Breakfast
In a PanButtercream
FrostingChocolate
Mousse FrostingFluffy
White FrostingMarinara
SauceParmesan
ChipsPumpkin
Patch PancakesSpicy
GrapesSweet
Deviled EggsVanilla
Bread IcingWhipped
ToppingBasic French Omelet ... The filling is only
limited to your imagination!!! Customize one for each family member!
1 t. olive oil
6 egg whites, whipped
1 T. water
1 t. salt
1/2 t. black pepper
Heat oil over high heat in a skillet with a rounded bottom and sloping
sides. In a mixing bowl, whip egg whites, water, salt, and black pepper
together, using a fork. Pour egg mixture into skillet. Cook over
moderately high heat until the bottom is set. Using a heatproof spatula,
move the cooked mixture to the center and allow the uncooked mixture to
flow into the bottom of the pan. When cooked, the omelet should be barely
brown on the bottom, soft and moist in the center. Spoon the filling down
the center of the omelet (*see note). Using a spatula and starting from
the handle side, fold one third of the omelet over the center. With a heated
serving plate in one hand, grasp the skillet in the other, palm up and
tilt
so the omelet rolls over onto the plate.
Breakfast in a Pan ... covered all the food groups too!!!
8 eggs
1-1/4 C. fully cooked diced ham
3/4 C. diced cheddar cheese
1/2 C. chopped fresh mushrooms
1/4 C. chopped onion
2-3 T. butter or margarine
Beat eggs, add ham, cheese, mushrooms and onion. Melt butter in skillet; add egg mixture. Cook and stir over medium heat until eggs are completely set and cheese is melted. Yield: 4 servings
Buttercream Frosting ... A staple in any recipe box! Makes 4 cups of frosting.
1 C. REAL butter, softened
8 C. confectioner's sugar
2 t. vanilla
1/2 - 3/4 C. milk
Cream butter; beat in sugar and vanilla. Add milk until frosting reaches desired consistancy.
For chocolate: substitute 1/2 C. cocoa for 1/2 C. confectioner's sugar
For: Peanut Butter: substitute creamy peanut better in place of butter
Cheesy Fries ... This is one of our favorites! A must when I get to watch Minnesota Viking games!!!! These are GREAT!!!
Frozen Steak Fries
Salt
Mild Cheddar Cheese (grated)
Monterey Jack Cheese (grated)
Chives
Kraft Free Ranch Dressing
Deep fry steak fries as per package directions. Drain and lightly salt. Place on broiler safe plate. Top with both cheeses. Broil until cheeses are melted. Sprinkle with chives (fresh works best). Serve with ranch dressing as a dip instead of ketchup.
Chocolate Mousee Frosting ... smooth and fluffy .... low in sugars and fat!!!
1 C. cold skim milk
1 pkg. (1.4 oz.) sugar free instant chocolate fudge pudding mix
1 carton (8 oz.) frozen light whipped topping, thawed
1 prepared angel food cake
Beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Frost the cake!
Cinnamon Apples ... Cracker Barrel Old Country Store, Old Timey Recipes & Proverbs To Live By Volume 1. These are a pleasant side dish!
8 winesap apples
3 C. water
1-1/2 C. sugar
3/4 C. red hot cinnamon candies
Peel apples. Heat water, sugar and cinnamon candies to boiling. Add apples and boil until done, turning once.
Cranberry Butter ... Great with breakfast or Cranberry Muffins.
1 C. cranberries
1 C. confectioners' sugar
1/2 C. butter
1 T. lemon juice
Puree cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until ready to use.
Deviled Eggs ... Pennsylvania Dutch Style
6 Hard Boiled Eggs
1/2 t. prepared mustard
2 t. softened butter
salt
pepper
paprika
Remove shells and cut egg in half. Mash the yolks with all ingredients except the paprika. When well mixed, press back into the egg white halves, round the tops with a spoon and sprinkle with paprika. For a real treat, add 2 tablespoons of finely chopped ham to the egg yolk mixture.
Fluffy White Frosting ... Great sprinkled with coconut
1-1/2 C. sugar
2 egg whites
1/3 C. water
1/4 t. cream of tartar
1 t. vanilla extract
In a double boiler, combine sugar, egg whites and cream of tartar. With a portable mixer, beat mixture on low over low heat until frosting reaches 160*, about 8-10 minutes. Pour into large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.
Makes 5 cups of frosting
French Dip ... It is not Jacques! (Hee Hee) This is Ron's favorite if we go to Apple Bees.
1 (3 lb.) eye of round roast
1/2 t. salt
1/4 t. pepper
1 T. oil
1 can Campbell's beef broth
1 (12 oz.) loaf French bread, split, halved crosswise and warmed in the oven
Season meat with salt and pepper. Brown meat in oil; add beef broth. Cover and simmer 1-1/2 hours or until meat is fork-tender. Remove meat and let stand 10 minutes. Slice thin across grain. Dip cut sides of bread and sliced meat in pan juices. Place meat between bread halves; serve warm. Use the extra pan juices for dipping. Makes 8 servings.
Fried Wisconsin Cheese Spuds ... Great Snack and full of Vitamin D
1 lb. Wisconsin cheddar cheese (you can substitute mozzarella)
3 eggs, beaten
1-1/2 C. bread crumbs (I use Italian for mozzarella)
Oil, for deep-fat frying
Cut cheese into 1/2" cubes. Dip into egg, then crumbs. Repeat. Refrigerate 15 minutes before frying. Heat oil to 375*. Fry cheese 1-1/2 to 2 minutes or until golden brown. Drain on paper towels. Serve hot. Makes 10-12 servings.
Gravy ... I like this as a fat-free gravy for either chicken or beef!
2 C. water
4 T. bouillon, beef or chicken
1/2 pint water
5 T. cornstarch
1 t. salt
pepper
1 T. parsley flakes
Bring water and bouillon to a boil. In a pint jar, fill half way with water and add cornstarch. Screw lid on tightly and shake well; whisk into boiling broth. Cook about 5 minutes stirring constantly. Remove from heat and add salt, pepper and parsley. Occasionally I will add a touch of onion salt.
Honey Butter ... GREAT on homemade bread or rolls!
2 T. honey
1/2 C. real butter, softened
Whip together in a small bowl. That's it!!!!!!
Jack Daniel's Spectacular Sauce ... This is GREAT on grilled chicken
1/2 clove garlic
2 T. butter
2 T. flour
1 C. beef broth
1 T. chopped parsley
2 C. fresh mushrooms, sliced
2 C. green onion, chopped
1 T. butter
1/2 C. Jack Daniel's Whiskey
Rub saucepan with garlic; discard garlic. Melt butter; stir in flour. Slowly add broth, stirring constantly. Add parsley, cook until thickened; set aside. Sauté mushrooms and onion in butter until tender. Add whiskey and thicken broth. Simmer several minutes over low heat. Make 2-1/2 C. of sauce.
Maida Heaters' Hot Fudge Sauce ...From the Book of Great Desserts ... This recipe was forwarded to me by My Aunt Diana's sister Lynne. Can't wait to try this one!!!!
2 ounces (2 squares) unsweetened chocolate
1 tablespoon butter
1/3 cup boiling water
2 tablespoons light corn syrup
1 cup sugar
1 teaspoon vanilla extract
Place the chocolate, butter and boiling water in a 1 1/2 quart saucepan.
Cook over low heat,
stirring until the chocolate is melted and the mixture is smooth. Mix
in the corn syrup and
sugar.
Raise heat to moderate and stir occasionally until it comes to a boil.
Stop stirring and let
boil moderately for exactly 8 minutes. Remove from heat and immediately
place saucepan
briefly in cold water to stop the boiling. Stir in the vanilla.
Use the sauce while it is still warm, or let it cool and reheat over
hot water. This may
be refrigerated and reheated. It must be served warm as it hardens
when it is cold.
Marinade ...This may seem silly, but my mother-in-law & father-in-law (Carole & Terry Yeakle) use this for just about any meat they put on the grill and it is always wonderful!!!
Reduced Fat Italian Dressing
How is that for a recipe. Put you meat in a tupperware container the night before with dressing. Take out the next evening and grill! I can't make it any easier than that for you!
6 Tbs olive oil
3 cloves of garlic, chopped fine
16 sprigs of fresh parsley (leaves only), chopped
1/2 tsp freshly ground black pepper
1/2 tsp salt
4 cups (two 1-lb cans) plum tomatoes, drained and coarsely chopped
1 Tbs dried oregano
6 anchovy fillets (optional; for non-vegetarian version)
2 Tbs tomato paste
Heat the olive oil in a sauce pan over moderate heat. Add the garlic and parsley and cook for about 5 minutes, stirring frequently. Do not brown. Add the tomatoes, oregano, salt, and pepper, and simmer over low heat for 30 minutes, stirring occasionally. Add the optional anchovies and tomato paste and stir well. Taste and adjust seasoning if necessary. Makes approximately 3 cups.
Mom Clopper's Deep Fried Fish Batter ... Ron's Grandmother's recipe, taken from Family Favorites Cookbook (published by Ron's Uncle Ken & Aunt Barb). This won't bubble off in the pan. It sticks to the fish and stays crunchy.
2 C. self-rising flour
beer
Make a batter of flour and enough beer for a batter. Dip fish in flour, then in batter and deep fry.
3 nonfat, whole wheat pita breads
1 T. nonfat Parmesan cheese
Preheat oven to 350*. Split pita breads and cut each half into quarters. Lay pitas with their rough sides up, close together on a baking sheet. Sprinkle with Parmesan cheese. Bake for 10 minutes or until crispy.
6 chips per serving. Per serving: 80 calories and 4 grams fat
Pumpkin Patch Pancakes ... Can we say, "Great fall breakfast item"!?!
1 C. flour
2 t. baking powder
2 T. brown sugar, firmly packed
1/4 t. ground nutmeg
1/4 t. ground ginger
1 C. skim milk
1/2 C. canned pumpkin puree
1 T. apple butter
2 egg whites, room temperature
Sift flour, sugar, baking powder, nutmeg and ginger into a large bowl. Stir in milk, pumpkin and apple butter.
In a seperate bowl, beat eggs whites with an electric mixer on high until stiff peaks form. Gently fold egg whites into pancake batter.
Spoon 1/3 C. of batter for each pancake onto nonstick griddle or pan, lightly sprayed with cooking spray. Cook on each side until lightly browned.
Approx. 190 calories, 6 grams fat
Seventh Inning Hot Dogs ... Source: Pillsbury Party Cookbook.
2- 8 oz. cans refrigerated crescent dinner rolls
8 Cheese-filled or regular wieners, cut in half
Heat oven to 375F. Separate dough into 8 rectangles; firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a wiener half lengthwise on 1 end of dough strip. Fold dough in half over wiener; press short edges to seal, leaving sides open. Place on ungreased cookie sheet. Bake at 375F for 11-13 minutes or until golden brown. Serve with ketchup, mustard and pickle relish, if desired. Yield 16 servings.
Spiced Grapes ... I got this one here! Check it out!!! World Wide Recipes
1 lb. seedless grapes
1 cup sugar
1 cup water
1 cinnamon stick
2 star anise
5 whole cloves
12 black peppercorns
Combine all ingredients except grapes in a small saucepan and boil for two to three minutes. Pierce each grape two to three times with a sharp skewer or toothpick. Place grapes in a small bowl and cover with the syrup mixture. Refrigerate for 24 to 36 hours. Serve with cheese or nuts.
Sweet Deviled Eggs ... Eric & Lynne, "We take these to our church dinners, and never have any left to bring home!!!"
8 large hard-cooked eggs
1 tablespoon sugar
2 tablespoons prepared mustard
2 tablespoons mayonnaise
1 tablespoon white vinegar
1/4 teaspoon
salt, and paprika
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks, add sugar and next 4 ingredients, stirring until smooth. Spoon or pipe into egg whites. Sprinkle with paprika, and garish with fresh parsley, if desired. Yield: 16 servings.
Terry Eggs ... Named after my father-in-law.
My kids love them for breakfast.
Bread slices, buttered on both sides
Eggs
Pam
Take the buttered bread and cut the center out with a small mouth canning
lid. Place in hot pan with Pam and crack egg into the center. Fry on both
sides until lightly browned. Sprinkle with salt and pepper.
Take the neck, liver, gizzards, etc. from inside of the turkey and place in a medium sauce pan. Fill 2/3 way full with water. Cover and cook at medium for about 2 hours. Check back occasionally to see if you need to add more water.
Run the broth through a wire strainer to catch all of the small neck bones. Put the broth back into the pan. (I like to pick through and put all of the neck meat back into the broth for that extra homemade appeal. This is chef's choice.) (To my husband's dismay, the liver, hearts, etc. are annual treats for the dogs!)
Put the broth back onto the burner at medium-high. Add about 1 t. salt, some fresh pepper and about 1/8 t. poultry seasoning. In a pint jar, fill half way with water. Add about 5 T. cornstarch. Screw lid on tightly; shake well. Add the mixture to the broth while stirring with a whisk. Guaranteed no lumps! Cook for about 5 -10 minutes. If it is not to your desired thickness, repeat the water and cornstarch pattern. Again cook for 5 -10 minutes and check for desired level of consistency. When you have added enough cornstarch to meet your family's liking, add a FEW drops of yellow food coloring
Each turkey is different and will yield a different amount of broth
from them and each family has there own standards on consistency. This
is why I will not give exact quantities. Gravy is an art and an acquired
skill. Perfection on the first attempt at gravy is rare and even after
you have made several great batches, you WILL get one that is not as good
a the rest!
By using cornstarch, you will avoid a "floury" taste in the gravy.
Mixing the water and cornstarch before adding will help to prevent lumps.
Yellow food coloring will do nothing for the taste but it will add a nice
golden look to the gravy. (This was my Grandmother's secret!)
Vanilla Bread Icing ... I use this on a lot of breads with fruit in them.
1 C. powdered sugar
1/4 t. vanilla
3 t. milk
Mix together with a fork in a small bowl. Makes 1/2 C.
Whipped Topping
1 C. evaporated skim milk
1/4 C. contectioner's sugar
1 t. vanilla extract
Pour milk into a mixing bowl. Chill milk and beaters from electric mixer in freezer for 45 minutes or until there are ice crystals around the top of the bowl. Beat for 1 minute. Beat for 2 more minutes as you add the sugar and vanilla. The topping should be very stiff.
Yield: 10 servings (2 T. each) Per serving: 31 calories and .05 grams of fat
