Tuesday, December 30, 2008

Garlicky Spaghetti Squash

Everyone knows - or at least I think they do - that I love Garlicky Butternut Squash. I also love Spaghetti Squash... So I figured I would do something similar with it...

All I did was combine about 6-8oz of Spaghetti Squash with some garlic paste (description below), parsley, olive oil, salt, and pepper... Extremely yummy!

Garlic Paste
2 cloves of garlic
kosher or sea salt (pinch)

Peel the garlic cloves and mince them. Once minced sprinkle with kosher or sea salt. Then mash the garlic with the side of your knife(the flat part). The salt will act as an abrasive and break down the garlic into more of a paste. It sounds difficult, but try it :-) And email me or watch the Food Network if you have questions...

Bake-off... The Wining Recipe

I entered the bake-off we had at work... I know, not very healthy, right? True, but everything in moderation. So, I tried a recipe I had never even tasted or baked, but my mom said she thought it was great so I figured, why not!

Somehow, I managed to win... I of course, tasted the cake afterwards and it was truly very good. I love Tiramisu and this is a really fun way to make it.

Tiramisu Toffee Torte


1 package (18-1/4 ounces) white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 ounces each), chopped
FROSTING:
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer and drizzle top layer with coffee. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator.


Thanksgiving: Sweet Potato and Apple Casserole


My mom decided to make this as one of our side dishes this year for Thanksgiving. I really enjoyed it and hope you will too. Sorry it's not exact - it is what it is...

Sweet Potato and Apple Casserole

4-5 Apples (Granny Smith, Gala, etc will work) peeled and diced
6-7 Sweet Potatoes - slightly cooked in the microwave and peeled, and diced
butter - a couple tablespoons
brown sugar - a couple tablespoons
1/4 - 1/2 cup chopped pecans...

Melt butter and combine with brown sugar. Toss with the peeled and diced sweet potatoes and apples. Cook covered at about 350 for 30-45 minutes until slightly browned. Put the pecans on top.

Thanksgiving: Stuffing



No Thanksgiving dinner is complete without stuffing... so, we of course had to have some... and we managed to find a recipe that was pretty darn good.

You can thank Hungry Girl for this recipe... if you haven't looked at her site, you should!



Save the day Stuffing

6 slices light bread)**
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free broth, chicken or vegetable; room temperature
1/4 cup Egg Beaters, Original
1 tbsp. LAND O LAKES Whipped Light Butter
2 cloves garlic; finely chopped
salt, pepper, rosemary, thyme

Directions:
For best results, leave bread uncovered for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees. Cut bread into 1/2-inch cubes. In a medium-sized pot, combine broth, celery and onion. Cook for 8 minutes at medium heat. Remove from heat and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Spray a medium-sized baking dish with nonstick spray, and place bread cubes in it. Once veggie-broth mixture has cooled slightly, add Egg Beaters and butter. Pour mixture evenly on top of bread. Mix gently with a fork. Bread cubes should be moist, but not saturated. If necessary, add 1-2 tablespoons of water. Cover with foil and cook for 20 minutes. Remove foil and fluff/ rearrange stuffing. Return to oven (uncovered) for 10 - 15 minutes, or until top is golden brown. Serves 5.

Thanksgiving: Mashed Potatoes

I do love Mashed Potatoes, and there's nothing better than the ones my mom makes... While I am giving you the regular recipe, it can be "litened" by using fat-free milk, and reduced fat or fat free sour cream and cream cheese... These are super yummy and everyone who tries them loves them... Try them and you'll understand.

MASHED POTATOES

6 medium potatoes
½ tsp. salt and pepper
¼ stick butter
¼ cup sour cream
2 Tbsp. cream cheese (optional, but really good)
milk to thin to right consistency

Peel potatoes and cut into ¾” slices. Put in pot and cover with water. Boil, covered until tender (about 20 minutes). Add all other ingredients and beat with electric mixer until fluffy. Add milk to thin if necessary.

Thanksgiving: Corn Pudding

I love Corn Pudding... It's a southern tradition, or at least I think so. We made this delightful side dish a tad less fatening by using less butter, fat-free milk and fat-free cream, egg beaters, and splenda blend rather than just sugar... It was yummy! I'm giving you the regular recipe because I think it's best if you try it the real way first :-)

CORN PUDDING

6 ears of sweet corn, cut off cob
½ cup butter, melted
6 eggs
4 Tbsp. flour
3 ½ cups whole milk
3/4 cup sugar

Preheat oven to 350. Blend eggs well. Add flour and sugar, and blend well. Add milk and blend. Mix in corn and butter. Pour in casserole dish sprayed with Pam. Bake at 350 for about 45 minutes. When pudding is done, the center should be solid and the top should have a nice golden brown color. Let rest for 15 minutes. Serve warm.

Thanksgiving: Asparagus Casserole

Asparagus Casserole is a Thanksgiving tradition in our family. Not only is it awesome, it's also the recipe that I submitted to get my mom on the Today Show--If you haven't seen the video... it's a hoot!

It's not exactly the healthiest, but it's ever so yummy!!!!

You can make it healthier as we did by using less butter, fat free milk, and reduced fat crackers

ASPARAGUS CASSEROLE
Ingredients:
1 1/2 cups milk
1 1/2 cups Waverly Cracker crumbs
3 T. flour
3/4 cup slivered almonds, toasted
1 tsp. salt
2 lbs. fresh asparagus
8 T. butter
1 jar Kraft Old English Cheese

Cheese Sauce
In a saucepan, melt 4 T. butter over medium heat. Stir in flour and salt to make a paste. Add milk and cook until thickened. Add jar of Old English Cheese and stir until completely melted. Set aside.

Crush crackers and add 4 T. melted butter to cracker mixture. Spread layer of cracker crumbs on bottom of 9x13 pan (sprayed with Pam). Place raw asparagus on top of cracker layer. Sprinkle almonds over asparagus. Pour cheese mixture over top. Sprinkle remaining crackers on top. Bake at 350 for 25-30 minutes or bubbly.

Lots of updates...

Ok ya'll - forgive me... I've still been cooking and leading a healthy lifestyle in December, but with everything going on I haven't been able to update my blog... I will do better in 2009 - I promise!

In the meantime the posts to follow will have some of my recipes we've tried recently - or made for the holidays. (I'll leave the fudge recipe out since it's a Gaddis family secret - sorry - it's not exactly healthy in mass quantities either)