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Deep Fried Fritters with Apple Jelly

November 26, 2009 By The Recipe Mom Leave a Comment
friedfritters

friedfrittersWhat You Need:

1 T olive oil
1 sweet onion, halved and sliced
2 t balsamic vinegar
1/3 C of apple jelly
1/3C canned tomatoes, diced
1 T of tomato paste
1/8 t of curry powder
1/8 t of cinnamon
1/2 t salt, divided
1/8 t of pepper
2 C of baking mix
1 (11 oz.) can yellow and white corn, drained well
2 eggs, beaten lightly
1/2 C of milk
1/2 C of sour cream

How to Make It:

Place a skillet over medium heat and add the olive oil.
Stir in the onion and sauté for 5 minutes or until golden brown.
Pour in the vinegar and stir continuously for 2 minutes.
Remove from the stove and set aside.
Add the jelly to a saucepan and stir in the tomatoes and tomato paste.
Blend in the curry powder, cinnamon 1/4 tsp of salt and the pepper.
Heat the mixture 5 minutes over medium heat.
Stir in the onion and cook for 3 minutes longer.
Remove the saucepan from the heat, cover and keep warm.
Toss the baking mix and corn together in a mixing bowl.
Add the eggs, milk, sour cream and remaining salt and mix well.
In a deep fryer heat the oil to 375 degrees F.
Into the hot oil drop the batter by tablespoonfuls.
Fry the batter 1 1/2 minutes then flip.
Fry for 1 minute or until crispy brown.
Drain the fritters well on paper towels.
Serve the warm jelly on the side with the fritters.

Makes 2 dozen fritter and 1 C of jam

Add a little southern delight to your Christmas buffet by using these fritters as an appetizer. They are so good you might want to make a double batch.

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Christmas Cooking Grocery List

November 19, 2009 By The Recipe Mom Leave a Comment
grocery-list

grocery-listCooking at Christmas is stressful enough without the hassle of forgetting something from the store. Every cook has been through it at least once and it makes for extra stress and bedlam. This grocery list will help with making sure you don’t have to experience that again.

Each holiday, most of us prepare the same things. There are favorite family dishes that we prepare year after year. That goes for desserts as well. Yet with the stress during the holiday it’s easy to forget. Be sure that the kitchen cupboards are stocked with the items you use the most.

The short list for your pantry or cupboard should include:

• Flour
• Baking soda
• Baking powder
• Dry yeast
• White, brown and powdered sugar
• Chocolate squares, chips and cocoa powder
• An assortment of chopped nuts
• Spices such as cinnamon, nutmeg, salt and pepper
• Honey
• Cooking oil and shortening
• Vinegar
• Beef, chicken or vegetable broth
• Dried fruits
• Assorted vegetables such as onions, garlic and potatoes
• Rice
• Dried pasta

You may find you need other items on this list depending on your tastes, likes and dislikes.

Stock the fridge with the following items:

• Milk
• Butter and/or margarine
• Sour cream
• Eggs
• Lemon juice
• Half and half

This list is also short and can be expanded upon according to your own personal needs.

There are also essentials that need to be stored in the freezer:

• Fruits
• Vegetables
• Pie crusts
• Juice concentrates
• Whipped topping
• Ice cubes

There are many staples necessary when it comes to Christmas cooking. Make your list and check it twice to be sure you don’t have to make that dreaded run to the store at the last minute.

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Healthy Mom Challenge Update- Weekly Weigh In

October 13, 2009 By The Recipe Mom 1 Comment

Well, here it is Monday.  One week since we posted our challenge on the blog.  I went to weigh in today feeling good about my progress and my effort last week.  I have been watching what I eat, and making sure that I actually do eat enough.  So what did the scale tell me today?  I am down 5.8 pounds for the week.

For those of you joining me on the journey, how are you doing?  Have you faced challenges or possibly found some great recipes to share with us that helped you become a healthier eater this week?

Share your story or if you are a first time guest join our challenge to be “Healthier Moms” and you might just be our biggest winner in the “Healthy Mom” challenge!

Here is a great low carb recipe I discovered this weekend:

Artichoke Stuffed Chicken (LOW CARB)

What You Need:

8 ounces cream cheese (0 carbs)
1 cup mayonaise (0 carbs)
1 cup sour cream (0 carbs)
1 cup Parmesan cheese (0 carbs)
1 8.5 ounce can artichoke hearts sliced into small pieces (6 carbs)
Several pieces of celery, chopped

How To Do It:

Mix the above together in a medium bowl.  This will be our filling.
You’ll also need 4 to 6 average sized chicken breasts depending on how many people you are serving. Pound chicken breasts flat using a meat tenderizer (Works great for getting some aggression out too!).

Spread the artichoke filling on top of the flattened chicken. Roll up and secure in place with a toothpick or skewer and put into baking dish. After all rolls are in place, sprinkle with parmesan cheese.  Bake at 375 degrees for 45 minutes or until chicken juices run clear.

You will most likely likely have left over filling that you can add on top of the chicken or serve it on the side at dinner time.

Until next time,

siggy

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Creamy Mummy Dip

September 30, 2009 By The Recipe Mom Leave a Comment
fullmoon

fullmoonWhat You Need:

1 (1 lb.) loaf of frozen bread dough, thawed
3 pieces of string cheese
1 (16 oz.) container of sour cream
1 envelope of ranch dip mix
1 black olive

How to Make It:

The bread dough should rise according to the directions on the package.
Once the dough has risen roll is out to form a 12 inch oval shape with the bottom narrower than the top.
On both sides of the shape make an indention 1 inch from the top to form the mummies head.
Spray a baking sheet with cooking spray and place the dough onto the sheet.
Let the dough rise 20 minutes in a warm dry area.
Heat the oven to 350 degrees and bake the risen dough 22 minutes or until a golden brown.
Lay strips of the string cheese over the top of the warm bread to form the mummy wrap.
Put back in oven 2 minutes or until the cheese has melted.
Remove the bread to a wire rack to cool.
Blend the sour cream and ranch dip mix together in a mixing bowl.
Cover and place the mixture in refrigerator until ready to serve.
Cut the cooled dough in half horizontally and remove the bread in the middle leaving a 3/4 inch shell.
Lay the mummy bowl on a serving platter.
Fill the bowl with the chilled dip.
Place the top of the bread back on the mummy.
Place two slices from the olive on the head of the mummy for the eyes.
Cut or tear the reserved bread and serve with the dip along with vegetables or crackers.

Use this mummy as a centerpiece for your Halloween party table. Any type of ranch dressing mix can be used to make this scrumptious dip.

Makes 16 servings

Preparation Time: approximately 25 minutes + rising
Baking Time: approximately 22 minutes + cooling
Total Time: approximately 47 minutes

Filed Under: Appetizers, Dips and Salsa, Halloween, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , ,

Breakfast Burritos-Think Outside the Box

September 3, 2009 By The Recipe Mom Leave a Comment
burrito-and-more

burrito-and-moreBreakfast time is always a rush. Getting kids ready for school and yourself off to work can take its toll. Breakfast doesn’t have to be cold cereal or even non-existent. Breakfast burritos are becoming a big hit and they can be quick and easy too. Think outside the box by adding ingredients that you might not think of for breakfast. You probable already have some of these items in the kitchen or better yet just use leftovers from the night before.

Warm up a tortilla and add honey and peanut butter. Roll them into an easy and quick breakfast on the run. They are delicious and healthy and who doesn’t want that for their family?

How about a hot tortilla with a couple of hot dogs wrapped in them? Add your favorite hot dog toppings like chili or cheese and yes, you have breakfast to go. It may not seem like a normal breakfast but still it is energy for the day. Who can argue with that?

Try some leftover spaghetti in a tortilla. You could be surprised at how good it tastes. No spaghetti noodles? Try the sauce wrapped with a hot dog in a tortilla and you still have a fairly healthy breakfast.

Try heating up that leftover chili and spreading it on a tortilla. Just roll it up and go. Who would think that this is a great taste sensation and so easy to do? Cook a couple of scrambled eggs and add the chili and you have another great choice for breakfast.

Do you ever have leftover baked potatoes? Slice and dice them, warm them in the microwave. Add some seasonings, onions or chives and sour cream. Wrap in a warm flour tortilla and you can eat on the run.

Take a can of refried beans and spread them on a tortilla, place in the microwave with some cheese and a little sour cream and you have a great Mexican tortilla. Beans have a lot of protein and can make a great morning eye opener.

Have leftover salad mix from the night before? Take the salad mix, place in a tortilla and add your favorite salad dressing, roll and eat. Not necessarily something you would choose for breakfast but it’s healthy and makes a great day starter.

Do you have leftover steak from last night? Slice, dice or cube it and add it to a tortilla for a great source of protein and a very easy breakfast meal.

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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: , , , , , , , ,

Pineapple Blueberry Salad with a Creamy Top

March 8, 2009 By The Recipe Mom Leave a Comment
This is a hand-held electric beater (also know...
Image via Wikipedia

What You Need:

2 (3 oz.) pkgs. grape gelatin
2 C boiling water
1 (21 oz.) can blueberry pie filling
1 (20 oz.) can crushed pineapple, unsweetened
1 (8 oz.) pkg. cream cheese, room temperature
1 C sour cream
1/2 C sugar
1 t vanilla extract
1/2 C walnuts, chopped

How to Make It:

Place the gelatin powder in a large mixing bowl.
Pour the boiling water of the powder and whisk until completely dissolved.
Allow the gelatin to cool about 15 minutes.
Fold the pie filling into the gelatin.
Pour the pineapple along with the pineapple juice into the gelatin and stir to combine.
Place the gelatin into a 13X9 in. pan.
Cover the pan and refrigerate 1 hour or until just beginning to set.
Place the cream cheese into a mixing bowl.
Add the sour cream to the bowl.
Pour the sugar and vanilla into the mixture.
Use an electric mixer on medium speed and beat the mixture until combined well.
Remove the gelatin from the refrigerator and spread the mixture carefully over the top.
Sprinkle the walnuts over the topping.
Cover again and refrigerate until firm about 3 hours.

Serves: 12

This salad can also be made in a gelatin mold. Wait to spread the topping over the mold until it is firm. Invert the mold onto a plate the spread the topping over the gelatin. Sprinkle the walnuts on just before serving.

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Create Great Salads Using Leftovers

February 16, 2009 By The Recipe Mom Leave a Comment
Home Made SaladImage by Chandra Marsono via Flickr

How many times have you heard someone in your family say this? “I don’t want that for dinner. We just had the same thing last night.” More often than not when it comes to making use of leftovers this is a common occurrence in most households. What happens next? The food stays in the refrigerator for 3 or 4 days then it hits the trash. What a waste of good food and money.

There’s a way to use those leftovers that’s quick, saves money and will keep the whining and complaining to a minimum. Create a salad. That’s right a salad. How? It’s pretty simple when you think about it. Here are a few salad ideas made with leftovers you can try the next time you’ve got food in the fridge that no one wants to finish off.

Take a look at the meat you have from previous meals. That roast beef can be sliced and added to a salad for a hearty lunch. What about pork? Add it to a salad with some sesame seeds and coleslaw for an Asian side dish.

Left over hamburger can be added to a bit of lettuce to make a taco salad. Add tomatoes, cheese, black olives and onion with a little dab of sour cream. Toss in some tortilla chips or use the ingredients to fill a taco salad bowl and you have the perfect taco salad to delight the whole family.

What about chicken or turkey leftovers? Don’t throw that carcass in the trash just yet. Remove the meat from the bones. Add some mayonnaise, celery, hard boiled eggs and pickles and you have the perfect lunchtime salad or after school snack.

Leftover vegetables always seem to be pushed to the back of the fridge. Nobody wants to eat broccoli, cauliflower, carrots or peas again. Place these items in a salad and watch your family dive right in. Add their favorite dressing and you’ll have a hit on your hands.

Leftover fruit can also be made into a yummy fruit salad. Add a few marshmallows, some nuts and a dab of whipped topping and you have the makings of a perfect dessert.

Leftovers can be more of a love than hate relationship with the entire family. By using leftovers to make delicious salads you save time, money and can get one over on even the pickiest leftover eater. Give it a shot and see what great combinations you can come up with to make those leftovers end up in the belly instead of the garbage can.

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Cupid’s Paprika Potato Wedges

February 11, 2009 By The Recipe Mom Leave a Comment

What You Need:

3 large baking potatoes
1/4 C canola oil
2 t paprika
1 t salt
1/2 t pepper
2 T Parmesan cheese, grated

How to Make It:

Place the oven temperature on 425 degrees and allow the oven to heat while preparing the potatoes.
Line a baking pan with foil then spray the foil with a non stick cooking spray.
Wash the potatoes under cold water then pat dry.
Cut each potato into 8 even size wedges.
Place the oil, paprika, salt and pepper into a sealable plastic bag.
Seal and shake to mix the ingredients together.
Add the potatoes and reseal.
Shake until all the potatoes are covered well.
Remove the potatoes and place skin side down in the prepared baking pan.
Sprinkle the Parmesan cheese over all the potatoes.
Bake 35 minutes or until the potatoes are fork tender.

Serving Size: 6

These potato wedges make a great side dish for any Valentine’s Day lunch. Serve them with a little sour cream or salsa and your loved ones will be in seventh heaven.

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