This is my motherinlaw's recipe... It is naturally gluten free and they are soooo good.
Preheat oven to 300
3 8oz pkgs Cream Cheese (softened)
1 c. Sugar
5 Eggs
1 1/2 t. vanilla
Cream together cream cheese and sugar. Add eggs one at a time mixing well after each. Add vanilla.
Line muffin tin with cupcake liners. Fill each 2/3 full and bake for 40 mins. No more! They should rise but not brown. Remove sooner if they start to brown. Allow to cool but keep oven on. Cakes will create a concave area.
Filling:
1 c. Sour Cream
1/4 c. sugar
1/4 t. vanilla
Mix together with spoon. Put some in each concave area of cakes. Bake 5 min more. Cool completely and keep refrigerated.
These are not too sweet and delicious!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
March 12, 2018
October 28, 2017
Indulgent Hot Chocolate & Hot Apple Cider Recipes
These are not for the dieter but for those who want to indulge for a moment! They are for large groups also.
Hot Chocolate
1/2 gal. Whole Milk
1/2 gal. Almond Milk
1 c. Sugar
1 c. Cocoa Powder
4 oz. Dark or Bittersweet Chocolate chopped into tiny pieces
4 oz. Chocolate Chips
1 T. Vanilla
In a large pot heat milks until thoroughly heated (almost to boiling) on medium heat. Whisk in remaining ingredients until well blended. Simmer for 10 minutes and pour into preheated crock pot set on low. Turn to warm and serve at party or gathering with a ladle.
Hot Apple Cider
1/2 gal. Apple Cider
1/2 c. Orange Juice
1/2 c. Lemon Juice
1 t. Ground Cinnamon
1/2 t. Ground Ginger
Pour all ingredients into large pot and stir until cinnamon is well blended. Cook until boiling over medium heat. Lower heat and simmer 15 minutes. Keep warm in thermos, carafe or crock pot.
Hot Chocolate
1/2 gal. Whole Milk
1/2 gal. Almond Milk
1 c. Sugar
1 c. Cocoa Powder
4 oz. Dark or Bittersweet Chocolate chopped into tiny pieces
4 oz. Chocolate Chips
1 T. Vanilla
In a large pot heat milks until thoroughly heated (almost to boiling) on medium heat. Whisk in remaining ingredients until well blended. Simmer for 10 minutes and pour into preheated crock pot set on low. Turn to warm and serve at party or gathering with a ladle.
Hot Apple Cider
1/2 gal. Apple Cider
1/2 c. Orange Juice
1/2 c. Lemon Juice
1 t. Ground Cinnamon
1/2 t. Ground Ginger
Pour all ingredients into large pot and stir until cinnamon is well blended. Cook until boiling over medium heat. Lower heat and simmer 15 minutes. Keep warm in thermos, carafe or crock pot.
August 22, 2014
Gluten Free Oatmeal Brownies
Now let me say right off this recipe is still full of calories but I discovered today that you can make them sugar free using Stevia in the Raw powder. They taste great with sugar or with the Stevia!
Ingredients:
2 sticks butter
2 c. sugar, molasses or Stevia powder
4 eggs
1/2 t. vanilla or orange extract (I prefer the orange because they will taste like orange chocolate truffles)
1/2 c. cocoa powder
1/2 t. salt
1/8 t. baking soda
1/4 t. cream of tartar
1 c. oat flour (you can make your own in the food processor or blender!)
1/2 - 1 c. nuts (optional)
Preaheat oven to 325. Coat 9X13 pan with cooking spray or grease.
Melt butter in large saucepan over low heat. When completely melted, remove from stove. Beat in sugar or Stevia. Add eggs & choice of extract. Beat til glossy & smooth. Add cocoa, salt, soda, cream of tartar, & oat flour. Add nuts. Put in pan and bake for exactly 30 mins. Cool slightly and cut into squares.
***Check on them after about 25 minutes. If they are pulling away from pan at edges and middle seems set then go ahead and pull them at that point instead of waiting the 30 min. They will get too hard at edges if you do not.
Ingredients:
2 sticks butter
2 c. sugar, molasses or Stevia powder
4 eggs
1/2 t. vanilla or orange extract (I prefer the orange because they will taste like orange chocolate truffles)
1/2 c. cocoa powder
1/2 t. salt
1/8 t. baking soda
1/4 t. cream of tartar
1 c. oat flour (you can make your own in the food processor or blender!)
1/2 - 1 c. nuts (optional)
Preaheat oven to 325. Coat 9X13 pan with cooking spray or grease.
Melt butter in large saucepan over low heat. When completely melted, remove from stove. Beat in sugar or Stevia. Add eggs & choice of extract. Beat til glossy & smooth. Add cocoa, salt, soda, cream of tartar, & oat flour. Add nuts. Put in pan and bake for exactly 30 mins. Cool slightly and cut into squares.
***Check on them after about 25 minutes. If they are pulling away from pan at edges and middle seems set then go ahead and pull them at that point instead of waiting the 30 min. They will get too hard at edges if you do not.
July 10, 2014
Zucchini Boat Ideas
Some of my facebook friends have been asking for my recipes for my stuffed zucchini boats. I have already posted on here a low-cal recipe but here are two more.
First of all, you can stuff any kind of vegetable with just about anything you like...zucchini, peppers of any sort, tomatoes, egg plant ... don't be afraid to experiment! Just think it up and try it!
Here goes... Select some zucchini and cut in half length wise. Scoop out the pulp or meat of the veggie. I chop it up (as coarse as you like it) and saute it in 1-2 Tablespoons of coconut oil (use oil or butter of choice or cooking spray). Coconut or safflower oil is usually my choice cuz it is extremely good for you despite the fact of some extra calories over margarine. I also saute the scoopings with chopped onion, minced garlic. You can throw in some chopped tomatoes too! When tender scoop into zucchini boat shells and then top with some Parmesan cheese and bake at 350 til shells are tender. I use Mrs. Dash seasonings and any other I feel a fancy to throw in and try for flavoring. These are very tasty and very low calorie and good for even the nutri-system diet. (Especially if you use spray to saute veggies)
Recipe number 2:
This one is not low cal at all but is extremely flavorful and a joy to eat!
Cut zucchini in half. Scoop out pulp and chop up. Get 1/2 to 1 lb Italian sausage or sausage of choice and brown with chopped onion and zucchini pulp til tender. Drain off grease.
In the mean time get a box of stuffing mix of choice (I use chicken flavor from Aldi because it is cheap and I think tastes better than Stove Top!) Make according to pkg directions. When done, mix stuffing, sausage/veggie mixture and some mozzarella cheese. Scoop into empty boat shells and bake at 350 until boats are fork tender.
***Note: do this in a casserole dish or 9X13 pan because there will be juice from the zucchini that builds up. It will not be wise to do on a pizza pan or cookie sheet. You will have a mess in the oven!
First of all, you can stuff any kind of vegetable with just about anything you like...zucchini, peppers of any sort, tomatoes, egg plant ... don't be afraid to experiment! Just think it up and try it!
Here goes... Select some zucchini and cut in half length wise. Scoop out the pulp or meat of the veggie. I chop it up (as coarse as you like it) and saute it in 1-2 Tablespoons of coconut oil (use oil or butter of choice or cooking spray). Coconut or safflower oil is usually my choice cuz it is extremely good for you despite the fact of some extra calories over margarine. I also saute the scoopings with chopped onion, minced garlic. You can throw in some chopped tomatoes too! When tender scoop into zucchini boat shells and then top with some Parmesan cheese and bake at 350 til shells are tender. I use Mrs. Dash seasonings and any other I feel a fancy to throw in and try for flavoring. These are very tasty and very low calorie and good for even the nutri-system diet. (Especially if you use spray to saute veggies)
Recipe number 2:
This one is not low cal at all but is extremely flavorful and a joy to eat!
Cut zucchini in half. Scoop out pulp and chop up. Get 1/2 to 1 lb Italian sausage or sausage of choice and brown with chopped onion and zucchini pulp til tender. Drain off grease.
In the mean time get a box of stuffing mix of choice (I use chicken flavor from Aldi because it is cheap and I think tastes better than Stove Top!) Make according to pkg directions. When done, mix stuffing, sausage/veggie mixture and some mozzarella cheese. Scoop into empty boat shells and bake at 350 until boats are fork tender.
***Note: do this in a casserole dish or 9X13 pan because there will be juice from the zucchini that builds up. It will not be wise to do on a pizza pan or cookie sheet. You will have a mess in the oven!
June 10, 2014
Low-Cal Stuffing Mix for Peppers
Made up this recipe for a diet Bob has been on. It is very tasty and I figured I would share it.
Ingredients:
Anaheims, Banana or Peblano peppers (preferrably large enough to stuff) Your choice!
1 lb ground turkey
1 small onion chopped small
1 T. minced garlic
1 pkg (8oz) FAT FREE cream cheese - room temp
1 16oz LOW FAT cottage cheese (I prefer small curd)
1 T. lime juice
1 t. chili powder
1 t. ground cumin
1 t. ground red pepper of choice
1 t. Cilantro (or to taste)
1 small tomato diced small
Preheat oven to 350. Brown turkey with onion and garlic til cooked thoroughly. Let cool. In mean time, mix remaining ingredients until well blended and then add turkey mixture. Refrigerate at least 1 hour and then stuff into peppers of choice that have been sliced open length wise and de-seeded. Place toothpick across to hold together. Bake in baking dish that has been sprayed with cooking spray. Bake til peppers are tender. Enjoy!
***This recipe is safe to eat on the Nutri-System diet if only two large peppers are eaten. It qualifies as a smart carb!
Ingredients:
Anaheims, Banana or Peblano peppers (preferrably large enough to stuff) Your choice!
1 lb ground turkey
1 small onion chopped small
1 T. minced garlic
1 pkg (8oz) FAT FREE cream cheese - room temp
1 16oz LOW FAT cottage cheese (I prefer small curd)
1 T. lime juice
1 t. chili powder
1 t. ground cumin
1 t. ground red pepper of choice
1 t. Cilantro (or to taste)
1 small tomato diced small
Preheat oven to 350. Brown turkey with onion and garlic til cooked thoroughly. Let cool. In mean time, mix remaining ingredients until well blended and then add turkey mixture. Refrigerate at least 1 hour and then stuff into peppers of choice that have been sliced open length wise and de-seeded. Place toothpick across to hold together. Bake in baking dish that has been sprayed with cooking spray. Bake til peppers are tender. Enjoy!
***This recipe is safe to eat on the Nutri-System diet if only two large peppers are eaten. It qualifies as a smart carb!
February 11, 2014
White Lasagna
Ingredients:
1 box oven ready lasagna noodles
4 T. butter
1-2 T. minced garlic
1 med. onion chopped
4 T. flour
2 T. cornstarch
2 c. milk
1 c. heavy cream
1/4 t. black pepper
1 t. salt
1 t. basil
1/2 t. oregano
8 oz. cream cheese cut in cubes
2/3 c. Parmesan cheese
2 c. mozzarella cheese, shredded
2 c. cottage cheese
1 egg, beaten
1-2 cans chicken breast, drained or 2 c. cooked chicken breast, diced
(amount of chicken depends on how meaty you want it)
1 c. mozzarella cheese
In a large skillet over medium heat, melt butter. Saute onions and garlic until translucent. Add flour and cornstarch, stirring to mix. Add milk and heavy cream, pepper, salt and basil, & oregano whisking til well mixed. Cook and stir until thick and bubbly.
Add cream cheese and reduce heat to med-low. Cook and stir until cream cheese is melted. Add Parmesan cheese, stirring to mix well. Remove from heat. ***If it gets too thick add more milk til desired consistency.
In a separate large bowl, combine mozzarella cheese, cottage cheese and chicken with the egg.
Grease 9X13 pan. Place a layer of lasagna noodles on the bottom of the dish. Top with half the chicken mixture. Put a layer of noodles on top of mixture. Top with half the white sauce. Continue layering ending with sauce. Sprinkle remaining cup of mozzarella cheese on top to cover. Bake uncovered at 350 for 30-40 minutes or til lightly browned.
***Double this recipe to make a large (truly lasagna size - 11.5 X 16.5) for large gatherings.
1 box oven ready lasagna noodles
4 T. butter
1-2 T. minced garlic
1 med. onion chopped
4 T. flour
2 T. cornstarch
2 c. milk
1 c. heavy cream
1/4 t. black pepper
1 t. salt
1 t. basil
1/2 t. oregano
8 oz. cream cheese cut in cubes
2/3 c. Parmesan cheese
2 c. mozzarella cheese, shredded
2 c. cottage cheese
1 egg, beaten
1-2 cans chicken breast, drained or 2 c. cooked chicken breast, diced
(amount of chicken depends on how meaty you want it)
1 c. mozzarella cheese
In a large skillet over medium heat, melt butter. Saute onions and garlic until translucent. Add flour and cornstarch, stirring to mix. Add milk and heavy cream, pepper, salt and basil, & oregano whisking til well mixed. Cook and stir until thick and bubbly.
Add cream cheese and reduce heat to med-low. Cook and stir until cream cheese is melted. Add Parmesan cheese, stirring to mix well. Remove from heat. ***If it gets too thick add more milk til desired consistency.
In a separate large bowl, combine mozzarella cheese, cottage cheese and chicken with the egg.
Grease 9X13 pan. Place a layer of lasagna noodles on the bottom of the dish. Top with half the chicken mixture. Put a layer of noodles on top of mixture. Top with half the white sauce. Continue layering ending with sauce. Sprinkle remaining cup of mozzarella cheese on top to cover. Bake uncovered at 350 for 30-40 minutes or til lightly browned.
***Double this recipe to make a large (truly lasagna size - 11.5 X 16.5) for large gatherings.
January 7, 2014
Crock-Pot Tortellini Soup
Ingredients:
1 lb Italian bulk sausage
6 c. beef broth
1 -15 oz can diced or stewed tomatoes
2 - 8 oz cans tomato sauce
2 c. sliced zucchini
1 large onion - chopped
1 c. carrots - sliced
1/2 c. frozen corn
1 med. green pepper - seeded and chopped
1 t. sugar
1 t. oregano
1 t. basil
1 T. minced garlic
1 pkg. frozen or dried tortellini (cheap at Aldi's)
Grated Parmesan cheese for topping - optional
In skillet brown sausage over medium heat. Drain well. Transfer to crock-pot. Add remaining ingredients except tortellini. Cover and cook on high for 3 1/2 to 4 hours or until the veggies are tender.
Cook tortellini according to package. (recommend reducing cook time about 3 minutes) Drain pasta and add to crock-pot. Cook 30 more minutes on low. Enjoy!
1 lb Italian bulk sausage
6 c. beef broth
1 -15 oz can diced or stewed tomatoes
2 - 8 oz cans tomato sauce
2 c. sliced zucchini
1 large onion - chopped
1 c. carrots - sliced
1/2 c. frozen corn
1 med. green pepper - seeded and chopped
1 t. sugar
1 t. oregano
1 t. basil
1 T. minced garlic
1 pkg. frozen or dried tortellini (cheap at Aldi's)
Grated Parmesan cheese for topping - optional
In skillet brown sausage over medium heat. Drain well. Transfer to crock-pot. Add remaining ingredients except tortellini. Cover and cook on high for 3 1/2 to 4 hours or until the veggies are tender.
Cook tortellini according to package. (recommend reducing cook time about 3 minutes) Drain pasta and add to crock-pot. Cook 30 more minutes on low. Enjoy!
December 2, 2013
Best Ever Waffle Recipe - Gluten Free Even! :)
Ingredients:
2 c. Bob's Mill Gluten Free All Purpose Flour (get at most grocery stores now)
3/4 t. Baking Soda
1 1/2 t. Cream of Tartar
3/4 t. Zanthum Gum (get at any health food store - cheap)
1/2 t. Salt
2 Egg Yolks (save whites!)
1 3/4 c. Milk
1/2 c. cooking oil
2 Egg Whites
In large bowl stir together dry ingredients. In small bowl beat egg yolks with fork. Beat in milk and cooking oil. Add to dry mixture all at once. Mix till blended but still lumpy.
In small bowl beat egg whites till stiff peaks form. Gently fold into waffle mix leaving a few fluffs of white. DO NOT OVER MIX!
Pour onto preheated and greased waffle griddle. Close lid quickly. Cook approx. 2 minutes. (you may need to find correct time through trial and error for your size griddle). Remove with fork. If cooked correctly they pop right out. I make batches of these and layer them in a plastic storage container between wax paper. They can be gotten out one or a few at a time to put in toaster and heated. Works and tastes great!
***If you do not like to use cooking sprays you can grease griddle with a brush dipped in melted butter or coconut oil.
*** This recipe is also free of aluminum since there is no baking powder used! Research this if you do not know the problems of aluminum in the body system.
2 c. Bob's Mill Gluten Free All Purpose Flour (get at most grocery stores now)
3/4 t. Baking Soda
1 1/2 t. Cream of Tartar
3/4 t. Zanthum Gum (get at any health food store - cheap)
1/2 t. Salt
2 Egg Yolks (save whites!)
1 3/4 c. Milk
1/2 c. cooking oil
2 Egg Whites
In large bowl stir together dry ingredients. In small bowl beat egg yolks with fork. Beat in milk and cooking oil. Add to dry mixture all at once. Mix till blended but still lumpy.
In small bowl beat egg whites till stiff peaks form. Gently fold into waffle mix leaving a few fluffs of white. DO NOT OVER MIX!
Pour onto preheated and greased waffle griddle. Close lid quickly. Cook approx. 2 minutes. (you may need to find correct time through trial and error for your size griddle). Remove with fork. If cooked correctly they pop right out. I make batches of these and layer them in a plastic storage container between wax paper. They can be gotten out one or a few at a time to put in toaster and heated. Works and tastes great!
***If you do not like to use cooking sprays you can grease griddle with a brush dipped in melted butter or coconut oil.
*** This recipe is also free of aluminum since there is no baking powder used! Research this if you do not know the problems of aluminum in the body system.
August 26, 2013
Lemon Zucchini Bread
Ingredients:
2 1/3 c. flour
1 1/2 t. baking soda
1/2 t. salt
2 t. cinnamon
------------------------
1 c. sugar
1/3 c. vegetable oil
2 eggs
1 T. lemon juice
1 t. vanilla
3/4 c. sour cream
3 c. grated zucchini
1/2 c. nuts of choice chopped (I prefer almonds)
Glaze:
1 c. powdered sugar
2 T. lemon juice
Preheat oven to 350. Grease 2 loaf pans.
Combine flour, baking soda, salt and cinnamon and set aside. In large bowl beat sugar, oil, & eggs. Mix in lemon juice, vanilla, & sour cream. Add dry ingredients. Mix in zucchini and nuts. Pour batter in pans. Bake 50-60 min or til toothpick comes out clean. Cool on wire rack for 10 mins. then remove from pan to rack and cool.
Mix up glaze and drizzle over loaves.
***This is a very moist bread with great flavor!
2 1/3 c. flour
1 1/2 t. baking soda
1/2 t. salt
2 t. cinnamon
------------------------
1 c. sugar
1/3 c. vegetable oil
2 eggs
1 T. lemon juice
1 t. vanilla
3/4 c. sour cream
3 c. grated zucchini
1/2 c. nuts of choice chopped (I prefer almonds)
Glaze:
1 c. powdered sugar
2 T. lemon juice
Preheat oven to 350. Grease 2 loaf pans.
Combine flour, baking soda, salt and cinnamon and set aside. In large bowl beat sugar, oil, & eggs. Mix in lemon juice, vanilla, & sour cream. Add dry ingredients. Mix in zucchini and nuts. Pour batter in pans. Bake 50-60 min or til toothpick comes out clean. Cool on wire rack for 10 mins. then remove from pan to rack and cool.
Mix up glaze and drizzle over loaves.
***This is a very moist bread with great flavor!
March 23, 2013
Homemade Quesadillas
I made up a recipe a couple days ago...kept adding to it until Bob today said that smells good and would you make me one (actually I talked him through him making it so mine wouldn't get cold ..he's a good cook too). Anyhoo...
Ingredients:
1 tortilla shell
goat cheese (spreadable)
shredded Colby Jack or cheddar or choice
diced sweet banana peppers
diced southwest chicken or plain
salt (to taste)
pepper (to taste)
garlic powder (to taste)
onion powder (to taste)
cumin powder (to taste)
Take tortilla and spread some goat cheese (mine is similar to cream cheese texture gotten at Aldi's) on one half of shell. Sprinkle with all the different spices as heavy as you may like. Add peppers and chicken and then shredded cheese. Fold tortilla in half. Melt enough butter in pan to coat bottom. place quesadilla in pan and cook a couple minutes til browned (like a grilled cheese) flip over and cook other side. Enjoy!! You can leave out the peppers and chicken for a cheese quesadilla. Also, next time I will used some grilled chopped onions in there also.
February 8, 2013
Mexican Meatloaf
Ingredients:
2 lbs. Hamburger
1/4 c. Diced Bell Peppers (any color)
1 Egg
1/2 c. Frozen Corn
1/2 can Rotel or Diced Tomatoes
1/2 c. Parmesan Cheese
1/2 to 1 c. Shredded Colby Jack Cheese
1/4 c. Dehydrated Onions or 1/2 c. Chopped Onions
1 T. Chili Powder
1 T. Garlic Powder
1 t. Cumin
Preheat oven to 350. Mix all ingredients in bowl and then form into a loaf. Place in 9 X 13 baker and bake 40-60 min or until done. Serve with Salsa!
2 lbs. Hamburger
1/4 c. Diced Bell Peppers (any color)
1 Egg
1/2 c. Frozen Corn
1/2 can Rotel or Diced Tomatoes
1/2 c. Parmesan Cheese
1/2 to 1 c. Shredded Colby Jack Cheese
1/4 c. Dehydrated Onions or 1/2 c. Chopped Onions
1 T. Chili Powder
1 T. Garlic Powder
1 t. Cumin
Preheat oven to 350. Mix all ingredients in bowl and then form into a loaf. Place in 9 X 13 baker and bake 40-60 min or until done. Serve with Salsa!
January 16, 2013
Sweet Onion Dressing Recipe
Very Low Calorie Sweet Onion Dressing:
1 Cup Stevia in the Raw
1 teaspoon salt (I use sea salt)
1 teaspoon dry ground mustard
1 teaspoon celery seed
1 teaspoon garlic powder
2 splashes worcestershire sauce
1 medium sweet onion (red or vidalia)
1/2 cup cider vinegar
Put onion in food processor or blender and process til minced. Place in saucepan and add rest of the ingredients. Cook til well blended. Cool and store in container. Keep refrigerated. Makes about 1 1/2 cups.
You may add 2 Tablespoons of vegetable or olive oil to help it better adhere but this will add calories!
**Get a good sweet onion because the onion can get overwhelming if it is hot!
Subscribe to:
Posts (Atom)