Sunday, March 20, 2011

My Favorite Recipes

Cranberry Wheat Bread

Ingredients

  • 1 1/4 cups water
  • 1/3 cup honey
  • 2 tablespoons butter, softened
  • 2 cups bread flour
  • 1 1/4 cups whole wheat flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons active dry yeast
  • 1 cup sweetened dried cranberries

Directions

  1. Place all ingredients (except cranberries) in the pan of the bread machine in the order recommended by the manufacturer. Select Sweet Bread cycle; press Start.
  2. If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 165 | Total Fat: 2.1g | Cholesterol: 4mg


Zucchini Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • 3 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 3 cups grated zucchini
  • 1 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together flour, salt, soda, cinnamon, baking powder.
  3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 216 | Total Fat: 10g | Cholesterol: 26mg

Cracked Sugar Cookies I

Ingredients

  • 1 1/4 cups white sugar
  • 1 cup butter
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
  2. Cream together sugar and butter. Beat in egg yolks and vanilla.
  3. Add flour, baking soda, and cream of tartar. Stir.
  4. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 164 | Total Fat: 8.4g | Cholesterol: 47mg

Chicken Salad

modified from allrecipes.com

Ingredients

  • 2 1/2 cups diced cooked chicken
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup thinly sliced celery
  • 1 cup cramberries
  • 3/4 cup mayonnaise
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons finely minced onion
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground ginger
  • 1 dash Worcestershire sauce
  • salt and pepper to taste

Directions

  1. Combine chicken, bacon,  celery and cramberries in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.


Pasta Salad

modified from allrecipes.com


Ingredients

  • 1 (8 ounce) package small seashell or bow pasta
  • 2 eggs
  • 2 ounces cooked ham, cut into thin strips
  • 1 (10 ounce) package frozen English peas, thawed
  • 1 cup shredded Swiss cheese or any kind of cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • green onions, chopped
  • 1 Tablespoon of honey mustard wing sauce

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
  2. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and dice. 
  3. In a large serving bowl, toss together the pasta, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, and wing sauce. Stir until well blended. Add the diced eggs. My children prefer when I mix everything in the food processor(so they don't see the eggs and green onions).
  4. Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Pesto with Arugula                                                                     Ingredients

  • 1 1/2 cups baby arugula leaves
  • 1 1/2 cups fresh basil leaves
  • 2/3 cup pine nuts
  • 8 cloves garlic
  • 1 (6 ounce) can black olives, drained
  • 3/4 cup extra virgin olive oil
  • 1/2 lime, juiced
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon ground cumin
  • 1 pinch ground cayenne pepper
  • salt and pepper to taste

Directions

  1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 191 | Total Fat: 19.4g | Cholesterol: 0mg




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