Tuesday, February 23, 2010
Sunday, January 24, 2010
2 tsp lemon juice
2 cups pancake mix (like Krusteaz)
1 1/2 cups water
1/2 tsp cinnamon
1/2 cup powdered sugar
Heat 1" vegetable oil over medium-high heat.
Core apples and cut into 1/4" thick rings (can use an apple peeler/corer/slicer). Sprinkle with lemon juice to prevent browning.
Combine pancake mix, water, and cinnamon. Coat apple rings in batter and fry for 2-3 minutes, until golden brown. Transfer to paper towel to drain excess oil.
Top individual rings with sifted powdered sugar.
from Rachael Ray
The dairy-free version of cornbread...
1 box Jiffy cornbread mix
1 can cream of corn
Mix above and stir until moist. Let sit 3-4 minutes. Re-stir. Pour into desired pan (see below)
*cornbread (johnny cakes)*
Pour into 8" square pan. Bake @ 400 for 20-25 minutes.
Fill muffin cups 1/2 full. Bake @400 for 12-15 minutes.
lots of thanks to Sueann!
Saturday, January 23, 2010
2 - 15 oz can black beans, drained & rinsed
2 cups corn kernels (not canned)
2 Tbsp finely chopped jalapeno pepper
1 chopped red bell pepper
1/2 cup chopped red onion
1 large tomato, chopped
1/4 cup EVOO
3 Tbsp fresh lime juice
1/2 tsp ground cumin
1/8 tsp cayenne pepper
3/4 tsp salt
1/4 cup finely chopped cilantro (for garnish)
Combine beans and veggies in medium bowl. In small bowl, whisk EVOO, lime juice, cumin, pepper, and salt. Pour over beans and veggies. Combine. Garnish with cilantro.
Tuesday, January 19, 2010
We just found out today that our sweet Lucy Belle has a milk-protein allergy. I am determined to keep nursing her, but have to go off all dairy in order to do so. So I'm looking for a plethora of pasta recipes - that have no cheese, or if they do, something with an easy substitute. Please post a your favorite cheese-less pasta dishes in the comments, or insert a link to your own blog.
Posted by shanelle at 1:47 PM
Friday, January 8, 2010
1 1/2 sticks (6oz) unsalted butter, cut into cubes
6 ounces semisweet chocolate, chopped
3 large eggs plus 2 large egg yolks
1/4 cup plus 2 Tbsp sugar
4 1/2 Tbsp flour
6 chocolate-mint wafer candies (like Andes/thin mints)
Preheat oven to 450. Grease and flour six 6-ounce ramekins. In a double-boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan.
Using an electric mixer, beat the whole eggs, egg yolks, and sugar at high speed until pale and very thick, about 8 minutes. Whisk in the chocolate mixture, then the flour until just combined.
Divide the batter among the prepared ramekins and submerge a stack of 4 chocolate-mint pieces in the center of each. Place the ramekins on a baking sheet and bake until set but slightly jiggly in the center, 12 to 14 minutes.
Invert cakes onto plates, wait 20 seconds and remove the ramekins. Dust with powdered sugar and serve immediately.
Swap idea: caramels for chocolate-mint candies.
from Rachael Ray
Saturday, January 2, 2010
Sun. 1/3 - chicken parmigiana
Monday, December 21, 2009
Nothing exciting this year as I've been sick and am still trying to catch-up on the day-to-day since Scott got home!
ham (from Costco)
red & green finger jello
california cuties (the oranges)
Saturday, December 19, 2009
1 (14 oz) can sweetened condensed milk
1/4 cup lemon juice
2 tsp grated lemon peel
1 cup cool whip, thawed
6 mini graham cracker pie crusts (buy or make your own)
1/2 cup blueberry preserves or reduction
Whisk milk, lemon juice, and lemon peel until blended and mixture begins to thicken. Fold in cool whip. Divide evenly between pie crusts. Press down center with spoon (about 1" deep). Refrigerate for 2 hours, or until firm. Fill with heaping tablespoon of blueberries.
I got this from a magazine, but cannot remember which one! If you know, please let me know so I can give credit where credit is due!