Wednesday, August 27, 2008

Basil Pork Chops

1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons vegetable oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.

Yield: 4 servings
Serving size: 1 each
Fat: 8 g Saturated Fat: 1 g Cholesterol: 14mg
Sodium: 312 mg Carbohydrate: 14 g Fiber: 0 g Protein 6 g


Berry Jubilee

1/2 cup blueberries
1/2 cup raspberries
1/2 cup halved strawberries
1/2 cup blackberries
1/4 cup sugar (15 calories per tsp)
1/4 cup water
1 tablespoon lime juice
1 teaspoon cornstarch
Combine berries in a medium bowl. In small saucepot, stir together remaining ingredients. Cook, stirring constantly, over medium-high heat until mixture comes to a boil. Pour over berries and toss. Serve warm or cold. Makes 6 servings (about 3-1/2 cups).

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Cranberry Sauce

3 cups (12-oz) fresh cranberries
2 cups Sugar
1/3 cup orange juice
1-1/2 teaspoons finely ground orange peel
1/4 teaspoon cinnamon
pinch of salt
Place all ingredients in large saucepan; stir to combine. Bring to a boil over medium-high heat; continue boiling for 8 to 10 minutes, or until cranberries pop, stirring occasionally. Remove from heat; cool. Store in refrigerator. Makes about 2-1/2 cups.

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Crescent Rolls

1 can Mountain Dew
2 cans of cresent rolls [8] each
2 large Granny Smith Apples
1 cup of sugar
4 tablespoons of water
1 teaspoon of cinnamon
Heat the sugar water and cinnamon just till sugar is melted. Set aside unrolled cresent rolls. Start at the larger end and put in a slice of apple and roll it up . You should have just 8 slices of apple from each apple. Put in a sprayed 9 x 13 inch pan. Put two rolls side-by-side until cresent rolls are used up. Pour sugar mixture over the cresent rolls and then pour the Mountain Dew around the outside edges of the rolls. Bake for 30 minutes at 350 degrees or until done. Serve warm with ice cream.

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Broccoli Coleslaw

2 16 oz bags of coleslaw mix
5 - 8 green onions
1 bunch broccoli
4 pkgs of raman noodles (chicken flavor)
1 cup vinegar
1 cup sugar
1 cup vegetable oil

Take coleslaw, chopped green onions, broccoli flowerettes, and noodles (crush in bag) and put in bowl.
Take oil, sugar, vinegar, and chicken flavor packets, mix or wisk in medium bowl until sugar is dissolved. Pour over veggies and mix well. Place in fridge for about 2-4 hours until noodles is soft.

Best to make and leave in fridge overnight until you serve next day. That way all the noodles and broccoli will soften.

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Shoofly Cupcakes

Nutritional Facts: Serving size: 1 each Calories: 248 Fat: 8 g
Saturated Fat: 5 g Cholesterol: 20 mg Sodium: 219 Carbohydrate: 43 g
Fiber: 1 g Protein: 2 g Time: Prep: 15 min. Bake: 20 min. + cooling
  • 4 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 2 teaspoons baking soda
  • 2 cups boiling water
  • 1 cup molasses


In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.


Strawberry Raspberry Trifle

Nutrition Facts

One serving: 1 cup

Calories: 170 Fat: 3 g Saturated Fat: 2 g Cholesterol: 1 mg Sodium: 289 mg Carbohydrate: 32 g Fiber: 3 g Protein: 4 g Diabetic Exchange: 1 starch, 1 fruit. SERVINGS: 14 CATEGORY: Lower Fat TIME: Prep/Total Time: 20 min.

Strawberry Raspberry Trifle


  • 3 cups cold fat-free milk
  • 2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
  • 1 prepared angel food cake (14 ounces), cut into 1-inch cubes
  • 3 cups sliced fresh strawberries
  • 3 cups fresh raspberries (OR you can substitute with blueberries)
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 3 whole strawberries, quartered


In a large bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries (OR blueberries) and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
Top with remaining cake, pudding, strawberries, raspberries (OR blueberries) and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving. Yield: 14 servings.


Zucchini Cupcakes

Nutrition Facts
One serving: 1 each Sodium: 236 mg
Calories: 244 Carbohydrate: 39 g
Fat: 9 g Fiber: 1g
Saturated Fat: 3 g Protein: 2 g
Cholesterol: 37 mg TIME: Prep: 20 min. Bake: 20 min + cooling time

Measuring Ingredients:

Correctly measuring both dry and liquid ingredients is important for a successful recipe experience.

Zucchini Cupcakes
3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

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Saturday, August 02, 2008

Banana-Nut Muffins

From "His Grace To Me" blog
Southern Living Version

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg lightly beaten
1 cup mashed banana
1/2 cup milk
1/3 cup oil
1/2 cup chopped pecans

In one bowl mix the dry ingredients
in another, whisk together the wet ingredients, including the banana.
Add wet ingredients to dry, stirring until moistened. Stir in pecans. Spoon batter into muffin cups
fill 3/4 full.
Bake at 400 degrees for 18-20 mins. or until golden. Remove from pans immediately.

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