1 yellow cake mix
1 stick butter (melted)
1 egg
Mix together and pat down into a 9x13 pan to make the crust
Next mix together
8 oz cream cheese
2 eggs
1 tsp vanilla
2 c powdered sugar
1 c brown sugar
Pour over crust and bake for 40 minutes at 350.
It will look jiggly and not done when it first comes out of the oven. It is. It will set up as it cools.
Thursday, November 12, 2009
Wednesday, November 11, 2009
Eggnog Ice Cream
2 cups eggnog (light or regular)
1 cup milk (any fat)
1/2 cup sugar
1 tsp vanilla
1/4 tsp ground nutmeg
Mix all ingredients until sugar is dissolved. Freeze in an ice cream maker. Put in an air-tight container and store in the freezer.
Makes 1.5 quarts.
1 cup milk (any fat)
1/2 cup sugar
1 tsp vanilla
1/4 tsp ground nutmeg
Mix all ingredients until sugar is dissolved. Freeze in an ice cream maker. Put in an air-tight container and store in the freezer.
Makes 1.5 quarts.
Tuesday, November 10, 2009
Mushroom Rice Casserole
1 pound brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup fat free cottage cheese
1/2 cup light sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slight
ly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.
Serves about 8.
Amount Per Serving (8 servings)
Calories: 193
Calories from Fat: 56
Total Fat 6.3g 10%
Saturated Fat 3.1g 16%
Cholesterol 63mg 21%
Sodium 391mg 16%
Total Carbohydrates 23.8g 8%
Dietary Fiber 2.2g 9%
Sugars 3.4g
Protein 11.1g
Vitamin A 3% • Vitamin C 6%
Calcium 13% • Iron 6%
Nutrition Grade B+
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup fat free cottage cheese
1/2 cup light sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slight
ly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.
Serves about 8.
Amount Per Serving (8 servings)
Calories: 193
Calories from Fat: 56
Total Fat 6.3g 10%
Saturated Fat 3.1g 16%
Cholesterol 63mg 21%
Sodium 391mg 16%
Total Carbohydrates 23.8g 8%
Dietary Fiber 2.2g 9%
Sugars 3.4g
Protein 11.1g
Vitamin A 3% • Vitamin C 6%
Calcium 13% • Iron 6%
Nutrition Grade B+
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