Uncategorized

Desserts, Uncategorized

Almond Cookie Cup ingredients

  • ½ cup whole almonds
  • ⅔ cup sugar
  • ⅓ cup flour
  • 1 whole egg
  • 2 egg whites (reserve yolks)
  • ¼ cup water
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla
  • Rum pumpkin mousse (see recipe below)
  • Sweetened whipped cream

Instructions:

Preheat oven to 425°F. Spread almonds in a single layer on a cookie sheet and toast in preheated oven for 6 to 8 minutes until lightly browned. Cool and chop coarsely.
Combine sugar and ¼ cup chopped almonds in a food processor bowl. With the metal blade in place, chop very finely.
Combine almonds and sugar with flour in a large bowl. Combine whole egg, egg whites, and water, beating with a fork. Beat into almond mixture until well blended. Beat in butter and vanilla. The batter should be very thin.
Butter a large, heavy cookie sheet. Using a tablespoon measure, drop 4 separate tablespoons of batter on the sheet, allowing ample room for spreading. Spread the batter into about 4-inch circles.
Bake in the lower third of the preheated oven for 6 to 8 minutes, until each cookie has a golden-brown border about 1 inch wide.
Meanwhile, place 4 custard cups upside down on a working surface. Remove cookies from the oven. Lift each cookie from the baking sheet and shape it over a custard cup to mold into a cup shape. Repeat with remaining cookies. Store in a warm, dry place until ready to serve.
To serve: Place one cookie cup on each plate. Spoon about ⅓ to ½ cup Rum Pumpkin Mousse into each cup. Top with sweetened whipped cream and a sprinkling of remaining chopped almonds.

Rum Pumpkin Mousse

    • 2 reserved egg yolks (from above)
    • 2 eggs, separated
    • ½ cup light brown sugar, packed
    • 1 tablespoon flour
    • 1 package (1 tablespoon) unflavored gelatin
    • 1 cup heavy cream, divided
    • 1½ cups canned pumpkin
    • 1½ teaspoons pumpkin pie spice
    • ¼ cup dark rum

Instructions:

Combine 4 egg yolks, all but 1 tablespoon brown sugar, flour, gelatin, and ½ cup cream in a medium saucepan. Stir in pumpkin. Cook, stirring constantly with a wire whisk over medium heat, until the mixture comes to a boil. Remove from heat. Stir in pumpkin pie spice and rum. Chill the mixture until it just begins to set.
Meanwhile, beat egg whites with the reserved 1 tablespoon brown sugar until stiff but not dry. Beat the remaining ½ cup heavy cream until stiff.
Fold a little pumpkin mixture into egg whites to blend first, then fold in the remainder. Fold in whipped cream.
Cover and refrigerate the mixture until ready to serve.

Dinner, Uncategorized

Ingredients:

1 jar dried beef
2 cans Golden Mushroom Soup
3 cups sour cream
6-8 chicken breasts, fat trimmed
Uncle Ben’s Wild Rice (2 boxes)

Directions:

Mix together sour cream and Golden Mushroom Soup.
Spray 9×18 pan with cooking spray, line the pan with the dried beef. roll chicken breasts so they sit on the dried beef in bundles. Put the soup mixture over the chicken. Bake uncovered at 350 degrees for about 1-1/2 hours (original recipe was 2-1/2 hours, but may be too long).

 

Dinner, Uncategorized

Ingredients:
Salmon fillets cut in to bite-sized pieces.
1 cup of prepared rice
Thinly-sliced cucumber
Sliced Avocado
Sesame Seeds
Hot/Spicy Mayo
1 Tbsp honey
2 Tbsp dijon mustard
1 tsp paprika
1 tsp salt

Marinate/Season the Salmon with paprika, honey, dijon mustard and salt mixture. Serve over rice. Add cucumbers, avocado, and sesame seeds. Drizzle with hot/spicy mayo

Salads, Uncategorized

Ingredients:

1 package Arugula
1 package Spring Greens
1 red pepper cut in bite-sizes pieces
4 oz crumbled goat cheese
1 avocado, sliced
Green Goddess or Lemon Vinagrette dressing
Steak sliced into thin, bite-sized pieces

Directions:

Combine all ingredients and serve immediately.

Salads, Uncategorized

Ingredients:

  • 3-4 seasoned and grilled chicken breasts cut into bite-sized pieces
    (I like to use a mesquite marinade. You can also brush the chicken breasts with olive oil, season with Lawry’s seasoned salt, and bake at 350 degrees until fully cooked)
  • 1/2 box tri-colored rotini pasta
  • 1 block of mozarella, cubed
  • 1 small can sliced black olives
  • 1/2 red pepper cut into bit-sized pieces
  • 3 green onions, sliced thinly
  • Italian or Vidalia Onion salad dressing

Directions:

Boil the pasta according to package directions. Rinse in cold water. Add remaining ingredients including dressing, amount to taste. I like to toss everything in large tupperware bowl with a cover. Chill for at least 1 hour, add more dressing if necessary.

Desserts, Uncategorized

Ingredients:
1 container vanilla Light ‘n Fit greek yogurt
Regular or sugar free chocolate fudge Jello pudding
1 cup vanilla-flavored almond milk
Whipped cream (light if preferred) about a cup and an a half. See Stabilized Whipped Cream Recipe.
1 banana
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup shaved chocolate or mini chocolate chips

Directions: combine greek yogurt, pudding mix and almond milk. Separate into 4 small clear glasses or parfait glasses. Cut fruit into bite size pieces and layer over the chocolate mixture in each cup. Put a layer of Whipped Cream over the top of the fruit in each cup using a frosting decorating bag if desired. Sprinkle with chocolate shavings or mini chocolate chips. Keep well chilled.

Cake, Desserts, Uncategorized

Ingredients:
2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup milk
1/4 cup heavy whipping cream

1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced
1/4 cup sugar

Directions:
1. Slice strawberries. Add 1/4 cup sugar. Allow strawberries to sit at room temperature for about 10-20 minutes. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool.

2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.

Breakfast, Muffins & Sweet Breads, Uncategorized

Ingredients:

1 cup All-Bran Cereal
1/2 cup milk
1/2 cup dark mollasses
1/4 cup soft shortening
1 cup sifted flour
1/2 tsp salt
1 egg
2-1/2 tsp baking powder
1/2 cup raisins or dates

Directions:

Combine all-bran, milk and mollasses. Let stand until most of the moisture is taken up. Add egg and shortening. Beat well. Stir in raisins.

Sift flour, baking powder, and salt together. Add to all-bran mixture stirring until combined. Fill greased muffin pans 2/3 full.

Bake in 400 degree oven about 20 minutes. Serve warm.

Cake, Desserts, Uncategorized

Ingredients:

1 and 1/2 cup whipping cream
1 and 1/2 Tablespoons cold water
1 tsp unflavored gelatin
1/2 tsp vanilla
1/4 cup powdered sugar, sifted

Directions:

In a small dish, sprinkle gelatin powder over cold water. Allow 5 minutes for gelatin to “bloom” and be saturated. Melt in microwave for about 20 seconds. Mix in 1 tablespoon cold whipping cream.

Begin to beat remaining whipping cream in a chilled bowl. Once the cream is partially beaten, gradually drizzle gelatin mixture over the top and continue to beat. Slowly add remaining ingredients and whip to stiff peak consistency.