Easy Holiday Food Gift: Butterscotch Bar Cookie Mix
November 30, 2009
I love to make homemade food gifts for Christmas and Hanukkah gifts, especially this year when everyone is trying to save money. This 4 ingredient food gift is as simple as can be and very economical. You can get the jars at any local store and even Walmart. Which ever you choose, this recipe is delicious, and everyone loves it. Happy December!
Butterscotch Bar Cookie Mix
Prep:
5 minutes
Cook:
25 minutes
Yield:
3 dozen
Ingredients
11/2 cups graham cracker crumbs
1 cup (6 ounces) semisweet chocolate morsels
2 cups (12 ounces) butterscotch morsles
1 cup chopped pecans or walnuts
1 cup (6 ounces) semisweet chocolate morsels
2 cups (12 ounces) butterscotch morsles
1 cup chopped pecans or walnuts
Preparation
1. Layer all ingredients in a 1-quart jar in order given; tightly seal. Makes 1 gift jar.
Chocolate Butterscotch Bar Cookies: Combine Chocolate Butterscotch Bar Mix and 1 (14-ounce) can sweetened condensed milk (you can use the low-fat). Press into a greased aluminum foil-lined 9-inch square pan. Bake at 350F for 30 to 35 minutes. Cool completely and cut into squares.
Chocolate Butterscotch Bar Cookies: Combine Chocolate Butterscotch Bar Mix and 1 (14-ounce) can sweetened condensed milk (you can use the low-fat). Press into a greased aluminum foil-lined 9-inch square pan. Bake at 350F for 30 to 35 minutes. Cool completely and cut into squares.
One Response to “Easy Holiday Food Gift: Butterscotch Bar Cookie Mix”
Susan Gilpin says:
December, 01 2009at 10:14 am
Alison, love the bar cookie idea. I will use this one!
Also want to use the wasabi-cranberry snack mix you posted a while back...I have misplaced the recipe. Could you please resend it to me. Thanks!
PS I'm doing meatloaf tomorrow night for dinner!
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Weeknight Favorite: Low Calorie, Low-Fat Awesome Tasting Greek-Style Meatloaf
November 29, 2009
Now that Thanksgiving is over, I thought you might want to get back to some lighter weeknight fare. This meatloaf is amazing, and only 142 calories and 4 grams of fat per serving. I developed it for Laura’s Lean Beef Company, and it’s a hit. If you don’t like meatloaf, but you like feta cheese, Greek seasonings and herbs, you will love this dish. This recipe makes two meat loaves, so you can freeze one or give one to a friend. I gave my extra to my friend tennis friend, Heidi. She told me that she didn’t really like beef in recipes. When she tried it, she said that I changed her entire mind-set. When you make this recipe, you will see what I mean.
Greek-Style Meatloaf
Prep:
15 minutes
Cook:
1 hour, 10 minutes
Yield:
12 servings
Ingredients
2 pounds lean ground round
1 cup diced onion
1/2 cup panko breadcrumbs
1/2 cup reduced-fat crumbled feta cheese
3 tablespoons chopped fresh parsley
2 egg whites
1 teaspoon dried oregano
1 teaspoon Greek seasoning
2 (8-ounce) cans tomato sauce, divided
Cooking Spray
1 cup diced onion
1/2 cup panko breadcrumbs
1/2 cup reduced-fat crumbled feta cheese
3 tablespoons chopped fresh parsley
2 egg whites
1 teaspoon dried oregano
1 teaspoon Greek seasoning
2 (8-ounce) cans tomato sauce, divided
Cooking Spray
Preparation
1. Combine beef, onion, panko, feta, parsley, egg whites, oregano, Greek seasoning, and 1 can tomato sauce in a large bowl, mixing well. Place into 2 (9- x 5-inch) loaf pans coated with cooking spray and shape into loaves.
2. Bake at 350F for 1 hour or until done. Top both meatloaves with remaining tomato sauce and cook 10 minutes more. Serve immediately.
2. Bake at 350F for 1 hour or until done. Top both meatloaves with remaining tomato sauce and cook 10 minutes more. Serve immediately.
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New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie
November 25, 2009
I was asked by the family this year to make something “chocolate” for dessert in addition to our Pumpkin Pie, Pecan Pie-I know, enough is enough. My good friend Sheila, who works for Favorite Recipes Press, gave me the book “Recipes Worth Sharing” last week. I found this recipe for Chocolate Chip Pie, and I had to try it. It’s so easy, and my daughter, Leigh, helped me make it in no time. We will be indulging in it on Thanksgiving, but it is wonderful anytime of the year (the kids love it!). Happy Thanksgiving to all my blog fans, family and dear close friends. You all know who you are!
Chocolate Chip Pie
Prep:
15 minutes
Cook:
50 minutes
Yield:
8 servings
Ingredients
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
Preparation
1. Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy. Add the flour, sugar and brown sugar and beat until blended. Beat in the butter. Stir in chocolate chips and pecans.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2 Responses to “New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie”
Barbara says:
November, 26 2009at 06:43 am
Happy Thanksgiving! This sounds good! In the picture it looks like your daughter is using a graham cracker crust. Is that the case or a refrigerated unbaked pie crust? Thanks!
Alison Lewis says:
November, 26 2009at 09:04 am
yes, we used a graham cracker crust! I think either would be fine though
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Thanksgiving Tradition: Homemade Yeast Rolls Made Light
November 24, 2009
My sister, Julie, has created the Thanksgiving tradition to make Homemade Yeast Rolls with my daughter, Leigh. It’s so warm and comforting to serve homemade rolls on Thanksgiving. This recipe is incredible, and with only 92 calories per roll and 1 gram of fat, what can I say? Oh, how about the fact that they are also really easy! They are made with egg substitute and skim milk, and are so delicious. Enjoy!
Low-Fat Yeast Rolls
Prep:
45 minutes
Cook:
15 minutes
Yield:
2 dozen
Ingredients
2 packages active dry yeast
1/2 cup warm water (100° to 110°)
1 cup fat-free milk
1/4 cup egg substitute or 4 egg whites
2 tablespoons sugar
1 tablespoon vegetable oil
11/2 teaspoons salt
4 cups all-purpose flour, divided
Cooking spray
1/2 cup warm water (100° to 110°)
1 cup fat-free milk
1/4 cup egg substitute or 4 egg whites
2 tablespoons sugar
1 tablespoon vegetable oil
11/2 teaspoons salt
4 cups all-purpose flour, divided
Cooking spray
Preparation
1. Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, milk, and next 4 ingredients in a large bowl. Gradually add 1 cup flour, stirring until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a bowl coated with cooking spray, turning to coat top, and let stand in a warm place (85°), free from drafts, 15 additional minutes.
2. Punch dough down; cover and let stand in a warm place (85°), free from drafts, 15 minutes.
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough into 24 pieces; shape into balls. Place in 2 (9-inch) square pans or round pans coated with cooking spray, and let stand in a warm place (85°), free from drafts, 15 minutes.
4. Preheat oven to 400°. Bake at 400° for 15 minutes or until golden. Serve warm.
2. Punch dough down; cover and let stand in a warm place (85°), free from drafts, 15 minutes.
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough into 24 pieces; shape into balls. Place in 2 (9-inch) square pans or round pans coated with cooking spray, and let stand in a warm place (85°), free from drafts, 15 minutes.
4. Preheat oven to 400°. Bake at 400° for 15 minutes or until golden. Serve warm.
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Thanksgiving Family Favorite: Lightened Up Sweet Potato Casserole
November 23, 2009
My sister, Julie, makes Sweet Potato Casserole every year on Thanksgiving. She usually has to make two because everyone loves it so much. I lightened her recipe a bit, decreasing the butter, using low-fat sweetened condensed milk, using whole wheat flour and using egg whites. It still tastes great and is a classic Thanksgiving side dish. You won’t miss some of the extra fat.
Lightened-Up Sweet Potato Casserole
Prep:
25 minutes
Cook:
1 hour, 45 minutes
Yield:
8 servings
Ingredients
6 medium sweet potatoes (about 3 pounds)
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
Preparation
1. Cook potatoes in boiling water to cover in Dutch oven 30 to 40 minutes or until tender, and drain. Cool slightly, and peel.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.
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Healthy Thanksgiving or Christmas Side Dish: Marinated Broccoli and Cauliflower
November 22, 2009
Yesterday I was a presenter in Wetumpka, Alabama at “Gathering at the River”, a Cookbook Fair and Tasting. This was a fundraiser for Trinity Episcopal Church. I had a great time and met some fabulous, sweet people who loved my book, recipes and Ingredients, Inc. t-shirts. We talked a lot about Thanksgiving, and a few asked me for some low-fat, healthy Thanksgiving and Christmas side dish ideas. This recipe for Marinated Broccoli and Cauliflower is a great one and is so easy to prepare. Thanks to everyone who attended! Hope you like this recipe.
Marinated Broccoli and Cauliflower
Prep:
15 minutes
Cook:
5 minutes
Yield:
6 servings
Ingredients
1 large head cauliflower, cut into small florets
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
Preparation
1. Bring a medium pot of water to a boil. Working in batches, blanch cauliflower and broccoli until just tender, about 5 minutes. Drain and transfer to a bowl.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
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In Company with Martha Stewart and Bon Appetit: Dark Chocolate-Pistachio and Cherry Bark
November 18, 2009
One of the best parts being a food blogger is when some of my favorite media writes about me, and it’s just out of the blue. Yesterday, a very famous food blog, “The Kitchn” listed their favorite top 10 Brittle and Bark recipes. I made it on the list in great company with Martha Stewart, Bon Appetit, Epicurious and many others. Check out the post http://www.thekitchn.com/thekitchn/break-off-a-piece-barks-and-brittles-101614
This recipe ran last year during my first month of my blog. It’s 3 ingredients and fabulous. I will be making it on television next month in Birmingham NBC 13 “Daytime Alabama” and NewsChannel 4 CBS “Talk of the Town” in Nashville, Tennessee.
Chocolate-Pistachio and Cherry Bark
Prep:
5 minutes
Cook:
1 minute
Yield:
11/2 pound
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels (I used Nestles semisweet and Hershey’s dark chocolate)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
Preparation
1. Place chocolate in a microwave-safe bowl, covered with wax paper on HIGH 1 to 2 minutes or until melted, stirring once. Add pistachios and cherries, stirring well. Spread on large baking sheet covered with parchment paper.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
One Response to “In Company with Martha Stewart and Bon Appetit: Dark Chocolate-Pistachio and Cherry Bark”
kathryn N. says:
December, 03 2009at 09:29 am
Does this have to stay in the refrigerator all the time or just for storage? My chocolate has a dusty look to it now (made it 10 days ago). Stored it in a screw on top ziploc container. Maybe that type of container is not air tight or did the chocolate get too hot?
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Holiday Cookies with a Kick: Chocolate Chipotle Shortbread Cookies
November 17, 2009
I live in interesting (and fortunate) life as a Recipe Developer creating Christmas recipes in the heat of July and summery recipes and grilling during winter. I created this recipe last summer for a “REAL BUTTER” recipe project coming up with “regional” cookie ideas and recipes. I’m not from the west, but I thought a touch of chipotle mixed with chocolate in a shortbread-type cookie would rock. They did! My assistant, Alacia, has been a fan of chipotle ever since. You can’t go wrong with Chocolate Chipotle Shortbread Cookies. They are perfect for holidays or anytime of the year.
Chocolate Chipotle Shortbread Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Traditional Thanksgiving Dressing with a Southern Twist: Biscuit-Cornbread Dressing
November 15, 2009
Every year, I make cornbread dressing for Thanksgiving, which usually takes place at my house. Last year, one of my favorite friends told me that their mom makes her cornbread dressing with the combination of cornbread and biscuits: Biscuit-Cornbread Dressing. I was so excited to try it and of course, I was wowed at the results. It was awesome, really southern, and everyone loved it! My kids request it anytime they want pure southern down-home comfort food and are looking forward to having it again this Thanksgiving.
Note: If you don’t have the time to make your own cornbread and biscuits, use store-bought or packaged cornbread or frozen biscuits. You will need 3 cups of cornbread and 3 cups of biscuits.
Biscuit-Cornbread Dressing
Prep:
25 minutes
Cook:
35 minutes
Yield:
12 to 16 servings
Ingredients
Classic Cornbread:
2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons butter or margarine, melted
10 prepared biscuits, crumbled (about 3 cups) (I used frozen "Southern style" biscuits)
1 large onion, diced
4 stalks celery, diced
1/3 cup finely chopped fresh sage
2 eggs, lightly beaten
4 cups low-salt, fat-free broth, undiluted
1 teaspoon freshly ground pepper
2 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
1 egg
2 tablespoons butter or margarine, melted
10 prepared biscuits, crumbled (about 3 cups) (I used frozen "Southern style" biscuits)
1 large onion, diced
4 stalks celery, diced
1/3 cup finely chopped fresh sage
2 eggs, lightly beaten
4 cups low-salt, fat-free broth, undiluted
1 teaspoon freshly ground pepper
Preparation
1. Heat a large greased cast-iron skillet in a 425F oven 5 minutes. Combine first 6 ingredients in a large bowl. Make a well in center of mixture.
2. Stir together buttermilk, egg, and butter; add to dry ingredients, stirring just until moistened. Pour cornmeal batter in hot skillet. Bake at 425F for 25 minutes or until golden. Remove from pan immediately. Crumble cornbread into a large bowl;
3. Crumble cornbread and biscuits into a large bowl; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
2. Stir vegetables, eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
2. Stir together buttermilk, egg, and butter; add to dry ingredients, stirring just until moistened. Pour cornmeal batter in hot skillet. Bake at 425F for 25 minutes or until golden. Remove from pan immediately. Crumble cornbread into a large bowl;
3. Crumble cornbread and biscuits into a large bowl; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
2. Stir vegetables, eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
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Easy Appetizer or Main Dish: Cajun Shrimp Skewers
November 12, 2009
My kids love shrimp, especially my oldest son, Alec. I can’t go wrong making shrimp at my house, and when it’s on a skewer, it’s even that much better. This recipe is so easy with the combination of lemon juice, Cajun seasoning, garlic and fresh parsley. It’s so flavorful perfect for football parties, Thanksgiving or Christmas appetizers or any weeknight main dish.
Cajun Shrimp Skewers
Prep:
15 minutes
Cook:
6 minutes
Yield:
6 to 8 servings
Ingredients
2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh Italian parsley
1 tablespoon grated lemon zest
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon freshly ground pepper
Lemon wedges
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh Italian parsley
1 tablespoon grated lemon zest
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon freshly ground pepper
Lemon wedges
Preparation
1. Drizzle shrimp with olive oil and lemon juice; sprinkle with parsley, lemon zest, garlic, Cajun seasoning and pepper.
3. Cook shrimp skewers on a grill rack or grill pan over medium-high heat. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center about 4 to 6 minutes. Serve with lemon wedges to squeeze over shrimp.
3. Cook shrimp skewers on a grill rack or grill pan over medium-high heat. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center about 4 to 6 minutes. Serve with lemon wedges to squeeze over shrimp.
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