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Archive for November, 2015

Lambertville Station Coconut Bread

Lambertville Station Coconut Bread

Ingredients
3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 egg
1-1/2 cups milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup flaked coconut, toasted

Directions
Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices)

Recipe found here: Lambertville Station Coconut Bread

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Stuffed French Toast2

Stuffed French Toast

Ingredients
4 slices cinnamon-raisin bread
1/4 cup PHILADELPHIA Cream Cheese Spread
8 slices OSCAR MAYER Deli Fresh Honey Ham
2 eggs
2 Tbsp. milk
2 tsp. sugar
2 Tbsp. maple-flavored or pancake syrup

Directions

Spread bread slices with cream cheese spread; fill with ham to make 2 sandwiches. Lightly press edges together to seal.

Beat eggs, milk and sugar with fork in pie plate until blended.

Dip sandwiches in egg mixture, turning over to evenly moisten both sides.

Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

Recipe found here: Stuffed French Toast

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Berry Brunch Coffee Cake

Berry Brunch Coffee Cake

Ingredients
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons plus 2 teaspoons 2% milk
1 cup fresh raspberries or blackberries

FILLING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
4-1/2 teaspoons cold butter

GLAZE:
1 cup confectioners’ sugar
4 to 5 teaspoons 2% milk
1/4 teaspoon vanilla extract

Directions
In a small bowl, beat the cream cheese, butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to butter mixture alternately with milk. Fold in raspberries.

Pour half of the batter into an 8-in. fluted tube pan coated with cooking spray and dusted with flour. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Top with remaining batter.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm cake. Yield: 6 servings.

Recipe found here: Berry Brunch Coffee Cake

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Orange-Glazed Carrots and Sugar Snap Peas

Orange-Glazed Carrots and Sugar Snap Peas

Ingredients

2 cups ready-to-eat baby-cut carrots
1 cup Green Giant™ SELECT® frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper

Directions

1 In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.

2 Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Recipe found here: Orange-Glazed Carrots and Sugar Snap Peas

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Tiramisu Parfaits Recipe

Tiramisu Parfaits Recipe

Ingredients
4-1/2 teaspoons instant coffee granules
1/3 cup boiling water
2 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
4 ounces fat-free cream cheese
1 package (3 ounces) ladyfingers, split and cubed
2 cups fat-free whipped topping
2 tablespoons miniature chocolate chips
1 teaspoon baking cocoa

Directions
Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding.

Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes.

Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers.

Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa. Yield: 6 servings.

Recipe found here: Tiramisu Parfaits

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Biscuit Turkey Bake

Biscuit Turkey Bake

Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chopped cooked turkey or chicken
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup frozen peas
1/4 cup 2% milk
Dash each ground cumin, dried basil and thyme
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions
Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in.-square baking dish; arrange biscuits over top.

Bake, uncovered, 20-25 minutes or until biscuits are golden brown. Yield: 5 servings.

Recipe found here: Biscuit Turkey Bake

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Rosemary Cashew Chicken

Rosemary Cashew Chicken

Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 medium onion, thinly sliced
1/3 cup thawed orange juice concentrate
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 tablespoons water
1/4 to 1/2 cup chopped cashews
Hot cooked pasta

Directions
Place chicken in a 3-qt. slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove the chicken and keep warm.

In a saucepan, combine flour and water until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Pour over chicken. Serve with pasta. Yield: 4-6 servings.

Recipe found here: Rosemary Cashew Chicken

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