Sugary Apple Fritters
2-1/2 cups all-purpose flour
1/2 cup nonfat dry milk powder
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup water
2 cups chopped peeled apples
Oil for deep-fat frying
In a large bowl, combine first five ingredients. Whisk eggs and water; add to dry ingredients just until moistened. Fold in apples.
In an electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, in hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Roll warm fritters in sugar. Serve warm. Yield: 40 fritters.
Recipe found here: Sugary Apple Fritters
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1 package (16 ounces) spiral pasta
2 cups half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup butter, melted
4 cups (16 ounces) shredded cheddar cheese
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 15 servings (3/4 cup each).
Recipe found here: Cheddar Spirals
Posted in main dish, pasta, Recipe of the Day, side dish | Tagged main dish, pasta, Recipe of the Day, side dish, slow cooker | Leave a Comment »
Italian Sausage Egg Bake
8 slices white bread, cubed
1 pound Italian sausage links, casings removed and sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 large eggs, lightly beaten
3 cups 2% milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed
Place bread cubes in a greased 13×9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses.
In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.
Recipe found here: Italian Sausage Egg Bake
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Makeover Rum Cake
1/2 cup chopped pecans, toasted
1 package yellow cake mix (regular size)
1/2 cup fat-free milk
1/4 cup dark rum
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup sugar
1/4 cup butter, cubed
2 tablespoons water
2 tablespoons dark rum
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake. Yield: 16 servings.
Recipe found here: Makeover Rum Cake
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Cinnamon Hot Chocolate Mix
1-3/4 cups nonfat dry milk powder
1 cup confectioners’ sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows
3/4 cup hot milk
In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months.
To prepare 1 serving: Dissolve 3 tablespoons hot chocolate mix in hot milk. Yield: about 3-1/2 cups mix (18 servings).
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