Saturday, November 17, 2007
With Thanksgiving just days away, I've been thinking a lot about turkey, mashed potatoes, apple pie and my favorite, blueberry torte. My dad loves my recipe and has asked me to bring it to Thanksgiving dinner. It's kind of my thing. I usually make it without being asked.
Here's one of the many versions of the classic dessert (I rotate between several). This recipe was given to me by my grandma Alice several years ago.
2 cups graham cracker crumbs
1/3 c. melted butter
3 tsp. sugar
16 oz. marshmallows
3/4 c. milk
1 tsp. vanilla
16 oz. cream cheese
1 pt. whipping cream
1-21 oz. can blueberry pie filling
Line a 9 x 13 inch pan with cracker crumbs, butter and sugar (mixed together). Melt marshmallows in milk and cool; add vanilla. Beat cream cheese until creamy; add cooled marshmallow mixture and beat again. Blend in 1 pint of whipping cream, whipped. Poor into crust and refrigerate overnight. Top with blueberry pie filling and chill until ready to serve.
Friday, July 20, 2007
1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips, divided
2 tablespoons shortening, divided (do not use butter, margarine, spread or oil)
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
2-1/2 cups (5-oz. can) chow mein noodles, coarsely broken and divided
1/2 cup quick-cooking rolled oats, divided
dried apricots, cut into small pieces (optional)
1. Cover tray with wax paper.
2. Place 1 cup chocolate chips and 1 tablespoon shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted when stirred; stir in 1-1/4 cups chow mein noodles and 1/4 cup oats. Drop by heaping teaspoons onto prepared tray; flatten slightly. Press 2/3 cup peanut butter chips into cookies; allow to set until firm.
3. Place remaining 1 cup peanut butter chips and remaining 1 tablespoon shortening in another medium microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until chips are melted when stirred; stir in remaining 1-1/4 cups chow mein noodles and remaining 1/4 cup oats. Drop and flatten as directed above. Press remaining 1/2 cup chocolate chips into cookies; allow to set until firm. Garnish with apricots, if desired. About 2 dozen cookies.
Friday, June 29, 2007
1/3 cup cornflake crumbs
2 tablespoons Parmesan cheese or other hard cheese, grated
1/2 teaspoon seasoned salt or dried herb/s or both
1/8 teaspoon garlic powder
4 very young (4-inches long) zucchini or other summer squash,
cut in 1/2" strips
1/4 cup olive oil (or olive oil spray to further reduce calories)
Pre-heat oven to 375 degrees F.
Combine dry ingredients in a small bowl. Either dip squash strips in olive oil or spray both sides with oil spray. Press each strip with crumb mixture on both sides. Arranged coated strips on cookie sheet and bake approximately 10 minutes until golden brown and crisp. Serve immediately.
Serves 4 as a starter, side dish or snack. --
Wednesday, June 13, 2007
I borrowed my neighbor's copy of The Sonoma Diet Cookbook. She's into dieting and chasing her three children around the yard, (actually I think the latter is what keeps her thin) and she recommended several recipes to me.
As I browsed the dog eared pages, I came across Canadian Bacon and Egg Pockets.
Who doesn't love bacon and eggs? I can't wait to make this for breakfast on a Saturday morning (hopefully one that doesn't involve temper tantrums and crabby husbands).
Canadian Bacon and Egg Pockets
4 egg whites
3 Tbsp water
1/8 tsp kosher salt
3 oz Candian-style bacon, chopped
2 Tbsp sliced green onion (optional)
Nonstick olive oil cooking spray
2 large whole wheat pita bread rounds,
2 oz reduced-fat shredded cheddar chees (1/2 cup) (optional)
1. In a medium bowl combine egg whtes, eggs, water, and salt. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, green onion.
2. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge.
3. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
4. Open pita halves to form a pocket. Fill pita halves with egg mixture. If desired, sprinkle with cheese.
Nutrition facts per serving: 162 calories, 4 g total fat (1 g saturated fat), 118 mg cholesterol, 616 mg sodium, 18 g carbohydrates, 2 g fiber, 13 g protein.
Exchanges: 1 starch, 1 1/2 very lean meat, 1/2 fat.
When I was a young girl about the age of eight, my grandmother bought me a cookbook. I remember it had a drawing of Strawberry Shortcake on the cover and the pages inside had easy recipes that kids could make with help from parents.
I loved this cookbook and took it with me everywhere I went. I even read it while in the bathtub, and one day the book slipped into the water and was ruined. No amount of blow drying could save the soggy pages.
I cried for days about the book and I told my grandma how sorry I was. She wasn't angry. She just bought more cookbooks for me as the years went by.
My collection today is large and I have cookbooks of today and years past.
I especially love the church cookbooks. There is something nostalgic about the idea of women, many my elders, collecting their memories in recipe form and sharing them with others.
In an effort to downsize my cookbooks (because they're taking up 4 shelves in my pantry), I decided to revisit the pages and post my favorites here.
At first I wasn't sure about a recipe blog and I considered copying my recipes onto index cards, but let's face it. We're live in a technology age. The logical thing to do was to add them to a blog. It's free storage and a heck of a lot easier than having all the paper lying in and around my recipe box.
Welcome to Belly Hungry! I'm so excited to share my food memories and recipes with you.