Feeds:
Posts
Comments

Archive for November, 2014

Coffee Mousse

Coffee Mousse

Ingredients
1 envelope unflavored gelatin
1/4 cup cold water
2 teaspoons instant coffee granules
1/4 cup boiling water
Sugar substitute equivalent to 2 teaspoons sugar
2 ice cubes
2 cups plus 4 tablespoons reduced-fat whipped topping, divided
Additional coffee granules, crushed

Directions
In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil).

Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken.

Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping.
Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules. Yield: 4 servings.

Recipe found here: Coffee Mousse

Advertisements

Read Full Post »

Sugarplum Spice Bread

Ingredients
3/4 cup butter, softened
3/4 cup sugar
4 eggs
5-1/2 to 6 cups all-purpose flour
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons ground cardamom
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups milk
1 cup diced dried fruit
1/2 cup raisins
1/2 cup golden raisins

FROSTING:
2 tablespoons butter, softened
2 tablespoons shortening
2 cups confectioners’ sugar
1/2 teaspoon McCormick® Pure Vanilla Extract
2 to 3 tablespoons milk

Directions
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add 4 cups flour, yeast, cardamom, salt, cinnamon and nutmeg. Heat milk to 120°-130°; add to creamed mixture and beat until moistened. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface. Sprinkle with fruit and raisins; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 40 minutes.

Punch dough down. Turn onto a lightly floured surface; divided into eight portions. Shape into loaves. Place in eight greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

For frosting, in a small bowl, cream butter and shortening. Gradually beat in confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Frost loaves. Yield: 8 mini loaves.

Recipe found here: Sugarplum Spice Bread

Read Full Post »

Stuffed French Toast

Ingredients
1 package (8 ounces) frozen fully cooked breakfast sausage patties
8 slices French bread (1-1/2 inches thick)
2 tablespoons butter, softened
1 cup (4 ounces) shredded Swiss cheese
2 eggs
1/2 cup whole milk
1-1/2 teaspoons sugar
1/4 teaspoon ground cinnamon
Maple syrup, optional

Directions
Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets.

In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired. Yield: 4 servings.

Recipe found here: Stuffed French Toast

Read Full Post »

Day-After-Thanksgiving Turkey Stir-Fry

Day-After-Thanksgiving Turkey Stir-Fry

Ingredients
1 cup cut fresh green beans
1 small red onion, chopped
1 tablespoon peanut or canola oil
1 garlic clove, minced
2 tablespoons whole-berry cranberry sauce
1 tablespoon soy sauce
1 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups cubed cooked turkey breast
2 tablespoons chopped cashews
Minced fresh cilantro, optional
Hot cooked rice

Directions
In a large skillet, saute beans and onion in oil until tender. Add garlic; cook 1 minute longer.

Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper; pour over bean mixture. Add turkey; simmer, uncovered, for 4-6 minutes or until heated through. Sprinkle with cashews and, if desired, cilantro. Serve with rice. Yield: 2 servings.

Recipe found here: Day-After-Thanksgiving Turkey Stir-Fry

Read Full Post »

Garden Mashed Potatoes

Garden Mashed Potatoes

Ingredients
1 pound medium Yukon Gold potatoes, cubed
1 pound medium red potatoes, cubed
1 pound medium carrots, chopped
4 garlic cloves, peeled and halved
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen white corn, thawed
1/2 cup shredded Monterey Jack cheese

Directions
Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Mash vegetables with butter, salt and pepper; stir in corn and cheese. Yield: 8 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Garden Mashed Potatoes

Read Full Post »

Paradise Parfaits

Paradise Parfaits

Ingredients
2 cups cold fat-free milk
1 package (3.4 ounces) instant French vanilla pudding mix
1/4 teaspoon coconut extract
16 reduced-fat vanilla wafers, divided
1 medium firm banana, sliced
4 tablespoons chopped walnuts, toasted
1 cup sliced fresh strawberries
3/4 cup halved green grapes
2 tablespoons flaked coconut, toasted

Directions
In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Refrigerate for 5 minutes.

Meanwhile, coarsely crush 12 wafers; set aside. In parfait glasses, layer banana slices, half of the cookie crumbs, half of the walnuts and pudding and all of the strawberries. Top with the remaining cookie crumbs and pudding, all of the grapes and remaining nuts. Garnish with toasted coconut and a whole vanilla wafer. Yield: 4 servings.

Recipe found here: Paradise Parfaits

Read Full Post »

Turkey Swiss Quiche

Turkey Swiss Quiche

Ingredients
1 unbaked pastry shell (9 inches)
1-1/2 cups finely chopped cooked turkey
4 eggs
3/4 cup half-and-half cream
2 cups (8 ounces) shredded Swiss cheese
4 green onions, finely chopped
2 tablespoons diced pimientos
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Dash salt and pepper
3 slices (3/4 ounce each) Swiss cheese, cut into thin strips

Directions
Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Reduce heat to 375°.

Sprinkle turkey into pastry shell. In a large bowl, whisk eggs and cream. Stir in the shredded Swiss cheese, onions, pimientos, oregano, parsley, salt and pepper. Pour into crust.

Bake 20 minutes. Arrange Swiss cheese strips in a lattice pattern over quiche. Bake 10-15 minutes longer or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.

Recipe found here: Turkey Swiss Quiche

Read Full Post »

Older Posts »

%d bloggers like this: