Thursday, February 28, 2013

No-Cook Refrigerator Oatmeal

Overnight, No-Cook Refrigerator Oatmeal

A healthy breakfast made in mason jars in six different flavors!

 

Don't miss my follow-up post to this one with
8 MORE REFRIGERATOR OATMEAL FLAVORS
plus FAQs and more tips
CLICK HERE 
This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar.
Apparently this kind of cold yogurt & oatmeal mixture has been around for awhile. I don't know where I've been, because I'd never heard of it until I saw a recipe by Christie at Pepper Lynn on Pinterest. We eat a lot of steel-cut oatmeal in the winter months, but it never appeals to me once the weather heats up. Learning about refrigerator oatmeal excited me, because it offers a way to enjoy oatmeal year round. Yummy reader, Kelly, called this "Summer Porridge" in a comment on my Facebook page--I'd never heard of that either. After some googling, I discovered that refrigerator oatmeal, yogurt oats, and summer porridge are all names for the same thing. Whatever you call it, this stuff is delicious!
I played around with some different flavor combos, and created single portion recipes that will fit in a half-pint mason jar. I've been pulling these out of my fridge and eating them for breakfast all week. LOVE the convenience of having them made ahead. They are filling and packed with nutrition, too.
ch-ch-ch-CHIA seeds. I followed Pepper Lynn's lead and included chia seeds in my refrigerator oats recipes. I've been hearing a lot of buzz about the nutritional powerhouse in these teensie little seeds, and this is a great way to sneak them into your diet. Chia seeds:
  • have more Omega 3 fatty acids than flax seed (important for heart health)
  • are the richest non-marine whole food source of Omega-3 (better than salmon)
  • absorb 10 times their weight in water and transform into a gel-like substance--great for athletes for maintaining hydration and helps with weight loss by making you feel full longer
  • are as high in protein as quinoa
  • are loaded with calcium, potassium, Vitamin B, and anti-oxidants
  • help balance blood sugar via the gelling action of the seed and it’s unique combination of soluble and insoluble fiber that slow down your body’s conversion of starches into sugars 
  • have a neutral taste so they will take on the other flavors in a recipe
  • can be eaten whole (unlike flax seed); they don't have to be ground before adding them to food in order to digest them and benefit from their nutrients
  • have a two year shelf life, stored at room temperature (flax seeds quickly become rancid and loose their nutritional value)
Sources: Dr. Oz, Dr. Weil NutritionDataLiveStrong
In addition to chia seeds, this refrigerator oatmeal has protein- & calcium-packed yogurt and fiber-rich oats. It's hard to find a healthier breakfast than this.
How to make 6 flavor varieties of Refrigerator Oatmeal. 
I had fun experimenting with different flavor combinations and settled on six favorites. They all start with the same basic ingredients and procedure.
Step 1. Assemble these ingredients & supplies:
  • old fashioned rolled oats (not instant, quick, or steel-cut)
  • Greek yogurt (regular yogurt is thinner; if you use it, you'll need to reduce the amount of milk); read my post for easy instructions for straining regular yogurt to make Greek yogurt.
  • milk (I used skim, but any kind will work)
  • chia seeds; I bought mine at Whole Foods; available on Amazon, click here
  • half pint (1 cup) mason jars, find them at Walmart and grocery stores; available on Amazon, click here
Specific amounts of each ingredient are listed with the recipes of each flavored refrigerator oatmeal recipe; they are further down in this post. Click on the big teal bar below each flavor and that links to the recipe with detailed ingredients and instructions.
    IMG_9712.jpg
    Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).Fridge Oatmeal collage1.jpg
    Step 3. Put a lid on the jar and shake to combine. (I use white plastic jar lids sized to fit canning jars--they last longer than the metal tops and rims that come with the jars, and they are easier to screw on and off; some Walmarts carry them, and they're available on Amazon, click here)
    Step 4. Add fruit and stir gently until combined.
    Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.
    Fridge Oatmeal collage2.jpg
    During the overnight soak, the oats and chia seeds absorb the liquid and soften. They have a great eating texture by the next day.
    Here are my six favorite flavor varieties.
    Mango Almond Refrigerator Oatmeal
    Flavored with fresh mango, honey, and almond extract. (If you don't know how to cut a mango, check out my previous post.)
    207 calories, 4g fat, 47g carbs, 7g fiber, 12g protein; Weight Watchers PtsPlus: 7
    IMG_9713.png  smalIMG_9771.png

    Blueberry Maple Refrigerator Oatmeal
    Flavored with fresh blueberries and maple syrup.
    215 calories, 4g fat, 48g carbs, 8g fiber, 12g protein; Weight Watchers PtsPlus: 7 

    IMG_9717.png  IMG_9787.jpg

    Apple Cinnamon Refrigerator Oatmeal
    Flavored with unsweetened applesauce, cinnamon and honey.
    210 calories, 4g fat, 48g carbs, 8g fiber, 11g protein; Weight Watchers PtsPlus: 7 
    IMG_9719.png  smallIMG_9778.png

    Banana Cocoa Refrigerator Oatmeal
    Flavored with bananas, cocoa powder, and honey.
    (A healthy way to eat chocolate for breakfast. Feel free to squeal with delight!)245 calories, 5g fat, 56g carbs, 10g fiber, 13g protein; Weight Watchers PtsPlus: 8

    IMG_9724.png  smallIMG_9795.png

    Banana Peanut Butter Refrigerator Oatmeal
    Flavored with bananas, peanut butter (or PB2), and honey.
    264 calories, 5g fat, 55g carbs, 8g fiber, 15g protein; Weight Watchers PtsPlus: 8 (using PB2 and no honey or sweetener)
    • What is PB2? I recently discovered this amazing powdered peanut butter. It's simply peanut butter with 85% of the fat removed. With all of the flavor and protein of regular peanut butter, PB2 is recommended as a great way to reduce calories in all of your favorite peanut butter recipes. It's available at some Whole Foods and health food stores, and on Amazon, click here.
    IMG_9725.png  smallIMG_9791.png

    Raspberry Vanilla Refrigerator Oatmeal
    Flavored with fresh raspberries, raspberry preserves or spread (I used a no-sugar added fruit spread), and vanilla extract.
    230 calories, 4g fat, 51g carbs, 8g fiber, 11g protein; Weight Watchers PtsPlus: 7 

    IMG_9729.png  smallIMG_9781.png

    IMG_9834.jpg
    Honestly, if you asked me to pick a favorite flavor, I couldn't choose just one. I've enjoyed having a variety of these jars in my fridge for an easy, yummy, nutritious breakfast each day.
    IMG_9822.jpg
    These would be fun to serve on a breakfast or brunch buffet. Garnish the tops with some additional fresh fruit to help identify the flavor and make a prettier presentation.
    IMG_9830.jpg
    This marriage of yogurt, oats, chia seeds and fruit is my new favorite breakfast. The hard part is choosing just one flavor per day. Which one looks good to you?

    Wednesday, February 27, 2013

    Pecan Pie Cake Mix Cake


    Cake recipes using cake mix have become our new best friends. Super easy to make, everyone needs to take a shortcut
    once in a while, and why not start with your cake recipes? Pecan Pie Cake Mix Cake has the flavors that you love
    about pecan pie, but all in one delicious cake! If you love pecan pie and cake this may very well become your new
    favorite cake.
    Ingredients
    1 package yellow cake mix
    1/2 cup butter, melted
    4 eggs
    1 1/2 cups light corn syrup
    1/2 cup firmly packed dark brown sugar
    1 teaspoon vanilla
    2 cups chopped pecans, toasted
    Instructions
    Preheat oven to 325 degrees F.
    Place cake mix, melted butter and 1 egg in large bowl. Beat on low speed until well combined, about 30 seconds.
    Measure out 2/3 cup batter; set aside.
    Spread remaining batter in bottom of ungreased 13x9" baking dish. Bake for 15 minutes or until top lightly browns
    and puffs up. Remove dish to wire rack and cool for 10 minutes. Leave oven on.
    Place reserved 2/3 cup batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl.
    Beat on low speed for 1 minute. Scrape down sides. Beat on medium until well combined, about 1 minute. Fold in
    pecans.
    Pour pecan mixture on top of warm cake in baking dish, gently smooth out evenly over cake. Bake for 40-45 minutes or
    until edges are browned but middle is still soft.
    Remove to wire rack, and cool 30 minutes. Slice.

    Tuesday, February 26, 2013

    Vitamin Water Five Flavours

    Zain’s Signature Vitamin Water Five Flavours

    Find yourself needing a vitamin boost?
    Below are the recipes and directions of my five signature colour-free, sugar-free and bpa plastic free alkaline vitamin waters. Enjoy these combinations or get inspired to make your own!!
    It simple, cheap and easy way to get your vitamins in a delicious and hydrating way.
    *Note, these combinations still have major healing benefits even if you do not have the powdered forms of vitamins as the fruit, vegetable and herb ingredients alone have incredible healing power
    **You may opt to add in a sweetener of your choice, I do not add sweeteners to mine; however, if you wish to, I recommend Manuka 25+ honey OR 3-5 muddled dates OR 1 Tbsp Sweet Life Sweetener
    Recovery
    This vitamin water is ideal for recovery post-workout or after a large bout of physical activity. Blackberries and Cherries aid in replenishing oxygen in the blood while pomegranate and glutamine help to restore and repair muscle tissue damage.
    Ingredients:
    1/2 Pomegranate Seeds
    1/2 Cup Blackberries
    1 Cup Cherries (pitted)
    5ml Glutamine Powder
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle blackberries, cherries and pomegranate in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours
    C*Power
    This vitamin water gives you a boost of anti-viral and anti-inflammatory vitamin C. With natural citrus fruits and camu camu powder, c*power
    is ideal for boosting your immunity after an illness or just keeping your body empowered. This is an excellent combination for weight loss.
    Ingredients:
    1/2 Grapefruit + 1/2 Freshly squeezed Grapefruit Juice
    1/2 Lemon (thinly)
    1/2 Lime (thinly sliced)
    1/2 Valencia Orange (thinly sliced)
    5-7 Kumquats (halved)
    2g Camu Camu Powder
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Juice grapefruit and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours
    Stressless
    This is my favourite combination, the blend of watermelon and rosemary is divine. This vitamin water is ideal for helping you balance stress on a mental and physiological level. With the addition of B vitamins, hydrating watermelon and calming rosemary this combination is best used during times of stress or intensity.
    Ingredients:
    2 Cups Watermelon (thinly sliced or cubed)
    1 Cup Strawberries
    2 Sprigs Rosemary
    1g Vitamin B Complex Powder
    5 drops Valarian Root Extract (optional)
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle strawberries and rosemary in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours
    Digest It
    Excellent for aiding in digestion and stimulating the colon and digestive tract. With the combination of pineapple’s digestive enzymes, soothing, cooling mint and warming ginger, stimulating lemongrass, immunizing lychee and probiotics this water will aid in internal balance.
    Ingredients:
    1 Cup Pineapple (sliced or cubed)
    5-7 Sprigs Fresh Mint
    3″ Ginger (sliced or cubed)
    2-4 Lychees (pitted, sliced)
    1″ Fresh or 1 Tbsp Dried Lemongrass
    1g Scoop Probiotics, or 1 Tbsp Kefir (optional)
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle lychees, ginger and mint in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours
    Detox
    Purify your blood and body with this awesome vitamin water! Detox is ideal for the morning after a night out or when you are cleansing. Created with hydrating coconut water, and fresh cucumber, nutrient rich coconut meat, detoxifying milk thistle and anti-oxidant loaded raspberries and blueberries, this combination will cleanse your body from the inside out.
    Ingredients:
    1 Cup Fresh Young Coconut Water
    1/2 Cup Fresh Coconut Meat
    1/4 Cucumber (sliced)
    1/2 Cup Raspberries
    1/2 Cup Blueberries
    5-10 Drops Milk Thistle Extract
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle blueberries and raspberries in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours

    Vitamin Water Five Flavours – Winter Collection

    Vitamin Water Five Flavours – Winter Collection
    Find yourself needing a vitamin boost?
    If you fell in love with my original line of signature Alkaline Vitamin Waters, you are going to LOVE the all new Winter Collection. One sip will nourish your insides.
    On these dark, dreary days, it is even more important to get your vitamins in.
    Below are the recipes and directions of my five signature colour-free, sugar-free and bpa plastic free alkaline vitamin waters. Enjoy these combinations or get inspired to make your own!!
    It simple, cheap and easy way to get your vitamins in a delicious and hydrating way.
    *Note, these combinations still have major healing benefits even if you do not have the powdered forms of vitamins as the fruit, vegetable and herb ingredients alone have incredible healing power. These combinations have a few more exotic vitamins and healing herbs than my original collection but many of them should be easy to find. If you have any trouble locating the herbs, just make the waters with as many of the ingredients as you have available.
    **You may opt to add in a sweetener of your choice, I do not add sweeteners to mine; however, if you wish to, I recommend Manuka 25+ honey OR 3-5 muddled dates OR 1 Tbsp Sweet Life Stevia Sweetener
    Liquid Sunshine
    This vitamin water is ideal for those dark, gloomy days when you are feeling low on energy and need a boost of vitamin D. For those who experience Seasonal Affective Disorder (SAD) this vitamin water is the one for you. Fruits such as strawberries, pineapple & pear are high in B and D vitamins and St. John’s Wort will ease the feelings of depression and help to lift your spirits.

    Ingredients:
    1/2 Cup Strawberries
    1/2 Cup Pineapple (sliced)
    1 Cup Pears (sliced)
    5ml Borage Oil
    Vitamin D (1200 IU, open capsules)
    Vitamin B Complex (7-10 drops of tincture)
    St John’s Wort, (1 open capsule)
    1 Tbsp Wheatgrass (fresh or powder)
    1 Tsp Raw Cacao Powder
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle strawberries, pineapple and pear in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours


    Revitalize
    This vitamin water gives your adrenal glands a boost. If you suffer from adrenal exhaustion or fatigue due to stress, overwork, improper nutrition, lack of sleep or any other hormonal issues, this vitamin water will help to revitalize and nourish your glands with dosha balancing ashwagandha, maca, high doses of natural vitamin C camu camu, cranberry, orange and kiwi.

    Ingredients:
    1 Cup Oranges (sliced)
    1 Cup Blueberries
    1/2 Cup Cranberries
    1/2 Cup Kiwi (sliced)
    1 Tsp Ashwagandha Powder
    5-10 Holy Basil Leaves (fresh or 1 Tbsp dried leaves or powder)
    1/2 Tsp Reishi Mushroom Powder (or two capsules opened)
    1 Tsp Camu Camu Powder OR Ascorbic Acid (Vitamin C)
    1 Tsp Maca Root
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle blueberries, orange, cranberries, kiwi and holy basil in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours then allow to return to room temperature before consuming.


    Purify
    This is my favourite combination in the winter collection. The combination and fragrance of all of the herbs and brightly coloured fruit is healing in itself. This vitamin water is ideal for helping you purify your blood and endocrine system with antioxidant boosting uva ursi and purifying herbs such as mint, lemongrass and hibiscus. Fennel and parsley make this vitamin water a safe diuretic which relieves water retention due to sugar, salt or alcohol intake or during your moon cycle. Purify your blood and body with this incredible combination of mother nature’s finest.

    Ingredients:
    1 Cup Fennel (sliced)
    1 Cup Apple (sliced)
    1 Cup Grapes
    5-10 Sprigs Parsley
    1/4 Cup Uva Ursi (berry OR 11/2 Tsp Powder)
    1 Tsp Lemongrass (fresh or dried)
    1 Tsp Hibiscus (fresh or dried)
    1 1/2 Tsp Lucuma Powder
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle fennel, apples, grapes, mint, lemongrass, uva ursi and parsley in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours then allow to return to room temperature before consuming.


    Chillout
    This vitamin water is basically a ‘chill pill’ in a glass. Made with energy balancing and restoring herbs that are considered the most powerful in Traditional Chinese Medicine such as Ho Shou Wu, Astragalus and the triad of powerful superfood mushrooms chaga, reishi and cordyceps this vitamin water will balance your the yin and yang energies in your body creating a deep sense of peace, wellbeing and relaxation. Raspberries, plums, maca and schizandra berries rich in B vitamins and calming minerals, will put your thoughts and mind at ease.

    Ingredients:
    1 Cup Plums
    1 Cup Raspberries
    1 Tsp Maca Root Powder
    10-20 Drops Chaga Mushroom Tincture
    1/2 Tsp Reishi & Cordycep Powder (or 2 capsules opened)
    11 Tsp Ho Shou Wu (powder OR 1/4 Tsp drops)
    1 Tsp Astragalus
    1 Tbsp Schizandra Berry (or 1/2 Tsp Powder or drops)
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle plums, raspberries, astragalus and schizandra berry or powder, in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours then allow to return to room temperature


    Warrior
    Protect your body from viruses and pathogens that come with the colder season with this warm vitamin water.. Warrior is ideal when you are starting to feel the beginnings of a cold or flu or when you come into contact with others who are affected. Saturated with Vitamin C rich lemon, papaya and camu camu powder, antioxidant loaded blueberries, detoxifying watercress, powerful oregano and the immunity powers of ginger, honey, echinacea and goldenseal this vitamin water will keep your white blood cells fired up and ready for action at the first sign of a virus or pathogen.

    Ingredients:
    1 Cup Blueberries
    1 Cup Papaya
    1 Cup Watercress
    1 Tsp Camu Camu Powder OR Ascorbic Acid (Vitamin C)
    1 Lemon (Sliced)
    2″ Ginger (Sliced)
    3-5 Stems Oregano
    1/4 Tsp Oil of Oregano
    10-15 Drops Echinacea & Goldenseal Tincture
    Pinch Himalayan Crystal Salt
    750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice)
    Directions:
    1. Muddle blueberries, papaya, ginger, lemon, oregano, in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir
    2. Refrigerate for 4-6 hours then allow to return to room temperature and add 1/2 Cup boiling water. Drink warm.

    creamy chicken and rice soup

    creamy chicken and rice soup

    Yield: 4 to 5 servings
    Prep Time: 25 min
    Cook Time: 25 min

    Ingredients:

    1 tablespoon canola or vegetable oil
    1/2 cup chopped onion
    1 medium carrot, peeled and chopped
    1 celery rib, chopped
    1 cup chopped fresh green beans
    1 tablespoon canola or vegetable oil
    1/2 teaspoon minced garlic
    Two 14.5-ounce cans chicken broth
    3/4 teaspoon dried Italian seasoning
    1/4 teaspoon pepper
    3 tablespoons all-purpose flour
    One 5-ounce can fat-free evaporated milk
    2 cups chopped, cooked chicken
    1 cup cooked brown rice (I make it separate, then add to the soup)

    Directions:

    1. Heat the oil in a large saucepan. Add the onion, carrot, celery, and green beans. Stir and cook for 4 to 5 minutes, until slightly tender. Stir in the garlic and cook 1 minute longer. Stir in the broth, seasoning, and pepper. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
    2. In a small bowl, whisk together the flour and milk until smooth. Stir it into the soup. Bring to a boil; cook and stir for 3 to 4 minutes, until thickened. Stir in the chicken and rice and heat through until the soup is creamy. If the soup thickens too much upon cooking or standing, it's okay to stir in a little extra chicken broth.

    Monday, February 25, 2013

    Pansy Shortbread Cookies

    Pansy Shortbread Cookies:
    1 1/4 cups flour

    1/4 cup sugar

    1/2 cup room temperature butter

    1/4 tsp vanilla

    1 TBS dried egg whites

    2TBS water

    Pesticide free Pansies or violas


    Preheat oven to 325 degrees.

    Pick flowers, rinse and pat dry. Put on paper towel to finish air drying.
    http://www.stonegableblog.com/2010/05/pansy-shortbread-cookies.html
    @[421273597929396:274:Slice of Life]~Pansy Shortbread Cookies:
Pansy Shortbread Cookies

1 1/4 cups flour

1/4 cup sugar

1/2 cup room temperature butter

1/4 tsp vanilla

1 TBS dried egg whites

2TBS  water
 
Pesticide free Pansies or violas


 Preheat oven to 325 degrees.


 

Pick flowers, rinse and pat dry. Put on paper towel to finish air drying.
http://www.stonegableblog.com/2010/05/pansy-shortbread-cookies.html

    Boston Cream Doughnut Holes!

    Boston Cream Doughnut Holes!
    What you’ll need for 32 Boston Cream Doughnut Holes:
    1 Container of Pillsbury grands Flaky layers biscuits
    1 Box JELLO instant Vanilla Pudding (OR you can make your own Pastry Cream)
    Chocolate Almond Bark..(1/2 Cup when melted)
    Oil for frying
    Directions:
    Cut each biscuit into fourths and roll each piece into a ball..
    Fry them up in batches of 4, making sure to turn them so they fry evenly…
    Make the Vanilla Pudding according to the instructions..set aside.
    Melt the Chocolate according to the product instructions..set aside.
    Fill them with some of the Vanilla Pudding/Pastry Cream, and then drizzle them with some of the melted Chocolate…
    Let them set up for a few minutes (feels like hours)…
    ~Dig in! :)
    Photo

    Homemade Pizza Rolls

    Homemade Pizza Rolls

    A few quick notes about the recipe: First, it calls for pre-shredded cheese - the one you buy in a bag. I normally advise against using it but the folks at America's Test Kitchen actually tested this recipe with freshly shredded cheese and in the end decided the bag stuff was well-suited to this recipe. The agents used to keep it from clumping actually help hold the filling together so just go with it :) I was super nervous the filling would leak out when I fried the rolls, but I didn't have a single issue here. Also, while these were at their best just a few minutes after they were fried, we still thought they were quite good at room temperature.

    Homemade Pizza Rolls
    from America's Test Kitchen Feed

    {Note: the original recipe also included 1/2 teaspoon of ground fennel, which was intended to lend some sausage flavor without actually adding sausage. I didn't have any on hand, and the filling was plenty flavorful without it, but I'll leave the decision up to you.}

    2 tablespoons extra-virgin olive oil
    3 tablespoons tomato paste
    4 garlic cloves, minced
    1/2 teaspoon dried oregano
    1/4 teaspoon red pepper flakes
    1 (14 oz) can diced tomatoes, drained well (juice reserved) and chopped fine
    3 tablespoons cornstarch
    2 cups (8 oz) shredded 6-cheese Italian blend
    3 tablespoons minced fresh basil
    5-6 dozen wonton wraps
    vegetable oil for frying

    Add the oil to a 12-inch nonstick skillet and set over medium heat. When the oil shimmers, add the tomato paste. Cook, stirring continuously, for about 3 minutes, or until the mixture is a deep rust color. Add the garlic, oregano, and red pepper flakes to the pan. Cook for about 30 seconds, or just until fragrant. Mix in the chopped tomatoes and the reserved juice. Allow the mixture to come to a simmer, then continue cooking until it has thickened and reduced to a thick paste. This will take about 10 minutes, and when it's done, you should have about 1 cup. Transfer to a heatproof bowl and refrigerate for at least 30 minutes, or up to 2 days.

    Meanwhile, line rimmed baking sheet with parchment paper. Using a fine mesh sieve, dust about half of the cornstarch onto the parchment.

    Add the cheese and the basil to the chilled tomato mixture and stir to combine. Season the mixture to taste with salt and pepper. To assemble: Place the wonton wraps on a plate and cover with a damp towel (this will prevent them from drying out). Fill a small bowl with water and set on your work surface. Working with a few wrappers at a time, lay them on your work surface. Add 1 teaspoon of filling to the center of each wrapper. Dip your finger in the water, and moisten the edges of one of the wrappers. Fold the bottom of the wrapper up and over the filling, then continue to roll toward the opposite edge. When you finish, the seam should be on the bottom. Gently press your fingers on either side of the filling to work out any air, then press the edges to seal completely. This is optional but the sides will be a bit long, so feel free to trim them down (I did). Transfer to the prepared baking sheet (seam side down). Repeat the sealing process with the other wrappers then continue to fill and seal using the remaining filling and wrappers. (Note: place additional sheets of parchment dusted with the remaining cornstarch between layers of pizza rolls on the baking sheet.)

    Once you've assembled all of the rolls, cover the baking sheet with plastic wrap and transfer to the freezer for at least 30-60 minutes (until they are firm) or up to 1 month.

    Meanwhile, set a wire rack inside a rimmed baking sheet. Top the rack with a layer of paper towels. Add enough vegetable oil to a pot to measure about 1 1/2 inches deep - you can do this in a large Dutch oven or a smaller pot but just be aware that you should fry fewer rolls at a time in the smaller pot so as not to overcrowd and drop the oil temperature too much. Set the pot over medium to medium-high heat and heat the oil until it measures 375 F on a candy thermometer. Add the pizza rolls (how many depends on how big a pot you used) and cook for about 2 minutes, stirring and flipping them over a few times so both sides brown evenly. Try to maintain the oil temperature between 350 and 375 F - adjust the heat under the pot as necessary. Use a spider strainer to transfer the pizza to the wire rack you prepared earlier to allow any excess oil to drain. Return the oil to 375 F before frying the next batch of rolls. Continue until they've all been fried.

    The rolls will be very hot when they come out of the oil so let them cool for a few minutes before serving. Serve as is or with marinara sauce for dipping.

    Makes 5-6 dozen

    Sunday, February 24, 2013

    Chicken Cowboy bake

    Chicken Cowboy Bake

    PREP: 20 minutes
    BAKE: 30 minutes
    YIELD: 6 servings

    Cooking spray
    1 medium onion, chopped
    1 clove garlic, chopped
    2 Tbs olive oil
    1 lb boneless chicken breast, cubed
    1 (10-oz) can tomatoes
    1 cup frozen corn kernels
    Pinch chili powder
    1⁄2 tsp salt
    Pinch of cayenne pepper
    1 cup grated monterey jack cheese
    For topping:

    1 (8.5-oz) package corn-muffin mix
    1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. In a large skillet, sauté onion and garlic in oil for 2 minutes.

    2. Add chicken and brown, then add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese.

    3. In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.
    Chicken Cowboy Bake ~Frisky

PREP: 20 minutes
BAKE: 30 minutes
YIELD: 6 servings

Cooking spray
1 medium onion, chopped
1 clove garlic, chopped
2 Tbs olive oil
1 lb boneless chicken breast, cubed
1 (10-oz) can tomatoes
1 cup frozen corn kernels
Pinch chili powder
1⁄2 tsp salt
Pinch of cayenne pepper
1 cup grated monterey jack cheese
For topping:

1 (8.5-oz) package corn-muffin mix
1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. In a large skillet, sauté onion and garlic in oil for 2 minutes.

2. Add chicken and brown, then add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese.

3. In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.

    Saturday, February 23, 2013

    Bunny Rolls


    A Bunny (Bunnies) recipe :


    2-1/2 to 3 cups all-purpose flour
    2 tablespoons sugar
    1 package (1/4 ounce) active dry yeast
    1 teaspoon salt
    1 cup (8 ounces) sour cream
    1/4 cup water
    2 tablespoons butter
    1 egg


    Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water. 
    Let it rise double and cut into 16 equal parts.
    Baking tray lined with baking paper and cut the ears with scissors.
    Then, the eyes can be put, such as pepper grains.

    Bake at 375° for about 10 minutes or until golden brown.

    Wednesday, February 20, 2013

    Lazy Bruschetta

    Lazy Bruschetta
    recipe image
     
    Prep Time: 10 Minutes
    Cook Time: 5 Minutes
    Ready In: 15 Minutes
    Servings: 4
    "Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love."
    Ingredients:
    4 slices Italian bread, 1/2 inch thick
    1/2 cup olive oil
    1 tablespoon garlic salt
    1 large tomato, sliced
    1 cup shredded Italian cheese blend
    Directions:
    1.Preheat your oven's broiler.
    2.Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.
    3.Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long

    Monday, February 18, 2013

    VANILLA CUPCAKES WITH RASPBERRY FILLING

     

    Friday, February 15, 2013

    Simple Chocolate Mousse

    Chocolate Mousse It took a brilliant, adventurous chemist to discover the simplest way to make chocolate mousse at home.

    Serves 4
    • 3/4 cup (6 ounces) water
    • 8 ounces chocolate (we used 70% bittersweet — choose a high quality chocolate you love)
    • ice cubes
    • whipped cream for topping (optional)
    1. Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.
    2. Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.
    3. Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
    4. Serve immediately, or refrigerate. Top with whipped cream if desired

    Tuesday, February 12, 2013

    Valentine Meringues

    Valentine Meringues
     
    Valentine Meringues Recipe 
     
    DO NOT DOUBLE RECIPE.. NOTE; One picture are ones I added cocoa powder to the tops and Omitted the choco pieces in the recipe..
    Cook time: 50 Min Prep time: 15 Min
    Ingredients
    3 egg whites
    3 1/2 Tbsp raspberry jell-o (dry)
    3/4 c sugar
    tsp dash of salt
    1 tsp vinegar
    6 oz chocolate chips
    Directions
    1. Beat egg whites gradually adding Jell-O and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (un greased). Bake in slow oven (250 degrees) for 40-50 minutes.

    Monday, February 11, 2013

    Whole Grain Gingersnaps

     another new recipe to try from drop 5 lbs
    Whole Grain Gingersnaps
    Recipe courtesy Good Housekeeping, 2012
    Show: Drop 5 Lbs with Good Housekeeping Episode: Be Sweet to Your Waistline
                      
    TOTAL TIME:2 hr 15 min
    Prep: 35 min
    Inactive Prep:1 hr 30 min
    Cook: 10 min
    YIELD:About 84 cookies
    LEVEL:Easy

    ingredients

    • 1 cup sugar
    • 3/4 cup trans-fat free vegetable oil spread (60-percent to 70-percent oil)
    • 2 large eggs
    • 1 cup dark molasses
    • Nonpareils or round white sprinkles (optional)


    Directions

    In medium bowl, whisk both flours, ginger, baking soda, cinnamon, and salt until blended.In large bowl, with mixer on low speed, beat sugar and oil spread until blended. On high speed, beat until light and creamy, scraping bowl with rubber spatula. Beat in eggs and molasses. On low speed, blend in flour mixture. Cover dough and refrigerate until easier to handle (dough will be sticky), 1 hour.Preheat oven to 350 degrees F. With greased hands, shape dough into 1-inch balls. Dip tops of balls in nonpareils; place, 2 1/2 inches apart, on ungreased cookie sheets.
    Bake cookies until tops are slightly cracked, 9 to 11 minutes. (Cookies will be very soft.)Cool cookies on cookie sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month.
    Nutritional Information (per serving):
    Calories 55; Total Fat 2g; Cholesterol 5mg; Sodium 75mg; Total Carbohydrate 9g; Dietary Fiber 1g; Protein 1g

    Apple Oat Crisp


    I got the craving for fresh apples and so I made up some fresh Apple Crisp, and serve it with some cream or ice cream on top you're gonna love it, Enjoy Good Food

    What you Need:
    1 lemon
    3 pounds Granny Smith and/or Golden Delicious apples, peeled, cored, and cut into 1-inch wedges
    1/3 cup (plus 1/4 cup) packed light brown sugar
    2 tablespoons (plus 1/3 cup) all-purpose flour
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup old-fashioned oats, uncooked
    4 tablespoons butter or margarine, softened


    Directions
    Preheat oven to 425 degrees F.
    From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In 13- by 9-inch glass or ceramic baking dish, toss lemon peel and juice with apple wedges, 1/3 cup brown sugar, 2 tablespoons flour, ground cinnamon, and salt until apples are evenly coated.In medium bowl, mix oats with remaining 1/4 cup sugar and 1/3 cup flour. With fingertips, blend in butter until mixture resembles coarse crumbs. Press crumb mixture into clumps and sprinkle over apple mixture.Bake apple crisp 30 to 35 minutes or until apples are tender and topping is lightly browned. Cool crisp on wire rack for 10 minutes to serve warm, or cool completely (1 hour) on rack to serve later. Reheat if desired.

    Nutritional information (per 1/2 cup serving):

    Calories 175; Total Fat 5g; Saturated Fat 3g; Cholesterol 11mg; Sodium 145mg; Total Carbohydrate 33g; Dietary Fiber 3g; Protein 2g

    Philly Cheesesteak Peppers

    Philly Cheesesteak Peppers
     
    Cook time: 25 Min  Prep time: 20 Min  Serves: 4
    Ingredients
    8 oz thinly sliced roast beef
    8 slc provolone cheese
    2 lg green pepper
    1 md onion
    6 oz baby bella mushrooms
    2 Tbsp olive oil
    2 Tbsp butter
    1 Tbsp minced garlic
    1 pinch salt and pepper
    1 sm amount of pizza sauce for drizzle if you prefer
    1 sm jar of banana peppers (pepperoncinis) to taste
    Directions
    1. Preheat Oven to 400F Slice peppers in half lengthwise, remove ribs and seeds.
    2. Slice onions, banana peppers and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until veggies are nice and caramelized, about 25-30 minutes. (If you don't like pepperoncinis you can leave these out)
    3. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. If you use the frozen stuff like I did, just follow the cooking instructions on the package then add to onion/mushroom mixture when done.
    4. Line the inside of each pepper with a slice of cheese. Then, fill each pepper with meat mixture until they are nearly overflowing. Top each with another slice of cheese.
    5. Bake for 15-20 minutes until the cheese on top is golden brown.
    6. You can drizzle a little pizza sauce over top if you like the extra zip.