3/4 pound pasta noodles
2 carrots
2 ribs of celery
1 cucumber
1/2 pound cherry or grape tomatoes
1 can black olives
1 stalk broccoli
1/4 head cauliflower
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
1 bunch green onions
1/2 pound cheese, cubed
salami, pepperoni, or other Italian meats (optional)
salt and pepper to taste
1 pkg Good Seasons Italian dressing mix, made with no water plus add 1 T. mayonnaise or your favorite Italian dressing
Cook pasta according to direction on the package. Cut up all the vegetables and cheese. Mix all ingredients together. This can be made ahead but if doing so it is better to wait and add the cucumbers and cheese just before serving. You can parboil the veggies, but we leave everything raw.
Blueberry-Lemon Mug Cake (Liz)
1/4 c. flour
2 T. sugar
2 T. cocoa powder
1/4 t. baking powder
1/2 t. salt
1/3 c. milk
2 T. melted butter
2 t. vanilla extract
1 tsp. lemon zest
1/4 c. frozen or fresh blueberries (frozen works best)
In 12-oz mug, whisk together flour, sugar, cocoa, baking powder, and salt. Stir in milk, butter, and vanilla. Add lemon zest. Fold in blueberries. Microwave on high until just cooked through, about 1 1/2 min.
2 T. sugar
2 T. cocoa powder
1/4 t. baking powder
1/2 t. salt
1/3 c. milk
2 T. melted butter
2 t. vanilla extract
1 tsp. lemon zest
1/4 c. frozen or fresh blueberries (frozen works best)
In 12-oz mug, whisk together flour, sugar, cocoa, baking powder, and salt. Stir in milk, butter, and vanilla. Add lemon zest. Fold in blueberries. Microwave on high until just cooked through, about 1 1/2 min.
Chocolate Mug Cake (Liz) with carmels and pecans
1/4 c. flour
2 T. sugar or 4 T. sugar if not using the caramels
2 T. cocoa powder
1/4 t. baking powder
1/2 t. salt
1/2 c. whole milk
2 T. butter, melted
2 t. pure vanilla extract
4 squares caramel, quartered
1/4 c. toasted pecans, chopped
In 12 oz mug, whisk together flour, sugar, cocoa, baking powder, and salt. Stir in milk, butter, and vanilla. Fold in caramel and pecans. Microwave on high until just cooked through about 1 1/2 minute.
Mug Cake (Sandra)
1/4 c. flour
1/4 c. white sugar
2 T. unsweetened cocoa powder
1/8 t. baking soda
1/8 t. salt
3 T. milk
2 T. canola oil
1 T. water
1/4 t. vanilla extract
Add all ingredients to list
Directions:
1. Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, oil, water, and vanilla extract.
2. Cook in the microwave until cake is done in the middle, about 1 minute and 45 seconds.
1/4 c. white sugar
2 T. unsweetened cocoa powder
1/8 t. baking soda
1/8 t. salt
3 T. milk
2 T. canola oil
1 T. water
1/4 t. vanilla extract
Add all ingredients to list
Directions:
1. Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, oil, water, and vanilla extract.
2. Cook in the microwave until cake is done in the middle, about 1 minute and 45 seconds.
Chicken Marsala from Sandra
Chicken Marsala, 4/10/2019
Ingredients
Chicken:
·
1/2 cup all-purpose
flour (plain flour)
·
½ to 1 teaspoon salt (less if you use salted butter)
·
1 teaspoon garlic powder
·
1 tsp. onion powder
·
1/2 teaspoon black pepper
·
2 large boneless skinless chicken breasts, halved
horizontally to make 4 fillets*
·
2 tablespoons olive
oil, divided
·
4 tablespoons butter, divided
Marsala Sauce:
·
1 tablespoon butter as needed
·
8 ounces brown or Cremini mushrooms,
sliced
·
4-5 cloves garlic, minced
·
3/4 cup dry Marsala wine (Buy it
in the vinegar aisle.)
·
1 1/4 cup low-sodium chicken
broth (or stock)
·
3/4 cup heavy
cream (thickened cream, evaporated milk or half and half may also be
used)**
·
2 tablespoons fresh chopped
parsley (I used dried)
Instructions
1.
Mix the flour, salt, garlic & onion powders
and pepper in a shallow bowl. Dredge the chicken in the flour mixture and
shake off excess.
2.
Heat 1 tablespoon oil and 2 tablespoons
butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry
2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes
per side). Transfer to warm plate, tent with foil and keep warm.
Repeat
the same with the remaining 2 chicken breasts.
3.
In the same pan with remaining pan grease
leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and
saute for 2-3 minutes until browned, scraping away at any of the leftover
chicken bits off the bottom of the pan.
4.
Add the garlic and cook until fragrant,
about 1 minute. (I used bottled roasted
garlic.)
5.
Pour in the Marsala and the broth and
simmer until reduced by half and starting to thicken, (about 10-15 minutes). (You can use some of the flour mixture left
from dredging and some broth or water to make a past to further thicken sauce,
if desired.
6.
Pour in the cream and return the chicken
back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish
with chopped parsley and serve immediately. (The sauce will continue to thicken
off the heat.)
7.
Serve over cooked angel hair pasta (or
pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if
desired.
GREEN BEANS: Wash & trim
fresh green beans. Heat sesame or vegetable oil & some butter in a pan
until butter is melted and pan is hot.
Sauté chopped onions until starting to be clear. Add beans and stir fry. When tender-crisp,
add minced garlic & stir to combine. (If
desired, add a little water and cover to steam—The beans cook faster.) When beans are desired doneness, add just a little
teriachi sauce and stir. I used the brand that has sesame seeds. This
is really a Chinese dish, but we’re not fussy with semantics.
Dessert from MB
Choco-Hoto Pots 3/25/04 Nigella Lawson, Food Network Show, as seen on Oprah
Ingredients:
Butter for ramekins
3/ 4 cup semisweet choc chips
1 stick (4 ounce) unsalted butter
2 large eggs
3/ 4 cup superfine sugar
3 Tablespoons all-purpose flour
[MB adds 1 tsp cinnamon & ¼ tsp nutmeg]
1/ 2 cup white choc chips
Directions: Place baking sheet in 400oF oven. Butter (4) 2/ 3 cup ramekins and set aside. Melt chocolate and butter in microwave or double boiler. In separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips. Divide mixture among 4 ramekins; place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Serve with Talenti gelato--best price @ Walmart--1/2 calories of ice cream
Martha Stewart Cranberry Orange Sauce
Ingredients:
3 cups (12 ounces) fresh cranberry
1 cup sugar
1 Tablespoon fresh peeled minced ginger
1 cup water
1 navel orange, peel and pith removed, flesh cut into segments
Directions: Stir together cranberries, sugar and ginger in medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar dissolves and cranberries begin to pop, about 7 minutes. Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool.
Sandra's Chicken Marsala and Fresh Green Beans
Chicken Marsala, 4/10/2019
Ingredients
Chicken:
·
1/2 cup all-purpose
flour (plain flour)
·
½ to 1 teaspoon salt (less if you use salted butter)
·
1 teaspoon garlic powder
·
1 tsp. onion powder
·
1/2 teaspoon black pepper
·
2 large boneless skinless chicken breasts, halved
horizontally to make 4 fillets*
·
2 tablespoons olive
oil, divided
·
4 tablespoons butter, divided
Marsala Sauce:
·
1 tablespoon butter as needed
·
8 ounces brown or Cremini mushrooms,
sliced
·
4-5 cloves garlic, minced
·
3/4 cup dry Marsala wine (Buy it
in the vinegar aisle.)
·
1 1/4 cup low-sodium chicken
broth (or stock)
·
3/4 cup heavy
cream (thickened cream, evaporated milk or half and half may also be
used)**
·
2 tablespoons fresh chopped
parsley (I used dried)
Instructions
1.
Mix the flour, salt, garlic & onion powders
and pepper in a shallow bowl. Dredge the chicken in the flour mixture and
shake off excess.
2.
Heat 1 tablespoon oil and 2 tablespoons
butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry
2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes
per side). Transfer to warm plate, tent with foil and keep warm.
Repeat
the same with the remaining 2 chicken breasts.
3.
In the same pan with remaining pan grease
leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and
saute for 2-3 minutes until browned, scraping away at any of the leftover
chicken bits off the bottom of the pan.
4.
Add the garlic and cook until fragrant,
about 1 minute. (I used bottled roasted
garlic.)
5.
Pour in the Marsala and the broth and
simmer until reduced by half and starting to thicken, (about 10-15 minutes). (You can use some of the flour mixture left
from dredging and some broth or water to make a past to further thicken sauce,
if desired.
6.
Pour in the cream and return the chicken
back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish
with chopped parsley and serve immediately. (The sauce will continue to thicken
off the heat.)
7.
Serve over cooked angel hair pasta (or
pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if
desired.
GREEN BEANS: Wash & trim
fresh green beans. Heat sesame or vegetable oil & some butter in a pan
until butter is melted and pan is hot.
Sauté chopped onions until starting to be clear. Add beans and stir fry. When tender-crisp,
add minced garlic & stir to combine. (If
desired, add a little water and cover to steam—The beans cook faster.) When beans are desired doneness, add just a little
teriachi sauce and stir. I used the brand that has sesame seeds. This
is really a Chinese dish, but we’re not fussy with semantics.
Chicken Tortellini Soup
1 1/4 c. chopped carrots
1 c. chopped onion
4 garlic cloves, minced
6 cups chicken broth
1 c. water
1 1/2 c. chopped cabbage
2 T. tomato paste
1 tsp dried basil
1/2 t. dried oregano
1/2 t. salt
diced zucchini if in season
2 breasts chicken (cooked and diced) or 2 cans of Kirkland premium chunk chicken breast
1 pkg tortellini (your choice)
Put olive oil in a large pan and heat. Saute the onions, carrots, and celery over low heat until softened and flavorful (about 10 minutes) and add garlic and saute a bit longer. Add broth, cabbage, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat and simmer covered about 15 minutes. Stir in chicken, zucchini if adding, and cook for about 5 more minutes. Add more broth or water and bouillon if needed. Cook tortellini in a separate pan of water and add to soup. Enjoy!! Serve hot with your choice of cheese. (Add Better Than Bouillon if you want more flavor)
1 c. chopped onion
4 garlic cloves, minced
6 cups chicken broth
1 c. water
1 1/2 c. chopped cabbage
2 T. tomato paste
1 tsp dried basil
1/2 t. dried oregano
1/2 t. salt
diced zucchini if in season
2 breasts chicken (cooked and diced) or 2 cans of Kirkland premium chunk chicken breast
1 pkg tortellini (your choice)
Put olive oil in a large pan and heat. Saute the onions, carrots, and celery over low heat until softened and flavorful (about 10 minutes) and add garlic and saute a bit longer. Add broth, cabbage, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat and simmer covered about 15 minutes. Stir in chicken, zucchini if adding, and cook for about 5 more minutes. Add more broth or water and bouillon if needed. Cook tortellini in a separate pan of water and add to soup. Enjoy!! Serve hot with your choice of cheese. (Add Better Than Bouillon if you want more flavor)
green jello
Ice Cream Jello
Mix together to dissolve:
2 large packages (6 oz each) of green Jello (or any flavor)
1 packet of unflavored gelatin
4 cups boiling water
Add:
1 quart vanilla ice cream (I would use less ice cream next time)
Stir til dissolved
Pour:
9 x 13 glass dish
Refrigerate overnight, cut and serve! The ice cream will float to the top of the jello.
Ciabatta Bread
Ingredients
- 500g (1 lb, 2oz) strong white bread flour, plus extra for dusting
- 10g (⅓ oz) salt
- 10g (⅓ oz) instant yeast
- fine semolina, for dusting
Directions
- Put the flour, salt and yeast with 330ml (11 fl oz) cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Begin mixing on a slow speed.
- As the dough starts to come together, with the motor running, slowly add another 110ml (3⅓ fl oz) of cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
- Lightly oil a 3 litre (5 ¼ pint) square plastic container with a lid. (It’s important to use a square tub as it helps shape the dough).
- Tip the dough into the oiled container and seal with the lid. Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even trebled in size (it's important the dough proves slowly, otherwise it will collapse and your loaves will be flat).
- Dust two large baking trays with flour and semolina.
- Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape.
- Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.
- Cut the dough lengthways, dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.
- Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base. Leave to cool completely on a wire rack before serving.
Baked Potatoes 450 degrees
4 potatoes
1 T. olive oil
salt
Preheat the oven to 450 degrees. Wash and scrub your potatoes clean. Poke each potato with a fork a few times to allow steam to release while cooking.
Place potatoes directly on a baking rack set inside a baking sheet and place them in the oven.
Bake until the center of the potato reaches between 205 and 212 degrees. This will be roughly 35-40 minutes, depending on the size of the potatoes.
Remove from the oven and use a pastry brush to coat each potato in a thin coat of olive oil. Sprinkle with salt and then flip them over and brush the other side with oil and sprinkle with salt.
Bake the potatoes for an additional 10 minutes to crisp the skin.
Remove the potatoes from the oven, cut a small x on the top of each potato and then using two hands (be careful they are hot) gently press the potatoes inward so that they "bloom" from the X.
Enjoy right away with your favorite toppings.
1 T. olive oil
salt
Preheat the oven to 450 degrees. Wash and scrub your potatoes clean. Poke each potato with a fork a few times to allow steam to release while cooking.
Place potatoes directly on a baking rack set inside a baking sheet and place them in the oven.
Bake until the center of the potato reaches between 205 and 212 degrees. This will be roughly 35-40 minutes, depending on the size of the potatoes.
Remove from the oven and use a pastry brush to coat each potato in a thin coat of olive oil. Sprinkle with salt and then flip them over and brush the other side with oil and sprinkle with salt.
Bake the potatoes for an additional 10 minutes to crisp the skin.
Remove the potatoes from the oven, cut a small x on the top of each potato and then using two hands (be careful they are hot) gently press the potatoes inward so that they "bloom" from the X.
Enjoy right away with your favorite toppings.
Pumpkin Custards
2 eggs
1 can canned pumpkin puree
2 T. sugar
pinch salt
1/2 t, ginger
1/2 t. cinnamon, plus more for garnish
1/4 t. nutmeg
1 t vanilla extract
1 c. milk
Preheat oven to 325 degrees Lighty spray 8 4 oz ramekins with cooking spray.
Put 1-inch water in a 9 x ll baking pan and set aside
In a bowl and using a hand mixer, add the eggs and beat until foamy, about l minute
In another bowl, add the pumpkin, sugar, salt, ginger, cinnamon, nutmeg, vanilla, and milk. Stir to combine. Add the egg. Stir to combine. Divide evenly into the custard cups. Place the ramekins into the prepared pan and bake until custards jiggle slightly--about 45 minutes. Garnish with cinnamon.
1 can canned pumpkin puree
2 T. sugar
pinch salt
1/2 t, ginger
1/2 t. cinnamon, plus more for garnish
1/4 t. nutmeg
1 t vanilla extract
1 c. milk
Preheat oven to 325 degrees Lighty spray 8 4 oz ramekins with cooking spray.
Put 1-inch water in a 9 x ll baking pan and set aside
In a bowl and using a hand mixer, add the eggs and beat until foamy, about l minute
In another bowl, add the pumpkin, sugar, salt, ginger, cinnamon, nutmeg, vanilla, and milk. Stir to combine. Add the egg. Stir to combine. Divide evenly into the custard cups. Place the ramekins into the prepared pan and bake until custards jiggle slightly--about 45 minutes. Garnish with cinnamon.
Weight Watchers Garden Vegetable Soup
Makes 4 l-cup servings
1 c. sliced carrot
1/2 c. diced onion
2 garlic cloves minced
3 c. fat-free broth
1 1/2 c. diced green cabbage
1/2 c. green beans
1 T. tomato paste
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. salt
1/2 c. zucchini
Spray a large saucepan with nonstick cooking spray, heat. Saute the carrots, onion, and garlic over low heat until softened, abt 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.
1 c. sliced carrot
1/2 c. diced onion
2 garlic cloves minced
3 c. fat-free broth
1 1/2 c. diced green cabbage
1/2 c. green beans
1 T. tomato paste
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. salt
1/2 c. zucchini
Spray a large saucepan with nonstick cooking spray, heat. Saute the carrots, onion, and garlic over low heat until softened, abt 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.
Ice Cream Cake -- Mark's birthday surprise
Homemade Oreo Ice Cream Cake
This super easy Homemade Oreo Ice Cream Cake is better than store bought and the perfect birthday party cake!
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 4 hours 43 minutes
- Yield: 1 cake
INGREDIENTS
- 1 box devil’s food cake mix, prepared into two round cakes*
- 1.5 quart container Cookies and Cream Ice Cream, softened
- 1/2 cup hot fudge sauce, room temperature
- 16 Oreo cookies
- 8 oz container frozen whipped topping, thawed
INSTRUCTIONS
- Prepare the devil’s food cake mix into two round cake pans, let cool completely. Wrap with plastic wrap and place each layer in a large zip-close bag and place in the freezer. You’ll save one for later and use one for this recipe.
- Using the same size cake pan that you baked the cake in, line it with plastic wrap or parchment paper and place the softened ice cream in it and spread into an even layer. Top with plastic wrap and place back in the freezer until set.
- Just before assembling the cake combine 10 finely chopped Oreo cookies and ALL BUT 1 tbsp of the hot fudge sauce in a bowl.
- Place one layer of the chocolate cake mix on your cake stand (or large plate) and spread the hot fudge cookie mixture over the top in an even layer. Carefully place the ice cream layer on top and frost the cake with the thawed whipped topping.
- Decorate the sides and top with the remaining cookies and hot fudge sauce. Place back in the freezer until set. Just before serving take the cake out and let sit at room temperature for 10 to 15 minutes for easy slicing. Enjoy!
NOTES
This recipe makes two layers of chocolate cake, but only one will be used. Keep the other wrapped tightly in plastic and stored in the freezer for up to 5 months.
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