Saturday, March 28, 2009

Symphony Fudge

4 cups sugar
1 pint whipping cream

Bring the sugar and whipping cream to a boil.

2 sticks of butter

Turn temperature down. Stir butter til it melts, but don't scrape the sides or bottom of the pan.
Cook it to a soft ball stage. (280 degrees F)

If you don't have a thermometer, take a small amount of water in a glass, take a few drops of liquid from the pan and drop it into the water. If it forms a small ball, it is ready.

Add 2 large sympony bars of your choice. Mix with a mixer, and pour into a greased 9x 13 pan.

Cool, cut into squares and serve.

This was submitted by Tara Lemos, for Carolyn Spendlove.

Monday, March 16, 2009

Banana Nut Bread

Mary asked for this, Tara you could make it without the nuts.
2 1/2 cups flour
1 cup sugar
3 1/2 teas. baking powder
1 teas. salt
3 tbs. oil
3/4 cup milk
1 cup mashed banana
1 egg
1 cup finely chopped nuts whatever kind you perfer
Heat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan or 2 8x4x2 inch pan. Measure all ingredients into a large mixing bowl; beat on medium speed scraping bowl and sides constantly
Pour into pans Bake 55 -65 minutes or until wooden toothpick inserted in center comes out clean. Cool before slicing.

Sunday, March 15, 2009

Dreamy Chocolate peanut butter fudge

Tara I know you can't make it this way, but I think you could use the soy butter stuff that you have and it would be just as good. But you need to try it cause it is pretty tasty for only having 68 calories!

One 18.3 oz box Betty Crocker Fudge Browines Traditional Chewy Brownie Mix
2 Cups canned pure pumpkin
2 Tbs reduced-fat peanut butter, at room temp


Preheat oven to 350 degrees

Combine pumpkin with the brownie mix in a large bowl and stir until smooth. ( batter will be very thick, but don't add anything else.)

Spray a square baking pan (9x9) works best) with non stick spray and pour in the mixture. Spoon peanut butter on top and use knife to swirl it around the top of the batter. Bake in oven for 35 minutes. ( The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.

Cover pan with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.
Receipe from Hungry girl

I know it sounds weird with the pumpkin, but you seriously can't taste it at all.


Ingredients: The reciepe is just for a single person like me, so you can figure out what it would be for a family.

1 medium (8 oz) baking potato
2 Tbs fat-free liquid non-dairy creamer
2 Tbs shredded fat-free cheddar cheese
1/4 c. canned black beans
1/2 tsp taco seasoning mix, dry
2 Tbs chopped tomatoes
1 Tbs chopped scallions
Dash of salt
Dash of black pepper
Optional topping: fat-free sour cream

Pierce potato in several places with a fork. Next peel the skin off of the top of the potato only. Place potato, peeled side up, in the microwave and cook for 6 to 8 minutes (until tender). Wait 2 minutes before removing potato from microwave.

Gently remove all of the pulp from the potato and place in a microwave safe dish. Set the empty shell aside. Add creamer, cheese, taco seasoning, salt, and pepper to the potato pulp and stir. Microwave mixture for 45 seconds and stir again.

Next, heat black beans in microwave.

Place half of the cheesy potato mixture in the potato shell and then top with half of the black beans. Repeat.

Top potato with tomatoes and scallions and if desired sour cream.

Reciepe is from Hungry girl

Saturday, March 14, 2009

Healthy Garlic Shrimp Pasta

8 oz uncooked mulitgrain angel hair pasta
4 cups fresh baby spinach leaves
1 1/2 cup halved cherry tomatoes
3 tsps olive oil
1 medium onion finely chopped
1 1/2 lb fresh medium shrimp, peeled, deveined, and tail shells removed
3 cloves garlic
1/4 tsp crushed red pepper flakes
3/4 cup reduced sodium chicken broth
1/4 tsp salt
1/8 tsp pepper
3 tbsp parsley
2 tbsp butter

In 5 qt saucepan cook pasta as directed on package. Drain, retur to saucepan. Stir in spinach, tomatoes, and 2 tsp of oil. Cover to keep warm

Meanwhile, while pasta is cooking, in skillet heat remaining oil over med high heat. Add onion; cook and stir 1 miute. Add shrimp, garlic, and pepper flakes; cook and stir 2 minutes.

Stir in broth, salt, and pepper; cook 2 minutes or unitl shrimp are pink and firm. Remove from heat; stir in parsley, and butter until butter is melted Add shrimp mixture to pasta mixture in saucepan; toss to mix.

This recipe came from a Healthy Eating Flyer.

Melt Aways

1/2 lb butter
1/3 cup powdered sugar
3/4 cup corn startch
1 cup flour

Heat oven to 350 degrees. Beat ingredients together til smooth and creamy. Form into small balls about size of a quarter. Bake for 12 mins. Makes 40 cookies.

3 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
food coloring

Mix all ingredients. Frost when cool. Be generous with the frosting. It makes the cookie.

This recipe came from my friend Stephanie's blog.

Hair Elastics

Look at these cute hair elastics I made for Lindsay's hair. I just bought a button cover kit and threaded a hair elastic through the back. Turned out pretty cute I thought. What do you think?

I found this idea from a blog called Make it and Love it.

Asian Stir Fry

8 oz angel hair pasta
2 cups broccoli
1 lb chicken cut in chunks
1/2 cup Kraft Asian Toasted Sesame Dressing
2 btsp soy sauce
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp red pepper

Cook pasta. Add broccoli last 3 minutes. Cook Chicken. Stir in dressing, soy sauce, and spices. Cook 1 min stirring occasionally Simmer on low. Drain pasta/ broccoli. Mix all ingredients in bowl.

Healthy Stuffed Chicken Parmesan

6 boneless skinless chicken breasts
1 box frozen spinach thawed, well drained
2 oz 1/3 less fat cream cheese, softened
1/4 cp shredded parmesan cheese
1/2 tsp dried basil
1 clove garlic
1/4 cup fat free egg product
12 stone ground wheat crackers, crushed (about 1/2 cup)
1 tsp dried basil
1/2 tsp pepper
1 cup pasta sauce
1/4 cup shredded mozzarella cheese

Heat oven to 375 degrees. Spray 9 x 13 pan. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 tsp of basil and garlic until well blended. Spread about 1 tbsp spinach mixture over each chicken breast; roll up tightly. If necessaary, secure with a toothpicks.

In small shallow bowl, place egg product. In another small shallow bowl mix cracker crumbs, 1 tsp basil, and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

Bake uncovered 20 minutes. Pour pasta sauce over chicke; sprinkle with mozarlla cheese. Bake 10 to 15 minutes longer or unitl thermometer inserted in cener of chicken reads 165 degrees F. Remove toothpicks from chicken before eating.

Serve over whole wheat pasta.

This recipe came from a healthy eating flyer.