Taste This

LIZ'S PULLED PORK

2009-07-20T12:45:00.006-06:00

This is my pulled pork recipe. It is delicious, and a favorite of mine. I don't eat hamburgers, but I sure love pulled pork. Great to make ahead and warm up later for a crowd.

INGREDIENTS YIELD 10 sandwiches

4 lb pork roast
1 bottle your favorite BBQ sauce (I love the fancy Mango stuff, but anything you like is great)
1 Can of Coke
1/2 Cup Brown Sugar
Salt, Pepper, and Garlic to taste

Rub the brown sugar over the pork roast. Put the pork roast in a crock pot. Add 1/2 the bottle of BBQ sauce and the can of coke. Sprinkle on the salt, pepper, and garlic to your liking. Cook on high until the roast is easy to shred (usually 4 to 6 hours). It should taste very moist. Put it on your favorite roll, bun, salad, or just have it over rice. Tastes great with canned pineapple or peaches added to the crock pot.

1 MINUTE FRIED DOUGH

2009-06-24T17:35:00.009-06:00

This takes about 1 minute from start to finish. No lie. Especially if you only fill the pan with 2 inches of oil, then it is heated up quickly. These are saltier than the average donut, so if you are going for a donut taste, add a lot of sugary glaze and toppings.

Ingredients: Yield: 8 servings
1 Can Refrigerated Biscuit Dough
3 - 5 Cups Oil for frying
Cinnamon and Brown Sugar for dusting

1. Heat up the oil in pot with deep sides to prevent getting burnt by oil. Just make sure you have the pan filled up with 2 inches of oil Don't let the oil get so hot that it is smoking. You will actually see the water get a little bit wavy when it is hot, and you can only test a small piece of dough to see if it starts floating and cooking. Once the oil is hot, keep the burner temperature at medium.

2. While the oil is heating up, open the can of biscuit dough. Use your finger to poke a hole in the middle of each biscuit so it resembles a donut.

3. Gently lay the "donuts" in the oil. They should start floating and the oil should be bubbling around them. If not, the oil is not heated up yet.

You will see the holes and edges turn brown within 15 to 30 seconds. Flip them as soon as you see this happening. In another 10-15 seconds they will be done!

Allow the "donuts" to drain on papertowels and dust with cinnamon and sugar, your favorite glaze, chocolate, honey butter, or whatever you fancy! Best served warm.

BASIC ITALIAN BREAD

2009-06-14T14:50:00.005-06:00

This is a basic bread recipe. Add herbs to make it POP!

Preparation Time: about 20 minutes

Cooking Time: about 30 minutes

Resting Time: about 2 hours

Ingredients

3 cups Flour
1 pack Dry Active Yeast
1 tsp. Salt
1/8 cup Cornmeal (optional)
1 Beaten Egg (optional)

1. Sift flour into a large bowl. Mix in salt with hand. Move the ingredients to the sides of the bowl, creating a large "well" (an empty space) in the middle.

2. Pour the yeast into the "well" and pour 1 cup of lukewarm water over the yeast. Sprinkle about 1 tbsp. of flour over top. Wait (about 10 minutes) for bubbles to appear in the yeast.

3. Once the bubbles have appeared, you can start to mix together the ingredients (hands work best, but you can use a mixer) to form the dough. The best way to do this, is to gradually incorporate the flour that is "waiting" on the sides of the bowl. Doing it all at once will be too difficult. So, go bit by bit, if it's too liquid, just add a bit more flour at the end. You should finish this "pre-kneading" stage with a round, firm ball of dough. Again, if it's too sticky, add a little more flour.

4. Kneading: remove the bread from the bowl and place on a lightly floured surface. Knead it by pushing your palms into and then turning it one quarter. Keep kneading and doing quarter turns for about 5-10 minutes, or until the bread is supple and non-sticky.

5. Place the bread in a lightly floured bowl and cover with a damp dish cloth. Let it rise for about 1 hour (depends on the room temperature, you want it to be fairly warm). It should double in size.

6. Re-sprinkle a counter top (or other surface) with flour. Prepare a baking pan by lightly oiling it and sprinkling the bottom with cornmeal (if you don't have cornmeal, just use flour). With your hands, remove bread and place on floured surface. Punch it down once, hard, with your palms. Now, re-shape it into a loaf. Put the loaf on the baking pan. Cover with dish towel and let rise for about 1 hour. It should double in size.

7. If you want, coat the top with the beaten egg. Put in oven at 375°F and bake for 30 minutes (more or less, depending on how much you like it browned).Voilà!

Tip: If your yeast doesn't bubble, it's no longer active or you didn't use lukewarm water. You should start over in this case, because the bread will not rise.

Freezing: If you are planning on freezing the bread, only bake it for 20 minutes. Wait for it to cool, then wrap in tin foil, put in a plastic bag and freeze. When you want to serve it, just preheat oven to 400°F, bake inside of foil for 10 minutes and then remove foil and let brown for about 5 minutes.

Source: http://www.famousfrenchdesserts.com/italian-bread-recipes.html

FRESH TUNA BURGERS

2009-05-29T22:44:00.003-06:00

This is a great way to eat a burger without the guilt. I am a huge fan of TUNA!!! If you want to use canned tuna, just add a little mayo and don't overcook. If you go with the fresh, don't worry about cooking it all the way through. Just cook the patties until they are golden brown, even if there is still pink in the middle. I promise, it is okay. Fresh tuna is best rare. This recipe says to remove the skin from the fresh tuna, but usually when you buy a tuna steak the skin is already removed.

Ingredients Yield: 4

1 lb. fresh tuna
1 tbsp. minced dill
1 tsp. capers, rinsed and chopped
Salt and pepper to taste
1 1/2 tbsp. olive oil

1. Remove skin from tuna; coarsely chop tuna with a knife or in the food processor. Using a fork, gently blend it with dill, capers, salt and pepper in a mixing bowl. Shape into 4 patties. (If using canned tuna you may not need to chop it all)

2. Heat oil in a large skillet over medium heat. Add patties and cook until golden brown, about 2 minutes on each side. Makes 4 servings.

Source: http://jas.familyfun.go.com/recipefinder/display?id=12208

RESTAURANT STYLE CHICKEN NACHOS

2009-05-15T11:41:00.006-06:00

With summer on its way, here is a fun recipe that welcomes the warmer weather. I love chicken nachos, and this is just one tasty variation that I like to do. When I make my own recipe, I always spice up the chicken and add lime juice. You have a lot of creative license with nachos, so take it wherever you want!

INGREDIENTS Yield: 6-8 Servings

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

3. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Source: http://allrecipes.com/Recipe/Restaurant-Style-Chicken-Nachos/Detail.aspx

PUMPKIN CHILI

2009-04-26T23:57:00.005-06:00

Don't be alarmed. This does not even taste like pumpkin. It is absolutely divine, and so healthy! Better yet, it only takes 30 minutes and it tastes like it has been simmering all day.Great for diebetics or for people on a diet. You could even make this vegetarian by leaving out the turkey and adding beans. I made this at work and all 60 customers who ate it loved it. Perfect for freezing. Very easy recipe. I added carrots and celery to mine. To make it even easier, you can use canned roasted bell peppers.

INGREDIENTS Yield:6

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Source: http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx

LIZ'S BBQ PORK WITH ROASTED PEARS

2009-04-20T11:53:00.006-06:00

My husband loves polynesian style cooking, and he had the idea to put some pears into our BBQ pork roast because we had no pineapple. This was an experiment with a winning result, and we will make it again and again! My 2-year-old even said, "MMMmmmmm! Food smell good!" Make this more diebetic friendly by using fresh peeled pears and a sugar-free BBQ sauce. You may need to add a little more water with tfresh pears, and make sure to give fresh pears extra time to soften up.

Ingredients Yield: 4 servings (or more if roast is larger)

1 Pork Shoulder Roast
1 Diced Onion
10 Cloves
1 Can Pears (of 1/2 a bottle of home-canned pears)
1/2 bottle your favorite BBQ Sauce
10 Cloves
Garlic, Salt, & Pepper To Taste
1/4 Cup Water

Poke the cloves into the Roast. Place the roast in a crock pot and Put all the ingredients except for the pears over the roast. Make sure to sprinkle the Onions, Garlic, Salt, and Pepper right onto the roast, and rub it on the whole thing. Put the crock pot on high and let it go for 4 - 6 hours (depends on size of roast and if it is slightly frozen). When the pork is beginning to fall apart and smells very yummy, put in the pears with juice and let it simmer for 15 to 30 more min. Tastes delicious served over rice. I usually pick out what cloves I can see before serving.

STRAWBERRY CAKE

2009-04-13T23:53:00.003-06:00

This simple dessert comes out like a cakey bar cookie. Strawberry cake recipes are slim in pickings, so enjoy this one. Beautiful topped with fresh strawberries and sifted powdered sugar.

CAKE INGREDIENTS Yield: 1 Jelly Roll Pan
1 Strawberry Cake Mix
4 Eggs
1 21 oz can Strawberry Pie Filling divided

FROSTING INGREDIENTS
8 oz Strawberry Creamcheese, softened
1/2 Cup Butter Softened
4 Cups Powdered Sugar
1/4 Cup of the Strawberry Pie Filling

Cake:

Beat cake ingredients in a bowl. Pour into a greased and floured jelly roll pan. Bake at 350○ for 18 -20 minutes. Cool completely and frost.

Frosting:

Beat the creamcheese and butter until well mixed. Slowly add powdered sugar and the pie filling and mix well. Spread on cooled bars.

RASPBERRY CHEESECAKE BARS

2009-03-27T00:20:00.003-06:00

If raspberry cheesecake is one of your faves, but you don't want to go through the labor of making one, here is an easy way to get the joy of a cheesecake without making one. These bars are worry-free, and they taste a lot like a New York cheesecake. When I make them for a party, I cut them up small and put them in mini muffin wrappers because they can be messy.

Ingredients Yield: one 13 x 9 pan

Crust
1 1/4 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Ground Almonds
1/2 Cup Butter
Dash of salt

Filling
2 Packages Cream Cheese, softened
2/3 Cup Sugar
2 Eggs
1/2 tsp Almond Extract
1 Cup Seedless Raspberry Preserves
1/4 Cup Sliced Almonds (optional)

Combine the crust ingredients in a food processer for 30 seconds (I used a blender, I had to continually stop and scrape). REserve 3/4 Cup for topping and press remaining into a 9x13 ungreased pan and bake at 350○ for 15 minutes.

Blend cheese and sugar well in a mixer. Add eggs and extract and spread over hot crust. Return to oven for 15 minutes. Spread preserves evenly over hot bars (I swirled it in). Sprinkle remaining crust mix and almonds if using over top and return to oven for 15 minutes.

WINNING LEMON BARS

2009-03-18T22:38:00.004-06:00

This recipe does not have the work "winning" in it for nothing. These bars were gobbled up at my last party. The crust is so flaky and buttery. I kept mine in the oven until they were golden brown along the edges. If you wanted an easy Lemon Pie just cut the bars into large pieces and top with meringue. Very lemony and a lovely texture.

2 Sticks (8 0z) Butter
2 Cups Flour
1/2 cup Confectioners' Sugar
4 Beaten Eggs
2 cups Sugar
4 Tbsp Flour
1/2 cup Lemon Juice
2 Tbsp finely grated Lemon Peel
Sifted Confectioners' Sugar for dusting

Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Source: http://southernfood.about.com/od/browniesbars/r/bl00430d.htm

♥Using Wheat Flour

2009-03-12T11:13:00.004-06:00

Q: Any tips on using whole wheat or other kinds of flour?

Liz's A: I think we all know the frustration of abandoning the light texture of unhealthy white flour. Wheat flour can make things heavy, and spelt flour usually causes baked goods to not rise. But, health is important and so one must sometimes work with the flours that have more nutritional value. The best thing to do is to add more baking powder to help with the heaviness. Another idea is to use half white flour and half of another kind. Here is an in-depth answer to the same question posted on the Food Network's site, it explains how to add more leavening, and also talks about using oats and barley in place of some of the flour too (Always delicious, and very nutritious!) http://www.foodnetwork.com/healthy-eating/how-do-i-bake-with-whole-grains/index.html

If anyone ever finds a winning recipe made with the "healthy flours", please post it here on Taste This.

STRAWBERRY CAKE MADE FROM SCRATCH

2009-03-11T00:10:00.002-06:00

I have been looking for strawberry cake recipes recently. This is one of the only ones I have found made from scratch, and this particular recipe shows up on several search engines. I'm always a fan of using gelatin as a flavoring in desserts and toppings. I love the texture and flavor it gives.

Ingredients Yield: 2 - 9 inch cake layers

2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Submitted By: GothicGirl Source:http://allrecipes.com/recipe/strawberry-cake-from-scratch/detail.aspx

BASIC BERRY MUFFINS

2009-03-04T13:54:00.005-07:00

I often do this with peaches too. My fave is to mix raspberries and peaches together.
Frozen, fresh, or canned and drained fruits all work great.

Ingredients Yield: 60 Muffins

8 Eggs

1 Quart Heavy Cream

Lemon Zest from 2 lemons, finely grated

1/4 tsp ground nutmeg

1 lb 3 oz Sugar

6 Tbsp Baking Powder

3 lbs Cake or AP Flour

1 Tbsp Salt (Kosher is best)

1 to 1 1/2 quarts Berries or Nuts

1 1b Unsalted Butter

1. Whip the eggs, cream, and zest together by hand

2. Sift the dry ingredients together. Add the berries or nuts, tossing to coat them evenly with the flour mixture.

3. Add the dry ingredients to the egg mixture and stir until about two/thirds mixed. Add the melted butter and finish mixing.

3. Portion into greased or lined muffin tins and bake at 375○ for approximately 15-18 minutes. (I always test for doneness by pressing the tops and seeing if they spring back)

Source: Chef Erocololino Crugnale

DIEBETIC FRIENDLY FROSTING

2009-02-25T22:35:00.001-07:00

Many folks say this is THE BEST sugar-free frosting out there. When it comes to sugar-free desserts, I think anything made with pudding or gelatin mix is always a positive sign that it is bound to be a winner.

"Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding."

INGREDIENTS Yield: 1 9x13 cake

1 (1.4 ounce) package sugar-free instant pudding mix

1 3/4 cups milk

1 (8 ounce) package cream cheese

1 (8 ounce) container lite frozen whipped topping, thawed In a medium bowl

Combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

Source: http://allrecipes.com/Recipe/Sugar-Free-Frosting/Detail.aspx SUBMITTED BY: Chelsey

LIZ'S BUTTER CREAM FROSTING

2009-02-23T23:48:00.008-07:00

I am a fan of frosting with a buttery taste. You can even leave out the Vanilla if you want a richer butter flavor.

Yield: enough for a double-layer 9-inch round cake or a large sheet pan
INGREDIENTS:
3 Sticks Butter (12 oz)
6 Cups Powdered Sugar
2 tsp Vanilla Extract or Powder (Add more if you like, other flavors are great too)
(If you want chocolate, just add 2-3 Tbsp of Cocoa powder or melted chocolate)

Soften the butter by letting it sit out of the fridge or by microwaving for 15 -20 seconds. Beat with a whip attachment until white and the whip makes tracks. Turn down the speed of the whip and SLOWLY add the powdered sugar in small amounts. Stop the mixer and scrape bowl as needed. Once the sugar is completely incorporated, add the extract and/or powder and continue beating on high until the whip attachment leaves tracks.

PRETTY PEACH JAM

2009-02-18T12:17:00.004-07:00

This peach jam has withstood the test of time. It has been a favorite 5 Star recipe from Taste In Home magazine for myriads of people.

Ingredients Yield: 13 Cups

8 medium peaches, peeled and cut into wedges
1 small unpeeled navel orange, cut into wedges
2 cans (8 ounces each) crushed pineapple, undrained
12 maraschino cherries
3 tablespoons maraschino cherry juice
2 packages (1-3/4 ounces each) powdered fruit pectin
10 cups sugar

In a blender or food processor, cover and process fruits and cherry juice in batches until smooth.

Transfer to a large kettle; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours.

Refrigerate for up to 3 weeks or freeze for up to 1 year.

Source: http://www.tasteofhome.com/Recipes/Pretty-Peach-Jam

FRESH PEACH PIE

2009-02-12T00:38:00.005-07:00

There is nothing like a fresh peach pie. Here is a very simple recipe.
Frozen peaches are fine, you just may need to sprinkle sugar over them .Tastes great with a few fresh berries arranged on top with the peaches.

Ingredients Yield: 1 9 inch Pie

1 9-inch pie shell, baked (Try out the EASY pie crust recipe on this blog)http://tastethisliz.blogspot.com/2008/11/easy-pie-crust.html
1 1/4 cup White Sugar
1/4 cup Water
4 Tbsp Cornstarch
1 Tbsp Butter
2 cups Mashed Peaches (I puréed mine in the blender)
1/4 tsp Nutmeg
1 tsp Vanilla Extract
4 Cups Peaches, nicely sliced

Combine sugar, water, cornstarch, butter, and mashed peaches in saucepan. Cook over medium heat until it is a clear and thick glaze. Fill pieshell with 1/2 the glaze and any bad looking peaches. Then pour in the rest of the glaze, and nicely arrange the best looking peaches on top. Chill until firm.

PANCAKES FROM THE FOOD NETWORK KITCHENS

2009-02-06T14:45:00.004-07:00

Ingredients
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature (We sometimes add 1 extra cup to make spread more)
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture.

Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/pancakes-recipe/index.html

LIZ'S ROASTED MAPLE PORK TENDERLOIN CHOPS

2009-01-31T22:55:00.019-07:00

Broiled pork tenderloin chops with a crusty outside and a juicy inside. This new way to try pork tenderloin is fret-free. If you cannot find Pork Tenderloin Chops in the store, you can always slice an uncut Pork Tenderloin into chops.

Ingredients

1 package Pork Tenderloin Chops

1/4 cup Oil

2 crushed Cloves

1 tsp Paprika

2 tsp Salt

1/2 cup Maple Syrup

2 tsp Soy Sauce

1/4 tsp Ground Black Pepper

Brown Sugar for dusting, as needed

1. Turn on Oven Broiler to Hi. You could also do this recipe on a grill if desired.

Place the Pork Tenderloin Chops in a bowl. Add all other ingredients except for the brown sugar. 2. Stir all ingredients together. Cover and marinate
in refrigerate for 30 to 90 minutes. (If you don't
have time, this step may be skipped.)

3. Arrange Pork Tenderloin Chops on a greased broiler pan and put in oven on middle rack.

After 4 to 5 minutes, flip the chops. Liberally sprinkle Brown Sugar over the tops of the chops.

Roast for another 4 to 5 minutes and remove from oven.

SUGAR-FREE VANILLA ICE CREAM

2009-01-29T12:57:00.008-07:00

This is a simple and high-quality sugar-free ice cream. Many sugar-free desserts call for gelatins, and this recipe is no exception. What I love about this ice cream is that it is made with eggs, which in my opinion is the only way to make a proper ice cream.

Yield: one 1 cup, or two 1/2 cup servings, each containing 64 calories

Ingredients

1/2 teaspoon unflavored gelatin
1/2 cup skim milk
1/2 teaspoon Sweet 'N Low®
Dash salt
1 egg, separated
1/2 teaspoon vanilla extract

Turn temperature control of refrigerator to coldest setting. Soften gelatin in 2 tablespoons of milk. Scald rest of milk in double boiler, then stir in Sweet 'N Low and salt. Cook 2 minutes, stirring often, then slowly stir into beaten egg yolk. Return to double boiler; cook over hot, (not boiling) water 2 minutes or until mixture coats spoon. Add gelatin, then vanilla; stir until dissolved. Pour into freezing tray. Refrigerate 5 minutes or until partially firm. Turn into chilled bowl; with electric mixer or egg beater, beat until creamy and free from lumps. Fold in stiffly beaten egg white. Return to tray and freeze until just firm. Then reset temperature control.

Source: http://diabeticdessert.tripod.com/diabeticdessert/diabeticrecipes.html

LIZ'S OVERLY EASY POTATO CASSEROUL

2009-01-25T22:15:00.002-07:00

I usually would not resort to canned cheese, but the other day I had no choice. I was SURPRISED by the results I got. This casseroul is OVERLY EASY, and it tastes GOOD!!! Plus, it hides your veggies in creamy, cheesey goodness. It freezes well, and it can be made ahead and baked later.

Ingredients Yield: 4-6 servings

4 Large Baker Potatoes, sliced THIN lengthwise (Use a mandolin or slicer if you have one)
1 Bottle Pre-made Alfredo Sauce
1 Can Cheddar Cheese Sauce, if not available, just use Alfredo (Make sure is is just CHEDDAR and not flavored with Mexican spices)
1 Package Frozen Mixed Vegetables
1 Onion, sliced thin

Preheat oven to 375○ (You can use 400○ if your oven does not run too hot, taters get a little tricky sometimes.) Grease a 9x13 baking pan. Separate the potato slices and place in the baking pan. Add the vegetables, onions, and cheese sauce(s). Place in oven for 45 to 60 minutes, or until potatoes are fork tender. The top should be slightly browned.

ALTERING FOR A DIABETIC

2009-01-22T20:49:00.005-07:00

Q. Any tips for diabetic recipes?

Liz's A. Diabetes changes your life forever. Once they get the diagnosis, a diabetic has to make the decision to completely change their life style. My father, grandfather, and several people I cook for at work are diabetics or pre-diabetics. The great news for diabetics is that by eating correctly and by exercising, they can feel good again. Even better news is that most recipes can be altered for a diabetic diet.

-- As a professional, I prepare a diabetic meal as follows: 1/2 a plate of VEGETABLES, 1/3 protein (If the sauce is sugary or is thickened with a starch I put it on sparingly), and whatever is left over is the small dallop of potatoes, rice (brown rice is best), pasta (turn to wheat), or the small wheat roll.

-- Simple changes like leaving the breading off, or turning a sandwich into a salad will go a long way. Also eating foods normally eaten over rice or pasta over a bed of vegetables is a yummy and healthy way to fill-up.

-- When a recipe calls for a lot of sugar (ketchup, even soy sauce, vinegars, syrups), add less of it than what is called for. You can turn more to low-sodium broths to find your flavors. Making everything more savory than sweet is a great way to look at it.

-- Since diabetics also need to watch fats, learning to use less butter and oils in cooking is a great start. Olive oil is much healthier than vegetable. When cooking with oils, small amounts of plain water or low-sodium broths can often be used in place of adding more oil.

-- Falling in love with cheese, especially the fancier ones, can help to alleviate the sweet tooth. ?Yes, cheese can be carbalicious, but never like cake and ice cream. If your blood sugar gives the okay, you can pair with fresh fruits.

-- GO NUTS with nuts! Great snacks for in between meals, and they "crunch" like some of those carbalicious snacks. I don't mean the kind coated in sugar. Raw ones are best. Add nuts to salads, cereals, and even to entrées! Keep nuts in your reach, keep sweets far away for special occassions.

-- It's okay if something's FISHY, fish is AWESOME for a diabetic diet, and most recipes can have fish substituted in as the protein. Just remember to shorten the cooking times.

-- Plan your diet to celebrate holidays and anniversaries with your favorite yum yums. Favorite treats are such an important way of celebrating! Just don't go crazy. If you don't do this, you are more likely to go crazy on sweets out of frustration. Don't forget to stalk the freezer section, they have sugar free ice cream treats!!!!

A positive thing for today's diabetics is actually part of a negative, they are growing in number, fast! This means that there are endless resources available, including recipes. Find some delicious ones here: http://www.diabetic-recipes.com/. Please share your favorite diabetic friendly recipes with us here on Taste This!

Many of the recipes here on Taste This can be altered or are already perfect for a diabetic. Here are some fun examples:

Crepes are not the best for a diabetic, but for a splurge day, they have less carbs than pancakes or waffles. You can make dessert out of them by filling with sugar-free pudding. You can always use wheat flower. You can also fill with low-fat yogurt and complex carbs like fresh fruits.
http://tastethisliz.blogspot.com/2008/08/crepes-in-blender.html

Leave the toast out of breading for Liz's Chicken Cordon Bleu, you can also use a low-sodium broth and less flour and butter in the sauce. It will be less thick, but healthier.
http://tastethisliz.blogspot.com/2009/01/lizs-chicken-cordon-bleu-with-cream.html

One of my faves is this low-fat veggie wrap. You can always leave out the tortilla and use a lettuce leaf, or eat this over a bed of lettuce.
http://tastethisliz.blogspot.com/2008/08/veggie-wrap-with-tangy-yogurt-dressing.html

LIZ'S CHICKEN CORDON BLEU WITH CREAM SAUCE

2009-01-21T22:47:00.013-07:00

This is my very own simplified version of a stand-by classic. I do not pound my Cordon Bleus, instead I leave the chicken plump and juicy. Extra crunchy homamde breading and a comforting cream sauce make this Chicken Cordon Bleu a recipe that I have revisited time and again. The cream sauce is simple and can be used in a variety of other dishes. My husband loves this recipe, and his favorite part is pouring the sauce all over the chicken and rice.

Ingredients Yield: 4 Servings
4 thawed Chicken Breasts
4 Slices Deli Ham
4 Slices Swiss Cheese

For Breading:
4 Slices of Toast, diced (The Italian Breadcrumbs in the can from the store great too)
1 Tbsp garlic
2 tsp Parsley

For Dredging:
4 Eggs mixed with 2 oz Milk
1 Cup Flour mixed with Salt and Pepper to taste

For Sauce:
2 Tbsp Butter
2 Tbsp Flour
2 tsp Chicken granules (1 Cup Chicken Broth can be used in place of this and the water)
1 Cup Water
1 Cup Milk

1. Preheat oven to 350○. Create a breading station: put the Chicken, Ham and Cheese, Flour mixed with Salt and Pepper to taste, Eggs and milk, and Breading mixture on separate plates or in separate bowls. Grease a cookie sheet (I line mine with foil too). Remember you are working with raw chicken, so get everything else out of your work space. Also have disinfecting cleaners ready to clean every surface you touched while working with the raw chicken.

2. Create a pocket in the chicken breasts by turning them on their sides, and cutting down almost all the way.

Stuff the ham and then the cheese into the pocket. You can also stuff some of the Cream Sauce into the chicken if desired.

3. Dredge the chicken in the flour, salt, and pepper mixture, then in the eggs and milk.

Roll the dredged chicken in the breadcrumb mixture.

4. Place breaded chicken breasts on greased cookie sheet and bake at 350○ for 45-60 minutes. Chicken is done when juices run clear, and the meat is all white. Don't be tempted to overcook, there is nothing like a juicey, baked, breaded chicken breast.
Breadcrumbs will be extra-crunchy.

Cream Sauce

1. Put Butter, Flour, and Chicken Granules (unless using chicken broth), in a quart-sized sauce pan. Cook over medium heat. When the butter and flour melt together to form a roux, stir for 1 minute. Turn down heat if it is on the verge of burning. It will bubble.

2. Turn off heat. Slowly whisk in the Water, or chicken broth.

Slowly whisk in Milk.

3. Turn heat to High. Whisk continually and bring to a boil. Allow to boil for 1 Minute. Pour over Cordon Bleus and enjoy! This sauce can be used in a variety of dishes, and can be made with any granules or broth! If using broth, additional seasonings may be needed.

VERY LEMONY LEMON BREAD

2009-01-13T11:48:00.003-07:00

from the Gingerbread Inn in Ferndale, California

Ingredients

1/4 Cup Butter
1 Cup Sugar
2 Eggs, slightly beaten
1/2 Cup Flour, sifted
1 tsp Baking Powder
1/4 tsp Salt
1/4 Cup Milk
1/2 Cup Finely Chopped Nuts
Grated Peel of One Lemon

FOR TOPPING:

1/2 Cup Sugar
Juice of 1 Lemon

Cream Butter and Sugar. Mix in the Eggs. Sift flour again with baking powder and salt. Alternately add flour mixture and the milk to the butter mixture, stirring constantly (I use a mixer for this.) Mix in the nuts and the lemon peel. Bake in greased 5x9 inch pan for 40 to 50 minutes at 350○F. Mix together ingredients for topping while bread bakes. As as the bread comes out of the oven, poke holes in the top with a fork and spoon over the topping.

TURKEY SOUP

2009-01-05T23:46:00.006-07:00

This is a such a clever recipe, it has all the flavors of Thanksgiving dinner in a soup. It is one of those priceless downhome cookin' family recipes. Thank you to Susie for submitting this creative soup, I could have never thought of this. I'm sure it would work great with chicken or beef if you don't have any turkey lying around.

Submitted by: Susie

Susie's sort of made up recipe from her Mom's made up recipe for Turkey Soup. I LOVE Thanksgiving dinner, and usually this is made with the frozen or fresh leftovers to taste. In the parenthesis I've included options.

Turkey Broth & some water(or broth from a can)
Turkey Gravy(or one cup brown gravy)
Green bean casserole (bag of peas and carrots with cream of mushroom soup)Potatoes(mashed, baked, or frozen)
3 or 4 tablespoons of Grandmas Baked onions in sauce(flakes,frozen or freshly cooked with a little heavy cream)
Celery cut in small pieces
Optional:
*Little bit of cranberry sauce
*salt and pepper to taste
*pinch of oregano and sage

This is made in a 9 liter pot, cook until boiling, let cook on low heat for at least 25 minutes. I put in whatever needs to cook the longest first, and serve hot!

LIZ'S CHEESEY POTATO DISKS

2009-01-04T23:59:00.007-07:00

Easy to do for a few or for a crowd,this is a fun way to give your potatoes a crunch. These taters are my variation of the classical preparation for Potatoes Duchesses, find a traditional recipe here: http://chef.pct.edu/recipes/viewrecipe.asp?id=108. You can use Instant or Fresh potatoes. Instant potatoes will be more runny, so if you want your disks to have more height, leave out some of the liquid.

Ingredients Yield 6 Disks

2 Cups Mashed Potatoes, seasoned and warm (not hot and not cold)
1 Egg
1/4 Cup Melted Butter
1/4 Cup of your favorite shredded cheese (optional)

Prepare the mashed potatoes right before you plan on making the disks, then allow them to cool slightly. You don't want them hot enough to cook the egg and you don't want them too cool because they are impossible to work with. Once the potatoes are formed into disks, they can be refrigerated for a few days or even frozen for a few months before baking off. You can also put cheese and herbs in the mashed potatoes before piping.

Preheat oven to 400○. Mix the Egg into the Mashed Potaoes. Place the warm Mashed Potatoes into a piping bag with a large star tip, or you can form the disks by hand. Pipe the potatoes into disk shapes about one inch high and two inches across, onto a greased sheet pan (I line mine with tin foil for easier clean-up). You can get as creative as you want with the shapes and sizes you pipe. Brush the disks with the Butter. Place in the oven and bake for about 6 minutes. Sprinkle the cheese on top and place the disks back in the oven for about another 5 minutes, or until they are browned on the edges.

LIZ AND DAD'S CRAB SALAD SANDWICH

2008-12-28T21:17:00.004-07:00

Simple and healthy. My dad and I have been making this salad with our left-over crab for years. My husband and I often find imitation crab (also called "krab") on sale at the store. It is delicious when made into a salad and served on a sandwich. "Krab" comes from a meaty white fish like pollock. It is also very good for you. Find out more about where imitation crab comes from here: http://ask.yahoo.com/20030110.html. I love having this salad ready-to-go in my fridge so I can eat it any time with very little prep. You can also save yourself some calories and carbs by eating the salad over a bed of lettuce and by using low-fat mayo or non-fat yogurt.

Ingredients Yield: 4-6 sandwiches

1 1b cooked crab shelled and shredded (Imitation is great too, just cut it up into small chunks, if you use crab lump meat it is ready to go)
1/2 Cup Mayonnaise
1 1/2 tsp (1/2 tbsp) Emeril's Essence seasoning or other Cajun style seasoning

Mix everything together in a bowl. Place a spoonfull or two of the salad on a slice of bread and top with another bread slice. Enjoy it grilled with cheese or cold. We think imitation crab is better grilled and the real stuff is better cold.

5 MINUTE CHOCOLATE MUG CAKE

2008-12-26T23:02:00.005-07:00

Bake yourself a piece of chocolate cake IN THE MICROWAVE! Yep, the microwave! How fun is that? If you want to get technical, this is more of a soufflé with flour since it gets leavened with only eggs. I got this recipe from a co-worker, and thought it was a very clever idea. Now we can all enjoy chocolate cake without having to wait for the oven to beep an hour later.

Ingeredients Yield: 1 Individual Cake

1 Coffee Mug
4 Tbsp Flour
4 Tbsp Sugar
2 Tbsp Cocoa
1 Egg
3 Tbsp Milk
3 Tbsp Oil
A small splash of Vanilla Extract
3 Tbsp Chocolate Chips (Optional)

1. Add the dry ingredients to mug and mix well. Add the Egg and mix thuroughly. Pour in the Milk and Oil, mix well. Add the chocolate chips (if using) and Vanilla Extract and mix again.

2. Put your mug in microwave and cook for 3 minutes on High. Don't be alarmed, cake will rise over the top of the mug (Like I said, it is really a soufflé with flour so the air in the cooked egg will make it shoot up.).

3. Allow to cool a little and tip out onto plate if desired. You could also keep it in the mug, poke a hole in the middle, and make a batch of Liz's 1 Minute Homemade Hot Fudge with a lot of liquid and pour it inside the hole for an extra yummy treat: http://tastethisliz.blogspot.com/2008/08/lizs-1-minute-microwave-hot-fudge.html.

LIZ'S 1 MINUTE HONEY HERB TEA

2008-12-22T11:19:00.004-07:00

Survive the cold with this homemade herbal tea. Ease your dry, itchy, wintery throat or soothe a soar throat and cough.

Ingredients Yield: 1 Cup

1 Cup Water
1 Ricola Cough Drop
2 Tbsp Honey

Bring all ingredients to a boil in a small sauce pan. Simmer until the honey and cough drop are dissolved. Pour into your favorite mug and enjoy.

LIZ'S SIMPLE CHICKEN STIR FRY, can be vegetarian too

2008-12-19T00:19:00.007-07:00

My husband loves Asian cooking. Especially sweet stuff with a Polynesian influence. This stir fry is very simple, and it cooks FAST! It can also be done with shrimp, beef, or pork -- or leave out the meat for a vegetarian meal! You can also add in other veggies like broccoli or the Asian blend frozen vegetables from your grocer's freezer (That makes it extra yummy!). Zucchini is always great too, just be sure to not add it too soon as it cooks quickly.

Ingredients Yield: 4-6 servings

2 Tbsp Sesame Oil (vegetable or canola is fine too)
4 Chicken Breasts cut diagnally in thin pieces
1 Cup Flour plus 1 Tbsp garlic
1/2 onion, diced
1 Bag Frozen Peas and Carrots
2 Tbsp Ginger (add more if you like)
1Tbsp Garlic
1 Can Pineapple Chunks, with juice
1/2 Cup Soy Sauce
1/2 Cup Chicken Broth (You can always make your own with chicken granules are bouillion.)

Dredge Chicken in the flour and garlic. Heat oil in pan or wok over medium-high heat. Sautée onion and add 1 Tbsp garlic when the onion is nearly clear. Cook until slightly browned. (If you use onion powder, skip this step, and add the garlic with the chicken.) Add Chicken and ginger, and cook until there is almost no pink. Add the Pineapple, Soy Sauce, and and Frozen Peas and Carrots. Turn heat to Medium Low and cover with lid until the vegetables are warmed. Serve over rice or noodles. If it begins to lose a lot of liquid, add more broth and/or soy sauce. If it is too saucy, remove the lid at the end of the cooking, and allow some of the moisture to reduce or boil away.

COOKING WITH THE WOK

2008-12-17T15:28:00.004-07:00

Q:
Have you ever cooked with a wok before? I just got one out here from somebody, and have never used one before. I'm thinking of starting out with some stirfry, got any tips?

Liz's A:
One of the most delightful ways to prepare a meal is in a wok. It is one of the oldest cooking devices, and it is no surprise that it is still popular today. Stirfries are especially good to do in a wok
Wok's are very high heat, so here are 3 simple tips to keep in mind when using one:

1. Have all items to be cooked in the wok cut into small, thin pieces; meat and chicken should be especially thin so they can cook quickly and completely

2. Have all items cut about the same size

3. If not using a non-stick wok, lightly grease and heat a small amount of oil in the bottom before cooking. Treat your wok much like a dutch oven by wiping it out instead of using soap and water, also lightly grease it before storing to prevent rust.

Make an EASY stir fry, Liz's Simple Chicken Stir Fry: http://tastethisliz.blogspot.com/2008/12/lizs-simple-chicken-stir-fry-can-be.html

Share your own wok tips in the comment box of this post.

Mama's Christmas Cookies

2008-12-15T00:48:00.004-07:00

This is my mom's Christmas cookie recipe. She loved Christmas so much, and made these delicious and simple cookies for everybody and with everybody. They look absolutely gorgeous and festive when you dress them up. You can always leave them plain during the rest of the year or leave off the mint. If you sandwich frosting between two plain ones, then you have a homemade oreo. Find another recipe for homemade oreos at: http://tastethisliz.blogspot.com/2008/10/homemade-oreo-cakesters.html. Thank you to Yvonne for saving this recipe for so many years, and for keeping this tradition alive.

1 Chocolate Cake Mix
2 Eggs
1/2 c. Shortening
1 T. Water

Mix together and form 1 Tbsp portions of dough into a ball. My mom would always roll these balls in powdered sugar and then bake at 350○ for 8-10 min. While still hot put a mint pattie on top.

My mom liked to use Pearson's peppermint patties rather than York. She would make a holly berry on each cookie by placing 1 Red Hot in the center and piping one small leaf with a tube of pre-made store-bought green frosting. She found that one leaf looked the best to her, but some people do two or three.

LIZ'S HEALTHIER STUFFED FRENCH TOAST

2008-12-12T00:49:00.005-07:00

Sometimes you need a healthier version of a "heart attack on a plate". I was influenced by a recipe found at this link: http://www.tasteofhome.com/Recipes/Overnight-Stuffed-French-Toast. The yogurt in this recipe is an even healthier touch.

Ingredients

12 slices Whole Wheat Bread (Homemade is best because then you can slice them thicker, store bought is fine too)
4 oz of Your Favorite Yogurt
4 oz Nonfat Cream Cheese
6 Egg Whites
2 Cups Skim Milk
1 Cup Maple Syrup, or other Berry Syrup (You can use sugar-free syrup too)
Nutmeg,Cinnamon, Vanilla, TT

The night before, beat together the Yogurt and Cream Cheese, if you would like it sweeter, add your favorite warmed-up jam or beat in some powdered sugar. Lay out six slices of bread in a greased cassaroul dish and top with the yogurt mixture. Then put the remaining slices of bread on top. Mix together the remaining ingredeints and dump over the bread slices. Refrigerate over night and bake the next morning in a 350○ oven until the bread is browned and bubbly (about an hour). Finish off with your favorite toppings.

LIZ'S CHRISTMAS MORNING STUFFED FRENCH TOAST

2008-12-12T00:24:00.005-07:00

What better way to celebrate the magic of Christmas morning than with a delightful breakfast! Stuffed French Toast is always open for interpretation, so you can use this recipe as a starting point, and let your imagination take off. You can put anything from rootbeer to chocolate in the cream cheese mixture, and it is always going to taste good!

Ingredients Yield: 6-8 slices of Stuffed French Toast goodness

1 French Loaf, sliced into thick pieces (The French bread from your local grocery store's bakery is perfect)

1 8-oz Package of Cream Cheese
1/2 Cup Powdered Sugar, plus extra for dusting (If you want it sweeter, just add more sugar)
1/4 Cup of your favorite jam, it is best to warm it in the microwave
Butter, as needed
2 Cups Egg Nog

1. Slice a pocket in the bread slices by slicing down the middle with a bread knife, go about 3/4 of the way down.

2. Beat together the the Cream Cheese, 1/2 Cup Powdered Sugar (You can put in as little or as much as you want), and 1/4 Cup of your Favorite Jam. If you want a lemon or orange filling, use lemon or orange juice and add more powdered sugar to the cream cheese if needed. Spread or pipe the mixture in the pockets of the bread. This can be done the night before.

3. Heat a griddle to 325○, or a pan to medium heat. Place Egg Nog in a bowl large enough to fit the bread slices. Melt butter in the pan, don't be afraid to be generous. Completely dip the bread slices into the Egg Nog. (This will be messy, you can also try dipping the bread before adding the cream cheese mixture. Do what works best for you.) Place the dipped bread slices on the hot griddle or pan and cook in the melted butter until browned. Flip and cook the other side the same way.

Serve dusted with powdered sugar and topped with your favorite fruits, maple syrup, and/or whipping cream.

Yummy Ideas:

If you want a lemon or orange cream cheese filling, use lemon or orange juice and add more powdered sugar to the cream cheese if needed. Lemon or orange marmalade is also an option.

You can also purée your favorite fruit in the blender with powdered sugar to create a delightful sauce.

Go tropical with bananas, and/or pineapple, and caramel

SUSIE'S BROWNIES

2008-12-12T00:07:00.006-07:00

Submitted by: Brittnee

FUDGEY & A LITTLE NAUGHTY, These brownies have a dark taste that takes you for a stroll on the naughty side with out giving you a headache. I love how these brownies take care of that chocolate craving with the first bite, but still leave you alive enough to finish the rest. Thank you to Brittnee for this fudgey, moist recipe! It is definitely a classic brownie that no recipe collection should be without.

To submit your own brownie recipe, post it in the comment box at:
http://tastethisliz.blogspot.com/2008/11/share-your-recipes-ask-your-questions.html

Ingredients Yield one 9x13 pan of fudgey brownies

1 1/2 cups Flour
2 cups Sugar
8 Tbsp Cocoa
1 tsp Salt
1/4 cup Water
1 cup Oil
2 tsp Vanilla
4 Eggs
1/2 cup Nuts (optional)

Mix flour, sugar, cocoa, and salt together in large bowl. Add water, oil, and vanilla. Beat in eggs. Add nuts. Pour batter into a greased 9x13 pan. Bake at 350 for 30-35 minutes.Frosting:1/3 C melted butter1/3 C cocoa2 C powdered sugar1 1/2 teas vanilla1 Tbl milkMix butter, cocoa, and powdered sugar together. Add vanilla and milk. Spread on top of cooled brownies.

Frosting

1/3 cup Melted Butter
1/3 cup Cocoa
2 cups Powdered Sugar
1 1/2 tsp Vanilla
1 Tbsp Milk

Mix butter, cocoa, and powdered sugar together. Add vanilla and milk. Spread on top of cooled brownies.

WHAT IS YOUR BEST COOKIE RECIPE EVER?

2008-12-01T12:09:00.007-07:00

SHARE YOUR #1 COOKIE RECIPE IN THE COMMENTS BOX OF THIS POST

Q. "I need the BEST cookie exchange cookie recipe that ever was. :) I love to make cookies, but I need something unique, really tasty, and one that will help me win first place!"
-- The Deegans

Liz T.'s A. Good luck in your quest to find the perfect cookie for the contest. I hope all goes well for you. Please let us know what you decide on ultimately and give us the recipe.
I too am a cookie afficiando. Waffle Iron cookies are always fun and different. Here is a link to a recipe: http://www.bry-backmanor.org/picturerecipe15.html

Ice Box Cookies are tons of work, but they look gorgeous and have an old-fashioned buttery taste. If you are artistic, you will have a blast making them! They are definitly some of the fanciest cookies out there, and I am a huge fan. There are dozens of variations, from chocolate to butterscotch. You can make them look like a checker board, or a bull's eye, or slowly mix together different colors for tiger stripes. Martha Stewart's recipe has great instructions and pics, and people have had a lot of success with it. Here is a link to Martha Stewart's ice box cookie recipe: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=02164679e8b0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default

If you want to go the easy route, my absolute favorite cookie is the Ooey Gooey Butter bars recipe. Find the original recipe here and several ideas to switch it up at: http://tastethisliz.blogspot.com/2008/08/gooey-buttercake.html
Though it is not unique, there are endless ways you can spice up these cookie bars. My favorite, and unique, way to prepare it is Chocolate Berry Marble:

Crust
1 Devil's Food Chocolate Cake Mix
1 Stick Melted Butter
1 Egg

Mix ingredients together in a mixer, it will be very thick. Press into a lightly greased 9X13 pan.

Topping
1 package softened cream cheese
1 Stick Melted Butter
2 Cups Powdered Sugar
2 Eggs
1 tsp vanilla
2 Tbsp cocoa powder
Frozen raspberries or strawberries blended with powdered sugar in the blender or food processor and strained

Cream the creamcheese and melted butter with a whip attachment until it is smooth and the whip leaves tracks. Slowly add the powdered sugar and continue creaming. Then add the 2 eggs one at a time. Reserve 1/4 cup of this mixture. Pour the rest over the previously made crust. Add the cocoa powder to the reserved mixture. Put the cocoa mixture in small dabs over the top and then use a knife to swirl it in a pretty design. Then repeat with the berry mixture.

Bake in a 350○ oven for 35 to 50 minutes. It should be slightly jiggly in the middle like Jell-o

EASY PIE CRUST

2008-11-30T13:36:00.011-07:00

WAY, WAY, WAY TOO EASY! A flaky pie crust with no butter? You don't even miss it! I am never rolling out another pie crust again. I am so very thrilled to have found this pie crust. Try it out with the Buttermilk Pie I feature on this blog: http://tastethisliz.blogspot.com/2008/11/buttermilk-pie.html

Ingredients

1/2 c. salad oil (Canola oil is perfect)
1/4 c. milk (If you have buttermilk, use that!)
1/2 tsp. salt (You can put in less if desired)
1 1/2 c. flour

Mix all ingredeints right in the pie plate.

Stir just until moistened.

Press dough out and up side of plate, shape over rim, with water around edge to help adhere (I did not have to put water around the rim, but it would have made this easy pie crust even easier!).

Bake in 350 degree oven until golden brown for pie shell or can be used for custard-type pie or crust with crumb topping for top crust. Very good and easy.

Source: cooks.com
http://www.cooks.com/rec/view/0,1737,150187-241201,00.html

Buttermilk Pie

2008-11-26T23:40:00.009-07:00

This simple custard pie was an absoulte hit at our Thanksgiving dinner this year. Make it and you will see why. For a real treat, use real vanilla bean or powder. The constistency is seriously almost a creme brulée. I also like to slip in a small dab of raspberry extract.

Ingredients Yield: 1 9-inch pie

2 Cups Sugar 1 Stick Butter, room temperature
4 Tbsp Flour
3 Eggs, slightly beaten
1 Cup Buttermilk
1 1/2 teaspoons Vanilla
1 Unbaked 9-inch Pie Shell

In large bowl cream together sugar, butter, and flour. Add eggs, buttermilk, and vanilla.

Pour into unbaked pie shell and bake for 1 hour at 325○, or until knife inserted in center comes out clean (I put a sheet pan down on the oven rack because custards tend to explode. I also kept my pie in for 1 1/2 hours and a knife still did not come out completely clean. So long as the filling is no longer wriggly and slightly crumbly looking, you are good to go.)

Cool and serve.

Source: cooks.com
Submitted by: CM http://www.cooks.com/rec/view/0,1737,129181-248196,00.html

Is Fondue Alone Enough For A Dinner Party?

2008-11-18T10:02:00.009-07:00

Q: I'm looking for things to make for a dinner in addition to a fondue. OR, is fondue really filling and anything else will just get cold?

Liz's A: A fondue is extremely satisfying, and leaves plenty of room for that chocolate fondue for dessert. You definitely do not need to prepare another entrée. Cold items like a vegetable platter, a salad, or canapés on crackers could be a nice contrast of temperature and texture to the warm fondue, but not necessary; just optional. Meats (Especially meat balls; which can be bought pre-made), veggies, and breads are all great for fondue dipping. I like to do apples and pears with a cheese fondue! Some party hosts/hostesses even have hot oil for people to cook small pieces of raw meat on skewers. Usually I find this a little messy and just cook the meat items before hand. Happy dipping!

Post your own answer to this question in the comment box below or at: http://tastethisliz.blogspot.com/2008/11/share-your-recipes-ask-your-questions.html

LIZ'S BALSAMIC CHICKEN

2008-11-16T19:49:00.013-07:00

When you are in the mood for a tangy Italian meal with out having to order a pasta bowl with itty bitty pieces of meat, make this simple dish. You can serve it over pasta too.
YIELD: 4 servings Prep time: 20 minutes

INGREDIENTS
1 Cup Flour mixed with 1 Tbsp Garlic Powder and 2 Tbsp Lemon Pepper
4 Boneless, Skinless Chicken Breasts (If they are extremely thick you may want to slice them in half)
1 heeping Tbsp Italian Seasoning
2 Cups Chicken Broth (If you don't have it on hand, 2tsp of chicken granules mixed with 2 cups water)
1/4 cup Balsamic Vinaigrette Dressing
Olive Oil as needed

Preparation
1.Place the flour mixture in a bowl large enough to fit the breasts and set aside. Mix Chicken Broth and Italin Seasoning. Pour 1 cup of the broth mixture into a skillet and bring to a simmer. Add the breasts. Cover, and Simmer for 7 minutes, then flip, and add the remaining 1 cup of Chicken Broth mixture. Cover, and simmer for another 7 minutes.

2. Turn off heat. Remove breasts from pan and dredge in the bowl with the four mixture. Most of the broth should be evaporated. Add oil as needed to the pan and turn heat to medium-high. When oil is hot, add floured chicken and cook for 1-2 minutes on each side. (If there is still a lot of broth, drain it until very little remains, and use it for something else. )

3. Turn off heat, and move pan off heating unit to a cool part of the stove. Pour the Balsamic Vinaigrette dressing over the chickens. It will be bubbly. After 30 seconds flip the chickens, and let them sit in the pan for 30 more seconds. Remove the chickens and any juices onto a serving platter, plates, or a storage container.

SOUR CREAM POUND CAKE

2008-11-14T13:28:00.004-07:00

SO EASY!!! A new twist to a cake from a box. I am a fan of sour cream cakes, they are sweet, tart, and a little creamy. Thank you to my aunt for sending this recipe, it is worth sharing. Goes great with my 1 Minute Hot Fudge http://tastethisliz.blogspot.com/2008/08/lizs-1-minute-microwave-hot-fudge.html

From the kitchen of Yvonne C. DuBose http://www.northpole.com/Kitchen/Cookbook/rec0719.html

Yield: 1 Cake (Look to the cake mix directions to decide on your pan size, I chose a large loaf pan)

1 Butter Cake Mix

3/4 cup oil

1/2 cup sugar

1/2 cup flour

8 ounces sour cream

4 eggs

2 teaspoons vanilla

Mix all ingredients together and bake for one hour at 350○ http://www.northpole.com/Kitchen/Cookbook/rec0719.html

SHARE YOUR RECIPES, ASK YOUR QUESTIONS, & GIVE YOUR TIPS HERE

2008-11-14T13:20:00.005-07:00

Post your recipe, question, link, or tip in the comment box of this post. It will be posted on TASTE THIS. Please specify if you want to remain anonymous or what name you would like used, an alias is always fun ;). When your item has been posted, it will be deleted from this space. THANK YOU!!!! BON APPETIT!

LEMON CAKE

2008-11-10T00:52:00.003-07:00

A DIFFERENT, EASY, and FUN cake!

I found this recipe in an email sent to me by an aunt and could not pass it up. Since I would never think of this, I am so glad I came across it.

From the kitchen of Darlene Regan http://www.northpole.com/Kitchen/Cookbook/rec0249.html

CAKE

1 1/2 cups Apricot nectar
4 eggs
1 cup of Wesson oil (you can use other brands of canola or vegetable oil here)
1 box of Lemon Supreme cake mix

ICING
1 Lemon (I'm sure lemon juice will be just fine)
Confectioner Sugar

Add Apricot Nectar, Eggs and Wesson Oil to the box of cake mix. Beat on high until well mixed. Pour into a bunt cake pan and bake at 350○ F for 45 minutes.

Icing: Squeeze lemon juice into a bowl and then add the confectioner's sugar to it until you get it mixed well enough to pour on the cake. Don't make it too thick. Mix it where you can pour it from a spoon around the cake so it will run over the sides. (Go ahead and add water or milk if it is too thick -- or overly lemony; but that is pretty hard to do.)

http://www.northpole.com/Kitchen/Cookbook/rec0249.html

PUMPKIN CARROT COOKIES

2008-11-07T00:08:00.004-07:00

Yummy and healthy. Instead of fatty oils you use ground carrots and pumpkin. Veggies and dessert are always a great mix in my opinion. Thanks to my friend Susie for this lowfat dessert recipe!

1 cup grated carrots (I chop them super small in my blender)
10-15 oz pumpkin
1/3 cup sugar
1/3 cup brown sugar
1 cup flour (vs 1 1/8 cup flour)
2 teaspoons allspice or cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon baking soda
1/4 teaspoon table salt, butter and vanilla if I taste it and it needs it

375○ for 10-12 minutes depending on the size

The Mason House Inn's BLUEBERRY BUCKLE

2008-11-05T22:52:00.005-07:00

Thanks to Christian for suggesting this recipe. This breakfast or dessert is recognized as one of the yummiest in the nation from a Bed and Breakfast in Iowa.

Ingredients for Blueberry Buckle

1/4 Cup Sugar
1/4 stick Butter (2 Tbsp or 1 oz)
3 Eggs
1/4 Cup Milk
6 Cups Flour
2 Tbsp Baking Powder
1/4 tsp salt
3 to 4 Cups Blueberries, fresh or frozen

Ingredients for Streusal topping

1 stick softened butter (It is easiest to work with when cut into small chunks)
1 Cup White Sugar (Brown Sugar is delicious too)
1/4 Cup Oatmeal
1 tsp Cinnamon

In a large bowl cream sugar and 1/4 sticks of butter, than add eggs and milk. In another bowl, combine flour, baking soda, and salt. Gently stir into egg mixture. Spread in greased 12x16 inch pan or two 9x13 pans. Spread blueberries over batter. combine the topping ingredients. Sprinkle the topping over berries and bake at 350○ for 35 to 45 minutes, or until a cake tester comes out clean.

Source: Maon House Inn, Keosauqua, Iowa

LIZ'S APPLE TOPPED PORK CHOPS

2008-11-02T18:15:00.027-07:00

Porkchops and applesauce, they just go together. This dish is a hit, and is usually the one I prepare when guests come to dine at my home. Here is my variation of a classic standby that looks and tastes like it could have come off of a fancy restaurant menu.
INGREDIENTS
Yield: 4 servings Prep time: 10-20 minutes
4 Porkchops
1 Apple sliced thin
4 Tbsp Butter (1/2 stick, or 2 oz)
1/2 Cup Brown Sugar
1/4 Cup Apple, Pineapple, or Orange Juice (Hey all 3 if you want, water can also be substituted)
1/4 Cup Water
2 Tbsp Olive Oil
Your Favorite Pork Seasoning TT (I like Emeril's Essence; the simple combo. of garlic, salt, and pepper is great too)
Cinnamon TT

PREPARATION
1. Put the brown sugar, butter, juice, water, and cinnamon in a small pot over

medium heat and bring to a boil.

Add apples and simmer for approx. 5 minutes, stirring occionally until the sauce is syrupy.

Take off heat and set aside.

2. Place Olive Oil in a large skillet over medium heat. Sprinkle the pork chops with your
favorite pork seasoning and add to the hot oil.

Thin chops will take 2-4 minutes per side
Thick chops can take up to 7 minutes per side

Flipping the chops
3. When pork chops are finished cooking, turn off heat.

Pour reserved sauce and apples over the chops and allow
the sauce to bubble with the chops for 30 seconds.
Put chops on serving tray and pour the apples and sauce
over top.

Note: The outsides of the chops should be nicely browned and have a little crunch. The insides should be white, moist, and slightly pink in the middle is fine. If chops are on the verge of burning , turn down heat, add a small amount of water, and cover skillet with lid.

LIZ'S POPPY SEED CHICKEN

2008-10-24T01:18:00.006-06:00

A unique homecooked meal that is swift and simple. I originally tried poppy seed chicken that had been stewing all day in a dutch oven or in a crock pot. I don't have time for that, so I made my own quick variation. This is delicious! Quick, easy, and very effortless on the fly. Sometimes it is nice to have chicken with a sauce that doesn't call for Cream of Chicken soup.

4 Boneless, Skinless Chicken Breast Cut into chunks
1 1/2 to 2 Cups Flour, for dredging
2 Tablespoons Honey
Your Favorite Bottle of Poppy Seed Dressing
Salt and Pepper TT

1. Mix desired amount of salt and pepper into your dredging flour. 1 1/2 to 2 Cups should be plenty, add more if needed. Place the flour mixture and chicken into a large bowl and stir to coat chicken. A large plastic bag can also be used instead of a bowl.

2. Coat the bottom of a skillet with a thin layer of oil and heat over Medium Heat

3. Add coated chicken to heated oil and cook

4. When the chicken is nearly fully cooked, pour the 2 Tbsp Honey and enough Poppy Seed Chicken to coat the chicken and a little extra to create a sauce. Continue cooking until the sauce begins to bubble, and the chicken is fully cooked.

Remember, no pink, and you are safe! No need to overcook the chicken and have all the moisture leave. It should look white and shiney inside.

You can add Chicken Stock to make it saucier if you wish. Feel free to throw in a little butter at the end if you're not worried about the calories. You can always add some lemon juice for a citrus twist.

Serve over rice for a delicious meal.
Easy to make in bigger batches, just use a big pot!

CHOCOLATE ZUCCHINI CAKE

2008-10-17T11:12:00.017-06:00

SO MOIST!!

This chocolate zucchini cake is so moist that it comes out like a brownie. I topped mine with a glaze made from powdered sugar and a small amount of water with a touch of cinnamon and vanilla. Top yours with your favorite frosting or any other topping. It tastes great plain too. IT IS DELICIOUS! Definitely one of my new favorites. Recipes that let you eat your veggies with chocolate is always a winner in my book.

Yield: 1 9x13 pan

Ingredients

2 Cups AP Flour

2 Cups White Sugar

3/4 Cups Cocoa Powder

1 tsp Baking Powder

1/2 tsp cinnamon

4 Eggs

1 1/2 Cups Vegetable Oil

3 Cups Grated Zucchini

1. Preheat oven to 350○ and grease a 9x13 baking pan

2. Stir flour, sugar, sifted cocoa, baking powder, salt, and cinnamon

together. Make a well and add the eggs and oil. Stir together

until all ingredieents are combined.

3. Add zucchini and stif until combined.

4. Pour batter into greased 9x13 baking pan, and bake in a 350○ oven for 50-60 minutes until a toothpick comes out clean, or until the top springs back when touched.

The finished cake

WHAT ARE YOUR FAVORITE FALL DISHES?

2008-10-14T00:16:00.004-06:00

Pumpkin Pie, Candied Yams, Fresh-Pressed Cider, Thanksgiving Turkey, Apple Cobbler, Grilled Venison...
Tell us YOUR FAVORITE FALL DISHES in the comments box for this post.
You can send along the recipe so the rest of us can enjoy it too: lizmthibault@gmail.com, or email me at the same address to become an author on this blog.

HOMEMADE OREO CAKESTERS

2008-10-06T14:14:00.011-06:00

TOO CUTE! ALMOST TOO EASY! WAY TOO YUMMY!

These go fast, so I like to double the recipe. You can make them mini or original sized. My favorite is the mini size, and they take less time to bake. Thanks to Rochelle for this cute recipe. Homemade oreos have always been some of my favorite treats, and I never knew a good way to make them until now.

YIELD: 10 - 20 Cookies

1 DEVIL'S FOOD CAKE MIX

1/2 Cup SHORTENING

2 Eggs

YOUR FAVORITE FROSTING for the filling (My favorite is classic vanilla)

1. Preheat oven to 350○

2. Mix together the Cake Mix, Shortening, and Eggs in a stand mixer with the paddle attachment. The batter will be very thick.

If you do not have a stand mixer, mix the ingredients in a bowl with a wooden spoon. The batter gets too thick for a hand mixer. Also, when mixed with a wooden spoon, the cookies will spread more during cooking time, so only make the mini sized variation.

3. Scoop the batter and form into balls using your fingers. For mini cookies scoop with a teaspoon, for original sized cookies use a tablespoon. Place the balls on an ungreased cookie sheet with a 1/2 inch between each. I can fit 20 on a sheet, and I can get up to 4 sheets out of a batch.

4. Bake in the oven: 8 min. for mini cookies and 11-15 min. for original cookies. They should be slightly cracked and very soft with just the sligtest bit of crustiness on the top. Use a flat spatula to place them on a wire rack to cool. Remember, cookies keep cooking after you take them out of the oven.

5. Turn the cookies upside down and pipe your favorite frosting onto half of the cookies using a piping bag or make your own by cutting one of the corners off of a ziplock bag. Put the unfrosted cookies on top of the frosted ones to make your very own oreos!

Note:

You can use other flavors of cake mix. Try out yellow, strawberry, or spice cake!
Any frosting is great too. You could try out mint, creamcheese, or lemon.
Make what tastes good to you and tell us all about it.

The Easiest Beef Dip Sandwich

2008-09-27T23:24:00.009-06:00

Hey, That's Too Easy!

Some days you are just too tired and too busy to make a big dinner, yet you want something savory and satisfying. Here is a solution for those non-stop or those lazy days. I saw this smart idea on a recipe blog at complimentstothechef.blogspot.com. This has got to be up there on my Top 10 favorite meals.

Yield: 1 sandwich

Ingredients:

2 Slices ROAST BEEF sliced thin from your local deli

1 Slice of SWISS CHEESE sliced thin from your local deli

1 oz CREAM CHEESE

1 HOGI BUN or loaf of FRENCH BREAD from your local bakery, with 2 Tbsp of butter for toasting if you wish (Any large bun or roll that is not too soft will work)

AU JUS packet or 1 1/2 tsp -1 Tbsp BEEF GRANULES/Beef Bouillion

Sandwich

Place the Roast Beef and Swiss Cheese with the Cream Cheese sandwiched in the middle on a microwave safe plate and microwave for 45 seconds (You can also put them on a hot griddle or a hot pan for 30 seconds).

If using a French Bread Loaf, slice it into about 5 inch pieces and then 1/2 them. If you wish to toast the buns, place them with a small amount of butter in a hot pan or on a hot griddle until they reach desired brownness. You can also crisp it up by putting the sandwich on a pan, leaving it open-faced, and broiling it in the oven.

Garnish your sandwich with more creamcheese, mayonnaise, mustard, or whatever condiments sound tastey to you!

AU JUS:

If using a packet, follow packet directions.

If using Beef Granules or Beef Bouillion, boil 1 1/2 cups water and add desired amount of bouillion or granules. I usually add 1 tbsp of granules because I like it strong. Allow the bouillion or granules to disolve, and then remove from heat. If it is too strong, add a little water. If it is not strong enough, bring the mixture back up to a boil and add more granules or bouillion. Serve in a wide mouthed bowl or cup with the sandwich. Happy dipping!

WHAT IS YOUR BIGGEST KITCHEN DISASTER?

2008-09-20T22:29:00.005-06:00

Don't be shy, tell us all about YOUR BIGGEST KITCHEN DISASTERS.

Have you started a fire on your stove or in your oven? Accidently put the mixer at the highest speed and splashed batter and powdered sugar every where? Spilled tomato sauce and olive oil all over the floor when you are making pasta for 2000 people, and then only 500 of them showed up? Overfilled a pan and had it explode in your oven? Dropped a 2 gallon bottle of vinaigrette salad dressing? Put hot oil into a plastic tupperware bowl on top of a counter that is not heat-safe? Overcooked your caramel? Touched the handle of a hot pan while blackening fish? Spilled gelatin on the floor of a walk-in fridge? Forced raw chicken livers through a sieve and splashed the remains on every surface possible? Well, I have. Tell us your messy, painful, and comical kitchen disasters. What happened? how did you clean it up? What did you learn that the rest of us should know?

WHAT DO YOU EAT MOST IN THE LATE SUMMER HARVEST?

2008-09-16T00:45:00.011-06:00

Can you never get enough chocolate zucchini cake? Fresh peach pie? A perfectly ripened plum?

Tell us what eat the most from the

LATE SUMMER HARVEST. Send along recipes too.

OVEN ROASTED BEEF RIBS WITH CARIBBEAN PEACH GLAZE

2008-09-12T10:03:00.014-06:00

CRUNCHY, SWEET, QUICK
Beef ribs may not be as tender or as meaty as pork ribs, but they are usually the ones on sale. This is a recipe that is quick, and it leaves a nice sweet, crunchy layer over the top of the ribs.

I was inspired by the BBQ Beef Ribs Recipe I found at, http://southernfood.about.com/od/beefrecipes/r/bl30414h.htm. Since I didn't have all of the ingredients, this is what I came up with. It was excellent, and a sure way to make great use of those beef ribs on sale. If you are nervous about making ribs, have no fear. This is a very easy and stress-free preparation.

Yield: 4 small servings, 2 big servings

2 pounds Beef Ribs, separated

1/4 Cup Peach Preserves

1/2 Cup Water

1 Tbsp Apple Cider Vinegar

2Tbsp Caribbean Jerk or Hawaiian Marinade (Your favorite Marinade or any BBQ Sauce is fine too)

1 tsp Honey Dijon Mustard

Ground Black Pepper, to taste

Heat oven to 450○

1. Roast ribs in a greased shallow baking pan for 30 min.

2. While ribs are roasting combine the rest of the ingredients in a sauce pan, cook over medium-high heat stirring constantly. Let it come to a boil for 1 to 2 minutes. Some of the liquid will begin to evaporate off, and the sauce will thicken. Set aside.

3. After the ribs have roasted for 30 minutes at 450○, remove them from the oven, and cool the oven down to 350○ (I leave the oven door slightly ajar when I turn down the temp. to speed up the process).

4. Pour the sauce over the ribs, and place in the oven for 45 - 60 min., or until the meat is tender.

Turn the ribs, and Baste or Spoon the glaze that is in the bottom of the pan over the ribs about every 15 min. during cooking time.

WHAT IS YOUR FAVORITE CHOCOLATE?

2008-09-09T12:14:00.003-06:00

Tell us your FAVORITE CHOCOLATE

Is it milk? Is it dark? Semi-sweet?

What are your favorite brands?

Let us know what we should all be trying

SIMPLE ORANGE GINGER CARROTS

2008-09-07T12:42:00.010-06:00

These carrots are a great side dish for an Asian style dinner. Roasting them in the oven with sugars makes for some nice browning and a delicious mixing of flavors. There are more complicated recipes that are similar, this is my extra easy version.

Approx. 1/2 Bag Fresh Baby Carrots (Go ahead and put in the whole bag it it will fit)
2 Tbsp Brown Sugar
1 Tbsp Honey
2 Tbsp Butter, or butter substitute
1 1/2 Cup Orange Juice
Powdered Ginger, to taste

PREHEAT OVEN TO 375○

Stir the Brown Sugar, Honey, and Ginger into the Orange Juice and pour into the bottom of a 9x13 baking pan with the Butter. I always use Non-stick spray in case of burns. Dump the Baby Carrots on top and spoon the juice mixture over those that are not covered in it. Cook uncovered for 45 to 60 minutes or until the carrots are tender, stir about every 15 minutes to make sure the carrots do not dry out. Add more juice if needed.

LIZ'S MONTE CRISTO SANDWICH

2008-08-31T22:55:00.010-06:00

The Grilled Cheese Sandwich Gets Its Revenge

Even though I cook professionally, one of my favorite entrées are simple sandwiches. Here is my own personal version of the Monte Cristo. It only took one bite for this sandwich to also become one of my husband's favorites. Moreover, Alexander Dumas's The Count of Monte Cristo is one of our favorite books. The classic Monte Cristo sandwich is deep-fat-fried, and just a bit more greasy than I like it. Don't be scared to put in the jam, it is terrific!!! You can even dip the sandwich in maple syrup. Great for lunch or dinner, and occassionally we crave it for breakfast too.

Yield: 1 sandwich

2 Slices Bread, white is best
Softened Butter, as needed
Ham or Turkey sliced thin, as needed
1 to 2 Slices of Swiss or Guiyere cheese
1 Egg
1 to 2 ounces Milk
Nutmeg, to taste (if desired)
Your Favorite Berry or Apricot Jam (as needed)
Raspberry Jam is my personal favorite

1. Heat pan to medium-high heat, or a griddle to 350○

2. Mix together the egg, milk, and nutmeg . Dip the bread slices into this batter, make sure the bread is soaked through. Melt butter on the pan or griddle. Place the battered bread slices in the butter and grill the first side thuroughly.

3. Turn the bread slices and add the Ham or Turkey (Hey, both it you want), Cheese, and Jam on top of one of the bread slices.

4. Place the other bread slice on top with the grilled side facing the meat, cheese, and jam. Finish grilling both sides of the sandwich until the cheese is melted and the meat is warmed through. Dust with powdered sugar if you wish.

WHAT IS YOUR FAVORITE MEAL?

2008-08-30T00:11:00.010-06:00

Tell us your FAVORITE MEAL
in the Comments Box for this post

-- Send along the recipe if you have one:
lizmthibault@gmail.com

-- If it is on a menu on a restaurant, tell us where we can all go to try it

-- If you have more than one favorite, list them all

WHAT IS YOUR FAVORITE RESTAURANT?

2008-08-29T14:46:00.008-06:00

Whether they be near or far, tell us all about your FAVORITE RESTAURANTS and where we can go to try them in the comments box for this post.

LIZ'S 1 MINUTE MICROWAVE HOT FUDGE

2008-08-29T14:28:00.009-06:00

A single-serving of homemade hot fudge sauce in 1 minute!

I figured this out because I love hot fudge, but I just don't want to make a pot of it when I am having a bowl of ice cream at the end of a long day. I just guesstimate according to how much I need, so there are not exact amounts. No need to fear, sauces leave a lot of leeway. I can make up to 6 servings in one shot.

Put a few slices of chocolate, a little milk or water, a few slivers of butter, and if desired a dab of kyro syrup in a microwaveable mug or bowl. I sometimes slowly stir in some powdered sugar in with the liquid and form a glaze before adding the other ingredients if I am using a more bitter chocolate.

Then pop the mug or bowl into the microwave for 45 seconds, give it all a stir when it comes out. If you need more microwaving time, do it in only 20 second increments.

Add more liquid if needed; if you put in too much liquid, add more chocolate. Yum!

Homemade Hot Fudge Sauce

2008-08-29T12:16:00.004-06:00

Coat Your Ice Cream and othe Desserts With Thick Hot Fudge
I have tried many a hot fudge recipe, and this is the one that turns out consistently yummy. I am not the biggest fan of corn syrup, but it is the best thing to thicken a chocolate sauce with. I make this one a lot at work, it stores well for a very long time in the refrigerator. Spoil yourself, and use good chocolate!

Yield: 1Quart

2 cups Heavy Cream
1 1/2 Ounces Light Corn Syrup
2 Ounces Granulated Sugar
1 Pound Bittersweet Chocolate, chopped (Sometimes I do half Milk Chocolate, the higher quality chocolate you use, the better your sauce will be)

1. Combine the cream, corn syrup, and sugar in a saucepan and bring just to a boil, stirring frequently.

2. Chop the chocolate and place in a large bowl.

3. Pour the hot cream over the chocolate and stir until completely melted.

4. Store well covere and refrigerated, gently rewarm over a water bath or in small amounts in the microwave (Hause and Labensky, 199, p. 1078).

Note: I always put a little butter in at the end.

Hause and Labensky. (1999) On Cooking: a textbook of culinary fundamentals. Upper Saddle River, New Jersey: Prentice-Hall, Inc..

WHAT IS YOUR FAVORITE DESSERT?

2008-08-29T12:04:00.013-06:00

Tell us your FAVORITE DESSERT
in the Comments Box for this post

-- Send along the recipe if you have one: lizmthibault@gmail.com

-- If it is on a menu at a restaurant, tell us where we can all go to try it

-- If you have more than one favorite, list them all

CARROT AND SPINACH BROWNIES from Deceptively Delicious

2008-08-28T23:55:00.009-06:00

Eat Your Veggies in a BROWNIE
You saw it on Oprah, or you've overheard people talking about it: spinach in brownies? Hmmm. You mean, I can eat vegetables in chocolate! Words like "fiber", "low-fat", and "low-calorie", usually don't come to mind when you think of a brownie.

These are surprisingly chewy and moist.
They may lack the deep chocolatiness of Ooey Gooey Butter Cake (find that recipe on this blog), but they are low calorie, feel like a treat after dinner, and are loaded with veggies and fiber.

It's nice to have a light alternative sometimes.

From Deceptively Delicious by Jessica Seinfeld, as seen on Oprah

Nonstick Cooking Spray
3 ounces Semisweet or Bittersweet Chocolate
1/2 Cup Carrot Purée
1/2 Cup Spinach Purée
1/2 cup Firmly Packed Light or Dark Brown Sugar
1/4 Cup Unsweetened Cocoa Powder
2 Tbsp. Trans-Fat-Free Soft Tub Margarine Spread
2 tsp. Pure Vanilla Extract
2 Large Egg Whites
3/4 Cup Oat Flour or Plain Flour
1/2 tsp Baking Powder
1/2 tsp salt

Yield: 12 Bars

Carrot Purée
Put a small amount of water in a pan and bring to a boil. Add carrots and cook until soft, about 10 minutes. Purée in blender and add a little water if needed to help it along. I used some of the water I cooked it in to retain more of the vitamins.

Spinach Purée
If using frozen spinach, run under warm water while still in package. Then place the spinach in blender and purée very well. If only partially puréed the brownies will taste stringy. If using fresh spinach, pull off the stems and follow the same procedure for puréed carrots. It will take a lot of fresh spinach to get 1/2 a cup.

Preheat the oven to 350 degrees.

1. Coat an 8 x 8 baking pan with cooking spray or line with baking paper

2. Melt the chocolate in a double boiler or over a very low flame, or in microwave stirring every 20 - 30 seconds

3. In a large bowl, combine the melted chocolate, vegetable purées, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes. We used an electric mixer because it is so thick. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Once you add the Baking Powder and Flour, do not beat any more, just stir so you don't overmix it.

4. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

BBQ PORTABELLA: Another Way to Eat a Burger

2008-08-28T23:11:00.011-06:00

The Vegetarian's Secret Burger Craving Satisfied

Portabella mushrooms grill up to be tender and meaty. They take on the flavor you cook them in. I'm a proud American who detests hamburgers and hotdogs. No, I am not a vegetarian, only a person who does not fully appreciate the lower grades of processed meat. So what is a vegetarian or someone who does not like burgers and franks to do at a BBQ? I bring along a Portabella mushroom and toss it on the grill next to the burgers. Portabellas are a common vegetarian substitute for burger patties, and are definitely lower in fat and calories. You can even use less sugary sauces like a low-fat vinaigrette in place of the BBQ Sauce. For one of the most delicious sandwiches you will ever taste, make the Mediterranean Style sandwich.

Yield: 1

1 Portabella Mushroom
1/4 Cup of your Favorite BBQ Sauce

BRUSH THE PORTABELLA WITH YOUR FAVORITE BBQ SAUCE AND GRILL UNTIL TENDER AND WARMED THROUGH, CONTINUE BRUSHING WITH EXTRA BBQ SAUCE AS NEEDED DURING COOKING TO KEEP THE PORTABELLA FROM DRYING OUT. PUT ON A HAMBURGER BUN AND DRESS WITH YOUR DESIRED TOPPINGS AND CONDIMENTS.

Mediterranean Style -- Foccacia Bread, Feta Cheese, Fresh Basil Leaves, and Roasted Bell Peppers, you can buy them already prepared or roast your own:

Fast: Place a whole bell pepper on the grill and burn the skin
Once a side has turned black, use tongs to turn it to the next side, continue until the whole pepper is blackened.

Slow: Roast in a 375 oven until the entire skin of the pepper has blackened

Rinse under cool water to remove skins and then slice

VEGGIE WRAP with Tangy Yogurt Dressing

2008-08-28T15:13:00.009-06:00

YES! Healthy and Tasty! ONLY 3 GRAMS OF FAT!!!

While I am not a vegetarian, I do enjoy a good vegetarian dish. This is one of my favorites. You can substitute in any ingredients you want, but I am telling you, this exact recipe is fabulous! The yogurt dressing does not take much time to make, and is worth chopping up the garlic and parsley for. The dressing may sound spicey, but it is tangy with just a slight kick. We all want flavor, and usually that means butter and sugar. This Yogurt Dressing gives you the best of both worlds, flavor and "0" grams if fat. Yes, "0"! The rest of the sandwich has only 3 grams of fat. One of these crunchy, tangy wraps will have you filled up without filling up your waste line. Use this Yogurt Dressing as a flavorful and heart healthy substite where you would use mayonnaise, sour cream, or ranch dressing.

Yield: 1 Sandwich

1 Spinach Flavored or Wheat Tortilla
2 Tbsp Yogurt Dressing (Reciped follows), or other dressing of your choice
3 ounces cooked rice, jasmine rice is preferred
2 Tbsp diced Fresh Tomatoes
1 ounce julienned Cucumbers
Alfalfa Sprouts, as needed
1 ounce Fresh Broccoli Florets
1 ounce Red Onion, sliced thin
1 Tbsp Capers

1. Spread the tortilla with 1 Tbsp of the Yogurt Dressing

2. Arrange the rice in a mound across the center of the tortilla. Top the rice with the vegetables and capers.

3. Drizzle the remaining Yogurt Dressing over the vegetables/

4. Roll the tortilla tightly around the filling, you can use parchment paper if you wish. Eat right away or chill and serve.

GARLIC YOGURT DRESSING

Yield: 1 Pint

1 Pint Nonfat Plain Yogurt
1 Tbsp Minced Fresh Parsley
2 Tbsp Minced Fresh Garlic
2 Tbsp Dijon Mustard
1/4 tsp Black Pepper
Tabasco Sauce, To Taste

COMBINE ALL INGREDIENTS AND CHILL UNTIL READY TO USE (Hause and Labensky, pp. 782-783).

Note:

You can use any vegetables, tortillas, or dressing that you want.

For even less carbs, use a dark-green lettuce leaf instead of a tortilla, and use brown rice or skip the rice completely.

Hause and Labensky. (1999) On Cooking: a textbook of culinary fundamentals.
Upper Saddle River, New Jersey: Prentice-Hall, Inc..

LIZ'S MOCKTAIL BERRY LEMON-LIMEADE

2008-08-26T11:36:00.013-06:00

Colorful, Sweet, Tangy, and Festive
I am a fan of mocktails and fancy drinks, and this party punch is one of my own creations. It was a hit at my party this summer. Serve it in a punch bowl, or put it in Margarita glasses dusted with salt, pixie stix and/or other fun garnishes. While it is sugary, there is no carbonation, and it is, of course, non-alcoholic. The tangy puréed strawberries mixed with lemon and lime makes everybody smile. It is a festive thirst quencher at a summer party. Everybody feels like celebrating when this drink around.

Yield: Approximately 1 1/2 gallons

2 Cans Pink Lemonade Concentrate
2 Cans Raspberry Lemonade Concentrate
2 Cans Limeade Concentrate
2 Packages Frozen Strawberries
Sugar, as needed
Optional: Fresh Strawberries, Raspberries, and Lemon and Lime Slices for garnish.

1. Purée the frozen strawberries in blender, with sugar to your desired sweetness, until they are a thick sauce

2. Mix the Cans of Juice Concentrate with water according to directions in a large bowl or in separate pitchers

3. Combine all ingredients in a large punch bowl, you can combine all ingredients at once, or keep them separate and combine them as needed. Add garnish if you wish.

BUTTERMILK PANCAKES

2008-08-26T00:45:00.019-06:00

MOVE OVER BISQUICK!!!

Yield: 24 Pancakes

3 1/2 Cups Flour (1 pound)
2 Tablespoons Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Salt
3 Cups Buttermilk (Make your own by adding a little Vinegar and/or Lemon Juice to milk and microwaving for 30 seconds. I prefer lemon juice or Apple Cider Vinegar.)
4 Tablespoon Butter, melted (2 ounces)
3 Eggs, beaten

Heat griddle to 375 degrees, or if using pan put the stove to Medium-High heat

1. Sift the flour, sugar, baking powder, and salt together

2. Combine the liquid ingredients and add them to the dry ingredients. Mix just until the ingredients are combined.

3. Coat the griddle or fry pan with butter if desired, PAM is great too, if you have a non-stick surface, you can leave it bare if you wish. Drop the batter onto heated griddle or pan using a 2 ounce ladle or a 1/4 measuring cup.

4. When the bubbles appear on the pancakes surface and the bottom is browned, flip the pancake to finish cooking, be sure to cook them all the way through, adjust temperature if needed (Hause and Labensky, 1999, p. 896).

TROUBLE SHOOTING
Soapy or bitter flavor -- Sift Baking Powder with dry ingredients, or add a little less Baking Powder

Elongated Holes (tunneling) -- Do not mix until smooth; only until moistened, 12-18 stirs

Crust Too Thick -- Add less sugar, or raise the temperature of your stove or griddle

Flat Top with Only a Peak in the Center -- Raise the temperature of your stove or griddle

Cracked, Uneven Top -- Lower the temperature of your stove or griddle

No Rise; Dense Product -- Cook batter right after mixing, get new baking powder, or don't overmix (Hause and Labensky, 1999, p. 896)

Hause and Labensky. (1999) On Cooking: a textbook of culinary fundamentals.
Upper Saddle River, New Jersey: Prentice-Hall, Inc..

GERMAN PANCAKES IN A BLENDER

2008-08-26T00:22:00.016-06:00

IT'S GROWING!!!
When I was first dating my husband, I had an odd craving for German Pancakes and asked my future mom-in-law if she had a German Pancake recipe. This is what she gave me, and it was spectacular. A German Pancake is actually a soufflé. It uses no leavening agents except for the air bubbles that get trapped in the eggs as they cook. Growing up my cousins and I used to call them, "Monster Pancakes", as we watched them eerily grow over the sides of the pan through the oven window. This air escapes and the soufflé collapses soon after cooking, but the texture is still very appealing. It is much like a crueller donut. The lack of leavening agents is what gives German Pancakes such a lovely buttery flavor. They are great for when you want to make a hot breakfast, but you don't want to slave in front of the griddle. Let the oven do all the work.

Yield: One 13 x 9 Pan

1/2 Stick Butter (2 ounces)
6 Eggs
1 1/1 Cups Milk
1 Cup Flour
3 Tablespoons Sugar
1 teaspoon Vanilla
1/2 teaspoon Salt
1/4 teaspoon Cinnamon

1. MELT THE BUTTER IN A GREASED PAN IN A 425 degree OVEN

2. COMBINE THE REST OF THE INGREDIENTS IN A BLENDER FOR 30 SECONDS
POUR INTO THE PAN WITH THE MELTED BUTTER

3. BAKE IN 425 degree OVEN FOR 10-20 MINUTES

Note:
APPLE CINNAMON -- You can place sliced apples topped with brown sugar in the pan on top of the melted butter before adding the batter

GOLDEN WAFFLES

2008-08-25T10:25:00.016-06:00

Crisp, Airy, Melt-In-Your-Mouth

We all have those lazy Sunday mornings when we crave a big brunch. These waffles are one of my favorite things to make when we have nowhere to be but home. They are crunchy on the outside and deliciously spongey, moist, and airy on the inside. Not to mention the buttery taste and the hint of lemon if you choose to add it. Break out the real maple syrup and push your Krusteez dried-out waffle mix to the back of the pantry.

Yield: About 1 Dozen Waffles, depending on waffle iron style

Batter Base

8 oz Flour
1 1/2 teaspoons Granulated Sugar (Can be left out if desired)
1 1/2 teaspoons Salt
1 Tablespoon Baking Powder
4 ounces or 1 Stick of Melted Butter
12 ounces Milk
3 Egg Yolks

Meringue
3 Egg Whites
2 Tablespoons Sugar

1. Sift together the Dry Ingredients

2. Beat the Egg Yolks, and then add the Milk and Butter

3. Add the Yolks, Milk, and Butter to the Dry Ingredients. Mix until just combined, lumps are okay. Do not overmix.

4. whip the egg whites in a mixer until they are soft peaks, then beat in the sugar until the meringue is stiff. Fold into the batter.

5. Pour enough batter into a non-stick or lightly greased, preheated waffle iron to almost cover the surface. Close the iron.

6. Cook the waffles until the signal light indicates they are done, or until the seteam is no longer emitted. The waffles should be brown and crisp (Gisslen, 2001, p. 165)

Storage
Waffles store well in the freezer. You can put parchment or wax paper in betweem them, or microwave for a few seconds to separate them. To reheat, brush with melted butter and put in a 350 degree oven until warmed and crisp.

Variations

Buttermilk Waffles -- Use buttermilk instead of milk. If you make your own buttermilk with lemon juice and/or vinegar, you do not have to make these changes: Reduce the baking powder to 1 teaspoon and add 1 tsp of baking soda, if the batter is too thick, thin as necessary. Waffle batter should be thicker than pancake batter.

MAKE YOUR OWN BUTTERMILK: Add a little Lemon Juice or Vinegar or both to the milk and microwave for 30 seconds. I prefer Apple Cider Vinegar and Lemon Juice

Chocolate Waffles -- Substitute some of the flour for cocoa powder. Add a little extra sugar if you wish. Extra sugar is usually best added to the meringue and not to the batter base.

Gisslen, Wayne. (2001) Le Courdon Bleu Professional Baking. New York, New York: John Wiley and Sons.

§ RECIPE DIRECTORY § search by title

2008-08-24T23:55:00.100-06:00

Chili, Pumpkin http://tastethisliz.blogspot.com/2009/04/pumpkin-chili.html

Crepes in a Blender

2008-08-23T23:47:00.033-06:00

Love Crepes? Make them for yourself, FAST!
Often crepes are thought of as a special occassion dish. While they can be served a la mode or dressed up with lobster meat and caviar, they can also be slapped with a bit of butter, berry jam and a little powdered sugar at the breakfast table. Crepes are not overly-filling like pancakes and waffles, and it is almost impossible to resist their delicate, smooth texture and buttery taste. Sometimes I make these crepes up to three times in a week because they are so FAST. I stole this recipe from chef/scientist Alton Brown, host of the Food Network Series, Good Eats . The idea of using your blender to smooth the batter out is ingenious! There is much less mess, and it is far quicker than the traditional method. The blender also incorporates less air, which creates a desirable texture. This simple recipe really has just the right amount of everything.

YIELD: 6-8crepes

1 Cup Flour
2 1/2 Tablespoons Granulated Sugar (2 Tablespoon plus 1 1/2 teaspoons)
3 Tablespoon Butter, melted
2 Eggs
3/4 Cups Milk
1/2 Cup Water

1. Heat a non-stick, shallow pan over Medium Heat, if you do not have a non-stick pan, keep the PAM handy.

2. Put all of the ingredients except the flour in the blender and blend until all ingredients are incorporated and smooth and foamy. Scrape the blender, add flour and blend at a lower speed until all ingredients are combined.

3. Lift the pan off the heat and pour a small amount of batter onto a corner of the pan, immediately move the pan in a circular motion to coat the entire surface as you pour. Keep the pan moving so the crepe will be thin, the thinner the better the texture and taste. Thick crepes start to taste watery and loose their delicate texture.

Place back on heat. You will see bubbles pop over the surface of the crepe. Once the edges begin to brown, use a flexible spatula to gently pull the crepe away from the sides of the pan, go around the entire crepe. Once the crepe is loosened, use the spatula to flip it (or show off your acrobatic, high-flying crepe flipping skills).

Cook for 10-20 seconds more then remove the finished crepe. The first side will be more browned than the second.

Times and temperatures may vary. You can cook your crepes to the level of doneness you desire. I like mine slightly browned. Don't worry if the first couple break apart, you probably just flipped too early, or made your crepe a little too thick. You will get the hang of crepe making in no time!

STORAGE

Crepes freeze well, just put parchment or waxed paper in between each one for easy removal; or microwave them for a few seconds to pull them apart. Unlike pancakes, crepes will stay nicely in the fridge for several days. You can also refrigerate the batter for up to 1 day before cooking.

Our Favorite Toppings

Swedish Style -- Berry Jam, Butter, and Powdered Sugar, microwave it on your crepe and you'll end up with a delectable sauce

Heart Healthy -- Yogurt and Berries, you can also substitute some of the melted butter in the recipe for olive oil

Clyde Family Style -- Warmed Apple Sauce and Sugar

Fancy Restaurant Style -- Put an Ice Cream Sundae with all the fixin's on your crepe

Brittany Style -- Creme Fraiche

Italian Style -- Stuff your crepes with the same filling you put in your lasagna or manicotti, top

with marinara or alfredo sauce and your favorite cheese, bake until it bubbles

French Style -- Custard or Pudding

Croque Monsieur Style -- Warmed Ham and Cheese, don't be afraid to put in a little jam for an extra special treat

Hungry Man Style -- Your Favorite Omelet

Chicken Little Style -- Chicken Salad or even Fried Chicken Tenders with your favorite dipping sauce

California Style -- Let the crepe cool and wrap your Favorite Salad inside

Let your taste buds run wild, you can rarely go wrong with crepes!

GOOEY BUTTERCAKE

2008-08-22T22:20:00.016-06:00

Cheesecake Meets Mousse Meets Brownie

Think you have found the most easy, passionately naughty brownies? Think again.

Paula Dean of the Food Network claims her dessert chefs came up with this recipe; no offense to her, but it's on the back of most cream cheese boxes. There are also versions of this recipe made from scratch -- believe me, the cake mix gets the job done! These brownies are like a homemade baked cheesecake with the texture of a mousse atop a brownie crust. Let's just say I have seen a lot of brownies come and go in my career, and these are the ones the I eat 1/2 the pan of in one day. My husband has almost banned me from buying cake mixes because he fears I will give myself a heart attack. There are endless variations you can make on this recipe.

Preheat Oven to 350 degrees, grease a 13 x 9 inch pan

BOTTOM BROWNIE CRUST

1 Devil's Food Cake Mix
1 Stick Butter, melted(8 ounces)
1 Egg

Mix all of the ingredients together in a bowl, I like to use the paddle attachment on my Kitchen Aid mixer. It will end up a lot like playdough. Press the brownie mixture evenly into the pan.

CREAM CHEESE TOPPING

1 8 ounce package of Cream Cheese, softened (I put mine in the microwave for about 20 sec.)

1 Stick of Butter, melted

2 Cups Confectioner's Sugar

3 to 4 Tablespoons of Cocoa Powder

2 Eggs

1 Teaspoon Vanilla Extract

1. Beat together the cream cheese and melted butter with an electric mixer with a whip attachment until the whip leaves tracks, and it is completely smooth. Scrape the bowl as needed.

2. Slowly add the powdered sugar and cocoa with the mixer on a low speed, and then beat on a higher speed until fully incorporated. Scrape the bowl as needed.

3. Add the eggs one at a time beating after each. Scrape the bowl as needed.

4. Add the vanilla and beat until the mixture is light, fluffy, and you are ready to lick the bowl. But don't, it tastes even better once it is out of the oven!

5. Pour this heavenly cream cheese mixture over the top of the brownie crust you made earlier. Stick pan in the oven and salivate for the next 35 to 50 minutes while it bakes. Pull out the brownies when they are still a little bit jiggly like Jell-O in the middle, and then put the pan on top of a wire rack to cool. Believe me, you'll be back for more!

Note:
YOU can be CREATIVE and make what YOU CRAVE
You don't have to add the cocoa into the cream cheese mixture, and YOU CAN use any cake mix you want for the bottom.

Make them chocolatey, or plain, or pumpkiny, or whatever you like. You can mix in anything from crushed sweetened strawberries to caramel sauce into the cream cheese mixture. Use your creativity and taste buds to make the decadent dessert you crave most.

Here are some of my favorite variations:

-- Marbled: Only put the cocoa in 1/2 of the cream cheese mixture and then swirl the plain and cocoa together

-- Strawberry Surprise: Purée fresh or frozen sweetened strawberries in the blender into a sauce, and then swirl it into the cream cheese mixture, leave out the cocoa if you wish; try out other berries too, or even peaches

-- Blondies: Leave the cocoa out of the cream cheese mixture and use a Yellow Cake mix in place of the Devil's Food

-- White Chocolate Raspberry: Leave the cocoa out of the cream cheese mixture and swirl in melted white chocolate, whole white chocolate chips, or white chocolate flavoring along with whole fresh or sweetened frozen raspberries; you can even use a White Cake mix in place of the Devil's Food

-- Pumpkin Spice: Leave the cocoa out of the cream cheese mixture and add in some canned pumpkin, all-spice, cinnamon, and nutmeg; use a Spice Cake mix instead of Devil's Food

PISTACHIO CAKE

2008-08-22T22:08:00.005-06:00

A Cake With A Personality

When I was in the first grade, my mother asked me what I wanted for getting 100% on my math test. I thought I would be a smartie-pants and tell her something impossible, "A green cake with hot pink frosting", I smirked. Well, luck was in her favor because she already knew the recipe for a green cake. All she had to do was mix a little food coloring in with the glaze and, voila! I had a green cake with hot pink frosting. I was floored with amazement, and figured my mom was magic.

This taste of the Northeast is a very easy recipe, and it is an old family favorite. It is so moist with a soft pistachio flavor, and such an amusing green color. Great for St. Patrick's Day. Thanks to my cousin Cass for keeping this fun recipe in safe-keeping for the last decade. Now I will share it with all of you.

Note: Any pudding mix can be used, so you can get creative and try out different flavors!

CAKE

1 Package Yellow Cake Mix

1/2 Cup Oil

4 Eggs

1 Cup Soda Water (Club Soda, if you used Sprite, it might change the texture a bit but still be okay)

1 Pistachio Pudding Mix

1/2 Cup Chopped Pistachio Nuts/Chocolate Chips (We usually just go for the chocolate chips)

1. MIX ALL INGREDIENTS

2. POUR INTO A FLOURED AND GREASED BUNDT PAN (I've seen it done in loaf pans too)

3. BAKE AT 350 Degrees FOR 40 MINUTES, Times May Vary

GLAZE

Confectioner's Sugar (I usually start with a cup or so)
Almond Extract to taste
Water as needed
Green Food Coloring (If desired)

Just slowly mix enough water into the confectioner's sugar to make it a glaze. Add the almond extract to taste, and add the food coloring for a little more fun. Pour it over the top of the cake after you take it out of the pan. You will definitely have people asking you to make it again!