Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes
February 15, 2010
Wow, what a busy weekend! I don’t think I realized how busy until just now when I sat and thought about it. Between baking dozens and dozens of Valentine cookies (i think 25 dozen?), working on a recipe contest that I’m judging, taking 8 of my daughter’s friends to dinner for her birthday and a Valentine cooking class, need I say more? I also ran a part in the Mercedes Marathon, tested 2 grilling recipes for a grilling project and oh, I forgot more and more laundry from the kids playing out in the snow. One of the highlights of the Kid’s Valentine Cooking class (and my daughter’s party), was when they decorated cupcakes with all types of Valentine Candy. This one was the hit (by my daughter, Leigh). Sorry, I can’t share the recipe for the cupcake. It’s a hidden treasure.
3 Responses to “Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes”
Erica Ribnick says:
February, 21 2010at 02:51 pm
These are super cute. When you make your next cookbook this recipe would be a great addition. I am always looking for a great vanilla cupcake recipe.
Barbara Beery says:
February, 16 2010at 08:47 am
Please take a look at my cupcakes and Pink Princess products for your sales section and or give-aways! http://kidscookingshop.com/barbaras-pink-princess-series
Amy says:
February, 15 2010at 08:17 pm
Loved the V-day party!!!! The kids left with a plate full of treats!!! I am not sure which was the favorite... Seems to be a toss up between the "love passion" punch and the banana bread. Thanks again!!! It was a blast!!!!
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Perfect New Years Dish: Easy and Low-Fat Beefy Hoppin John
December 30, 2009
Beefy Hoppin John is perfect for New Year’s Day. I developed this recipe for Laura’s Lean Beef, and it’s only 318 calories per serving and 4 grams of fat per serving. It’s really simple to prepare with only 10 minutes of preparation time. Please excuse me for not supplying a picture of the recipe, but my camera and computer has been on the blink this week.
Beefy Hoppin John
Prep:
10 minutes
Cook:
40 minutes
Yield:
4 to 6 servings
Ingredients
1/2 pound lean ground beef
1/2 small onion, chopped
1 clove garlic, minced
1 cup chopped celery
2 (14-ounce) cans low-salt broth
1/4 teaspoon crushed red pepper
3/4 cup uncooked long-grain rice
1 (15.8-ounce) can black eyed peas, rinsed and drained
1/2 small onion, chopped
1 clove garlic, minced
1 cup chopped celery
2 (14-ounce) cans low-salt broth
1/4 teaspoon crushed red pepper
3/4 cup uncooked long-grain rice
1 (15.8-ounce) can black eyed peas, rinsed and drained
Preparation
1. Cook ground beef in a large skillet until browned; drain.
2. Add onion, garlic and celery and cook 5 minutes or until tender.
3. Add broth and crushed red pepper; bring to a boil.
4. Add rice; cover and simmer 20 minutes or until rice is tender.
5. Add black eyed peas and cook 10 more minutes or until heated and liquid is absorbed.
2. Add onion, garlic and celery and cook 5 minutes or until tender.
3. Add broth and crushed red pepper; bring to a boil.
4. Add rice; cover and simmer 20 minutes or until rice is tender.
5. Add black eyed peas and cook 10 more minutes or until heated and liquid is absorbed.
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New Years or Weekend Company Idea: Crabmeat Quiche
December 25, 2009
I know Christmas is over, and who can think about more food, but New Years is just one week away. This Crabmeat Quiche recipe is fabulous! It’s so easy to prepare that I promise anyone can make it. I thought it would be great to serve on New Years as an appetizer or even a main dish with a great salad and a nice dessert. It’s foolproof and awesome.
Crabmeat Quiche
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1/2 (15-oz.) pkg. refrigerated piecrust
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
Preparation
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Bake on lowest oven rack at 400F for 8 minutes. Cool.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
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Lightened Up Green Bean Casserole
December 21, 2009
I made this on Thanksgiving, and it was quite the hit. Fresh green beans, shallots and panko breadcrumbs take ordinary Green Bean Casserole to a new level. It’s perfect for Christmas and anytime of the year. No one will believe it’s so low in fat.
Lightened-Up Green Bean Casserole
Prep:
10 minutes
Cook:
40 minutes
Yield:
6 servings
Ingredients
4 cups cooked, cut green beans
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
Preparation
1. Steam green beans over the stove or in the microwave until crisp-tender; drain and set aside.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
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Classic Hanukkah Favorite-Easy Potato Latkes
December 14, 2009
My dad has been making Potato Latkes on Hanukkah since I can remember. Now, we always celebrate with my family at my sister, Natalie’s house. My brother-in-law, Eric and my dad make the latkes together. It’s always a fun night, especially for the kids. We are celebrating it this weekend for the last night of Hanukkah. We tried this recipe at home last night, and it came out great! I was testing Cashew Chicken for Clean Eating magazine, and we served it with these Potato Latkes, kinda funny how things work at my house–the life of a Recipe Developer.
Easy Potato Latkes
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup vegetable oil for frying
Applesauce, sour cream (optional)
1 large onion
3 eggs
1/3 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup vegetable oil for frying
Applesauce, sour cream (optional)
Preparation
1. Grate potatoes and onion using a grater or in a food processor; strain though a colander, pressing out excess water. Add eggs, flour, salt and pepper, mixing well.
2. Heat 1/2 cup oil in a large skillet over medium heat. Place 1 large tablespoon batter at a time into hot sizzling oil for 5 minutes on each side or until golden brown.
3. Remove and place on paper towels to drain excess oil. Serve with applesauce and sour cream, if desired.
2. Heat 1/2 cup oil in a large skillet over medium heat. Place 1 large tablespoon batter at a time into hot sizzling oil for 5 minutes on each side or until golden brown.
3. Remove and place on paper towels to drain excess oil. Serve with applesauce and sour cream, if desired.
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Holiday Upscale Appetizer: Uptown Fromage
December 06, 2009
I made this appetizer for my dad’s 80th birthday dinner last week at my sister’s house. It’s really easy, beautiful and filled with wonderful flavors of sun-dried tomatoes, basil pesto, oregano and goat and cream cheese. I got it out of the book, “Recipes Worth Sharing” by Favorite Recipes Press. It’s a great cookbook and has wonderful recipes for family gatherings and occasions such as this. Here’s the picture from the party with my dad, his daughters and granddaughters (I’m the one in the yellow and blue shirt).
Uptown Fromage
Prep:
25 minutes
Yield:
12 to 16 servings
Ingredients
16 ounces cream cheese (I used light)
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
Preparation
1. Line a loaf pan with plastic wrap; tape is helpful in keeping the plastic wrap in place. Combine the cream cheese, goat cheese, garlic and oregano in a food processor and process until blended. Spread 1/3 of the cheese mixture over the bottom of the prepared loaf pan. Top with pesto and spread with half the remaining cheese mixture. Sprinkle with tomatoes and spread with remaining cream cheese mixture.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
One Response to “Holiday Upscale Appetizer: Uptown Fromage”
Rhonda says:
December, 07 2009at 06:43 am
After you wrote about that cookbook last I ordered it for both my daughter and daughter-in-law for Chanukah. It looks like a great cookbook. Thanks for recommending it!!
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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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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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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?