Yield
24 servings (serving size: 1 square)
Ingredients
Crust:
4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking spray
Filling:
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
Preparation
1. Preheat oven to 325°.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
Saturday, June 27, 2009
Friday, June 26, 2009
15 minute Pizza Dough
I found this delightful recipe on littlebirdiesecrets.blogspot.com and it is wonderful. It is so fast and with the help of a stand mixer requires almost no effort on your part! Now that is my kind of cooking! And, as an added bonus, you can feel like a gourmet chef by getting creative with your toppings. There are some wonderful suggestions from the post where I found this and I will share some of my favorite pizza toppings below.
2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp rapid Rise or breadmaker yeast
1 cup hot water (120-130 degrees on a candy thermometer - mine was this hot out of the tap)
2 Tbsp. olive oil
Preheat oven to 500 degrees. Mix dry ingredients (including yeast) together. Add water and oil. Mix for 5 minutes. Let sit for 10 minutes. - I wanted to get the authentic pizza bottom texture, so I sprayed my cookie sheet with PAM and covered it with cornmeal) Press dough on pizza pan (or cookie sheet or jelly-roll pan). Bake at 500 degrees for 3 minutes. Remove from oven and add toppings. Return to oven and bake an additional 8-10 minutes.
Chicken Artichoke Pesto Pizza
Pesto Sauce
Mozzarella Cheese
Grilled chicken sliced
Mushrooms
Artichoke hearts
Olives
Sun Dried Tomatoes
Quick and Easy BBQ Pizza
BBQ Sauce (we love Sweet Baby Rays)
Mozzarella Cheese
Carmelized Red Onions (directions below)
Canadian Bacon Slices
Bacon Crumbles
To carmelize onions saute 1/2 - 1 thinly sliced red onion in 2 Tbsp olive oil and 2 tsp. sugar until limp and slightly browned.
If you have other yummy gourmet pizza toppings, post them in the comments!
2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp rapid Rise or breadmaker yeast
1 cup hot water (120-130 degrees on a candy thermometer - mine was this hot out of the tap)
2 Tbsp. olive oil
Preheat oven to 500 degrees. Mix dry ingredients (including yeast) together. Add water and oil. Mix for 5 minutes. Let sit for 10 minutes. - I wanted to get the authentic pizza bottom texture, so I sprayed my cookie sheet with PAM and covered it with cornmeal) Press dough on pizza pan (or cookie sheet or jelly-roll pan). Bake at 500 degrees for 3 minutes. Remove from oven and add toppings. Return to oven and bake an additional 8-10 minutes.
Chicken Artichoke Pesto Pizza
Pesto Sauce
Mozzarella Cheese
Grilled chicken sliced
Mushrooms
Artichoke hearts
Olives
Sun Dried Tomatoes
Quick and Easy BBQ Pizza
BBQ Sauce (we love Sweet Baby Rays)
Mozzarella Cheese
Carmelized Red Onions (directions below)
Canadian Bacon Slices
Bacon Crumbles
To carmelize onions saute 1/2 - 1 thinly sliced red onion in 2 Tbsp olive oil and 2 tsp. sugar until limp and slightly browned.
If you have other yummy gourmet pizza toppings, post them in the comments!
Thursday, June 11, 2009
Carmelized Onion-Stuffed Baked Potato
Another one from Cooking Light - this one is easy peasy and the perfect side dish for grilled steak or chicken. I was a little leary of the whole microwaving thing...but trust me, 15 minutes for a delicious and gourmet side dish is worth trying it out!
2 medium baked potatoes (about 1 1/2 lbs.)
1/2 cup (2 oz.) shredded Gruyere cheese, divided (I didn't want to fork out the $$ for a cheese I have never tasted so I used Gorgonzola instead...mmmm!)
2 Tbsp. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. butter
2 cups vertically sliced red onion
2 tsp. sugar
2 Tbsp. dry sherry (I just omitted this - still was great!)
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1 garlic clove, minced
Pierce potatoes with a fork, arrange on paper towels in microwave and cook on high 10 minutes or until done. Rearranging potatoes after 5 minutes - let stand 5 minutes.
While potatoes are cooking, Melt butter in a medium nonstick skillet over med-high. Add onion and sugar; saute 8 minutes or until browned.
While onion is sauteing, cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch-thick shell. Arrange shells on a microwave-safe plate. Combine potato pulp with 1/4 cup cheese, sour cream, salt and pepper. Spoon potato mixture evenly onto shells.
When onions are browned, stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 Tbsp. onion mixture and 1 Tbsp. cheese. Microwave on HIGH 1 minute or until thoroghly heated.
2 medium baked potatoes (about 1 1/2 lbs.)
1/2 cup (2 oz.) shredded Gruyere cheese, divided (I didn't want to fork out the $$ for a cheese I have never tasted so I used Gorgonzola instead...mmmm!)
2 Tbsp. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. butter
2 cups vertically sliced red onion
2 tsp. sugar
2 Tbsp. dry sherry (I just omitted this - still was great!)
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1 garlic clove, minced
Pierce potatoes with a fork, arrange on paper towels in microwave and cook on high 10 minutes or until done. Rearranging potatoes after 5 minutes - let stand 5 minutes.
While potatoes are cooking, Melt butter in a medium nonstick skillet over med-high. Add onion and sugar; saute 8 minutes or until browned.
While onion is sauteing, cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch-thick shell. Arrange shells on a microwave-safe plate. Combine potato pulp with 1/4 cup cheese, sour cream, salt and pepper. Spoon potato mixture evenly onto shells.
When onions are browned, stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 Tbsp. onion mixture and 1 Tbsp. cheese. Microwave on HIGH 1 minute or until thoroghly heated.
Jamaican Banana Bread
This recipe is from Cooking Light and it is so yummy!
Bread:
2 Tbsp. butter, softened
2 Tbsp. (1 oz.) 1/3-less-fat-cream-cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana
1/2 cup fat-free milk
2 Tbsp. dark rum OR 1/4 tsp. imitation rum extract and 2 Tbsp. water
1/2 tsp. grated lime rind
2 tsp. lime juice
1 tsp. vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
Cooking Spray
Preheat oven to 375 degrees. Beat butter and cream cheese at medium speed. Add sugar; beating well. Add egg; beat well.
Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda and salt, stirring well.
Combine banana and next 5 ingredients (through vanilla), stirring well.
Add flour mixture to sugar mixture alternatively with banana mixture, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and coconut.
Pour batter into an 8x4 inch loaf pan coated with cooking spray; bake at 375 degrees for 1 hour. Cool in pan 10 minutes; remove from pan. Cool slightly on a wire rack.
Topping:
1/4 cup brown sugar
2 tsp. butter
2 tsp. lime juice
2 tsp. dark rum OR 1/8 tsp. imitation rum extract and 2 tsp. water
2 Tbsp. chopped pecans, toasted
2 Tbsp. flaked sweetened coconut
In a saucepan combine brown sugar and butter, lime juice, and rum. Cook 1 minute, stirring constantly. Remove from heat. Stir in pecans and coconut. Spoon over loaf.
Bread:
2 Tbsp. butter, softened
2 Tbsp. (1 oz.) 1/3-less-fat-cream-cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana
1/2 cup fat-free milk
2 Tbsp. dark rum OR 1/4 tsp. imitation rum extract and 2 Tbsp. water
1/2 tsp. grated lime rind
2 tsp. lime juice
1 tsp. vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
Cooking Spray
Preheat oven to 375 degrees. Beat butter and cream cheese at medium speed. Add sugar; beating well. Add egg; beat well.
Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda and salt, stirring well.
Combine banana and next 5 ingredients (through vanilla), stirring well.
Add flour mixture to sugar mixture alternatively with banana mixture, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and coconut.
Pour batter into an 8x4 inch loaf pan coated with cooking spray; bake at 375 degrees for 1 hour. Cool in pan 10 minutes; remove from pan. Cool slightly on a wire rack.
Topping:
1/4 cup brown sugar
2 tsp. butter
2 tsp. lime juice
2 tsp. dark rum OR 1/8 tsp. imitation rum extract and 2 tsp. water
2 Tbsp. chopped pecans, toasted
2 Tbsp. flaked sweetened coconut
In a saucepan combine brown sugar and butter, lime juice, and rum. Cook 1 minute, stirring constantly. Remove from heat. Stir in pecans and coconut. Spoon over loaf.
Wednesday, June 3, 2009
Coconut Curried Chicken and Sweet Potatoes
This is such a yummy curry recipe but oh.so.easy! If you even remotely like thai food and/or asian style curry you should give this recipe a try. I think you could make it with regular potatoes if you wanted and it would be equally good...in fact, I think I will make it that way from now on because regular potatoes are so much cheaper and almost always on hand. :) This recipe was given to me by my sister-in-law - I have got to get her to add recipes on here! Enjoy!
2 Tbsp. olive oil
1 lb. chicken breast tenders (or any kind of chicken really)
2 large shallots, finely sliced (I sustituted 1/4 c. sweet onion and 3 garlic cloves here)
1/2 c. coarsely chopped red onion
2 1/2 tsp. curry powder
1/2 tsp. sea salt (or more...I think 1 1/2 tsp. is more like it)
1/2 tsp. crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk
2 Tbsp. fresh chopped cilantro
2 green onions chopped
Heat 1 Tbsp. olive oil in a lareg Dutch Oven over med-high heat (I used a large non-stick frying pan with a lid and it worked just fine). Season chicken with salt and pepper. Saute 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.
Add remaining oil to Dutch over. Saute shallots and onion 3-5 min. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken.
Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onion and cilantro. Serve over jasmine rice.
2 Tbsp. olive oil
1 lb. chicken breast tenders (or any kind of chicken really)
2 large shallots, finely sliced (I sustituted 1/4 c. sweet onion and 3 garlic cloves here)
1/2 c. coarsely chopped red onion
2 1/2 tsp. curry powder
1/2 tsp. sea salt (or more...I think 1 1/2 tsp. is more like it)
1/2 tsp. crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk
2 Tbsp. fresh chopped cilantro
2 green onions chopped
Heat 1 Tbsp. olive oil in a lareg Dutch Oven over med-high heat (I used a large non-stick frying pan with a lid and it worked just fine). Season chicken with salt and pepper. Saute 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.
Add remaining oil to Dutch over. Saute shallots and onion 3-5 min. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken.
Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onion and cilantro. Serve over jasmine rice.
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