Saturday, October 5, 2013
Thursday, September 1, 2011
This was a wonderful side dish to go along with the Mini Meatloaves in my previous post :)
6 Medium potatoes, sliced into 1/4 inch-thick half-moons
6 T butter, melted
Salt and pepper
3 cloves of garlic, chopped
3 T fresh parsley, chopped
1/4 C Pecorino or Asiago cheese, grated
1 cup breadcrumbs
½ cup uncooked oatmeal
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 med. onion, finely minced
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
2 pounds meatloaf mix (ground beef and pork)
Kosher salt and freshly ground pepper
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar
Mix the breadcrumbs, oatmeal, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into 8 or 9 oval loaves.
Place on a greased baking sheet or large shallow baking dish. Whisk the ketchup, sugar and vinegar in a bowl and brush over the meat. Bake for 35 to 45 minutes.
This is SO good but VERY rich so I would suggest serving this in very small portions!
20 OREO Cookies, finely crushed (about 1-2/3 cups), divided
1/4 cup butter, melted
1 tub (8 oz.) Cream Cheese Spread
1/2 cup Creamy Peanut Butter
1/4 cup sugar
1 tub (8 oz.)COOL WHIP, thawed, divided
1/4 cup coarsely chopped COCKTAIL Peanuts
1 pkg. (3.9 oz.)JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
Line a 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
Beat pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over crumb mixture. Top with remaining crumbs and nuts.
Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.
I usually serve this with my Chili Rellenos but it could also be a main dish when served with a salad.
2 Cans of cream style corn
1 Can whole kernel corn
1 6 1/2 oz. or 8 oz. Corn muffin mix
4 eggs beaten
1 tsp. salt
1/4 cup sugar
1/2 cup melted or soft butter or marg.
1 1/2 cup shredded cheddar or monterey jack cheese
3 jalapeños (the canned kind not fresh), chopped
Mix together all ingredients pour into a 9x13 greased cake pan.
Cut into squares and enjoy.
Thursday, August 11, 2011
You can of course use regular Jello, ice cream and milk if you aren't watching you calories or sugar intake but I have listed the ingredients I use which make this very Diabetic friendly. The amounts are approximates as it will depend on how thick you want it. Keep in mind it will continue to thicken up a bit after you are done making it.
1/2 Cup of No-Sugar-Added low fat vanilla ice cream - approx.
1 Cup prepared sugar free Jello (flavor of your choice) - approx.
1 Cup skim milk - approx.
Pour in a glass, add a straw and enjoy!!!
BEAN AND CHEESE QUESADILLAS
8" Flour tortillas
1 Can of fat free refried beans - heated in a pan until soft and spreadable. Add a couple of tablespoons of water if needed
Salsa - Jarred or homemade
Sour cream and salsa for dipping
For each quesadilla:
When the bottom is light brown and crispy remove to a cutting board. Cut it like you would a pizza and serve with salsa and sour cream or whatever sipping sauce you wish. Enjoy!!!