Crème Brûlée

1 vanilla bean, or 1 1/2 tsp vanilla extract
4 cups heavy cream
6 egg yolks
1/2 cup superfine sugar
2 Tbs almond extract
1/3 cup light brown sugar

Preheat oven to 300*F. Place six 1/2 cup ramekins in a roasting pan or ovenproof dish and set aside.

With a small sharp knife, split the vanilla bean in half lengthwise and scrape the black seeds into medium saucepan. (this is why I use vanilla extract...much easier!) Add the cream and bring just to a boil over medium-high heat, stirring frequently. Remove from the heat and cover. Set aside to stand for 15-20 minutes.

In a bowl, whisk the egg yolks, superfine sugar, and almond extract until well blended. Whisk in the hot cream and strain into a large pitcher (not necessary if you use vanilla extract instead of vanilla beans). Divide the custard equally among the ramekins.

Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes until the custards are just set. Remove from the pan and let cool. Return to the dry roasting pan and chill.

Preheat the broiler (or use a creme brulee torch if you have it). Sprinkle the brown sugar evenly over the surface of each custard and broil for 30-60 seconds until the sugar melts and carmelizes. Do not let the sugar burn or the custard curdle. Place in the refrigerator to set the crust and chill completely before serving.

I usually serve these with some fresh berries on top and a sprig of mint, with a sprinkling of powdered sugar.

Enjoy!!

Creamy Black Bean Dip

Creamy Black Bean Dip

2 8oz packages cream cheese, cubed (can use fat-free)
1 15oz can black beans, drained and divided in half
3/4 cup shredded cheddar cheese (can use reduced fat)
6 green onions, chopped
1 1/2 tsp ground cumin
Dash Cayenne pepper

Topping:
1/4 cup shredded cheddar cheese
2 T diced fresh tomatoes

In a food processor, process cream cheese until smooth. Add half of the beans. Pulse until blended. Transfer to a bowl, stir in shredded cheese, onions, cumin, cayenne pepper, and remaining beans. Cover and refrigerate 8 hours or overnight. Just before serving, garnish with cheese and tomatoes.

I sometimes skip the topping and mix 8 oz of cream cheese with some milk, and then pipe it on. For the mummy, I shaped the dip, and then piped on the cream cheese bandages.

Blueberry Power Muffins with Almond Streusel

Cookinglight.com is where I get lots of recipes. Here's one for delicious healthy blueberry muffins. (I figure it's easier to just give you the link than to copy and paste and format to upload it and then for you to do the same to print).

Cafe Rio Pork Barbacoa Burritos: Correction

I forgot the 1 c. brown sugar. Makes a big difference. 

Strawberry Streusel Bars

Ingredients:

1 C Butter, softened
1 C Granulated sugar
1 egg
2 C flour
3/4 C pecans (or walnuts), coarsely chopped
1 10 oz jar strawberry or raspberry preserves (you can use any other fruit preserves as well-I used boysenberry the other day)
1 recipe Powdered Sugar Icing
(1 C sifted powdered sugar, 1 T milk, 1/4 tsp vanilla, mix together in small bowl until combined and drizzle over bars)

Directions:

In a medium bowl, beat the butter and granulated sugar until combined, scraping the sides occasionally.

Add egg and beat until combined. Beat in flour, and add nuts. Set aside 1 cup of the mixture for topping. Press remaining mixture into the bottom of an ungreased 9x13 baking dish.

Spread preserves over crust to within 1/2 inch of the edges. Dot with reserved nut mixture.

Bake in a 350* oven about 45 minutes, or until topping is golden brown. Cool in pan on wire rack.
Drizzle with icing and cut into bars.

Preparation Time: 15 minutes prep, 45 minutes baking

Number Of Servings: 24

(I didn't bother trying to find nutritional information...suffice it to say that they're NOT nutritional.)

Cafe Rio Pork Barbacoa Burritos

This is a combination of ideas from the internet and my own to try to duplicate Cafe Rio's. This recipe makes at least 8 servings.

Pork
4 lb. pork shoulder roast
1/2 c. water
16 oz. coke (I used caffeine free)
14 oz. enchilada sauce
1 can diced green chiles

Green Chile Rice and Black Beans
3 c. water
1.5 c. uncooked rice
1 bottle green taco sauce
1 14.5 oz. can black beans

I slow cooked the pork roast in the water on low for 8 hours, shredded the pork, added the other ingredients, and cooked another hour. For the rice I simply cooked it and added the taco sauce and black beans. Delicious. I tried to make homemade tortillas too, but that didn't turn out so well. I think I need a tortilla press to do that right. Anyway, I hope you Cafe Rio lovers out there enjoy!

Easter Story Cookie Recipe

While Easter is long since past, I thought I would share this cute idea I found a few years ago to do with your kids around Easter time. It's a perfect FHE idea! Also, I am sad that there hasn't been any updates on this blog since February! So here's my contribution at this time of Spring:

Ingredients:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
I cup sugar
zipper baggie
wooden spoon
tape and Bible

Instructions:
Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces.

Explain that after Jesus was arrested, the Roman soldiers beat him.
Read John 19: 1-3.
Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life for us.
Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27.

So far, the ingredients are not very appetizing.
Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed the egg white mixture for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoonfuls onto a wax-paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matthew 27:57-60.

Put the cookie sheet in the oven. Close the door and turn the oven to OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.
Read Matt. 27:65-66.

GO TO BED! Explain that they must feel sad to leave the cookies in the oven overnight. Jesus' followers were also in despair when the tomb was sealed.

Read John 16:20 & 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty.

Read Matt. 28:1-9. HE IS RISEN!

Eggplant with Black Beans

2 Tbsp Olive Oil
1 eggplant peeled and chopped
1 medium Zucchini chopped
1/2 C Red Pepper, chopped
1 medium Onion, chopped
3 cloves Garlic, minced
1 can tomatoes
1 can Black Beans
1Tbsp chili powder
1 tsp dried Chili Peppers
Salt/Pepper to taste

In a large saucepan, add olive oil. Sautee eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixure. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper. Serve warm topped with parmesan cheese.

Number of Servings: 8
Fat: 3.7 g
Carbohydrates: 12.1g
Calories: 89.0
Protein: 3.2g

Asiago Dip with Crostini

Asiago Dip with Crostini

1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
1/4 cup sun-dried tomato sprinkles
1 (8-ounce) carton low-fat sour cream
1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

Preheat oven to 350°. Combine first 5 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350° for 30 minutes or until bubbly. Serve with toasted bread.

Yield: 2 cups (serving size: 1 tablespoon dip and 1 crostino)

Fat: 5.7 g
Carbohydrates: 27.7g
Calories: 192.5
Protein: 7.0g

Greek Pizza

This is as easy as it gets!

Makes 4 Servings

½ lb. pizza dough
1 tomato, sliced
½ green bell pepper, seeded and sliced
½ red onion, thinly sliced
¾ c. crumbled feta cheese
6 large kalamata olives
1 t. dried oregano
¼ t. freshly ground pepper

1. Preheat oven to 450 degrees.
2. Sprinkle a counter lightly with flour to coat. Stretch or roll the dough to a 10 to 12-inch circle, then transfer to a nonstick pizza pan or baking sheet. Top the dough with the tomato, bell pepper, onion, feta, olives, oregano, and ground pepper. Bake until the crust is browned and crisp, 15-20 min.

Crispy Sesame Shrimp

Crispy Sesame Shrimp

3/4 cup herb-seasoned stuffing mix (such as Pepperidge Farm),crushed
1 teaspoon sesame seeds
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 large egg white, lightly beaten
10 large shrimp, peeled and deveined (about 3/4 pound)
Cooking spray

Preheat oven to 425°. Combine the first 6 ingredients in a small bowl. Place the egg white in a small shallow bowl. Dip shrimp in egg white, and dredge in stuffing mixture. Place the shrimp on a large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425° for 15 minutes or until golden.

Yield: 2 servings (serving size: 5 shrimp)

Fat: 4.6 g
Carbohydrates: 14.2g
Calories: 152.0
Protein: 12.8g

Chicken Barley Chili

This is a recipe my sister found on the Quaker Barley container and it is pretty good. She warned not to substitute cayenne pepper for the chili powder. It is a great open and dump recipe for those cold snowy days like today.

3 c chicken, bite size (raw)
14.5 oz can diced tomatoes, undrained
16 oz can tomato sauce or salsa
14 oz can chicken broth
1 c barley
4 c water
1 Tbsp chili powder
1 tsp cumin
15 oz can black beans, rinsed and drained
15 oz can corn (or frozen)

Combine chicken (raw), tomatoes, sauce or salsa, broth, barley, water, chili powder, and cumin. Bring to a boil over high heat. Reduce to low and cover. Simmer 40 minutes, stirring occasionally.

Add beans and corn, increase heat to high, until boils. Cover and return to low. Simmer 5 minutes or until barley is tender. If the chili gets to thick add more broth. If it is too thin, let it simmer longer.

Top with cheese, tortilla chips, and sour cream. Makes 11 (1) cup servings

Note- you don't have to do all the low heat, high heat stuff. Just leave on medium and let it boil a bit. MMmmmmm, good!

Low Fat Oatmeal Muffins

Low-Fat Oatmeal Muffins

1 cup old fashioned oatmeal
1 cup skim milk
1 cup whole-wheat flour
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
2 egg whites
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1. Mix oats and milk and let sit for 1 hour.
2. Mix all ingredients in a large bowl.
3. Spoon into a lightly greased muffin pan.
4. Bake at 400F for 20-25 mins.
5. For variation you can add raisins, chopped nuts, banana, cinnamon, or even chocolate chips to batter.

Number of Servings: 12
Fat: 0.7 g
Carbohydrates: 22.4g
Calories: 105.2
Protein: 3.3g

Whole Wheat Waffles

Absolutely fantastic! They're extra good with a little applesauce on top.

1-3/4 cup whole wheat flour
1/2 tsp salt
1 tbsp baking powder
2 egg yolks
2 egg whites
1-3/4 cup skim milk
1/2 cup unsweetened applesauce
3 tsp Splenda
1 tsp vanilla extract

Directions
In a large mixing bowl stir flour, baking powder, Splenda and salt. In a small mixing bowl beat egg yolks, milk, vanilla and applesauce. Add to the flour mixture all at once. Stir mixture until blended.

In small mixer bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into original mixture and do not over mix.

Pour batter onto preheated waffle maker which has been sprayed with non-fat cooking spray. They take about 3-5 minutes depending on your waffle maker.

To keep waffles warm while making the batch, turn oven on to 200 and place the cooked waffles on the wire rack. These waffles freeze well and will reheat in a toaster. This is a much healther choice than frozen ones from the grocery.

Number of Servings: 5

Amount Per Serving
Calories: 216.3
Total Fat: 2.9 g
Cholesterol: 86.7 mg
Sodium: 595.5 mg
Total Carbs: 38.8 g
Dietary Fiber: 5.4 g
Protein: 11.1 g

Chicken Waikiki Beach

This is one of those great tried-and-true recipes from a ward cookbook. The recipe calls for whole chicken legs and breasts, but you can also use like 3 large boneless skinless chicken breasts instead, just eyeball it. It also says to bake it for a total of 1 hour, but you can skip the first step and add all the ingredients together and bake it about 40 minutes, or until the chicken and pineapple and pepper are tender.

Chicken Waikiki Beach
2 whole chicken legs
2 whole chicken breasts
1/2 cup flour
1/3 cup vegetable or canola oil
1 tsp. salt
1/4 tsp. pepper
Sauce:
1 cup sugar
1 large can pineapple chunks
2 Tbsp. cornstarch
3/4 cup apple cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1 chicken boullion cube
1 large green pepper cut into cubes

Heat oven to 350. Wash chicken, pat dry. Coat chicken with flour.

Heat oil in a large skillet, add chicken, and brown on all sides. Remove as browned to shallow roasting pan, skin side up. Sprinkle with salt and pepper.

Sauce: Drain pineapple, pouring syrup into 2-cup measuring cup. Add water to make 1 1/2 cups. In a medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and boullion cube. Bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple and green pepper. Bake 30 minutes longer or until chicken and vegetables are tender. Serve with fluffy white rice (jasmine is my favorite.)

Homemade Ravioli with Sun-Dried Tomatoes

Make your own ravioli appetizer with ricotta cheese and sun-dried tomatoes.

1/2 cup ricotta cheese, fat free

2 tbsp finely chopped sun-dried tomatoes

salt to taste

16 to 20 won ton wrappers

4 tbsp grated parmesan cheese

1 tsp olive oil

Mix tomatoes and ricotta together and season to taste. Drop a spoonful of the filling into the won ton, and use water to seal the won ton wrappers.In a large pot, bring salted water to a boil and cook the ravioli at moderate heat for 2 -3 minutes.Drain and serve immediately, drizzle with olive oil, and parmesan cheese. Can also add pecans or walnuts.

Number of Servings: 4

Fat: 3.0 g

Carbohydrates: 27.5g

Calories: 169.2

Protein: 8.4g

Pumpkin Pancakes

This recipe is thanks to Martha Stewart, and is really good. I love fall and all the festive recipes!

1 1/4 cup flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. each of cinnamon, ginger, and salt
pinch cloves
1 cup milk
6 Tbsp. pumpkin puree
2 Tbsp. melted butter
1 egg
Sift together the flour, sugar, baking powder and spices. In a seperate bowl, mix the milk, pumpkin, butter and egg. Fold together and cook on a greased griddle over medium-to-medium-high heat. Use about 1/4 cup batter for each pancake.

Butterscotch Apple Dip

My mom got this recipe from our cousin Amy Dunn Jacobsen, or so the story goes, and we've been calling it "Amy's Apple Dip" ever since. But seeing that none of you know Amy (or me, for that matter) I thought I'd call it what it is. This dip is so good for this time of year, when the apples are in season.

1 can sweetened condensed milk
6-8 oz. butterscotch chips
1 tsp. cinnamon
1 tsp. vinegar
Melt in a double doiler on low heat. Serve warm with granny smith apples, or any other apples you prefer, but, the more tart the better!

Chocolate Chip Date Cake

This cake has been a Dunn family favorite for many years. When I was little, I thought it was called "Chocolate Chip Date Cake" because it was something to eat when you went out on a date. As I got older, I realized that there are actually dates in the batter, and they are the secret to its moist consistency and good taste. It is a great chocolate cake that is delicious, and not super-sweet. I've added pictures to my recipe (a la "Pioneer Woman Cooks") because I had made this cake wrong for so many years, and then finally, after talking to my mom one day after another failed attempt, I realized what I was doing that was making it not quite as I remembered it growing up. So, forgive my feeble attempts to be creative or funny with my pictures, but I didn't want the same mistake to happen to anyone else! Ok, so let's get started!

The "cast of characters": sugar, flour, vanilla, chopped pecans, chopped dates (found by the raisins in the grocery store), chocolate chips, cocoa, eggs, butter, baking soda, and boiling water (not pictured.)

Start by taking 1 cup chopped dates and putting it in a bowl

then add 1 tsp. baking soda

and 1 cup boiling water

and let stand for 40 minutes. Go for a walk, go play with your kids, watch some "Oprah", whatever.

In the meantime, add 1 Tbsp. cocoa to 1 cup sugar.

Mix well.

Then cream the sugar/cocoa mixture with 1 cup (2 sticks) of butter. Don't even think about substituting it with something else, and heaven forbid, lower in fat.

Add 2 eggs, 1 at a time, beating well after each addition.

Then add 1 & 3/4 cups flour, gradually.

Your batter should be pretty thick after you've added the flour.

Now, here comes the key part (and the thing I had been doing wrong for so long): Add the dates, with the liquid, to the batter. For so long I had been just adding the dates, sometimes straining it, and wondering why my cake was so dry and didn't ever taste like my mom's. The liquid and the plump dates make your cake so moist and good. Oh, and don't worry if you're not a big date fan; you can't even taste them in the cake, they just help with the consistency of the cake.
Now add 1 tsp. real vanilla

and 1/2 cup chocolate chips, and 1/2 cup chopped pecans to the batter. Mix gently.

Now grease and flour an oblong cake pan, this one is 13x9.


Spread the gooey yummy batter in the pan evenly.

Now add another 1/2 cup chocolate chips to the top,

and 1/2 cup chopped pecans to the top.

Bake at 325 for 30 minutes until a toothpick or knife comes out clean.

Let cool and cut into pieces and serve. This cake is really good warm with some vanilla ice cream, and needs no icing! Enjoy!

Pasta with Bolognese Sauce

This recipe comes from the "Real Simple: Meals Made Easy" cookbook (as in the magazine.) It is a great way to sneak in vegetables into your meal, and has a wonderful flavor. Also, you can freeze it for up to 3 months. It calls for white wine, but you can use alcohol-removed cooking wine from any gourmet grocery store, and it works great (I got mine at Wegman's). It also calls for pancetta, but I have never put it in due to how expensive it is! I also use ground turkey instead of ground beef, but you can use whichever according to your preference. You can also find a copy of this recipe and picture here.

1 tablespoon olive oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 carrot, finely chopped
4 cloves garlic, finely chopped
1/4 pound pancetta, finely chopped
1 1/2 pounds ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14.5 ounce can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano
1/2 cup fresh flat-leaf parsley leaves, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
1 pound dry fettucine
Grated parmesan
Heat the oil in a dutch oven or large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes. Add the pancetta and cook for 5 minutes. Add the beef and cook, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Spoon off and discard any excess fat. Add the wine, milk, tomato paste, tomatoes, red pepper flakes, oregano, parsley, salt, black pepper, and nutmeg and bring to a simmer. Cover partially, reduce heat, and simmer for 45 minutes. Meanwhile, cook the pasta according to the package directions. Drain and transfer to individual bowls. Top with the sauce and parmesan.
To freeze...Omit the pasta and parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store up to 3 months.
To reheat...Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with the parmesan.