SPINACH ARTICHOKE DIP
WWW.AFEWSHORTCUTS.COM
1 pkg frozen chopped Spinach (thawed, drained)
1 pkg frozen artichokes (or 14oz can) Finely Chopped
¾ cup Grated Parmesan Cheese
¾ Cup Light Mayo (you can use regular)
½ cup shredded mozzarella cheese
½ tsp. garlic powder
Directions
Heat Oven to 350 Degrees
Mix all ingredients
Spoon into 9 inch pie plate
Bake 20 minutes or until heated through.
Serve with Tostitos, or crackers.
*Tip*
I like to use frozen artichokes, because there is no oil or salt involved. You don’t have to drain and they are so easy to chop while still frozen. Look for them in the grocer’s freezer next to the frozen spinach.
You can sprinkle extra mozzarella on top of the dip right before placing it in the oven.
Saturday, January 23, 2010
Friday, January 8, 2010
Quizno’s Style Flat Bread Recipe Copycat
Quizno’s Style Flat Bread Recipe Copycat
1 cup milk
1 tsp salt
1/4 cup warm (not hot) water
2 tsp instant yeast (or one envelope active dry yeast)
1/4 cup honey
1/4 cup butter
1 egg
1 tsp. sugar
4 cups all-purpose flour
1.Scald the milk. Be careful not to burn the milk.
2.In a large bowl, place the butter, honey, and salt. Pour the scalded milk into the bowl and stir until the butter has melted.
3.While the mixture is cooling, combine the sugar, yeast and water in a separate, small bowl. Cover, and allow the yeast to get bubbly.
4.While the yeast is getting bubbly, add 1 1/2 cup of the flour to the milk mixture. Add the egg, then stir well.
5.Add the yeast mixture and the rest of the flout, and mix until the dough is sticky.
6.Knead the dough until it is soft and supple, about 6 minutes. The dough will still feel sticky, because of the honey, but resist the urge to add more flour.
7.Put the dough back into the large bowl (oil the bowl beforehand for easier handling later on), and allow the bread to double in size, about one hour.
8.Dump the dough out onto the counter and divide into equal pieces. Most likely about 12 – 16 pieces. Cover them, and let the rest for 15 minutes.
9.Roll the dough into individual dough balls. I highly recommend using the same technique as seen in my video about shaping dinner rolls.
10.Roll each piece out into a round about 8-10″ and about 1/8″ thick. Use your judgment.
11.In a large skillet (NOT greased!!!) cook one piece of bread at a time over low-to-medium low heat. It takes about 15-25 seconds per side.
12.Transfer to a cooling rack, then to a pile on a plate.
1 cup milk
1 tsp salt
1/4 cup warm (not hot) water
2 tsp instant yeast (or one envelope active dry yeast)
1/4 cup honey
1/4 cup butter
1 egg
1 tsp. sugar
4 cups all-purpose flour
1.Scald the milk. Be careful not to burn the milk.
2.In a large bowl, place the butter, honey, and salt. Pour the scalded milk into the bowl and stir until the butter has melted.
3.While the mixture is cooling, combine the sugar, yeast and water in a separate, small bowl. Cover, and allow the yeast to get bubbly.
4.While the yeast is getting bubbly, add 1 1/2 cup of the flour to the milk mixture. Add the egg, then stir well.
5.Add the yeast mixture and the rest of the flout, and mix until the dough is sticky.
6.Knead the dough until it is soft and supple, about 6 minutes. The dough will still feel sticky, because of the honey, but resist the urge to add more flour.
7.Put the dough back into the large bowl (oil the bowl beforehand for easier handling later on), and allow the bread to double in size, about one hour.
8.Dump the dough out onto the counter and divide into equal pieces. Most likely about 12 – 16 pieces. Cover them, and let the rest for 15 minutes.
9.Roll the dough into individual dough balls. I highly recommend using the same technique as seen in my video about shaping dinner rolls.
10.Roll each piece out into a round about 8-10″ and about 1/8″ thick. Use your judgment.
11.In a large skillet (NOT greased!!!) cook one piece of bread at a time over low-to-medium low heat. It takes about 15-25 seconds per side.
12.Transfer to a cooling rack, then to a pile on a plate.
Sesame Chicken
Calories: 287.2
Total Fat: 16.0 g
Cholesterol: 65.7 mg
Sodium: 751.3 mg
Total Carbs: 7.0 g
Dietary Fiber: 1.2 g
Protein: 28.6 g
Savings: 449 calories and 5 g fat
Ingredients
1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks.
3 Tbsp soy sauce
3 Tbsp olive oil
2 Tbsp rapadura, which is also known as whole cane sugar (or use sucanat or brown sugar)
1 tsp honey
1/2 tsp garlic powder
1/4 cup white, untoasted sesame seeds
liberal pinches of black pepper, ground ginger and ground cinnamon
Directions
Combine all ingredients except chicken in a bowl.
Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover
and let it sit in the fridge for 2 hours or so.
Preheat oven to 350 degrees.
Arrange chicken on a cookie sheet, and pour liquid on top of it.
Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes,
or until done.
Total Fat: 16.0 g
Cholesterol: 65.7 mg
Sodium: 751.3 mg
Total Carbs: 7.0 g
Dietary Fiber: 1.2 g
Protein: 28.6 g
Savings: 449 calories and 5 g fat
Ingredients
1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks.
3 Tbsp soy sauce
3 Tbsp olive oil
2 Tbsp rapadura, which is also known as whole cane sugar (or use sucanat or brown sugar)
1 tsp honey
1/2 tsp garlic powder
1/4 cup white, untoasted sesame seeds
liberal pinches of black pepper, ground ginger and ground cinnamon
Directions
Combine all ingredients except chicken in a bowl.
Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover
and let it sit in the fridge for 2 hours or so.
Preheat oven to 350 degrees.
Arrange chicken on a cookie sheet, and pour liquid on top of it.
Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes,
or until done.
Sunday, January 3, 2010
Strawberries and Cream Gooey Butter Cakes
Strawberries and Cream Gooey Butter Cakes
www.afewshortcuts.com
Cake
1 Box Strawberry Cake Mix
1 egg
½ cup (1 stick) melted butter
Filling
8 oz. package cream cheese softened
2 eggs
1 tsp. vanilla
16 oz. pkg confectioners’ sugar
½ cup (1 stick) melted butter
Directions
(1) Preheat Oven to 350 degrees
(2) Lightly grease a 13x9 baking dish
(3) In a bowl mix cake mix, eggs, and melted butter until dough forms.
(4) Pat mixture into the bottom of the 13x9 pan; set aside.
(5) Use your mixer and beat cream cheese until smooth; add eggs and vanilla.
(6) Dump in confectioners’ sugar and beat well.
(7) Reduce speed and slowly pour in butter.
(8) Pour the finished filling onto the cake mixture and spread evenly.
(9) Bake for 40 minutes
(10) Cool and cut into bars. Make 20 to 24 bars
www.afewshortcuts.com
Cake
1 Box Strawberry Cake Mix
1 egg
½ cup (1 stick) melted butter
Filling
8 oz. package cream cheese softened
2 eggs
1 tsp. vanilla
16 oz. pkg confectioners’ sugar
½ cup (1 stick) melted butter
Directions
(1) Preheat Oven to 350 degrees
(2) Lightly grease a 13x9 baking dish
(3) In a bowl mix cake mix, eggs, and melted butter until dough forms.
(4) Pat mixture into the bottom of the 13x9 pan; set aside.
(5) Use your mixer and beat cream cheese until smooth; add eggs and vanilla.
(6) Dump in confectioners’ sugar and beat well.
(7) Reduce speed and slowly pour in butter.
(8) Pour the finished filling onto the cake mixture and spread evenly.
(9) Bake for 40 minutes
(10) Cool and cut into bars. Make 20 to 24 bars
Homemade Wheat Bread
Homemade Wheat Bread
Description:
A slightly sweet, healthy half-whole-wheat bread (also includes instructions for making this a 100% whole wheat loaf!)
Yield:
1 loaf
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
Description:
A slightly sweet, healthy half-whole-wheat bread (also includes instructions for making this a 100% whole wheat loaf!)
Yield:
1 loaf
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
Friday, January 1, 2010
Buttermilk Biscuits
Southern Plate's Buttermilk Biscuits
1/2 cup cold butter or margarine
2 1/4 c self rising soft wheat flour
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
VOILA!! I’m done!!!!
1/2 cup cold butter or margarine
2 1/4 c self rising soft wheat flour
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
VOILA!! I’m done!!!!
Homemade Banana Pudding
Homemade Banana Pudding
1/2 C Sugar (or splenda)
1/3 C Flour
3 egg yolks
2 C milk
1 box Nilla Wafers
5 bananas
1/2 tsp Vanilla
dash salt
Place a layer of Nilla Wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas. In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla. Stir well with wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened – about fifteen minutes. Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.
1/2 C Sugar (or splenda)
1/3 C Flour
3 egg yolks
2 C milk
1 box Nilla Wafers
5 bananas
1/2 tsp Vanilla
dash salt
Place a layer of Nilla Wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas. In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla. Stir well with wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened – about fifteen minutes. Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.
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