Tuesday, December 16, 2008

Frozen "Creamsicle" Cake

I got this recipe on epicurious.com. It looked promising and for the most part it was. The disaster, because there is always a disaster in my kitchen, was with the freezing times. It took a whole 24 hours before this cake was set up nicely in the freezer. But, it was worth the wait.
The picture doesn't look fabulous because it was taken yesterday before it had been frozen all 24 hours. I had a slice tonight and it looked better.
I used orange sherbet and no sugar added vanilla ice cream, but those were my only subs. Here's the nutrition info (from SparkRecipes recipe builder) that include those subs:
224 calories
10 g fat
34 g carbs
1 g fiber
2 g protein

Friday, December 12, 2008

¡Lasagna Ole!

I do not know where I got the original recipe for this. If anyone knows of a cookbook or somewhere else in which this recipe appears, please let me know and I'll be glad to credit it.

¡Lasagna Ole!

1 lb ground turkey breast
1 green pepper, chopped
1 red pepper, chopped
1 jar salsa, 16 ounces
1 can diced tomatoes, undrained
1 cup frozen corn kernels
8 corn tortillas
1 1/2 cups 2% cheddar, divided

Preheat oven to 375 degrees F. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to a boil.

Spoon 1 cup meat mixture into bottom of a 13X9 inch baking dish. Top with 4 tortillas, tearing and overlapping as necessary. Spoon half the remaining meat mixture over tortillas; top with ¾ cup cheese. Top with remaining tortillas and meat mixture. Cover with foil.

Bake 25-30 minutes. Remove from oven; uncover. Sprinkle with remaining ¾ cup cheese, let stand 5 minutes or until cheese is melted.

Makes 6 very big servings.

Here's the nutrition information based on my SparkRecipes recipe builder:
332 calories, 13g fat, 32g carbs, 5g fiber, 26g protein
7 Weight Watchers Points

Monday, November 24, 2008

Old Blog

I have an older blog. I'm trying to decide if I should put some recipes from that one on this one. I may do a couple of my favorites. Anyways, if you're interested, here it is.

Sunday, November 23, 2008

Pumpkin Chocolate Brownies

I made this recipe because I had leftover pumpkin from another recipe. Why is it that there is always leftover pumpkin whenever you make something? And I'll have you know that I still have a whole cup of pumpkin leftover. So expect more pumpkin this week.

I adapted this recipe to suit my ingredients on hand. I didn't have the brown sugar blend, so I used regular and I wanted to use up a spice blend that needs to get used up.

And when they were all baked and cooled, I decided that they need more flavor. My mom described the flavor perfectly with the word BLANK. They only part you taste is the chocolate chip. So, add more spices. They don't really taste like pumpkin either.

All in all, a little disappointing, but that's what happens in my kitchen. Most of the time. Let me know if they taste good for you and what you did differently.

Pumpkin Chocolate Brownies

1/2 cup canned pumpkin
2/3 cup brown sugar
1 large egg
2 egg whites
2 tbsp vegetable oil
1 cup all purpose flour
1 tsp baking powder
1 tsp cocoa
1 tsp Cinnamon Plus blend (Pampered Chef)
1/4 tsp salt
1/3 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Prepare an 8 inch square pan by cutting a piece of parchment paper to 8 inches wide and maybe about 12 inches long. You want to press it in there so that there's enough extra sticking out over the top of the pan so that you can easily pick it up and pull the brownies from the pan. Spray it with a little cooking spray, especially on the exposed metal sides.

In a mixer bowl combine pumpkin, egg, egg whites, oil and brown sugar. Mix on low to medium speed until well combined.

In a small bowl combine flour, baking powder, cocoa, cinnamon blend and salt. Mix well with a fork until fully incorporated. Add by the 1/3 cupful to the pumpkin mixture with the mixer on low speed. Make sure to scrape down the side of the bowl with a spatula periodically to get the stuff incorporated from the sides of the bowl.

Pour into the prepared pan and bake for about 25 minutes, give or take a minute or two depending on your oven.

Let cool for a few minutes in the pan and then pull out by the parchment and let cool a little longer (if you can wait!).

Cut into 16 squares.