A friend of mine started making this for her son. He gained 4.4 lbs. in 9 days. So, here's the recipe courtesy of Sharsti. Enjoy.
Super Charged Skandi Shake
Ingredients -
Scandishake (440 cals)
8 oz half & half (321 cals)
4 T peanut butter (376 cals)
2 T nutella (200 cals)
5 double stuff oreos (350 cals)
1/4 c regular ice cream (68 cals)
Directions -
Blend together until smooth. Can add ice cubes to keep cool.
One serving shake - 1,755 calories
Friday, November 19, 2010
Wednesday, November 17, 2010
Sausage Cheese Balls
I love these! So good right out of the oven.....nice and warm.
Sausage Cheese Balls
Ingredients -
2 c Bisquick
2 c shredded sharp cheddar cheese
1 lb Tennessee Pride mild country sausage
Directions -
Mix all ingredients well. You'll have to roll up your sleeves and get your hands dirty to mix it good. Once mixed, pinch of a small amount and roll into balls (about the size of a medium gumball). Place on a baking sheet and cook in a preheated 350 degree oven for 20 minutes.
My last batch I counted 56 sausage balls.
Total calories - 95 per sausage ball
Sausage Cheese Balls
Ingredients -
2 c Bisquick
2 c shredded sharp cheddar cheese
1 lb Tennessee Pride mild country sausage
Directions -
Mix all ingredients well. You'll have to roll up your sleeves and get your hands dirty to mix it good. Once mixed, pinch of a small amount and roll into balls (about the size of a medium gumball). Place on a baking sheet and cook in a preheated 350 degree oven for 20 minutes.
My last batch I counted 56 sausage balls.
Total calories - 95 per sausage ball
 |
| Mmmm! |
Sunday, November 14, 2010
Creamy Vanilla Milkshake
Rachel absolutely loves milkshakes. I find myself making her these calorie loaded shakes quite often, especially when she's had a day of being picky.
Creamy Vanilla Milkshake
Ingredients -
1 (3.6oz) container Haagen Dazs vanilla ice cream (220 cals)
2 T heavy cream (100 cals)
1 (1.26oz) pkg. Carnation Instant Breakfast Essentials - Classic French Vanilla (130 cals)
1/2 c whole milk (75 cals)
Directions -
Mix all ingredients in a blender until blended and frothy. This shake is on the thin side which makes it much easier to suck up through the straw.
Makes one serving.
Total calories - 525
Creamy Vanilla Milkshake
Ingredients -
1 (3.6oz) container Haagen Dazs vanilla ice cream (220 cals)
2 T heavy cream (100 cals)
1 (1.26oz) pkg. Carnation Instant Breakfast Essentials - Classic French Vanilla (130 cals)
1/2 c whole milk (75 cals)
Directions -
Mix all ingredients in a blender until blended and frothy. This shake is on the thin side which makes it much easier to suck up through the straw.
Makes one serving.
Total calories - 525
Friday, October 1, 2010
Overnight Texas Brisket for 20
Here's another good one from the CF cookbook, "Kids Crave The Darndest Things (Grown-ups Too)". I made it last night and could hardly wait to taste it this morning. Then after tasting it, I couldn't get it posted fast enough. Hope you enjoy.
Overnight Texas Brisket for 20
Ingredients -
10 lb. beef brisket
salt and pepper
1-2 oz Worcestershire sauce
Directions -
1. Generously salt and pepper brisket on both sides.
2. Pour Worcestershire sauce on both sides.
3. Wrap loosely in foil and place, fat side up, in large pan.
4. Cook at 250 degrees for 8-10 hours. (overnight)
5. Cool, slice thinly. (easier with an electric knife)
6. Serve with Easy Sauce in warm flour tortillas.
Easy Sauce:
Ingredients -
4 oz pickle juice, any flavor
two 18 oz bottles BBQ sauce, any flavor
Directions -
1. In medium sauce pan, bring pickle juice to a boil.
2. Add BBQ sauce, and bring to a boil.
3. Stir and pour over sliced brisket.
Calories per serving - 640
Instead of salt and pepper, I used Paula Deen's house seasoning. I plan on serving my brisket in a plate lunch with sides such as potato salad, baked beans, green beans, cornbread, etc. (southern style). Also, cookbook says it "freezes well" - good thing because it's a ton of meat.
Overnight Texas Brisket for 20
Ingredients -
10 lb. beef brisket
salt and pepper
1-2 oz Worcestershire sauce
Directions -
1. Generously salt and pepper brisket on both sides.
2. Pour Worcestershire sauce on both sides.
3. Wrap loosely in foil and place, fat side up, in large pan.
4. Cook at 250 degrees for 8-10 hours. (overnight)
5. Cool, slice thinly. (easier with an electric knife)
6. Serve with Easy Sauce in warm flour tortillas.
Easy Sauce:
Ingredients -
4 oz pickle juice, any flavor
two 18 oz bottles BBQ sauce, any flavor
Directions -
1. In medium sauce pan, bring pickle juice to a boil.
2. Add BBQ sauce, and bring to a boil.
3. Stir and pour over sliced brisket.
Calories per serving - 640
Instead of salt and pepper, I used Paula Deen's house seasoning. I plan on serving my brisket in a plate lunch with sides such as potato salad, baked beans, green beans, cornbread, etc. (southern style). Also, cookbook says it "freezes well" - good thing because it's a ton of meat.
 |
| isn't it pretty? |
 |
| it's so tender and juicy |
Tuesday, September 21, 2010
Single Serving High Calorie Chocolate Cake
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!
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!
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.
Tuesday, August 31, 2010
Requested Daily
Everyday or every other day I'm cooking up this one. It seems to never get old to Rachel. I hope you enjoy this classic as much as we do.
Grilled Cheese
2 slices white bread (140 cals)
3 slices Kraft Deli Deluxe American Cheese (240 cals)
1 T butter (100cals)
Total calories - 480
Melt 1/2 the butter in a small skillet on a low to medium low heat. Using the bread and cheese, create a sandwich. Place the sandwich in the skillet and cook until the bottom is golden brown. Lift the sandwich using a spatula and add the other 1/2 of the butter to the skillet. Let it melt real fast, flip your sandwich, and return to the skillet to brown the other side. That's it, you're all done.
Now, you need something to wash this yummy, gooey sandwich down. Try this delicious chocolate milk. I can't remember the last time Rachel had plain white milk. Oh well, chocolate is better anyway!!
Creamy Chocolate Milk
8 oz. whole milk (150)
2 T heavy cream (100)
2 T Hershey's Chocolate Syrup (100)
Total calories - 350
Pour all ingredients into a glass and mix well.
This next recipe is one I recently discovered from a CF cookbook, "Kids Crave The Darndest Things (grown-ups too)". It's so creamy and is the perfect companion for fruit.
Marshmallow Cream Fruit Dip
7 oz. jar marshmallow cream (600 cals)
8 oz. cream cheese (810 cals)
Fresh fruit slices
serving size 3T, roughly 10 servings
Total calories - approx. 130 per serving
Melt the cream cheese in the microwave for 30 seconds. Mash and heat again for 1 minute. Add marshmallow cream. Heat in microwave again for 1 minute. Stir and cool. Use a dip for fresh fruit slices: apples, peaches, pears, strawberries, etc.
Grilled Cheese
2 slices white bread (140 cals)
3 slices Kraft Deli Deluxe American Cheese (240 cals)
1 T butter (100cals)
Total calories - 480
Melt 1/2 the butter in a small skillet on a low to medium low heat. Using the bread and cheese, create a sandwich. Place the sandwich in the skillet and cook until the bottom is golden brown. Lift the sandwich using a spatula and add the other 1/2 of the butter to the skillet. Let it melt real fast, flip your sandwich, and return to the skillet to brown the other side. That's it, you're all done.
Now, you need something to wash this yummy, gooey sandwich down. Try this delicious chocolate milk. I can't remember the last time Rachel had plain white milk. Oh well, chocolate is better anyway!!
Creamy Chocolate Milk
8 oz. whole milk (150)
2 T heavy cream (100)
2 T Hershey's Chocolate Syrup (100)
Total calories - 350
Pour all ingredients into a glass and mix well.
This next recipe is one I recently discovered from a CF cookbook, "Kids Crave The Darndest Things (grown-ups too)". It's so creamy and is the perfect companion for fruit.
Marshmallow Cream Fruit Dip
7 oz. jar marshmallow cream (600 cals)
8 oz. cream cheese (810 cals)
Fresh fruit slices
serving size 3T, roughly 10 servings
Total calories - approx. 130 per serving
Melt the cream cheese in the microwave for 30 seconds. Mash and heat again for 1 minute. Add marshmallow cream. Heat in microwave again for 1 minute. Stir and cool. Use a dip for fresh fruit slices: apples, peaches, pears, strawberries, etc.
Mini Lasagna
I just love this Mini Lasagna. It is just the right size for 2 adults and a little one that doesn't eat much. Serve it with salad and wine and you have a great meal!
Mini Lasagna
1/2 lb. bulk Italian pork sausage
1/4 c. chopped onion
1/4 c. chopped mushrooms
1 (14-oz.) jar spaghetti sauce
3/4 c. ricotta cheese
2 T grated Parmesan cheese
2 T chopped fresh parsley
1 egg beaten
3 (8x2 1/2 in) frozen precooked lasagna noodles, thawed
4 oz. (1 cup) shredded mozzarella cheese
*you can use ground beef instead of Italian sausage
*I like to use Barilla (No Boiling Required) noodles - they are in a box in the aisle with the other noodles
*I tend to go heavy on the cheese usually adding more than it calls for - especially the mozzarella
Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. Add pork sausage and onion. Cook over medium heat and stir until browned; drain. Reduce heat to low. Stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
In a small bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg; mix well. If lasagna noodles are in a perforated sheet, separate at perforations.
Spread 1/4 cup meat mixture in bottom of ungreased 8x4-inch loaf pan. Top with 1 lasagna noodle, 1/3 each of ricotta mixture, remaining meat mixture, and mozzarella cheese. Repeat layers, starting with noodles ending with mozzarella cheese
Bake at 350 degrees for 35 to 45 minutes or until thoroughly heated and bubbly. Let stand 5 to 10 minutes before serving.
Yield 3 servings
Serving size - 1/3 of recipe
750 calories per serving (410 calories from fat)
FYI - A Make-Ahead Tip - You can assemble the lasagna, cover and refrigerate it overnight. Uncover and bake as directed. Also, cooked lasagna freezes well.
Mini Lasagna
1/2 lb. bulk Italian pork sausage
1/4 c. chopped onion
1/4 c. chopped mushrooms
1 (14-oz.) jar spaghetti sauce
3/4 c. ricotta cheese
2 T grated Parmesan cheese
2 T chopped fresh parsley
1 egg beaten
3 (8x2 1/2 in) frozen precooked lasagna noodles, thawed
4 oz. (1 cup) shredded mozzarella cheese
*you can use ground beef instead of Italian sausage
*I like to use Barilla (No Boiling Required) noodles - they are in a box in the aisle with the other noodles
*I tend to go heavy on the cheese usually adding more than it calls for - especially the mozzarella
Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. Add pork sausage and onion. Cook over medium heat and stir until browned; drain. Reduce heat to low. Stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
In a small bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg; mix well. If lasagna noodles are in a perforated sheet, separate at perforations.
Spread 1/4 cup meat mixture in bottom of ungreased 8x4-inch loaf pan. Top with 1 lasagna noodle, 1/3 each of ricotta mixture, remaining meat mixture, and mozzarella cheese. Repeat layers, starting with noodles ending with mozzarella cheese
Bake at 350 degrees for 35 to 45 minutes or until thoroughly heated and bubbly. Let stand 5 to 10 minutes before serving.
Yield 3 servings
Serving size - 1/3 of recipe
750 calories per serving (410 calories from fat)
FYI - A Make-Ahead Tip - You can assemble the lasagna, cover and refrigerate it overnight. Uncover and bake as directed. Also, cooked lasagna freezes well.
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