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

Copyright 2009 Newport Television LLC All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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

Peanut Chicken Kabobs

1 cup cream of coconut ( I used coconut milk, don't know if that is the same thing)

1/4 cup lime juice

2 tablespoons vegetable oil

1/2 cup soy sauce

 2 cloves garlic, minced

1/8 teaspoon ground red pepper ( I did about 1 tablespoon)

In bowl, combine marinade ingredients until well blended.  Slice chicken into 3/4 inch strips.  Place in marinade and stir until well coated.  Cover and refrigerate at least 4 hours, or up to 24 hours ( or during church!).  Skewer chicken on thin wooden skewers.  Broil or grill chicken over medium heat for 2 to 3 minutes on each side.  Serve over rice with peanut sauce.

Peanut Sauce:  ( I didn't try so tell me if it's good)

2/3 cup chunky peanut butter

 2/3 cup water

 1/4 cup soy sauce

 2 tablespoons cider vinegar

2 tablespoons brown sugar

 1/8 teaspoon ground red pepper

 2 cloves garlic, crushed

Blend ingredients together in small bowl.

-Nicole Gneiting

Slow-Cooker Pulled-Pork (or Beef) Tacos

Kan Kanbayashi

Serves 6Hands-On Time: 15mTotal Time: 8hr 30m

Ingredients

• 2 cups store-bought salsa, plus more for serving
• 2 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons unsweetened cocoa powder
• kosher salt
• 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat (or Beef Roast)
• 18 corn tortillas
• 1/2 cup fresh cilantro sprigs
• 3/4 cup sour cream
• 1 lime, cut into wedges

Directions

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

By Allison Fishman,  February 2009. Real Simple

Spicy Orange-Glazed Drumsticks

Jose Picayo

Serves 4Hands-On Time: 15mTotal Time: 45m

Ingredients

• 1/4 cup orange marmalade
• 1/2 teaspoon chili-garlic sauce (found in the Asian section of the supermarket)
• 8 chicken drumsticks (about 2 1/2 pounds)
• kosher salt and black pepper
• 1 pound green beans
• 1 tablespoon butter
• 4 corn bread muffins, warmed

Directions

1. Heat oven to 400º F. In a small bowl, mix the marmalade and chili-garlic sauce.
2. Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Roast on a foil-lined baking sheet until cooked through, 35 to 40 minutes, brushing with the marmalade mixture during the last 10 minutes of cooking.
3. Meanwhile, bring a pot of salted water to a boil. Cook the green beans until tender, 4 to 6 minutes. Drain and toss with the butter and 1⁄/4 teaspoon each salt and pepper. Serve with the chicken and muffins.

Twix Bars

Crust:

1 ¼ c. flour

1/4 c. sugar

1/2 c. butter; room temp

Caramel:
½ c. butter

½ c. brown sugar

2 Tbsp. corn syrup

½ c. sweetened condensed milk

Crumble crust ingredients together. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake on 350 degrees for 15-20 minutes.
Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Stir with spoon slowly until it shows signs of thickening. Pour over crust and let cool a little.

Top layer:

Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave. Pour over caramel layer and spread carefully. Chill. Cut into bars.

Onion Cherry Pork Loin

1/4 cup honey

• 1 cup orange juice
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 boneless pork loin end, tied (2 pounds)
• 1/4 cup flour
• 1 Tablespoon olive oil
• 2 yellow onions, cut into 16 wedges
• 1 cup dried cherries
• 3 cups cooked rice, for serving
• 1/3 cup chopped parsley, for garnish

directions

step 1 In a gallon size Ziploc® Fresh Shield® Easy Zipper Expandable Bottom Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin. Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.

step 2 Remove the loin from the bag and set aside. Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.

step 3 Heat the oil in a large nonstick skillet over medium-high heat. Add the pork loin and cook on all sides until golden, about 5 minutes. Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note). Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.

step 4 Place the onions in the slow cooker with the pork loin. Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions. Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.)

step 5 Remove the loin and allow to sit for 5 minutes before slicing. To serve, spoon about 1/2 cup rice onto a plate. Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked in. Sprinkle with parsley, if desired.

Slow Cooked Chili

1 1/2 tablespoons vegetable oil 1 pound stew beef, cut into 1/4-inch cubes 4 tablespoons chili powder 1 teaspoon cumin 2 tablespoons flour 1 large onion, chopped 4 to 6 cloves garlic, minced 1 small green or red bell pepper, chopped 1/4 cup chopped fresh parsley 16-ounce can black beans, drained and rinsed 16-ounce can red kidney beans, drained and rinsed, or 1 can chili beans with sauce 28-ounce can diced tomatoes 1 1/2 cups beef broth 2 tablespoons barbecue sauce (Omit if using chili beans) 3/4 teaspoon salt 1 Jalapeno, diced small 1 tbsp Hot Sauce 1 small can tomato paste Sour cream, chopped fresh parsley, or chopped red onion for garnish

Step 1 
Heat the oil in a large skillet over medium-high heat. Add the meat and brown it for 2 minutes, stirring often. Add the chili powder and cumin and let the spices heat for 1 minute, stirring all the while. Stir in the flour and let the mixture cook for 1 minute more. 

Step 2 
Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except for the garnishes), and stir well. Cover the cooker and let the mixture cook for 6 to 8 hours on the low setting, stirring occasionally. If necessary, thin the chili with a little water or stock as it cooks. Serves 8.

Cilantro Rice

1 cup rice

2 cups chicken broth

zest of 1 lime

1 tsp salt

3 Tbsp chopped cilantro

Cook the rice, broth, salt and lime in a rice cooker.  When it is done, stir in the cilantro.  Great in burritos

Rosemary Teriyaki Pork Chops

Dry Rub:

Rosemary

Garlic Powder

S&P

Glaze:

1/2 cup soy sauce

2/4 cup ketchup

3/4 cup honey

2 cloves garlic

1/4 tsp tabasco or a few red pepper flakes

Dry-rub the pork chops and grill the chops until they reach 155*.  Reserve 1/3 of the glaze to serve at the table.  Use the rest of the glaze half-way through the cooking and glaze at the end of the cooking.   

Apple Pork Chops

4 boneless pork chops

2 tbsp canola oil

1 large onion, sliced and separated into rings, about 1 cup

1 tsp dried marjoram, crushed

4 tsp coarse-grain brown or dijon mustard

2 fuji apples, cored and cut into wedges

Season pork with S&P.  Heat oil in large skillet over medium-high heat.  Brown chips in oil for 4 min, turning once.  Remove chops and cook onion rings in reserved drippings over medium heat for 4-5 min until crisp-tender.  Reduce heat to medium-low.  Sprinkle onions with 1/2 the marjoram, place the chops on the onions.  Spread the chops with the mustard and top the chops and onions with the apples and remaining marjoram.  Cover and cook until the pork reaches 155*, about 5-6 min.  

Cilantro Pesto Chicken

1/4 cup lime juice

1/4 cup soy sauce

1 Tbsp sesame or canola oil

1 tsp. chili powder

1 lb chicken tenders or breasts

2 cups loosely packed cilantro leaves

2 green onions, sliced

2 Tbsp toasted sesame seeds

Mix the first 4 ingredients together and take out 2 Tbsp of the marinade to save later for the cilantro pesto.  Marinate the chicken for at least 20 min, up to 2 hours.  Grill the chicken.  Mix the rest of the ingredients along with the 2 tbsp reserved marinade in the food processor until somewhat smooth.  Top the chicken with the pesto.  

Cocoa Pullled Pork/Beef

2 Cups Salsa

2 Tbsp Chili Powder

2 Tbsp Oregano

2 Tbsp Cocoa

1 tsp Salt

Mix together in the crock pot and add a 2lb boneless pork butt or shoulder or a pot roast.  Cook on high 5-6 hours.  Shred pork and mix in with the remaining liquid.  Use in tortillas, I use Cilantro Rice, black beans and cheese along with a good squeeze of lime and fresh cilantro.  Super yummy and makes a lot!