Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Archive for December, 2006
New Year’s Day – Black Eyed Peas and Sausage
Dec 26th
1 pound Black Eyed Peas
3 quarts water
2 Tablespoons garlic salt
1 Tablespoon Worchestershire sauce
1 teaspoon salt
1 pound smoked sausage, sliced
2 onions, finely chopped
2 ribs celery, chopped
1 bell pepper, chopped
2 bay leaves
1/2 teaspoon Tabasco
1/4 cup chopped parsley
Rice
Soak black eyed peas overnight in water (cover peas with water). In the morning, drain off the water and rinse.
In a 4 quart pot, mix water, garlic salt, worchestershire sauce, salt, cloves minced garlic, and peas. Cook over medium heat.
While this is cooking, saute the smoked sausage cut into small pieces. Use the sausage grease to cook onions, celery, and bell pepper for 5 minutes. Drain. Mix together vegetables, sausage, bay leaves, Tabasco, and chopped parsley. Cook for at least 2 hours or until peas are soft. Taste-test and add more salt and red pepper, if needed. Remove the bay leaves and serve over fluffy rice.
(2 votes, average: 5.00 out of 5)
Loading ...Easy Chocolate Truffles
Dec 19th
Christmas Party Splurge!
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
1 1/2 packages (12 squares) Baker’s semi-sweet baking chocolate, melted
1 1/2 teaspoons vanilla
Suggested coatings: coconut, cocoa, powdered sugar, ground nuts
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
Add melted chocolate and vanilla, mix well. Refrigerate 1 hour or until chilled.
Shape into 1 inch balls. Roll in coconut, cocoa, powdered sugar, or nuts. Store in refrigerator.
To serve: put 2-3 truffles in fluted muffin cup and serve on platter.
Recipe obtained from: KraftFoods.com
(1 votes, average: 5.00 out of 5) Loading ...Eggnog Logs
Dec 19th
Christmas Party Splurge!
1 cup butter
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon rum flavoring
3 cups all purpose flour
1 teaspoon nutmeg
1 can vanilla frosting, softened
1 cup pecans, finely chopped
Preheat oven to 350 degrees. Beat butter and sugar. Add egg, vanilla, and rum flavoring. In a separate bowl, combine flour and nutmeg. Add to butter mixture, mixing well. Divide dough into 10 portions.
Roll each portion out into a long (12 to 14 inch) pencil-shaped log, and cut into smaller 3-inch logs.
Bake for 10-12 minutes. When cool, dip each end in vanilla frosting, and roll in chopped pecans.
(1 votes, average: 5.00 out of 5) Loading ...5 Pounds of Fudge
Dec 19th
Christmas Party Splurge!
4 1/2 cups sugar
1 (12 ounce) can evaporated milk
1 stick butter, melted
Pinch of salt
18 ounces semisweet chocolate chips (3 cups)
1 (7-ounce) jar marshmallow cream
1 tbsp vanilla
4 cups chopped pecans
Mix sugar, milk, butter, and salt in a heavy saucepan. Stir well. Bring to a boil. Reduce heat and cook 8 minutes on low heat, stirring constantly. Remove from heat and add chocolate chips, marshmallow cream, and vanilla. Stir until completely blended. Add pecans and stir well.
Pour into a Bundt pan that has been sprayed heavily with nonstick cooking spray. Place in refrigerator for several hours or overnight.
To remove, place in a few inches of hot water in the sink and turn onto a serving platter. Store in refrigerator.
(2 votes, average: 5.00 out of 5) Loading ...White Chocolate Fudge
Dec 19th
Christmas Party Splurge!
2 packages (6 squares each) Baker’s premium white baking chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup red AND 1/2 cup green candied cherries
1 tablespoon grated orange peel
Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwaveable bowl on high 2-3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries, and orange peel; store until well blended.
Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator for up to 3 weeks (do not freeze).
Recipe obtained from: KraftFoods.com
(1 votes, average: 5.00 out of 5) Loading ...
