Ingredients 2 cups crushed graham crackers1 cup melted butter1 cup peanut butter2 cups powdered sugar6 ounces chocolate chipsWhat’s NextMix together above ingredients except chocolate chips. Press into 9 x 13 inch greased pan. Let set in refrigerator to cool. Melt chocolate chips and spread over top for frosting. Cut into bars
Archives for August 2008
2 medium baking potatoes
2 tablespoons butter or margarine, softened
1 tablespoon milk
1/4 teaspoon salt
1 (3 ounce) package cream cheese, cubed
2 tablespoons sour cream
Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.
4 cups of thinly sliced apples
1/4 cup orange juice
3/4 cup flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter
Grease 9-inch pie plate. Put all of the apple in the pie plate and pour the orange juice over the top. Mix together the flour, sugar, cinnamon, nutmeg, and salt. Cut the butter into the mixture until it crumbles. Sprinkle it over the apples. Bake in a 375 degree oven for 45 minutes.
2 cups fresh or frozen sliced peaches
4 teaspoons sugar
1 teaspoon lemon juice
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter
sour cream, optional
In a small bowl, add the peaches, sugar and lemon juice. Mix well and set to the side for now. In a large bowl, add the eggs and beat until they are fluffy. Then mix in the flour, milk and salt. Mix well. Put the butter into an oven-proof 10-inch skillet. Put it in a 400 degree oven to melt (3 to 5 minutes). Pour the batter into the hot skillet right away. Bake for 20 to 25 minutes or until the pancake has risen and is puffed up. Take it out of the oven and add the peach slices mixture. Sprinkle the top with nutmeg and serve with sour cream.
8 graham crackers
1/2 cup melted butter
1/3 cup sugar
1/2 cup softened butter
1 1/2 cup powdered sugar
3 eggs, slightly beaten
2 (1 ounce) squares chocolate, melted
1 1/2 cup cream
1 package miniature marshmallows
1/4 cup crushed peppermint candy
Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.
We hate diets. The idea of living on low calorie shakes or striking carbs from our diet sends us shaking in our shoes. Give up food, one of the best pleasures of life? Surely there must be some other way?
And there is. “The Biggest Loser” is a collection of recipes by celebrity chef Devin Alexander. She had struggled for years with her weight, but found a way to marry her passion for good food with the needs of, well, good health. Check it out.
Torn between having a cheesecake and a cookie? Why not have both? Check out these tips and a tested recipe forÂ Â cheesecake squares. We love them because they’re easier to serve to a crowd (you can control the portions), and easier to pack for picnics and lunches.
For extra flavor, use frozen cubes of lemonade or juice to cool drinks instead of regular ice.
1/2 cup shortening
1/2 cup milk
2 cups white sugar
1/2 cup flaked coconut
3 cups rolled oats
1/2 cup unsweetened cocoa powder
In a saucepan over medium heat combine the shortening, milk and white sugar. Stirring constantly bring mixture to a boil and continue to boil and stir for 2 minutes. Remove from heat and add cocoa, coconut and oatmeal. Stir mixture well.
Drop teaspoon sized drops onto a wax paper lined cookie sheet. Place cookies in the refrigerator to set then into an airtight container to store.
1 1/2 pounds ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 (1 ounce) package dry Ranch-style dressing mix
1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions. Shape into loaf and fit into 9 x 5 inch loaf pan. Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
3 cups fusilli pasta
3/4 cup broccoli florets
3/4 cup cauliflower florets
1/2 cup red onion, sliced
1/2 cup thinly sliced carrots
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup chopped celery
3/4 cup light mayonnaise
1/4 cup distilled white vinegar
1/4 cup white sugar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
250g Lean Pork Mince
1 Potato (about 100g)
1/2 Brown Onion, chopped
1.5 Tbsp Light Soy Sauce*
1/2 Tbsp Oyster Sauce*
Tbsp Tomato Ketchup*
1 Tbsp Worcestershire Sauce*
1/2 tsp Sesame Oil*
Dash of Pepper*
1 tsp Cornflour mixed with 1 Tbsp Water
Peel potato. Cut into small cubes. Cook potato pieces in microwave oven (HIGH heat for 3-4 minutes). Heat a little cooking oil in a frying pan or wok. Stir-fry onion pieces until fragrant. Add minced pork seasoning ingredients* and water. Stir to mix.
When pork is almost cooked, add in the potato cubes and cornflour mixture. Stir until sauce is thick. Serve.
In the mood for ice cream? Here’s a cool collection of recipes for homemade ice cream. It’s possibly the only way to say “healthy” and “ice cream” in one sentence — at least it has no preservatives! Perfect reason to have a second scoop.
2 pounds Beef — cubed
3 tablespoons Oil
1 cup Mushrooms — sliced
1 Small onion — chopped
1 can Tomato soup
1/4 cup Water
1 Bay leaf
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
1/4 pint Dairy sour cream
Heat oil in skillet and brown meat on all sides. Place meat in crockpot and saute mushrooms and onion a few minutes in a skillet. To the crockpot, add all remaining ingredients except sour cream and onions. Pour mixture over meat and stir together. Cook for 7-9 hours. At serving time, spoon on sour cream and serve with noodles or rice.
300 grams (about 12 oz.) okra cut into small (1/4″) pieces
1 medium onion(s) sliced finely
3 tablespoon(s) oil
1 teaspoon(s) each of red chilli, coriander and cumin powders
Â½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder
2 green chili(es) slit
a squeeze of lemon and salt to taste
Heat oil on medium level in a pan for about 2 minute(s).
Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds.
Add the okra and the slit green chilli(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.
Did you know that rice can be eaten with fruits, or turned into a mousse? Find new ways of serving rice with rice recipes from all over the world.Â
Ran out of Dijon mustard? Whip up your own.
2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric
Grind mustard seed to a fine consistency. Mix ground mustard with dry mustard powder and water in a small bowl. Cover with plastic wrap, and set aside overnight. Combine mustards with wine, vinegar, salt and turmeric in a blender or mini food processor. Puree until smooth. You can use mustard immediately. It will keep up to 3 months in the refrigerator.
1 tablespoon oil
1 clove minced garlic
1 slice minced ginger or 1/2 teaspoon powdered garlic
1/2 pound tofu, diced
4 scallions, sliced
2 peppers, diced
1/4 cup cashews or peanuts
1 tablespoon sesame seeds
1 orange, zest and juice
2 tablespoons soy sauce
1 teaspoon sesame oil
Heat the oil in a large fry pan and add garlic, ginger, and tofu. Cook, stirring until golden brown. Add the scallions and peppers and cook until vegetables are soft. Then add the remaining ingredients and cook for 1 minute.
Serve hot over cooked rice.
1 pound lean ground beef
3/4 cup crushed seasoned croutons
1/4 cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter
In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.