  1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
 
 
 

Friday, January 28, 2011

Chocolate Zucchini Bread

from allrecipes.com

Ingredients

  • 2 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
  3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Chocolate Chip Cookies with Chickpeas

adapted from Deceptively Delicious

Nonstick cooking spray
1 Cup firmly packed Brown Sugar
3/4 Cup soft tub Margarine
2 large Egg Whites
2 tsp Vanilla Extract
1 (15 oz) can Chickpeas, drained and rinsed
2 Cups Semisweet Chocolate Chips
3/4 Cup chopped walnuts (optional)
2 Cups Flour
1/2 Cup Old-Fashioned Oats
1 tsp Baking Soda
1/4 tsp Salt
~ Preheat oven to 350*F Coat baking sheet with nonstick spray
~ In large bowl, beat the sugar and margarine. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, and mix until a thick dough forms. 
~ Drop the dough by tablespoonfuls onto the baking sheet about 2" apart. Press gently with a fork to flatten. Bake until golden brown and just set (11-13 minutes) - do not overbake. Cool on a rack. Store in airtight container for up to 3 days.

Chicken Tenders with Balsamic Vinegar Glaze

from Clean Eating - Quick and Easy Meals - 2010

Cooking Spray
2 Chicken Breasts cut into "tenders" (12 oz)
Black Pepper to taste
1 tsp minced Garlic
3 Tbsp Balsamic Vinegar
1 Tbsp Honey
1/4 Cup Low-Sodium Chicken Broth
Fresh Parsley (Optional)

~ Heat oil over medium-high heat. Add the chicken tenders and season with pepper. Cook, turning pieces halfway through, approximately 7 minutes. Remove chicken from the pan and set aside. 
~ Reduce the heat to medium-low, add garlic and saute. Then add vinegar, honey and chicken broth. Simmer, scraping the bottom of the pan, for one minute.
~ Return the chicken to the pan. Mix all ingredients together and heat through. Garnish with parsley and serve.

Quinoa and Lentils

from Clean Eating Quick and Easy Meals - 2010

1 Cup Quinoa, uncooked
2 Tbsp Olive Oil
1 Medium Onion, diced
1 15 oz can Lentils, drained and rinsed

~ Cook Quinoa in rice cooker or as per package instructions
~ Meanwhile, add oil to skillet and saute onion on medium until tender. Add lentils and cooked quinoa and mix together. Continue to cook for 5 minutes and serve hot.

Energy Bars

from Clean Eating - Quick and Easy Meals - 2010


1 Cup Natural Peanut Butter
1 Cup Honey
1 Cup Old-Fashioned Oatmeal
1 Cup Chopped Dried Apricots
1/2 Cup Walnuts
1/2 Cup Almonds

~ Combine Peanut Butter and Honey in a large non stick pot and heat on low until runny. Mix in the oatmeal, apricots, and nuts, stirring until all ingredients are well coated. 
~ Line a 9x9 inch pan with waxed paper. Press the mixture into the pan. Let cool, then cut into 16 bars.

Suki's Spinach and Feta Pasta

from allrecipes.com

Ingredients

  • 1 (8 ounce) package penne pasta
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 cups chopped tomatoes
  • 1 cup sliced fresh mushrooms
  • 2 cups spinach leaves, packed
  • salt and pepper to taste
  • 1 pinch red pepper flakes
  • 8 ounces feta cheese, crumbled

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Coconut-Chicken Dippers

from Kraft.com

What You Need

1 pouch Shake'N Bake Extra Crispy Original Coating Mix
1 cup flaked coconut, toasted
1/4 tsp. each curry powder and cayenne pepper
1 egg
1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4 cup Miracle Whip Dressing
1 Tbsp. mango chutney

Make It

HEAT oven to 400ºF.
COMBINE coating mix, coconut, curry powder and pepper in pie plate. Lightly beat egg in second pie plate.
DIP chicken in egg then in coating mixture, turning to evenly coat both sides of each strip. Place in 17x11-1/2x3/4-inch pan sprayed with cooking spray. Discard any remaining coating mixture.
BAKE 12 to 14 min. or until chicken is done. Meanwhile, combine mix dressing and chutney.
SERVE chicken as dippers with the sauce.

kraft kitchens tips

How to Double
Prepare as directed, doubling all ingredients. For best results, be sure to use a baking pan large enough to arrange chicken strips in single layer in pan.

Parmesan Bow Tie Skillet

from Kraft.com


what you need

3 cups farfalle (bow-tie pasta), cooked, drained
1 jar (700 mL) pasta sauce
1/2 cup ricotta cheese
1 cup Kraft Mozzarella Shredded Cheese, divided
1/4 cup Kraft 100% Parmesan Grated Cheese, divided

make it


COMBINE pasta, sauce, ricotta cheese, 1/2 cup of the mozzarella cheese and 2 Tbsp. of Parmesan cheese in large skillet or large saucepan.
COOK on medium heat 10 min. or until heated through, stirring occasionally. Remove from heat.
SPRINKLE with the remaining 1/2 cup mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; cover. Let stand 5 min. or until mozzarella cheese is melted.

kraft kitchens tips

Serving Suggestion
Serve this main dish with a mixed green salad for a quick-and-tasty weeknight meal.
Substitute
Prepare as directed, using whole wheat farfalle.
Jazz It Up
Stir in 2 cups chopped cooked chicken along with the pasta sauce.

Lemon Pepper Orange Roughy

from Bettycrocker.com

2 tablespoons butter or margarine
2/3 cup Original Bisquick® mix or Reduced Fat Bisquick® mix
1/4 cup yellow cornmeal
1/2 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1 egg
2 tablespoons water
1 pound orange roughy fillet







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  1. Heat oven to 425ºF. Melt butter in rectangular pan, 13x9x2 inches, in oven.
  2. Stir Bisquick mix, cornmeal, lemon pepper seasoning salt and salt. Mix egg and water. Dip fish into egg mixture, then coat with Bisquick mixture. Place in pan.
  3. Bake uncovered 10 minutes. Turn fish with spatula; bake 15 minutes longer or until fish flakes easily with fork.

Pork and Peanut Skillet

from Bettycrocker.com

photo courtesy of Betty Crocker

1 tablespoon vegetable oil
1 pound pork boneless loin, cut into 1-inch pieces
2 teaspoons curry powder
1 cup shredded parsnip
2/3 cup uncooked regular long-grain rice
1/4 cup raisins
2 1/2 cups Progresso® beef flavored broth (from 32-ounce carton)
2 medium carrots, sliced (1 cup)
1/4 cup chopped fresh parsley
1/4 cup dry-roasted peanuts









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  1. Heat oil in 10-inch skillet over medium heat. Cook pork and curry powder in oil, stirring occasionally, until pork is light brown. Stir in remaining ingredients except parsley and peanuts. Heat to boiling; reduce heat.
  2. Cover and simmer 30 minutes (do not lift cover to stir). Stir in parsley and peanuts, fluffing rice lightly with fork.

Monday, January 24, 2011

Crispy Parm Baby Potatoes

adapted from kraft.com

What You Need

1 lb. (450 g) baby red potatoes (about 12)
3 Tbsp. Kraft Zesty Italian Dressing
1/4 cup Kraft 100% Parmesan Grated Cheese

Make It


COOK potatoes in boiling water 15 to 20 min. or until tender; drain.
HEAT oven to 425ºF. Place potatoes in large bowl. Add dressing; toss to coat. Place, 3 inches apart, on baking sheet. Place clean kitchen towel over potatoes; flatten each potato with palm of hand to form small round. Remove towel. Sprinkle potatoes with cheese.
BAKE potatoes 25 to 30 min. or until potatoes are crisp and golden brown.

Thai-Style Coconut Chicken

from Bettycrocker.com

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired









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  1. In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
  2. Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
  3. Spoon into shallow serving bowls; top with basil. Serve with rice.

Sweet Potato Mac and Cheese

from Savvymom.ca


You'll Need
  • 1 sweet potato
  • 3 cups whole wheat macaroni
  • 4 Tbsp butter
  • 2 Tbsp flour
  • 2 cups milk
  • 1 cup cheddar, grated
  • ½ cup parmesan, grated
  • 1 cup frozen peas
  • pepper to taste
Prep and Cook
  • Wrap sweet potato in foil and bake at 400 degrees for 45 to 50 minutes, until soft.
  • Place noodles in boiling water and cook according to package instructions, about 8 minutes.
  • Slice open the sweet potato and scoop out the flesh. Puree with a splash of water until smooth (should yield about 1 cup).
  • In a heavy bottomed pan, melt butter over medium heat. Sprinkle flour over melted butter and stir. Cook for about 1 minute, stirring. Slowly add milk, stirring constantly.
  • Once all the milk is added and the sauce is beginning to thicken, add the grated cheese. Mix until the cheese is melted. Add the sweet potato puree and stir until well combined.
  • Taste the sauce before adding pepper.
  • For the last 2 minutes of the pasta’s cooking time, add the frozen peas.
  • Drain pasta and peas and put back in the pot.
  • Pour the cheese sauce over the pasta and stir well.

Easy Ham Pot Pie

from Kraft.com


make it


HEAT a few heaping spoonfuls Cheez Whiz Spread in a medium baking dish in a preheated 375°F oven for 3 minutes.
ADD 1 pkg. (175 g) chopped, sliced ham along with chopped broccoli and mushrooms (a handful per person) and a dash of thyme.
SEPARATE 1 can (235 g) refrigerated biscuits, cut into quarters, and arrange over ham and vegetable mixture. Top with a few handfuls Kraft Double Cheddar Shreds and bake 20 minutes.

Indian Lentils and Rice

from Bettycrocker.com


8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
5 1/4 cups vegetable broth
1 1/2 cups dried lentils (12 oz), sorted, rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomato, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)









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    Total Time: 1 Hr 30 Min
  1. Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
  2. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
  3. Stir in tomato, coconut and mint. Serve over rice and with yogurt.


































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Sunday, January 16, 2011

Spaghetti Pie



Non stick Cooking Spray
3 ounces Spaghetti or Angel-Hair Pasta (or 1 Cup leftover cooked pasta) 
1/2 Lb Lean Ground Turkey or Beef
1/2 Cup Broccoli Puree
1 Large Egg White
2 Tbs Grated Parmesan
2 Cloves Garlic, minced
2 Cups Bottled Tomato Sauce
1 Cup Lowfat Cottage Cheese
1/4 Cup Carrot Puree
1/2 tsp Salt
1/4 tsp Pepper
1 Cup shredded Mozzarella

~ Preheat oven to 350*F. Coat 9" pie plate with cooking spray. 
~ Cook pasta according to package directions (skip this step if you are using leftover pasta) 
~ In a small bowl, mix the ground turkey or beef with the broccoli, egg white, Parmesan and garlic. Form into 1/2" balls. 
~ In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella cheese. Bake, uncovered, until the center is firm and the cheese is bubbly, 25-30 minutes.

Aloha Chicken Kebabs



1 Cup Whole-Wheat Breadcrumbs
1/4 Cup Flaxseed Meal
1/2 Cup Sweet Potato Puree
1/4 Cup Pineapple Puree
1 Tbs Soy Sauce
1 Large Egg White, lightly beaten
1/4 Cup shredded Unsweetened Coconut
1 Lb Boneless, Skinless Chicken Breast, rinsed, dried and cut into "fingers"
1/4 tsp Salt
2 Tbs Flour
Non Stick Cooking Spray
1 Tbs Olive Oil
10-12 Short Wooden Skewers.

~ In a bowl, mix breadcrumbs and flaxseed meal. Set aside.
~ In a second, wide shallow bowl, combine the sweet potato, pineapple, soy sauce, egg white and coconut and mix with a fork. 
~ Thread the chicken fingers lengthwise onto the skewer, sprinkle both sides of the chicken with salt and then with flour. Dip the chicken into the egg white mixture and then roll in the breadcrumbs until completely coated. 
~ Coat a large non stick skillet with cooking spray and set over medium-high heat. When the pan is hot, add the oil. 
~ Add the chicken in a single layer and brown 3-4 minutes on one side, until the coating is crisp and golden. (Turn down the heat if the coating browns too quickly - coconut burns easily) Turn the skewers and cook another 4-5 minutes longer until chicken is cooked through and browned all over.