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Posts Tagged ‘baked’

“Fried” Green Beans

15 Apr

Last night I decided to do a little experimenting in making one of my favorite appetizers….Fried Green Beans!  I love the idea of eating green beans as a snack, but I feel a little guilty because they are fried.  It leaves me a little conflicted.  Does it count as a vegetable if it is dripping in grease?  My baked version still has the bread-like coating, but they are so much crunchier than their fried counter parts.  Serve them with a little pizza sauce and it’s a sure way to sneak a serving of vegetables in for the day!

 

 

 

 

“Fried” Green Beans

  • 24 green beans, washed and trimmed
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup Bisquick baking mix
  • 1/4 teaspoon garlic powder
  • 2 cups Italian Seasoned Panko Bread Crumbs
  • 1/2 cup pizza sauce

Directions:

Preheat oven to 425 degrees.  In a small bowl, combine egg, milk, Bisquick, and garlic powder.  Whisk with a fork until smooth.  Pour bread crumbs into a shallow bowl.  Dip each bean into the Bisquick mixture, let the excess drip off and then roll in the bread crumbs.  Lay beans onto a sprayed baking sheet and bake for 15 minute or until golden brown.  Serve with pizza sauce.

 

 

 
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Posted in Appetizers

 

(Almost)Guiltless Chocolate Chip Cookie Dough Bars!

09 Mar

It’s been a few years since I posted my black bean brownie recipe, so I thought I would finally get around to testing out another idea I had.  What if I used pinto or white beans to make a delicious base for cookie dough bars?!

I have always been fond of beans.  My father and brother are bean farmers, so it was something that we have always used in our cooking.  More recently, I have become more aware of food allergens because several family members have discovered they are allergic to gluten and a future nephew (and possibly myself) with egg allergies.  The beans in this recipe serve as an alternative to flour without having to use on of those fancy baking mixes.  They also have many health benefits because they are high in protein, fiber, B vitamins, folate, and potassium.  The chia seeds, or flax seed if you prefer, also have many health benefits and are a great substitute for eggs in baked goods.   I have been using them for that off and on for a few years and haven’t run into a single problem with it.  The ratio to use is 1 tablespoon finely ground chia or flax seeds to 3 tablespoons of water.  They can easily be ground in a coffee grinder, but a blender will work too.  In this recipe, I do use a lesser amount, but that is accounted for by adding extra moisture elsewhere.

Alright….enough of the healthy stuff.  How do they taste?  The answer is DELICIOUS, but that was the tricky part.  I found a balance for the fat, by using 1/2 applesauce and coconut oil instead of the usual butter that found in all of the great cookie doughs.  I did have a slight worry that it wouldn’t taste enough like cookie dough, so I added 1/4 teaspoon of imitation butter flavoring, but this ingredient can easily be left out.  Quick oats (which can be found gluten free) where used for texture and as a binder for the bars and vanilla, dark brown sugar, and semi sweet chocolate chips were added because they are the best parts of cookie dough bars!

We ate these warm out of the oven with whipped cream as a bedtime snack.  They were not able to be pickup up like a true bar, but my son and I were both very pleased with the results and I hope you are too! Warm, gooey, chocolate goodness!

(Almost) Guiltless Chocolate Chip Cookie Dough Bars

  • 2-15 cans pinto or white beans, drained, rinsed really well
  • 1/4 cup chia seeds, finely ground and mixed with 3/4 cup water
  • 1/3 cup coconut oil
  • 1/3 cup applesauce, unsweetened
  • 1.5 cups dark brown sugar
  • 1 tablespooon vanilla extract
  • 2 cups quick oats
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon iodized salt
  • 1/4 teaspoon imitation butter flavor
  • 2 cups semi-sweet chocolate chips

Directions:  

Place all ingredients except the chocolate chips in a food processor.  Blend until smooth.  (about 1 minute) Scrap down the bowl and blend for 15 seconds.  Remove from the processor bowl and place in a medium  sized mixing bowl.  Stir in chocolate chips.  Place in a greased 9×13 pan. Bake for 45 minutes or until the edges look darkened and start to pull away from the sides of the pan.  Let stand for 15 minutes before serving.  (can remain in pan longer if you like….it’s just to help the bars set before serving)

 

 
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Posted in Desserts

 

Pizza Potato Skins

01 Mar

Today I made this genius little creation for the kids at lunch.  There is one food the kids can all agree they like….pizza.  Ok….that’s not even always true.  In reality, they all like pizza, there is just no guarantee that they will all like it at the same meal!  Ha.

Now…back to the recipe.  This is a twist on classic potato skins. Instead of topping with bacon and sour cream, we topped the red potato halves with a veggie packed pizza sauce, light cheese and a few small pieces of pepperoni.  This meal is a win for me because it has all of the nutrition from the potatoes and pizza sauce, and the cheese and pepperoni that help to ensure they are delicious!

I will try and snap a better picture the next time we make these, but today I just had my cell phone and a few anxious eaters!

 

Pizza Potato Skins

  • 6 medium red potatoes
  • 2 cups pizza sauce
  • 1 cup shredded pizza cheese
  • Italian seasoning
  • 16-20 pepperoni (can use turkey pepperoni if you like)
  • any other toppings

Directions:

Preheat oven to 400 degrees.  Brush potatoes with oil and puncture several times with a fork.  Bake for 45 minutes to 1 hour.  Remove from oven and cut in half.  Scoop potato out of the centers to make a hole for the fillings.  Lay each skin on a baking cheese with the open side up.  Fill with 1-2 tablespoons of pizza sauce, sprinkle with cheese, Italian seasoning and 4-5 pepperoni pieces.

Bake for 15-20 minutes or until cheese is melted and starting to turn golden brown.  Remove from the oven and serve with additional pizza sauce for dipping.

 
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Posted in Snacks

 

Bubble Pizza

20 Jan

After a fun filled weekend with the kids, I was in the mood for something simple for dinner last night.  Those delicious tubes of biscuits were on sale at the grocery store and I knew exactly what I wanted to make with them….Bubble Pizza.  I know it’s not exactly gourmet, but it tastes like a deep dish pizza, and I was craving that rich crust with the nice crisp edges and gooey cheese.  Of course, I also used a pizza sauce that had extra vegetables in it, so I did have a little trick up my sleeve.  ;-)  Another fun part about this meal is that the kids can practically do all of the work for you!  I had one adding biscuits to the bowl, another stirring in the sauce, and another “cheese specialist”.  All I had to do was turn on the oven!

You can get creative with this recipe and use whatever toppings you like, but my house was pretty set on pepperoni!

 

 

 

Bubble Pizza

  • 1 can Grands buttermilk biscuits, cut into 8 pieces each.
  • 1 – 15 ounce jar of pizza sauce (I use an added vegetable one)
  • 28 pepperoni slices (or as many as you would like to put on or eat while you make it)
  • 3 cups shredded pizza blend cheese (usually a mix of mozzarella and provolone)

Directions:

Preheat oven to 375 degrees.  In a medium mixing bowl combine 1.5 cups of cheese, biscuit pieces and pizza sauce.  Gently stir until all biscuit pieces are coated with sauce and the cheese is evenly distributed.  Pour mixture into a 9×13 pan or into an oven proof dish about the same size.   (I used a 12 inch round “everyday” saute pan)  Top with pepperoni slices and then the remaining cheese.  Bake for 20-25 minutes or until cheese is golden brown on the top and biscuits appear to be cooked through.  Remove from the oven and cut into squares or pizza wedges if using a round pan.  Enjoy!

Serves 6

 

 
 

Cherry Mustard Pork Chops

23 Dec

Still planning what to serve for the holiday?  How about a meal that can be ready in 30 minutes or less and is sure to impress your guests?   My Cherry Mustard Pork Chop is a crowd-pleaser because it’s a perfect balance between tart and sweet.  Serve this with a wild rice blend, roasted butternut squash, and nice salad or oven roasted asparagus for a pop of color! If you can’t find cherry jam, you can also substitute raspberry.  Don’t worry about spending all day in the kitchen….get out and enjoy your loved ones!

Cherry Mustard Pork Chops

  •  4 8-ounce bone-in thick cut pork chops
  • 3 teaspoons kosher salt
  • 2 teaspoons cracked black pepper
  • 2 tablespoons olive oil
  • 1 9.5-ounce jar bing cherry jam (I used Dickinson’s Family brand)
  • 1 9.5-ounce whole grain mustard
  • 1 cup dried cherries

Preheat oven to 400 degrees. Season pork chops on both sides with salt and pepper. In a large sauté pan, heat olive oil over high heat until shimmering. Add pork chops to the pan and sear for 4 minutes or until golden brown. Flip and sear on remaining side for 2-3 minutes. Remove pan from heat and place pork chops on oven-safe serving platter or in another pan, golden side up. Place in the oven for 10 minutes or until internal temperature hits 145. Remove meat from oven, cover with foil and let rest for 5 minutes before serving. Meanwhile, return original sauté pan to heat and add cherry jam, mustard and dried cherries. Whisk together until smooth and simmer over low heat for 10 minutes. Pour sauce over pork chops and enjoy! Serves 4.

 
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Posted in Pork

 

Citrus & Rosemary Roasted Butternut Squash

18 Dec

Most of  you are now planning your menus for holiday dinners.  Some of you are looking to stick with the traditional recipes and other are looking to try something new.  How about trying this very simple and delicious Citrus & Rosemary Roasted Butternut Squash?  Its the perfect mix of old and new.  To make this dish you can either cube your own squash left from fall harvest or you can go the time saving route and use the fully prepped and diced butternut squash in the coolers of your produce section.  It is often store next to the bagged salads or pre-chopped onions, carrots, or pepper mixes.

Roasting the squash in the oven is a great way to get kids to eat it too because it helps to bring out the natural sugars and gives the squash a sweeter taste than if you had boiled or steamed it.  Plus, there not all the work of having to clean more than one pot of pan.  That’s my idea of a great holiday recipe!

Citrus & Rosemary Roasted Butternut Squash

  • 2 pounds butternut squash, peeled and 1-2 inch cubed
  • 3 tablespoons olive oil
  • 1/4 cup dark brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons orange zest
  • 2 tablespoons chopped rosemary, fresh
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper

Directions:

Preheat oven to 400 degrees.  Combine all ingredients in a resealable plastic bag.  Seal the bag and gently toss it until all the squash is evenly coated.  Pour the mixture out onto a rimmed cookie sheet.  Bake for 30 minutes of until the squash is a dark golden brown and cooked through.  Turn the squash over halfway through the baking.

 
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Posted in Sides

 

Au Gratin Sweet Potatoes

27 Nov

Are you still busy looking for side dish recipes for dinner tomorrow?  Here is a delicious recipe for Au Gratin Sweet Potatoes.  No, they are not the marshmallow classic that will be served at many thanksgiving tables, but the sweet delicious sweet potato still shines through in this rich, creamy sauce seasoned with garlic, nutmeg and is accented by the nutty flavor of golden brown Parmesan cheese.  I know my family was skeptical the first time that I suggested the switch, but these potatoes moved very quickly into our list of Thanksgiving standards and now hold a very large spot in the hearts and stomachs of my friends and family!

 

 

 

 

Au Gratin Sweet Potatoes

3 large sweet potatoes or yams

3 cups heavy cream

1/2 tsp ground nutmeg

1/2 tsp garlic powder

3/4 tsp kosher salt

1 cup shredded Parmesan cheese

Directions:

Preheat oven to 375 degrees.  In oven proof dish, whisk together cream, garlic powder, nutmeg, and salt.  Layer potatoes in cream using a shingle pattern.  Top with Parmesan cheese and bake, uncovered, for 45 minutes or until potatoes are soft and cooked through.  Remove from oven, cover with foil and let rest for 10 minutes before serving.  Serves 6

 
 

Cranberry Spice Cake with Maple Glaze

23 Nov

Last night my son and I got a little creative in the kitchen.  I am trying to teach him how to smell different spices and teach him to taste how they can change different foods.  A fun way to work with this is to make a spice cake.  I let him pick out the one additional spice to add to the cake.  (of course, I helped narrow the selection quite a bit)  Even his little 3 year old  nose could smell how wonderful the cardamom is.  This bundt cake would make a beautiful addition to your Thanksgiving or Christmas buffet and, speaking from recent experience, it goes wonderfully with a cup of coffee in the morning.  Yes……we eat cake for breakfast sometimes……on Saturdays……or Sundays……or Mondays…..or…..

This cake is extremely easy because we based it off of a box spice cake mix.  We combined that with the eggs that the box calls for, applesauce, amaretto liquor, fresh cranberries and the mystery spice of cardamom.  We topped the cake off with a quick and easy to make maple glaze.  Every bite of this cake tastes like the holidays!

 

Cranberry Spice Cake with Maple Glaze

1 box spice cake mix

1.5 teaspoons ground cardamom

3 eggs

1/4 cup amaretto liquor

1/4 water

3/4 cup applesauce

1 lb bag of fresh cranberries, washed and dried.

 

Directions:

Preheat oven to 350 degrees.  Combine the cake mix, cardamom, eggs, amaretto, water, and applesauce in a large mixing bowl.  Using a hand mixer, beat ingredients on low speed for 1 minute.   Gently fold in cranberries. Pour batter into a prepped bundt pan.  Bake for 35 minutes or until cake tester comes out clean.  Remove cake from the oven and let cool slightly.  Transfer cake to serving platter.  Top with glaze.

For the glaze:  Combine maple syrup and powdered sugar in small bowl.  whisk until smooth.  Pour over cake.

 

 
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Posted in Desserts

 

Whole Wheat Pumpkin Bars

31 Oct

These pumpkin bars are as delicious with whole wheat flour as they are when made with all purpose flour!  There are not too many recipes that I can say that for, but this one is really true.  Of course, it could have something to do with the fact that the pumpkin spice cake is just a vessel to get cream cheese frosting to my mouth!

When I put this recipe together, I substituted extra pumpkin in place of the oil that most recipes called for.  They turned out wonderful, but because of the whole wheat flour, the bars will tend to dry out quicker.  You can use 1 cup of regular vegetable oil in place of one can of pumpkin if you don’t plan on eating the entire pan of bars in 2 days.  (not that my son and I did that…hahaha)

 

Whole Wheat Pumpkin Bars

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon iodized salt
  • 1 tablespoon pumpkin pie spice
  • 2 – 15 ounce cans of pumpkin puree (or 3.5 cups)
  • (you can sub 1 cup of vegetable oil for 1 can of pumpkin)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup pepitas (or small pumpkin seeds) roasted

Cream Cheese Frosting

  • 2 – 8 ounce packages of cream cheese, softened
  • 4 cups powdered sugar

 

Directions:

Preheat oven to 350 degrees.  In a medium bowl, combine flour, salt, baking soda, baking powder and pumpkin pie spice.  Whisk together until well combines.  In large mixing bowl, combine pumpkin, eggs, vanilla, and sugars.  Beat on medium speed for 1 minute or until smooth.  Gradually add dry ingredients to the wet.  Mix just until combined.  Pour batter into greased 18×13 pan.  (or half sheet pan)  Bake for 20-25 minutes or until cake tester comes out clean.  Let cool completely.

Meanwhile, in small mixing bowl, combine frosting ingredients and beat on low speed for 30 seconds.  Increase speed to medium/high and beat just until smooth.  Don’t mix for too long or your cream cheese will “break” and your frosting won’t be thick.  Spread frosting evenly over cooled pumpkin bars.  Sprinkle with pepitas.  Enjoy!

 

 
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Posted in Desserts

 

Black Velvet Mummy Cupcakes

16 Oct

These scary little cupcakes couldn’t be easier to make and are so much fun for everyone to eat!  Black Velvet Mummy Cupcakes will be sure to have your Halloween lovers smiling!  To keep this recipe simple, it uses one devils food cake mix, along with the eggs, oil and water that the package calls for, and one bottle of black food coloring.  Black food coloring can be hard to find, so I will often check at baking supply stores or order it online.  If you use a gel type of paste, just add enough to the the batter for it to turn into a deep black paste.   This recipe can be make into a full size double layer round cake, too.  It would just make a much larger mummy!

Once the cupcakes have cooled completely, place cream cheese frosting into a piping bag with a flat tip.  Frost from side to side to form the “bandages”.  Leave a gap for the eyes and use a dab of green or blue frosting and cinnamon imperial candies to make the eyes.  Now these little guys are ready for any halloween party!  Enjoy!

Black Velvet Mummy Cupcakes

For Black Velvet Batter

  • 1 – 15 ounce box devils food cake mix (I used Betty Crocker)
  • 3 eggs
  • ½ cup vegetable oil
  • ¾ cup water
  • 1 ounce black food coloring

For cupcakes:

  • 12-15 prepared cupcakes
  • 1.5 cups cream cheese frosting
  • cinnamon imperial candies

Directions:

Preheat oven to 350 degrees. In medium bowl, combine black velvet batter ingredients and mix on medium speed for 2 minutes.  Using a muffin pan and cupcake liners, fill cupcakes 2/3 of the way full.  Bake for 20-25 minutes or until cake tester comes out clean.  Remove from oven and let cool completely.  Frost and enjoy!

 

 
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Posted in Desserts