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White Chocolate Almond Nibblers

February 23, 2010 By The Recipe Mom Leave a Comment
wchocolatedrop

wchocolatedropWhat You Need:

1/2 C of flour
1/4 t of baking powder
1/8 t of salt
1/2 C of light brown sugar, packed firm
3 T of egg, well beaten
1 T unsalted butter, melted
1/2 t of vanilla extract
1/3 C of white chocolate chips
1/3 C of almonds, toasted and chopped coarse

How to Make It:

Preset the oven temperature to 350 degrees and preheat.
Adjust the oven rack to the middle of the oven.
Line a loaf pan with foil allowing it to hang over the short ends of the pan.
Spray the foil with a non stick cooking spray.
Place the flour, baking soda and salt into a mixing bowl.
Toss with a fork to combine.
Dump the brown sugar into a separate bowl.
Add the egg, butter and vanilla and whisk until blended together well.
Stir the egg mixture into the flour mixture until well blended.
Fold in the white chocolate chips and the almonds.
Spread the batter into the prepared loaf pan.
Bake for 22 minutes or until the top is golden brown and dry.
Place the pan on a wire rack to cool completely.
Remove from the pan using the foil handles.
Cut into bite size squares.

Makes 24 bites

These are perfect for gift giving. Place a few in a foiled lined box for friends and family. Be sure to keep a few for you to grab when the chocolate craving strikes.

Filed Under: Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , ,

Beef Cabbage and Tomato Layers

February 6, 2010 By The Recipe Mom Leave a Comment
cabbage

cabbageWhat You Need:

1/2 C of pearl barley, rinsed and drained well
1 C of water
1/2 t of salt
1/4 t of pepper
8 intact large green cabbage leaves, divided
2 (14 oz.) cans of diced tomatoes
1 T of lemon juice
2 T light brown sugar
2 eggs, lightly beaten
1 onion, chopped
2 carrots, grated
1 1/2 lb. ground beef
1 t of parsley flakes
2 garlic cloves, minced
1/2 C of raisins

How to Make It:

Allow the oven to preheat to 450 degrees.
Generously spray the inside and lid of a cast iron Dutch oven with cooking spray.
Pour the barley into the prepared pan.
Pour the water over the barley in the pan and sprinkle in the salt and pepper.
Arrange a single layer of cabbage over the barley.
Drain the tomato juice into a small bowl.
Add the lemon juice and whisk to combine.
Whisk in the brown sugar until dissolved.
Place the eggs, onion, carrot, beef, parsley and garlic into a separate mixing bowl
Mix the ingredients together well.
Fold the tomatoes into the meat mixture until well combined.
Drop half of the meat mixture in an even layer over the cabbage leaves.
Pour half of the tomato juice mixture over the top.
Sprinkle with the raisins.
Layer more cabbage leaves over the top in a single layer.
Evenly spread the remaining meat mixture over the cabbage leaves.
Layer any remaining cabbage leaves over the meat.
Pour the remaining tomato juice mixture over the cabbage leaves.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 350; Fat 8g; Carbohydrates 55g; Cholesterol 144 mg; Sodium 525 mg; Protein 20g; Fiber 7g

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Cabbage with Minted Pork

February 2, 2010 By The Recipe Mom Leave a Comment
porkcabbage

porkcabbageWhat You Need:

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cored, seeded and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees.
Place the rice into the pan.
Pour the broth over the rice and smooth the rice into an even layer.
Place both types of zest into a mixing bowl.
Add both the lime and lemon juice, the soy sauce, vinegar and the brown sugar to the bowl.
Stir until all the ingredients are mixed together well.
Stir in the jalapeno peppers, scallions, bell peppers and the mint.
Break up the ground pork into the bowl and stir until completely blended in.
Drop the mixture by spoonfuls into the pot.
Stuff the cabbage into the pan and spread the snow peas over the cabbage.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

This dish is a little spicy with the infusion of the jalapeno peppers. If you like a little less spice, use a milder pepper such as Serrano or Anaheim instead.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g; Fiber 4g

Filed Under: Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Easy Ice Cream Strudels

December 16, 2009 By The Recipe Mom Leave a Comment
icecreamstrudel

icecreamstrudelWhat You Need:

8 frozen brown sugar cinnamon toaster strudels
2 C of apple pie filling
4 C of vanilla ice cream

How to Make It:

Prepare the toaster strudels as directed on the package.
Empty the pie filling into a microwave safe bowl.
Microwave on high 1 minute or until hot, stirring once.
Spoon the apple pie filling over the top of the toasted strudels.
Top each strudel with a scoop of ice cream.

Makes 8 servings

Decorate these strudels with the icing included with the strudels. They can also be topped with a little ice cream topping, candy sprinkles or crushed cookie pieces.

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

Nutritional Information per strudel: (approximate values)
Calories 410; fat 15 g; sodium 240 mg; carbohydrates 66 g; sugars 41 g; protein 5 g

Filed Under: Cakes and Cookies, Desserts, Ice Cream, Kid Friendly, Party Foods, Recipe Cards Tagged With: , , , , , , , , , , , , ,

Sour Cream Cranberry Oatmeal Bars

December 8, 2009 By The Recipe Mom Leave a Comment
cranberries

cranberriesWhat You Need:

1 C of butter, room temperature
1 C of brown sugar, packed well
2 C quick cooking oats
1 1/2 C + 2 T of flour, divided
2 C dried cranberries
1 (8 oz.) container of sour cream
3/4 C of white sugar
1 egg, beaten slightly
1 T lemon peel, grated
1 t vanilla extract

How to Make It:

Set the oven to preheat to 350 degrees F.
In a mixing bowl put the butter and brown sugar.
Cream the mixture with an electric mixer on low until light and fluffy.
Stir in the oats until well combined.
Mix in 1 1/2 C of flour until completely moistened.
Set aside 1 1/2 C of the mixture.
In the bottom of an ungreased 9×13 pan press the remaining mixture.
Bake the crust 10 minutes or until a light golden brown.
In a large mixing bowl put the cranberries.
Add in the sour cream, sugar, egg, lemon peel and vanilla to the cranberries.
Mix in the remaining flour until all the ingredients are combined.
Smooth the mixture evenly over the baked crust.
Sprinkle the reserved crumb mixture evenly over the top.
Put in oven and bake 20 minutes or until a golden brown on top.
Cool on a wire rack before cutting.

Makes 3 dozen

Preparation Time: approximately 15 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 45 minutes + cooling

This makes a perfect dessert for your Christmas buffet. If you don’t like cranberries you may substitute any type of dried fruit.

Filed Under: Christmas, Desserts, Dinner Ideas, Recipe Cards Tagged With: , , , , , , , , ,

Sweet and Sour BBQ Chicken Quarters

December 7, 2009 By The Recipe Mom Leave a Comment
bbqchicken

bbqchickenWhat You Need:

6 chicken leg quarters
3/4 C of ketchup
1/2 C of orange juice
1/4 C brown sugar, packed
1/4 C red wine vinegar
1/4 C of olive oil
4 t fresh parsley, minced
2 t Worcestershire sauce
1 t garlic salt
1/2 t pepper
2 T + 2 t of cornstarch
1/4 C of water

How to Make It:

Cut the leg quarters at the joint then place them in the crock pot.
Whisk the ketchup, orange juice and brown sugar until the sugar is dissolved.
Whisk in the vinegar, oil, parsley and Worcestershire sauce.
Add the garlic salt and pepper and whisk to blend in well.
Pour the mixture evenly over the chicken and turn the chicken to coat completely.
Cook covered on low temperature 6 hours or until the internal temperature reaches 180 degrees.
Remove the chicken to a warmed serving platter.
Dip out 2 C of the cooking sauce from the slow cooker and pour into a pan.
In a small bowl whisk together until smooth the cornstarch and water.
Place the pan over medium heat and stir in the cornstarch water.
Bring to a brisk boil and stir constantly for 2 minutes or until thick.
Just before serving pour the sauce over the chicken.

Makes 12 servings

If you’re looking for something a little different why not try this for Christmas. Cook it in the slow cooker while you prepare the rest of the meal. Kids love this dish. Separated chicken legs and thighs can be used for quicker preparation.

Filed Under: Chicken, Christmas, Dinner Ideas, Recipe Cards Tagged With: , , , , , , , , , , ,

Brown Sugar Bananas for Kids

October 31, 2009 By The Recipe Mom Leave a Comment
bananas

bananasWhat You Need:

4 large ripe bananas, peeled
2 T of brown sugar
1/8 t of nutmeg
1 C of water

How to Make It:

Lay the bananas in a single layer into a casserole dish.
Sprinkle the brown sugar evenly over the bananas then add the nutmeg.
Tightly seal the dish with heavy duty aluminum foil.
Place the trivet into the bottom of the cooker.
Pour the water over the trivet.
Set the casserole dish onto the trivet.
Bring the pressure up to high and cook the bananas for 6 minutes.
Slowly release the pressure.

This casserole is best served warm. This may be served as a side dish or as a dessert with any meal. This is a great way to get kids to eat fruit as they love this dish. Fresh fruit cooks very quickly in a pressure cooker so be sure to keep a timer handy.

Makes 4 servings

Filed Under: Desserts, Kid Friendly, Lunch Ideas, Pressure Cooking, Recipe Cards, Side Dishes, Snacks Tagged With: , , , , , , , , ,

Fantastic Lemon French Toast

August 23, 2009 By The Recipe Mom Leave a Comment
french-toast1

french-toast1Ingredients:

2 large egg
4 tbsp of milk
1/4 tsp vanilla extract
4 slices of white bread
2 tsp butter
2 tbsp brown sugar
2 lemon slices

How to Cook It:

In a shallow bowl put the egg, milk and vanilla and whisk until well blended.
Dip the bread slices into the mixture and coat well being sure to let any excess drip back into the bowl.
Over medium heat in a skillet melt the butter.
Place the coated bread slices in the skillet and cook 4 minutes then flip over.
After flipping the bread cook 2 minutes longer or until the bread is a golden brown.
Sprinkle the cooked toast with the brown sugar then squeeze the lemon over the top.

The lemon may be omitted from this recipe and your favorite fruit added if you prefer. A small amount of sour cream may also be added.

Makes 2 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 5 minutes
Total Time: approximately 10 minutes

Nutritional Information Approximate Values per Serving
440 calories; 23 g fat; 12.5 g saturated fat; 11.5 g protein; 46 g carbohydrates; 215 mg cholesterol; 540 mg sodium; 2 g fiber

Filed Under: Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , ,

The Snappy Orange Vegetable

August 6, 2009 By The Recipe Mom Leave a Comment
carrots

carrotsThey say eating a carrot is good for your eyes. Carrots are also known as “rabbit food” probably because of one famous bunny. Rabbits do like carrots and so do many humans and they are good for more than just the eyes.

Did you know that carrots were not always orange? They used to be white, purple and yellow in color. It was about 500 years ago that the orange carrot came along.

Early settlers used carrots as a remedy for different stomach ailments. Today we use them in many of the dishes we serve. These orange delights are not seasonal and can be purchased year round. At a farmers market you will find them bunched together with leafy green tops as if they were just pulled out of the ground. They can also be purchased sliced, chopped or even in miniature versions at the supermarket. This may be much handier but be sure to eat them fairly quickly. The packages usually have an expiration date on them. Carrots are like other veggies and fruits that shouldn’t be cleaned until ready to eat them.

Store your carrots in the refrigerator. They have a long life expectancy in the refrigerator and keeping them cool will help to delay browning and wilting. When choosing carrots be sure they are firm and do not easily bend.

Carrots are one of the better raw vegetables to eat. Grab a carrot, wash it off, clip the top and tip and munch to your heart’s content. Eaten raw, the carrot maintains all the nutrients that it contains. These nutrients include beta carotene, which is a form of vitamin A, iron and calcium.

Carrots also taste great when cooked. They hold up well when baked or boiled on the stove. Carrots are often present in stews or soups. They do take a little longer to soften when cooked, like the potato, so add them to soups or stews early to give them to cook through.

Carrots make a great side dish. Top them with oregano or other types of herbs. Serve them with a dollop of butter or glaze them with honey or brown sugar

Carrots can also be used in cakes, muffins or bread. Carrots cakes with cream cheese frosting are often a staple dessert when it comes to Easter dinner but it’s great anytime of year. Carrot bread makes a great snack and carrot muffins taste great with a glass of milk for a quick breakfast.

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , , , , , , ,

Sweet Cranberry Sauce Turkey

December 30, 2008 By The Recipe Mom Leave a Comment
A close up photo I took of brown sugar crystal...

Image via Wikipedia

What You Need:

1 (16 lb.) whole turkey thawed
1 tsp. salt
1 tsp. pepper
3 tbsp. unsalted butter
3 onions, chopped
1 (15 oz.) can of jellied cranberry sauce
1/2 C brown sugar

How to Make It:

Clean the thawed turkey under cold water, remove the neck and giblets and pat the turkey dry with paper towel.
Salt and pepper the inside cavity of the turkey.
Tie the legs together with string and twist the wings tips back.
Spray a wire rack with a non stick cooking spray.
Place the rack into a large roasting pan.
Place the turkey on the wire rack and cover with aluminum foil.
Bring the oven temperature up to 325 degrees.
Roast the turkey for 2 hours being sure to baste the turkey about every 45 minutes with the juices from the pan.
Place the butter in a saucepan over medium heat.
Allow the butter to melt completely then add the onions.
Continue to cook the onions in the butter until they are very soft but not browned.
Add the cranberry sauce and brown sugar stirring well.
Place the heat on medium high and bring mixture to a steady boil.
Reduce the heat to low and continue cooking 10 minutes and being sure to stir a couple of time during cooking.
Remove the foil from the turkey after 2 hours and pour the cranberry mixture over the turkey.
Continue to roast uncovered for 1h our 30 minutes or until the internal temperature in the thickest part of the thigh reaches 180 degrees.
Allow the turkey to set 20 minutes before carving.

Serves 15

Allowing a turkey to rest 20 to 50 minutes after being removed from the oven allows the cooked meat to relax. This in turn keeps the juices in the meat when carved instead of running out on to the cutting board or platter.

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Filed Under: Poultry, Uncategorized Tagged With: , ,
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