There are times when we all want something just a little snacky. Here are six desserts that are sure to hit the spot, including Red Velvet Mini Cupcakes and Peanut Butter Balls. Enjoy!
SWEET POTATO-PECAN PIE
This recipe is from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.
To view this online, click here.
Ingredients
3 tablespoons unsalted butter, divided
1 large sweet potato
2 tablespoons + 3/4 cup sugar
1/4 cup light brown sugar
3/4 teaspoon pumpkin pie spice, divided
1 tablespoon heavy cream
4 teaspoons vanilla extract, divided
1 egg + 2 eggs, beaten
1 frozen deep-dish piecrust
3/4 cup dark corn syrup
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Whipped topping, optional
Directions
Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).
Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.
Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients (for the pecan butter)
2 cups pecans
10 Deglet dates, pitted
1/2 tsp. ground cinnamon
Ingredients (for the coating)
2 Tbsp. virgin coconut oil
3 Tbsp. maple syrup
3 Tbsp. unsweetened cocoa powder
1 tsp. coarse sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.
Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.
Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.
FROZEN BLUEBERRY BREAKFAST BARS
This is actually listed as breakfast, but works perfectly well as dessert, too. It comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10
To view this online, click here.
Ingredients
2 1/2 cups Cascadian Farm® organic oats & honey granola
1/4 cup butter, melted
3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt
1/4 cup fresh blueberries
2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed
Directions
Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
PEANUT BUTTER BALLS
This is from Gale Gand on The Food Network show Sweet Dreams. If I wasn’t getting hungry just thinking of the show’s name, reading this recipe will do it.
Total Time: 1 hr 3 min; Prep: 1 hr; Cook: 3 min; Yield: 32 balls
Read more at: http://www.foodnetwork.com/recipes/peanut-butter-balls-recipe.html?oc=linkback
Ingredients
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Directions
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
WEIGHT WATCHERS VANILLA POUND CAKE
This came from Lainey6605 on Food.com. Lainey wrote, “This pound cake is sweet, moist and delicious. It will make 12 servings and is 5 points per serving, according to Weight Watchers.” Prep Time: 10 minutes; Cook Time: 1 hour 5 minutes; Total Time: 1 hour 15 minutes: Yield: 1 loaf, 12 servings.
To view this online, click here.
Ingredients
cooking spray
2 large eggs
3 large egg whites
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
8 ounces light cream cheese
3 1/2 tablespoons unsalted butter
1 1/3 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon table salt
1 3/4 cups all-purpose flour
Directions
Preheat oven to 350ºF.
Coat a 9-inch loaf pan with cooking spray.
In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
Beat in sugar, baking powder and salt until blended.
Beat in flour and egg mixture, little by little, beginning and ending with flour.
Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
Cool cake in pan on a wire rack.
Cut into 12 slices and serve.
Yields 1 slice per serving.
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
Showing posts with label Frozen Blueberry Breakfast Bars. Show all posts
Showing posts with label Frozen Blueberry Breakfast Bars. Show all posts
Wednesday, February 15, 2017
Wednesday, February 1, 2017
Wednesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
SWEET POTATOES ANNA WITH PRUNES
This comes from Tara Parker-Pope in The New York Times cooking e-newsletter. The recipe begins, “This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly — use a mandoline if you have one — and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.”
Yield: 6 to 10 servings; Time: About 1 hour 30 minutes.
This was featured in “Home Cooks Rethink Sweet Potatoes” and can be viewed online here.
Also helpful is “How to Cook Potatoes”, a guide from The New York Times food writer, Julia Moskin.
Note: I don’t keep alcohol around the house, so I plan to use either water or maybe fruit juice - possibly plum or prune juice?
Ingredients
1 cup (2 sticks) unsalted butter
1 cup port
10 pitted prunes
5 to 6 small sweet potatoes, peeled and very thinly sliced
Salt and freshly ground black pepper
Preparation
Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
Heat oven to 450 degrees.
Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it’s up to you. Pack the potatoes tightly by pressing down on them with your palms. If there’s a little butter left at the end, it’s no big deal.
Bake until crisp and tender, 35 to 45 minutes.
Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.
INDONESIAN TOFU AND VEGETABLE STEW
This recipe begins, “With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.”
Yield: 8 servings.
Serving Size: 1 cup
Source: Patricia Chuey, RD
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1251
View recipe with photo: http://diabeticgourmet.com/recipes/html/1251.shtml
Ingredients
1 Tbsp freshly grated ginger
Juice of one medium sized lime
1 1/2 Tbsp canola oil, divided
1 (12 oz) block of firm or extra firm tofu, diced into cubes
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cloves
1 cup sodium-reduced vegetable or chicken broth
1 cup light coconut milk
2 cups green beans, cut in 2 inch pieces
1 red bell pepper, diced
1 medium zucchini, diced
2 Tbsp fresh cilantro
Directions
In a bowl, marinate tofu with the ginger, lime juice and 1/2 Tbsp canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.
In a large saucepan, no lid required heat remaining 1 Tbsp canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin, coriander and cloves and stir for 2 minutes.
To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.
Nutritional Information Per Serving: Calories: 120; Protein: 5 g; Fat: 8 g; Sodium: 290 mg; Cholesterol: 0 mg; Saturated Fat: 2 g; Dietary Fiber: 3 g; Carbohydrates: 8 g
SPINACH MACARONI AND CHEESE
There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “It's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!
Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.
To view this yumminess online, click here.
Ingredients
2 cups macaroni pasta, cooked
1 cup chopped cooked spinach
2 cups hot milk
1/4 cup flour
1/4 cup butter
2 tablespoons horseradish
1 tablespoon Dijon mustard
2 cups grated sharp white cheddar cheese
salt and pepper, to taste
freshly grated nutmeg, to taste
Directions
Preheat the oven to 425.
In medium sized pot, over medium heat, melt butter.
Add the flour and cook for 3 minutes.
Pour in the hot milk and cook until thickened.
Add the spinach, cheese, seasonings, horseradish and mustard.
Mix well.
Combine with the cooked pasta.
Place in a greased cassarole dish.
Bake in oven for 15 minutes or until bubbling.
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients (for the pecan butter)
2 cups pecans
10 Deglet dates, pitted
1/2 tsp. ground cinnamon
Ingredients (for the coating)
2 Tbsp. virgin coconut oil
3 Tbsp. maple syrup
3 Tbsp. unsweetened cocoa powder
1 tsp. coarse sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.
Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.
Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.
TOMATO AND MOZZARELLA PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta, such as rigatoni
5 Tbsp. extra virgin olive oil
1-2 cloves garlic, finely chopped
5-6 small tomatoes, chopped
8 oz. fresh mozzarella, torn into small pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
Freshly ground black pepper
Grated Pecorino cheese
Instructions
Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.
Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg
FROZEN BLUEBERRY BREAKFAST BARS
This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10
To view this online, click here.
Ingredients
2 1/2 cups Cascadian Farm® organic oats & honey granola
1/4 cup butter, melted
3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt
1/4 cup fresh blueberries
2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed
Directions
Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
SWEET POTATOES ANNA WITH PRUNES
This comes from Tara Parker-Pope in The New York Times cooking e-newsletter. The recipe begins, “This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly — use a mandoline if you have one — and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.”
Yield: 6 to 10 servings; Time: About 1 hour 30 minutes.
This was featured in “Home Cooks Rethink Sweet Potatoes” and can be viewed online here.
Also helpful is “How to Cook Potatoes”, a guide from The New York Times food writer, Julia Moskin.
Note: I don’t keep alcohol around the house, so I plan to use either water or maybe fruit juice - possibly plum or prune juice?
Ingredients
1 cup (2 sticks) unsalted butter
1 cup port
10 pitted prunes
5 to 6 small sweet potatoes, peeled and very thinly sliced
Salt and freshly ground black pepper
Preparation
Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
Heat oven to 450 degrees.
Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it’s up to you. Pack the potatoes tightly by pressing down on them with your palms. If there’s a little butter left at the end, it’s no big deal.
Bake until crisp and tender, 35 to 45 minutes.
Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.
INDONESIAN TOFU AND VEGETABLE STEW
This recipe begins, “With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.”
Yield: 8 servings.
Serving Size: 1 cup
Source: Patricia Chuey, RD
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1251
View recipe with photo: http://diabeticgourmet.com/recipes/html/1251.shtml
Ingredients
1 Tbsp freshly grated ginger
Juice of one medium sized lime
1 1/2 Tbsp canola oil, divided
1 (12 oz) block of firm or extra firm tofu, diced into cubes
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cloves
1 cup sodium-reduced vegetable or chicken broth
1 cup light coconut milk
2 cups green beans, cut in 2 inch pieces
1 red bell pepper, diced
1 medium zucchini, diced
2 Tbsp fresh cilantro
Directions
In a bowl, marinate tofu with the ginger, lime juice and 1/2 Tbsp canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.
In a large saucepan, no lid required heat remaining 1 Tbsp canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin, coriander and cloves and stir for 2 minutes.
To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.
Nutritional Information Per Serving: Calories: 120; Protein: 5 g; Fat: 8 g; Sodium: 290 mg; Cholesterol: 0 mg; Saturated Fat: 2 g; Dietary Fiber: 3 g; Carbohydrates: 8 g
SPINACH MACARONI AND CHEESE
There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “It's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!
Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.
To view this yumminess online, click here.
Ingredients
2 cups macaroni pasta, cooked
1 cup chopped cooked spinach
2 cups hot milk
1/4 cup flour
1/4 cup butter
2 tablespoons horseradish
1 tablespoon Dijon mustard
2 cups grated sharp white cheddar cheese
salt and pepper, to taste
freshly grated nutmeg, to taste
Directions
Preheat the oven to 425.
In medium sized pot, over medium heat, melt butter.
Add the flour and cook for 3 minutes.
Pour in the hot milk and cook until thickened.
Add the spinach, cheese, seasonings, horseradish and mustard.
Mix well.
Combine with the cooked pasta.
Place in a greased cassarole dish.
Bake in oven for 15 minutes or until bubbling.
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
This dessert recipe is from the September 2016 issue of Runner's World, page 81, and begins, “Easy-to-digest dates are high in minerals, including potassium.”
This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.
Makes 12 muffins.
This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.
Ingredients (for the pecan butter)
2 cups pecans
10 Deglet dates, pitted
1/2 tsp. ground cinnamon
Ingredients (for the coating)
2 Tbsp. virgin coconut oil
3 Tbsp. maple syrup
3 Tbsp. unsweetened cocoa powder
1 tsp. coarse sea salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the pecan butter: Spread the pecans out on a baking sheet and roast in the center of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess—you want the pecan butter thick. Transfer to a small bowl.
Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
To make the coating: Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and cocoa powder until smooth.
Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
Place the baking sheet in the fridge for 10 to 15 minutes or until ready to serve. Makes 18 balls.
TOMATO AND MOZZARELLA PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta, such as rigatoni
5 Tbsp. extra virgin olive oil
1-2 cloves garlic, finely chopped
5-6 small tomatoes, chopped
8 oz. fresh mozzarella, torn into small pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
Freshly ground black pepper
Grated Pecorino cheese
Instructions
Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.
Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg
FROZEN BLUEBERRY BREAKFAST BARS
This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10
To view this online, click here.
Ingredients
2 1/2 cups Cascadian Farm® organic oats & honey granola
1/4 cup butter, melted
3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt
1/4 cup fresh blueberries
2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed
Directions
Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Subscribe to:
Posts (Atom)