Plum Cake

Preheat oven to 350 degrees. Combine and mix until creamy: 3 eggs, 2 C. sugar, 1C. oil.
Add remaining ingredients and mix well: 2 C. flour, 1 oz. (entire bottle) red food coloring, 2 small jars baby food plums, 1/2 tsp. soda, 1/4 tsp. salt, 1 tsp. cinnamon, 1 tsp. vanilla, 1 C. chopped nuts. Bake in bundt pan for 1 hour & 10 mins. (check with toothpick after 1 hour; it may be done if toothpick comes out clean. After cake cools, frost with any cream cheese frosting.

Thuper Thmoothieth (Super Smoothies)

Ingredient amounts are approximate. You may adjust for your desired smoothie texture and flavor balance. Both recipes make 2 large smoothies or several smaller ones.

Vanilla Chocolate Cherry Bomb

• 1 Cup ice



• 1 Cup frozen pitted cherries



• 1 Cup vanilla yogurt (or plain yogurt plus 1 tsp. vanilla extract)



• 1 banana



• 2 T chocolate syrup
  

Blend all ingredients. (If you need to add liquid for blendability, I recommend milk or water). Then drizzle more chocolate syrup on top.

Cherry Lime Squeeze

• 1 Cup frozed pitted cherries



• 2 real fruit lime popsicles (or 1 Cup limeade plus 1 Cup ice)



• 1 Cup plain yogurt

Blend all ingredients. (If you need to add liquid for blendability, I recommend limeade, milk, or water).

Twice-Baked Sweet Potatoes

OMG! Are these delicious! The flavor resembles a dessert, but they are reasonably low in fat and sugar, and packed with fiber and vitamin A...almost too good to be true.

HINT: To save time, I did the first part of the "baking" in the microwave. But I believe it is IMPERITIVE that you do the last 8 minutes in the conventional oven.

http://www.kraftfoods.com/kf/recipes/twice-baked-sweet-potatoes-111250.aspx

Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes
By Joanne Weir
This Recipe Is:
(Serves 8)
3 pounds starchy baking potatoes, peeled and quartered (I leave the skins on and just cut them a little smaller to make them easier to mash)
1/4 cup extra-virgin olive oil
1/2 cup 2 percent milk
2 tablespoons white wine vinegar
1/4 cup snipped fresh chives (or 1 T. dried chopped chives)
Coarse salt and freshly ground black
1. Boil the potatoes in salted water until tender, 20 to 30 minutes. Drain and return to the saucepan.
2. Add the oil and milk to the potatoes. Mash the potatoes while the pan is still over the heat, then add the vinegar, chives, salt, and pepper. Taste and season with additional oil, vinegar, or salt as needed to desired consistency.

Nutrients per serving calories 185, protein 3g, carbohydrates 28g, fiber 4g, fat 7g (saturated fat 1g), cholesterol 1mg, sodium 309mg

Grilled Romaine Salad

That's right ladies, I grill MY lettuce! The blog has been a bit lonely of late, so here's something for you to sink your teeth into.

• Hearts of romaine
• Olive Oil
• Fresh Diced Tomatoes
• Finely Grated Parmesan Cheese
• Bleu Cheese Crumbles (if you so desire)
• Balsamic Vinegar
• Salt & Pepper to taste

Cut hearts of romaine in half length-wise. Brush the cut side of each half-heart with olive oil. Dredge in parmesan cheese. Place oil-side down on a heated grill or pan for about 1-2 minutes...just long enough to brown the cheese. You will still want the outside of the romaine to be crisp and cool.

Remove from heat. Garnish with bleu cheese and diced tomatoes (of course you can use any garnishes you choose, but I find that less is more with this scrumptious side). Drizzle with balsamic vinegar. Sprinkle with salt and pepper. Enjoy!

Healthier Chicken Fried Steak (For Dad)

I haven't tried this recipe yet, but I posted it for Dad, because I told him I'd find a healthier version of one of his all time favorites. Mether, if you make it for him, give me the review, and perhaps I'll make it for Larry. I saw a comment from one woman that said she eliminated the salt because the crackers were already salted.

This is from the March 08 issue of Southern Living. I was intrigued by the method of this recipe and can't wait to try it....Nutitional info from Southern Living...CALORIES 315; FAT 11.9g (sat 3.9g,mono 5g,poly 1.1g); PROTEIN 29.3g; CHOLESTEROL 65mg; CALCIUM 43mg; SODIUM 369mg; FIBER 0.9g; IRON 4.1mg; CARBOHYDRATE 20.3g

10 min 5 min prep
SERVES 6
6 (4 ounce) cube steaks(1 1/2 lb.)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup egg substitute
45 saltine crackers, crushed (1 sleeve plus 7 crackers)
vegetable oil cooking spray

Sprinkle steaks with salt and pepper.
Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers.
Lightly coat steaks on each side with cooking spray.
Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice.
Can trasfer steaks to a jelly roll pan at 225 if need be to keep warm.

Recipe Rating System

Hello Bloggers!

I just wanted to point out a new feature of the blog. I installed a widget that lets us use a star system to rate the recipes! Pretty cool, right? Or am I just a nerd? Either way.

Betz

Country Chili Con Queso for the Crock Pot Recipe

Chili Con Queso for the Crock Pot Recipe #67165
This is an easy and yummy appetizer.
by Katrina and adapted by Mether

2¼ hours 15 min prep
1 appetizer

2 lbs Velveeta cheese (I used the 2% type)
2 (10 1/2 ounce) cans cream of chicken soup (again I used the lowfat type)
2 (10 ounce) cans Rotel tomatoes & chilies, drained (choose your desired heat; other brands work well also)
1-2 tsp. chili powder
1/4-1/2 tsp. garlic powder or equivalent amount of fresh/minced garlic
1 tsp. Worcestershire sauce (I think this is the secret ingredient!)
1 tsp. ground cumin
1/2 tsp. ground black pepper
1 lb ground beef
tortilla chips
Cube cheese, put cheese into crock-pot w/2 cans of soup and 2 cans of tomatoes and spices.
Heat on low to melt cheese.
Brown meat, add meat to cheese mixture.
Cover and cook on low to keep warm.
Serve w/tortilla chips.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Goop – Taco pie

Ingredient:
1.5 lbs of ground beef
½ cup chopped onion
1 can diced green chilies
4 cloves of chopped garlic
1 can cream of chicken
1 can cream of celery
1 can cream of mushroom
1 small can of enchilada sauce

Garnish:
Chopped onions
Shredded cheese
Chopped Tomatoes
Chopped Lettuce
Fritos chips
Your Favorite hot sauce

Directions: Brown ground beef in a sauce pan (4qt) with the onions, green chilies and garlic. Drain grease. Then, add the cans of cream of mushroom, cream of celery, cream of chicken and enchilada sauce to the sauce pan. Bring mixture to a boil on medium to low heat. Remember to stir, so that the bottom will not burn.
Serving instructions: In a bowl add Fritos to the bottom, then top with the goop mixture and then add any of your favorite garnish toppings! Enjoy

Black Bean Salsa

Ingredients:
2- Cans of black beans – drained and rinsed
2 – Ripe Avocados-peeled and diced into cubes
2+ limes – squeezed for the juice
2 tablespoons red wine vinegar
1 package of frozen corn
3 –diced Tomatoes
½ of a purple onion – chopped
2 Tablespoons of Cilantro chopped
Seasoning – Garlic powder, salt and pepper

Mix all of the ingredients together thoroughly in a large bowl. Taste and add more lime juice, salt and pepper to taste. Great with grilled chicken breast as a meal too.

Cottage Cheese Guacamole

Ingredients:
16 oz container of Cottage Cheese
4 avocados – peeled and diced
2 limes- squeezed for their juice
1 can diced green chilies
1 can diced jalapenos
Salt, pepper and garlic to taste

Directions: Add avocados in a mixing bowl, with lime juice and mash with a potato masher, until avocados are creamy. Then add cottage cheese, canned green chilies and canned jalapenos. Mix all together add more lime juice and salt and pepper to taste.

Cheesy Bean Dip

Ingredients:
2 cans of refried beans
2 packages of softened cream cheese
1 large jar of your favorite salsa
2 – cups of your favorite shredded cheese

Directions: In a 9’x13’ pan spread the refried beans on the bottom, and then spread the next layer of cream cheese on top of the beans. Then pour and spread your favorite salsa and finally sprinkle the 2 cups of the cheese on the top of the salsa. Then bake the layered dip at 350 until cheese melts and bubbles about 15-20 minutes. Enjoy with your favorite chips tortilla chips or Fritos!

Our Family's Favorite Chicken

Ingredients:
4- Boneless Skinless Chicken Breasts
1 ½ Cups Bread Crumbs
6 cloves of Garlic Pressed
1 Stick of Butter melted
4 Tablespoons of Grated Parmesan cheese

Directions: Pre heat oven to 350 degrees. Rinse chicken and pat dry with a paper towel. Then in a bowl combine melted butter and 6 cloves of pressed garlic. On a plate combine the bread crumbs and the parmesan cheese. Then dip each chicken breast in the butter mixture and then cover it completely in the bread crumb mixture. Place the chicken in baking dish and bake for one hour. Chicken is always moist and juicy.

Meatless Antipasto Salad

It's not that I'm anti-pasta...or anti-meat for that matter. It's just that this is a deliciously easy way to pack in your 5-a-day (that's veggies). I've been known to throw in any or all of the following:

• Cherry or Grape Tomatoes
• Black Olives (any size will do...Booger)
• Cucumbers
• Canned Garbanzo Beans (rinsed and drained)
• Artichoke Hearts
• Hearts of Palm
• Mushrooms
• Perlini (those cute little fresh mozzarella balls)
• ...or add your own ingredient...but I won't be responsible for what happens when the meats and pastas move into the neighborhood.

Drizzle with your favorite Italian style vinaigrette (no milk-based dressings here...the Perlini controls the dairy district in this town). I like to make a big bowl and serve it with dinner for a few nights in a row, but take it to a potluck, or scale it down for all I care!

Famous Dave's (semi) Cajun Rub

I made a quarter recipe and still had lots left. Lisa will attest to the tastiness of this rub! I used it on ribs, but would be great for fish as well.

1/2 C paprika

6T kosher salt

1/4 C coarsely ground black pepper

3 T basil

3 T filé powder (semi Cajun because I didn't have this, but still delish!)

2 T garlic powder

2 T dry mustard

2 T onion powder

2 T dried oregano

2 T cayenne (reduce by 1/2 if you want it mild)

2 T white pepper (I also didn't have this)

2 T dried thyme
Makes 2 1/2 Cups Seasoning Mix
Mix all ingredients together. Store in an airtight container in a cool, dark place.

Spunky Pasta Salad

This is a li'l something that I borrowed from Katherine Fulkerson, and I would claim it as my own, but Wombat is part of our blog!

Spunky Pasta Salad
1/2 box/bag of orzo, farfalle, campenelle or some fun sort of pasta that you like!
1 can black olives
1/2 jar capers and juice
1 can garbanzo beans (a.k.a. butt beans)
2-4 stalks of green onion (depending on how much you want...I usually do 2)
Tons of cilantro or to your liking
1 large lemon
red wine vinegar and olive oil to taste
salt and pepper to taste
red pepper flakes if you want a kick in the arse :)

Boil your pasta and coat it with olive oil so that it doesn't stick together once cooked and drained. Drain garbanzos and add all for protein. Drain olives and halve or quarter them (Mom you might want to consider cherry tomatoes). Toss in capers and some juice. Squeeze as much lemon juice in as you want as well as red wine vinegar. Don't be shy on the seasonings either. Cilantro is awesome, pepper rules, and a little green onion goes a long way (in my humble opinion). Add a dash of salt too!

lowfat risotto

Thought this sounded yummy!

THE SKINNY
488 calories per serving14 g fat (3.5 g saturated)68.5 g carbs3 g fiber16 g protein
Want even more healthy recipes?
Visit Self.com's recipe database, or try these delightful dishes: Vegetable Lasagna Shrimp and Penne Primavera Grilled Vegetable Panini
Find out how to snack like the stars in the June issue of SELF, on sale now!
June 16, 2008
Who says the English can't cook? Chef Todd English proves otherwise with this healthy but creamy risotto. English (OK, he's American!) uses fresh vegetables to enhance flavor and texture. And the low-cal, protein-heavy scallops add a smooth richness, booting out much of the butterfat that's traditionally stirred into this Italian favorite. Mix it up for a light supper alfresco or a July Fourth fête.
Summertime Risotto
Serves 6
INGREDIENTS1 pint cherry tomatoes1/4 cup olive oil1 tsp minced garlic1 small onion, diced2 cups diced zucchini1/4 cup fresh lemon juice1 lb arborio rice1 cup dry white wine2 to 3 cups nonfat chicken broth2 tbsp light butter6 tbsp grated Parmesan18 sea scallops1 bunch parsley, chopped (optional
PREPARATIONTomatoes Heat oven to 250°. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour.Zucchini Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes. Puree zucchini mixture in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside.Risotto Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree, butter and cheese. Set aside.Scallops Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.

My New Kitchen

Better late than never! Here are a couple of pictures of my new kitchen, which inspires my latest culinary creations.

Bucca di Bepsy's Gnocchi a la Caprese

I had a dish like this at Bucca di Beppo (remember, Booger?). I thought it quite tasty, and it appeared that it would be easy to replicate so I gave it a whirl, with great success if I do say so myself! As I recreated it from scratch (relatively speaking of course), I do not have exact proportions.

Ingredients

Gnocchi

"Pink" Tomato Sauce (a vodka sauce works well)

Perlini (small fresh mozarella balls)

Chopped Basil

Capers

Parmesan Cheese (if desired)

Instructions

Cook and drain gnocchi as directed. Meanwhile, heat--or prepare (for those ambitious types) the sauce. When gnocchi and sauce are done, stir together gently. Add perlini, basil and capers to your liking and stir gently into the gnocchi/sauce mixture. Sprinkle with parmesan cheese if desired.

White Bean Salad

The last one was the wrong name for that recipe. Here's the other one I wanted to share. Think I'll try it tonight.

White Bean Salad

1 tsp fresh black pepper to taste
1/2 cup fresh basil leaves, torn
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 cup thinly sliced celery
1/2 red pepper, roasted, peeled, seeded, chopped
1 (19-ounce) can beans, rinsed and drained
Prep & Cooking Time: 15 min.
Yield: 8 servings Serving Size: 0.500 cup
Directions:In a medium bowl combine beans, celery, red pepper, vinegar and oil. Mix well until all ingredients combined. Add hand-torn basil and fresh ground pepper and serve.
Each serving provides:
Total Calories:
97
Carbohydrates:
15.61 g
Total Fat:
1.96 g
Protein:
4.99 g
Sat Fat:
0.29 g
Fiber:
3.61 g
Cholesterol:
0 mg
Sodium:
135 mg
Diabetic exchange:
Starch: 1.000
Meat: 1.000

Oatmeal Cookies

Hi girlies & wombat--
Thought these sounded good and almost healthy.

Oatmeal Cookies

4 large egg whites
1 1/2 tsp cinnamon (ground)
1 tsp vanilla extract
2 cups unsweetened applesauce
1/2 cup seedless raisins
1 tsp baking soda
1 cup packed brown sugar
2 cups old-fashioned rolled oats
2 cups wheat flour, unbleached all-purpose
Prep & Cooking Time: 35 min.
Yield: 48 servings Serving Size: 1.000 cookie
Directions:Preheat oven to 350 degrees F (180 degrees C). Spray baking sheet with nonstick cooking spray. In a large bowl mix egg whites and brown sugar with an electric mixer until smooth. Add applesauce and vanilla and mix until well blended. Add flour, oats, baking soda and cinnamon and continue to mix until all ingredients are well mixed. Add dates if desired and stir into batter until evenly distributed. Using a small spoon scoop out batter and drop spoonful onto baking sheet about 2-inches apart and bake for 10 to 15 minutes until cookies are light brown. Cool the cookies on a wire rack and enjoy.
Each serving provides:
Total Calories:
72
Carbohydrates:
15.33 g
Total Fat:
0.52 g
Protein:
1.88 g
Sat Fat:
0.09 g
Fiber:
1.06 g
Cholesterol:
0 mg
Sodium:
31 mg
Diabetic exchange:
Starch: 1.000

Salmon with Matzo Crust

Well gals, I haven't really tried this, but it looks delish! Hopefully I'll get to it soon, but if someone else tries it soon, feel free to blog it!

http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=6812687

Elise's Betz's Sesame Noodles

Ingredients

1. 1 pound whole-wheat spaghetti (I used soba, a Japanese buckwheat noodle)
   
2. 1/2 cup reduced-sodium soy sauce
3. 2 tablespoons sesame oil
4. 2 tablespoons canola oil
5. 2 tablespoons rice-wine vinegar or lime juice
6. 1 1/2 teaspoons crushed red pepper
7. 1 bunch scallions, sliced, divided
8. 1/4 cup chopped fresh cilantro, divided (optional --are you kidding me?)
9. 4 cups snow peas, trimmed and sliced on the bias (I had to do some research, and I believe this means to cut diagonally...please correct me if I'm wrong).
   
10. 1 medium red bell pepper, thinly sliced
11. 1/2 cup toasted sesame seeds

Cooking Directions

1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Yield: 8 servings (Wow! Big recipe! I quartered it).

These noodles were soooo yummy! The red pepper flakes added just the right amount of kick. I made them as above, but for a protein boost, I suppose you could throw in some scrimps, chicken or tofu.

Butt-kicking Salad How-tos (requested by Spanklin)

As with any typical salad, you must have greenery. This is something that I like to switch up often--green leaf, red leaf, romaine, spinach, or a blend or sorts. (I do not recommend Iceberg due to it's lame taste and lack of nutrients however.)

Next...vegetables. Your salad will be most stylish when you cut your veggies in repetitive shapes. I.e. half circles for carrots, tomatoes, cucumbers, pepper rings, etc. Or, you can choose to mix in strips of peppers, radishes, black olives (I like to quarter them, rather than doing them in the traditional Mexican circle; however if cutting vegetables in the round, then half Mexican circles will suffice). Your veggies are not limited to these that I mentioned on the above list. You might also want to consider shrooms (not the magical kind), sprouts, or even parsnips. Finally, consider avocado or edamame for your veggie source of flavor and good fats. Any salad, when paired with one of these soft green veggies will explode with flavor. (Mind you, salads may cause minor bowel explosions as well.)

Next up...nuts. Just like the avocado or edamame bean, nuts are crucial to your salad's flavor. If you want to go from bland to bam, simply toast some pine nuts or toss in some sunflower seeds. Remember that nuts have a high content of flavor, so you can go easy on the amount that you put into the salad.

Follow up your leafy greens, veggies, and nuts up with the all important salad dressing. I like pre-made ones as well as homemade dressings. I like to get crazy with my oils and vinegars and jazz things up on a nightly basis. I recommend red wine or white wine vinegar paired with a hint of toasted sesame oil and olive oil. (Note, spicy olive oil can be substituted for toasted sesame oil. If this is done, then balsamic vinegar--white or black--can be substituted in the vinegar department. Avoid matching balsamic vinegar and toasted sesame oil though.) Also, add salt and pepper to your liking! This is crucial for flavor, and when you're feeling real crazy, spice things up with a few red pepper flakes (please keep in mind the possibility of a salad shooter, though, and what red pepper flakes would add to that).

Most importantly, remember that the veggie to leafy vegetable ratio is about 2:1 or at least 1:1.

Next week will discuss the ins and outs of a delightful fruit salad. Thanks for joining this week's blog of Delicious Dish.

Spinach Stuffed Portobello Mushrooms

I made this recipe as a side dish for Mether's Yummy Baked Flounder (and yummy it was -- although I used sole). http://food.yahoo.com/recipes/kraft/66180/spinach-stuffed-portobello-mushrooms

Mini Caprese Salad

Ingredients

Grape Tomatoes
Fresh Basil (A LOT)
Mini Fresh Mozzarella Balls
Red Wine Vinegar
Olive Oil
Sea salt and fresh ground pepper to taste

*Notice proportions are not given. This salad is based strictly on taste. Always noting, when dressing any salad, less is more.

Simply cut grape (or cherry) tomatoes in half and lay seed side facing up on any simple, but elegant serving dish or plate. Cut mozzarella balls to close proportions. (As with grammar, parallelism in cooking makes for better presentation). Arrange cheese sporatically and moderately symetrically on plate within tomatoes. Sprinkle half salt and pepper on dish. Chop basil into long strands. (I find that those weary of eating and entire leaf respond much better to this cut of herb.) Sprinkle basil atop tomatoes and cheese. Splash red wine vinegar on salad. Drizzle olive oil over salad. Add salt and fresh ground pepper to taste.

Serve immediately or chill in refridgerator up to 30 min. while preparing rest of feast.

Pairs well with wine.

colorado potato green chile

Thought you all might like this. Made it the other night when Lisa was here.

Colorado Potato Green Chile
3 medium Colorado russet variety potatoes, peeled and cubed
1/4 cup butter melted (I used 2 T. olive oil)
1 4-ounce can green chiles, seeded and cut in thin strips
1 tablespoon minced fresh garlic
1 teaspoon diced jalapeno pepper
1 14.5-ounce can diced or chopped tomatoes (I used the Mexican style with green chiles & jalapenos, lime and cumin and skippped the separate jalapeno)
1/4 cup all-purpose flour
3 cups chicken broth
1 teaspoon fresh lime juice
1 teaspoon black pepper
1/2 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon sugar
Place potato cubes in cold water; cook over medium heat until crisp tender. In a heavy saucepan, melt butter/heat oil over medium-high heat. Add green chile strips, garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Drain tomatoes, preserving juice. Add drained tomatoes and cook 2 minutes. Stir flour into the tomato mixture. Stir in broth, reserved tomato juice, lime juice, black pepper, salt, Worcestershire sauce and sugar. Cook and stir until thickened and bubbling. Drain potatoes. Add to soup. Simmer 5 to 10 minutes. Makes 6 servings.

No Recipe...Just An Update

I feel that I have slacked a but since I started this little blog o' mine. I have not been able to try any of the delicious-sounding recipes that have been posted by my co-authors, as my kitchen has been only partially functional this week. All appliances are activated now, but my kitchen is still in disarray. However, it's coming along, and I will post a picture once I have an aesthetically pleasing photo op.

Love & Kizzes

Quick and Easy Alfredo

Prep Time:5 min
Total Time:20 min
Makes:4 servings, 1 cup each
1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth/vegetable broth
4 tsp. flour
1/3 cup PHILADELPHIA Light Cream Cheese Spread
3 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
COOK pasta as directed on package.
MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

As always, I'm a modifier. I've added faux crab to this dish, but I'm sure shrimp, chicken, or anything you desire would be good, and extra parsley is always a plus!

Onion Free Meatballs (although I'm sure you could go tofu)

Prep Time:15 min
Total Time:40 min
Makes:6 servings, two meatballs each
1 lb. ground beef, ground turkey, or ground soy meat I hope!
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced
PREHEAT oven to 375°F. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs.
PLACE in foil-lined 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through.

I would recommend adding a hearty helping of Italian seasoning, and any other herbs that you like! Perhaps some red pepper flakes and onion powder for a small kick? Also, I like to make small balls so they disperse in the sauce a little better...you can get about 24 (just so long as you do multiples of 4!). One more thing...mayonnaise makes a tasty substitute when you don't have egg!

Yummy Baked Flounder

Hi there girlies!
I tried this recipe tonight and it was so tasty and moist and easy! I'm also proud to say that I learned to post to blogs last summer when I was taking my online technology class! Enjoy!

Baked Flounder
Serves 4
4 flounder filets (or other firm meat fish)
1/3 C. Mayonnaise (do not use Miracle Whip)
1/4-1/3 C. Parmesan Cheese
Trader Joe’s or other brand salt-free Seafood Grill & Broil
Spread each filet moderately with mayonnaise. Sprinkle with seasoning and Parmesan cheese. Bake at 375 for 15-20 mins. until fish flakes with a fork. Time depends on the thickness of the fish, but usually around 20 minutes. Yummy!

Powerhouse Vegetable Medley with Chicken & Rice

So I'll start things off for good measure. This is a recipe both Sarah and I have tried...before she went meatless...but I'm sure it would be just as good with tofu & Bacos (the first processed soy product to be placed on the market).

http://www.kraftfoods.com/kf/recipes/RecipeDetail.htm?recipe_id=76045

Welcome to My Recipe Blog

Hello Ladies,

Since we like to share recipes from time to time, I decided to create a "blog" for this very purpose. Sounds a bit nerdy, I know, but I figured it will let us create a catalog of recipes of sorts. Then I won't be constantly asking Mom for the Sugar Cookie Recipe or the Chocolate Chip Pudding Cake Recipe (which I hope will both be posted here at some juncture). Oh, I guess I should mention that this isn't strictly for dessert recipes...but they are very welcome!

We'll see how my little brainstorm works. If the enthusiasm is lacking, we can always go back to the old fashioned email method.

Love,

Chef Betz