My, my. I just made this tonight and couldn't get it posted fast enough. So simple and pretty good. I thought it was pretty creative as well.
Single Serving High Calorie Chocolate Cake
from Spark Recipes
4 T self rising flour
4 T sugar
1 egg
2 T cocoa
3 T milk
3 T veg. oil
Stir all the ingredients together in a mug; microwave 3 minutes.
Total calories - 781
We topped our cake with chocolate syrup and Halloween sprinkles. Ice cream would also be great!
Tuesday, September 21, 2010
Monday, September 13, 2010
Lemon Cupcakes With Strawberry Frosting
Rachel and I made these cupcakes for CF clinic in August. I thought the lemon and strawberry flavors went great together. Boxed cake mix and a container of frosting was transformed into homemade tasting goodness!
Lemon Cupcakes with Strawberry Frosting
Cupcakes -
1 box white cake mix with pudding
(water, veg. oil, & egg whites called for on the cake mix box)
3 T grated lemon peel
Frosting -
4 to 6 medium strawberries, hulled (about 4 oz)
1 container (12 oz) whipped fluffy white frosting
Garnish, if desired -
12 strawberries, sliced
lemon peel curls
Directions -
1. Heat oven to 350 degrees (or 325 for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin pan. Make and bake cake mix as directed on the box for 24 cupcakes, using water, oil, and egg whites and adding grated lemon peel. Cool in pans for 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Place 4 oz strawberries in a blender. Cover; pulse 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into a medium bowl. Stir in fluffy white frosting until well mixed.
3. Generously frost cupcakes. Garnish with quartered strawberries and lemon peel curls.
**For a few more calories you can use the whole egg.**
Calories -
180 calories per cupcake (70 from fat)
Recipe found on http://www.pillsbury.com/
Lemon Cupcakes with Strawberry Frosting
Cupcakes -
1 box white cake mix with pudding
(water, veg. oil, & egg whites called for on the cake mix box)
3 T grated lemon peel
Frosting -
4 to 6 medium strawberries, hulled (about 4 oz)
1 container (12 oz) whipped fluffy white frosting
Garnish, if desired -
12 strawberries, sliced
lemon peel curls
Directions -
1. Heat oven to 350 degrees (or 325 for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin pan. Make and bake cake mix as directed on the box for 24 cupcakes, using water, oil, and egg whites and adding grated lemon peel. Cool in pans for 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Place 4 oz strawberries in a blender. Cover; pulse 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into a medium bowl. Stir in fluffy white frosting until well mixed.
3. Generously frost cupcakes. Garnish with quartered strawberries and lemon peel curls.
**For a few more calories you can use the whole egg.**
Calories -
180 calories per cupcake (70 from fat)
Recipe found on http://www.pillsbury.com/
Thursday, September 9, 2010
Chicken Marsala Sandwiches
This is a favorite of mine. I found it in one of my new cookbooks, "Pillsbury Bake-Off Winners". Not only to I make this recipe as directed below, I will make it into a pasta dish and have salad with it.
Chicken Marsala Sandwiches
1/4 c olive oil
3 cloves garlic, finely chopped
1/4 c all-purpose flour
salt and pepper, if desired
1lb chicken breast cut for scaloppine by butcher (or 1 lb boneless skinless chicken breasts pounded to
1/8 inch thickness)
1 can (6oz) sliced mushrooms broiled in butter, drained
1/2 c Marsala (sweet) wine or apple juice
1 can ready to serve French onion soup
4 Kaiser rolls
4 oz fontina cheese, sliced, shaved or grated
1 T parsley flakes, if desired
1. In a small microwavable bowl, mix oil and garlic. Microwave on high 1 minute; set aside. Place flour on a plate; stir in salt and pepper. Coat chicken with flour, shaking off excess.
2. In a 12 inch non-stick skillet (1 1/2 inches deep), place 1 T of the heated oil without garlic pieces. Heat oil over a medium-high heat 1 to 2 minutes or until hot but not smoking. Add chicken, cutting large pieces in half, if necessary, so all the chicken fits in the skillet; cook 4 to 6 minutes, turning once, until no longer pink in the center and golden brown. Remove chicken from skillet; place on plate and cover to keep warm.
3. In same skillet, cook mushrooms over medium-high heat for 1 minute, stirring occasionally, until thoroughly heated. Stir in wine and soup with heatproof rubber spatula or wooden spoon to scrape up brown bits from the bottom of the skillet. Cook 5 to 7 minutes, stirring occasionally, until thoroughly heated.
4. Meanwhile, set oven to broil. Split rolls; place cut side up on a large cookie sheet. Broil 6 to 8 inches from heat for 1 to 2 minutes or until golden brown. Brush cut sides with remaining oil mixture with garlic pieces; top evenly with fontina cheese. Broil 30 to 60 seconds or until cheese is melted.
5. Return chicken to skillet. Reduce heat to medium-low; simmer uncovered 2 to 3 minutes, turning chicken occasionally, until chicken is coated with sauce. Divide chicken evenly among rolls. With slotted spoon, divide mushrooms and onion over chicken. Pour wine sauce into 4 (4 oz) ramekins or dipping bowls. Sprinkle parsley on individual plates; place sandwiches and ramekins of sauce for dipping on plates.
Serves 4 ( 1 sandwich and 3 T sauce each)
580 calories per serving (260 calories from fat)
Chicken Marsala Sandwiches
1/4 c olive oil
3 cloves garlic, finely chopped
1/4 c all-purpose flour
salt and pepper, if desired
1lb chicken breast cut for scaloppine by butcher (or 1 lb boneless skinless chicken breasts pounded to
1/8 inch thickness)
1 can (6oz) sliced mushrooms broiled in butter, drained
1/2 c Marsala (sweet) wine or apple juice
1 can ready to serve French onion soup
4 Kaiser rolls
4 oz fontina cheese, sliced, shaved or grated
1 T parsley flakes, if desired
1. In a small microwavable bowl, mix oil and garlic. Microwave on high 1 minute; set aside. Place flour on a plate; stir in salt and pepper. Coat chicken with flour, shaking off excess.
2. In a 12 inch non-stick skillet (1 1/2 inches deep), place 1 T of the heated oil without garlic pieces. Heat oil over a medium-high heat 1 to 2 minutes or until hot but not smoking. Add chicken, cutting large pieces in half, if necessary, so all the chicken fits in the skillet; cook 4 to 6 minutes, turning once, until no longer pink in the center and golden brown. Remove chicken from skillet; place on plate and cover to keep warm.
3. In same skillet, cook mushrooms over medium-high heat for 1 minute, stirring occasionally, until thoroughly heated. Stir in wine and soup with heatproof rubber spatula or wooden spoon to scrape up brown bits from the bottom of the skillet. Cook 5 to 7 minutes, stirring occasionally, until thoroughly heated.
4. Meanwhile, set oven to broil. Split rolls; place cut side up on a large cookie sheet. Broil 6 to 8 inches from heat for 1 to 2 minutes or until golden brown. Brush cut sides with remaining oil mixture with garlic pieces; top evenly with fontina cheese. Broil 30 to 60 seconds or until cheese is melted.
5. Return chicken to skillet. Reduce heat to medium-low; simmer uncovered 2 to 3 minutes, turning chicken occasionally, until chicken is coated with sauce. Divide chicken evenly among rolls. With slotted spoon, divide mushrooms and onion over chicken. Pour wine sauce into 4 (4 oz) ramekins or dipping bowls. Sprinkle parsley on individual plates; place sandwiches and ramekins of sauce for dipping on plates.
Serves 4 ( 1 sandwich and 3 T sauce each)
580 calories per serving (260 calories from fat)
Wednesday, September 1, 2010
Tortellini Ham
This recipe I got from my friend Brandi. Like me, she's always in the kitchen. Rachel and I had supper at her house one night and this is what she served. It Is Delicious!!! I kept going back to the casserole dish for more. I hope you enjoy it as much as I do.
Tortellini Ham
16 oz. tortellini, cheese filled
3/4 c. butter, softened
1 tsp. basil
1/2 tsp. garlic salt
2 T. mayo
4 oz. creamed cheese, softened
1/2 c. half & half
1 c. Parmesan cheese, grated
1 c. chopped ham
1 c. bite-size broccoli
1 tomato, chopped
Calories - I have now clue, but I know it's loaded!
Preheat oven t 350 degrees. Cook tortellini according to package directions. Combine butter, seasonings, mayo, cream cheese and half & half in a large bowl. Mix well. Fold in Parmesan cheese, tortellini, ham, and broccoli. Spoon into a 7 x 11 casserole dish. Bake for 25 minutes. Top with tomato. Bake for 5 minutes longer.
Tortellini Ham
16 oz. tortellini, cheese filled
3/4 c. butter, softened
1 tsp. basil
1/2 tsp. garlic salt
2 T. mayo
4 oz. creamed cheese, softened
1/2 c. half & half
1 c. Parmesan cheese, grated
1 c. chopped ham
1 c. bite-size broccoli
1 tomato, chopped
Calories - I have now clue, but I know it's loaded!
Preheat oven t 350 degrees. Cook tortellini according to package directions. Combine butter, seasonings, mayo, cream cheese and half & half in a large bowl. Mix well. Fold in Parmesan cheese, tortellini, ham, and broccoli. Spoon into a 7 x 11 casserole dish. Bake for 25 minutes. Top with tomato. Bake for 5 minutes longer.
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