Chocolate Peanut Butter Filled Cupcakes
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Cupcakes:
1 box devil’s food cake mix
Ingredients on box + 1 extra egg
Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, filling them about 2/3 full. Bake for approximately 25 minutes, or until tooth pick inserted into center comes out clean. Cool completely.
Filling:
1/2 cup (1 stick) butter
1/2 cup creamy peanut butter
1 cup graham cracker crumbs
1 cup powdered sugar
Put butter and peanut and butter in a 2 quart glass bowl. Microwave for approximately 45 seconds or until melted. Stir together. Add graham cracker crumbs and powdered sugar and mix together (will get thick). Refrigerate for 20-30 minutes to let mixture firm. Once cupcakes have cooled completely, use a small paring knife (or any other method you’d like) to remove a hole in the center of the cupcake. Discard the tops. Roll just over a tablespoon of filling into a small ball and place into center of cupcake.
Peanut Butter Buttercream:
1 cup (2 sticks) salted butter, room temperature
2 tsp vanilla
1 cup creamy peanut butter (may use more or less depending on how much of a PB flavor you would like)
4 cups powdered sugar
3 Tbsp milk
Beat butter and vanilla with an electric mixer until light and fluffy. Add peanut butter and mix until combined. Add powdered sugar in one cup increments, then add milk. Frost filled cupcakes.
Sunday, January 15, 2012
Friday, August 5, 2011
Baked Chocolate Cake Donuts From FC
Chocolate Cake Doughnuts
Print
Rated : 12345 by 4 people
Rate and Comment Makes: 6 servings
Yield: 6 doughnuts
Prep: 10 mins
Bake: 13 mins 325°F
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons unsalted butter, melted
1 teaspoon vanilla extract
Icing or topping
2 cups confectioners sugar
3 tablespoons milk
Sprinkles, toasted coconut, mini chips
1 tablespoon unsweetened cocoa powder
Directions
1. Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray.
2. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.
3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Variation
For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.
Rated : 12345 by 4 people
Rate and Comment Makes: 6 servings
Yield: 6 doughnuts
Prep: 10 mins
Bake: 13 mins 325°F
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons unsalted butter, melted
1 teaspoon vanilla extract
Icing or topping
2 cups confectioners sugar
3 tablespoons milk
Sprinkles, toasted coconut, mini chips
1 tablespoon unsweetened cocoa powder
Directions
1. Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray.
2. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.
3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Variation
For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.
Variation
For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.
Sunday, January 9, 2011
Slow Cooker Beef Enchiladas
Ingredients
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of ff mushroom soup
1 (10.75 ounce) can condensed cream of ff chicken soup
4 cups shredded Mexican cheese blend
Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 45 minutes to 1 hour.
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of ff mushroom soup
1 (10.75 ounce) can condensed cream of ff chicken soup
4 cups shredded Mexican cheese blend
Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 45 minutes to 1 hour.
Slow Cooker Beef Burritos
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 tablespoons ground cumin
2 teaspoons paprika
¼ teaspoon ground allspice
Black pepper to taste
Salt to taste
Cayenne pepper to taste
1 (3-4 pound) beef roast cut in half
½-1cup cup water or beef broth
1. In a bowl, combine the seasonings* and mix well.
2. Slice onion into rings and place on the bottom of the slow cooker.
3. Pour the ½ cup of water or broth on top of the onions.
4. Place both halves of the roast in the slow cooker and cover all sides the spice mixture.
5. Cook on high for 5 hours or low for 8-10.
6. Using 2 forks, shred the beef.
7.. Serve with large flour tortillas and any topping you choose. We add black beans, salsa, cheese and rice on top of the shredded beef and roll it all up in our tortilla!
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 tablespoons ground cumin
2 teaspoons paprika
¼ teaspoon ground allspice
Black pepper to taste
Salt to taste
Cayenne pepper to taste
1 (3-4 pound) beef roast cut in half
½-1cup cup water or beef broth
1. In a bowl, combine the seasonings* and mix well.
2. Slice onion into rings and place on the bottom of the slow cooker.
3. Pour the ½ cup of water or broth on top of the onions.
4. Place both halves of the roast in the slow cooker and cover all sides the spice mixture.
5. Cook on high for 5 hours or low for 8-10.
6. Using 2 forks, shred the beef.
7.. Serve with large flour tortillas and any topping you choose. We add black beans, salsa, cheese and rice on top of the shredded beef and roll it all up in our tortilla!
Tuesday, December 14, 2010
SNOWMAN RANCH CHEESE BALL
1 package Ranch Mix
2 pkg. 8 oz. cream cheese
Mozzarella Cheese (or any other flavor cheese)
Dash of Worcestershire Sauce
Combine Ranch Mix, cream cheese, and Worcestershire Sauce and mix well. Place mozzarella cheese on wax paper and drop cream cheese mixture onto cheese. Roll in cheese using wax paper to form into a large ball, or multiple balls to create your snowman. Use peppercorns to create face and buttons, and pretzel sticks to create arms. Refrigerate.
Serve with various types of crackers.
1 package Ranch Mix
2 pkg. 8 oz. cream cheese
Mozzarella Cheese (or any other flavor cheese)
Dash of Worcestershire Sauce
Combine Ranch Mix, cream cheese, and Worcestershire Sauce and mix well. Place mozzarella cheese on wax paper and drop cream cheese mixture onto cheese. Roll in cheese using wax paper to form into a large ball, or multiple balls to create your snowman. Use peppercorns to create face and buttons, and pretzel sticks to create arms. Refrigerate.
Serve with various types of crackers.
Sunday, February 28, 2010
Chocolate Chip Banana Muffins
I think that these muffins are a great way to use up left over bananas! Next time I will cover my chocolate chips with flour before adding to the mixture so that they dont fall to the bottom of the muffins. I also set the heat in my over for 420, but had to cook them longer, so will use orginal heating and baking insturctions next time! Might try to half the oil and use applesauce too! Great recipe thank you!
12 large muffins (could make 15-16 if you don't fill the muffin cups to the top, and reduce the calories)
Ingredients
1 1/2 cups mashed bananas
2/3 cup sunflower seed oil
1 egg, beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
1.Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
2.In a medium bowl blend the banana, oil, egg and vanilla together.
3.In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.
4.Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.
Nutritional Information
Amount Per Serving Calories: 318 | Total Fat: 17.2g | Cholesterol: 18mg
I think that these muffins are a great way to use up left over bananas! Next time I will cover my chocolate chips with flour before adding to the mixture so that they dont fall to the bottom of the muffins. I also set the heat in my over for 420, but had to cook them longer, so will use orginal heating and baking insturctions next time! Might try to half the oil and use applesauce too! Great recipe thank you!
12 large muffins (could make 15-16 if you don't fill the muffin cups to the top, and reduce the calories)
Ingredients
1 1/2 cups mashed bananas
2/3 cup sunflower seed oil
1 egg, beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
1.Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
2.In a medium bowl blend the banana, oil, egg and vanilla together.
3.In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.
4.Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.
Nutritional Information
Amount Per Serving Calories: 318 | Total Fat: 17.2g | Cholesterol: 18mg
Sunday, February 14, 2010
spicy orange chicken in your crock pot
4 chicken breasts
½ cup baby carrots
broccoli
4-5 tbsp chilli sauce
¼ cup orange juice
1 tsp orange zest
1 green pepper (cut into long strips)
½ tsp crushed black pepper
3 cloves of garlic (minced)
½ tsp chilli flakes
½ cup chicken stock
How to make Crockpot chicken Start by making a layer broccoli, then carrots and the other veggies Now place the chicken breasts on top of it. Add the orange juice, orange zest, chilli flakes, black pepper and garlic. Cover and cook for 4-5 hours. Let it cook in its own juices. Add chicken stock if required. Pour in the chilli sauce and let cook and coat for approximately an hour. This chicken can be served with a bowl of steamed rice.
½ cup baby carrots
broccoli
4-5 tbsp chilli sauce
¼ cup orange juice
1 tsp orange zest
1 green pepper (cut into long strips)
½ tsp crushed black pepper
3 cloves of garlic (minced)
½ tsp chilli flakes
½ cup chicken stock
How to make Crockpot chicken Start by making a layer broccoli, then carrots and the other veggies Now place the chicken breasts on top of it. Add the orange juice, orange zest, chilli flakes, black pepper and garlic. Cover and cook for 4-5 hours. Let it cook in its own juices. Add chicken stock if required. Pour in the chilli sauce and let cook and coat for approximately an hour. This chicken can be served with a bowl of steamed rice.
Sunday, October 11, 2009
Chocolate Chip Muffins:
This recipe was intended for 12 muffins, and I cut it to make less.
Ingredients
1 cup all-purpose flour
1/4 cup light-brown sugar, packed
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup butter, melted and cooled
1 egg, lightly beaten
1/2 teaspoon vanilla
1/2 (11 1/2 ounce) package milk chocolate chips
1/4 cup walnuts or pecans, chopped
Directions
1Preheat oven to 400°F.
2Grease six muffin cups.
3In a large bowl, stir together flour, sugars, baking powder, and salt.
4In another bowl, stir together milk, eggs, butter, and vanilla until blended.
5Make a well in center of dry ingredients.
6Add milk mixture and stir just to combine.
7Stir in chocolate chips and nuts.
8Spoon batter into prepared muffin cups.
9Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
10Remove muffin tin to wire rack.
11Cool for 5 minutes.
12Remove from tins to finish cooling.
13Serve warm or completely cool.
14These muffins freeze well.
This recipe was intended for 12 muffins, and I cut it to make less.
Ingredients
1 cup all-purpose flour
1/4 cup light-brown sugar, packed
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup butter, melted and cooled
1 egg, lightly beaten
1/2 teaspoon vanilla
1/2 (11 1/2 ounce) package milk chocolate chips
1/4 cup walnuts or pecans, chopped
Directions
1Preheat oven to 400°F.
2Grease six muffin cups.
3In a large bowl, stir together flour, sugars, baking powder, and salt.
4In another bowl, stir together milk, eggs, butter, and vanilla until blended.
5Make a well in center of dry ingredients.
6Add milk mixture and stir just to combine.
7Stir in chocolate chips and nuts.
8Spoon batter into prepared muffin cups.
9Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
10Remove muffin tin to wire rack.
11Cool for 5 minutes.
12Remove from tins to finish cooling.
13Serve warm or completely cool.
14These muffins freeze well.
Sunday, September 27, 2009
October is in the air and I have had a request from work to make the pumpkin burgers again, so here is the recipe for anyone else who would like to recreate the pumpkin festival at home! (It turns our like a spicy sloppy joe!)
5 YUMS
PUMPKIN BURGERS
Mix and brown together 1 1/2 pound ground beef and one medium onion, chopped. Add 12 oz. jar or chili sauce, 1/2 cup pumpkin, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon pumpkin pie spice and one can tomato soup. Let simmer about 1 hour. Serve on buns.
5 YUMS
PUMPKIN BURGERS
Mix and brown together 1 1/2 pound ground beef and one medium onion, chopped. Add 12 oz. jar or chili sauce, 1/2 cup pumpkin, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon pumpkin pie spice and one can tomato soup. Let simmer about 1 hour. Serve on buns.
Sunday, September 20, 2009
Zucchini Cakes
I got the original recipe from SparkPeople.com, and modified it to use what I had on hand!
4 YUMS!!!
This recipe is very similar in taste to potato pancakes! I added a bit of salt and pepper to zest up the flavor, but was very happy to keep this one for future side dishes!
Ingredients
3 tsp reduced-fat margarine
divided2 tbsp finely chopped onion
1 cup shredded zucchini
1/2 medium baking potato
peeled1/4 cup cholesterol-free egg substitute
1/4 cup bread crumbs
1 tsp chopped dill (I used dried)
salt and pepper to taste
Directions
Melt 1-1/2 tsp margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.Shred zucchini and potato with grater or food processor. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.Melt remaining margarine in large nonstick skillet. Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.
Recipe submitted by SparkPeople user BADBETH. Number of Servings: 2-4
I got the original recipe from SparkPeople.com, and modified it to use what I had on hand!
4 YUMS!!!
This recipe is very similar in taste to potato pancakes! I added a bit of salt and pepper to zest up the flavor, but was very happy to keep this one for future side dishes!
Ingredients
3 tsp reduced-fat margarine
divided2 tbsp finely chopped onion
1 cup shredded zucchini
1/2 medium baking potato
peeled1/4 cup cholesterol-free egg substitute
1/4 cup bread crumbs
1 tsp chopped dill (I used dried)
salt and pepper to taste
Directions
Melt 1-1/2 tsp margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.Shred zucchini and potato with grater or food processor. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.Melt remaining margarine in large nonstick skillet. Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.
Recipe submitted by SparkPeople user BADBETH. Number of Servings: 2-4
Monday, July 27, 2009
Zucchini Fries
Healthy and Weight Friendly! 3
Servings: about 3
4 spray(s) olive oil cooking spray
1 tsp Italian seasoning
3/4 tsp table salt
2 medium zucchini
2 large egg white(s)
1 1/2 tbsp whole wheat flour
3/4 cup(s) seasoned bread crumbs
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 12 minutes.
Yields about 8 fries per serving.
Healthy and Weight Friendly! 3
Servings: about 3
4 spray(s) olive oil cooking spray
1 tsp Italian seasoning
3/4 tsp table salt
2 medium zucchini
2 large egg white(s)
1 1/2 tbsp whole wheat flour
3/4 cup(s) seasoned bread crumbs
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 12 minutes.
Yields about 8 fries per serving.
Friday, July 24, 2009
Peanut Butter Doggie cookies
Ok, this one isn't for people, but my doggie gives it top yum factors! I like to throw these together with cheap peanut butter for a treat for her once in a while. She drools everytime I get the peanut butter out!
Peanut Butter Cookies(Karen Norteman)
2 c. whole wheat flour
1 c. wheat germ
1 c. peanut butter
1 egg
1/4 c. vegetable oil
1/2 c. water
1/2 tsp. salt
Preheat oven to 350 F. Combine flour, wheat germ, and salt in large bowl then mix in peanut butter, egg, oil, and water. Roll dough out onto a lightly floured surface till about 1/2 inch thick...then cut out the biscuits using a cookie cutter -- but Mom uses a dog-bone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet. Bake 15 minutes for the smaller sized cookies and up to 35 minutes for larger shaped ones. Store in the fridge...if they last that long. Posted by Carol
Peanut Butter Cookies(Karen Norteman)
2 c. whole wheat flour
1 c. wheat germ
1 c. peanut butter
1 egg
1/4 c. vegetable oil
1/2 c. water
1/2 tsp. salt
Preheat oven to 350 F. Combine flour, wheat germ, and salt in large bowl then mix in peanut butter, egg, oil, and water. Roll dough out onto a lightly floured surface till about 1/2 inch thick...then cut out the biscuits using a cookie cutter -- but Mom uses a dog-bone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet. Bake 15 minutes for the smaller sized cookies and up to 35 minutes for larger shaped ones. Store in the fridge...if they last that long. Posted by Carol
Sunday, July 5, 2009
Slow Cooker Buffalo Chicken Sandwiches
My hubby and I love hot wings, so this sounds perfect for us! Am going to take the advice of several others and cut the amount of ranch. Will post yum factor after dinner tommorow night!
YUMS: 5 for those who like it hot hot hot!
Slow Cooker Buffalo Chicken Sandwiches
f0und at: http://allrecipes.com/Recipe/Slow-Cooker-Buffalo-Chicken-Sandwiches/Detail.aspx
PREP TIME
15 Min
COOK TIME
7 Hrs
READY IN
7 Hrs 15 Min
Original recipe yield 6 sandwiches
Servings
4 frozen skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (Franks Wing Sauce)
1/4 (1 ounce) package dry ranch dip mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
DIRECTIONS
Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
YUMS: 5 for those who like it hot hot hot!
Slow Cooker Buffalo Chicken Sandwiches
f0und at: http://allrecipes.com/Recipe/Slow-Cooker-Buffalo-Chicken-Sandwiches/Detail.aspx
PREP TIME
15 Min
COOK TIME
7 Hrs
READY IN
7 Hrs 15 Min
Original recipe yield 6 sandwiches
Servings
4 frozen skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (Franks Wing Sauce)
1/4 (1 ounce) package dry ranch dip mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
DIRECTIONS
Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
Saturday, July 4, 2009
BBQ Onion Rings
These are a healthier yummy sub for those beer battered fried onion rings! I cut the recipe in half so there are fewer temptations to eat the whole batch!
5 YUMS
BBQ Onion Rings
Regular yellow onions will work in this recipe, but sweet onions have a milder flavor. Coating the onion rings with breadcrumbs in batches keeps the crumbs dry for maximum crispness. Rotate pans during cooking for even browning.
Yield
6 servings (serving size: about 1/2 cup)
Ingredients
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground allspice
2 large eggs, lightly beaten
1 pound Vidalia or other sweet onions, cut into (1/4-inch-thick) slices and separated into rings (about 2 large)
1 1/2 cups dry breadcrumbs, divided
Cooking spray
Preparation
1. Preheat oven to 450°.
2. Combine flour, sugar, chili powder, cumin, salt, paprika, allspice, and eggs in a large bowl. Dip onion rings in flour mixture. Place half of onion rings in a zip-top plastic bag; add 3/4 cup breadcrumbs, shaking bag to coat onion rings. Repeat procedure with remaining onion rings and remaining 3/4 cup breadcrumbs.
3. Arrange onion rings in a single layer on 2 baking sheets coated with cooking spray. Lightly coat onion rings with cooking spray. Bake at 450° for 5 minutes. Rotate pans on racks; bake 5 minutes. Turn onion rings over; lightly coat with cooking spray and bake 5 minutes. Rotate pans and bake 5 minutes or until crisp. Serve immediately.
Nutritional Information
Calories:
188 (16% from fat)
Fat:
3.3g (sat 0.9g,mono 0.9g,poly 0.8g)
Protein:
6.9g
Carbohydrate:
32.6g
Fiber:
2.6g
Cholesterol:
71mg
Iron:
2.1mg
Sodium:
431mg
Calcium:
79mg
David Bonom, Cooking Light, APRIL 2008
5 YUMS
BBQ Onion Rings
Regular yellow onions will work in this recipe, but sweet onions have a milder flavor. Coating the onion rings with breadcrumbs in batches keeps the crumbs dry for maximum crispness. Rotate pans during cooking for even browning.
Yield
6 servings (serving size: about 1/2 cup)
Ingredients
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground allspice
2 large eggs, lightly beaten
1 pound Vidalia or other sweet onions, cut into (1/4-inch-thick) slices and separated into rings (about 2 large)
1 1/2 cups dry breadcrumbs, divided
Cooking spray
Preparation
1. Preheat oven to 450°.
2. Combine flour, sugar, chili powder, cumin, salt, paprika, allspice, and eggs in a large bowl. Dip onion rings in flour mixture. Place half of onion rings in a zip-top plastic bag; add 3/4 cup breadcrumbs, shaking bag to coat onion rings. Repeat procedure with remaining onion rings and remaining 3/4 cup breadcrumbs.
3. Arrange onion rings in a single layer on 2 baking sheets coated with cooking spray. Lightly coat onion rings with cooking spray. Bake at 450° for 5 minutes. Rotate pans on racks; bake 5 minutes. Turn onion rings over; lightly coat with cooking spray and bake 5 minutes. Rotate pans and bake 5 minutes or until crisp. Serve immediately.
Nutritional Information
Calories:
188 (16% from fat)
Fat:
3.3g (sat 0.9g,mono 0.9g,poly 0.8g)
Protein:
6.9g
Carbohydrate:
32.6g
Fiber:
2.6g
Cholesterol:
71mg
Iron:
2.1mg
Sodium:
431mg
Calcium:
79mg
David Bonom, Cooking Light, APRIL 2008
Thursday, July 2, 2009
Chocolate Chip Cookies - Betty Crocker's 1969 Recipe
Chocolate Chip Cookies - Betty Crocker's 1969 Recipe
Best dang cookies! I will never make another type of chocolate chip cookie!
5 yums
Ingredients
2/3 cup shortening
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (walnuts or pecans recommended)
1 (12 ounce) package semi-sweet chocolate chips
Directions
1Heat oven to 375 degrees.
2Mix thorougly shortening, butter, sugars, eggs, and vanilla.
3Stir in remaining ingredients.
4Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5Bake 8 to 10 minutes or until light brown.
6Cool slightly before removing from baking sheet.
Best dang cookies! I will never make another type of chocolate chip cookie!
5 yums
Ingredients
2/3 cup shortening
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (walnuts or pecans recommended)
1 (12 ounce) package semi-sweet chocolate chips
Directions
1Heat oven to 375 degrees.
2Mix thorougly shortening, butter, sugars, eggs, and vanilla.
3Stir in remaining ingredients.
4Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5Bake 8 to 10 minutes or until light brown.
6Cool slightly before removing from baking sheet.
Thursday, June 18, 2009
Baked Potato Salad
Going to try this one out this weekend when we have a BBQ! Will post YUM Factor later!
3.5 yums
I am not a mayo person, so this was a good option for BBQ food. I would use a bit more ranch next time, and salt and pepper to taste. It was definatly better when warmed slightly giving it a baked potato taste.
8 to 10 servings
Ingredients
7 medium-size red potatoes (about 3 pounds)
2 cups (8 ounces) SARGENTO Light Fancy Shredded Mild Cheddar Cheese
1 (8-ounce) bottle fat-free Ranch-style dressing
1 tablespoon prepared mustard
6 green onions, chopped
1 medium-size red bell pepper, chopped
2 turkey bacon slices, cooked and crumbled
Preparation
Coat potatoes with vegetable cooking spray; pierce several times with a fork.
Bake at 400° for 45 minutes or until tender. Cool and cut into 1-inch cubes.
Combine 1 1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup cheese.
Southern Living, SEPTEMBER 1997
3.5 yums
I am not a mayo person, so this was a good option for BBQ food. I would use a bit more ranch next time, and salt and pepper to taste. It was definatly better when warmed slightly giving it a baked potato taste.
8 to 10 servings
Ingredients
7 medium-size red potatoes (about 3 pounds)
2 cups (8 ounces) SARGENTO Light Fancy Shredded Mild Cheddar Cheese
1 (8-ounce) bottle fat-free Ranch-style dressing
1 tablespoon prepared mustard
6 green onions, chopped
1 medium-size red bell pepper, chopped
2 turkey bacon slices, cooked and crumbled
Preparation
Coat potatoes with vegetable cooking spray; pierce several times with a fork.
Bake at 400° for 45 minutes or until tender. Cool and cut into 1-inch cubes.
Combine 1 1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup cheese.
Southern Living, SEPTEMBER 1997
Monday, June 15, 2009
French Dip Sandwiches
I love this crock pot recipe and have shared it with many friends! It is easy, and smells so savory that it makes my dog droll the entire time it is cooking. Serve with crusty bread, or whatever buns you like best!
I even cut the roast in half and prepare a 1-2 pound roast for dinner me and my hubby!
5 yums I will share this recipe with friends!
12 servings
Ingredients
1 (3 1/2- to 4-pound) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French sandwich rolls, split
Preparation
Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.
Southern Living, OCTOBER 1997
I even cut the roast in half and prepare a 1-2 pound roast for dinner me and my hubby!
5 yums I will share this recipe with friends!
12 servings
Ingredients
1 (3 1/2- to 4-pound) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French sandwich rolls, split
Preparation
Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.
Southern Living, OCTOBER 1997
Watermelon Margaritas
Was so exicted to try these last year on vacation! Perhaps not the treat that I expected. In the end, we did a lot of work for a very alcholic tasting drink. Not one of my family memebers finished even a glass.
Number of Yums: 0-1 I will not be making this one again!
Yield
5 servings (serving size: 1 cup)
Ingredients
2 cups diced seeded watermelon, frozen
3/4 cup tequila
1/3 cup triple sec (orange-flavored liqueur)
1 tablespoon sugar
2 tablespoons lime juice
2 cups crushed ice
Granulated sugar (optional)
Lime slices (optional)
Orange slices (optional)
Preparation
Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired.
Nutritional Information
Calories:
157 (2% from fat)
Fat:
0.2g (sat 0.2g,mono 0.0g,poly 0.0g)
Protein:
0.2g
Carbohydrate:
6g
Fiber:
0.4g
Cholesterol:
0.0mg
Iron:
0.1mg
Sodium:
2mg
Calcium:
6mg
Cooking Light, MAY 1999
Number of Yums: 0-1 I will not be making this one again!
Yield
5 servings (serving size: 1 cup)
Ingredients
2 cups diced seeded watermelon, frozen
3/4 cup tequila
1/3 cup triple sec (orange-flavored liqueur)
1 tablespoon sugar
2 tablespoons lime juice
2 cups crushed ice
Granulated sugar (optional)
Lime slices (optional)
Orange slices (optional)
Preparation
Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired.
Nutritional Information
Calories:
157 (2% from fat)
Fat:
0.2g (sat 0.2g,mono 0.0g,poly 0.0g)
Protein:
0.2g
Carbohydrate:
6g
Fiber:
0.4g
Cholesterol:
0.0mg
Iron:
0.1mg
Sodium:
2mg
Calcium:
6mg
Cooking Light, MAY 1999
Chocolate-Mint Bars (Cooking Light)
This recipe is a wonderful summer treat to cool down and meet the needs of a chocoholic! I have made it for company, and got great reviews! Great light recipe that is rich and decadent.
5 yums
scale
1 2 3 4 5
would not cook again not for company would print & save!
Yield
20 servings (serving size: 1 piece)
Ingredients
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
Preparation
1.�Preheat oven to 350°.
2.�To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3.�To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4.�To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
Nutritional Information
Calories:
264 (30% from fat)
Fat:
8.7g (sat 5.2g,mono 2.5g,poly 0.4g)
Protein:
2.8g
Carbohydrate:
45g
Fiber:
0.5g
Cholesterol:
38mg
Iron:
0.9mg
Sodium:
139mg
Calcium:
12mg
Obtained from Cooking Light Website: Megan Patterson, Cooking Light, MARCH 2008
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