Ebelskievers

Translation: Danish pancake-light and cakey in the middle, crispy and buttery on the outside! SOOO good and fun for a special breakfast or brunch! (or dinner!) Need special pan.

1 3/4 C flour

3/4 t baking soda

1 t baking powder

1 1/2 T sugar

1/2 t salt

3 egg yolks

1 1/3 C buttermilk

1/2 C sour cream

5 egg whites

5 T butter, melted

Mix dry ingred. Set aside. Mix egg yolks, buttermilk, sour cream together. Fold in dry ingred. Whip egg whites until firm peaks form. Fold into batter. Heat pan, pour in maybe a 1/4 t melted butter in each well. Pour 1 T batter into well, then add 1 teaspoon jam or other filling, then another T batter. Flip with chop sticks or skewers after about 3 minutes or until golden on the bottom and crispy. Then 3 minutes more to finish. Serve warm with a dusting of powdered sugar. *When I'm lazy I just put the jam on the plate with the pancakes instead of filling them! I love homemade raspberry jam on these! Whip cream with a little syrup added while whipping is really good. Nutella filled with diced bananas on top. Blueberries would be good! You could also roll them in cinnamon and sugar! The cream cheese or mascarpone cheese whipped with lemon curd is my very favorite! Sky's the limit! Have fun!

Fillings:

1/4 C Mascerpone cheese at room temp. or cream cheese

1/4 C lemon curd

Whip together (add a little lemon zest to batter for extra lemon flavor!)

Cinna-bun:

1/2 C sugar

2 T flour

1 1/2 T cinn.

1/4 t salt

4 T unsalted butter cut into cubes and put at room temp.

Frosting for cinnabun:

3 oz. cream cheese-room temp

4 T unsalted butter-room temp.

1 1/2 C powdered sugar

3-4 T milk

Black bean tostadas with corn relish

There's nothing earth-shattering about this recipe, but I liked the corn relish and thought I'd share. It's from Martha Stewart's magazine Everyday Foods. It was one of those time saving issues where you do most of the work early in the day and it only takes a few minutes at dinnertime to throw it all together. I actually made it a more time consuming recipe because I changed a few things to my liking, but it is still fast and easy and satisfying.

2 limes (I didn't do all of the two)
2 scallions (I used green onions)
1 pkg (10 oz) frozen corn
coarse salt and pepper
3 T olive oil
1 jalapeno (my pepper was super mild, so I used it all)
1 pint grape tomatoes (I just used regular cuz it's what I had)
8 oz Monterery Jack cheese
4 flour tortillas (6 inch)
1 can black beans
1 avocado
reduced fat sour cream for serving

In the morning:
Corn relish
Squeeze limes in a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 T oil, season with salt and pepper; toss to combine. Cover and refrigerate.

Halve jalapeno (remove ribs and seeds), and mince. Halve tomatoes. Combine in airtight container; cover and refrigerate.

Shred cheese coarsely and refrigerate.

At dinnertime:
Make tostadas. (They did flour, but it's blasphemous at our house to use anything but corn tortillas. I fried them up crisp like usual.) Preheat oven to 475. Arrange tortillas on two baking sheets; brush both sides with remaining 2 T oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

(I like the refried type beans, so I simmered 2 cans with garlic and 3 T butter til they were thickened and it was wonderful.)

Finish corn relish
While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture. Top tostadas with corn relish, and sour cream.

Everyone really liked this. The corn relish doesn't taste really great by itself in the bowl (too tangy), but it is delish on the tostada. I'll definitely make this again during the garden season!

Spring Vegetable ragout with fresh pasta

I made this for dinner tonight and I loved it! Very "Spring", very fresh and healthy, and SIMPLE! Everyone ate it up! This recipe is from Fine Cooking Magazine and I made just a few changes.

salt

1 lb. fresh fettuccine pasta (fresh makes a huge difference!)

1 garlic clove, minced

blk pepper

3+ cups mixed spring vegetables (asparagus, baby carrots, turnip, spring onions or pearl onions, peas-trimmed and cut.)

1/4 C chopped fresh herbs such as basil, mint, parsley

4 T unsalted butter, cut into pieces

1 1/2 tsp. freshly grated lemon zest

freshly grated Parmigiano-Reggiano

Bring pot of well salted water to boil. Boil pasta for 3-4 min. Drain.

In large saute pan, bring 3 cups water, the garlic, 1 t salt, 1/4 t pepper to simmer over high heat. Add mixed vegetables and simmer briskly until crisp tender-3-4 minutes. With slotted spoon, remove asparagus and let continue to cook until fork tender. (Carrots and Turnips will need more time!) Add peas at last minute. Toss the pasta with unsalted butter and lemon zest and herbs. Mix in veggies and salt and pepper to taste. Sprinkle with Parmo and Serve!

Tuna Twister Melt

This recipe is from Kraft foods. I like it because of how simple and easy it is and how budget-friendly it is. You could have these for lunch or dinner, and they present really well if you slice the rolled up tortilla in half on an angle. I used regular mayo (Best Foods, of course) because I didn't have any light. You could also make these even more nutritious by using whole-wheat tortillas or other flavored wraps. Nuking them in the microwave is a must. I altered the amounts a little, so here is what I came up with.

3 cans water-packed tuna, drained
1 c reduced-fat sharp cheddar cheese, grated (or more!)
1/2 c celery, chopped
3-5 T light mayo, heaping. Just add to your liking.
3 T sweet pickle relish-I used homemade zucchini relish
6 Flour tortillas, burrito size

-In a bowl mix first 5 ingredients. Spread evenly onto tortillas; roll up.
-Place seam-sides down on a plate and microwave on high for 20 seconds, depending on your microwave, until cheese begins to melt. (Or to serve cold, do not microwave but wrap roll-ups tightly with plastic wrap and chill until ready to serve.)
-Variation: You could use chicken instead of tuna, canned is super easy. You could also serve on toasted english muffins instead of on a tortilla.
-Serve with maybe some apple slices or baby carrots and lunch/dinner is served!

The BEST Chocolate Molten Cake!!!

I lost my old recipe for chocolate molten cake and had to look up a new one. This is from Food Network-Emeril's. It is TO DIE FOR! You have got to make it SOON! It's even good the day after reheated in the micro for 20-30 seconds! Rich, bittersweet chocolaty goodness! AND EASY!!!!

1 1/2 t unsalted butter, plus 1 stick
4 t flour, plus 2 T
6 ounces bittersweet chocolate chips or semi sweet (good brand)
2 T heavy cream
2 T confectioners sugar
2 eggs
2 egg yolks
1/4 C sugar
1 t vanilla
pinch salt

Preheat oven 450. Grease and flour 4 (6ou.) ramekins with butter and flour, tapping out excess flour. Set on baking sheet.

Melt chocolate, 1 stick of butter, cream, powdered sugar, until smooth. Remove from heat.
In bowl, whisk together eggs, yolks, sugar, vanilla, and salt-3 minutes. Sift flour into egg mixture and mix. Fold in chocolate mixture. Pour into ramekins. Bake until sides are set but middle is puffed but still soft-about 12 min. Remove from oven and cool a few minutes before unmolding onto plate and serving with raspberry sauce and vanilla ice cream! I like to dust with powdered sugar before serving!

Raspberry Sauce:
1 small bag of frozen raspberries, thawed
1 t fresh lemon juice
1/4 C powdered sugar

Mix in blender. Push through fine mesh sieve.

Lemon-Poppy Seed Waffles

Don't these waffles look so refreshing and delightful? Well they certainly are! I'm a big fan of anything with poppy seeds in it and anything lemon, so to me this is the perfect waffle! I got the recipe from Betty Crocker. The good thing about these is you can make them totally healthy by using the Fiber One mix and by topping with fat-free yogurt instead of butter and sugary syrup or jam. And of course the fresh fruit will make it feel like it's Spring! (anyone else have spring fever?)

2 c Fiber One Complete pancake mix (or any other mix)
2 T sugar
1 T poppy seeds
1 c cold water
1 T grated lemon peel
1/4 c FRESH lemon juice
2 containers (6 oz. ea.)Yoplait light fat-free lemon cream pie or very vanilla yogurt
Fresh fruit--berries, peaches, anything!

-Heat waffle maker.
-In medium bowl mix first 6 ingredients with wire whisk until smooth.
-Spray waffle maker with Pam and pour batter onto center. Bake about 5 minutes or until steaming stops.
-Serve waffles topped with yogurt and fruit.
-Makes 8 (4-inch) waffles

Chicken Tostada Salad

This is a light and delicious meal! I got it from Dan's grocery. They have girls cook up stuff in the back and give out samples and have the recipes and all the ingredients there for you to buy. This is really simple, quick and fresh. The refrigerated chicken is only OK. I would prefer to cook my own, but these days, I'm not up to it. Maybe in a few months. Or maybe there's a better brand??? You could add refried beans to make it heartier and I thought avocados, and cilantro would be good, too.

4 cups shredded lettuce
1 med tomato, cut into wedges (I used more and diced)
1/2 cup ranch dressing
1/4 sliced olives
2 T taco sauce
4 tostada shells
2 pkgs (6 oz each) refrigerated chicken strips (Tyson, it's by the bacon and lunchmeat)
1/2 cup shredded Mexican cheese blend

In a large bowl, combine the first 5 ingredients. Divide among the shells. Top with chicken; sprinkle with cheese. I added some more taco sauce on the top of mine.) I am looking forward to having this for lunch tomorrow! It hit the spot after being sick ALL day today.

Chocolate & Peanut Butter Hearts (Sunday Baker)

Oh my heavens! You have to go over to Sunday Baker and see this recipe! It looks so amazingly scrumptious!!! I'm really tempted to make these for Valentine's. Sunday Baker always has the best looking recipes--I'm glad to have found it!

Chili Con Carne

This recipe is from my staple Pillsbury Cookbook. It never steers me wrong. I scored the book at a yard sale when I was living in Logan. I have been making this for many years. I'll give you my adaptations, too. It is just a simple chili recipe, but it is sooo gooood! I made it last night, and Chris said it was the best yet. (Wish I knew what I did!) This usually feeds my family of 5 for 2 nights, plus lunch for me.

1# hamburger
1/2 c chopped onion
3/4 c water
1/2 c chopped green pepper (I almost never use this cuz I don't have them on hand much)
3 t chili powder
1/2 t salt
1/4 t pepper
1/4 t hot pepper sauce
1-2 cloves garlic (I use 2)
28 oz can tomatoes, undiluted, cut up (we don't like chunks, so I blend them up)
1 can tomato soup
6 oz tomato paste
4 oz green chiles, undrained (I use 2 of these or a 7 oz, whatever I have)
1-2 T sugar, to taste (the recipe didn't call for this, but I like a sweeter chili)
15 oz can kidney beans, undrained

In medium skillet, brown hamburger with onion; drain. (I just cook burger in pot, to save dishes!) In large saucepan, combine beef mixture and remaining ingredients except kidney beans. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hrs, stirring occasionally. Stir in kidney beans; simmer until thoroughly heated. Garnish with cheese if desired.

For use in slow cooker, proceed as directed above and cook on low setting for 5-6 hours. Add kidney beans and heat thoroughly. (I've never done the crock pot)

Banana Crumb Muffins

Another great recipe from Allrecipes. I get tired of making the same old banana bread with my old bananas so I made muffins instead. My family said they were really good, better than banana bread, so I think I may do this from now on with over-ripe bananas. The crumb topping makes them extra yummy from the little smidgen that I tasted (these aren't exactly a low-carb food).

1 1/2 c flour (can use some wheat if you want to be more healthy)
1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 c sugar
1 t cinnamon
1 egg, lightly beaten
1/3 c melted butter (I used oil)

Topping:
1/3 c brown sugar
2 T flour
1/8 t cinnamon
1 T butter (cold is fine)

-Mix dry ingredients together; mix wet ingredients together; then mix dry into wet just until combined. Spoon into paper liners or greased muffin tin about 3/4 full.

-Mix topping ingredients until resembles cornmeal. Sprinkle generously on top of muffins. This makes plenty of topping for 12. You may even be able to get a few more muffins.

-Bake 375 for 18-20 minutes (I did 18) or until toothpick comes out clean.

-These get more moist the longer they sit. Recipe makes 12 but you may be able to get more than that.

Hunter's Hero (meatball sub) from Guy Fieri

These were an awesome superbowl food! I was impressed with myself.
2 T olive oil
1/2 red onion, chopped
1 red bell pepper, chopped
5 cloves garlic, pressed
1/2 cup milk
3/4 cup bread crumbs (I used 2-3 slices of white bread & tore them up)
1 lb. ground beef
1 lb. ground pork sausage
2 tsp dried oregano
1 tsp red pepper flakes (I used just a pinch!)
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten
7 hoagie rolls
marinara sauce
slices of mozzarella
1/4 cup parmesan
Heat 1 T oil in large skillet over med. heat. Cook onion, bell pepper and garlic till tender, 5 mins. In bowl, pour milk over bread crumbs and stir till milk is absorbed. Add sauteed veggies, beef, pork sausage, oregano, red pepper flakes, salt, pepper and egg. Mix well. In same skillet used for veggies, heat remaining oil over med.heat. Form large meatballs, and drop into hot skillet. Brown on all sides and cook thoroughly, till juices are clear and meat is no longer pink. (This takes some patience.) On each hoagie roll, place 4 big meatballs, pour some marinara sauce (1/4 cup), couple slices of mozzarella, and sprinkle with parmesan. Put on cookie sheet and Broil in oven till toasty and melty. Enjoy!!

Fiesta Chicken Chowder -FAST!

3 T flour
1 envelope fajita seasoning, divided
1 lb chicken breast, cut into bite size pieces
3 T oil
1 onion, chopped fine
2-3 garlic cloves, pressed
3 cups water
1 can black beans, drain and rinse
1 can mexican stewed tomatoes w/juice(I used regular stewed)
1 can mexicorn, drained (I used reg)
1 cup uncooked, instant brown rice
4oz can mild green chilis
1 can condensed fiesta nacho cheese soup
3 T chopped cilantro- optional
1 T fresh lime juice
In gallon ziplock, toss cicken, flour and 2T fajita season. Coat well. Dump it into lage pot with your oil on med-high heat. Cook just till juices run clear, then set aside in a bowl. In same large pot, add a little more oil and cook onions and garlic. Add water, rice, beans, tomatoes, corn, chilis and remaining fajita seasoning. Bring to boil, reduce heat, cover and simmer 5-10 mins till rice is tender. Stir in cheese soup, chicken, cilantro and lime juice. Heat through. Serve with tortilla chips and sour cream on the side. (The brown rice ROCKS in this. It's a hearty, yummy soup. I used reg. stew tomatoes and reg. corn to cut down on spiciness. If you love spice then use the mexi version. The way I modified it, it was just a little spice. Not too spicy for the kids.

Cheesy Meat Lasagna (Low fat)

1 lb lean ground beef
3 cloves garlic, pressed
1 1/2 tsp oregano
1 jar spaghetti sauce (Prego)
1 large tomato, chopped
1 egg
16oz container cottage cheese(2% milkfat)
1/4 cup grated parmesan
9 lasagna noodles, cooked
2 cups reduced fat shredded mozzarella, divided
Heat oven to 375. Brown meat with oregan and garlic. Stir in spaghetti sauce, simmer 5 mins. Remove from heat, stir in tomato. Mix cottage cheese, egg and parmesan. Spread 1/2 cup meat sauce on bottom of 9x13. Layer with 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup meat sauce. Repeat layers. Top with last 3 noodles and remaining meat sauce. Cover and bake 30 mins till bubbly. Uncover, top with remaining mozzarella and bake uncovered 5-10 mins till melted. Let stand 5 mins. Serves 9. Per serving: 300 cals, 10g fat, 27g carbs, 25g protein. ( This is a lighter version lasagna. I didn't feel overwhelmed with cheese like I'm used to in a lasagna, not like thats bad! The sauce is so chunky and satisfying. I felt that for the portion size, 10 g of fat isn't bad! Make a green salad with fat-free dressing and you've got it made)

Miss Kimball's Chocolate Chip Cookies

This recipe comes from a good friend and neighbor, Heidi. I saw these cookies on her counter and they looked so good I had to have the recipe. I finally got around to trying it and OH, I have a new favorite choc. chip cookie recipe! Kelly LOVED them! He did say they'd be even better with walnuts which is probably right.

1 cube butter, room temp.
1 C shortening
1 C sugar
1 C brown sugar
2 eggs

Make as you would regular cookies, whipping butter with sugars, then add eggs and whip for 2 minutes.

3 C flour
1 t salt
1 t baking soda
2 t vanilla
1 pkg choc. chips (I use some milk chocolate with the semi sweet-it mixes up the choc. flavors perfectly)

350 degree oven for 10-12 min.

Roast Pork with Pears

This recipe is from the Williams-Sonoma magazine and it is excellent! We made this for Sunday dinner a few weeks ago and everyone loved it! I love their recipes! (You can get a large pork roast at Costco for a good price.)

3/4 C packed fresh parsley leaves

1/4 C chopped sage

3 garlic cloves

salt and pepper, to taste

5 T olive oil

1 boneless pork loin roast, about 3 1/2 lbs., halved horizontally

3 ripe pears, halved lengthwise

4 leeks, white portions, halved lengthwise (you could use white or yellow onion instead)

Creamy mustard pan sauce: (this is optional but trust me, you don't want to miss out on this!)

2 t flour

1/4 C white wine

1/2 C chicken broth

2 T whole grain or dijon mustard

1/4 C heavy cream

*I think I doubled this because the pork roast was so big! The more the better especially if you have mashed potatoes on the side! This is a delicious gravy!

Preheat 400. Lower rack. In processor, process parsley, sage, garlic, salt and pepper, 3 T oil-or less if it gets too runny. You want a fine paste. Spread inside pork and on top of pork after tying with kitchen twine. Tuck any left over sage under twine. Sprinkle with salt and pepper. In Dutch oven or large heavy frying pan that is oven safe, warm 2 T oil. Add pears cut side down. Cook 5 min. Transfer to plate. Brown pork on all sides-8 min. Put leeks in pan with pork and pears around sides. Roast until temp. is 140 degrees, 45-55 minutes. Let pork rest in tented foil for 10 minutes. Carve and serve with sauce and mashed potatoes. Serve 8-10

For Sauce:

Pour pan drippings into bowl and discard all but 2 t of fat. Pour reserved fat in pot and heat, adding garlic and then flour. Cook on med./high for 30 seconds. Add wine and cook for 1 min. Add broth and pan drippings and cook until slightly thickens about 3 min. Remove pot from heat and whisk in mustard and cream. Season with salt and pepper.