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Old August 16th, 2006, 10:20 PM   #1
Whimisical WOW
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Join Date: Apr 2002
Location: PA
Posts: 558
Recipe Swap

Here is a place where anyone can put up some recipes either your own or those you have received by emails. I have received these by Dr.Weil's recipes daily.

Hope ya'll enjoy them!

Easy Huevos Rancheros 1 Serving

1 whole wheat flour tortilla
1/4 cup low fat, all natural refried beans
1 egg (preferably organic)
2 tbsp salsa
1/4 avocado

Heat the tortilla in the oven briefly until it is slightly crisp. In the meantime, fry the egg and heat up the refried beans in the microwave. Assemble the dish by putting the beans on the crisp tortilla and topping with the fried egg. Garnish with salsa and avocado slices.
Nutritional Information:
Per serving:
297 calories
15 g total fat (3 g sat)
187 mg cholesterol
32 g carbohydrate
13 g protein
7 g fiber
386 mg sodium

Chicken Tikka with Baby Spinach and Tomatoes 2 Servings

8 ounces chicken breast (one large or two small breasts) boneless, skinless
? cup plain, low-fat yogurt
2 tsp garlic, chopped
2 tsp ginger root, chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp fresh mint or coriander, chopped (optional)
2 cups cherry tomatoes (preferably organic)
2 cups baby spinach leaves (preferably organic)
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.
2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.
Nutritional Information:
Per serving:
364 calories
4 g total fat (1 g sat)
54 mg cholesterol
54 g carbohydrate
30 g protein
3 g fiber
128 mg sodium

Tempeh Chili 4 Servings

2 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh)chopped
1 tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it. Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
Nutritional Information:
Per serving:
341 calories
5 g total fat (1 g sat)
2 mg cholesterol
41 g carbohydrate
26 g protein
16 g fiber
460 mg sodium

Banana Soy Smoothie 1 Serving

1 banana
1/2 cup soy milk (organic and calcium-enriched)
1/2 cup orange juice (calcium-enriched)
Peel the banana, break it into pieces and put it in the blender with the soy milk and orange juice. Blend until smooth and serve. If you like, use frozen banana chunks
or add a couple of ice cubes.
Nutritional Information:
Per serving:
202 calories
2 g total fat (1 g sat)
0 mg cholesterol
44 g carbohydrate
5 g protein
4 g fiber
64 mg sodium

Mango Cream 1 Serving

1 ripe mango 1/2 cup vanilla yogurt
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the
yogurt. Blend until smooth.
Nutritional Information:
Per serving:
121 calories
4 g total fat (2 g sat)
14 mg cholesterol
19 g carbohydrate
4 g protein
2 g fiber
54 mg sodium

Wild Rice and Mushrooms 6 Servings

1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2.Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).

Nutritional Information:
Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium

Roasted Vegetable Soup 4 Servings

3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black
or red pepper to taste
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.
2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.

Nutritional Information:
Per serving:
92 calories
5 g total fat (1 g sat)
0 mg cholesterol
12 g carbohydrate
2 g protein
3 g fiber
150 mg sodium

Cucumber, Tomato and Mozzarella Salad 1 Serving

1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle
with the chopped fresh basil.

Nutritional Information:
Per serving:
137 calories
10 g total fat (1 g sat)
20 mg cholesterol
7 g carbohydrate
6 g protein
1 g fiber
27 mg sodium

Creamy Salad Dressing 8 Servings

6 ounces silken tofu (or soft tofu, drained)
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh Italian parsley
1 clove garlic, chopped
1 1/2 tablespoons cider vinegar

Combine all ingredients in a blender container. Blend until well mixed.

Nutritional Information:
Per serving:
33 calories
3 g total fat (0 g sat)
0 mg cholesterol
1 g carbohydrate
2 g protein
0 g fiber
134 mg sodium
May your path follow the Medicine Wheel
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Old September 20th, 2006, 10:30 PM   #2
Whimisical WOW
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Join Date: Apr 2002
Location: PA
Posts: 558
Talking Recipes from Recipe Swap Chat

From Dr.Weils Recipe of the Day

Creamy Tomato Soup

3 servings
1 large onion, chopped
1 tablespoon extra-virgin olive oil
3 pounds fresh, ripe Italian tomatoes, chopped (about 6 cups)
8 sun-dried tomatoes, soaked
1 cup soy milk
Salt and black and red pepper to taste
3 tablespoons fresh parsley, basil, or dill, chopped


1. In a large pot, saut? the onions in the olive oil until they are soft, then add the fresh tomatoes and stir until the mixture boils.

2. Remove the dried tomatoes from their soaking water and chop them coarsely. Add them and their soaking water to the pot and cook, stirring to prevent sticking.

3. Reduce heat to low, cover, and simmer for 30 minutes. Add the soy milk and season to taste with salt and black and red pepper.

4. Serve in bowls with the chopped green herbs as garnish.

Grilled Chicken, Gingered Sweet Potato Cakes and Broccoli

1 Serving
These gingered sweet potato cakes make a great lunch dish on their own with a green salad, so think about making an extra serving. Sweet potatoes are a terrific source of vitamin A as beta carotene. They're also a rich source of vitamin C, fiber and lutein. This dish is very low in sodium, so feel free to add a little salt and peper to the patties if you like.

Prep time: 20 minutes

6 oz sweet potato (one large) 1 tbsp fresh grated ginger root 1 tsp Italian or other seasoning 1 each barbecued or grilled chicken breast (skinless & preferably hormone free) 6 oz broccoli

Peel sweet potato and cut into pieces. Put in boiling water and cook for 20 minutes or until done. Drain well. (Or cook the sweet potatoes, washed but unpeeled, on a paper towel in the microwave for 12 minutes, turning half way through. Peel before using.) Mash cooked sweet potatoes with the fresh grated ginger root and mixed herbs. You could also add some fresh chopped parsley or basil for color and flavor.

Form the mashed potato mixture into two patties, and heat on a non-stick frying pan. You can saut? them in a little olive oil or roasted sesame oil if calories aren't a major concern for you, or with a cooking spray if they are. It only takes a few minutes to brown the cakes lightly and they're ready to go.

Meanwhile, heat up the chicken breast and steam the broccoli. Peel the broccoli stems, cut them into bite size pieces, put stems and florets in a saucepan with ? cup water. Cover the saucepan, bring to a boil and steam for 5 minutes.

Sesame-Almond Cookies

4 Dozen

Almost everyone loves cookies. Most store bought varieties, though, are filled with partially hydrogenated oils and other undesirable ingredients. These tasty little cookies are actually made with olive oil and a host of other wholesome additions like tofu and chopped almonds. Enjoy a cookie with a cup of hot green tea to make you feel that life is really worth living!

3/4 cup whole-wheat pastry flour
3/4 cup unbleached white flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup sesame seeds, toasted
3/4 cup raw almonds, coarsely chopped
4 ounces silken tofu
1/2 cup light olive oil
3/4 cup light brown sugar, packed
1 tablespoon almond extract

1. Preheat oven to 350 degrees F.

2. In a bowl, stir together the flours, baking powder, and salt. Mix in the sesame seeds and chopped almonds.

3. In another bowl, mash the tofu and combine with the olive oil, sugar, and almond extract. Mix well.

4. Using a rubber spatula, fold the wet ingredients into the flour mixture. Roll the mixture into one-inch balls, flatten between your palms, and place them on ungreased baking sheets. Bake the cookies about 10 minutes, until the edges begin to brown. Remove from the cookie sheet and cool on a rack

Blueberry Pie

8 servings
Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.

1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.

2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Elephant Ears Pastry Recipe


1 package active dry yeast
1 cup warm water
1 cup warm milk
3 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
4 to 4-1/2 cups flour
Oil for deep-frying
Sugar and cinnamon mixed for topping
In large bowl, combine yeast and warm water until
dissolved and let stand 10 minutes. Add warm milk,
sugar, salt, shortening and
2 cups of the flour. Beat until
smooth. Stir in enough of the
remaining flour to make the dough
soft. Turn out onto floured board
and knead until elastic. Add more
flour if necessary. Place the dough
in greased bowl and flip over so
top and bottom has grease on it.
Cover with towel until double in
size. Divide into 15 oval shape ball
s and make each one about 1/8-inch
thick. Fry one oval at a time in
the oil until golden brown and flip
over to do other side. Remove from
oil. Drain and sprinkle with sugar
and cinnamon mixture or topping of
your choice
May your path follow the Medicine Wheel
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Old November 13th, 2006, 05:44 PM   #3
Whimisical WOW
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Join Date: Apr 2002
Location: PA
Posts: 558
Talking New recipe to share...

Thanks goes out to (((Moonchild and her daughter))))! Its' their recipe.

Hogs in a Sleeping Bag!

From Moonchild's Daughter

1 16 oz polska kielbasa,
2 sheets puff pastry, thawed and lightly rolled out,
1 egg (preheat oven to 400F)

Cut sausage into 6 4" pieces,
Cut pastry sheets
into thirds (6 strips),
Roll each sausage into pastry
and place on baking sheet,
Beat egg and brush over pastry

Bake until golden brown and puffed, about 20 minutes...serve with
mustard, bbq sauce or apricot jam if desired.

Thank you again Moonchild and Daughter!

Have a great day!
May your path follow the Medicine Wheel
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Old November 15th, 2006, 10:23 PM   #4
Whimisical WOW
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Join Date: Apr 2002
Location: PA
Posts: 558
Talking Thanksgiving Recipes for 2006 ++

Here are the recipes for this year...

I sure do hope ya'll will try them...
Plus we have two from Roomies
(((((Pearlcat IRISH)))))))

Cranberry Sauce Recipe


1 pound fresh or frozen cranberries (4 cups)
2 cups water
2 cups sugar
1. Rinse cranberries with cool water, and remove any
stems or blemished berries.
2. Heat water and sugar to boiling in 3-quart
saucepan over medium heat, stirring occasionally.
Continue boiling 5 minutes longer, stirring occasionally.
3. Stir in cranberries. Heat to boiling over medium
heat, stirring occasionally. Continue boiling about 5
minutes longer, stirring occasionally, until
cranberries begin to pop. Pour sauce into bowl or
container. Refrigerate about 3 hours or until chilled.

Pumpkin Pie Recipe


1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon 1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked
In mixing bowl, combine pumpkin, sugar, salt, ginger,
cinnamon, and flour. Add eggs; mix well. Add evaporated
milk, water and vanilla; mix well. Pour pumpkin pie mixture
into a 9-inch pastry lined pie pan.

Turkey Leftover Casserole Recipe


2 cups diced leftover turkey
1 can of condensed cream of chicken soup
2 cups leftover stuffing
Place the turkey in a greased casserole dish. Spread
the soup over the turkey, and then top the casserole with
the stuffing. Bake at 325 degrees for 25 to 30 minutes.
Serves 5-7 people

Maple Apple Cream Pie

1 (9 inch) unbaked pastry shell
2 tablespoons butter
6 medium Golden Delicious apples, peeled and cut into eighths
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/3 cup maple syrup
1 (12 fluid ounce) can evaporated milk
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Line unpricked pastry shell with a double thickness of
heavy-duty foil. Bake at 450 degrees for 8 minutes.
Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a skillet, melt butter. Add apples and brown sugar;
cook and stir until apples are tender and coated, 15-20
minutes. Cool to room temperature. Spread evenly into shell.
In a saucepan, combine cornstarch and syrup until smooth;
gradually add milk. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat; cook and stir 2
minutes longer. Remove from the heat. Stir a small amount
of hot filling into egg yolks; return all to pan, stirring
constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat; add vanilla. Cool to room
temperature without stirring. Pour over apples. Chill until
set, about 2 hours.
In a small mixing bowl, beat cream until it begins to
thicken. Add sugar and cinnamon; beat until stiff peaks
form. Serve with pie. Store in the refrigerator.

Awesome Sausage, Apple and Cranberry Stuffing

1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
Preheat oven to 350 degree F (175 degree C). Spread
the white and whole wheat bread cubes in a single layer
on a large baking sheet. Bake for 5 to 7 minutes in the
preheated oven, or until evenly toasted. Transfer toasted
bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over
medium heat, stirring and breaking up the lumps until
evenly browned. Add the celery, sage, rosemary, and
thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped
apples, dried cranberries, parsley, and liver. Drizzle
with turkey stock and melted butter, and mix lightly.
Spoon into turkey to loosely fill.

Butter Tarts

2 eggs
1 1/2 cups brown sugar (read this first)
1/2 cup corn syrup
3 tablespoons butter, melted
1 cup currants or raisins
1/2 cup chopped walnuts
2 teaspoons vinegar
pinch of salt
1/2 teaspoon vanilla extract
One batch of pie crust
Preheat oven to 350 degrees Fahrenheit.

Beat the eggs well. Add sugar, syrup, and melted butter
and beat again. Add the currants, walnuts, vinegar, salt,
and vanilla extract and mix vigorously.

Put a small amount of corn meal into tart tins or
muffin pans OR use cupcake papers (latter is recommended).
Place circles of uncooked pie crust into the pans.
Fill the shells 2/3 full and bake until the pastry is
light brown, about 20 minutes. For runnier tarts, cook
for 15 to 17 minutes.

Sausage Stuffed Acorn Squash

2 1-pound acorn squash
1 Teaspoon canola oil
As needed vegetable cooking oil
1/2 Cup celery, chopped fine
1 Cup Granny Smith apple, peeled, cored & chopped fine
1/2 Cup fresh white bread crumbs
1/4 Teaspoon sage leaves
2 Tablespoons brown sugar
1/4 Cup apple jelly

Preheat oven to 400 degrees F.
Cut squash in half lengthwise and scoop out the seeds.
Brush a small amount of oil on the cut edges of each squash
half. Spray a baking sheet with vegetable cooking spray.
Place each squash half, cut side up on the baking sheet,
cover tightly with foil and bake until tender, about 35-40 minutes.
If using sausage links, squeeze sausage from the casings.
Over medium heat, cook sausage until it is no longer pink,
breaking the sausage into small pieces. Drain sausage on paper
towels, if necessary. Reserve 1 teaspoon pan drippings and
discard remaining pan drippings.
Over medium heat, cook celery in reserved pan drippings for
2 minutes, add apple and continue to saut? for 2-3 minutes.
Remove from heat and stir in reserved sausage, bread crumbs,
sage and sugar.
When squash is cooked, remove from oven and reduce oven
temperature to 350 degrees F. Cool squash until shells can
be handled. Scoop out the pulp, leaving a ?-inch shell.
Combine the squash pulp with sausage mixture.
Mound sausage into the squash shells. Top each with 1-tablespoon
apple jelly.
Return to the 350 degree F oven and bake uncovered until
sausage is cooked through, about 25 minutes.

Baked Asparagus with Parmesan Crust

2 Pounds fresh young (thin) asparagus spears
2 Tablespoons virgin olive oil
2 Ounces shaved Parmesan cheese
To Taste freshly ground black pepper
1/3 Cup good quality balsamic vinegar

Preheat oven to 450 degrees F. Place asparagus on a
large shallow baking sheet. Drizzle with olive oil and
toss to coat. Arrange asparagus spears in a single layer.
Spread Parmesan cheese over asparagus. Season with freshly
ground black pepper.
Bake 12-15 minutes in the preheated oven, until cheese is
melted and asparagus is tender but crisp. Serve immediately
sprinkling with balsamic vinegar.

Ginger Citrus Rice

2 tablespoons canola oil
2 tablespoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups water
2 cups basmati rice
2 teaspoons salt
1 large lime, zested and juiced

In 3-quart saucepan over medium heat, heat canola oil
until very hot, but not smoking. Add ginger root and ground
cumin and cook for 1 minute.
Add 4 cups water and bring to a boil. Stir in rice and salt.
Reduce heat to low; cover and cook 15 to 18 minutes until all
water is absorbed and rice is tender.
Stir in lime juice and zest.

Green Beans with French Herbs

1 Pound green beans, ends trimmed
2 Teaspoons olive oil
1 Teaspoon minced fresh garlic
1/2 Cup chopped green onions
1/4 Teaspoon dry oregano leaves
1/4 Teaspoon dry thyme leaves
1/4 Teaspoon dry tarragon
1/4 Teaspoon dry marjoram leaves
1/4 Teaspoon freshly ground black pepper

In a covered saucepan, steam beans until tender, about
5-10 minutes. Drain and plunge into cold water. Drain well.
Meanwhile, heat oil in a large saut? pan over medium heat.
Add garlic and scallions and saut? for 2 minutes.
Stir in beans and seasonings. Saut? and stir until all are
heated throughout.
May be served hot or at room temperature. Portion size:
? cup.
* Or you may substitute 1 teaspoon Herbes de Provence for
the herbs listed above.

Easy Baked Tomatoes

4 tomatoes, halved crosswise
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT grill to medium heat. Place tomatoes, cut-sides up,
in disposable foil pan. Drizzle with dressing; sprinkle with
PLACE pan on grill; close lid.
GRILL 15 min. or until tomatoes are soft and cheese begins
to turn golden.

Carrot and Zucchini Latkes

1 lb. carrots, peeled
1/2 lb. zucchini
1 small onion
2 eggs, lightly beaten
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh chives

GRATE carrots, zucchini and onion using large holes of box
grater; place vegetables on center of large clean kitchen
towel. Bring up ends of towel and twist together to form a
pouch. Holding the pouch over sink, squeeze out excess moisture
from vegetables. Place vegetables in large bowl. Add eggs, flour,
salt and pepper; mix well.
HEAT oil in medium nonstick skillet on medium-high heat. For
each latke, carefully drop 1 tablespoonful of the vegetable
mixture into skillet, cooking two to three latkes at a time.
Immediately spread each mound into thin circle with back of spoon.
Cook 3 to 4 min. on each side or until golden brown on both sides.
Remove latkes from skillet; drain on paper towels. Repeat with
the remaining vegetable mixture.
SERVE each latke topped with 1 tsp. of the sour cream. Sprinkle
lightly with the chives.

Pearlcat: Brownsberry herb stuffing melt
butter or oleo in a sauce pan, chop celery
and saute' in the butter, add broth and
water, add bag of stuffing mix and bake in
a pan till done, brown top a little
left add stir and put in pan lol
and that's it very easy

IRISH_EYES_99: Recipe for a great
day and a Happy Family ... Ingre ... 4
cups of patience, 10 cups of smiles, 10
cups of hugs, 3/4 of a cup to work out
bad feelings , Mix well and Let the day
be Happy

Thank you to Pearlcat and IRISH_Eyes
Have a great day!
May your path follow the Medicine Wheel
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Old December 20th, 2006, 11:39 PM   #5
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Location: PA
Posts: 558
Wink Chocolate Goodies

From Better Homes and Gardens email I received... here are some recipes:

Chocolate Hazelnut Cookies

Makes 4 to 5 dozen cookies

Prep: 30 minutes
Bake: 10 minutes/batch
Cool: 2 minutes
Stand: 2 minutes

3/4 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 13-ounce jar chocolate-hazelnut spread
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 eggs
2-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup coarsely chopped toasted and skinned hazelnuts*
5 ounces white chocolate baking squares, melted

1. Preheat oven to 350 degree F. In a very large
mixing bowl beat butter with an electric mixer
on medium to high speed for 30 seconds. Add gran
ulated sugar and brown sugar. Beat until combined,
scraping sides of bowl occasionally. Add chocolate
-hazelnut spread, unsweetened chocolate, and vanilla.
Beat until combined. Add eggs, one at a time, beating
until combined. Combine flour, cinnamon, soda, baking
powder, and salt. Beat as much of the flour mixture
into creamed mixture as you can. Stir in any remaining
flour mixture. Stir in chocolate pieces and hazelnuts.

2. Drop dough by rounded tablespoons 2 inches apart on
ungreased cookie sheets. Bake about 10 minutes or until
the edges are just set. Let cool on cookie sheets for 2
minutes. Remove and cool completely on wire racks.
Drizzle melted white chocolate over cooled cookies.
Let stand until set.

3. Toasting hazelnuts: Spread hazelnuts in a single layer
in a shallow baking pan. Bake in a 350 degree F oven 10
to 15 minutes or until light golden brown, watching care
fully and stirring once or twice so the nuts don�t burn.
Cool slightly. Place the nuts in a clean kitchen towel
and rub vigorously to remove the skins. Makes 4 to 5 dozen cookies.

*Toasting hazelnuts: Spread hazelnuts in a single layer
in a shallow baking pan. Bake in a 350 degree F oven 10
to 15 minutes or until light golden brown, watching care
fully and stirring once or twice so the nuts don�t burn.
Cool slightly. Place the nuts in a clean kitchen towel
and rub vigorously to remove the skins.

Brownie Bombs

Spread part of the chocolate batter in the pan before
spooning the cream cheese layer on top. Finish with
dollops of. the remaining chocolate batter. Bake for
20 minutes, then sprinkle with chocolate pieces and
bake for 12 minutes.

Makes 16 servings

Prep: 25 minutes
Bake: 32 minutes

4 ounces unsweetened chocolate
1/2 cup butter or margarine
1-2/3 cups sugar
1/2 teaspoon vanilla
3 eggs
3/4 cup all-purpose flour
1 8-ounce package cream cheese, softened
4 teaspoons all-purpose flour
1 egg
1/4 teaspoon vanilla
1/2 cup semisweet chocolate pieces

1. In a saucepan, melt the unsweetened chocolate and
butter over low heat. Remove the mixture from the heat.
Stir in 1-1/3 cups of the sugar and the 1/2 teaspoon
vanilla. Cool the mixture for 15 minutes. Beat in the
3 eggs and the 3/4 cup flour.

2. In a mixing bowl, mix the remaining 1/3 cup sugar,
the cream cheese, the 1 egg, the 4 teaspoons flour,
and the 1/4 teaspoon vanilla.

3. Coat an 8x8x2-inch baking pan with nonstick cooking
spray. Spread 2/3 of the chocolate batter in the pan.
Spoon cream cheese layer over batter. Dollop with
remaining chocolate batter.

4. Bake in a 350 degree F oven for 20 minutes. Sprinkle
with chocolate pieces. Bake for 12 minutes more. Cool.
Cover; store in the refrigerator. Let the chilled dessert
stand at room temperature for 30 minutes to serve.
Makes 16 servings.

So-Easy Chocolate Souffle

Makes 4 servings

Prep: 15 minutes
Bake: 12 minutes


Nonstick cooking spray
4 ounces semisweet chocolate, chopped
1/2 cup whipping cream
4 egg whites
2 tablespoons sugar

1. Preheat oven to 400 degree F. Coat insides and rims
of four 6-ounce ramekins with nonstick cooking spray.
Sprinkle with sugar and set on a baking sheet; set aside.

2. In a small microwave-safe bowl, combine chocolate and
cream. Micro-cook on 100 percent power (high) for 1-1/2
to 2 minutes or until smooth, stirring twice. Divide in
half. Cover and cool to room temperature.

3. In a medium mixing bowl, beat egg whites with an elect
ric mixer on medium speed until foamy. Gradually add sugar,
beating until soft peaks form (tips curl).

4. Gently fold half of the cooled chocolate mixture into
the beaten egg whites until combined. Spoon mixture into
prepared ramekins. Bake for 12 to 15 minutes or until a
knife inserted near the center of souffl�s comes out clean.
Serve immediately. To serve, open the centers of the souffles
with two spoons and pour in remaining chocolate mixture.
Makes 4 servings.

Not from BHG email by the way....

Melt Away Cookies


1 cup Butter
3/4 cup cornstarch
1 cup of flour
1/2 cup confectioner's sugar

3 ounces of cream cheese
1 teaspoon vanilla extract
2 cups of confectioner's sugar

To make cookies, preheat oven to 350 degrees,
Cream butter and add remaining ingredients in listed order.
Drop onto ungreased cookie sheets. Bake 10-12 minutes.

Remove cookies from cookie sheets before they are completely
cool. To prepare icing, mix all ingredients together.
Tint to color desired. Frost after cookies have cooled.
May your path follow the Medicine Wheel
WillowWOW is offline   Reply With Quote


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