Saturday, December 21, 2013

East Crock Pot Peanut Clusters

Start to Finish: 1 hour 15 minutes
1- 12 oz. bag white chocolate chips
1- 12 oz. bag semi-sweet chocolate chips
1 Lb. white chocolate almond bark (or 8 2-oz. cubes)
2 (1 Lb.) jars peanuts (lightly salted)
1) Combine all ingredients in a large crock pot on LOW heat for 1 hour, stirring once half-way through.
2) Using a spoon, scoop clumps of peanut mixture on to wax paper and allow to cool to room temperature.
3) You may refrigerate or freeze them... just be sure to serve at room temperature for the best texture.
4) If you want to make a decorative topping just melt some white chocolate chips or vanilla melts and drizzle over the top!
Variations: I think variations would probably be any different designs you would want on the top. Caramel added into it would probably be delicious as well.
Notes:  I made this for plates for Christmas and it is yummy. Very easy to make. Just throw the ingredients in the crock pot and stir once.
Servings: 48
Estimated Cost: $16.00

Nutrition Facts per serving: 232 cal., 15.7 g total fat (3.7 g sat. fat), 60 mg sodium, 27.1 carbo., 6.5 g pro. 1.8 g Fiber Daily Values: 0% vit. A, 1% vit. C, 3% calcium, 6% iron

Tuesday, May 28, 2013

Great-Granny's Magnificent Strawberry Shortcake

This is a recipe my oldest brought home from first grade. I made it last night and it was really good. And, very simple. It tasted much better than the store bought round pound cakes we usually use when doing strawberry shortcake.

Start to Finish: 25-30 minutes

2 cups all-purpose flour, sifted
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup butter
1 egg, beaten
2/3 cup milk
3 to 4 cups strawberries, washed and sliced
1 cup whipping cream, whipped or prepared whipped topping, optional

1. Preheat oven to 450 degrees.
2. Lightly coat 8 x 1½-inch round pan with cooking spray; set aside.
3. Sift flour, then sift together dry ingredients.
4. Cut in butter until mixture resembles coarse crumbs.
5. Add egg and milk, stirring by hand just enough to moisten.
6. Spread dough in pan, building up edges slightly.
7. Bake 15 to 18 minutes or until lightly brown. Remove cake from pan and cool on rack 5 minutes.
8. Split into two layers and lift top off carefully.
9. Alternate layers of cake, whipped cream and strawberries, ending with strawberries on top.

 Variations: I am sure you could use any fruit for this. If you were to use blueberries, maybe add some grated lemon peel or lemon juice to the shortcake. If you were to use cranberries, grated orange peel or orange juice would be good.

Notes:  This was good. The kids all ate it and then asked or more. And, I gave them pretty big pieces to begin with. We will be making it again.

Servings: 12

Estimated Cost: $5.00

Source: Kid’s School

Nutrition Facts: Nutrition Facts: 1 serving without whipped cream provides 180 calories, 9g total fat, 5g saturated fat, 0g trans fat,
40mg cholesterol, 250mg sodium, 23g total carbohydrate, 1g dietary fiber, 5g sugar, vitamin C 40%

Wednesday, January 16, 2013

Skinny Queso Dip

Start to Finish: 20 minutes

1 cup skim milk
3 tbsp cornstarch1 tsp canola oil1 cup minced onion3 garlic cloves, minced1 poblano pepper, diced1-2 jalapeƱos, seeded and diced1/2 cup low sodium chicken broth10 oz can Rotel tomatoes with chiles, diced and drained1/4 cup fresh cilantro, choppedjuice of 1 limesalt and black pepper, to taste1/2 tsp ground cumin1 tsp ancho chili powder1-3/4 cups shredded reduced fat sharp Cheddar, Sargento


1) In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch; set aside.
2) Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
3) Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
4) Add the cornstarch mixture to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
5) Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.

Variations:  Since we had the kids eat it, we did not put in the jalapeno seeds, but for a spicier version keep the seeds in.   

Notes: Wow, was this delicious. I made it for a Seahawks play-off game and could have eaten the whole thing. This would be perfect for a Superbowl snack. It was creamy, tasty, delicious. 

Servings: 11

Estimated Price: $5.00

Nutrition Facts per serving: 92.5 cal., 4.5 g total fat (2.2 g sat. fat), 81 mg sodium, 7.0 g carbo., 6.5 g pro. Daily Values: 7% vit. A, 21% vit. C, 12% calcium, 3% iron