Friday, February 24, 2012
With the weather getting warmer, I am starting to look forward to spring already. Blackberries are a wonderful summer fruit and can be used in so many different ways. Here is a pound cake with blackberry buttercream icing and blackberry sauce. Just use your favorite pound cake recipe or buy one already made at the grocery store. Serve with vanilla ice cream!
~Blackberry Buttercream Icing
1/2 cup butter, softened
1/2 cup fresh blackberries
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar
Wash and dry the blackberries. Using a potato masher, smash the blackberries. Beat the butter, blackberries, vanilla extract, lemon zest, and salt at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
3 1/2 cups fresh or frozen blackberries
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice
Bring blackberries, sugar, and water to a simmer in a medium saucepan, stirring occasionally. Simmer over low heat for 5 minutes. Smash with a potato masher. Strain through a fine sieve into a bowl. Stir in lemon juice. Cover and refrigerate until chilled.
Monday, February 13, 2012
I have recently started making crepes and made these fun strawberry-filled crepes for Valentine's Day!
1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 cup skim milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
8 oz of reduced-fat cream cheese, softened
1/4 cup powdered sugar
1 cup chopped strawberries
1 Tablespoon lemon juice
Cream all ingredients together and refrigerate for at least an hour. Stuff crepes with the filling.
Tuesday, February 7, 2012
I am normally not a fan of huge meals for breakfast, but this is a delicious and light breakfast that will keep you going all day. It is perfect for any brunch get-together or holiday breakfast!
~Good Morning! Casserole
8 Eggs or 2 cups of EggBeaters
1 cup skim milk
4 cups sliced bread, cubed
1 cup lean deli ham
2 cups cheddar cheese
Salt and black pepper, to taste
Preheat the oven to 375 degrees. Spray cooking spray in a 7x11-inch glass baking dish. Whisk Eggbeaters, milk, salt, and pepper. Add bread, ham, and cheese. Pour into baking dish and cover with foil. Bake for 40 to 45 minutes. Uncover and cook 15 minutes more.
Saturday, February 4, 2012
I love mozzarella cheese sticks, but I hate the fat that comes with them. Keeping that in mind, I came up with the oven baked cheeses sticks. They stave off my cheese stick cravings without making me feel guilty!
~Baked Cheese Sticks
4 Wonton wrappers
2 low-fat mozzarella cheese sticks
Preheat the oven to 400 ℉. Cover a baking sheet with aluminum foil. Cut each cheese stick in half. Place one wonton wrapper on the board. Place half of a cheese stick in the center of the wonton wrapper. Fold in the sides and then roll. Dampen end edge with water so that it will stick. Set on the baking sheet. Coat the outside of the sticks with non-stick cooking spray. Place in the oven for 10 minutes. Serve warm with marinara sauce.
Friday, February 3, 2012
I love grilled cheese and tomato soup. What better way to enjoy this meal than with the sandwich made into a crouton!
~Grilled Cheese Croutons
8 slices of wheat bread, buttered
4 slices american cheese
1 can tomato soup, prepared
Spray the non-stick cooking spray into a skillet. Assemble each sandwich with 2 slices of bread and 1 slice of american cheese. Toast each sandwich over medium heat for 1-2 minutes on each side. Toast each sandwich over medium heat for 1-2 minutes on each side.