| Mexican Potato Omelet Posted: 01 Feb 2010 10:30 PM PST  Ingredients : - 2 teaspoons extra-virgin olive oil, divided
- 1 cup frozen hash-brown potatoes or diced cooked potatoes
- 1 (4.5 ounce) can chopped mild green chiles
- 4 large eggs
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/2 cup grated pepper Jack or Cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup coarsely chopped fresh cilantro or parsley
Cooking Directions : - Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
- Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
- Set a rack about 4 inches from the heat source; preheat the broiler.
- Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.
Yield: 2 servings Still Hungry? Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs. Nutrition per serving : - Calories: 401 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Fat: 30 g
- Protein: 23 g
- Sugars: 3 g
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| Cinnamon French Toast Bake Posted: 01 Feb 2010 10:21 PM PST  Ingredients : - 1/4 cup butter or margarine, melted
- 2 (12.4 ounce) cans Pillsbury(R) Refrigerated Cinnamon Rolls with Icing
- 6 eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 cup chopped pecans
- 1 cup maple syrup
- Icing from cinnamon rolls
- Powdered sugar
- 1/2 cup maple syrup, if desired
Cooking Directions : - Heat oven to 375 degrees F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
- In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
- Bake at 375 degrees F. for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
- Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
Yield: 12 servings Still Hungry? This easy breakfast bake features refrigerated cinnamon rolls that make quick work of favorite French toast flavors. Submitted by Will Sperry of Bunker Hill, WV for Bake-Off Contest 41, 2004. Notes: High Altitude (3500-6500 ft) Bake at 375 degrees F. for 25 to 30 minutes. Nutrition per serving : - Calories: 490 kcal
- Carbohydrates: 62 g
- Dietary Fiber: 2 g
- Fat: 23 g
- Protein: 6 g
- Sugars: 41 g
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| Two-Tone Pink Raspberry Bavarians Posted: 01 Feb 2010 10:10 PM PST  Ingredients : - 1 pint raspberries; reserve some for garnish
- 2 teaspoons unflavored gelatin
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/2 cup strained fresh lemon juice
- 2 lemons, zested
- 1/2 cup heavy cream
- Sugar Rose Petals or Raspberries
Cooking Directions : - Press raspberries through a fine sieve to extract puree and juices. Discard seeds remaining in sieve. Puree should equal about 1 cup; reserve.
- Rinse 12 two-ounce flared baba molds with cool water (do not dry and the bavarians will be easier to unmold), and set aside. Pour 1/2 cup cool water into a small heatproof bowl. Sprinkle the gelatin over the water. Leave to soften.
- In a large heatproof bowl, whisk together the eggs and egg yolks. Gradually whisk in the sugar. Whisk in the lemon juice and lemon zest until thoroughly combined. Set the bowl over a pan of simmering water, and whisk constantly until mixture is pale yellow and thick, 5 to 8 minutes. When whisk is lifted, the batter should leave a trail resembling a ribbon. Remove from the heat, and whisk about 1 minute to cool slightly.
- Place softened gelatin over same simmering water. Heat, stirring, for about 1 minute, until all crystals have dissolved. Remove from heat, and let cool 2 minutes. Whisk into the lemon mixture.
- Set bowl over ice, and stir with a rubber spatula until mixture is cool, but not starting to set, 2 to 4 minutes. (Mixture must be cool, or whipped cream will melt.) Remove. Whip cream to soft peaks. Fold cream into lemon mixture. Stir in 1/4 cup of raspberry puree to make light-pink shade. Use a spoon to fill six molds with mixture, tapping down on counter occasionally to remove air bubbles. Add remaining raspberry puree to bowl. Fill remaining six molds with darker-pink mixture. Cover with plastic wrap, and refrigerate 6 hours, or overnight. May be made 1 to 2 days ahead.
- To unmold, quickly dip each mold into bowl of hot water. Dry with a kitchen towel. Run a warm knife around rim to break any air locks. Tap mold down sharply on plate or work surface to loosen. Top bavarians with a Sugar Rose Petal or Sugar Raspberry.
Yield: 12 servings Still Hungry? Use nonstick or stainless-steel flared baba molds for these Bavarians. Metal molds can react with acid in the fruit and turn the mixture a different color. Nutrition per serving : - Calories: 111 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 1 g
- Fat: 5 g
- Protein: 2 g
- Sugars: 10 g
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| Huevos Rancheros Posted: 01 Feb 2010 10:06 PM PST Ingredients : - 2 teaspoons canola oil, divided
- 1 (7 ounce) jar roasted red peppers, rinsed and sliced
- 1 tomato, seeded and chopped
- 2 cloves garlic, finely chopped
- 1 (15 ounce) can black beans, rinsed
- 1 tablespoon white vinegar
- 3 dashes hot pepper sauce
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- 2 corn tortillas
- 2 large eggs
- 2 tablespoons salsa
- 1/4 cup grated Cheddar cheese
- 1 scallion, trimmed and chopped
Cooking Directions : - Preheat broiler.
- Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add roasted red peppers, tomato and garlic; cook, stirring, until the tomatoes have softened, about 4 minutes. Add black beans, vinegar and hot pepper sauce; cook, stirring, until heated through, about 3 minutes. Stir in cilantro and season with salt and pepper.
- Soften tortillas by heating them directly on a stovetop burner for about 30 seconds, turning frequently. Place the tortillas side by side on a heatproof dish. Spoon half of the bean mixture over each tortilla.
- Wipe out the pan, brush with the remaining 1 tsp. oil and heat over medium heat. Crack eggs into the pan and break the yolks with a fork. Cook over medium heat until whites are set, about 1 minute. Flip eggs and cook until desired doneness. Place an egg on each tortilla. Top with salsa and cheese and broil until the cheese melts. Garnish with scallions and serve immediately.
Yield: 2 servings Still Hungry? As the name implies, this dish makes a breakfast suitable for any cowboy, but for those with a less physically demanding occupation, it is perfect for brunch or a simple dinner. Nutrition per serving : - Calories: 480 kcal
- Carbohydrates: 58 g
- Dietary Fiber: 17 g
- Fat: 16 g
- Protein: 26 g
- Sugars: 13 g
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| Sunrise Scramble Posted: 01 Feb 2010 10:03 PM PST  Ingredients : - 1 large egg, lightly beaten
- 1 slice VELVEETA Pasteurized Prepared Cheese Product (1/4 in. thick), cubed
- Pepper
- 3 slices OSCAR MAYER Ready To Serve Bacon
- 2 slices whole wheat bread, toasted
- 1 tablespoon strawberry jam
- 1/2 medium seedless orange
Cooking Directions : - Spray small microwavable bowl with cooking spray. Add egg and VELVEETA; mix well. Season with pepper to taste. Microwave on HIGH 30 seconds; stir. Microwave 10 to 15 seconds longer or until egg is set and no visible liquid remains.
- Microwave bacon as directed on package. Meanwhile, toast bread slices; spread with jam.
- Serve eggs, bacon and toast with the orange.
Yield: 1 servings Still Hungry? Notes: Great Substitute Substitute 1/4 cup cholesterol-free egg product for the egg. Sunrise Scramble To Go Omit jam. Cook egg mixture and bacon as directed. Top 1 of the toast slices with bacon, egg and second toast slice. Wrap sandwich in foil for a great eat-on-the-run breakfast.  |
| Corn, Scallion and Potato Frittata Posted: 01 Feb 2010 09:56 PM PST  Ingredients : - 1 bunch scallions, white and green parts sliced separately
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 large russet (baking) potato, peeled and cut into 1/4-inch dice
- 2 cups corn kernels, thawed if frozen
- 4 large eggs
- 4 ounces mozzarella, coarsely grated
Cooking Directions : - Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
- Preheat broiler.
- Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.
- Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
- If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.
Yield: 4 servings Still Hungry? This frittata makes a perfect brunch or lunch -- it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate. Nutrition per serving : - Calories: 395 kcal
- Carbohydrates: 37 g
- Dietary Fiber: 5 g
- Fat: 20 g
- Protein: 18 g
- Sugars: 8 g
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| Berry Strawberry Punch Posted: 01 Feb 2010 09:44 PM PST Ingredients : - 1 (.14 ounce) package unsweetened strawberry-flavored drink mix
- 3/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
- 3 cups pineapple juice
- 1/2 cup fresh lemon juice
- 7 cups water
- 2 cups sliced fresh strawberries
Cooking Directions : - Stir together all ingredients. Cover and chill. Serve over ice.
Yield: 12 servings Still Hungry? The kids will love the color and you'll love the taste of this berry red punch. Notes: Note Exchanges per Serving: 1 Fruit Nutrition per serving : - Calories: 44 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 8 g
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| Asian Mignonette Posted: 01 Feb 2010 09:26 PM PST  Ingredients : - 2/3 cup rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1 teaspoon toasted sesame oil
- 2 scallions, minced
Cooking Directions : - Combine vinegar, soy sauce, ginger, sesame oil and scallions in a small bowl.
Yield: 8 servings Still Hungry? Rather than the classic with vinegar and shallot, try an Asian version of this shellfish dipping sauce. Notes: Make Ahead Tip Cover and refrigerate for up to 2 days. Nutrition per serving : - Calories: 8 kcal
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 0 g
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| Key Lime Parfaits Posted: 01 Feb 2010 08:58 PM PST  Ingredients : - 2 cups Cheerios(R) cereal
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 2 teaspoons butter, melted
- 1 cup frozen (thawed) fat-free whipped topping
- 1 tablespoon lime juice
- 2 (6 ounce) containers Yoplait(R) Light Fat Free Key lime pie yogurt
Cooking Directions : - Heat oven to 350 degrees F. Spray cookie sheet and 12x12-inch sheet of foil with cooking spray. In food processor, place cereal and sugar; process with on-and-off motions until fine crumbs form. Add water and melted butter; process until thoroughly mixed.
- Spread cereal mixture evenly in center of cookie sheet. Use foil, sprayed side down, to press cereal mixture slightly; roll with rolling pin into 12x8-inch rectangle, about 1/8 inch thick. With sharp knife, score mixture into 1-inch squares.
- Bake 12 to 15 minutes or until squares are golden brown. Cool completely, about 10 minutes. Meanwhile, in small bowl, place whipped topping; fold in lime juice until blended.
- Break cereal mixture apart at scored lines. Reserve 4 cereal squares; crumble remaining squares into small pieces. In each dessert bowl or 12-oz parfait glass, layer 1/4 cup crumbled cereal squares, half container of yogurt and scant 1/4 cup whipped topping mixture. Repeat layers. Top each parfait with 2 reserved cereal squares.
Yield: 2 servings Still Hungry? Add crunch to creamy parfaits for two with easy, buttery, homemade cereal squares. Notes: Submitted by Nancy Heikkila, Russellville, AR Bake-Off(R) Contest 42, 2006 Nutrition per serving : - Calories: 379 kcal
- Carbohydrates: 69 g
- Dietary Fiber: 2 g
- Fat: 5 g
- Protein: 8 g
- Sugars: 42 g
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| Candied Popcorn Posted: 01 Feb 2010 08:50 PM PST  Ingredients : - 10 cups freshly popped corn
- 5 egg whites, lightly beaten
- 6 tablespoons honey
- 2 teaspoons vanilla extract
- 3/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
- 1/2 teaspoon salt
- 1/2 cup salted, roasted peanuts
Cooking Directions : - Preheat oven to 325 degrees F. Spray a 15- x 10- x 1-inch pan with cooking spray. Place popped corn in a large bowl. Set aside.
- Combine egg white, honey, vanilla, SPLENDA(R) Granulated Sweetener and salt in a small mixing bowl, whisking until blended. Stir in peanuts. Pour mixture over popped corn, tossing to coat. Spread mixture in prepared pan.
- Bake 25 minutes, stirring occasionally. Remove from oven and spread on waxed paper to cool. Store in an airtight container.
Yield: 10 servings Still Hungry? Use freshly popped corn and remove any kernels that did not pop. The surprise in this recipe is the great reduction of sugar in comparison to the classic version. Notes: Note Exchanges per serving: 1 Starch, 1 Fat Nutrition per serving : - Calories: 146 kcal
- Carbohydrates: 18 g
- Dietary Fiber: 1 g
- Fat: 6 g
- Protein: 4 g
- Sugars: 10 g
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| Chai Crunch Posted: 01 Feb 2010 07:42 PM PST  Ingredients : - 1/2 cup butter or margarine
- 1/2 cup honey
- 1 teaspoon instant nonfat dry milk or non-dairy original-flavor creamer* (optional)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon dried orange peel
- 1 teaspoon vanilla
- 3 cups Corn Chex(R) cereal
- 3 cups Wheat Chex(R) cereal
- 3 cups Honey Nut Cheerios(R) cereal
- 1 cup dried banana chips
- 1 1/2 cups sliced almonds
Cooking Directions : - Heat oven to 300 degrees F. In 1-quart saucepan, melt butter over medium heat. Remove from heat. Stir in honey, dry milk, cardamom, ginger, cinnamon, nutmeg, cloves, orange peel and vanilla until well mixed.
- In 15x11-inch roasting pan, mix all remaining ingredients. Pour butter mixture over cereal mixture; toss until evenly coated.
- Bake at 300 degrees F for 45 to 60 minutes or until golden brown, stirring every 15 minutes. Pour mixture onto waxed paper or paper towels. Cool 15 minutes before serving. Store in tightly covered container.
Yield: 22 servings Still Hungry? All the flavors of exotic chai tea are here in a crunchy snack mix. Notes: *For spicy flavor, omit dried milk or creamer. If dried milk is used, flavor will be less spicy and a little sweeter. Submitted by Carol Thoreson, Rockford, IL Bake-Off(R) Contest 41, 2004  |
| Toasted Salted Pumpkin Seeds Posted: 01 Feb 2010 07:19 PM PST Ingredients : - 1 tablespoon olive oil
- 2 cups hulled (green) pumpkin seeds
Cooking Directions : - Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then toast pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop, about 5 minutes. Transfer to a plate and cool completely.
- Toasted pumpkin seeds may be kept in an airtight container at room temperature 3 days.
Yield: 8 servings Still Hungry? Besides serving these crunchy pumpkin seeds in our chili and chopped salad, we love to make up a batch to keep on hand as a snack. Nutrition per serving : - Calories: 201 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Fat: 17 g
- Protein: 8 g
- Sugars: 0 g
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| Mini OREO(R) Inchworm Posted: 01 Feb 2010 07:05 PM PST  Ingredients : - 9 Mini OREO Bite Size Chocolate Sandwich Cookies, divided
- 2 tablespoons ready-to-spread vanilla frosting
- 5 ring-shaped chewy fruit snacks, halved
Cooking Directions : - Stack 8 of the cookies, spreading frosting between cookies to secure. Stand on edge to resemble a worm.
- Attach remaining cookie to 1 end of the worm with frosting, placing cookie slightly higher than the other cookies to form the 'worm's head.'
- Add 5 of the candy halves to each side of the worm with the remaining frosting for the 'legs.' Decorate face with frosting, if desired.
Yield: 1 servings Still Hungry? A stack of mini chocolate sandwich cookies attached with frosting and decorated with candies becomes a cute inchworm treat for kids.  |
| Cocktail Sauce Posted: 01 Feb 2010 06:38 PM PST  Ingredients : - 1/3 cup bottled chili sauce, such as Heinz
- 2 tablespoons ketchup
- 1/2 teaspoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon celery seed
Cooking Directions : - Combine chili sauce, ketchup, lemon zest, lemon juice, dill, Worcestershire sauce and celery seed in a small bowl.
Yield: 12 servings Still Hungry? A touch of leafy dill gives a fresh spin to classic cocktail sauce. Notes: Make ahead tip Cover and refrigerate for up to 2 days. Nutrition per serving : - Calories: 11 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 1 g
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