making it up as i go along
from: Martha Stewart Kids
Ingredients
8 flour tortillas
1 ½ cups grated Monterey Jack cheese
2 cups baby spinach leaves chopped
Directions
Coat a frying pan with cooking spray or melt butter in it. Place a tortilla in and sprinkle a quarter each of the jack cheese and chopped spinach over it. Place the other tortilla over it and cook until the cheese is partially melted. Flip the whole thing over and cook it on the other side until lightly browned. Cut into 4 sections and serve warm.
from:
Ingredients
1/3 cup orange marmalade
¼ cup orange juice
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon Dijon mustard
1½ teaspoons curry powder
1 teaspoon vegetable oil
½ teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon chile sauce with garlic
32 large shrimp, peeled and deveined (about 1 pound)
Cooking spray
Directions
Combine the first 9 ingredients in a blender, and process until smooth. Reserve 1/4 cup marinade. Place remaining marinade mixture in a large zip-top plastic bag, and add shrimp. Seal and shake to coat. Marinate in refrigerator 30 minutes.
Prepare grill or broiler.
Remove shrimp from bag, reserving marinade. Thread shrimp onto each of 4 (12-inch) skewers. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done, basting frequently with remaining marinade. Spoon reserved 1/4 cup marinade over shrimp.
Nutritional Info (8 shrimp(
calories: 228 carbohydrates: 24.6 g cholesterol: 129 mg fat: 6.2 g sodium: 626 mg protein: 19.6 g calcium: 60 mg iron: 2.5 mg fiber: 0.3 g
from: Everyday Food, Jan/Feb 2003
Ingredients
1 ½ pints strawberries, rinsed and hulled
½ cup confectioners’ sugar
1/3 cup water
Directions
Place all ingredients in a food processor and process until chunky. Pour half mixture into a bowl. Process the rest until smooth. Pour into 3 ounce molds or plastic cups and insert sticks or wooden spoons. Freeze until solid – at least 8 hours.
from: Martha Stewart
Ingredients
6 ounces cream cheese, at room temperature
¼ cup sour cream
1/3 cup sifted confectioner’s sugar
1 tablespoon grate lime zest
2 tablespoons freshly squeezed lime juice, plus more for glasses
2 tablespoons tequila
2 tablespoons triple sec
½ cup heavy cream
2 tablespoons granulated sugar
4 graham crackers
2 tablespoons unsalted butter, melted
coarse salt for glasses
Directions
In the bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, confectioners’ sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. In another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. Cover with plastic wrap; freeze until firm, about 30 minutes.
Pulse graham crackers and granulated sugar in the bowl of a food processor and process until finely chopped. Stir in butter.
To serve, place lime juice on one plate and salt on another. Dip rims of glasses in juice, then salt. Remove mixture from freezer, and scoop into glasses; sprinkle with topping. Let soften slightly before freezing.
from: Jessica Nichols
Ingredients
1 ½ cups sugar
2 eggs, beaten
¼ cup butter, melted
3 tablespoons Bailey’s Irish Cream
1 ¼ cups sifted flour
½ cup unsweetened cocoa
1 teaspoon baking powder
Directions
Heat the oven to 325 degrees. Grease a 9-inch square pan with cooking spray. Combine the sugar, eggs, butter, and Irish cream. Combine flour, cocoa, and baking powder; stir into sugar mixture. Spoon into the prepared 9-inch pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
from: Everyday Food, Jan/Feb 2003
Ingredients
10 tablespoons (1 ¼ sticks) unsalted butter
¾ cup light-brown sugar
2 small pink grapefruit
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
whipped cream (optional)
Directions
Preheat oven to 350. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter ½ cup brown sugar evenly over the melted butter.
With a sharp knife, peel the grapefruit, removing all pith (the white stuff). Slice into small rounds. Arrange the slices to cover the bottom of the pan. In a bowl, stir together the flour, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milt to butter mixture, beginning and ending with dry ingredients.
Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature with whipped cream if desired.
from: Everyday Food, Jan/Feb 2003
Ingredients
10 tablespoons (1 ¼ sticks) unsalted butter
¾ cup light-brown sugar
2 small pink grapefruit
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
whipped cream (optional)
Directions
Preheat oven to 350. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter ½ cup brown sugar evenly over the melted butter.
With a sharp knife, peel the grapefruit, removing all pith (the white stuff). Slice into small rounds. Arrange the slices to cover the bottom of the pan. In a bowl, stir together the flour, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining butter until creamy. Add granulated sugar and remaining ¼ cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milt to butter mixture, beginning and ending with dry ingredients.
Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature with whipped cream if desired.
from: Matt & Jess Nichols
Ingredients
1 cup sugar
½ cup butter, softened
2 eggs
1 ½ tsp vanilla
2 ¼ cups flour
2 ½ teaspoons baking powder
1 tsp salt
¾ cups milk
1 ½ cups mixture coarsely chopped bananas and strawberries
Directions
Preheat oven to 350. Grease a 5×9 inch loaf pan. Cream 1 cup of the sugar, and butter in a large mixing bowl until fluffy. Add eggs and vanilla; beat well. Set aside 2 tablespoons of the flour. Sift the remaining flour with baking powder and salt. Mix flour alternately with milk into creamed mixture, beating until smooth after each addition. Combine the reserved 2 tablespoons flour with fruit and gently fold into batter.
Turn into prepared pan and bake 1 hour fifteen minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes then pierce gently with a fork. Makes 1 loaf.
from: Judd Terrell
Ingredients
1 lb ground beef
1 packet taco seasoning
4 oz of sour cream
1 small can olives, drained
1 cup shredded cheddar cheese
1 can refried beans
1 jar salsa (the thicker, the better)
4 oz guacamole (approximately)
½ cup chopped chives (if desired)
Directions
Cook ground beef with seasoning mix according to directions on package. Layer beef, beans, salsa, sour cream, and guacamole. Sprinkle cheese over the top. Place in a 350 degree oven for about 10 minutes or until cheese is properly melted. Sprinkle the top with the olives, and chives.
from: The Kafers
Ingredients
Avocados (About 3 for every four people)
Garlic Salt
Chili Powder
Cayenne Pepper
Directions
Cut each avocado in half lengthwise and extract the pit. Then spoon out the fruit into a bowl. Using a potato masher mash the fruit thoroughly until you have a nice gooey consistency. Season to your taste using the garlic salt, chili powder, and cayenne pepper. If you can’t stand the spice, use the cayenne sparingly!!
Serve with tortilla chips and margaritas.
from: Matt and Jess
Ingredients
6 flour tortillas
½ lb chorizo sausage
6 eggs
1 package hashbrown potatoes
1 cup cheddar cheese
salsa for serving
Directions
Cook hashbrown potatoes according to directions on package. While hashbrowns are cooking, brown chorizo sausage, set aside. Scramble eggs and cook, set aside. When hashbrown potatoes are done, place smallish quantities of the sausage, eggs, potatoes, and cheese in tortillas.
Microwave for about 45 seconds. Roll up and serve with salsa on the side.
from: Judd Terrell
Ingredients
5-6 chicken breasts (or a family-sized pack for Matt =P)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can sliced black olives
1 medium white onion, chopped
1 can Ro-tel style tomatoes (tomatoes w/ green chiles)
1 bag Nacho Cheese Doritos, crushed
2 C grated cheddar or Mexican style cheese
Directions
Boil chicken breasts until done (at least 1 hour) and de-bone and tear into strips. Mix in large bowl with soups. Add onions and olives. In a 9 x 13 casserole dish, layer the bottom with half the crushed Doritos, followed by half the chicken mixture. Repeat with Doritos and the rest of the chicken mixture. Bake for 30 minutes at 350 degrees. Remove, layer top with cheese and bake again until cheese is melted and golden.
from: cookinglight.com
Ingredients
1 (3.75-ounce) package bean threads (cellophane noodles)
8 ounces sliced deli roast beef, cut lengthwise into thin strips
1 cup snow peas, trimmed and cut lengthwise into thin strips
½ cup julienne-cut carrot
½ cup low-sodium teriyaki sauce
2 tablespoons lime juice
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
½ teaspoon bottled fresh ground ginger (such as Spice World)
6 cups torn spinach
¼ cup chopped fresh cilantro
Directions
Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.
Nutritional Info (1/6 recipe, 1 cup spinach & 1 cup spinach(
calories: 173 carbohydrates: 22.8 g cholesterol: 32 mg fat: 5 g sodium: 653 mg protein: 10 g calcium: 58 mg iron: 2.9 mg fiber: 2.8 g
from: cookinglight.com
Ingredients
Cooking spray
1 ¼ cups chopped green onions
¾ cup chopped ham (about 3 oz)
2 garlic cloves, chopped
7 (1-ounce) Hawaiian bread rolls, cut into ½ inch cubes
1 ¾ cups fat free milk
¾ cup egg substitute
2 tablespoons Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
¾ cup (3 oz) shredded Swiss cheese, divided
Directions
Heat a small nonstick skillet coated with cooking spray over medium high heat. Add onions, ham, and garlic, sauté 5 min. Remove from heat; cool. Preheat oven to 350 degrees. Arrange bread cubes on a baking sheet. Bake at 350 for 15 min or until lightly browned. Combine milk andn ext 5 ingredients (milk through nutmeg) in a large bowl, stirring until well blended. Stir in ham mixture. Add bread, tossing gently to coat. Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Top with the other half of the bread mixture. Bake at 350 for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.
Nutritional Info (1/4 recipe(
CALORIES 353 (30 percent from fat); FAT 11.9g (sat 5.7g, mono 3.9g, poly 1.1g); PROTEIN 23.9g; CARB 35.9g; FIBER 1.4g; CHOL 50mg; IRON 2.9mg; SODIUM 993mg; CALC 384mg
