Archive for October, 2007


Crescent Mummy Dogs
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 10 sandwiches Nutrition Information

Hot dogs are all wrapped up in a classic recipe for Halloween…or anytime a chuckle is in order.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
 Cooking spray
 Mustard or ketchup, if desired

1 . Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

High Altitude (3500-6500 ft):Bake 15 to 19 minutes.

 Recipe found at: Pillsubry.com: Crescent Mummy Dogs

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The basic components that define the ratatouille are:

tomatoes (the main ingredient)
These ingredients are traditionally sauteed in olive oil and can be served over rice or potatoes, preferably with a crusty French bread (and a glass of wine for the chef.)

Recipe for a simple ratatouille

1 medium sized onion, chopped
3 cloves garlic, minced
1 medium or large eggplant, diced
1 can stewed tomatoes
2 medium zucchini diced into large chunks
add herbs as desired (try basil)
olive oil (enough to sauté onion/garlic)
salt and pepper to taste


Sauté the onion and garlic until tender
Add eggplant and tomatoes, bring to simmer
Simmer, covered for 15 minutes
Add zucchini
Simmer for 10-15 more minutes until vegetables are suitably soft
Remove from heat
Stir in the herbs, season to taste

Serve over:

Egg noodles
Boiled, cubed potatoes
Modifications to the basic recipe for ratatouille
Just with any recipe, ratatouille is open to interpretations. Great additions include diced chicken, sauteed firm tofu, seitan and more seasonal vegetables. The dish may be topped with grated cheese at the time of serving.

The dish when prepared following the recipe included here, is a vegan dish, meaning that it contains no animal products. This could be a great dish to serve at a dinner party where a mixture of omnivores and vegans are present. This article contains more tips on hosting such a dinner party.

Ratatouille as prepared here is also relatively low-fat. The only fat comes from the olive oil. Omitting the olive oil creates a fat free dish.

This dish is also fairly low-sodium. Since the dish features delicious, fresh vegetables, cutting own on salt can be easy. The only thing to watch out for is the canned tomatoes. Make sure that you are using tomatoes that do not have added sodium, or simply use fresh tomatoes.

This dish is great year-round. During the summer months, when fresh vegetables are abundant, this can be a light, easy dinner. During the winter months, when heartier fare is desired, adding more protein and serving over potatoes can make a comforting dish.

Recipe found at Ratatouille Recipe: Learn to Prepare the Dish Made Famous by the New Pixar Movie

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It’s not about dieting, it’s about enjoying

Great words to live by! This is a wonderful article from OPRAH.com about learning to eat better and become healthier.

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Pumpkin Gooey Cake

Pumpkin Gooey Cake

1 hour 10 min prep

1 (18 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

1 (8 ounce) package cream cheese
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees.
Combine cake mix and egg and butter mix well, pat the mixture into the bottom of a lightly greased 13×9 inch baking pan.

Filling: beat cream cheese and pumpkin until smooth, add eggs, vanilla and butter and beat together.

Next, add powdered sugar, cinnamon, nutmeg and mix well. Spread pumpkin mixture over cake mixture and bake for 40 to 50 minutes. Do not over bake; the center should be gooey.

Recipe found at RecipeZaar

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 Peanut Butter Crunch Apples

Prep Time: 25 Minutes
Cook Time: 10 Minutes
Ready In: 35 Minutes
Yields: 6 servings

6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package
individually wrapped caramels,
2 tablespoons water 1/2 teaspoon vanilla extract
3 cups chopped peanut butter
filled sandwich cookies
4 ounces milk chocolate,
4 ounces white chocolate,

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.

2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.

3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 10/3/2007
Recipe found at Peanut Butter Crunch Apples

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When making caramel apples

Tricks and Advice

Use a combination of different colored apples: red, green and yellow.
Choose uniform-sized apples–small apples work best.
Substitute chocolate caramels for traditional.
Before dipping apples in caramel, set them on an even surface and cut half-inch slices in the top of each apple to ensure that the sticks poke straight up.
Dip apples in one quick motion; let excess caramel drip off. Holding apple upright, press toppings into caramel to hold them in place.
Use latex gloves (available at drugstores) when pressing on toppings.
Use a pastry bag with a small tip and melted chocolate to make polka dots.
Set dipped apples on wax squares or parchment paper.
And remember: caramel apples are always best eaten the same day they are made!

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Southern Peach Cobbler

Southern Peach Cobbler 

 Southern Peach Cobbler

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings

8 fresh peaches – peeled, pitted
and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar 1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter,
chilled and cut into small
1/4 cup boiling water

3 tablespoons white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 10/3/2007

Recipe found at Southern Peach Cobbler

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Pumpkin Coconut Bisque

Pumpkin Coconut Bisque

2 tbsp. butter
1 cup chopped onion
3 chopped garlic cloves
3 cups canned solid pack pumpkin
2 cups chicken broth
2 tsp. sugar
1/2 tsp. allspice
1/2 tsp. crushed red pepper
1 1/2 cups canned, unsweetened coconut milk

Melt butter in a heavy, large stockpot over medium heat. Add onion and garlic and sauté until
golden, about 8 minutes. Add pumpkin, broth, sugar, allspice and crushed pepper. Bring to a
boil. Reduce heat, cover and simmer for 30 minutes.

Working in batches puree soup in blender until smooth and return to pot. Bring soup to a simmer,
thinning with coconut milk until it is the desired thickness and taste.
Season to taste with salt and pepper.

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