From Lindsey Eliason.
1 box Devils Food cake mix
2 eggs
3/4 cup shortening
8 oz. cream cheese, softened
1/4 cup margarine
2 tsp. vanilla
2-4 cups powdered sugar
Mix together cake mix, eggs, and shortening. Drop in tablespoonfuls on greased cookie sheet. Bake for 8 min @ 350F. Let cool.
Mix together cream cheese, margarine, vanilla, and 2 cups powdered sugar. Add more powdered sugar until the filling reaches the desired consistency (thick but not too thick). Sandwich between two cookies.
Notes:
- I haven't made this in a while, so I don't remember how long it takes or what the yield is.
- I use a cookie scoop for, well, almost everything. It makes a really nicely shaped cookie. If you don't have one (and don't want to make the purchase), I suppose you could gently roll the dough into little balls so they're good, circular discs.
Monday, September 13, 2010
Nut-Crusted Orange Roughy
From Simple and Delicious (March/April 2009), page 12.
Prep/Total: 25-30 min.
Yield: 4 servings
This fish recipe is really easy and quite delicious! The mild flavor of the fish is complemented by the walnut-sesame crust and the sweet-salty sauce. We've rated it as one of our top four favorite fish recipes that we've tried so far.
4 fresh or frozen orange roughy fillets, thawed (5 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup all-purpose flour
1 egg, beaten
1 cup finely chopped walnuts, pecans, or a mixture of the two
3 Tbs. seasoned bread crumbs
1 Tbs. sesame seeds
1 Tbs. dried parsley flakes
2 Tbs. butter
1/4 cup honey
1 1/2 tsp. soy sauce
Sprinkle fillets with salt and pepper. Place flour and egg in separate shallow bowls. In another shallow bowl, combine walnuts, bread crumbs, sesame seeds, and parsley. Dip fish in flour, egg, then walnut mixture.
In a large skillet over medium heat, cook fish in butter in batches for 2-3 minutes on each side, or until fish flakes easily with a fork.
In a small bowl, whisk honey and soy sauce; serve with fish.
Nutrition Facts:
1 fillet + 1 Tbs. sauce = 425 calories, 22 g fat (5 g saturated fat), 153 mg cholesterol, 633 mg sodium, 28 g carbohydrate, 2 g fiber, 32 g protein
Notes:
- We only used half of the sauce, so you may consider reducing the amount you make.
- Orange roughy is low in calories and fat and has a very mild flavor. So good!
- The recipe suggests using flounder or sole if you can't find orange roughy.
Prep/Total: 25-30 min.
Yield: 4 servings
4 fresh or frozen orange roughy fillets, thawed (5 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup all-purpose flour
1 egg, beaten
1 cup finely chopped walnuts, pecans, or a mixture of the two
3 Tbs. seasoned bread crumbs
1 Tbs. sesame seeds
1 Tbs. dried parsley flakes
2 Tbs. butter
1/4 cup honey
1 1/2 tsp. soy sauce
Sprinkle fillets with salt and pepper. Place flour and egg in separate shallow bowls. In another shallow bowl, combine walnuts, bread crumbs, sesame seeds, and parsley. Dip fish in flour, egg, then walnut mixture.
In a large skillet over medium heat, cook fish in butter in batches for 2-3 minutes on each side, or until fish flakes easily with a fork.
In a small bowl, whisk honey and soy sauce; serve with fish.
Nutrition Facts:
1 fillet + 1 Tbs. sauce = 425 calories, 22 g fat (5 g saturated fat), 153 mg cholesterol, 633 mg sodium, 28 g carbohydrate, 2 g fiber, 32 g protein
Notes:
- We only used half of the sauce, so you may consider reducing the amount you make.
- Orange roughy is low in calories and fat and has a very mild flavor. So good!
- The recipe suggests using flounder or sole if you can't find orange roughy.
Squash and Veggie Couscous
Adapted from Simple and Delicious (June/July 2010), page 24.
Prep/Total: 25 min.
Yield: 4 servings
1 1/4 cup chicken broth
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
3/4 cup chopped carrot
1/2 cup chopped red bell pepper
1/4 cup chopped sweet onion
2 Tbs. butter
1 Tbs. Italian dressing
1/2 tsp. Italian seasoning
1/2 tsp. salt-free lemon-pepper seasoning
In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
Meanwhile, in a large skillet, saute the squash, carrot, red pepper, and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.
Notes:
- Use reduced-sodium chicken broth to lower the sodium in this dish even more.
- You could add 1/3 cup chicken broth and leave the dressing out.
- I opted for a red pepper instead of green because they're sweeter.
- Meatless Version: Replace chicken broth with vegetable broth and use olive or canola oil instead of butter.
Prep/Total: 25 min.
Yield: 4 servings
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
3/4 cup chopped carrot
1/2 cup chopped red bell pepper
1/4 cup chopped sweet onion
2 Tbs. butter
1 Tbs. Italian dressing
1/2 tsp. Italian seasoning
1/2 tsp. salt-free lemon-pepper seasoning
In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
Meanwhile, in a large skillet, saute the squash, carrot, red pepper, and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.
Notes:
- Use reduced-sodium chicken broth to lower the sodium in this dish even more.
- You could add 1/3 cup chicken broth and leave the dressing out.
- I opted for a red pepper instead of green because they're sweeter.
- Meatless Version: Replace chicken broth with vegetable broth and use olive or canola oil instead of butter.
Wednesday, September 1, 2010
New Category!
The poll results are in, and we have a tie: Meatless and Pasta.
I am really excited about adding the Meatless page (so excited that I've already done it). We've just started eating a meatless meal once a week, so you should see more being added to this category at least that often. Because lots of recipes can easily be modified so that they are meatless, I've attempted posting my ideas in the Notes sections for several recipes already on this blog. As you'll see on the Meatless page, I've marked those recipes so you can know which ones are genuinely meatless and which ones you'll need to play with. As with all the recipes on this blog, I appreciate any ideas you have or changes you've made. That is especially true in this new category, particularly with the modified recipes.
In addition to Meatless, the category that most people wanted expanded was Pasta. I'll keep that in mind as I plan our meals in the future. Fortunately this is a category that includes both main dishes and side dishes, so that should be pretty easy!
Just behind the tie, you voted for Bread / Breakfast. That's a category I wanted to work on, too, so hopefully I'll have some luck and can add to it. It will be a welcome opportunity for me to improve my bread-making skills (or lack of them). Plus, I've got a pancake & waffle cookbook that I'm dying to get more use out of.
Thanks so much for your input and your readership. I'll try to keep some good recipes coming your way!
I am really excited about adding the Meatless page (so excited that I've already done it). We've just started eating a meatless meal once a week, so you should see more being added to this category at least that often. Because lots of recipes can easily be modified so that they are meatless, I've attempted posting my ideas in the Notes sections for several recipes already on this blog. As you'll see on the Meatless page, I've marked those recipes so you can know which ones are genuinely meatless and which ones you'll need to play with. As with all the recipes on this blog, I appreciate any ideas you have or changes you've made. That is especially true in this new category, particularly with the modified recipes.
In addition to Meatless, the category that most people wanted expanded was Pasta. I'll keep that in mind as I plan our meals in the future. Fortunately this is a category that includes both main dishes and side dishes, so that should be pretty easy!
Just behind the tie, you voted for Bread / Breakfast. That's a category I wanted to work on, too, so hopefully I'll have some luck and can add to it. It will be a welcome opportunity for me to improve my bread-making skills (or lack of them). Plus, I've got a pancake & waffle cookbook that I'm dying to get more use out of.
Thanks so much for your input and your readership. I'll try to keep some good recipes coming your way!
Tuesday, August 31, 2010
Glazed Salmon
From Simple and Delicious (Jan./Feb. 2010), page 23.
Prep: 5-10 min. / Cook: 10-15 min.
Yield: 4 servings
We really liked this recipe--the sauce was wonderful and really complemented the salmon, adding to it but not overpowering it. Delicious! It's amazing to think that it's so easy and calls for so few ingredients, which is always a plus.
4 salmon fillets (6 oz. each)
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. brown sugar
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 tsp. ground cumin
Sprinkle both sides of salmon with salt and pepper; place in greased 11x17" dish. Combine the remaining ingredients; spoon over fillets.
Bake, uncovered, at 400F for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts:
1 fillet = 349 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 432 mg sodium, 9 g carbohydrate, trace fiber, 34 g protein
Notes:
- There's not really a reason to measure out the salt and pepper in this case. Just sprinkle on some salt and grind some pepper over the fish--you'll be good.
- I cooked this for exactly 15 minutes, and it was perfect!
Prep: 5-10 min. / Cook: 10-15 min.
Yield: 4 servings
4 salmon fillets (6 oz. each)
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. brown sugar
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 tsp. ground cumin
Sprinkle both sides of salmon with salt and pepper; place in greased 11x17" dish. Combine the remaining ingredients; spoon over fillets.
Bake, uncovered, at 400F for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts:
1 fillet = 349 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 432 mg sodium, 9 g carbohydrate, trace fiber, 34 g protein
Notes:
- There's not really a reason to measure out the salt and pepper in this case. Just sprinkle on some salt and grind some pepper over the fish--you'll be good.
- I cooked this for exactly 15 minutes, and it was perfect!
Creamy Spinach Noodle Toss
From Simple and Delicious (Jan./Feb. 2010), page 23.
Prep/Total Time: 30 min.
Yield: 4-6 servings
1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp. finely chopped onion
2 Tbs. + 1/2 tsp. all-purpose flour
3/4 tsp. salt-free seasoning blend (like Mrs. Dash)
1/8 tsp. salt
Dash pepper
1 1/4 cups milk
1 pkg. (9 oz.) fresh baby spinach
3/4 cup grated Parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.
Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach; cook and stir until spinach is wilted.
Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.
Nutrition Facts:
3/4 cup = 267 calories, 12 g fat (6 g saturated fat), 44 mg cholesterol, 491 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein
Notes:
- As you probably noticed, I didn't have egg noodles and instead used piccolini (mini wheels). Really, use whatever pasta you have on hand.
- This is a great opportunity to use any dry minced onion you have. Measure about 1 tsp. and let it sit in warm water for a couple minutes. Drain and add to the recipe as written.
- I don't know why so many recipes call for "grated" Parmesan--it makes me think of the dry stuff in the plastic jar. I use shredded.
- Sadly, this isn't quite as good as leftovers (though it's not bad). The spinach starts to overpower the other flavors a little bit.
Prep/Total Time: 30 min.
Yield: 4-6 servings
2 bacon strips, diced
2 tsp. finely chopped onion
2 Tbs. + 1/2 tsp. all-purpose flour
3/4 tsp. salt-free seasoning blend (like Mrs. Dash)
1/8 tsp. salt
Dash pepper
1 1/4 cups milk
1 pkg. (9 oz.) fresh baby spinach
3/4 cup grated Parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.
Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach; cook and stir until spinach is wilted.
Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.
Nutrition Facts:
3/4 cup = 267 calories, 12 g fat (6 g saturated fat), 44 mg cholesterol, 491 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein
Notes:
- As you probably noticed, I didn't have egg noodles and instead used piccolini (mini wheels). Really, use whatever pasta you have on hand.
- This is a great opportunity to use any dry minced onion you have. Measure about 1 tsp. and let it sit in warm water for a couple minutes. Drain and add to the recipe as written.
- I don't know why so many recipes call for "grated" Parmesan--it makes me think of the dry stuff in the plastic jar. I use shredded.
- Sadly, this isn't quite as good as leftovers (though it's not bad). The spinach starts to overpower the other flavors a little bit.
Cookie Pretzel Peanut Clusters
From Simple and Delicious (Aug./Sept. 2010), page 55.
Prep: 15 min. + standing
Yield: 7-8 dozen
My Cub Scouts literally devoured these and kept asking for more, so I guess they're a hit with the kids!
1 1/4 lbs. white candy coating, coarsely chopped
3 cups pretzel sticks, broken into pieces
1 1/2 cups dry roasted peanuts
14 Oreos, broken into chunks
Melt candy coating in a large glass bowl in the microwave; stir until smooth. Stir in the pretzels, peanuts, and cookies.
Drop by tablespoonfuls into miniature paper liners or onto waxed paper. Let stand until set. Store in an airtight container.
Notes:
- I'm not sure if it was because my peanuts were old or stale or something, but I didn't really like them in this recipe. Next time I'd consider omitting them or replacing them with something else (cashews, Chex, cheerios, almonds, etc.). Or maybe I'd use some that I knew were "fresh."
- Fourteen Oreos? Ha! I used at least 20!
- The packaging for the candy coating should give you melting instructions, but usually you start at a minute, stir, and then continue microwaving in 30-second intervals.
- I'm thinking that Mint Oreos would be really good in this. Mmmm.
Prep: 15 min. + standing
Yield: 7-8 dozen
1 1/4 lbs. white candy coating, coarsely chopped
3 cups pretzel sticks, broken into pieces
1 1/2 cups dry roasted peanuts
14 Oreos, broken into chunks
Melt candy coating in a large glass bowl in the microwave; stir until smooth. Stir in the pretzels, peanuts, and cookies.
Drop by tablespoonfuls into miniature paper liners or onto waxed paper. Let stand until set. Store in an airtight container.
Nutrition Facts (for 8 dozen):
1 piece = 58 calories, 3 g fat (2 g saturated fat), trace cholesterol, 51 mg sodium, 7 g carbohydrate, trace fiver, 1 g protein
Notes:
- I'm not sure if it was because my peanuts were old or stale or something, but I didn't really like them in this recipe. Next time I'd consider omitting them or replacing them with something else (cashews, Chex, cheerios, almonds, etc.). Or maybe I'd use some that I knew were "fresh."
- Fourteen Oreos? Ha! I used at least 20!
- The packaging for the candy coating should give you melting instructions, but usually you start at a minute, stir, and then continue microwaving in 30-second intervals.
- I'm thinking that Mint Oreos would be really good in this. Mmmm.
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