Wednesday, February 25, 2009

Blogiversary Week - Day Four!

Are you having fun yet?? I hope so!!

For today's contest, I need you to dig out your favorite recipe and share it in the comment section. It can be your original creation, a family favorite, or something you found in a cookbook somewhere. It doesn't matter!!! If you love it, chances are we will too - so dish! The Bella will pick a winner this evening before her bathtime (so about 7:30 PM EST). Hopefully YouTube won't be a pain because I don't want to leave you all in suspense, lol!!

Want to know what you're playing for??
Duh! My cookbook of course, lol!!

Now for my recipe (which will be in my second cookbook so this is a sneak peek!)
Caramel Pineapple-Pumpkin Puffs

1/3 cup Krusteaz's mix
1/4 cup caramel SF DaVinci syrup
2 Tbsp eggbeaters
1 Tbsp Equal
1/2 tsp baking powder
2 Tbsp crushed pineapple
2 Tbsp canned pumpkin
pumpkin pie spice

Mix well and cook on LOW to MED heat in puff pan. Flip to cook the other side. When finished top with WF caramel dip and 1 Tbsp chopped pecans. Counts as breakfast entree + fruit serving + dinner fat. Add dairy/protein to complete breakfast meal. (Note: if making muffins instead, makes two large muffins, bake at 350 for 18-20 mins).
Now it's YOUR TURN!! Good luck!
Please put your recipe HERE
in the comments to be entered!!


Kristen said...

What a great recipe. I have some posted on my blog under I cook.

Thanks for sharing

babyrocasmama said...

This is the pizza recipe I came up with when my husband was diagnosed with extremely high cholesterol. He would eat pizza morning noon and night if he's his favorite meal. But regular pizza is out on a low cholesterol diet, so I had to come up with something both healthy And satisfying for him.

1 Boboli pizza crust (you can also make your own crust if you like)

1 bag of whole baby spinach

1 lb. Italian brown mushrooms (also called baby bellas), sliced and lightly sauteed in garlic & butter or olive oil

1 lb. whole fresh mozzarella cheese (in brine), drained, Mozzarella is a "free" food in low cholesterol diets.

1lb. shredded 5 cheese Italian blend

Olive oil

Pizza seasonings

Mix olive oil and pizza seasonings in small bowl. Using a pastry brush, apply olive oil to pizza crust.

Slice or break up Mozzarella and place on crust.

Cover crust with spinach or to your liking (I cover the whole thing)

After draining sauteed mushrooms, place on crust to your liking. You can cover it all up or just place a few here and there.

sprinkle shredded cheese on top of mushrooms. Bake pizza in oven at 350* for 12 to 15 minutes or until cheese is melted.

Slice and enjoy your heart healthy pizza! =)

One more recipe...

No bake cheesecake

1 premade graham cracker pie crust

1 tub (8 oz.) Cool Whip (can use low fat or fat free kind)

1 block cream cheese, softened (8 oz., I think. It's the little rectangle one in the foil wrapper. Can also use the low fat kind)

1/3 cup sugar (or Splenda)

Using electric beater, mix sugar and cream cheese in bowl until blended. Fold in Cool Whip (you can also use electric beater for this if you like)

Spread mixture into pie crust. Refrigerate for 2 hours. Slice and eat. You get all the flavor of cheesecake without the heaviness. Everyone I have made this for absolutely loves it.

babyrocasmama said...

I almost husband will love the puffs. He loves anything with pumpkin in it! (Did you know that pumpkin is an aphrodisiac for men? Who KNEW!)

I just like that you added BACON...I LOVE bacon!

Oh and on my recipe, you don't have to use all that cheese, we just like it cheesy here. 8 oz. of each kind should work as well.

I am Harriet said...

Just stopping by from SITS.
Have a great day!

sandy said...

Here is a recipe that we made at our "cooking with kids" class.

Skillet Spaghetti

1 lb. ground beef
3 cups water
2 cans (11 1/2 oz. each) tomato juice
1 can (6 oz.) tomato paste
2 T. dried minced onions
1-2 T. chili powder
1 1/2 t. dried oregano
1 t. sugar
1 t. salt
1 t. garlic salt
1 package (7oz.) spaghetti
grated Parmesan cheese, optional

In a skillet, cook beef over medium heat until no longer pink; drain. Add the water, tomato juice, tomato paste, and seasonings. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently. Sprinkle with Parmesan cheese if desired.

Anonymous said...

Hi! K, I'm totally NOT missing this one. Here's my recipe.

I LOVE to cook. I was this close to becoming a chef. Culinary school still beckons to me every now and then but the role of mom is first for the next 13 years.

This is my recipe for Albondigas Soup. It's not the traditional one but I tweaked it so my husband would be more likely to eat it.

Meatballs: 2 lbs ground beef, 1 lb ground pork, 1/3 onion chopped, 1 garlic clove minced, 2 eggs, bread crumbs, milk, oregano, salt and pepper, olive oil to fry. Brown in oil on all sides...I kinda just eyeball everything which is why I didn't put exact measurements for everything. It depends on how you like your meatballs

Soup: Saute 2/3 onion chopped(I buy frozen bag of chopped onions so I don't have to cry), 2 cloves garlic minced in olive oil. Add 4 oc can of diced green chiles, add 14.5 oz can of diced tomatoes, cut 2 potatoes into whatever size cubes you want and add(I don't peel them), cut 4 carrots into whatever size chucnks you want and add(I do peel these), add beef broth to cover(about 2 cans), sprinkle with oregano and pepper. Add salt last but you might not need it cause the beef broth is salty enough. Bring to boil and simmer.

I'll let this simmer and simmer and simmer and it gets better and better. I add the meatballs upon serving cause my husband doesn't like them soggy but you can put meatballs in soup. This is even better the 2nd day. The more you simmer the thicker it gets.

April said...

Mmmm...your recipe sounds fantastic! I am so hungry, I'm about to chew my arm off...well, not really! LOL!

Here's my recipe to share:

Chicken Zucchini Casserole

1 pkg. (8 oz.) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cooked cubed chicken
1 can condensed cream of mushroom soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup , carrot, onion, and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees for 40-45 mins. or until golden brown and bubbly.

Megan R. said...

oooh, i hope you make a blog post out of these!

Sweet Potato Casserole:

3 lbs sweet potatoes
2 eggs
1 stick of butter
1/2 cup brown sugar
1 tsp. salt
1 tsp. cinnamon
1/2 c. pecans

Poke holes in the sweet potatoes, cook in the oven at 350 until they are soft and bubbling. Peel the sweet potatoes, mash in a bowl. Add half the melted butter, the eggs, half the brown sugar, the salt and cinnamon. Mash together until smooth. If the mixture is dry, add a little orange juice.

Put the mixture into an oven safe casserole dish (or a pie crust if you want it to be a pie!). Sprinkle the pecans over the top then drizzle the remaining melted butter over the top. Lastly, sprinkle the last of the brown sugar over top. Bake at 375 for 20 mins.

Queenie Jeannie said...

YUMMMMMY!!!! Oh yes!! Keep 'em coming!!

Anonymous said...

I like anything my wife, Queenie Jeannie cooks!!!

The Stemkoski's said...

This has to be the easiest recipe on the planet with just 3 ingredients and it's perfect for if you have unexpected company or just need a quick sweet "fix".

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix together, roll into balls, smash with a fork, and bake at 350 degrees until they are to your desired doneness (7-9 minutes or so). Makes 1 dozen.

Kristina P. said...

I LOVE pumpkin. These look amazing!

capperson said...

Jerk Chicken Pizza

swig of vegetable oil
1 lb boneless chicken
1 bottle Caribbean jerk sauce
1 pizza crust your choice
Half a jar of salsa or pizza sauce
Banana Peppers(sweet peppers)
Pineapple chunks
Mexican cheese
Diced tomatoes

Cook the crust by the directions on the container. While thats in the oven, brown chicken in oil. When chicken is cooked thoroughly add as much of the marinade as you would like and allow to simmer for a bit. When crust is done, spread salsa or pizza sauce on crust. Then, drain the chicken and poor on top of pizza and crust. top with banana peppers, followed by pineapple, and then topped with cheese. Place back in over for a few minutes til cheese is melted and crust is lightly browned around the edges. When done top with a few diced tomatoes and serve.

Brooke said...

one of my "old standbys" that's also a treat is Texmex shells and cheese

1 box shells & cheese
1 can rotel (diced tomatoes with jalepenos)
1 lb ground meat
1 1/4 cup water
shredded cheese (add to taste)

brown meat, drain fat.

stir in shells, tomatoes (undrained), and water.bring to a boil, then reduce heat and simmer 15 minutes.

add cheese (from the shells box) and any additional shredded cheese you would like.

Heatherlyn said...

This recipe came from some cookbook several years ago, is so easy, and soooo yummy. (It's mostly good for you, except for the fritos!)

Frito Salad
-1 can (like the regular size cans) pinto beans
-1 can mexicorn
-1 1 cucumber diced up
-1 cup olives, sliced up
-1 cup salsa
-1/2 cup sour cream (can use fat free)

mix all of the above together, except for the fritos.

put a handfull of fritos on your plate, and then scoop the salad mixture on top of the fritos.

It is soooo yummy.

Vickie said...

Here is my favorite. Ravioli Lasagna

26oz. marinara or pasta sauce

2) 13oz. pkgs. cheese or meat ravioli, cook according to package.

1 1/2 cups shredded part-skim mozzarella cheese

Preheat oven for 400-degrees. Spread 1/2 cup marinara sauce on bottom of foil, sprayed with Pam. Spread 1 package of ravioli in a single layer on sauce. Top with 1 cup of sauce and 1/2 cup mozzarella. Layer the second package of ravioli on top, then 1 cup of sauce and 1 cup mozzarella. Cover with foil and bake for 30 minutes at 400 degrees, then uncovered for 5-10 minutes.

Love it!

Anonymous said...

All the recipes look good! Here's mine, it's actually a version of something my brother does:

Cream cheese chicken on couscous

4 skinless, boneless chicken breasts,
4oz of cream cheese
1 medium onion chopped
1 cup of chicken stock
1 table spoon of dijon mustard
salt and pepper

in large skillet brown chicken breast in olive oil then add onion. When onion is soften add cream cheese, mustard and stock. Salt and pepper to taste. Mix well and cover and let simmer for 20 minutes or until juices of chicken run clear. Serve on couscous (to prepare couscous follow instruction of box, I like to replace some of the liquid for orange juice)
Hope you like!

Christina said...

I am so glad I ate before stopping by to read all these recipes. I love the comment your hubby made. Here is my entry...

Spinach & Artichoke Dip

1 lb cream cheese, room temp
8 oz mascarpone cheese, room temp
2 tbsp All purpose flour, sifted
1 Cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
2 cloves garlic, minced
5 green onions, chopped
Salt & pepper to taste
6 oz fresh spinach, chopped
14 oz artichoke hearts, drained & mashed

Preheat oven to 325. Mix all ingredients in a large bowl. Spray baking dish with nonstick cooking spray. Fill dish with mixture. Bake for about 30 minutes or until center is hot and bubbling.

This can be served with tortilla chips, fresh veggies, crusty french bread, pita chips, melba toast, etc. It's so yummy I have to stop myself from sitting down with a spoon and eating it right from the pan.

Grand Pooba said...

Alright Bella, try this one on for size! It's a well known treat in my neck of the woods, we call them no bake cookies.

No-Bake Cookies

1/2 cup butter
2 cups sugar
1/2 cup milk
1/4 cup cocoa
3 cups oatmeal
1/2 cup peanut butter
1 t. vanilla

Melt butter in a medium size saucepan. Add Milk, sugar and cocoa. Boil for 2 minutes. Remove from heat and stir in oatmeal, vanilla and peanut butter. Spoon instantly onto tinfoil about 1 inch apart. Cool.

If you like chewy cookies, boil for less time. You can use crunchy peanut butter if desired but I prefer creamy!


babyrocasmama said...

I think "Anonymous" isn't so anonymous! LOL

Hey where is your Wordle? People are commenting but not linking. Mr. Linky is getting lonely...

Punkn said...

Every one of the recipes so far sound absolutely scrumptious! Here's an easy one.


12 Oreo's or Vanilla Wafers
16 oz. Cream Cheese, Softened
1/2 Cup Sugar
1 tsp Vanilla
2 Eggs

Line muffin tin with foil liners. Place one cookie in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325 degrees. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate shavings. Be creative!

Tamara B. said...

My favorite and the most addictive my:
Almond Coated Dark Chocolate Peanut Butter Balls:
1 pound smooth peanut butter
1 stick softened butter
1 pound powdered sugar
3-1/2 cups rice krispies
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pound dark chocolate melted
2 cups chopped almonds

Mix all ingredients except chocolate and almonds together until well blended.
Roll into balls then dip in chocolate then roll in nuts and place on cookie sheet in refrigerator until hardened.


Cheddarhead said...

OMG QJ, I have wanted your cookbook for awhile so *crossing my fingers* my name is picked. Congrats on your blogiversary and on the no-smoking...that's wonderful! Here's one of my most requested recipes which is NOT calorie friendly which is exactly why I need your cookbook!

Cheesy Potatoes
2# frozen hashbrowns (I prefer patties)
½ tsp salt
1/3 – ½ C melted butter
½ C finely chopped onions (I usually sprinkle minced)
¼ tsp pepper
1 can cream of chicken soup
1 pint sour cream (8 oz)
2 C grated cheddar cheese
1 can Durkee french fried (or cheddar) onions…add 1/2 to mix/ ½ reserve for top. Layer 2 rows hashbrowns in 9”x13” pan (sprayed with Pam)…mix ingredients and spread over patties; top with remaining ff onions. 350 degrees for 1 hour or until bubbly & golden brown.

I have used reduced fat cheese; ff sour cream (or nonfat plain yogurt) and ff cream of chix soup and they all work well (trying to take some of the badness out of these oh-so-good tatoes) The other option I haven't tried yet is to make faux cheesy potatoes using chopped cauli instead of hashbrowns. Enjoy and thanks for the contest!

PS Grand Pooba...I have the recipe for No Bakes and LOVE em! ALL the other recipes look terrific too!

Mimi said...

This reminds me that I need to get my puff pan out! Whoever wins your cookbook will love it, I should know ;-)

LadyStyx said...

You do realize those of us on the night shift are generally in bed a couple hours before the entry is posted and some dont make it to the blogs due to real life stuff until well after the deadline (like me, I dont get to the blogs until 8pm or 9pm at the earliest...), right? As much as I'd love to participate......the timing's just aint been right yet.

Jules said...

This is a quick and easy appetizer recipe. I don't even have a name for it but man is it good!!!!

Take a large date and cut a slit in it length wise.

Place a small chunk of crumbled blue cheese in the slit.

Bake until the cheese is melting and just slightly golden brown.

Drizzle with balsamic vinegar and serve.

The combination of textures and flavors are INCREDIBLE! Hope you enjoy!