Thursday, May 28, 2009
Tuesday, May 26, 2009
Monday, May 25, 2009
1-2 cloves garlic (depending on size) or more if you wanted
1/3 cup extra virgin olive oil
1 ¼ cups freshly grated Parmesan cheese
½ cup pine nuts
In a blender, process olive oil, garlic, and basil leaves until smooth. Add cheese and ½ of the pine nuts until combined. Stir in remaining ½ of the pine nuts. I like to leave it a little lumpy so that the cheese and pine nuts give it texture. It is yummy over pasta, on toast rounds, or with any recipe calling for pesto. Delicious!
The cake is mounted on a foil-covered piece of styrofoam with a bunch of toothpicks, to raise it off the surface a bit. That way it looks like the chocolate donut wheels are holding it up! The truck bed is made of graham crackers, sitting on stacked oreos to tilt it up.
Finished product! I filled the bed with oreo dirt I made in my food processor. (You can sprinkle this on your ice cream at the party.) And used brown sugar for more surrounding dirt.
Sunday, May 24, 2009
I have to say, though, that I've LOVED reading the recipes and can think of ten things I'd like to make right now from the blog!
So I guess I'm just letting you know that I love "The Room" and I'm determined to add my own delish dishes to the list soon enough...with or without photos. That's all! :)
Sunday, May 17, 2009
This is a recipe I (Mark) got from my mom. I've had to fiddle with it until it works in my hands. Hopefully, this will work for some of you.
Saturday, May 16, 2009
1 Loaf White bread (Grandma Sycamore's works the best so far).
4 Tbsp white sugar
2 tsp ground cinnamon
2 (8 oz) pkgs of cream cheese, softened
2 Tbsp milk
1 tsp vanilla
1/2 cup butter, melted
1 pint sour cream
1-Preheat oven to 350 degrees. Spray a cookie sheet (or any baking pan) generously with no-stick cooking spray.
2-Trim crusts from bread and use rolling pin to flatten the slices.
3-In small bowl combine sugar and cinnamon to make a mixture.
4-In large bowl, mix softened cream cheese, milk, and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. (Side note...if you want to split the preparation time up, you can stop here, cover with wrap and refrigerate it for a couple of hours) Roll the rolls in melted butter (works best if you don't skimp...this is not a low calorie food).Roll the Blintzes immediately in the sugar-cinnamon mixture and place single layer in the pan.
5-Bake for 10 minutes. Top with sour cream and strawberries and serve.
Cheese Blintzes w/ Fresh Fruit Salsa
2/3 cup diced peeled ripe mango
2/3 cup sliced strawberries
2/3 cup sliced bananas
3 tbsp mango chutney
1 cup part skim ricotta cheese
3 Tbsp powdered sugar
1 tsp vanilla extract
2 tsp butter, melted
1-Combine salsa ingredients, toss gently. Cover and Chill. (In our salsa everything was diced small. I think she said she put it through her food processor for a split second)
2-Preheat oven to 450 degrees.
3-To prepare blintzes, combine ricotta, sugar, and vanilla, stirring well. Spoon 2 Tbsp cheese mixture in center of each crepe.; fold sides and ends over. Place seam side down in a baking dish coated with cooking spray. Brush butter over crepes. Bake for 6 minutes or until lightly browned. Serve salsa over crepes.
Thursday, May 14, 2009
▪ 1-1/2 cups all-purpose flour
▪ 1/2 cup whole wheat flour
▪ 1 package (1/4 ounce) quick-rise yeast
▪ 1/2 teaspoon salt
▪ 1/2 teaspoon sugar
▪ 3/4 cup warm water (120° to 130°)
▪ 1 tablespoon olive oil
▪ 1 cup chopped fresh basil
▪ 1/4 cup fat-free plain yogurt
▪ 2 tablespoons unsalted sunflower kernels
▪ 1 tablespoon olive oil
▪ 1 garlic clove, minced
▪ 1/8 teaspoon salt
▪ 1/8 teaspoon pepper
▪ 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
▪ 2 medium tomatoes, thinly sliced
▪ 2 green onions, finely chopped
▪ Coarsely ground pepper
▪ 2 tablespoons grated Parmesan cheese
In a large mixing bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes.
Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.
Divide dough into fourths. Roll each portion into a 6-in. circle. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect medium heat.
Grill dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn; place over indirect heat. Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, for 3-5 minutes or until cheese is melted and crust is lightly browned. Yield: 4 servings. (Individual prebaked Italian bread shells may be substituted for the homemade crust.)
Wednesday, May 13, 2009
Tuesday, May 12, 2009
Monday, May 4, 2009
Friday, May 1, 2009
This lovely caramel syrup is soooo good, you may have tasted it at farmer's markets where they sell it in little jars for lots of $! My neighbor made me some, and then I found a recipe online. I think it is best on whole wheat pancakes (like Star's!) but you will end up looking for just about anything you can dip in it, like apple slices, brownies, ice cream, french toast.... Anyway, it doesn't exactly go in the "healthy" file, but definitely in the "Yummy-deliciousness" file!