This is one of my favorite recipes, ever. Yum. This is gluten-free, fyi. Thanks to A Year of Slow Cooking for this recipe!
Ingredients:
1 jar (26 oz)pasta sauce
1 small container of ricotta cheese
8 slices mozzarella cheese
2 c. shredded Italian cheese mix
1 large eggplant
3 summer squash
1 pound of sliced mushrooms
bag of baby spinich
2 Tbsp. warm water
Get Cookin'
Use a large crockpot (like a 6 quart).
Wash veggies. Slice squash and eggplant in long slices, about 1/2 inch thick. These are the noodles! Don't peel the skin off the squash or eggplant.
In the bottom of the crockpot, pour 1/4 cup of pasta sauce. Layer a few pieces of squash and eggplant, smear ricotta cheese and add a handful of baby spinach and mushrooms. Put a few slices of mozzarella cheese on top. Pour in more pasta sauce and continue the pattern until the crockpot is full.
Top with pasta sauce and the shredded cheese. Add 2 tablespoons of warm water, pour into the pasta jar, shake, and pour the contents on top of the lasagna.
Cook on low for 5-8 hours.
Friday, January 1, 2010
Southwestern Chowder
This is an empty-the-pantry kind of dinner. The original recipe from kraftfoods.com wasn't for the crockpot, I modified it. I didn't add the optional macaroni.
Ingredients:
2 cans (14.5oz each) chicken broth
1 jar (16 oz) salsa
1 can kidney beans
1 can of corn
1 zucchini, sliced into half circles
1/2 tsp. ground cumin
1/2 c. mexican style shreaded cheese.
optional:
3/4 c. elbow macaroni
Get Cookin'
Add everything except cheese and macaroni to crockpot. Cook on low for 6-8 hours. Before serving, cook macaroni on the stove, drain and add to soup.
Dish into bowls, top with cheese.
Ingredients:
2 cans (14.5oz each) chicken broth
1 jar (16 oz) salsa
1 can kidney beans
1 can of corn
1 zucchini, sliced into half circles
1/2 tsp. ground cumin
1/2 c. mexican style shreaded cheese.
optional:
3/4 c. elbow macaroni
Get Cookin'
Add everything except cheese and macaroni to crockpot. Cook on low for 6-8 hours. Before serving, cook macaroni on the stove, drain and add to soup.
Dish into bowls, top with cheese.
Pancakes
Jesse's dad gave me his "Ultimate Melt-in-Your-Mouth Pancake" recipe. Here it is. I must say, the pancakes are better than using basic Bisquick mix.
Ingredients:
2 c. Bisquick
1 c. milk
1 Tbsp. sugar
2 Tbsp. lemon juice
2 tsp. baking powder
2 eggs
Get Cookin'
Mix ingredients, allow to rest for about five minutes. This allows the baking powder to react with the lemon juice to make the pancakes rise.
Ingredients:
2 c. Bisquick
1 c. milk
1 Tbsp. sugar
2 Tbsp. lemon juice
2 tsp. baking powder
2 eggs
Get Cookin'
Mix ingredients, allow to rest for about five minutes. This allows the baking powder to react with the lemon juice to make the pancakes rise.
Sunday, December 6, 2009
Peppermint Chocolate Cookies
These have become a holiday staple for my family. Jesse doesn't really like the hard peppermint candies on top, but everybody else does! Thanks Rachael Ray for this fabulous recipe.
Ingredients:
1 1/2 sticks of unsalted butter (softened)
1 1/2 c confectioners' sugar
1 egg
1 1/2 c flour
1/2 c unsweetened cocoa powder
pinch of salt
chocolate for melting (the recipe calls for dark chocolate; I usually use semi sweet chocolate chips because it saves me a trip to the store)
2/3 c crushed peppermint candy canes
Get Cookin'
With an electric mixer, beat the butter until soft. Gradually add the confectioners' sugar until creamy, then beat in egg.
In separate bowl, whisk flour, cocoa and salt. Gradually add to the butter mixture.
Cut off a large piece of parchment paper; turn the dough onto the paper. Shape the dough into a 12-inch-long cylinder; wrap tightly and roll into a smooth, even log. Refrigerate for 30 minutes; reshape and refrigerate for an additional 30 minutes.
Preheat oven to 350 degrees.
Slice cookie dough log into 1/3-inch-thick rounds. Place about an inch apart, bake until firm, about 18-20 minutes.
After the cookies are done cooking, melt the chocolate.
Spread melted chocolate on each cookie and sprinkle peppermints on the top.
Refrigerate until the chocolate is hard, about 2-3 hours.
Sorry for the picture being so dark. I have an excuse to make these again; I need a better picture!
Ingredients:
1 1/2 sticks of unsalted butter (softened)
1 1/2 c confectioners' sugar
1 egg
1 1/2 c flour
1/2 c unsweetened cocoa powder
pinch of salt
chocolate for melting (the recipe calls for dark chocolate; I usually use semi sweet chocolate chips because it saves me a trip to the store)
2/3 c crushed peppermint candy canes
Get Cookin'
With an electric mixer, beat the butter until soft. Gradually add the confectioners' sugar until creamy, then beat in egg.
In separate bowl, whisk flour, cocoa and salt. Gradually add to the butter mixture.
Cut off a large piece of parchment paper; turn the dough onto the paper. Shape the dough into a 12-inch-long cylinder; wrap tightly and roll into a smooth, even log. Refrigerate for 30 minutes; reshape and refrigerate for an additional 30 minutes.
Preheat oven to 350 degrees.
Slice cookie dough log into 1/3-inch-thick rounds. Place about an inch apart, bake until firm, about 18-20 minutes.
After the cookies are done cooking, melt the chocolate.
Spread melted chocolate on each cookie and sprinkle peppermints on the top.
Refrigerate until the chocolate is hard, about 2-3 hours.
Sorry for the picture being so dark. I have an excuse to make these again; I need a better picture!
Monday, November 23, 2009
Pumpkin Milkshake
I'm in love with everything pumpkin and feel like I have to eat it all before November is done because it's such a "fall food." Who eats pumpkin pie in February?! Nobody.
I made these over the weekend and loved them. We will be making these again. Thanks to Cooking Light for this recipe.
Ingredients:
2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
Whipped Cream, optional (we didn't use it)
Get Cookin'
Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into glasses. Top each with whipped cream and sprinkle with the additional pumpkin-pie spice, if desired.
I made these over the weekend and loved them. We will be making these again. Thanks to Cooking Light for this recipe.
Ingredients:
2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
Whipped Cream, optional (we didn't use it)
Get Cookin'
Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into glasses. Top each with whipped cream and sprinkle with the additional pumpkin-pie spice, if desired.
Quick Cookies: Funfetti Cookies
Sometimes I promise homemade cookies when I don't really have time to spend two hours in the kitchen. However, there is always time to make cake mix cookies. This recipe was on the side of the cake box last year. They're simple, fast and taste like they're made from scratch. Shh! It's my dirty secret.
Ingredients:
1 box Pillsbury Funtetti cake mix
2 eggs
1/3 c. oil
Get Cookin'
Mix ingredients in a bowl (you don't even need to get the mixer out for this!).
Preheat oven to 350 degrees. Drop onto ungreased cookie sheet and cook for 9 minutes. Take them out before they look brown. They will stay soft this way.
Update (June 25, 2010): I tried this recipe with a strawberry cake mix last night-they turned out delicious (and pink!)
Ingredients:
1 box Pillsbury Funtetti cake mix
2 eggs
1/3 c. oil
Get Cookin'
Mix ingredients in a bowl (you don't even need to get the mixer out for this!).
Preheat oven to 350 degrees. Drop onto ungreased cookie sheet and cook for 9 minutes. Take them out before they look brown. They will stay soft this way.
Update (June 25, 2010): I tried this recipe with a strawberry cake mix last night-they turned out delicious (and pink!)
Wednesday, November 11, 2009
Starbucks Outrageous Oatmeal Cookies
When Starbucks changed all pastry recipes this summer they handed out recipe cards with the new recipes on it. Working at Starbucks, I collected all the recipe cards we handed out! I finally got a chance to make the Outrageous Oatmeal Cookies that are quite popular at my store. I don't think they tasted exactly like the ones we sell, but they were a great oatmeal cookie.
Ingredients:
1 1/2 c old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour
1/4 c dark raisins
1/4 c golden raisins
1/4 c dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons unsalted butter, room temp
1/2 c packed brown sugar
1/4 c granulated sugar
1 egg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 Tablespoons dark raisins (topping)
4 Tablespoons golden raisins (for topping)
Get Cookin'
Preheat oven to 350 degrees.
Blend oats, flour, raisins, cranberries, baking powder, baking soda and salt. Set aside.
Beat butter and sugars until light and fluffy, then add egg, cinnamon and vanilla. Beat until well combined.
Gradually add oat mixture; beat until combined.
Combine raisins for topping in a separate bowl and set aside.
Drop dough onto cookie sheet about 2 inches apart. Place a teaspoon of raisin topping on top of dough.
Bake until cookies are golden brown and still soft: 12-16 minutes.
Ingredients:
1 1/2 c old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour
1/4 c dark raisins
1/4 c golden raisins
1/4 c dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons unsalted butter, room temp
1/2 c packed brown sugar
1/4 c granulated sugar
1 egg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 Tablespoons dark raisins (topping)
4 Tablespoons golden raisins (for topping)
Get Cookin'
Preheat oven to 350 degrees.
Blend oats, flour, raisins, cranberries, baking powder, baking soda and salt. Set aside.
Beat butter and sugars until light and fluffy, then add egg, cinnamon and vanilla. Beat until well combined.
Gradually add oat mixture; beat until combined.
Combine raisins for topping in a separate bowl and set aside.
Drop dough onto cookie sheet about 2 inches apart. Place a teaspoon of raisin topping on top of dough.
Bake until cookies are golden brown and still soft: 12-16 minutes.
Subscribe to:
Posts (Atom)
