Yummy Alfredo Sauce

• 1 tbsp. low-fat margarineshopping list
• 2 tbsp. minced garlic
• 1 tbsp. all-purpose flour
• 1 c. fat-free milk
• 1/4 nonfat or low-fat cream cheese
• 1/4 c. grated parmesan cheese
• • My first recommendation is to gather all ingredients and have them measured out. Set in sequence of list so you're ready because it goes quickly.
  • In non-stick saucepan, add margarine and garlic.
  • Saute for 30 seconds. Whisk in flour, then slowly whisk in the milk.
  • Cook, stirring continually, until slightly thick, about 2 minutes.
  • Whisk in cream cheese and parmesan until smooth, about 1-2 mins.
  • Add salt & pepper to taste.
  • Remove from heat and cover until ready to serve.
  • Serve over a bed of your favorite pasta!

Mini Orange-Maple French Toast Breakfast Casseroles
Prep Time: 20 minutes | Cook Time: 30 minutes | Makes: 4 servings

INGREDIENTS:
4 OZ mascarpone OR cream cheese at room temp
4 EGGS
2/3 cup milk
1/3 cup orange juice
1/4 cup maple-flavored pancake syrup
1/2 tsp. freshly grated orange peel
3 cups bread cubes (1 inch) (about 4 slices)

HERE'S HOW:
1. HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.

2. DIVIDE bread among four greased 10-ounce ramekins or custard cups. SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. PLACE cups in baking pan.

3. BAKE in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.

ENJOY:
• Sprinkle with powdered sugar and serve with extra pancake syrup.

INSIDER INFO:
• Mascarpone cheese is a rich thick creamy cheese from northern Italy, commonly use to make tiramisu.

• Make ahead: Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.

Oatmeal Chocolate Caramel Bars

Oatmeal Chocolate Caramel Bars

Sweet.

Chewy.

Slightly salty.

Covered in buttery oats.

So yummy I could eat the whole pan.

Studded with chocolate.

Texturely perfect.

Decadent.

Simple.



One Year Ago: Lemon Cream Pasta with Chicken
Two Years Ago: Cinnamon Swirl Bread

Oatmeal Chocolate Caramel Bars
Printable Version 
Printable Version with Picture

*Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Honey Lime Chicken Enchiladas

For more recipes like this visit http://phemomenon.blogspot.com! Prepared by Holly Hanks http://phemomenon.blogspot.com 1/3 cup honey 1/4 cup lime juice (about 2 large limes) 2 teaspoons to 1 Tablespoon chili powder 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded 12 corn tortillas 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups) 1 14-oz can of green enchilada sauce (mild or medium, to your taste) 1/2 to 3/4 cup of heavy cream nonstick cooking spray 1 Tablespoon of chopped cilantro, to garnish Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator. Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.   Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.  In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.  Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each. Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal. Serves 4 to 6

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Pumpkin Apple Muffins

Pumpkin Apple Spice Muffins
from Melissa F.

Yield: 2 dozen

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice**
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

1 teaspoon pumpkin pie spice**
3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

**My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! - you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade).

Corn Bread & Honey Butter

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Spaghetti Sauce

Homemade Spaghetti Sauce
Printable Version

*I've never measured how many cups of spaghetti sauce this makes, but it easily feeds my family of two adults and three children with more than enough to freeze for another meal of spaghetti or lasagna*

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Courtesy of My Kitchen Cafe