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  • Aug 29, 13

    FOOD desert



     
    Raspberry Cheesecake Popsicles


    Kick back this summer and beat the heat with these yummy raspberry cheesecake swirl popsicles!  A Creamy and tart delicious twist on an old summer favorite!


    Raspberry-Cheesecake-Popsicles-1-sm


    Ingredients:


    8 oz fresh raspberries (or blueberries/blackberries/cherries)
    1 tablespoon water
    4 oz low fat cream cheese
    3 tablespoons fat free milk
    1 teaspoon vanilla extract
    1/3 cup powdered sugar
    Directions:


    In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or until they are easily broken up with a wooden spoon.


    Transfer mixture to a food processor (or strong blender) and puree till there are no lumps left. Refrigerate raspberry puree until cool, about 30 minutes.


    Then in food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth.


    In popsicle molds, layer raspberry puree and cream cheese mixture. Insert popsicle sticks and freeze for at least 2 hours. Enjoy!


    nutrition info per popsicle: 93 calories. 3.7g fat. 12 carbs. 3g fiber. 7g sugar. 2.7g protein.
    **nutrition info calculated using sparkrecipes.com**


    Recipe By The Novice Chef. Visit the website for other great recipes!



    Comments

  • Aug 21, 13

    FOOD recipes

    Oven Fried Green Tomatoes </p><p> 4 Green tomatoes, sliced </p><p> ½ stick butter, ¼ cup </p><p> 1 tsp salt </p><p> 1 tsp black pepper </p><p> 1 cup flour or corn meal </p><p> 1 tsp baking powder, heaping </p><p> </p><p> Preheat oven to 400 degrees F. Melt butter in a baking pan. Stir in salt and pepper. Coat sliced tomatoes with flour and place in baking pan. Bake on lower rack of oven for 8 minutes. Turn oven up to broil in order to brown tomato slices. Serves about 6. </p><p> </p><p>To SAVE this recipe, be sure to click SHARE so it will store on your personal page. </p><p>For more healthy recipes, tips, motivation and fun, join us here http://goo.gl/48NOq

    Oven Fried Green Tomatoes
    4 Green tomatoes, sliced
    ½ stick butter, ¼ cup
    1 tsp salt
    1 tsp black pepper...
    1 cup flour or corn meal
    1 tsp baking powder, heaping

    Preheat oven to 400 degrees F. Melt butter in a baking pan. Stir in salt and pepper. Coat sliced tomatoes with flour and place in baking pan. Bake on lower rack of oven for 8 minutes. Turn oven up to broil in order to brown tomato slices. Serves about 6.

    To SAVE this recipe, be sure to click SHARE so it will store on your personal page.
    For more healthy recipes, tips, motivation and fun, join us here http://goo.gl/48NOq

  • May 06, 13

    Tequilla

    TORADA TEQUILLA

  • Mar 12, 13

    FOOD recipes

    Slow Cooker Orange Chicken

     

    Join us on Facebook for our latest recipes!

    I am crazy about Chinese food!  I always feel so guilty after I chow down on a three-course orange chicken meal at Panda Express (yes, I get the same entree 3 times because I love it so much),  so I thought this might be a better option for me.  It was so easy!  My family loved it.  I could have gone with a little less "orange," but other than that, it is a keeper!

     

     

    Slow Cooker Orange Chicken

    (Recipe from Team T Adventures)

     


    Ingredients:

    • boneless chicken breasts, chopped into small chunks (I used about 4)
    • 1/3 cup flour
    • olive oil
    • 1/2 Tbl. salt
    • 1 teaspoon balsamic vinegar
    • 3 Tbl. ketchup
    • 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
    • 4 Tbl.  brown sugar


    In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  Pour the flour in a small bowl.  Cover the chicken breast chunks in flour and shake off the excess.


    Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
    The chicken doesn't need to be fully cooked since it's going in the crock pot.

    After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

    Cook on low for 5-6 hours or on high for 2-3.

    Serve over rice and even add veggies if you want a healthier meal.

    Linked to:
    http://tidymom.net

  • Jan 13, 14

    FOOD instructions


    Monday, July 11, 2011


    Cuts of Steak




    Here's a pocket guide that carnivores can really sink their teeth into.






    1) TOP ROUND
    (AKA London broil)
    Very lean with mild flavor; dense and slightly chewy.
    Inexpensive with no fat to trim off, so more meat for your money; even shape makes it easy to slice thin.
    Marinating will tenderize the meat.
    Best served rare to medium (overcooking will turn this cut into leather).
    Must be carved very thin, against the grain.
    Great cold for sandwiches.
    "Best Buy"

    2) RIB EYE
    (AKA Delmonico steak)
    Naturally tender cut cooks up juicy, with a rich flavor of caramelized meat.
    Can be sold bone-in for rib lovers and for a more dramatic presentation.
    Lots of marbling makes it self-basting.
    These steaks are pricey, so look for ones with a large "eye" and less surrounding fat.

    3) FILET MIGNON
    (AKA tenderloin steak)
    Its mild flavor and tenderness make it the perfect canvas for a starring sauce.
    Expensive, but unlike other cuts, it doesn t need to be trimmed and doesn t shrink much during cooking.
    Avoid acidic marinades -- they'll deteriorate the fine grain and make the meat mealy.
    Best eaten rare to medium.
    Lean and tender enough to be eaten cold.
    Skip the steak knife -- it cuts like butter!

    4) T-BONE
    Nothing says "steakhouse" like a T-bone. Great for steak lovers who eat with their eyes first.
    Combines two contrasting cuts in one sitting -- part of the delicate tenderloin and robust, juicy strip.
    The bone adds flavor and seals in juices.
    Perfect for carnivores who feel the meat's just a vehicle for getting to gnaw on the bone.

    5) SKIRT STEAK
    (AKA fajita steak)
    Good bang for your buck -- juicy and flavorful; quick-cooking and versatile.
    Firm, accordion-like grain soaks up dry rubs and marinades.
    Best served rare to medium-rare. Anything more toughens the meat.
    "Best Buy"

    6) STRIP LOIN
    (AKA strip steak; New York strip steak; shell steak)
    A beef-lover's steak -- you can really taste the steer.
    A trophy cut -- tenderness, succulence and a satisfying chew.
    Low maintenance: cooks evenly, ideal for a variety of cooking methods (grilling, broiling and pan-roasting).
    Serve rare or medium-rare: This cut turns mealy when overcooked.
    "Best Buy"










  • Nov 24, 13

    FOOD recipes

    Peanut Butter Snack Cakes

     

    Almost Tasty Cake

    Peanut Butter Snack Cakes

    Ingredients:

    • 2 cups sugar

    • 2 cups flour

    • 2 teaspoons baking powder

    • 1/4 teaspoon salt

    • 2 tablespoons butter

    • 1 cup milk

    • 4 eggs — beaten

    • 1 teaspoon vanilla

    • 12 ounces

    Hershey’s milk chocolate chips (store brands do NOT melt to the same consistency)

    • 8 ounces peanut butter

    • 2 tablespoons confectioner’s sugar

    Directions:

    Combine the first four ingredients. Add the butter and mix. Slowly add the milk and eggs until blended. In a separate bowl, combine peanut butter and confectioners sugar. 

    Preheat oven to 350. Grease and flour a small jelly roll pan.

    Pour batter into pan. Bake for approximately 20 minutes. When done, spread the cake with peanut butter while the cake is still hot. Melt chocolate chips and spread on top. Score the chocolate top while it is still soft, then chill and cut into pieces. You can also cut the cake into squares first and then dip each square into the melted chocolate.

    This recipe for Peanut Butter Kakes serves/makes 12.

    Wendy Norato, Edison NJ (1990)

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