From Dr. Oz show 1-6-10
Brownies
Ingredients
1, 15 oz can black beans, drained and rinsed
½ cup agave syrup
½ cup self-rising flour
½ cup egg whites
¼ cup unsweetened cocoa
2 tsp vanilla
1 tsp baking powder
6 tbsp mini semisweet chocolate chips
Directions
In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.
Frosting
Ingredients
6 oz fat-free cream cheese
¼ cup agave syrup
2 tbsp vanilla extract
2 tbsp semisweet mini chocolate chips, melted.
Directions
Preheat oven to 350ยบ. Lightly spray a 8x8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds!
Wednesday, January 6, 2010
Monday, January 4, 2010
Artisan Bread
From Well Tell Me
So.............here is the Artisan bread we have been using.
In a bowl, bucket,whatever:
1 1/2 Tbsp yeast
1 1/2 Tbsp salt
6 1/2 cups flour (all purpose is fine but you can play with this and add fresh ground and even herbs etc.)
3 cups warm water
You stir this together until it is all moist and there are no dry clumps.
Let it sit on the counter for 2 hours. It is really moist!
To form----------sprinkle with flour and take a piece of dough the size of a grapefruit----------sprinkle your hands and the dough with flour to prevent sticking. (The hardest thing about this is that I wanted to work the flour into the dough so it wouldn't be sticky. You really don't need to, just sprinkle flour on and form the dough into a round bun shape.)
Put your dough on a cookie sheet or pizza peel that is liberally coated with course corn meal or course flour. Let it raise for 40 minutes. Sprinkle the loaf with a light dusting of flour and slash a couple of times.
About 20 minutes into the raising time pre heat your oven to 450 degrees. If you use a baking stone it should be put in the oven to pre-heat. Also place a pan in the over to hold water.
After the 40 minutes slide the dough unto the heated stone in the oven and put 2 cups of water into the pan that is in the over. This steams the bread and causes a hard crust. Bake about 30 minutes. I guarentee the whole loaf will be gone in no time at all!
This recipe make 4 med. round loaves. The rest of the dough can be put in the fridge for up to 10 days. When you want fresh bread take out a chunk, form and let raise 40-90 minutes (because the dough is cold) and bake like above. HTH Sorry this is so long.
So.............here is the Artisan bread we have been using.
In a bowl, bucket,whatever:
1 1/2 Tbsp yeast
1 1/2 Tbsp salt
6 1/2 cups flour (all purpose is fine but you can play with this and add fresh ground and even herbs etc.)
3 cups warm water
You stir this together until it is all moist and there are no dry clumps.
Let it sit on the counter for 2 hours. It is really moist!
To form----------sprinkle with flour and take a piece of dough the size of a grapefruit----------sprinkle your hands and the dough with flour to prevent sticking. (The hardest thing about this is that I wanted to work the flour into the dough so it wouldn't be sticky. You really don't need to, just sprinkle flour on and form the dough into a round bun shape.)
Put your dough on a cookie sheet or pizza peel that is liberally coated with course corn meal or course flour. Let it raise for 40 minutes. Sprinkle the loaf with a light dusting of flour and slash a couple of times.
About 20 minutes into the raising time pre heat your oven to 450 degrees. If you use a baking stone it should be put in the oven to pre-heat. Also place a pan in the over to hold water.
After the 40 minutes slide the dough unto the heated stone in the oven and put 2 cups of water into the pan that is in the over. This steams the bread and causes a hard crust. Bake about 30 minutes. I guarentee the whole loaf will be gone in no time at all!
This recipe make 4 med. round loaves. The rest of the dough can be put in the fridge for up to 10 days. When you want fresh bread take out a chunk, form and let raise 40-90 minutes (because the dough is cold) and bake like above. HTH Sorry this is so long.
Wednesday, December 23, 2009
Classic Green Bean Casserole
Classic Green Bean Casserole
From Campbells
It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
* Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
* Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
* For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
* For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
* To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
* To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
* For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
* For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
RECIPE TIPS
* Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.
From Campbells
It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
* Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
* Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
* For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
* For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
* To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
* To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
* For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
* For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
RECIPE TIPS
* Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.
Thursday, December 17, 2009
Cheesy Vegie Soup
From Ellie on Mom2Mom TOH BB
Cheesy Vegie Soup
2 cups water
2 cups peeled, diced potatoes
3/4 cup diced carrot
1/2 cup chopped onion
1 cup shredded zucchini
salt and pepper
1/2 cup milk
2 cups shredded Cheddar cheese
Put veggies and water in medium saucepan, bring to a boil and then turn down and simmer 10-12 minutes. (I covered the pan) Turn off heat and cool slightly. Using a hand blender, blend soup until smooth. Season with salt and pepper, turn heat on med-low. Add milk and cheese and bring up to serving temp (do not boil).
That's it. Easy, and with shredded zucchini in the freezer- a simple soup to make all winter. You could add red or green bell pepper at the beginning, or add frozen corn when adding the milk and cheese; spice it up with a little Tabasco or green chilies.... lots of possibilities. It is not a "smooth" soup like a Wisconsin cheese might be, but really good!
Cheesy Vegie Soup
2 cups water
2 cups peeled, diced potatoes
3/4 cup diced carrot
1/2 cup chopped onion
1 cup shredded zucchini
salt and pepper
1/2 cup milk
2 cups shredded Cheddar cheese
Put veggies and water in medium saucepan, bring to a boil and then turn down and simmer 10-12 minutes. (I covered the pan) Turn off heat and cool slightly. Using a hand blender, blend soup until smooth. Season with salt and pepper, turn heat on med-low. Add milk and cheese and bring up to serving temp (do not boil).
That's it. Easy, and with shredded zucchini in the freezer- a simple soup to make all winter. You could add red or green bell pepper at the beginning, or add frozen corn when adding the milk and cheese; spice it up with a little Tabasco or green chilies.... lots of possibilities. It is not a "smooth" soup like a Wisconsin cheese might be, but really good!
Hot Holiday Broccoli Dip
Hot Holiday Broccoli Dip (Nabisco)
Ingredients
1 cup miracle whip light dressing
10-oz package of frozen chopped broccoli, thawed and well drained
2 -oz jar of diced pimentos, drained
1/2 cup parm cheese
1 cup reduced fat mozzarella cheese, divided
Oven set at 350. Combine all ingredients and just a 1/2 cup of the Mozz cheese. Spread into a baking dish and bake 20-25 minutes. Sprinkle with the remaining cheese. Bake for an additional 5 minutes or until the cheese has melted. Serve with wheat thins ~
Ingredients
1 cup miracle whip light dressing
10-oz package of frozen chopped broccoli, thawed and well drained
2 -oz jar of diced pimentos, drained
1/2 cup parm cheese
1 cup reduced fat mozzarella cheese, divided
Oven set at 350. Combine all ingredients and just a 1/2 cup of the Mozz cheese. Spread into a baking dish and bake 20-25 minutes. Sprinkle with the remaining cheese. Bake for an additional 5 minutes or until the cheese has melted. Serve with wheat thins ~
Tuesday, December 15, 2009
Condensed Milk Caramel
From:recipelink.com
Posted by: marilyn on Thursday October 8th 1998 01:30:53 PM
Betsy, I found the following in a small cookbook SIMPLY DELICIOUS DESSERTS WITH EAGLE BRAND SWEETENED CONDENSED MILK I ordered it from them in 1990 it looks like. I think this should solve the problem for everyone.
To Caramelize sweetened condensed milk:
Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth.
CAUTION; NEVER HEAT UNOPENED CAN
Posted by: marilyn on Thursday October 8th 1998 01:30:53 PM
Betsy, I found the following in a small cookbook SIMPLY DELICIOUS DESSERTS WITH EAGLE BRAND SWEETENED CONDENSED MILK I ordered it from them in 1990 it looks like. I think this should solve the problem for everyone.
To Caramelize sweetened condensed milk:
Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth.
CAUTION; NEVER HEAT UNOPENED CAN
Wednesday, December 2, 2009
Cordon Bleu Casserole
From Taste Of Home Web site
Cordon Bleu Casserole
Whenever I'm invited to attend a potluck, people usually ask me to bring this tempting casserole. The turkey, ham and cheese are delectable combined with the crunchy topping. When I bake a turkey, I prepare the leftovers for this dish, knowing I'll be making it again soon. -Joyce Paul, Moose Jaw, Saskatchewan
8-10 ServingsPrep: 25 min. Bake: 30 min.
Ingredients
* 4 cups cubed cooked turkey
* 3 cups cubed fully cooked ham
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup chopped onion
* 1/4 cup butter
* 1/3 cup all-purpose flour
* 2 cups half-and-half cream
* 1 teaspoon dill weed
* 1/8 teaspoon ground mustard
* 1/8 teaspoon ground nutmeg
* TOPPING:
* 1 cup dry bread crumbs
* 2 tablespoons butter, melted
* 1/4 teaspoon dill weed
* 1/4 cup shredded cheddar cheese
* 1/4 cup chopped walnuts
Directions
* In a large bowl, combine turkey, ham and cheese; set aside. In a
* saucepan, saute onion in butter until tender. Add flour; stir to
* form a paste. Gradually add cream, stirring constantly. Bring to a
* boil 1 minute or until thick. Add dill, mustard and nutmeg; mix
* well. Remove from the heat and pour over meat mixture. Spoon into a
* greased 13-in. x 9-in. baking dish. Toss bread crumbs, butter and
* dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake at 350 for 30 minutes.
Cordon Bleu Casserole
Whenever I'm invited to attend a potluck, people usually ask me to bring this tempting casserole. The turkey, ham and cheese are delectable combined with the crunchy topping. When I bake a turkey, I prepare the leftovers for this dish, knowing I'll be making it again soon. -Joyce Paul, Moose Jaw, Saskatchewan
8-10 ServingsPrep: 25 min. Bake: 30 min.
Ingredients
* 4 cups cubed cooked turkey
* 3 cups cubed fully cooked ham
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup chopped onion
* 1/4 cup butter
* 1/3 cup all-purpose flour
* 2 cups half-and-half cream
* 1 teaspoon dill weed
* 1/8 teaspoon ground mustard
* 1/8 teaspoon ground nutmeg
* TOPPING:
* 1 cup dry bread crumbs
* 2 tablespoons butter, melted
* 1/4 teaspoon dill weed
* 1/4 cup shredded cheddar cheese
* 1/4 cup chopped walnuts
Directions
* In a large bowl, combine turkey, ham and cheese; set aside. In a
* saucepan, saute onion in butter until tender. Add flour; stir to
* form a paste. Gradually add cream, stirring constantly. Bring to a
* boil 1 minute or until thick. Add dill, mustard and nutmeg; mix
* well. Remove from the heat and pour over meat mixture. Spoon into a
* greased 13-in. x 9-in. baking dish. Toss bread crumbs, butter and
* dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake at 350 for 30 minutes.
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