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Showing posts from August, 2010

Impossible Coconut Pie

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Yes, for Dieters. Really. Sure, it's a little high in carbs, but compared to a graham cracker crust cheesecake, the carbs are negligible. You do know to use Splenda instead, right?

Recipe: Tangy Beef and Vegetable Stew

Tangy Beef and Vegetable Stew6 cups cubed potatoes (peel if desired.)8 medium carrots, cut into ½ inch pieces2 medium onions, cubed or chopped4 lbs beef stew meat, cut into 1" pieces1/3 cup canola oil1/3 cup all-purpose flour4 tsp beef bouillon granules 3 cups boiling water1/3 cup white vinegar1/3 cup ketchup3 T prepared horseradish3 T prepared mustard2 T sugar (I used Splenda)2 cups each frozen peas and corn2 cups sliced mushroomsDo all the cutting and slicing of the vegetables first. Place the potatoes, carrots, and onions in the bottom of the crock. In a large skillet, brown the meat in the canola oil in a skillet. Place it in the crock and sprinkle the meat with the flour. Use the boiling water to scrape up any brown bits in the skillet. Add in the bouillon and stir. Stir in the vinegar, ketchup, horseradish, mustard and sugar. Stir it all together in the skillet, and then pour over the meat. Cover and cook on Low for at least 5 hours. Add the peas, corn, and mushrooms. Cover…

Frog-Eyed Salad

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I miss this recipe. The "Frog Eye" part comes from a tiny pasta not available around here. (sniffle) I miss it. The kids, however, think it's a cool recipe since it sounds gross.

Freezing Zests

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Ever have a recipe demand you have fresh lemon or orange zest, but you end up throwing away the rest days later? Don't!! There's an easier way. Juice the fruit into a plastic freezer jar and save it too!

Dream Pie

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While this does have more carbs than usually allowed, when compared with a "normal" pie, the differences can save your shrinking butt. Just don't eat the crust! The DH or the dog will thank you.

Dream Mousse

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This recipe has saved me several times for going down that evil path. Is it worth the extra trouble? Yes! I've used just about every flavor of sugar free pudding I could find. It works just as well.

Dream Cake

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For the next few days, I'll post some delectable alternatives to naughtiness. If you're crazy with need for a treat, this may be just what keeps you from a trip to the bakery.

Crock Cubed Steaks with Gravy

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Gravy helps it slide down...

The Best Dessert-- Basic Bavarian

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This is my favorite dessert recipe because it's so versatile:

Slow Cooker Bacon and Mushroom Chicken

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Man, this is gooooood!

Recipe: Chilled Espresso Custard

Chilled Espresso Custard (Phase 1)Description
Complement your meal with coffee at its best – a simply lovely baked custard of rich-tasting espresso.Makes 4 servingsIngredients
1 1/2 cups 1% milk
2 eggs, beaten
3 tablespoons sugar substitute (like Splenda)
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish
Instructions
In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.This recipe is…

Recipe of the Day: Tender and Tangy Ribs

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TENDER AND TANGY RIBS1 cup white vinegar1/2-cup ketchup2 tablespoons splendor2 tbsp. Worcestershire sauce1 garlic clove, minced1-teaspoon ground mustard1-teaspoon paprika1/2 tsp. salt 1/8-teaspoon pepperTwo pounds pork spare ribs1 tbsp. canola oilCombine the first nine ingredients into three-quart slow cooker.Cut ribs into serving size pieces; Brown in a skillet in oil.Transfer to slow cooker.Cover and go on low for 4-6 hours or until tender. "It's easy to write. Just sit at your keyboard and bleed." Ernest HemingwayLena Austin