Showing posts from January, 2012

Mint Chocolate Cup Cakes by Martha Stewart

Sweet  and creamy with that lttle bit of mint. Oh, yeah you know what I'm talking about. Thank you Martha Stewart. I just have to try these.


1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract
Mint Buttercream ( see below)


1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

2.Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and …

7-layer dip

Planning a Super Bowl party? Make dip. this is simple, but really good.

3 avocados
12 oz (340 g) drained pitted black olives, halved
juice of 1 lime or lemon
8 tomatoes, chopped
1 lb (450 g) canned refried beans
1/2 red onion, chopped
17 fl oz (500 ml) soured cream.
1 lb 10 oz (750 g) Cheddar or Monterey Jack cheese, coarsely grated
1/4 tsp chilli powder
chopped fresh coriander and spring onions to garnish
2 green peppers, deseeded and finely chopped

Prep: 20 min Total:
Peel and mash the avocados with the lime juice, using a fork.
To assemble, layer the refried beans over the base of a large glass dish. Add the mashed avocados and then the soured cream and sprinkle the chilli powder on top.
For the green pepper layer, sprinkle the chopped pepper around the perimeter of the dish first, to ensure that the layer is visible, and sprinkle the rest evenly over the center. Layer the halved olives carefully on top and spoon over the chopped tomatoes an…

Gnocchi with Gorgonzola Cheese Sauce

Sometimes you, just want a  taste of something different, or you want something that reminds you of a place.
This dish does it for me. Gnocchi  in a gorgonzola cheese sauce is very popular in Northern Italy.


1 pound baking potatoes, washed
Freshly ground pepper
1 large egg
1/2 cup, plus 2 tablespoons flour
2 cups milk
1 cup water
1 teaspoon olive oil
1 cup heavy cream
1 pound gorgonzola cheese


Preheat the oven to 400 degrees F. Season the potatoes with the oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thic…

Thai Chicken Stir-Fry with Peanut Sauce


Peanut Sauce (recipe follows)

3/4 pound boneless skinless chicken breasts
Nonstick cooking spray
1 small onion, thinly sliced
2 tablespoons water
1 large red bell pepper, diced
1 package (10 ounces) fresh spinach leaves, washed and torn
2 cups hot cooked white rice
3 tablespoons chopped fresh basil, mint or cilantro leaves

1. Prepare Peanut Sauce. Slice chicken breasts crosswise into thin strips.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until no longer pink in center. Remove chicken; set aside. Add onion and water to same skillet; stir-fry 4 to 5 minutes or until water cooks away and onion is crisp-tender and golden. Stir in Peanut Sauce. Add bell pepper and chicken; bring to a boil. Cook and stir until slightly thickened and heated through.
3. Meanwhile, place steaming rack in large Dutch oven. Add water just to base of rack. Bring water to a boil over high heat. Place sp…

Atkins Asian Beef Salad


Marinade and Dressing Base:

4 green onions, chopped
3 garlic cloves, pushed through a press
¼ cup soy sauce
2 tablespoons no-sugar-added rice-wine vinegar
2 teaspoons sesame oil
1 teaspoon granular sugar substitute
½ teaspoon curry powder
¼ teaspoon dried ginger


1½ pounds beef sirloin, cut against the grain in 1/8-inch strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
1 can (8-ounces) sliced water chestnuts, drained


1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl.

2. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. To remaining soy sauce mixture, add curry powder and ginger.

3. Heat canola oil in a large skillet over high heat until very hot. Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness.

4. Transfer to a large mixing bowl. Add salad greens, bell pepper, …

Apple Cheddar Popovers

I'm alway looking for new things, and twists on favorite things. This morning I found this:

.cooking spray
1 tart apple, such as Granny Smith or Fuji, peeled, cored, and chopped
1/3 cup shredded sharp cheddar cheese
2 large eggs
1 cup flour
¼ teaspoon salt
1 cup 1% milk
1 tablespoon margarine, melted


1.Preheat oven to 450°F. Lightly coat 8 popover cups with cooking spray. (If you don't have a popover pan, you can use a muffin tin.)

2.Place 1 tablespoon each of the apple and cheese at the bottom of each popover cup.

3.In a food processor or blender, combine eggs, flour, and salt. Process until well blended. (If you don't have a food processor or a blender, you can use a handmixer.)

4.With the machine running, add milk and margarine through the feed tube (if using a food processor—otherwise, add these a little bit at a time to the blender or bowl). Process until smooth.

5.Fill the cups two-thirds full with the batter.

6.Bake for 15 minutes, reduce ov…

Oat Bran Muffins

Oat Bran Muffins:

1 cup (130 grams) whole wheat flour
1 cup (150 grams) oat bran
1/3 cup (75 grams) light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon grated orange zest (outer skin of orange)
1 large egg, lightly beaten
1/4 cup (60 ml) unsulphured molasses or mild flavored honey
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1 1/4 cup (300 ml) milk
1/2 cup (70 grams) raisins or currants

Oat Bran Muffins: Preheat oven to 400 degrees F (205 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray.

In a large bowl, stir together the flour, oat bran, sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest.

In another bowl whisk together the lightly beaten egg, molasses (or honey), vanilla extract, oil, and milk.

Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently s…

Cherry-Vanilla Cupcakes


1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk or sour milk*
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 1/2 teaspoon vanilla
12 maraschino cherries, halved
1 recipe Cherry-Frosting
Maraschino cherries with stems (optional)

Cherry-Vanilla Butter Frosting

1/2 cup butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice or milk
1/2 teaspoon vanilla extract


1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 second…

Creamy Pork Chops

This is a quick week night dinner.

1 pound pork chops 1 can cream of mushroom soup 1/2 cup chicken broth  1 can mixed veggies  2 cups cooked rice salt pepper 1 tbs. balsamic vinegar 2 tbs. seasoning salt 2 tbs. olive oil salt pepper
Heat a skillet on medium heat. add olive oil, and pork chops salt and pepper  to taste. Brown on both sides.  Add soup, veggies and broth put on low to simmer In a medium sauce pan bring two cups of water to a boil. Add one cup of rice, the seasoning salt and the vinegar. cook to package instructions. Serve pork chops and veggies over the rice. 

Zucchini Soup

This is always a hit in my house. it,s simple all the ingredients go in one pot, then blend in small batches. if you love zucchini, then this is a green creamy dream in a bowl. sorry could not  resist. just aside note, this version is not vegetarian.

5 large zucchinis sliced
2 cloves garlic
1 small onion chopped
4 cups beef stock
3 cups water
5 oz. Cooked beef or pork cubed
1cup other assorted veggies, (carrots, bell pepper, onion, etc.)
1 tablespoon Worcestershire   sauce
1/2 tablespoon Balsamic vinegar
1 tablespoon Teriyaki sauce
1/2 tablespoon Soy sauce
6oz Sour cream

In a large stock pot, pot add water, stock, meat and veggies, salt and pepper. Cook for 20 minutes, until veggies are tender.
Blend in small batches until completely smooth.
Return to the pot. and sauces, and sour cream . Bring back to a low simmer. Serve

This is great meal. just serve with some crusty bread.

Shrimp Scampi

1 tablespoon olive or vegetable oil 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1 medium green onion, thinly sliced (1 tablespoon) 1 clove garlic, finely chopped 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves 2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes 1 tablespoon lemon juice 1/8 teaspoon salt Grated Parmesan cheese, if desired In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.Makes 2 servings

Easy Lasagna

Well, I did it. I bought myself a new pan. A 13 x 9 in baking dish-cast iron with a porcelain finish .it's heavy. So, tonight it's maiden voyage will be to bake a lasagna. I jazzed up the old recipe with mushrooms and pepperoni. it should be really good.

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
2(28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
1/2 onion chopped
1/2 bell pepper chopped
4 oz pepperoni slices, cut in half


1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions, peppers, and pepperoni; saute until onions are transparent and peppers are soft. . Stir in pasta sauce, and heat through.

2. In a medium size bowl, combine cottage cheese,  grated Parmesan cheese, and eggs.

3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan.

4. Layer with uncook…

Atkins Burgers with Blue Cheese

Another delish recipe from Atkins.


Portobello Burgers with Blue Cheese Sauce:
2 cloves garlic, minced
1 tablespoon sherry or red wine vinegar
1 tablespoon tamari
½ teaspoon granular sugar substitute (optional)
½ teaspoon salt
¼ teaspoon teaspoon freshly ground black pepper
3 tablespoons virgin olive oil
4 large portobello mushroom caps, wiped clean
¾ cup cup crumbled blue cheese
¼ cup mayonnaise
2 tablespoons heavy cream
1 teaspoon Worcestershire sauce
1 cup loosely packed arugula or watercress
4 ¼-inch-thick tomato slices
4 slices red onion (optional)

Atkins Hamburger Buns:

¼ cup heavy cream
½ cup warm water
2 teaspoons active dry yeast
1 large egg
1 ½ tablespoon canola oil
1 tablespoon granular sugar substitute
½ teaspoon salt
¾ cup whole-wheat flour
1 ¼ cup Atkins Cuisine All Purpose Baking Mix


1.Heat grill to medium-high.

2.Meanwhile, combine garlic, vinegar, tamari, sugar substitute (if using), salt and pepper in a bowl. Slowly whisk in the oil; brush o…

Sautéed Chicken in Fresh Lemon Cream Sauce Recipe -


Sugar free brownies

Well, it's that time. New year, new diet. we can't just give up chocolate. So I found a sugar free goodie. So have your chocolate, and don't blow it.

1/4 lb butter (1 stick)
2 cups erythritol (powdered, not granulated)
1 Tbsp vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
1 cup artificial sweetener
1 cup walnuts (optional)

Preheat oven to 350 F and grease a 9X13 pan.

1) Cream the butter until fluffy.

2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the eggs into the mixture, one at a time.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a t…

Speghetti Pie

It's the best of both worlds, Pizza and Pasta.


7oz uncooked vermicelli or spaghetti
1/3cup grated Parmesan cheese

1lb lean (at least 80%) ground beef
1/2cup chopped green bell pepper
1/4cup chopped onion
1jar (14 oz) tomato pasta sauce

1/4cup light cream cheese with roasted garlic (from 8-oz container)
1cup shredded mozzarella cheese (4 oz)

1 Cook and drain vermicelli as directed on package.
2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
3 In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
4 In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
5 In small bowl, mix topping ingredients. Drop mixture by rounded …

Thumbprint Cookies.

When the weather is nippy, sometimes all you want to do is bake. These cookies are good, and so pretty with the jam in the middle. My favorite is raspberry.


1 cup of butter (2 sticks or 8 ounces), room temperature
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped nuts (optional)
3/4 cup of your favorite jam

Parchment paper


1 Cream the butter and sugar on high speed for about 3 minutes.

2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Plac…

Atkins Broccoli Parmigiano

Ingredients: 2 tablespoons virgin olive oil
2 large cloves garlic, pushed through a press or finely minced
¼ teaspoon crushed red pepper flakes
2 pounds broccoli rabe or broccoli florets
¼ cup water
2 tablespoons freshly squeezed lemon juice
2 teaspoons fresh grated lemon zest
⅛ salt
⅛ freshly ground black pepper
½ cup grated Parmesan cheese Directions: Broccoli rabe has 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds. It has a more bitter taste than its more familiar cousin. It takes beautifully to sautéing or braising. Feel free to substitute broccoli in this recipe if you prefer. Cut a 2-pound head of broccoli into small florets, then peel the stems and cut in ½-inch pieces.

1. In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
2. Add broccoli rabe, water, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until broccoli rabe is crisp-tender.
3. Season to taste with sal…

BLT Salad

After all that party food, it's time to start eating healthier.  Right? right. . .  So to that, let's start the year off with greens. 

1/2 cup Pace® Picante Sauce 1/4 cup prepared Italian salad dressing 6 cups romaine lettuce, torn into bite-sized pieces 2 medium tomatoes, cut into thin wedges 2/3 cup sliced pitted ripe olives 2 cups corn chips 2 ounces shredded Cheddar cheese (about 1/2 cup) 3 slices bacon, cooked and crumbled