Desserts and Treats
Monday, February 05, 2007
Make sweets for your sweetie
Sweet treats almost always make thoughtful Valentine’s Day gift. Making the treats yourself make them an even more special gift.
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Chocolate coating wafers typically are sold with candy making supplies.
Chocolate-Covered Cherries
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners’ sugar
1 pound chocolate coating wafers
Drain cherries and set on paper towels to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. For best results, allow to set for a week or more. Makes 60 candies.
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Chocolate Cherry Dessert
26 chocolate wafer cookies, crushed
1/4 cup butter or margarine, melted
1 cup (8 ounces) sour cream
1 3.9-ounce package instant chocolate pudding mix
3/4 cup milk
1 21-ounce can cherry pie filling
In a mixing bowl, combine wafer crumbs with butter. Press into the bottom of an 8-inch square baking pan. Place in freezer for 10 minutes. In another bowl, combine sour cream, pudding, and milk; beat on low for 1-1/2 minutes. Spread over crust. Spoon pie filling on top. Cover and refrigerate until ready to serve. Makes 9 servings.
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Chocolate-Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and place on waxed paper lined sheets or insert the toothpicks into Styrofoam to cool. Makes 3 cups.
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Chocolate Mousse with Strawberries
1 1.4-ounce package sugar-free instant chocolate fudge pudding mix
1 cup cold fat-free milk
1-3/4 cups reduced-fat whipped topping
Whole fresh strawberries
In a mixing bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping or over slices of angel food cake. Makes 2-1/2 cups.
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Pantry Pointers
If you plan on baking a special chocolate treat for Valentine’s Day but find you are out of unsweetened chocolate, you can substitute three tablespoons cocoa and one tablespoon shortening for each square.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 22, 2007
Try cooking with cola
Many people enjoy drinking cola but not as many have tried cooking with it. Cola brings a different twist to recipes without overpowering the food. If calories are an issue, you can try using diet cola in recipes that are not cooked a long time at high temperatures, as that can make diet colas turn bitter.
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Cola Chicken
1/2 cup chopped onion
2 tablespoons vegetable oil
4 4-ounce boneless skinless chicken breast halves
1 12-ounce can cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water
In a skillet, sauté onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through. Makes 4 servings.
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Cola Pot Roast
1 14.5-ounce can stewed tomatoes
1 cup cola-flavored carbonated beverage
1 packet dry spaghetti sauce mix
1 cup chopped onion
3/4 cup chopped celery
1-1/2 teaspoons salt
1/2 teaspoon garlic salt
3 pounds beef chuck roast
2 tablespoons vegetable oil
In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until spaghetti sauce mix is dissolved.
In a Dutch oven, over medium high heat, brown meat in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low. Simmer slowly for about 2 1/2 hours, or until meat is tender. Makes 6 servings.
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This makes a very moist low-fat cake. Because it is tender, it is important to allow the cake to cool completely before trying to cut it.
Diet Cola Cake
1 18- to 19-ounce box chocolate cake mix, unprepared
1 12-ounce can diet cola
Preheat oven according to package directions. Spray a 9x12-inch cake pan with nonstick cooking spray. Mix the dry cake mix with the diet soda. Pour batter into prepared pan and bake according to package instructions. Cool completely. Makes 12 servings.
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Pantry Pointers
For best results when cooking with cola, start with room-temperature cola.
For a flavorful baked ham, baste with cola before putting in the oven and every 30 minutes during cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, January 01, 2007
Keep your resolutions with pineapple
Diets come and diets go, but it’s lifestyle changes that can lead to permanent weight loss. Eating more fruit is a step in the right direction, but it can be difficult to find good-tasting fruit in the middle of winter. Canned fruit, particularly pineapple, helps provide a tasty path toward healthier eating habits.
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Pineapple Chicken
1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
4 cups cubed cooked chicken
2 5.5-ounce cans pineapple chunks, drained
1 8-ounce can sliced water chestnuts, drained
1-1/2 teaspoons ground ginger
Hot cooked rice
In a large saucepan, combine barbecue sauce, orange juice, brown sugar, vegetable oil, and flour until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chestnuts, and ginger; cover and simmer for 10 minutes. Serve over rice. Makes 4 servings. Per serving, without rice: 349 calories and 12 grams fat.
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Slow Cooker Sweet and Sour Sausage
1 pound fully cooked kielbasa, sliced
1 20-ounce can unsweetened pineapple chunks, undrained
1-1/2 cups fresh baby carrots, quartered lengthwise
1 large green pepper, cut into 1-inch pieces
1 medium onion, cut into chunks
1/3 cup packed brown sugar
1 tablespoon soy sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
In a slow cooker, combine kielbasa, pineapple, carrots, green pepper, onion, brown sugar, soy sauce, bouillon, garlic powder, and ginger. Cover and cook on low for 4 to 5 hours. In a small bowl, combine the cornstarch and water until smooth. Stir into the sausage mixture. Cover and cook on high for 30 minutes or until thickened. Serve over rice. Makes 6 servings. Per serving, without rice: 250 calories and 4 grams fat.
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Pineapple Angel Food Cake
1 16-ounce package angel food cake mix
1 20-ounce can crushed pineapple with juice
1 12-ounce container frozen whipped topping, thawed
Preheat oven to 350 degrees. Spray a 9x13-inch pan with vegetable oil spray. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. Pour batter into prepared pan. Bake until golden brown, about 25 minutes. Let cool. Serve with whipped topping. Makes 24 servings. Per serving: 127 calories and 4 grams fat.
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Pantry Pointers
For a quick and healthy snack, mix crushed pineapple into cottage cheese.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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Monday, December 04, 2006
Host a cookie exchange
An assortment of homemade cookies is great to serve at gatherings or to give as gifts. To make the baking task easier, invite friends to come over with one batch of cookie dough already made, some of their favorite recipes, extra baking sheets, and various ingredients. Start in the morning, and by early afternoon you could be dividing up dozens of holiday cookies.
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Finnish Christmas Cookies
2 cups butter, softened
1 cup granulated sugar
4 cups all-purpose flour
1 egg, beaten
2/3 cup finely chopped almonds
Colored sugar, optional
In a mixing bowl, cream butter and sugar until fluffy. Beat in flour. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees. Roll out onto a well-floured surface to 1/4-inch thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2x1-inch strips. Place 1 inch apart on ungreased baking sheets. Bake until lightly browned, about 10 to 12 minutes. Cool on wire racks. Makes about 6 dozen.
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Fresh Ginger Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated fresh ginger
12 tablespoons butter, softened
1 cup granulated sugar
1/4 cup molasses
1 egg
1 cup granulated sugar
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
Roll dough into 1-1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Makes 30 cookies.
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No-Bake Rum Balls
2-1/2 cups crushed vanilla wafers
1 cup confectioners’ sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
1/4 cup rum
In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in chopped walnuts, corn syrup and rum. Mix until well blended. Form dough into 2 inch balls and roll in confectioners’ sugar. Store in covered tin. Makes 3 dozen.
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Pantry Pointers
Always cool the cookie sheet before it for the next batch. If you are in a hurry, run cold water over it and dry it to speed things up.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 30, 2006
Use cinnamon any time of day
Cinnamon isn’t just one of the oldest spices, it’s also one of the most used. Most people enjoy the flavor of cinnamon in baked goods and desserts, but cinnamon also is good in marinades, stews, and sauces.
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Cinnamon Hotcakes
1-1/3 cups all-purpose flour
4-1/2 teaspoons brown sugar
1-1/4 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
1 cup milk
2 tablespoons butter or margarine, melted
Additional cinnamon
Maple syrup, optional
In a bowl, combine the flour, brown sugar, baking powder and cinnamon. Combine eggs, milk and butter; stir into dry ingredients just until combined. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle with cinnamon. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup if desired. Makes 8 pancakes.
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Cinnamon Pork Tenderloin
3 tablespoons soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1-1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
1-1/2 pounds pork tenderloins
In a large resealable plastic bag, combine soy sauce, sherry, brown sugar, honey, cinnamon, and garlic. Add the pork; seal bag and turn to coat. Refrigerate 4 to 6 hours. Drain and discard marinade. Grill pork, uncovered, over medium heat until a meat thermometer reads 160 degrees, abut 15 to 20 minutes, turning occasionally. Let stand for 5 minutes before slicing. Makes 4-6 servings.
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Cinnamon Supper Cake
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter-flavored shortening or butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon butter
3/4 cup confectioners’ sugar
1 tablespoon ground cinnamon
Preheat oven to 375 degrees. Grease and flour a 9-inch round cake pan. In a bowl, sift together the flour, baking powder, and salt; set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20 to 25 minutes. For topping, spread cake with butter while still warm, and sift confectioners’ sugar and cinnamon over the top. Makes 6 to 8 servings.
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Pantry Pointers
When substituting cinnamon stick for ground cinnamon, grind or grate one 3.5-inch-long cinnamon stick for every 1 teaspoon of ground cinnamon needed.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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Monday, October 23, 2006
This Halloween, let them eat cake
Even if Halloween doesn’t fall on a dark and stormy night, you can still create a creepy holiday meal or party with decorations and food. Set your table as usual, but spread artificial spider webs around each person’s plate. Dim the lights, turn on a CD of eerie Halloween sounds, and get ready for a wonderfully creepy meal. Ordinary foods become scary with the right names. Turn spaghetti into “worm stew” and hot dogs in a bun into “finger sandwiches.” And when it comes to dessert, you can let your imagination create some hair-raising treats.
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Cupcake Graveyard
1 18.25-ounce package chocolate cake mix
2 16-ounce packages vanilla frosting
3/4 cup chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies
Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Makes 24 servings.
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Worm Cupcakes
1 18.25-ounce package chocolate cake mix
3 cups chocolate cookie crumbs
1 16-ounce package prepared chocolate frosting
1 16-ounce package candy worms, such as Gummi Worms
Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top. Cut candy worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy. Makes 24 servings.
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Pantry Pointer
Potlucks are fun, even for kids. If your child wants to throw a big Halloween party, discuss the possibility of a potluck. This also is great for last-minute parties.
To add a scary touch to any punch, wash a disposable glove, fill with water, seal with an elastic, and freeze. Before serving punch, dip the frozen hand in warm water briefly. Peel off the glove and float the frozen hand in the punch bowl.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 02, 2006
Perk up a brownie mix
Few things can bring on a smile faster than a chewy brownie, and nothing makes baking them easier than a package of brownie mix. But by adding a few extra ingredients, you’ll be able to create brownies so special no one will guess they came from a mix.
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S’more Brownies
1 18- to 22-ounce package brownie mix
6 graham crackers
1-1/2 cups miniature marshmallows
8 1.5-ounce bars milk chocolate, coarsely chopped
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 13x9-inch baking pan. In a medium bowl, break graham crackers into 1-inch pieces and toss with miniature marshmallows and milk chocolate. Set s’more mixture aside.
Bake brownies for 15 minutes in the preheated oven. Remove; sprinkle the s’more mixture evenly over the top. Bake until a toothpick inserted in the center comes out clean, about 15 to 20 minutes. Makes 20 servings.
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Cheesecake Brownies
1 18- to 22-ounce package brownie mix
1 8-ounce package cream cheese
1 large egg
1/3 cup granulated sugar
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 13x9-inch baking pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
Bake until a toothpick inserted near the center comes out clean, about 25 to 30 minutes. Makes 20 servings.
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Low-Fat Rocky Road Brownies
1 package reduced-fat fudge brownie mix (13x9-inch baking pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 1-ounce square unsweetened chocolate
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13x9-inch baking pan coated with nonstick cooking spray. Bake until a toothpick inserted near the center comes out clean, about 25 to 30 minutes. Sprinkle with marshmallows. Cool on a wire rack.
In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners’ sugar and vanilla until smooth. Drizzle over marshmallows. Makes 2 dozen.
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Pantry Pointers
To easily cut brownies, cool them completely and use a plastic knife or table knife.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 28, 2006
Spice up your Labor Day
If you are like many Americans, your Labor Day celebration will include good food as well as family and friends. If the people in your life prefer food on the zesty side, spice it up a bit for the holiday.
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Buffalo Chicken Dip
2 8-ounce packages cream cheese, softened
3/4 cup pepper sauce, such as Frank’s Red Hot
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13-inch baking dish. Bake for 30 minutes. Serve with tortilla chips. Makes 16 servings.
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Spicy Grilled Shrimp
1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, optional
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Cook shrimp until opaque, about 2 to 3 minutes per side. Transfer to a serving dish and garnish with lemon wedges if desired. Makes 6 servings.
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Spicy Butter Bars
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon instant coffee granules
1/2 teaspoon ground ginger
1/2 cup butter or margarine
1 cup butterscotch chips, divided
1 large egg
1/2 cup chopped salted peanuts
Preheat oven to 300 degrees. In a bowl, combine flour, sugar, cinnamon, coffee granules, and ginger; set aside. In a heavy saucepan over low heat, melt butter and 2/3 cup butterscotch chips. Remove from the heat. Stir in the dry ingredients and egg; mix well.
Spread into an ungreased 15x10-inch. Sprinkle with peanuts and remaining chips. Bake until lightly browned, about 25 to 30 minutes. Immediately cut into bars and remove from pan. Cool on wire racks. Store in an airtight container. Makes about 3 dozen bars.
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Pantry Pointers
It is best to buy most spices in small quantities, especially those used infrequently, because they lose their flavor over time. If you are in doubt of the quality of a spice, give it a good sniff before using it. Spices without an aroma likely won’t have much flavor either.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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Monday, July 17, 2006
Stay cool with skillet meals
When it’s too hot to turn on the oven and grilling isn’t an option, break out the skillet and make a meal or dessert on the stovetop.
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Chili Bean Nacho Skillet
1 pound ground beef
1/2 cup chopped onion
1 15.5-ounce can chili beans, undrained
1 15-ounce can tomato sauce
1 11-ounce can whole kernel corn, drained
1 teaspoon granulated sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
3/4 cup shredded cheddar cheese
Tortilla chips, optional
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Makes 6 servings.
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Veggie Chicken Skillet
8 4-ounce boneless skinless chicken breast halves
2 tablespoons cornstarch
1 14.5-ounce can reduced-sodium chicken broth
2 tablespoons Dijon-style mustard
2 tablespoons honey
2 cups fresh broccoli florets
1 medium carrot, coarsely chopped
1 medium onion, chopped
Dash cayenne pepper
In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until juices run clear, about 10 to 15 minutes. Remove and keep warm. In a bowl, combine the cornstarch, broth, mustard and honey until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes.
Return chicken to the pan. Add the broccoli, carrot and onion. Sprinkle with cayenne. Reduce heat; cover and cook until vegetables are crisp-tender, about 6 minutes. Makes 8 servings.
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Skillet Peach Pie
1 10-ounce package pie crust mix
6 fresh peaches, pitted, skinned, and sliced
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 tablespoons butter and margarine
Preheat oven to 425 degrees. Make crust mix according to package directions. Roll dough out so that it fits an 8-inch skillet; make sure there is overhang.
Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven until fruit is bubbly and crust is browned, about 25 to 30 minutes. Makes 6 servings.
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Pantry Pointers
If food is stuck to your skillet, try sprinkling it with baking soda, adding water, and letting it sit for a while.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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Monday, June 26, 2006
Bring red, white, and blue to Independence Day
When the Fourth of July rolls around each year, Americans often plan a day full of summer activities and great food. It’s a great time to appreciate our families and friends, and share a meal with them. With the fresh fruits and vegetables available this time of year, even the food can be patriotic. These recipes don’t require much work, but the results add sparkle to the festivities.
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Red, White, and Blue Coleslaw
12 slices bacon
6 cups shredded cabbage
1 cup coleslaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
Place bacon in a large, deep skillet over medium high heat; cook until evenly brown. Crumble and set aside. In a large bowl, combine the bacon, cabbage and dressing; mix well. Sprinkle with cherry tomatoes and blue cheese. Refrigerate and serve chilled. Makes 6 to 8 servings.
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Red, White, and Blue Potato Salad
1 pound small white potatoes (such as Creamer Fingerling or Yukon Gold)
1 pound small red potatoes
12 ounces Purple Peruvian potatoes
3 tablespoons olive oil
2 ounces chopped ham
1/3 cup chopped walnuts
8 garlic cloves, finely chopped
3 tablespoons sherry or white wine vinegar
1 cup finely chopped red bell pepper
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut the potatoes into 1-1/2-inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
Heat 1 tablespoon olive oil in a medium skillet. Add ham, walnuts and garlic; sauté 10 minutes. Add vinegar; stir well.
In a large bowl, toss ham mixture with potatoes, 2 additional tablespoons olive oil, red pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings.
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Red, White, and Blue Trifle
2 12-ounce containers whipped topping, thawed
1 5.9-ounce package vanilla instant pudding
1 whole angel food cake, cut into 1 inch cubes
Sliced fresh strawberries and blueberries
Slivered almonds, optional
Prepare instant pudding according to package directions. Layer ingredients as follows from bottom of trifle bowl to top: 1/3 whipped topping, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 whipped topping, remaining cake cubes, remaining pudding, blueberries, and remaining whipped topping. Top with slivered almonds if desired. Makes 16 servings.
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Pantry Pointers
For a simple red, white, and blue dessert, thread strawberries, blueberries, and apples or bananas onto a skewer. Serve with fruit dip.
Keep all perishable items in a cooler with plenty of ice and keep coolers in the shade whenever possible.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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Monday, June 19, 2006
Make great food for the great outdoors
One of the best parts about camping is the food. Whether it’s the special treats we allow ourselves while hiking and swimming or the challenge of cooking without the conveniences of home, many things seem to taste better when served in the wilderness.
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S’More Snack Mix
2 cups honey graham cereal
1 cup minature marshmallows
1 cup peanuts
1/2 cup semisweet chocolate chips
1/2 cup raisins
In a large plastic resealable bag, combine all ingredients. Tighly close the bag and shake well. Makes 5 servings.
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Dutch Oven Green Bar Stew
1-1/2 pounds beef, cubed
1 tablespoon vegetable or canola oil
1 teaspoon salt
1/2 cup water
2 carrots, diced
1 small onion, chopped
2 medium potatoes, cubed
2 teaspoons dried parsley flakes
Brown beef in vegetable oil in an uncovered dutch oven. Add salt and water; cover and cook over low-to-medium heat fire for 30 minutes. Add carrots and onion and cook an additional 30 minutes. Add potatoes and parsley and cook 30 to 40 minutes more, adding water as needed to keep about 1 inch of liquid in the dutch oven. Makes 4 servings. Adapted from Dutch Oven Cooking (Fourth Edition) by John G. Ragsdale.
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Campfire Banana Splits
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 10.5-ounce package miniature marshmallows
Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Carefully unwrap bananas, open the peels wide, and eat with a spoon. Makes 6 servings.
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Pantry Pointers
When packing ingredients for camping, measure them for each recipe and pack in plastic resealable bags or plastic storage containers. Label each bag with the amount and recipe.
For sandwiches, pita bread holds its shape better which makes it easier to transport.
Before you sit down to eat dinner, put a pot of water on the campfire. It will heat while you eat, and you’ll be ready to wash dishes when the meal is over.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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Monday, June 12, 2006
Make a meal for Dad's heart
Father’s Day is a great time to tell your dad that you hope he’ll be around for many years to come. Making him a heart-healthy meal on his special day may help jumpstart a lifestyle of healthy eating.
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Spinach is full of vitamins and minerals, including folate and iron. For a low-fat version, use low-fat or fat-free ranch dressing and sour cream.
Spinach Dip
1 10-ounce package frozen chopped spinach
3 tablespoons grated Parmesan cheese
3 tablespoons ranch salad dressing
1/2 cup sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Cook spinach according to package directions; drain well and chill. Combine all ingredients in a bowl and mix well. Chill before serving. Serve with cut-up vegetables or snack crackers. Makes about 1-3/4 cups of dip.
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Salmon is loaded with heart-healthy omega-3 fatty acids.
Maple Salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper. Place salmon in a shallow metal baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon until easily flaked with a fork, about 15 to 20 minutes. Makes 4 servings.
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Blueberries are filled with antioxidants that are good for the heart. This recipe utilizes fresh blueberries, and because it is made with only one crust it contains less fat than traditional double-crust recipes.
Topless Blueberry Pie
3/4 cup granulated sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
4 cups fresh blueberries
1 tablespoon butter
1 9-inch pie crust, baked
In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes. Add butter and let cool about 5 minutes. Stir in remaining blueberries. Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours. Makes 8 servings.
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Pantry Pointers
After surprising Dad with a heart-healthy meal, consider going on a nice heart-healthy walk with him. The exercise is beneficial to everyone, and also gives the family a chance to talk without distractions such as television. Just do it around his favorite televised sports because it is, after all, his day.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, May 29, 2006
Shake up your vanilla ice cream
Warm weather brings with it a unique set of cravings, often including a desire for milkshakes. While it’s fun to order milkshakes at a restaurant, it’s even more fun to make them at home. And since commercially made milkshakes often start with a base instead of real ice cream, you might even prefer the flavor of your own homemade shakes. Most recipes start with vanilla ice cream or frozen yogurt because it allows the other flavors of the milkshake to stand out.
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If you prefer an all-chocolate shake, leave out the drop of peppermint extract.
Chocolate Mint Milkshake
4 scoops vanilla ice cream
1/4 cup milk
1/4 cup chocolate syrup
1 drop peppermint extract
In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve. Makes 2 servings.
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Orange Vanilla Milkshake
1 6-ounce can frozen orange juice concentrate
1 cup milk
1 cup cold water
1 pint vanilla ice cream
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
10 cubes ice
In a blender, combine orange juice concentrate, milk, water, ice cream, sugar and vanilla. Blend until smooth. Add ice cubes; blend until thickened. Pour into glasses and serve. Makes 6 servings.
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Peanut Butter Milkshakes
1 cup milk
2 cups vanilla ice cream
1/2 cup creamy peanut butter
2 tablespoons granulated sugar
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Makes 3 servings.
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To toast coconut, bake at 350 degrees for 2 to 4 minutes, stirring frequently.
Tropical Milkshakes
3/4 cup milk
2 medium ripe bananas
3 cups vanilla ice cream, softened
1 8-ounce can pineapple chunks, undrained
2 tablespoons flaked coconut, toasted
2 tablespoons chopped pecans
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Makes 5 cups.
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Cafe Latte Milkshake
1-1/2 cups cold coffee
2 scoops vanilla ice cream
2 tablespoons chocolate syrup
In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve. Makes 2 servings.
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Pantry Pointers
To reduce the fat and calories in a milkshake, try using skim milk and low-fat ice cream or frozen yogurt. To increase fat and calories in a milkshake, such as when trying to gain weight, try substituting cream for the milk.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 08, 2006
Let the kids cook on Mother's Day
Mother’s Day is a special time of the year, one for commemoration and celebration for Mom. It is a time for breakfast in bed, family gatherings, and crayon scribbled cards. It also is time for a special treat for Mom, preferably one that was made by her children. Just make sure that while in the kitchen, kids are given jobs suitable for their ages.
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For an easy breakfast, have the kids layer fruit and granola with yogurt and serve it to Mom in bed.
Fruit Parfait
1 6-ounce carton flavored yogurt
1/4 cup granola
1/2 cup sliced fresh fruit (such as apple, strawberries, or bananas)
In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with the remaining yogurt. Makes 1 serving.
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This recipe makes a good snack or appetizer, or it could be part of a Mother’s Day picnic.
Party Pinwheels
2 8-ounce packages cream cheese, softened
1 1-ounce package ranch dressing mix
2 green onions, minced
4 12-inch flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 2-ounce can sliced black olives
1/2 cup shredded cheddar cheese
In a medium bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1-inch slices. Makes 15 servings.
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This dessert is tasty enough to stand on its own with coffee, but light enough to follow Mom’s favorite meal.
Banana-Strawberry Trifle
1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 9-inch angel food cake, cut in cubes
4 bananas, sliced
1 16-ounce package frozen strawberries, thawed
1 12-ounce container frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and refrigerate 4 hours before serving. Makes 18 servings.
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Pantry Pointers
Trifles make an impressive and tasty dessert, and their recipes typically are flexible. For example, white cake goes well with bananas and pudding while chocolate cake goes well with cherry pie filling and pudding.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • (0) Contributions • Permalink
Monday, March 27, 2006
These desserts capture the flavor of eclairs
Eclairs are tasty, but they can be time consuming to make. The pudding and chocolate toppings in these desserts provide the flavor of eclairs but with a fraction of the work since there is no baking involved.
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Chocolate Eclair Dessert
2 3.4-ounce packages instant vanilla pudding mix
3 cups milk
1 8-ounce container frozen whipped topping, thawed
1 14- to 16-ounce package chocolate graham crackers
Topping:
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Lightly butter a 9x13-inch baking dish; set aside. In a large bowl, combine pudding mix and 3 cups milk; mix for 2 minutes. Fold in whipped topping and beat with mixer for 2 minutes. Spread about 1/3 of graham crackers on bottom of prepared dish. Spread 1/2 of the pudding mixture over crackers, then top with another layer of 1/3 of the graham crackers. Spread remaining pudding over crackers; top second pudding layer with remaining graham crackers.
To make topping: In a medium saucepan over medium-high heat, combine milk, cocoa and sugar and allow to boil for 1 minute. Remove from heat; add butter and vanilla. Mix well and cool. Pour sauce over graham cracker layer and refrigerate until set, at least 2 hours. Makes 12 servings.
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Pistachio Eclair Dessert
3 cups cold milk
1 3.4-ounce package instant pistachio pudding mix
1 3.4-ounce package instant French vanilla pudding mix
1 8-ounce carton frozen whipped topping, thawed
1 14- to 16-ounce package graham crackers
1 16-ounce can chocolate frosting
Lightly butter a 9x13-inch baking dish; set aside. In a large bowl, combine pudding mix and 3 cups milk; mix for 2 minutes. Let stand until pudding starts to set, about 2 minutes; fold in whipped topping. Spread about 1/3 of graham crackers on bottom of prepared dish. Spread 1/2 of the pudding mixture over crackers, then top with another layer of 1/3 of the graham crackers. Spread remaining pudding over crackers; top second pudding layer with remaining graham crackers. Refrigerate until set, at least 2 hours.
Spoon frosting into a microwave-safe bowl. Cover and microwave on high until softened, about 15 to 20 seconds, stirring once. Spread over graham crackers. Chill for at least 20 minutes or until frosting is set. Makes 15 to 20 servings.
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Pantry Pointers
These eclair desserts are best when they chill for a few hours or overnight before serving.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com