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Archive for the ‘Bread’ Category

Mmmm, pumpkin, one of the best things about fall. This is another great recipe, that’s pretty easy to make.  I threw it together right before starting dinner last night and it turned out awesome.  The husband must have approved because he had a piece last night and a piece for breakfast! It’s that good!

Ingredients:

1 cup of pumpkin

1 cup of sugar, plus 2 tablespoons of sugar, divided

1/2 cup of brown sugar packed firmly

1/4 cup of vegetable oil

4 egg whites

Splash of cinnamon, nutmeg and ground cloves and salt

1/2 cup of milk

2 cups of flour

2 1/2 teaspoons of baking powder

1 8 ounces package of cream cheese, softened

Directions:

  1. Preheat oven to 350 degrees. Grease a bread loaf pan. Combine pumpkin, 1 cup of sugar, brown sugar, 3 egg whites, milk and oil in a bowl till well combined. Then add flour, spices, salt, stir till combined.
  2. In a separate bowl, combine cream cheese, remaining sugar and last egg white until combined.
  3. Pour half of the pumpkin batter into the loaf pan, then top with cream cheese mixture, then top with remaining pumpkin mixture. Bake for one hour or until toothpick comes out clean. Let bread cool in loaf pan and then remove.
  4. Store in the refrigerator because of the cream cheese.
Enjoy!
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Nothing compares to a Philly Cheesesteak, nothing at all. And being from the area I can tell you that first hand.   There’s nothing tastier then that greasy meat with some sautéed onions and all that whiz. Don’t forget it’s wit whiz, no other way!  But, really we can’t always eat the real thing because it’s just not healthy. So it’s fun to create your own cheese steaks at home.  When I saw this recipe on Lemons & Love , I bookmarked it right away and knew I had to make it. It was so simple and easy to create!

Ingredients:

1 tablespoon olive oil
1 pound ground beef
1/4 cup steak sauce
1 cup beef stock
Salt and black pepper
4 sub rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 slices of provolone

Directions:

  1. Pre-heat boiler. In a large skillet over medium high heat with some olive oil, brown the ground beef about 6-7 minutes. Stir in the steak sauce and beef stock, add salt and pepper, cook for an additional 2 minutes.
  2. One meat mixture is done cooking, place a scoopful of the meat mixture in the sub rolls and put a slice of provolone cheese on top of meat and place under broiler until melted.

Enjoy!

Adapted from on Lemons & Love , originally from Rachel Ray

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French Onion Soup

A lighter version of a yummy soup! With a swap of some simple ingredients, like soy sauce and fat-free swiss cheese, you lose a lot of calories and fat! This has about 260 calories and makes 3 servings.

Ingredients:

1/2 tablespoon of olive oil

2 large red onions(sliced very thin)

Dash of thyme

Salt and Pepper to taste

1/4 cup dry red wine

1 can low sodium chicken broth

1 1/4 cup of water

1 teaspoon low sodium soy sauce

2 slices of whole wheat baguette

1/4 cup of gruyere cheese

3 slices of fat-free Swiss cheese

Directions:

  1. In a large deep skillet heat oil. Stir in onions, thyme and some salt. Cook 15 to 17 minutes or until onions are very tender, stir occasionally, do this low and slow, so you don’t burn onions.
  2. Add wine and simmer 2 to 4 minutes or until reduced by half. Add broth, water and soy sauce. Heat to boiling, then reduce to simmer for 20 minutes.
  3. Add some salt and pepper to the simmering pot.
  4. Heat broiler on high, place bread slices on jelly roll sheet along with ramekins filled with the soup, place gruyere cheese on each ramekins and then a slice of swiss cheese. Broil 1 to 2 minutes or until golden brown.

Enjoy!

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I can’t believe I’ve never posted this dip before! This dip has been a family recipe for years! We love it during football games, it’s so easy to prepare and pop in the oven before the game starts! You can serve this recipe warm or cold, but its much better served fresh out of the oven!

CIMG3096

Ingredients:

1 can(14 ounces) of artichoke hearts, drained

1 package (8 ounces) of cream cheese, softened

1 cup mayonnaise

3/4 cup finely shredded parmesan cheese

1 package (8 ounces) of crab meat, finely chopped

Bread or Crackers, to dip

Directions:

  1. Chop artichoke hearts. Set aside.
  2. In a medium bowl, stir together cream cheese and mayonnaise, artichoke hearts, parmesan cheese and onions. Fold in crabmeat.
  3. Spoon into 9 inch pie plate. Bake uncovered, at 375 degrees about 25 minutes or until heated through. Serve with bread or crackers.

Enjoy!

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This recipe from Ina was so easy to make and pretty money friendly.  We never had Gorgonzola cheese so I was at first going to substitute the Gorgonzola with mozzarella cheese. I’m glad I didn’t though because while Gorgonzola has an powerful taste, it’s still REALLY good.  I promise you this was probably the best bruschetta I ever have had.

bruchettacollageCIMG2280

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BBQ Pork Sliders

This past weekend over Memorial Day, we made pulled pork in a smoker. It didn’t quite turn out like pulled pork should have. It could of cooked a bit longer, but we were hungry and it was done enough to eat! Don’t get me wrong it was great tasting, but it didn’t shred. That made me have a craving for some “real” pulled pork. Originally I was going to make home made rolls with it for sliders, but when I was at the grocery store I found a brand new item! Pepperidge Farm now makes whole wheat slider rolls!  This recipe is one of my own creations, as I just put together a few spices and let them cook in the crock pot! There is about 496 calories per serving, which is two sliders. It makes about 8-9 servings.

CIMG2296CIMG2298Ingredients:

1/4 teaspoon of packed light brown sugar

2 tablespoons of paprika

2 tablespoons of onion powder

1 1/2 teaspoon of chili powder

1 1/2 teaspoon of salt

1/2 teaspoon of garlic powder

1/2 teaspoon of allspice

3/4 cup of Apple Cider Vinegar

2 lb bone in pork shoulder roast

Directions:

  1. Mix 1 tablespoon of brown sugar, paprika , onion powder, chili powder,salt, garlic powder and allspice. sprinkle 1 tablespoon into the bottom of a slow cooker.  Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow cooker, stir till blended. Add the pork shoulder.
  2. Cover and cook on low 8-10 hours until pork is fork tender and easily shreds. It should almost fall apart when you pick it up. Remove pork and pull into shreds. Place some on buns and eat!

Enjoy!

Slider Rolls

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Finally, I joined TWD awhile back, but with having gall bladder surgery and everything else I just didn’t get a chance to make the recipes! I finally have the cook book and am able to participate! I’m so excited, because they make so many yummy things! Oh, TWD is Tuesdays With Dorie.

TuesdayswithDorie250x196Mango is typically a fruit we don’t use in our home, so when I saw this recipe I was bit worried about how it would turn out or even taste. This bread is a quick bread. No rising time. It’s super easy to get ready and place in the oven.  Kelly at Baking with Boys picked this recipe.

magobread

I love the way the bread turned out. It was so moist and the spices that get added to it made it so flavorful.  It took about an hour and ten minutes for it to be completely done, but it’s worth the wait!

CIMG2229CIMG2230Enjoy!

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