Thought I would pass on some cool recipes that I found. CLH
Rice Krispies Turkey Pop Treats®
Nutrition Facts
Dip into melted chocolate, add a few candy corn "feathers," and pop these tasty turkeys on top of lollipop sticks for a cute and creative Thanksgiving dessert.
Prep Time: 20 minutes
Total Time: 1 hour
Servings: 24
Ingredients
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
1 tablespoon vegetable oil
1 1/3 cups candy corn
48 small white candies
24 lollipop sticks or wooden ice cream sticks
Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into 24 portions. Using buttered hands shape each portion into ball. Cool.
4. In microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dip each ball into chocolate, allowing excess to drip off. Decorate with candy corn for tail feathers and beak. Add candies for eyes. Let stand until firm. Insert lollipop stick into each. Best if served the same day.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.
Note:
For best results, use fresh marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
This is a blog including healthy recipes for and from women living in the Glenmoor area of South Jordan, Utah
Wednesday, November 16, 2011
Apple-Celery Stuffing
Apple-Celery Stuffing
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Nutrition Facts
For many stuffing fans, the only reason for the turkey at Thanksgiving is to hold the stuffing. If you're a stuffing fanatic, don't wait for the holidays, make this apple-studded version any day of the year.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10
Ingredients
1/4 cup margarine or butter
1/4 cup finely chopped onions
1 cup finely chopped, peeled apples
1/2 cup finely cut celery
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1/3 cup tomato juice, stock or chicken broth
6 cups Kellogg's Corn Flakes® cereal (crushed to 3 cups)
2 cups dry bread cubes
2 egg whites
Directions
1. In medium saucepan, melt margarine. Add onions, apples and celery. Cook until tender, but not browned, stirring occasionally. Stir in seasonings. Remove from heat.
2. In large mixing bowl, combine tomato juice, KELLOGG'S CORN FLAKES® cereal and dry bread cubes.
3. Beat egg whites until stiff but not dry. Fold into cereal mixture together with onion mixture. Mix well.
4. Use mixture for stuffing poultry or fish.
Yield: 5 cups
Note 5 cups is sufficient for 4-5 pound bird.
+ Add to recipe box
Nutrition Facts
For many stuffing fans, the only reason for the turkey at Thanksgiving is to hold the stuffing. If you're a stuffing fanatic, don't wait for the holidays, make this apple-studded version any day of the year.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10
Ingredients
1/4 cup margarine or butter
1/4 cup finely chopped onions
1 cup finely chopped, peeled apples
1/2 cup finely cut celery
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1/3 cup tomato juice, stock or chicken broth
6 cups Kellogg's Corn Flakes® cereal (crushed to 3 cups)
2 cups dry bread cubes
2 egg whites
Directions
1. In medium saucepan, melt margarine. Add onions, apples and celery. Cook until tender, but not browned, stirring occasionally. Stir in seasonings. Remove from heat.
2. In large mixing bowl, combine tomato juice, KELLOGG'S CORN FLAKES® cereal and dry bread cubes.
3. Beat egg whites until stiff but not dry. Fold into cereal mixture together with onion mixture. Mix well.
4. Use mixture for stuffing poultry or fish.
Yield: 5 cups
Note 5 cups is sufficient for 4-5 pound bird.
Caramel Apple Cheesecake Pie
Adding apple pie filling and caramel ice cream topping to classic cheesecake creates an irresistible desert.
Ingredients
1 Keebler® Ready Crust® Graham Pie Crust
1 can (21 oz.) apple pie filling, divided
1 package (8 oz.) cream cheese, softened*
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
3 eggs
1/2 cup caramel ice cream topping
1/3 cup pecans, toasted**
Directions
1. Place crust on baking sheet. Spread half of filling in crust. Set aside.
2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in crust.
3. Bake on baking sheet at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour.
4. Refrigerate at least 3 hours. Spread with remaining pie filling. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
Caramel Apple Cheesecake Pie
Prep Time: 15 minutes
Total Time: 3 hours 45 minutes
Servings: 8
Nutrition facts
®, ™, © 2011 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.
Ingredients
1 Keebler® Ready Crust® Graham Pie Crust
1 can (21 oz.) apple pie filling, divided
1 package (8 oz.) cream cheese, softened*
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
3 eggs
1/2 cup caramel ice cream topping
1/3 cup pecans, toasted**
Directions
1. Place crust on baking sheet. Spread half of filling in crust. Set aside.
2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in crust.
3. Bake on baking sheet at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour.
4. Refrigerate at least 3 hours. Spread with remaining pie filling. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
Caramel Apple Cheesecake Pie
Prep Time: 15 minutes
Total Time: 3 hours 45 minutes
Servings: 8
Nutrition facts
®, ™, © 2011 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.
Friday, October 21, 2011
Lindt Truffle Chocolate Cupcakes
1 box devils food cake
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24
Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake an additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar
Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.
My Daughter-in-law, Angie, Made these for a baby shower. They are fantastic! Submitted by: Cindy Lee
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24
Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake an additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar
Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.
My Daughter-in-law, Angie, Made these for a baby shower. They are fantastic! Submitted by: Cindy Lee
Friday, October 14, 2011
Pot Roast followed by Beef Stew
Pot Roast
1 chuck roast big enough for leftovers
Pepper
A little water in the bottom of the roasting pan
Rub pepper into roast, put in a covered roaster on a rack and roast at 300 degrees for 3-4 hours or so for about a 4 lb. roast.
Potatoes, cut in wedges
Onion, sliced and separated into strings
Kosher salt to taste
1 tablespoon or so bottled garlic
Put the potatoes and other ingredients in a plastic bag, drizzle with olive oil and shake up. Pull the roast from the oven, pour in the potato mix, and return to the oven for about an hour to an hour and a half, until the potatoes are tender.
Gravy
Pour all the drippings from the roast into a sauce pan (you want lots of leftovers). Deglaze the roasting pan by pouring a cup of boiling water in it, scraping all the brown bits off, and add that to the sauce pan too. Before turning on the heat, thicken by whisking in some white flour. Once it’s smooth, then turn on the heat and bring to a boil. Simmer until thickened. Taste and add salt and pepper to taste, IF NEEDED. Serve over the meat and potatoes.
Beef Stew
The leftovers from the above recipe.
Carrots, sliced
Pepper
Seasoned salt, if needed
Additional potatoes, diced, if needed
Dice up the roast, put in large pot, and cover with water. Add the carrots next, followed by any fresh potatoes, and the leftover gravy. Bring to a boil, then turn down to simmer. Dice and add the leftover potatoes when the carrots are tender. Taste and add pepper and seasoned salt to taste. Thicken if desired with white flour (mix a scoop of flour with water in a bowl, whisk until smooth, then pour into the pot while stirring). Simmer until thickened, serve with a crusty french bread.
1 chuck roast big enough for leftovers
Pepper
A little water in the bottom of the roasting pan
Rub pepper into roast, put in a covered roaster on a rack and roast at 300 degrees for 3-4 hours or so for about a 4 lb. roast.
Potatoes, cut in wedges
Onion, sliced and separated into strings
Kosher salt to taste
1 tablespoon or so bottled garlic
Put the potatoes and other ingredients in a plastic bag, drizzle with olive oil and shake up. Pull the roast from the oven, pour in the potato mix, and return to the oven for about an hour to an hour and a half, until the potatoes are tender.
Gravy
Pour all the drippings from the roast into a sauce pan (you want lots of leftovers). Deglaze the roasting pan by pouring a cup of boiling water in it, scraping all the brown bits off, and add that to the sauce pan too. Before turning on the heat, thicken by whisking in some white flour. Once it’s smooth, then turn on the heat and bring to a boil. Simmer until thickened. Taste and add salt and pepper to taste, IF NEEDED. Serve over the meat and potatoes.
Beef Stew
The leftovers from the above recipe.
Carrots, sliced
Pepper
Seasoned salt, if needed
Additional potatoes, diced, if needed
Dice up the roast, put in large pot, and cover with water. Add the carrots next, followed by any fresh potatoes, and the leftover gravy. Bring to a boil, then turn down to simmer. Dice and add the leftover potatoes when the carrots are tender. Taste and add pepper and seasoned salt to taste. Thicken if desired with white flour (mix a scoop of flour with water in a bowl, whisk until smooth, then pour into the pot while stirring). Simmer until thickened, serve with a crusty french bread.
Broccoli Cheese Soup
1 tablespoon butter
1 onion, diced
2 heads broccoli, diced small and microwaved or steamed
2 cans cream of chicken soup
Milk – fill the emptied cans of chicken soup to rinse the cans and dilute the soup
Leftover chicken or a can of chicken (optional)
2 cups grated cheddar cheese
Saute the onion in butter until slightly browned. Add the soup, milk, broccoli and chicken and bring to a boil, then turn down to simmer. Add the grated cheese and simmer until melted, stirring.
1 onion, diced
2 heads broccoli, diced small and microwaved or steamed
2 cans cream of chicken soup
Milk – fill the emptied cans of chicken soup to rinse the cans and dilute the soup
Leftover chicken or a can of chicken (optional)
2 cups grated cheddar cheese
Saute the onion in butter until slightly browned. Add the soup, milk, broccoli and chicken and bring to a boil, then turn down to simmer. Add the grated cheese and simmer until melted, stirring.
Taco Soup
Leftover chicken or a can of chicken
1 can chicken broth
1 can black beans
2 cans whole kernel corn
2 cans diced tomatoes
2 small cans diced green chiles
1 diced onion
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon bottled garlic (or equivalent other form)
1 teaspoon pepper
Cayenne pepper to taste (optional for some heat)
Throw it all in a pot, heat to boiling, simmer for 10 minutes. Serve with grated cheese to garnish, and tortilla chips. Easy Sunday dinner! Also a great way to use a leftover turkey carcass instead of the chicken, just boil, remove the bones and leave out the chicken broth.
1 can chicken broth
1 can black beans
2 cans whole kernel corn
2 cans diced tomatoes
2 small cans diced green chiles
1 diced onion
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon bottled garlic (or equivalent other form)
1 teaspoon pepper
Cayenne pepper to taste (optional for some heat)
Throw it all in a pot, heat to boiling, simmer for 10 minutes. Serve with grated cheese to garnish, and tortilla chips. Easy Sunday dinner! Also a great way to use a leftover turkey carcass instead of the chicken, just boil, remove the bones and leave out the chicken broth.
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