Friday, February 22, 2013

Chocolate Chip Cookie Dough Dip

Chocolate chip cookie dough dip made with no sugar and white beans, and you know what?  It was pretty tasty.  Both Jed and our visitor (male) ate their all of their servings tonight (with apples to dip in it).  I would make it again.

Saturday, February 09, 2013

Buffalo Chicken Bites

I made these tonight.  They weren't amazing, but they were tasty.  And sometimes, I cannot get enough of the Buffalo Chicken flavor.  This helps.

3 cups shredded cooked chicken
1/3 cup favorite hot sauce
3 1/2 oz. fat-free cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup green onions, chopped
1/2 cup all-purpose flour (you won't use all of it)
2 eggs, lightly beaten
3 cups Corn Flakes cereal, crushed
Preheat oven to 350 degrees F.  In a large bowl, combine shredded chicken, hot sauce and cream cheese; mix well.  Stir in cheddar cheese and green onions and set aside.  Using 3 separate bowls, set out the flour, eggs and crushed cereal.  Scoop out chicken mixture and make 1 1/2-inch balls, first rolling in flour, then dipping in egg and last coating with cereal.  Repeat this until you have about 30 balls.
Place balls on sheet and bake for 20 to 25 minutes, until golden.  Serve with blue cheese or ranch dressing and enjoy.

Thursday, February 07, 2013

Sarah Allen's Pumpkin Bars

These are the best.  I made them for Relief Society two Sundays ago.  They were such a hit.  Make these.  They are delicious.

2 C flour
2 C sugar (or about 1 3/4 C honey)
2 t baking powder
1 t cloves
1 t cinnamon
1 t nutmeg
1/2 t salt
1 C oil
2 C pumpkin
4 eggs

Combine.  Mix low until moist.  Grease/flour pan (I use one of those cookie sheets with the inch-high lip) and bake at 350 for 25-30 minutes.

1 pkg (8 oz) Neufchatel (or cream cheese)
1 t vanilla
2 C powdered sugar (or honey to taste)
1/3 C margarine (or other butter spread)

Spread frosting gently onto cooled bars.

Greasy Cake

Another one from my college recipe cookbook.  I only had this cake once.  A girl in my home ec ("Family Meal Management") class made it, and I remember thinking, "This is UNBELIEVABLE."  At the time, I figured I would never be able to afford the number of extracts needed to make the cake.  But you know what?  Maybe now I can.  Here's to seeing how it tastes to me ten years after.

2 cubes butter, softened
1/2 C shortening
3 C sugar
5 eggs, beaten
1/2 t baking powder
3 C flour
1 C milk
1 t vanilla, butter, lemon, rum, and coconut extract

1 C sugar
1/2 C water
1 t vanilla, butter, lemon, rum, and coconut extract

Cream butter, shortening, and sugar till fluffy.  Add beaten eggs.  Combine baking powder and flour.  Add to cream mixture alternately with milk.  Mix in flavorings.  Put in a well-greased and floured bundt pan.  Bake at 350.

Make glaze by adding sugar, water, and flavoring.  Bring to a boil.  Turk cake over on to plate.  Drizzle glaze on top of cake until gone.  Top with whipped cream and fruit of choice.  Serve.