Wednesday, May 21, 2008

3 Citrus Recipes (Melissa Chapman)

Hi everyone! This is my first time doing anything on a blog, so bear with me! I finally got around to trying out this blogging thing, and I am pretty proud of myself for not being so old-fashioned. Okay, so I thought I would contribute three recipes that require zest from any citrus fruit. Did you know that citrus fruit zest contains compounds (flavonoids & essential oils) that can help you maintain better health and prevent disease? The whole fruit is worthy - even the white pith beneath the skin contains important antioxidants, but these compounds are mainly found in the zest, not in the juice. Zest can be dried or frozen. I have found that it is especially yummy if it is found dried and mixed in a spice rub. If a lemon zester is not to be found in your kitchen, then you just might be missing out on yummy and healthy foods! I love the Pampered Chef zester, but you can also get the zest from your fruits with the small grate on your grater (watch your nails though!) or a microplane (the most expensive alternative). Now I just need to plant some citrus trees.

Easy Lemon Bars
1 pkg. yellow cake mix
1/3 c. butter or margarine, softened
1/2 c. pecan halves, chopped
1 sm. lemon cook and serve pudding (not instant)
1 can sweetened condensed milk
2 lemons, divided
1 c. powdered sugar

1. Preheat oven to 350. Combine cake mix and butter; mix until crumbly. Stir in pecans; mix well. Reserve 1 c. of the crust mixture for crumb topping. Press remaining crust mixture evenly over bottom of a shallow metal pan.

2. Whisk pudding mix and sw. condensed milk in a small bowl until smooth. Zest one lemon. Juice lemon to measure 2 T. juice. Add zest and juice to pudding mixture and mix well. Pour filling over crust. Sprinkle with reserved crust mixture.

3. Bake 25-28 min. or until light golden brown. Remove from oven; cool 10 minutes. Juice the other lemon to measure 3-5 T. juice. Combine p. sugar and enough lemon juice to make a thick glaze; drizzle over crumb topping. Cool completely; cut into bars.

Yield: 48 bars

Lil' Citrus Muffins

1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 c. butter or margarine, softened
2/3 c. sugar
1 egg
1/2 c. sour cream
1/2 t. vanilla
2 t. orange, lemon, or lime zest

Topping:
2 T. butter, melted
1/3 c. sugar

1. Preheat oven to 350. Lightly spray cups of a mini-muffin pan with Pam. In a small bowl, combine flour, baking powder, baking soda, and salt; mix well.

2. In a large bowl, whisk butter and sugar until well blended. Add egg; whisk until smooth. Mix in sour cream, vanilla, and orange zest. Add flour mixture; mix until dry ingredients are moistened. Do not overmix! The batter should be lumpy!

3. Drop rounded scoops of batter into each muffin cup. Bake 12-13 min. or until light golden brown. Cool in pan 3 minutes, then remove from pan. Cool slightly. For topping dip tops of warm muffins into melted butter and then into sugar. Serve warm.

Yield: 2 dozen mini muffins


Cool Calypso Dip

1 jar marshmallow creme
3/4 c. sour cream
1 T. lime juice
1 t. lime zest
1/2 t. ground cinnamon
Assorted fresh fruit for dipping (strawberries, apple slices, peach or pear wedges, kiwi, pineapple, cantaloupe, honeydew)

1. Combine marshmallow creme, sour cream, lime juice and zest, and cinnamon. Mix well. Serve in a chilled bowl with assorted fresh fruit dippers.

Yield: 1 1/2 cups (12 servings)

Note: all recipes from the Pampered Chef



Friday, May 16, 2008

Just Like Costa Vita!

I got this recipe off of the "Picky Palate" blog in the link list below. I've made something similar and for all of you Costa Vita lovers it's almost identical!

Sweet Pork Salad with Cilantro Dressing

2-4 lb pork roast
1 ½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt

Sauce:
1 Cup Coca Cola
1 Cup ketchup

Dressing:
1 jar Herdez Salsa Verde (mild tomatillo salsa, I get it at Walmart, any size)
Equal amount of prepared ranch dressing (Hidden Valley)
1 Bunch Cilantro

10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)

Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole. Cheese, guacamole and crispy tortilla strips not pictured, but really good in it

Wednesday, May 7, 2008

Special K Bars (Anna Wilstead)

Combine the following in a sauce pan and heat on med high just until melted, stir constantly (do not let it cook, just melt)
1 cup sugar
1 cup light corn syrup
Add in......
1 1/2 cups peanut butter (creamy or crunchy) stir until melted

put 8 cups of Special K cereal in large bowl and add above mixture. Stir together until well blended. Press in bottom of Texas Sheet Cake pan (sprayed with cooking spray).

combine 1 1/2 cups of chocolate chips and 1 1/2 cups of Butterscotch chips in bowl and melt in microwave. Do this very slowly, about 30 seconds at a time. DO NOT COOK AND DO NOT LET ANY WATER GET IN THIS.

Spread on top of Special K mixture. Cool until chocolate and butterscotch chips have set up, about 1 hour or 15 minutes in refrigerator. Cut into small squares and serve. This has been my families favorite desert for many years!!!

White bread or dinner rolls (Anna Wilstead)

6 c. hot water
1 c. sugar
1 cube margarine
3/4 c.. powdered milk (optional)
3 Tbls salt


Set aside 2 cups of luke warm water, 3 Tbls yeast & a pinch of sugar in a bowl and cover with dish towel. Combine above ingredients in bread mixer. Add apprx. 6 to 8 cups of flour, mix for about 5 minutes. Add yeast water and mix for another 5 to 7 minutes or so. Continue to add flour until mixture pulls away from mixing bowl. I add a little oil on the sides of the mixer at the end while it’s mixing to clean off most of the dough from the sides of the mixer.
Remove from mixer and put in large bowl covered with oil , cover with a dish towel. Let rise until double in size, put in bread pans or make into rolls. Cover with dish towel. Let rise until double, bake at 350 degrees for 25-30 minutes.

Monday, May 5, 2008

Where is everyone????

Okay ladies, everyone seemed enthusiastic about the blog, and no one has posted recipes or even commented! Let's get this party started! I would really like to hear if you all have been using your 30 day meal plans and if you've been stocking up on you're ingrediets! Let's hear about it! This week there are lots of cinco de mayo deals at the stores on lots of great things! Check out the bargain moms site in the link list below and you'll see the great promos!