Thursday, June 3, 2010

Chewy Granola Bars

Title: Granola Bars
Author: Lauren Deen, Cook Yourself Thin Faster
Time To Cook (in minutes): 30
Rating (1-4):

1 Cooking Spray
3 large egg whites, lightly beaten
1/4 cup of honey
1 teaspoon ground cinnamon
2 cups low fat granola
1/4 cup of currants (if granola has dried fruit, omit)

Preheat oven to 325 degrees F. Lightly spray a 9 inch square baking pan with cooking spray.
In a small bowl, whisk together the egg whites, honey, vanilla, and cinnamon. Add granola and currants, and mix well. Lightly spray the bottom of a 1/3 cup measure with cooking spray and firmley press the measuring cup to flatten granola into the prepared pan.
Bake until lightly browned, 20-22 minutes. Place on a cooling rach and allow to cool completely in the pan for at least 1 hour. Use a spatula to trace around the outer edge and remove.
Can substitute the granola for any cereal and oatmeal combination. Can use raisins/ craisins/ any dried fruit in place of currants. For crunchy granola bars, omit the egg whites.

Yields: 8 bars

Friday, January 1, 2010

Buffalo Chicken Dip

Title: Buffalo Chicken Dip
Author: Lisa Ferrili
Time To Cook (in minutes):
Rating (1-4):

1 10 oz canned chicken
1 package of cream cheese (sub equal plain greek yogurt)
1 red hot sauce, liberal to taste
1 ranch dressing, to taste (sub blue cheese dressing and blue cheese crumbles)

Toss chicken, cream cheese and red hot into crock pot and heat over high. Turn to low when approaching serving time and add ranch, stir. Add blue cheese crumbles at the beginning if using.


Sunday, December 27, 2009

Title: Sausage and Egg Casserole
Author: Gayle Grigg
Time To Cook (in minutes): 15 prep, 45 cooking
Rating (1-4):

1 pound bulk pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.

Yields: 8
Title: BAKER'S Simply Sensational Truffles
Time To Cook (in minutes): 15 mins
Rating (1-4):
Tags: Dessert

2 1/2 pkg. (20 squares) Bakers Semi Sweet Chocolate, divided
1 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 Decorations: Chopped Planters Cocktail Peanuts, Multi colored sprinkles

MELT 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

SHAPE into 36 balls. Place on waxed paper covered baking sheet.

MELT remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.


Sunday, December 20, 2009

Canyon Ranch Chocolate Chip Cookies

Title: Canyon Ranch Chocolate Chip Cookies
Author: Canyon Ranch
Time To Cook (in minutes): 10
Rating (1-4):

1 Canola oil (to grease cookie sheet)
1/4 cup butter
1/3 cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup whole-wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 package semi-sweet chocolate chips, about 6 ounces

Preheat oven to 350 degrees F. Lightly coat a baking sheet with canola oil.

In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.

In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.

Yields: 38 cookies
Source: Canyon Ranch card

Nutty Cheeseball

Title: Nutty Cheeseball
Author: Kitchen-Aid
Time To Cook (in minutes):
Rating (1-4): 4

1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
1 package (8 ounces) light cream cheese
2 tablespoons chopped fresh chives
2 teaspoons Worchestershire sauce
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 cup finely chopped pecans

Place all ingredients except pecans in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended. On wax paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw veggies.

Per serving: (2 tablespoons) about 65 calories, 4g protien, 1g carbs, 5g fat, 13 mg cholestorel, 109 mg sodium

Yields: 24 (1 ball)
Source: Kitchen Aid mixer recipie book

Sunday, December 6, 2009

Peppermint Frosting

Title: Peppermint Frosting
Time To Cook (in minutes):
Rating (1-4):

1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil (Pure Lavender Oil, use half)

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.

Yields: Makes about 3 cups