Welcome

Welcome to my recipe blog. I created this blog so I could share my high calorie recipes. My daughter, Rachel, has CF and I'm always looking for recipes loaded with calories. I hope you see a recipe you'll want to try. Happy browsing.

Tuesday, March 29, 2011

Wrapped Asparagus

Mmm.  Wrapped asparagus.  Since, I've discovered this recipe, I've been making it for every get party or get together I throw.  It's really good, it looks pretty in a dish, and it's simple to make.



Wrapped Asparagus

Ingredients -
  1. 20 fresh asparagus spears (get the smaller, slender spears)
  2. 20 thin slices prosciutto
  3. 10 teaspoons cream cheese

Directions -
  1. Prepare the asparagus by snapping off the tough portion.  You grasp the stalk with both hands and bend the bottom portion until it breaks off. The asparagus will naturally break off at the point where the tender portion ends and the tough, stringy part begins.
  2. Blanch the asparagus.  Bring salted water to a boil in a large pot.  Add asparagus and let boil for 2 minutes (for the smaller spears) 3 minutes if you have larger spears.  I always set a timer.  You really don't want to overcook the asparagus because you want it to have just a little crunch.
  3. Immediately remove the asparagus and place in a large bowl of ice filled with water (prepare this ahead of time). This will stop the cooking process immediately.
  4. After the asparagus is cooled, I scoop them out of the ice water and lay on paper towels to dry.  I usually pat them with paper towels to get any excess water off.
  5. Lay 2 slices of prosciutto flat on top of each other.
  6. Spread with about 1 teaspoon of cream cheese.
  7. Lay two asparagus spears along one side of the meat with the top of the spear sticking out a little.
  8. Roll up tightly, the cream cheese will hold them together.
  9. Refrigerate until ready to serve.
Makes 10 asparagus wraps.
Calories per wrap - 59

I'm guilty of eating about 4 or 5 of these at at time or as I'm grazing the spread of food! 

I found this basic recipe at Finger Food Recipes

Monday, March 28, 2011

Calorie Infused Instant Pudding

This recipe was submitted by, Nicole.  She came across my blog and wanted to contribute a super easy calorie loaded dessert.  Thanks Nicole. 


banana cream pudding with pretty red raspberries

Calorie Infused Instant Pudding

Ingredients -
  1. 1 box instant pudding any flavor you like
  2. heavy cream (amount needed depends upon the size instant pudding you get) 
I used the small box of pudding mix and it called for 2 cups milk which we use the heavy cream instead of the milk. 

Directions -
Basically you follow the directions on the box but use the heavy cream instead of milk. 

Serving size - 1/2 c.
Calories per serving - 245

Sunday, March 27, 2011

Ham Cream Cheese Ball

Oh, cheese ball how I love you!  I've always liked cheese, but have recently grown more fond of it.  Rachel is always wanting to eat some form of cheese.  Anyway, I hope you'll try this cheese ball at your next get together or just make to snack on.  Either way it's good. 



poor cheese ball; it never had a chance
served at my Great Strides Kick-off party

Ham Cream Cheese Ball

Ingredients -
  1. 2 (8oz) pkgs. cream cheese, softened
  2. 2 oz. diced ham (about 1/4 of an 8oz pkg) or (2 oz thinly sliced deli ham, finely chopped)
  3. 3 green onions, finely chopped or a palm full of freeze dried chives (I already had the chives, so that is what I used)
  4. 2 T Worcestershire sauce
  5. crackers, raw veggies
Directions -
  1. In a large bowl, combine the cream cheese, ham, onions, and Worcestershire sauce. 
  2. Shape into a large ball.
  3. Cover and refrigerate until serving.
  4. Serve with crackers and veggies.
You can also roll the cheese ball in finely chopped nuts of your choice.  Also, you could make several dozen small cheese balls (roughly 3/4 in size balls). 

Serving - 3 T
Calories per serving - 139
*I think I eat way more that a serving size.  hehe*

Wednesday, March 23, 2011

Chicken Rolls

Here's one from CFvoice.  It's so easy, so creamy, so tasty.  You're just gonna have to make it. 




Chicken Rolls

Ingredients -
4 c. cooked chicken, diced
4 T. melted margarine
1 (8oz) pkg. cream cheese, softened
4 T. whole milk
1/2 tsp. salt
2 pkg. crescent rolls (divided into rectangle- should have 8 rectangles total)
2 T melted margarine (for topping)
Parmesan cheese (for topping)

Directions -
Preheat oven to 350 degrees.  Mix cream cheese, margarine, milk, and salt.  Add diced chicken to mixture and stir.  Place chicken mixture in the center of each rectangle.  Fold the ends over, but do not seal.  With 2 T. melted margarine, baste the top of each roll and sprinkle with Parmesan cheese.  Bake for 20 to 25 minutes. 

Makes 8 rolls.
Calories per roll - 480.

For extra calories use half and half instead of milk.  I threw in a few chives for a little more flavor.  Also, it's pretty easy half the recipe - that's what I did for us. 

Friday, March 18, 2011

Pasta Salad (Italian & Balsamic Vinaigrette)

I love pasta salad.  It's so easy and I think quite tasty.  Below are two I make often.  I found this recipe on the Kitchen Daily website.  Of course I changed it just a little to suite my taste.  Hope you enjoy this quick and easy dish.

Italian Pasta Salad

Ingredients -
3 c. cooked rotini (I've also used shells, penne, & bow tie)
2 cans (4.5oz) chunk chicken
1 cucumber, cut in half & sliced
1 1/2 c. cherry tomatoes, cut in half
1 sm. can sliced black olives
3T chopped parsley
3/4 c. Kraft Tuscan House Italian dressing

Directions -
Stir ingredients together.  Refrigerate 30 minutes before serving.  Good for about a week.

I also like to add fresh mozzarella pearl size balls.  Sometimes, I add sweet pea and/or finely chopped carrots.

Serves - 4
Calories per serving - 483



I also make it for me without tomatoes! 

Balsamic Vinaigrette Pasta Salad

Ingredients -
same as above except for the dressing; use 3/4 c  balsamic vinaigrette instead of the Italian dressing
(you can use a store bought dressing or make your own - I used the recipe by Emeril Lagasse, Simple Balsamic Vinaigrette (recipe listed below).

Directions -
same as above

Balsamic Vinaigrette Dressing

Ingredients -
1/4 c. balsamic vinegar
2 tsp. dark brown sugar, optional
1 Tbsp. chopped garlic
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3/4 c. olive oil

Directions -
  1. Beat the vinegar in a bowl with the optional sugar, garlic, salt, and pepper until the sugar and salt dissolves.
  2. Then beat in the oil by droplets, whisking constantly.
  3. Taste and adjust the seasonings. 
If not using the dressing, cover and refrigerate, whisking again before use.
**If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round our the dressing.**  ( I used one teaspoon of the sugar for mine.)

Balsamic Vinaigrette Pasta Salad
Serves - 4
Calories per serving - 616

Thursday, March 17, 2011

Easy Soft Pretzels

I found a soft pretzel recipe from the website CFvoice .   This is pretty much it, but I did make a few changes.





Easy Soft Pretzels

Ingredients -
  • 1 loaf frozen white bread dough (I used Rhodes BakeNServ)
  • coarse sea salt or kosher salt (I used kosher)
  • 1 egg white, lightly beaten
  • 1 Tbsp. water

Directions -
  1. Thaw dough completely. 
  2. On a floured surface, roll into a square (my would only shape into a rectangle). 
  3. Cut the dough into 5 strips. 
  4. Roll each strip between your palms into a large rope. 
  5. Shape into pretzels by tying a loose knot and looping the ends through; pinch to seal. 
  6. Let stand 30 minutes. 
  7. Mix egg white and water, brush onto pretzels and sprinkle with salt. 
  8. Bake on an ungreased cookie sheet at 350 for 15 to 18 minutes or until golden brown. 

Servings - 5
Serving size - 1 pretzel
Calories per serving - 234

**You can bump up the calories a little by dipping the pretzels in a cheddar cheese sauce (1oz cheese sauce is 40 calories).** 

Monday, March 14, 2011

Chicken Baked Ziti

I came across this on http://www.food.com/  while looking for something new to use some leftover rotisserie chicken.  Pretty good, but I of course added a little more cheese and sauce than the recipe calls for.


Chicken Baked Ziti

Ingredients -
1 (16oz) bag ziti pasta (penne or rigato will also work)
1 (10oz) jar pasta sauce (spaghetti sauce is what I used)
1 (3c) bag shredded mozzarella cheese
2 (6oz) packages Louis Rich cooked chicken breasts  (I used leftover rotisserie chicken)

Directions -
Preheat oven to 350 degrees.
Boil pasta until cooked all the way through.
Drain and pour into a 13 x 9 inch baking dish.
Cut chicken into bite size pieces.
Add to pasta.
Pour sauce and half of the cheese over the pasta.
Stir until well mixed.
Sprinkle remaining cheese over the top and bake for 25-30 minutes until cheese starts to brown.

Serves 8.

Calories per serving - 447

This recipe was pulled from www.food.com/33217

Sorry, but I have no photo.  I wasn't thinking the night I made this.  ha