I do this in a 1 1/2 quart electric ice cream maker.
1 1/4 cups whole milk
3/4 cup granulated sugar
2 1/2 cups plain fat-free yogurt
1/4 cup heavy cream
1 Tbsp vanilla
Put the milk and sugar into a medium bowl; combine, using a whisk, until sugar is completely dissolved. Stir in heavy cream, yogurt, and vanilla.
Add mixture to the ice cream maker, and mix until thickened, about 20-25 minutes. The yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the yogurt to a container and place in freezer for about 2 hours.
Makes ten 1/2-cup servings.
130 calories/3 grams fat per serving
Saturday, August 14, 2010
Peanut Butter Brownie Cupcakes
This a Paula Deen recipe and is SUPER easy and good! Enjoy.
1 pkg fudge brownie mix (I like the dark chocolate)
24 miniature Reese's peanut butter cups
Preheat oven to 350 degrees. Line 18-24 regular muffin cups with paper liners.
Prepare the brownie mix according to package directions for cake-like brownies (3 eggs). Fill the cups half full with brownie batter. (Mine usually only does 18, not 24) Press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18-20 minutes, until the brownies are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire rack.
1 pkg fudge brownie mix (I like the dark chocolate)
24 miniature Reese's peanut butter cups
Preheat oven to 350 degrees. Line 18-24 regular muffin cups with paper liners.
Prepare the brownie mix according to package directions for cake-like brownies (3 eggs). Fill the cups half full with brownie batter. (Mine usually only does 18, not 24) Press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18-20 minutes, until the brownies are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire rack.
Thursday, August 12, 2010
Turkey Chili
This is super easy, and super good!
1 Tbsp olive oil
1 pound ground turkey
1 onion, chopped
2 cups water, or beef broth (I used beef stock for even more flavor)
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, drained
1 Tbsp garlic, minced
2 Tbsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly browned. Stir in onion, and cook until tender.
Pour water into the pot with turkey. Mix in tomatoes, beans, and garlic. Add chili powder, paprika, oregano, cayenne pepper, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Serves 6
I made this for dinner last night and it was delicious. I warmed it up for lunch and I think it was even better the 2nd day. Enjoy!
1 Tbsp olive oil
1 pound ground turkey
1 onion, chopped
2 cups water, or beef broth (I used beef stock for even more flavor)
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, drained
1 Tbsp garlic, minced
2 Tbsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly browned. Stir in onion, and cook until tender.
Pour water into the pot with turkey. Mix in tomatoes, beans, and garlic. Add chili powder, paprika, oregano, cayenne pepper, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Serves 6
I made this for dinner last night and it was delicious. I warmed it up for lunch and I think it was even better the 2nd day. Enjoy!
Tuesday, August 10, 2010
Cinnamon rolls
5 cups all purpose flour
1 pkg yellow cake mix
2 (.25 oz) packages quick-rise yeast
2 1/2 cups warm water (120-130 degrees)
1/4 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
2 tsp cinnamon
In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a lightly floured suface; knead until smooth and elastic about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
Punch dough down. Turn onto a lighly floured surface; divide in half. Roll each portion into a 14-in x 10-in rectangle. Brush with butter; sprinkle with sugar & cinnamon mixture. Roll up jelly roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in x 9-in baking pans. Cover and let rise until almost doubled, about 20-30 minutes.
Bake at 400 degrees for 10-15 minutes or until golden brown. Cool for 15-20 minutes. Frost warm rolls with icing below.
Icing
6 Tbsp butter, softened
1 1/2 tsp vanilla
2 Tbsp milk
3 cups powdered sugar
In a mixing bowl, cream butter, vanilla and powdered sugar. Add enough milk to achieve desired consistency. Frost warm rolls.
1 pkg yellow cake mix
2 (.25 oz) packages quick-rise yeast
2 1/2 cups warm water (120-130 degrees)
1/4 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
2 tsp cinnamon
In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a lightly floured suface; knead until smooth and elastic about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
Punch dough down. Turn onto a lighly floured surface; divide in half. Roll each portion into a 14-in x 10-in rectangle. Brush with butter; sprinkle with sugar & cinnamon mixture. Roll up jelly roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in x 9-in baking pans. Cover and let rise until almost doubled, about 20-30 minutes.
Bake at 400 degrees for 10-15 minutes or until golden brown. Cool for 15-20 minutes. Frost warm rolls with icing below.
Icing
6 Tbsp butter, softened
1 1/2 tsp vanilla
2 Tbsp milk
3 cups powdered sugar
In a mixing bowl, cream butter, vanilla and powdered sugar. Add enough milk to achieve desired consistency. Frost warm rolls.
Pumpkin Cake with Cream Cheese Icing
2 cups sugar
1 cup oil
1 (15 oz) can pumpkin
2 cups flour
1/2 tsp nutmeg
2 tsp cinnamon
1 1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
Mix sugar, eggs & pumpkin. Add dry ingredients & spices. Mix well.
Pour into greased 9 x 13 pan. Bake at 350* for 30-35 minutes. Or pour into cupcake pan with liners, about 3/4 full. Bake 16-20 minutes or until done.
Cream Cheese Icing
1/2 cup butter or margarine, softened
8 oz cream cheese, softened
2 tsp vanilla
4 cups powdered sugar
Chopped nuts (optional)
Cream until good consistency, spread on cake. For cupcakes, I put icing into a pastry bag w/ a large star tip and pipe the icing on each one. You can top with chopped nuts if desired.
1 cup oil
1 (15 oz) can pumpkin
2 cups flour
1/2 tsp nutmeg
2 tsp cinnamon
1 1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
Mix sugar, eggs & pumpkin. Add dry ingredients & spices. Mix well.
Pour into greased 9 x 13 pan. Bake at 350* for 30-35 minutes. Or pour into cupcake pan with liners, about 3/4 full. Bake 16-20 minutes or until done.
Cream Cheese Icing
1/2 cup butter or margarine, softened
8 oz cream cheese, softened
2 tsp vanilla
4 cups powdered sugar
Chopped nuts (optional)
Cream until good consistency, spread on cake. For cupcakes, I put icing into a pastry bag w/ a large star tip and pipe the icing on each one. You can top with chopped nuts if desired.
Subscribe to:
Posts (Atom)
